{"metadata":{"generated_at":"2026-09-05T19:46:12.183Z","version":"2.0","source":"sync_pipeline_ts","total_followers":590602,"platform_followers":{"facebook":167926,"instagram":121682,"tiktok":191994,"youtube":109000}},"posts":[{"Id":4924,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1083201544181959","ThumbnailUrl":"media/posts/facebook_110899788073674_1083201544181959.png","Description":"Perfect friday dinner. Reverse seared American wagyu tritip strips. Very tender, hint of smoke and delicious.\n\nKnife: Hammer Stahl \nBoard: The True Board \nThermometer: Combustion Inc.","SearchText":"perfect friday dinner. reverse seared american wagyu tritip strips. very tender, hint of smoke and delicious.\n\nknife: hammer stahl \nboard: the true board \nthermometer: combustion inc. cow tri_tip showcase bbq grilling perfect friday dinner. reverse seared american wagyu tritip strips. very tender, hint of smoke and delicious.\n\nknife: @hammerstahl \nboard: @the.trueboard \nthermometer: @combustion.inc cow tri_tip showcase bbq grilling","CreateDateTime":"2026-09-05T10:00:52.000Z","ViewCount":1895,"LikeCount":10,"GroupId":9965,"GroupCode":"reverse-seared-wagyu-tri-tip-strips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["tri_tip"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4924,"Url":"https://www.facebook.com/234418655726923/posts/1083201544181959","ViewCount":521,"LikeCount":1},{"Platform":"instagram","PostId":4919,"Url":"https://www.instagram.com/p/Dc48PTBoRNu/","ViewCount":1374,"LikeCount":9}]},{"Id":4919,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Dc48PTBoRNu/","ThumbnailUrl":"media/posts/instagram_17983504094881162.png","Description":"Perfect friday dinner. Reverse seared American wagyu tritip strips. Very tender, hint of smoke and delicious.\n\nKnife: @hammerstahl \nBoard: @the.trueboard \nThermometer: @combustion.inc","SearchText":"perfect friday dinner. reverse seared american wagyu tritip strips. very tender, hint of smoke and delicious.\n\nknife: hammer stahl \nboard: the true board \nthermometer: combustion inc. cow tri_tip showcase bbq grilling perfect friday dinner. reverse seared american wagyu tritip strips. very tender, hint of smoke and delicious.\n\nknife: @hammerstahl \nboard: @the.trueboard \nthermometer: @combustion.inc cow tri_tip showcase bbq grilling","CreateDateTime":"2026-09-05T10:00:42.000Z","ViewCount":1895,"LikeCount":10,"GroupId":9965,"GroupCode":"reverse-seared-wagyu-tri-tip-strips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["tri_tip"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4924,"Url":"https://www.facebook.com/234418655726923/posts/1083201544181959","ViewCount":521,"LikeCount":1},{"Platform":"instagram","PostId":4919,"Url":"https://www.instagram.com/p/Dc48PTBoRNu/","ViewCount":1374,"LikeCount":9}]},{"Id":4927,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7681127300850617630","ThumbnailUrl":"media/posts/tiktok_7681127300850617630.png","Description":"Sourdough Stretch and Fold. Round 1 and 2.  30m after mix then again 30m later. This helps strengthen the gluten and starts to develop structure. Wet hand with a spritz bottle so it doesn’t stick. Pul","SearchText":"sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut.  my full sourdough process is at bkyhd.com/sd #sourdough process bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n#sourdough process bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n\n#sourdough tutorial bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n#sourdough tutorial bread","CreateDateTime":"2026-09-03T09:17:10.000Z","ViewCount":19957,"LikeCount":131,"GroupId":9963,"GroupCode":"sourdough-stretch-and-fold-technique","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4927,"Url":"https://www.tiktok.com/@backyahdbbq/video/7681127300850617630","ViewCount":360,"LikeCount":16},{"Platform":"instagram","PostId":4920,"Url":"https://www.instagram.com/reel/DcztebGoZlX/","ViewCount":2714,"LikeCount":29},{"Platform":"youtube","PostId":4925,"Url":"https://www.youtube.com/watch?v=7VnQJu4zOLY","ViewCount":2381,"LikeCount":33},{"Platform":"facebook","PostId":4922,"Url":"https://www.facebook.com/reel/1429941405664356/","ViewCount":14502,"LikeCount":53}]},{"Id":4920,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DcztebGoZlX/","ThumbnailUrl":"media/posts/instagram_18092017868213573.png","Description":"Sourdough Stretch and Fold. Round 1 and 2.  30m after mix then again 30m later. This helps strengthen the gluten and starts to develop structure. Wet hand with a spritz bottle so it doesn’t stick. Pul","SearchText":"sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut.  my full sourdough process is at bkyhd.com/sd #sourdough process bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n#sourdough process bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n\n#sourdough tutorial bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n#sourdough tutorial bread","CreateDateTime":"2026-09-03T09:13:47.000Z","ViewCount":19957,"LikeCount":131,"GroupId":9963,"GroupCode":"sourdough-stretch-and-fold-technique","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4927,"Url":"https://www.tiktok.com/@backyahdbbq/video/7681127300850617630","ViewCount":360,"LikeCount":16},{"Platform":"instagram","PostId":4920,"Url":"https://www.instagram.com/reel/DcztebGoZlX/","ViewCount":2714,"LikeCount":29},{"Platform":"youtube","PostId":4925,"Url":"https://www.youtube.com/watch?v=7VnQJu4zOLY","ViewCount":2381,"LikeCount":33},{"Platform":"facebook","PostId":4922,"Url":"https://www.facebook.com/reel/1429941405664356/","ViewCount":14502,"LikeCount":53}]},{"Id":4925,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=7VnQJu4zOLY","ThumbnailUrl":"media/posts/youtube_7VnQJu4zOLY.png","Description":"Sourdough Stretch and Fold. Round 1 and 2.  30m after mix then again 30m later. This helps strengthen the gluten and starts to develop structure. Wet hand with a spritz bottle so it doesn’t stick. Pul","SearchText":"sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut.  my full sourdough process is at bkyhd.com/sd #sourdough process bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n#sourdough process bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n\n#sourdough tutorial bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n#sourdough tutorial bread","CreateDateTime":"2026-09-03T09:09:49.000Z","ViewCount":19957,"LikeCount":131,"GroupId":9963,"GroupCode":"sourdough-stretch-and-fold-technique","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tutorial"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4927,"Url":"https://www.tiktok.com/@backyahdbbq/video/7681127300850617630","ViewCount":360,"LikeCount":16},{"Platform":"instagram","PostId":4920,"Url":"https://www.instagram.com/reel/DcztebGoZlX/","ViewCount":2714,"LikeCount":29},{"Platform":"youtube","PostId":4925,"Url":"https://www.youtube.com/watch?v=7VnQJu4zOLY","ViewCount":2381,"LikeCount":33},{"Platform":"facebook","PostId":4922,"Url":"https://www.facebook.com/reel/1429941405664356/","ViewCount":14502,"LikeCount":53}]},{"Id":4922,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1429941405664356/","ThumbnailUrl":"media/posts/facebook_1429941405664356.png","Description":"Sourdough Stretch and Fold. Round 1 and 2.  30m after mix then again 30m later. This helps strengthen the gluten and starts to develop structure. Wet hand with a spritz bottle so it doesn’t stick. Pul","SearchText":"sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut.  my full sourdough process is at bkyhd.com/sd #sourdough process bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n#sourdough process bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n\n#sourdough tutorial bread sourdough stretch and fold. round 1 and 2.  30m after mix then again 30m later. this helps strengthen the gluten and starts to develop structure. wet hand with a spritz bottle so it doesn’t stick. pull the dough up and over as high as it will go without breaking. once it is a ball keep folding it over itself until it is taut. \n\nmy full sourdough process is at bkyhd.com/sd\n\n#sourdough tutorial bread","CreateDateTime":"2026-09-03T08:53:00.000Z","ViewCount":19957,"LikeCount":131,"GroupId":9963,"GroupCode":"sourdough-stretch-and-fold-technique","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tutorial"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4927,"Url":"https://www.tiktok.com/@backyahdbbq/video/7681127300850617630","ViewCount":360,"LikeCount":16},{"Platform":"instagram","PostId":4920,"Url":"https://www.instagram.com/reel/DcztebGoZlX/","ViewCount":2714,"LikeCount":29},{"Platform":"youtube","PostId":4925,"Url":"https://www.youtube.com/watch?v=7VnQJu4zOLY","ViewCount":2381,"LikeCount":33},{"Platform":"facebook","PostId":4922,"Url":"https://www.facebook.com/reel/1429941405664356/","ViewCount":14502,"LikeCount":53}]},{"Id":4926,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=UapiKqMUf08","ThumbnailUrl":"media/posts/youtube_UapiKqMUf08.png","Description":"Sourdough Initial Mix\n\nMy sourdough initial mix process.  Full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\nI do 2x loaves ","SearchText":"sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread sourdough initial mix my sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes. i do 2x loaves 2x a week.  usually keep one and give one to a friend. i’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds. #sourdough process bread baking sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread","CreateDateTime":"2026-09-02T06:46:44.000Z","ViewCount":36045,"LikeCount":195,"GroupId":9964,"GroupCode":"sourdough-initial-mix-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4926,"Url":"https://www.youtube.com/watch?v=UapiKqMUf08","ViewCount":1223,"LikeCount":17},{"Platform":"tiktok","PostId":4928,"Url":"https://www.tiktok.com/@backyahdbbq/video/7680716751704771871","ViewCount":334,"LikeCount":16},{"Platform":"instagram","PostId":4921,"Url":"https://www.instagram.com/reel/Dcw2p48v89Q/","ViewCount":2976,"LikeCount":33},{"Platform":"facebook","PostId":4923,"Url":"https://www.facebook.com/reel/1595678885590945/","ViewCount":31512,"LikeCount":129}]},{"Id":4928,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7680716751704771871","ThumbnailUrl":"media/posts/tiktok_7680716751704771871.png","Description":"Sourdough Initial Mix My sourdough initial mix process.  Full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes. I do 2x loaves 2x","SearchText":"sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread sourdough initial mix my sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes. i do 2x loaves 2x a week.  usually keep one and give one to a friend. i’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds. #sourdough process bread baking sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread","CreateDateTime":"2026-09-02T06:43:54.000Z","ViewCount":36045,"LikeCount":195,"GroupId":9964,"GroupCode":"sourdough-initial-mix-process","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4926,"Url":"https://www.youtube.com/watch?v=UapiKqMUf08","ViewCount":1223,"LikeCount":17},{"Platform":"tiktok","PostId":4928,"Url":"https://www.tiktok.com/@backyahdbbq/video/7680716751704771871","ViewCount":334,"LikeCount":16},{"Platform":"instagram","PostId":4921,"Url":"https://www.instagram.com/reel/Dcw2p48v89Q/","ViewCount":2976,"LikeCount":33},{"Platform":"facebook","PostId":4923,"Url":"https://www.facebook.com/reel/1595678885590945/","ViewCount":31512,"LikeCount":129}]},{"Id":4921,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Dcw2p48v89Q/","ThumbnailUrl":"media/posts/instagram_18076132022411019.png","Description":"Sourdough Initial Mix\n\nMy sourdough initial mix process.  Full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\nI do 2x loaves ","SearchText":"sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread sourdough initial mix my sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes. i do 2x loaves 2x a week.  usually keep one and give one to a friend. i’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds. #sourdough process bread baking sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread","CreateDateTime":"2026-09-02T06:35:49.000Z","ViewCount":36045,"LikeCount":195,"GroupId":9964,"GroupCode":"sourdough-initial-mix-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4926,"Url":"https://www.youtube.com/watch?v=UapiKqMUf08","ViewCount":1223,"LikeCount":17},{"Platform":"tiktok","PostId":4928,"Url":"https://www.tiktok.com/@backyahdbbq/video/7680716751704771871","ViewCount":334,"LikeCount":16},{"Platform":"instagram","PostId":4921,"Url":"https://www.instagram.com/reel/Dcw2p48v89Q/","ViewCount":2976,"LikeCount":33},{"Platform":"facebook","PostId":4923,"Url":"https://www.facebook.com/reel/1595678885590945/","ViewCount":31512,"LikeCount":129}]},{"Id":4923,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1595678885590945/","ThumbnailUrl":"media/posts/facebook_1595678885590945.png","Description":"Sourdough Initial Mix\n\nMy sourdough initial mix process.  Full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\nI do 2x loaves ","SearchText":"sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread sourdough initial mix my sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes. i do 2x loaves 2x a week.  usually keep one and give one to a friend. i’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds. #sourdough process bread baking sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread sourdough initial mix\n\nmy sourdough initial mix process.  full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes.\n\ni do 2x loaves 2x a week.  usually keep one and give one to a friend.\n\ni’ll keep posting the rest of the process in future videos - didn’t want to try to cram the whole thing into 60 seconds.\n\n#sourdough process bread","CreateDateTime":"2026-09-02T06:27:37.000Z","ViewCount":36045,"LikeCount":195,"GroupId":9964,"GroupCode":"sourdough-initial-mix-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4926,"Url":"https://www.youtube.com/watch?v=UapiKqMUf08","ViewCount":1223,"LikeCount":17},{"Platform":"tiktok","PostId":4928,"Url":"https://www.tiktok.com/@backyahdbbq/video/7680716751704771871","ViewCount":334,"LikeCount":16},{"Platform":"instagram","PostId":4921,"Url":"https://www.instagram.com/reel/Dcw2p48v89Q/","ViewCount":2976,"LikeCount":33},{"Platform":"facebook","PostId":4923,"Url":"https://www.facebook.com/reel/1595678885590945/","ViewCount":31512,"LikeCount":129}]},{"Id":4901,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1077189361449844","ThumbnailUrl":"media/posts/facebook_110899788073674_1077189361449844.png","Description":"Always nice to see your starter active and not delay your mix start. I take starter from fridge. Do a 1:2:2 overnight. Then a 1:1:1 in the morning. Then start mixing 3-4 hours later.  I do a stiff sta","SearchText":"always nice to see your starter active and not delay your mix start. i take starter from fridge. do a 1:2:2 overnight. then a 1:1:1 in the morning. then start mixing 3-4 hours later.  i do a stiff starter, usually about 10% less water than a true 1:1:1. \n\nbeen baking sourdough for 3-4 years and almost happy with the results. it’s an investment of time and energy and often frustrating when it doesn’t work out. but when it does it makes all the effort all worth it. \n\n#sourdough tips bread baking always nice to see your starter active and not delay your mix start. i take starter from fridge. do a 1:2:2 overnight. then a 1:1:1 in the morning. then start mixing 3-4 hours later.  i do a stiff starter, usually about 10% less water than a true 1:1:1. \n\nbeen baking sourdough for 3-4 years and almost happy with the results. it’s an investment of time and energy and often frustrating when it doesn’t work out. but when it does it makes all the effort all worth it. \n\n#sourdough tips bread baking","CreateDateTime":"2026-08-29T03:47:02.000Z","ViewCount":4550,"LikeCount":18,"GroupId":9954,"GroupCode":"sourdough-starter-feeding-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4901,"Url":"https://www.facebook.com/234418655726923/posts/1077189361449844","ViewCount":1842,"LikeCount":2},{"Platform":"instagram","PostId":4904,"Url":"https://www.instagram.com/p/DcmQQQQEjIc/","ViewCount":2708,"LikeCount":16}]},{"Id":4904,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DcmQQQQEjIc/","ThumbnailUrl":"media/posts/instagram_18094048865552629.png","Description":"Always nice to see your starter active and not delay your mix start. I take starter from fridge. Do a 1:2:2 overnight. Then a 1:1:1 in the morning. Then start mixing 3-4 hours later.  I do a stiff sta","SearchText":"always nice to see your starter active and not delay your mix start. i take starter from fridge. do a 1:2:2 overnight. then a 1:1:1 in the morning. then start mixing 3-4 hours later.  i do a stiff starter, usually about 10% less water than a true 1:1:1. \n\nbeen baking sourdough for 3-4 years and almost happy with the results. it’s an investment of time and energy and often frustrating when it doesn’t work out. but when it does it makes all the effort all worth it. \n\n#sourdough tips bread baking always nice to see your starter active and not delay your mix start. i take starter from fridge. do a 1:2:2 overnight. then a 1:1:1 in the morning. then start mixing 3-4 hours later.  i do a stiff starter, usually about 10% less water than a true 1:1:1. \n\nbeen baking sourdough for 3-4 years and almost happy with the results. it’s an investment of time and energy and often frustrating when it doesn’t work out. but when it does it makes all the effort all worth it. \n\n#sourdough tips bread baking","CreateDateTime":"2026-08-29T03:46:54.000Z","ViewCount":4550,"LikeCount":18,"GroupId":9954,"GroupCode":"sourdough-starter-feeding-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4901,"Url":"https://www.facebook.com/234418655726923/posts/1077189361449844","ViewCount":1842,"LikeCount":2},{"Platform":"instagram","PostId":4904,"Url":"https://www.instagram.com/p/DcmQQQQEjIc/","ViewCount":2708,"LikeCount":16}]},{"Id":4889,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=y3HH38vEyOo","ThumbnailUrl":"media/posts/youtube_y3HH38vEyOo.png","Description":"Dino Ribs\n\nWarning: Not actual dinosaur. Those never existed. \n\nThanks @PorterRoadButcher","SearchText":"dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks @porterroadbutcher pig pork_ribs showcase bbq dino ribs warning: not actual dinosaur. those never existed.  thanks @porterroadbutcher  pig pork_ribs showcase bbq dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks @porterroad pig pork_ribs showcase bbq dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks porter road pig pork_ribs showcase bbq","CreateDateTime":"2026-08-28T10:45:18.000Z","ViewCount":73421,"LikeCount":1449,"GroupId":9955,"GroupCode":"dino-ribs-cooking-tips","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4889,"Url":"https://www.youtube.com/watch?v=y3HH38vEyOo","ViewCount":39626,"LikeCount":839},{"Platform":"tiktok","PostId":4913,"Url":"https://www.tiktok.com/@backyahdbbq/video/7678921768576273694","ViewCount":1602,"LikeCount":83},{"Platform":"instagram","PostId":4905,"Url":"https://www.instagram.com/reel/DckaH2UomGZ/","ViewCount":7197,"LikeCount":321},{"Platform":"facebook","PostId":4895,"Url":"https://www.facebook.com/reel/1941199963216501/","ViewCount":24996,"LikeCount":206}]},{"Id":4913,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7678921768576273694","ThumbnailUrl":"media/posts/tiktok_7678921768576273694.png","Description":"Dino Ribs Warning: Not actual dinosaur. Those never existed.  Thanks @PorterRoadButcher ","SearchText":"dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks @porterroadbutcher pig pork_ribs showcase bbq dino ribs warning: not actual dinosaur. those never existed.  thanks @porterroadbutcher  pig pork_ribs showcase bbq dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks @porterroad pig pork_ribs showcase bbq dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks porter road pig pork_ribs showcase bbq","CreateDateTime":"2026-08-28T10:38:25.000Z","ViewCount":73421,"LikeCount":1449,"GroupId":9955,"GroupCode":"dino-ribs-cooking-tips","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4889,"Url":"https://www.youtube.com/watch?v=y3HH38vEyOo","ViewCount":39626,"LikeCount":839},{"Platform":"tiktok","PostId":4913,"Url":"https://www.tiktok.com/@backyahdbbq/video/7678921768576273694","ViewCount":1602,"LikeCount":83},{"Platform":"instagram","PostId":4905,"Url":"https://www.instagram.com/reel/DckaH2UomGZ/","ViewCount":7197,"LikeCount":321},{"Platform":"facebook","PostId":4895,"Url":"https://www.facebook.com/reel/1941199963216501/","ViewCount":24996,"LikeCount":206}]},{"Id":4905,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DckaH2UomGZ/","ThumbnailUrl":"media/posts/instagram_18113840899778180.png","Description":"Dino Ribs\n\nWarning: Not actual dinosaur. Those never existed. \n\nThanks @porterroad","SearchText":"dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks @porterroadbutcher pig pork_ribs showcase bbq dino ribs warning: not actual dinosaur. those never existed.  thanks @porterroadbutcher  pig pork_ribs showcase bbq dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks @porterroad pig pork_ribs showcase bbq dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks porter road pig pork_ribs showcase bbq","CreateDateTime":"2026-08-28T10:36:06.000Z","ViewCount":73421,"LikeCount":1449,"GroupId":9955,"GroupCode":"dino-ribs-cooking-tips","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4889,"Url":"https://www.youtube.com/watch?v=y3HH38vEyOo","ViewCount":39626,"LikeCount":839},{"Platform":"tiktok","PostId":4913,"Url":"https://www.tiktok.com/@backyahdbbq/video/7678921768576273694","ViewCount":1602,"LikeCount":83},{"Platform":"instagram","PostId":4905,"Url":"https://www.instagram.com/reel/DckaH2UomGZ/","ViewCount":7197,"LikeCount":321},{"Platform":"facebook","PostId":4895,"Url":"https://www.facebook.com/reel/1941199963216501/","ViewCount":24996,"LikeCount":206}]},{"Id":4895,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1941199963216501/","ThumbnailUrl":"media/posts/facebook_1941199963216501.png","Description":"Dino Ribs\n\nWarning: Not actual dinosaur. Those never existed. \n\nThanks Porter Road","SearchText":"dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks @porterroadbutcher pig pork_ribs showcase bbq dino ribs warning: not actual dinosaur. those never existed.  thanks @porterroadbutcher  pig pork_ribs showcase bbq dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks @porterroad pig pork_ribs showcase bbq dino ribs\n\nwarning: not actual dinosaur. those never existed. \n\nthanks porter road pig pork_ribs showcase bbq","CreateDateTime":"2026-08-28T10:30:37.000Z","ViewCount":73421,"LikeCount":1449,"GroupId":9955,"GroupCode":"dino-ribs-cooking-tips","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4889,"Url":"https://www.youtube.com/watch?v=y3HH38vEyOo","ViewCount":39626,"LikeCount":839},{"Platform":"tiktok","PostId":4913,"Url":"https://www.tiktok.com/@backyahdbbq/video/7678921768576273694","ViewCount":1602,"LikeCount":83},{"Platform":"instagram","PostId":4905,"Url":"https://www.instagram.com/reel/DckaH2UomGZ/","ViewCount":7197,"LikeCount":321},{"Platform":"facebook","PostId":4895,"Url":"https://www.facebook.com/reel/1941199963216501/","ViewCount":24996,"LikeCount":206}]},{"Id":4890,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=RBbbnebCmkE","ThumbnailUrl":"media/posts/youtube_RBbbnebCmkE.png","Description":"Do not squeeze your meat under any circumstances. \n\nEspecially brisket. Especially in front of a crowd. It’s not impressive.","SearchText":"do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq do not squeeze your meat under any circumstances.  especially brisket. especially in front of a crowd. it’s not impressive.  cow brisket tips do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq","CreateDateTime":"2026-08-26T10:42:13.000Z","ViewCount":64522,"LikeCount":446,"GroupId":9956,"GroupCode":"brisket-handling-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4890,"Url":"https://www.youtube.com/watch?v=RBbbnebCmkE","ViewCount":6124,"LikeCount":74},{"Platform":"tiktok","PostId":4914,"Url":"https://www.tiktok.com/@backyahdbbq/video/7678179418619088159","ViewCount":1284,"LikeCount":45},{"Platform":"instagram","PostId":4906,"Url":"https://www.instagram.com/reel/DcfQoOwo2KG/","ViewCount":8543,"LikeCount":151},{"Platform":"facebook","PostId":4896,"Url":"https://www.facebook.com/reel/1698081281271225/","ViewCount":48571,"LikeCount":176}]},{"Id":4914,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7678179418619088159","ThumbnailUrl":"media/posts/tiktok_7678179418619088159.png","Description":"Do not squeeze your meat under any circumstances.  Especially brisket. Especially in front of a crowd. It’s not impressive. ","SearchText":"do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq do not squeeze your meat under any circumstances.  especially brisket. especially in front of a crowd. it’s not impressive.  cow brisket tips do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq","CreateDateTime":"2026-08-26T10:37:53.000Z","ViewCount":64522,"LikeCount":446,"GroupId":9956,"GroupCode":"brisket-handling-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4890,"Url":"https://www.youtube.com/watch?v=RBbbnebCmkE","ViewCount":6124,"LikeCount":74},{"Platform":"tiktok","PostId":4914,"Url":"https://www.tiktok.com/@backyahdbbq/video/7678179418619088159","ViewCount":1284,"LikeCount":45},{"Platform":"instagram","PostId":4906,"Url":"https://www.instagram.com/reel/DcfQoOwo2KG/","ViewCount":8543,"LikeCount":151},{"Platform":"facebook","PostId":4896,"Url":"https://www.facebook.com/reel/1698081281271225/","ViewCount":48571,"LikeCount":176}]},{"Id":4906,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DcfQoOwo2KG/","ThumbnailUrl":"media/posts/instagram_17903552604503347.png","Description":"Do not squeeze your meat under any circumstances. \n\nEspecially brisket. Especially in front of a crowd. It’s not impressive.","SearchText":"do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq do not squeeze your meat under any circumstances.  especially brisket. especially in front of a crowd. it’s not impressive.  cow brisket tips do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq","CreateDateTime":"2026-08-26T10:36:21.000Z","ViewCount":64522,"LikeCount":446,"GroupId":9956,"GroupCode":"brisket-handling-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4890,"Url":"https://www.youtube.com/watch?v=RBbbnebCmkE","ViewCount":6124,"LikeCount":74},{"Platform":"tiktok","PostId":4914,"Url":"https://www.tiktok.com/@backyahdbbq/video/7678179418619088159","ViewCount":1284,"LikeCount":45},{"Platform":"instagram","PostId":4906,"Url":"https://www.instagram.com/reel/DcfQoOwo2KG/","ViewCount":8543,"LikeCount":151},{"Platform":"facebook","PostId":4896,"Url":"https://www.facebook.com/reel/1698081281271225/","ViewCount":48571,"LikeCount":176}]},{"Id":4896,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1698081281271225/","ThumbnailUrl":"media/posts/facebook_1698081281271225.png","Description":"Do not squeeze your meat under any circumstances. \n\nEspecially brisket. Especially in front of a crowd. It’s not impressive.","SearchText":"do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq do not squeeze your meat under any circumstances.  especially brisket. especially in front of a crowd. it’s not impressive.  cow brisket tips do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq do not squeeze your meat under any circumstances. \n\nespecially brisket. especially in front of a crowd. it’s not impressive. cow brisket tips bbq","CreateDateTime":"2026-08-26T10:32:53.000Z","ViewCount":64522,"LikeCount":446,"GroupId":9956,"GroupCode":"brisket-handling-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4890,"Url":"https://www.youtube.com/watch?v=RBbbnebCmkE","ViewCount":6124,"LikeCount":74},{"Platform":"tiktok","PostId":4914,"Url":"https://www.tiktok.com/@backyahdbbq/video/7678179418619088159","ViewCount":1284,"LikeCount":45},{"Platform":"instagram","PostId":4906,"Url":"https://www.instagram.com/reel/DcfQoOwo2KG/","ViewCount":8543,"LikeCount":151},{"Platform":"facebook","PostId":4896,"Url":"https://www.facebook.com/reel/1698081281271225/","ViewCount":48571,"LikeCount":176}]},{"Id":4891,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=U9J-cyFtpDI","ThumbnailUrl":"media/posts/youtube_U9J-cyFtpDI.png","Description":"4 brisket party.  Worcester binder. Custom rub. Touch up with pepper. All 4 fit in bus bin. Fridge for the night. Smoke first thing in morning. Full brisket master class at bkyhd.com/brisket.","SearchText":"4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket tips bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket.  cow brisket process bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket how_to bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket tips bbq smoking","CreateDateTime":"2026-08-22T23:06:38.000Z","ViewCount":77213,"LikeCount":685,"GroupId":9957,"GroupCode":"brisket-master-class-prep","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4891,"Url":"https://www.youtube.com/watch?v=U9J-cyFtpDI","ViewCount":10751,"LikeCount":86},{"Platform":"tiktok","PostId":4915,"Url":"https://www.tiktok.com/@backyahdbbq/video/7676887158518533407","ViewCount":1920,"LikeCount":68},{"Platform":"instagram","PostId":4907,"Url":"https://www.instagram.com/reel/DcWSHJuoUXD/","ViewCount":12412,"LikeCount":256},{"Platform":"facebook","PostId":4897,"Url":"https://www.facebook.com/reel/1752431629292824/","ViewCount":52130,"LikeCount":275}]},{"Id":4915,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7676887158518533407","ThumbnailUrl":"media/posts/tiktok_7676887158518533407.png","Description":"4 brisket party.  Worcester binder. Custom rub. Touch up with pepper. All 4 fit in bus bin. Fridge for the night. Smoke first thing in morning. Full brisket master class at bkyhd.com/brisket. ","SearchText":"4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket tips bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket.  cow brisket process bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket how_to bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket tips bbq smoking","CreateDateTime":"2026-08-22T23:03:14.000Z","ViewCount":77213,"LikeCount":685,"GroupId":9957,"GroupCode":"brisket-master-class-prep","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4891,"Url":"https://www.youtube.com/watch?v=U9J-cyFtpDI","ViewCount":10751,"LikeCount":86},{"Platform":"tiktok","PostId":4915,"Url":"https://www.tiktok.com/@backyahdbbq/video/7676887158518533407","ViewCount":1920,"LikeCount":68},{"Platform":"instagram","PostId":4907,"Url":"https://www.instagram.com/reel/DcWSHJuoUXD/","ViewCount":12412,"LikeCount":256},{"Platform":"facebook","PostId":4897,"Url":"https://www.facebook.com/reel/1752431629292824/","ViewCount":52130,"LikeCount":275}]},{"Id":4907,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DcWSHJuoUXD/","ThumbnailUrl":"media/posts/instagram_18059852012519975.png","Description":"4 brisket party.  Worcester binder. Custom rub. Touch up with pepper. All 4 fit in bus bin. Fridge for the night. Smoke first thing in morning. Full brisket master class at bkyhd.com/brisket.","SearchText":"4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket tips bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket.  cow brisket process bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket how_to bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket tips bbq smoking","CreateDateTime":"2026-08-22T22:57:00.000Z","ViewCount":77213,"LikeCount":685,"GroupId":9957,"GroupCode":"brisket-master-class-prep","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4891,"Url":"https://www.youtube.com/watch?v=U9J-cyFtpDI","ViewCount":10751,"LikeCount":86},{"Platform":"tiktok","PostId":4915,"Url":"https://www.tiktok.com/@backyahdbbq/video/7676887158518533407","ViewCount":1920,"LikeCount":68},{"Platform":"instagram","PostId":4907,"Url":"https://www.instagram.com/reel/DcWSHJuoUXD/","ViewCount":12412,"LikeCount":256},{"Platform":"facebook","PostId":4897,"Url":"https://www.facebook.com/reel/1752431629292824/","ViewCount":52130,"LikeCount":275}]},{"Id":4897,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1752431629292824/","ThumbnailUrl":"media/posts/facebook_1752431629292824.png","Description":"4 brisket party.  Worcester binder. Custom rub. Touch up with pepper. All 4 fit in bus bin. Fridge for the night. Smoke first thing in morning. Full brisket master class at bkyhd.com/brisket.","SearchText":"4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket tips bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket.  cow brisket process bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket how_to bbq smoking 4 brisket party.  worcester binder. custom rub. touch up with pepper. all 4 fit in bus bin. fridge for the night. smoke first thing in morning. full brisket master class at bkyhd.com/brisket. cow brisket tips bbq smoking","CreateDateTime":"2026-08-22T22:50:17.000Z","ViewCount":77213,"LikeCount":685,"GroupId":9957,"GroupCode":"brisket-master-class-prep","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4891,"Url":"https://www.youtube.com/watch?v=U9J-cyFtpDI","ViewCount":10751,"LikeCount":86},{"Platform":"tiktok","PostId":4915,"Url":"https://www.tiktok.com/@backyahdbbq/video/7676887158518533407","ViewCount":1920,"LikeCount":68},{"Platform":"instagram","PostId":4907,"Url":"https://www.instagram.com/reel/DcWSHJuoUXD/","ViewCount":12412,"LikeCount":256},{"Platform":"facebook","PostId":4897,"Url":"https://www.facebook.com/reel/1752431629292824/","ViewCount":52130,"LikeCount":275}]},{"Id":4892,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=PdJC4q55KhU","ThumbnailUrl":"media/posts/youtube_PdJC4q55KhU.png","Description":"Today we’re smoking the skin I removed from a pork belly into pork skin cracklings.  I pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry","SearchText":"today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig recipe sides smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out. #bbq pig recipe appetizers smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig recipe process bbq smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig pork_ribs recipe bbq smoking","CreateDateTime":"2026-08-17T06:29:43.000Z","ViewCount":42376,"LikeCount":211,"GroupId":9958,"GroupCode":"smoking-pork-belly-skin-cracklings","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4892,"Url":"https://www.youtube.com/watch?v=PdJC4q55KhU","ViewCount":2141,"LikeCount":30},{"Platform":"tiktok","PostId":4916,"Url":"https://www.tiktok.com/@backyahdbbq/video/7674774534003674398","ViewCount":1266,"LikeCount":32},{"Platform":"instagram","PostId":4908,"Url":"https://www.instagram.com/reel/DcHobsZT6uw/","ViewCount":10132,"LikeCount":59},{"Platform":"facebook","PostId":4898,"Url":"https://www.facebook.com/reel/978329688602127/","ViewCount":28837,"LikeCount":90}]},{"Id":4916,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7674774534003674398","ThumbnailUrl":"media/posts/tiktok_7674774534003674398.png","Description":"Today we’re smoking the skin I removed from a pork belly into pork skin cracklings.  I pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry","SearchText":"today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig recipe sides smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out. #bbq pig recipe appetizers smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig recipe process bbq smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig pork_ribs recipe bbq smoking","CreateDateTime":"2026-08-17T06:25:08.000Z","ViewCount":42376,"LikeCount":211,"GroupId":9958,"GroupCode":"smoking-pork-belly-skin-cracklings","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["Appetizers"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4892,"Url":"https://www.youtube.com/watch?v=PdJC4q55KhU","ViewCount":2141,"LikeCount":30},{"Platform":"tiktok","PostId":4916,"Url":"https://www.tiktok.com/@backyahdbbq/video/7674774534003674398","ViewCount":1266,"LikeCount":32},{"Platform":"instagram","PostId":4908,"Url":"https://www.instagram.com/reel/DcHobsZT6uw/","ViewCount":10132,"LikeCount":59},{"Platform":"facebook","PostId":4898,"Url":"https://www.facebook.com/reel/978329688602127/","ViewCount":28837,"LikeCount":90}]},{"Id":4908,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DcHobsZT6uw/","ThumbnailUrl":"media/posts/instagram_17903865750541039.png","Description":"Today we’re smoking the skin I removed from a pork belly into pork skin cracklings.  I pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry","SearchText":"today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig recipe sides smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out. #bbq pig recipe appetizers smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig recipe process bbq smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig pork_ribs recipe bbq smoking","CreateDateTime":"2026-08-17T06:22:33.000Z","ViewCount":42376,"LikeCount":211,"GroupId":9958,"GroupCode":"smoking-pork-belly-skin-cracklings","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4892,"Url":"https://www.youtube.com/watch?v=PdJC4q55KhU","ViewCount":2141,"LikeCount":30},{"Platform":"tiktok","PostId":4916,"Url":"https://www.tiktok.com/@backyahdbbq/video/7674774534003674398","ViewCount":1266,"LikeCount":32},{"Platform":"instagram","PostId":4908,"Url":"https://www.instagram.com/reel/DcHobsZT6uw/","ViewCount":10132,"LikeCount":59},{"Platform":"facebook","PostId":4898,"Url":"https://www.facebook.com/reel/978329688602127/","ViewCount":28837,"LikeCount":90}]},{"Id":4898,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/978329688602127/","ThumbnailUrl":"media/posts/facebook_978329688602127.png","Description":"Today we’re smoking the skin I removed from a pork belly into pork skin cracklings.  I pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry","SearchText":"today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig recipe sides smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out. #bbq pig recipe appetizers smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig recipe process bbq smoking today we’re smoking the skin i removed from a pork belly into pork skin cracklings.  i pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out.  i then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker.  you can eat them with some guac or cheese or use as a breading substitute.  i only added salt, but you can add any rub you like.  give it a try and let me know how it turns out.\n\n#bbq pig pork_ribs recipe bbq smoking","CreateDateTime":"2026-08-17T06:17:51.000Z","ViewCount":42376,"LikeCount":211,"GroupId":9958,"GroupCode":"smoking-pork-belly-skin-cracklings","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4892,"Url":"https://www.youtube.com/watch?v=PdJC4q55KhU","ViewCount":2141,"LikeCount":30},{"Platform":"tiktok","PostId":4916,"Url":"https://www.tiktok.com/@backyahdbbq/video/7674774534003674398","ViewCount":1266,"LikeCount":32},{"Platform":"instagram","PostId":4908,"Url":"https://www.instagram.com/reel/DcHobsZT6uw/","ViewCount":10132,"LikeCount":59},{"Platform":"facebook","PostId":4898,"Url":"https://www.facebook.com/reel/978329688602127/","ViewCount":28837,"LikeCount":90}]},{"Id":4902,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1065561722612608","ThumbnailUrl":"media/posts/facebook_110899788073674_1065561722612608.png","Description":"Smoked pig skin cracklin. Comment if you want to see the video and hear the crunchy sounds. \n\nPrick it. Salt. Overnight uncovered in fridge. Smoked at 225 for couple hours. Then 325 for a couple. Then","SearchText":"smoked pig skin cracklin. comment if you want to see the video and hear the crunchy sounds. \n\nprick it. salt. overnight uncovered in fridge. smoked at 225 for couple hours. then 325 for a couple. then 425 until crispy. pig process bbq smoking smoked pig skin cracklin. comment if you want to see the video and hear the crunchy sounds. \n\nprick it. salt. overnight uncovered in fridge. smoked at 225 for couple hours. then 325 for a couple. then 425 until crispy. pig recipe smoking","CreateDateTime":"2026-08-15T08:25:25.000Z","ViewCount":4869,"LikeCount":25,"GroupId":9959,"GroupCode":"smoked-pig-skin-cracklin-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4902,"Url":"https://www.facebook.com/234418655726923/posts/1065561722612608","ViewCount":1242,"LikeCount":3},{"Platform":"instagram","PostId":4909,"Url":"https://www.instagram.com/p/DcCs-4wmiBg/","ViewCount":3627,"LikeCount":22}]},{"Id":4909,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DcCs-4wmiBg/","ThumbnailUrl":"media/posts/instagram_17982118890066141.png","Description":"Smoked pig skin cracklin. Comment if you want to see the video and hear the crunchy sounds. \n\nPrick it. Salt. Overnight uncovered in fridge. Smoked at 225 for couple hours. Then 325 for a couple. Then","SearchText":"smoked pig skin cracklin. comment if you want to see the video and hear the crunchy sounds. \n\nprick it. salt. overnight uncovered in fridge. smoked at 225 for couple hours. then 325 for a couple. then 425 until crispy. pig process bbq smoking smoked pig skin cracklin. comment if you want to see the video and hear the crunchy sounds. \n\nprick it. salt. overnight uncovered in fridge. smoked at 225 for couple hours. then 325 for a couple. then 425 until crispy. pig recipe smoking","CreateDateTime":"2026-08-15T08:25:17.000Z","ViewCount":4869,"LikeCount":25,"GroupId":9959,"GroupCode":"smoked-pig-skin-cracklin-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":[],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4902,"Url":"https://www.facebook.com/234418655726923/posts/1065561722612608","ViewCount":1242,"LikeCount":3},{"Platform":"instagram","PostId":4909,"Url":"https://www.instagram.com/p/DcCs-4wmiBg/","ViewCount":3627,"LikeCount":22}]},{"Id":4903,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1065339925968121","ThumbnailUrl":"media/posts/facebook_110899788073674_1065339925968121.png","Description":"How to make tallow. 😭","SearchText":"how to make tallow. 😭 how_to how to make tallow. 😭 pig how_to process","CreateDateTime":"2026-08-15T01:18:54.000Z","ViewCount":7345,"LikeCount":14,"GroupId":9960,"GroupCode":"making-beef-tallow-from-scratch","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4903,"Url":"https://www.facebook.com/234418655726923/posts/1065339925968121","ViewCount":2105,"LikeCount":1},{"Platform":"instagram","PostId":4910,"Url":"https://www.instagram.com/p/DcB8FxoJ7r0/","ViewCount":5240,"LikeCount":13}]},{"Id":4910,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DcB8FxoJ7r0/","ThumbnailUrl":"media/posts/instagram_18072926117417388.png","Description":"How to make tallow. 😭","SearchText":"how to make tallow. 😭 how_to how to make tallow. 😭 pig how_to process","CreateDateTime":"2026-08-15T01:18:49.000Z","ViewCount":7345,"LikeCount":14,"GroupId":9960,"GroupCode":"making-beef-tallow-from-scratch","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["how_to","process"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4903,"Url":"https://www.facebook.com/234418655726923/posts/1065339925968121","ViewCount":2105,"LikeCount":1},{"Platform":"instagram","PostId":4910,"Url":"https://www.instagram.com/p/DcB8FxoJ7r0/","ViewCount":5240,"LikeCount":13}]},{"Id":4893,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=9YdpynlU7zU","ThumbnailUrl":"media/posts/youtube_9YdpynlU7zU.png","Description":"Chuds popularized this brisket foil boat method and I’ve latched onto it because I like how the flats turn out. They are basically confitng in the tallow that is rendered during the boating, keeping i","SearchText":"chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking brisket foil boat. chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk.  #bbq #brisket cow brisket recipe bbq smoking chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking brisket foil boat\n\nchuds @chudsbbq popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking","CreateDateTime":"2026-08-14T23:08:07.000Z","ViewCount":50985,"LikeCount":341,"GroupId":9961,"GroupCode":"brisket-foil-boat-method-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4893,"Url":"https://www.youtube.com/watch?v=9YdpynlU7zU","ViewCount":2345,"LikeCount":44},{"Platform":"tiktok","PostId":4917,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673915175438732574","ViewCount":1204,"LikeCount":26},{"Platform":"facebook","PostId":4899,"Url":"https://www.facebook.com/reel/1063629919382195/","ViewCount":40448,"LikeCount":187},{"Platform":"instagram","PostId":4911,"Url":"https://www.instagram.com/reel/DcBpfS6IjyT/","ViewCount":6988,"LikeCount":84}]},{"Id":4917,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7673915175438732574","ThumbnailUrl":"media/posts/tiktok_7673915175438732574.png","Description":"Brisket Foil Boat. Chuds popularized this brisket foil boat method and I’ve latched onto it because I like how the flats turn out. They are basically confitng in the tallow that is rendered during the","SearchText":"chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking brisket foil boat. chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk.  #bbq #brisket cow brisket recipe bbq smoking chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking brisket foil boat\n\nchuds @chudsbbq popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking","CreateDateTime":"2026-08-14T22:50:34.000Z","ViewCount":50985,"LikeCount":341,"GroupId":9961,"GroupCode":"brisket-foil-boat-method-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4893,"Url":"https://www.youtube.com/watch?v=9YdpynlU7zU","ViewCount":2345,"LikeCount":44},{"Platform":"tiktok","PostId":4917,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673915175438732574","ViewCount":1204,"LikeCount":26},{"Platform":"facebook","PostId":4899,"Url":"https://www.facebook.com/reel/1063629919382195/","ViewCount":40448,"LikeCount":187},{"Platform":"instagram","PostId":4911,"Url":"https://www.instagram.com/reel/DcBpfS6IjyT/","ViewCount":6988,"LikeCount":84}]},{"Id":4899,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1063629919382195/","ThumbnailUrl":"media/posts/facebook_1063629919382195.png","Description":"Chuds popularized this brisket foil boat method and I’ve latched onto it because I like how the flats turn out. They are basically confitng in the tallow that is rendered during the boating, keeping i","SearchText":"chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking brisket foil boat. chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk.  #bbq #brisket cow brisket recipe bbq smoking chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking brisket foil boat\n\nchuds @chudsbbq popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking","CreateDateTime":"2026-08-14T22:42:25.000Z","ViewCount":50985,"LikeCount":341,"GroupId":9961,"GroupCode":"brisket-foil-boat-method-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4893,"Url":"https://www.youtube.com/watch?v=9YdpynlU7zU","ViewCount":2345,"LikeCount":44},{"Platform":"tiktok","PostId":4917,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673915175438732574","ViewCount":1204,"LikeCount":26},{"Platform":"facebook","PostId":4899,"Url":"https://www.facebook.com/reel/1063629919382195/","ViewCount":40448,"LikeCount":187},{"Platform":"instagram","PostId":4911,"Url":"https://www.instagram.com/reel/DcBpfS6IjyT/","ViewCount":6988,"LikeCount":84}]},{"Id":4911,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DcBpfS6IjyT/","ThumbnailUrl":"media/posts/instagram_17973194228916668.png","Description":"Brisket Foil Boat\n\nChuds @chudsbbq popularized this brisket foil boat method and I’ve latched onto it because I like how the flats turn out. They are basically confitng in the tallow that is rendered ","SearchText":"chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking brisket foil boat. chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk.  #bbq #brisket cow brisket recipe bbq smoking chuds popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking brisket foil boat\n\nchuds @chudsbbq popularized this brisket foil boat method and i’ve latched onto it because i like how the flats turn out. they are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. and because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk. \n\n#bbq #brisket cow brisket recipe bbq smoking","CreateDateTime":"2026-08-14T22:37:15.000Z","ViewCount":50985,"LikeCount":341,"GroupId":9961,"GroupCode":"brisket-foil-boat-method-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4893,"Url":"https://www.youtube.com/watch?v=9YdpynlU7zU","ViewCount":2345,"LikeCount":44},{"Platform":"tiktok","PostId":4917,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673915175438732574","ViewCount":1204,"LikeCount":26},{"Platform":"facebook","PostId":4899,"Url":"https://www.facebook.com/reel/1063629919382195/","ViewCount":40448,"LikeCount":187},{"Platform":"instagram","PostId":4911,"Url":"https://www.instagram.com/reel/DcBpfS6IjyT/","ViewCount":6988,"LikeCount":84}]},{"Id":4894,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=gRpqkrHAX5g","ThumbnailUrl":"media/posts/youtube_gRpqkrHAX5g.png","Description":"Pork Butt Wrap\n\nPork Butt smokes until wicked dahk bahk. Two sheets get a good seal. No air pockets. Back on the smoker until probe tender (temp probe goes in and out of the meat with very little resi","SearchText":"pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap pork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance).  #bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking","CreateDateTime":"2026-08-14T07:46:39.000Z","ViewCount":32619,"LikeCount":209,"GroupId":9962,"GroupCode":"pork-butt-wrap-smoking-technique","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4894,"Url":"https://www.youtube.com/watch?v=gRpqkrHAX5g","ViewCount":2402,"LikeCount":27},{"Platform":"tiktok","PostId":4918,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673681032834501919","ViewCount":1050,"LikeCount":33},{"Platform":"instagram","PostId":4912,"Url":"https://www.instagram.com/reel/DcAC6erp587/","ViewCount":5307,"LikeCount":50},{"Platform":"facebook","PostId":4900,"Url":"https://www.facebook.com/reel/1613080390827504/","ViewCount":23860,"LikeCount":99}]},{"Id":4918,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7673681032834501919","ThumbnailUrl":"media/posts/tiktok_7673681032834501919.png","Description":"Pork Butt Wrap Pork Butt smokes until wicked dahk bahk. Two sheets get a good seal. No air pockets. Back on the smoker until probe tender (temp probe goes in and out of the meat with very little resis","SearchText":"pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap pork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance).  #bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking","CreateDateTime":"2026-08-14T07:41:48.000Z","ViewCount":32619,"LikeCount":209,"GroupId":9962,"GroupCode":"pork-butt-wrap-smoking-technique","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4894,"Url":"https://www.youtube.com/watch?v=gRpqkrHAX5g","ViewCount":2402,"LikeCount":27},{"Platform":"tiktok","PostId":4918,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673681032834501919","ViewCount":1050,"LikeCount":33},{"Platform":"instagram","PostId":4912,"Url":"https://www.instagram.com/reel/DcAC6erp587/","ViewCount":5307,"LikeCount":50},{"Platform":"facebook","PostId":4900,"Url":"https://www.facebook.com/reel/1613080390827504/","ViewCount":23860,"LikeCount":99}]},{"Id":4912,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DcAC6erp587/","ThumbnailUrl":"media/posts/instagram_18130495858649885.png","Description":"Pork Butt Wrap\n\nPork Butt smokes until wicked dahk bahk. Two sheets get a good seal. No air pockets. Back on the smoker until probe tender (temp probe goes in and out of the meat with very little resi","SearchText":"pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap pork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance).  #bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking","CreateDateTime":"2026-08-14T07:40:08.000Z","ViewCount":32619,"LikeCount":209,"GroupId":9962,"GroupCode":"pork-butt-wrap-smoking-technique","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4894,"Url":"https://www.youtube.com/watch?v=gRpqkrHAX5g","ViewCount":2402,"LikeCount":27},{"Platform":"tiktok","PostId":4918,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673681032834501919","ViewCount":1050,"LikeCount":33},{"Platform":"instagram","PostId":4912,"Url":"https://www.instagram.com/reel/DcAC6erp587/","ViewCount":5307,"LikeCount":50},{"Platform":"facebook","PostId":4900,"Url":"https://www.facebook.com/reel/1613080390827504/","ViewCount":23860,"LikeCount":99}]},{"Id":4900,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1613080390827504/","ThumbnailUrl":"media/posts/facebook_1613080390827504.png","Description":"Pork Butt Wrap\n\nPork Butt smokes until wicked dahk bahk. Two sheets get a good seal. No air pockets. Back on the smoker until probe tender (temp probe goes in and out of the meat with very little resi","SearchText":"pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap pork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance).  #bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking pork butt wrap\n\npork butt smokes until wicked dahk bahk. two sheets get a good seal. no air pockets. back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance). \n\n#bbq #pulledpork #porkbutt pig pulled_pork recipe bbq smoking","CreateDateTime":"2026-08-14T07:36:40.000Z","ViewCount":32619,"LikeCount":209,"GroupId":9962,"GroupCode":"pork-butt-wrap-smoking-technique","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4894,"Url":"https://www.youtube.com/watch?v=gRpqkrHAX5g","ViewCount":2402,"LikeCount":27},{"Platform":"tiktok","PostId":4918,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673681032834501919","ViewCount":1050,"LikeCount":33},{"Platform":"instagram","PostId":4912,"Url":"https://www.instagram.com/reel/DcAC6erp587/","ViewCount":5307,"LikeCount":50},{"Platform":"facebook","PostId":4900,"Url":"https://www.facebook.com/reel/1613080390827504/","ViewCount":23860,"LikeCount":99}]},{"Id":4887,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7673344661347454238","ThumbnailUrl":"media/posts/tiktok_7673344661347454238.png","Description":"Brisket wrap with 24” paper I typically use two sheets of overlapping 18, but I ran out. 24” works well, but I miss the extra structure from the overlapping 18” sheets.  I ended up wrapping with anoth","SearchText":"brisket wrap with 24” paper i typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”.  #bbq #brisket cow brisket tips bbq brisket wrap with 24” paper\n\ni typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq i typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq brisket wrap with 24” paper\n\ni typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq","CreateDateTime":"2026-08-13T09:56:31.000Z","ViewCount":80012,"LikeCount":522,"GroupId":9952,"GroupCode":"brisket-wrapping-techniques-explained-3","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4887,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673344661347454238","ViewCount":2708,"LikeCount":63},{"Platform":"youtube","PostId":4883,"Url":"https://www.youtube.com/watch?v=3WD26T86Qew","ViewCount":3495,"LikeCount":50},{"Platform":"facebook","PostId":4881,"Url":"https://www.facebook.com/reel/2298021784345549/","ViewCount":60398,"LikeCount":192},{"Platform":"instagram","PostId":4885,"Url":"https://www.instagram.com/reel/Db9sZ3SoZ3N/","ViewCount":13411,"LikeCount":217}]},{"Id":4883,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=3WD26T86Qew","ThumbnailUrl":"media/posts/youtube_3WD26T86Qew.png","Description":"Brisket wrap with 24” paper\n\nI typically use two sheets of overlapping 18, but I ran out. 24” works well, but I miss the extra structure from the overlapping 18” sheets.  I ended up wrapping with anot","SearchText":"brisket wrap with 24” paper i typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”.  #bbq #brisket cow brisket tips bbq brisket wrap with 24” paper\n\ni typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq i typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq brisket wrap with 24” paper\n\ni typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq","CreateDateTime":"2026-08-13T09:53:53.000Z","ViewCount":80012,"LikeCount":522,"GroupId":9952,"GroupCode":"brisket-wrapping-techniques-explained-3","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4887,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673344661347454238","ViewCount":2708,"LikeCount":63},{"Platform":"youtube","PostId":4883,"Url":"https://www.youtube.com/watch?v=3WD26T86Qew","ViewCount":3495,"LikeCount":50},{"Platform":"facebook","PostId":4881,"Url":"https://www.facebook.com/reel/2298021784345549/","ViewCount":60398,"LikeCount":192},{"Platform":"instagram","PostId":4885,"Url":"https://www.instagram.com/reel/Db9sZ3SoZ3N/","ViewCount":13411,"LikeCount":217}]},{"Id":4881,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2298021784345549/","ThumbnailUrl":"media/posts/facebook_2298021784345549.png","Description":"I typically use two sheets of overlapping 18, but I ran out. 24” works well, but I miss the extra structure from the overlapping 18” sheets.  I ended up wrapping with another sheet after this for more","SearchText":"brisket wrap with 24” paper i typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”.  #bbq #brisket cow brisket tips bbq brisket wrap with 24” paper\n\ni typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq i typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq brisket wrap with 24” paper\n\ni typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq","CreateDateTime":"2026-08-13T09:47:39.000Z","ViewCount":80012,"LikeCount":522,"GroupId":9952,"GroupCode":"brisket-wrapping-techniques-explained-3","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4887,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673344661347454238","ViewCount":2708,"LikeCount":63},{"Platform":"youtube","PostId":4883,"Url":"https://www.youtube.com/watch?v=3WD26T86Qew","ViewCount":3495,"LikeCount":50},{"Platform":"facebook","PostId":4881,"Url":"https://www.facebook.com/reel/2298021784345549/","ViewCount":60398,"LikeCount":192},{"Platform":"instagram","PostId":4885,"Url":"https://www.instagram.com/reel/Db9sZ3SoZ3N/","ViewCount":13411,"LikeCount":217}]},{"Id":4885,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Db9sZ3SoZ3N/","ThumbnailUrl":"media/posts/instagram_18098611400006309.png","Description":"Brisket wrap with 24” paper\n\nI typically use two sheets of overlapping 18, but I ran out. 24” works well, but I miss the extra structure from the overlapping 18” sheets.  I ended up wrapping with anot","SearchText":"brisket wrap with 24” paper i typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”.  #bbq #brisket cow brisket tips bbq brisket wrap with 24” paper\n\ni typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq i typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq brisket wrap with 24” paper\n\ni typically use two sheets of overlapping 18, but i ran out. 24” works well, but i miss the extra structure from the overlapping 18” sheets.  i ended up wrapping with another sheet after this for more stability. once this roll is done i’ll go back to 18”. \n\n#bbq #brisket cow brisket tips bbq","CreateDateTime":"2026-08-13T09:46:25.000Z","ViewCount":80012,"LikeCount":522,"GroupId":9952,"GroupCode":"brisket-wrapping-techniques-explained-3","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4887,"Url":"https://www.tiktok.com/@backyahdbbq/video/7673344661347454238","ViewCount":2708,"LikeCount":63},{"Platform":"youtube","PostId":4883,"Url":"https://www.youtube.com/watch?v=3WD26T86Qew","ViewCount":3495,"LikeCount":50},{"Platform":"facebook","PostId":4881,"Url":"https://www.facebook.com/reel/2298021784345549/","ViewCount":60398,"LikeCount":192},{"Platform":"instagram","PostId":4885,"Url":"https://www.instagram.com/reel/Db9sZ3SoZ3N/","ViewCount":13411,"LikeCount":217}]},{"Id":4884,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=SdXefC51IEM","ThumbnailUrl":"media/posts/youtube_SdXefC51IEM.png","Description":"Let’s learn how to remove pork belly skin.\n\nCostco now only carries skin-on pork belly and I confirmed with their butcher that they will roll that out to all locations soon. I think this is a bad move","SearchText":"let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicharrons if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.  \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to bbq let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.  \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to bbq let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks. \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to process bbq let’s learn how to remove pork belly skin. costco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly. i hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it. i split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.   you can find my full pork belly burnt end recipe at bkyhd.com/porkbelly #bbq #porkbellyburntends pig how_to tutorial process bbq","CreateDateTime":"2026-08-11T09:29:00.000Z","ViewCount":172191,"LikeCount":1112,"GroupId":9953,"GroupCode":"removing-pork-belly-skin-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4884,"Url":"https://www.youtube.com/watch?v=SdXefC51IEM","ViewCount":2865,"LikeCount":52},{"Platform":"facebook","PostId":4882,"Url":"https://www.facebook.com/reel/1423201989861372/","ViewCount":141100,"LikeCount":639},{"Platform":"instagram","PostId":4886,"Url":"https://www.instagram.com/reel/Db4fid5Iv2o/","ViewCount":17385,"LikeCount":182},{"Platform":"tiktok","PostId":4888,"Url":"https://www.tiktok.com/@backyahdbbq/video/7672591499502177549","ViewCount":10841,"LikeCount":239}]},{"Id":4882,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1423201989861372/","ThumbnailUrl":"media/posts/facebook_1423201989861372.png","Description":"Let’s learn how to remove pork belly skin.\n\nCostco now only carries skin-on pork belly and I confirmed with their butcher that they will roll that out to all locations soon. I think this is a bad move","SearchText":"let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicharrons if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.  \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to bbq let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.  \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to bbq let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks. \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to process bbq let’s learn how to remove pork belly skin. costco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly. i hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it. i split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.   you can find my full pork belly burnt end recipe at bkyhd.com/porkbelly #bbq #porkbellyburntends pig how_to tutorial process bbq","CreateDateTime":"2026-08-11T09:17:50.000Z","ViewCount":172191,"LikeCount":1112,"GroupId":9953,"GroupCode":"removing-pork-belly-skin-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4884,"Url":"https://www.youtube.com/watch?v=SdXefC51IEM","ViewCount":2865,"LikeCount":52},{"Platform":"facebook","PostId":4882,"Url":"https://www.facebook.com/reel/1423201989861372/","ViewCount":141100,"LikeCount":639},{"Platform":"instagram","PostId":4886,"Url":"https://www.instagram.com/reel/Db4fid5Iv2o/","ViewCount":17385,"LikeCount":182},{"Platform":"tiktok","PostId":4888,"Url":"https://www.tiktok.com/@backyahdbbq/video/7672591499502177549","ViewCount":10841,"LikeCount":239}]},{"Id":4886,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Db4fid5Iv2o/","ThumbnailUrl":"media/posts/instagram_17902797675498181.png","Description":"Let’s learn how to remove pork belly skin.\n\nCostco now only carries skin-on pork belly and I confirmed with their butcher that they will roll that out to all locations soon. I think this is a bad move","SearchText":"let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicharrons if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.  \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to bbq let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.  \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to bbq let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks. \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to process bbq let’s learn how to remove pork belly skin. costco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly. i hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it. i split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.   you can find my full pork belly burnt end recipe at bkyhd.com/porkbelly #bbq #porkbellyburntends pig how_to tutorial process bbq","CreateDateTime":"2026-08-11T09:16:57.000Z","ViewCount":172191,"LikeCount":1112,"GroupId":9953,"GroupCode":"removing-pork-belly-skin-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4884,"Url":"https://www.youtube.com/watch?v=SdXefC51IEM","ViewCount":2865,"LikeCount":52},{"Platform":"facebook","PostId":4882,"Url":"https://www.facebook.com/reel/1423201989861372/","ViewCount":141100,"LikeCount":639},{"Platform":"instagram","PostId":4886,"Url":"https://www.instagram.com/reel/Db4fid5Iv2o/","ViewCount":17385,"LikeCount":182},{"Platform":"tiktok","PostId":4888,"Url":"https://www.tiktok.com/@backyahdbbq/video/7672591499502177549","ViewCount":10841,"LikeCount":239}]},{"Id":4888,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7672591499502177549","ThumbnailUrl":"media/posts/tiktok_7672591499502177549.png","Description":"Let’s learn how to remove pork belly skin. Costco now only carries skin-on pork belly and I confirmed with their butcher that they will roll that out to all locations soon. I think this is a bad move ","SearchText":"let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicharrons if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.  \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to bbq let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.  \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to bbq let’s learn how to remove pork belly skin.\n\ncostco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly.\n\ni hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it.\n\ni split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks. \n\nyou can find my full pork belly burnt end recipe at bkyhd.com/porkbelly\n\n#bbq #porkbellyburntends pig how_to process bbq let’s learn how to remove pork belly skin. costco now only carries skin-on pork belly and i confirmed with their butcher that they will roll that out to all locations soon. i think this is a bad move because it adds unnecessary work for pork belly burnt ends and because i don’t use the skin it adds unnecessary weight, which means i’m paying more for the belly. i hope they go back to skinless pork belly, but in the meantime we’ll be removing it.  you don’t have to throw it away, you can turn it into chicarones if you want to save it. i split the belly in half first to make it more manageable.  find the lip between the skin and the layer of fat and start cutting between that point. the skin is pretty thick so you can angle your knife up towards the skin to minimize the fat scalping.  i only had a few minutes, and i’m turning these into burnt ends, so i didn’t worry about it being perfect.  just keep working your way around the belly until all the skin is removed.  then continue slicing it up into pork belly burnt end size chunks.   you can find my full pork belly burnt end recipe at bkyhd.com/porkbelly #bbq #porkbellyburntends pig how_to tutorial process bbq","CreateDateTime":"2026-08-11T09:13:52.000Z","ViewCount":172191,"LikeCount":1112,"GroupId":9953,"GroupCode":"removing-pork-belly-skin-guide","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["how_to","tutorial","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4884,"Url":"https://www.youtube.com/watch?v=SdXefC51IEM","ViewCount":2865,"LikeCount":52},{"Platform":"facebook","PostId":4882,"Url":"https://www.facebook.com/reel/1423201989861372/","ViewCount":141100,"LikeCount":639},{"Platform":"instagram","PostId":4886,"Url":"https://www.instagram.com/reel/Db4fid5Iv2o/","ViewCount":17385,"LikeCount":182},{"Platform":"tiktok","PostId":4888,"Url":"https://www.tiktok.com/@backyahdbbq/video/7672591499502177549","ViewCount":10841,"LikeCount":239}]},{"Id":4873,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=2pxgejls27s","ThumbnailUrl":"media/posts/youtube_2pxgejls27s.png","Description":"My pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends","SearchText":"my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe #bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking","CreateDateTime":"2026-08-02T11:01:59.000Z","ViewCount":61934,"LikeCount":644,"GroupId":9947,"GroupCode":"pork-belly-burnt-ends-photography","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4873,"Url":"https://www.youtube.com/watch?v=2pxgejls27s","ViewCount":2073,"LikeCount":45},{"Platform":"tiktok","PostId":4879,"Url":"https://www.tiktok.com/@backyahdbbq/video/7669279207171689758","ViewCount":1176,"LikeCount":61},{"Platform":"facebook","PostId":4869,"Url":"https://www.facebook.com/reel/1024520743517789/","ViewCount":56410,"LikeCount":503},{"Platform":"instagram","PostId":4875,"Url":"https://www.instagram.com/reel/DbhfZjPIcki/","ViewCount":2275,"LikeCount":35}]},{"Id":4879,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7669279207171689758","ThumbnailUrl":"media/posts/tiktok_7669279207171689758.png","Description":"My pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe #bbq #porkbellyburntends #burntends","SearchText":"my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe #bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking","CreateDateTime":"2026-08-02T11:00:34.000Z","ViewCount":61934,"LikeCount":644,"GroupId":9947,"GroupCode":"pork-belly-burnt-ends-photography","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4873,"Url":"https://www.youtube.com/watch?v=2pxgejls27s","ViewCount":2073,"LikeCount":45},{"Platform":"tiktok","PostId":4879,"Url":"https://www.tiktok.com/@backyahdbbq/video/7669279207171689758","ViewCount":1176,"LikeCount":61},{"Platform":"facebook","PostId":4869,"Url":"https://www.facebook.com/reel/1024520743517789/","ViewCount":56410,"LikeCount":503},{"Platform":"instagram","PostId":4875,"Url":"https://www.instagram.com/reel/DbhfZjPIcki/","ViewCount":2275,"LikeCount":35}]},{"Id":4869,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1024520743517789/","ThumbnailUrl":"media/posts/facebook_1024520743517789.png","Description":"My pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends","SearchText":"my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe #bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking","CreateDateTime":"2026-08-02T10:54:29.000Z","ViewCount":61934,"LikeCount":644,"GroupId":9947,"GroupCode":"pork-belly-burnt-ends-photography","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4873,"Url":"https://www.youtube.com/watch?v=2pxgejls27s","ViewCount":2073,"LikeCount":45},{"Platform":"tiktok","PostId":4879,"Url":"https://www.tiktok.com/@backyahdbbq/video/7669279207171689758","ViewCount":1176,"LikeCount":61},{"Platform":"facebook","PostId":4869,"Url":"https://www.facebook.com/reel/1024520743517789/","ViewCount":56410,"LikeCount":503},{"Platform":"instagram","PostId":4875,"Url":"https://www.instagram.com/reel/DbhfZjPIcki/","ViewCount":2275,"LikeCount":35}]},{"Id":4875,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DbhfZjPIcki/","ThumbnailUrl":"media/posts/instagram_18128504419733140.png","Description":"My pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends","SearchText":"my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe #bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking my pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe\n\n#bbq #porkbellyburntends #burntends pig recipe bbq smoking","CreateDateTime":"2026-08-02T10:53:08.000Z","ViewCount":61934,"LikeCount":644,"GroupId":9947,"GroupCode":"pork-belly-burnt-ends-photography","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4873,"Url":"https://www.youtube.com/watch?v=2pxgejls27s","ViewCount":2073,"LikeCount":45},{"Platform":"tiktok","PostId":4879,"Url":"https://www.tiktok.com/@backyahdbbq/video/7669279207171689758","ViewCount":1176,"LikeCount":61},{"Platform":"facebook","PostId":4869,"Url":"https://www.facebook.com/reel/1024520743517789/","ViewCount":56410,"LikeCount":503},{"Platform":"instagram","PostId":4875,"Url":"https://www.instagram.com/reel/DbhfZjPIcki/","ViewCount":2275,"LikeCount":35}]},{"Id":4871,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1054744697027644","ThumbnailUrl":"media/posts/facebook_110899788073674_1054744697027644.png","Description":"Is 6.99/lb for brisket high or low for your area? It’s the highest I’ve seen to date.  #brisket #bbq #meatprices \n\nCostco","SearchText":"is 6.99/lb for brisket high or low for your area? it’s the highest i’ve seen to date.  #brisket #bbq #meatprices \n\ncostco cow brisket bbq is 6.99/lb for brisket high or low for your area? it’s the highest i’ve seen to date.  #brisket #bbq #meatprices \n\n@costco cow brisket bbq","CreateDateTime":"2026-08-02T08:53:49.000Z","ViewCount":32316,"LikeCount":222,"GroupId":9948,"GroupCode":"brisket-price-comparison-discussion","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4871,"Url":"https://www.facebook.com/234418655726923/posts/1054744697027644","ViewCount":10081,"LikeCount":11},{"Platform":"instagram","PostId":4876,"Url":"https://www.instagram.com/p/DbhR5wyFL2v/","ViewCount":22235,"LikeCount":211}]},{"Id":4876,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DbhR5wyFL2v/","ThumbnailUrl":"media/posts/instagram_18087771425406423.png","Description":"Is 6.99/lb for brisket high or low for your area? It’s the highest I’ve seen to date.  #brisket #bbq #meatprices \n\n@costco","SearchText":"is 6.99/lb for brisket high or low for your area? it’s the highest i’ve seen to date.  #brisket #bbq #meatprices \n\ncostco cow brisket bbq is 6.99/lb for brisket high or low for your area? it’s the highest i’ve seen to date.  #brisket #bbq #meatprices \n\n@costco cow brisket bbq","CreateDateTime":"2026-08-02T08:53:42.000Z","ViewCount":32316,"LikeCount":222,"GroupId":9948,"GroupCode":"brisket-price-comparison-discussion","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4871,"Url":"https://www.facebook.com/234418655726923/posts/1054744697027644","ViewCount":10081,"LikeCount":11},{"Platform":"instagram","PostId":4876,"Url":"https://www.instagram.com/p/DbhR5wyFL2v/","ViewCount":22235,"LikeCount":211}]},{"Id":4872,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1052999863868794","ThumbnailUrl":"media/posts/facebook_110899788073674_1052999863868794.png","Description":"Trying out RED from Hardcore Carnivore® on some pork belly burnt ends. Look at that color. Wow.  I’ve been digging their poultry rub too. Def worth a try.","SearchText":"trying out red from hardcore carnivore® on some pork belly burnt ends. look at that color. wow.  i’ve been digging their poultry rub too. def worth a try. pig review bbq trying out red from @hardcorecarnivore on some pork belly burnt ends. look at that color. wow.  i’ve been digging their poultry rub too. def worth a try. pig review bbq","CreateDateTime":"2026-07-31T06:18:39.000Z","ViewCount":3721,"LikeCount":19,"GroupId":9949,"GroupCode":"hardcore-carnivore-pork-belly-review","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4872,"Url":"https://www.facebook.com/234418655726923/posts/1052999863868794","ViewCount":1024,"LikeCount":4},{"Platform":"instagram","PostId":4877,"Url":"https://www.instagram.com/p/Dbb2jYljy6I/","ViewCount":2697,"LikeCount":15}]},{"Id":4877,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Dbb2jYljy6I/","ThumbnailUrl":"media/posts/instagram_18145630864531478.png","Description":"Trying out RED from @hardcorecarnivore on some pork belly burnt ends. Look at that color. Wow.  I’ve been digging their poultry rub too. Def worth a try.","SearchText":"trying out red from hardcore carnivore® on some pork belly burnt ends. look at that color. wow.  i’ve been digging their poultry rub too. def worth a try. pig review bbq trying out red from @hardcorecarnivore on some pork belly burnt ends. look at that color. wow.  i’ve been digging their poultry rub too. def worth a try. pig review bbq","CreateDateTime":"2026-07-31T06:18:31.000Z","ViewCount":3721,"LikeCount":19,"GroupId":9949,"GroupCode":"hardcore-carnivore-pork-belly-review","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4872,"Url":"https://www.facebook.com/234418655726923/posts/1052999863868794","ViewCount":1024,"LikeCount":4},{"Platform":"instagram","PostId":4877,"Url":"https://www.instagram.com/p/Dbb2jYljy6I/","ViewCount":2697,"LikeCount":15}]},{"Id":4874,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=NbXGpLB1r_U","ThumbnailUrl":"media/posts/youtube_NbXGpLB1r_U.png","Description":"Loading my  @GrillwithWeber WSM 18” with 4 butts. Monitoring temps with @thermapen RFX and Billows fan. \n\nAlso curious if @crocsinc  is looking for a BBQ guy to collaborate with :)\n\n#bbq #porkbutt","SearchText":"loading my  @grillwithweber wsm 18” with 4 butts. monitoring temps with @thermapen rfx and billows fan. \n\nalso curious if @crocsinc  is looking for a bbq guy to collaborate with :)\n\n#bbq #porkbutt pig pulled_pork showcase bbq smoking loading my @webergrills wsm 18” with 4 butts. monitoring temps with @thermoworks rfx and billows fan. \n\nalso curious if @crocs is looking for a bbq guy to collaborate with :)\n\n#bbq #porkbutt pig pulled_pork showcase bbq smoking loading my weber grills wsm 18” with 4 butts. monitoring temps with thermoworks rfx and billows fan.    \n\nalso curious if crocs is looking for a bbq guy to collaborate with 🤜🏼 \n\n#bbq #porkbutt pig pulled_pork showcase bbq smoking","CreateDateTime":"2026-07-30T09:26:21.000Z","ViewCount":257347,"LikeCount":1694,"GroupId":9950,"GroupCode":"cooking-pork-butts-on-a-wsm","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4874,"Url":"https://www.youtube.com/watch?v=NbXGpLB1r_U","ViewCount":22966,"LikeCount":244},{"Platform":"instagram","PostId":4878,"Url":"https://www.instagram.com/reel/DbZl7l5IyAl/","ViewCount":12709,"LikeCount":189},{"Platform":"facebook","PostId":4870,"Url":"https://www.facebook.com/reel/1087491293960439/","ViewCount":221672,"LikeCount":1261}]},{"Id":4878,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DbZl7l5IyAl/","ThumbnailUrl":"media/posts/instagram_18031792904833329.png","Description":"Loading my @webergrills WSM 18” with 4 butts. Monitoring temps with @thermoworks RFX and Billows fan. \n\nAlso curious if @crocs is looking for a BBQ guy to collaborate with :)\n\n#bbq #porkbutt","SearchText":"loading my  @grillwithweber wsm 18” with 4 butts. monitoring temps with @thermapen rfx and billows fan. \n\nalso curious if @crocsinc  is looking for a bbq guy to collaborate with :)\n\n#bbq #porkbutt pig pulled_pork showcase bbq smoking loading my @webergrills wsm 18” with 4 butts. monitoring temps with @thermoworks rfx and billows fan. \n\nalso curious if @crocs is looking for a bbq guy to collaborate with :)\n\n#bbq #porkbutt pig pulled_pork showcase bbq smoking loading my weber grills wsm 18” with 4 butts. monitoring temps with thermoworks rfx and billows fan.    \n\nalso curious if crocs is looking for a bbq guy to collaborate with 🤜🏼 \n\n#bbq #porkbutt pig pulled_pork showcase bbq smoking","CreateDateTime":"2026-07-30T09:16:43.000Z","ViewCount":257347,"LikeCount":1694,"GroupId":9950,"GroupCode":"cooking-pork-butts-on-a-wsm","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4874,"Url":"https://www.youtube.com/watch?v=NbXGpLB1r_U","ViewCount":22966,"LikeCount":244},{"Platform":"instagram","PostId":4878,"Url":"https://www.instagram.com/reel/DbZl7l5IyAl/","ViewCount":12709,"LikeCount":189},{"Platform":"facebook","PostId":4870,"Url":"https://www.facebook.com/reel/1087491293960439/","ViewCount":221672,"LikeCount":1261}]},{"Id":4870,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1087491293960439/","ThumbnailUrl":"media/posts/facebook_1087491293960439.png","Description":"Loading my Weber Grills WSM 18” with 4 butts. Monitoring temps with ThermoWorks RFX and Billows fan.    \n\nAlso curious if Crocs is looking for a BBQ guy to collaborate with 🤜🏼 \n\n#bbq #porkbutt","SearchText":"loading my  @grillwithweber wsm 18” with 4 butts. monitoring temps with @thermapen rfx and billows fan. \n\nalso curious if @crocsinc  is looking for a bbq guy to collaborate with :)\n\n#bbq #porkbutt pig pulled_pork showcase bbq smoking loading my @webergrills wsm 18” with 4 butts. monitoring temps with @thermoworks rfx and billows fan. \n\nalso curious if @crocs is looking for a bbq guy to collaborate with :)\n\n#bbq #porkbutt pig pulled_pork showcase bbq smoking loading my weber grills wsm 18” with 4 butts. monitoring temps with thermoworks rfx and billows fan.    \n\nalso curious if crocs is looking for a bbq guy to collaborate with 🤜🏼 \n\n#bbq #porkbutt pig pulled_pork showcase bbq smoking","CreateDateTime":"2026-07-30T09:09:10.000Z","ViewCount":257347,"LikeCount":1694,"GroupId":9950,"GroupCode":"cooking-pork-butts-on-a-wsm","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4874,"Url":"https://www.youtube.com/watch?v=NbXGpLB1r_U","ViewCount":22966,"LikeCount":244},{"Platform":"instagram","PostId":4878,"Url":"https://www.instagram.com/reel/DbZl7l5IyAl/","ViewCount":12709,"LikeCount":189},{"Platform":"facebook","PostId":4870,"Url":"https://www.facebook.com/reel/1087491293960439/","ViewCount":221672,"LikeCount":1261}]},{"Id":4880,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7668137063467781406","ThumbnailUrl":"media/posts/tiktok_7668137063467781406.png","Description":"Loading my @Weber Grills WSM 18” with 4 butts. Monitoring temps with @ThermoWorks RFX and Billows fan.     #bbq #porkbutt ","SearchText":"loading my @weber grills wsm 18” with 4 butts. monitoring temps with @thermoworks rfx and billows fan.     #bbq #porkbutt  pig pulled_pork showcase bbq smoking","CreateDateTime":"2026-07-30T09:08:28.000Z","ViewCount":26982,"LikeCount":232,"GroupId":9951,"GroupCode":"weber-smoky-mountain-pork-butts","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4880,"Url":"https://www.tiktok.com/@backyahdbbq/video/7668137063467781406","ViewCount":26982,"LikeCount":232}]},{"Id":4867,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1050461547455959","ThumbnailUrl":"media/posts/facebook_110899788073674_1050461547455959.png","Description":"This is what happens when you forget to put your sourdough starter in the fridge for a couple of weeks. Luckily, I  have a back up.","SearchText":"this is what happens when you forget to put your sourdough starter in the fridge for a couple of weeks. luckily, i  have a back up. this is what happens when you forget to put your sourdough starter in the fridge for a couple of weeks. luckily, i  have a back up.","CreateDateTime":"2026-07-28T06:26:26.000Z","ViewCount":22063,"LikeCount":55,"GroupId":9946,"GroupCode":"sourdough-starter-storage-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4867,"Url":"https://www.facebook.com/234418655726923/posts/1050461547455959","ViewCount":1830,"LikeCount":1},{"Platform":"instagram","PostId":4868,"Url":"https://www.instagram.com/p/DbTllMWjyp0/","ViewCount":20233,"LikeCount":54}]},{"Id":4868,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DbTllMWjyp0/","ThumbnailUrl":"media/posts/instagram_18110278393973984.png","Description":"This is what happens when you forget to put your sourdough starter in the fridge for a couple of weeks. Luckily, I  have a back up.","SearchText":"this is what happens when you forget to put your sourdough starter in the fridge for a couple of weeks. luckily, i  have a back up. this is what happens when you forget to put your sourdough starter in the fridge for a couple of weeks. luckily, i  have a back up.","CreateDateTime":"2026-07-28T01:16:18.000Z","ViewCount":22063,"LikeCount":55,"GroupId":9946,"GroupCode":"sourdough-starter-storage-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4867,"Url":"https://www.facebook.com/234418655726923/posts/1050461547455959","ViewCount":1830,"LikeCount":1},{"Platform":"instagram","PostId":4868,"Url":"https://www.instagram.com/p/DbTllMWjyp0/","ViewCount":20233,"LikeCount":54}]},{"Id":4863,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1048776877624426","ThumbnailUrl":"media/posts/facebook_110899788073674_1048776877624426.png","Description":"Quick 12 hour stop by NYC. Tacos at LOS TACOS No.1, bagels at Best Bagel & Coffee and pizza at Joe’s Pizza NYC \n\nHighly recommend all.","SearchText":"quick 12 hour stop by nyc. tacos at los tacos no.1, bagels at best bagel & coffee and pizza at joe’s pizza nyc \n\nhighly recommend all. review pizza bread quick 12 hour stop by nyc. tacos at @lostacos1, bagels at @bestbagelnyc and pizza at @joespizzanyc \n\nhighly recommend all. pizza bread","CreateDateTime":"2026-07-26T03:34:50.000Z","ViewCount":4237,"LikeCount":27,"GroupId":9411,"GroupCode":"nyc-food-stop-tacos-bagels-pizza","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["Pizza","Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4863,"Url":"https://www.facebook.com/234418655726923/posts/1048776877624426","ViewCount":1021,"LikeCount":4},{"Platform":"instagram","PostId":4865,"Url":"https://www.instagram.com/p/DbOr1E4EmOc/","ViewCount":3216,"LikeCount":23}]},{"Id":4865,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DbOr1E4EmOc/","ThumbnailUrl":"media/posts/instagram_18110315018076331.png","Description":"Quick 12 hour stop by NYC. Tacos at @lostacos1, bagels at @bestbagelnyc and pizza at @joespizzanyc \n\nHighly recommend all.","SearchText":"quick 12 hour stop by nyc. tacos at los tacos no.1, bagels at best bagel & coffee and pizza at joe’s pizza nyc \n\nhighly recommend all. review pizza bread quick 12 hour stop by nyc. tacos at @lostacos1, bagels at @bestbagelnyc and pizza at @joespizzanyc \n\nhighly recommend all. pizza bread","CreateDateTime":"2026-07-26T03:34:41.000Z","ViewCount":4237,"LikeCount":27,"GroupId":9411,"GroupCode":"nyc-food-stop-tacos-bagels-pizza","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Pizza","Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4863,"Url":"https://www.facebook.com/234418655726923/posts/1048776877624426","ViewCount":1021,"LikeCount":4},{"Platform":"instagram","PostId":4865,"Url":"https://www.instagram.com/p/DbOr1E4EmOc/","ViewCount":3216,"LikeCount":23}]},{"Id":4864,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1048089537693160","ThumbnailUrl":"media/posts/facebook_110899788073674_1048089537693160.png","Description":"Your In-N-Out Burger® order? Mine is double double animal style add raw onion, well done fries, and xl tea.","SearchText":"your in-n-out burger® order? mine is double double animal style add raw onion, well done fries, and xl tea. pig chicken burger sides your @innout order? mine is double double animal style add raw onion, well done fries, and xl tea. chicken burger sides","CreateDateTime":"2026-07-25T07:09:59.000Z","ViewCount":3745,"LikeCount":24,"GroupId":9412,"GroupCode":"in-n-out-burger-order-share","IsPrimaryInGroup":false,"Animals":["pig","chicken"],"Dishes":["burger"],"PostTypes":[],"Categories":["Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4864,"Url":"https://www.facebook.com/234418655726923/posts/1048089537693160","ViewCount":728,"LikeCount":5},{"Platform":"instagram","PostId":4866,"Url":"https://www.instagram.com/p/DbMfqEfD_eE/","ViewCount":3017,"LikeCount":19}]},{"Id":4866,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DbMfqEfD_eE/","ThumbnailUrl":"media/posts/instagram_18104599960892246.png","Description":"Your @innout order? Mine is double double animal style add raw onion, well done fries, and xl tea.","SearchText":"your in-n-out burger® order? mine is double double animal style add raw onion, well done fries, and xl tea. pig chicken burger sides your @innout order? mine is double double animal style add raw onion, well done fries, and xl tea. chicken burger sides","CreateDateTime":"2026-07-25T07:09:51.000Z","ViewCount":3745,"LikeCount":24,"GroupId":9412,"GroupCode":"in-n-out-burger-order-share","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["burger"],"PostTypes":[],"Categories":["Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4864,"Url":"https://www.facebook.com/234418655726923/posts/1048089537693160","ViewCount":728,"LikeCount":5},{"Platform":"instagram","PostId":4866,"Url":"https://www.instagram.com/p/DbMfqEfD_eE/","ViewCount":3017,"LikeCount":19}]},{"Id":4854,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/1047001407801973","ThumbnailUrl":null,"Description":"We're running an Instagram giveaway for this beautiful 10\" Damascus Slicer from Hammer Stahl  - https://www.instagram.com/p/DbGu1R5vfgZ/\n\nAll the giveaway rules are at https://bkyhd.com/giveaways\n\nhtt","SearchText":"we're running an instagram giveaway for this beautiful 10\" damascus slicer from hammer stahl  - https://www.instagram.com/p/dbgu1r5vfgz/\n\nall the giveaway rules are at https://bkyhd.com/giveaways\n\nhttps://www.instagram.com/p/dbgu1r5vfgz/ \n\nall entries are done on instagram, not on facebook. \n\nthis promotion is in no way sponsored, endorsed, administered by, or associated with meta. by entering, participants release meta from responsibility and agree to instagram’s terms of use.\n\n#bbq #brisket #gear #giveaway pig brisket bbq","CreateDateTime":"2026-07-23T21:17:48.000Z","ViewCount":258,"LikeCount":0,"GroupId":9413,"GroupCode":"instagram-giveaway-for-damascus-slicer","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4854,"Url":"https://www.facebook.com/234418655726923/posts/1047001407801973","ViewCount":258,"LikeCount":0}]},{"Id":4858,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DbGu1R5vfgZ/","ThumbnailUrl":"media/posts/instagram_17898043746519840.png","Description":"Slicer Giveaway\n\nWe teamed up with Hammer Stahl (@hammerstahl) to give away their 10” Slicer Damascus Series slicer to one lucky winner!\n\nIf you see this after the giveaway then use code BKYHD10 for 1","SearchText":"slicer giveaway\n\nwe teamed up with hammer stahl (@hammerstahl) to give away their 10” slicer damascus series slicer to one lucky winner!\n\nif you see this after the giveaway then use code bkyhd10 for 10% off. bkyhd.com/hammer has a link to it. \n\nto enter:\n1️⃣ like this post\n2️⃣ comment: tell us what smoker you have and what cut of meat you’ll first use this knife on.  i.e. m&m offset and brisket!\n3️⃣ follow @backyahdbbq, and @hammerstahl\n4️⃣ optionally: tag 2 friends in the comments (each comment = extra entry!)\n\nends july 26 at 11:59 pm pt. winner contacted via dm, announced after prize ships.\n\nrules:\n• us residents (lower 48), 18+\n• one entry per person (up to 2 extra entries for additional tags)\n• winner contacted via dm\n• must respond within 3 days or we pick someone else\n• full rules: bkyhd.com/giveaways\n\nwe will never ask for payment or credit card info. all we need from a winner is a shipping address. anyone asking for money is a scam — report and block.\n\nthis promotion is in no way sponsored, endorsed, administered by, or associated with instagram. by entering, participants release instagram from responsibility and agree to instagram’s terms of use.\n\n#giveaway #bbq #grilling #hammerstahl pig brisket bbq","CreateDateTime":"2026-07-23T02:02:07.000Z","ViewCount":4370,"LikeCount":37,"GroupId":9414,"GroupCode":"hammer-stahl-slicer-giveaway","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4858,"Url":"https://www.instagram.com/reel/DbGu1R5vfgZ/","ViewCount":4370,"LikeCount":37}]},{"Id":4862,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7665046477823085854","ThumbnailUrl":"media/posts/tiktok_7665046477823085854.png","Description":"Here’s my favorite and very sharp brisket slicer.  bkyhd.com/hammer and BKYHD10 for 10% off.  #bbq #brisket ","SearchText":"here’s my favorite and very sharp brisket slicer.  bkyhd.com/hammer and bkyhd10 for 10% off.  #bbq #brisket  cow brisket review bbq here’s my favorite and very sharp brisket slicer.  bkyhd.com/hammer and bkyhd10 for 10% off. \n\n#bbq #brisket cow brisket review bbq","CreateDateTime":"2026-07-22T01:15:23.000Z","ViewCount":3905,"LikeCount":94,"GroupId":9415,"GroupCode":"favorite-sharp-brisket-slicer","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4862,"Url":"https://www.tiktok.com/@backyahdbbq/video/7665046477823085854","ViewCount":981,"LikeCount":36},{"Platform":"youtube","PostId":4857,"Url":"https://www.youtube.com/watch?v=AfIPW72ngvQ","ViewCount":2924,"LikeCount":58}]},{"Id":4857,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=AfIPW72ngvQ","ThumbnailUrl":"media/posts/youtube_AfIPW72ngvQ.png","Description":"Here’s my favorite and very sharp brisket slicer.  bkyhd.com/hammer and BKYHD10 for 10% off. \n\n#bbq #brisket","SearchText":"here’s my favorite and very sharp brisket slicer.  bkyhd.com/hammer and bkyhd10 for 10% off.  #bbq #brisket  cow brisket review bbq here’s my favorite and very sharp brisket slicer.  bkyhd.com/hammer and bkyhd10 for 10% off. \n\n#bbq #brisket cow brisket review bbq","CreateDateTime":"2026-07-22T01:06:17.000Z","ViewCount":3905,"LikeCount":94,"GroupId":9415,"GroupCode":"favorite-sharp-brisket-slicer","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4862,"Url":"https://www.tiktok.com/@backyahdbbq/video/7665046477823085854","ViewCount":981,"LikeCount":36},{"Platform":"youtube","PostId":4857,"Url":"https://www.youtube.com/watch?v=AfIPW72ngvQ","ViewCount":2924,"LikeCount":58}]},{"Id":4855,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1042699768232137","ThumbnailUrl":"media/posts/facebook_110899788073674_1042699768232137.png","Description":"Has anyone tried these burnt ends from @costco?  Just add sauce. But looks like they already sauced it with the molasses, sugar, and maple syrup.  I don’t plan on buying them intentionally, but if I n","SearchText":"has anyone tried these burnt ends from @costco?  just add sauce. but looks like they already sauced it with the molasses, sugar, and maple syrup.  i don’t plan on buying them intentionally, but if i need burnt ends in a hurry, maybe.   at $14.49, it’s almost the same price as brisket if you consider true yield.  let me know if you want to see a review and i might try it. \n\n  #bbq #brisket #costco pig brisket review bbq has anyone tried these burnt ends from @costco?  just add sauce. but looks like they already sauced it with the molasses, sugar, and maple syrup.  i don’t plan on buying them intentionally, but if i need burnt ends in a hurry, maybe.  at $14.49, it’s almost the same price as brisket if you consider true yield.  let me know if you want to see a review and i might try it. \n\n  #bbq #brisket #costco cow brisket review bbq","CreateDateTime":"2026-07-18T06:48:26.000Z","ViewCount":24444,"LikeCount":100,"GroupId":8813,"GroupCode":"costco-burnt-ends-review","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4855,"Url":"https://www.facebook.com/234418655726923/posts/1042699768232137","ViewCount":10948,"LikeCount":5},{"Platform":"instagram","PostId":4859,"Url":"https://www.instagram.com/p/Da6bn41CTqt/","ViewCount":13496,"LikeCount":95}]},{"Id":4859,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Da6bn41CTqt/","ThumbnailUrl":"media/posts/instagram_18110252206770295.png","Description":"Has anyone tried these burnt ends from @costco?  Just add sauce. But looks like they already sauced it with the molasses, sugar, and maple syrup.  I don’t plan on buying them intentionally, but if I n","SearchText":"has anyone tried these burnt ends from @costco?  just add sauce. but looks like they already sauced it with the molasses, sugar, and maple syrup.  i don’t plan on buying them intentionally, but if i need burnt ends in a hurry, maybe.   at $14.49, it’s almost the same price as brisket if you consider true yield.  let me know if you want to see a review and i might try it. \n\n  #bbq #brisket #costco pig brisket review bbq has anyone tried these burnt ends from @costco?  just add sauce. but looks like they already sauced it with the molasses, sugar, and maple syrup.  i don’t plan on buying them intentionally, but if i need burnt ends in a hurry, maybe.  at $14.49, it’s almost the same price as brisket if you consider true yield.  let me know if you want to see a review and i might try it. \n\n  #bbq #brisket #costco cow brisket review bbq","CreateDateTime":"2026-07-18T06:48:16.000Z","ViewCount":24444,"LikeCount":100,"GroupId":8813,"GroupCode":"costco-burnt-ends-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4855,"Url":"https://www.facebook.com/234418655726923/posts/1042699768232137","ViewCount":10948,"LikeCount":5},{"Platform":"instagram","PostId":4859,"Url":"https://www.instagram.com/p/Da6bn41CTqt/","ViewCount":13496,"LikeCount":95}]},{"Id":4860,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DauILoJoos_/","ThumbnailUrl":"media/posts/instagram_18059699672743951.png","Description":"My favorite knife is on sale this month for $100 - that’s the lowest I’ve ever seen it. bkyhd.com/hammer\n\nI used to trim with a 6” boning knife and slice with a 12” serrated knife, but I use this 10” ","SearchText":"my favorite knife is on sale this month for $100 - that’s the lowest i’ve ever seen it. bkyhd.com/hammer\n\ni used to trim with a 6” boning knife and slice with a 12” serrated knife, but i use this 10” slicer for both.  the longer blade gets you a cleaner trim with less effort.  and because it has an edge all the way to the tip, you get very clean slices as you lift the knife towards the end of the cut.\n\nit’s extremely sharp and keeps an edge - i’ve only had to sharpen this a couple of times over the last 2 years - and that’s with regular use. \n\nnot to mention, it is a beauty with the 67 layer damascus steel and the rosewood handle. \n\nit’s the knife i always personally recommend to people - and the one that gets the most attention when i’m serving brisket.\n\nyou can find it at bkyhd.com/hammer - and if you happen to see this after july, you can still use my code bkyhd10 for 10% off - but until then grab it for $100.\n\n#bbq #brisket #briskettrim #brisketprep cow brisket tips review bbq my favorite knife is on sale this month for $100 - that’s the lowest i’ve ever seen it.\n\ni used to trim with a 6” boning knife and slice with a 12” serrated knife, but i use this 10” slicer for both.  the longer blade gets you a cleaner trim with less effort.  and because it has an edge all the way to the tip, you get very clean slices as you lift the knife towards the end of the cut.\n\nit’s extremely sharp and keeps an edge - i’ve only had to sharpen this a couple of times over the last 2 years - and that’s with regular use.  \n\nnot to mention, it is a beauty with the 67 layer damascus steel and the rosewood handle. \n\nit’s the knife i always personally recommend to people - and the one that gets the most attention when i’m serving brisket.\n\nyou can find it at bkyhd.com/hammer - and if you happen to see this after july, you can still use my code bkyhd10 for 10% off - but until then grab it for $100.\n\n#bbq #brisket #briskettrim #brisketprep cow brisket tips bbq","CreateDateTime":"2026-07-13T12:09:24.000Z","ViewCount":97279,"LikeCount":363,"GroupId":9416,"GroupCode":"favorite-bbq-knife-sale-alert","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4860,"Url":"https://www.instagram.com/reel/DauILoJoos_/","ViewCount":2710,"LikeCount":15},{"Platform":"facebook","PostId":4853,"Url":"https://www.facebook.com/reel/1766837348004493/","ViewCount":94569,"LikeCount":348}]},{"Id":4853,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1766837348004493/","ThumbnailUrl":"media/posts/facebook_1766837348004493.png","Description":"My favorite knife is on sale this month for $100 - that’s the lowest I’ve ever seen it.\n\nI used to trim with a 6” boning knife and slice with a 12” serrated knife, but I use this 10” slicer for both. ","SearchText":"my favorite knife is on sale this month for $100 - that’s the lowest i’ve ever seen it. bkyhd.com/hammer\n\ni used to trim with a 6” boning knife and slice with a 12” serrated knife, but i use this 10” slicer for both.  the longer blade gets you a cleaner trim with less effort.  and because it has an edge all the way to the tip, you get very clean slices as you lift the knife towards the end of the cut.\n\nit’s extremely sharp and keeps an edge - i’ve only had to sharpen this a couple of times over the last 2 years - and that’s with regular use. \n\nnot to mention, it is a beauty with the 67 layer damascus steel and the rosewood handle. \n\nit’s the knife i always personally recommend to people - and the one that gets the most attention when i’m serving brisket.\n\nyou can find it at bkyhd.com/hammer - and if you happen to see this after july, you can still use my code bkyhd10 for 10% off - but until then grab it for $100.\n\n#bbq #brisket #briskettrim #brisketprep cow brisket tips review bbq my favorite knife is on sale this month for $100 - that’s the lowest i’ve ever seen it.\n\ni used to trim with a 6” boning knife and slice with a 12” serrated knife, but i use this 10” slicer for both.  the longer blade gets you a cleaner trim with less effort.  and because it has an edge all the way to the tip, you get very clean slices as you lift the knife towards the end of the cut.\n\nit’s extremely sharp and keeps an edge - i’ve only had to sharpen this a couple of times over the last 2 years - and that’s with regular use.  \n\nnot to mention, it is a beauty with the 67 layer damascus steel and the rosewood handle. \n\nit’s the knife i always personally recommend to people - and the one that gets the most attention when i’m serving brisket.\n\nyou can find it at bkyhd.com/hammer - and if you happen to see this after july, you can still use my code bkyhd10 for 10% off - but until then grab it for $100.\n\n#bbq #brisket #briskettrim #brisketprep cow brisket tips bbq","CreateDateTime":"2026-07-13T11:44:05.000Z","ViewCount":97279,"LikeCount":363,"GroupId":9416,"GroupCode":"favorite-bbq-knife-sale-alert","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4860,"Url":"https://www.instagram.com/reel/DauILoJoos_/","ViewCount":2710,"LikeCount":15},{"Platform":"facebook","PostId":4853,"Url":"https://www.facebook.com/reel/1766837348004493/","ViewCount":94569,"LikeCount":348}]},{"Id":4856,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1037142595454521","ThumbnailUrl":"media/posts/facebook_110899788073674_1037142595454521.png","Description":"Friend sent me a photo of her spread at @panthercitybbq, said it was her favorite of the whole trip and can’t wait to go back.  Def adding to my next trip.","SearchText":"friend sent me a photo of her spread at @panthercitybbq, said it was her favorite of the whole trip and can’t wait to go back.  def adding to my next trip. review bbq friend sent me a photo of her spread at @panthercitybbq, said it was her favorite of the whole trip and can’t wait to go back.  def adding to my next trip. review bbq","CreateDateTime":"2026-07-11T03:56:18.000Z","ViewCount":8757,"LikeCount":207,"GroupId":8814,"GroupCode":"panther-city-bbq-favorites","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4856,"Url":"https://www.facebook.com/234418655726923/posts/1037142595454521","ViewCount":2372,"LikeCount":17},{"Platform":"instagram","PostId":4861,"Url":"https://www.instagram.com/p/DaoEa4CyiUr/","ViewCount":6385,"LikeCount":190}]},{"Id":4861,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DaoEa4CyiUr/","ThumbnailUrl":"media/posts/instagram_17947198764234696.png","Description":"Friend sent me a photo of her spread at @panthercitybbq, said it was her favorite of the whole trip and can’t wait to go back.  Def adding to my next trip.","SearchText":"friend sent me a photo of her spread at @panthercitybbq, said it was her favorite of the whole trip and can’t wait to go back.  def adding to my next trip. review bbq friend sent me a photo of her spread at @panthercitybbq, said it was her favorite of the whole trip and can’t wait to go back.  def adding to my next trip. review bbq","CreateDateTime":"2026-07-11T03:56:11.000Z","ViewCount":8757,"LikeCount":207,"GroupId":8814,"GroupCode":"panther-city-bbq-favorites","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4856,"Url":"https://www.facebook.com/234418655726923/posts/1037142595454521","ViewCount":2372,"LikeCount":17},{"Platform":"instagram","PostId":4861,"Url":"https://www.instagram.com/p/DaoEa4CyiUr/","ViewCount":6385,"LikeCount":190}]},{"Id":4839,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=9PtoM86EHeU","ThumbnailUrl":"media/posts/youtube_9PtoM86EHeU.png","Description":"Just a dude loading briskets in the morning at 9am. No stress. No staying up all night. My whole process at bkyhd.com/brisket. #bbq #brisket","SearchText":"just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq","CreateDateTime":"2026-07-07T11:59:28.000Z","ViewCount":235718,"LikeCount":2561,"GroupId":8815,"GroupCode":"morning-brisket-loading-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4839,"Url":"https://www.youtube.com/watch?v=9PtoM86EHeU","ViewCount":8295,"LikeCount":123},{"Platform":"tiktok","PostId":4849,"Url":"https://www.tiktok.com/@backyahdbbq/video/7659644719487651103","ViewCount":22674,"LikeCount":390},{"Platform":"instagram","PostId":4843,"Url":"https://www.instagram.com/reel/DaepDTIomKF/","ViewCount":22864,"LikeCount":1021},{"Platform":"facebook","PostId":4832,"Url":"https://www.facebook.com/reel/2448064855690754/","ViewCount":181885,"LikeCount":1027}]},{"Id":4849,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7659644719487651103","ThumbnailUrl":"media/posts/tiktok_7659644719487651103.png","Description":"Just a dude loading briskets in the morning at 9am. No stress. No staying up all night. My whole process at bkyhd.com/brisket. #bbq #brisket","SearchText":"just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq","CreateDateTime":"2026-07-07T11:53:53.000Z","ViewCount":235718,"LikeCount":2561,"GroupId":8815,"GroupCode":"morning-brisket-loading-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4839,"Url":"https://www.youtube.com/watch?v=9PtoM86EHeU","ViewCount":8295,"LikeCount":123},{"Platform":"tiktok","PostId":4849,"Url":"https://www.tiktok.com/@backyahdbbq/video/7659644719487651103","ViewCount":22674,"LikeCount":390},{"Platform":"instagram","PostId":4843,"Url":"https://www.instagram.com/reel/DaepDTIomKF/","ViewCount":22864,"LikeCount":1021},{"Platform":"facebook","PostId":4832,"Url":"https://www.facebook.com/reel/2448064855690754/","ViewCount":181885,"LikeCount":1027}]},{"Id":4843,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DaepDTIomKF/","ThumbnailUrl":"media/posts/instagram_18117434650878402.png","Description":"Just a dude loading briskets in the morning at 9am. No stress. No staying up all night. My whole process at bkyhd.com/brisket. #bbq #brisket","SearchText":"just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq","CreateDateTime":"2026-07-07T11:47:58.000Z","ViewCount":235718,"LikeCount":2561,"GroupId":8815,"GroupCode":"morning-brisket-loading-process","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4839,"Url":"https://www.youtube.com/watch?v=9PtoM86EHeU","ViewCount":8295,"LikeCount":123},{"Platform":"tiktok","PostId":4849,"Url":"https://www.tiktok.com/@backyahdbbq/video/7659644719487651103","ViewCount":22674,"LikeCount":390},{"Platform":"instagram","PostId":4843,"Url":"https://www.instagram.com/reel/DaepDTIomKF/","ViewCount":22864,"LikeCount":1021},{"Platform":"facebook","PostId":4832,"Url":"https://www.facebook.com/reel/2448064855690754/","ViewCount":181885,"LikeCount":1027}]},{"Id":4832,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2448064855690754/","ThumbnailUrl":"media/posts/facebook_2448064855690754.png","Description":"Just a dude loading briskets in the morning at 9am. No stress. No staying up all night. My whole process at bkyhd.com/brisket. #bbq #brisket","SearchText":"just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq just a dude loading briskets in the morning at 9am. no stress. no staying up all night. my whole process at bkyhd.com/brisket. #bbq #brisket cow brisket process bbq","CreateDateTime":"2026-07-07T11:33:18.000Z","ViewCount":235718,"LikeCount":2561,"GroupId":8815,"GroupCode":"morning-brisket-loading-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4839,"Url":"https://www.youtube.com/watch?v=9PtoM86EHeU","ViewCount":8295,"LikeCount":123},{"Platform":"tiktok","PostId":4849,"Url":"https://www.tiktok.com/@backyahdbbq/video/7659644719487651103","ViewCount":22674,"LikeCount":390},{"Platform":"instagram","PostId":4843,"Url":"https://www.instagram.com/reel/DaepDTIomKF/","ViewCount":22864,"LikeCount":1021},{"Platform":"facebook","PostId":4832,"Url":"https://www.facebook.com/reel/2448064855690754/","ViewCount":181885,"LikeCount":1027}]},{"Id":4840,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ofigS29kkMU","ThumbnailUrl":"media/posts/youtube_ofigS29kkMU.png","Description":"Get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #PulledPork","SearchText":"get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork  pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking","CreateDateTime":"2026-07-04T05:22:32.000Z","ViewCount":68341,"LikeCount":502,"GroupId":8816,"GroupCode":"preparing-pork-butts-for-smoking","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4840,"Url":"https://www.youtube.com/watch?v=ofigS29kkMU","ViewCount":2946,"LikeCount":42},{"Platform":"tiktok","PostId":4850,"Url":"https://www.tiktok.com/@backyahdbbq/video/7658430371658288415","ViewCount":3941,"LikeCount":94},{"Platform":"instagram","PostId":4844,"Url":"https://www.instagram.com/reel/DaWNt4NSpTz/","ViewCount":10528,"LikeCount":134},{"Platform":"facebook","PostId":4833,"Url":"https://www.facebook.com/reel/1978967549468581/","ViewCount":50926,"LikeCount":232}]},{"Id":4850,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7658430371658288415","ThumbnailUrl":"media/posts/tiktok_7658430371658288415.png","Description":"Get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork ","SearchText":"get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork  pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking","CreateDateTime":"2026-07-04T05:21:34.000Z","ViewCount":68341,"LikeCount":502,"GroupId":8816,"GroupCode":"preparing-pork-butts-for-smoking","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4840,"Url":"https://www.youtube.com/watch?v=ofigS29kkMU","ViewCount":2946,"LikeCount":42},{"Platform":"tiktok","PostId":4850,"Url":"https://www.tiktok.com/@backyahdbbq/video/7658430371658288415","ViewCount":3941,"LikeCount":94},{"Platform":"instagram","PostId":4844,"Url":"https://www.instagram.com/reel/DaWNt4NSpTz/","ViewCount":10528,"LikeCount":134},{"Platform":"facebook","PostId":4833,"Url":"https://www.facebook.com/reel/1978967549468581/","ViewCount":50926,"LikeCount":232}]},{"Id":4844,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DaWNt4NSpTz/","ThumbnailUrl":"media/posts/instagram_18169668502429405.png","Description":"Get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork","SearchText":"get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork  pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking","CreateDateTime":"2026-07-04T05:15:15.000Z","ViewCount":68341,"LikeCount":502,"GroupId":8816,"GroupCode":"preparing-pork-butts-for-smoking","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4840,"Url":"https://www.youtube.com/watch?v=ofigS29kkMU","ViewCount":2946,"LikeCount":42},{"Platform":"tiktok","PostId":4850,"Url":"https://www.tiktok.com/@backyahdbbq/video/7658430371658288415","ViewCount":3941,"LikeCount":94},{"Platform":"instagram","PostId":4844,"Url":"https://www.instagram.com/reel/DaWNt4NSpTz/","ViewCount":10528,"LikeCount":134},{"Platform":"facebook","PostId":4833,"Url":"https://www.facebook.com/reel/1978967549468581/","ViewCount":50926,"LikeCount":232}]},{"Id":4833,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1978967549468581/","ThumbnailUrl":"media/posts/facebook_1978967549468581.png","Description":"Get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #PulledPork","SearchText":"get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork  pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking get ready with me as we prepare these pork butts for a smoke bath. #bbq #porkbutts #pulledpork pig pulled_pork how_to bbq smoking","CreateDateTime":"2026-07-04T05:01:34.000Z","ViewCount":68341,"LikeCount":502,"GroupId":8816,"GroupCode":"preparing-pork-butts-for-smoking","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4840,"Url":"https://www.youtube.com/watch?v=ofigS29kkMU","ViewCount":2946,"LikeCount":42},{"Platform":"tiktok","PostId":4850,"Url":"https://www.tiktok.com/@backyahdbbq/video/7658430371658288415","ViewCount":3941,"LikeCount":94},{"Platform":"instagram","PostId":4844,"Url":"https://www.instagram.com/reel/DaWNt4NSpTz/","ViewCount":10528,"LikeCount":134},{"Platform":"facebook","PostId":4833,"Url":"https://www.facebook.com/reel/1978967549468581/","ViewCount":50926,"LikeCount":232}]},{"Id":4851,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7655015587948547359","ThumbnailUrl":"media/posts/tiktok_7655015587948547359.png","Description":"Chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire.  #bbq #steak #ribeye","SearchText":"chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire.  #bbq #steak #ribeye cow steak bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak showcase bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak bbq","CreateDateTime":"2026-06-25T00:30:28.000Z","ViewCount":148439,"LikeCount":1503,"GroupId":8817,"GroupCode":"charcoal-grill-setup-and-ribeye-time","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4851,"Url":"https://www.tiktok.com/@backyahdbbq/video/7655015587948547359","ViewCount":4337,"LikeCount":182},{"Platform":"facebook","PostId":4834,"Url":"https://www.facebook.com/reel/2441569512935392/","ViewCount":132263,"LikeCount":1102},{"Platform":"youtube","PostId":4841,"Url":"https://www.youtube.com/watch?v=tLZtX5gcu6c","ViewCount":4062,"LikeCount":80},{"Platform":"instagram","PostId":4845,"Url":"https://www.instagram.com/reel/DZ-drXlo7pA/","ViewCount":7777,"LikeCount":139}]},{"Id":4834,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2441569512935392/","ThumbnailUrl":"media/posts/facebook_2441569512935392.png","Description":"Chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye","SearchText":"chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire.  #bbq #steak #ribeye cow steak bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak showcase bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak bbq","CreateDateTime":"2026-06-25T00:19:39.000Z","ViewCount":148439,"LikeCount":1503,"GroupId":8817,"GroupCode":"charcoal-grill-setup-and-ribeye-time","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4851,"Url":"https://www.tiktok.com/@backyahdbbq/video/7655015587948547359","ViewCount":4337,"LikeCount":182},{"Platform":"facebook","PostId":4834,"Url":"https://www.facebook.com/reel/2441569512935392/","ViewCount":132263,"LikeCount":1102},{"Platform":"youtube","PostId":4841,"Url":"https://www.youtube.com/watch?v=tLZtX5gcu6c","ViewCount":4062,"LikeCount":80},{"Platform":"instagram","PostId":4845,"Url":"https://www.instagram.com/reel/DZ-drXlo7pA/","ViewCount":7777,"LikeCount":139}]},{"Id":4841,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=tLZtX5gcu6c","ThumbnailUrl":"media/posts/youtube_tLZtX5gcu6c.png","Description":"Chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye","SearchText":"chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire.  #bbq #steak #ribeye cow steak bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak showcase bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak bbq","CreateDateTime":"2026-06-25T00:16:11.000Z","ViewCount":148439,"LikeCount":1503,"GroupId":8817,"GroupCode":"charcoal-grill-setup-and-ribeye-time","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4851,"Url":"https://www.tiktok.com/@backyahdbbq/video/7655015587948547359","ViewCount":4337,"LikeCount":182},{"Platform":"facebook","PostId":4834,"Url":"https://www.facebook.com/reel/2441569512935392/","ViewCount":132263,"LikeCount":1102},{"Platform":"youtube","PostId":4841,"Url":"https://www.youtube.com/watch?v=tLZtX5gcu6c","ViewCount":4062,"LikeCount":80},{"Platform":"instagram","PostId":4845,"Url":"https://www.instagram.com/reel/DZ-drXlo7pA/","ViewCount":7777,"LikeCount":139}]},{"Id":4845,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DZ-drXlo7pA/","ThumbnailUrl":"media/posts/instagram_18357703888240967.png","Description":"Chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye","SearchText":"chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire.  #bbq #steak #ribeye cow steak bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak showcase bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak bbq grilling chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire. \n\n#bbq #steak #ribeye cow steak bbq","CreateDateTime":"2026-06-25T00:00:52.000Z","ViewCount":148439,"LikeCount":1503,"GroupId":8817,"GroupCode":"charcoal-grill-setup-and-ribeye-time","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4851,"Url":"https://www.tiktok.com/@backyahdbbq/video/7655015587948547359","ViewCount":4337,"LikeCount":182},{"Platform":"facebook","PostId":4834,"Url":"https://www.facebook.com/reel/2441569512935392/","ViewCount":132263,"LikeCount":1102},{"Platform":"youtube","PostId":4841,"Url":"https://www.youtube.com/watch?v=tLZtX5gcu6c","ViewCount":4062,"LikeCount":80},{"Platform":"instagram","PostId":4845,"Url":"https://www.instagram.com/reel/DZ-drXlo7pA/","ViewCount":7777,"LikeCount":139}]},{"Id":4836,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1022680543567393","ThumbnailUrl":"media/posts/facebook_110899788073674_1022680543567393.png","Description":"The Bruiser Burger @jimmysseafood is a beast. $10 on Monday. \n\n#burger #maryland #baltimore","SearchText":"the bruiser burger @jimmysseafood is a beast. $10 on monday. \n\n#burger #maryland #baltimore pig burger review burgers the bruiser burger @jimmysseafood is a beast. $10 on monday. \n\n#burger #maryland #baltimore pig burger review burgers","CreateDateTime":"2026-06-23T21:30:28.000Z","ViewCount":3105,"LikeCount":24,"GroupId":8818,"GroupCode":"the-bruiser-burger-special","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["burger"],"PostTypes":["review"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4836,"Url":"https://www.facebook.com/234418655726923/posts/1022680543567393","ViewCount":1096,"LikeCount":4},{"Platform":"instagram","PostId":4846,"Url":"https://www.instagram.com/p/DZ7mpy-oHMH/","ViewCount":2009,"LikeCount":20}]},{"Id":4846,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DZ7mpy-oHMH/","ThumbnailUrl":"media/posts/instagram_17882058408667001.png","Description":"The Bruiser Burger @jimmysseafood is a beast. $10 on Monday. \n\n#burger #maryland #baltimore","SearchText":"the bruiser burger @jimmysseafood is a beast. $10 on monday. \n\n#burger #maryland #baltimore pig burger review burgers the bruiser burger @jimmysseafood is a beast. $10 on monday. \n\n#burger #maryland #baltimore pig burger review burgers","CreateDateTime":"2026-06-23T21:30:21.000Z","ViewCount":3105,"LikeCount":24,"GroupId":8818,"GroupCode":"the-bruiser-burger-special","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["burger"],"PostTypes":["review"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4836,"Url":"https://www.facebook.com/234418655726923/posts/1022680543567393","ViewCount":1096,"LikeCount":4},{"Platform":"instagram","PostId":4846,"Url":"https://www.instagram.com/p/DZ7mpy-oHMH/","ViewCount":2009,"LikeCount":20}]},{"Id":4837,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1019631960538918","ThumbnailUrl":"media/posts/facebook_110899788073674_1019631960538918.png","Description":"Maine hand-scooped ice cream. Both of these are small size. $4-5 each.  @theicecreamshoppe_ in Oakland and @fielderschoiceicecream in Old Orchard. Highly recommend both.","SearchText":"maine hand-scooped ice cream. both of these are small size. $4-5 each.  @theicecreamshoppe_ in oakland and @fielderschoiceicecream in old orchard. highly recommend both. review desserts maine hand-scooped ice cream. both of these are small size. $4-5 each.  @theicecreamshoppe_ in oakland and @fielderschoiceicecream in old orchard. highly recommend both. review desserts maine hand-scooped ice cream. both of these are small size. $4-5 each.  @theicecreamshoppe_ in oakland and @fielderschoiceicecream in old orchard. highly recommend both. review desserts","CreateDateTime":"2026-06-20T05:31:57.000Z","ViewCount":3832,"LikeCount":15,"GroupId":8819,"GroupCode":"maine-hand-scooped-ice-cream-picks","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["Desserts"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4837,"Url":"https://www.facebook.com/234418655726923/posts/1019631960538918","ViewCount":809,"LikeCount":4},{"Platform":"facebook","PostId":4838,"Url":"https://www.facebook.com/234418655726923/posts/1019631727205608","ViewCount":517,"LikeCount":0},{"Platform":"instagram","PostId":4847,"Url":"https://www.instagram.com/p/DZyMj_fieIp/","ViewCount":2506,"LikeCount":11}]},{"Id":4838,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1019631727205608","ThumbnailUrl":"media/posts/facebook_110899788073674_1019631727205608.png","Description":"Maine hand-scooped ice cream. Both of these are small size. $4-5 each.  @theicecreamshoppe_ in Oakland and @fielderschoiceicecream in Old Orchard. Highly recommend both.","SearchText":"maine hand-scooped ice cream. both of these are small size. $4-5 each.  @theicecreamshoppe_ in oakland and @fielderschoiceicecream in old orchard. highly recommend both. review desserts maine hand-scooped ice cream. both of these are small size. $4-5 each.  @theicecreamshoppe_ in oakland and @fielderschoiceicecream in old orchard. highly recommend both. review desserts maine hand-scooped ice cream. both of these are small size. $4-5 each.  @theicecreamshoppe_ in oakland and @fielderschoiceicecream in old orchard. highly recommend both. review desserts","CreateDateTime":"2026-06-20T05:31:26.000Z","ViewCount":3832,"LikeCount":15,"GroupId":8819,"GroupCode":"maine-hand-scooped-ice-cream-picks","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["Desserts"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4837,"Url":"https://www.facebook.com/234418655726923/posts/1019631960538918","ViewCount":809,"LikeCount":4},{"Platform":"facebook","PostId":4838,"Url":"https://www.facebook.com/234418655726923/posts/1019631727205608","ViewCount":517,"LikeCount":0},{"Platform":"instagram","PostId":4847,"Url":"https://www.instagram.com/p/DZyMj_fieIp/","ViewCount":2506,"LikeCount":11}]},{"Id":4847,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DZyMj_fieIp/","ThumbnailUrl":"media/posts/instagram_18102222722518839.png","Description":"Maine hand-scooped ice cream. Both of these are small size. $4-5 each.  @theicecreamshoppe_ in Oakland and @fielderschoiceicecream in Old Orchard. Highly recommend both.","SearchText":"maine hand-scooped ice cream. both of these are small size. $4-5 each.  @theicecreamshoppe_ in oakland and @fielderschoiceicecream in old orchard. highly recommend both. review desserts maine hand-scooped ice cream. both of these are small size. $4-5 each.  @theicecreamshoppe_ in oakland and @fielderschoiceicecream in old orchard. highly recommend both. review desserts maine hand-scooped ice cream. both of these are small size. $4-5 each.  @theicecreamshoppe_ in oakland and @fielderschoiceicecream in old orchard. highly recommend both. review desserts","CreateDateTime":"2026-06-20T05:31:21.000Z","ViewCount":3832,"LikeCount":15,"GroupId":8819,"GroupCode":"maine-hand-scooped-ice-cream-picks","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["Desserts"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4837,"Url":"https://www.facebook.com/234418655726923/posts/1019631960538918","ViewCount":809,"LikeCount":4},{"Platform":"facebook","PostId":4838,"Url":"https://www.facebook.com/234418655726923/posts/1019631727205608","ViewCount":517,"LikeCount":0},{"Platform":"instagram","PostId":4847,"Url":"https://www.instagram.com/p/DZyMj_fieIp/","ViewCount":2506,"LikeCount":11}]},{"Id":4842,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=dMPXbymxy10","ThumbnailUrl":"media/posts/youtube_dMPXbymxy10.png","Description":"GRWM - Pork Belly Burnt Ends Edition\n\nGet ready with me as we prepare to smoke pork belly burnt ends.\n\nStart with a slab of pork belly.  Trim off and uneven edges and wrangly bits. Slice it into chunk","SearchText":"grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal.  \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking grwm - pork belly burnt ends edition get ready with me as we prepare to smoke pork belly burnt ends. start with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter. i slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper. they go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal. in a metal pan with some sauce and butter until they hit 205 internal. let them cool down to 180f and hold them there until ready to serve. these are always a crowd favorite. #bbq #grwm #porkbelly #burntends pig pulled_pork recipe bbq smoking grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal.  \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that’s a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal. \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking","CreateDateTime":"2026-06-10T11:40:53.000Z","ViewCount":41934,"LikeCount":514,"GroupId":8820,"GroupCode":"pork-belly-burnt-ends-preparation","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4842,"Url":"https://www.youtube.com/watch?v=dMPXbymxy10","ViewCount":6774,"LikeCount":167},{"Platform":"tiktok","PostId":4852,"Url":"https://www.tiktok.com/@backyahdbbq/video/7649618166426897695","ViewCount":1795,"LikeCount":71},{"Platform":"facebook","PostId":4835,"Url":"https://www.facebook.com/reel/1447139423829719/","ViewCount":30170,"LikeCount":228},{"Platform":"instagram","PostId":4848,"Url":"https://www.instagram.com/reel/DZZEWtAI92T/","ViewCount":3195,"LikeCount":48}]},{"Id":4852,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7649618166426897695","ThumbnailUrl":"media/posts/tiktok_7649618166426897695.png","Description":"GRWM - Pork Belly Burnt Ends Edition Get ready with me as we prepare to smoke pork belly burnt ends. Start with a slab of pork belly.  Trim off and uneven edges and wrangly bits. Slice it into chunks.","SearchText":"grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal.  \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking grwm - pork belly burnt ends edition get ready with me as we prepare to smoke pork belly burnt ends. start with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter. i slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper. they go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal. in a metal pan with some sauce and butter until they hit 205 internal. let them cool down to 180f and hold them there until ready to serve. these are always a crowd favorite. #bbq #grwm #porkbelly #burntends pig pulled_pork recipe bbq smoking grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal.  \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that’s a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal. \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking","CreateDateTime":"2026-06-10T11:25:30.000Z","ViewCount":41934,"LikeCount":514,"GroupId":8820,"GroupCode":"pork-belly-burnt-ends-preparation","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4842,"Url":"https://www.youtube.com/watch?v=dMPXbymxy10","ViewCount":6774,"LikeCount":167},{"Platform":"tiktok","PostId":4852,"Url":"https://www.tiktok.com/@backyahdbbq/video/7649618166426897695","ViewCount":1795,"LikeCount":71},{"Platform":"facebook","PostId":4835,"Url":"https://www.facebook.com/reel/1447139423829719/","ViewCount":30170,"LikeCount":228},{"Platform":"instagram","PostId":4848,"Url":"https://www.instagram.com/reel/DZZEWtAI92T/","ViewCount":3195,"LikeCount":48}]},{"Id":4835,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1447139423829719/","ThumbnailUrl":"media/posts/facebook_1447139423829719.png","Description":"GRWM - Pork Belly Burnt Ends Edition\n\nGet ready with me as we prepare to smoke pork belly burnt ends.\n\nStart with a slab of pork belly.  Trim off and uneven edges and wrangly bits. Slice it into chunk","SearchText":"grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal.  \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking grwm - pork belly burnt ends edition get ready with me as we prepare to smoke pork belly burnt ends. start with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter. i slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper. they go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal. in a metal pan with some sauce and butter until they hit 205 internal. let them cool down to 180f and hold them there until ready to serve. these are always a crowd favorite. #bbq #grwm #porkbelly #burntends pig pulled_pork recipe bbq smoking grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal.  \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that’s a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal. \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking","CreateDateTime":"2026-06-10T11:21:43.000Z","ViewCount":41934,"LikeCount":514,"GroupId":8820,"GroupCode":"pork-belly-burnt-ends-preparation","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4842,"Url":"https://www.youtube.com/watch?v=dMPXbymxy10","ViewCount":6774,"LikeCount":167},{"Platform":"tiktok","PostId":4852,"Url":"https://www.tiktok.com/@backyahdbbq/video/7649618166426897695","ViewCount":1795,"LikeCount":71},{"Platform":"facebook","PostId":4835,"Url":"https://www.facebook.com/reel/1447139423829719/","ViewCount":30170,"LikeCount":228},{"Platform":"instagram","PostId":4848,"Url":"https://www.instagram.com/reel/DZZEWtAI92T/","ViewCount":3195,"LikeCount":48}]},{"Id":4848,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DZZEWtAI92T/","ThumbnailUrl":"media/posts/instagram_18101838271862058.png","Description":"GRWM - Pork Belly Burnt Ends Edition\n\nGet ready with me as we prepare to smoke pork belly burnt ends.\n\nStart with a slab of pork belly.  Trim off and uneven edges and wrangly bits. Slice it into chunk","SearchText":"grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal.  \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking grwm - pork belly burnt ends edition get ready with me as we prepare to smoke pork belly burnt ends. start with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter. i slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper. they go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal. in a metal pan with some sauce and butter until they hit 205 internal. let them cool down to 180f and hold them there until ready to serve. these are always a crowd favorite. #bbq #grwm #porkbelly #burntends pig pulled_pork recipe bbq smoking grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that's a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal.  \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking grwm - pork belly burnt ends edition\n\nget ready with me as we prepare to smoke pork belly burnt ends.\n\nstart with a slab of pork belly.  trim off and uneven edges and wrangly bits. slice it into chunks.  i like to measure with my slicing knife -  which is about an inch and a quarter.\n\ni slather with sriracha sauce. and apply a rub that’s a good balance of sweet and salty.  and top with a bit of pepper.\n\nthey go on the smoker on wire racks meat side down.  180f for 2 hours.  then 250f until they hit 190 internal. \n\nin a metal pan with some sauce and butter until they hit 205 internal.\n\nlet them cool down to 180f and hold them there until ready to serve.\n\nthese are always a crowd favorite.\n\n#bbq #grwm #porkbelly #burntends pig recipe bbq smoking","CreateDateTime":"2026-06-10T11:20:30.000Z","ViewCount":41934,"LikeCount":514,"GroupId":8820,"GroupCode":"pork-belly-burnt-ends-preparation","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4842,"Url":"https://www.youtube.com/watch?v=dMPXbymxy10","ViewCount":6774,"LikeCount":167},{"Platform":"tiktok","PostId":4852,"Url":"https://www.tiktok.com/@backyahdbbq/video/7649618166426897695","ViewCount":1795,"LikeCount":71},{"Platform":"facebook","PostId":4835,"Url":"https://www.facebook.com/reel/1447139423829719/","ViewCount":30170,"LikeCount":228},{"Platform":"instagram","PostId":4848,"Url":"https://www.instagram.com/reel/DZZEWtAI92T/","ViewCount":3195,"LikeCount":48}]},{"Id":4829,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=eyevGvx2NI4","ThumbnailUrl":"media/posts/youtube_eyevGvx2NI4.png","Description":"To spritz or not to spritz is one of the most controversial debates in BBQ.\n\nPlenty of successful pitmasters never spritz. I’m not in that camp.\n\nI like to spritz because I think it helps me build the","SearchText":"to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket pig brisket tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq. plenty of successful pitmasters never spritz. i’m not in that camp. i like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years. my spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce. i start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. the recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple. that said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes. if that’s something you’d like to see, let me know. #bbq  #brisket cow brisket tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket cow brisket recipe tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket pig brisket tips bbq smoking","CreateDateTime":"2026-06-07T09:20:28.000Z","ViewCount":171518,"LikeCount":1750,"GroupId":8821,"GroupCode":"to-spritz-or-not-to-spritz-debate","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4829,"Url":"https://www.youtube.com/watch?v=eyevGvx2NI4","ViewCount":38036,"LikeCount":629},{"Platform":"tiktok","PostId":4831,"Url":"https://www.tiktok.com/@backyahdbbq/video/7648472326308138271","ViewCount":21982,"LikeCount":429},{"Platform":"facebook","PostId":4828,"Url":"https://www.facebook.com/reel/994718006440769/","ViewCount":98656,"LikeCount":512},{"Platform":"instagram","PostId":4830,"Url":"https://www.instagram.com/reel/DZRGmSGIdKe/","ViewCount":12844,"LikeCount":180}]},{"Id":4831,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7648472326308138271","ThumbnailUrl":"media/posts/tiktok_7648472326308138271.png","Description":"To spritz or not to spritz is one of the most controversial debates in BBQ. Plenty of successful pitmasters never spritz. I’m not in that camp. I like to spritz because I think it helps me build the d","SearchText":"to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket pig brisket tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq. plenty of successful pitmasters never spritz. i’m not in that camp. i like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years. my spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce. i start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. the recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple. that said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes. if that’s something you’d like to see, let me know. #bbq  #brisket cow brisket tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket cow brisket recipe tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket pig brisket tips bbq smoking","CreateDateTime":"2026-06-07T09:19:10.000Z","ViewCount":171518,"LikeCount":1750,"GroupId":8821,"GroupCode":"to-spritz-or-not-to-spritz-debate","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4829,"Url":"https://www.youtube.com/watch?v=eyevGvx2NI4","ViewCount":38036,"LikeCount":629},{"Platform":"tiktok","PostId":4831,"Url":"https://www.tiktok.com/@backyahdbbq/video/7648472326308138271","ViewCount":21982,"LikeCount":429},{"Platform":"facebook","PostId":4828,"Url":"https://www.facebook.com/reel/994718006440769/","ViewCount":98656,"LikeCount":512},{"Platform":"instagram","PostId":4830,"Url":"https://www.instagram.com/reel/DZRGmSGIdKe/","ViewCount":12844,"LikeCount":180}]},{"Id":4828,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/994718006440769/","ThumbnailUrl":"media/posts/facebook_994718006440769.png","Description":"To spritz or not to spritz is one of the most controversial debates in BBQ.\n\nPlenty of successful pitmasters never spritz. I’m not in that camp.\n\nI like to spritz because I think it helps me build the","SearchText":"to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket pig brisket tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq. plenty of successful pitmasters never spritz. i’m not in that camp. i like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years. my spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce. i start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. the recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple. that said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes. if that’s something you’d like to see, let me know. #bbq  #brisket cow brisket tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket cow brisket recipe tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket pig brisket tips bbq smoking","CreateDateTime":"2026-06-07T09:10:34.000Z","ViewCount":171518,"LikeCount":1750,"GroupId":8821,"GroupCode":"to-spritz-or-not-to-spritz-debate","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4829,"Url":"https://www.youtube.com/watch?v=eyevGvx2NI4","ViewCount":38036,"LikeCount":629},{"Platform":"tiktok","PostId":4831,"Url":"https://www.tiktok.com/@backyahdbbq/video/7648472326308138271","ViewCount":21982,"LikeCount":429},{"Platform":"facebook","PostId":4828,"Url":"https://www.facebook.com/reel/994718006440769/","ViewCount":98656,"LikeCount":512},{"Platform":"instagram","PostId":4830,"Url":"https://www.instagram.com/reel/DZRGmSGIdKe/","ViewCount":12844,"LikeCount":180}]},{"Id":4830,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DZRGmSGIdKe/","ThumbnailUrl":"media/posts/instagram_18094015439209544.png","Description":"To spritz or not to spritz is one of the most controversial debates in BBQ.\n\nPlenty of successful pitmasters never spritz. I’m not in that camp.\n\nI like to spritz because I think it helps me build the","SearchText":"to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket pig brisket tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq. plenty of successful pitmasters never spritz. i’m not in that camp. i like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years. my spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce. i start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. the recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple. that said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes. if that’s something you’d like to see, let me know. #bbq  #brisket cow brisket tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket cow brisket recipe tips bbq smoking to spritz or not to spritz is one of the most controversial debates in bbq.\n\nplenty of successful pitmasters never spritz. i’m not in that camp.\n\ni like to spritz because i think it helps me build the dark bark i’m after. it’s been working for me for years.\n\nmy spritz recipe is simple: half water, half vinegar (white or acv), and a splash of worcestershire sauce.\n\ni start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark. \n\nthe recipe was inspired by my visit to terry black’s where they told me first hand that they use worcestershire before bark and acv afteri just combined them to keep things simple.\n\nthat said, i’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.\n\nif that’s something you’d like to see, let me know. \n\n#bbq  #brisket pig brisket tips bbq smoking","CreateDateTime":"2026-06-07T09:09:09.000Z","ViewCount":171518,"LikeCount":1750,"GroupId":8821,"GroupCode":"to-spritz-or-not-to-spritz-debate","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4829,"Url":"https://www.youtube.com/watch?v=eyevGvx2NI4","ViewCount":38036,"LikeCount":629},{"Platform":"tiktok","PostId":4831,"Url":"https://www.tiktok.com/@backyahdbbq/video/7648472326308138271","ViewCount":21982,"LikeCount":429},{"Platform":"facebook","PostId":4828,"Url":"https://www.facebook.com/reel/994718006440769/","ViewCount":98656,"LikeCount":512},{"Platform":"instagram","PostId":4830,"Url":"https://www.instagram.com/reel/DZRGmSGIdKe/","ViewCount":12844,"LikeCount":180}]},{"Id":4827,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DZQJJSnp8p7/","ThumbnailUrl":"media/posts/instagram_18055014677749499.png","Description":"Butcher Paper Giveaway\n\nWe teamed up with @bryco_goods to give away a box of butcher paper to 10 winners. I’ve been wrapping my briskets with Bryco for years and have always been happy with it. \n\n• Pr","SearchText":"butcher paper giveaway\n\nwe teamed up with @bryco_goods to give away a box of butcher paper to 10 winners. i’ve been wrapping my briskets with bryco for years and have always been happy with it. \n\n• prize: butcher paper box (bryco goods)\n\nto enter:\n1️⃣ like this post\n2️⃣ comment: let us know what meat you’re going to wrap with this butcher paper\n3️⃣ follow @backyahdbbq, and @bryco_goods\n4️⃣ optionally tag 2 friends in the comments (each comment = extra entry!)\n\nends june 10 at 11:59 pm pt. winner contacted via dm, announced after prize ships.\n\nif you can't wait until then then use bkyahd15 for 15% off on amazon, bkyhd.com/bryco for the link.\n\nrules:\n• contiguous 48 us states, 18+\n• one entry per person (extra entries for 2 additional tags)\n• winner selected at random, contacted via dm\n• must respond within 3 days or we pick someone else\n• full rules: bkyhd.com/giveaways\n\nwe will never ask for payment or credit card info. all we need from a winner is a shipping address. anyone asking for money is a scam — report and block.\n\nthis promotion is in no way sponsored, endorsed, administered by, or associated with instagram. by entering, participants release instagram from responsibility and agree to instagram’s terms of use.\n\n#giveaway #bbq #grilling pig brisket bbq","CreateDateTime":"2026-06-07T00:17:12.000Z","ViewCount":11914,"LikeCount":147,"GroupId":9417,"GroupCode":"butcher-paper-giveaway-contest","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4827,"Url":"https://www.instagram.com/reel/DZQJJSnp8p7/","ViewCount":11914,"LikeCount":147}]},{"Id":4820,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1006458248522956","ThumbnailUrl":"media/posts/facebook_110899788073674_1006458248522956.png","Description":"4 briskets.  4 butts.  Belly tomorrow morning.  What’s on your smoker? Share last photo of meat from your camera roll. \n\n#bbq #brisket #pulledpork","SearchText":"4 briskets.  4 butts.  belly tomorrow morning.  what’s on your smoker? share last photo of meat from your camera roll. \n\n#bbq #brisket #pulledpork pig brisket pulled_pork showcase bbq smoking 4 briskets.  4 butts.  belly tomorrow morning.  what’s on your smoker? share last photo of meat from your camera roll. \n\n#bbq #brisket #pulledpork pig pulled_pork brisket showcase bbq smoking","CreateDateTime":"2026-06-04T11:21:06.000Z","ViewCount":5777,"LikeCount":65,"GroupId":8822,"GroupCode":"whats-on-your-smoker-share-photos","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4820,"Url":"https://www.facebook.com/234418655726923/posts/1006458248522956","ViewCount":1366,"LikeCount":2},{"Platform":"instagram","PostId":4823,"Url":"https://www.instagram.com/p/DZJn3JwlIaR/","ViewCount":4411,"LikeCount":63}]},{"Id":4823,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DZJn3JwlIaR/","ThumbnailUrl":"media/posts/instagram_18135555973483447.png","Description":"4 briskets.  4 butts.  Belly tomorrow morning.  What’s on your smoker? Share last photo of meat from your camera roll. \n\n#bbq #brisket #pulledpork","SearchText":"4 briskets.  4 butts.  belly tomorrow morning.  what’s on your smoker? share last photo of meat from your camera roll. \n\n#bbq #brisket #pulledpork pig brisket pulled_pork showcase bbq smoking 4 briskets.  4 butts.  belly tomorrow morning.  what’s on your smoker? share last photo of meat from your camera roll. \n\n#bbq #brisket #pulledpork pig pulled_pork brisket showcase bbq smoking","CreateDateTime":"2026-06-04T11:21:02.000Z","ViewCount":5777,"LikeCount":65,"GroupId":8822,"GroupCode":"whats-on-your-smoker-share-photos","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork","brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4820,"Url":"https://www.facebook.com/234418655726923/posts/1006458248522956","ViewCount":1366,"LikeCount":2},{"Platform":"instagram","PostId":4823,"Url":"https://www.instagram.com/p/DZJn3JwlIaR/","ViewCount":4411,"LikeCount":63}]},{"Id":4821,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/1004732098695571","ThumbnailUrl":"media/posts/facebook_110899788073674_1004732098695571.png","Description":"My go to joke to the cashier is to ask if these are vegan. If they are cool they’ll say “they were”…\n\nThey had some nice looking prime briskets but only 3. I have to run back tomorrow to get the 4th. ","SearchText":"my go to joke to the cashier is to ask if these are vegan. if they are cool they’ll say “they were”…\n\nthey had some nice looking prime briskets but only 3. i have to run back tomorrow to get the 4th.  110 person party. 4 18lb briskets. 4 8lb pork butts. bonus 10 lbs of pork belly burnt ends.  planning to yield 50% which works out to about .5 lb per person. pig pulled_pork brisket tips bbq my go to joke to the cashier is to ask if these are vegan. if they are cool they’ll say “they were”…\n\nthey had some nice looking prime briskets but only 3. i have to run back tomorrow to get the 4th.  110 person party. 4 18lb briskets. 4 8lb pork butts. bonus 10 lbs of pork belly burnt ends.  planning to yield 50% which works out to about .5 lb per person. pig brisket pulled_pork process bbq smoking","CreateDateTime":"2026-06-02T12:46:31.000Z","ViewCount":16606,"LikeCount":144,"GroupId":8823,"GroupCode":"planning-a-large-bbq-party-menu","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork","brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4821,"Url":"https://www.facebook.com/234418655726923/posts/1004732098695571","ViewCount":7889,"LikeCount":14},{"Platform":"instagram","PostId":4824,"Url":"https://www.instagram.com/p/DZEoC-HFXvR/","ViewCount":8717,"LikeCount":130}]},{"Id":4824,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DZEoC-HFXvR/","ThumbnailUrl":"media/posts/instagram_18322870423248426.png","Description":"My go to joke to the cashier is to ask if these are vegan. If they are cool they’ll say “they were”…\n\nThey had some nice looking prime briskets but only 3. I have to run back tomorrow to get the 4th. ","SearchText":"my go to joke to the cashier is to ask if these are vegan. if they are cool they’ll say “they were”…\n\nthey had some nice looking prime briskets but only 3. i have to run back tomorrow to get the 4th.  110 person party. 4 18lb briskets. 4 8lb pork butts. bonus 10 lbs of pork belly burnt ends.  planning to yield 50% which works out to about .5 lb per person. pig pulled_pork brisket tips bbq my go to joke to the cashier is to ask if these are vegan. if they are cool they’ll say “they were”…\n\nthey had some nice looking prime briskets but only 3. i have to run back tomorrow to get the 4th.  110 person party. 4 18lb briskets. 4 8lb pork butts. bonus 10 lbs of pork belly burnt ends.  planning to yield 50% which works out to about .5 lb per person. pig brisket pulled_pork process bbq smoking","CreateDateTime":"2026-06-02T12:46:26.000Z","ViewCount":16606,"LikeCount":144,"GroupId":8823,"GroupCode":"planning-a-large-bbq-party-menu","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4821,"Url":"https://www.facebook.com/234418655726923/posts/1004732098695571","ViewCount":7889,"LikeCount":14},{"Platform":"instagram","PostId":4824,"Url":"https://www.instagram.com/p/DZEoC-HFXvR/","ViewCount":8717,"LikeCount":130}]},{"Id":4826,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7646160466959469855","ThumbnailUrl":"media/posts/tiktok_7646160466959469855.png","Description":"To get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  You need to put some weight on it.  If you’re doing one or two, a spatula works.  If y","SearchText":"to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat. #bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling","CreateDateTime":"2026-06-01T03:48:02.000Z","ViewCount":67973,"LikeCount":408,"GroupId":8824,"GroupCode":"griddling-steak-sear-techniques","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4826,"Url":"https://www.tiktok.com/@backyahdbbq/video/7646160466959469855","ViewCount":6999,"LikeCount":90},{"Platform":"youtube","PostId":4822,"Url":"https://www.youtube.com/watch?v=4mgyqtB7H_Y","ViewCount":11608,"LikeCount":97},{"Platform":"facebook","PostId":4819,"Url":"https://www.facebook.com/reel/2087731898752045/","ViewCount":39230,"LikeCount":142},{"Platform":"instagram","PostId":4825,"Url":"https://www.instagram.com/reel/DZBEiELSl-u/","ViewCount":10136,"LikeCount":79}]},{"Id":4822,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=4mgyqtB7H_Y","ThumbnailUrl":"media/posts/youtube_4mgyqtB7H_Y.png","Description":"To get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  You need to put some weight on it.  If you’re doing one or two, a spatula works.  If y","SearchText":"to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat. #bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling","CreateDateTime":"2026-06-01T03:45:10.000Z","ViewCount":67973,"LikeCount":408,"GroupId":8824,"GroupCode":"griddling-steak-sear-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4826,"Url":"https://www.tiktok.com/@backyahdbbq/video/7646160466959469855","ViewCount":6999,"LikeCount":90},{"Platform":"youtube","PostId":4822,"Url":"https://www.youtube.com/watch?v=4mgyqtB7H_Y","ViewCount":11608,"LikeCount":97},{"Platform":"facebook","PostId":4819,"Url":"https://www.facebook.com/reel/2087731898752045/","ViewCount":39230,"LikeCount":142},{"Platform":"instagram","PostId":4825,"Url":"https://www.instagram.com/reel/DZBEiELSl-u/","ViewCount":10136,"LikeCount":79}]},{"Id":4819,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2087731898752045/","ThumbnailUrl":"media/posts/facebook_2087731898752045.png","Description":"To get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  You need to put some weight on it.  If you’re doing one or two, a spatula works.  If y","SearchText":"to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat. #bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling","CreateDateTime":"2026-06-01T03:40:43.000Z","ViewCount":67973,"LikeCount":408,"GroupId":8824,"GroupCode":"griddling-steak-sear-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4826,"Url":"https://www.tiktok.com/@backyahdbbq/video/7646160466959469855","ViewCount":6999,"LikeCount":90},{"Platform":"youtube","PostId":4822,"Url":"https://www.youtube.com/watch?v=4mgyqtB7H_Y","ViewCount":11608,"LikeCount":97},{"Platform":"facebook","PostId":4819,"Url":"https://www.facebook.com/reel/2087731898752045/","ViewCount":39230,"LikeCount":142},{"Platform":"instagram","PostId":4825,"Url":"https://www.instagram.com/reel/DZBEiELSl-u/","ViewCount":10136,"LikeCount":79}]},{"Id":4825,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DZBEiELSl-u/","ThumbnailUrl":"media/posts/instagram_18330144985250367.png","Description":"To get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  You need to put some weight on it.  If you’re doing one or two, a spatula works.  If y","SearchText":"to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat. #bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling to get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle.  you need to put some weight on it.  if you’re doing one or two, a spatula works.  if you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook.  it’s not perfect, but it’s definitely better than a nasty bald spot on your meat.\n\n#bbq #steak #meat #griddle cow steak tips bbq grilling","CreateDateTime":"2026-06-01T03:39:37.000Z","ViewCount":67973,"LikeCount":408,"GroupId":8824,"GroupCode":"griddling-steak-sear-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4826,"Url":"https://www.tiktok.com/@backyahdbbq/video/7646160466959469855","ViewCount":6999,"LikeCount":90},{"Platform":"youtube","PostId":4822,"Url":"https://www.youtube.com/watch?v=4mgyqtB7H_Y","ViewCount":11608,"LikeCount":97},{"Platform":"facebook","PostId":4819,"Url":"https://www.facebook.com/reel/2087731898752045/","ViewCount":39230,"LikeCount":142},{"Platform":"instagram","PostId":4825,"Url":"https://www.instagram.com/reel/DZBEiELSl-u/","ViewCount":10136,"LikeCount":79}]},{"Id":4818,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DY42J3DoebW/","ThumbnailUrl":"media/posts/instagram_18005778215874896.png","Description":"Congrats to Jake (@jakevanputten) for winning the Malory grate!  Huge thanks to Malory (@malorycookware ) for sponsoring the giveaway - and thanks to everyone who entered.  If you want to buy the grat","SearchText":"congrats to jake (@jakevanputten) for winning the malory grate!  huge thanks to malory (@malorycookware ) for sponsoring the giveaway - and thanks to everyone who entered.  if you want to buy the grate, you can still use my code bkyhd10 to get 10% off or go right to bkyhd.com/malory for a direct link.  i’ve used the grate a couple times now and it’s been great.\n\nthere will be many more giveaways over the summer, so be sure to follow if you haven’t already. \n\n#bbq #giveaway","CreateDateTime":"2026-05-28T23:02:26.000Z","ViewCount":6273,"LikeCount":62,"GroupId":9418,"GroupCode":"malory-grate-giveaway-winner-announcemen","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4818,"Url":"https://www.instagram.com/reel/DY42J3DoebW/","ViewCount":6273,"LikeCount":62}]},{"Id":4816,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DYvADeakgKk/","ThumbnailUrl":"media/posts/instagram_18105812311762957.png","Description":"In today’s episodes of I try stuff so you don’t have to…These fire and flavor starters from Walmart are five cents each, but in my experience, it takes three or four of them to half light a full chimn","SearchText":"in today’s episodes of i try stuff so you don’t have to…these fire and flavor starters from walmart are five cents each, but in my experience, it takes three or four of them to half light a full chimney and even after 20 minutes it still needed leaf blower help. pass. tumbleweeds or wax cubes are better  #bbq","CreateDateTime":"2026-05-25T03:12:56.000Z","ViewCount":4711,"LikeCount":40,"GroupId":9419,"GroupCode":"walmart-fire-starters-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4816,"Url":"https://www.instagram.com/p/DYvADeakgKk/","ViewCount":4711,"LikeCount":40}]},{"Id":4817,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DYueUmUolqO/","ThumbnailUrl":"media/posts/instagram_18078182414231693.png","Description":"We’re giving away this @malorycookware grate. Enter by midnight PT tonight!  bkyhd.com/giveaways for entry and see my pinned reel for details. \n\n#bbq #giveaway \n\nThis promotion is in no way sponsored,","SearchText":"we’re giving away this @malorycookware grate. enter by midnight pt tonight!  bkyhd.com/giveaways for entry and see my pinned reel for details. \n\n#bbq #giveaway \n\nthis promotion is in no way sponsored, endorsed, administered by, or associated with instagram. by entering, participants release instagram from responsibility and agree to instagram’s terms of use.","CreateDateTime":"2026-05-24T22:21:01.000Z","ViewCount":2387,"LikeCount":9,"GroupId":9420,"GroupCode":"bbq-grate-giveaway-contest","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4817,"Url":"https://www.instagram.com/p/DYueUmUolqO/","ViewCount":2387,"LikeCount":9}]},{"Id":4815,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DYnbazevSGD/","ThumbnailUrl":"media/posts/instagram_18531939325076424.png","Description":"Malory Grate Giveaway\n\nWe teamed up with @malorycookware to give away some gear.\n\n• Grand Prize: M1 Cast Iron Grate (Malory)\n\nTo enter:\n1️⃣ Comment: Tell us what grill you’ll use this grate on\n2️⃣ Fol","SearchText":"malory grate giveaway\n\nwe teamed up with @malorycookware to give away some gear.\n\n• grand prize: m1 cast iron grate (malory)\n\nto enter:\n1️⃣ comment: tell us what grill you’ll use this grate on\n2️⃣ follow @backyahdbbq and @malorycookware \n3️⃣ tag 2 friends in the comments (each comment = extra entry!)\n\nends may 24 at 11:59 pm pt. winner contacted via dm, announced after prize ships.\n\nrules:\n• contiguous 48 us states, 18+\n• one entry per person (2 extra entries for additional tags)\n• winner selected at random, contacted via dm\n• must respond within 3 days or we pick someone else\n• full rules: https://bkyhd.com/giveaways\n\nwe will never ask for payment or credit card info. all we need from a winner is a shipping address. anyone asking for money is a scam - report and block.\n\nthis promotion is in no way sponsored, endorsed, administered by, or associated with instagram. by entering, participants release instagram from responsibility and agree to instagram’s terms of use.\n\n#giveaway #bbq #grilling #malory","CreateDateTime":"2026-05-22T04:44:30.000Z","ViewCount":20467,"LikeCount":412,"GroupId":9421,"GroupCode":"malory-grate-giveaway-contest","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4815,"Url":"https://www.instagram.com/reel/DYnbazevSGD/","ViewCount":20467,"LikeCount":412}]},{"Id":4814,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=_rYuSqyrP_Q","ThumbnailUrl":"media/posts/youtube__rYuSqyrP_Q.png","Description":"So I have a friend that invites me over for dinner. But when I show up, there's usually a big bag of meat waiting to be broken down or trimmed.\n\nI think I've been falling for this trick for over 15 ye","SearchText":"so i have a friend that invites me over for dinner. but when i show up, there's usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i've been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it's a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn't look edible.\n\nwe're reverse searing these things. so i'm going about 1.5in each and use a knife to measure each one.\n\nwe're cooking these tomorrow. so we're going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn't have the best marbling, they still turned out great and everyone was happy.\n\n\n#steak #meatprep #meat #bbq cow steak how_to tips bbq roasting so i have a friend that invites me over for dinner. but when i show up, there’s usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i’ve been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it’s a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn’t look edible.\n\nwe’re reverse searing these things. so i’m going about 1.5in each and use a knife to measure each one.\n\nwe’re cooking these tomorrow. so we’re going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn’t have the best marbling, they still turned out great and everyone was happy.\n\n#steak #meatprep #meat #bbq cow steak how_to process bbq so i have a friend that invites me over for dinner. but when i show up, there’s usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i’ve been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it’s a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn’t look edible.\n\nwe’re reverse searing these things. so i’m going about 1.5in each and use a knife to measure each one.\n\nwe’re cooking these tomorrow. so we’re going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn’t have the best marbling, they still turned out great and everyone was happy.\n\n#steak #meatprep #meat #bbq cow steak how_to tips bbq so i have a friend that invites me over for dinner. but when i show up, there's usually a big bag of meat waiting to be broken down or trimmed. i think i've been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it's a win-win. he invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do. i rinsed it off and then patted it down with a paper towel. i trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn't look edible. we're reverse searing these things. so i'm going about 1.5in each and use a knife to measure each one. we're cooking these tomorrow. so we're going to dry brine them with only salt and let them sit in the fridge overnight. that helps get that salt penetrated throughout the meat. we got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups. although this roll didn't have the best marbling, they still turned out great and everyone was happy. #steak #meatprep #meat #bbq cow steak process bbq grilling","CreateDateTime":"2026-05-07T02:28:45.000Z","ViewCount":71951,"LikeCount":1100,"GroupId":8825,"GroupCode":"meat-trimming-dinner-traditions","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["roasting"],"GroupPlatforms":[{"Platform":"youtube","PostId":4814,"Url":"https://www.youtube.com/watch?v=_rYuSqyrP_Q","ViewCount":42526,"LikeCount":407},{"Platform":"facebook","PostId":4813,"Url":"https://www.facebook.com/reel/1502727201348597/","ViewCount":10689,"LikeCount":90},{"Platform":"instagram","PostId":4811,"Url":"https://www.instagram.com/reel/DYAfGYZpZAn/","ViewCount":9645,"LikeCount":191},{"Platform":"tiktok","PostId":4812,"Url":"https://www.tiktok.com/@backyahdbbq/video/7636849813421706527","ViewCount":9091,"LikeCount":412}]},{"Id":4813,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1502727201348597/","ThumbnailUrl":"media/posts/facebook_1502727201348597.png","Description":"So I have a friend that invites me over for dinner. But when I show up, there’s usually a big bag of meat waiting to be broken down or trimmed.\n\nI think I’ve been falling for this trick for over 15 ye","SearchText":"so i have a friend that invites me over for dinner. but when i show up, there's usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i've been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it's a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn't look edible.\n\nwe're reverse searing these things. so i'm going about 1.5in each and use a knife to measure each one.\n\nwe're cooking these tomorrow. so we're going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn't have the best marbling, they still turned out great and everyone was happy.\n\n\n#steak #meatprep #meat #bbq cow steak how_to tips bbq roasting so i have a friend that invites me over for dinner. but when i show up, there’s usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i’ve been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it’s a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn’t look edible.\n\nwe’re reverse searing these things. so i’m going about 1.5in each and use a knife to measure each one.\n\nwe’re cooking these tomorrow. so we’re going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn’t have the best marbling, they still turned out great and everyone was happy.\n\n#steak #meatprep #meat #bbq cow steak how_to process bbq so i have a friend that invites me over for dinner. but when i show up, there’s usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i’ve been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it’s a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn’t look edible.\n\nwe’re reverse searing these things. so i’m going about 1.5in each and use a knife to measure each one.\n\nwe’re cooking these tomorrow. so we’re going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn’t have the best marbling, they still turned out great and everyone was happy.\n\n#steak #meatprep #meat #bbq cow steak how_to tips bbq so i have a friend that invites me over for dinner. but when i show up, there's usually a big bag of meat waiting to be broken down or trimmed. i think i've been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it's a win-win. he invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do. i rinsed it off and then patted it down with a paper towel. i trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn't look edible. we're reverse searing these things. so i'm going about 1.5in each and use a knife to measure each one. we're cooking these tomorrow. so we're going to dry brine them with only salt and let them sit in the fridge overnight. that helps get that salt penetrated throughout the meat. we got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups. although this roll didn't have the best marbling, they still turned out great and everyone was happy. #steak #meatprep #meat #bbq cow steak process bbq grilling","CreateDateTime":"2026-05-07T01:41:19.000Z","ViewCount":71951,"LikeCount":1100,"GroupId":8825,"GroupCode":"meat-trimming-dinner-traditions","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4814,"Url":"https://www.youtube.com/watch?v=_rYuSqyrP_Q","ViewCount":42526,"LikeCount":407},{"Platform":"facebook","PostId":4813,"Url":"https://www.facebook.com/reel/1502727201348597/","ViewCount":10689,"LikeCount":90},{"Platform":"instagram","PostId":4811,"Url":"https://www.instagram.com/reel/DYAfGYZpZAn/","ViewCount":9645,"LikeCount":191},{"Platform":"tiktok","PostId":4812,"Url":"https://www.tiktok.com/@backyahdbbq/video/7636849813421706527","ViewCount":9091,"LikeCount":412}]},{"Id":4811,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DYAfGYZpZAn/","ThumbnailUrl":"media/posts/instagram_17963302824076142.png","Description":"So I have a friend that invites me over for dinner. But when I show up, there’s usually a big bag of meat waiting to be broken down or trimmed.\n\nI think I’ve been falling for this trick for over 15 ye","SearchText":"so i have a friend that invites me over for dinner. but when i show up, there's usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i've been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it's a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn't look edible.\n\nwe're reverse searing these things. so i'm going about 1.5in each and use a knife to measure each one.\n\nwe're cooking these tomorrow. so we're going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn't have the best marbling, they still turned out great and everyone was happy.\n\n\n#steak #meatprep #meat #bbq cow steak how_to tips bbq roasting so i have a friend that invites me over for dinner. but when i show up, there’s usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i’ve been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it’s a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn’t look edible.\n\nwe’re reverse searing these things. so i’m going about 1.5in each and use a knife to measure each one.\n\nwe’re cooking these tomorrow. so we’re going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn’t have the best marbling, they still turned out great and everyone was happy.\n\n#steak #meatprep #meat #bbq cow steak how_to process bbq so i have a friend that invites me over for dinner. but when i show up, there’s usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i’ve been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it’s a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn’t look edible.\n\nwe’re reverse searing these things. so i’m going about 1.5in each and use a knife to measure each one.\n\nwe’re cooking these tomorrow. so we’re going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn’t have the best marbling, they still turned out great and everyone was happy.\n\n#steak #meatprep #meat #bbq cow steak how_to tips bbq so i have a friend that invites me over for dinner. but when i show up, there's usually a big bag of meat waiting to be broken down or trimmed. i think i've been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it's a win-win. he invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do. i rinsed it off and then patted it down with a paper towel. i trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn't look edible. we're reverse searing these things. so i'm going about 1.5in each and use a knife to measure each one. we're cooking these tomorrow. so we're going to dry brine them with only salt and let them sit in the fridge overnight. that helps get that salt penetrated throughout the meat. we got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups. although this roll didn't have the best marbling, they still turned out great and everyone was happy. #steak #meatprep #meat #bbq cow steak process bbq grilling","CreateDateTime":"2026-05-07T01:41:09.000Z","ViewCount":71951,"LikeCount":1100,"GroupId":8825,"GroupCode":"meat-trimming-dinner-traditions","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4814,"Url":"https://www.youtube.com/watch?v=_rYuSqyrP_Q","ViewCount":42526,"LikeCount":407},{"Platform":"facebook","PostId":4813,"Url":"https://www.facebook.com/reel/1502727201348597/","ViewCount":10689,"LikeCount":90},{"Platform":"instagram","PostId":4811,"Url":"https://www.instagram.com/reel/DYAfGYZpZAn/","ViewCount":9645,"LikeCount":191},{"Platform":"tiktok","PostId":4812,"Url":"https://www.tiktok.com/@backyahdbbq/video/7636849813421706527","ViewCount":9091,"LikeCount":412}]},{"Id":4812,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7636849813421706527","ThumbnailUrl":"media/posts/tiktok_7636849813421706527.png","Description":"So I have a friend that invites me over for dinner. But when I show up, there's usually a big bag of meat waiting to be broken down or trimmed. I think I've been falling for this trick for over 15 yea","SearchText":"so i have a friend that invites me over for dinner. but when i show up, there's usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i've been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it's a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn't look edible.\n\nwe're reverse searing these things. so i'm going about 1.5in each and use a knife to measure each one.\n\nwe're cooking these tomorrow. so we're going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn't have the best marbling, they still turned out great and everyone was happy.\n\n\n#steak #meatprep #meat #bbq cow steak how_to tips bbq roasting so i have a friend that invites me over for dinner. but when i show up, there’s usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i’ve been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it’s a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn’t look edible.\n\nwe’re reverse searing these things. so i’m going about 1.5in each and use a knife to measure each one.\n\nwe’re cooking these tomorrow. so we’re going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn’t have the best marbling, they still turned out great and everyone was happy.\n\n#steak #meatprep #meat #bbq cow steak how_to process bbq so i have a friend that invites me over for dinner. but when i show up, there’s usually a big bag of meat waiting to be broken down or trimmed.\n\ni think i’ve been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it’s a win-win.\n\nhe invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do.\n\ni rinsed it off and then patted it down with a paper towel.\n\ni trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn’t look edible.\n\nwe’re reverse searing these things. so i’m going about 1.5in each and use a knife to measure each one.\n\nwe’re cooking these tomorrow. so we’re going to dry brine them with only salt and let them sit in the fridge overnight.\n\nthat helps get that salt penetrated throughout the meat.\n\nwe got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.\n\nalthough this roll didn’t have the best marbling, they still turned out great and everyone was happy.\n\n#steak #meatprep #meat #bbq cow steak how_to tips bbq so i have a friend that invites me over for dinner. but when i show up, there's usually a big bag of meat waiting to be broken down or trimmed. i think i've been falling for this trick for over 15 years. but i enjoy cutting and eating meat, so it's a win-win. he invited me over for his birthday steak dinner on sunday. and when i showed up the day before, he handed me the steak roll. i knew what i needed to do. i rinsed it off and then patted it down with a paper towel. i trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn't look edible. we're reverse searing these things. so i'm going about 1.5in each and use a knife to measure each one. we're cooking these tomorrow. so we're going to dry brine them with only salt and let them sit in the fridge overnight. that helps get that salt penetrated throughout the meat. we got nine steaks out of this 13 pound roll. and at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups. although this roll didn't have the best marbling, they still turned out great and everyone was happy. #steak #meatprep #meat #bbq cow steak process bbq grilling","CreateDateTime":"2026-05-07T01:38:09.000Z","ViewCount":71951,"LikeCount":1100,"GroupId":8825,"GroupCode":"meat-trimming-dinner-traditions","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4814,"Url":"https://www.youtube.com/watch?v=_rYuSqyrP_Q","ViewCount":42526,"LikeCount":407},{"Platform":"facebook","PostId":4813,"Url":"https://www.facebook.com/reel/1502727201348597/","ViewCount":10689,"LikeCount":90},{"Platform":"instagram","PostId":4811,"Url":"https://www.instagram.com/reel/DYAfGYZpZAn/","ViewCount":9645,"LikeCount":191},{"Platform":"tiktok","PostId":4812,"Url":"https://www.tiktok.com/@backyahdbbq/video/7636849813421706527","ViewCount":9091,"LikeCount":412}]},{"Id":4797,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=RMUiR4Psz7s","ThumbnailUrl":"media/posts/youtube_RMUiR4Psz7s.png","Description":"Today I’m replacing my old grates with these new grates from Malory.  @malorycookware \n\nWhat do you think I should cook on them first?\n\nIt’s been a while since I smoked a brisket on a kettle.\n\nThis gr","SearchText":"today i’m replacing my old grates with these new grates from malory.  @malorycookware \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\n\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear today i’m replacing my old grates with these new grates from malory.  what do you think i should cook on them first? it’s been a while since i smoked a brisket on a kettle. this grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones. it’s made in the us by a small company called malory out of pennsylvania. they’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off. which is a good deal considering it’s already pretty affordable, especially since it’s made in the usa. one of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one. they also sent me their firewall system so i can easily set up two-zone cooking. honestly, this is the ideal situation for me. i like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.” so if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one. in the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks. #bbq #bbqgear today i’m replacing my old grates with these new grates from malory \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear today i’m replacing my old grates with these new grates from malory. @malorycookware \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear","CreateDateTime":"2026-05-04T07:06:05.000Z","ViewCount":1932776,"LikeCount":36182,"GroupId":8826,"GroupCode":"new-grates-for-smoked-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4797,"Url":"https://www.youtube.com/watch?v=RMUiR4Psz7s","ViewCount":269238,"LikeCount":8120},{"Platform":"tiktok","PostId":4809,"Url":"https://www.tiktok.com/@backyahdbbq/video/7635820098296515870","ViewCount":262646,"LikeCount":8190},{"Platform":"facebook","PostId":4787,"Url":"https://www.facebook.com/reel/970850765697875/","ViewCount":949535,"LikeCount":8331},{"Platform":"instagram","PostId":4799,"Url":"https://www.instagram.com/reel/DX5UcqnP8wK/","ViewCount":451357,"LikeCount":11541}]},{"Id":4809,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7635820098296515870","ThumbnailUrl":"media/posts/tiktok_7635820098296515870.png","Description":"Today I’m replacing my old grates with these new grates from Malory.  What do you think I should cook on them first? It’s been a while since I smoked a brisket on a kettle. This grate is actually pret","SearchText":"today i’m replacing my old grates with these new grates from malory.  @malorycookware \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\n\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear today i’m replacing my old grates with these new grates from malory.  what do you think i should cook on them first? it’s been a while since i smoked a brisket on a kettle. this grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones. it’s made in the us by a small company called malory out of pennsylvania. they’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off. which is a good deal considering it’s already pretty affordable, especially since it’s made in the usa. one of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one. they also sent me their firewall system so i can easily set up two-zone cooking. honestly, this is the ideal situation for me. i like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.” so if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one. in the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks. #bbq #bbqgear today i’m replacing my old grates with these new grates from malory \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear today i’m replacing my old grates with these new grates from malory. @malorycookware \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear","CreateDateTime":"2026-05-04T07:02:03.000Z","ViewCount":1932776,"LikeCount":36182,"GroupId":8826,"GroupCode":"new-grates-for-smoked-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4797,"Url":"https://www.youtube.com/watch?v=RMUiR4Psz7s","ViewCount":269238,"LikeCount":8120},{"Platform":"tiktok","PostId":4809,"Url":"https://www.tiktok.com/@backyahdbbq/video/7635820098296515870","ViewCount":262646,"LikeCount":8190},{"Platform":"facebook","PostId":4787,"Url":"https://www.facebook.com/reel/970850765697875/","ViewCount":949535,"LikeCount":8331},{"Platform":"instagram","PostId":4799,"Url":"https://www.instagram.com/reel/DX5UcqnP8wK/","ViewCount":451357,"LikeCount":11541}]},{"Id":4787,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/970850765697875/","ThumbnailUrl":"media/posts/facebook_970850765697875.png","Description":"Today I’m replacing my old grates with these new grates from Malory \n\nWhat do you think I should cook on them first?\n\nIt’s been a while since I smoked a brisket on a kettle.\n\nThis grate is actually pr","SearchText":"today i’m replacing my old grates with these new grates from malory.  @malorycookware \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\n\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear today i’m replacing my old grates with these new grates from malory.  what do you think i should cook on them first? it’s been a while since i smoked a brisket on a kettle. this grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones. it’s made in the us by a small company called malory out of pennsylvania. they’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off. which is a good deal considering it’s already pretty affordable, especially since it’s made in the usa. one of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one. they also sent me their firewall system so i can easily set up two-zone cooking. honestly, this is the ideal situation for me. i like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.” so if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one. in the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks. #bbq #bbqgear today i’m replacing my old grates with these new grates from malory \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear today i’m replacing my old grates with these new grates from malory. @malorycookware \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear","CreateDateTime":"2026-05-04T06:57:35.000Z","ViewCount":1932776,"LikeCount":36182,"GroupId":8826,"GroupCode":"new-grates-for-smoked-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4797,"Url":"https://www.youtube.com/watch?v=RMUiR4Psz7s","ViewCount":269238,"LikeCount":8120},{"Platform":"tiktok","PostId":4809,"Url":"https://www.tiktok.com/@backyahdbbq/video/7635820098296515870","ViewCount":262646,"LikeCount":8190},{"Platform":"facebook","PostId":4787,"Url":"https://www.facebook.com/reel/970850765697875/","ViewCount":949535,"LikeCount":8331},{"Platform":"instagram","PostId":4799,"Url":"https://www.instagram.com/reel/DX5UcqnP8wK/","ViewCount":451357,"LikeCount":11541}]},{"Id":4799,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DX5UcqnP8wK/","ThumbnailUrl":"media/posts/instagram_18077053874562646.png","Description":"Today I’m replacing my old grates with these new grates from Malory. @malorycookware \n\nWhat do you think I should cook on them first?\n\nIt’s been a while since I smoked a brisket on a kettle.\n\nThis gra","SearchText":"today i’m replacing my old grates with these new grates from malory.  @malorycookware \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\n\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear today i’m replacing my old grates with these new grates from malory.  what do you think i should cook on them first? it’s been a while since i smoked a brisket on a kettle. this grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones. it’s made in the us by a small company called malory out of pennsylvania. they’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off. which is a good deal considering it’s already pretty affordable, especially since it’s made in the usa. one of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one. they also sent me their firewall system so i can easily set up two-zone cooking. honestly, this is the ideal situation for me. i like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.” so if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one. in the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks. #bbq #bbqgear today i’m replacing my old grates with these new grates from malory \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear today i’m replacing my old grates with these new grates from malory. @malorycookware \n\nwhat do you think i should cook on them first?\n\nit’s been a while since i smoked a brisket on a kettle.\n\nthis grate is actually pretty amazing. it’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones.\n\nit’s made in the us by a small company called malory out of pennsylvania.\n\nthey’ve been great to work with and sent me a grate, and gave you a code, bkyhd10, for 10% off.\n\nwhich is a good deal considering it’s already pretty affordable, especially since it’s made in the usa.\n\none of my followers actually tagged me and asked what i thought about it. malory saw that, reached out, and sent me one.\n\nthey also sent me their firewall system so i can easily set up two-zone cooking.\n\nhonestly, this is the ideal situation for me.\n\ni like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.”\n\nso if you come across a product on any social platform, tag me. i’ll check it out and do my best to get my hands on one.\nin the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks.\n\n#bbq #bbqgear","CreateDateTime":"2026-05-04T06:57:16.000Z","ViewCount":1932776,"LikeCount":36182,"GroupId":8826,"GroupCode":"new-grates-for-smoked-brisket","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4797,"Url":"https://www.youtube.com/watch?v=RMUiR4Psz7s","ViewCount":269238,"LikeCount":8120},{"Platform":"tiktok","PostId":4809,"Url":"https://www.tiktok.com/@backyahdbbq/video/7635820098296515870","ViewCount":262646,"LikeCount":8190},{"Platform":"facebook","PostId":4787,"Url":"https://www.facebook.com/reel/970850765697875/","ViewCount":949535,"LikeCount":8331},{"Platform":"instagram","PostId":4799,"Url":"https://www.instagram.com/reel/DX5UcqnP8wK/","ViewCount":451357,"LikeCount":11541}]},{"Id":4789,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/980580457777402","ThumbnailUrl":"media/posts/facebook_110899788073674_980580457777402.png","Description":"Finally a local pig head supplier. Tacos de Cabeza coming up.  Thanks @walmart !","SearchText":"finally a local pig head supplier. tacos de cabeza coming up.  thanks @walmart ! finally a local pig head supplier. tacos de cabeza coming up.  thanks @walmart !","CreateDateTime":"2026-05-04T03:30:54.000Z","ViewCount":11157,"LikeCount":28,"GroupId":8827,"GroupCode":"finally-local-pig-head-supplier-20260504","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4789,"Url":"https://www.facebook.com/234418655726923/posts/980580457777402","ViewCount":3986,"LikeCount":7},{"Platform":"instagram","PostId":4800,"Url":"https://www.instagram.com/p/DX49Z7oEniZ/","ViewCount":7171,"LikeCount":21}]},{"Id":4800,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DX49Z7oEniZ/","ThumbnailUrl":"media/posts/instagram_17924514000328910.png","Description":"Finally a local pig head supplier. Tacos de Cabeza coming up.  Thanks @walmart !","SearchText":"finally a local pig head supplier. tacos de cabeza coming up.  thanks @walmart ! finally a local pig head supplier. tacos de cabeza coming up.  thanks @walmart !","CreateDateTime":"2026-05-04T03:30:48.000Z","ViewCount":11157,"LikeCount":28,"GroupId":8827,"GroupCode":"finally-local-pig-head-supplier-20260504","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4789,"Url":"https://www.facebook.com/234418655726923/posts/980580457777402","ViewCount":3986,"LikeCount":7},{"Platform":"instagram","PostId":4800,"Url":"https://www.instagram.com/p/DX49Z7oEniZ/","ViewCount":7171,"LikeCount":21}]},{"Id":4790,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/980002731168508","ThumbnailUrl":"media/posts/facebook_110899788073674_980002731168508.png","Description":"Wow. Anyone got a griddle I can borrow?","SearchText":"wow. anyone got a griddle i can borrow? wow. anyone got a griddle i can borrow?","CreateDateTime":"2026-05-03T10:37:14.000Z","ViewCount":14015,"LikeCount":33,"GroupId":8828,"GroupCode":"griddle-borrowing-requests","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4790,"Url":"https://www.facebook.com/234418655726923/posts/980002731168508","ViewCount":9119,"LikeCount":9},{"Platform":"instagram","PostId":4801,"Url":"https://www.instagram.com/p/DX3JU6TiO43/","ViewCount":4896,"LikeCount":24}]},{"Id":4801,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DX3JU6TiO43/","ThumbnailUrl":"media/posts/instagram_17895342666451921.png","Description":"Wow. Anyone got a griddle I can borrow?","SearchText":"wow. anyone got a griddle i can borrow? wow. anyone got a griddle i can borrow?","CreateDateTime":"2026-05-03T10:37:10.000Z","ViewCount":14015,"LikeCount":33,"GroupId":8828,"GroupCode":"griddle-borrowing-requests","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4790,"Url":"https://www.facebook.com/234418655726923/posts/980002731168508","ViewCount":9119,"LikeCount":9},{"Platform":"instagram","PostId":4801,"Url":"https://www.instagram.com/p/DX3JU6TiO43/","ViewCount":4896,"LikeCount":24}]},{"Id":4791,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/978314541337327","ThumbnailUrl":"media/posts/facebook_110899788073674_978314541337327.png","Description":"Woodworking friends… Time to refinish my front porch shelf. It’s in the sun and exposed to rain all day.  What do you recommend? \n\n#woodworking","SearchText":"woodworking friends… time to refinish my front porch shelf. it’s in the sun and exposed to rain all day.  what do you recommend? \n\n#woodworking woodworking friends… time to refinish my front porch shelf. it’s in the sun and exposed to rain all day.  what do you recommend? \n\n#woodworking","CreateDateTime":"2026-05-01T07:03:25.000Z","ViewCount":3247,"LikeCount":8,"GroupId":8829,"GroupCode":"porch-shelf-refinishing-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4791,"Url":"https://www.facebook.com/234418655726923/posts/978314541337327","ViewCount":489,"LikeCount":0},{"Platform":"instagram","PostId":4802,"Url":"https://www.instagram.com/p/DXxnV8cD_61/","ViewCount":2758,"LikeCount":8}]},{"Id":4802,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DXxnV8cD_61/","ThumbnailUrl":"media/posts/instagram_18098368088039634.png","Description":"Woodworking friends… Time to refinish my front porch shelf. It’s in the sun and exposed to rain all day.  What do you recommend? \n\n#woodworking","SearchText":"woodworking friends… time to refinish my front porch shelf. it’s in the sun and exposed to rain all day.  what do you recommend? \n\n#woodworking woodworking friends… time to refinish my front porch shelf. it’s in the sun and exposed to rain all day.  what do you recommend? \n\n#woodworking","CreateDateTime":"2026-05-01T07:03:20.000Z","ViewCount":3247,"LikeCount":8,"GroupId":8829,"GroupCode":"porch-shelf-refinishing-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4791,"Url":"https://www.facebook.com/234418655726923/posts/978314541337327","ViewCount":489,"LikeCount":0},{"Platform":"instagram","PostId":4802,"Url":"https://www.instagram.com/p/DXxnV8cD_61/","ViewCount":2758,"LikeCount":8}]},{"Id":4792,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/975800108255437","ThumbnailUrl":"media/posts/facebook_110899788073674_975800108255437.png","Description":"Flip the bottle over.\n\nThat’s it. That’s the whole tip. Before you grab a sauce off the shelf, just look at the ingredients.\n\nSwipe through - I broke down five popular BBQ sauces and color-coded every","SearchText":"flip the bottle over.\n\nthat’s it. that’s the whole tip. before you grab a sauce off the shelf, just look at the ingredients.\n\nswipe through - i broke down five popular bbq sauces and color-coded every ingredient on the label.\n\nsweet baby ray’s original? high fructose corn syrup is the first ingredient. not tomatoes. not vinegar. corn syrup. 16g of added sugar and 70 calories per serving - in a condiment.\n\nray’s no sugar added version? sounds better until you check the label - they replaced the sugar with sucralose, an artificial sweetener. you went from corn syrup to a sweetener made in a processing plant. pick your tradeoff.\n\nhere’s the thing - two sauces can have similar sugar grams on the label but the source of that sugar matters. there’s a big difference between high fructose corn syrup and cane sugar or molasses.\n\ni don’t do candy bbq. never have. if i’m doing pulled pork i want a vinegar-based sauce. for everything else i want something that tastes like real food, not a sugar delivery system.\n\nstubb’s - tomato puree and vinegar are the first two ingredients. that’s what i want to see on a label.\n\nrib rack - brown sugar, tomato puree, vinegar, molasses. right on the front it says no hfcs, no artificial ingredients. straightforward.\n\nkinder’s - usda certified organic. the whole ingredient list is organic. that speaks for itself.\n\ni don’t always use sauce - dry rubs are great and you can make your own in 10 minutes with stuff already in your kitchen. but if you’re buying a bottle, take 5 seconds and check the label. look at sugar, sodium, calories, carbs.\n\ni keep going back to stubb’s, rib rack, and kinder’s because they taste great and i know what’s in them.\n\nwhat sauces do you like? i’ll give them a try. \n\n#bbq #grilling #bbqsauce #bbqlife #meatlife flip the bottle over.\n\nthat’s it. that’s the whole tip. before you grab a sauce off the shelf, just look at the ingredients.\n\nswipe through - i broke down five popular bbq sauces and color-coded every ingredient on the label.\n\nsweet baby ray’s original? high fructose corn syrup is the first ingredient. not tomatoes. not vinegar. corn syrup. 16g of added sugar and 70 calories per serving - in a condiment.\n\nray’s no sugar added version? sounds better until you check the label - they replaced the sugar with sucralose, an artificial sweetener. you went from corn syrup to a sweetener made in a processing plant. pick your tradeoff.\n\nhere’s the thing - two sauces can have similar sugar grams on the label but the source of that sugar matters. there’s a big difference between high fructose corn syrup and cane sugar or molasses.\n\ni don’t do candy bbq. never have. if i’m doing pulled pork i want a vinegar-based sauce. for everything else i want something that tastes like real food, not a sugar delivery system.\n\nstubb’s - tomato puree and vinegar are the first two ingredients. that’s what i want to see on a label.\n\nrib rack - brown sugar, tomato puree, vinegar, molasses. right on the front it says no hfcs, no artificial ingredients. straightforward.\n\nkinder’s - usda certified organic. the whole ingredient list is organic. that speaks for itself.\n\ni don’t always use sauce - dry rubs are great and you can make your own in 10 minutes with stuff already in your kitchen. but if you’re buying a bottle, take 5 seconds and check the label. look at sugar, sodium, calories, carbs.\n\ni keep going back to stubb’s, rib rack, and kinder’s because they taste great and i know what’s in them.\n\nwhat sauces do you like? i’ll give them a try. \n\n#bbq #grilling #bbqsauce #bbqlife #meatlife","CreateDateTime":"2026-04-28T06:07:24.000Z","ViewCount":613693,"LikeCount":1707,"GroupId":8830,"GroupCode":"bbq-sauce-ingredient-breakdown","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4792,"Url":"https://www.facebook.com/234418655726923/posts/975800108255437","ViewCount":604066,"LikeCount":1614},{"Platform":"instagram","PostId":4803,"Url":"https://www.instagram.com/p/DXpyi4Qjxxz/","ViewCount":9627,"LikeCount":93}]},{"Id":4803,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DXpyi4Qjxxz/","ThumbnailUrl":"media/posts/instagram_18110527381866758.png","Description":"Flip the bottle over.\n\nThat’s it. That’s the whole tip. Before you grab a sauce off the shelf, just look at the ingredients.\n\nSwipe through - I broke down five popular BBQ sauces and color-coded every","SearchText":"flip the bottle over.\n\nthat’s it. that’s the whole tip. before you grab a sauce off the shelf, just look at the ingredients.\n\nswipe through - i broke down five popular bbq sauces and color-coded every ingredient on the label.\n\nsweet baby ray’s original? high fructose corn syrup is the first ingredient. not tomatoes. not vinegar. corn syrup. 16g of added sugar and 70 calories per serving - in a condiment.\n\nray’s no sugar added version? sounds better until you check the label - they replaced the sugar with sucralose, an artificial sweetener. you went from corn syrup to a sweetener made in a processing plant. pick your tradeoff.\n\nhere’s the thing - two sauces can have similar sugar grams on the label but the source of that sugar matters. there’s a big difference between high fructose corn syrup and cane sugar or molasses.\n\ni don’t do candy bbq. never have. if i’m doing pulled pork i want a vinegar-based sauce. for everything else i want something that tastes like real food, not a sugar delivery system.\n\nstubb’s - tomato puree and vinegar are the first two ingredients. that’s what i want to see on a label.\n\nrib rack - brown sugar, tomato puree, vinegar, molasses. right on the front it says no hfcs, no artificial ingredients. straightforward.\n\nkinder’s - usda certified organic. the whole ingredient list is organic. that speaks for itself.\n\ni don’t always use sauce - dry rubs are great and you can make your own in 10 minutes with stuff already in your kitchen. but if you’re buying a bottle, take 5 seconds and check the label. look at sugar, sodium, calories, carbs.\n\ni keep going back to stubb’s, rib rack, and kinder’s because they taste great and i know what’s in them.\n\nwhat sauces do you like? i’ll give them a try. \n\n#bbq #grilling #bbqsauce #bbqlife #meatlife flip the bottle over.\n\nthat’s it. that’s the whole tip. before you grab a sauce off the shelf, just look at the ingredients.\n\nswipe through - i broke down five popular bbq sauces and color-coded every ingredient on the label.\n\nsweet baby ray’s original? high fructose corn syrup is the first ingredient. not tomatoes. not vinegar. corn syrup. 16g of added sugar and 70 calories per serving - in a condiment.\n\nray’s no sugar added version? sounds better until you check the label - they replaced the sugar with sucralose, an artificial sweetener. you went from corn syrup to a sweetener made in a processing plant. pick your tradeoff.\n\nhere’s the thing - two sauces can have similar sugar grams on the label but the source of that sugar matters. there’s a big difference between high fructose corn syrup and cane sugar or molasses.\n\ni don’t do candy bbq. never have. if i’m doing pulled pork i want a vinegar-based sauce. for everything else i want something that tastes like real food, not a sugar delivery system.\n\nstubb’s - tomato puree and vinegar are the first two ingredients. that’s what i want to see on a label.\n\nrib rack - brown sugar, tomato puree, vinegar, molasses. right on the front it says no hfcs, no artificial ingredients. straightforward.\n\nkinder’s - usda certified organic. the whole ingredient list is organic. that speaks for itself.\n\ni don’t always use sauce - dry rubs are great and you can make your own in 10 minutes with stuff already in your kitchen. but if you’re buying a bottle, take 5 seconds and check the label. look at sugar, sodium, calories, carbs.\n\ni keep going back to stubb’s, rib rack, and kinder’s because they taste great and i know what’s in them.\n\nwhat sauces do you like? i’ll give them a try. \n\n#bbq #grilling #bbqsauce #bbqlife #meatlife","CreateDateTime":"2026-04-28T06:07:17.000Z","ViewCount":613693,"LikeCount":1707,"GroupId":8830,"GroupCode":"bbq-sauce-ingredient-breakdown","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4792,"Url":"https://www.facebook.com/234418655726923/posts/975800108255437","ViewCount":604066,"LikeCount":1614},{"Platform":"instagram","PostId":4803,"Url":"https://www.instagram.com/p/DXpyi4Qjxxz/","ViewCount":9627,"LikeCount":93}]},{"Id":4793,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/974152475086867","ThumbnailUrl":"media/posts/facebook_110899788073674_974152475086867.png","Description":"Ran into these at Target today. Heavy steel grill tools - ten bucks each.\n\nPicked them up off the shelf and they’ve got real weight to them. No flex, no wobble. \n\nThe round one is def big enough for s","SearchText":"ran into these at target today. heavy steel grill tools - ten bucks each.\n\npicked them up off the shelf and they’ve got real weight to them. no flex, no wobble. \n\nthe round one is def big enough for smash burger. \n\nif your store has them, it’s a no-brainer.\n\n#bbq #grilling #target #grillingtools #bbqlife ran into these at target today. heavy steel grill tools - ten bucks each.\n\npicked them up off the shelf and they’ve got real weight to them. no flex, no wobble. \n\nthe round one is def big enough for smash burger. \n\nif your store has them, it’s a no-brainer.\n\n#bbq #grilling #target #grillingtools #bbqlife","CreateDateTime":"2026-04-26T07:01:56.000Z","ViewCount":9740,"LikeCount":46,"GroupId":8831,"GroupCode":"heavy-steel-grill-tools-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4793,"Url":"https://www.facebook.com/234418655726923/posts/974152475086867","ViewCount":2207,"LikeCount":2},{"Platform":"instagram","PostId":4804,"Url":"https://www.instagram.com/p/DXkvMsZD7lP/","ViewCount":7533,"LikeCount":44}]},{"Id":4804,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DXkvMsZD7lP/","ThumbnailUrl":"media/posts/instagram_17891090721463503.png","Description":"Ran into these at Target today. Heavy steel grill tools - ten bucks each.\n\nPicked them up off the shelf and they’ve got real weight to them. No flex, no wobble. \n\nThe round one is def big enough for s","SearchText":"ran into these at target today. heavy steel grill tools - ten bucks each.\n\npicked them up off the shelf and they’ve got real weight to them. no flex, no wobble. \n\nthe round one is def big enough for smash burger. \n\nif your store has them, it’s a no-brainer.\n\n#bbq #grilling #target #grillingtools #bbqlife ran into these at target today. heavy steel grill tools - ten bucks each.\n\npicked them up off the shelf and they’ve got real weight to them. no flex, no wobble. \n\nthe round one is def big enough for smash burger. \n\nif your store has them, it’s a no-brainer.\n\n#bbq #grilling #target #grillingtools #bbqlife","CreateDateTime":"2026-04-26T07:01:51.000Z","ViewCount":9740,"LikeCount":46,"GroupId":8831,"GroupCode":"heavy-steel-grill-tools-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4793,"Url":"https://www.facebook.com/234418655726923/posts/974152475086867","ViewCount":2207,"LikeCount":2},{"Platform":"instagram","PostId":4804,"Url":"https://www.instagram.com/p/DXkvMsZD7lP/","ViewCount":7533,"LikeCount":44}]},{"Id":4794,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/974133288422119","ThumbnailUrl":"media/posts/facebook_110899788073674_974133288422119.png","Description":"Squint and tell me what faces pop out at you.  Turn your phone upside down and you’ll see a few more.","SearchText":"squint and tell me what faces pop out at you.  turn your phone upside down and you’ll see a few more. squint and tell me what faces pop out at you.  turn your phone upside down and you’ll see a few more.\n\n#bbq #pork #pulledpork","CreateDateTime":"2026-04-26T06:19:26.000Z","ViewCount":3757,"LikeCount":19,"GroupId":8832,"GroupCode":"pulled-pork-face-illusion-challenge","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4794,"Url":"https://www.facebook.com/234418655726923/posts/974133288422119","ViewCount":1448,"LikeCount":8},{"Platform":"instagram","PostId":4805,"Url":"https://www.instagram.com/p/DXkqK4gj7xN/","ViewCount":2309,"LikeCount":11}]},{"Id":4805,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DXkqK4gj7xN/","ThumbnailUrl":"media/posts/instagram_18107768515922897.png","Description":"Squint and tell me what faces pop out at you.  Turn your phone upside down and you’ll see a few more.\n\n#bbq #pork #pulledpork","SearchText":"squint and tell me what faces pop out at you.  turn your phone upside down and you’ll see a few more. squint and tell me what faces pop out at you.  turn your phone upside down and you’ll see a few more.\n\n#bbq #pork #pulledpork","CreateDateTime":"2026-04-26T06:19:21.000Z","ViewCount":3757,"LikeCount":19,"GroupId":8832,"GroupCode":"pulled-pork-face-illusion-challenge","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4794,"Url":"https://www.facebook.com/234418655726923/posts/974133288422119","ViewCount":1448,"LikeCount":8},{"Platform":"instagram","PostId":4805,"Url":"https://www.instagram.com/p/DXkqK4gj7xN/","ViewCount":2309,"LikeCount":11}]},{"Id":4810,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7632487871982652703","ThumbnailUrl":"media/posts/tiktok_7632487871982652703.png","Description":"Leftovers from a big birria party. Makes for the perfect taco lunch. Over here we don’t believe in taco Tuesday. Every day is taco day.  #tacos #birria","SearchText":"leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day.  #tacos #birria cow showcase bbq leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria cow showcase bbq leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria cow showcase bbq","CreateDateTime":"2026-04-25T07:31:20.000Z","ViewCount":81030,"LikeCount":1320,"GroupId":8833,"GroupCode":"every-day-is-taco-day-celebration","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4810,"Url":"https://www.tiktok.com/@backyahdbbq/video/7632487871982652703","ViewCount":4094,"LikeCount":121},{"Platform":"youtube","PostId":4798,"Url":"https://www.youtube.com/watch?v=uehgSagDPV4","ViewCount":12484,"LikeCount":234},{"Platform":"facebook","PostId":4788,"Url":"https://www.facebook.com/reel/1056336853400809/","ViewCount":4000,"LikeCount":37},{"Platform":"instagram","PostId":4806,"Url":"https://www.instagram.com/reel/DXiNes8iVUD/","ViewCount":60452,"LikeCount":928}]},{"Id":4798,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=uehgSagDPV4","ThumbnailUrl":"media/posts/youtube_uehgSagDPV4.png","Description":"Leftovers from a big birria party. Makes for the perfect taco lunch. Over here we don’t believe in taco Tuesday. Every day is taco day \n\n#tacos #birria","SearchText":"leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day.  #tacos #birria cow showcase bbq leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria cow showcase bbq leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria cow showcase bbq","CreateDateTime":"2026-04-25T07:30:33.000Z","ViewCount":81030,"LikeCount":1320,"GroupId":8833,"GroupCode":"every-day-is-taco-day-celebration","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4810,"Url":"https://www.tiktok.com/@backyahdbbq/video/7632487871982652703","ViewCount":4094,"LikeCount":121},{"Platform":"youtube","PostId":4798,"Url":"https://www.youtube.com/watch?v=uehgSagDPV4","ViewCount":12484,"LikeCount":234},{"Platform":"facebook","PostId":4788,"Url":"https://www.facebook.com/reel/1056336853400809/","ViewCount":4000,"LikeCount":37},{"Platform":"instagram","PostId":4806,"Url":"https://www.instagram.com/reel/DXiNes8iVUD/","ViewCount":60452,"LikeCount":928}]},{"Id":4788,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1056336853400809/","ThumbnailUrl":"media/posts/facebook_1056336853400809.png","Description":"Leftovers from a big birria party. Makes for the perfect taco lunch. Over here we don’t believe in taco Tuesday. Every day is taco day \n\n#tacos #birria","SearchText":"leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day.  #tacos #birria cow showcase bbq leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria cow showcase bbq leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria cow showcase bbq","CreateDateTime":"2026-04-25T07:29:31.000Z","ViewCount":81030,"LikeCount":1320,"GroupId":8833,"GroupCode":"every-day-is-taco-day-celebration","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4810,"Url":"https://www.tiktok.com/@backyahdbbq/video/7632487871982652703","ViewCount":4094,"LikeCount":121},{"Platform":"youtube","PostId":4798,"Url":"https://www.youtube.com/watch?v=uehgSagDPV4","ViewCount":12484,"LikeCount":234},{"Platform":"facebook","PostId":4788,"Url":"https://www.facebook.com/reel/1056336853400809/","ViewCount":4000,"LikeCount":37},{"Platform":"instagram","PostId":4806,"Url":"https://www.instagram.com/reel/DXiNes8iVUD/","ViewCount":60452,"LikeCount":928}]},{"Id":4806,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DXiNes8iVUD/","ThumbnailUrl":"media/posts/instagram_17986699277798374.png","Description":"Leftovers from a big birria party. Makes for the perfect taco lunch. Over here we don’t believe in taco Tuesday. Every day is taco day \n\n#tacos #birria","SearchText":"leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day.  #tacos #birria cow showcase bbq leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria cow showcase bbq leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria leftovers from a big birria party. makes for the perfect taco lunch. over here we don’t believe in taco tuesday. every day is taco day \n\n#tacos #birria cow showcase bbq","CreateDateTime":"2026-04-25T07:29:30.000Z","ViewCount":81030,"LikeCount":1320,"GroupId":8833,"GroupCode":"every-day-is-taco-day-celebration","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4810,"Url":"https://www.tiktok.com/@backyahdbbq/video/7632487871982652703","ViewCount":4094,"LikeCount":121},{"Platform":"youtube","PostId":4798,"Url":"https://www.youtube.com/watch?v=uehgSagDPV4","ViewCount":12484,"LikeCount":234},{"Platform":"facebook","PostId":4788,"Url":"https://www.facebook.com/reel/1056336853400809/","ViewCount":4000,"LikeCount":37},{"Platform":"instagram","PostId":4806,"Url":"https://www.instagram.com/reel/DXiNes8iVUD/","ViewCount":60452,"LikeCount":928}]},{"Id":4795,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/971103165391798","ThumbnailUrl":"media/posts/facebook_110899788073674_971103165391798.png","Description":"4 butts for kid’s lax team dinner. They were gonna do Costco pizza…I’m hooking them up with pulled pork sandwiches, coleslaw, Mac and cheese, Caesar salad and chocolate cake.","SearchText":"4 butts for kid’s lax team dinner. they were gonna do costco pizza…i’m hooking them up with pulled pork sandwiches, coleslaw, mac and cheese, caesar salad and chocolate cake. pig pulled_pork process desserts sides 4 butts for kid’s lax team dinner. they were gonna do costco pizza…i’m hooking them up with pulled pork sandwiches, coleslaw, mac and cheese, caesar salad and chocolate cake. pig pulled_pork bbq desserts sides","CreateDateTime":"2026-04-22T12:43:34.000Z","ViewCount":3727,"LikeCount":21,"GroupId":8834,"GroupCode":"pulled-pork-for-kids-team-dinner","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["Desserts","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4795,"Url":"https://www.facebook.com/234418655726923/posts/971103165391798","ViewCount":1390,"LikeCount":6},{"Platform":"instagram","PostId":4807,"Url":"https://www.instagram.com/p/DXbDHaOFWl8/","ViewCount":2337,"LikeCount":15}]},{"Id":4807,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DXbDHaOFWl8/","ThumbnailUrl":"media/posts/instagram_17854431501649026.png","Description":"4 butts for kid’s lax team dinner. They were gonna do Costco pizza…I’m hooking them up with pulled pork sandwiches, coleslaw, Mac and cheese, Caesar salad and chocolate cake.","SearchText":"4 butts for kid’s lax team dinner. they were gonna do costco pizza…i’m hooking them up with pulled pork sandwiches, coleslaw, mac and cheese, caesar salad and chocolate cake. pig pulled_pork process desserts sides 4 butts for kid’s lax team dinner. they were gonna do costco pizza…i’m hooking them up with pulled pork sandwiches, coleslaw, mac and cheese, caesar salad and chocolate cake. pig pulled_pork bbq desserts sides","CreateDateTime":"2026-04-22T12:43:29.000Z","ViewCount":3727,"LikeCount":21,"GroupId":8834,"GroupCode":"pulled-pork-for-kids-team-dinner","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":[],"Categories":["BBQ","Desserts","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4795,"Url":"https://www.facebook.com/234418655726923/posts/971103165391798","ViewCount":1390,"LikeCount":6},{"Platform":"instagram","PostId":4807,"Url":"https://www.instagram.com/p/DXbDHaOFWl8/","ViewCount":2337,"LikeCount":15}]},{"Id":4796,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/970888042079977","ThumbnailUrl":"media/posts/facebook_110899788073674_970888042079977.png","Description":"Which barbecue sauce does the barbecue influencer pick when he’s buying?  I’ll give you a hint. It’s one that he’s been tasting since childhood. And it’s the one that he compares every barbecue sauce ","SearchText":"which barbecue sauce does the barbecue influencer pick when he’s buying?  i’ll give you a hint. it’s one that he’s been tasting since childhood. and it’s the one that he compares every barbecue sauce to and say it’s gotta be better than this one. which barbecue sauce does the barbecue influencer pick when he’s buying?  i’ll give you a hint. it’s one that he’s been tasting since childhood. and it’s the one that he compares every barbecue sauce to and say it’s gotta be better than this one.","CreateDateTime":"2026-04-22T05:19:39.000Z","ViewCount":15777,"LikeCount":42,"GroupId":8835,"GroupCode":"influencers-favorite-barbecue-sauce","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4796,"Url":"https://www.facebook.com/234418655726923/posts/970888042079977","ViewCount":11786,"LikeCount":10},{"Platform":"instagram","PostId":4808,"Url":"https://www.instagram.com/p/DXaPvRdgSd9/","ViewCount":3991,"LikeCount":32}]},{"Id":4808,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DXaPvRdgSd9/","ThumbnailUrl":"media/posts/instagram_18118988116649052.png","Description":"Which barbecue sauce does the barbecue influencer pick when he’s buying?  I’ll give you a hint. It’s one that he’s been tasting since childhood. And it’s the one that he compares every barbecue sauce ","SearchText":"which barbecue sauce does the barbecue influencer pick when he’s buying?  i’ll give you a hint. it’s one that he’s been tasting since childhood. and it’s the one that he compares every barbecue sauce to and say it’s gotta be better than this one. which barbecue sauce does the barbecue influencer pick when he’s buying?  i’ll give you a hint. it’s one that he’s been tasting since childhood. and it’s the one that he compares every barbecue sauce to and say it’s gotta be better than this one.","CreateDateTime":"2026-04-22T05:19:34.000Z","ViewCount":15777,"LikeCount":42,"GroupId":8835,"GroupCode":"influencers-favorite-barbecue-sauce","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4796,"Url":"https://www.facebook.com/234418655726923/posts/970888042079977","ViewCount":11786,"LikeCount":10},{"Platform":"instagram","PostId":4808,"Url":"https://www.instagram.com/p/DXaPvRdgSd9/","ViewCount":3991,"LikeCount":32}]},{"Id":4777,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/964669876035127","ThumbnailUrl":"media/posts/facebook_110899788073674_964669876035127.png","Description":"Rib pics!  Stop putting honey and brown sugar on your ribs!!! That’s comp style. We want eat style. We want 8 normal ribs not one 1 candy rib! \n\n#bbq #ribs","SearchText":"rib pics!  stop putting honey and brown sugar on your ribs!!! that’s comp style. we want eat style. we want 8 normal ribs not one 1 candy rib! \n\n#bbq #ribs pig pork_ribs tips bbq rib pics!  stop putting honey and brown sugar on your ribs!!! that’s comp style. we want eat style. we want 8 normal ribs not one 1 candy rib! \n\n#bbq #ribs pig pork_ribs tips bbq","CreateDateTime":"2026-04-14T02:03:04.000Z","ViewCount":7919,"LikeCount":62,"GroupId":8836,"GroupCode":"ribs-eat-style-vs-comp-style","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4777,"Url":"https://www.facebook.com/234418655726923/posts/964669876035127","ViewCount":5035,"LikeCount":15},{"Platform":"instagram","PostId":4769,"Url":"https://www.instagram.com/p/DXFTdBlD9rm/","ViewCount":2884,"LikeCount":47}]},{"Id":4769,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DXFTdBlD9rm/","ThumbnailUrl":"media/posts/instagram_17932270041083719.png","Description":"Rib pics!  Stop putting honey and brown sugar on your ribs!!! That’s comp style. We want eat style. We want 8 normal ribs not one 1 candy rib! \n\n#bbq #ribs","SearchText":"rib pics!  stop putting honey and brown sugar on your ribs!!! that’s comp style. we want eat style. we want 8 normal ribs not one 1 candy rib! \n\n#bbq #ribs pig pork_ribs tips bbq rib pics!  stop putting honey and brown sugar on your ribs!!! that’s comp style. we want eat style. we want 8 normal ribs not one 1 candy rib! \n\n#bbq #ribs pig pork_ribs tips bbq","CreateDateTime":"2026-04-14T02:02:57.000Z","ViewCount":7919,"LikeCount":62,"GroupId":8836,"GroupCode":"ribs-eat-style-vs-comp-style","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4777,"Url":"https://www.facebook.com/234418655726923/posts/964669876035127","ViewCount":5035,"LikeCount":15},{"Platform":"instagram","PostId":4769,"Url":"https://www.instagram.com/p/DXFTdBlD9rm/","ViewCount":2884,"LikeCount":47}]},{"Id":4767,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=7R8qG1wvmW8","ThumbnailUrl":"media/posts/youtube_7R8qG1wvmW8.png","Description":"Perfect Baby Back Ribs\n\n3 racks of ribs. Rinse first.  Rub with Kosmos. Let sweat out for 20-30 min. Smoke 180F for 2 hours.  250F for 2 hours. Spritz with Worcestershire/ACV. Baste with BBQ sauce. Wr","SearchText":"perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs 3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve. i do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib. #ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking","CreateDateTime":"2026-04-13T09:08:45.000Z","ViewCount":23783,"LikeCount":641,"GroupId":8837,"GroupCode":"perfect-baby-back-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["baby_back_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4767,"Url":"https://www.youtube.com/watch?v=7R8qG1wvmW8","ViewCount":8340,"LikeCount":256},{"Platform":"tiktok","PostId":4765,"Url":"https://www.tiktok.com/@backyahdbbq/video/7628057724797914399","ViewCount":3818,"LikeCount":134},{"Platform":"facebook","PostId":4778,"Url":"https://www.facebook.com/reel/1986666158597353/","ViewCount":3461,"LikeCount":53},{"Platform":"instagram","PostId":4770,"Url":"https://www.instagram.com/reel/DXDd0JfiA_X/","ViewCount":8164,"LikeCount":198}]},{"Id":4765,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7628057724797914399","ThumbnailUrl":"media/posts/tiktok_7628057724797914399.png","Description":"Perfect Baby Back Ribs 3 racks of ribs. Rinse first.  Rub with Kosmos. Let sweat out for 20-30 min. Smoke 180F for 2 hours.  250F for 2 hours. Spritz with Worcestershire/ACV. Baste with BBQ sauce. Wra","SearchText":"perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs 3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve. i do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib. #ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking","CreateDateTime":"2026-04-13T09:00:05.000Z","ViewCount":23783,"LikeCount":641,"GroupId":8837,"GroupCode":"perfect-baby-back-ribs-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["baby_back_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4767,"Url":"https://www.youtube.com/watch?v=7R8qG1wvmW8","ViewCount":8340,"LikeCount":256},{"Platform":"tiktok","PostId":4765,"Url":"https://www.tiktok.com/@backyahdbbq/video/7628057724797914399","ViewCount":3818,"LikeCount":134},{"Platform":"facebook","PostId":4778,"Url":"https://www.facebook.com/reel/1986666158597353/","ViewCount":3461,"LikeCount":53},{"Platform":"instagram","PostId":4770,"Url":"https://www.instagram.com/reel/DXDd0JfiA_X/","ViewCount":8164,"LikeCount":198}]},{"Id":4778,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1986666158597353/","ThumbnailUrl":"media/posts/facebook_110899788073674_964105692758212.png","Description":"Perfect Baby Back Ribs\n\n3 racks of ribs. Rinse first.  Rub with Kosmos. Let sweat out for 20-30 min. Smoke 180F for 2 hours.  250F for 2 hours. Spritz with Worcestershire/ACV. Baste with BBQ sauce. Wr","SearchText":"perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs 3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve. i do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib. #ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking","CreateDateTime":"2026-04-13T08:56:48.000Z","ViewCount":23783,"LikeCount":641,"GroupId":8837,"GroupCode":"perfect-baby-back-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["baby_back_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4767,"Url":"https://www.youtube.com/watch?v=7R8qG1wvmW8","ViewCount":8340,"LikeCount":256},{"Platform":"tiktok","PostId":4765,"Url":"https://www.tiktok.com/@backyahdbbq/video/7628057724797914399","ViewCount":3818,"LikeCount":134},{"Platform":"facebook","PostId":4778,"Url":"https://www.facebook.com/reel/1986666158597353/","ViewCount":3461,"LikeCount":53},{"Platform":"instagram","PostId":4770,"Url":"https://www.instagram.com/reel/DXDd0JfiA_X/","ViewCount":8164,"LikeCount":198}]},{"Id":4785,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1986666158597353/","ThumbnailUrl":"media/posts/facebook_1986666158597353.png","Description":"Perfect Baby Back Ribs\n\n3 racks of ribs. Rinse first.  Rub with Kosmos. Let sweat out for 20-30 min. Smoke 180F for 2 hours.  250F for 2 hours. Spritz with Worcestershire/ACV. Baste with BBQ sauce. Wr","SearchText":"perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs 3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve. i do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib. #ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking","CreateDateTime":"2026-04-13T08:56:40.000Z","ViewCount":23783,"LikeCount":641,"GroupId":8837,"GroupCode":"perfect-baby-back-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["baby_back_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4767,"Url":"https://www.youtube.com/watch?v=7R8qG1wvmW8","ViewCount":8340,"LikeCount":256},{"Platform":"tiktok","PostId":4765,"Url":"https://www.tiktok.com/@backyahdbbq/video/7628057724797914399","ViewCount":3818,"LikeCount":134},{"Platform":"facebook","PostId":4778,"Url":"https://www.facebook.com/reel/1986666158597353/","ViewCount":3461,"LikeCount":53},{"Platform":"instagram","PostId":4770,"Url":"https://www.instagram.com/reel/DXDd0JfiA_X/","ViewCount":8164,"LikeCount":198}]},{"Id":4770,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DXDd0JfiA_X/","ThumbnailUrl":"media/posts/instagram_17913134583360329.png","Description":"Perfect Baby Back Ribs\n\n3 racks of ribs. Rinse first.  Rub with Kosmos. Let sweat out for 20-30 min. Smoke 180F for 2 hours.  250F for 2 hours. Spritz with Worcestershire/ACV. Baste with BBQ sauce. Wr","SearchText":"perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs 3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve. i do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib. #ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking perfect baby back ribs\n\n3 racks of ribs. rinse first.  rub with kosmos. let sweat out for 20-30 min. smoke 180f for 2 hours.  250f for 2 hours. spritz with worcestershire/acv. baste with bbq sauce. wrap in foil. smoke at 275f for 30m internal. meat side down.  unwrap. boat. baste with juices. smoke at 275f until 195f internal. wrap back up. rest or hold at 150f until ready to serve.\n\ni do not wrap with honey, brown sugar and butter. that’s rib candy. i like to eat 7-8 ribs. not 1 candy rib.\n\n#ribs #bbq #babyback pig baby_back_ribs recipe bbq smoking","CreateDateTime":"2026-04-13T08:56:34.000Z","ViewCount":23783,"LikeCount":641,"GroupId":8837,"GroupCode":"perfect-baby-back-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["baby_back_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4767,"Url":"https://www.youtube.com/watch?v=7R8qG1wvmW8","ViewCount":8340,"LikeCount":256},{"Platform":"tiktok","PostId":4765,"Url":"https://www.tiktok.com/@backyahdbbq/video/7628057724797914399","ViewCount":3818,"LikeCount":134},{"Platform":"facebook","PostId":4778,"Url":"https://www.facebook.com/reel/1986666158597353/","ViewCount":3461,"LikeCount":53},{"Platform":"instagram","PostId":4770,"Url":"https://www.instagram.com/reel/DXDd0JfiA_X/","ViewCount":8164,"LikeCount":198}]},{"Id":4779,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/958799166622198","ThumbnailUrl":"media/posts/facebook_110899788073674_958799166622198.png","Description":"What are you all cooking for Easter? We had ribs in the fridge so we’re doing ribs.","SearchText":"what are you all cooking for easter? we had ribs in the fridge so we’re doing ribs. pig pork_ribs bbq what are you all cooking for easter? we had ribs in the fridge so we’re doing ribs. pig pork_ribs recipe bbq","CreateDateTime":"2026-04-06T03:52:43.000Z","ViewCount":4259,"LikeCount":46,"GroupId":8838,"GroupCode":"easter-bbq-ribs-recipe-share","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4779,"Url":"https://www.facebook.com/234418655726923/posts/958799166622198","ViewCount":1166,"LikeCount":3},{"Platform":"instagram","PostId":4771,"Url":"https://www.instagram.com/p/DWw5pRqEmg9/","ViewCount":3093,"LikeCount":43}]},{"Id":4771,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DWw5pRqEmg9/","ThumbnailUrl":"media/posts/instagram_18077481791391922.png","Description":"What are you all cooking for Easter? We had ribs in the fridge so we’re doing ribs.","SearchText":"what are you all cooking for easter? we had ribs in the fridge so we’re doing ribs. pig pork_ribs bbq what are you all cooking for easter? we had ribs in the fridge so we’re doing ribs. pig pork_ribs recipe bbq","CreateDateTime":"2026-04-06T03:52:37.000Z","ViewCount":4259,"LikeCount":46,"GroupId":8838,"GroupCode":"easter-bbq-ribs-recipe-share","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4779,"Url":"https://www.facebook.com/234418655726923/posts/958799166622198","ViewCount":1166,"LikeCount":3},{"Platform":"instagram","PostId":4771,"Url":"https://www.instagram.com/p/DWw5pRqEmg9/","ViewCount":3093,"LikeCount":43}]},{"Id":4780,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/952280580607390","ThumbnailUrl":"media/posts/facebook_110899788073674_952280580607390.png","Description":"ANSWER\n\nSteak 1 was USDA Choice at $14.99/lb. Steak 2 was USDA Prime at $18.99/lb.\n\nWe couldn’t tell a big difference and think the Choice looks better. Went with the Choice and saved $4 a pound.\n\nSo ","SearchText":"answer\n\nsteak 1 was usda choice at $14.99/lb. steak 2 was usda prime at $18.99/lb.\n\nwe couldn’t tell a big difference and think the choice looks better. went with the choice and saved $4 a pound.\n\nso how do they decide what’s prime vs choice? a usda grader splits the carcass between the 12th and 13th ribs, looks at one cross-section of the ribeye, and judges the marbling. more fat flecks, spread evenly = higher grade. they also factor in the age of the animal - younger cattle grade better.\n\nprime needs what they call “slightly abundant” marbling at minimum. choice is a wide range with three levels - “moderate” at the top (upper 1/3), “modest” in the middle, and “small” at the bottom (lower 1/3). a top-of-choice steak with moderate marbling can be really close to low-end prime. the difference might be a few fat flecks one grader noticed on one slice of one muscle on one day.\n\nabout 10% of graded beef makes prime today - way up from 2-3% a couple decades ago. so it’s not as rare as the price tag suggests.\n\nbased on the marbling, ours was probably upper 2/3 - moderate or modest level. great steak. family loved it.\n\nsometimes you’re paying for a label, not a better meal. buy what looks good to you.\n\n#steak #steaklover #usdaprime #beef #bbq cow steak review bbq answer\n\nsteak 1 was usda choice at $14.99/lb. steak 2 was usda prime at $18.99/lb.\n\nwe couldn’t tell a big difference and think the choice looks better. went with the choice and saved $4 a pound.\n\nso how do they decide what’s prime vs choice? a usda grader splits the carcass between the 12th and 13th ribs, looks at one cross-section of the ribeye, and judges the marbling. more fat flecks, spread evenly = higher grade. they also factor in the age of the animal - younger cattle grade better.\n\nprime needs what they call “slightly abundant” marbling at minimum. choice is a wide range with three levels - “moderate” at the top (upper 1/3), “modest” in the middle, and “small” at the bottom (lower 1/3). a top-of-choice steak with moderate marbling can be really close to low-end prime. the difference might be a few fat flecks one grader noticed on one slice of one muscle on one day.\n\nabout 10% of graded beef makes prime today - way up from 2-3% a couple decades ago. so it’s not as rare as the price tag suggests.\n\nbased on the marbling, ours was probably upper 2/3 - moderate or modest level. great steak. family loved it.\n\nsometimes you’re paying for a label, not a better meal. buy what looks good to you.\n\n#steak #steaklover #usdaprime #beef #bbq cow steak review bbq","CreateDateTime":"2026-03-28T22:03:23.000Z","ViewCount":14767,"LikeCount":58,"GroupId":8839,"GroupCode":"usda-choice-vs-prime-steak-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4780,"Url":"https://www.facebook.com/234418655726923/posts/952280580607390","ViewCount":5031,"LikeCount":7},{"Platform":"instagram","PostId":4772,"Url":"https://www.instagram.com/p/DWbpwfQiGyM/","ViewCount":9736,"LikeCount":51}]},{"Id":4772,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DWbpwfQiGyM/","ThumbnailUrl":"media/posts/instagram_17855105013601776.png","Description":"ANSWER\n\nSteak 1 was USDA Choice at $14.99/lb. Steak 2 was USDA Prime at $18.99/lb.\n\nWe couldn’t tell a big difference and think the Choice looks better. Went with the Choice and saved $4 a pound.\n\nSo ","SearchText":"answer\n\nsteak 1 was usda choice at $14.99/lb. steak 2 was usda prime at $18.99/lb.\n\nwe couldn’t tell a big difference and think the choice looks better. went with the choice and saved $4 a pound.\n\nso how do they decide what’s prime vs choice? a usda grader splits the carcass between the 12th and 13th ribs, looks at one cross-section of the ribeye, and judges the marbling. more fat flecks, spread evenly = higher grade. they also factor in the age of the animal - younger cattle grade better.\n\nprime needs what they call “slightly abundant” marbling at minimum. choice is a wide range with three levels - “moderate” at the top (upper 1/3), “modest” in the middle, and “small” at the bottom (lower 1/3). a top-of-choice steak with moderate marbling can be really close to low-end prime. the difference might be a few fat flecks one grader noticed on one slice of one muscle on one day.\n\nabout 10% of graded beef makes prime today - way up from 2-3% a couple decades ago. so it’s not as rare as the price tag suggests.\n\nbased on the marbling, ours was probably upper 2/3 - moderate or modest level. great steak. family loved it.\n\nsometimes you’re paying for a label, not a better meal. buy what looks good to you.\n\n#steak #steaklover #usdaprime #beef #bbq cow steak review bbq answer\n\nsteak 1 was usda choice at $14.99/lb. steak 2 was usda prime at $18.99/lb.\n\nwe couldn’t tell a big difference and think the choice looks better. went with the choice and saved $4 a pound.\n\nso how do they decide what’s prime vs choice? a usda grader splits the carcass between the 12th and 13th ribs, looks at one cross-section of the ribeye, and judges the marbling. more fat flecks, spread evenly = higher grade. they also factor in the age of the animal - younger cattle grade better.\n\nprime needs what they call “slightly abundant” marbling at minimum. choice is a wide range with three levels - “moderate” at the top (upper 1/3), “modest” in the middle, and “small” at the bottom (lower 1/3). a top-of-choice steak with moderate marbling can be really close to low-end prime. the difference might be a few fat flecks one grader noticed on one slice of one muscle on one day.\n\nabout 10% of graded beef makes prime today - way up from 2-3% a couple decades ago. so it’s not as rare as the price tag suggests.\n\nbased on the marbling, ours was probably upper 2/3 - moderate or modest level. great steak. family loved it.\n\nsometimes you’re paying for a label, not a better meal. buy what looks good to you.\n\n#steak #steaklover #usdaprime #beef #bbq cow steak review bbq","CreateDateTime":"2026-03-28T22:03:18.000Z","ViewCount":14767,"LikeCount":58,"GroupId":8839,"GroupCode":"usda-choice-vs-prime-steak-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4780,"Url":"https://www.facebook.com/234418655726923/posts/952280580607390","ViewCount":5031,"LikeCount":7},{"Platform":"instagram","PostId":4772,"Url":"https://www.instagram.com/p/DWbpwfQiGyM/","ViewCount":9736,"LikeCount":51}]},{"Id":4781,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/951733280662120","ThumbnailUrl":"media/posts/facebook_110899788073674_951733280662120.png","Description":"Can you tell the difference?\n\nOne of these is USDA Choice, the other is USDA Prime. Swipe to see the close-up marbling.\n\nWhich one would you pick -  1 or 2? Drop your guess in the comments below\n\nWoul","SearchText":"can you tell the difference?\n\none of these is usda choice, the other is usda prime. swipe to see the close-up marbling.\n\nwhich one would you pick -  1 or 2? drop your guess in the comments below\n\nwould you pay $4 more per pound for either one?\n\nanswer reveal coming soon...\n\n#steak #steaklover #usdaprime #beef #bbq can you tell the difference?\n\none of these is usda choice, the other is usda prime. swipe to see the close-up marbling.\n\nwhich one would you pick - 1 or 2? drop your guess in the comments below\n\nwould you pay $4 more per pound for either one?\n\nanswer reveal coming soon...\n\n#steak #steaklover #usdaprime #beef #bbq cow steak showcase bbq","CreateDateTime":"2026-03-28T05:33:12.000Z","ViewCount":16307,"LikeCount":84,"GroupId":8840,"GroupCode":"usda-choice-vs-prime-steak-challenge","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4781,"Url":"https://www.facebook.com/234418655726923/posts/951733280662120","ViewCount":2650,"LikeCount":3},{"Platform":"instagram","PostId":4773,"Url":"https://www.instagram.com/p/DWZ5_SxkiOv/","ViewCount":13657,"LikeCount":81}]},{"Id":4773,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DWZ5_SxkiOv/","ThumbnailUrl":"media/posts/instagram_18063206009341029.png","Description":"Can you tell the difference?\n\nOne of these is USDA Choice, the other is USDA Prime. Swipe to see the close-up marbling.\n\nWhich one would you pick - 1 or 2? Drop your guess in the comments below\n\nWould","SearchText":"can you tell the difference?\n\none of these is usda choice, the other is usda prime. swipe to see the close-up marbling.\n\nwhich one would you pick -  1 or 2? drop your guess in the comments below\n\nwould you pay $4 more per pound for either one?\n\nanswer reveal coming soon...\n\n#steak #steaklover #usdaprime #beef #bbq can you tell the difference?\n\none of these is usda choice, the other is usda prime. swipe to see the close-up marbling.\n\nwhich one would you pick - 1 or 2? drop your guess in the comments below\n\nwould you pay $4 more per pound for either one?\n\nanswer reveal coming soon...\n\n#steak #steaklover #usdaprime #beef #bbq cow steak showcase bbq","CreateDateTime":"2026-03-28T05:33:06.000Z","ViewCount":16307,"LikeCount":84,"GroupId":8840,"GroupCode":"usda-choice-vs-prime-steak-challenge","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4781,"Url":"https://www.facebook.com/234418655726923/posts/951733280662120","ViewCount":2650,"LikeCount":3},{"Platform":"instagram","PostId":4773,"Url":"https://www.instagram.com/p/DWZ5_SxkiOv/","ViewCount":13657,"LikeCount":81}]},{"Id":4782,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/947537217748393","ThumbnailUrl":"media/posts/facebook_110899788073674_947537217748393.png","Description":"Steaks on @lodgecastiron. 500F each side with a weight for good contact until good crust. Butter and garlic baste. Finish in oven at 350F until 123F internal.  Rest on cutting board for a few mins. Fi","SearchText":"steaks on @lodgecastiron. 500f each side with a weight for good contact until good crust. butter and garlic baste. finish in oven at 350f until 123f internal.  rest on cutting board for a few mins. finishing salt. cow steak recipe bbq grilling roasting steaks on @lodgecastiron. 500f each side with a weight for good contact until good crust. butter and garlic baste. finish in oven at 350f until 123f internal.  rest on cutting board for a few mins. finishing salt. cow steak recipe bbq grilling","CreateDateTime":"2026-03-23T04:03:32.000Z","ViewCount":5022,"LikeCount":39,"GroupId":8841,"GroupCode":"grilled-steak-with-garlic-butter-baste","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling","roasting"],"GroupPlatforms":[{"Platform":"facebook","PostId":4782,"Url":"https://www.facebook.com/234418655726923/posts/947537217748393","ViewCount":2006,"LikeCount":16},{"Platform":"instagram","PostId":4774,"Url":"https://www.instagram.com/p/DWM3VwHErB1/","ViewCount":3016,"LikeCount":23}]},{"Id":4774,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DWM3VwHErB1/","ThumbnailUrl":"media/posts/instagram_18098608321789925.png","Description":"Steaks on @lodgecastiron. 500F each side with a weight for good contact until good crust. Butter and garlic baste. Finish in oven at 350F until 123F internal.  Rest on cutting board for a few mins. Fi","SearchText":"steaks on @lodgecastiron. 500f each side with a weight for good contact until good crust. butter and garlic baste. finish in oven at 350f until 123f internal.  rest on cutting board for a few mins. finishing salt. cow steak recipe bbq grilling roasting steaks on @lodgecastiron. 500f each side with a weight for good contact until good crust. butter and garlic baste. finish in oven at 350f until 123f internal.  rest on cutting board for a few mins. finishing salt. cow steak recipe bbq grilling","CreateDateTime":"2026-03-23T04:03:26.000Z","ViewCount":5022,"LikeCount":39,"GroupId":8841,"GroupCode":"grilled-steak-with-garlic-butter-baste","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4782,"Url":"https://www.facebook.com/234418655726923/posts/947537217748393","ViewCount":2006,"LikeCount":16},{"Platform":"instagram","PostId":4774,"Url":"https://www.instagram.com/p/DWM3VwHErB1/","ViewCount":3016,"LikeCount":23}]},{"Id":4768,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=-vJkgnf3DX4","ThumbnailUrl":"media/posts/youtube_-vJkgnf3DX4.png","Description":"Had to do it…","SearchText":"had to do it… had to do it… had to do it… had to do it… had to do it…","CreateDateTime":"2026-03-16T06:35:25.000Z","ViewCount":55109,"LikeCount":757,"GroupId":8842,"GroupCode":"group-20260316","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4768,"Url":"https://www.youtube.com/watch?v=-vJkgnf3DX4","ViewCount":6555,"LikeCount":120},{"Platform":"tiktok","PostId":4766,"Url":"https://www.tiktok.com/@backyahdbbq/video/7617628852394790174","ViewCount":3116,"LikeCount":73},{"Platform":"facebook","PostId":4783,"Url":"https://www.facebook.com/reel/1352897533269484/","ViewCount":30274,"LikeCount":345},{"Platform":"instagram","PostId":4775,"Url":"https://www.instagram.com/reel/DV7F0Negbd4/","ViewCount":15164,"LikeCount":219}]},{"Id":4766,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7617628852394790174","ThumbnailUrl":"media/posts/tiktok_7617628852394790174.png","Description":"Had to do it…","SearchText":"had to do it… had to do it… had to do it… had to do it… had to do it…","CreateDateTime":"2026-03-16T06:30:49.000Z","ViewCount":55109,"LikeCount":757,"GroupId":8842,"GroupCode":"group-20260316","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4768,"Url":"https://www.youtube.com/watch?v=-vJkgnf3DX4","ViewCount":6555,"LikeCount":120},{"Platform":"tiktok","PostId":4766,"Url":"https://www.tiktok.com/@backyahdbbq/video/7617628852394790174","ViewCount":3116,"LikeCount":73},{"Platform":"facebook","PostId":4783,"Url":"https://www.facebook.com/reel/1352897533269484/","ViewCount":30274,"LikeCount":345},{"Platform":"instagram","PostId":4775,"Url":"https://www.instagram.com/reel/DV7F0Negbd4/","ViewCount":15164,"LikeCount":219}]},{"Id":4783,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1352897533269484/","ThumbnailUrl":"media/posts/facebook_110899788073674_941891371646311.png","Description":"Had to do it…","SearchText":"had to do it… had to do it… had to do it… had to do it… had to do it…","CreateDateTime":"2026-03-16T06:21:09.000Z","ViewCount":55109,"LikeCount":757,"GroupId":8842,"GroupCode":"group-20260316","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4768,"Url":"https://www.youtube.com/watch?v=-vJkgnf3DX4","ViewCount":6555,"LikeCount":120},{"Platform":"tiktok","PostId":4766,"Url":"https://www.tiktok.com/@backyahdbbq/video/7617628852394790174","ViewCount":3116,"LikeCount":73},{"Platform":"facebook","PostId":4783,"Url":"https://www.facebook.com/reel/1352897533269484/","ViewCount":30274,"LikeCount":345},{"Platform":"instagram","PostId":4775,"Url":"https://www.instagram.com/reel/DV7F0Negbd4/","ViewCount":15164,"LikeCount":219}]},{"Id":4786,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1352897533269484/","ThumbnailUrl":"media/posts/facebook_1352897533269484.png","Description":"Had to do it…","SearchText":"had to do it… had to do it… had to do it… had to do it… had to do it…","CreateDateTime":"2026-03-16T06:20:57.000Z","ViewCount":55109,"LikeCount":757,"GroupId":8842,"GroupCode":"group-20260316","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4768,"Url":"https://www.youtube.com/watch?v=-vJkgnf3DX4","ViewCount":6555,"LikeCount":120},{"Platform":"tiktok","PostId":4766,"Url":"https://www.tiktok.com/@backyahdbbq/video/7617628852394790174","ViewCount":3116,"LikeCount":73},{"Platform":"facebook","PostId":4783,"Url":"https://www.facebook.com/reel/1352897533269484/","ViewCount":30274,"LikeCount":345},{"Platform":"instagram","PostId":4775,"Url":"https://www.instagram.com/reel/DV7F0Negbd4/","ViewCount":15164,"LikeCount":219}]},{"Id":4775,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DV7F0Negbd4/","ThumbnailUrl":"media/posts/instagram_18088360958335690.png","Description":"Had to do it…","SearchText":"had to do it… had to do it… had to do it… had to do it… had to do it…","CreateDateTime":"2026-03-16T06:20:50.000Z","ViewCount":55109,"LikeCount":757,"GroupId":8842,"GroupCode":"group-20260316","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4768,"Url":"https://www.youtube.com/watch?v=-vJkgnf3DX4","ViewCount":6555,"LikeCount":120},{"Platform":"tiktok","PostId":4766,"Url":"https://www.tiktok.com/@backyahdbbq/video/7617628852394790174","ViewCount":3116,"LikeCount":73},{"Platform":"facebook","PostId":4783,"Url":"https://www.facebook.com/reel/1352897533269484/","ViewCount":30274,"LikeCount":345},{"Platform":"instagram","PostId":4775,"Url":"https://www.instagram.com/reel/DV7F0Negbd4/","ViewCount":15164,"LikeCount":219}]},{"Id":4784,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/940964055072376","ThumbnailUrl":"media/posts/facebook_110899788073674_940964055072376.png","Description":"Time to sharpen all my knives.","SearchText":"time to sharpen all my knives. time to sharpen all my knives.","CreateDateTime":"2026-03-15T00:40:25.000Z","ViewCount":6468,"LikeCount":38,"GroupId":8843,"GroupCode":"knife-sharpening-techniques-for-bbq","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4784,"Url":"https://www.facebook.com/234418655726923/posts/940964055072376","ViewCount":2059,"LikeCount":6},{"Platform":"instagram","PostId":4776,"Url":"https://www.instagram.com/p/DV36JqgiUKv/","ViewCount":4409,"LikeCount":32}]},{"Id":4776,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DV36JqgiUKv/","ThumbnailUrl":"media/posts/instagram_17871021606575876.png","Description":"Time to sharpen all my knives.","SearchText":"time to sharpen all my knives. time to sharpen all my knives.","CreateDateTime":"2026-03-15T00:40:20.000Z","ViewCount":6468,"LikeCount":38,"GroupId":8843,"GroupCode":"knife-sharpening-techniques-for-bbq","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4784,"Url":"https://www.facebook.com/234418655726923/posts/940964055072376","ViewCount":2059,"LikeCount":6},{"Platform":"instagram","PostId":4776,"Url":"https://www.instagram.com/p/DV36JqgiUKv/","ViewCount":4409,"LikeCount":32}]},{"Id":4758,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/936219432213505","ThumbnailUrl":"media/posts/facebook_110899788073674_936219432213505.png","Description":"Proud to say that I won 1st in a chili competition at the office!  Last year I came in second so redemption this year was nice.  Last year I did a mole style chili, this year I was so busy that I thre","SearchText":"proud to say that i won 1st in a chili competition at the office!  last year i came in second so redemption this year was nice.  last year i did a mole style chili, this year i was so busy that i threw together random meats i had in the fridge (birria meat, sausage, bacon, ground beef) with some leftover birria sauce and some onions and garlic and a splash of vinegar. simmered for a few hours.  sometimes the best things you create you put the least amount of thinking into them. this definitely was a low thinking process but turned out great and won 1st. i can kind of see now how addicting bbq comp can be. great to see the pot completely wiped clean. cow pig sausage recipe bbq braising proud to say that i won 1st in a chili competition at the office!  last year i came in second so redemption this year was nice.  last year i did a mole style chili, this year i was so busy that i threw together random meats i had in the fridge (birria meat, sausage, bacon, ground beef) with some leftover birria sauce and some onions and garlic and a splash of vinegar. simmered for a few hours.  sometimes the best things you create you put the least amount of thinking into them. this definitely was a low thinking process but turned out great and won 1st. i can kind of see now how addicting bbq comp can be. great to see the pot completely wiped clean. cow pig bacon sausage recipe bbq braising","CreateDateTime":"2026-03-08T13:31:08.000Z","ViewCount":7199,"LikeCount":33,"GroupId":8844,"GroupCode":"winning-office-chili-competition-recipe","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["sausage"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["braising"],"GroupPlatforms":[{"Platform":"facebook","PostId":4758,"Url":"https://www.facebook.com/234418655726923/posts/936219432213505","ViewCount":3450,"LikeCount":14},{"Platform":"instagram","PostId":4762,"Url":"https://www.instagram.com/p/DVnQyGIlXWs/","ViewCount":3749,"LikeCount":19}]},{"Id":4762,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DVnQyGIlXWs/","ThumbnailUrl":"media/posts/instagram_18377698780089424.png","Description":"Proud to say that I won 1st in a chili competition at the office!  Last year I came in second so redemption this year was nice.  Last year I did a mole style chili, this year I was so busy that I thre","SearchText":"proud to say that i won 1st in a chili competition at the office!  last year i came in second so redemption this year was nice.  last year i did a mole style chili, this year i was so busy that i threw together random meats i had in the fridge (birria meat, sausage, bacon, ground beef) with some leftover birria sauce and some onions and garlic and a splash of vinegar. simmered for a few hours.  sometimes the best things you create you put the least amount of thinking into them. this definitely was a low thinking process but turned out great and won 1st. i can kind of see now how addicting bbq comp can be. great to see the pot completely wiped clean. cow pig sausage recipe bbq braising proud to say that i won 1st in a chili competition at the office!  last year i came in second so redemption this year was nice.  last year i did a mole style chili, this year i was so busy that i threw together random meats i had in the fridge (birria meat, sausage, bacon, ground beef) with some leftover birria sauce and some onions and garlic and a splash of vinegar. simmered for a few hours.  sometimes the best things you create you put the least amount of thinking into them. this definitely was a low thinking process but turned out great and won 1st. i can kind of see now how addicting bbq comp can be. great to see the pot completely wiped clean. cow pig bacon sausage recipe bbq braising","CreateDateTime":"2026-03-08T13:31:00.000Z","ViewCount":7199,"LikeCount":33,"GroupId":8844,"GroupCode":"winning-office-chili-competition-recipe","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["bacon","sausage"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["braising"],"GroupPlatforms":[{"Platform":"facebook","PostId":4758,"Url":"https://www.facebook.com/234418655726923/posts/936219432213505","ViewCount":3450,"LikeCount":14},{"Platform":"instagram","PostId":4762,"Url":"https://www.instagram.com/p/DVnQyGIlXWs/","ViewCount":3749,"LikeCount":19}]},{"Id":4761,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ODs4TIOvt0A","ThumbnailUrl":"media/posts/youtube_ODs4TIOvt0A.png","Description":"A couple weeks ago I made birria tacos and had a bunch of sauce left over, plus some of the consommé. I froze both. For this cook I just thawed them out and thinned the adobo with the consommé to make","SearchText":"a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs recipe bbq a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs how_to bbq frying a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs process bbq frying a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade. first thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce. once they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours. when it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn. i’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside. i flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like. i just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185. we use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken. #birria #chickenthighs #mealprep #griddlecooking #tacotime  chicken chicken_thighs recipe process bbq","CreateDateTime":"2026-03-07T10:55:19.000Z","ViewCount":25562,"LikeCount":443,"GroupId":8845,"GroupCode":"chicken-thighs-marinade-for-frying","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_thighs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4761,"Url":"https://www.youtube.com/watch?v=ODs4TIOvt0A","ViewCount":11238,"LikeCount":229},{"Platform":"facebook","PostId":4759,"Url":"https://www.facebook.com/reel/1288147909838006/","ViewCount":3996,"LikeCount":33},{"Platform":"instagram","PostId":4763,"Url":"https://www.instagram.com/reel/DVkSSzUiMC0/","ViewCount":7037,"LikeCount":74},{"Platform":"tiktok","PostId":4764,"Url":"https://www.tiktok.com/@backyahdbbq/video/7614339254822391071","ViewCount":3291,"LikeCount":107}]},{"Id":4759,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1288147909838006/","ThumbnailUrl":"media/posts/facebook_110899788073674_935396562295792.png","Description":"A couple weeks ago I made birria tacos and had a bunch of sauce left over, plus some of the consommé. I froze both. For this cook I just thawed them out and thinned the adobo with the consommé to make","SearchText":"a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs recipe bbq a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs how_to bbq frying a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs process bbq frying a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade. first thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce. once they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours. when it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn. i’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside. i flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like. i just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185. we use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken. #birria #chickenthighs #mealprep #griddlecooking #tacotime  chicken chicken_thighs recipe process bbq","CreateDateTime":"2026-03-07T10:48:27.000Z","ViewCount":25562,"LikeCount":443,"GroupId":8845,"GroupCode":"chicken-thighs-marinade-for-frying","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_thighs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4761,"Url":"https://www.youtube.com/watch?v=ODs4TIOvt0A","ViewCount":11238,"LikeCount":229},{"Platform":"facebook","PostId":4759,"Url":"https://www.facebook.com/reel/1288147909838006/","ViewCount":3996,"LikeCount":33},{"Platform":"instagram","PostId":4763,"Url":"https://www.instagram.com/reel/DVkSSzUiMC0/","ViewCount":7037,"LikeCount":74},{"Platform":"tiktok","PostId":4764,"Url":"https://www.tiktok.com/@backyahdbbq/video/7614339254822391071","ViewCount":3291,"LikeCount":107}]},{"Id":4760,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1288147909838006/","ThumbnailUrl":"media/posts/facebook_1288147909838006.png","Description":"A couple weeks ago I made birria tacos and had a bunch of sauce left over, plus some of the consommé. I froze both. For this cook I just thawed them out and thinned the adobo with the consommé to make","SearchText":"a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs recipe bbq a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs how_to bbq frying a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs process bbq frying a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade. first thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce. once they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours. when it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn. i’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside. i flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like. i just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185. we use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken. #birria #chickenthighs #mealprep #griddlecooking #tacotime  chicken chicken_thighs recipe process bbq","CreateDateTime":"2026-03-07T10:48:20.000Z","ViewCount":25562,"LikeCount":443,"GroupId":8845,"GroupCode":"chicken-thighs-marinade-for-frying","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_thighs"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4761,"Url":"https://www.youtube.com/watch?v=ODs4TIOvt0A","ViewCount":11238,"LikeCount":229},{"Platform":"facebook","PostId":4759,"Url":"https://www.facebook.com/reel/1288147909838006/","ViewCount":3996,"LikeCount":33},{"Platform":"instagram","PostId":4763,"Url":"https://www.instagram.com/reel/DVkSSzUiMC0/","ViewCount":7037,"LikeCount":74},{"Platform":"tiktok","PostId":4764,"Url":"https://www.tiktok.com/@backyahdbbq/video/7614339254822391071","ViewCount":3291,"LikeCount":107}]},{"Id":4763,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DVkSSzUiMC0/","ThumbnailUrl":"media/posts/instagram_18000212504909235.png","Description":"A couple weeks ago I made birria tacos and had a bunch of sauce left over, plus some of the consommé. I froze both. For this cook I just thawed them out and thinned the adobo with the consommé to make","SearchText":"a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs recipe bbq a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs how_to bbq frying a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs process bbq frying a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade. first thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce. once they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours. when it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn. i’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside. i flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like. i just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185. we use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken. #birria #chickenthighs #mealprep #griddlecooking #tacotime  chicken chicken_thighs recipe process bbq","CreateDateTime":"2026-03-07T10:48:09.000Z","ViewCount":25562,"LikeCount":443,"GroupId":8845,"GroupCode":"chicken-thighs-marinade-for-frying","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4761,"Url":"https://www.youtube.com/watch?v=ODs4TIOvt0A","ViewCount":11238,"LikeCount":229},{"Platform":"facebook","PostId":4759,"Url":"https://www.facebook.com/reel/1288147909838006/","ViewCount":3996,"LikeCount":33},{"Platform":"instagram","PostId":4763,"Url":"https://www.instagram.com/reel/DVkSSzUiMC0/","ViewCount":7037,"LikeCount":74},{"Platform":"tiktok","PostId":4764,"Url":"https://www.tiktok.com/@backyahdbbq/video/7614339254822391071","ViewCount":3291,"LikeCount":107}]},{"Id":4764,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7614339254822391071","ThumbnailUrl":"media/posts/tiktok_7614339254822391071.png","Description":"A couple weeks ago I made birria tacos and had a bunch of sauce left over, plus some of the consommé. I froze both. For this cook I just thawed them out and thinned the adobo with the consommé to make","SearchText":"a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs recipe bbq a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs how_to bbq frying a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime chicken chicken_thighs process bbq frying a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade.\n\nfirst thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce.\n\nonce they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours.\n\nwhen it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn.\n\ni’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside.\n\ni flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like.\n\ni just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185.\n\nwe use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken.\n\n#birria #chickenthighs #mealprep #griddlecooking #tacotime a couple weeks ago i made birria tacos and had a bunch of sauce left over, plus some of the consommé. i froze both. for this cook i just thawed them out and thinned the adobo with the consommé to make a marinade. first thing i do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. then i lay them all out, salt both sides, and dunk them into the thinned birria sauce. once they’re coated, i put them right back into the original bag and let them sit in the fridge overnight. you could go up to about 24 hours. when it’s time to cook, i place the thighs on the griddle one by one instead of dumping them all out. that way a bunch of sauce doesn’t hit the griddle at once and burn. i’m also not cranking the heat all the way up. these are chicken thighs, they take time, usually about 35 to 40 minutes. i’d rather cook them steady than burn the outside. i flip them with tongs, not a spatula. a spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which i definitely don’t like. i just keep flipping every couple minutes and cook them to about 175 internal. thighs can go higher than breast, even up to 180 or 185. we use this chicken for bowls and tacos. i vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken. #birria #chickenthighs #mealprep #griddlecooking #tacotime  chicken chicken_thighs recipe process bbq","CreateDateTime":"2026-03-07T10:45:18.000Z","ViewCount":25562,"LikeCount":443,"GroupId":8845,"GroupCode":"chicken-thighs-marinade-for-frying","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_thighs"],"PostTypes":["recipe","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4761,"Url":"https://www.youtube.com/watch?v=ODs4TIOvt0A","ViewCount":11238,"LikeCount":229},{"Platform":"facebook","PostId":4759,"Url":"https://www.facebook.com/reel/1288147909838006/","ViewCount":3996,"LikeCount":33},{"Platform":"instagram","PostId":4763,"Url":"https://www.instagram.com/reel/DVkSSzUiMC0/","ViewCount":7037,"LikeCount":74},{"Platform":"tiktok","PostId":4764,"Url":"https://www.tiktok.com/@backyahdbbq/video/7614339254822391071","ViewCount":3291,"LikeCount":107}]},{"Id":4718,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/925982249903890","ThumbnailUrl":"media/posts/facebook_110899788073674_925982249903890.png","Description":"She asked if we were eating vegetables, so here’s some proof of life. Nothing better than a sheet full of roasted potatoes, carrots, peppers, onions, and celery.  Super simple, just avocado oil, salt,","SearchText":"she asked if we were eating vegetables, so here’s some proof of life. nothing better than a sheet full of roasted potatoes, carrots, peppers, onions, and celery.  super simple, just avocado oil, salt, pepper, garlic, chili powder, and some herbs. potatoes and carrots for 15 minutes at 425 then add everything else for another half hour or so. recipe sides roasting she asked if we were eating vegetables, so here’s some proof of life. nothing better than a sheet full of roasted potatoes, carrots, peppers, onions, and celery.  super simple, just avocado oil, salt, pepper, garlic, chili powder, and some herbs. potatoes and carrots for 15 minutes at 425 then add everything else for another half hour or so. recipe sides roasting","CreateDateTime":"2026-02-23T05:58:54.000Z","ViewCount":3458,"LikeCount":20,"GroupId":8846,"GroupCode":"roasted-vegetable-medley-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Sides"],"CookingMethods":["roasting"],"GroupPlatforms":[{"Platform":"facebook","PostId":4718,"Url":"https://www.facebook.com/234418655726923/posts/925982249903890","ViewCount":1038,"LikeCount":5},{"Platform":"instagram","PostId":4738,"Url":"https://www.instagram.com/p/DVE31hnklTx/","ViewCount":2420,"LikeCount":15}]},{"Id":4738,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DVE31hnklTx/","ThumbnailUrl":"media/posts/instagram_18013175966821099.png","Description":"She asked if we were eating vegetables, so here’s some proof of life. Nothing better than a sheet full of roasted potatoes, carrots, peppers, onions, and celery.  Super simple, just avocado oil, salt,","SearchText":"she asked if we were eating vegetables, so here’s some proof of life. nothing better than a sheet full of roasted potatoes, carrots, peppers, onions, and celery.  super simple, just avocado oil, salt, pepper, garlic, chili powder, and some herbs. potatoes and carrots for 15 minutes at 425 then add everything else for another half hour or so. recipe sides roasting she asked if we were eating vegetables, so here’s some proof of life. nothing better than a sheet full of roasted potatoes, carrots, peppers, onions, and celery.  super simple, just avocado oil, salt, pepper, garlic, chili powder, and some herbs. potatoes and carrots for 15 minutes at 425 then add everything else for another half hour or so. recipe sides roasting","CreateDateTime":"2026-02-23T05:58:50.000Z","ViewCount":3458,"LikeCount":20,"GroupId":8846,"GroupCode":"roasted-vegetable-medley-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Sides"],"CookingMethods":["roasting"],"GroupPlatforms":[{"Platform":"facebook","PostId":4718,"Url":"https://www.facebook.com/234418655726923/posts/925982249903890","ViewCount":1038,"LikeCount":5},{"Platform":"instagram","PostId":4738,"Url":"https://www.instagram.com/p/DVE31hnklTx/","ViewCount":2420,"LikeCount":15}]},{"Id":4719,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/925403919961723","ThumbnailUrl":"media/posts/facebook_110899788073674_925403919961723.png","Description":"Def checkout @hookedontoys next time you are in Wenatchee. Lots of good bbq gear.  Picked me up possibly the best @campchef product. The long handled griddle scraper. The length is nice for the 36” gr","SearchText":"def checkout @hookedontoys next time you are in wenatchee. lots of good bbq gear.  picked me up possibly the best @campchef product. the long handled griddle scraper. the length is nice for the 36” griddle and the blade is perfect for cast iron. doesn’t scratch the surface. and it’s only $16. cheaper than a long handled paint scraper.  #wenatchee #bbq def checkout @hookedontoys next time you are in wenatchee. lots of good bbq gear.  picked me up possibly the best @campchef product. the long handled griddle scraper. the length is nice for the 36” griddle and the blade is perfect for cast iron. doesn’t scratch the surface. and it’s only $16. cheaper than a long handled paint scraper.  #wenatchee #bbq","CreateDateTime":"2026-02-22T13:47:55.000Z","ViewCount":7320,"LikeCount":36,"GroupId":8847,"GroupCode":"best-bbq-gear-in-wenatchee","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4719,"Url":"https://www.facebook.com/234418655726923/posts/925403919961723","ViewCount":499,"LikeCount":6},{"Platform":"instagram","PostId":4739,"Url":"https://www.instagram.com/p/DVDItYtDpEP/","ViewCount":6821,"LikeCount":30}]},{"Id":4739,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DVDItYtDpEP/","ThumbnailUrl":"media/posts/instagram_17934943464193470.png","Description":"Def checkout @hookedontoys next time you are in Wenatchee. Lots of good bbq gear.  Picked me up possibly the best @campchef product. The long handled griddle scraper. The length is nice for the 36” gr","SearchText":"def checkout @hookedontoys next time you are in wenatchee. lots of good bbq gear.  picked me up possibly the best @campchef product. the long handled griddle scraper. the length is nice for the 36” griddle and the blade is perfect for cast iron. doesn’t scratch the surface. and it’s only $16. cheaper than a long handled paint scraper.  #wenatchee #bbq def checkout @hookedontoys next time you are in wenatchee. lots of good bbq gear.  picked me up possibly the best @campchef product. the long handled griddle scraper. the length is nice for the 36” griddle and the blade is perfect for cast iron. doesn’t scratch the surface. and it’s only $16. cheaper than a long handled paint scraper.  #wenatchee #bbq","CreateDateTime":"2026-02-22T13:47:48.000Z","ViewCount":7320,"LikeCount":36,"GroupId":8847,"GroupCode":"best-bbq-gear-in-wenatchee","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4719,"Url":"https://www.facebook.com/234418655726923/posts/925403919961723","ViewCount":499,"LikeCount":6},{"Platform":"instagram","PostId":4739,"Url":"https://www.instagram.com/p/DVDItYtDpEP/","ViewCount":6821,"LikeCount":30}]},{"Id":4736,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=TmVdeT6X0YE","ThumbnailUrl":"media/posts/youtube_TmVdeT6X0YE.png","Description":"If you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. It’s usually around $7 a pound versus about $9 a pound for chuck roast.\n\nBut if your goal is j","SearchText":"if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\n\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow beef_ribs tips bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow tips process bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow tips process bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast. but if your goal is just bulk meat for something like tacos or stew, it ends up being about the same. the reason is trimming and yield. when i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. i could trim more after cooking, but i prefer to clean it up before. by the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound. at that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable. the chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks. in my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat. so if you actually plan to break it down and use the individual muscles, the chuck roll can make sense. but if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield. let me know if you want me to show you how to properly break down a chuck roll for all the separate muscles #bbq #meat #tacos #chuckroll","CreateDateTime":"2026-02-22T10:55:14.000Z","ViewCount":35307,"LikeCount":620,"GroupId":8848,"GroupCode":"chuck-roll-vs-chuck-roast-comparison","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4736,"Url":"https://www.youtube.com/watch?v=TmVdeT6X0YE","ViewCount":11931,"LikeCount":184},{"Platform":"facebook","PostId":4720,"Url":"https://www.facebook.com/reel/1229820465883158/","ViewCount":3975,"LikeCount":34},{"Platform":"instagram","PostId":4740,"Url":"https://www.instagram.com/reel/DVCzy1VkVP8/","ViewCount":10761,"LikeCount":160},{"Platform":"tiktok","PostId":4754,"Url":"https://www.tiktok.com/@backyahdbbq/video/7609514648500440351","ViewCount":8640,"LikeCount":242}]},{"Id":4720,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1229820465883158/","ThumbnailUrl":"media/posts/facebook_110899788073674_925300766638705.png","Description":"If you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. It’s usually around $7 a pound versus about $9 a pound for chuck roast.\nBut if your goal is ju","SearchText":"if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\n\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow beef_ribs tips bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow tips process bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow tips process bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast. but if your goal is just bulk meat for something like tacos or stew, it ends up being about the same. the reason is trimming and yield. when i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. i could trim more after cooking, but i prefer to clean it up before. by the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound. at that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable. the chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks. in my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat. so if you actually plan to break it down and use the individual muscles, the chuck roll can make sense. but if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield. let me know if you want me to show you how to properly break down a chuck roll for all the separate muscles #bbq #meat #tacos #chuckroll","CreateDateTime":"2026-02-22T10:47:46.000Z","ViewCount":35307,"LikeCount":620,"GroupId":8848,"GroupCode":"chuck-roll-vs-chuck-roast-comparison","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4736,"Url":"https://www.youtube.com/watch?v=TmVdeT6X0YE","ViewCount":11931,"LikeCount":184},{"Platform":"facebook","PostId":4720,"Url":"https://www.facebook.com/reel/1229820465883158/","ViewCount":3975,"LikeCount":34},{"Platform":"instagram","PostId":4740,"Url":"https://www.instagram.com/reel/DVCzy1VkVP8/","ViewCount":10761,"LikeCount":160},{"Platform":"tiktok","PostId":4754,"Url":"https://www.tiktok.com/@backyahdbbq/video/7609514648500440351","ViewCount":8640,"LikeCount":242}]},{"Id":4734,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1229820465883158/","ThumbnailUrl":"media/posts/facebook_1229820465883158.png","Description":"If you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. It’s usually around $7 a pound versus about $9 a pound for chuck roast.\nBut if your goal is ju","SearchText":"if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\n\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow beef_ribs tips bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow tips process bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow tips process bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast. but if your goal is just bulk meat for something like tacos or stew, it ends up being about the same. the reason is trimming and yield. when i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. i could trim more after cooking, but i prefer to clean it up before. by the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound. at that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable. the chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks. in my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat. so if you actually plan to break it down and use the individual muscles, the chuck roll can make sense. but if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield. let me know if you want me to show you how to properly break down a chuck roll for all the separate muscles #bbq #meat #tacos #chuckroll","CreateDateTime":"2026-02-22T10:47:40.000Z","ViewCount":35307,"LikeCount":620,"GroupId":8848,"GroupCode":"chuck-roll-vs-chuck-roast-comparison","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4736,"Url":"https://www.youtube.com/watch?v=TmVdeT6X0YE","ViewCount":11931,"LikeCount":184},{"Platform":"facebook","PostId":4720,"Url":"https://www.facebook.com/reel/1229820465883158/","ViewCount":3975,"LikeCount":34},{"Platform":"instagram","PostId":4740,"Url":"https://www.instagram.com/reel/DVCzy1VkVP8/","ViewCount":10761,"LikeCount":160},{"Platform":"tiktok","PostId":4754,"Url":"https://www.tiktok.com/@backyahdbbq/video/7609514648500440351","ViewCount":8640,"LikeCount":242}]},{"Id":4740,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DVCzy1VkVP8/","ThumbnailUrl":"media/posts/instagram_17968383705001138.png","Description":"If you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. It’s usually around $7 a pound versus about $9 a pound for chuck roast.\nBut if your goal is ju","SearchText":"if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\n\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow beef_ribs tips bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow tips process bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow tips process bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast. but if your goal is just bulk meat for something like tacos or stew, it ends up being about the same. the reason is trimming and yield. when i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. i could trim more after cooking, but i prefer to clean it up before. by the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound. at that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable. the chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks. in my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat. so if you actually plan to break it down and use the individual muscles, the chuck roll can make sense. but if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield. let me know if you want me to show you how to properly break down a chuck roll for all the separate muscles #bbq #meat #tacos #chuckroll","CreateDateTime":"2026-02-22T10:47:23.000Z","ViewCount":35307,"LikeCount":620,"GroupId":8848,"GroupCode":"chuck-roll-vs-chuck-roast-comparison","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4736,"Url":"https://www.youtube.com/watch?v=TmVdeT6X0YE","ViewCount":11931,"LikeCount":184},{"Platform":"facebook","PostId":4720,"Url":"https://www.facebook.com/reel/1229820465883158/","ViewCount":3975,"LikeCount":34},{"Platform":"instagram","PostId":4740,"Url":"https://www.instagram.com/reel/DVCzy1VkVP8/","ViewCount":10761,"LikeCount":160},{"Platform":"tiktok","PostId":4754,"Url":"https://www.tiktok.com/@backyahdbbq/video/7609514648500440351","ViewCount":8640,"LikeCount":242}]},{"Id":4754,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7609514648500440351","ThumbnailUrl":"media/posts/tiktok_7609514648500440351.png","Description":"If you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. It’s usually around $7 a pound versus about $9 a pound for chuck roast. But if your goal is ju","SearchText":"if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\n\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow beef_ribs tips bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow tips process bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll cow tips process bbq if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast.\nbut if your goal is just bulk meat for something like tacos or stew, it ends up being about the same.\nthe reason is trimming and yield.\n\nwhen i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn’t break down well and isn’t pleasant to eat. i could trim more after cooking, but i prefer to clean it up before.\n\nby the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound.\n\nat that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable.\n\nthe chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks.\n\nin my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat.\n\nso if you actually plan to break it down and use the individual muscles, the chuck roll can make sense.\n\nbut if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield.\n\nlet me know if you want me to show you how to properly break down a chuck roll for all the separate muscles\n\n#bbq #meat #tacos #chuckroll if you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. it’s usually around $7 a pound versus about $9 a pound for chuck roast. but if your goal is just bulk meat for something like tacos or stew, it ends up being about the same. the reason is trimming and yield. when i make taco meat, i remove the silver skin and fat that won’t render. i keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. i could trim more after cooking, but i prefer to clean it up before. by the time i did that, i lost about 4 pounds from a 24 pound chuck roll. so now instead of paying $7 a pound, i’m effectively paying about $8.50 per usable pound. at that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable. the chuck roll isn’t really designed to just be used as bulk stew meat. it contains multiple muscles that can be separated into different cuts like chuck eye and denver steaks. in my case, i didn’t separate any of that. i needed taco meat, so i used the entire thing for tacos. that means i turned parts of it that could have been steaks into shredded meat. so if you actually plan to break it down and use the individual muscles, the chuck roll can make sense. but if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield. let me know if you want me to show you how to properly break down a chuck roll for all the separate muscles #bbq #meat #tacos #chuckroll","CreateDateTime":"2026-02-22T10:43:30.000Z","ViewCount":35307,"LikeCount":620,"GroupId":8848,"GroupCode":"chuck-roll-vs-chuck-roast-comparison","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4736,"Url":"https://www.youtube.com/watch?v=TmVdeT6X0YE","ViewCount":11931,"LikeCount":184},{"Platform":"facebook","PostId":4720,"Url":"https://www.facebook.com/reel/1229820465883158/","ViewCount":3975,"LikeCount":34},{"Platform":"instagram","PostId":4740,"Url":"https://www.instagram.com/reel/DVCzy1VkVP8/","ViewCount":10761,"LikeCount":160},{"Platform":"tiktok","PostId":4754,"Url":"https://www.tiktok.com/@backyahdbbq/video/7609514648500440351","ViewCount":8640,"LikeCount":242}]},{"Id":4721,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/925146179987497","ThumbnailUrl":"media/posts/facebook_110899788073674_925146179987497.png","Description":"That perfect crust 😉 is there anything more unappetizing than a steak right out of the sous vide bath?","SearchText":"that perfect crust 😉 is there anything more unappetizing than a steak right out of the sous vide bath? cow steak tips bbq sous_vide that perfect crust 😉 is there anything more unappetizing than a steak right out of the sous vide bath? cow steak tips bbq sous_vide","CreateDateTime":"2026-02-22T05:54:35.000Z","ViewCount":7336,"LikeCount":28,"GroupId":8849,"GroupCode":"perfect-crust-for-sous-vide-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"facebook","PostId":4721,"Url":"https://www.facebook.com/234418655726923/posts/925146179987497","ViewCount":3048,"LikeCount":4},{"Platform":"instagram","PostId":4741,"Url":"https://www.instagram.com/p/DVCSc-hkthi/","ViewCount":4288,"LikeCount":24}]},{"Id":4741,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DVCSc-hkthi/","ThumbnailUrl":"media/posts/instagram_18095602414950932.png","Description":"That perfect crust 😉 is there anything more unappetizing than a steak right out of the sous vide bath?","SearchText":"that perfect crust 😉 is there anything more unappetizing than a steak right out of the sous vide bath? cow steak tips bbq sous_vide that perfect crust 😉 is there anything more unappetizing than a steak right out of the sous vide bath? cow steak tips bbq sous_vide","CreateDateTime":"2026-02-22T05:54:32.000Z","ViewCount":7336,"LikeCount":28,"GroupId":8849,"GroupCode":"perfect-crust-for-sous-vide-steak","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"facebook","PostId":4721,"Url":"https://www.facebook.com/234418655726923/posts/925146179987497","ViewCount":3048,"LikeCount":4},{"Platform":"instagram","PostId":4741,"Url":"https://www.instagram.com/p/DVCSc-hkthi/","ViewCount":4288,"LikeCount":24}]},{"Id":4722,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/925045849997530","ThumbnailUrl":"media/posts/facebook_110899788073674_925045849997530.png","Description":"Maybe obvious tip here but last time I posted a sous vide video I showed how I prime the water bath with hot water so my sous vide machine doesn’t have to work as hard.  Some people found that useful.","SearchText":"maybe obvious tip here but last time i posted a sous vide video i showed how i prime the water bath with hot water so my sous vide machine doesn’t have to work as hard.  some people found that useful. how_to tips bbq sous_vide maybe obvious tip here but last time i posted a sous vide video i showed how i prime the water bath with hot water so my sous vide machine doesn’t have to work as hard.  some people found that useful. how_to tips bbq sous_vide","CreateDateTime":"2026-02-22T02:50:43.000Z","ViewCount":13655,"LikeCount":32,"GroupId":8850,"GroupCode":"sous-vide-water-bath-tip","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"facebook","PostId":4722,"Url":"https://www.facebook.com/234418655726923/posts/925045849997530","ViewCount":5417,"LikeCount":1},{"Platform":"instagram","PostId":4742,"Url":"https://www.instagram.com/p/DVB9XC8AZ2p/","ViewCount":8238,"LikeCount":31}]},{"Id":4742,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DVB9XC8AZ2p/","ThumbnailUrl":"media/posts/instagram_18121948519601223.png","Description":"Maybe obvious tip here but last time I posted a sous vide video I showed how I prime the water bath with hot water so my sous vide machine doesn’t have to work as hard.  Some people found that useful.","SearchText":"maybe obvious tip here but last time i posted a sous vide video i showed how i prime the water bath with hot water so my sous vide machine doesn’t have to work as hard.  some people found that useful. how_to tips bbq sous_vide maybe obvious tip here but last time i posted a sous vide video i showed how i prime the water bath with hot water so my sous vide machine doesn’t have to work as hard.  some people found that useful. how_to tips bbq sous_vide","CreateDateTime":"2026-02-22T02:50:39.000Z","ViewCount":13655,"LikeCount":32,"GroupId":8850,"GroupCode":"sous-vide-water-bath-tip","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"facebook","PostId":4722,"Url":"https://www.facebook.com/234418655726923/posts/925045849997530","ViewCount":5417,"LikeCount":1},{"Platform":"instagram","PostId":4742,"Url":"https://www.instagram.com/p/DVB9XC8AZ2p/","ViewCount":8238,"LikeCount":31}]},{"Id":4723,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/916914930810622","ThumbnailUrl":"media/posts/facebook_110899788073674_916914930810622.png","Description":"Whenever I make an adobo I always make extra and freeze in ice cube trays so I can easily pop one in a future marinade or rice.","SearchText":"whenever i make an adobo i always make extra and freeze in ice cube trays so i can easily pop one in a future marinade or rice. tips whenever i make an adobo i always make extra and freeze in ice cube trays so i can easily pop one in a future marinade or rice. pig recipe tips sides","CreateDateTime":"2026-02-12T07:40:37.000Z","ViewCount":7874,"LikeCount":33,"GroupId":8851,"GroupCode":"freezing-adobo-for-future-use","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4723,"Url":"https://www.facebook.com/234418655726923/posts/916914930810622","ViewCount":2402,"LikeCount":5},{"Platform":"instagram","PostId":4743,"Url":"https://www.instagram.com/p/DUouuwkknbb/","ViewCount":5472,"LikeCount":28}]},{"Id":4743,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DUouuwkknbb/","ThumbnailUrl":"media/posts/instagram_17994188759865180.png","Description":"Whenever I make an adobo I always make extra and freeze in ice cube trays so I can easily pop one in a future marinade or rice.","SearchText":"whenever i make an adobo i always make extra and freeze in ice cube trays so i can easily pop one in a future marinade or rice. tips whenever i make an adobo i always make extra and freeze in ice cube trays so i can easily pop one in a future marinade or rice. pig recipe tips sides","CreateDateTime":"2026-02-12T07:40:32.000Z","ViewCount":7874,"LikeCount":33,"GroupId":8851,"GroupCode":"freezing-adobo-for-future-use","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe","tips"],"Categories":["Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4723,"Url":"https://www.facebook.com/234418655726923/posts/916914930810622","ViewCount":2402,"LikeCount":5},{"Platform":"instagram","PostId":4743,"Url":"https://www.instagram.com/p/DUouuwkknbb/","ViewCount":5472,"LikeCount":28}]},{"Id":4724,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/916236390878476","ThumbnailUrl":"media/posts/facebook_110899788073674_916236390878476.png","Description":"Doing 200 birria tacos on Thursday. Chuck roast for 8.99 a pound or a chuck roll for 6.99 a pound. I saved about 50 bucks going with the roll.  It’s literally the same thing they just cut it which I c","SearchText":"doing 200 birria tacos on thursday. chuck roast for 8.99 a pound or a chuck roll for 6.99 a pound. i saved about 50 bucks going with the roll.  it’s literally the same thing they just cut it which i can do in a couple minutes. #beef #bbq #tacos #birra cow recipe bbq doing 200 birria tacos on thursday. chuck roast for 8.99 a pound or a chuck roll for 6.99 a pound. i saved about 50 bucks going with the roll.  it’s literally the same thing they just cut it which i can do in a couple minutes. #beef #bbq #tacos #birra cow recipe process bbq","CreateDateTime":"2026-02-11T12:58:45.000Z","ViewCount":33879,"LikeCount":82,"GroupId":8852,"GroupCode":"birria-tacos-chuck-roll-vs-roast","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4724,"Url":"https://www.facebook.com/234418655726923/posts/916236390878476","ViewCount":27447,"LikeCount":31},{"Platform":"instagram","PostId":4744,"Url":"https://www.instagram.com/p/DUmuWBIEVed/","ViewCount":6432,"LikeCount":51}]},{"Id":4744,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DUmuWBIEVed/","ThumbnailUrl":"media/posts/instagram_17879715000466872.png","Description":"Doing 200 birria tacos on Thursday. Chuck roast for 8.99 a pound or a chuck roll for 6.99 a pound. I saved about 50 bucks going with the roll.  It’s literally the same thing they just cut it which I c","SearchText":"doing 200 birria tacos on thursday. chuck roast for 8.99 a pound or a chuck roll for 6.99 a pound. i saved about 50 bucks going with the roll.  it’s literally the same thing they just cut it which i can do in a couple minutes. #beef #bbq #tacos #birra cow recipe bbq doing 200 birria tacos on thursday. chuck roast for 8.99 a pound or a chuck roll for 6.99 a pound. i saved about 50 bucks going with the roll.  it’s literally the same thing they just cut it which i can do in a couple minutes. #beef #bbq #tacos #birra cow recipe process bbq","CreateDateTime":"2026-02-11T12:58:41.000Z","ViewCount":33879,"LikeCount":82,"GroupId":8852,"GroupCode":"birria-tacos-chuck-roll-vs-roast","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4724,"Url":"https://www.facebook.com/234418655726923/posts/916236390878476","ViewCount":27447,"LikeCount":31},{"Platform":"instagram","PostId":4744,"Url":"https://www.instagram.com/p/DUmuWBIEVed/","ViewCount":6432,"LikeCount":51}]},{"Id":4725,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/915938130908302","ThumbnailUrl":"media/posts/facebook_110899788073674_915938130908302.png","Description":"@kosmosq Dirty Bird is turning out to be a regular on my chicken. Did some griddled wings for Super Bowl. First time ever cooking wings on a griddle and I gotta say I did not like the experience. I mu","SearchText":"@kosmosq dirty bird is turning out to be a regular on my chicken. did some griddled wings for super bowl. first time ever cooking wings on a griddle and i gotta say i did not like the experience. i much prefer doing it on charcoal or smoked or deep-fried than on a griddle. you just have to constantly turn them and they don’t cook evenly. but still, the rub was decent. @kosmosq dirty bird is turning out to be a regular on my chicken. did some griddled wings for super bowl. first time ever cooking wings on a griddle and i gotta say i did not like the experience. i much prefer doing it on charcoal or smoked or deep-fried than on a griddle. you just have to constantly turn them and they don’t cook evenly. but still, the rub was decent.","CreateDateTime":"2026-02-11T03:10:51.000Z","ViewCount":4156,"LikeCount":20,"GroupId":8853,"GroupCode":"griddled-wings-vs-charcoal-chicken","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4725,"Url":"https://www.facebook.com/234418655726923/posts/915938130908302","ViewCount":1295,"LikeCount":6},{"Platform":"instagram","PostId":4745,"Url":"https://www.instagram.com/p/DUlq_C-kvAl/","ViewCount":2861,"LikeCount":14}]},{"Id":4745,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DUlq_C-kvAl/","ThumbnailUrl":"media/posts/instagram_18083041798982866.png","Description":"@kosmosq Dirty Bird is turning out to be a regular on my chicken. Did some griddled wings for Super Bowl. First time ever cooking wings on a griddle and I gotta say I did not like the experience. I mu","SearchText":"@kosmosq dirty bird is turning out to be a regular on my chicken. did some griddled wings for super bowl. first time ever cooking wings on a griddle and i gotta say i did not like the experience. i much prefer doing it on charcoal or smoked or deep-fried than on a griddle. you just have to constantly turn them and they don’t cook evenly. but still, the rub was decent. @kosmosq dirty bird is turning out to be a regular on my chicken. did some griddled wings for super bowl. first time ever cooking wings on a griddle and i gotta say i did not like the experience. i much prefer doing it on charcoal or smoked or deep-fried than on a griddle. you just have to constantly turn them and they don’t cook evenly. but still, the rub was decent.","CreateDateTime":"2026-02-11T03:10:45.000Z","ViewCount":4156,"LikeCount":20,"GroupId":8853,"GroupCode":"griddled-wings-vs-charcoal-chicken","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4725,"Url":"https://www.facebook.com/234418655726923/posts/915938130908302","ViewCount":1295,"LikeCount":6},{"Platform":"instagram","PostId":4745,"Url":"https://www.instagram.com/p/DUlq_C-kvAl/","ViewCount":2861,"LikeCount":14}]},{"Id":4726,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/915459497622832","ThumbnailUrl":"media/posts/facebook_110899788073674_915459497622832.png","Description":"Just replaced my HID bulb after 19 years - got two new ones from Amazon for $33. O'Reilly's wanted $150 for one. I'm good with replacing them 10 times at that price. Fingers crossed my car lasts anoth","SearchText":"just replaced my hid bulb after 19 years - got two new ones from amazon for $33. o'reilly's wanted $150 for one. i'm good with replacing them 10 times at that price. fingers crossed my car lasts another 19 years. i'm all about buying used and keeping it forever. no leasing for me. toyota wanted hundreds to replace it, claimed it took at least an hour. i did it in five minutes and have a spare bulb. just remember to wear gloves so you don't get oils on the glass. just replaced my hid bulb after 19 years - got two new ones from amazon for $33. o'reilly's wanted $150 for one. i'm good with replacing them 10 times at that price. fingers crossed my car lasts another 19 years. i'm all about buying used and keeping it forever. no leasing for me. toyota wanted hundreds to replace it, claimed it took at least an hour. i did it in five minutes and have a spare bulb. just remember to wear gloves so you don't get oils on the glass.","CreateDateTime":"2026-02-10T13:42:26.000Z","ViewCount":8999,"LikeCount":22,"GroupId":8854,"GroupCode":"car-maintenance-cost-savings-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4726,"Url":"https://www.facebook.com/234418655726923/posts/915459497622832","ViewCount":4907,"LikeCount":8},{"Platform":"instagram","PostId":4746,"Url":"https://www.instagram.com/p/DUkIlLrjrbs/","ViewCount":4092,"LikeCount":14}]},{"Id":4746,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DUkIlLrjrbs/","ThumbnailUrl":"media/posts/instagram_18062724257316559.png","Description":"Just replaced my HID bulb after 19 years - got two new ones from Amazon for $33. O'Reilly's wanted $150 for one. I'm good with replacing them 10 times at that price. Fingers crossed my car lasts anoth","SearchText":"just replaced my hid bulb after 19 years - got two new ones from amazon for $33. o'reilly's wanted $150 for one. i'm good with replacing them 10 times at that price. fingers crossed my car lasts another 19 years. i'm all about buying used and keeping it forever. no leasing for me. toyota wanted hundreds to replace it, claimed it took at least an hour. i did it in five minutes and have a spare bulb. just remember to wear gloves so you don't get oils on the glass. just replaced my hid bulb after 19 years - got two new ones from amazon for $33. o'reilly's wanted $150 for one. i'm good with replacing them 10 times at that price. fingers crossed my car lasts another 19 years. i'm all about buying used and keeping it forever. no leasing for me. toyota wanted hundreds to replace it, claimed it took at least an hour. i did it in five minutes and have a spare bulb. just remember to wear gloves so you don't get oils on the glass.","CreateDateTime":"2026-02-10T13:42:22.000Z","ViewCount":8999,"LikeCount":22,"GroupId":8854,"GroupCode":"car-maintenance-cost-savings-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4726,"Url":"https://www.facebook.com/234418655726923/posts/915459497622832","ViewCount":4907,"LikeCount":8},{"Platform":"instagram","PostId":4746,"Url":"https://www.instagram.com/p/DUkIlLrjrbs/","ViewCount":4092,"LikeCount":14}]},{"Id":4727,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/914362097732572","ThumbnailUrl":"media/posts/facebook_110899788073674_914362097732572.png","Description":"Someday I will feed the @seahawks brisket smoked on my custom @mmbbqcompany smoker. You heard it here first.  Go Hawks. \n\n#seahawks #bbq #brisket #superbowl","SearchText":"someday i will feed the @seahawks brisket smoked on my custom @mmbbqcompany smoker. you heard it here first.  go hawks. \n\n#seahawks #bbq #brisket #superbowl cow brisket showcase bbq smoking someday i will feed the @seahawks brisket smoked on my custom @mmbbqcompany smoker. you heard it here first.  go hawks. \n\n#seahawks #bbq #brisket #superbowl cow brisket showcase bbq smoking","CreateDateTime":"2026-02-09T05:16:24.000Z","ViewCount":17103,"LikeCount":331,"GroupId":8855,"GroupCode":"custom-smoker-brisket-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4727,"Url":"https://www.facebook.com/234418655726923/posts/914362097732572","ViewCount":2391,"LikeCount":12},{"Platform":"instagram","PostId":4747,"Url":"https://www.instagram.com/p/DUgvZzTEh1O/","ViewCount":14712,"LikeCount":319}]},{"Id":4747,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DUgvZzTEh1O/","ThumbnailUrl":"media/posts/instagram_18189525754357883.png","Description":"Someday I will feed the @seahawks brisket smoked on my custom @mmbbqcompany smoker. You heard it here first.  Go Hawks. \n\n#seahawks #bbq #brisket #superbowl","SearchText":"someday i will feed the @seahawks brisket smoked on my custom @mmbbqcompany smoker. you heard it here first.  go hawks. \n\n#seahawks #bbq #brisket #superbowl cow brisket showcase bbq smoking someday i will feed the @seahawks brisket smoked on my custom @mmbbqcompany smoker. you heard it here first.  go hawks. \n\n#seahawks #bbq #brisket #superbowl cow brisket showcase bbq smoking","CreateDateTime":"2026-02-09T05:16:16.000Z","ViewCount":17103,"LikeCount":331,"GroupId":8855,"GroupCode":"custom-smoker-brisket-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4727,"Url":"https://www.facebook.com/234418655726923/posts/914362097732572","ViewCount":2391,"LikeCount":12},{"Platform":"instagram","PostId":4747,"Url":"https://www.instagram.com/p/DUgvZzTEh1O/","ViewCount":14712,"LikeCount":319}]},{"Id":4728,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/914285121073603","ThumbnailUrl":"media/posts/facebook_110899788073674_914285121073603.png","Description":"Speaking of avocados… Fred Meyer has these very ripe - perfect for guac - avocados for $.89.","SearchText":"speaking of avocados… fred meyer has these very ripe - perfect for guac - avocados for $.89. speaking of avocados… fred meyer has these very ripe - perfect for guac - avocados for $.89.","CreateDateTime":"2026-02-09T02:57:00.000Z","ViewCount":5170,"LikeCount":7,"GroupId":8856,"GroupCode":"perfect-avocados-for-guacamole","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4728,"Url":"https://www.facebook.com/234418655726923/posts/914285121073603","ViewCount":1416,"LikeCount":1},{"Platform":"instagram","PostId":4748,"Url":"https://www.instagram.com/p/DUgfxx9En_I/","ViewCount":3754,"LikeCount":6}]},{"Id":4748,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DUgfxx9En_I/","ThumbnailUrl":"media/posts/instagram_17907476859341999.png","Description":"Speaking of avocados… Fred Meyer has these very ripe - perfect for guac - avocados for $.89.","SearchText":"speaking of avocados… fred meyer has these very ripe - perfect for guac - avocados for $.89. speaking of avocados… fred meyer has these very ripe - perfect for guac - avocados for $.89.","CreateDateTime":"2026-02-09T02:56:55.000Z","ViewCount":5170,"LikeCount":7,"GroupId":8856,"GroupCode":"perfect-avocados-for-guacamole","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4728,"Url":"https://www.facebook.com/234418655726923/posts/914285121073603","ViewCount":1416,"LikeCount":1},{"Platform":"instagram","PostId":4748,"Url":"https://www.instagram.com/p/DUgfxx9En_I/","ViewCount":3754,"LikeCount":6}]},{"Id":4729,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/913489734486475","ThumbnailUrl":"media/posts/facebook_110899788073674_913489734486475.png","Description":"Buying tallow???… Make your own instead - comment “tallow” and I’ll send you my process for making it from brisket trim. It’s super easy and very little work while smoking a brisket. \n\n#brisket #tallo","SearchText":"buying tallow???… make your own instead - comment “tallow” and i’ll send you my process for making it from brisket trim. it’s super easy and very little work while smoking a brisket. \n\n#brisket #tallow buying tallow???… make your own instead - comment “tallow” and i’ll send you my process for making it from brisket trim. it’s super easy and very little work while smoking a brisket. \n\n#brisket #tallow","CreateDateTime":"2026-02-08T05:07:56.000Z","ViewCount":8130,"LikeCount":44,"GroupId":8857,"GroupCode":"homemade-tallow-from-brisket-trim","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4729,"Url":"https://www.facebook.com/234418655726923/posts/913489734486475","ViewCount":1318,"LikeCount":3},{"Platform":"instagram","PostId":4749,"Url":"https://www.instagram.com/p/DUeKE3ski3G/","ViewCount":6812,"LikeCount":41}]},{"Id":4749,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DUeKE3ski3G/","ThumbnailUrl":"media/posts/instagram_18072027365571323.png","Description":"Buying tallow???… Make your own instead - comment “tallow” and I’ll send you my process for making it from brisket trim. It’s super easy and very little work while smoking a brisket. \n\n#brisket #tallo","SearchText":"buying tallow???… make your own instead - comment “tallow” and i’ll send you my process for making it from brisket trim. it’s super easy and very little work while smoking a brisket. \n\n#brisket #tallow buying tallow???… make your own instead - comment “tallow” and i’ll send you my process for making it from brisket trim. it’s super easy and very little work while smoking a brisket. \n\n#brisket #tallow","CreateDateTime":"2026-02-08T05:07:50.000Z","ViewCount":8130,"LikeCount":44,"GroupId":8857,"GroupCode":"homemade-tallow-from-brisket-trim","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4729,"Url":"https://www.facebook.com/234418655726923/posts/913489734486475","ViewCount":1318,"LikeCount":3},{"Platform":"instagram","PostId":4749,"Url":"https://www.instagram.com/p/DUeKE3ski3G/","ViewCount":6812,"LikeCount":41}]},{"Id":4730,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/912905567878225","ThumbnailUrl":"media/posts/facebook_110899788073674_912905567878225.png","Description":"I have a friend whose a hand surgeon - I asked him if he’s ever had a patient who has cut their hand when prepping avocado. He said yeah it’s so common it’s actually called “avocado hand”. Be safe tak","SearchText":"i have a friend whose a hand surgeon - i asked him if he’s ever had a patient who has cut their hand when prepping avocado. he said yeah it’s so common it’s actually called “avocado hand”. be safe take your time. i have a friend whose a hand surgeon - i asked him if he’s ever had a patient who has cut their hand when prepping avocado. he said yeah it’s so common it’s actually called “avocado hand”. be safe take your time.","CreateDateTime":"2026-02-07T13:25:44.000Z","ViewCount":27644,"LikeCount":123,"GroupId":8858,"GroupCode":"avoiding-avocado-hand-injury-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4730,"Url":"https://www.facebook.com/234418655726923/posts/912905567878225","ViewCount":15073,"LikeCount":10},{"Platform":"instagram","PostId":4750,"Url":"https://www.instagram.com/p/DUcd0fmiI-y/","ViewCount":12571,"LikeCount":113}]},{"Id":4750,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DUcd0fmiI-y/","ThumbnailUrl":"media/posts/instagram_17968319051859999.png","Description":"I have a friend whose a hand surgeon - I asked him if he’s ever had a patient who has cut their hand when prepping avocado. He said yeah it’s so common it’s actually called “avocado hand”. Be safe tak","SearchText":"i have a friend whose a hand surgeon - i asked him if he’s ever had a patient who has cut their hand when prepping avocado. he said yeah it’s so common it’s actually called “avocado hand”. be safe take your time. i have a friend whose a hand surgeon - i asked him if he’s ever had a patient who has cut their hand when prepping avocado. he said yeah it’s so common it’s actually called “avocado hand”. be safe take your time.","CreateDateTime":"2026-02-07T13:25:40.000Z","ViewCount":27644,"LikeCount":123,"GroupId":8858,"GroupCode":"avoiding-avocado-hand-injury-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4730,"Url":"https://www.facebook.com/234418655726923/posts/912905567878225","ViewCount":15073,"LikeCount":10},{"Platform":"instagram","PostId":4750,"Url":"https://www.instagram.com/p/DUcd0fmiI-y/","ViewCount":12571,"LikeCount":113}]},{"Id":4731,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/907955405039908","ThumbnailUrl":"media/posts/facebook_110899788073674_907955405039908.png","Description":"Two rounds of my hybrid corn/flour taco tortilla recipe testing today. I finally nailed it and figure out how to get a flexible torilla that can withstand the bending I need for my birria tacos. Recip","SearchText":"two rounds of my hybrid corn/flour taco tortilla recipe testing today. i finally nailed it and figure out how to get a flexible torilla that can withstand the bending i need for my birria tacos. recipe coming soon.  #taco two rounds of my hybrid corn/flour taco tortilla recipe testing today. i finally nailed it and figure out how to get a flexible torilla that can withstand the bending i need for my birria tacos. recipe coming soon.  #taco","CreateDateTime":"2026-02-01T11:09:58.000Z","ViewCount":5686,"LikeCount":45,"GroupId":8859,"GroupCode":"flexible-taco-tortilla-recipe-testing","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4731,"Url":"https://www.facebook.com/234418655726923/posts/907955405039908","ViewCount":1221,"LikeCount":7},{"Platform":"instagram","PostId":4751,"Url":"https://www.instagram.com/p/DUMx8ZEEWVs/","ViewCount":4465,"LikeCount":38}]},{"Id":4751,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DUMx8ZEEWVs/","ThumbnailUrl":"media/posts/instagram_17849555256669651.png","Description":"Two rounds of my hybrid corn/flour taco tortilla recipe testing today. I finally nailed it and figure out how to get a flexible torilla that can withstand the bending I need for my birria tacos. Recip","SearchText":"two rounds of my hybrid corn/flour taco tortilla recipe testing today. i finally nailed it and figure out how to get a flexible torilla that can withstand the bending i need for my birria tacos. recipe coming soon.  #taco two rounds of my hybrid corn/flour taco tortilla recipe testing today. i finally nailed it and figure out how to get a flexible torilla that can withstand the bending i need for my birria tacos. recipe coming soon.  #taco","CreateDateTime":"2026-02-01T11:09:53.000Z","ViewCount":5686,"LikeCount":45,"GroupId":8859,"GroupCode":"flexible-taco-tortilla-recipe-testing","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4731,"Url":"https://www.facebook.com/234418655726923/posts/907955405039908","ViewCount":1221,"LikeCount":7},{"Platform":"instagram","PostId":4751,"Url":"https://www.instagram.com/p/DUMx8ZEEWVs/","ViewCount":4465,"LikeCount":38}]},{"Id":4737,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=K-N9MMnMivg","ThumbnailUrl":"media/posts/youtube_K-N9MMnMivg.png","Description":"Pork Bulgogi is a Korean pork meat dish. It’s thinly sliced pork butt marinated in sauce and spice. My wife just eye balls the whole recipe. Might convince her to write it down and share with you. It ","SearchText":"pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_shoulder recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s.  #bbq #pork #koreanbbq  pig pork_chop recipe bbq","CreateDateTime":"2026-01-27T22:40:07.000Z","ViewCount":20404,"LikeCount":216,"GroupId":8860,"GroupCode":"easy-pork-bulgogi-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4737,"Url":"https://www.youtube.com/watch?v=K-N9MMnMivg","ViewCount":5602,"LikeCount":71},{"Platform":"facebook","PostId":4732,"Url":"https://www.facebook.com/reel/2936543653222324/","ViewCount":2175,"LikeCount":15},{"Platform":"instagram","PostId":4752,"Url":"https://www.instagram.com/reel/DUBH1SWCPsl/","ViewCount":7557,"LikeCount":68},{"Platform":"tiktok","PostId":4755,"Url":"https://www.tiktok.com/@backyahdbbq/video/7600048159292706079","ViewCount":5070,"LikeCount":62}]},{"Id":4732,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/2936543653222324/","ThumbnailUrl":"media/posts/facebook_110899788073674_904314945403954.png","Description":"Pork Bulgogi is a Korean pork meat dish. It’s thinly sliced pork butt marinated in sauce and spice. My wife just eye balls the whole recipe. Might convince her to write it down and share with you. It ","SearchText":"pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_shoulder recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s.  #bbq #pork #koreanbbq  pig pork_chop recipe bbq","CreateDateTime":"2026-01-27T22:31:42.000Z","ViewCount":20404,"LikeCount":216,"GroupId":8860,"GroupCode":"easy-pork-bulgogi-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4737,"Url":"https://www.youtube.com/watch?v=K-N9MMnMivg","ViewCount":5602,"LikeCount":71},{"Platform":"facebook","PostId":4732,"Url":"https://www.facebook.com/reel/2936543653222324/","ViewCount":2175,"LikeCount":15},{"Platform":"instagram","PostId":4752,"Url":"https://www.instagram.com/reel/DUBH1SWCPsl/","ViewCount":7557,"LikeCount":68},{"Platform":"tiktok","PostId":4755,"Url":"https://www.tiktok.com/@backyahdbbq/video/7600048159292706079","ViewCount":5070,"LikeCount":62}]},{"Id":4735,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2936543653222324/","ThumbnailUrl":"media/posts/facebook_2936543653222324.png","Description":"Pork Bulgogi is a Korean pork meat dish. It’s thinly sliced pork butt marinated in sauce and spice. My wife just eye balls the whole recipe. Might convince her to write it down and share with you. It ","SearchText":"pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_shoulder recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s.  #bbq #pork #koreanbbq  pig pork_chop recipe bbq","CreateDateTime":"2026-01-27T22:31:32.000Z","ViewCount":20404,"LikeCount":216,"GroupId":8860,"GroupCode":"easy-pork-bulgogi-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4737,"Url":"https://www.youtube.com/watch?v=K-N9MMnMivg","ViewCount":5602,"LikeCount":71},{"Platform":"facebook","PostId":4732,"Url":"https://www.facebook.com/reel/2936543653222324/","ViewCount":2175,"LikeCount":15},{"Platform":"instagram","PostId":4752,"Url":"https://www.instagram.com/reel/DUBH1SWCPsl/","ViewCount":7557,"LikeCount":68},{"Platform":"tiktok","PostId":4755,"Url":"https://www.tiktok.com/@backyahdbbq/video/7600048159292706079","ViewCount":5070,"LikeCount":62}]},{"Id":4752,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DUBH1SWCPsl/","ThumbnailUrl":"media/posts/instagram_17869077546540569.png","Description":"Pork Bulgogi is a Korean pork meat dish. It’s thinly sliced pork butt marinated in sauce and spice. My wife just eye balls the whole recipe. Might convince her to write it down and share with you. It ","SearchText":"pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_shoulder recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s.  #bbq #pork #koreanbbq  pig pork_chop recipe bbq","CreateDateTime":"2026-01-27T22:30:52.000Z","ViewCount":20404,"LikeCount":216,"GroupId":8860,"GroupCode":"easy-pork-bulgogi-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4737,"Url":"https://www.youtube.com/watch?v=K-N9MMnMivg","ViewCount":5602,"LikeCount":71},{"Platform":"facebook","PostId":4732,"Url":"https://www.facebook.com/reel/2936543653222324/","ViewCount":2175,"LikeCount":15},{"Platform":"instagram","PostId":4752,"Url":"https://www.instagram.com/reel/DUBH1SWCPsl/","ViewCount":7557,"LikeCount":68},{"Platform":"tiktok","PostId":4755,"Url":"https://www.tiktok.com/@backyahdbbq/video/7600048159292706079","ViewCount":5070,"LikeCount":62}]},{"Id":4755,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7600048159292706079","ThumbnailUrl":"media/posts/tiktok_7600048159292706079.png","Description":"Pork Bulgogi is a Korean pork meat dish. It’s thinly sliced pork butt marinated in sauce and spice. My wife just eye balls the whole recipe. Might convince her to write it down and share with you. It ","SearchText":"pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_shoulder recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s. \n\n#bbq #pork #koreanbbq pig pork_chop recipe bbq pork bulgogi is a korean pork meat dish. it’s thinly sliced pork butt marinated in sauce and spice. my wife just eye balls the whole recipe. might convince her to write it down and share with you. it would help if she knew y’all wanted it. i usually go boneless when i know i’m slicing to avoid having to cut out the bone, but this was half off at freddy’s.  #bbq #pork #koreanbbq  pig pork_chop recipe bbq","CreateDateTime":"2026-01-27T22:28:40.000Z","ViewCount":20404,"LikeCount":216,"GroupId":8860,"GroupCode":"easy-pork-bulgogi-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4737,"Url":"https://www.youtube.com/watch?v=K-N9MMnMivg","ViewCount":5602,"LikeCount":71},{"Platform":"facebook","PostId":4732,"Url":"https://www.facebook.com/reel/2936543653222324/","ViewCount":2175,"LikeCount":15},{"Platform":"instagram","PostId":4752,"Url":"https://www.instagram.com/reel/DUBH1SWCPsl/","ViewCount":7557,"LikeCount":68},{"Platform":"tiktok","PostId":4755,"Url":"https://www.tiktok.com/@backyahdbbq/video/7600048159292706079","ViewCount":5070,"LikeCount":62}]},{"Id":4733,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/902837315551717","ThumbnailUrl":"media/posts/facebook_110899788073674_902837315551717.png","Description":"Tallow yield from single brisket trim.  A jar like this goes for $10+. Use it as a general fat replacement, eggs, fries, tortillas. So much you can do with it. #bbq #brisket","SearchText":"tallow yield from single brisket trim.  a jar like this goes for $10+. use it as a general fat replacement, eggs, fries, tortillas. so much you can do with it. #bbq #brisket tallow yield from single brisket trim.  a jar like this goes for $10+. use it as a general fat replacement, eggs, fries, tortillas. so much you can do with it. #bbq #brisket","CreateDateTime":"2026-01-26T04:52:15.000Z","ViewCount":15272,"LikeCount":65,"GroupId":8861,"GroupCode":"brisket-trim-tallow-yield-benefits","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4733,"Url":"https://www.facebook.com/234418655726923/posts/902837315551717","ViewCount":9679,"LikeCount":5},{"Platform":"instagram","PostId":4753,"Url":"https://www.instagram.com/p/DT8p8rNEo9h/","ViewCount":5593,"LikeCount":60}]},{"Id":4753,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DT8p8rNEo9h/","ThumbnailUrl":"media/posts/instagram_17893515420262037.png","Description":"Tallow yield from single brisket trim.  A jar like this goes for $10+. Use it as a general fat replacement, eggs, fries, tortillas. So much you can do with it. #bbq #brisket","SearchText":"tallow yield from single brisket trim.  a jar like this goes for $10+. use it as a general fat replacement, eggs, fries, tortillas. so much you can do with it. #bbq #brisket tallow yield from single brisket trim.  a jar like this goes for $10+. use it as a general fat replacement, eggs, fries, tortillas. so much you can do with it. #bbq #brisket","CreateDateTime":"2026-01-26T04:52:10.000Z","ViewCount":15272,"LikeCount":65,"GroupId":8861,"GroupCode":"brisket-trim-tallow-yield-benefits","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4733,"Url":"https://www.facebook.com/234418655726923/posts/902837315551717","ViewCount":9679,"LikeCount":5},{"Platform":"instagram","PostId":4753,"Url":"https://www.instagram.com/p/DT8p8rNEo9h/","ViewCount":5593,"LikeCount":60}]},{"Id":4712,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=U25ExINHPog","ThumbnailUrl":"media/posts/youtube_U25ExINHPog.png","Description":"This one is going to get a lot of hate, but hear me out before you judge. Every once in a while I’ll be trimming a brisket and I’ll cut off too much, I’ll gouge into the meat, and sometimes completely","SearchText":"this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’  i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’  i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so. after exposing that meat i just trimmed the rest like i always do and smoked it the next day. and here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but… i was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see. #bbq #brisket #briskettrim cow brisket process bbq smoking","CreateDateTime":"2026-01-25T09:06:21.000Z","ViewCount":57295,"LikeCount":1786,"GroupId":8862,"GroupCode":"trimming-brisket-embracing-mistakes","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4712,"Url":"https://www.youtube.com/watch?v=U25ExINHPog","ViewCount":17625,"LikeCount":764},{"Platform":"facebook","PostId":4706,"Url":"https://www.facebook.com/reel/1184755576977616/","ViewCount":12116,"LikeCount":157},{"Platform":"instagram","PostId":4714,"Url":"https://www.instagram.com/reel/DT6hItPjxKf/","ViewCount":7909,"LikeCount":324},{"Platform":"tiktok","PostId":4756,"Url":"https://www.tiktok.com/@backyahdbbq/video/7599096401758276895","ViewCount":19645,"LikeCount":541}]},{"Id":4706,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1184755576977616/","ThumbnailUrl":"media/posts/facebook_110899788073674_902095972292518.png","Description":"This one is going to get a lot of hate, but hear me out before you judge. Every once in a while I’ll be trimming a brisket and I’ll cut off too much, I’ll gouge into the meat, and sometimes completely","SearchText":"this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’  i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’  i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so. after exposing that meat i just trimmed the rest like i always do and smoked it the next day. and here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but… i was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see. #bbq #brisket #briskettrim cow brisket process bbq smoking","CreateDateTime":"2026-01-25T08:58:22.000Z","ViewCount":57295,"LikeCount":1786,"GroupId":8862,"GroupCode":"trimming-brisket-embracing-mistakes","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4712,"Url":"https://www.youtube.com/watch?v=U25ExINHPog","ViewCount":17625,"LikeCount":764},{"Platform":"facebook","PostId":4706,"Url":"https://www.facebook.com/reel/1184755576977616/","ViewCount":12116,"LikeCount":157},{"Platform":"instagram","PostId":4714,"Url":"https://www.instagram.com/reel/DT6hItPjxKf/","ViewCount":7909,"LikeCount":324},{"Platform":"tiktok","PostId":4756,"Url":"https://www.tiktok.com/@backyahdbbq/video/7599096401758276895","ViewCount":19645,"LikeCount":541}]},{"Id":4710,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1184755576977616/","ThumbnailUrl":"media/posts/facebook_1184755576977616.png","Description":"This one is going to get a lot of hate, but hear me out before you judge. Every once in a while I’ll be trimming a brisket and I’ll cut off too much, I’ll gouge into the meat, and sometimes completely","SearchText":"this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’  i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’  i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so. after exposing that meat i just trimmed the rest like i always do and smoked it the next day. and here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but… i was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see. #bbq #brisket #briskettrim cow brisket process bbq smoking","CreateDateTime":"2026-01-25T08:58:12.000Z","ViewCount":57295,"LikeCount":1786,"GroupId":8862,"GroupCode":"trimming-brisket-embracing-mistakes","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4712,"Url":"https://www.youtube.com/watch?v=U25ExINHPog","ViewCount":17625,"LikeCount":764},{"Platform":"facebook","PostId":4706,"Url":"https://www.facebook.com/reel/1184755576977616/","ViewCount":12116,"LikeCount":157},{"Platform":"instagram","PostId":4714,"Url":"https://www.instagram.com/reel/DT6hItPjxKf/","ViewCount":7909,"LikeCount":324},{"Platform":"tiktok","PostId":4756,"Url":"https://www.tiktok.com/@backyahdbbq/video/7599096401758276895","ViewCount":19645,"LikeCount":541}]},{"Id":4714,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DT6hItPjxKf/","ThumbnailUrl":"media/posts/instagram_18035364845549927.png","Description":"This one is going to get a lot of hate, but hear me out before you judge. Every once in a while I’ll be trimming a brisket and I’ll cut off too much, I’ll gouge into the meat, and sometimes completely","SearchText":"this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’  i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’  i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so. after exposing that meat i just trimmed the rest like i always do and smoked it the next day. and here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but… i was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see. #bbq #brisket #briskettrim cow brisket process bbq smoking","CreateDateTime":"2026-01-25T08:57:56.000Z","ViewCount":57295,"LikeCount":1786,"GroupId":8862,"GroupCode":"trimming-brisket-embracing-mistakes","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4712,"Url":"https://www.youtube.com/watch?v=U25ExINHPog","ViewCount":17625,"LikeCount":764},{"Platform":"facebook","PostId":4706,"Url":"https://www.facebook.com/reel/1184755576977616/","ViewCount":12116,"LikeCount":157},{"Platform":"instagram","PostId":4714,"Url":"https://www.instagram.com/reel/DT6hItPjxKf/","ViewCount":7909,"LikeCount":324},{"Platform":"tiktok","PostId":4756,"Url":"https://www.tiktok.com/@backyahdbbq/video/7599096401758276895","ViewCount":19645,"LikeCount":541}]},{"Id":4756,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7599096401758276895","ThumbnailUrl":"media/posts/tiktok_7599096401758276895.png","Description":"This one is going to get a lot of hate, but hear me out before you judge. Every once in a while I’ll be trimming a brisket and I’ll cut off too much, I’ll gouge into the meat, and sometimes completely","SearchText":"this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’  i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so.\n\nafter exposing that meat i just trimmed the rest like i always do and smoked it the next day.\n\nand here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but…\n\ni was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see.\n\n#bbq #brisket #briskettrim cow brisket process bbq smoking this one is going to get a lot of hate, but hear me out before you judge. every once in a while i’ll be trimming a brisket and i’ll cut off too much, i’ll gouge into the meat, and sometimes completely screw it up.  i’m okay with it.  the brisket will still turn out great as long as i follow the process. so, here i am trimming 4 briskets for an event, everything is going smoothly until i take a bit too much off the point and expose the meat.  actually, my first thought was ‘myron mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’  i’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since i saw it a few years ago - and this was the perfect opportunity to do so. after exposing that meat i just trimmed the rest like i always do and smoked it the next day. and here it is.  this is the not fat cap on point brisket.  you can see it is just as juicy as my other briskets.  i wanted to hate it because of what’s ingrained into me about needed fat on the point, but… i was surprised how well this turned out.  i have to admit that it was one of the best briskets i’ve ever made and i think i’m going to try it again and compare it side by side with my normal method.  let me know if that is something you want to see. #bbq #brisket #briskettrim cow brisket process bbq smoking","CreateDateTime":"2026-01-25T08:55:20.000Z","ViewCount":57295,"LikeCount":1786,"GroupId":8862,"GroupCode":"trimming-brisket-embracing-mistakes","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4712,"Url":"https://www.youtube.com/watch?v=U25ExINHPog","ViewCount":17625,"LikeCount":764},{"Platform":"facebook","PostId":4706,"Url":"https://www.facebook.com/reel/1184755576977616/","ViewCount":12116,"LikeCount":157},{"Platform":"instagram","PostId":4714,"Url":"https://www.instagram.com/reel/DT6hItPjxKf/","ViewCount":7909,"LikeCount":324},{"Platform":"tiktok","PostId":4756,"Url":"https://www.tiktok.com/@backyahdbbq/video/7599096401758276895","ViewCount":19645,"LikeCount":541}]},{"Id":4707,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/900586759110106","ThumbnailUrl":"media/posts/facebook_110899788073674_900586759110106.png","Description":"Crisp beautiful day east of Seattle. I just stated playing golf not too long ago because my kid got into it. He finished finals after studying for a few days straight and I was up all night last night","SearchText":"crisp beautiful day east of seattle. i just stated playing golf not too long ago because my kid got into it. he finished finals after studying for a few days straight and i was up all night last night working, so super chill way to decompress and hang out. i’m getting better at hitting em straight.  def check out youth on course if you have kids. $5 for a round of golf is an amazing way to learn. crisp beautiful day east of seattle. i just stated playing golf not too long ago because my kid got into it. he finished finals after studying for a few days straight and i was up all night last night working, so super chill way to decompress and hang out. i’m getting better at hitting em straight.  def check out youth on course if you have kids. $5 for a round of golf is an amazing way to learn.","CreateDateTime":"2026-01-23T11:14:56.000Z","ViewCount":3089,"LikeCount":15,"GroupId":8863,"GroupCode":"golf-day-relaxing-with-family","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4707,"Url":"https://www.facebook.com/234418655726923/posts/900586759110106","ViewCount":762,"LikeCount":6},{"Platform":"instagram","PostId":4715,"Url":"https://www.instagram.com/p/DT1mbrNEfp7/","ViewCount":2327,"LikeCount":9}]},{"Id":4715,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DT1mbrNEfp7/","ThumbnailUrl":"media/posts/instagram_17846584668641253.png","Description":"Crisp beautiful day east of Seattle. I just stated playing golf not too long ago because my kid got into it. He finished finals after studying for a few days straight and I was up all night last night","SearchText":"crisp beautiful day east of seattle. i just stated playing golf not too long ago because my kid got into it. he finished finals after studying for a few days straight and i was up all night last night working, so super chill way to decompress and hang out. i’m getting better at hitting em straight.  def check out youth on course if you have kids. $5 for a round of golf is an amazing way to learn. crisp beautiful day east of seattle. i just stated playing golf not too long ago because my kid got into it. he finished finals after studying for a few days straight and i was up all night last night working, so super chill way to decompress and hang out. i’m getting better at hitting em straight.  def check out youth on course if you have kids. $5 for a round of golf is an amazing way to learn.","CreateDateTime":"2026-01-23T11:14:53.000Z","ViewCount":3089,"LikeCount":15,"GroupId":8863,"GroupCode":"golf-day-relaxing-with-family","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4707,"Url":"https://www.facebook.com/234418655726923/posts/900586759110106","ViewCount":762,"LikeCount":6},{"Platform":"instagram","PostId":4715,"Url":"https://www.instagram.com/p/DT1mbrNEfp7/","ViewCount":2327,"LikeCount":9}]},{"Id":4708,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/899676219201160","ThumbnailUrl":"media/posts/facebook_110899788073674_899676219201160.png","Description":"PBBE - Pork Belly Burnt Ends on \n\n#bbq #smoked #barbeque","SearchText":"pbbe - pork belly burnt ends on \n\n#bbq #smoked #barbeque pig pulled_pork recipe bbq smoking pbbe - pork belly burnt ends on \n\n#bbq #smoked #barbeque pig pulled_pork recipe bbq smoking","CreateDateTime":"2026-01-22T06:37:59.000Z","ViewCount":4878,"LikeCount":31,"GroupId":8864,"GroupCode":"pork-belly-burnt-ends-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4708,"Url":"https://www.facebook.com/234418655726923/posts/899676219201160","ViewCount":1978,"LikeCount":5},{"Platform":"instagram","PostId":4716,"Url":"https://www.instagram.com/p/DTyi3wBEmT1/","ViewCount":2900,"LikeCount":26}]},{"Id":4716,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTyi3wBEmT1/","ThumbnailUrl":"media/posts/instagram_18080228303262320.png","Description":"PBBE - Pork Belly Burnt Ends on \n\n#bbq #smoked #barbeque","SearchText":"pbbe - pork belly burnt ends on \n\n#bbq #smoked #barbeque pig pulled_pork recipe bbq smoking pbbe - pork belly burnt ends on \n\n#bbq #smoked #barbeque pig pulled_pork recipe bbq smoking","CreateDateTime":"2026-01-22T06:37:55.000Z","ViewCount":4878,"LikeCount":31,"GroupId":8864,"GroupCode":"pork-belly-burnt-ends-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4708,"Url":"https://www.facebook.com/234418655726923/posts/899676219201160","ViewCount":1978,"LikeCount":5},{"Platform":"instagram","PostId":4716,"Url":"https://www.instagram.com/p/DTyi3wBEmT1/","ViewCount":2900,"LikeCount":26}]},{"Id":4713,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=HVCB-QKJsF0","ThumbnailUrl":"media/posts/youtube_HVCB-QKJsF0.png","Description":"Smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket","SearchText":"smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket #bbq #brisket cow brisket how_to bbq smoking","CreateDateTime":"2026-01-20T07:30:07.000Z","ViewCount":5162935,"LikeCount":23538,"GroupId":8865,"GroupCode":"easy-smoked-brisket-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4713,"Url":"https://www.youtube.com/watch?v=HVCB-QKJsF0","ViewCount":10923,"LikeCount":206},{"Platform":"facebook","PostId":4709,"Url":"https://www.facebook.com/reel/2625957531120360/","ViewCount":5084291,"LikeCount":21630},{"Platform":"instagram","PostId":4717,"Url":"https://www.instagram.com/reel/DTteVMBkmYF/","ViewCount":37201,"LikeCount":937},{"Platform":"tiktok","PostId":4757,"Url":"https://www.tiktok.com/@backyahdbbq/video/7597215194913213727","ViewCount":30520,"LikeCount":765}]},{"Id":4709,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/2625957531120360/","ThumbnailUrl":"media/posts/facebook_110899788073674_898120926023356.png","Description":"Smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket","SearchText":"smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket #bbq #brisket cow brisket how_to bbq smoking","CreateDateTime":"2026-01-20T07:23:18.000Z","ViewCount":5162935,"LikeCount":23538,"GroupId":8865,"GroupCode":"easy-smoked-brisket-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4713,"Url":"https://www.youtube.com/watch?v=HVCB-QKJsF0","ViewCount":10923,"LikeCount":206},{"Platform":"facebook","PostId":4709,"Url":"https://www.facebook.com/reel/2625957531120360/","ViewCount":5084291,"LikeCount":21630},{"Platform":"instagram","PostId":4717,"Url":"https://www.instagram.com/reel/DTteVMBkmYF/","ViewCount":37201,"LikeCount":937},{"Platform":"tiktok","PostId":4757,"Url":"https://www.tiktok.com/@backyahdbbq/video/7597215194913213727","ViewCount":30520,"LikeCount":765}]},{"Id":4711,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2625957531120360/","ThumbnailUrl":"media/posts/facebook_2625957531120360.png","Description":"Smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket","SearchText":"smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket #bbq #brisket cow brisket how_to bbq smoking","CreateDateTime":"2026-01-20T07:22:52.000Z","ViewCount":5162935,"LikeCount":23538,"GroupId":8865,"GroupCode":"easy-smoked-brisket-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4713,"Url":"https://www.youtube.com/watch?v=HVCB-QKJsF0","ViewCount":10923,"LikeCount":206},{"Platform":"facebook","PostId":4709,"Url":"https://www.facebook.com/reel/2625957531120360/","ViewCount":5084291,"LikeCount":21630},{"Platform":"instagram","PostId":4717,"Url":"https://www.instagram.com/reel/DTteVMBkmYF/","ViewCount":37201,"LikeCount":937},{"Platform":"tiktok","PostId":4757,"Url":"https://www.tiktok.com/@backyahdbbq/video/7597215194913213727","ViewCount":30520,"LikeCount":765}]},{"Id":4717,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DTteVMBkmYF/","ThumbnailUrl":"media/posts/instagram_18057595337655229.png","Description":"Smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket","SearchText":"smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket #bbq #brisket cow brisket how_to bbq smoking","CreateDateTime":"2026-01-20T07:22:47.000Z","ViewCount":5162935,"LikeCount":23538,"GroupId":8865,"GroupCode":"easy-smoked-brisket-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4713,"Url":"https://www.youtube.com/watch?v=HVCB-QKJsF0","ViewCount":10923,"LikeCount":206},{"Platform":"facebook","PostId":4709,"Url":"https://www.facebook.com/reel/2625957531120360/","ViewCount":5084291,"LikeCount":21630},{"Platform":"instagram","PostId":4717,"Url":"https://www.instagram.com/reel/DTteVMBkmYF/","ViewCount":37201,"LikeCount":937},{"Platform":"tiktok","PostId":4757,"Url":"https://www.tiktok.com/@backyahdbbq/video/7597215194913213727","ViewCount":30520,"LikeCount":765}]},{"Id":4757,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7597215194913213727","ThumbnailUrl":"media/posts/tiktok_7597215194913213727.png","Description":"Smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket #bbq #brisket","SearchText":"smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket\n\n#bbq #brisket cow brisket how_to bbq smoking smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket #bbq #brisket cow brisket how_to bbq smoking","CreateDateTime":"2026-01-20T07:15:21.000Z","ViewCount":5162935,"LikeCount":23538,"GroupId":8865,"GroupCode":"easy-smoked-brisket-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4713,"Url":"https://www.youtube.com/watch?v=HVCB-QKJsF0","ViewCount":10923,"LikeCount":206},{"Platform":"facebook","PostId":4709,"Url":"https://www.facebook.com/reel/2625957531120360/","ViewCount":5084291,"LikeCount":21630},{"Platform":"instagram","PostId":4717,"Url":"https://www.instagram.com/reel/DTteVMBkmYF/","ViewCount":37201,"LikeCount":937},{"Platform":"tiktok","PostId":4757,"Url":"https://www.tiktok.com/@backyahdbbq/video/7597215194913213727","ViewCount":30520,"LikeCount":765}]},{"Id":4690,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/895789849589797","ThumbnailUrl":"media/posts/facebook_110899788073674_895789849589797.png","Description":"New brisket. Who dis?","SearchText":"new brisket. who dis? cow brisket showcase bbq new brisket. who dis? cow brisket showcase bbq","CreateDateTime":"2026-01-17T01:12:03.000Z","ViewCount":4480,"LikeCount":63,"GroupId":8866,"GroupCode":"new-brisket-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4690,"Url":"https://www.facebook.com/234418655726923/posts/895789849589797","ViewCount":826,"LikeCount":2},{"Platform":"instagram","PostId":4699,"Url":"https://www.instagram.com/p/DTlFl6_Ced-/","ViewCount":3654,"LikeCount":61}]},{"Id":4699,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTlFl6_Ced-/","ThumbnailUrl":"media/posts/instagram_18379612303158898.png","Description":"New brisket. Who dis?","SearchText":"new brisket. who dis? cow brisket showcase bbq new brisket. who dis? cow brisket showcase bbq","CreateDateTime":"2026-01-17T01:11:57.000Z","ViewCount":4480,"LikeCount":63,"GroupId":8866,"GroupCode":"new-brisket-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4690,"Url":"https://www.facebook.com/234418655726923/posts/895789849589797","ViewCount":826,"LikeCount":2},{"Platform":"instagram","PostId":4699,"Url":"https://www.instagram.com/p/DTlFl6_Ced-/","ViewCount":3654,"LikeCount":61}]},{"Id":4697,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ztS-PEqLAIs","ThumbnailUrl":"media/posts/youtube_ztS-PEqLAIs.png","Description":"Brisket Fit Check.\nThin layer of Worcestershire.\nCoat of REO 16-mesh black pepper.\nCoat of REO Seasonall.\nFridge for the night.  On the pit at 9am.\n\n#bbq #brisket #smokedmeat","SearchText":"brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat cow brisket process bbq smoking brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat cow brisket process bbq smoking brisket fit check. thin layer of worcestershire. coat of reo 16-mesh black pepper. coat of reo seasonall. fridge for the night.  on the pit at 9am. #bbq #brisket #smokedmeat","CreateDateTime":"2026-01-16T15:22:16.000Z","ViewCount":34524,"LikeCount":731,"GroupId":8867,"GroupCode":"brisket-fit-check-preparation","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4697,"Url":"https://www.youtube.com/watch?v=ztS-PEqLAIs","ViewCount":8199,"LikeCount":191},{"Platform":"facebook","PostId":4691,"Url":"https://www.facebook.com/reel/1212855504127424/","ViewCount":14944,"LikeCount":130},{"Platform":"instagram","PostId":4700,"Url":"https://www.instagram.com/reel/DTkA_GBCPY6/","ViewCount":8133,"LikeCount":296},{"Platform":"tiktok","PostId":4704,"Url":"https://www.tiktok.com/@backyahdbbq/video/7595853282376027422","ViewCount":3248,"LikeCount":114}]},{"Id":4691,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1212855504127424/","ThumbnailUrl":"media/posts/facebook_110899788073674_895457549623027.png","Description":"Brisket Fit Check.\nThin layer of Worcestershire.\nCoat of REO 16-mesh black pepper.\nCoat of REO Seasonall.\nFridge for the night.  On the pit at 9am.\n\n#bbq #brisket #smokedmeat","SearchText":"brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat cow brisket process bbq smoking brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat cow brisket process bbq smoking brisket fit check. thin layer of worcestershire. coat of reo 16-mesh black pepper. coat of reo seasonall. fridge for the night.  on the pit at 9am. #bbq #brisket #smokedmeat","CreateDateTime":"2026-01-16T15:14:36.000Z","ViewCount":34524,"LikeCount":731,"GroupId":8867,"GroupCode":"brisket-fit-check-preparation","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4697,"Url":"https://www.youtube.com/watch?v=ztS-PEqLAIs","ViewCount":8199,"LikeCount":191},{"Platform":"facebook","PostId":4691,"Url":"https://www.facebook.com/reel/1212855504127424/","ViewCount":14944,"LikeCount":130},{"Platform":"instagram","PostId":4700,"Url":"https://www.instagram.com/reel/DTkA_GBCPY6/","ViewCount":8133,"LikeCount":296},{"Platform":"tiktok","PostId":4704,"Url":"https://www.tiktok.com/@backyahdbbq/video/7595853282376027422","ViewCount":3248,"LikeCount":114}]},{"Id":4695,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1212855504127424/","ThumbnailUrl":"media/posts/facebook_1212855504127424.png","Description":"Brisket Fit Check.\nThin layer of Worcestershire.\nCoat of REO 16-mesh black pepper.\nCoat of REO Seasonall.\nFridge for the night.  On the pit at 9am.\n\n#bbq #brisket #smokedmeat","SearchText":"brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat cow brisket process bbq smoking brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat cow brisket process bbq smoking brisket fit check. thin layer of worcestershire. coat of reo 16-mesh black pepper. coat of reo seasonall. fridge for the night.  on the pit at 9am. #bbq #brisket #smokedmeat","CreateDateTime":"2026-01-16T15:14:20.000Z","ViewCount":34524,"LikeCount":731,"GroupId":8867,"GroupCode":"brisket-fit-check-preparation","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4697,"Url":"https://www.youtube.com/watch?v=ztS-PEqLAIs","ViewCount":8199,"LikeCount":191},{"Platform":"facebook","PostId":4691,"Url":"https://www.facebook.com/reel/1212855504127424/","ViewCount":14944,"LikeCount":130},{"Platform":"instagram","PostId":4700,"Url":"https://www.instagram.com/reel/DTkA_GBCPY6/","ViewCount":8133,"LikeCount":296},{"Platform":"tiktok","PostId":4704,"Url":"https://www.tiktok.com/@backyahdbbq/video/7595853282376027422","ViewCount":3248,"LikeCount":114}]},{"Id":4700,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DTkA_GBCPY6/","ThumbnailUrl":"media/posts/instagram_18198595621332385.png","Description":"Brisket Fit Check.\nThin layer of Worcestershire.\nCoat of REO 16-mesh black pepper.\nCoat of REO Seasonall.\nFridge for the night.  On the pit at 9am.\n\n#bbq #brisket #smokedmeat","SearchText":"brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat cow brisket process bbq smoking brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat cow brisket process bbq smoking brisket fit check. thin layer of worcestershire. coat of reo 16-mesh black pepper. coat of reo seasonall. fridge for the night.  on the pit at 9am. #bbq #brisket #smokedmeat","CreateDateTime":"2026-01-16T15:14:15.000Z","ViewCount":34524,"LikeCount":731,"GroupId":8867,"GroupCode":"brisket-fit-check-preparation","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4697,"Url":"https://www.youtube.com/watch?v=ztS-PEqLAIs","ViewCount":8199,"LikeCount":191},{"Platform":"facebook","PostId":4691,"Url":"https://www.facebook.com/reel/1212855504127424/","ViewCount":14944,"LikeCount":130},{"Platform":"instagram","PostId":4700,"Url":"https://www.instagram.com/reel/DTkA_GBCPY6/","ViewCount":8133,"LikeCount":296},{"Platform":"tiktok","PostId":4704,"Url":"https://www.tiktok.com/@backyahdbbq/video/7595853282376027422","ViewCount":3248,"LikeCount":114}]},{"Id":4704,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7595853282376027422","ThumbnailUrl":"media/posts/tiktok_7595853282376027422.png","Description":"Brisket Fit Check. Thin layer of Worcestershire. Coat of REO 16-mesh black pepper. Coat of REO Seasonall. Fridge for the night.  On the pit at 9am. #bbq #brisket #smokedmeat","SearchText":"brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat cow brisket process bbq smoking brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat brisket fit check.\nthin layer of worcestershire.\ncoat of reo 16-mesh black pepper.\ncoat of reo seasonall.\nfridge for the night.  on the pit at 9am.\n\n#bbq #brisket #smokedmeat cow brisket process bbq smoking brisket fit check. thin layer of worcestershire. coat of reo 16-mesh black pepper. coat of reo seasonall. fridge for the night.  on the pit at 9am. #bbq #brisket #smokedmeat","CreateDateTime":"2026-01-16T15:10:59.000Z","ViewCount":34524,"LikeCount":731,"GroupId":8867,"GroupCode":"brisket-fit-check-preparation","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4697,"Url":"https://www.youtube.com/watch?v=ztS-PEqLAIs","ViewCount":8199,"LikeCount":191},{"Platform":"facebook","PostId":4691,"Url":"https://www.facebook.com/reel/1212855504127424/","ViewCount":14944,"LikeCount":130},{"Platform":"instagram","PostId":4700,"Url":"https://www.instagram.com/reel/DTkA_GBCPY6/","ViewCount":8133,"LikeCount":296},{"Platform":"tiktok","PostId":4704,"Url":"https://www.tiktok.com/@backyahdbbq/video/7595853282376027422","ViewCount":3248,"LikeCount":114}]},{"Id":4698,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=xtM5sC08yYM","ThumbnailUrl":"media/posts/youtube_xtM5sC08yYM.png","Description":"My kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. Can you cook them up in like an hour?” Can’t let the lady d","SearchText":"my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. ","CreateDateTime":"2026-01-15T12:03:24.000Z","ViewCount":14094,"LikeCount":200,"GroupId":8868,"GroupCode":"quick-grilled-chicken-wings-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4698,"Url":"https://www.youtube.com/watch?v=xtM5sC08yYM","ViewCount":4038,"LikeCount":53},{"Platform":"facebook","PostId":4692,"Url":"https://www.facebook.com/reel/1450964663222771/","ViewCount":1520,"LikeCount":15},{"Platform":"instagram","PostId":4701,"Url":"https://www.instagram.com/reel/DThDDojEZyC/","ViewCount":6215,"LikeCount":95},{"Platform":"tiktok","PostId":4705,"Url":"https://www.tiktok.com/@backyahdbbq/video/7595416440056892703","ViewCount":2321,"LikeCount":37}]},{"Id":4692,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1450964663222771/","ThumbnailUrl":"media/posts/facebook_110899788073674_894548646380584.png","Description":"My kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. Can you cook them up in like an hour?” Can’t let the lady d","SearchText":"my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. ","CreateDateTime":"2026-01-15T11:38:44.000Z","ViewCount":14094,"LikeCount":200,"GroupId":8868,"GroupCode":"quick-grilled-chicken-wings-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4698,"Url":"https://www.youtube.com/watch?v=xtM5sC08yYM","ViewCount":4038,"LikeCount":53},{"Platform":"facebook","PostId":4692,"Url":"https://www.facebook.com/reel/1450964663222771/","ViewCount":1520,"LikeCount":15},{"Platform":"instagram","PostId":4701,"Url":"https://www.instagram.com/reel/DThDDojEZyC/","ViewCount":6215,"LikeCount":95},{"Platform":"tiktok","PostId":4705,"Url":"https://www.tiktok.com/@backyahdbbq/video/7595416440056892703","ViewCount":2321,"LikeCount":37}]},{"Id":4696,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1450964663222771/","ThumbnailUrl":"media/posts/facebook_1450964663222771.png","Description":"My kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. Can you cook them up in like an hour?” Can’t let the lady d","SearchText":"my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. ","CreateDateTime":"2026-01-15T11:38:31.000Z","ViewCount":14094,"LikeCount":200,"GroupId":8868,"GroupCode":"quick-grilled-chicken-wings-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4698,"Url":"https://www.youtube.com/watch?v=xtM5sC08yYM","ViewCount":4038,"LikeCount":53},{"Platform":"facebook","PostId":4692,"Url":"https://www.facebook.com/reel/1450964663222771/","ViewCount":1520,"LikeCount":15},{"Platform":"instagram","PostId":4701,"Url":"https://www.instagram.com/reel/DThDDojEZyC/","ViewCount":6215,"LikeCount":95},{"Platform":"tiktok","PostId":4705,"Url":"https://www.tiktok.com/@backyahdbbq/video/7595416440056892703","ViewCount":2321,"LikeCount":37}]},{"Id":4701,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DThDDojEZyC/","ThumbnailUrl":"media/posts/instagram_17861516403571502.png","Description":"My kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. Can you cook them up in like an hour?” Can’t let the lady d","SearchText":"my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. ","CreateDateTime":"2026-01-15T11:38:26.000Z","ViewCount":14094,"LikeCount":200,"GroupId":8868,"GroupCode":"quick-grilled-chicken-wings-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4698,"Url":"https://www.youtube.com/watch?v=xtM5sC08yYM","ViewCount":4038,"LikeCount":53},{"Platform":"facebook","PostId":4692,"Url":"https://www.facebook.com/reel/1450964663222771/","ViewCount":1520,"LikeCount":15},{"Platform":"instagram","PostId":4701,"Url":"https://www.instagram.com/reel/DThDDojEZyC/","ViewCount":6215,"LikeCount":95},{"Platform":"tiktok","PostId":4705,"Url":"https://www.tiktok.com/@backyahdbbq/video/7595416440056892703","ViewCount":2321,"LikeCount":37}]},{"Id":4705,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7595416440056892703","ThumbnailUrl":"media/posts/tiktok_7595416440056892703.png","Description":"My kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. Can you cook them up in like an hour?” Can’t let the lady d","SearchText":"my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. my kid was working hard to finish up some presentation for school with a friend and my wife was like “hey we got these frozen chicken wings. can you cook them up in like an hour?” can’t let the lady down right? so i defrosted them really quickly in the microwave, threw on some rub and got my grill going as fast as possible. this leaf blower came in handy. we got the wings and the presentation done on time. ","CreateDateTime":"2026-01-15T10:55:17.000Z","ViewCount":14094,"LikeCount":200,"GroupId":8868,"GroupCode":"quick-grilled-chicken-wings-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4698,"Url":"https://www.youtube.com/watch?v=xtM5sC08yYM","ViewCount":4038,"LikeCount":53},{"Platform":"facebook","PostId":4692,"Url":"https://www.facebook.com/reel/1450964663222771/","ViewCount":1520,"LikeCount":15},{"Platform":"instagram","PostId":4701,"Url":"https://www.instagram.com/reel/DThDDojEZyC/","ViewCount":6215,"LikeCount":95},{"Platform":"tiktok","PostId":4705,"Url":"https://www.tiktok.com/@backyahdbbq/video/7595416440056892703","ViewCount":2321,"LikeCount":37}]},{"Id":4693,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/894396296395819","ThumbnailUrl":"media/posts/facebook_110899788073674_894396296395819.png","Description":"Running around this morning and saw my fav taco truck spot @wearexochi open. Went for one steak, one chicken, one pork.  All top tier flavors. Steak def my fav. Followed by pork then chicken. Stop by ","SearchText":"running around this morning and saw my fav taco truck spot @wearexochi open. went for one steak, one chicken, one pork.  all top tier flavors. steak def my fav. followed by pork then chicken. stop by next time you’re in the seattle area.  they are super nice people with great food. running around this morning and saw my fav taco truck spot @wearexochi open. went for one steak, one chicken, one pork.  all top tier flavors. steak def my fav. followed by pork then chicken. stop by next time you’re in the seattle area.  they are super nice people with great food.","CreateDateTime":"2026-01-15T06:51:12.000Z","ViewCount":3794,"LikeCount":21,"GroupId":8869,"GroupCode":"favorite-taco-truck-visit-in-seattle","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4693,"Url":"https://www.facebook.com/234418655726923/posts/894396296395819","ViewCount":955,"LikeCount":5},{"Platform":"instagram","PostId":4702,"Url":"https://www.instagram.com/p/DTgi0F7Ensy/","ViewCount":2839,"LikeCount":16}]},{"Id":4702,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTgi0F7Ensy/","ThumbnailUrl":"media/posts/instagram_17908399539321777.png","Description":"Running around this morning and saw my fav taco truck spot @wearexochi open. Went for one steak, one chicken, one pork.  All top tier flavors. Steak def my fav. Followed by pork then chicken. Stop by ","SearchText":"running around this morning and saw my fav taco truck spot @wearexochi open. went for one steak, one chicken, one pork.  all top tier flavors. steak def my fav. followed by pork then chicken. stop by next time you’re in the seattle area.  they are super nice people with great food. running around this morning and saw my fav taco truck spot @wearexochi open. went for one steak, one chicken, one pork.  all top tier flavors. steak def my fav. followed by pork then chicken. stop by next time you’re in the seattle area.  they are super nice people with great food.","CreateDateTime":"2026-01-15T06:51:05.000Z","ViewCount":3794,"LikeCount":21,"GroupId":8869,"GroupCode":"favorite-taco-truck-visit-in-seattle","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4693,"Url":"https://www.facebook.com/234418655726923/posts/894396296395819","ViewCount":955,"LikeCount":5},{"Platform":"instagram","PostId":4702,"Url":"https://www.instagram.com/p/DTgi0F7Ensy/","ViewCount":2839,"LikeCount":16}]},{"Id":4694,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/894321239736658","ThumbnailUrl":"media/posts/facebook_110899788073674_894321239736658.png","Description":"Getting ready for the Seahawks vs 49ers game this weekend. I have too many friends down there to talk smack, but I have a hunch the script was finalized months ago. \n\nBrisket smoke, belly burnt ends, ","SearchText":"getting ready for the seahawks vs 49ers game this weekend. i have too many friends down there to talk smack, but i have a hunch the script was finalized months ago. \n\nbrisket smoke, belly burnt ends, and some deviled eggs. been going with wilcox since my last test. soy free. \n\ncow. pig. chicken. getting ready for the seahawks vs 49ers game this weekend. i have too many friends down there to talk smack, but i have a hunch the script was finalized months ago. \n\nbrisket smoke, belly burnt ends, and some deviled eggs. been going with wilcox since my last test. soy free. \n\ncow. pig. chicken.","CreateDateTime":"2026-01-15T03:39:38.000Z","ViewCount":28519,"LikeCount":489,"GroupId":8870,"GroupCode":"game-day-bbq-seahawks-vs-49ers","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4694,"Url":"https://www.facebook.com/234418655726923/posts/894321239736658","ViewCount":8014,"LikeCount":25},{"Platform":"instagram","PostId":4703,"Url":"https://www.instagram.com/p/DTgM5Gpkk9u/","ViewCount":20505,"LikeCount":464}]},{"Id":4703,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTgM5Gpkk9u/","ThumbnailUrl":"media/posts/instagram_18311507620301993.png","Description":"Getting ready for the Seahawks vs 49ers game this weekend. I have too many friends down there to talk smack, but I have a hunch the script was finalized months ago. \n\nBrisket smoke, belly burnt ends, ","SearchText":"getting ready for the seahawks vs 49ers game this weekend. i have too many friends down there to talk smack, but i have a hunch the script was finalized months ago. \n\nbrisket smoke, belly burnt ends, and some deviled eggs. been going with wilcox since my last test. soy free. \n\ncow. pig. chicken. getting ready for the seahawks vs 49ers game this weekend. i have too many friends down there to talk smack, but i have a hunch the script was finalized months ago. \n\nbrisket smoke, belly burnt ends, and some deviled eggs. been going with wilcox since my last test. soy free. \n\ncow. pig. chicken.","CreateDateTime":"2026-01-15T03:39:32.000Z","ViewCount":28519,"LikeCount":489,"GroupId":8870,"GroupCode":"game-day-bbq-seahawks-vs-49ers","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4694,"Url":"https://www.facebook.com/234418655726923/posts/894321239736658","ViewCount":8014,"LikeCount":25},{"Platform":"instagram","PostId":4703,"Url":"https://www.instagram.com/p/DTgM5Gpkk9u/","ViewCount":20505,"LikeCount":464}]},{"Id":4682,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/893122969856485","ThumbnailUrl":"media/posts/facebook_110899788073674_893122969856485.png","Description":"I know I literally just said I try to make all my own rubs. But last minute decision to make more wings and this @kosmosq Dirty Bird was just sent to me. Turned out to be pretty darn good. Fam liked. ","SearchText":"i know i literally just said i try to make all my own rubs. but last minute decision to make more wings and this @kosmosq dirty bird was just sent to me. turned out to be pretty darn good. fam liked. i liked. will try some of their other stuff and report back. chicken chicken_wings review bbq i know i literally just said i try to make all my own rubs. but last minute decision to make more wings and this @kosmosq dirty bird was just sent to me. turned out to be pretty darn good. fam liked. i liked. will try some of their other stuff and report back.","CreateDateTime":"2026-01-13T11:35:48.000Z","ViewCount":4972,"LikeCount":27,"GroupId":8871,"GroupCode":"kosmos-q-dirty-bird-wings-review","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4682,"Url":"https://www.facebook.com/234418655726923/posts/893122969856485","ViewCount":1343,"LikeCount":8},{"Platform":"instagram","PostId":4674,"Url":"https://www.instagram.com/p/DTb5zHEEVDA/","ViewCount":3629,"LikeCount":19}]},{"Id":4674,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTb5zHEEVDA/","ThumbnailUrl":"media/posts/instagram_17965733723861232.png","Description":"I know I literally just said I try to make all my own rubs. But last minute decision to make more wings and this @kosmosq Dirty Bird was just sent to me. Turned out to be pretty darn good. Fam liked. ","SearchText":"i know i literally just said i try to make all my own rubs. but last minute decision to make more wings and this @kosmosq dirty bird was just sent to me. turned out to be pretty darn good. fam liked. i liked. will try some of their other stuff and report back. chicken chicken_wings review bbq i know i literally just said i try to make all my own rubs. but last minute decision to make more wings and this @kosmosq dirty bird was just sent to me. turned out to be pretty darn good. fam liked. i liked. will try some of their other stuff and report back.","CreateDateTime":"2026-01-13T11:35:44.000Z","ViewCount":4972,"LikeCount":27,"GroupId":8871,"GroupCode":"kosmos-q-dirty-bird-wings-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4682,"Url":"https://www.facebook.com/234418655726923/posts/893122969856485","ViewCount":1343,"LikeCount":8},{"Platform":"instagram","PostId":4674,"Url":"https://www.instagram.com/p/DTb5zHEEVDA/","ViewCount":3629,"LikeCount":19}]},{"Id":4683,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/893012043200911","ThumbnailUrl":"media/posts/facebook_110899788073674_893012043200911.png","Description":"Frank is ready for fermentolyse.","SearchText":"frank is ready for fermentolyse. frank is ready for fermentolyse.","CreateDateTime":"2026-01-13T07:06:28.000Z","ViewCount":4400,"LikeCount":10,"GroupId":8872,"GroupCode":"fermentolyse-process-overview","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4683,"Url":"https://www.facebook.com/234418655726923/posts/893012043200911","ViewCount":719,"LikeCount":2},{"Platform":"instagram","PostId":4675,"Url":"https://www.instagram.com/p/DTba-JYEhq3/","ViewCount":3681,"LikeCount":8}]},{"Id":4675,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTba-JYEhq3/","ThumbnailUrl":"media/posts/instagram_18374930236082475.png","Description":"Frank is ready for fermentolyse.","SearchText":"frank is ready for fermentolyse. frank is ready for fermentolyse.","CreateDateTime":"2026-01-13T07:06:21.000Z","ViewCount":4400,"LikeCount":10,"GroupId":8872,"GroupCode":"fermentolyse-process-overview","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4683,"Url":"https://www.facebook.com/234418655726923/posts/893012043200911","ViewCount":719,"LikeCount":2},{"Platform":"instagram","PostId":4675,"Url":"https://www.instagram.com/p/DTba-JYEhq3/","ViewCount":3681,"LikeCount":8}]},{"Id":4672,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=BNR_TQQtB4g","ThumbnailUrl":"media/posts/youtube_BNR_TQQtB4g.png","Description":"We built a whole hog cinderblock pit and I spent the day tending the fire and serving a ton of friends.  Right up there on the list of top days of all time.\n\n#bbq #wholehog #pork","SearchText":"we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork showcase bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork process bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork process bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time. #bbq #wholehog #pork pig pulled_pork process bbq smoking","CreateDateTime":"2026-01-12T10:31:51.000Z","ViewCount":22604,"LikeCount":381,"GroupId":8873,"GroupCode":"whole-hog-cinderblock-pit-experience","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4672,"Url":"https://www.youtube.com/watch?v=BNR_TQQtB4g","ViewCount":11823,"LikeCount":176},{"Platform":"facebook","PostId":4684,"Url":"https://www.facebook.com/reel/1576529183494746/","ViewCount":1998,"LikeCount":13},{"Platform":"instagram","PostId":4676,"Url":"https://www.instagram.com/reel/DTZMsE-ia7X/","ViewCount":6194,"LikeCount":107},{"Platform":"tiktok","PostId":4680,"Url":"https://www.tiktok.com/@backyahdbbq/video/7594288950236204319","ViewCount":2589,"LikeCount":85}]},{"Id":4684,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1576529183494746/","ThumbnailUrl":"media/posts/facebook_110899788073674_892431529925629.png","Description":"We built a whole hog cinderblock pit and I spent the day tending the fire and serving a ton of friends.  Right up there on the list of top days of all time.\n\n#bbq #wholehog #pork","SearchText":"we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork showcase bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork process bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork process bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time. #bbq #wholehog #pork pig pulled_pork process bbq smoking","CreateDateTime":"2026-01-12T10:25:35.000Z","ViewCount":22604,"LikeCount":381,"GroupId":8873,"GroupCode":"whole-hog-cinderblock-pit-experience","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4672,"Url":"https://www.youtube.com/watch?v=BNR_TQQtB4g","ViewCount":11823,"LikeCount":176},{"Platform":"facebook","PostId":4684,"Url":"https://www.facebook.com/reel/1576529183494746/","ViewCount":1998,"LikeCount":13},{"Platform":"instagram","PostId":4676,"Url":"https://www.instagram.com/reel/DTZMsE-ia7X/","ViewCount":6194,"LikeCount":107},{"Platform":"tiktok","PostId":4680,"Url":"https://www.tiktok.com/@backyahdbbq/video/7594288950236204319","ViewCount":2589,"LikeCount":85}]},{"Id":4688,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1576529183494746/","ThumbnailUrl":"media/posts/facebook_1576529183494746.png","Description":"We built a whole hog cinderblock pit and I spent the day tending the fire and serving a ton of friends.  Right up there on the list of top days of all time.\n\n#bbq #wholehog #pork","SearchText":"we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork showcase bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork process bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork process bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time. #bbq #wholehog #pork pig pulled_pork process bbq smoking","CreateDateTime":"2026-01-12T10:25:14.000Z","ViewCount":22604,"LikeCount":381,"GroupId":8873,"GroupCode":"whole-hog-cinderblock-pit-experience","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4672,"Url":"https://www.youtube.com/watch?v=BNR_TQQtB4g","ViewCount":11823,"LikeCount":176},{"Platform":"facebook","PostId":4684,"Url":"https://www.facebook.com/reel/1576529183494746/","ViewCount":1998,"LikeCount":13},{"Platform":"instagram","PostId":4676,"Url":"https://www.instagram.com/reel/DTZMsE-ia7X/","ViewCount":6194,"LikeCount":107},{"Platform":"tiktok","PostId":4680,"Url":"https://www.tiktok.com/@backyahdbbq/video/7594288950236204319","ViewCount":2589,"LikeCount":85}]},{"Id":4676,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DTZMsE-ia7X/","ThumbnailUrl":"media/posts/instagram_18139139590471801.png","Description":"We built a whole hog cinderblock pit and I spent the day tending the fire and serving a ton of friends.  Right up there on the list of top days of all time.\n\n#bbq #wholehog #pork","SearchText":"we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork showcase bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork process bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork process bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time. #bbq #wholehog #pork pig pulled_pork process bbq smoking","CreateDateTime":"2026-01-12T10:25:02.000Z","ViewCount":22604,"LikeCount":381,"GroupId":8873,"GroupCode":"whole-hog-cinderblock-pit-experience","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4672,"Url":"https://www.youtube.com/watch?v=BNR_TQQtB4g","ViewCount":11823,"LikeCount":176},{"Platform":"facebook","PostId":4684,"Url":"https://www.facebook.com/reel/1576529183494746/","ViewCount":1998,"LikeCount":13},{"Platform":"instagram","PostId":4676,"Url":"https://www.instagram.com/reel/DTZMsE-ia7X/","ViewCount":6194,"LikeCount":107},{"Platform":"tiktok","PostId":4680,"Url":"https://www.tiktok.com/@backyahdbbq/video/7594288950236204319","ViewCount":2589,"LikeCount":85}]},{"Id":4680,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7594288950236204319","ThumbnailUrl":"media/posts/tiktok_7594288950236204319.png","Description":"We built a whole hog cinderblock pit and I spent the day tending the fire and serving a ton of friends.  Right up there on the list of top days of all time. #bbq #wholehog #pork","SearchText":"we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork showcase bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork process bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork pig pulled_pork process bbq smoking we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time.\n\n#bbq #wholehog #pork we built a whole hog cinderblock pit and i spent the day tending the fire and serving a ton of friends.  right up there on the list of top days of all time. #bbq #wholehog #pork pig pulled_pork process bbq smoking","CreateDateTime":"2026-01-12T10:00:01.000Z","ViewCount":22604,"LikeCount":381,"GroupId":8873,"GroupCode":"whole-hog-cinderblock-pit-experience","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4672,"Url":"https://www.youtube.com/watch?v=BNR_TQQtB4g","ViewCount":11823,"LikeCount":176},{"Platform":"facebook","PostId":4684,"Url":"https://www.facebook.com/reel/1576529183494746/","ViewCount":1998,"LikeCount":13},{"Platform":"instagram","PostId":4676,"Url":"https://www.instagram.com/reel/DTZMsE-ia7X/","ViewCount":6194,"LikeCount":107},{"Platform":"tiktok","PostId":4680,"Url":"https://www.tiktok.com/@backyahdbbq/video/7594288950236204319","ViewCount":2589,"LikeCount":85}]},{"Id":4685,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/891734626661986","ThumbnailUrl":"media/posts/facebook_110899788073674_891734626661986.png","Description":"It’s sat night… of course I’m tweaking my corn tortilla process.  Last party I made 100+. I’ll need to do at least 200 for the next one.  They are almost perfect. My goal is consistent puff on every o","SearchText":"it’s sat night… of course i’m tweaking my corn tortilla process.  last party i made 100+. i’ll need to do at least 200 for the next one.  they are almost perfect. my goal is consistent puff on every one. i’m about 90% of the way there. also tweaking hydration to minimize rough edges. it’s sat night… of course i’m tweaking my corn tortilla process.  last party i made 100+. i’ll need to do at least 200 for the next one.  they are almost perfect. my goal is consistent puff on every one. i’m about 90% of the way there. also tweaking hydration to minimize rough edges. process bread","CreateDateTime":"2026-01-11T09:34:34.000Z","ViewCount":5644,"LikeCount":23,"GroupId":8874,"GroupCode":"perfecting-corn-tortilla-technique","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4685,"Url":"https://www.facebook.com/234418655726923/posts/891734626661986","ViewCount":1522,"LikeCount":2},{"Platform":"instagram","PostId":4677,"Url":"https://www.instagram.com/p/DTWiVQZCcho/","ViewCount":4122,"LikeCount":21}]},{"Id":4677,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTWiVQZCcho/","ThumbnailUrl":"media/posts/instagram_17973307443002899.png","Description":"It’s sat night… of course I’m tweaking my corn tortilla process.  Last party I made 100+. I’ll need to do at least 200 for the next one.  They are almost perfect. My goal is consistent puff on every o","SearchText":"it’s sat night… of course i’m tweaking my corn tortilla process.  last party i made 100+. i’ll need to do at least 200 for the next one.  they are almost perfect. my goal is consistent puff on every one. i’m about 90% of the way there. also tweaking hydration to minimize rough edges. it’s sat night… of course i’m tweaking my corn tortilla process.  last party i made 100+. i’ll need to do at least 200 for the next one.  they are almost perfect. my goal is consistent puff on every one. i’m about 90% of the way there. also tweaking hydration to minimize rough edges. process bread","CreateDateTime":"2026-01-11T09:34:28.000Z","ViewCount":5644,"LikeCount":23,"GroupId":8874,"GroupCode":"perfecting-corn-tortilla-technique","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4685,"Url":"https://www.facebook.com/234418655726923/posts/891734626661986","ViewCount":1522,"LikeCount":2},{"Platform":"instagram","PostId":4677,"Url":"https://www.instagram.com/p/DTWiVQZCcho/","ViewCount":4122,"LikeCount":21}]},{"Id":4673,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=tmxGXCDr8qI","ThumbnailUrl":"media/posts/youtube_tmxGXCDr8qI.png","Description":"Brisket Pre-Trim\n\nIt’s Thursday night and I have 4 briskets in the fridge for an event next week.  We’re having friends over for birria tacos tomorrow and I wanted to make them with brisket trimmings.","SearchText":"brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around.  \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain.  \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday.   \n\n#brisket #bbq #foodprep cow brisket how_to bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep cow brisket process bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep cow brisket how_to bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep brisket pre-trim it’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday. put the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around.   on the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain.   i shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs. i then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better. i section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday.    #brisket #bbq #foodprep","CreateDateTime":"2026-01-09T14:17:29.000Z","ViewCount":1417539,"LikeCount":35417,"GroupId":8875,"GroupCode":"brisket-pre-trim-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4673,"Url":"https://www.youtube.com/watch?v=tmxGXCDr8qI","ViewCount":52170,"LikeCount":522},{"Platform":"facebook","PostId":4686,"Url":"https://www.facebook.com/reel/4173055692950529/","ViewCount":125004,"LikeCount":1331},{"Platform":"instagram","PostId":4678,"Url":"https://www.instagram.com/reel/DTR4deBiF0Z/","ViewCount":1196889,"LikeCount":32043},{"Platform":"tiktok","PostId":4681,"Url":"https://www.tiktok.com/@backyahdbbq/video/7593240169873018142","ViewCount":43476,"LikeCount":1521}]},{"Id":4686,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/4173055692950529/","ThumbnailUrl":"media/posts/facebook_110899788073674_890461573455958.png","Description":"Brisket Pre-Trim\n\nIt’s Thursday night and I have 4 briskets in the fridge for an event next week.  We’re having friends over for birria tacos tomorrow and I wanted to make them with brisket trimmings.","SearchText":"brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around.  \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain.  \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday.   \n\n#brisket #bbq #foodprep cow brisket how_to bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep cow brisket process bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep cow brisket how_to bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep brisket pre-trim it’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday. put the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around.   on the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain.   i shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs. i then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better. i section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday.    #brisket #bbq #foodprep","CreateDateTime":"2026-01-09T14:13:38.000Z","ViewCount":1417539,"LikeCount":35417,"GroupId":8875,"GroupCode":"brisket-pre-trim-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4673,"Url":"https://www.youtube.com/watch?v=tmxGXCDr8qI","ViewCount":52170,"LikeCount":522},{"Platform":"facebook","PostId":4686,"Url":"https://www.facebook.com/reel/4173055692950529/","ViewCount":125004,"LikeCount":1331},{"Platform":"instagram","PostId":4678,"Url":"https://www.instagram.com/reel/DTR4deBiF0Z/","ViewCount":1196889,"LikeCount":32043},{"Platform":"tiktok","PostId":4681,"Url":"https://www.tiktok.com/@backyahdbbq/video/7593240169873018142","ViewCount":43476,"LikeCount":1521}]},{"Id":4689,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/4173055692950529/","ThumbnailUrl":"media/posts/facebook_4173055692950529.png","Description":"Brisket Pre-Trim\n\nIt’s Thursday night and I have 4 briskets in the fridge for an event next week.  We’re having friends over for birria tacos tomorrow and I wanted to make them with brisket trimmings.","SearchText":"brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around.  \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain.  \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday.   \n\n#brisket #bbq #foodprep cow brisket how_to bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep cow brisket process bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep cow brisket how_to bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep brisket pre-trim it’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday. put the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around.   on the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain.   i shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs. i then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better. i section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday.    #brisket #bbq #foodprep","CreateDateTime":"2026-01-09T14:13:31.000Z","ViewCount":1417539,"LikeCount":35417,"GroupId":8875,"GroupCode":"brisket-pre-trim-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4673,"Url":"https://www.youtube.com/watch?v=tmxGXCDr8qI","ViewCount":52170,"LikeCount":522},{"Platform":"facebook","PostId":4686,"Url":"https://www.facebook.com/reel/4173055692950529/","ViewCount":125004,"LikeCount":1331},{"Platform":"instagram","PostId":4678,"Url":"https://www.instagram.com/reel/DTR4deBiF0Z/","ViewCount":1196889,"LikeCount":32043},{"Platform":"tiktok","PostId":4681,"Url":"https://www.tiktok.com/@backyahdbbq/video/7593240169873018142","ViewCount":43476,"LikeCount":1521}]},{"Id":4678,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DTR4deBiF0Z/","ThumbnailUrl":"media/posts/instagram_18069462086388831.png","Description":"Brisket Pre-Trim\n\nIt’s Thursday night and I have 4 briskets in the fridge for an event next week.  We’re having friends over for birria tacos tomorrow and I wanted to make them with brisket trimmings.","SearchText":"brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around.  \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain.  \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday.   \n\n#brisket #bbq #foodprep cow brisket how_to bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep cow brisket process bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep cow brisket how_to bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep brisket pre-trim it’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday. put the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around.   on the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain.   i shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs. i then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better. i section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday.    #brisket #bbq #foodprep","CreateDateTime":"2026-01-09T14:13:16.000Z","ViewCount":1417539,"LikeCount":35417,"GroupId":8875,"GroupCode":"brisket-pre-trim-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4673,"Url":"https://www.youtube.com/watch?v=tmxGXCDr8qI","ViewCount":52170,"LikeCount":522},{"Platform":"facebook","PostId":4686,"Url":"https://www.facebook.com/reel/4173055692950529/","ViewCount":125004,"LikeCount":1331},{"Platform":"instagram","PostId":4678,"Url":"https://www.instagram.com/reel/DTR4deBiF0Z/","ViewCount":1196889,"LikeCount":32043},{"Platform":"tiktok","PostId":4681,"Url":"https://www.tiktok.com/@backyahdbbq/video/7593240169873018142","ViewCount":43476,"LikeCount":1521}]},{"Id":4681,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7593240169873018142","ThumbnailUrl":"media/posts/tiktok_7593240169873018142.png","Description":"Brisket Pre-Trim It’s Thursday night and I have 4 briskets in the fridge for an event next week.  We’re having friends over for birria tacos tomorrow and I wanted to make them with brisket trimmings. ","SearchText":"brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around.  \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain.  \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday.   \n\n#brisket #bbq #foodprep cow brisket how_to bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep cow brisket process bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep cow brisket how_to bbq smoking brisket pre-trim\n\nit’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday.\n\nput the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around. \n\non the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain. \n\ni shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs.\n\ni then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better.\n\ni section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday. \n\n#brisket #bbq #foodprep brisket pre-trim it’s thursday night and i have 4 briskets in the fridge for an event next week.  we’re having friends over for birria tacos tomorrow and i wanted to make them with brisket trimmings.  i don’t want to rub them days in advance because i don’t want to cure them. so the plan is to trim them all, re-vac seal them, put them back in the fridge, and then take them back out to rub on monday, smoke on tuesday, and serve on wednesday. put the briskets in the freezer for an hour or so before you trim them so the fat is easier to cut into.  i cut the wrapper near the deckle fat so i don’t accidently gouge into the meat. i start on the fat side because it will get soft pretty quickly.  i’m cutting off the mohawk, the part that sticks up.  i round off the point.  and then clean up the thick fat on the other side of the point.  i square up the long sides and round off the corners.  and get the fat cap down to about ¼ to ½ an inch all around.   on the meat side - i clean up most of the big fat globs and don’t spend any time on the thin membrane - too much work to remove it all for little gain.   i shave off the deckle fat until it’s mostly level with the meat and then continue cleaning up the fat globs. i then put on some unnecessary finishing touches that are most definitely a waste of time, but make it look a lot better. i section off a big vac seal bag and seal one end.  one pro tip is to fold down the opening of the bag so the meat slides in there easier and you have a clean edge to seal. then insert the brisket, vac seal it and move onto the next brisket.  these will all go in the fridge until i rub them monday.    #brisket #bbq #foodprep","CreateDateTime":"2026-01-09T14:10:28.000Z","ViewCount":1417539,"LikeCount":35417,"GroupId":8875,"GroupCode":"brisket-pre-trim-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4673,"Url":"https://www.youtube.com/watch?v=tmxGXCDr8qI","ViewCount":52170,"LikeCount":522},{"Platform":"facebook","PostId":4686,"Url":"https://www.facebook.com/reel/4173055692950529/","ViewCount":125004,"LikeCount":1331},{"Platform":"instagram","PostId":4678,"Url":"https://www.instagram.com/reel/DTR4deBiF0Z/","ViewCount":1196889,"LikeCount":32043},{"Platform":"tiktok","PostId":4681,"Url":"https://www.tiktok.com/@backyahdbbq/video/7593240169873018142","ViewCount":43476,"LikeCount":1521}]},{"Id":4687,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/890096076825841","ThumbnailUrl":"media/posts/facebook_110899788073674_890096076825841.png","Description":"Whenever I’m in La Jolla, I usually stop by Taco Stand, but this time I wanted to try something different so I found @tacotimecantina, no not that Taco Time it’s a different establishment.  No clue ho","SearchText":"whenever i’m in la jolla, i usually stop by taco stand, but this time i wanted to try something different so i found @tacotimecantina, no not that taco time it’s a different establishment.  no clue how they get away with using the name and if i were them, i wouldn’t want to be associated with taco time if i’m trying to do high-end tacos. nothing against taco time per se but it’s in a different league.\n\ni got the ribeye taco, i thought it was gonna be thinly sliced ribeye, but it turned out to be ribeye chunks that were overcooked so i wasn’t a fan of it. it was also a bit bland and no char.  so i wouldn’t get that again definitely not for $10. kudos to them for frying the cheese though.\n\nbut i also got a carne asada california burrito, which includes fries and it was great. the meat there was a lot better than the ribeye taco. good flavor. good char. \n\nalso, the three dollar fish tacos were amazing. i could’ve had probably four or five of those and left content. \n\ni definitely go again and probably try the carnitas and the carne asada tacos and a few of those fish tacos. cow pig fish review bbq frying whenever i’m in la jolla, i usually stop by taco stand, but this time i wanted to try something different so i found @tacotimecantina, no not that taco time it’s a different establishment.  no clue how they get away with using the name and if i were them, i wouldn’t want to be associated with taco time if i’m trying to do high-end tacos. nothing against taco time per se but it’s in a different league.\n\ni got the ribeye taco, i thought it was gonna be thinly sliced ribeye, but it turned out to be ribeye chunks that were overcooked so i wasn’t a fan of it. it was also a bit bland and no char.  so i wouldn’t get that again definitely not for $10. kudos to them for frying the cheese though.\n\nbut i also got a carne asada california burrito, which includes fries and it was great. the meat there was a lot better than the ribeye taco. good flavor. good char. \n\nalso, the three dollar fish tacos were amazing. i could’ve had probably four or five of those and left content. \n\ni definitely go again and probably try the carnitas and the carne asada tacos and a few of those fish tacos. cow pig fish steak review bbq frying","CreateDateTime":"2026-01-09T01:10:00.000Z","ViewCount":3422,"LikeCount":13,"GroupId":8876,"GroupCode":"taco-time-cantina-review","IsPrimaryInGroup":false,"Animals":["cow","pig","fish"],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":4687,"Url":"https://www.facebook.com/234418655726923/posts/890096076825841","ViewCount":1200,"LikeCount":2},{"Platform":"instagram","PostId":4679,"Url":"https://www.instagram.com/p/DTQfABUifjP/","ViewCount":2222,"LikeCount":11}]},{"Id":4679,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTQfABUifjP/","ThumbnailUrl":"media/posts/instagram_18187973479356403.png","Description":"Whenever I’m in La Jolla, I usually stop by Taco Stand, but this time I wanted to try something different so I found @tacotimecantina, no not that Taco Time it’s a different establishment.  No clue ho","SearchText":"whenever i’m in la jolla, i usually stop by taco stand, but this time i wanted to try something different so i found @tacotimecantina, no not that taco time it’s a different establishment.  no clue how they get away with using the name and if i were them, i wouldn’t want to be associated with taco time if i’m trying to do high-end tacos. nothing against taco time per se but it’s in a different league.\n\ni got the ribeye taco, i thought it was gonna be thinly sliced ribeye, but it turned out to be ribeye chunks that were overcooked so i wasn’t a fan of it. it was also a bit bland and no char.  so i wouldn’t get that again definitely not for $10. kudos to them for frying the cheese though.\n\nbut i also got a carne asada california burrito, which includes fries and it was great. the meat there was a lot better than the ribeye taco. good flavor. good char. \n\nalso, the three dollar fish tacos were amazing. i could’ve had probably four or five of those and left content. \n\ni definitely go again and probably try the carnitas and the carne asada tacos and a few of those fish tacos. cow pig fish review bbq frying whenever i’m in la jolla, i usually stop by taco stand, but this time i wanted to try something different so i found @tacotimecantina, no not that taco time it’s a different establishment.  no clue how they get away with using the name and if i were them, i wouldn’t want to be associated with taco time if i’m trying to do high-end tacos. nothing against taco time per se but it’s in a different league.\n\ni got the ribeye taco, i thought it was gonna be thinly sliced ribeye, but it turned out to be ribeye chunks that were overcooked so i wasn’t a fan of it. it was also a bit bland and no char.  so i wouldn’t get that again definitely not for $10. kudos to them for frying the cheese though.\n\nbut i also got a carne asada california burrito, which includes fries and it was great. the meat there was a lot better than the ribeye taco. good flavor. good char. \n\nalso, the three dollar fish tacos were amazing. i could’ve had probably four or five of those and left content. \n\ni definitely go again and probably try the carnitas and the carne asada tacos and a few of those fish tacos. cow pig fish steak review bbq frying","CreateDateTime":"2026-01-09T01:09:55.000Z","ViewCount":3422,"LikeCount":13,"GroupId":8876,"GroupCode":"taco-time-cantina-review","IsPrimaryInGroup":true,"Animals":["cow","pig","fish"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":4687,"Url":"https://www.facebook.com/234418655726923/posts/890096076825841","ViewCount":1200,"LikeCount":2},{"Platform":"instagram","PostId":4679,"Url":"https://www.instagram.com/p/DTQfABUifjP/","ViewCount":2222,"LikeCount":11}]},{"Id":4668,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=_I9FL6WVU0o","ThumbnailUrl":"media/posts/youtube__I9FL6WVU0o.png","Description":"It’s been a minute since I fired up my charcoal grill, but it never gets old. I’ll be doing this well beyond when I’m considered old.\n\n#bbq \n#charcoal\n#fire","SearchText":"it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old. #bbq  #charcoal #fire","CreateDateTime":"2026-01-08T11:34:39.000Z","ViewCount":21326,"LikeCount":269,"GroupId":8877,"GroupCode":"the-timeless-joy-of-charcoal-grilling","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4668,"Url":"https://www.youtube.com/watch?v=_I9FL6WVU0o","ViewCount":8466,"LikeCount":96},{"Platform":"facebook","PostId":4645,"Url":"https://www.facebook.com/reel/3217299708444513/","ViewCount":3941,"LikeCount":27},{"Platform":"instagram","PostId":4658,"Url":"https://www.instagram.com/reel/DTPBTgnkfCJ/","ViewCount":6696,"LikeCount":83},{"Platform":"tiktok","PostId":4670,"Url":"https://www.tiktok.com/@backyahdbbq/video/7592827973208739102","ViewCount":2223,"LikeCount":63}]},{"Id":4645,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/3217299708444513/","ThumbnailUrl":"media/posts/facebook_110899788073674_889651656870283.png","Description":"It’s been a minute since I fired up my charcoal grill, but it never gets old. I’ll be doing this well beyond when I’m considered old.\n\n#bbq \n#charcoal\n#fire","SearchText":"it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old. #bbq  #charcoal #fire","CreateDateTime":"2026-01-08T11:32:04.000Z","ViewCount":21326,"LikeCount":269,"GroupId":8877,"GroupCode":"the-timeless-joy-of-charcoal-grilling","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4668,"Url":"https://www.youtube.com/watch?v=_I9FL6WVU0o","ViewCount":8466,"LikeCount":96},{"Platform":"facebook","PostId":4645,"Url":"https://www.facebook.com/reel/3217299708444513/","ViewCount":3941,"LikeCount":27},{"Platform":"instagram","PostId":4658,"Url":"https://www.instagram.com/reel/DTPBTgnkfCJ/","ViewCount":6696,"LikeCount":83},{"Platform":"tiktok","PostId":4670,"Url":"https://www.tiktok.com/@backyahdbbq/video/7592827973208739102","ViewCount":2223,"LikeCount":63}]},{"Id":4654,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/3217299708444513/","ThumbnailUrl":"media/posts/facebook_3217299708444513.png","Description":"It’s been a minute since I fired up my charcoal grill, but it never gets old. I’ll be doing this well beyond when I’m considered old.\n\n#bbq \n#charcoal\n#fire","SearchText":"it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old. #bbq  #charcoal #fire","CreateDateTime":"2026-01-08T11:31:56.000Z","ViewCount":21326,"LikeCount":269,"GroupId":8877,"GroupCode":"the-timeless-joy-of-charcoal-grilling","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4668,"Url":"https://www.youtube.com/watch?v=_I9FL6WVU0o","ViewCount":8466,"LikeCount":96},{"Platform":"facebook","PostId":4645,"Url":"https://www.facebook.com/reel/3217299708444513/","ViewCount":3941,"LikeCount":27},{"Platform":"instagram","PostId":4658,"Url":"https://www.instagram.com/reel/DTPBTgnkfCJ/","ViewCount":6696,"LikeCount":83},{"Platform":"tiktok","PostId":4670,"Url":"https://www.tiktok.com/@backyahdbbq/video/7592827973208739102","ViewCount":2223,"LikeCount":63}]},{"Id":4658,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DTPBTgnkfCJ/","ThumbnailUrl":"media/posts/instagram_18091079875795926.png","Description":"It’s been a minute since I fired up my charcoal grill, but it never gets old. I’ll be doing this well beyond when I’m considered old.\n\n#bbq \n#charcoal\n#fire","SearchText":"it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old. #bbq  #charcoal #fire","CreateDateTime":"2026-01-08T11:31:49.000Z","ViewCount":21326,"LikeCount":269,"GroupId":8877,"GroupCode":"the-timeless-joy-of-charcoal-grilling","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4668,"Url":"https://www.youtube.com/watch?v=_I9FL6WVU0o","ViewCount":8466,"LikeCount":96},{"Platform":"facebook","PostId":4645,"Url":"https://www.facebook.com/reel/3217299708444513/","ViewCount":3941,"LikeCount":27},{"Platform":"instagram","PostId":4658,"Url":"https://www.instagram.com/reel/DTPBTgnkfCJ/","ViewCount":6696,"LikeCount":83},{"Platform":"tiktok","PostId":4670,"Url":"https://www.tiktok.com/@backyahdbbq/video/7592827973208739102","ViewCount":2223,"LikeCount":63}]},{"Id":4670,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7592827973208739102","ThumbnailUrl":"media/posts/tiktok_7592827973208739102.png","Description":"It’s been a minute since I fired up my charcoal grill, but it never gets old. I’ll be doing this well beyond when I’m considered old. #bbq  #charcoal #fire","SearchText":"it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old.\n\n#bbq \n#charcoal\n#fire it’s been a minute since i fired up my charcoal grill, but it never gets old. i’ll be doing this well beyond when i’m considered old. #bbq  #charcoal #fire","CreateDateTime":"2026-01-08T11:30:45.000Z","ViewCount":21326,"LikeCount":269,"GroupId":8877,"GroupCode":"the-timeless-joy-of-charcoal-grilling","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4668,"Url":"https://www.youtube.com/watch?v=_I9FL6WVU0o","ViewCount":8466,"LikeCount":96},{"Platform":"facebook","PostId":4645,"Url":"https://www.facebook.com/reel/3217299708444513/","ViewCount":3941,"LikeCount":27},{"Platform":"instagram","PostId":4658,"Url":"https://www.instagram.com/reel/DTPBTgnkfCJ/","ViewCount":6696,"LikeCount":83},{"Platform":"tiktok","PostId":4670,"Url":"https://www.tiktok.com/@backyahdbbq/video/7592827973208739102","ViewCount":2223,"LikeCount":63}]},{"Id":4646,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/889538286881620","ThumbnailUrl":"media/posts/facebook_110899788073674_889538286881620.png","Description":"Testing out a new wing rub.  I’ve been making my own rubs since the beginning because I like to know exactly what I’m putting on my meat. This one is salty, savory, with a little kick. I’ll sauce half","SearchText":"testing out a new wing rub.  i’ve been making my own rubs since the beginning because i like to know exactly what i’m putting on my meat. this one is salty, savory, with a little kick. i’ll sauce half and dry rub half. chicken chicken_wings tips bbq  testing out a new wing rub.  i’ve been making my own rubs since the beginning because i like to know exactly what i’m putting on my meat. this one is salty, savory, with a little kick. i’ll sauce half and dry rub half. chicken chicken_wings tips bbq","CreateDateTime":"2026-01-08T07:34:03.000Z","ViewCount":5781,"LikeCount":25,"GroupId":8878,"GroupCode":"new-chicken-wing-rub-test","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4646,"Url":"https://www.facebook.com/234418655726923/posts/889538286881620","ViewCount":1996,"LikeCount":2},{"Platform":"instagram","PostId":4659,"Url":"https://www.instagram.com/p/DTOmIrqEtnb/","ViewCount":2903,"LikeCount":23},{"Platform":"facebook","PostId":4655,"Url":"https://www.facebook.com/reel/1232484938757754/","ViewCount":882,"LikeCount":0}]},{"Id":4655,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1232484938757754/","ThumbnailUrl":"media/posts/facebook_1232484938757754.png","Description":null,"SearchText":"testing out a new wing rub.  i’ve been making my own rubs since the beginning because i like to know exactly what i’m putting on my meat. this one is salty, savory, with a little kick. i’ll sauce half and dry rub half. chicken chicken_wings tips bbq  testing out a new wing rub.  i’ve been making my own rubs since the beginning because i like to know exactly what i’m putting on my meat. this one is salty, savory, with a little kick. i’ll sauce half and dry rub half. chicken chicken_wings tips bbq","CreateDateTime":"2026-01-08T07:33:54.000Z","ViewCount":5781,"LikeCount":25,"GroupId":9422,"GroupCode":"new-chicken-wing-rub-test","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4646,"Url":"https://www.facebook.com/234418655726923/posts/889538286881620","ViewCount":1996,"LikeCount":2},{"Platform":"instagram","PostId":4659,"Url":"https://www.instagram.com/p/DTOmIrqEtnb/","ViewCount":2903,"LikeCount":23},{"Platform":"facebook","PostId":4655,"Url":"https://www.facebook.com/reel/1232484938757754/","ViewCount":882,"LikeCount":0}]},{"Id":4659,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTOmIrqEtnb/","ThumbnailUrl":"media/posts/instagram_18108402196646973.png","Description":"Testing out a new wing rub.  I’ve been making my own rubs since the beginning because I like to know exactly what I’m putting on my meat. This one is salty, savory, with a little kick. I’ll sauce half","SearchText":"testing out a new wing rub.  i’ve been making my own rubs since the beginning because i like to know exactly what i’m putting on my meat. this one is salty, savory, with a little kick. i’ll sauce half and dry rub half. chicken chicken_wings tips bbq  testing out a new wing rub.  i’ve been making my own rubs since the beginning because i like to know exactly what i’m putting on my meat. this one is salty, savory, with a little kick. i’ll sauce half and dry rub half. chicken chicken_wings tips bbq","CreateDateTime":"2026-01-08T07:33:47.000Z","ViewCount":5781,"LikeCount":25,"GroupId":8878,"GroupCode":"new-chicken-wing-rub-test","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4646,"Url":"https://www.facebook.com/234418655726923/posts/889538286881620","ViewCount":1996,"LikeCount":2},{"Platform":"instagram","PostId":4659,"Url":"https://www.instagram.com/p/DTOmIrqEtnb/","ViewCount":2903,"LikeCount":23},{"Platform":"facebook","PostId":4655,"Url":"https://www.facebook.com/reel/1232484938757754/","ViewCount":882,"LikeCount":0}]},{"Id":4647,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/888765173625598","ThumbnailUrl":"media/posts/facebook_110899788073674_888765173625598.png","Description":"Costco sells these boneless short ribs as choice, but they are definitely closer to prime.  A couple weeks ago we butterflied, salted and griddled them on high just like a steak to medium rare. They t","SearchText":"costco sells these boneless short ribs as choice, but they are definitely closer to prime.  a couple weeks ago we butterflied, salted and griddled them on high just like a steak to medium rare. they turned out great, so i’m about to do the same thing tonight. cow steak recipe bbq grilling costco sells these boneless short ribs as choice, but they are definitely closer to prime.  a couple weeks ago we butterflied, salted and griddled them on high just like a steak to medium rare. they turned out great, so i’m about to do the same thing tonight. cow steak recipe bbq grilling","CreateDateTime":"2026-01-07T05:42:36.000Z","ViewCount":22970,"LikeCount":81,"GroupId":8879,"GroupCode":"griddled-choice-short-ribs-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4647,"Url":"https://www.facebook.com/234418655726923/posts/888765173625598","ViewCount":17489,"LikeCount":25},{"Platform":"instagram","PostId":4660,"Url":"https://www.instagram.com/p/DTL0mzXktcg/","ViewCount":5481,"LikeCount":56}]},{"Id":4660,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTL0mzXktcg/","ThumbnailUrl":"media/posts/instagram_18047680106705947.png","Description":"Costco sells these boneless short ribs as choice, but they are definitely closer to prime.  A couple weeks ago we butterflied, salted and griddled them on high just like a steak to medium rare. They t","SearchText":"costco sells these boneless short ribs as choice, but they are definitely closer to prime.  a couple weeks ago we butterflied, salted and griddled them on high just like a steak to medium rare. they turned out great, so i’m about to do the same thing tonight. cow steak recipe bbq grilling costco sells these boneless short ribs as choice, but they are definitely closer to prime.  a couple weeks ago we butterflied, salted and griddled them on high just like a steak to medium rare. they turned out great, so i’m about to do the same thing tonight. cow steak recipe bbq grilling","CreateDateTime":"2026-01-07T05:42:31.000Z","ViewCount":22970,"LikeCount":81,"GroupId":8879,"GroupCode":"griddled-choice-short-ribs-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4647,"Url":"https://www.facebook.com/234418655726923/posts/888765173625598","ViewCount":17489,"LikeCount":25},{"Platform":"instagram","PostId":4660,"Url":"https://www.instagram.com/p/DTL0mzXktcg/","ViewCount":5481,"LikeCount":56}]},{"Id":4648,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/888588563643259","ThumbnailUrl":"media/posts/facebook_110899788073674_888588563643259.png","Description":"@draftsandiego did justice to this @brandt_beef sirloin. Perfect med rare. Crazy tender. Get chimmichurri on the side. Fries were perfect, my lady grabbed a few before I could get a photo. She’s still","SearchText":"@draftsandiego did justice to this @brandt_beef sirloin. perfect med rare. crazy tender. get chimmichurri on the side. fries were perfect, my lady grabbed a few before i could get a photo. she’s still talking about her greek salad. and the tots were the talk of the table. def heading back next time i’m in san diego. cow steak review sides @draftsandiego did justice to this @brandt_beef sirloin. perfect med rare. crazy tender. get chimmichurri on the side. fries were perfect, my lady grabbed a few before i could get a photo. she’s still talking about her greek salad. and the tots were the talk of the table. def heading back next time i’m in san diego. cow steak review sides","CreateDateTime":"2026-01-06T23:54:07.000Z","ViewCount":3941,"LikeCount":24,"GroupId":8880,"GroupCode":"review-of-brandt-beef-sirloin-dish","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4648,"Url":"https://www.facebook.com/234418655726923/posts/888588563643259","ViewCount":823,"LikeCount":0},{"Platform":"instagram","PostId":4661,"Url":"https://www.instagram.com/p/DTLMuF-jWYQ/","ViewCount":3118,"LikeCount":24}]},{"Id":4661,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTLMuF-jWYQ/","ThumbnailUrl":"media/posts/instagram_18277001623305036.png","Description":"@draftsandiego did justice to this @brandt_beef sirloin. Perfect med rare. Crazy tender. Get chimmichurri on the side. Fries were perfect, my lady grabbed a few before I could get a photo. She’s still","SearchText":"@draftsandiego did justice to this @brandt_beef sirloin. perfect med rare. crazy tender. get chimmichurri on the side. fries were perfect, my lady grabbed a few before i could get a photo. she’s still talking about her greek salad. and the tots were the talk of the table. def heading back next time i’m in san diego. cow steak review sides @draftsandiego did justice to this @brandt_beef sirloin. perfect med rare. crazy tender. get chimmichurri on the side. fries were perfect, my lady grabbed a few before i could get a photo. she’s still talking about her greek salad. and the tots were the talk of the table. def heading back next time i’m in san diego. cow steak review sides","CreateDateTime":"2026-01-06T23:53:59.000Z","ViewCount":3941,"LikeCount":24,"GroupId":8880,"GroupCode":"review-of-brandt-beef-sirloin-dish","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4648,"Url":"https://www.facebook.com/234418655726923/posts/888588563643259","ViewCount":823,"LikeCount":0},{"Platform":"instagram","PostId":4661,"Url":"https://www.instagram.com/p/DTLMuF-jWYQ/","ViewCount":3118,"LikeCount":24}]},{"Id":4649,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/887974287038020","ThumbnailUrl":"media/posts/facebook_110899788073674_887974287038020.png","Description":"Bringing a hotdog roller on vacation is the move. Especially when you have to feed a ton of teenagers throughout the day at random times.","SearchText":"bringing a hotdog roller on vacation is the move. especially when you have to feed a ton of teenagers throughout the day at random times.  bringing a hotdog roller on vacation is the move. especially when you have to feed a ton of teenagers throughout the day at random times.","CreateDateTime":"2026-01-06T04:24:29.000Z","ViewCount":17107,"LikeCount":39,"GroupId":8881,"GroupCode":"hotdog-roller-for-vacation-feeding","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4649,"Url":"https://www.facebook.com/234418655726923/posts/887974287038020","ViewCount":5222,"LikeCount":5},{"Platform":"instagram","PostId":4662,"Url":"https://www.instagram.com/p/DTJG24SkmIm/","ViewCount":5475,"LikeCount":34},{"Platform":"facebook","PostId":4656,"Url":"https://www.facebook.com/reel/4410717079160670/","ViewCount":6410,"LikeCount":0}]},{"Id":4656,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/4410717079160670/","ThumbnailUrl":"media/posts/facebook_4410717079160670.png","Description":null,"SearchText":"bringing a hotdog roller on vacation is the move. especially when you have to feed a ton of teenagers throughout the day at random times.  bringing a hotdog roller on vacation is the move. especially when you have to feed a ton of teenagers throughout the day at random times.","CreateDateTime":"2026-01-06T04:24:22.000Z","ViewCount":17107,"LikeCount":39,"GroupId":9423,"GroupCode":"hotdog-roller-for-vacation-feeding","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4649,"Url":"https://www.facebook.com/234418655726923/posts/887974287038020","ViewCount":5222,"LikeCount":5},{"Platform":"instagram","PostId":4662,"Url":"https://www.instagram.com/p/DTJG24SkmIm/","ViewCount":5475,"LikeCount":34},{"Platform":"facebook","PostId":4656,"Url":"https://www.facebook.com/reel/4410717079160670/","ViewCount":6410,"LikeCount":0}]},{"Id":4662,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DTJG24SkmIm/","ThumbnailUrl":"media/posts/instagram_18119014651574171.png","Description":"Bringing a hotdog roller on vacation is the move. Especially when you have to feed a ton of teenagers throughout the day at random times.","SearchText":"bringing a hotdog roller on vacation is the move. especially when you have to feed a ton of teenagers throughout the day at random times.  bringing a hotdog roller on vacation is the move. especially when you have to feed a ton of teenagers throughout the day at random times.","CreateDateTime":"2026-01-06T04:24:16.000Z","ViewCount":17107,"LikeCount":39,"GroupId":8881,"GroupCode":"hotdog-roller-for-vacation-feeding","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4649,"Url":"https://www.facebook.com/234418655726923/posts/887974287038020","ViewCount":5222,"LikeCount":5},{"Platform":"instagram","PostId":4662,"Url":"https://www.instagram.com/p/DTJG24SkmIm/","ViewCount":5475,"LikeCount":34},{"Platform":"facebook","PostId":4656,"Url":"https://www.facebook.com/reel/4410717079160670/","ViewCount":6410,"LikeCount":0}]},{"Id":4650,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/883814517453997","ThumbnailUrl":"media/posts/facebook_110899788073674_883814517453997.png","Description":"My workstation for the next couple of hours. #pizza","SearchText":"my workstation for the next couple of hours. #pizza my workstation for the next couple of hours. #pizza showcase pizza","CreateDateTime":"2025-12-31T08:57:24.000Z","ViewCount":5152,"LikeCount":32,"GroupId":8882,"GroupCode":"my-pizza-workstation-setup","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4650,"Url":"https://www.facebook.com/234418655726923/posts/883814517453997","ViewCount":1095,"LikeCount":3},{"Platform":"instagram","PostId":4663,"Url":"https://www.instagram.com/p/DS6JVZuj5Xa/","ViewCount":4057,"LikeCount":29}]},{"Id":4663,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DS6JVZuj5Xa/","ThumbnailUrl":"media/posts/instagram_18063363956244769.png","Description":"My workstation for the next couple of hours. #pizza","SearchText":"my workstation for the next couple of hours. #pizza my workstation for the next couple of hours. #pizza showcase pizza","CreateDateTime":"2025-12-31T08:57:18.000Z","ViewCount":5152,"LikeCount":32,"GroupId":8882,"GroupCode":"my-pizza-workstation-setup","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4650,"Url":"https://www.facebook.com/234418655726923/posts/883814517453997","ViewCount":1095,"LikeCount":3},{"Platform":"instagram","PostId":4663,"Url":"https://www.instagram.com/p/DS6JVZuj5Xa/","ViewCount":4057,"LikeCount":29}]},{"Id":4651,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/883746277460821","ThumbnailUrl":"media/posts/facebook_110899788073674_883746277460821.png","Description":"I’ve read a ton of BBQ books. This one from @tfti.bbq is a gem. Actually unique recipes that I want to make. Just trying to decide what to make first. Maybe the honey buffalo burnt ends or the pastram","SearchText":"i’ve read a ton of bbq books. this one from @tfti.bbq is a gem. actually unique recipes that i want to make. just trying to decide what to make first. maybe the honey buffalo burnt ends or the pastrami beef ribs… cow beef_ribs recipe bbq i’ve read a ton of bbq books. this one from @tfti.bbq is a gem. actually unique recipes that i want to make. just trying to decide what to make first. maybe the honey buffalo burnt ends or the pastrami beef ribs… cow beef_ribs recipe bbq","CreateDateTime":"2025-12-31T06:02:40.000Z","ViewCount":12668,"LikeCount":109,"GroupId":8883,"GroupCode":"unique-bbq-recipes-from-tfti-bbq","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4651,"Url":"https://www.facebook.com/234418655726923/posts/883746277460821","ViewCount":1657,"LikeCount":8},{"Platform":"instagram","PostId":4664,"Url":"https://www.instagram.com/p/DS51VubkrB4/","ViewCount":11011,"LikeCount":101}]},{"Id":4664,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DS51VubkrB4/","ThumbnailUrl":"media/posts/instagram_17929556952175966.png","Description":"I’ve read a ton of BBQ books. This one from @tfti.bbq is a gem. Actually unique recipes that I want to make. Just trying to decide what to make first. Maybe the honey buffalo burnt ends or the pastram","SearchText":"i’ve read a ton of bbq books. this one from @tfti.bbq is a gem. actually unique recipes that i want to make. just trying to decide what to make first. maybe the honey buffalo burnt ends or the pastrami beef ribs… cow beef_ribs recipe bbq i’ve read a ton of bbq books. this one from @tfti.bbq is a gem. actually unique recipes that i want to make. just trying to decide what to make first. maybe the honey buffalo burnt ends or the pastrami beef ribs… cow beef_ribs recipe bbq","CreateDateTime":"2025-12-31T06:02:35.000Z","ViewCount":12668,"LikeCount":109,"GroupId":8883,"GroupCode":"unique-bbq-recipes-from-tfti-bbq","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4651,"Url":"https://www.facebook.com/234418655726923/posts/883746277460821","ViewCount":1657,"LikeCount":8},{"Platform":"instagram","PostId":4664,"Url":"https://www.instagram.com/p/DS51VubkrB4/","ViewCount":11011,"LikeCount":101}]},{"Id":4669,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=jfmrg9UwsPw","ThumbnailUrl":"media/posts/youtube_jfmrg9UwsPw.png","Description":"Couldn’t find a sourdough prep to rock video so had to fix that.","SearchText":"couldn’t find a sourdough prep to rock video so had to fix that. couldn’t find a sourdough prep to rock video so had to fix that. tutorial bread couldn’t find a sourdough prep to rock video so had to fix that. tutorial bread couldn’t find a sourdough prep to rock video so had to fix that. couldn’t find a sourdough prep to rock video so had to fix that.  how_to bread","CreateDateTime":"2025-12-31T05:47:25.000Z","ViewCount":14675,"LikeCount":127,"GroupId":8884,"GroupCode":"sourdough-bread-prep-tutorial","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4669,"Url":"https://www.youtube.com/watch?v=jfmrg9UwsPw","ViewCount":4740,"LikeCount":56},{"Platform":"facebook","PostId":4652,"Url":"https://www.facebook.com/reel/1190643116583370/","ViewCount":2501,"LikeCount":8},{"Platform":"instagram","PostId":4665,"Url":"https://www.instagram.com/reel/DS5ycAZks7l/","ViewCount":5987,"LikeCount":40},{"Platform":"tiktok","PostId":4671,"Url":"https://www.tiktok.com/@backyahdbbq/video/7589767909606493470","ViewCount":1447,"LikeCount":23}]},{"Id":4652,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1190643116583370/","ThumbnailUrl":"media/posts/facebook_110899788073674_883737300795052.png","Description":"Couldn’t find a sourdough prep to rock video so had to fix that.","SearchText":"couldn’t find a sourdough prep to rock video so had to fix that. couldn’t find a sourdough prep to rock video so had to fix that. tutorial bread couldn’t find a sourdough prep to rock video so had to fix that. tutorial bread couldn’t find a sourdough prep to rock video so had to fix that. couldn’t find a sourdough prep to rock video so had to fix that.  how_to bread","CreateDateTime":"2025-12-31T05:40:25.000Z","ViewCount":14675,"LikeCount":127,"GroupId":8884,"GroupCode":"sourdough-bread-prep-tutorial","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tutorial"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4669,"Url":"https://www.youtube.com/watch?v=jfmrg9UwsPw","ViewCount":4740,"LikeCount":56},{"Platform":"facebook","PostId":4652,"Url":"https://www.facebook.com/reel/1190643116583370/","ViewCount":2501,"LikeCount":8},{"Platform":"instagram","PostId":4665,"Url":"https://www.instagram.com/reel/DS5ycAZks7l/","ViewCount":5987,"LikeCount":40},{"Platform":"tiktok","PostId":4671,"Url":"https://www.tiktok.com/@backyahdbbq/video/7589767909606493470","ViewCount":1447,"LikeCount":23}]},{"Id":4657,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1190643116583370/","ThumbnailUrl":"media/posts/facebook_1190643116583370.png","Description":"Couldn’t find a sourdough prep to rock video so had to fix that.","SearchText":"couldn’t find a sourdough prep to rock video so had to fix that. couldn’t find a sourdough prep to rock video so had to fix that. tutorial bread couldn’t find a sourdough prep to rock video so had to fix that. tutorial bread couldn’t find a sourdough prep to rock video so had to fix that. couldn’t find a sourdough prep to rock video so had to fix that.  how_to bread","CreateDateTime":"2025-12-31T05:40:07.000Z","ViewCount":14675,"LikeCount":127,"GroupId":8884,"GroupCode":"sourdough-bread-prep-tutorial","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tutorial"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4669,"Url":"https://www.youtube.com/watch?v=jfmrg9UwsPw","ViewCount":4740,"LikeCount":56},{"Platform":"facebook","PostId":4652,"Url":"https://www.facebook.com/reel/1190643116583370/","ViewCount":2501,"LikeCount":8},{"Platform":"instagram","PostId":4665,"Url":"https://www.instagram.com/reel/DS5ycAZks7l/","ViewCount":5987,"LikeCount":40},{"Platform":"tiktok","PostId":4671,"Url":"https://www.tiktok.com/@backyahdbbq/video/7589767909606493470","ViewCount":1447,"LikeCount":23}]},{"Id":4665,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DS5ycAZks7l/","ThumbnailUrl":"media/posts/instagram_18390737989177234.png","Description":"Couldn’t find a sourdough prep to rock video so had to fix that.","SearchText":"couldn’t find a sourdough prep to rock video so had to fix that. couldn’t find a sourdough prep to rock video so had to fix that. tutorial bread couldn’t find a sourdough prep to rock video so had to fix that. tutorial bread couldn’t find a sourdough prep to rock video so had to fix that. couldn’t find a sourdough prep to rock video so had to fix that.  how_to bread","CreateDateTime":"2025-12-31T05:39:58.000Z","ViewCount":14675,"LikeCount":127,"GroupId":8884,"GroupCode":"sourdough-bread-prep-tutorial","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4669,"Url":"https://www.youtube.com/watch?v=jfmrg9UwsPw","ViewCount":4740,"LikeCount":56},{"Platform":"facebook","PostId":4652,"Url":"https://www.facebook.com/reel/1190643116583370/","ViewCount":2501,"LikeCount":8},{"Platform":"instagram","PostId":4665,"Url":"https://www.instagram.com/reel/DS5ycAZks7l/","ViewCount":5987,"LikeCount":40},{"Platform":"tiktok","PostId":4671,"Url":"https://www.tiktok.com/@backyahdbbq/video/7589767909606493470","ViewCount":1447,"LikeCount":23}]},{"Id":4671,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7589767909606493470","ThumbnailUrl":"media/posts/tiktok_7589767909606493470.png","Description":"Couldn’t find a sourdough prep to rock video so had to fix that. ","SearchText":"couldn’t find a sourdough prep to rock video so had to fix that. couldn’t find a sourdough prep to rock video so had to fix that. tutorial bread couldn’t find a sourdough prep to rock video so had to fix that. tutorial bread couldn’t find a sourdough prep to rock video so had to fix that. couldn’t find a sourdough prep to rock video so had to fix that.  how_to bread","CreateDateTime":"2025-12-31T05:35:58.000Z","ViewCount":14675,"LikeCount":127,"GroupId":8884,"GroupCode":"sourdough-bread-prep-tutorial","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4669,"Url":"https://www.youtube.com/watch?v=jfmrg9UwsPw","ViewCount":4740,"LikeCount":56},{"Platform":"facebook","PostId":4652,"Url":"https://www.facebook.com/reel/1190643116583370/","ViewCount":2501,"LikeCount":8},{"Platform":"instagram","PostId":4665,"Url":"https://www.instagram.com/reel/DS5ycAZks7l/","ViewCount":5987,"LikeCount":40},{"Platform":"tiktok","PostId":4671,"Url":"https://www.tiktok.com/@backyahdbbq/video/7589767909606493470","ViewCount":1447,"LikeCount":23}]},{"Id":4653,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/883040970864685","ThumbnailUrl":"media/posts/facebook_110899788073674_883040970864685.png","Description":"20 Pizza party tomorrow. Poolish all mixed. 24 hours in the fridge. Using @vitoiacopelli recipe. Ran out of honey so using maple syrup instead.","SearchText":"20 pizza party tomorrow. poolish all mixed. 24 hours in the fridge. using @vitoiacopelli recipe. ran out of honey so using maple syrup instead. recipe pizza bread baking 20 pizza party tomorrow. poolish all mixed. 24 hours in the fridge. using @vitoiacopelli recipe. ran out of honey so using maple syrup instead. recipe pizza bread baking","CreateDateTime":"2025-12-30T05:11:35.000Z","ViewCount":7401,"LikeCount":14,"GroupId":8885,"GroupCode":"pizza-party-prep-with-maple-syrup","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Pizza","Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4653,"Url":"https://www.facebook.com/234418655726923/posts/883040970864685","ViewCount":2248,"LikeCount":4},{"Platform":"instagram","PostId":4666,"Url":"https://www.instagram.com/p/DS3KsvikqDG/","ViewCount":5153,"LikeCount":10}]},{"Id":4666,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DS3KsvikqDG/","ThumbnailUrl":"media/posts/instagram_18135793969489805.png","Description":"20 Pizza party tomorrow. Poolish all mixed. 24 hours in the fridge. Using @vitoiacopelli recipe. Ran out of honey so using maple syrup instead.","SearchText":"20 pizza party tomorrow. poolish all mixed. 24 hours in the fridge. using @vitoiacopelli recipe. ran out of honey so using maple syrup instead. recipe pizza bread baking 20 pizza party tomorrow. poolish all mixed. 24 hours in the fridge. using @vitoiacopelli recipe. ran out of honey so using maple syrup instead. recipe pizza bread baking","CreateDateTime":"2025-12-30T05:11:30.000Z","ViewCount":7401,"LikeCount":14,"GroupId":8885,"GroupCode":"pizza-party-prep-with-maple-syrup","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Pizza","Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4653,"Url":"https://www.facebook.com/234418655726923/posts/883040970864685","ViewCount":2248,"LikeCount":4},{"Platform":"instagram","PostId":4666,"Url":"https://www.instagram.com/p/DS3KsvikqDG/","ViewCount":5153,"LikeCount":10}]},{"Id":4631,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/882887830879999","ThumbnailUrl":"media/posts/facebook_110899788073674_882887830879999.png","Description":"Which one do you think is on left?","SearchText":"which one do you think is on left? which one do you think is on left?","CreateDateTime":"2025-12-30T00:00:14.000Z","ViewCount":11058,"LikeCount":10,"GroupId":8886,"GroupCode":"mystery-grilling-challenge-guessing-game","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4631,"Url":"https://www.facebook.com/234418655726923/posts/882887830879999","ViewCount":6080,"LikeCount":2},{"Platform":"instagram","PostId":4667,"Url":"https://www.instagram.com/p/DS2nEY8FO7o/","ViewCount":4978,"LikeCount":8}]},{"Id":4667,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DS2nEY8FO7o/","ThumbnailUrl":"media/posts/instagram_18068953697434185.png","Description":"Which one do you think is on left?","SearchText":"which one do you think is on left? which one do you think is on left?","CreateDateTime":"2025-12-30T00:00:10.000Z","ViewCount":11058,"LikeCount":10,"GroupId":8886,"GroupCode":"mystery-grilling-challenge-guessing-game","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4631,"Url":"https://www.facebook.com/234418655726923/posts/882887830879999","ViewCount":6080,"LikeCount":2},{"Platform":"instagram","PostId":4667,"Url":"https://www.instagram.com/p/DS2nEY8FO7o/","ViewCount":4978,"LikeCount":8}]},{"Id":4621,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=EwLpiU7nyLs","ThumbnailUrl":"media/posts/youtube_EwLpiU7nyLs.png","Description":"This season, I learned that my wife’s favorite thing I make is pork belly burnt ends.  So when her friend invited us to the annual Christmas parade on Lake Union - that’s what she requested.  I’ve mad","SearchText":"this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig process bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig recipe bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig showcase bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig recipe bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too. #bbq #burntends #christmas  bkyhd.com/burnt-ends pig recipe bbq smoking braising","CreateDateTime":"2025-12-28T02:25:25.000Z","ViewCount":240439,"LikeCount":5268,"GroupId":8887,"GroupCode":"pork-belly-burnt-ends-recipe-2","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking","braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":4621,"Url":"https://www.youtube.com/watch?v=EwLpiU7nyLs","ViewCount":14372,"LikeCount":477},{"Platform":"facebook","PostId":4604,"Url":"https://www.facebook.com/reel/1617083569290494/","ViewCount":144764,"LikeCount":1177},{"Platform":"instagram","PostId":4610,"Url":"https://www.instagram.com/reel/DSxtJd9D8KO/","ViewCount":17106,"LikeCount":498},{"Platform":"tiktok","PostId":4627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7588602990831897887","ViewCount":64197,"LikeCount":3116}]},{"Id":4604,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1617083569290494/","ThumbnailUrl":"media/posts/facebook_110899788073674_881620084340107.png","Description":"This season, I learned that my wife’s favorite thing I make is pork belly burnt ends.  So when her friend invited us to the annual Christmas parade on Lake Union - that’s what she requested.  I’ve mad","SearchText":"this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig process bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig recipe bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig showcase bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig recipe bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too. #bbq #burntends #christmas  bkyhd.com/burnt-ends pig recipe bbq smoking braising","CreateDateTime":"2025-12-28T02:19:40.000Z","ViewCount":240439,"LikeCount":5268,"GroupId":8887,"GroupCode":"pork-belly-burnt-ends-recipe-2","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking","braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":4621,"Url":"https://www.youtube.com/watch?v=EwLpiU7nyLs","ViewCount":14372,"LikeCount":477},{"Platform":"facebook","PostId":4604,"Url":"https://www.facebook.com/reel/1617083569290494/","ViewCount":144764,"LikeCount":1177},{"Platform":"instagram","PostId":4610,"Url":"https://www.instagram.com/reel/DSxtJd9D8KO/","ViewCount":17106,"LikeCount":498},{"Platform":"tiktok","PostId":4627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7588602990831897887","ViewCount":64197,"LikeCount":3116}]},{"Id":4606,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1617083569290494/","ThumbnailUrl":"media/posts/facebook_1617083569290494.png","Description":"This season, I learned that my wife’s favorite thing I make is pork belly burnt ends.  So when her friend invited us to the annual Christmas parade on Lake Union - that’s what she requested.  I’ve mad","SearchText":"this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig process bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig recipe bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig showcase bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig recipe bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too. #bbq #burntends #christmas  bkyhd.com/burnt-ends pig recipe bbq smoking braising","CreateDateTime":"2025-12-28T02:19:21.000Z","ViewCount":240439,"LikeCount":5268,"GroupId":8887,"GroupCode":"pork-belly-burnt-ends-recipe-2","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking","braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":4621,"Url":"https://www.youtube.com/watch?v=EwLpiU7nyLs","ViewCount":14372,"LikeCount":477},{"Platform":"facebook","PostId":4604,"Url":"https://www.facebook.com/reel/1617083569290494/","ViewCount":144764,"LikeCount":1177},{"Platform":"instagram","PostId":4610,"Url":"https://www.instagram.com/reel/DSxtJd9D8KO/","ViewCount":17106,"LikeCount":498},{"Platform":"tiktok","PostId":4627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7588602990831897887","ViewCount":64197,"LikeCount":3116}]},{"Id":4610,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DSxtJd9D8KO/","ThumbnailUrl":"media/posts/instagram_18047758817694937.png","Description":"This season, I learned that my wife’s favorite thing I make is pork belly burnt ends.  So when her friend invited us to the annual Christmas parade on Lake Union - that’s what she requested.  I’ve mad","SearchText":"this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig process bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig recipe bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig showcase bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig recipe bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too. #bbq #burntends #christmas  bkyhd.com/burnt-ends pig recipe bbq smoking braising","CreateDateTime":"2025-12-28T02:19:09.000Z","ViewCount":240439,"LikeCount":5268,"GroupId":8887,"GroupCode":"pork-belly-burnt-ends-recipe-2","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking","braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":4621,"Url":"https://www.youtube.com/watch?v=EwLpiU7nyLs","ViewCount":14372,"LikeCount":477},{"Platform":"facebook","PostId":4604,"Url":"https://www.facebook.com/reel/1617083569290494/","ViewCount":144764,"LikeCount":1177},{"Platform":"instagram","PostId":4610,"Url":"https://www.instagram.com/reel/DSxtJd9D8KO/","ViewCount":17106,"LikeCount":498},{"Platform":"tiktok","PostId":4627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7588602990831897887","ViewCount":64197,"LikeCount":3116}]},{"Id":4627,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7588602990831897887","ThumbnailUrl":"media/posts/tiktok_7588602990831897887.png","Description":"This season, I learned that my wife’s favorite thing I make is pork belly burnt ends.  So when her friend invited us to the annual Christmas parade on Lake Union - that’s what she requested.  I’ve mad","SearchText":"this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig process bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig recipe bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig showcase bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too.\n\n#bbq #burntends #christmas \n\nbkyhd.com/burnt-ends pig recipe bbq smoking braising this season, i learned that my wife’s favorite thing i make is pork belly burnt ends.  so when her friend invited us to the annual christmas parade on lake union - that’s what she requested.  i’ve made these a bunch so i wasn’t worried if they’d come out good or not, but i had never met these people and they have a massive yacht so, there’s a chance bbq wasn’t their thing.  i did like i always do, cut into bite size pieces, slathered in sriracha, pepper, and a rub.  smoked at 180 for 2 hours, 225 for 2 hours, sauced, panned, buttered, and braised at 300 until they were 200 internal.  uncovered for a bit to tack up and then hot held until the party.  to my surprise they were a big hit and the talk of the boat. i met a bunch of great people and even helped a new friend diagnose his first brisket cook.  i overheard a lady telling others that the beef was braised in pineapple juice - she said it with such conviction that i just chuckled and didn’t correct her.  these pork belly burnt ends may have earned us a spot in that circle - i’ll keep you updated.  hopefully we get an invite next year too. #bbq #burntends #christmas  bkyhd.com/burnt-ends pig recipe bbq smoking braising","CreateDateTime":"2025-12-28T02:15:42.000Z","ViewCount":240439,"LikeCount":5268,"GroupId":8887,"GroupCode":"pork-belly-burnt-ends-recipe-2","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking","braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":4621,"Url":"https://www.youtube.com/watch?v=EwLpiU7nyLs","ViewCount":14372,"LikeCount":477},{"Platform":"facebook","PostId":4604,"Url":"https://www.facebook.com/reel/1617083569290494/","ViewCount":144764,"LikeCount":1177},{"Platform":"instagram","PostId":4610,"Url":"https://www.instagram.com/reel/DSxtJd9D8KO/","ViewCount":17106,"LikeCount":498},{"Platform":"tiktok","PostId":4627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7588602990831897887","ViewCount":64197,"LikeCount":3116}]},{"Id":4605,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/881009341067848","ThumbnailUrl":"media/posts/facebook_110899788073674_881009341067848.png","Description":"I got a lot of conflicting opinions on King Arthur versus Kirkland for Sourdough, so I figured why not solve it with a side by side blind taste test. \n\nI’m inviting some local Patreon members to do th","SearchText":"i got a lot of conflicting opinions on king arthur versus kirkland for sourdough, so i figured why not solve it with a side by side blind taste test. \n\ni’m inviting some local patreon members to do the test with me. \n\nwill let you know how it turns out. after all taste is king. \n\n#sourdough review bread baking i got a lot of conflicting opinions on king arthur versus kirkland for sourdough, so i figured why not solve it with a side by side blind taste test. \n\ni’m inviting some local patreon members to do the test with me. \n\nwill let you know how it turns out. after all taste is king. \n\n#sourdough","CreateDateTime":"2025-12-27T04:20:46.000Z","ViewCount":43568,"LikeCount":65,"GroupId":8888,"GroupCode":"king-arthur-vs-kirkland-sourdough-test","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4605,"Url":"https://www.facebook.com/234418655726923/posts/881009341067848","ViewCount":39965,"LikeCount":52},{"Platform":"instagram","PostId":4611,"Url":"https://www.instagram.com/p/DSvWgBNEpTR/","ViewCount":3603,"LikeCount":13}]},{"Id":4611,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DSvWgBNEpTR/","ThumbnailUrl":"media/posts/instagram_18081577360922231.png","Description":"I got a lot of conflicting opinions on King Arthur versus Kirkland for Sourdough, so I figured why not solve it with a side by side blind taste test. \n\nI’m inviting some local Patreon members to do th","SearchText":"i got a lot of conflicting opinions on king arthur versus kirkland for sourdough, so i figured why not solve it with a side by side blind taste test. \n\ni’m inviting some local patreon members to do the test with me. \n\nwill let you know how it turns out. after all taste is king. \n\n#sourdough review bread baking i got a lot of conflicting opinions on king arthur versus kirkland for sourdough, so i figured why not solve it with a side by side blind taste test. \n\ni’m inviting some local patreon members to do the test with me. \n\nwill let you know how it turns out. after all taste is king. \n\n#sourdough","CreateDateTime":"2025-12-27T04:20:42.000Z","ViewCount":43568,"LikeCount":65,"GroupId":8888,"GroupCode":"king-arthur-vs-kirkland-sourdough-test","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4605,"Url":"https://www.facebook.com/234418655726923/posts/881009341067848","ViewCount":39965,"LikeCount":52},{"Platform":"instagram","PostId":4611,"Url":"https://www.instagram.com/p/DSvWgBNEpTR/","ViewCount":3603,"LikeCount":13}]},{"Id":4612,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DSnT57gCUog/","ThumbnailUrl":"media/posts/instagram_18103066414689980.png","Description":"Pig abs","SearchText":"pig abs pig abs pig","CreateDateTime":"2025-12-24T01:24:06.000Z","ViewCount":8756,"LikeCount":56,"GroupId":8889,"GroupCode":"pig-abs-building-your-bbq-skills","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4612,"Url":"https://www.instagram.com/p/DSnT57gCUog/","ViewCount":4828,"LikeCount":38},{"Platform":"facebook","PostId":4559,"Url":"https://www.facebook.com/234418655726923/posts/878849651283817","ViewCount":3928,"LikeCount":18}]},{"Id":4559,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/878849651283817","ThumbnailUrl":"media/posts/facebook_110899788073674_878849651283817.png","Description":"Pig abs","SearchText":"pig abs pig abs pig","CreateDateTime":"2025-12-23T17:24:11.000Z","ViewCount":8756,"LikeCount":56,"GroupId":8889,"GroupCode":"pig-abs-building-your-bbq-skills","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4612,"Url":"https://www.instagram.com/p/DSnT57gCUog/","ViewCount":4828,"LikeCount":38},{"Platform":"facebook","PostId":4559,"Url":"https://www.facebook.com/234418655726923/posts/878849651283817","ViewCount":3928,"LikeCount":18}]},{"Id":4622,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=bo3-2kyEh9I","ThumbnailUrl":"media/posts/youtube_bo3-2kyEh9I.png","Description":"Follow my guide at bkyhd.com/brisket for the perfect Christmas Brisket. There should be no guesswork or winging it. Get a good nights sleep too. Spend time with family not tied to your smoker. \n\n#bbq ","SearchText":"follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker.  #bbq #brisket #christmas  follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking","CreateDateTime":"2025-12-23T07:37:18.000Z","ViewCount":123683,"LikeCount":2004,"GroupId":8890,"GroupCode":"perfect-christmas-brisket-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4622,"Url":"https://www.youtube.com/watch?v=bo3-2kyEh9I","ViewCount":18048,"LikeCount":472},{"Platform":"instagram","PostId":4613,"Url":"https://www.instagram.com/reel/DSlZTUoEtpi/","ViewCount":12260,"LikeCount":356},{"Platform":"tiktok","PostId":4628,"Url":"https://www.tiktok.com/@backyahdbbq/video/7586828922981977374","ViewCount":14121,"LikeCount":575},{"Platform":"facebook","PostId":4560,"Url":"https://www.facebook.com/reel/2357452634685276/","ViewCount":79254,"LikeCount":601}]},{"Id":4613,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DSlZTUoEtpi/","ThumbnailUrl":"media/posts/instagram_18100069900637926.png","Description":"Follow my guide at bkyhd.com/brisket for the perfect Christmas Brisket. There should be no guesswork or winging it. Get a good nights sleep too. Spend time with family not tied to your smoker. \n\n#bbq ","SearchText":"follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker.  #bbq #brisket #christmas  follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking","CreateDateTime":"2025-12-23T07:33:32.000Z","ViewCount":123683,"LikeCount":2004,"GroupId":8890,"GroupCode":"perfect-christmas-brisket-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4622,"Url":"https://www.youtube.com/watch?v=bo3-2kyEh9I","ViewCount":18048,"LikeCount":472},{"Platform":"instagram","PostId":4613,"Url":"https://www.instagram.com/reel/DSlZTUoEtpi/","ViewCount":12260,"LikeCount":356},{"Platform":"tiktok","PostId":4628,"Url":"https://www.tiktok.com/@backyahdbbq/video/7586828922981977374","ViewCount":14121,"LikeCount":575},{"Platform":"facebook","PostId":4560,"Url":"https://www.facebook.com/reel/2357452634685276/","ViewCount":79254,"LikeCount":601}]},{"Id":4628,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7586828922981977374","ThumbnailUrl":"media/posts/tiktok_7586828922981977374.png","Description":"Follow my guide at bkyhd.com/brisket for the perfect Christmas Brisket. There should be no guesswork or winging it. Get a good nights sleep too. Spend time with family not tied to your smoker.  #bbq #","SearchText":"follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker.  #bbq #brisket #christmas  follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking","CreateDateTime":"2025-12-23T07:31:20.000Z","ViewCount":123683,"LikeCount":2004,"GroupId":8890,"GroupCode":"perfect-christmas-brisket-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4622,"Url":"https://www.youtube.com/watch?v=bo3-2kyEh9I","ViewCount":18048,"LikeCount":472},{"Platform":"instagram","PostId":4613,"Url":"https://www.instagram.com/reel/DSlZTUoEtpi/","ViewCount":12260,"LikeCount":356},{"Platform":"tiktok","PostId":4628,"Url":"https://www.tiktok.com/@backyahdbbq/video/7586828922981977374","ViewCount":14121,"LikeCount":575},{"Platform":"facebook","PostId":4560,"Url":"https://www.facebook.com/reel/2357452634685276/","ViewCount":79254,"LikeCount":601}]},{"Id":4614,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DSlCWUuksKy/","ThumbnailUrl":"media/posts/instagram_18556900708014173.png","Description":"Which eggs are you going for?  I usually go organic. \n\n#costco","SearchText":"which eggs are you going for?  i usually go organic. \n\n#costco chicken breakfast which eggs are you going for?  i usually go organic. \n\n#costco","CreateDateTime":"2025-12-23T04:12:13.000Z","ViewCount":12643,"LikeCount":26,"GroupId":8891,"GroupCode":"organic-eggs-vs-regular-eggs-debate","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":[],"PostTypes":[],"Categories":["Breakfast"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4614,"Url":"https://www.instagram.com/p/DSlCWUuksKy/","ViewCount":8540,"LikeCount":25},{"Platform":"facebook","PostId":4561,"Url":"https://www.facebook.com/234418655726923/posts/878221614679954","ViewCount":4103,"LikeCount":1}]},{"Id":4615,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DSk8U_dEjn1/","ThumbnailUrl":"media/posts/instagram_17903297526323181.png","Description":"30ish people. 100+ tacos. I had to make another batch of tortillas after a few hours, being able to make them saves a store run and a ton of money.\n\nCorn tortilla recipe coming soon…","SearchText":"30ish people. 100+ tacos. i had to make another batch of tortillas after a few hours, being able to make them saves a store run and a ton of money.\n\ncorn tortilla recipe coming soon… recipe process bread 30ish people. 100+ tacos. i had to make another batch of tortillas after a few hours, being able to make them saves a store run and a ton of money.\n\ncorn tortilla recipe coming soon…","CreateDateTime":"2025-12-23T03:19:36.000Z","ViewCount":6275,"LikeCount":26,"GroupId":8892,"GroupCode":"homemade-corn-tortilla-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","process"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4615,"Url":"https://www.instagram.com/p/DSk8U_dEjn1/","ViewCount":4332,"LikeCount":21},{"Platform":"facebook","PostId":4562,"Url":"https://www.facebook.com/234418655726923/posts/878194548015994","ViewCount":1943,"LikeCount":5}]},{"Id":4560,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/2357452634685276/","ThumbnailUrl":"media/posts/facebook_110899788073674_878313241337458.png","Description":"Follow my guide at bkyhd.com/brisket for the perfect Christmas Brisket. There should be no guesswork or winging it. Get a good nights sleep too. Spend time with family not tied to your smoker. \n\n#bbq ","SearchText":"follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker.  #bbq #brisket #christmas  follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking","CreateDateTime":"2025-12-22T23:34:00.000Z","ViewCount":123683,"LikeCount":2004,"GroupId":8890,"GroupCode":"perfect-christmas-brisket-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4622,"Url":"https://www.youtube.com/watch?v=bo3-2kyEh9I","ViewCount":18048,"LikeCount":472},{"Platform":"instagram","PostId":4613,"Url":"https://www.instagram.com/reel/DSlZTUoEtpi/","ViewCount":12260,"LikeCount":356},{"Platform":"tiktok","PostId":4628,"Url":"https://www.tiktok.com/@backyahdbbq/video/7586828922981977374","ViewCount":14121,"LikeCount":575},{"Platform":"facebook","PostId":4560,"Url":"https://www.facebook.com/reel/2357452634685276/","ViewCount":79254,"LikeCount":601}]},{"Id":4568,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2357452634685276/","ThumbnailUrl":"media/posts/facebook_2357452634685276.png","Description":"Follow my guide at bkyhd.com/brisket for the perfect Christmas Brisket. There should be no guesswork or winging it. Get a good nights sleep too. Spend time with family not tied to your smoker. \n\n#bbq ","SearchText":"follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker.  #bbq #brisket #christmas  follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas follow my guide at bkyhd.com/brisket for the perfect christmas brisket. there should be no guesswork or winging it. get a good nights sleep too. spend time with family not tied to your smoker. \n\n#bbq #brisket #christmas cow brisket how_to bbq smoking","CreateDateTime":"2025-12-22T23:33:46.000Z","ViewCount":123683,"LikeCount":2004,"GroupId":8890,"GroupCode":"perfect-christmas-brisket-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4622,"Url":"https://www.youtube.com/watch?v=bo3-2kyEh9I","ViewCount":18048,"LikeCount":472},{"Platform":"instagram","PostId":4613,"Url":"https://www.instagram.com/reel/DSlZTUoEtpi/","ViewCount":12260,"LikeCount":356},{"Platform":"tiktok","PostId":4628,"Url":"https://www.tiktok.com/@backyahdbbq/video/7586828922981977374","ViewCount":14121,"LikeCount":575},{"Platform":"facebook","PostId":4560,"Url":"https://www.facebook.com/reel/2357452634685276/","ViewCount":79254,"LikeCount":601}]},{"Id":4561,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/878221614679954","ThumbnailUrl":"media/posts/facebook_110899788073674_878221614679954.png","Description":"Which eggs are you going for?  I usually go organic. \n\n#costco","SearchText":"which eggs are you going for?  i usually go organic. \n\n#costco chicken breakfast which eggs are you going for?  i usually go organic. \n\n#costco","CreateDateTime":"2025-12-22T20:12:17.000Z","ViewCount":12643,"LikeCount":26,"GroupId":8891,"GroupCode":"organic-eggs-vs-regular-eggs-debate","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4614,"Url":"https://www.instagram.com/p/DSlCWUuksKy/","ViewCount":8540,"LikeCount":25},{"Platform":"facebook","PostId":4561,"Url":"https://www.facebook.com/234418655726923/posts/878221614679954","ViewCount":4103,"LikeCount":1}]},{"Id":4562,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/878194548015994","ThumbnailUrl":"media/posts/facebook_110899788073674_878194548015994.png","Description":"30ish people. 100+ tacos. I had to make another batch of tortillas after a few hours, being able to make them saves a store run and a ton of money.\n\nCorn tortilla recipe coming soon…","SearchText":"30ish people. 100+ tacos. i had to make another batch of tortillas after a few hours, being able to make them saves a store run and a ton of money.\n\ncorn tortilla recipe coming soon… recipe process bread 30ish people. 100+ tacos. i had to make another batch of tortillas after a few hours, being able to make them saves a store run and a ton of money.\n\ncorn tortilla recipe coming soon…","CreateDateTime":"2025-12-22T19:19:41.000Z","ViewCount":6275,"LikeCount":26,"GroupId":8892,"GroupCode":"homemade-corn-tortilla-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4615,"Url":"https://www.instagram.com/p/DSk8U_dEjn1/","ViewCount":4332,"LikeCount":21},{"Platform":"facebook","PostId":4562,"Url":"https://www.facebook.com/234418655726923/posts/878194548015994","ViewCount":1943,"LikeCount":5}]},{"Id":4616,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DSgAA59kg3D/","ThumbnailUrl":"media/posts/instagram_18074298410205266.png","Description":"10 pounds of birria meat ready to go for tomorrow. Was gonna be 12 pounds but I bought it too early and my wife started to use it for other stuff throughout the week.","SearchText":"10 pounds of birria meat ready to go for tomorrow. was gonna be 12 pounds but i bought it too early and my wife started to use it for other stuff throughout the week. cow beef_ribs process bbq 10 pounds of birria meat ready to go for tomorrow. was gonna be 12 pounds but i bought it too early and my wife started to use it for other stuff throughout the week. cow process bbq","CreateDateTime":"2025-12-21T05:15:37.000Z","ViewCount":7520,"LikeCount":44,"GroupId":8893,"GroupCode":"beef-ribs-birria-meat-preparation","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4616,"Url":"https://www.instagram.com/p/DSgAA59kg3D/","ViewCount":5017,"LikeCount":40},{"Platform":"facebook","PostId":4563,"Url":"https://www.facebook.com/234418655726923/posts/876813454820770","ViewCount":2503,"LikeCount":4}]},{"Id":4563,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/876813454820770","ThumbnailUrl":"media/posts/facebook_110899788073674_876813454820770.png","Description":"10 pounds of birria meat ready to go for tomorrow. Was gonna be 12 pounds but I bought it too early and my wife started to use it for other stuff throughout the week.","SearchText":"10 pounds of birria meat ready to go for tomorrow. was gonna be 12 pounds but i bought it too early and my wife started to use it for other stuff throughout the week. cow beef_ribs process bbq 10 pounds of birria meat ready to go for tomorrow. was gonna be 12 pounds but i bought it too early and my wife started to use it for other stuff throughout the week. cow process bbq","CreateDateTime":"2025-12-20T21:15:43.000Z","ViewCount":7520,"LikeCount":44,"GroupId":8893,"GroupCode":"beef-ribs-birria-meat-preparation","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4616,"Url":"https://www.instagram.com/p/DSgAA59kg3D/","ViewCount":5017,"LikeCount":40},{"Platform":"facebook","PostId":4563,"Url":"https://www.facebook.com/234418655726923/posts/876813454820770","ViewCount":2503,"LikeCount":4}]},{"Id":4617,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DSZImU-lQ87/","ThumbnailUrl":"media/posts/instagram_18090987721757155.png","Description":"Them some fightin’ words. I won this round. All racks were ready on time. 😮‍💨","SearchText":"them some fightin’ words. i won this round. all racks were ready on time. 😮‍💨 pig pork_ribs showcase bbq them some fightin’ words. i won this round. all racks were ready on time. 😮‍💨 pig pork_ribs showcase bbq","CreateDateTime":"2025-12-18T13:15:56.000Z","ViewCount":7875,"LikeCount":71,"GroupId":8894,"GroupCode":"perfectly-timed-pork-ribs-win","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4617,"Url":"https://www.instagram.com/p/DSZImU-lQ87/","ViewCount":5675,"LikeCount":66},{"Platform":"facebook","PostId":4564,"Url":"https://www.facebook.com/234418655726923/posts/874822348353214","ViewCount":2200,"LikeCount":5}]},{"Id":4564,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/874822348353214","ThumbnailUrl":"media/posts/facebook_110899788073674_874822348353214.png","Description":"Them some fightin’ words. I won this round. All racks were ready on time. 😮‍💨","SearchText":"them some fightin’ words. i won this round. all racks were ready on time. 😮‍💨 pig pork_ribs showcase bbq them some fightin’ words. i won this round. all racks were ready on time. 😮‍💨 pig pork_ribs showcase bbq","CreateDateTime":"2025-12-18T05:16:01.000Z","ViewCount":7875,"LikeCount":71,"GroupId":8894,"GroupCode":"perfectly-timed-pork-ribs-win","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4617,"Url":"https://www.instagram.com/p/DSZImU-lQ87/","ViewCount":5675,"LikeCount":66},{"Platform":"facebook","PostId":4564,"Url":"https://www.facebook.com/234418655726923/posts/874822348353214","ViewCount":2200,"LikeCount":5}]},{"Id":4623,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=xMAoYlrUxXo","ThumbnailUrl":"media/posts/youtube_xMAoYlrUxXo.png","Description":"Here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  It was 100% her idea, I was just the help.  My shop smells like oranges now, but don’t worry the b","SearchText":"here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. how_to desserts baking here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator.  slice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool.  how_to desserts baking here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. recipe process desserts here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool.","CreateDateTime":"2025-12-18T04:44:48.000Z","ViewCount":12823,"LikeCount":108,"GroupId":8895,"GroupCode":"dried-orange-slices-chocolate-nuts","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Desserts"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4623,"Url":"https://www.youtube.com/watch?v=xMAoYlrUxXo","ViewCount":4281,"LikeCount":48},{"Platform":"instagram","PostId":4618,"Url":"https://www.instagram.com/reel/DSYNb__Ezjf/","ViewCount":4659,"LikeCount":26},{"Platform":"tiktok","PostId":4629,"Url":"https://www.tiktok.com/@backyahdbbq/video/7584928520225164575","ViewCount":2242,"LikeCount":26},{"Platform":"facebook","PostId":4565,"Url":"https://www.facebook.com/reel/2062803954558851/","ViewCount":1641,"LikeCount":8}]},{"Id":4618,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DSYNb__Ezjf/","ThumbnailUrl":"media/posts/instagram_18351777514206758.png","Description":"Here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  It was 100% her idea, I was just the help.  My shop smells like oranges now, but don’t worry the b","SearchText":"here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. how_to desserts baking here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator.  slice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool.  how_to desserts baking here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. recipe process desserts here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool.","CreateDateTime":"2025-12-18T04:40:14.000Z","ViewCount":12823,"LikeCount":108,"GroupId":8895,"GroupCode":"dried-orange-slices-chocolate-nuts","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4623,"Url":"https://www.youtube.com/watch?v=xMAoYlrUxXo","ViewCount":4281,"LikeCount":48},{"Platform":"instagram","PostId":4618,"Url":"https://www.instagram.com/reel/DSYNb__Ezjf/","ViewCount":4659,"LikeCount":26},{"Platform":"tiktok","PostId":4629,"Url":"https://www.tiktok.com/@backyahdbbq/video/7584928520225164575","ViewCount":2242,"LikeCount":26},{"Platform":"facebook","PostId":4565,"Url":"https://www.facebook.com/reel/2062803954558851/","ViewCount":1641,"LikeCount":8}]},{"Id":4629,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7584928520225164575","ThumbnailUrl":"media/posts/tiktok_7584928520225164575.png","Description":"Here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  It was 100% her idea, I was just the help.  My shop smells like oranges now, but don’t worry the b","SearchText":"here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. how_to desserts baking here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator.  slice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool.  how_to desserts baking here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. recipe process desserts here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool.","CreateDateTime":"2025-12-18T04:36:40.000Z","ViewCount":12823,"LikeCount":108,"GroupId":8895,"GroupCode":"dried-orange-slices-chocolate-nuts","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Desserts"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4623,"Url":"https://www.youtube.com/watch?v=xMAoYlrUxXo","ViewCount":4281,"LikeCount":48},{"Platform":"instagram","PostId":4618,"Url":"https://www.instagram.com/reel/DSYNb__Ezjf/","ViewCount":4659,"LikeCount":26},{"Platform":"tiktok","PostId":4629,"Url":"https://www.tiktok.com/@backyahdbbq/video/7584928520225164575","ViewCount":2242,"LikeCount":26},{"Platform":"facebook","PostId":4565,"Url":"https://www.facebook.com/reel/2062803954558851/","ViewCount":1641,"LikeCount":8}]},{"Id":4619,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DSYBSypEkfS/","ThumbnailUrl":"media/posts/instagram_17898643671205233.png","Description":"If I recall correctly King Arthur flour used to be pricier than Kirkland but now it's actually slightly cheaper. Both are great for sourdough though I prefer King Arthur due to its higher protein perc","SearchText":"if i recall correctly king arthur flour used to be pricier than kirkland but now it's actually slightly cheaper. both are great for sourdough though i prefer king arthur due to its higher protein percentage. it handles more water making it ideal for sourdough. i've heard kirkland flour is from central milling company and it's served me well for years. for sourdough i'd recommend capping hydration at 70% for kirkland and 75% for king arthur. i typically stock up on king arthur for sourdough and use kirkland for cookies and other baked goods. tips bread baking if i recall correctly king arthur flour used to be pricier than kirkland but now it's actually slightly cheaper. both are great for sourdough though i prefer king arthur due to its higher protein percentage. it handles more water making it ideal for sourdough. i've heard kirkland flour is from central milling company and it's served me well for years. for sourdough i'd recommend capping hydration at 70% for kirkland and 75% for king arthur. i typically stock up on king arthur for sourdough and use kirkland for cookies and other baked goods.","CreateDateTime":"2025-12-18T02:52:52.000Z","ViewCount":212531,"LikeCount":282,"GroupId":8896,"GroupCode":"king-arthur-vs-kirkland-flour-comparison","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":4619,"Url":"https://www.instagram.com/p/DSYBSypEkfS/","ViewCount":20478,"LikeCount":101},{"Platform":"facebook","PostId":4566,"Url":"https://www.facebook.com/234418655726923/posts/874543425047773","ViewCount":192053,"LikeCount":181}]},{"Id":4565,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/2062803954558851/","ThumbnailUrl":"media/posts/facebook_110899788073674_874591848376264.png","Description":"Here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  It was 100% her idea, I was just the help.  My shop smells like oranges now, but don’t worry the b","SearchText":"here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. how_to desserts baking here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator.  slice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool.  how_to desserts baking here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. recipe process desserts here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool.","CreateDateTime":"2025-12-17T20:40:30.000Z","ViewCount":12823,"LikeCount":108,"GroupId":8895,"GroupCode":"dried-orange-slices-chocolate-nuts","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","process"],"Categories":["Desserts"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4623,"Url":"https://www.youtube.com/watch?v=xMAoYlrUxXo","ViewCount":4281,"LikeCount":48},{"Platform":"instagram","PostId":4618,"Url":"https://www.instagram.com/reel/DSYNb__Ezjf/","ViewCount":4659,"LikeCount":26},{"Platform":"tiktok","PostId":4629,"Url":"https://www.tiktok.com/@backyahdbbq/video/7584928520225164575","ViewCount":2242,"LikeCount":26},{"Platform":"facebook","PostId":4565,"Url":"https://www.facebook.com/reel/2062803954558851/","ViewCount":1641,"LikeCount":8}]},{"Id":4569,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2062803954558851/","ThumbnailUrl":"media/posts/facebook_2062803954558851.png","Description":"Here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  It was 100% her idea, I was just the help.  My shop smells like oranges now, but don’t worry the b","SearchText":"here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. how_to desserts baking here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator.  slice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool.  how_to desserts baking here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool. recipe process desserts here’s how we made dried orange slices and dark chocolate covered nut gift bags for my wife’s party.  it was 100% her idea, i was just the help.  my shop smells like oranges now, but don’t worry the bbq aroma will be back soon.  always a good night when i can use my slicer and dehydrator. \n\nslice about ⅛ inch. dip in 1:1 water sugar. dry for 12hr at 135. let cool.","CreateDateTime":"2025-12-17T20:40:20.000Z","ViewCount":12823,"LikeCount":108,"GroupId":8895,"GroupCode":"dried-orange-slices-chocolate-nuts","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4623,"Url":"https://www.youtube.com/watch?v=xMAoYlrUxXo","ViewCount":4281,"LikeCount":48},{"Platform":"instagram","PostId":4618,"Url":"https://www.instagram.com/reel/DSYNb__Ezjf/","ViewCount":4659,"LikeCount":26},{"Platform":"tiktok","PostId":4629,"Url":"https://www.tiktok.com/@backyahdbbq/video/7584928520225164575","ViewCount":2242,"LikeCount":26},{"Platform":"facebook","PostId":4565,"Url":"https://www.facebook.com/reel/2062803954558851/","ViewCount":1641,"LikeCount":8}]},{"Id":4566,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/874543425047773","ThumbnailUrl":"media/posts/facebook_110899788073674_874543425047773.png","Description":"If I recall correctly King Arthur flour used to be pricier than Kirkland but now it's actually slightly cheaper. Both are great for sourdough though I prefer King Arthur due to its higher protein perc","SearchText":"if i recall correctly king arthur flour used to be pricier than kirkland but now it's actually slightly cheaper. both are great for sourdough though i prefer king arthur due to its higher protein percentage. it handles more water making it ideal for sourdough. i've heard kirkland flour is from central milling company and it's served me well for years. for sourdough i'd recommend capping hydration at 70% for kirkland and 75% for king arthur. i typically stock up on king arthur for sourdough and use kirkland for cookies and other baked goods. tips bread baking if i recall correctly king arthur flour used to be pricier than kirkland but now it's actually slightly cheaper. both are great for sourdough though i prefer king arthur due to its higher protein percentage. it handles more water making it ideal for sourdough. i've heard kirkland flour is from central milling company and it's served me well for years. for sourdough i'd recommend capping hydration at 70% for kirkland and 75% for king arthur. i typically stock up on king arthur for sourdough and use kirkland for cookies and other baked goods.","CreateDateTime":"2025-12-17T18:52:56.000Z","ViewCount":212531,"LikeCount":282,"GroupId":8896,"GroupCode":"king-arthur-vs-kirkland-flour-comparison","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4619,"Url":"https://www.instagram.com/p/DSYBSypEkfS/","ViewCount":20478,"LikeCount":101},{"Platform":"facebook","PostId":4566,"Url":"https://www.facebook.com/234418655726923/posts/874543425047773","ViewCount":192053,"LikeCount":181}]},{"Id":4620,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DSV0ny_kpm-/","ThumbnailUrl":"media/posts/instagram_18049747814432199.png","Description":"As seen at Costco today. This might be the highest I’ve seen for brisket. But a decent price for Chuck compared to Safeway, QFC, Fred Meyer. \n\nChoice Chuck 6.99\nPrime Brisket 5.99\nChoice Brisket 5.49\n","SearchText":"as seen at costco today. this might be the highest i’ve seen for brisket. but a decent price for chuck compared to safeway, qfc, fred meyer. \n\nchoice chuck 6.99\nprime brisket 5.99\nchoice brisket 5.49\n\nwent with chuck for birria tacos this weekend.  brisket doesn’t make a lot of sense for birria since we don’t want to pay for all that fat. cow brisket tips bbq braising as seen at costco today. this might be the highest i’ve seen for brisket. but a decent price for chuck compared to safeway, qfc, fred meyer. \n\nchoice chuck 6.99\nprime brisket 5.99\nchoice brisket 5.49\n\nwent with chuck for birria tacos this weekend.  brisket doesn’t make a lot of sense for birria since we don’t want to pay for all that fat. cow brisket tips bbq","CreateDateTime":"2025-12-17T06:23:39.000Z","ViewCount":42346,"LikeCount":252,"GroupId":8897,"GroupCode":"costco-brisket-and-chuck-prices-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["braising"],"GroupPlatforms":[{"Platform":"instagram","PostId":4620,"Url":"https://www.instagram.com/p/DSV0ny_kpm-/","ViewCount":23720,"LikeCount":215},{"Platform":"facebook","PostId":4567,"Url":"https://www.facebook.com/234418655726923/posts/873935275108588","ViewCount":18626,"LikeCount":37}]},{"Id":4567,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/873935275108588","ThumbnailUrl":"media/posts/facebook_110899788073674_873935275108588.png","Description":"As seen at Costco today. This might be the highest I’ve seen for brisket. But a decent price for Chuck compared to Safeway, QFC, Fred Meyer. \n\nChoice Chuck 6.99\nPrime Brisket 5.99\nChoice Brisket 5.49\n","SearchText":"as seen at costco today. this might be the highest i’ve seen for brisket. but a decent price for chuck compared to safeway, qfc, fred meyer. \n\nchoice chuck 6.99\nprime brisket 5.99\nchoice brisket 5.49\n\nwent with chuck for birria tacos this weekend.  brisket doesn’t make a lot of sense for birria since we don’t want to pay for all that fat. cow brisket tips bbq braising as seen at costco today. this might be the highest i’ve seen for brisket. but a decent price for chuck compared to safeway, qfc, fred meyer. \n\nchoice chuck 6.99\nprime brisket 5.99\nchoice brisket 5.49\n\nwent with chuck for birria tacos this weekend.  brisket doesn’t make a lot of sense for birria since we don’t want to pay for all that fat. cow brisket tips bbq","CreateDateTime":"2025-12-16T22:23:44.000Z","ViewCount":42346,"LikeCount":252,"GroupId":8897,"GroupCode":"costco-brisket-and-chuck-prices-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4620,"Url":"https://www.instagram.com/p/DSV0ny_kpm-/","ViewCount":23720,"LikeCount":215},{"Platform":"facebook","PostId":4567,"Url":"https://www.facebook.com/234418655726923/posts/873935275108588","ViewCount":18626,"LikeCount":37}]},{"Id":4557,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7583457651166563615","ThumbnailUrl":"media/posts/tiktok_7583457651166563615.png","Description":"Our friends were hit hard","SearchText":"our friends were hit hard","CreateDateTime":"2025-12-13T21:29:01.000Z","ViewCount":2035,"LikeCount":21,"GroupId":9424,"GroupCode":"support-for-bbq-friends-in-need","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4557,"Url":"https://www.tiktok.com/@backyahdbbq/video/7583457651166563615","ViewCount":2035,"LikeCount":21}]},{"Id":4556,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/869745525527563","ThumbnailUrl":"media/posts/facebook_110899788073674_869745525527563.png","Description":"This old coolant is coming in clutch today. I’m weighing down the other two legs with sandbags, but these two legs were flying everywhere in the Seattle storm. Stay safe out there everyone. By the way","SearchText":"this old coolant is coming in clutch today. i’m weighing down the other two legs with sandbags, but these two legs were flying everywhere in the seattle storm. stay safe out there everyone. by the way, we’re doing some baby back ribs today. rain or shine. gotta keep smoking. pig baby_back_ribs tips bbq smoking this old coolant is coming in clutch today. i’m weighing down the other two legs with sandbags, but these two legs were flying everywhere in the seattle storm. stay safe out there everyone. by the way, we’re doing some baby back ribs today. rain or shine. gotta keep smoking. pig baby_back_ribs tips bbq smoking","CreateDateTime":"2025-12-10T22:56:56.000Z","ViewCount":11247,"LikeCount":44,"GroupId":8898,"GroupCode":"smoking-baby-back-ribs-tips","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["baby_back_ribs"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4556,"Url":"https://www.facebook.com/234418655726923/posts/869745525527563","ViewCount":1915,"LikeCount":1},{"Platform":"instagram","PostId":4558,"Url":"https://www.instagram.com/p/DSGbp1YEsFl/","ViewCount":9332,"LikeCount":43}]},{"Id":4558,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DSGbp1YEsFl/","ThumbnailUrl":"media/posts/instagram_18008942315656453.png","Description":"This old coolant is coming in clutch today. I’m weighing down the other two legs with sandbags, but these two legs were flying everywhere in the Seattle storm. Stay safe out there everyone. By the way","SearchText":"this old coolant is coming in clutch today. i’m weighing down the other two legs with sandbags, but these two legs were flying everywhere in the seattle storm. stay safe out there everyone. by the way, we’re doing some baby back ribs today. rain or shine. gotta keep smoking. pig baby_back_ribs tips bbq smoking this old coolant is coming in clutch today. i’m weighing down the other two legs with sandbags, but these two legs were flying everywhere in the seattle storm. stay safe out there everyone. by the way, we’re doing some baby back ribs today. rain or shine. gotta keep smoking. pig baby_back_ribs tips bbq smoking","CreateDateTime":"2025-12-10T22:56:52.000Z","ViewCount":11247,"LikeCount":44,"GroupId":8898,"GroupCode":"smoking-baby-back-ribs-tips","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["baby_back_ribs"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4556,"Url":"https://www.facebook.com/234418655726923/posts/869745525527563","ViewCount":1915,"LikeCount":1},{"Platform":"instagram","PostId":4558,"Url":"https://www.instagram.com/p/DSGbp1YEsFl/","ViewCount":9332,"LikeCount":43}]},{"Id":4554,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7575019372813602079","ThumbnailUrl":"media/posts/tiktok_7575019372813602079.png","Description":"Thanksgiving Brisket. If you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on Tuesday, smoke it all day Wednesday, hot hold it overnight and s","SearchText":"thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.    have a great thanksgiving. #brisket #bbq #thanksgiving cow brisket how_to bbq smoking thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.    have a great thanksgiving.\n\n#brisket #bbq #thanksgiving cow brisket how_to bbq smoking","CreateDateTime":"2025-11-21T03:44:20.000Z","ViewCount":249462,"LikeCount":4190,"GroupId":8899,"GroupCode":"thanksgiving-brisket-smoking-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4554,"Url":"https://www.tiktok.com/@backyahdbbq/video/7575019372813602079","ViewCount":48649,"LikeCount":1595},{"Platform":"facebook","PostId":4551,"Url":"https://www.facebook.com/reel/1399474561790124/","ViewCount":143147,"LikeCount":998},{"Platform":"instagram","PostId":4555,"Url":"https://www.instagram.com/reel/DRTcSxtEWCN/","ViewCount":32995,"LikeCount":851},{"Platform":"youtube","PostId":4553,"Url":"https://www.youtube.com/watch?v=8ZeFGoICySA","ViewCount":24671,"LikeCount":746}]},{"Id":4551,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1399474561790124/","ThumbnailUrl":"media/posts/facebook_110899788073674_855480533620729.png","Description":"Thanksgiving Brisket. If you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on Tuesday, smoke it all day Wednesday, hot hold it overnight and s","SearchText":"thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.    have a great thanksgiving. #brisket #bbq #thanksgiving cow brisket how_to bbq smoking thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.    have a great thanksgiving.\n\n#brisket #bbq #thanksgiving cow brisket how_to bbq smoking","CreateDateTime":"2025-11-21T03:42:55.000Z","ViewCount":249462,"LikeCount":4190,"GroupId":8899,"GroupCode":"thanksgiving-brisket-smoking-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4554,"Url":"https://www.tiktok.com/@backyahdbbq/video/7575019372813602079","ViewCount":48649,"LikeCount":1595},{"Platform":"facebook","PostId":4551,"Url":"https://www.facebook.com/reel/1399474561790124/","ViewCount":143147,"LikeCount":998},{"Platform":"instagram","PostId":4555,"Url":"https://www.instagram.com/reel/DRTcSxtEWCN/","ViewCount":32995,"LikeCount":851},{"Platform":"youtube","PostId":4553,"Url":"https://www.youtube.com/watch?v=8ZeFGoICySA","ViewCount":24671,"LikeCount":746}]},{"Id":4552,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1399474561790124/","ThumbnailUrl":"media/posts/facebook_1399474561790124.png","Description":"Thanksgiving Brisket. If you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on Tuesday, smoke it all day Wednesday, hot hold it overnight and s","SearchText":"thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.    have a great thanksgiving. #brisket #bbq #thanksgiving cow brisket how_to bbq smoking thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.    have a great thanksgiving.\n\n#brisket #bbq #thanksgiving cow brisket how_to bbq smoking","CreateDateTime":"2025-11-21T03:42:50.000Z","ViewCount":249462,"LikeCount":4190,"GroupId":8899,"GroupCode":"thanksgiving-brisket-smoking-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4554,"Url":"https://www.tiktok.com/@backyahdbbq/video/7575019372813602079","ViewCount":48649,"LikeCount":1595},{"Platform":"facebook","PostId":4551,"Url":"https://www.facebook.com/reel/1399474561790124/","ViewCount":143147,"LikeCount":998},{"Platform":"instagram","PostId":4555,"Url":"https://www.instagram.com/reel/DRTcSxtEWCN/","ViewCount":32995,"LikeCount":851},{"Platform":"youtube","PostId":4553,"Url":"https://www.youtube.com/watch?v=8ZeFGoICySA","ViewCount":24671,"LikeCount":746}]},{"Id":4555,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DRTcSxtEWCN/","ThumbnailUrl":"media/posts/instagram_17928437841118928.png","Description":"Thanksgiving Brisket. If you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on Tuesday, smoke it all day Wednesday, hot hold it overnight and s","SearchText":"thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.    have a great thanksgiving. #brisket #bbq #thanksgiving cow brisket how_to bbq smoking thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.    have a great thanksgiving.\n\n#brisket #bbq #thanksgiving cow brisket how_to bbq smoking","CreateDateTime":"2025-11-21T03:42:45.000Z","ViewCount":249462,"LikeCount":4190,"GroupId":8899,"GroupCode":"thanksgiving-brisket-smoking-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4554,"Url":"https://www.tiktok.com/@backyahdbbq/video/7575019372813602079","ViewCount":48649,"LikeCount":1595},{"Platform":"facebook","PostId":4551,"Url":"https://www.facebook.com/reel/1399474561790124/","ViewCount":143147,"LikeCount":998},{"Platform":"instagram","PostId":4555,"Url":"https://www.instagram.com/reel/DRTcSxtEWCN/","ViewCount":32995,"LikeCount":851},{"Platform":"youtube","PostId":4553,"Url":"https://www.youtube.com/watch?v=8ZeFGoICySA","ViewCount":24671,"LikeCount":746}]},{"Id":4553,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=8ZeFGoICySA","ThumbnailUrl":"media/posts/youtube_8ZeFGoICySA.png","Description":"Thanksgiving Brisket. If you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on Tuesday, smoke it all day Wednesday, hot hold it overnight and s","SearchText":"thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.    have a great thanksgiving. #brisket #bbq #thanksgiving cow brisket how_to bbq smoking thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.  have a great thanksgiving.\n\n#brisket #bbq #thanksgiving thanksgiving brisket. if you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on tuesday, smoke it all day wednesday, hot hold it overnight and serve it thursday - that you have minimal stress and a good night’s sleep.  i just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view.  it covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. my hope with all this is that it saves you years of time that i spent working through tweaking every part of my process.  i’m still tweaking things, but this guide has held up for many years.    have a great thanksgiving.\n\n#brisket #bbq #thanksgiving cow brisket how_to bbq smoking","CreateDateTime":"2025-11-21T03:39:50.000Z","ViewCount":249462,"LikeCount":4190,"GroupId":8899,"GroupCode":"thanksgiving-brisket-smoking-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4554,"Url":"https://www.tiktok.com/@backyahdbbq/video/7575019372813602079","ViewCount":48649,"LikeCount":1595},{"Platform":"facebook","PostId":4551,"Url":"https://www.facebook.com/reel/1399474561790124/","ViewCount":143147,"LikeCount":998},{"Platform":"instagram","PostId":4555,"Url":"https://www.instagram.com/reel/DRTcSxtEWCN/","ViewCount":32995,"LikeCount":851},{"Platform":"youtube","PostId":4553,"Url":"https://www.youtube.com/watch?v=8ZeFGoICySA","ViewCount":24671,"LikeCount":746}]},{"Id":4548,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=xGtc0LI2a0g","ThumbnailUrl":"media/posts/youtube_xGtc0LI2a0g.png","Description":"Hot and fast ribeye steaks on the Weber with the backyahd kid. Mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too c","SearchText":"hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase bbq sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak recipe bbq sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak process bbq grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase bbq grilling","CreateDateTime":"2025-10-28T18:14:00.000Z","ViewCount":40816,"LikeCount":746,"GroupId":8900,"GroupCode":"hot-and-fast-ribeye-steaks-20251028","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ","Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4548,"Url":"https://www.youtube.com/watch?v=xGtc0LI2a0g","ViewCount":12850,"LikeCount":308},{"Platform":"facebook","PostId":4546,"Url":"https://www.facebook.com/reel/1939215399992474/","ViewCount":4458,"LikeCount":40},{"Platform":"instagram","PostId":4550,"Url":"https://www.instagram.com/reel/DQXKRjOD37w/","ViewCount":18434,"LikeCount":222},{"Platform":"tiktok","PostId":4549,"Url":"https://www.tiktok.com/@backyahdbbq/video/7566330358384397598","ViewCount":5074,"LikeCount":176}]},{"Id":4546,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1939215399992474/","ThumbnailUrl":"media/posts/facebook_110899788073674_836974825471300.png","Description":"Hot and fast ribeye steaks on the Weber with the backyahd kid. Mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too c","SearchText":"hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase bbq sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak recipe bbq sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak process bbq grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase bbq grilling","CreateDateTime":"2025-10-28T17:51:01.000Z","ViewCount":40816,"LikeCount":746,"GroupId":8900,"GroupCode":"hot-and-fast-ribeye-steaks-20251028","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ","Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4548,"Url":"https://www.youtube.com/watch?v=xGtc0LI2a0g","ViewCount":12850,"LikeCount":308},{"Platform":"facebook","PostId":4546,"Url":"https://www.facebook.com/reel/1939215399992474/","ViewCount":4458,"LikeCount":40},{"Platform":"instagram","PostId":4550,"Url":"https://www.instagram.com/reel/DQXKRjOD37w/","ViewCount":18434,"LikeCount":222},{"Platform":"tiktok","PostId":4549,"Url":"https://www.tiktok.com/@backyahdbbq/video/7566330358384397598","ViewCount":5074,"LikeCount":176}]},{"Id":4547,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1939215399992474/","ThumbnailUrl":"media/posts/facebook_1939215399992474.png","Description":"Hot and fast ribeye steaks on the Weber with the backyahd kid. Mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too c","SearchText":"hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase bbq sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak recipe bbq sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak process bbq grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase bbq grilling","CreateDateTime":"2025-10-28T17:50:49.000Z","ViewCount":40816,"LikeCount":746,"GroupId":8900,"GroupCode":"hot-and-fast-ribeye-steaks-20251028","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4548,"Url":"https://www.youtube.com/watch?v=xGtc0LI2a0g","ViewCount":12850,"LikeCount":308},{"Platform":"facebook","PostId":4546,"Url":"https://www.facebook.com/reel/1939215399992474/","ViewCount":4458,"LikeCount":40},{"Platform":"instagram","PostId":4550,"Url":"https://www.instagram.com/reel/DQXKRjOD37w/","ViewCount":18434,"LikeCount":222},{"Platform":"tiktok","PostId":4549,"Url":"https://www.tiktok.com/@backyahdbbq/video/7566330358384397598","ViewCount":5074,"LikeCount":176}]},{"Id":4550,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DQXKRjOD37w/","ThumbnailUrl":"media/posts/instagram_17911239189097399.png","Description":"Hot and fast ribeye steaks on the Weber with the backyahd kid. Mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too c","SearchText":"hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase bbq sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak recipe bbq sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak process bbq grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase bbq grilling","CreateDateTime":"2025-10-28T17:50:41.000Z","ViewCount":40816,"LikeCount":746,"GroupId":8900,"GroupCode":"hot-and-fast-ribeye-steaks-20251028","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4548,"Url":"https://www.youtube.com/watch?v=xGtc0LI2a0g","ViewCount":12850,"LikeCount":308},{"Platform":"facebook","PostId":4546,"Url":"https://www.facebook.com/reel/1939215399992474/","ViewCount":4458,"LikeCount":40},{"Platform":"instagram","PostId":4550,"Url":"https://www.instagram.com/reel/DQXKRjOD37w/","ViewCount":18434,"LikeCount":222},{"Platform":"tiktok","PostId":4549,"Url":"https://www.tiktok.com/@backyahdbbq/video/7566330358384397598","ViewCount":5074,"LikeCount":176}]},{"Id":4549,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7566330358384397598","ThumbnailUrl":"media/posts/tiktok_7566330358384397598.png","Description":"Hot and fast ribeye steaks on the Weber with the backyahd kid. Mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too c","SearchText":"hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase bbq sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak recipe bbq sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase sides grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak process bbq grilling hot and fast ribeye steaks on the weber with the backyahd kid. mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. one of my life goals is to do the same thing with my grandkids someday.  #ribeye #grilling #steaks cow steak showcase bbq grilling","CreateDateTime":"2025-10-28T17:46:33.000Z","ViewCount":40816,"LikeCount":746,"GroupId":8900,"GroupCode":"hot-and-fast-ribeye-steaks-20251028","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4548,"Url":"https://www.youtube.com/watch?v=xGtc0LI2a0g","ViewCount":12850,"LikeCount":308},{"Platform":"facebook","PostId":4546,"Url":"https://www.facebook.com/reel/1939215399992474/","ViewCount":4458,"LikeCount":40},{"Platform":"instagram","PostId":4550,"Url":"https://www.instagram.com/reel/DQXKRjOD37w/","ViewCount":18434,"LikeCount":222},{"Platform":"tiktok","PostId":4549,"Url":"https://www.tiktok.com/@backyahdbbq/video/7566330358384397598","ViewCount":5074,"LikeCount":176}]},{"Id":4543,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/830597409442375","ThumbnailUrl":"media/posts/facebook_110899788073674_830597409442375.png","Description":"My Korean food go to in Lynnwood - @modoorestaurant \n\nSpicy Pork Bulgogi and Sundubu (Seafood Tofu Soup).","SearchText":"my korean food go to in lynnwood - @modoorestaurant \n\nspicy pork bulgogi and sundubu (seafood tofu soup). pig pulled_pork review seafood my korean food go to in lynnwood - @modoorestaurant \n\nspicy pork bulgogi and sundubu (seafood tofu soup). pig pulled_pork review seafood","CreateDateTime":"2025-10-21T04:02:35.000Z","ViewCount":13965,"LikeCount":28,"GroupId":8901,"GroupCode":"korean-food-review-modoos-restaurant","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["review"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4543,"Url":"https://www.facebook.com/234418655726923/posts/830597409442375","ViewCount":6075,"LikeCount":8},{"Platform":"instagram","PostId":4545,"Url":"https://www.instagram.com/p/DQDqDhxDlbz/","ViewCount":7890,"LikeCount":20}]},{"Id":4544,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/845697611237177/","ThumbnailUrl":"media/posts/facebook_845697611237177.png","Description":null,"SearchText":"","CreateDateTime":"2025-10-21T04:02:19.000Z","ViewCount":10199,"LikeCount":0,"GroupId":9425,"GroupCode":"ultimate-bbq-rub-recipes-collection","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4544,"Url":"https://www.facebook.com/reel/845697611237177/","ViewCount":10199,"LikeCount":0}]},{"Id":4545,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DQDqDhxDlbz/","ThumbnailUrl":"media/posts/instagram_18544525675037342.png","Description":"My Korean food go to in Lynnwood - @modoorestaurant \n\nSpicy Pork Bulgogi and Sundubu (Seafood Tofu Soup).","SearchText":"my korean food go to in lynnwood - @modoorestaurant \n\nspicy pork bulgogi and sundubu (seafood tofu soup). pig pulled_pork review seafood my korean food go to in lynnwood - @modoorestaurant \n\nspicy pork bulgogi and sundubu (seafood tofu soup). pig pulled_pork review seafood","CreateDateTime":"2025-10-21T04:02:12.000Z","ViewCount":13965,"LikeCount":28,"GroupId":8901,"GroupCode":"korean-food-review-modoos-restaurant","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["review"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4543,"Url":"https://www.facebook.com/234418655726923/posts/830597409442375","ViewCount":6075,"LikeCount":8},{"Platform":"instagram","PostId":4545,"Url":"https://www.instagram.com/p/DQDqDhxDlbz/","ViewCount":7890,"LikeCount":20}]},{"Id":4542,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=7BK7hd-5WqA","ThumbnailUrl":"media/posts/youtube_7BK7hd-5WqA.png","Description":"Easy Brats\nI like making everything from scratch, but I also have a busy day job.  So today we’re smoking grocery store brats for dinner.\n\nI smoke at 180F until the internal temp hits 140F.\n\nThen give","SearchText":"easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage recipe bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats i like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner. i smoke at 180f until the internal temp hits 140f. then give them an ice bath to halt the cooking and firm up the casing. we’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open. this smoke, ice, sear method works well to keep them juicy inside and snappy on the outside. i’ll make my own sausage when things quiet down a bit. #sausage #bbq #smokedmeat #barbecue pig sausage recipe bbq smoking","CreateDateTime":"2025-10-19T22:09:31.000Z","ViewCount":49653,"LikeCount":674,"GroupId":8902,"GroupCode":"easy-smoked-brats-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["sausage"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4542,"Url":"https://www.youtube.com/watch?v=7BK7hd-5WqA","ViewCount":6258,"LikeCount":163},{"Platform":"facebook","PostId":4538,"Url":"https://www.facebook.com/reel/1976087809852223/","ViewCount":5929,"LikeCount":45},{"Platform":"instagram","PostId":4541,"Url":"https://www.instagram.com/reel/DQAWaitki0C/","ViewCount":14635,"LikeCount":189},{"Platform":"tiktok","PostId":4540,"Url":"https://www.tiktok.com/@backyahdbbq/video/7563043704957586718","ViewCount":22831,"LikeCount":277}]},{"Id":4538,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1976087809852223/","ThumbnailUrl":"media/posts/facebook_110899788073674_829551852880264.png","Description":"Easy Brats\nI like making everything from scratch, but I also have a busy day job.  So today we’re smoking grocery store brats for dinner.\n\nI smoke at 180F until the internal temp hits 140F.\n\nThen give","SearchText":"easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage recipe bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats i like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner. i smoke at 180f until the internal temp hits 140f. then give them an ice bath to halt the cooking and firm up the casing. we’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open. this smoke, ice, sear method works well to keep them juicy inside and snappy on the outside. i’ll make my own sausage when things quiet down a bit. #sausage #bbq #smokedmeat #barbecue pig sausage recipe bbq smoking","CreateDateTime":"2025-10-19T21:14:49.000Z","ViewCount":49653,"LikeCount":674,"GroupId":8902,"GroupCode":"easy-smoked-brats-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["sausage"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4542,"Url":"https://www.youtube.com/watch?v=7BK7hd-5WqA","ViewCount":6258,"LikeCount":163},{"Platform":"facebook","PostId":4538,"Url":"https://www.facebook.com/reel/1976087809852223/","ViewCount":5929,"LikeCount":45},{"Platform":"instagram","PostId":4541,"Url":"https://www.instagram.com/reel/DQAWaitki0C/","ViewCount":14635,"LikeCount":189},{"Platform":"tiktok","PostId":4540,"Url":"https://www.tiktok.com/@backyahdbbq/video/7563043704957586718","ViewCount":22831,"LikeCount":277}]},{"Id":4539,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1976087809852223/","ThumbnailUrl":"media/posts/facebook_1976087809852223.png","Description":"Easy Brats\nI like making everything from scratch, but I also have a busy day job.  So today we’re smoking grocery store brats for dinner.\n\nI smoke at 180F until the internal temp hits 140F.\n\nThen give","SearchText":"easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage recipe bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats i like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner. i smoke at 180f until the internal temp hits 140f. then give them an ice bath to halt the cooking and firm up the casing. we’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open. this smoke, ice, sear method works well to keep them juicy inside and snappy on the outside. i’ll make my own sausage when things quiet down a bit. #sausage #bbq #smokedmeat #barbecue pig sausage recipe bbq smoking","CreateDateTime":"2025-10-19T21:14:45.000Z","ViewCount":49653,"LikeCount":674,"GroupId":8902,"GroupCode":"easy-smoked-brats-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["sausage"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4542,"Url":"https://www.youtube.com/watch?v=7BK7hd-5WqA","ViewCount":6258,"LikeCount":163},{"Platform":"facebook","PostId":4538,"Url":"https://www.facebook.com/reel/1976087809852223/","ViewCount":5929,"LikeCount":45},{"Platform":"instagram","PostId":4541,"Url":"https://www.instagram.com/reel/DQAWaitki0C/","ViewCount":14635,"LikeCount":189},{"Platform":"tiktok","PostId":4540,"Url":"https://www.tiktok.com/@backyahdbbq/video/7563043704957586718","ViewCount":22831,"LikeCount":277}]},{"Id":4541,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DQAWaitki0C/","ThumbnailUrl":"media/posts/instagram_18423629512111424.png","Description":"Easy Brats\nI like making everything from scratch, but I also have a busy day job.  So today we’re smoking grocery store brats for dinner.\n\nI smoke at 180F until the internal temp hits 140F.\n\nThen give","SearchText":"easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage recipe bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats i like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner. i smoke at 180f until the internal temp hits 140f. then give them an ice bath to halt the cooking and firm up the casing. we’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open. this smoke, ice, sear method works well to keep them juicy inside and snappy on the outside. i’ll make my own sausage when things quiet down a bit. #sausage #bbq #smokedmeat #barbecue pig sausage recipe bbq smoking","CreateDateTime":"2025-10-19T21:14:32.000Z","ViewCount":49653,"LikeCount":674,"GroupId":8902,"GroupCode":"easy-smoked-brats-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["sausage"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4542,"Url":"https://www.youtube.com/watch?v=7BK7hd-5WqA","ViewCount":6258,"LikeCount":163},{"Platform":"facebook","PostId":4538,"Url":"https://www.facebook.com/reel/1976087809852223/","ViewCount":5929,"LikeCount":45},{"Platform":"instagram","PostId":4541,"Url":"https://www.instagram.com/reel/DQAWaitki0C/","ViewCount":14635,"LikeCount":189},{"Platform":"tiktok","PostId":4540,"Url":"https://www.tiktok.com/@backyahdbbq/video/7563043704957586718","ViewCount":22831,"LikeCount":277}]},{"Id":4540,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7563043704957586718","ThumbnailUrl":"media/posts/tiktok_7563043704957586718.png","Description":"Easy Brats I like making everything from scratch, but I also have a busy day job.  So today we’re smoking grocery store brats for dinner. I smoke at 180F until the internal temp hits 140F. Then give t","SearchText":"easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage recipe bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats\ni like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner.\n\ni smoke at 180f until the internal temp hits 140f.\n\nthen give them an ice bath to halt the cooking and firm up the casing.\n\nwe’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open.\n\nthis smoke, ice, sear method works well to keep them juicy inside and snappy on the outside.\n\ni’ll make my own sausage when things quiet down a bit.\n\n#sausage #bbq #smokedmeat #barbecue pig sausage how_to bbq smoking easy brats i like making everything from scratch, but i also have a busy day job.  so today we’re smoking grocery store brats for dinner. i smoke at 180f until the internal temp hits 140f. then give them an ice bath to halt the cooking and firm up the casing. we’ll then finish them on the smoker at around 400f until they hit 165-170f internal.  i prime the smoker to 600f, then set it to manual mode so it stays hot even with the lid open. this smoke, ice, sear method works well to keep them juicy inside and snappy on the outside. i’ll make my own sausage when things quiet down a bit. #sausage #bbq #smokedmeat #barbecue pig sausage recipe bbq smoking","CreateDateTime":"2025-10-19T21:12:25.000Z","ViewCount":49653,"LikeCount":674,"GroupId":8902,"GroupCode":"easy-smoked-brats-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["sausage"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4542,"Url":"https://www.youtube.com/watch?v=7BK7hd-5WqA","ViewCount":6258,"LikeCount":163},{"Platform":"facebook","PostId":4538,"Url":"https://www.facebook.com/reel/1976087809852223/","ViewCount":5929,"LikeCount":45},{"Platform":"instagram","PostId":4541,"Url":"https://www.instagram.com/reel/DQAWaitki0C/","ViewCount":14635,"LikeCount":189},{"Platform":"tiktok","PostId":4540,"Url":"https://www.tiktok.com/@backyahdbbq/video/7563043704957586718","ViewCount":22831,"LikeCount":277}]},{"Id":4537,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/826545456514237","ThumbnailUrl":"media/posts/facebook_110899788073674_826545456514237.png","Description":"Serious question. How many of these are you eating?  About 3 for me.","SearchText":"serious question. how many of these are you eating?  about 3 for me. serious question. how many of these are you eating?  about 3 for me.","CreateDateTime":"2025-10-16T06:02:08.000Z","ViewCount":13591,"LikeCount":38,"GroupId":8903,"GroupCode":"bbq-portion-size-poll","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4537,"Url":"https://www.facebook.com/234418655726923/posts/826545456514237","ViewCount":6039,"LikeCount":23},{"Platform":"instagram","PostId":4536,"Url":"https://www.instagram.com/p/DP2_zFEDpbc/","ViewCount":7552,"LikeCount":15}]},{"Id":4536,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DP2_zFEDpbc/","ThumbnailUrl":"media/posts/instagram_17943051380938799.png","Description":"Serious question. How many of these are you eating?  About 3 for me.","SearchText":"serious question. how many of these are you eating?  about 3 for me. serious question. how many of these are you eating?  about 3 for me.","CreateDateTime":"2025-10-16T06:02:04.000Z","ViewCount":13591,"LikeCount":38,"GroupId":8903,"GroupCode":"bbq-portion-size-poll","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4537,"Url":"https://www.facebook.com/234418655726923/posts/826545456514237","ViewCount":6039,"LikeCount":23},{"Platform":"instagram","PostId":4536,"Url":"https://www.instagram.com/p/DP2_zFEDpbc/","ViewCount":7552,"LikeCount":15}]},{"Id":4513,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/819304793904970","ThumbnailUrl":"media/posts/facebook_110899788073674_819304793904970.png","Description":"What’s on your smoker today? Me? I got a half a butt on my smoker. I did an hour at 225 and then couple hours at 250 and now 275 until it’s probe tender. super easy cook.","SearchText":"what’s on your smoker today? me? i got a half a butt on my smoker. i did an hour at 225 and then couple hours at 250 and now 275 until it’s probe tender. super easy cook. pig pork_shoulder tips process bbq smoking what’s on your smoker today? me? i got a half a butt on my smoker. i did an hour at 225 and then couple hours at 250 and now 275 until it’s probe tender. super easy cook. pig pork_shoulder tips process bbq smoking","CreateDateTime":"2025-10-07T21:31:54.000Z","ViewCount":11282,"LikeCount":60,"GroupId":8904,"GroupCode":"whats-smoking-today-pork-shoulder-cook","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4513,"Url":"https://www.facebook.com/234418655726923/posts/819304793904970","ViewCount":4033,"LikeCount":15},{"Platform":"instagram","PostId":4528,"Url":"https://www.instagram.com/p/DPhfC9GAaa5/","ViewCount":7249,"LikeCount":45}]},{"Id":4528,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DPhfC9GAaa5/","ThumbnailUrl":"media/posts/instagram_18129108472488245.png","Description":"What’s on your smoker today? Me? I got a half a butt on my smoker. I did an hour at 225 and then couple hours at 250 and now 275 until it’s probe tender. super easy cook.","SearchText":"what’s on your smoker today? me? i got a half a butt on my smoker. i did an hour at 225 and then couple hours at 250 and now 275 until it’s probe tender. super easy cook. pig pork_shoulder tips process bbq smoking what’s on your smoker today? me? i got a half a butt on my smoker. i did an hour at 225 and then couple hours at 250 and now 275 until it’s probe tender. super easy cook. pig pork_shoulder tips process bbq smoking","CreateDateTime":"2025-10-07T21:31:50.000Z","ViewCount":11282,"LikeCount":60,"GroupId":8904,"GroupCode":"whats-smoking-today-pork-shoulder-cook","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4513,"Url":"https://www.facebook.com/234418655726923/posts/819304793904970","ViewCount":4033,"LikeCount":15},{"Platform":"instagram","PostId":4528,"Url":"https://www.instagram.com/p/DPhfC9GAaa5/","ViewCount":7249,"LikeCount":45}]},{"Id":4508,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=4_UM3RNMaUY","ThumbnailUrl":"media/posts/youtube_4_UM3RNMaUY.png","Description":"Just rolling with some ribs","SearchText":"just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs just rolling with some ribs.  pig pork_ribs bbq","CreateDateTime":"2025-10-04T22:38:41.000Z","ViewCount":21444,"LikeCount":452,"GroupId":8905,"GroupCode":"rolling-with-delicious-pork-ribs","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4508,"Url":"https://www.youtube.com/watch?v=4_UM3RNMaUY","ViewCount":7085,"LikeCount":150},{"Platform":"facebook","PostId":4514,"Url":"https://www.facebook.com/reel/1307515134340622/","ViewCount":3324,"LikeCount":38},{"Platform":"instagram","PostId":4529,"Url":"https://www.instagram.com/reel/DPZ3rq0gabZ/","ViewCount":7253,"LikeCount":165},{"Platform":"tiktok","PostId":4523,"Url":"https://www.tiktok.com/@backyahdbbq/video/7557498060385864991","ViewCount":3782,"LikeCount":99}]},{"Id":4514,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/reel/1307515134340622/","ThumbnailUrl":"media/posts/facebook_110899788073674_816700584165391.png","Description":"Just rolling with some ribs","SearchText":"just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs just rolling with some ribs.  pig pork_ribs bbq","CreateDateTime":"2025-10-04T22:34:02.000Z","ViewCount":21444,"LikeCount":452,"GroupId":8905,"GroupCode":"rolling-with-delicious-pork-ribs","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4508,"Url":"https://www.youtube.com/watch?v=4_UM3RNMaUY","ViewCount":7085,"LikeCount":150},{"Platform":"facebook","PostId":4514,"Url":"https://www.facebook.com/reel/1307515134340622/","ViewCount":3324,"LikeCount":38},{"Platform":"instagram","PostId":4529,"Url":"https://www.instagram.com/reel/DPZ3rq0gabZ/","ViewCount":7253,"LikeCount":165},{"Platform":"tiktok","PostId":4523,"Url":"https://www.tiktok.com/@backyahdbbq/video/7557498060385864991","ViewCount":3782,"LikeCount":99}]},{"Id":4517,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1307515134340622/","ThumbnailUrl":"media/posts/facebook_1307515134340622.png","Description":"Just rolling with some ribs","SearchText":"just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs just rolling with some ribs.  pig pork_ribs bbq","CreateDateTime":"2025-10-04T22:33:51.000Z","ViewCount":21444,"LikeCount":452,"GroupId":8905,"GroupCode":"rolling-with-delicious-pork-ribs","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4508,"Url":"https://www.youtube.com/watch?v=4_UM3RNMaUY","ViewCount":7085,"LikeCount":150},{"Platform":"facebook","PostId":4514,"Url":"https://www.facebook.com/reel/1307515134340622/","ViewCount":3324,"LikeCount":38},{"Platform":"instagram","PostId":4529,"Url":"https://www.instagram.com/reel/DPZ3rq0gabZ/","ViewCount":7253,"LikeCount":165},{"Platform":"tiktok","PostId":4523,"Url":"https://www.tiktok.com/@backyahdbbq/video/7557498060385864991","ViewCount":3782,"LikeCount":99}]},{"Id":4529,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DPZ3rq0gabZ/","ThumbnailUrl":"media/posts/instagram_18095356393685720.png","Description":"Just rolling with some ribs","SearchText":"just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs just rolling with some ribs.  pig pork_ribs bbq","CreateDateTime":"2025-10-04T22:33:45.000Z","ViewCount":21444,"LikeCount":452,"GroupId":8905,"GroupCode":"rolling-with-delicious-pork-ribs","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4508,"Url":"https://www.youtube.com/watch?v=4_UM3RNMaUY","ViewCount":7085,"LikeCount":150},{"Platform":"facebook","PostId":4514,"Url":"https://www.facebook.com/reel/1307515134340622/","ViewCount":3324,"LikeCount":38},{"Platform":"instagram","PostId":4529,"Url":"https://www.instagram.com/reel/DPZ3rq0gabZ/","ViewCount":7253,"LikeCount":165},{"Platform":"tiktok","PostId":4523,"Url":"https://www.tiktok.com/@backyahdbbq/video/7557498060385864991","ViewCount":3782,"LikeCount":99}]},{"Id":4523,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7557498060385864991","ThumbnailUrl":"media/posts/tiktok_7557498060385864991.png","Description":"Just rolling with some ribs. ","SearchText":"just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs bbq just rolling with some ribs pig pork_ribs just rolling with some ribs.  pig pork_ribs bbq","CreateDateTime":"2025-10-04T22:32:36.000Z","ViewCount":21444,"LikeCount":452,"GroupId":8905,"GroupCode":"rolling-with-delicious-pork-ribs","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4508,"Url":"https://www.youtube.com/watch?v=4_UM3RNMaUY","ViewCount":7085,"LikeCount":150},{"Platform":"facebook","PostId":4514,"Url":"https://www.facebook.com/reel/1307515134340622/","ViewCount":3324,"LikeCount":38},{"Platform":"instagram","PostId":4529,"Url":"https://www.instagram.com/reel/DPZ3rq0gabZ/","ViewCount":7253,"LikeCount":165},{"Platform":"tiktok","PostId":4523,"Url":"https://www.tiktok.com/@backyahdbbq/video/7557498060385864991","ViewCount":3782,"LikeCount":99}]},{"Id":4515,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/816489204186529","ThumbnailUrl":"media/posts/facebook_110899788073674_816489204186529.png","Description":"Running all nine of my RFX probes through some tests today to see how long the batteries last and if they all stay connected.  I put them all in my food warmer and set it to to 80F°. \n\nOne of the good","SearchText":"running all nine of my rfx probes through some tests today to see how long the batteries last and if they all stay connected.  i put them all in my food warmer and set it to to 80f°. \n\none of the good things about the rfx is that you can grow the number of probes much higher than any other system with only one gateway. i’m working on another round of wireless thermometer testing and will be posting the results soon. the first round can be found at:\n\nbkyhd.com/wt how_to review bbq running all nine of my rfx probes through some tests today to see how long the batteries last and if they all stay connected.  i put them all in my food warmer and set it to to 80f°. \n\none of the good things about the rfx is that you can grow the number of probes much higher than any other system with only one gateway. i’m working on another round of wireless thermometer testing and will be posting the results soon. the first round can be found at:\n\nbkyhd.com/wt review bbq","CreateDateTime":"2025-10-04T16:21:22.000Z","ViewCount":20022,"LikeCount":59,"GroupId":8906,"GroupCode":"rfx-probes-battery-test-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4515,"Url":"https://www.facebook.com/234418655726923/posts/816489204186529","ViewCount":8646,"LikeCount":10},{"Platform":"instagram","PostId":4530,"Url":"https://www.instagram.com/p/DPZNH4Jkc9y/","ViewCount":11376,"LikeCount":49}]},{"Id":4530,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DPZNH4Jkc9y/","ThumbnailUrl":"media/posts/instagram_18020846621585656.png","Description":"Running all nine of my RFX probes through some tests today to see how long the batteries last and if they all stay connected.  I put them all in my food warmer and set it to to 80F°. \n\nOne of the good","SearchText":"running all nine of my rfx probes through some tests today to see how long the batteries last and if they all stay connected.  i put them all in my food warmer and set it to to 80f°. \n\none of the good things about the rfx is that you can grow the number of probes much higher than any other system with only one gateway. i’m working on another round of wireless thermometer testing and will be posting the results soon. the first round can be found at:\n\nbkyhd.com/wt how_to review bbq running all nine of my rfx probes through some tests today to see how long the batteries last and if they all stay connected.  i put them all in my food warmer and set it to to 80f°. \n\none of the good things about the rfx is that you can grow the number of probes much higher than any other system with only one gateway. i’m working on another round of wireless thermometer testing and will be posting the results soon. the first round can be found at:\n\nbkyhd.com/wt review bbq","CreateDateTime":"2025-10-04T16:21:17.000Z","ViewCount":20022,"LikeCount":59,"GroupId":8906,"GroupCode":"rfx-probes-battery-test-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4515,"Url":"https://www.facebook.com/234418655726923/posts/816489204186529","ViewCount":8646,"LikeCount":10},{"Platform":"instagram","PostId":4530,"Url":"https://www.instagram.com/p/DPZNH4Jkc9y/","ViewCount":11376,"LikeCount":49}]},{"Id":4509,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=_as03JrHkgE","ThumbnailUrl":"media/posts/youtube__as03JrHkgE.png","Description":"Come hang out if you like brisket and rock. \n\n#bbq #brisket","SearchText":"come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock.  #bbq #brisket  cow brisket bbq","CreateDateTime":"2025-10-02T02:07:51.000Z","ViewCount":106036,"LikeCount":1570,"GroupId":8907,"GroupCode":"brisket-and-rock-music-hangout","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4509,"Url":"https://www.youtube.com/watch?v=_as03JrHkgE","ViewCount":8899,"LikeCount":250},{"Platform":"facebook","PostId":4518,"Url":"https://www.facebook.com/reel/762215589972004/","ViewCount":77375,"LikeCount":740},{"Platform":"instagram","PostId":4531,"Url":"https://www.instagram.com/reel/DPSgXopCY5j/","ViewCount":11561,"LikeCount":338},{"Platform":"tiktok","PostId":4524,"Url":"https://www.tiktok.com/@backyahdbbq/video/7556436726202322206","ViewCount":8201,"LikeCount":242}]},{"Id":4518,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/762215589972004/","ThumbnailUrl":"media/posts/facebook_762215589972004.png","Description":"Come hang out if you like brisket and rock. \n\n#bbq #brisket","SearchText":"come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock.  #bbq #brisket  cow brisket bbq","CreateDateTime":"2025-10-02T01:56:14.000Z","ViewCount":106036,"LikeCount":1570,"GroupId":8907,"GroupCode":"brisket-and-rock-music-hangout","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4509,"Url":"https://www.youtube.com/watch?v=_as03JrHkgE","ViewCount":8899,"LikeCount":250},{"Platform":"facebook","PostId":4518,"Url":"https://www.facebook.com/reel/762215589972004/","ViewCount":77375,"LikeCount":740},{"Platform":"instagram","PostId":4531,"Url":"https://www.instagram.com/reel/DPSgXopCY5j/","ViewCount":11561,"LikeCount":338},{"Platform":"tiktok","PostId":4524,"Url":"https://www.tiktok.com/@backyahdbbq/video/7556436726202322206","ViewCount":8201,"LikeCount":242}]},{"Id":4531,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DPSgXopCY5j/","ThumbnailUrl":"media/posts/instagram_17862898116480593.png","Description":"Come hang out if you like brisket and rock. \n\n#bbq #brisket","SearchText":"come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock.  #bbq #brisket  cow brisket bbq","CreateDateTime":"2025-10-02T01:56:10.000Z","ViewCount":106036,"LikeCount":1570,"GroupId":8907,"GroupCode":"brisket-and-rock-music-hangout","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4509,"Url":"https://www.youtube.com/watch?v=_as03JrHkgE","ViewCount":8899,"LikeCount":250},{"Platform":"facebook","PostId":4518,"Url":"https://www.facebook.com/reel/762215589972004/","ViewCount":77375,"LikeCount":740},{"Platform":"instagram","PostId":4531,"Url":"https://www.instagram.com/reel/DPSgXopCY5j/","ViewCount":11561,"LikeCount":338},{"Platform":"tiktok","PostId":4524,"Url":"https://www.tiktok.com/@backyahdbbq/video/7556436726202322206","ViewCount":8201,"LikeCount":242}]},{"Id":4524,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7556436726202322206","ThumbnailUrl":"media/posts/tiktok_7556436726202322206.png","Description":"Come hang out if you like brisket and rock.  #bbq #brisket ","SearchText":"come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock. \n\n#bbq #brisket cow brisket bbq come hang out if you like brisket and rock.  #bbq #brisket  cow brisket bbq","CreateDateTime":"2025-10-02T01:54:03.000Z","ViewCount":106036,"LikeCount":1570,"GroupId":8907,"GroupCode":"brisket-and-rock-music-hangout","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4509,"Url":"https://www.youtube.com/watch?v=_as03JrHkgE","ViewCount":8899,"LikeCount":250},{"Platform":"facebook","PostId":4518,"Url":"https://www.facebook.com/reel/762215589972004/","ViewCount":77375,"LikeCount":740},{"Platform":"instagram","PostId":4531,"Url":"https://www.instagram.com/reel/DPSgXopCY5j/","ViewCount":11561,"LikeCount":338},{"Platform":"tiktok","PostId":4524,"Url":"https://www.tiktok.com/@backyahdbbq/video/7556436726202322206","ViewCount":8201,"LikeCount":242}]},{"Id":4510,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=z0UyhU6Vj3w","ThumbnailUrl":"media/posts/youtube_z0UyhU6Vj3w.png","Description":"Brisket Wrap with Butcher Paper. Here’s my latest method for wrapping briskets with butcher paper. I’ve simplified it quite a bit over the years so I figured you’re due for an update. \n\nI use 18” butc","SearchText":"brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update.  i use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper. i bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f. #bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-09-30T23:58:20.000Z","ViewCount":616220,"LikeCount":10200,"GroupId":8908,"GroupCode":"brisket-wrapping-techniques-with-butcher","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4510,"Url":"https://www.youtube.com/watch?v=z0UyhU6Vj3w","ViewCount":115286,"LikeCount":1374},{"Platform":"facebook","PostId":4519,"Url":"https://www.facebook.com/reel/815901824248257/","ViewCount":337218,"LikeCount":2915},{"Platform":"instagram","PostId":4532,"Url":"https://www.instagram.com/reel/DPPtJZAgV2Q/","ViewCount":23876,"LikeCount":593},{"Platform":"tiktok","PostId":4525,"Url":"https://www.tiktok.com/@backyahdbbq/video/7556032832645238046","ViewCount":139840,"LikeCount":5318}]},{"Id":4519,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/815901824248257/","ThumbnailUrl":"media/posts/facebook_815901824248257.png","Description":"Brisket Wrap with Butcher Paper. Here’s my latest method for wrapping briskets with butcher paper. I’ve simplified it quite a bit over the years so I figured you’re due for an update. \n\nI use 18” butc","SearchText":"brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update.  i use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper. i bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f. #bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-09-30T23:52:26.000Z","ViewCount":616220,"LikeCount":10200,"GroupId":8908,"GroupCode":"brisket-wrapping-techniques-with-butcher","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4510,"Url":"https://www.youtube.com/watch?v=z0UyhU6Vj3w","ViewCount":115286,"LikeCount":1374},{"Platform":"facebook","PostId":4519,"Url":"https://www.facebook.com/reel/815901824248257/","ViewCount":337218,"LikeCount":2915},{"Platform":"instagram","PostId":4532,"Url":"https://www.instagram.com/reel/DPPtJZAgV2Q/","ViewCount":23876,"LikeCount":593},{"Platform":"tiktok","PostId":4525,"Url":"https://www.tiktok.com/@backyahdbbq/video/7556032832645238046","ViewCount":139840,"LikeCount":5318}]},{"Id":4532,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DPPtJZAgV2Q/","ThumbnailUrl":"media/posts/instagram_17922365319165142.png","Description":"Brisket Wrap with Butcher Paper. Here’s my latest method for wrapping briskets with butcher paper. I’ve simplified it quite a bit over the years so I figured you’re due for an update. \n\nI use 18” butc","SearchText":"brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update.  i use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper. i bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f. #bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-09-30T23:50:32.000Z","ViewCount":616220,"LikeCount":10200,"GroupId":8908,"GroupCode":"brisket-wrapping-techniques-with-butcher","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4510,"Url":"https://www.youtube.com/watch?v=z0UyhU6Vj3w","ViewCount":115286,"LikeCount":1374},{"Platform":"facebook","PostId":4519,"Url":"https://www.facebook.com/reel/815901824248257/","ViewCount":337218,"LikeCount":2915},{"Platform":"instagram","PostId":4532,"Url":"https://www.instagram.com/reel/DPPtJZAgV2Q/","ViewCount":23876,"LikeCount":593},{"Platform":"tiktok","PostId":4525,"Url":"https://www.tiktok.com/@backyahdbbq/video/7556032832645238046","ViewCount":139840,"LikeCount":5318}]},{"Id":4525,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7556032832645238046","ThumbnailUrl":"media/posts/tiktok_7556032832645238046.png","Description":"Brisket Wrap with Butcher Paper. Here’s my latest method for wrapping briskets with butcher paper. I’ve simplified it quite a bit over the years so I figured you’re due for an update.  I use 18” butch","SearchText":"brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update. \n\ni use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper.\n\ni bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f.\n\n#bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking brisket wrap with butcher paper. here’s my latest method for wrapping briskets with butcher paper. i’ve simplified it quite a bit over the years so i figured you’re due for an update.  i use 18” butcher paper.  i overlap two pieces so it’s wide enough to fit the whole brisket.  i spritz with water so it’s more pliable.  i put a big chunk of tallow under it to help keep that flat moist as it rests.  i place the brisket fat side up about ⅓ of the way up the paper. i bring that short lip of paper over the top of the brisket.  then fold over each long side and flip the brisket once, it’s now fat side down. i square off the very end to get a clean edge.  and then flip the brisket once more.  it’s back to fat side up.  these will go back on the smoker until they are probe tender - where a thermometer probe slides in and out of the brisket with very little resistance - right around 200f.  and then they go in the food warmer overnight for around 17 hours at 150f. #bbq #brisket #howto cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-09-30T23:46:47.000Z","ViewCount":616220,"LikeCount":10200,"GroupId":8908,"GroupCode":"brisket-wrapping-techniques-with-butcher","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4510,"Url":"https://www.youtube.com/watch?v=z0UyhU6Vj3w","ViewCount":115286,"LikeCount":1374},{"Platform":"facebook","PostId":4519,"Url":"https://www.facebook.com/reel/815901824248257/","ViewCount":337218,"LikeCount":2915},{"Platform":"instagram","PostId":4532,"Url":"https://www.instagram.com/reel/DPPtJZAgV2Q/","ViewCount":23876,"LikeCount":593},{"Platform":"tiktok","PostId":4525,"Url":"https://www.tiktok.com/@backyahdbbq/video/7556032832645238046","ViewCount":139840,"LikeCount":5318}]},{"Id":4516,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/812523797916403","ThumbnailUrl":"media/posts/facebook_110899788073674_812523797916403.png","Description":"What’s on your griddle?  Me? Adobo chicken.","SearchText":"what’s on your griddle?  me? adobo chicken. chicken showcase grilling what’s on your griddle?  me? adobo chicken. chicken showcase grilling","CreateDateTime":"2025-09-30T00:53:51.000Z","ViewCount":8035,"LikeCount":32,"GroupId":8909,"GroupCode":"griddle-showcase-adobo-chicken","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":[],"PostTypes":["showcase"],"Categories":[],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4516,"Url":"https://www.facebook.com/234418655726923/posts/812523797916403","ViewCount":3400,"LikeCount":12},{"Platform":"instagram","PostId":4533,"Url":"https://www.instagram.com/p/DPNPzG1jzig/","ViewCount":4635,"LikeCount":20}]},{"Id":4533,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DPNPzG1jzig/","ThumbnailUrl":"media/posts/instagram_18058436135568706.png","Description":"What’s on your griddle?  Me? Adobo chicken.","SearchText":"what’s on your griddle?  me? adobo chicken. chicken showcase grilling what’s on your griddle?  me? adobo chicken. chicken showcase grilling","CreateDateTime":"2025-09-30T00:53:47.000Z","ViewCount":8035,"LikeCount":32,"GroupId":8909,"GroupCode":"griddle-showcase-adobo-chicken","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":[],"PostTypes":["showcase"],"Categories":[],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4516,"Url":"https://www.facebook.com/234418655726923/posts/812523797916403","ViewCount":3400,"LikeCount":12},{"Platform":"instagram","PostId":4533,"Url":"https://www.instagram.com/p/DPNPzG1jzig/","ViewCount":4635,"LikeCount":20}]},{"Id":4511,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=iJurdsz_ia0","ThumbnailUrl":"media/posts/youtube_iJurdsz_ia0.png","Description":"Easy Ribs No Voice Over. I had a big project due at work and also needed to cook three racks of ribs for dinner. I didn’t bother trimming, slathering, or removing the membrane from these St. Louis rib","SearchText":"easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to tips process bbq smoking","CreateDateTime":"2025-09-29T00:16:33.000Z","ViewCount":76944,"LikeCount":1478,"GroupId":8910,"GroupCode":"effortless-smoked-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe","how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4511,"Url":"https://www.youtube.com/watch?v=iJurdsz_ia0","ViewCount":4835,"LikeCount":111},{"Platform":"facebook","PostId":4520,"Url":"https://www.facebook.com/reel/813351011146554/","ViewCount":3609,"LikeCount":30},{"Platform":"facebook","PostId":4521,"Url":"https://www.facebook.com/reel/2280937929032899/","ViewCount":4357,"LikeCount":32},{"Platform":"instagram","PostId":4534,"Url":"https://www.instagram.com/reel/DPKl2OTD7oN/","ViewCount":7646,"LikeCount":113},{"Platform":"tiktok","PostId":4526,"Url":"https://www.tiktok.com/@backyahdbbq/video/7555296177248406815","ViewCount":2520,"LikeCount":55},{"Platform":"youtube","PostId":4512,"Url":"https://www.youtube.com/watch?v=tZyYu_HfPso","ViewCount":13234,"LikeCount":470},{"Platform":"facebook","PostId":4522,"Url":"https://www.facebook.com/reel/1432654484698482/","ViewCount":23824,"LikeCount":186},{"Platform":"instagram","PostId":4535,"Url":"https://www.instagram.com/reel/DPH546XkrgQ/","ViewCount":10605,"LikeCount":186},{"Platform":"tiktok","PostId":4527,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554908709348969759","ViewCount":6314,"LikeCount":295}]},{"Id":4520,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/813351011146554/","ThumbnailUrl":"media/posts/facebook_813351011146554.png","Description":"Easy Ribs No Voice Over. I had a big project due at work and also needed to cook three racks of ribs for dinner. I didn’t bother trimming, slathering, or removing the membrane from these St. Louis rib","SearchText":"easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to tips process bbq smoking","CreateDateTime":"2025-09-29T00:11:02.000Z","ViewCount":76944,"LikeCount":1478,"GroupId":8910,"GroupCode":"effortless-smoked-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4511,"Url":"https://www.youtube.com/watch?v=iJurdsz_ia0","ViewCount":4835,"LikeCount":111},{"Platform":"facebook","PostId":4520,"Url":"https://www.facebook.com/reel/813351011146554/","ViewCount":3609,"LikeCount":30},{"Platform":"facebook","PostId":4521,"Url":"https://www.facebook.com/reel/2280937929032899/","ViewCount":4357,"LikeCount":32},{"Platform":"instagram","PostId":4534,"Url":"https://www.instagram.com/reel/DPKl2OTD7oN/","ViewCount":7646,"LikeCount":113},{"Platform":"tiktok","PostId":4526,"Url":"https://www.tiktok.com/@backyahdbbq/video/7555296177248406815","ViewCount":2520,"LikeCount":55},{"Platform":"youtube","PostId":4512,"Url":"https://www.youtube.com/watch?v=tZyYu_HfPso","ViewCount":13234,"LikeCount":470},{"Platform":"facebook","PostId":4522,"Url":"https://www.facebook.com/reel/1432654484698482/","ViewCount":23824,"LikeCount":186},{"Platform":"instagram","PostId":4535,"Url":"https://www.instagram.com/reel/DPH546XkrgQ/","ViewCount":10605,"LikeCount":186},{"Platform":"tiktok","PostId":4527,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554908709348969759","ViewCount":6314,"LikeCount":295}]},{"Id":4521,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2280937929032899/","ThumbnailUrl":"media/posts/facebook_2280937929032899.png","Description":"Easy Ribs No Voice Over. I had a big project due at work and also needed to cook three racks of ribs for dinner. I didn’t bother trimming, slathering, or removing the membrane from these St. Louis rib","SearchText":"easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to tips process bbq smoking","CreateDateTime":"2025-09-29T00:09:57.000Z","ViewCount":76944,"LikeCount":1478,"GroupId":8910,"GroupCode":"effortless-smoked-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe","how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4511,"Url":"https://www.youtube.com/watch?v=iJurdsz_ia0","ViewCount":4835,"LikeCount":111},{"Platform":"facebook","PostId":4520,"Url":"https://www.facebook.com/reel/813351011146554/","ViewCount":3609,"LikeCount":30},{"Platform":"facebook","PostId":4521,"Url":"https://www.facebook.com/reel/2280937929032899/","ViewCount":4357,"LikeCount":32},{"Platform":"instagram","PostId":4534,"Url":"https://www.instagram.com/reel/DPKl2OTD7oN/","ViewCount":7646,"LikeCount":113},{"Platform":"tiktok","PostId":4526,"Url":"https://www.tiktok.com/@backyahdbbq/video/7555296177248406815","ViewCount":2520,"LikeCount":55},{"Platform":"youtube","PostId":4512,"Url":"https://www.youtube.com/watch?v=tZyYu_HfPso","ViewCount":13234,"LikeCount":470},{"Platform":"facebook","PostId":4522,"Url":"https://www.facebook.com/reel/1432654484698482/","ViewCount":23824,"LikeCount":186},{"Platform":"instagram","PostId":4535,"Url":"https://www.instagram.com/reel/DPH546XkrgQ/","ViewCount":10605,"LikeCount":186},{"Platform":"tiktok","PostId":4527,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554908709348969759","ViewCount":6314,"LikeCount":295}]},{"Id":4534,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DPKl2OTD7oN/","ThumbnailUrl":"media/posts/instagram_17987320289893434.png","Description":"Easy Ribs No Voice Over. I had a big project due at work and also needed to cook three racks of ribs for dinner. I didn’t bother trimming, slathering, or removing the membrane from these St. Louis rib","SearchText":"easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to tips process bbq smoking","CreateDateTime":"2025-09-29T00:09:52.000Z","ViewCount":76944,"LikeCount":1478,"GroupId":8910,"GroupCode":"effortless-smoked-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe","how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4511,"Url":"https://www.youtube.com/watch?v=iJurdsz_ia0","ViewCount":4835,"LikeCount":111},{"Platform":"facebook","PostId":4520,"Url":"https://www.facebook.com/reel/813351011146554/","ViewCount":3609,"LikeCount":30},{"Platform":"facebook","PostId":4521,"Url":"https://www.facebook.com/reel/2280937929032899/","ViewCount":4357,"LikeCount":32},{"Platform":"instagram","PostId":4534,"Url":"https://www.instagram.com/reel/DPKl2OTD7oN/","ViewCount":7646,"LikeCount":113},{"Platform":"tiktok","PostId":4526,"Url":"https://www.tiktok.com/@backyahdbbq/video/7555296177248406815","ViewCount":2520,"LikeCount":55},{"Platform":"youtube","PostId":4512,"Url":"https://www.youtube.com/watch?v=tZyYu_HfPso","ViewCount":13234,"LikeCount":470},{"Platform":"facebook","PostId":4522,"Url":"https://www.facebook.com/reel/1432654484698482/","ViewCount":23824,"LikeCount":186},{"Platform":"instagram","PostId":4535,"Url":"https://www.instagram.com/reel/DPH546XkrgQ/","ViewCount":10605,"LikeCount":186},{"Platform":"tiktok","PostId":4527,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554908709348969759","ViewCount":6314,"LikeCount":295}]},{"Id":4526,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7555296177248406815","ThumbnailUrl":"media/posts/tiktok_7555296177248406815.png","Description":"Easy Ribs No Voice Over. I had a big project due at work and also needed to cook three racks of ribs for dinner. I didn’t bother trimming, slathering, or removing the membrane from these St. Louis rib","SearchText":"easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to tips process bbq smoking","CreateDateTime":"2025-09-29T00:08:10.000Z","ViewCount":76944,"LikeCount":1478,"GroupId":8910,"GroupCode":"effortless-smoked-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe","how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4511,"Url":"https://www.youtube.com/watch?v=iJurdsz_ia0","ViewCount":4835,"LikeCount":111},{"Platform":"facebook","PostId":4520,"Url":"https://www.facebook.com/reel/813351011146554/","ViewCount":3609,"LikeCount":30},{"Platform":"facebook","PostId":4521,"Url":"https://www.facebook.com/reel/2280937929032899/","ViewCount":4357,"LikeCount":32},{"Platform":"instagram","PostId":4534,"Url":"https://www.instagram.com/reel/DPKl2OTD7oN/","ViewCount":7646,"LikeCount":113},{"Platform":"tiktok","PostId":4526,"Url":"https://www.tiktok.com/@backyahdbbq/video/7555296177248406815","ViewCount":2520,"LikeCount":55},{"Platform":"youtube","PostId":4512,"Url":"https://www.youtube.com/watch?v=tZyYu_HfPso","ViewCount":13234,"LikeCount":470},{"Platform":"facebook","PostId":4522,"Url":"https://www.facebook.com/reel/1432654484698482/","ViewCount":23824,"LikeCount":186},{"Platform":"instagram","PostId":4535,"Url":"https://www.instagram.com/reel/DPH546XkrgQ/","ViewCount":10605,"LikeCount":186},{"Platform":"tiktok","PostId":4527,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554908709348969759","ViewCount":6314,"LikeCount":295}]},{"Id":4512,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=tZyYu_HfPso","ThumbnailUrl":"media/posts/youtube_tZyYu_HfPso.png","Description":"Easy Ribs. I had a big project due at work and also needed to cook three racks of ribs for dinner. I didn’t bother trimming, slathering, or removing the membrane from these St. Louis ribs. I used a bl","SearchText":"easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to tips process bbq smoking","CreateDateTime":"2025-09-27T23:18:53.000Z","ViewCount":76944,"LikeCount":1478,"GroupId":8910,"GroupCode":"effortless-smoked-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe","how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4511,"Url":"https://www.youtube.com/watch?v=iJurdsz_ia0","ViewCount":4835,"LikeCount":111},{"Platform":"facebook","PostId":4520,"Url":"https://www.facebook.com/reel/813351011146554/","ViewCount":3609,"LikeCount":30},{"Platform":"facebook","PostId":4521,"Url":"https://www.facebook.com/reel/2280937929032899/","ViewCount":4357,"LikeCount":32},{"Platform":"instagram","PostId":4534,"Url":"https://www.instagram.com/reel/DPKl2OTD7oN/","ViewCount":7646,"LikeCount":113},{"Platform":"tiktok","PostId":4526,"Url":"https://www.tiktok.com/@backyahdbbq/video/7555296177248406815","ViewCount":2520,"LikeCount":55},{"Platform":"youtube","PostId":4512,"Url":"https://www.youtube.com/watch?v=tZyYu_HfPso","ViewCount":13234,"LikeCount":470},{"Platform":"facebook","PostId":4522,"Url":"https://www.facebook.com/reel/1432654484698482/","ViewCount":23824,"LikeCount":186},{"Platform":"instagram","PostId":4535,"Url":"https://www.instagram.com/reel/DPH546XkrgQ/","ViewCount":10605,"LikeCount":186},{"Platform":"tiktok","PostId":4527,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554908709348969759","ViewCount":6314,"LikeCount":295}]},{"Id":4522,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1432654484698482/","ThumbnailUrl":"media/posts/facebook_1432654484698482.png","Description":"Easy Ribs. I had a big project due at work and also needed to cook three racks of ribs for dinner. I didn’t bother trimming, slathering, or removing the membrane from these St. Louis ribs. I used a bl","SearchText":"easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to tips process bbq smoking","CreateDateTime":"2025-09-27T23:08:41.000Z","ViewCount":76944,"LikeCount":1478,"GroupId":8910,"GroupCode":"effortless-smoked-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4511,"Url":"https://www.youtube.com/watch?v=iJurdsz_ia0","ViewCount":4835,"LikeCount":111},{"Platform":"facebook","PostId":4520,"Url":"https://www.facebook.com/reel/813351011146554/","ViewCount":3609,"LikeCount":30},{"Platform":"facebook","PostId":4521,"Url":"https://www.facebook.com/reel/2280937929032899/","ViewCount":4357,"LikeCount":32},{"Platform":"instagram","PostId":4534,"Url":"https://www.instagram.com/reel/DPKl2OTD7oN/","ViewCount":7646,"LikeCount":113},{"Platform":"tiktok","PostId":4526,"Url":"https://www.tiktok.com/@backyahdbbq/video/7555296177248406815","ViewCount":2520,"LikeCount":55},{"Platform":"youtube","PostId":4512,"Url":"https://www.youtube.com/watch?v=tZyYu_HfPso","ViewCount":13234,"LikeCount":470},{"Platform":"facebook","PostId":4522,"Url":"https://www.facebook.com/reel/1432654484698482/","ViewCount":23824,"LikeCount":186},{"Platform":"instagram","PostId":4535,"Url":"https://www.instagram.com/reel/DPH546XkrgQ/","ViewCount":10605,"LikeCount":186},{"Platform":"tiktok","PostId":4527,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554908709348969759","ViewCount":6314,"LikeCount":295}]},{"Id":4535,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DPH546XkrgQ/","ThumbnailUrl":"media/posts/instagram_17973465440945653.png","Description":"Easy Ribs. I had a big project due at work and also needed to cook three racks of ribs for dinner. I didn’t bother trimming, slathering, or removing the membrane from these St. Louis ribs. I used a bl","SearchText":"easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to tips process bbq smoking","CreateDateTime":"2025-09-27T23:07:44.000Z","ViewCount":76944,"LikeCount":1478,"GroupId":8910,"GroupCode":"effortless-smoked-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4511,"Url":"https://www.youtube.com/watch?v=iJurdsz_ia0","ViewCount":4835,"LikeCount":111},{"Platform":"facebook","PostId":4520,"Url":"https://www.facebook.com/reel/813351011146554/","ViewCount":3609,"LikeCount":30},{"Platform":"facebook","PostId":4521,"Url":"https://www.facebook.com/reel/2280937929032899/","ViewCount":4357,"LikeCount":32},{"Platform":"instagram","PostId":4534,"Url":"https://www.instagram.com/reel/DPKl2OTD7oN/","ViewCount":7646,"LikeCount":113},{"Platform":"tiktok","PostId":4526,"Url":"https://www.tiktok.com/@backyahdbbq/video/7555296177248406815","ViewCount":2520,"LikeCount":55},{"Platform":"youtube","PostId":4512,"Url":"https://www.youtube.com/watch?v=tZyYu_HfPso","ViewCount":13234,"LikeCount":470},{"Platform":"facebook","PostId":4522,"Url":"https://www.facebook.com/reel/1432654484698482/","ViewCount":23824,"LikeCount":186},{"Platform":"instagram","PostId":4535,"Url":"https://www.instagram.com/reel/DPH546XkrgQ/","ViewCount":10605,"LikeCount":186},{"Platform":"tiktok","PostId":4527,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554908709348969759","ViewCount":6314,"LikeCount":295}]},{"Id":4527,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7554908709348969759","ThumbnailUrl":"media/posts/tiktok_7554908709348969759.png","Description":"Easy Ribs. I had a big project due at work and also needed to cook three racks of ribs for dinner. I didn’t bother trimming, slathering, or removing the membrane from these St. Louis ribs. I used a bl","SearchText":"easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs no voice over. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n\n#bbq #ribs #pork pig pork_ribs recipe how_to process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape.\nafter that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce.\nonce the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for.\ni used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing.\ni didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends.\n\nprep: 9:00am\nsmoke at 180f: 9:30am\nsmoke at 250f: 10:30am\nspritz: 10:45am, 12:00pm\nwrap (spritz & sauce): 2:30pm\nsmoke at 275f: 2:45pm\nboat: 3:45pm\nsmoke at 275f: 3:45pm\nwrap and rest: 4:00pm\nserve: 4:45pm\n\n#bbq #ribs #pork pig pork_ribs recipe how_to tips process bbq smoking easy ribs. i had a big project due at work and also needed to cook three racks of ribs for dinner. i didn’t bother trimming, slathering, or removing the membrane from these st. louis ribs. i used a black pepper from reo spices and their seasonall blend because i had it on hand from my last cook. i let them sweat out for about 30 minutes while my smoker warmed up to 180°f. i then smoked them for an hour at that low temp to get some good smoke on them. when i set them on the smoker, i bunched the racks up a little instead of spreading them flat. that helps them cook into a nicely formed rectangular shape. after that, i bumped the temp to 250°f until i was happy with the bark. i spritzed every so often with a mix of 50/50 water and apple cider vinegar, and worcestershire sauce. the mix is 10oz water, 10oz acv and 1oz worcestershire sauce. once the bark looked right, i wrapped the ribs fully in foil, after giving them one more spritz, and brushed my barbecue sauce. i used trader joe’s sriracha and kansas city bbq sauces cut with some warm honey to thin it out. then i raised the smoker to 275°f until the meat was tender. my family and i like ribs that fall off the bone. i know in the competition world they prefer a rib that stays on the bone when you bite it, but i grew up on fall-off-the-bone ribs, so that’s what i aim for. i used a thermapen to check tenderness, and you can see a bit of bone pullback, which is a good sign they’re close. then i foil-boated them, added a little more sauce, and let them cook for another 15 minutes to set the sauce. after that, i wrapped them again and let them rest for about 45 minutes before slicing. i didn’t follow a strict 3-2-1 or any set method. i just went by look and feel instead of time. we only have 3 of us in my family, but i like to make more than we need so we can eat them for a few days and give some to neighbors and friends. prep: 9:00am smoke at 180f: 9:30am smoke at 250f: 10:30am spritz: 10:45am, 12:00pm wrap (spritz & sauce): 2:30pm smoke at 275f: 2:45pm boat: 3:45pm smoke at 275f: 3:45pm wrap and rest: 4:00pm serve: 4:45pm #bbq #ribs #pork  pig pork_ribs recipe how_to tips process bbq smoking","CreateDateTime":"2025-09-27T23:04:37.000Z","ViewCount":76944,"LikeCount":1478,"GroupId":8910,"GroupCode":"effortless-smoked-ribs-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4511,"Url":"https://www.youtube.com/watch?v=iJurdsz_ia0","ViewCount":4835,"LikeCount":111},{"Platform":"facebook","PostId":4520,"Url":"https://www.facebook.com/reel/813351011146554/","ViewCount":3609,"LikeCount":30},{"Platform":"facebook","PostId":4521,"Url":"https://www.facebook.com/reel/2280937929032899/","ViewCount":4357,"LikeCount":32},{"Platform":"instagram","PostId":4534,"Url":"https://www.instagram.com/reel/DPKl2OTD7oN/","ViewCount":7646,"LikeCount":113},{"Platform":"tiktok","PostId":4526,"Url":"https://www.tiktok.com/@backyahdbbq/video/7555296177248406815","ViewCount":2520,"LikeCount":55},{"Platform":"youtube","PostId":4512,"Url":"https://www.youtube.com/watch?v=tZyYu_HfPso","ViewCount":13234,"LikeCount":470},{"Platform":"facebook","PostId":4522,"Url":"https://www.facebook.com/reel/1432654484698482/","ViewCount":23824,"LikeCount":186},{"Platform":"instagram","PostId":4535,"Url":"https://www.instagram.com/reel/DPH546XkrgQ/","ViewCount":10605,"LikeCount":186},{"Platform":"tiktok","PostId":4527,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554908709348969759","ViewCount":6314,"LikeCount":295}]},{"Id":4498,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=zXAOL_e6gG4","ThumbnailUrl":"media/posts/youtube_zXAOL_e6gG4.png","Description":"Brisket Serving. After all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. I like to offer everybody the choice of a lean or fatty piece. So","SearchText":"brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one.  \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one. \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one. \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one.   #bbq #brisket cow brisket showcase process bbq smoking","CreateDateTime":"2025-09-25T18:29:23.000Z","ViewCount":13378196,"LikeCount":119531,"GroupId":8912,"GroupCode":"brisket-serving-tips-for-everyone","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4498,"Url":"https://www.youtube.com/watch?v=zXAOL_e6gG4","ViewCount":5454,"LikeCount":229},{"Platform":"facebook","PostId":4462,"Url":"https://www.facebook.com/reel/1314297130099748/","ViewCount":168367,"LikeCount":1776},{"Platform":"instagram","PostId":4482,"Url":"https://www.instagram.com/reel/DPCQEqugfTs/","ViewCount":13012621,"LikeCount":115638},{"Platform":"tiktok","PostId":4472,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554093976240852254","ViewCount":191754,"LikeCount":1888}]},{"Id":4462,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1314297130099748/","ThumbnailUrl":"media/posts/facebook_1314297130099748.png","Description":"Brisket Serving. After all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. I like to offer everybody the choice of a lean or fatty piece. So","SearchText":"brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one.  \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one. \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one. \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one.   #bbq #brisket cow brisket showcase process bbq smoking","CreateDateTime":"2025-09-25T18:25:48.000Z","ViewCount":13378196,"LikeCount":119531,"GroupId":8912,"GroupCode":"brisket-serving-tips-for-everyone","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4498,"Url":"https://www.youtube.com/watch?v=zXAOL_e6gG4","ViewCount":5454,"LikeCount":229},{"Platform":"facebook","PostId":4462,"Url":"https://www.facebook.com/reel/1314297130099748/","ViewCount":168367,"LikeCount":1776},{"Platform":"instagram","PostId":4482,"Url":"https://www.instagram.com/reel/DPCQEqugfTs/","ViewCount":13012621,"LikeCount":115638},{"Platform":"tiktok","PostId":4472,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554093976240852254","ViewCount":191754,"LikeCount":1888}]},{"Id":4482,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DPCQEqugfTs/","ThumbnailUrl":"media/posts/instagram_18151569886401346.png","Description":"Brisket Serving. After all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. I like to offer everybody the choice of a lean or fatty piece. So","SearchText":"brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one.  \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one. \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one. \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one.   #bbq #brisket cow brisket showcase process bbq smoking","CreateDateTime":"2025-09-25T18:25:41.000Z","ViewCount":13378196,"LikeCount":119531,"GroupId":8912,"GroupCode":"brisket-serving-tips-for-everyone","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4498,"Url":"https://www.youtube.com/watch?v=zXAOL_e6gG4","ViewCount":5454,"LikeCount":229},{"Platform":"facebook","PostId":4462,"Url":"https://www.facebook.com/reel/1314297130099748/","ViewCount":168367,"LikeCount":1776},{"Platform":"instagram","PostId":4482,"Url":"https://www.instagram.com/reel/DPCQEqugfTs/","ViewCount":13012621,"LikeCount":115638},{"Platform":"tiktok","PostId":4472,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554093976240852254","ViewCount":191754,"LikeCount":1888}]},{"Id":4472,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7554093976240852254","ThumbnailUrl":"media/posts/tiktok_7554093976240852254.png","Description":"Brisket Serving. After all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. I like to offer everybody the choice of a lean or fatty piece. So","SearchText":"brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one.  \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one. \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one. \n\n#bbq #brisket cow brisket showcase process bbq smoking brisket serving. after all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. i like to offer everybody the choice of a lean or fatty piece. some people love lean, some people love fatty, it doesn’t matter to me as long as they’re happy. i also take all the scraps and make a pile of shredded brisket that people can make sandwiches out of. this was a wicked fun event, and i look forward to the next one.   #bbq #brisket cow brisket showcase process bbq smoking","CreateDateTime":"2025-09-25T18:22:54.000Z","ViewCount":13378196,"LikeCount":119531,"GroupId":8912,"GroupCode":"brisket-serving-tips-for-everyone","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4498,"Url":"https://www.youtube.com/watch?v=zXAOL_e6gG4","ViewCount":5454,"LikeCount":229},{"Platform":"facebook","PostId":4462,"Url":"https://www.facebook.com/reel/1314297130099748/","ViewCount":168367,"LikeCount":1776},{"Platform":"instagram","PostId":4482,"Url":"https://www.instagram.com/reel/DPCQEqugfTs/","ViewCount":13012621,"LikeCount":115638},{"Platform":"tiktok","PostId":4472,"Url":"https://www.tiktok.com/@backyahdbbq/video/7554093976240852254","ViewCount":191754,"LikeCount":1888}]},{"Id":4456,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/809112381590878","ThumbnailUrl":"media/posts/facebook_110899788073674_809112381590878.png","Description":"What’s on your smoker?  Mine?… 3 racks of St. Louis ribs. No trim. No binder. REO Black pepper and Seasonall. Super fast prep. Easy low and slow smoke. I ain’t in no rush.  Starting at 180F for an hou","SearchText":"what’s on your smoker?  mine?… 3 racks of st. louis ribs. no trim. no binder. reo black pepper and seasonall. super fast prep. easy low and slow smoke. i ain’t in no rush.  starting at 180f for an hour for some more smoke. then 250 until done. pig pork_ribs tips showcase process bbq smoking what’s on your smoker?  mine?… 3 racks of st. louis ribs. no trim. no binder. reo black pepper and seasonall. super fast prep. easy low and slow smoke. i ain’t in no rush.  starting at 180f for an hour for some more smoke. then 250 until done. pig pork_ribs tips process bbq smoking","CreateDateTime":"2025-09-25T17:52:49.000Z","ViewCount":30270,"LikeCount":100,"GroupId":8913,"GroupCode":"smoking-st-louis-ribs-process","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["tips","showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4456,"Url":"https://www.facebook.com/234418655726923/posts/809112381590878","ViewCount":26331,"LikeCount":67},{"Platform":"instagram","PostId":4483,"Url":"https://www.instagram.com/p/DPCMb3WjwxV/","ViewCount":3939,"LikeCount":33}]},{"Id":4483,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DPCMb3WjwxV/","ThumbnailUrl":"media/posts/instagram_18377468875179699.png","Description":"What’s on your smoker?  Mine?… 3 racks of St. Louis ribs. No trim. No binder. REO Black pepper and Seasonall. Super fast prep. Easy low and slow smoke. I ain’t in no rush.  Starting at 180F for an hou","SearchText":"what’s on your smoker?  mine?… 3 racks of st. louis ribs. no trim. no binder. reo black pepper and seasonall. super fast prep. easy low and slow smoke. i ain’t in no rush.  starting at 180f for an hour for some more smoke. then 250 until done. pig pork_ribs tips showcase process bbq smoking what’s on your smoker?  mine?… 3 racks of st. louis ribs. no trim. no binder. reo black pepper and seasonall. super fast prep. easy low and slow smoke. i ain’t in no rush.  starting at 180f for an hour for some more smoke. then 250 until done. pig pork_ribs tips process bbq smoking","CreateDateTime":"2025-09-25T17:52:45.000Z","ViewCount":30270,"LikeCount":100,"GroupId":8913,"GroupCode":"smoking-st-louis-ribs-process","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4456,"Url":"https://www.facebook.com/234418655726923/posts/809112381590878","ViewCount":26331,"LikeCount":67},{"Platform":"instagram","PostId":4483,"Url":"https://www.instagram.com/p/DPCMb3WjwxV/","ViewCount":3939,"LikeCount":33}]},{"Id":4499,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=da6QdRbTLJI","ThumbnailUrl":"media/posts/youtube_da6QdRbTLJI.png","Description":"Brisket Foil Boat & Paper Wrap. I’m always tweaking my brisket process. In search of perfection.  I haven’t strayed too far from my original guide I published last year.  But I now consistently foil b","SearchText":"brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.  \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.  \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render.  \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.  \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.  \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render.  \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render. \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow. \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render. \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold. the idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.   i lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto. i don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.   i boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal. i put it back on the smoker and wait for the top fat to fully render.   once it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day. hopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions. #bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking","CreateDateTime":"2025-09-24T02:56:36.000Z","ViewCount":198126,"LikeCount":3476,"GroupId":8914,"GroupCode":"brisket-foil-boat-and-paper-wrap-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4499,"Url":"https://www.youtube.com/watch?v=da6QdRbTLJI","ViewCount":25752,"LikeCount":594},{"Platform":"facebook","PostId":4463,"Url":"https://www.facebook.com/reel/1124510609638822/","ViewCount":135160,"LikeCount":1637},{"Platform":"instagram","PostId":4484,"Url":"https://www.instagram.com/reel/DO9_6bNkZ8I/","ViewCount":8656,"LikeCount":242},{"Platform":"tiktok","PostId":4473,"Url":"https://www.tiktok.com/@backyahdbbq/video/7553480978988059935","ViewCount":28558,"LikeCount":1003}]},{"Id":4463,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1124510609638822/","ThumbnailUrl":"media/posts/facebook_1124510609638822.png","Description":"Brisket Foil Boat & Paper Wrap. I’m always tweaking my brisket process. In search of perfection.  I haven’t strayed too far from my original guide I published last year.  But I now consistently foil b","SearchText":"brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.  \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.  \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render.  \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.  \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.  \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render.  \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render. \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow. \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render. \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold. the idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.   i lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto. i don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.   i boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal. i put it back on the smoker and wait for the top fat to fully render.   once it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day. hopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions. #bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking","CreateDateTime":"2025-09-24T02:52:30.000Z","ViewCount":198126,"LikeCount":3476,"GroupId":8914,"GroupCode":"brisket-foil-boat-and-paper-wrap-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4499,"Url":"https://www.youtube.com/watch?v=da6QdRbTLJI","ViewCount":25752,"LikeCount":594},{"Platform":"facebook","PostId":4463,"Url":"https://www.facebook.com/reel/1124510609638822/","ViewCount":135160,"LikeCount":1637},{"Platform":"instagram","PostId":4484,"Url":"https://www.instagram.com/reel/DO9_6bNkZ8I/","ViewCount":8656,"LikeCount":242},{"Platform":"tiktok","PostId":4473,"Url":"https://www.tiktok.com/@backyahdbbq/video/7553480978988059935","ViewCount":28558,"LikeCount":1003}]},{"Id":4484,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DO9_6bNkZ8I/","ThumbnailUrl":"media/posts/instagram_18036953213693843.png","Description":"Brisket Foil Boat & Paper Wrap. I’m always tweaking my brisket process. In search of perfection.  I haven’t strayed too far from my original guide I published last year.  But I now consistently foil b","SearchText":"brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.  \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.  \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render.  \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.  \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.  \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render.  \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render. \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow. \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render. \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold. the idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.   i lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto. i don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.   i boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal. i put it back on the smoker and wait for the top fat to fully render.   once it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day. hopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions. #bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking","CreateDateTime":"2025-09-24T02:48:28.000Z","ViewCount":198126,"LikeCount":3476,"GroupId":8914,"GroupCode":"brisket-foil-boat-and-paper-wrap-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4499,"Url":"https://www.youtube.com/watch?v=da6QdRbTLJI","ViewCount":25752,"LikeCount":594},{"Platform":"facebook","PostId":4463,"Url":"https://www.facebook.com/reel/1124510609638822/","ViewCount":135160,"LikeCount":1637},{"Platform":"instagram","PostId":4484,"Url":"https://www.instagram.com/reel/DO9_6bNkZ8I/","ViewCount":8656,"LikeCount":242},{"Platform":"tiktok","PostId":4473,"Url":"https://www.tiktok.com/@backyahdbbq/video/7553480978988059935","ViewCount":28558,"LikeCount":1003}]},{"Id":4473,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7553480978988059935","ThumbnailUrl":"media/posts/tiktok_7553480978988059935.png","Description":"Brisket Foil Boat & Paper Wrap. I’m always tweaking my brisket process. In search of perfection.  I haven’t strayed too far from my original guide I published last year.  But I now consistently foil b","SearchText":"brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.  \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.  \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render.  \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.  \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.  \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render.  \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold.\n\nthe idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render. \n\ni lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto.\n\ni don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow. \n\ni boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal.\n\ni put it back on the smoker and wait for the top fat to fully render. \n\nonce it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day.\n\nhopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions.\n\n#bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking brisket foil boat & paper wrap. i’m always tweaking my brisket process. in search of perfection.  i haven’t strayed too far from my original guide i published last year.  but i now consistently foil boat them and then wrap with butcher paper during the overnight hot hold. the idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render.   i lay down two sheets of foil and follow the perimeter of the brisket.  something i learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto. i don’t add any tallow at this point.  there will be plenty more rendered. during the rest of the cook.  so much so that it pools and will impact your bottom bark.  the flat will be wicked juicy, but the bark suffers.  i had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow.   i boat when i’m happy with the bottom bark, which is right around 165-175 degrees internal. i put it back on the smoker and wait for the top fat to fully render.   once it does, i’ll fully wrap in butcher paper.  i use two sheets and do add tallow at this point.  if it’s not up probe tender i’ll put it back on the smoker, if it is then i’ll remove it from the smoker and let it come down to 185f before putting it in my food warmer.  i’ll hot hold it at 150f overnight until service the next day. hopefully these tips continue to help you out on your brisket journey.  let me know if you have any questions. #bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking","CreateDateTime":"2025-09-24T02:44:07.000Z","ViewCount":198126,"LikeCount":3476,"GroupId":8914,"GroupCode":"brisket-foil-boat-and-paper-wrap-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4499,"Url":"https://www.youtube.com/watch?v=da6QdRbTLJI","ViewCount":25752,"LikeCount":594},{"Platform":"facebook","PostId":4463,"Url":"https://www.facebook.com/reel/1124510609638822/","ViewCount":135160,"LikeCount":1637},{"Platform":"instagram","PostId":4484,"Url":"https://www.instagram.com/reel/DO9_6bNkZ8I/","ViewCount":8656,"LikeCount":242},{"Platform":"tiktok","PostId":4473,"Url":"https://www.tiktok.com/@backyahdbbq/video/7553480978988059935","ViewCount":28558,"LikeCount":1003}]},{"Id":4500,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=w2EpBXXkPC0","ThumbnailUrl":"media/posts/youtube_w2EpBXXkPC0.png","Description":"Costco Brisket Online Reveal. Today’s the big reveal of that scrawny 12 pound brisket I got from Costco Online. I usually hand pick my briskets and get it mostly right, but for experiment sake I wante","SearchText":"costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it. i’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat. the top bark looks good, a little light where the point meets the flat because it pooled there during the smoke. the fat is splitting on the top, which makes me think it is overcooked. the bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that. the point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified. i’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy. i’ll then cut the point in half so we can get a good cross section view of it. the deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy. point slices pull apart with ease and the fat cap is rendered nicely as well. and most importantly it tastes really good.  so, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great.  #bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking","CreateDateTime":"2025-09-22T00:10:02.000Z","ViewCount":89145,"LikeCount":2783,"GroupId":8915,"GroupCode":"costco-brisket-online-experiment","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review","showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4500,"Url":"https://www.youtube.com/watch?v=w2EpBXXkPC0","ViewCount":23607,"LikeCount":1014},{"Platform":"facebook","PostId":4464,"Url":"https://www.facebook.com/reel/1488043949010241/","ViewCount":41998,"LikeCount":719},{"Platform":"instagram","PostId":4485,"Url":"https://www.instagram.com/reel/DO4gAGTgcn-/","ViewCount":9053,"LikeCount":272},{"Platform":"tiktok","PostId":4474,"Url":"https://www.tiktok.com/@backyahdbbq/video/7552688432871525662","ViewCount":14487,"LikeCount":778}]},{"Id":4464,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1488043949010241/","ThumbnailUrl":"media/posts/facebook_1488043949010241.png","Description":"Costco Brisket Online Reveal. Today’s the big reveal of that scrawny 12 pound brisket I got from Costco Online. I usually hand pick my briskets and get it mostly right, but for experiment sake I wante","SearchText":"costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it. i’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat. the top bark looks good, a little light where the point meets the flat because it pooled there during the smoke. the fat is splitting on the top, which makes me think it is overcooked. the bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that. the point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified. i’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy. i’ll then cut the point in half so we can get a good cross section view of it. the deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy. point slices pull apart with ease and the fat cap is rendered nicely as well. and most importantly it tastes really good.  so, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great.  #bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking","CreateDateTime":"2025-09-21T23:37:57.000Z","ViewCount":89145,"LikeCount":2783,"GroupId":8915,"GroupCode":"costco-brisket-online-experiment","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review","showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4500,"Url":"https://www.youtube.com/watch?v=w2EpBXXkPC0","ViewCount":23607,"LikeCount":1014},{"Platform":"facebook","PostId":4464,"Url":"https://www.facebook.com/reel/1488043949010241/","ViewCount":41998,"LikeCount":719},{"Platform":"instagram","PostId":4485,"Url":"https://www.instagram.com/reel/DO4gAGTgcn-/","ViewCount":9053,"LikeCount":272},{"Platform":"tiktok","PostId":4474,"Url":"https://www.tiktok.com/@backyahdbbq/video/7552688432871525662","ViewCount":14487,"LikeCount":778}]},{"Id":4485,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DO4gAGTgcn-/","ThumbnailUrl":"media/posts/instagram_18238216024294247.png","Description":"Costco Brisket Online Reveal. Today’s the big reveal of that scrawny 12 pound brisket I got from Costco Online. I usually hand pick my briskets and get it mostly right, but for experiment sake I wante","SearchText":"costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it. i’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat. the top bark looks good, a little light where the point meets the flat because it pooled there during the smoke. the fat is splitting on the top, which makes me think it is overcooked. the bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that. the point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified. i’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy. i’ll then cut the point in half so we can get a good cross section view of it. the deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy. point slices pull apart with ease and the fat cap is rendered nicely as well. and most importantly it tastes really good.  so, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great.  #bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking","CreateDateTime":"2025-09-21T23:32:22.000Z","ViewCount":89145,"LikeCount":2783,"GroupId":8915,"GroupCode":"costco-brisket-online-experiment","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review","showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4500,"Url":"https://www.youtube.com/watch?v=w2EpBXXkPC0","ViewCount":23607,"LikeCount":1014},{"Platform":"facebook","PostId":4464,"Url":"https://www.facebook.com/reel/1488043949010241/","ViewCount":41998,"LikeCount":719},{"Platform":"instagram","PostId":4485,"Url":"https://www.instagram.com/reel/DO4gAGTgcn-/","ViewCount":9053,"LikeCount":272},{"Platform":"tiktok","PostId":4474,"Url":"https://www.tiktok.com/@backyahdbbq/video/7552688432871525662","ViewCount":14487,"LikeCount":778}]},{"Id":4474,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7552688432871525662","ThumbnailUrl":"media/posts/tiktok_7552688432871525662.png","Description":"Costco Brisket Online Reveal. Today’s the big reveal of that scrawny 12 pound brisket I got from Costco Online. I usually hand pick my briskets and get it mostly right, but for experiment sake I wante","SearchText":"costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it.\n\ni’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat.\n\nthe top bark looks good, a little light where the point meets the flat because it pooled there during the smoke.\n\nthe fat is splitting on the top, which makes me think it is overcooked.\n\nthe bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that.\n\nthe point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified.\n\ni’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy.\n\ni’ll then cut the point in half so we can get a good cross section view of it.\n\nthe deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy.\n\npoint slices pull apart with ease and the fat cap is rendered nicely as well.\n\nand most importantly it tastes really good. \n\nso, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great. \n\n#bbq #brisket #smokedbrisket cow brisket review showcase process bbq smoking costco brisket online reveal. today’s the big reveal of that scrawny 12 pound brisket i got from costco online. i usually hand pick my briskets and get it mostly right, but for experiment sake i wanted to see if costco online could pull through.  i asked for 4 18lb briskets, but got a 15 pounder, 16 pounder, and 2 12 pounders.  i decided to not return them and try to make the best of it. i’ve been hot holding it at 150f for 10 hours, which will help render down all the intramuscular fat. the top bark looks good, a little light where the point meets the flat because it pooled there during the smoke. the fat is splitting on the top, which makes me think it is overcooked. the bottom bark is lighter than i would like to see, but that is a side effect of the foil boat because it is sitting in rendered fat for a long time, effectively washing away some of that bark.  i’m thinking about poking draining holes in the boat in the future to help prevent that. the point squishes nicely and has a good bounce back, which means the fat is rendered, but not liquified. i’ll slice it right down the middle to separate the point from the flat.  this is the flat.  it has a good smoke ring, a well rendered fat cap, and looks juicy. i’ll then cut the point in half so we can get a good cross section view of it. the deckle fat, the fat that runs between the two muscles, is completely rendered, there’s a good smoke ring and it’s juicy. point slices pull apart with ease and the fat cap is rendered nicely as well. and most importantly it tastes really good.  so, even though it was the perfectly formed brisket and wasn’t what i asked for - it still turned out wicked good.  going through this experience has taught me that with the right process you can turn the worst of briskets into something great.  #bbq #brisket #smokedbrisket cow brisket tips review showcase process bbq smoking","CreateDateTime":"2025-09-21T23:28:44.000Z","ViewCount":89145,"LikeCount":2783,"GroupId":8915,"GroupCode":"costco-brisket-online-experiment","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review","showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4500,"Url":"https://www.youtube.com/watch?v=w2EpBXXkPC0","ViewCount":23607,"LikeCount":1014},{"Platform":"facebook","PostId":4464,"Url":"https://www.facebook.com/reel/1488043949010241/","ViewCount":41998,"LikeCount":719},{"Platform":"instagram","PostId":4485,"Url":"https://www.instagram.com/reel/DO4gAGTgcn-/","ViewCount":9053,"LikeCount":272},{"Platform":"tiktok","PostId":4474,"Url":"https://www.tiktok.com/@backyahdbbq/video/7552688432871525662","ViewCount":14487,"LikeCount":778}]},{"Id":4501,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=YJMEAsaXvjE","ThumbnailUrl":"media/posts/youtube_YJMEAsaXvjE.png","Description":"Pork Belly Burnt Ends have become one of my most popular yet lowest overhead sides.  A 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  So they naturally ration t","SearchText":"pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.  \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.  \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig brisket recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.  \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.  \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning. \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good. \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig brisket recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket. it starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches. slather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker. the event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.   that’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.   i then smoke at 275f until they hit 195-200f internal and are probe tender. you can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out.  they’re definitely a good way to add variety to your menu.  pig recipe how_to tips process bbq sides smoking","CreateDateTime":"2025-09-20T17:04:01.000Z","ViewCount":88169,"LikeCount":1181,"GroupId":8916,"GroupCode":"pork-belly-burnt-ends-recipe-3","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4501,"Url":"https://www.youtube.com/watch?v=YJMEAsaXvjE","ViewCount":4410,"LikeCount":149},{"Platform":"facebook","PostId":4465,"Url":"https://www.facebook.com/reel/762732453226993/","ViewCount":66374,"LikeCount":512},{"Platform":"instagram","PostId":4486,"Url":"https://www.instagram.com/reel/DO1N2o6CW1W/","ViewCount":9933,"LikeCount":296},{"Platform":"tiktok","PostId":4475,"Url":"https://www.tiktok.com/@backyahdbbq/video/7552215655458557214","ViewCount":7452,"LikeCount":224}]},{"Id":4465,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/762732453226993/","ThumbnailUrl":"media/posts/facebook_762732453226993.png","Description":"Pork Belly Burnt Ends have become one of my most popular yet lowest overhead sides.  A 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  So they naturally ration t","SearchText":"pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.  \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.  \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig brisket recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.  \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.  \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning. \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good. \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig brisket recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket. it starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches. slather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker. the event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.   that’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.   i then smoke at 275f until they hit 195-200f internal and are probe tender. you can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out.  they’re definitely a good way to add variety to your menu.  pig recipe how_to tips process bbq sides smoking","CreateDateTime":"2025-09-20T16:59:20.000Z","ViewCount":88169,"LikeCount":1181,"GroupId":8916,"GroupCode":"pork-belly-burnt-ends-recipe-3","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4501,"Url":"https://www.youtube.com/watch?v=YJMEAsaXvjE","ViewCount":4410,"LikeCount":149},{"Platform":"facebook","PostId":4465,"Url":"https://www.facebook.com/reel/762732453226993/","ViewCount":66374,"LikeCount":512},{"Platform":"instagram","PostId":4486,"Url":"https://www.instagram.com/reel/DO1N2o6CW1W/","ViewCount":9933,"LikeCount":296},{"Platform":"tiktok","PostId":4475,"Url":"https://www.tiktok.com/@backyahdbbq/video/7552215655458557214","ViewCount":7452,"LikeCount":224}]},{"Id":4486,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DO1N2o6CW1W/","ThumbnailUrl":"media/posts/instagram_18075086324030190.png","Description":"Pork Belly Burnt Ends have become one of my most popular yet lowest overhead sides.  A 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  So they naturally ration t","SearchText":"pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.  \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.  \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig brisket recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.  \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.  \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning. \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good. \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig brisket recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket. it starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches. slather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker. the event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.   that’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.   i then smoke at 275f until they hit 195-200f internal and are probe tender. you can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out.  they’re definitely a good way to add variety to your menu.  pig recipe how_to tips process bbq sides smoking","CreateDateTime":"2025-09-20T16:58:25.000Z","ViewCount":88169,"LikeCount":1181,"GroupId":8916,"GroupCode":"pork-belly-burnt-ends-recipe-3","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4501,"Url":"https://www.youtube.com/watch?v=YJMEAsaXvjE","ViewCount":4410,"LikeCount":149},{"Platform":"facebook","PostId":4465,"Url":"https://www.facebook.com/reel/762732453226993/","ViewCount":66374,"LikeCount":512},{"Platform":"instagram","PostId":4486,"Url":"https://www.instagram.com/reel/DO1N2o6CW1W/","ViewCount":9933,"LikeCount":296},{"Platform":"tiktok","PostId":4475,"Url":"https://www.tiktok.com/@backyahdbbq/video/7552215655458557214","ViewCount":7452,"LikeCount":224}]},{"Id":4475,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7552215655458557214","ThumbnailUrl":"media/posts/tiktok_7552215655458557214.png","Description":"Pork Belly Burnt Ends have become one of my most popular yet lowest overhead sides.  A 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  So they naturally ration t","SearchText":"pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.  \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.  \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig brisket recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.  \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.  \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket.\n\nit starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches.\n\nslather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker.\n\nthe event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning. \n\nthat’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good. \n\ni then smoke at 275f until they hit 195-200f internal and are probe tender.\n\nyou can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out. \n\nthey’re definitely a good way to add variety to your menu. pig brisket recipe how_to tips process bbq sides smoking pork belly burnt ends have become one of my most popular yet lowest overhead sides.  a 10 pound pork belly will give you about 80 cubes and each eater will have one or two.  so they naturally ration themselves out over a large group of people - when you serve along a main protein like brisket. it starts with a cubed up pork belly.  last time i did this i cut into 2” chunks, but i ran out of them quickly, so this time i’m going with 1 to 1.5 inches. slather with sriracha and then rub with pepper and a paprika based rub for some color.  i like to put them meat side down on wire racks so they are easy to add and remove to the smoker. the event was on a wednesday lunch, and i wanted them to be fresh, so i pre-smoked them at 180f for an hour and then 250f until the internal temp hit 185f.  i removed them from the smoker, put them in vac seal bags, then in an ice bath, then sealed them. they’ll go in the fridge until wednesday morning.   that’s when i’ll put them in my steaming pans and cover them with bbq sauce cut with honey.  we’re using the trader joe’s sriracha and kc style bbq sauce, which are actually wicked good.   i then smoke at 275f until they hit 195-200f internal and are probe tender. you can hot hold these for a few hours, but i wouldn’t go overnight as they’ll likely dry out.  they’re definitely a good way to add variety to your menu.  pig recipe how_to tips process bbq sides smoking","CreateDateTime":"2025-09-20T16:54:08.000Z","ViewCount":88169,"LikeCount":1181,"GroupId":8916,"GroupCode":"pork-belly-burnt-ends-recipe-3","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4501,"Url":"https://www.youtube.com/watch?v=YJMEAsaXvjE","ViewCount":4410,"LikeCount":149},{"Platform":"facebook","PostId":4465,"Url":"https://www.facebook.com/reel/762732453226993/","ViewCount":66374,"LikeCount":512},{"Platform":"instagram","PostId":4486,"Url":"https://www.instagram.com/reel/DO1N2o6CW1W/","ViewCount":9933,"LikeCount":296},{"Platform":"tiktok","PostId":4475,"Url":"https://www.tiktok.com/@backyahdbbq/video/7552215655458557214","ViewCount":7452,"LikeCount":224}]},{"Id":4502,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=UDdJ206nbis","ThumbnailUrl":"media/posts/youtube_UDdJ206nbis.png","Description":"Brisket Rub w/ REO Spices\n\nLet’s rub the 4 briskets we got from Costco Online.  I’ve been using a custom rub for years - I really like it and my customers like it too.  But I’m always open to trying n","SearchText":"brisket rub w/ reo spices\n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices. \n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices. \n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.  i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices.  let’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day. i start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see. #brisket #bbq cow brisket tips review process bbq smoking","CreateDateTime":"2025-09-18T21:59:08.000Z","ViewCount":31614,"LikeCount":356,"GroupId":8917,"GroupCode":"brisket-rub-with-reo-spices-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","review","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4502,"Url":"https://www.youtube.com/watch?v=UDdJ206nbis","ViewCount":4046,"LikeCount":76},{"Platform":"facebook","PostId":4466,"Url":"https://www.facebook.com/reel/31224041407244351/","ViewCount":14746,"LikeCount":100},{"Platform":"instagram","PostId":4487,"Url":"https://www.instagram.com/reel/DOwmPYfEjlL/","ViewCount":8445,"LikeCount":101},{"Platform":"tiktok","PostId":4476,"Url":"https://www.tiktok.com/@backyahdbbq/video/7551549963591781663","ViewCount":4377,"LikeCount":79}]},{"Id":4466,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/31224041407244351/","ThumbnailUrl":"media/posts/facebook_31224041407244351.png","Description":"Brisket Rub w/ REO Spices. \n\nLet’s rub the 4 briskets we got from Costco Online.  I’ve been using a custom rub for years - I really like it and my customers like it too.  But I’m always open to trying","SearchText":"brisket rub w/ reo spices\n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices. \n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices. \n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.  i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices.  let’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day. i start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see. #brisket #bbq cow brisket tips review process bbq smoking","CreateDateTime":"2025-09-18T21:54:59.000Z","ViewCount":31614,"LikeCount":356,"GroupId":8917,"GroupCode":"brisket-rub-with-reo-spices-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","review","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4502,"Url":"https://www.youtube.com/watch?v=UDdJ206nbis","ViewCount":4046,"LikeCount":76},{"Platform":"facebook","PostId":4466,"Url":"https://www.facebook.com/reel/31224041407244351/","ViewCount":14746,"LikeCount":100},{"Platform":"instagram","PostId":4487,"Url":"https://www.instagram.com/reel/DOwmPYfEjlL/","ViewCount":8445,"LikeCount":101},{"Platform":"tiktok","PostId":4476,"Url":"https://www.tiktok.com/@backyahdbbq/video/7551549963591781663","ViewCount":4377,"LikeCount":79}]},{"Id":4487,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DOwmPYfEjlL/","ThumbnailUrl":"media/posts/instagram_18052497575247432.png","Description":"Brisket Rub w/ REO Spices. \n\nLet’s rub the 4 briskets we got from Costco Online.  I’ve been using a custom rub for years - I really like it and my customers like it too.  But I’m always open to trying","SearchText":"brisket rub w/ reo spices\n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices. \n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices. \n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.  i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices.  let’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day. i start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see. #brisket #bbq cow brisket tips review process bbq smoking","CreateDateTime":"2025-09-18T21:53:59.000Z","ViewCount":31614,"LikeCount":356,"GroupId":8917,"GroupCode":"brisket-rub-with-reo-spices-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","review","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4502,"Url":"https://www.youtube.com/watch?v=UDdJ206nbis","ViewCount":4046,"LikeCount":76},{"Platform":"facebook","PostId":4466,"Url":"https://www.facebook.com/reel/31224041407244351/","ViewCount":14746,"LikeCount":100},{"Platform":"instagram","PostId":4487,"Url":"https://www.instagram.com/reel/DOwmPYfEjlL/","ViewCount":8445,"LikeCount":101},{"Platform":"tiktok","PostId":4476,"Url":"https://www.tiktok.com/@backyahdbbq/video/7551549963591781663","ViewCount":4377,"LikeCount":79}]},{"Id":4476,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7551549963591781663","ThumbnailUrl":"media/posts/tiktok_7551549963591781663.png","Description":"Brisket Rub w/ REO Spices.  Let’s rub the 4 briskets we got from Costco Online.  I’ve been using a custom rub for years - I really like it and my customers like it too.  But I’m always open to trying ","SearchText":"brisket rub w/ reo spices\n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices. \n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices. \n\nlet’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.  i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day.\n\ni start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see.\n\n#brisket #bbq cow brisket how_to tips review process bbq smoking brisket rub w/ reo spices.  let’s rub the 4 briskets we got from costco online.  i’ve been using a custom rub for years - i really like it and my customers like it too.  but i’m always open to trying new things, so when i saw cooper over at bar-a-bbq use reo spices i figured i’d give it a try.  he uses their black pepper and their seasonall seasoning salt.  together they are a lot like my custom rub - but they add sugar and msg.  i also ordered their onion, garlic, chili powder, and paprika, so i can make my custom rub with their raw spices.   i tasted and compared all of them with my normal costco and mccormick’s spices.  my initial impression is that their pepper is more mellow than costco’s, but very similar granule sizes.  their seasonall is garlic forward, whereas lawry’s is celery seed forward.  the reo garlic and onion are more finely ground than my usual, but reo garlic definitely tasted more natural.  i highly recommend doing these garlic and onion taste tests when you don’t plan on being around people for a while or plan on being around vampires.  my wife wouldn’t allow me within a few feet of her until the next day. i start with a worcestershire sauce binder so the rub has something to stick to.  cooper applies the pepper first, then the seasonal, so i did it the same way.  i found that i like the pepper first method because it sticks better and it gives a more consistent coverage.  i didn’t do a side-by-side comparison of reo versus my normal rub, but my rub has more of a flavor pop. i think i have a higher ratio of garlic, onion, and chili powder than their seasonall. all-in-all, i like reo over costco spices, but i’m not sure yet if they are better than mccormick’s.  i think a good experiment would be to smoke 3 briskets, one with my normal rub, one with seasonall, and one with my custom rub made with raw reo spices.  let me know if that is an experiment you’d like to see. #brisket #bbq cow brisket tips review process bbq smoking","CreateDateTime":"2025-09-18T21:50:48.000Z","ViewCount":31614,"LikeCount":356,"GroupId":8917,"GroupCode":"brisket-rub-with-reo-spices-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4502,"Url":"https://www.youtube.com/watch?v=UDdJ206nbis","ViewCount":4046,"LikeCount":76},{"Platform":"facebook","PostId":4466,"Url":"https://www.facebook.com/reel/31224041407244351/","ViewCount":14746,"LikeCount":100},{"Platform":"instagram","PostId":4487,"Url":"https://www.instagram.com/reel/DOwmPYfEjlL/","ViewCount":8445,"LikeCount":101},{"Platform":"tiktok","PostId":4476,"Url":"https://www.tiktok.com/@backyahdbbq/video/7551549963591781663","ViewCount":4377,"LikeCount":79}]},{"Id":4503,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=IUvmkTNWikA","ThumbnailUrl":"media/posts/youtube_IUvmkTNWikA.png","Description":"Brisket Trim Birria Tacos. Every brisket trim video I post gets at least one “what do you do with the trimmings” comment.   Using it for taco meat is at the top of that list - and birria tacos is what","SearchText":"brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings” comment.   using it for taco meat is at the top of that list - and birria tacos is what we’re doing today.  \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.  using it for taco meat is at the top of that list - and birria tacos is what we’re doing today. \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.  using it for taco meat is at the top of that list - and birria tacos is what we’re doing today. \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.   using it for taco meat is at the top of that list - and birria tacos is what we’re doing today.   this is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow. i have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim. #bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq grilling braising","CreateDateTime":"2025-09-16T15:22:23.000Z","ViewCount":21529,"LikeCount":653,"GroupId":8918,"GroupCode":"brisket-trim-birria-taco-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":4503,"Url":"https://www.youtube.com/watch?v=IUvmkTNWikA","ViewCount":7412,"LikeCount":346},{"Platform":"facebook","PostId":4467,"Url":"https://www.facebook.com/reel/809220672056607/","ViewCount":4414,"LikeCount":43},{"Platform":"instagram","PostId":4488,"Url":"https://www.instagram.com/reel/DOqu-_EEW03/","ViewCount":6267,"LikeCount":135},{"Platform":"tiktok","PostId":4477,"Url":"https://www.tiktok.com/@backyahdbbq/video/7550705062830509343","ViewCount":3436,"LikeCount":129}]},{"Id":4467,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/809220672056607/","ThumbnailUrl":"media/posts/facebook_809220672056607.png","Description":"Brisket Trim Birria Tacos. Every brisket trim video I post gets at least one “what do you do with the trimmings?” comment.  Using it for taco meat is at the top of that list - and birria tacos is what","SearchText":"brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings” comment.   using it for taco meat is at the top of that list - and birria tacos is what we’re doing today.  \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.  using it for taco meat is at the top of that list - and birria tacos is what we’re doing today. \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.  using it for taco meat is at the top of that list - and birria tacos is what we’re doing today. \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.   using it for taco meat is at the top of that list - and birria tacos is what we’re doing today.   this is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow. i have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim. #bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq grilling braising","CreateDateTime":"2025-09-16T15:14:02.000Z","ViewCount":21529,"LikeCount":653,"GroupId":8918,"GroupCode":"brisket-trim-birria-taco-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":4503,"Url":"https://www.youtube.com/watch?v=IUvmkTNWikA","ViewCount":7412,"LikeCount":346},{"Platform":"facebook","PostId":4467,"Url":"https://www.facebook.com/reel/809220672056607/","ViewCount":4414,"LikeCount":43},{"Platform":"instagram","PostId":4488,"Url":"https://www.instagram.com/reel/DOqu-_EEW03/","ViewCount":6267,"LikeCount":135},{"Platform":"tiktok","PostId":4477,"Url":"https://www.tiktok.com/@backyahdbbq/video/7550705062830509343","ViewCount":3436,"LikeCount":129}]},{"Id":4488,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DOqu-_EEW03/","ThumbnailUrl":"media/posts/instagram_17843980641574355.png","Description":"Brisket Trim Birria Tacos. Every brisket trim video I post gets at least one “what do you do with the trimmings?” comment.  Using it for taco meat is at the top of that list - and birria tacos is what","SearchText":"brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings” comment.   using it for taco meat is at the top of that list - and birria tacos is what we’re doing today.  \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.  using it for taco meat is at the top of that list - and birria tacos is what we’re doing today. \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.  using it for taco meat is at the top of that list - and birria tacos is what we’re doing today. \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.   using it for taco meat is at the top of that list - and birria tacos is what we’re doing today.   this is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow. i have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim. #bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq grilling braising","CreateDateTime":"2025-09-16T15:13:49.000Z","ViewCount":21529,"LikeCount":653,"GroupId":8918,"GroupCode":"brisket-trim-birria-taco-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":4503,"Url":"https://www.youtube.com/watch?v=IUvmkTNWikA","ViewCount":7412,"LikeCount":346},{"Platform":"facebook","PostId":4467,"Url":"https://www.facebook.com/reel/809220672056607/","ViewCount":4414,"LikeCount":43},{"Platform":"instagram","PostId":4488,"Url":"https://www.instagram.com/reel/DOqu-_EEW03/","ViewCount":6267,"LikeCount":135},{"Platform":"tiktok","PostId":4477,"Url":"https://www.tiktok.com/@backyahdbbq/video/7550705062830509343","ViewCount":3436,"LikeCount":129}]},{"Id":4477,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7550705062830509343","ThumbnailUrl":"media/posts/tiktok_7550705062830509343.png","Description":"Brisket Trim Birria Tacos. Every brisket trim video I post gets at least one “what do you do with the trimmings?” comment.   Using it for taco meat is at the top of that list - and birria tacos is wha","SearchText":"brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings” comment.   using it for taco meat is at the top of that list - and birria tacos is what we’re doing today.  \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.  using it for taco meat is at the top of that list - and birria tacos is what we’re doing today. \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.  using it for taco meat is at the top of that list - and birria tacos is what we’re doing today. \n\nthis is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow.\n\ni have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim.\n\n#bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq braising brisket trim birria tacos. every brisket trim video i post gets at least one “what do you do with the trimmings?” comment.   using it for taco meat is at the top of that list - and birria tacos is what we’re doing today.   this is trim for 2 of the 4 briskets i was trimming.  i put all the trim in a bin and then separate the meat from the fat.  there’s a lot of fat in there, so if you were to just use it as-is it would be too much fat.  even for burger grinds you’ll want to separate it out so you can more accurately calculate your meat to fat ratios.  there’s enough intramuscular fat with these trimmings, so i’ll use all the meat for birria tacos and the fat will be rendered down into tallow. i have my full birria recipe at bkyhd.com/birria and there’s a link there to a video with the full recipe.  you create a consume with peppers and spices, then cook the meat in it until it is tender, and then dip your tortillas in the consume before griddling them, crisp up the beef on the griddle, add the cheese, onions, and cilantro, and dip the whole thing in the consume. it’s definitely one of our favorite things to do with brisket trim. #bbq #brisket #birriatacos #tacos #tacotuesday cow brisket recipe how_to tips process bbq grilling braising","CreateDateTime":"2025-09-16T15:12:29.000Z","ViewCount":21529,"LikeCount":653,"GroupId":8918,"GroupCode":"brisket-trim-birria-taco-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["grilling","braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":4503,"Url":"https://www.youtube.com/watch?v=IUvmkTNWikA","ViewCount":7412,"LikeCount":346},{"Platform":"facebook","PostId":4467,"Url":"https://www.facebook.com/reel/809220672056607/","ViewCount":4414,"LikeCount":43},{"Platform":"instagram","PostId":4488,"Url":"https://www.instagram.com/reel/DOqu-_EEW03/","ViewCount":6267,"LikeCount":135},{"Platform":"tiktok","PostId":4477,"Url":"https://www.tiktok.com/@backyahdbbq/video/7550705062830509343","ViewCount":3436,"LikeCount":129}]},{"Id":4457,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/801340585701391","ThumbnailUrl":"media/posts/facebook_110899788073674_801340585701391.png","Description":"Going to need a bigger oven soon. Tag your favorite bread oven brands below. \n\n#sourdough","SearchText":"going to need a bigger oven soon. tag your favorite bread oven brands below. \n\n#sourdough tips bread baking going to need a bigger oven soon. tag your favorite bread oven brands below. \n\n#sourdough bread baking","CreateDateTime":"2025-09-16T00:22:10.000Z","ViewCount":5076,"LikeCount":13,"GroupId":8919,"GroupCode":"best-bread-oven-brands-for-baking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4457,"Url":"https://www.facebook.com/234418655726923/posts/801340585701391","ViewCount":1918,"LikeCount":1},{"Platform":"instagram","PostId":4489,"Url":"https://www.instagram.com/p/DOpJCz8j61q/","ViewCount":3158,"LikeCount":12}]},{"Id":4489,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DOpJCz8j61q/","ThumbnailUrl":"media/posts/instagram_17962640729827101.png","Description":"Going to need a bigger oven soon. Tag your favorite bread oven brands below. \n\n#sourdough","SearchText":"going to need a bigger oven soon. tag your favorite bread oven brands below. \n\n#sourdough tips bread baking going to need a bigger oven soon. tag your favorite bread oven brands below. \n\n#sourdough bread baking","CreateDateTime":"2025-09-16T00:22:06.000Z","ViewCount":5076,"LikeCount":13,"GroupId":8919,"GroupCode":"best-bread-oven-brands-for-baking","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4457,"Url":"https://www.facebook.com/234418655726923/posts/801340585701391","ViewCount":1918,"LikeCount":1},{"Platform":"instagram","PostId":4489,"Url":"https://www.instagram.com/p/DOpJCz8j61q/","ViewCount":3158,"LikeCount":12}]},{"Id":4504,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=eu2lIddu2w8","ThumbnailUrl":"media/posts/youtube_eu2lIddu2w8.png","Description":"Costco Brisket Online Trim\nLet’s trim those 4 briskets I got from Costco Business delivery.  The first two looked like standard briskets that I normally get.  They were 15 and 16 pounds, had a decent ","SearchText":"costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim let’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim. the problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice. i thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good. #bbq #brisket cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-09-15T03:19:12.000Z","ViewCount":268020,"LikeCount":1941,"GroupId":8920,"GroupCode":"trimming-costco-brisket-step-by-step","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4504,"Url":"https://www.youtube.com/watch?v=eu2lIddu2w8","ViewCount":19738,"LikeCount":395},{"Platform":"facebook","PostId":4468,"Url":"https://www.facebook.com/reel/25152005721083715/","ViewCount":211119,"LikeCount":732},{"Platform":"instagram","PostId":4490,"Url":"https://www.instagram.com/reel/DOm3zZBEeIl/","ViewCount":17138,"LikeCount":379},{"Platform":"tiktok","PostId":4478,"Url":"https://www.tiktok.com/@backyahdbbq/video/7550147727452015903","ViewCount":20025,"LikeCount":435}]},{"Id":4468,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/25152005721083715/","ThumbnailUrl":"media/posts/facebook_25152005721083715.png","Description":"Costco Brisket Online Trim\nLet’s trim those 4 briskets I got from Costco Business delivery.  The first two looked like standard briskets that I normally get.  They were 15 and 16 pounds, had a decent ","SearchText":"costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim let’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim. the problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice. i thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good. #bbq #brisket cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-09-15T03:13:59.000Z","ViewCount":268020,"LikeCount":1941,"GroupId":8920,"GroupCode":"trimming-costco-brisket-step-by-step","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4504,"Url":"https://www.youtube.com/watch?v=eu2lIddu2w8","ViewCount":19738,"LikeCount":395},{"Platform":"facebook","PostId":4468,"Url":"https://www.facebook.com/reel/25152005721083715/","ViewCount":211119,"LikeCount":732},{"Platform":"instagram","PostId":4490,"Url":"https://www.instagram.com/reel/DOm3zZBEeIl/","ViewCount":17138,"LikeCount":379},{"Platform":"tiktok","PostId":4478,"Url":"https://www.tiktok.com/@backyahdbbq/video/7550147727452015903","ViewCount":20025,"LikeCount":435}]},{"Id":4490,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DOm3zZBEeIl/","ThumbnailUrl":"media/posts/instagram_18533479885009109.png","Description":"Costco Brisket Online Trim\nLet’s trim those 4 briskets I got from Costco Business delivery.  The first two looked like standard briskets that I normally get.  They were 15 and 16 pounds, had a decent ","SearchText":"costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim let’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim. the problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice. i thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good. #bbq #brisket cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-09-15T03:13:49.000Z","ViewCount":268020,"LikeCount":1941,"GroupId":8920,"GroupCode":"trimming-costco-brisket-step-by-step","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4504,"Url":"https://www.youtube.com/watch?v=eu2lIddu2w8","ViewCount":19738,"LikeCount":395},{"Platform":"facebook","PostId":4468,"Url":"https://www.facebook.com/reel/25152005721083715/","ViewCount":211119,"LikeCount":732},{"Platform":"instagram","PostId":4490,"Url":"https://www.instagram.com/reel/DOm3zZBEeIl/","ViewCount":17138,"LikeCount":379},{"Platform":"tiktok","PostId":4478,"Url":"https://www.tiktok.com/@backyahdbbq/video/7550147727452015903","ViewCount":20025,"LikeCount":435}]},{"Id":4478,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7550147727452015903","ThumbnailUrl":"media/posts/tiktok_7550147727452015903.png","Description":"Costco Brisket Online Trim Let’s trim those 4 briskets I got from Costco Business delivery.  The first two looked like standard briskets that I normally get.  They were 15 and 16 pounds, had a decent ","SearchText":"costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim\nlet’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim.\n\nthe problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice.\n\ni thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good.\n\n#bbq #brisket cow brisket how_to tips tutorial process bbq smoking costco brisket online trim let’s trim those 4 briskets i got from costco business delivery.  the first two looked like standard briskets that i normally get.  they were 15 and 16 pounds, had a decent point, thick flat, and not a ton of deckle fat. it was pretty smooth sailing for those two. check out my detailed brisket trim videos if you want to learn exactly how i trim. the problem briskets were the two 12 pounders. one of things you have to learn is how to smoke anything.  even the worst looking brisket isn’t a lost cause.  it’s not what i would have picked, but i have picked some pretty bad ones before.  sometimes you can’t tell through the wrapper.  sometimes you get bad luck.  but you have to figure it out and make it work.  i followed my same trimming process, but the fat cap on these two was pretty gnarly looking, so i took it down further than i usually do.  they looked pretty terrible, but once they are rubbed and smoked you won’t notice.  and your customers definitely won’t notice. i thought it was important to show you what these looked like so you can deal with bad briskets and to let you know they still turned out wicked good. #bbq #brisket cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-09-15T03:09:32.000Z","ViewCount":268020,"LikeCount":1941,"GroupId":8920,"GroupCode":"trimming-costco-brisket-step-by-step","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4504,"Url":"https://www.youtube.com/watch?v=eu2lIddu2w8","ViewCount":19738,"LikeCount":395},{"Platform":"facebook","PostId":4468,"Url":"https://www.facebook.com/reel/25152005721083715/","ViewCount":211119,"LikeCount":732},{"Platform":"instagram","PostId":4490,"Url":"https://www.instagram.com/reel/DOm3zZBEeIl/","ViewCount":17138,"LikeCount":379},{"Platform":"tiktok","PostId":4478,"Url":"https://www.tiktok.com/@backyahdbbq/video/7550147727452015903","ViewCount":20025,"LikeCount":435}]},{"Id":4458,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/800499375785512","ThumbnailUrl":"media/posts/facebook_110899788073674_800499375785512.png","Description":"Curious if anyone would like some brisket trim Birria tacos…","SearchText":"curious if anyone would like some brisket trim birria tacos… cow brisket showcase bbq curious if anyone would like some brisket trim birria tacos… cow brisket showcase bbq","CreateDateTime":"2025-09-14T21:44:25.000Z","ViewCount":24472,"LikeCount":104,"GroupId":8921,"GroupCode":"brisket-trim-birria-tacos-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4458,"Url":"https://www.facebook.com/234418655726923/posts/800499375785512","ViewCount":20674,"LikeCount":59},{"Platform":"instagram","PostId":4491,"Url":"https://www.instagram.com/p/DOmSMePEqcg/","ViewCount":3798,"LikeCount":45}]},{"Id":4491,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DOmSMePEqcg/","ThumbnailUrl":"media/posts/instagram_18093417139736974.png","Description":"Curious if anyone would like some brisket trim Birria tacos…","SearchText":"curious if anyone would like some brisket trim birria tacos… cow brisket showcase bbq curious if anyone would like some brisket trim birria tacos… cow brisket showcase bbq","CreateDateTime":"2025-09-14T21:44:20.000Z","ViewCount":24472,"LikeCount":104,"GroupId":8921,"GroupCode":"brisket-trim-birria-tacos-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4458,"Url":"https://www.facebook.com/234418655726923/posts/800499375785512","ViewCount":20674,"LikeCount":59},{"Platform":"instagram","PostId":4491,"Url":"https://www.instagram.com/p/DOmSMePEqcg/","ViewCount":3798,"LikeCount":45}]},{"Id":4505,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=yqcC0NZaWs8","ThumbnailUrl":"media/posts/youtube_yqcC0NZaWs8.png","Description":"Here’s a simple Pickled Red Onions recipe - I have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. These are the perfect acidic complement to a fatty smoked briske","SearchText":"here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar).  2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time.  \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n\n#bbq #pickledredonions    \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq sides smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar). 2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time. \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n#bbq #pickledredonions \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar). 2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time. \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n#bbq #pickledredonions \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq sides smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket. you start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar).  2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar. cut your onion in half. slice with the grain.  you can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like. add all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all. set them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time.   i like to put a few onion slices in each brisket bite to help balance things out.  i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro #bbq #pickledredonions     1 red onion 1 jalepeno 3 / 4 cup apple cider vinegar 3 / 4 cup hot water 2t sugar 1.5t salt cow brisket recipe how_to tips bbq sides smoking","CreateDateTime":"2025-09-13T19:21:14.000Z","ViewCount":31259,"LikeCount":703,"GroupId":8922,"GroupCode":"easy-pickled-red-onions-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4505,"Url":"https://www.youtube.com/watch?v=yqcC0NZaWs8","ViewCount":10154,"LikeCount":407},{"Platform":"facebook","PostId":4469,"Url":"https://www.facebook.com/reel/2188359594977514/","ViewCount":5581,"LikeCount":45},{"Platform":"instagram","PostId":4492,"Url":"https://www.instagram.com/reel/DOjclJnknQm/","ViewCount":8134,"LikeCount":124},{"Platform":"tiktok","PostId":4479,"Url":"https://www.tiktok.com/@backyahdbbq/video/7549654366412672286","ViewCount":7390,"LikeCount":127}]},{"Id":4469,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2188359594977514/","ThumbnailUrl":"media/posts/facebook_2188359594977514.png","Description":"Here’s a simple Pickled Red Onions recipe - I have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. These are the perfect acidic complement to a fatty smoked briske","SearchText":"here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar).  2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time.  \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n\n#bbq #pickledredonions    \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq sides smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar). 2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time. \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n#bbq #pickledredonions \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar). 2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time. \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n#bbq #pickledredonions \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq sides smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket. you start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar).  2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar. cut your onion in half. slice with the grain.  you can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like. add all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all. set them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time.   i like to put a few onion slices in each brisket bite to help balance things out.  i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro #bbq #pickledredonions     1 red onion 1 jalepeno 3 / 4 cup apple cider vinegar 3 / 4 cup hot water 2t sugar 1.5t salt cow brisket recipe how_to tips bbq sides smoking","CreateDateTime":"2025-09-13T19:18:10.000Z","ViewCount":31259,"LikeCount":703,"GroupId":8922,"GroupCode":"easy-pickled-red-onions-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4505,"Url":"https://www.youtube.com/watch?v=yqcC0NZaWs8","ViewCount":10154,"LikeCount":407},{"Platform":"facebook","PostId":4469,"Url":"https://www.facebook.com/reel/2188359594977514/","ViewCount":5581,"LikeCount":45},{"Platform":"instagram","PostId":4492,"Url":"https://www.instagram.com/reel/DOjclJnknQm/","ViewCount":8134,"LikeCount":124},{"Platform":"tiktok","PostId":4479,"Url":"https://www.tiktok.com/@backyahdbbq/video/7549654366412672286","ViewCount":7390,"LikeCount":127}]},{"Id":4492,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DOjclJnknQm/","ThumbnailUrl":"media/posts/instagram_18077888186063110.png","Description":"Here’s a simple Pickled Red Onions recipe - I have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. These are the perfect acidic complement to a fatty smoked briske","SearchText":"here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar).  2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time.  \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n\n#bbq #pickledredonions    \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq sides smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar). 2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time. \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n#bbq #pickledredonions \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar). 2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time. \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n#bbq #pickledredonions \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq sides smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket. you start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar).  2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar. cut your onion in half. slice with the grain.  you can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like. add all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all. set them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time.   i like to put a few onion slices in each brisket bite to help balance things out.  i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro #bbq #pickledredonions     1 red onion 1 jalepeno 3 / 4 cup apple cider vinegar 3 / 4 cup hot water 2t sugar 1.5t salt cow brisket recipe how_to tips bbq sides smoking","CreateDateTime":"2025-09-13T19:17:58.000Z","ViewCount":31259,"LikeCount":703,"GroupId":8922,"GroupCode":"easy-pickled-red-onions-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4505,"Url":"https://www.youtube.com/watch?v=yqcC0NZaWs8","ViewCount":10154,"LikeCount":407},{"Platform":"facebook","PostId":4469,"Url":"https://www.facebook.com/reel/2188359594977514/","ViewCount":5581,"LikeCount":45},{"Platform":"instagram","PostId":4492,"Url":"https://www.instagram.com/reel/DOjclJnknQm/","ViewCount":8134,"LikeCount":124},{"Platform":"tiktok","PostId":4479,"Url":"https://www.tiktok.com/@backyahdbbq/video/7549654366412672286","ViewCount":7390,"LikeCount":127}]},{"Id":4479,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7549654366412672286","ThumbnailUrl":"media/posts/tiktok_7549654366412672286.png","Description":"Here’s a simple Pickled Red Onions recipe - I have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. These are the perfect acidic complement to a fatty smoked briske","SearchText":"here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar).  2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time.  \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n\n#bbq #pickledredonions    \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq sides smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar). 2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time. \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n#bbq #pickledredonions \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket.\n\nyou start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar). 2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar.\n\ncut your onion in half. slice with the grain. \n\nyou can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like.\n\nadd all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all.\n\nset them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time. \n\ni like to put a few onion slices in each brisket bite to help balance things out.\n\n i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro\n\n#bbq #pickledredonions \n\n1 red onion\n1 jalepeno\n3 / 4 cup apple cider vinegar\n3 / 4 cup hot water\n2t sugar\n1.5t salt cow brisket recipe how_to tips bbq sides smoking here’s a simple pickled red onions recipe - i have plenty of complex recipes, but you really just need water, vinegar, sugar, and salt. these are the perfect acidic complement to a fatty smoked brisket. you start with a brine. 3 / 4 cup hot water.  3 / 4 cup apple cider vinegar (or any vinegar).  2 tablespoons of sugar.  1 ½ t of salt.  stir that to dissolve the salt and sugar. cut your onion in half. slice with the grain.  you can also throw in a jalapeno if you want some spice.  feel free to use any other herbs, spices, or peppers you’d like. add all your onions and peppers to the jar and stir.  add more water if the brine doesn’t cover it all. set them on the counter for an hour and then in the fridge.  you can eat them right away, but they get better with time.   i like to put a few onion slices in each brisket bite to help balance things out.  i’ll put this recipe and my more complex pickled red onion recipes up at bkyhd.com/pro #bbq #pickledredonions     1 red onion 1 jalepeno 3 / 4 cup apple cider vinegar 3 / 4 cup hot water 2t sugar 1.5t salt cow brisket recipe how_to tips bbq sides smoking","CreateDateTime":"2025-09-13T19:15:07.000Z","ViewCount":31259,"LikeCount":703,"GroupId":8922,"GroupCode":"easy-pickled-red-onions-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4505,"Url":"https://www.youtube.com/watch?v=yqcC0NZaWs8","ViewCount":10154,"LikeCount":407},{"Platform":"facebook","PostId":4469,"Url":"https://www.facebook.com/reel/2188359594977514/","ViewCount":5581,"LikeCount":45},{"Platform":"instagram","PostId":4492,"Url":"https://www.instagram.com/reel/DOjclJnknQm/","ViewCount":8134,"LikeCount":124},{"Platform":"tiktok","PostId":4479,"Url":"https://www.tiktok.com/@backyahdbbq/video/7549654366412672286","ViewCount":7390,"LikeCount":127}]},{"Id":4459,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/798833799285403","ThumbnailUrl":"media/posts/facebook_110899788073674_798833799285403.png","Description":"I’ve had this garage door opener for 20 years, I’ve replaced the springs, capacitor and now I just fixed this switch. Another couple years and I think I might get my money’s worth out of it.","SearchText":"i’ve had this garage door opener for 20 years, i’ve replaced the springs, capacitor and now i just fixed this switch. another couple years and i think i might get my money’s worth out of it. i’ve had this garage door opener for 20 years, i’ve replaced the springs, capacitor and now i just fixed this switch. another couple years and i think i might get my money’s worth out of it.","CreateDateTime":"2025-09-12T19:00:33.000Z","ViewCount":675577,"LikeCount":206,"GroupId":8923,"GroupCode":"garage-door-opener-longevity-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4459,"Url":"https://www.facebook.com/234418655726923/posts/798833799285403","ViewCount":656004,"LikeCount":114},{"Platform":"instagram","PostId":4493,"Url":"https://www.instagram.com/p/DOg12cZAXxb/","ViewCount":19573,"LikeCount":92}]},{"Id":4493,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DOg12cZAXxb/","ThumbnailUrl":"media/posts/instagram_17855874120517272.png","Description":"I’ve had this garage door opener for 20 years, I’ve replaced the springs, capacitor and now I just fixed this switch. Another couple years and I think I might get my money’s worth out of it.","SearchText":"i’ve had this garage door opener for 20 years, i’ve replaced the springs, capacitor and now i just fixed this switch. another couple years and i think i might get my money’s worth out of it. i’ve had this garage door opener for 20 years, i’ve replaced the springs, capacitor and now i just fixed this switch. another couple years and i think i might get my money’s worth out of it.","CreateDateTime":"2025-09-12T19:00:28.000Z","ViewCount":675577,"LikeCount":206,"GroupId":8923,"GroupCode":"garage-door-opener-longevity-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4459,"Url":"https://www.facebook.com/234418655726923/posts/798833799285403","ViewCount":656004,"LikeCount":114},{"Platform":"instagram","PostId":4493,"Url":"https://www.instagram.com/p/DOg12cZAXxb/","ViewCount":19573,"LikeCount":92}]},{"Id":4460,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/796741869494596","ThumbnailUrl":"media/posts/facebook_110899788073674_796741869494596.png","Description":"Foil boat. Butcher paper. Or both?  Lately I’ve been foil boating at 160-170 to help finished the fat cap while protecting the flat and then long hot hold at 150 in butcher paper.  You get a moist fla","SearchText":"foil boat. butcher paper. or both?  lately i’ve been foil boating at 160-170 to help finished the fat cap while protecting the flat and then long hot hold at 150 in butcher paper.  you get a moist flat. rendered fat cap. and crunchy-ish bark.  #bbq #brisket cow brisket tips process bbq smoking foil boat. butcher paper. or both?  lately i’ve been foil boating at 160-170 to help finished the fat cap while protecting the flat and then long hot hold at 150 in butcher paper.  you get a moist flat. rendered fat cap. and crunchy-ish bark.  #bbq #brisket cow brisket how_to tips process bbq smoking","CreateDateTime":"2025-09-10T03:28:49.000Z","ViewCount":112291,"LikeCount":333,"GroupId":8924,"GroupCode":"foil-boat-vs-butcher-paper-for-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4460,"Url":"https://www.facebook.com/234418655726923/posts/796741869494596","ViewCount":102912,"LikeCount":179},{"Platform":"instagram","PostId":4494,"Url":"https://www.instagram.com/p/DOaBoolDsN6/","ViewCount":9379,"LikeCount":154}]},{"Id":4494,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DOaBoolDsN6/","ThumbnailUrl":"media/posts/instagram_18053751818575157.png","Description":"Foil boat. Butcher paper. Or both?  Lately I’ve been foil boating at 160-170 to help finished the fat cap while protecting the flat and then long hot hold at 150 in butcher paper.  You get a moist fla","SearchText":"foil boat. butcher paper. or both?  lately i’ve been foil boating at 160-170 to help finished the fat cap while protecting the flat and then long hot hold at 150 in butcher paper.  you get a moist flat. rendered fat cap. and crunchy-ish bark.  #bbq #brisket cow brisket tips process bbq smoking foil boat. butcher paper. or both?  lately i’ve been foil boating at 160-170 to help finished the fat cap while protecting the flat and then long hot hold at 150 in butcher paper.  you get a moist flat. rendered fat cap. and crunchy-ish bark.  #bbq #brisket cow brisket how_to tips process bbq smoking","CreateDateTime":"2025-09-10T03:28:45.000Z","ViewCount":112291,"LikeCount":333,"GroupId":8924,"GroupCode":"foil-boat-vs-butcher-paper-for-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4460,"Url":"https://www.facebook.com/234418655726923/posts/796741869494596","ViewCount":102912,"LikeCount":179},{"Platform":"instagram","PostId":4494,"Url":"https://www.instagram.com/p/DOaBoolDsN6/","ViewCount":9379,"LikeCount":154}]},{"Id":4461,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/795227102979406","ThumbnailUrl":"media/posts/facebook_110899788073674_795227102979406.png","Description":"Trying out @reospice. I usually go Costco and McCormicks and Lawry’s, so looking forward to experimenting with something new.","SearchText":"trying out @reospice. i usually go costco and mccormicks and lawry’s, so looking forward to experimenting with something new. review trying out @reospice. i usually go costco and mccormicks and lawry’s, so looking forward to experimenting with something new. review","CreateDateTime":"2025-09-08T01:43:59.000Z","ViewCount":22398,"LikeCount":53,"GroupId":8925,"GroupCode":"review-of-reospice-seasoning","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4461,"Url":"https://www.facebook.com/234418655726923/posts/795227102979406","ViewCount":17262,"LikeCount":22},{"Platform":"instagram","PostId":4495,"Url":"https://www.instagram.com/p/DOUsDGUCetR/","ViewCount":5136,"LikeCount":31}]},{"Id":4495,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DOUsDGUCetR/","ThumbnailUrl":"media/posts/instagram_17888911782342578.png","Description":"Trying out @reospice. I usually go Costco and McCormicks and Lawry’s, so looking forward to experimenting with something new.","SearchText":"trying out @reospice. i usually go costco and mccormicks and lawry’s, so looking forward to experimenting with something new. review trying out @reospice. i usually go costco and mccormicks and lawry’s, so looking forward to experimenting with something new. review","CreateDateTime":"2025-09-08T01:43:55.000Z","ViewCount":22398,"LikeCount":53,"GroupId":8925,"GroupCode":"review-of-reospice-seasoning","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4461,"Url":"https://www.facebook.com/234418655726923/posts/795227102979406","ViewCount":17262,"LikeCount":22},{"Platform":"instagram","PostId":4495,"Url":"https://www.instagram.com/p/DOUsDGUCetR/","ViewCount":5136,"LikeCount":31}]},{"Id":4506,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=yYVVI0wqESI","ThumbnailUrl":"media/posts/youtube_yYVVI0wqESI.png","Description":"Costco canceled my brisket order because they don’t deliver to residential addresses - so I updated the order to ship to the UPS store - and they accepted it.  \n\nIt looks like the blue box is insulate","SearchText":"costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it.  \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.    let me know if that is something you want to see.\n\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it. \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.  let me know if that is something you want to see.\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it. \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.  let me know if that is something you want to see.\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it.   it looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery. it seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again. 2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick. we’ll take a closer look when we get them out of the cryovac.    let me know if that is something you want to see. #bbq #brisket #costco cow brisket tips review bbq","CreateDateTime":"2025-09-08T00:18:15.000Z","ViewCount":101349,"LikeCount":1348,"GroupId":8926,"GroupCode":"costco-brisket-order-experience","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4506,"Url":"https://www.youtube.com/watch?v=yYVVI0wqESI","ViewCount":41245,"LikeCount":406},{"Platform":"facebook","PostId":4470,"Url":"https://www.facebook.com/reel/759851956926208/","ViewCount":6103,"LikeCount":19},{"Platform":"instagram","PostId":4496,"Url":"https://www.instagram.com/reel/DOUhzVXgRA0/","ViewCount":9593,"LikeCount":70},{"Platform":"tiktok","PostId":4480,"Url":"https://www.tiktok.com/@backyahdbbq/video/7547504934204280094","ViewCount":44408,"LikeCount":853}]},{"Id":4470,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/759851956926208/","ThumbnailUrl":"media/posts/facebook_759851956926208.png","Description":"Costco canceled my brisket order because they don’t deliver to residential addresses - so I updated the order to ship to the UPS store - and they accepted it. \n\nIt looks like the blue box is insulated","SearchText":"costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it.  \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.    let me know if that is something you want to see.\n\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it. \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.  let me know if that is something you want to see.\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it. \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.  let me know if that is something you want to see.\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it.   it looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery. it seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again. 2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick. we’ll take a closer look when we get them out of the cryovac.    let me know if that is something you want to see. #bbq #brisket #costco cow brisket tips review bbq","CreateDateTime":"2025-09-08T00:15:05.000Z","ViewCount":101349,"LikeCount":1348,"GroupId":8926,"GroupCode":"costco-brisket-order-experience","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4506,"Url":"https://www.youtube.com/watch?v=yYVVI0wqESI","ViewCount":41245,"LikeCount":406},{"Platform":"facebook","PostId":4470,"Url":"https://www.facebook.com/reel/759851956926208/","ViewCount":6103,"LikeCount":19},{"Platform":"instagram","PostId":4496,"Url":"https://www.instagram.com/reel/DOUhzVXgRA0/","ViewCount":9593,"LikeCount":70},{"Platform":"tiktok","PostId":4480,"Url":"https://www.tiktok.com/@backyahdbbq/video/7547504934204280094","ViewCount":44408,"LikeCount":853}]},{"Id":4496,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DOUhzVXgRA0/","ThumbnailUrl":"media/posts/instagram_18074429618514366.png","Description":"Costco canceled my brisket order because they don’t deliver to residential addresses - so I updated the order to ship to the UPS store - and they accepted it. \n\nIt looks like the blue box is insulated","SearchText":"costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it.  \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.    let me know if that is something you want to see.\n\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it. \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.  let me know if that is something you want to see.\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it. \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.  let me know if that is something you want to see.\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it.   it looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery. it seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again. 2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick. we’ll take a closer look when we get them out of the cryovac.    let me know if that is something you want to see. #bbq #brisket #costco cow brisket tips review bbq","CreateDateTime":"2025-09-08T00:14:55.000Z","ViewCount":101349,"LikeCount":1348,"GroupId":8926,"GroupCode":"costco-brisket-order-experience","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4506,"Url":"https://www.youtube.com/watch?v=yYVVI0wqESI","ViewCount":41245,"LikeCount":406},{"Platform":"facebook","PostId":4470,"Url":"https://www.facebook.com/reel/759851956926208/","ViewCount":6103,"LikeCount":19},{"Platform":"instagram","PostId":4496,"Url":"https://www.instagram.com/reel/DOUhzVXgRA0/","ViewCount":9593,"LikeCount":70},{"Platform":"tiktok","PostId":4480,"Url":"https://www.tiktok.com/@backyahdbbq/video/7547504934204280094","ViewCount":44408,"LikeCount":853}]},{"Id":4480,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7547504934204280094","ThumbnailUrl":"media/posts/tiktok_7547504934204280094.png","Description":"Costco canceled my brisket order because they don’t deliver to residential addresses - so I updated the order to ship to the UPS store - and they accepted it.   It looks like the blue box is insulated","SearchText":"costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it.  \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.    let me know if that is something you want to see.\n\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it. \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.  let me know if that is something you want to see.\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it. \n\nit looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery.\n\nit seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again.\n\n2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick.\n\nwe’ll take a closer look when we get them out of the cryovac.  let me know if that is something you want to see.\n\n#bbq #brisket #costco cow brisket tips review bbq costco canceled my brisket order because they don’t deliver to residential addresses - so i updated the order to ship to the ups store - and they accepted it.   it looks like the blue box is insulated, but i don’t think there’s any ice in it, so make sure to get them in the fridge soon after delivery. it seems they didn’t relay my message to get consistently sized 18lb briskets.  they gave me 2 12lbers, a  16lb and a 15lb.  they were more concerned with getting me the exact ordered weight of 56lbs instead of my consistency request.  that’s a bummer and i will convey that to them if i decide to try this again. 2 of the briskets have pretty bad gouges on the flat.  the 16 and 15 lb briskets look okay, but i definitely wouldn’t have picked those 12 lbers.  they are too small, not much point muscle, scraggly looking, and gouged.  overall the flats looked nice and thick. we’ll take a closer look when we get them out of the cryovac.    let me know if that is something you want to see. #bbq #brisket #costco cow brisket tips review bbq","CreateDateTime":"2025-09-08T00:13:59.000Z","ViewCount":101349,"LikeCount":1348,"GroupId":8926,"GroupCode":"costco-brisket-order-experience","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4506,"Url":"https://www.youtube.com/watch?v=yYVVI0wqESI","ViewCount":41245,"LikeCount":406},{"Platform":"facebook","PostId":4470,"Url":"https://www.facebook.com/reel/759851956926208/","ViewCount":6103,"LikeCount":19},{"Platform":"instagram","PostId":4496,"Url":"https://www.instagram.com/reel/DOUhzVXgRA0/","ViewCount":9593,"LikeCount":70},{"Platform":"tiktok","PostId":4480,"Url":"https://www.tiktok.com/@backyahdbbq/video/7547504934204280094","ViewCount":44408,"LikeCount":853}]},{"Id":4507,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=LIJ6m1p7nj8","ThumbnailUrl":"media/posts/youtube_LIJ6m1p7nj8.png","Description":"First time ordering briskets from Costco Business Center online.  I asked them to add a message for the picker to choose consistently sized briskets.  Hopefully this works out to save me a bunch of tr","SearchText":"first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive.   \n\n#bbq #brisket #costco cow brisket bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive. \n\n#bbq #brisket #costco cow brisket tips bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive. \n\n#bbq #brisket #costco cow brisket tips bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive.    #bbq #brisket #costco cow brisket bbq","CreateDateTime":"2025-09-03T17:04:41.000Z","ViewCount":14498,"LikeCount":118,"GroupId":8927,"GroupCode":"ordering-briskets-from-costco-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4507,"Url":"https://www.youtube.com/watch?v=LIJ6m1p7nj8","ViewCount":3384,"LikeCount":33},{"Platform":"facebook","PostId":4471,"Url":"https://www.facebook.com/reel/1311679636978181/","ViewCount":1934,"LikeCount":9},{"Platform":"instagram","PostId":4497,"Url":"https://www.instagram.com/reel/DOJdBRuiacv/","ViewCount":5480,"LikeCount":37},{"Platform":"tiktok","PostId":4481,"Url":"https://www.tiktok.com/@backyahdbbq/video/7545908122477464862","ViewCount":3700,"LikeCount":39}]},{"Id":4471,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1311679636978181/","ThumbnailUrl":"media/posts/facebook_1311679636978181.png","Description":"First time ordering briskets from Costco Business Center online.  I asked them to add a message for the picker to choose consistently sized briskets.  Hopefully this works out to save me a bunch of tr","SearchText":"first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive.   \n\n#bbq #brisket #costco cow brisket bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive. \n\n#bbq #brisket #costco cow brisket tips bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive. \n\n#bbq #brisket #costco cow brisket tips bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive.    #bbq #brisket #costco cow brisket bbq","CreateDateTime":"2025-09-03T17:01:57.000Z","ViewCount":14498,"LikeCount":118,"GroupId":8927,"GroupCode":"ordering-briskets-from-costco-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4507,"Url":"https://www.youtube.com/watch?v=LIJ6m1p7nj8","ViewCount":3384,"LikeCount":33},{"Platform":"facebook","PostId":4471,"Url":"https://www.facebook.com/reel/1311679636978181/","ViewCount":1934,"LikeCount":9},{"Platform":"instagram","PostId":4497,"Url":"https://www.instagram.com/reel/DOJdBRuiacv/","ViewCount":5480,"LikeCount":37},{"Platform":"tiktok","PostId":4481,"Url":"https://www.tiktok.com/@backyahdbbq/video/7545908122477464862","ViewCount":3700,"LikeCount":39}]},{"Id":4497,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DOJdBRuiacv/","ThumbnailUrl":"media/posts/instagram_18078409621979637.png","Description":"First time ordering briskets from Costco Business Center online.  I asked them to add a message for the picker to choose consistently sized briskets.  Hopefully this works out to save me a bunch of tr","SearchText":"first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive.   \n\n#bbq #brisket #costco cow brisket bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive. \n\n#bbq #brisket #costco cow brisket tips bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive. \n\n#bbq #brisket #costco cow brisket tips bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive.    #bbq #brisket #costco cow brisket bbq","CreateDateTime":"2025-09-03T17:01:44.000Z","ViewCount":14498,"LikeCount":118,"GroupId":8927,"GroupCode":"ordering-briskets-from-costco-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4507,"Url":"https://www.youtube.com/watch?v=LIJ6m1p7nj8","ViewCount":3384,"LikeCount":33},{"Platform":"facebook","PostId":4471,"Url":"https://www.facebook.com/reel/1311679636978181/","ViewCount":1934,"LikeCount":9},{"Platform":"instagram","PostId":4497,"Url":"https://www.instagram.com/reel/DOJdBRuiacv/","ViewCount":5480,"LikeCount":37},{"Platform":"tiktok","PostId":4481,"Url":"https://www.tiktok.com/@backyahdbbq/video/7545908122477464862","ViewCount":3700,"LikeCount":39}]},{"Id":4481,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7545908122477464862","ThumbnailUrl":"media/posts/tiktok_7545908122477464862.png","Description":"First time ordering briskets from Costco Business Center online.  I asked them to add a message for the picker to choose consistently sized briskets.  Hopefully this works out to save me a bunch of tr","SearchText":"first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive.   \n\n#bbq #brisket #costco cow brisket bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive. \n\n#bbq #brisket #costco cow brisket tips bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive. \n\n#bbq #brisket #costco cow brisket tips bbq first time ordering briskets from costco business center online.  i asked them to add a message for the picker to choose consistently sized briskets.  hopefully this works out to save me a bunch of travel time.  i’ll let you know what they look like when they arrive.    #bbq #brisket #costco cow brisket bbq","CreateDateTime":"2025-09-03T16:58:45.000Z","ViewCount":14498,"LikeCount":118,"GroupId":8927,"GroupCode":"ordering-briskets-from-costco-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4507,"Url":"https://www.youtube.com/watch?v=LIJ6m1p7nj8","ViewCount":3384,"LikeCount":33},{"Platform":"facebook","PostId":4471,"Url":"https://www.facebook.com/reel/1311679636978181/","ViewCount":1934,"LikeCount":9},{"Platform":"instagram","PostId":4497,"Url":"https://www.instagram.com/reel/DOJdBRuiacv/","ViewCount":5480,"LikeCount":37},{"Platform":"tiktok","PostId":4481,"Url":"https://www.tiktok.com/@backyahdbbq/video/7545908122477464862","ViewCount":3700,"LikeCount":39}]},{"Id":4455,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=99BkOo7t_aQ","ThumbnailUrl":"media/posts/youtube_99BkOo7t_aQ.png","Description":"Are tomahawks the most overrated cut of the cow? Yeah probably. They make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  I pre-salt and pepper","SearchText":"are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil.  \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips showcase process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil. \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips showcase process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil. \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak tips review process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil.   you could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it.  these tomahawks turned out wicked good and i can’t wait for my next one. #grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips review showcase process bbq grilling","CreateDateTime":"2025-08-29T04:11:35.000Z","ViewCount":66894,"LikeCount":1802,"GroupId":8928,"GroupCode":"are-tomahawks-overrated-cuts-of-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips","showcase","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4455,"Url":"https://www.youtube.com/watch?v=99BkOo7t_aQ","ViewCount":14765,"LikeCount":435},{"Platform":"facebook","PostId":4452,"Url":"https://www.facebook.com/reel/1082503977429662/","ViewCount":6755,"LikeCount":90},{"Platform":"instagram","PostId":4454,"Url":"https://www.instagram.com/reel/DN7MPa3joZO/","ViewCount":9328,"LikeCount":165},{"Platform":"tiktok","PostId":4453,"Url":"https://www.tiktok.com/@backyahdbbq/video/7543852901412670750","ViewCount":36046,"LikeCount":1112}]},{"Id":4452,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1082503977429662/","ThumbnailUrl":"media/posts/facebook_1082503977429662.png","Description":"Are tomahawks the most overrated cut of the cow? Yeah probably. They make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  I pre-salt and pepper","SearchText":"are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil.  \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips showcase process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil. \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips showcase process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil. \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak tips review process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil.   you could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it.  these tomahawks turned out wicked good and i can’t wait for my next one. #grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips review showcase process bbq grilling","CreateDateTime":"2025-08-29T04:06:04.000Z","ViewCount":66894,"LikeCount":1802,"GroupId":8928,"GroupCode":"are-tomahawks-overrated-cuts-of-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips","showcase","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4455,"Url":"https://www.youtube.com/watch?v=99BkOo7t_aQ","ViewCount":14765,"LikeCount":435},{"Platform":"facebook","PostId":4452,"Url":"https://www.facebook.com/reel/1082503977429662/","ViewCount":6755,"LikeCount":90},{"Platform":"instagram","PostId":4454,"Url":"https://www.instagram.com/reel/DN7MPa3joZO/","ViewCount":9328,"LikeCount":165},{"Platform":"tiktok","PostId":4453,"Url":"https://www.tiktok.com/@backyahdbbq/video/7543852901412670750","ViewCount":36046,"LikeCount":1112}]},{"Id":4454,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DN7MPa3joZO/","ThumbnailUrl":"media/posts/instagram_18095199916632159.png","Description":"Are tomahawks the most overrated cut of the cow? Yeah probably. They make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  I pre-salt and pepper","SearchText":"are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil.  \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips showcase process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil. \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips showcase process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil. \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak tips review process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil.   you could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it.  these tomahawks turned out wicked good and i can’t wait for my next one. #grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips review showcase process bbq grilling","CreateDateTime":"2025-08-29T04:05:58.000Z","ViewCount":66894,"LikeCount":1802,"GroupId":8928,"GroupCode":"are-tomahawks-overrated-cuts-of-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips","review","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4455,"Url":"https://www.youtube.com/watch?v=99BkOo7t_aQ","ViewCount":14765,"LikeCount":435},{"Platform":"facebook","PostId":4452,"Url":"https://www.facebook.com/reel/1082503977429662/","ViewCount":6755,"LikeCount":90},{"Platform":"instagram","PostId":4454,"Url":"https://www.instagram.com/reel/DN7MPa3joZO/","ViewCount":9328,"LikeCount":165},{"Platform":"tiktok","PostId":4453,"Url":"https://www.tiktok.com/@backyahdbbq/video/7543852901412670750","ViewCount":36046,"LikeCount":1112}]},{"Id":4453,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7543852901412670750","ThumbnailUrl":"media/posts/tiktok_7543852901412670750.png","Description":"Are tomahawks the most overrated cut of the cow? Yeah probably. They make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  I pre-salt and pepper","SearchText":"are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil.  \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips showcase process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil. \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips showcase process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil. \n\nyou could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it. \n\nthese tomahawks turned out wicked good and i can’t wait for my next one.\n\n#grilling #bbq #steak #tomahawk #ribeye cow steak tips review process bbq grilling are tomahawks the most overrated cut of the cow? yeah probably. they make for a good presentation and the bones are fun to chew on, but it’s a thick-cut long-bone-on on ribeye .  i pre-salt and pepper them and put them in the fridge overnight . then take out an hour before grilling to take the cold edge off.  i start over direct coals until i’m happy with the sear. and then finish indirect until the internal temp is around 130. it will carry over to 135 while it rests under some tented foil.   you could do a reverse sear as well just make sure you start searing at 100f so you don’t over cook it.  these tomahawks turned out wicked good and i can’t wait for my next one. #grilling #bbq #steak #tomahawk #ribeye cow steak how_to tips review showcase process bbq grilling","CreateDateTime":"2025-08-29T04:02:26.000Z","ViewCount":66894,"LikeCount":1802,"GroupId":8928,"GroupCode":"are-tomahawks-overrated-cuts-of-steak","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips","review","showcase","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4455,"Url":"https://www.youtube.com/watch?v=99BkOo7t_aQ","ViewCount":14765,"LikeCount":435},{"Platform":"facebook","PostId":4452,"Url":"https://www.facebook.com/reel/1082503977429662/","ViewCount":6755,"LikeCount":90},{"Platform":"instagram","PostId":4454,"Url":"https://www.instagram.com/reel/DN7MPa3joZO/","ViewCount":9328,"LikeCount":165},{"Platform":"tiktok","PostId":4453,"Url":"https://www.tiktok.com/@backyahdbbq/video/7543852901412670750","ViewCount":36046,"LikeCount":1112}]},{"Id":4443,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Ah1VqvlHjQk","ThumbnailUrl":"media/posts/youtube_Ah1VqvlHjQk.png","Description":"Bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  This one was overfermented a bit, but still turned out great.  \n\nI’m doing sourdough with my BBQ cate","SearchText":"bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great.  \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough tips showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great. \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough tips showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great. \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great.   i’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread. let me know if you want to see more sourdough content.  #bread #sourdough tips showcase process bbq bread baking","CreateDateTime":"2025-08-24T02:19:37.000Z","ViewCount":21536,"LikeCount":238,"GroupId":8929,"GroupCode":"sourdough-bread-tips-for-bbq-catering","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips","showcase","process"],"Categories":["BBQ","Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4443,"Url":"https://www.youtube.com/watch?v=Ah1VqvlHjQk","ViewCount":5600,"LikeCount":95},{"Platform":"facebook","PostId":4440,"Url":"https://www.facebook.com/reel/1760797048133726/","ViewCount":2852,"LikeCount":13},{"Platform":"instagram","PostId":4449,"Url":"https://www.instagram.com/reel/DNuHdh_0ivM/","ViewCount":8891,"LikeCount":77},{"Platform":"tiktok","PostId":4446,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541968861877374238","ViewCount":4193,"LikeCount":53}]},{"Id":4440,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1760797048133726/","ThumbnailUrl":"media/posts/facebook_1760797048133726.png","Description":"Bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  This one was overfermented a bit, but still turned out great. \n\nI’m doing sourdough with my BBQ cater","SearchText":"bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great.  \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough tips showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great. \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough tips showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great. \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great.   i’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread. let me know if you want to see more sourdough content.  #bread #sourdough tips showcase process bbq bread baking","CreateDateTime":"2025-08-24T02:14:53.000Z","ViewCount":21536,"LikeCount":238,"GroupId":8929,"GroupCode":"sourdough-bread-tips-for-bbq-catering","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips","showcase","process"],"Categories":["BBQ","Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4443,"Url":"https://www.youtube.com/watch?v=Ah1VqvlHjQk","ViewCount":5600,"LikeCount":95},{"Platform":"facebook","PostId":4440,"Url":"https://www.facebook.com/reel/1760797048133726/","ViewCount":2852,"LikeCount":13},{"Platform":"instagram","PostId":4449,"Url":"https://www.instagram.com/reel/DNuHdh_0ivM/","ViewCount":8891,"LikeCount":77},{"Platform":"tiktok","PostId":4446,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541968861877374238","ViewCount":4193,"LikeCount":53}]},{"Id":4449,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DNuHdh_0ivM/","ThumbnailUrl":"media/posts/instagram_18520392802044558.png","Description":"Bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  This one was overfermented a bit, but still turned out great. \n\nI’m doing sourdough with my BBQ cater","SearchText":"bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great.  \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough tips showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great. \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough tips showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great. \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great.   i’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread. let me know if you want to see more sourdough content.  #bread #sourdough tips showcase process bbq bread baking","CreateDateTime":"2025-08-24T02:14:48.000Z","ViewCount":21536,"LikeCount":238,"GroupId":8929,"GroupCode":"sourdough-bread-tips-for-bbq-catering","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase","process"],"Categories":["BBQ","Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4443,"Url":"https://www.youtube.com/watch?v=Ah1VqvlHjQk","ViewCount":5600,"LikeCount":95},{"Platform":"facebook","PostId":4440,"Url":"https://www.facebook.com/reel/1760797048133726/","ViewCount":2852,"LikeCount":13},{"Platform":"instagram","PostId":4449,"Url":"https://www.instagram.com/reel/DNuHdh_0ivM/","ViewCount":8891,"LikeCount":77},{"Platform":"tiktok","PostId":4446,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541968861877374238","ViewCount":4193,"LikeCount":53}]},{"Id":4446,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7541968861877374238","ThumbnailUrl":"media/posts/tiktok_7541968861877374238.png","Description":"Bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  This one was overfermented a bit, but still turned out great.   I’m doing sourdough with my BBQ cater","SearchText":"bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great.  \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough tips showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great. \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough tips showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great. \n\ni’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread.\n\nlet me know if you want to see more sourdough content. \n\n#bread #sourdough showcase process bbq bread baking bulk fermentation is done when the dough jiggles freely and easily slides out from the container.  this one was overfermented a bit, but still turned out great.   i’m doing sourdough with my bbq catering and people are loving it.  good change from typical white sandwich bread. let me know if you want to see more sourdough content.  #bread #sourdough tips showcase process bbq bread baking","CreateDateTime":"2025-08-24T02:11:12.000Z","ViewCount":21536,"LikeCount":238,"GroupId":8929,"GroupCode":"sourdough-bread-tips-for-bbq-catering","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips","showcase","process"],"Categories":["BBQ","Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4443,"Url":"https://www.youtube.com/watch?v=Ah1VqvlHjQk","ViewCount":5600,"LikeCount":95},{"Platform":"facebook","PostId":4440,"Url":"https://www.facebook.com/reel/1760797048133726/","ViewCount":2852,"LikeCount":13},{"Platform":"instagram","PostId":4449,"Url":"https://www.instagram.com/reel/DNuHdh_0ivM/","ViewCount":8891,"LikeCount":77},{"Platform":"tiktok","PostId":4446,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541968861877374238","ViewCount":4193,"LikeCount":53}]},{"Id":4444,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=AAepISqWJCY","ThumbnailUrl":"media/posts/youtube_AAepISqWJCY.png","Description":"I like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  But nothing hits like a thick and juicy ½ pounder over charcoal.   Who is with me?\n\nPre-salted throughout to","SearchText":"i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.   who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar.  \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.  who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar. \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.  who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar. \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.   who is with me? pre-salted throughout to get good salt in every bite - pepper and some cheddar.   #burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling","CreateDateTime":"2025-08-23T05:36:17.000Z","ViewCount":17762,"LikeCount":262,"GroupId":8930,"GroupCode":"thick-juicy-charcoal-burgers","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips","showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4444,"Url":"https://www.youtube.com/watch?v=AAepISqWJCY","ViewCount":3670,"LikeCount":62},{"Platform":"facebook","PostId":4441,"Url":"https://www.facebook.com/reel/784434830656416/","ViewCount":3190,"LikeCount":38},{"Platform":"instagram","PostId":4450,"Url":"https://www.instagram.com/reel/DNr5lq73ADJ/","ViewCount":6150,"LikeCount":80},{"Platform":"tiktok","PostId":4447,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541649609022655774","ViewCount":4752,"LikeCount":82}]},{"Id":4441,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/784434830656416/","ThumbnailUrl":"media/posts/facebook_784434830656416.png","Description":"I like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  But nothing hits like a thick and juicy ½ pounder over charcoal.  Who is with me?\n\nPre-salted throughout to ","SearchText":"i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.   who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar.  \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.  who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar. \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.  who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar. \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.   who is with me? pre-salted throughout to get good salt in every bite - pepper and some cheddar.   #burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling","CreateDateTime":"2025-08-23T05:33:39.000Z","ViewCount":17762,"LikeCount":262,"GroupId":8930,"GroupCode":"thick-juicy-charcoal-burgers","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips","showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4444,"Url":"https://www.youtube.com/watch?v=AAepISqWJCY","ViewCount":3670,"LikeCount":62},{"Platform":"facebook","PostId":4441,"Url":"https://www.facebook.com/reel/784434830656416/","ViewCount":3190,"LikeCount":38},{"Platform":"instagram","PostId":4450,"Url":"https://www.instagram.com/reel/DNr5lq73ADJ/","ViewCount":6150,"LikeCount":80},{"Platform":"tiktok","PostId":4447,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541649609022655774","ViewCount":4752,"LikeCount":82}]},{"Id":4450,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DNr5lq73ADJ/","ThumbnailUrl":"media/posts/instagram_18098516332620057.png","Description":"I like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  But nothing hits like a thick and juicy ½ pounder over charcoal.  Who is with me?\n\nPre-salted throughout to ","SearchText":"i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.   who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar.  \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.  who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar. \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.  who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar. \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.   who is with me? pre-salted throughout to get good salt in every bite - pepper and some cheddar.   #burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling","CreateDateTime":"2025-08-23T05:33:34.000Z","ViewCount":17762,"LikeCount":262,"GroupId":8930,"GroupCode":"thick-juicy-charcoal-burgers","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips","showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4444,"Url":"https://www.youtube.com/watch?v=AAepISqWJCY","ViewCount":3670,"LikeCount":62},{"Platform":"facebook","PostId":4441,"Url":"https://www.facebook.com/reel/784434830656416/","ViewCount":3190,"LikeCount":38},{"Platform":"instagram","PostId":4450,"Url":"https://www.instagram.com/reel/DNr5lq73ADJ/","ViewCount":6150,"LikeCount":80},{"Platform":"tiktok","PostId":4447,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541649609022655774","ViewCount":4752,"LikeCount":82}]},{"Id":4447,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7541649609022655774","ThumbnailUrl":"media/posts/tiktok_7541649609022655774.png","Description":"I like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  But nothing hits like a thick and juicy ½ pounder over charcoal.   Who is with me? Pre-salted throughout to ","SearchText":"i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.   who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar.  \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.  who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar. \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.  who is with me?\n\npre-salted throughout to get good salt in every bite - pepper and some cheddar. \n\n#burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling i like all types of burgers…big, small, smashed, stacked, griddled, charcoaled and smoked.  but nothing hits like a thick and juicy ½ pounder over charcoal.   who is with me? pre-salted throughout to get good salt in every bite - pepper and some cheddar.   #burgers #charcoal #bbq cow burger tips showcase bbq burgers smoking grilling","CreateDateTime":"2025-08-23T05:32:36.000Z","ViewCount":17762,"LikeCount":262,"GroupId":8930,"GroupCode":"thick-juicy-charcoal-burgers","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips","showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4444,"Url":"https://www.youtube.com/watch?v=AAepISqWJCY","ViewCount":3670,"LikeCount":62},{"Platform":"facebook","PostId":4441,"Url":"https://www.facebook.com/reel/784434830656416/","ViewCount":3190,"LikeCount":38},{"Platform":"instagram","PostId":4450,"Url":"https://www.instagram.com/reel/DNr5lq73ADJ/","ViewCount":6150,"LikeCount":80},{"Platform":"tiktok","PostId":4447,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541649609022655774","ViewCount":4752,"LikeCount":82}]},{"Id":4445,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=TFxRfduyVhk","ThumbnailUrl":"media/posts/youtube_TFxRfduyVhk.png","Description":"I get a lot of flack for using more than S&P in my brisket rub, but guess what everyone does.  S&P only is a myth.  Sorry to be the one to break it to you.\n\nI’ve been using only Worcestershire sauce a","SearchText":"i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you. i’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub.  i use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket. i get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick.  flip it over and repeat on the fat side. do the exact same thing for all your briskets. i rub mine the night before smoking so they are all ready to go in the morning. you can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket #bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-08-22T01:17:57.000Z","ViewCount":28196,"LikeCount":674,"GroupId":8931,"GroupCode":"brisket-rub-myths-and-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4445,"Url":"https://www.youtube.com/watch?v=TFxRfduyVhk","ViewCount":4165,"LikeCount":129},{"Platform":"facebook","PostId":4442,"Url":"https://www.facebook.com/reel/1348748216667849/","ViewCount":5461,"LikeCount":46},{"Platform":"instagram","PostId":4451,"Url":"https://www.instagram.com/reel/DNo2piqv4MH/","ViewCount":10556,"LikeCount":239},{"Platform":"tiktok","PostId":4448,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541210327866772766","ViewCount":8014,"LikeCount":260}]},{"Id":4442,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1348748216667849/","ThumbnailUrl":"media/posts/facebook_1348748216667849.png","Description":"I get a lot of flack for using more than S&P in my brisket rub, but guess what everyone does.  S&P only is a myth.  Sorry to be the one to break it to you.\n\nI’ve been using only Worcestershire sauce a","SearchText":"i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you. i’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub.  i use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket. i get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick.  flip it over and repeat on the fat side. do the exact same thing for all your briskets. i rub mine the night before smoking so they are all ready to go in the morning. you can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket #bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-08-22T01:11:04.000Z","ViewCount":28196,"LikeCount":674,"GroupId":8931,"GroupCode":"brisket-rub-myths-and-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4445,"Url":"https://www.youtube.com/watch?v=TFxRfduyVhk","ViewCount":4165,"LikeCount":129},{"Platform":"facebook","PostId":4442,"Url":"https://www.facebook.com/reel/1348748216667849/","ViewCount":5461,"LikeCount":46},{"Platform":"instagram","PostId":4451,"Url":"https://www.instagram.com/reel/DNo2piqv4MH/","ViewCount":10556,"LikeCount":239},{"Platform":"tiktok","PostId":4448,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541210327866772766","ViewCount":8014,"LikeCount":260}]},{"Id":4451,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DNo2piqv4MH/","ThumbnailUrl":"media/posts/instagram_18075001397047151.png","Description":"I get a lot of flack for using more than S&P in my brisket rub, but guess what everyone does.  S&P only is a myth.  Sorry to be the one to break it to you.\n\nI’ve been using only Worcestershire sauce a","SearchText":"i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you. i’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub.  i use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket. i get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick.  flip it over and repeat on the fat side. do the exact same thing for all your briskets. i rub mine the night before smoking so they are all ready to go in the morning. you can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket #bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-08-22T01:10:59.000Z","ViewCount":28196,"LikeCount":674,"GroupId":8931,"GroupCode":"brisket-rub-myths-and-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4445,"Url":"https://www.youtube.com/watch?v=TFxRfduyVhk","ViewCount":4165,"LikeCount":129},{"Platform":"facebook","PostId":4442,"Url":"https://www.facebook.com/reel/1348748216667849/","ViewCount":5461,"LikeCount":46},{"Platform":"instagram","PostId":4451,"Url":"https://www.instagram.com/reel/DNo2piqv4MH/","ViewCount":10556,"LikeCount":239},{"Platform":"tiktok","PostId":4448,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541210327866772766","ViewCount":8014,"LikeCount":260}]},{"Id":4448,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7541210327866772766","ThumbnailUrl":"media/posts/tiktok_7541210327866772766.png","Description":"I get a lot of flack for using more than S&P in my brisket rub, but guess what everyone does.  S&P only is a myth.  Sorry to be the one to break it to you. I’ve been using only Worcestershire sauce as","SearchText":"i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you.\n\ni’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub. \n\ni use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket.\n\ni get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick. \n\nflip it over and repeat on the fat side.\n\ndo the exact same thing for all your briskets.\n\ni rub mine the night before smoking so they are all ready to go in the morning.\n\nyou can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket\n\n#bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking i get a lot of flack for using more than s&p in my brisket rub, but guess what everyone does.  s&p only is a myth.  sorry to be the one to break it to you. i’ve been using only worcestershire sauce as a binder, use water, mustard or nothing.  it’s fine if you don’t want to use one.  slather the fat side, flip it, slather and rub the meat side, flip it, and then apply your rub.  i use the big opening of a recycled black pepper shaker and apply in smooth even motions to make sure i get a good coating.  i also hold the shaker a couple feet above the brisket. i get the sides by putting my opposite hand under the side and then make my way around.  touch up any missed spots and pat it in.  don’t rub in your rub, just pat it down to help it stick.  flip it over and repeat on the fat side. do the exact same thing for all your briskets. i rub mine the night before smoking so they are all ready to go in the morning. you can find my brisket rub recipe and my entire brisket process up at bkyhd.com/brisket #bbq #brisket #howto cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-08-22T01:07:42.000Z","ViewCount":28196,"LikeCount":674,"GroupId":8931,"GroupCode":"brisket-rub-myths-and-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4445,"Url":"https://www.youtube.com/watch?v=TFxRfduyVhk","ViewCount":4165,"LikeCount":129},{"Platform":"facebook","PostId":4442,"Url":"https://www.facebook.com/reel/1348748216667849/","ViewCount":5461,"LikeCount":46},{"Platform":"instagram","PostId":4451,"Url":"https://www.instagram.com/reel/DNo2piqv4MH/","ViewCount":10556,"LikeCount":239},{"Platform":"tiktok","PostId":4448,"Url":"https://www.tiktok.com/@backyahdbbq/video/7541210327866772766","ViewCount":8014,"LikeCount":260}]},{"Id":4437,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=g6F_nxklpeM","ThumbnailUrl":"media/posts/youtube_g6F_nxklpeM.png","Description":"For once I wasn’t in a rush and took my time trimming these briskets.  Yes, I wear cut gloves and nitrile gloves - without hands I don’t make money.   Cut the wrapper along the deckle and remove it. P","SearchText":"for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.   cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits.  \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good.  \n\nif you made it this far then i assume you like trim videos.  \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.  cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits. \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good. \n\nif you made it this far then i assume you like trim videos. \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.  cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits. \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good. \n\nif you made it this far then i assume you like trim videos. \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.   cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners. shave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges. two tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch. clean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming. scrap the fat cap with your knife to clean things up and find any loose bits.   do a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good.   if you made it this far then i assume you like trim videos.   this is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper. i have another brisket i did in this session, so leave a comment if you want to see that trim video too. #bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-08-20T22:55:49.000Z","ViewCount":1586155,"LikeCount":42965,"GroupId":8932,"GroupCode":"brisket-trimming-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4437,"Url":"https://www.youtube.com/watch?v=g6F_nxklpeM","ViewCount":22739,"LikeCount":773},{"Platform":"facebook","PostId":4428,"Url":"https://www.facebook.com/reel/756729620275346/","ViewCount":197713,"LikeCount":2421},{"Platform":"instagram","PostId":4434,"Url":"https://www.instagram.com/reel/DNmBfrjSQdK/","ViewCount":724174,"LikeCount":14780},{"Platform":"tiktok","PostId":4431,"Url":"https://www.tiktok.com/@backyahdbbq/video/7540802856492813599","ViewCount":641529,"LikeCount":24991}]},{"Id":4428,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/756729620275346/","ThumbnailUrl":"media/posts/facebook_756729620275346.png","Description":"For once I wasn’t in a rush and took my time trimming these briskets.  Yes, I wear cut gloves and nitrile gloves - without hands I don’t make money.  Cut the wrapper along the deckle and remove it. Pa","SearchText":"for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.   cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits.  \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good.  \n\nif you made it this far then i assume you like trim videos.  \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.  cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits. \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good. \n\nif you made it this far then i assume you like trim videos. \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.  cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits. \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good. \n\nif you made it this far then i assume you like trim videos. \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.   cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners. shave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges. two tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch. clean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming. scrap the fat cap with your knife to clean things up and find any loose bits.   do a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good.   if you made it this far then i assume you like trim videos.   this is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper. i have another brisket i did in this session, so leave a comment if you want to see that trim video too. #bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-08-20T22:48:49.000Z","ViewCount":1586155,"LikeCount":42965,"GroupId":8932,"GroupCode":"brisket-trimming-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4437,"Url":"https://www.youtube.com/watch?v=g6F_nxklpeM","ViewCount":22739,"LikeCount":773},{"Platform":"facebook","PostId":4428,"Url":"https://www.facebook.com/reel/756729620275346/","ViewCount":197713,"LikeCount":2421},{"Platform":"instagram","PostId":4434,"Url":"https://www.instagram.com/reel/DNmBfrjSQdK/","ViewCount":724174,"LikeCount":14780},{"Platform":"tiktok","PostId":4431,"Url":"https://www.tiktok.com/@backyahdbbq/video/7540802856492813599","ViewCount":641529,"LikeCount":24991}]},{"Id":4434,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DNmBfrjSQdK/","ThumbnailUrl":"media/posts/instagram_17970206666927202.png","Description":"For once I wasn’t in a rush and took my time trimming these briskets.  Yes, I wear cut gloves and nitrile gloves - without hands I don’t make money.  Cut the wrapper along the deckle and remove it. Pa","SearchText":"for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.   cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits.  \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good.  \n\nif you made it this far then i assume you like trim videos.  \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.  cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits. \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good. \n\nif you made it this far then i assume you like trim videos. \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.  cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits. \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good. \n\nif you made it this far then i assume you like trim videos. \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.   cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners. shave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges. two tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch. clean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming. scrap the fat cap with your knife to clean things up and find any loose bits.   do a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good.   if you made it this far then i assume you like trim videos.   this is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper. i have another brisket i did in this session, so leave a comment if you want to see that trim video too. #bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-08-20T22:48:43.000Z","ViewCount":1586155,"LikeCount":42965,"GroupId":8932,"GroupCode":"brisket-trimming-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4437,"Url":"https://www.youtube.com/watch?v=g6F_nxklpeM","ViewCount":22739,"LikeCount":773},{"Platform":"facebook","PostId":4428,"Url":"https://www.facebook.com/reel/756729620275346/","ViewCount":197713,"LikeCount":2421},{"Platform":"instagram","PostId":4434,"Url":"https://www.instagram.com/reel/DNmBfrjSQdK/","ViewCount":724174,"LikeCount":14780},{"Platform":"tiktok","PostId":4431,"Url":"https://www.tiktok.com/@backyahdbbq/video/7540802856492813599","ViewCount":641529,"LikeCount":24991}]},{"Id":4431,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7540802856492813599","ThumbnailUrl":"media/posts/tiktok_7540802856492813599.png","Description":"For once I wasn’t in a rush and took my time trimming these briskets.  Yes, I wear cut gloves and nitrile gloves - without hands I don’t make money.   Cut the wrapper along the deckle and remove it. P","SearchText":"for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.   cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits.  \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good.  \n\nif you made it this far then i assume you like trim videos.  \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.  cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits. \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good. \n\nif you made it this far then i assume you like trim videos. \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.  cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners.\n\nshave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges.\n\ntwo tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch.\n\nclean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming.\n\nscrap the fat cap with your knife to clean things up and find any loose bits. \n\ndo a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good. \n\nif you made it this far then i assume you like trim videos. \n\nthis is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper.\n\ni have another brisket i did in this session, so leave a comment if you want to see that trim video too.\n\n#bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking for once i wasn’t in a rush and took my time trimming these briskets.  yes, i wear cut gloves and nitrile gloves - without hands i don’t make money.   cut the wrapper along the deckle and remove it. pat down with a paper towel so it doesn’t slide around as you trim it.  remove the mohawk and round of the point. clean up any protruding fat.  sq uare off both long sides. remove any discolored meat. round off corners. shave off the deckle fat and any fat chucks from the meat side.  i’m intentionally scraping the knife so i don’t remove meat.  and clean up any rough edges. two tricks to find out how much fat is on your hump.  run your fingers between the mohawk and hump to touch the meat - that gives you an idea how much fat you have.  and secondly cut into the fat and open it up until you see the meat.  trim that fat down to about a quarter inch. clean up the fat where the point meets the flat.  this fat is a lot easier to trim when it is cold so i put it in the freezer for about an hour before trimming. scrap the fat cap with your knife to clean things up and find any loose bits.   do a final clean up and inspect your work to make sure you didn’t miss anything.  we’re calling this one good.   if you made it this far then i assume you like trim videos.   this is a 14lb choice brikset from costco - they had prime as well, but these had a better shape, had the same marbling and were a bit cheaper. i have another brisket i did in this session, so leave a comment if you want to see that trim video too. #bbq #brisket #smokedmeat cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-08-20T22:46:41.000Z","ViewCount":1586155,"LikeCount":42965,"GroupId":8932,"GroupCode":"brisket-trimming-techniques","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4437,"Url":"https://www.youtube.com/watch?v=g6F_nxklpeM","ViewCount":22739,"LikeCount":773},{"Platform":"facebook","PostId":4428,"Url":"https://www.facebook.com/reel/756729620275346/","ViewCount":197713,"LikeCount":2421},{"Platform":"instagram","PostId":4434,"Url":"https://www.instagram.com/reel/DNmBfrjSQdK/","ViewCount":724174,"LikeCount":14780},{"Platform":"tiktok","PostId":4431,"Url":"https://www.tiktok.com/@backyahdbbq/video/7540802856492813599","ViewCount":641529,"LikeCount":24991}]},{"Id":4438,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=OG_t-hcaq8M","ThumbnailUrl":"media/posts/youtube_OG_t-hcaq8M.png","Description":"Every once in a while you’ll get some tallow pooling on your flat.  The bark won’t be able to set there - so we have to get rid of it. This brisket has a puncture on the top so the tallow was just lea","SearchText":"every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle.  \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle. \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle. \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through. i like to prop it up with a wood chunk, so the tallow will drip off at an angle.   also notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later. once i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away. all these tips and my whole brisket process can be found at bkyhd.com/brisket #bbq #brisket #smokedmeat  cow brisket how_to tips process bbq smoking","CreateDateTime":"2025-08-18T02:17:20.000Z","ViewCount":448992,"LikeCount":7515,"GroupId":8933,"GroupCode":"brisket-tallow-pooling-solutions","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4438,"Url":"https://www.youtube.com/watch?v=OG_t-hcaq8M","ViewCount":38622,"LikeCount":810},{"Platform":"facebook","PostId":4429,"Url":"https://www.facebook.com/reel/1345143653610807/","ViewCount":258828,"LikeCount":2581},{"Platform":"instagram","PostId":4435,"Url":"https://www.instagram.com/reel/DNeqgoqxd9b/","ViewCount":22078,"LikeCount":627},{"Platform":"tiktok","PostId":4432,"Url":"https://www.tiktok.com/@backyahdbbq/video/7539740976793881886","ViewCount":129464,"LikeCount":3497}]},{"Id":4429,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1345143653610807/","ThumbnailUrl":"media/posts/facebook_1345143653610807.png","Description":"Every once in a while you’ll get some tallow pooling on your flat.  The bark won’t be able to set there - so we have to get rid of it. This brisket has a puncture on the top so the tallow was just lea","SearchText":"every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle.  \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle. \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle. \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through. i like to prop it up with a wood chunk, so the tallow will drip off at an angle.   also notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later. once i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away. all these tips and my whole brisket process can be found at bkyhd.com/brisket #bbq #brisket #smokedmeat  cow brisket how_to tips process bbq smoking","CreateDateTime":"2025-08-18T02:12:30.000Z","ViewCount":448992,"LikeCount":7515,"GroupId":8933,"GroupCode":"brisket-tallow-pooling-solutions","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4438,"Url":"https://www.youtube.com/watch?v=OG_t-hcaq8M","ViewCount":38622,"LikeCount":810},{"Platform":"facebook","PostId":4429,"Url":"https://www.facebook.com/reel/1345143653610807/","ViewCount":258828,"LikeCount":2581},{"Platform":"instagram","PostId":4435,"Url":"https://www.instagram.com/reel/DNeqgoqxd9b/","ViewCount":22078,"LikeCount":627},{"Platform":"tiktok","PostId":4432,"Url":"https://www.tiktok.com/@backyahdbbq/video/7539740976793881886","ViewCount":129464,"LikeCount":3497}]},{"Id":4435,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DNeqgoqxd9b/","ThumbnailUrl":"media/posts/instagram_18149096182361665.png","Description":"Every once in a while you’ll get some tallow pooling on your flat.  The bark won’t be able to set there - so we have to get rid of it. This brisket has a puncture on the top so the tallow was just lea","SearchText":"every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle.  \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle. \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle. \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through. i like to prop it up with a wood chunk, so the tallow will drip off at an angle.   also notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later. once i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away. all these tips and my whole brisket process can be found at bkyhd.com/brisket #bbq #brisket #smokedmeat  cow brisket how_to tips process bbq smoking","CreateDateTime":"2025-08-18T02:12:25.000Z","ViewCount":448992,"LikeCount":7515,"GroupId":8933,"GroupCode":"brisket-tallow-pooling-solutions","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4438,"Url":"https://www.youtube.com/watch?v=OG_t-hcaq8M","ViewCount":38622,"LikeCount":810},{"Platform":"facebook","PostId":4429,"Url":"https://www.facebook.com/reel/1345143653610807/","ViewCount":258828,"LikeCount":2581},{"Platform":"instagram","PostId":4435,"Url":"https://www.instagram.com/reel/DNeqgoqxd9b/","ViewCount":22078,"LikeCount":627},{"Platform":"tiktok","PostId":4432,"Url":"https://www.tiktok.com/@backyahdbbq/video/7539740976793881886","ViewCount":129464,"LikeCount":3497}]},{"Id":4432,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7539740976793881886","ThumbnailUrl":"media/posts/tiktok_7539740976793881886.png","Description":"Every once in a while you’ll get some tallow pooling on your flat.  The bark won’t be able to set there - so we have to get rid of it. This brisket has a puncture on the top so the tallow was just lea","SearchText":"every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle.  \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle. \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through.\n\ni like to prop it up with a wood chunk, so the tallow will drip off at an angle. \n\nalso notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later.\n\nonce i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away.\n\nall these tips and my whole brisket process can be found at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat cow brisket how_to tips process bbq smoking every once in a while you’ll get some tallow pooling on your flat.  the bark won’t be able to set there - so we have to get rid of it. this brisket has a puncture on the top so the tallow was just leaking through. i like to prop it up with a wood chunk, so the tallow will drip off at an angle.   also notice that pan under my brisket, i’m rendering down my fat trimmings into tallow.  i’ll use that as a general fat replacement later. once i’m happy with the bottom bark, and the temp is around 180f i’ll put the briskets in a foil boat.  this helps continue to render the top fat, build a better top bark - and the bottom won’t dry out.  i no longer put tallow in the bottom of my boats. the brisket fat will continue to render and too much tallow in the boat will wash your bottom bark away. all these tips and my whole brisket process can be found at bkyhd.com/brisket #bbq #brisket #smokedmeat  cow brisket how_to tips process bbq smoking","CreateDateTime":"2025-08-18T02:06:03.000Z","ViewCount":448992,"LikeCount":7515,"GroupId":8933,"GroupCode":"brisket-tallow-pooling-solutions","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4438,"Url":"https://www.youtube.com/watch?v=OG_t-hcaq8M","ViewCount":38622,"LikeCount":810},{"Platform":"facebook","PostId":4429,"Url":"https://www.facebook.com/reel/1345143653610807/","ViewCount":258828,"LikeCount":2581},{"Platform":"instagram","PostId":4435,"Url":"https://www.instagram.com/reel/DNeqgoqxd9b/","ViewCount":22078,"LikeCount":627},{"Platform":"tiktok","PostId":4432,"Url":"https://www.tiktok.com/@backyahdbbq/video/7539740976793881886","ViewCount":129464,"LikeCount":3497}]},{"Id":4439,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=XSI1xm6xonU","ThumbnailUrl":"media/posts/youtube_XSI1xm6xonU.png","Description":"Absolutely killer night with kid and @creed. Thank you @scottstapp and @TremontiOfficial for letting another generation experience Creed live.","SearchText":"absolutely killer night with kid and @creed. thank you @scottstapp and @tremontiofficial for letting another generation experience creed live. absolutely killer night with kid and @officialcreedpage. thank you @scottstapp and @markttremonti for letting another generation experience creed live. absolutely killer night with kid and @officialcreedpage. thank you @scottstapp and @markttremonti for letting another generation experience creed live.\n\n#creed #summerof99tour absolutely killer night with kid and @creed. thank you @scott stapp and mark tremonti for letting another generation experience creed live. ","CreateDateTime":"2025-08-15T23:58:38.000Z","ViewCount":19200,"LikeCount":245,"GroupId":8934,"GroupCode":"memorable-concert-experience-with-creed","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4439,"Url":"https://www.youtube.com/watch?v=XSI1xm6xonU","ViewCount":6390,"LikeCount":118},{"Platform":"facebook","PostId":4430,"Url":"https://www.facebook.com/reel/2169721946845303/","ViewCount":3895,"LikeCount":13},{"Platform":"instagram","PostId":4436,"Url":"https://www.instagram.com/reel/DNZQfLKSIoI/","ViewCount":6470,"LikeCount":79},{"Platform":"tiktok","PostId":4433,"Url":"https://www.tiktok.com/@backyahdbbq/video/7538962935301901599","ViewCount":2445,"LikeCount":35}]},{"Id":4430,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2169721946845303/","ThumbnailUrl":"media/posts/facebook_2169721946845303.png","Description":"Absolutely killer night with kid and @officialcreedpage. Thank you @scottstapp and @markttremonti for letting another generation experience Creed live.","SearchText":"absolutely killer night with kid and @creed. thank you @scottstapp and @tremontiofficial for letting another generation experience creed live. absolutely killer night with kid and @officialcreedpage. thank you @scottstapp and @markttremonti for letting another generation experience creed live. absolutely killer night with kid and @officialcreedpage. thank you @scottstapp and @markttremonti for letting another generation experience creed live.\n\n#creed #summerof99tour absolutely killer night with kid and @creed. thank you @scott stapp and mark tremonti for letting another generation experience creed live. ","CreateDateTime":"2025-08-15T23:52:01.000Z","ViewCount":19200,"LikeCount":245,"GroupId":8934,"GroupCode":"memorable-concert-experience-with-creed","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4439,"Url":"https://www.youtube.com/watch?v=XSI1xm6xonU","ViewCount":6390,"LikeCount":118},{"Platform":"facebook","PostId":4430,"Url":"https://www.facebook.com/reel/2169721946845303/","ViewCount":3895,"LikeCount":13},{"Platform":"instagram","PostId":4436,"Url":"https://www.instagram.com/reel/DNZQfLKSIoI/","ViewCount":6470,"LikeCount":79},{"Platform":"tiktok","PostId":4433,"Url":"https://www.tiktok.com/@backyahdbbq/video/7538962935301901599","ViewCount":2445,"LikeCount":35}]},{"Id":4436,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DNZQfLKSIoI/","ThumbnailUrl":"media/posts/instagram_17940647510920756.png","Description":"Absolutely killer night with kid and @officialcreedpage. Thank you @scottstapp and @markttremonti for letting another generation experience Creed live.\n\n#creed #summerof99tour","SearchText":"absolutely killer night with kid and @creed. thank you @scottstapp and @tremontiofficial for letting another generation experience creed live. absolutely killer night with kid and @officialcreedpage. thank you @scottstapp and @markttremonti for letting another generation experience creed live. absolutely killer night with kid and @officialcreedpage. thank you @scottstapp and @markttremonti for letting another generation experience creed live.\n\n#creed #summerof99tour absolutely killer night with kid and @creed. thank you @scott stapp and mark tremonti for letting another generation experience creed live. ","CreateDateTime":"2025-08-15T23:51:54.000Z","ViewCount":19200,"LikeCount":245,"GroupId":8934,"GroupCode":"memorable-concert-experience-with-creed","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4439,"Url":"https://www.youtube.com/watch?v=XSI1xm6xonU","ViewCount":6390,"LikeCount":118},{"Platform":"facebook","PostId":4430,"Url":"https://www.facebook.com/reel/2169721946845303/","ViewCount":3895,"LikeCount":13},{"Platform":"instagram","PostId":4436,"Url":"https://www.instagram.com/reel/DNZQfLKSIoI/","ViewCount":6470,"LikeCount":79},{"Platform":"tiktok","PostId":4433,"Url":"https://www.tiktok.com/@backyahdbbq/video/7538962935301901599","ViewCount":2445,"LikeCount":35}]},{"Id":4433,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7538962935301901599","ThumbnailUrl":"media/posts/tiktok_7538962935301901599.png","Description":"Absolutely killer night with kid and @Creed. Thank you @Scott Stapp and Mark Tremonti for letting another generation experience Creed live. ","SearchText":"absolutely killer night with kid and @creed. thank you @scottstapp and @tremontiofficial for letting another generation experience creed live. absolutely killer night with kid and @officialcreedpage. thank you @scottstapp and @markttremonti for letting another generation experience creed live. absolutely killer night with kid and @officialcreedpage. thank you @scottstapp and @markttremonti for letting another generation experience creed live.\n\n#creed #summerof99tour absolutely killer night with kid and @creed. thank you @scott stapp and mark tremonti for letting another generation experience creed live. ","CreateDateTime":"2025-08-15T23:46:55.000Z","ViewCount":19200,"LikeCount":245,"GroupId":8934,"GroupCode":"memorable-concert-experience-with-creed","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4439,"Url":"https://www.youtube.com/watch?v=XSI1xm6xonU","ViewCount":6390,"LikeCount":118},{"Platform":"facebook","PostId":4430,"Url":"https://www.facebook.com/reel/2169721946845303/","ViewCount":3895,"LikeCount":13},{"Platform":"instagram","PostId":4436,"Url":"https://www.instagram.com/reel/DNZQfLKSIoI/","ViewCount":6470,"LikeCount":79},{"Platform":"tiktok","PostId":4433,"Url":"https://www.tiktok.com/@backyahdbbq/video/7538962935301901599","ViewCount":2445,"LikeCount":35}]},{"Id":4417,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=CwsuR0bENX8","ThumbnailUrl":"media/posts/youtube_CwsuR0bENX8.png","Description":"I’m working on perfecting my beef jerky process so I can increase my volume.  And I got some new gear to help with that.  A new slicer and a new dehydrator.  \n\nI’m using eye of round, but you can use ","SearchText":"i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator.  \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator. \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator. \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips tutorial process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator.   i’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite. i set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort. i then cut those slices in half for better sized jerky strips. i submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion. it’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it. #bbq #beefjerky #howto cow recipe how_to tips tutorial process bbq smoking","CreateDateTime":"2025-08-14T02:08:03.000Z","ViewCount":227197,"LikeCount":4267,"GroupId":8935,"GroupCode":"beef-jerky-making-tips-and-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4417,"Url":"https://www.youtube.com/watch?v=CwsuR0bENX8","ViewCount":151624,"LikeCount":2323},{"Platform":"facebook","PostId":4414,"Url":"https://www.facebook.com/reel/777397234748025/","ViewCount":7294,"LikeCount":72},{"Platform":"instagram","PostId":4423,"Url":"https://www.instagram.com/reel/DNUV-V6RwuU/","ViewCount":12702,"LikeCount":237},{"Platform":"tiktok","PostId":4420,"Url":"https://www.tiktok.com/@backyahdbbq/video/7538254423655550238","ViewCount":55577,"LikeCount":1635}]},{"Id":4414,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/777397234748025/","ThumbnailUrl":"media/posts/facebook_777397234748025.png","Description":"I’m working on perfecting my beef jerky process so I can increase my volume.  And I got some new gear to help with that.  A new slicer and a new dehydrator. \n\nI’m using eye of round, but you can use a","SearchText":"i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator.  \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator. \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator. \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips tutorial process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator.   i’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite. i set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort. i then cut those slices in half for better sized jerky strips. i submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion. it’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it. #bbq #beefjerky #howto cow recipe how_to tips tutorial process bbq smoking","CreateDateTime":"2025-08-14T02:01:21.000Z","ViewCount":227197,"LikeCount":4267,"GroupId":8935,"GroupCode":"beef-jerky-making-tips-and-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4417,"Url":"https://www.youtube.com/watch?v=CwsuR0bENX8","ViewCount":151624,"LikeCount":2323},{"Platform":"facebook","PostId":4414,"Url":"https://www.facebook.com/reel/777397234748025/","ViewCount":7294,"LikeCount":72},{"Platform":"instagram","PostId":4423,"Url":"https://www.instagram.com/reel/DNUV-V6RwuU/","ViewCount":12702,"LikeCount":237},{"Platform":"tiktok","PostId":4420,"Url":"https://www.tiktok.com/@backyahdbbq/video/7538254423655550238","ViewCount":55577,"LikeCount":1635}]},{"Id":4423,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DNUV-V6RwuU/","ThumbnailUrl":"media/posts/instagram_18069358178135249.png","Description":"I’m working on perfecting my beef jerky process so I can increase my volume.  And I got some new gear to help with that.  A new slicer and a new dehydrator. \n\nI’m using eye of round, but you can use a","SearchText":"i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator.  \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator. \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator. \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips tutorial process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator.   i’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite. i set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort. i then cut those slices in half for better sized jerky strips. i submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion. it’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it. #bbq #beefjerky #howto cow recipe how_to tips tutorial process bbq smoking","CreateDateTime":"2025-08-14T02:01:16.000Z","ViewCount":227197,"LikeCount":4267,"GroupId":8935,"GroupCode":"beef-jerky-making-tips-and-techniques","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4417,"Url":"https://www.youtube.com/watch?v=CwsuR0bENX8","ViewCount":151624,"LikeCount":2323},{"Platform":"facebook","PostId":4414,"Url":"https://www.facebook.com/reel/777397234748025/","ViewCount":7294,"LikeCount":72},{"Platform":"instagram","PostId":4423,"Url":"https://www.instagram.com/reel/DNUV-V6RwuU/","ViewCount":12702,"LikeCount":237},{"Platform":"tiktok","PostId":4420,"Url":"https://www.tiktok.com/@backyahdbbq/video/7538254423655550238","ViewCount":55577,"LikeCount":1635}]},{"Id":4420,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7538254423655550238","ThumbnailUrl":"media/posts/tiktok_7538254423655550238.png","Description":"I’m working on perfecting my beef jerky process so I can increase my volume.  And I got some new gear to help with that.  A new slicer and a new dehydrator.   I’m using eye of round, but you can use a","SearchText":"i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator.  \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator. \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator. \n\ni’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite.\n\ni set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort.\n\ni then cut those slices in half for better sized jerky strips.\n\ni submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion.\n\nit’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it.\n\n#bbq #beefjerky #howto cow how_to tips tutorial process bbq smoking i’m working on perfecting my beef jerky process so i can increase my volume.  and i got some new gear to help with that.  a new slicer and a new dehydrator.   i’m using eye of round, but you can use any lean meat.  trim off as much fat as possible.  when you cut the strips you can go with the grain for a tougher chew or against the grain for a more tender bite. i set my slicer on 5, you can go thicker or thinner but i wouldn’t go higher than 6 or 7.  this slicer is much better than my last one, it cuts through this partially frozen meat with very little effort. i then cut those slices in half for better sized jerky strips. i submerge the beef in my marinade, which you can find at bkyhd.com/jerky, and then vac seal it.  after a night in the fridge, i’ll lay out the strips on wire racks.  i smoke at 180f for 2 hours to get a kiss of smoke.  and then put in the dehydrator at 150f for another 3-4 hours.  these were a little too dry, so next time i’ll check them after 2 hours in the dehydrator. you don’t need a dehydrator, you can smoke it the whole time - but just watch it so it does get oversmoked.  i got the dehydrator so i could get it dryer without oversmoking it.  it’s more work, but worth it in my opinion. it’s great to have beef jerky around at all times and it makes for great gifts.  someday i might look into selling it. #bbq #beefjerky #howto cow recipe how_to tips tutorial process bbq smoking","CreateDateTime":"2025-08-14T01:57:25.000Z","ViewCount":227197,"LikeCount":4267,"GroupId":8935,"GroupCode":"beef-jerky-making-tips-and-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe","how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4417,"Url":"https://www.youtube.com/watch?v=CwsuR0bENX8","ViewCount":151624,"LikeCount":2323},{"Platform":"facebook","PostId":4414,"Url":"https://www.facebook.com/reel/777397234748025/","ViewCount":7294,"LikeCount":72},{"Platform":"instagram","PostId":4423,"Url":"https://www.instagram.com/reel/DNUV-V6RwuU/","ViewCount":12702,"LikeCount":237},{"Platform":"tiktok","PostId":4420,"Url":"https://www.tiktok.com/@backyahdbbq/video/7538254423655550238","ViewCount":55577,"LikeCount":1635}]},{"Id":4418,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=7hCe41_eAX4","ThumbnailUrl":"media/posts/youtube_7hCe41_eAX4.png","Description":"I don’t have a ton of footage from my two brisket party, but I did happen to snag this beauty. You can see exactly how I made this brisket at bkyhd.com/brisket. My method works for any type of smoker.","SearchText":"i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225 for 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-08-11T02:26:38.000Z","ViewCount":3270173,"LikeCount":10870,"GroupId":8936,"GroupCode":"perfect-smoked-brisket-technique","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4418,"Url":"https://www.youtube.com/watch?v=7hCe41_eAX4","ViewCount":26094,"LikeCount":224},{"Platform":"facebook","PostId":4415,"Url":"https://www.facebook.com/reel/2283482292108240/","ViewCount":3154344,"LikeCount":9823},{"Platform":"instagram","PostId":4424,"Url":"https://www.instagram.com/reel/DNMqNYvxZ3Q/","ViewCount":25425,"LikeCount":245},{"Platform":"tiktok","PostId":4421,"Url":"https://www.tiktok.com/@backyahdbbq/video/7537147327006444830","ViewCount":64310,"LikeCount":578}]},{"Id":4415,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2283482292108240/","ThumbnailUrl":"media/posts/facebook_2283482292108240.png","Description":"I don’t have a ton of footage from my two brisket party, but I did happen to snag this beauty. You can see exactly how I made this brisket at bkyhd.com/brisket. My method works for any type of smoker.","SearchText":"i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225 for 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-08-11T02:23:47.000Z","ViewCount":3270173,"LikeCount":10870,"GroupId":8936,"GroupCode":"perfect-smoked-brisket-technique","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4418,"Url":"https://www.youtube.com/watch?v=7hCe41_eAX4","ViewCount":26094,"LikeCount":224},{"Platform":"facebook","PostId":4415,"Url":"https://www.facebook.com/reel/2283482292108240/","ViewCount":3154344,"LikeCount":9823},{"Platform":"instagram","PostId":4424,"Url":"https://www.instagram.com/reel/DNMqNYvxZ3Q/","ViewCount":25425,"LikeCount":245},{"Platform":"tiktok","PostId":4421,"Url":"https://www.tiktok.com/@backyahdbbq/video/7537147327006444830","ViewCount":64310,"LikeCount":578}]},{"Id":4424,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DNMqNYvxZ3Q/","ThumbnailUrl":"media/posts/instagram_17929885206083626.png","Description":"I don’t have a ton of footage from my two brisket party, but I did happen to snag this beauty. You can see exactly how I made this brisket at bkyhd.com/brisket. My method works for any type of smoker.","SearchText":"i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225 for 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-08-11T02:23:41.000Z","ViewCount":3270173,"LikeCount":10870,"GroupId":8936,"GroupCode":"perfect-smoked-brisket-technique","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4418,"Url":"https://www.youtube.com/watch?v=7hCe41_eAX4","ViewCount":26094,"LikeCount":224},{"Platform":"facebook","PostId":4415,"Url":"https://www.facebook.com/reel/2283482292108240/","ViewCount":3154344,"LikeCount":9823},{"Platform":"instagram","PostId":4424,"Url":"https://www.instagram.com/reel/DNMqNYvxZ3Q/","ViewCount":25425,"LikeCount":245},{"Platform":"tiktok","PostId":4421,"Url":"https://www.tiktok.com/@backyahdbbq/video/7537147327006444830","ViewCount":64310,"LikeCount":578}]},{"Id":4421,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7537147327006444830","ThumbnailUrl":"media/posts/tiktok_7537147327006444830.png","Description":"I don’t have a ton of footage from my two brisket party, but I did happen to snag this beauty. You can see exactly how I made this brisket at bkyhd.com/brisket. My method works for any type of smoker.","SearchText":"i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225\nfor 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking i don’t have a ton of footage from my two brisket party, but i did happen to snag this beauty. you can see exactly how i made this brisket at bkyhd.com/brisket. my method works for any type of smoker. one of the keys to a successful brisket is a slow temp ramp. 180 for 2hr. 225 for 2hr. then finish at 250. #bbq #brisket cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-08-11T02:21:23.000Z","ViewCount":3270173,"LikeCount":10870,"GroupId":8936,"GroupCode":"perfect-smoked-brisket-technique","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4418,"Url":"https://www.youtube.com/watch?v=7hCe41_eAX4","ViewCount":26094,"LikeCount":224},{"Platform":"facebook","PostId":4415,"Url":"https://www.facebook.com/reel/2283482292108240/","ViewCount":3154344,"LikeCount":9823},{"Platform":"instagram","PostId":4424,"Url":"https://www.instagram.com/reel/DNMqNYvxZ3Q/","ViewCount":25425,"LikeCount":245},{"Platform":"tiktok","PostId":4421,"Url":"https://www.tiktok.com/@backyahdbbq/video/7537147327006444830","ViewCount":64310,"LikeCount":578}]},{"Id":4412,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/772812948554155","ThumbnailUrl":"media/posts/facebook_110899788073674_772812948554155.png","Description":"Am I the only one smoking a couple brizzies this weekend?  Photos or it didn’t happen. \n\n#bbq #brisket","SearchText":"am i the only one smoking a couple brizzies this weekend?  photos or it didn’t happen. \n\n#bbq #brisket cow brisket showcase bbq smoking am i the only one smoking a couple brizzies this weekend?  photos or it didn’t happen. \n\n#bbq #brisket cow brisket showcase bbq smoking","CreateDateTime":"2025-08-09T19:49:07.000Z","ViewCount":7480,"LikeCount":46,"GroupId":8937,"GroupCode":"weekend-brisket-smoking-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4412,"Url":"https://www.facebook.com/234418655726923/posts/772812948554155","ViewCount":3068,"LikeCount":4},{"Platform":"instagram","PostId":4425,"Url":"https://www.instagram.com/p/DNJYYeJSr4T/","ViewCount":4412,"LikeCount":42}]},{"Id":4425,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DNJYYeJSr4T/","ThumbnailUrl":"media/posts/instagram_17850990666518715.png","Description":"Am I the only one smoking a couple brizzies this weekend?  Photos or it didn’t happen. \n\n#bbq #brisket","SearchText":"am i the only one smoking a couple brizzies this weekend?  photos or it didn’t happen. \n\n#bbq #brisket cow brisket showcase bbq smoking am i the only one smoking a couple brizzies this weekend?  photos or it didn’t happen. \n\n#bbq #brisket cow brisket showcase bbq smoking","CreateDateTime":"2025-08-09T19:49:02.000Z","ViewCount":7480,"LikeCount":46,"GroupId":8937,"GroupCode":"weekend-brisket-smoking-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4412,"Url":"https://www.facebook.com/234418655726923/posts/772812948554155","ViewCount":3068,"LikeCount":4},{"Platform":"instagram","PostId":4425,"Url":"https://www.instagram.com/p/DNJYYeJSr4T/","ViewCount":4412,"LikeCount":42}]},{"Id":4413,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/772760605226056","ThumbnailUrl":"media/posts/facebook_110899788073674_772760605226056.png","Description":"Brisket Rub. Salt and Pepper Only. 😉😉. Recipe at https://bkyhd.com/brisket","SearchText":"brisket rub. salt and pepper only. 😉😉. recipe at https://bkyhd.com/brisket cow brisket recipe tips bbq brisket rub. salt and pepper only. 😉😉. recipe at https://bkyhd.com/brisket cow brisket recipe bbq","CreateDateTime":"2025-08-09T18:11:30.000Z","ViewCount":19022,"LikeCount":36,"GroupId":8938,"GroupCode":"salt-and-pepper-brisket-rub-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4413,"Url":"https://www.facebook.com/234418655726923/posts/772760605226056","ViewCount":14237,"LikeCount":20},{"Platform":"instagram","PostId":4426,"Url":"https://www.instagram.com/p/DNJNNM6hw_L/","ViewCount":4785,"LikeCount":16}]},{"Id":4426,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DNJNNM6hw_L/","ThumbnailUrl":"media/posts/instagram_18068095565147720.png","Description":"Brisket Rub. Salt and Pepper Only. 😉😉. Recipe at https://bkyhd.com/brisket","SearchText":"brisket rub. salt and pepper only. 😉😉. recipe at https://bkyhd.com/brisket cow brisket recipe tips bbq brisket rub. salt and pepper only. 😉😉. recipe at https://bkyhd.com/brisket cow brisket recipe bbq","CreateDateTime":"2025-08-09T18:11:23.000Z","ViewCount":19022,"LikeCount":36,"GroupId":8938,"GroupCode":"salt-and-pepper-brisket-rub-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4413,"Url":"https://www.facebook.com/234418655726923/posts/772760605226056","ViewCount":14237,"LikeCount":20},{"Platform":"instagram","PostId":4426,"Url":"https://www.instagram.com/p/DNJNNM6hw_L/","ViewCount":4785,"LikeCount":16}]},{"Id":4419,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=fSwnpK9gmFI","ThumbnailUrl":"media/posts/youtube_fSwnpK9gmFI.png","Description":"I’m doing a 2 brisket party on Saturday and just got back from the Costco Business Center in Lynnwood, Washington.  They have cases of decent quality briskets to choose from.  I actually went with Cho","SearchText":"i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.    for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips showcase process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.  for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.  for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.    for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky. #brisket #smokedmeat  cow brisket tips process bbq smoking","CreateDateTime":"2025-08-07T23:50:00.000Z","ViewCount":62166,"LikeCount":1094,"GroupId":8939,"GroupCode":"brisket-choices-for-bbq-parties","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4419,"Url":"https://www.youtube.com/watch?v=fSwnpK9gmFI","ViewCount":15301,"LikeCount":345},{"Platform":"facebook","PostId":4416,"Url":"https://www.facebook.com/reel/1308849240771443/","ViewCount":19976,"LikeCount":123},{"Platform":"instagram","PostId":4427,"Url":"https://www.instagram.com/reel/DNEpjJKy61T/","ViewCount":10797,"LikeCount":222},{"Platform":"tiktok","PostId":4422,"Url":"https://www.tiktok.com/@backyahdbbq/video/7535993039228046623","ViewCount":16092,"LikeCount":404}]},{"Id":4416,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1308849240771443/","ThumbnailUrl":"media/posts/facebook_1308849240771443.png","Description":"I’m doing a 2 brisket party on Saturday and just got back from the Costco Business Center in Lynnwood, Washington.  They have cases of decent quality briskets to choose from.  I actually went with Cho","SearchText":"i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.    for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips showcase process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.  for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.  for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.    for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky. #brisket #smokedmeat  cow brisket tips process bbq smoking","CreateDateTime":"2025-08-07T23:43:37.000Z","ViewCount":62166,"LikeCount":1094,"GroupId":8939,"GroupCode":"brisket-choices-for-bbq-parties","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4419,"Url":"https://www.youtube.com/watch?v=fSwnpK9gmFI","ViewCount":15301,"LikeCount":345},{"Platform":"facebook","PostId":4416,"Url":"https://www.facebook.com/reel/1308849240771443/","ViewCount":19976,"LikeCount":123},{"Platform":"instagram","PostId":4427,"Url":"https://www.instagram.com/reel/DNEpjJKy61T/","ViewCount":10797,"LikeCount":222},{"Platform":"tiktok","PostId":4422,"Url":"https://www.tiktok.com/@backyahdbbq/video/7535993039228046623","ViewCount":16092,"LikeCount":404}]},{"Id":4427,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DNEpjJKy61T/","ThumbnailUrl":"media/posts/instagram_18112270195512514.png","Description":"I’m doing a 2 brisket party on Saturday and just got back from the Costco Business Center in Lynnwood, Washington.  They have cases of decent quality briskets to choose from.  I actually went with Cho","SearchText":"i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.    for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips showcase process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.  for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.  for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.    for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky. #brisket #smokedmeat  cow brisket tips process bbq smoking","CreateDateTime":"2025-08-07T23:43:32.000Z","ViewCount":62166,"LikeCount":1094,"GroupId":8939,"GroupCode":"brisket-choices-for-bbq-parties","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4419,"Url":"https://www.youtube.com/watch?v=fSwnpK9gmFI","ViewCount":15301,"LikeCount":345},{"Platform":"facebook","PostId":4416,"Url":"https://www.facebook.com/reel/1308849240771443/","ViewCount":19976,"LikeCount":123},{"Platform":"instagram","PostId":4427,"Url":"https://www.instagram.com/reel/DNEpjJKy61T/","ViewCount":10797,"LikeCount":222},{"Platform":"tiktok","PostId":4422,"Url":"https://www.tiktok.com/@backyahdbbq/video/7535993039228046623","ViewCount":16092,"LikeCount":404}]},{"Id":4422,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7535993039228046623","ThumbnailUrl":"media/posts/tiktok_7535993039228046623.png","Description":"I’m doing a 2 brisket party on Saturday and just got back from the Costco Business Center in Lynnwood, Washington.  They have cases of decent quality briskets to choose from.  I actually went with Cho","SearchText":"i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.    for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips showcase process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.  for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.  for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky.\n\n#brisket #smokedmeat cow brisket tips process bbq smoking i’m doing a 2 brisket party on saturday and just got back from the costco business center in lynnwood, washington.  they have cases of decent quality briskets to choose from.  i actually went with choice over the prime briskets this time because they looked about the same and were cheaper. the flats are nice and thick, the fat cap looked nice, and these two briskets were pretty identical, so they will cook in about the same amount of time.    for this brisket cook, i’m going to do one with a foil boat and then fully wrap in foil for the hot hold, and the other one i’m going to paper wrap.  just to see which approach i prefer.  let me know in the comments which approach you’ve been using lately.  oh, and i also picked up an eye of round to make some homemade beef jerky. #brisket #smokedmeat  cow brisket tips process bbq smoking","CreateDateTime":"2025-08-07T23:41:58.000Z","ViewCount":62166,"LikeCount":1094,"GroupId":8939,"GroupCode":"brisket-choices-for-bbq-parties","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4419,"Url":"https://www.youtube.com/watch?v=fSwnpK9gmFI","ViewCount":15301,"LikeCount":345},{"Platform":"facebook","PostId":4416,"Url":"https://www.facebook.com/reel/1308849240771443/","ViewCount":19976,"LikeCount":123},{"Platform":"instagram","PostId":4427,"Url":"https://www.instagram.com/reel/DNEpjJKy61T/","ViewCount":10797,"LikeCount":222},{"Platform":"tiktok","PostId":4422,"Url":"https://www.tiktok.com/@backyahdbbq/video/7535993039228046623","ViewCount":16092,"LikeCount":404}]},{"Id":4406,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/767142865787830","ThumbnailUrl":"media/posts/facebook_110899788073674_767142865787830.png","Description":"3 rounds of burgers and bacon. Family and friends camping on the Columbia. \n\nI like to defrost the burgers on low first, scrape griddle, then sear off on high. If you cook directly from frozen you lik","SearchText":"3 rounds of burgers and bacon. family and friends camping on the columbia. \n\ni like to defrost the burgers on low first, scrape griddle, then sear off on high. if you cook directly from frozen you likely only get an edge sear because they pop up in the middle. \n\n#camping #blackstonegriddle cow pig burger bacon how_to tips bbq burgers grilling 3 rounds of burgers and bacon. family and friends camping on the columbia. \n\ni like to defrost the burgers on low first, scrape griddle, then sear off on high. if you cook directly from frozen you likely only get an edge sear because they pop up in the middle. \n\n#camping #blackstonegriddle cow pig burger bacon how_to tips bbq burgers grilling","CreateDateTime":"2025-08-02T14:45:11.000Z","ViewCount":10014,"LikeCount":42,"GroupId":8940,"GroupCode":"camping-burgers-and-bacon-tips","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["burger","bacon"],"PostTypes":["how_to","tips"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4406,"Url":"https://www.facebook.com/234418655726923/posts/767142865787830","ViewCount":6021,"LikeCount":11},{"Platform":"instagram","PostId":4409,"Url":"https://www.instagram.com/p/DM20CNGRTTX/","ViewCount":3993,"LikeCount":31}]},{"Id":4409,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DM20CNGRTTX/","ThumbnailUrl":"media/posts/instagram_18516816448010936.png","Description":"3 rounds of burgers and bacon. Family and friends camping on the Columbia. \n\nI like to defrost the burgers on low first, scrape griddle, then sear off on high. If you cook directly from frozen you lik","SearchText":"3 rounds of burgers and bacon. family and friends camping on the columbia. \n\ni like to defrost the burgers on low first, scrape griddle, then sear off on high. if you cook directly from frozen you likely only get an edge sear because they pop up in the middle. \n\n#camping #blackstonegriddle cow pig burger bacon how_to tips bbq burgers grilling 3 rounds of burgers and bacon. family and friends camping on the columbia. \n\ni like to defrost the burgers on low first, scrape griddle, then sear off on high. if you cook directly from frozen you likely only get an edge sear because they pop up in the middle. \n\n#camping #blackstonegriddle cow pig burger bacon how_to tips bbq burgers grilling","CreateDateTime":"2025-08-02T14:45:06.000Z","ViewCount":10014,"LikeCount":42,"GroupId":8940,"GroupCode":"camping-burgers-and-bacon-tips","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["burger","bacon"],"PostTypes":["how_to","tips"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4406,"Url":"https://www.facebook.com/234418655726923/posts/767142865787830","ViewCount":6021,"LikeCount":11},{"Platform":"instagram","PostId":4409,"Url":"https://www.instagram.com/p/DM20CNGRTTX/","ViewCount":3993,"LikeCount":31}]},{"Id":4411,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=UgSmSeSx1OE","ThumbnailUrl":"media/posts/youtube_UgSmSeSx1OE.png","Description":"You’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  You’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275F and now you’re wonderi","SearchText":"you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.   i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips tutorial process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.  i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.  i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it. i like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.   i’ll keep smoking that one and check on it every 30 minutes. and definitely let it rest for a few hours before shredding it. #bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips tutorial process bbq smoking","CreateDateTime":"2025-07-24T01:21:40.000Z","ViewCount":59944,"LikeCount":859,"GroupId":8941,"GroupCode":"determining-when-to-pull-pulled-pork","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork","pork_shoulder"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4411,"Url":"https://www.youtube.com/watch?v=UgSmSeSx1OE","ViewCount":35002,"LikeCount":484},{"Platform":"facebook","PostId":4407,"Url":"https://www.facebook.com/reel/1218443626991719/","ViewCount":10439,"LikeCount":84},{"Platform":"instagram","PostId":4410,"Url":"https://www.instagram.com/reel/DMeMFGkv5l-/","ViewCount":7946,"LikeCount":144},{"Platform":"tiktok","PostId":4408,"Url":"https://www.tiktok.com/@backyahdbbq/video/7530449656359259422","ViewCount":6557,"LikeCount":147}]},{"Id":4407,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1218443626991719/","ThumbnailUrl":"media/posts/facebook_1218443626991719.png","Description":"You’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  You’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275F and now you’re wonderi","SearchText":"you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.   i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips tutorial process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.  i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.  i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it. i like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.   i’ll keep smoking that one and check on it every 30 minutes. and definitely let it rest for a few hours before shredding it. #bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips tutorial process bbq smoking","CreateDateTime":"2025-07-24T01:18:05.000Z","ViewCount":59944,"LikeCount":859,"GroupId":8941,"GroupCode":"determining-when-to-pull-pulled-pork","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork","pork_shoulder"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4411,"Url":"https://www.youtube.com/watch?v=UgSmSeSx1OE","ViewCount":35002,"LikeCount":484},{"Platform":"facebook","PostId":4407,"Url":"https://www.facebook.com/reel/1218443626991719/","ViewCount":10439,"LikeCount":84},{"Platform":"instagram","PostId":4410,"Url":"https://www.instagram.com/reel/DMeMFGkv5l-/","ViewCount":7946,"LikeCount":144},{"Platform":"tiktok","PostId":4408,"Url":"https://www.tiktok.com/@backyahdbbq/video/7530449656359259422","ViewCount":6557,"LikeCount":147}]},{"Id":4410,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DMeMFGkv5l-/","ThumbnailUrl":"media/posts/instagram_18051223442182558.png","Description":"You’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  You’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275F and now you’re wonderi","SearchText":"you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.   i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips tutorial process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.  i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.  i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it. i like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.   i’ll keep smoking that one and check on it every 30 minutes. and definitely let it rest for a few hours before shredding it. #bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips tutorial process bbq smoking","CreateDateTime":"2025-07-24T01:17:59.000Z","ViewCount":59944,"LikeCount":859,"GroupId":8941,"GroupCode":"determining-when-to-pull-pulled-pork","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork","pork_shoulder"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4411,"Url":"https://www.youtube.com/watch?v=UgSmSeSx1OE","ViewCount":35002,"LikeCount":484},{"Platform":"facebook","PostId":4407,"Url":"https://www.facebook.com/reel/1218443626991719/","ViewCount":10439,"LikeCount":84},{"Platform":"instagram","PostId":4410,"Url":"https://www.instagram.com/reel/DMeMFGkv5l-/","ViewCount":7946,"LikeCount":144},{"Platform":"tiktok","PostId":4408,"Url":"https://www.tiktok.com/@backyahdbbq/video/7530449656359259422","ViewCount":6557,"LikeCount":147}]},{"Id":4408,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7530449656359259422","ThumbnailUrl":"media/posts/tiktok_7530449656359259422.png","Description":"You’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  You’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275F and now you’re wonderi","SearchText":"you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.   i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips tutorial process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.  i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it.\n\ni like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.  i’ll keep smoking that one and check on it every 30 minutes.\n\nand definitely let it rest for a few hours before shredding it.\n\n#bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips process bbq smoking you’ve smoked your butt until you have a good bark and the fat cap is almost fully rendered.  you’ve wrapped it in foil, spritzed it one last time, and continued cooking at 275f and now you’re wondering when you should remove it. i like to pull my pork butts when they’re probe tender.  you can’t go by temp alone, but they should be at least 200f internal.  i’m using an instant read thermometer here to both read the temp and test how smoothly the probe goes in and out.  there is very little resistance here.  so we’ll pull that one off.  the other butt is bigger, so it will take a bit longer.  when i probe this one there is a bit of resistance and it’s not quite up to 200f yet in some places.   i’ll keep smoking that one and check on it every 30 minutes. and definitely let it rest for a few hours before shredding it. #bbq #smokedmeat #howto #pulledpork pig pulled_pork pork_shoulder how_to tips tutorial process bbq smoking","CreateDateTime":"2025-07-24T01:11:00.000Z","ViewCount":59944,"LikeCount":859,"GroupId":8941,"GroupCode":"determining-when-to-pull-pulled-pork","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork","pork_shoulder"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4411,"Url":"https://www.youtube.com/watch?v=UgSmSeSx1OE","ViewCount":35002,"LikeCount":484},{"Platform":"facebook","PostId":4407,"Url":"https://www.facebook.com/reel/1218443626991719/","ViewCount":10439,"LikeCount":84},{"Platform":"instagram","PostId":4410,"Url":"https://www.instagram.com/reel/DMeMFGkv5l-/","ViewCount":7946,"LikeCount":144},{"Platform":"tiktok","PostId":4408,"Url":"https://www.tiktok.com/@backyahdbbq/video/7530449656359259422","ViewCount":6557,"LikeCount":147}]},{"Id":4395,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7529721296674966815","ThumbnailUrl":"media/posts/tiktok_7529721296674966815.png","Description":"100k subs on YT","SearchText":"100k subs on yt","CreateDateTime":"2025-07-22T02:04:31.000Z","ViewCount":3153,"LikeCount":19,"GroupId":9426,"GroupCode":"celebrating-100k-youtube-subscribers","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4395,"Url":"https://www.tiktok.com/@backyahdbbq/video/7529721296674966815","ViewCount":3153,"LikeCount":19}]},{"Id":4376,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/758371893331594","ThumbnailUrl":"media/posts/facebook_110899788073674_758371893331594.png","Description":"This is cool.","SearchText":"this is cool. this is cool.","CreateDateTime":"2025-07-22T01:30:01.000Z","ViewCount":14438,"LikeCount":121,"GroupId":8942,"GroupCode":"this-is-cool-bbq-trend","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4376,"Url":"https://www.facebook.com/234418655726923/posts/758371893331594","ViewCount":10719,"LikeCount":42},{"Platform":"instagram","PostId":4380,"Url":"https://www.instagram.com/p/DMZES0tvIIp/","ViewCount":3719,"LikeCount":79}]},{"Id":4380,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DMZES0tvIIp/","ThumbnailUrl":"media/posts/instagram_17857147200419404.png","Description":"This is cool.","SearchText":"this is cool. this is cool.","CreateDateTime":"2025-07-22T01:29:58.000Z","ViewCount":14438,"LikeCount":121,"GroupId":8942,"GroupCode":"this-is-cool-bbq-trend","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4376,"Url":"https://www.facebook.com/234418655726923/posts/758371893331594","ViewCount":10719,"LikeCount":42},{"Platform":"instagram","PostId":4380,"Url":"https://www.instagram.com/p/DMZES0tvIIp/","ViewCount":3719,"LikeCount":79}]},{"Id":4377,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/756898686812248","ThumbnailUrl":"media/posts/facebook_110899788073674_756898686812248.png","Description":"Let me know if you’re interested in seeing how I prep dough for a 40 pizza pizza party. #pizza","SearchText":"let me know if you’re interested in seeing how i prep dough for a 40 pizza pizza party. #pizza how_to tutorial process pizza let me know if you’re interested in seeing how i prep dough for a 40 pizza pizza party. #pizza how_to tutorial pizza","CreateDateTime":"2025-07-20T01:29:13.000Z","ViewCount":6110,"LikeCount":17,"GroupId":8943,"GroupCode":"40-pizza-party-dough-preparation","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tutorial","process"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4377,"Url":"https://www.facebook.com/234418655726923/posts/756898686812248","ViewCount":1758,"LikeCount":3},{"Platform":"instagram","PostId":4381,"Url":"https://www.instagram.com/p/DMT6m9evmnm/","ViewCount":4352,"LikeCount":14}]},{"Id":4381,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DMT6m9evmnm/","ThumbnailUrl":"media/posts/instagram_17972531687910873.png","Description":"Let me know if you’re interested in seeing how I prep dough for a 40 pizza pizza party. #pizza","SearchText":"let me know if you’re interested in seeing how i prep dough for a 40 pizza pizza party. #pizza how_to tutorial process pizza let me know if you’re interested in seeing how i prep dough for a 40 pizza pizza party. #pizza how_to tutorial pizza","CreateDateTime":"2025-07-20T01:29:08.000Z","ViewCount":6110,"LikeCount":17,"GroupId":8943,"GroupCode":"40-pizza-party-dough-preparation","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tutorial"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4377,"Url":"https://www.facebook.com/234418655726923/posts/756898686812248","ViewCount":1758,"LikeCount":3},{"Platform":"instagram","PostId":4381,"Url":"https://www.instagram.com/p/DMT6m9evmnm/","ViewCount":4352,"LikeCount":14}]},{"Id":4374,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=8YeO4pWKSSE","ThumbnailUrl":"media/posts/youtube_8YeO4pWKSSE.png","Description":"There are now over 100K people following my Backyahd BBQ channel.  When I posted my first video back in 2021 I was thinking I’d share some BBQ related tips and reach 25 or so people.  So having videos","SearchText":"there are now over 100k people following my backyahd bbq channel.  when i posted my first video back in 2021 i was thinking i’d share some bbq related tips and reach 25 or so people.  so having videos with millions of views and 100k subs is pretty mind blowing. back then i would say i loved to bbq, but now it has become a huge part of my life - and i’m constantly looking for new things to learn and share with you all.  i just want to thank you all for subscribing and commenting on my videos.  it means a lot and getting this award from youtube is something i’ve been looking forward to for a long time.  it’s a small token - but it represents all of you, which i’m grateful for.\n\ni wouldn’t consider myself a regular bbq influencer - i’m just posting what i’m working on and tips to help you out. i recently started private catering in the seattle area, so i’ve been making a lot of brisket, pork, ribs and sourdough - and i’m sharing as much as i can.  i also have a very busy day job and a teenager - so things have been a bit hectic.\n\nlet me know in the comments if you have bbq related questions and i’ll do my best to create some content around it.\n\ni appreciate the support and all the comments over the years and definitely appreciate you subscribing.  \n\n#youtubecreatorawards #bbq cow pig brisket pork_ribs tips showcase bbq smoking","CreateDateTime":"2025-07-17T22:27:13.000Z","ViewCount":3558,"LikeCount":65,"GroupId":9427,"GroupCode":"backyahd-bbq-channel-milestone-celebrati","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["brisket","pork_ribs"],"PostTypes":["tips","showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4374,"Url":"https://www.youtube.com/watch?v=8YeO4pWKSSE","ViewCount":3558,"LikeCount":65}]},{"Id":4375,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=KXCwP7Z41Fg","ThumbnailUrl":"media/posts/youtube_KXCwP7Z41Fg.png","Description":"Sourdough Cold Proof\n\nI wanted to answer the question “Is cold proofing sourdough necessary?”. Cold proofing basically means you put your dough in the fridge overnight before you bake it.  This helps ","SearchText":"sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.   the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough how_to tips process bread baking sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.  the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough how_to tips process bread baking sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.  the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough tips process bread baking sourdough cold proof i wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same.  the warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.   the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable. overall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see. #bread #sourdough how_to tips showcase process bread baking","CreateDateTime":"2025-07-14T01:02:22.000Z","ViewCount":33986,"LikeCount":589,"GroupId":8944,"GroupCode":"understanding-sourdough-cold-proofing","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4375,"Url":"https://www.youtube.com/watch?v=KXCwP7Z41Fg","ViewCount":12296,"LikeCount":391},{"Platform":"facebook","PostId":4379,"Url":"https://www.facebook.com/reel/1260713439050343/","ViewCount":4637,"LikeCount":24},{"Platform":"instagram","PostId":4382,"Url":"https://www.instagram.com/reel/DMEZ2GNSBIm/","ViewCount":8987,"LikeCount":79},{"Platform":"tiktok","PostId":4396,"Url":"https://www.tiktok.com/@backyahdbbq/video/7526733797644143903","ViewCount":8066,"LikeCount":95}]},{"Id":4379,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1260713439050343/","ThumbnailUrl":"media/posts/facebook_1260713439050343.png","Description":"Sourdough Cold Proof\n\nI wanted to answer the question “Is cold proofing sourdough necessary?”. Cold proofing basically means you put your dough in the fridge overnight before you bake it.  This helps ","SearchText":"sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.   the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough how_to tips process bread baking sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.  the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough how_to tips process bread baking sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.  the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough tips process bread baking sourdough cold proof i wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same.  the warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.   the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable. overall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see. #bread #sourdough how_to tips showcase process bread baking","CreateDateTime":"2025-07-14T00:56:10.000Z","ViewCount":33986,"LikeCount":589,"GroupId":8944,"GroupCode":"understanding-sourdough-cold-proofing","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4375,"Url":"https://www.youtube.com/watch?v=KXCwP7Z41Fg","ViewCount":12296,"LikeCount":391},{"Platform":"facebook","PostId":4379,"Url":"https://www.facebook.com/reel/1260713439050343/","ViewCount":4637,"LikeCount":24},{"Platform":"instagram","PostId":4382,"Url":"https://www.instagram.com/reel/DMEZ2GNSBIm/","ViewCount":8987,"LikeCount":79},{"Platform":"tiktok","PostId":4396,"Url":"https://www.tiktok.com/@backyahdbbq/video/7526733797644143903","ViewCount":8066,"LikeCount":95}]},{"Id":4382,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DMEZ2GNSBIm/","ThumbnailUrl":"media/posts/instagram_18320419513225704.png","Description":"Sourdough Cold Proof\n\nI wanted to answer the question “Is cold proofing sourdough necessary?”. Cold proofing basically means you put your dough in the fridge overnight before you bake it.  This helps ","SearchText":"sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.   the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough how_to tips process bread baking sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.  the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough how_to tips process bread baking sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.  the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough tips process bread baking sourdough cold proof i wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same.  the warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.   the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable. overall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see. #bread #sourdough how_to tips showcase process bread baking","CreateDateTime":"2025-07-14T00:56:04.000Z","ViewCount":33986,"LikeCount":589,"GroupId":8944,"GroupCode":"understanding-sourdough-cold-proofing","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4375,"Url":"https://www.youtube.com/watch?v=KXCwP7Z41Fg","ViewCount":12296,"LikeCount":391},{"Platform":"facebook","PostId":4379,"Url":"https://www.facebook.com/reel/1260713439050343/","ViewCount":4637,"LikeCount":24},{"Platform":"instagram","PostId":4382,"Url":"https://www.instagram.com/reel/DMEZ2GNSBIm/","ViewCount":8987,"LikeCount":79},{"Platform":"tiktok","PostId":4396,"Url":"https://www.tiktok.com/@backyahdbbq/video/7526733797644143903","ViewCount":8066,"LikeCount":95}]},{"Id":4396,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7526733797644143903","ThumbnailUrl":"media/posts/tiktok_7526733797644143903.png","Description":"Sourdough Cold Proof I wanted to answer the question “Is cold proofing sourdough necessary?”. Cold proofing basically means you put your dough in the fridge overnight before you bake it.  This helps s","SearchText":"sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.   the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough how_to tips process bread baking sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.  the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough how_to tips process bread baking sourdough cold proof\n\ni wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same. \n\nthe warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.  the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable.\n\noverall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see.\n\n#bread #sourdough tips process bread baking sourdough cold proof i wanted to answer the question “is cold proofing sourdough necessary?”. cold proofing basically means you put your dough in the fridge overnight before you bake it.  this helps slowly build more complex flavors and a thick blistered crust.  i’ve always done it, but i wanted to see what happens if you don’t.  the loaf on the bottom was the warm loaf and the one on the top was cold proofed for 12 hours - everything else was the same.  the warm loaf looks okay, but the cold loaf looks much better.  the warm one still has the flour on the crust while the cold loaf crust is blistered, thick, and has a much more complex web of textures.  the cold loaf has a much more pronounced thud when you tap it which means it has more air than the warm loaf.   the warm crumb (the interior part of the bread) has bigger air pockets and the cold loaf has a more evenly distributed mix of medium and small holes, which is definitely more desirable. overall, my opinion is that cold proofing is definitely worth it and i’m going to continue doing it.  i’m working on publishing my full sourdough process, so leave a comment if that is something you want to see. #bread #sourdough how_to tips showcase process bread baking","CreateDateTime":"2025-07-14T00:51:30.000Z","ViewCount":33986,"LikeCount":589,"GroupId":8944,"GroupCode":"understanding-sourdough-cold-proofing","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","showcase","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4375,"Url":"https://www.youtube.com/watch?v=KXCwP7Z41Fg","ViewCount":12296,"LikeCount":391},{"Platform":"facebook","PostId":4379,"Url":"https://www.facebook.com/reel/1260713439050343/","ViewCount":4637,"LikeCount":24},{"Platform":"instagram","PostId":4382,"Url":"https://www.instagram.com/reel/DMEZ2GNSBIm/","ViewCount":8987,"LikeCount":79},{"Platform":"tiktok","PostId":4396,"Url":"https://www.tiktok.com/@backyahdbbq/video/7526733797644143903","ViewCount":8066,"LikeCount":95}]},{"Id":4378,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/750301450805305","ThumbnailUrl":"media/posts/facebook_110899788073674_750301450805305.png","Description":"Costco Redmond WA has beef tallow. You can render your brisket fat trim down into tallow. I personally wouldn’t ever buy it because I have so much trim. But if you don’t, this looks like a reasonable ","SearchText":"costco redmond wa has beef tallow. you can render your brisket fat trim down into tallow. i personally wouldn’t ever buy it because i have so much trim. but if you don’t, this looks like a reasonable value.  #bbq #brisket cow brisket tips review bbq costco redmond wa has beef tallow. you can render your brisket fat trim down into tallow. i personally wouldn’t ever buy it because i have so much trim. but if you don’t, this looks like a reasonable value.  #bbq #brisket cow brisket tips review bbq","CreateDateTime":"2025-07-11T01:07:35.000Z","ViewCount":85078,"LikeCount":82,"GroupId":8945,"GroupCode":"beef-tallow-tips-from-costco","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4378,"Url":"https://www.facebook.com/234418655726923/posts/750301450805305","ViewCount":77200,"LikeCount":39},{"Platform":"instagram","PostId":4383,"Url":"https://www.instagram.com/p/DL8s-37veI7/","ViewCount":7878,"LikeCount":43}]},{"Id":4383,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DL8s-37veI7/","ThumbnailUrl":"media/posts/instagram_18071990680951925.png","Description":"Costco Redmond WA has beef tallow. You can render your brisket fat trim down into tallow. I personally wouldn’t ever buy it because I have so much trim. But if you don’t, this looks like a reasonable ","SearchText":"costco redmond wa has beef tallow. you can render your brisket fat trim down into tallow. i personally wouldn’t ever buy it because i have so much trim. but if you don’t, this looks like a reasonable value.  #bbq #brisket cow brisket tips review bbq costco redmond wa has beef tallow. you can render your brisket fat trim down into tallow. i personally wouldn’t ever buy it because i have so much trim. but if you don’t, this looks like a reasonable value.  #bbq #brisket cow brisket tips review bbq","CreateDateTime":"2025-07-11T01:07:31.000Z","ViewCount":85078,"LikeCount":82,"GroupId":8945,"GroupCode":"beef-tallow-tips-from-costco","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4378,"Url":"https://www.facebook.com/234418655726923/posts/750301450805305","ViewCount":77200,"LikeCount":39},{"Platform":"instagram","PostId":4383,"Url":"https://www.instagram.com/p/DL8s-37veI7/","ViewCount":7878,"LikeCount":43}]},{"Id":4373,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1170303255298509/","ThumbnailUrl":"media/posts/facebook_1170303255298509.png","Description":"Brisket with Drip EZ","SearchText":"brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking","CreateDateTime":"2025-07-06T12:33:12.000Z","ViewCount":1,"LikeCount":0,"GroupId":8946,"GroupCode":"brisket-with-drip-ez-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4373,"Url":"https://www.facebook.com/reel/1170303255298509/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4325,"Url":"https://www.facebook.com/reel/1231481635153843/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4252,"Url":"https://www.facebook.com/reel/1003405234684808/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4242,"Url":"https://www.facebook.com/reel/630504276533538/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4190,"Url":"https://www.facebook.com/reel/589020164107631/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4179,"Url":"https://www.facebook.com/reel/1392217955476640/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4173,"Url":"https://www.facebook.com/reel/962834375366952/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4148,"Url":"https://www.facebook.com/reel/597271979710865/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4132,"Url":"https://www.facebook.com/reel/1351111582689685/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4024,"Url":"https://www.facebook.com/reel/1130759218616306/","ViewCount":1,"LikeCount":0}]},{"Id":4372,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=xP0ZaUjna4E","ThumbnailUrl":"media/posts/youtube_xP0ZaUjna4E.png","Description":"Season Blackstone Griddle. \n\nLet’s season this new Blackstone Griddle.  \n\nStart by cleaning with soap and water.\n\nSet all burners to high and let it dry.\n\nApply a high smoke point oil to the griddle s","SearchText":"season blackstone griddle. \n\nlet’s season this new blackstone griddle.  \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial process bbq season blackstone griddle. \n\nlet’s season this new blackstone griddle. \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial bbq season blackstone griddle. \n\nlet’s season this new blackstone griddle. \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial process bbq season blackstone griddle.  let’s season this new blackstone griddle.   start by cleaning with soap and water. set all burners to high and let it dry. apply a high smoke point oil to the griddle surface and sides. remove any excess oil with a paper towel.  you can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low.  let that burn off until it no longer smokes. the edges will season slower than the middle so i’m using a torch to help speed that up. then just repeat that process 3-5 times until it is completely black.  it’s okay if the edges aren’t fully black - they’ll get there after a few cooks. you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust. let me know in the comments what size griddle you got and what you plan on cooking first. #bbq #howto #griddle #blackstone pig bacon how_to tips tutorial process bbq","CreateDateTime":"2025-07-05T21:19:21.000Z","ViewCount":801728,"LikeCount":14290,"GroupId":8947,"GroupCode":"how-to-season-a-blackstone-griddle","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4372,"Url":"https://www.youtube.com/watch?v=xP0ZaUjna4E","ViewCount":112324,"LikeCount":1410},{"Platform":"facebook","PostId":4371,"Url":"https://www.facebook.com/reel/1286135456460051/","ViewCount":316953,"LikeCount":3569},{"Platform":"instagram","PostId":4370,"Url":"https://www.instagram.com/reel/DLvaSXShVtM/","ViewCount":25641,"LikeCount":412},{"Platform":"tiktok","PostId":4397,"Url":"https://www.tiktok.com/@backyahdbbq/video/7523708541618736414","ViewCount":346810,"LikeCount":8899}]},{"Id":4371,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1286135456460051/","ThumbnailUrl":"media/posts/facebook_1286135456460051.png","Description":"Season Blackstone Griddle. \n\nLet’s season this new Blackstone Griddle. \n\nStart by cleaning with soap and water.\n\nSet all burners to high and let it dry.\n\nApply a high smoke point oil to the griddle su","SearchText":"season blackstone griddle. \n\nlet’s season this new blackstone griddle.  \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial process bbq season blackstone griddle. \n\nlet’s season this new blackstone griddle. \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial bbq season blackstone griddle. \n\nlet’s season this new blackstone griddle. \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial process bbq season blackstone griddle.  let’s season this new blackstone griddle.   start by cleaning with soap and water. set all burners to high and let it dry. apply a high smoke point oil to the griddle surface and sides. remove any excess oil with a paper towel.  you can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low.  let that burn off until it no longer smokes. the edges will season slower than the middle so i’m using a torch to help speed that up. then just repeat that process 3-5 times until it is completely black.  it’s okay if the edges aren’t fully black - they’ll get there after a few cooks. you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust. let me know in the comments what size griddle you got and what you plan on cooking first. #bbq #howto #griddle #blackstone pig bacon how_to tips tutorial process bbq","CreateDateTime":"2025-07-05T21:15:19.000Z","ViewCount":801728,"LikeCount":14290,"GroupId":8947,"GroupCode":"how-to-season-a-blackstone-griddle","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4372,"Url":"https://www.youtube.com/watch?v=xP0ZaUjna4E","ViewCount":112324,"LikeCount":1410},{"Platform":"facebook","PostId":4371,"Url":"https://www.facebook.com/reel/1286135456460051/","ViewCount":316953,"LikeCount":3569},{"Platform":"instagram","PostId":4370,"Url":"https://www.instagram.com/reel/DLvaSXShVtM/","ViewCount":25641,"LikeCount":412},{"Platform":"tiktok","PostId":4397,"Url":"https://www.tiktok.com/@backyahdbbq/video/7523708541618736414","ViewCount":346810,"LikeCount":8899}]},{"Id":4370,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DLvaSXShVtM/","ThumbnailUrl":"media/posts/instagram_17944388484008874.png","Description":"Season Blackstone Griddle. \n\nLet’s season this new Blackstone Griddle. \n\nStart by cleaning with soap and water.\n\nSet all burners to high and let it dry.\n\nApply a high smoke point oil to the griddle su","SearchText":"season blackstone griddle. \n\nlet’s season this new blackstone griddle.  \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial process bbq season blackstone griddle. \n\nlet’s season this new blackstone griddle. \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial bbq season blackstone griddle. \n\nlet’s season this new blackstone griddle. \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial process bbq season blackstone griddle.  let’s season this new blackstone griddle.   start by cleaning with soap and water. set all burners to high and let it dry. apply a high smoke point oil to the griddle surface and sides. remove any excess oil with a paper towel.  you can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low.  let that burn off until it no longer smokes. the edges will season slower than the middle so i’m using a torch to help speed that up. then just repeat that process 3-5 times until it is completely black.  it’s okay if the edges aren’t fully black - they’ll get there after a few cooks. you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust. let me know in the comments what size griddle you got and what you plan on cooking first. #bbq #howto #griddle #blackstone pig bacon how_to tips tutorial process bbq","CreateDateTime":"2025-07-05T21:15:13.000Z","ViewCount":801728,"LikeCount":14290,"GroupId":8947,"GroupCode":"how-to-season-a-blackstone-griddle","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4372,"Url":"https://www.youtube.com/watch?v=xP0ZaUjna4E","ViewCount":112324,"LikeCount":1410},{"Platform":"facebook","PostId":4371,"Url":"https://www.facebook.com/reel/1286135456460051/","ViewCount":316953,"LikeCount":3569},{"Platform":"instagram","PostId":4370,"Url":"https://www.instagram.com/reel/DLvaSXShVtM/","ViewCount":25641,"LikeCount":412},{"Platform":"tiktok","PostId":4397,"Url":"https://www.tiktok.com/@backyahdbbq/video/7523708541618736414","ViewCount":346810,"LikeCount":8899}]},{"Id":4397,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7523708541618736414","ThumbnailUrl":"media/posts/tiktok_7523708541618736414.png","Description":"Season Blackstone Griddle.  Let’s season this new Blackstone Griddle.   Start by cleaning with soap and water. Set all burners to high and let it dry. Apply a high smoke point oil to the griddle surfa","SearchText":"season blackstone griddle. \n\nlet’s season this new blackstone griddle.  \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial process bbq season blackstone griddle. \n\nlet’s season this new blackstone griddle. \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial bbq season blackstone griddle. \n\nlet’s season this new blackstone griddle. \n\nstart by cleaning with soap and water.\n\nset all burners to high and let it dry.\n\napply a high smoke point oil to the griddle surface and sides.\n\nremove any excess oil with a paper towel. \n\nyou can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low. \n\nlet that burn off until it no longer smokes.\n\nthe edges will season slower than the middle so i’m using a torch to help speed that up.\n\nthen just repeat that process 3-5 times until it is completely black. \n\nit’s okay if the edges aren’t fully black - they’ll get there after a few cooks.\n\n you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust.\n\nlet me know in the comments what size griddle you got and what you plan on cooking first.\n\n#bbq #howto #griddle #blackstone how_to tips tutorial process bbq season blackstone griddle.  let’s season this new blackstone griddle.   start by cleaning with soap and water. set all burners to high and let it dry. apply a high smoke point oil to the griddle surface and sides. remove any excess oil with a paper towel.  you can use any high smoke point oil, like avocado, grapeseed, or canola oil.  don’t use olive oil, bacon, or butter; the smoke point is just too low.  let that burn off until it no longer smokes. the edges will season slower than the middle so i’m using a torch to help speed that up. then just repeat that process 3-5 times until it is completely black.  it’s okay if the edges aren’t fully black - they’ll get there after a few cooks. you don’t need season every time you cook.  after cooking, just scrape the food off, wipe it down with a paper towel and water, let it dry, then apply a thin layer of oil so it doesn’t rust. let me know in the comments what size griddle you got and what you plan on cooking first. #bbq #howto #griddle #blackstone pig bacon how_to tips tutorial process bbq","CreateDateTime":"2025-07-05T21:12:05.000Z","ViewCount":801728,"LikeCount":14290,"GroupId":8947,"GroupCode":"how-to-season-a-blackstone-griddle","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4372,"Url":"https://www.youtube.com/watch?v=xP0ZaUjna4E","ViewCount":112324,"LikeCount":1410},{"Platform":"facebook","PostId":4371,"Url":"https://www.facebook.com/reel/1286135456460051/","ViewCount":316953,"LikeCount":3569},{"Platform":"instagram","PostId":4370,"Url":"https://www.instagram.com/reel/DLvaSXShVtM/","ViewCount":25641,"LikeCount":412},{"Platform":"tiktok","PostId":4397,"Url":"https://www.tiktok.com/@backyahdbbq/video/7523708541618736414","ViewCount":346810,"LikeCount":8899}]},{"Id":4354,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1044015517919633/","ThumbnailUrl":"media/posts/facebook_1044015517919633.png","Description":null,"SearchText":"","CreateDateTime":"2025-07-04T14:46:57.000Z","ViewCount":0,"LikeCount":0,"GroupId":9428,"GroupCode":"easy-bbq-chicken-marinades","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4354,"Url":"https://www.facebook.com/reel/1044015517919633/","ViewCount":0,"LikeCount":0}]},{"Id":4348,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/745088394659944","ThumbnailUrl":"media/posts/facebook_110899788073674_745088394659944.png","Description":"First step after getting griddle and seasoning is to use bucket as grease trap. Those little foil trays will overflow quickly.  Just toss the bucket when it gets full. \n\n#bbq #griddle","SearchText":"first step after getting griddle and seasoning is to use bucket as grease trap. those little foil trays will overflow quickly.  just toss the bucket when it gets full. \n\n#bbq #griddle how_to tips bbq first step after getting griddle and seasoning is to use bucket as grease trap. those little foil trays will overflow quickly.  just toss the bucket when it gets full. \n\n#bbq #griddle how_to tips bbq","CreateDateTime":"2025-07-03T23:02:40.000Z","ViewCount":61044,"LikeCount":47,"GroupId":8948,"GroupCode":"grease-trap-tips-for-your-griddle","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4348,"Url":"https://www.facebook.com/234418655726923/posts/745088394659944","ViewCount":55065,"LikeCount":10},{"Platform":"instagram","PostId":4361,"Url":"https://www.instagram.com/p/DLqdHl3S7k4/","ViewCount":5979,"LikeCount":37}]},{"Id":4361,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DLqdHl3S7k4/","ThumbnailUrl":"media/posts/instagram_18059495549016929.png","Description":"First step after getting griddle and seasoning is to use bucket as grease trap. Those little foil trays will overflow quickly.  Just toss the bucket when it gets full. \n\n#bbq #griddle","SearchText":"first step after getting griddle and seasoning is to use bucket as grease trap. those little foil trays will overflow quickly.  just toss the bucket when it gets full. \n\n#bbq #griddle how_to tips bbq first step after getting griddle and seasoning is to use bucket as grease trap. those little foil trays will overflow quickly.  just toss the bucket when it gets full. \n\n#bbq #griddle how_to tips bbq","CreateDateTime":"2025-07-03T23:02:34.000Z","ViewCount":61044,"LikeCount":47,"GroupId":8948,"GroupCode":"grease-trap-tips-for-your-griddle","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4348,"Url":"https://www.facebook.com/234418655726923/posts/745088394659944","ViewCount":55065,"LikeCount":10},{"Platform":"instagram","PostId":4361,"Url":"https://www.instagram.com/p/DLqdHl3S7k4/","ViewCount":5979,"LikeCount":37}]},{"Id":4358,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=vbmtjthn-Yk","ThumbnailUrl":"media/posts/youtube_vbmtjthn-Yk.png","Description":"Quick Brisket Trim. \n\nTrimming a brisket shouldn’t take more than 5 minutes. \n\nYou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nThat means you remove most of th","SearchText":"quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs.   \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest.  \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g cow brisket recipe how_to tips process bbq smoking quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs. \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest. \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n#bbq #brisket cow brisket recipe how_to tips process bbq smoking quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs. \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest. \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n#bbq #brisket cow brisket recipe how_to tips process bbq smoking quick brisket trim.  trimming a brisket shouldn’t take more than 5 minutes.  you just need to remove fat that won’t render and remove any very thin or browned meat. that means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs.    you’ll also want to remove any of the dried or browned meat from the sides. on the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down. save that fat and render it down into beef tallow or use in sausage. then just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat. you don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest.   save any meat you trim off for burgers, sausage, tacos, or stews. i’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket. brisket rub 1/4c morton’s kosher salt, 72g 1/2c coarse black pepper, 66g 1/8c granulated onion, 28g 1/8c granulated garlic, 24g 2t chili powder, 5g #bbq #brisket  @backyahd bbq  cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-07-03T19:23:01.000Z","ViewCount":2732991,"LikeCount":63759,"GroupId":8949,"GroupCode":"quick-brisket-trim-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4358,"Url":"https://www.youtube.com/watch?v=vbmtjthn-Yk","ViewCount":153539,"LikeCount":2068},{"Platform":"facebook","PostId":4355,"Url":"https://www.facebook.com/reel/735112125701450/","ViewCount":1188095,"LikeCount":12087},{"Platform":"instagram","PostId":4362,"Url":"https://www.instagram.com/reel/DLqDaSxS26i/","ViewCount":138945,"LikeCount":2277},{"Platform":"tiktok","PostId":4398,"Url":"https://www.tiktok.com/@backyahdbbq/video/7522936796188019998","ViewCount":1252412,"LikeCount":47327}]},{"Id":4355,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/735112125701450/","ThumbnailUrl":"media/posts/facebook_735112125701450.png","Description":"Quick Brisket Trim. \n\nTrimming a brisket shouldn’t take more than 5 minutes. \n\nYou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nThat means you remove most of th","SearchText":"quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs.   \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest.  \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g cow brisket recipe how_to tips process bbq smoking quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs. \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest. \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n#bbq #brisket cow brisket recipe how_to tips process bbq smoking quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs. \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest. \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n#bbq #brisket cow brisket recipe how_to tips process bbq smoking quick brisket trim.  trimming a brisket shouldn’t take more than 5 minutes.  you just need to remove fat that won’t render and remove any very thin or browned meat. that means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs.    you’ll also want to remove any of the dried or browned meat from the sides. on the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down. save that fat and render it down into beef tallow or use in sausage. then just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat. you don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest.   save any meat you trim off for burgers, sausage, tacos, or stews. i’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket. brisket rub 1/4c morton’s kosher salt, 72g 1/2c coarse black pepper, 66g 1/8c granulated onion, 28g 1/8c granulated garlic, 24g 2t chili powder, 5g #bbq #brisket  @backyahd bbq  cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-07-03T19:19:04.000Z","ViewCount":2732991,"LikeCount":63759,"GroupId":8949,"GroupCode":"quick-brisket-trim-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4358,"Url":"https://www.youtube.com/watch?v=vbmtjthn-Yk","ViewCount":153539,"LikeCount":2068},{"Platform":"facebook","PostId":4355,"Url":"https://www.facebook.com/reel/735112125701450/","ViewCount":1188095,"LikeCount":12087},{"Platform":"instagram","PostId":4362,"Url":"https://www.instagram.com/reel/DLqDaSxS26i/","ViewCount":138945,"LikeCount":2277},{"Platform":"tiktok","PostId":4398,"Url":"https://www.tiktok.com/@backyahdbbq/video/7522936796188019998","ViewCount":1252412,"LikeCount":47327}]},{"Id":4362,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DLqDaSxS26i/","ThumbnailUrl":"media/posts/instagram_17911617924152075.png","Description":"Quick Brisket Trim. \n\nTrimming a brisket shouldn’t take more than 5 minutes. \n\nYou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nThat means you remove most of th","SearchText":"quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs.   \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest.  \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g cow brisket recipe how_to tips process bbq smoking quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs. \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest. \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n#bbq #brisket cow brisket recipe how_to tips process bbq smoking quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs. \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest. \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n#bbq #brisket cow brisket recipe how_to tips process bbq smoking quick brisket trim.  trimming a brisket shouldn’t take more than 5 minutes.  you just need to remove fat that won’t render and remove any very thin or browned meat. that means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs.    you’ll also want to remove any of the dried or browned meat from the sides. on the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down. save that fat and render it down into beef tallow or use in sausage. then just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat. you don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest.   save any meat you trim off for burgers, sausage, tacos, or stews. i’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket. brisket rub 1/4c morton’s kosher salt, 72g 1/2c coarse black pepper, 66g 1/8c granulated onion, 28g 1/8c granulated garlic, 24g 2t chili powder, 5g #bbq #brisket  @backyahd bbq  cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-07-03T19:18:58.000Z","ViewCount":2732991,"LikeCount":63759,"GroupId":8949,"GroupCode":"quick-brisket-trim-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4358,"Url":"https://www.youtube.com/watch?v=vbmtjthn-Yk","ViewCount":153539,"LikeCount":2068},{"Platform":"facebook","PostId":4355,"Url":"https://www.facebook.com/reel/735112125701450/","ViewCount":1188095,"LikeCount":12087},{"Platform":"instagram","PostId":4362,"Url":"https://www.instagram.com/reel/DLqDaSxS26i/","ViewCount":138945,"LikeCount":2277},{"Platform":"tiktok","PostId":4398,"Url":"https://www.tiktok.com/@backyahdbbq/video/7522936796188019998","ViewCount":1252412,"LikeCount":47327}]},{"Id":4398,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7522936796188019998","ThumbnailUrl":"media/posts/tiktok_7522936796188019998.png","Description":"Quick Brisket Trim.  Trimming a brisket shouldn’t take more than 5 minutes.  You just need to remove fat that won’t render and remove any very thin or browned meat. That means you remove most of the h","SearchText":"quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs.   \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest.  \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g cow brisket recipe how_to tips process bbq smoking quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs. \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest. \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n#bbq #brisket cow brisket recipe how_to tips process bbq smoking quick brisket trim. \n\ntrimming a brisket shouldn’t take more than 5 minutes. \n\nyou just need to remove fat that won’t render and remove any very thin or browned meat.\n\nthat means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs. \n\nyou’ll also want to remove any of the dried or browned meat from the sides.\n\non the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.\n\nsave that fat and render it down into beef tallow or use in sausage.\n\nthen just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.\n\nyou don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest. \n\nsave any meat you trim off for burgers, sausage, tacos, or stews.\n\ni’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket.\n\nbrisket rub\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n#bbq #brisket cow brisket recipe how_to tips process bbq smoking quick brisket trim.  trimming a brisket shouldn’t take more than 5 minutes.  you just need to remove fat that won’t render and remove any very thin or browned meat. that means you remove most of the hard deckle fat from the meat side.  you can leave the rest alone or carve off some of thicker globs.    you’ll also want to remove any of the dried or browned meat from the sides. on the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down. save that fat and render it down into beef tallow or use in sausage. then just try to get the fat cap down to about a quarter to a half an inch.  if you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat. you don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest.   save any meat you trim off for burgers, sausage, tacos, or stews. i’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile.  i use a homemade rub that has more than just salt and pepper.  i’ll put it in the description and you can find it at bkyhd.com/brisket. brisket rub 1/4c morton’s kosher salt, 72g 1/2c coarse black pepper, 66g 1/8c granulated onion, 28g 1/8c granulated garlic, 24g 2t chili powder, 5g #bbq #brisket  @backyahd bbq  cow brisket recipe how_to tips process bbq smoking","CreateDateTime":"2025-07-03T19:17:13.000Z","ViewCount":2732991,"LikeCount":63759,"GroupId":8949,"GroupCode":"quick-brisket-trim-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4358,"Url":"https://www.youtube.com/watch?v=vbmtjthn-Yk","ViewCount":153539,"LikeCount":2068},{"Platform":"facebook","PostId":4355,"Url":"https://www.facebook.com/reel/735112125701450/","ViewCount":1188095,"LikeCount":12087},{"Platform":"instagram","PostId":4362,"Url":"https://www.instagram.com/reel/DLqDaSxS26i/","ViewCount":138945,"LikeCount":2277},{"Platform":"tiktok","PostId":4398,"Url":"https://www.tiktok.com/@backyahdbbq/video/7522936796188019998","ViewCount":1252412,"LikeCount":47327}]},{"Id":4349,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/744518851383565","ThumbnailUrl":"media/posts/facebook_110899788073674_744518851383565.png","Description":"Go get that 36” griddle. The Blackstone is cheaper, especially at Walmart. But the Weber has much more consistent heat across the whole surface. Either way get the 36” you’ll quickly out grow anything","SearchText":"go get that 36” griddle. the blackstone is cheaper, especially at walmart. but the weber has much more consistent heat across the whole surface. either way get the 36” you’ll quickly out grow anything smaller. \n\n#griddle #burgers cow burger tips review burgers grilling go get that 36” griddle. the blackstone is cheaper, especially at walmart. but the weber has much more consistent heat across the whole surface. either way get the 36” you’ll quickly out grow anything smaller. \n\n#griddle #burgers cow burger tips review burgers","CreateDateTime":"2025-07-03T05:19:33.000Z","ViewCount":172993,"LikeCount":137,"GroupId":8950,"GroupCode":"36-griddle-comparison-blackstone-vs-webe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips","review"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4349,"Url":"https://www.facebook.com/234418655726923/posts/744518851383565","ViewCount":161049,"LikeCount":69},{"Platform":"instagram","PostId":4363,"Url":"https://www.instagram.com/p/DLojdQ0OOKg/","ViewCount":11944,"LikeCount":68}]},{"Id":4363,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DLojdQ0OOKg/","ThumbnailUrl":"media/posts/instagram_18071560049000584.png","Description":"Go get that 36” griddle. The Blackstone is cheaper, especially at Walmart. But the Weber has much more consistent heat across the whole surface. Either way get the 36” you’ll quickly out grow anything","SearchText":"go get that 36” griddle. the blackstone is cheaper, especially at walmart. but the weber has much more consistent heat across the whole surface. either way get the 36” you’ll quickly out grow anything smaller. \n\n#griddle #burgers cow burger tips review burgers grilling go get that 36” griddle. the blackstone is cheaper, especially at walmart. but the weber has much more consistent heat across the whole surface. either way get the 36” you’ll quickly out grow anything smaller. \n\n#griddle #burgers cow burger tips review burgers","CreateDateTime":"2025-07-03T05:19:29.000Z","ViewCount":172993,"LikeCount":137,"GroupId":8950,"GroupCode":"36-griddle-comparison-blackstone-vs-webe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips","review"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4349,"Url":"https://www.facebook.com/234418655726923/posts/744518851383565","ViewCount":161049,"LikeCount":69},{"Platform":"instagram","PostId":4363,"Url":"https://www.instagram.com/p/DLojdQ0OOKg/","ViewCount":11944,"LikeCount":68}]},{"Id":4350,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/735473428954774","ThumbnailUrl":"media/posts/facebook_110899788073674_735473428954774.png","Description":"Gonna need a bigger boat…or more boats.","SearchText":"gonna need a bigger boat…or more boats. gonna need a bigger boat…or more boats.","CreateDateTime":"2025-06-21T15:34:19.000Z","ViewCount":17380,"LikeCount":135,"GroupId":8951,"GroupCode":"bbq-boat-adventures","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4350,"Url":"https://www.facebook.com/234418655726923/posts/735473428954774","ViewCount":10110,"LikeCount":27},{"Platform":"instagram","PostId":4364,"Url":"https://www.instagram.com/p/DLKwRSXxNXq/","ViewCount":7270,"LikeCount":108}]},{"Id":4364,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DLKwRSXxNXq/","ThumbnailUrl":"media/posts/instagram_18063390098171524.png","Description":"Gonna need a bigger boat…or more boats.","SearchText":"gonna need a bigger boat…or more boats. gonna need a bigger boat…or more boats.","CreateDateTime":"2025-06-21T15:34:14.000Z","ViewCount":17380,"LikeCount":135,"GroupId":8951,"GroupCode":"bbq-boat-adventures","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4350,"Url":"https://www.facebook.com/234418655726923/posts/735473428954774","ViewCount":10110,"LikeCount":27},{"Platform":"instagram","PostId":4364,"Url":"https://www.instagram.com/p/DLKwRSXxNXq/","ViewCount":7270,"LikeCount":108}]},{"Id":4359,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=06DUuO0IJuU","ThumbnailUrl":"media/posts/youtube_06DUuO0IJuU.png","Description":"I’m going to smoke another four briskets this weekend and will update my brisket guide. Let me know in the comments if you have any brisket smoking questions and I’ll do my best to answer them.  #bbq ","SearchText":"i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket cow brisket how_to bbq smoking i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket cow brisket how_to bbq smoking i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket  cow brisket how_to bbq smoking","CreateDateTime":"2025-06-19T23:05:37.000Z","ViewCount":120236,"LikeCount":1320,"GroupId":8952,"GroupCode":"brisket-smoking-q-and-a-session","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4359,"Url":"https://www.youtube.com/watch?v=06DUuO0IJuU","ViewCount":16315,"LikeCount":204},{"Platform":"facebook","PostId":4356,"Url":"https://www.facebook.com/reel/972857928134835/","ViewCount":54252,"LikeCount":337},{"Platform":"instagram","PostId":4365,"Url":"https://www.instagram.com/reel/DLGZ3v-yys0/","ViewCount":12192,"LikeCount":134},{"Platform":"tiktok","PostId":4399,"Url":"https://www.tiktok.com/@backyahdbbq/video/7517799259543014686","ViewCount":37477,"LikeCount":645}]},{"Id":4356,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/972857928134835/","ThumbnailUrl":"media/posts/facebook_972857928134835.png","Description":"I’m going to smoke another four briskets this weekend and will update my brisket guide. Let me know in the comments if you have any brisket smoking questions and I’ll do my best to answer them.  #bbq ","SearchText":"i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket cow brisket how_to bbq smoking i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket cow brisket how_to bbq smoking i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket  cow brisket how_to bbq smoking","CreateDateTime":"2025-06-19T23:02:13.000Z","ViewCount":120236,"LikeCount":1320,"GroupId":8952,"GroupCode":"brisket-smoking-q-and-a-session","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4359,"Url":"https://www.youtube.com/watch?v=06DUuO0IJuU","ViewCount":16315,"LikeCount":204},{"Platform":"facebook","PostId":4356,"Url":"https://www.facebook.com/reel/972857928134835/","ViewCount":54252,"LikeCount":337},{"Platform":"instagram","PostId":4365,"Url":"https://www.instagram.com/reel/DLGZ3v-yys0/","ViewCount":12192,"LikeCount":134},{"Platform":"tiktok","PostId":4399,"Url":"https://www.tiktok.com/@backyahdbbq/video/7517799259543014686","ViewCount":37477,"LikeCount":645}]},{"Id":4365,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DLGZ3v-yys0/","ThumbnailUrl":"media/posts/instagram_17868467130305069.png","Description":"I’m going to smoke another four briskets this weekend and will update my brisket guide. Let me know in the comments if you have any brisket smoking questions and I’ll do my best to answer them.  #bbq ","SearchText":"i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket cow brisket how_to bbq smoking i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket cow brisket how_to bbq smoking i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket  cow brisket how_to bbq smoking","CreateDateTime":"2025-06-19T23:02:09.000Z","ViewCount":120236,"LikeCount":1320,"GroupId":8952,"GroupCode":"brisket-smoking-q-and-a-session","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4359,"Url":"https://www.youtube.com/watch?v=06DUuO0IJuU","ViewCount":16315,"LikeCount":204},{"Platform":"facebook","PostId":4356,"Url":"https://www.facebook.com/reel/972857928134835/","ViewCount":54252,"LikeCount":337},{"Platform":"instagram","PostId":4365,"Url":"https://www.instagram.com/reel/DLGZ3v-yys0/","ViewCount":12192,"LikeCount":134},{"Platform":"tiktok","PostId":4399,"Url":"https://www.tiktok.com/@backyahdbbq/video/7517799259543014686","ViewCount":37477,"LikeCount":645}]},{"Id":4399,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7517799259543014686","ThumbnailUrl":"media/posts/tiktok_7517799259543014686.png","Description":"I’m going to smoke another four briskets this weekend and will update my brisket guide. Let me know in the comments if you have any brisket smoking questions and I’ll do my best to answer them.  #bbq ","SearchText":"i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket cow brisket how_to bbq smoking i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket cow brisket how_to bbq smoking i’m going to smoke another four briskets this weekend and will update my brisket guide. let me know in the comments if you have any brisket smoking questions and i’ll do my best to answer them.  #bbq #smokedmeat #brisket  cow brisket how_to bbq smoking","CreateDateTime":"2025-06-19T23:00:56.000Z","ViewCount":120236,"LikeCount":1320,"GroupId":8952,"GroupCode":"brisket-smoking-q-and-a-session","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4359,"Url":"https://www.youtube.com/watch?v=06DUuO0IJuU","ViewCount":16315,"LikeCount":204},{"Platform":"facebook","PostId":4356,"Url":"https://www.facebook.com/reel/972857928134835/","ViewCount":54252,"LikeCount":337},{"Platform":"instagram","PostId":4365,"Url":"https://www.instagram.com/reel/DLGZ3v-yys0/","ViewCount":12192,"LikeCount":134},{"Platform":"tiktok","PostId":4399,"Url":"https://www.tiktok.com/@backyahdbbq/video/7517799259543014686","ViewCount":37477,"LikeCount":645}]},{"Id":4351,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/732664799235637","ThumbnailUrl":"media/posts/facebook_110899788073674_732664799235637.png","Description":"Messages like this justify all the time and effort I put into publishing videos. Not sure people realize how much negativity content creators are exposed to. It’s basically non-stop all day everyday -","SearchText":"messages like this justify all the time and effort i put into publishing videos. not sure people realize how much negativity content creators are exposed to. it’s basically non-stop all day everyday - with little blips of positivity like this. the issue is that to find the positive stuff you have to also read all the negative. so, i’m grateful to the folks that let me know i helped. messages like this justify all the time and effort i put into publishing videos. not sure people realize how much negativity content creators are exposed to. it’s basically non-stop all day everyday - with little blips of positivity like this. the issue is that to find the positive stuff you have to also read all the negative. so, i’m grateful to the folks that let me know i helped.","CreateDateTime":"2025-06-17T19:28:50.000Z","ViewCount":8979,"LikeCount":105,"GroupId":8953,"GroupCode":"overcoming-negativity-in-content-creatio","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4351,"Url":"https://www.facebook.com/234418655726923/posts/732664799235637","ViewCount":2680,"LikeCount":18},{"Platform":"instagram","PostId":4366,"Url":"https://www.instagram.com/p/DLA37kASa7D/","ViewCount":6299,"LikeCount":87}]},{"Id":4366,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DLA37kASa7D/","ThumbnailUrl":"media/posts/instagram_18046183217628965.png","Description":"Messages like this justify all the time and effort I put into publishing videos. Not sure people realize how much negativity content creators are exposed to. It’s basically non-stop all day everyday -","SearchText":"messages like this justify all the time and effort i put into publishing videos. not sure people realize how much negativity content creators are exposed to. it’s basically non-stop all day everyday - with little blips of positivity like this. the issue is that to find the positive stuff you have to also read all the negative. so, i’m grateful to the folks that let me know i helped. messages like this justify all the time and effort i put into publishing videos. not sure people realize how much negativity content creators are exposed to. it’s basically non-stop all day everyday - with little blips of positivity like this. the issue is that to find the positive stuff you have to also read all the negative. so, i’m grateful to the folks that let me know i helped.","CreateDateTime":"2025-06-17T19:28:46.000Z","ViewCount":8979,"LikeCount":105,"GroupId":8953,"GroupCode":"overcoming-negativity-in-content-creatio","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4351,"Url":"https://www.facebook.com/234418655726923/posts/732664799235637","ViewCount":2680,"LikeCount":18},{"Platform":"instagram","PostId":4366,"Url":"https://www.instagram.com/p/DLA37kASa7D/","ViewCount":6299,"LikeCount":87}]},{"Id":4352,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/731670036001780","ThumbnailUrl":"media/posts/facebook_110899788073674_731670036001780.png","Description":"Highly recommend checking out @ganhoobbq_flushing when in NY, just north of JFK. Korean/Chinese style BBQ. Unreal marbling, wicked tasty, and didn’t break the bank.  One happy dad here. \n\nDefinitely m","SearchText":"highly recommend checking out @ganhoobbq_flushing when in ny, just north of jfk. korean/chinese style bbq. unreal marbling, wicked tasty, and didn’t break the bank.  one happy dad here. \n\ndefinitely make a reservation and there’s garage parking one block east. cow review bbq grilling highly recommend checking out @ganhoobbq_flushing when in ny, just north of jfk. korean/chinese style bbq. unreal marbling, wicked tasty, and didn’t break the bank.  one happy dad here. \n\ndefinitely make a reservation and there’s garage parking one block east. cow review bbq","CreateDateTime":"2025-06-16T14:53:09.000Z","ViewCount":5744,"LikeCount":17,"GroupId":8954,"GroupCode":"ganhoo-bbq-flushing-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4352,"Url":"https://www.facebook.com/234418655726923/posts/731670036001780","ViewCount":1569,"LikeCount":5},{"Platform":"instagram","PostId":4367,"Url":"https://www.instagram.com/p/DK9zlZ4xl1y/","ViewCount":4175,"LikeCount":12}]},{"Id":4367,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DK9zlZ4xl1y/","ThumbnailUrl":"media/posts/instagram_17948988338992783.png","Description":"Highly recommend checking out @ganhoobbq_flushing when in NY, just north of JFK. Korean/Chinese style BBQ. Unreal marbling, wicked tasty, and didn’t break the bank.  One happy dad here. \n\nDefinitely m","SearchText":"highly recommend checking out @ganhoobbq_flushing when in ny, just north of jfk. korean/chinese style bbq. unreal marbling, wicked tasty, and didn’t break the bank.  one happy dad here. \n\ndefinitely make a reservation and there’s garage parking one block east. cow review bbq grilling highly recommend checking out @ganhoobbq_flushing when in ny, just north of jfk. korean/chinese style bbq. unreal marbling, wicked tasty, and didn’t break the bank.  one happy dad here. \n\ndefinitely make a reservation and there’s garage parking one block east. cow review bbq","CreateDateTime":"2025-06-16T14:53:04.000Z","ViewCount":5744,"LikeCount":17,"GroupId":8954,"GroupCode":"ganhoo-bbq-flushing-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4352,"Url":"https://www.facebook.com/234418655726923/posts/731670036001780","ViewCount":1569,"LikeCount":5},{"Platform":"instagram","PostId":4367,"Url":"https://www.instagram.com/p/DK9zlZ4xl1y/","ViewCount":4175,"LikeCount":12}]},{"Id":4400,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7515517387593108766","ThumbnailUrl":"media/posts/tiktok_7515517387593108766.png","Description":"Guess the restaurant based on the platter alone.  All the hints you need are in the photo.","SearchText":"guess the restaurant based on the platter alone.  all the hints you need are in the photo. guess the restaurant based on the platter alone.  all the hints you need are in the photo. guess the restaurant based on the platter alone.  all the hints you need are in the photo.","CreateDateTime":"2025-06-13T19:26:12.000Z","ViewCount":29243,"LikeCount":216,"GroupId":8955,"GroupCode":"guess-the-bbq-restaurant-platter","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4400,"Url":"https://www.tiktok.com/@backyahdbbq/video/7515517387593108766","ViewCount":10156,"LikeCount":99},{"Platform":"facebook","PostId":4353,"Url":"https://www.facebook.com/234418655726923/posts/729522632883187","ViewCount":14801,"LikeCount":32},{"Platform":"instagram","PostId":4368,"Url":"https://www.instagram.com/p/DK2dmKGSSIp/","ViewCount":4286,"LikeCount":85}]},{"Id":4353,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/729522632883187","ThumbnailUrl":"media/posts/facebook_110899788073674_729522632883187.png","Description":"Guess the restaurant based on the platter alone.  All the hints you need are in the photo.","SearchText":"guess the restaurant based on the platter alone.  all the hints you need are in the photo. guess the restaurant based on the platter alone.  all the hints you need are in the photo. guess the restaurant based on the platter alone.  all the hints you need are in the photo.","CreateDateTime":"2025-06-13T18:26:18.000Z","ViewCount":29243,"LikeCount":216,"GroupId":8955,"GroupCode":"guess-the-bbq-restaurant-platter","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4400,"Url":"https://www.tiktok.com/@backyahdbbq/video/7515517387593108766","ViewCount":10156,"LikeCount":99},{"Platform":"facebook","PostId":4353,"Url":"https://www.facebook.com/234418655726923/posts/729522632883187","ViewCount":14801,"LikeCount":32},{"Platform":"instagram","PostId":4368,"Url":"https://www.instagram.com/p/DK2dmKGSSIp/","ViewCount":4286,"LikeCount":85}]},{"Id":4368,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DK2dmKGSSIp/","ThumbnailUrl":"media/posts/instagram_18414318397099970.png","Description":"Guess the restaurant based on the platter alone.  All the hints you need are in the photo.","SearchText":"guess the restaurant based on the platter alone.  all the hints you need are in the photo. guess the restaurant based on the platter alone.  all the hints you need are in the photo. guess the restaurant based on the platter alone.  all the hints you need are in the photo.","CreateDateTime":"2025-06-13T18:26:14.000Z","ViewCount":29243,"LikeCount":216,"GroupId":8955,"GroupCode":"guess-the-bbq-restaurant-platter","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4400,"Url":"https://www.tiktok.com/@backyahdbbq/video/7515517387593108766","ViewCount":10156,"LikeCount":99},{"Platform":"facebook","PostId":4353,"Url":"https://www.facebook.com/234418655726923/posts/729522632883187","ViewCount":14801,"LikeCount":32},{"Platform":"instagram","PostId":4368,"Url":"https://www.instagram.com/p/DK2dmKGSSIp/","ViewCount":4286,"LikeCount":85}]},{"Id":4360,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=4uv-8NhsBFM","ThumbnailUrl":"media/posts/youtube_4uv-8NhsBFM.png","Description":"Quick Smashburgers. We were on the way home from lacrosse practice trying to figure out what to eat for dinner. My kid threw out 5 guys, but I said how about we stop by Safeway and grab burger stuff a","SearchText":"quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger tips burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger recipe burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger recipe burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it. i get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point. after smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle.  put the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions. definitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank. #griddle #burgers #smashburgers cow burger recipe burgers frying","CreateDateTime":"2025-06-11T16:23:23.000Z","ViewCount":38649,"LikeCount":893,"GroupId":8956,"GroupCode":"quick-smashburger-recipe-at-home","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4360,"Url":"https://www.youtube.com/watch?v=4uv-8NhsBFM","ViewCount":14454,"LikeCount":495},{"Platform":"facebook","PostId":4357,"Url":"https://www.facebook.com/reel/29971430269170491/","ViewCount":5935,"LikeCount":82},{"Platform":"instagram","PostId":4369,"Url":"https://www.instagram.com/reel/DKxDhlIJDmZ/","ViewCount":6579,"LikeCount":128},{"Platform":"tiktok","PostId":4401,"Url":"https://www.tiktok.com/@backyahdbbq/video/7514722229238631710","ViewCount":11681,"LikeCount":188}]},{"Id":4357,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/29971430269170491/","ThumbnailUrl":"media/posts/facebook_29971430269170491.png","Description":"Quick Smashburgers. We were on the way home from lacrosse practice trying to figure out what to eat for dinner. My kid threw out 5 guys, but I said how about we stop by Safeway and grab burger stuff a","SearchText":"quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger tips burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger recipe burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger recipe burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it. i get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point. after smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle.  put the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions. definitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank. #griddle #burgers #smashburgers cow burger recipe burgers frying","CreateDateTime":"2025-06-11T16:03:09.000Z","ViewCount":38649,"LikeCount":893,"GroupId":8956,"GroupCode":"quick-smashburger-recipe-at-home","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4360,"Url":"https://www.youtube.com/watch?v=4uv-8NhsBFM","ViewCount":14454,"LikeCount":495},{"Platform":"facebook","PostId":4357,"Url":"https://www.facebook.com/reel/29971430269170491/","ViewCount":5935,"LikeCount":82},{"Platform":"instagram","PostId":4369,"Url":"https://www.instagram.com/reel/DKxDhlIJDmZ/","ViewCount":6579,"LikeCount":128},{"Platform":"tiktok","PostId":4401,"Url":"https://www.tiktok.com/@backyahdbbq/video/7514722229238631710","ViewCount":11681,"LikeCount":188}]},{"Id":4369,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DKxDhlIJDmZ/","ThumbnailUrl":"media/posts/instagram_18280947511255310.png","Description":"Quick Smashburgers. We were on the way home from lacrosse practice trying to figure out what to eat for dinner. My kid threw out 5 guys, but I said how about we stop by Safeway and grab burger stuff a","SearchText":"quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger tips burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger recipe burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger recipe burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it. i get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point. after smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle.  put the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions. definitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank. #griddle #burgers #smashburgers cow burger recipe burgers frying","CreateDateTime":"2025-06-11T16:03:02.000Z","ViewCount":38649,"LikeCount":893,"GroupId":8956,"GroupCode":"quick-smashburger-recipe-at-home","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4360,"Url":"https://www.youtube.com/watch?v=4uv-8NhsBFM","ViewCount":14454,"LikeCount":495},{"Platform":"facebook","PostId":4357,"Url":"https://www.facebook.com/reel/29971430269170491/","ViewCount":5935,"LikeCount":82},{"Platform":"instagram","PostId":4369,"Url":"https://www.instagram.com/reel/DKxDhlIJDmZ/","ViewCount":6579,"LikeCount":128},{"Platform":"tiktok","PostId":4401,"Url":"https://www.tiktok.com/@backyahdbbq/video/7514722229238631710","ViewCount":11681,"LikeCount":188}]},{"Id":4401,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7514722229238631710","ThumbnailUrl":"media/posts/tiktok_7514722229238631710.png","Description":"Quick Smashburgers. We were on the way home from lacrosse practice trying to figure out what to eat for dinner. My kid threw out 5 guys, but I said how about we stop by Safeway and grab burger stuff a","SearchText":"quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger tips burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger recipe burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it.\n\ni get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point.\n\nafter smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle. \n\nput the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions.\n\ndefinitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank.\n\n#griddle #burgers #smashburgers cow burger recipe burgers frying quick smashburgers. we were on the way home from lacrosse practice trying to figure out what to eat for dinner. my kid threw out 5 guys, but i said how about we stop by safeway and grab burger stuff and make them at home.  30 minutes later we were eating some of the best homemade smashburgers we’ve ever had.  i do like 5 guys, but prices are getting crazy, especially if you add bacon.  and i personally like medium cheddar on my burger instead of american.  i’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it. i get burger meat that is as close to 80/20 as possible.  smashing the burgers into the bacon grease takes them to the next level. make sure the griddle is 400ish degrees before you place the burgers.  you need that heat to get a good sear. smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle.  run the other side of your griddle on medium low for the onions and buns.  use avocado oil because it has a high smoke point. after smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. really dig into the griddle when you scrape the burger off.  don’t leave any goodness on the griddle.  put the griddled onions under the melted cheese so they stay in the burger as you’re eating it.  i like crispy bacon.  i only season with salt and pepper.  i always toast my buns.  my sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and i put a lot of sauce on the buns - my kid made it this time and did a great job.  i’ll sometimes put a little sriracha in there.  and, if i have time, some diced onions. definitely a good decision to make them at home - not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank. #griddle #burgers #smashburgers cow burger recipe burgers frying","CreateDateTime":"2025-06-11T16:00:32.000Z","ViewCount":38649,"LikeCount":893,"GroupId":8956,"GroupCode":"quick-smashburger-recipe-at-home","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4360,"Url":"https://www.youtube.com/watch?v=4uv-8NhsBFM","ViewCount":14454,"LikeCount":495},{"Platform":"facebook","PostId":4357,"Url":"https://www.facebook.com/reel/29971430269170491/","ViewCount":5935,"LikeCount":82},{"Platform":"instagram","PostId":4369,"Url":"https://www.instagram.com/reel/DKxDhlIJDmZ/","ViewCount":6579,"LikeCount":128},{"Platform":"tiktok","PostId":4401,"Url":"https://www.tiktok.com/@backyahdbbq/video/7514722229238631710","ViewCount":11681,"LikeCount":188}]},{"Id":4341,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1258745499585572/","ThumbnailUrl":"media/posts/facebook_1258745499585572.png","Description":null,"SearchText":"","CreateDateTime":"2025-06-06T10:19:38.000Z","ViewCount":0,"LikeCount":0,"GroupId":9429,"GroupCode":"ultimate-bbq-rib-marinade-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4341,"Url":"https://www.facebook.com/reel/1258745499585572/","ViewCount":0,"LikeCount":0}]},{"Id":4402,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7512314200052518174","ThumbnailUrl":"media/posts/tiktok_7512314200052518174.png","Description":"Trying to think of a better Wed night dinner…nothing comes to mind.  #steak ","SearchText":"trying to think of a better wed night dinner…nothing comes to mind.  #steak  cow steak trying to think of a better wed night dinner…nothing comes to mind. \n\n#steak cow steak trying to think of a better wed night dinner…nothing comes to mind. \n\n#steak cow steak","CreateDateTime":"2025-06-05T04:16:20.000Z","ViewCount":20384,"LikeCount":123,"GroupId":8957,"GroupCode":"creative-wednesday-night-steak-ideas","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4402,"Url":"https://www.tiktok.com/@backyahdbbq/video/7512314200052518174","ViewCount":14010,"LikeCount":55},{"Platform":"facebook","PostId":4338,"Url":"https://www.facebook.com/234418655726923/posts/723187933516657","ViewCount":3318,"LikeCount":16},{"Platform":"instagram","PostId":4344,"Url":"https://www.instagram.com/p/DKf80q0yu_j/","ViewCount":3056,"LikeCount":52}]},{"Id":4338,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/723187933516657","ThumbnailUrl":"media/posts/facebook_110899788073674_723187933516657.png","Description":"Trying to think of a better Wed night dinner…nothing comes to mind. \n\n#steak","SearchText":"trying to think of a better wed night dinner…nothing comes to mind.  #steak  cow steak trying to think of a better wed night dinner…nothing comes to mind. \n\n#steak cow steak trying to think of a better wed night dinner…nothing comes to mind. \n\n#steak cow steak","CreateDateTime":"2025-06-05T00:36:37.000Z","ViewCount":20384,"LikeCount":123,"GroupId":8957,"GroupCode":"creative-wednesday-night-steak-ideas","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4402,"Url":"https://www.tiktok.com/@backyahdbbq/video/7512314200052518174","ViewCount":14010,"LikeCount":55},{"Platform":"facebook","PostId":4338,"Url":"https://www.facebook.com/234418655726923/posts/723187933516657","ViewCount":3318,"LikeCount":16},{"Platform":"instagram","PostId":4344,"Url":"https://www.instagram.com/p/DKf80q0yu_j/","ViewCount":3056,"LikeCount":52}]},{"Id":4344,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DKf80q0yu_j/","ThumbnailUrl":"media/posts/instagram_17932271790027375.png","Description":"Trying to think of a better Wed night dinner…nothing comes to mind. \n\n#steak","SearchText":"trying to think of a better wed night dinner…nothing comes to mind.  #steak  cow steak trying to think of a better wed night dinner…nothing comes to mind. \n\n#steak cow steak trying to think of a better wed night dinner…nothing comes to mind. \n\n#steak cow steak","CreateDateTime":"2025-06-05T00:36:34.000Z","ViewCount":20384,"LikeCount":123,"GroupId":8957,"GroupCode":"creative-wednesday-night-steak-ideas","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4402,"Url":"https://www.tiktok.com/@backyahdbbq/video/7512314200052518174","ViewCount":14010,"LikeCount":55},{"Platform":"facebook","PostId":4338,"Url":"https://www.facebook.com/234418655726923/posts/723187933516657","ViewCount":3318,"LikeCount":16},{"Platform":"instagram","PostId":4344,"Url":"https://www.instagram.com/p/DKf80q0yu_j/","ViewCount":3056,"LikeCount":52}]},{"Id":4339,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/723047480197369","ThumbnailUrl":"media/posts/facebook_110899788073674_723047480197369.png","Description":"Not a ton of intramuscular marbling on this tomahawk, but amazing flavor.  It was a good 3.5 inches thick so I sliced off 1 inch and thinly sliced that for dinner last night and will grill the tomahaw","SearchText":"not a ton of intramuscular marbling on this tomahawk, but amazing flavor.  it was a good 3.5 inches thick so i sliced off 1 inch and thinly sliced that for dinner last night and will grill the tomahawk tonight. lump charcoal regular ole sear.   it’s been dry brining in salt for 36 hours.  the most i’ve ever done is 24  hours, so that will be interesting to see how it turns out. cow steak review bbq grilling not a ton of intramuscular marbling on this tomahawk, but amazing flavor.  it was a good 3.5 inches thick so i sliced off 1 inch and thinly sliced that for dinner last night and will grill the tomahawk tonight. lump charcoal regular ole sear.  it’s been dry brining in salt for 36 hours.  the most i’ve ever done is 24  hours, so that will be interesting to see how it turns out. cow steak tips bbq grilling","CreateDateTime":"2025-06-04T19:00:43.000Z","ViewCount":11079,"LikeCount":58,"GroupId":8958,"GroupCode":"grilling-a-tomahawk-steak-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4339,"Url":"https://www.facebook.com/234418655726923/posts/723047480197369","ViewCount":7867,"LikeCount":19},{"Platform":"instagram","PostId":4345,"Url":"https://www.instagram.com/p/DKfWYPUyhy2/","ViewCount":3212,"LikeCount":39}]},{"Id":4345,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DKfWYPUyhy2/","ThumbnailUrl":"media/posts/instagram_18063701282168241.png","Description":"Not a ton of intramuscular marbling on this tomahawk, but amazing flavor.  It was a good 3.5 inches thick so I sliced off 1 inch and thinly sliced that for dinner last night and will grill the tomahaw","SearchText":"not a ton of intramuscular marbling on this tomahawk, but amazing flavor.  it was a good 3.5 inches thick so i sliced off 1 inch and thinly sliced that for dinner last night and will grill the tomahawk tonight. lump charcoal regular ole sear.   it’s been dry brining in salt for 36 hours.  the most i’ve ever done is 24  hours, so that will be interesting to see how it turns out. cow steak review bbq grilling not a ton of intramuscular marbling on this tomahawk, but amazing flavor.  it was a good 3.5 inches thick so i sliced off 1 inch and thinly sliced that for dinner last night and will grill the tomahawk tonight. lump charcoal regular ole sear.  it’s been dry brining in salt for 36 hours.  the most i’ve ever done is 24  hours, so that will be interesting to see how it turns out. cow steak tips bbq grilling","CreateDateTime":"2025-06-04T19:00:38.000Z","ViewCount":11079,"LikeCount":58,"GroupId":8958,"GroupCode":"grilling-a-tomahawk-steak-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4339,"Url":"https://www.facebook.com/234418655726923/posts/723047480197369","ViewCount":7867,"LikeCount":19},{"Platform":"instagram","PostId":4345,"Url":"https://www.instagram.com/p/DKfWYPUyhy2/","ViewCount":3212,"LikeCount":39}]},{"Id":4403,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7511929706946546975","ThumbnailUrl":"media/posts/tiktok_7511929706946546975.png","Description":"I like 2” cubes so they stay moist for the whole cook. ","SearchText":"i like 2” cubes so they stay moist for the whole cook.  tips","CreateDateTime":"2025-06-04T03:24:10.000Z","ViewCount":17446,"LikeCount":55,"GroupId":9430,"GroupCode":"moist-cooking-tips-for-2-inch-cubes","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4403,"Url":"https://www.tiktok.com/@backyahdbbq/video/7511929706946546975","ViewCount":17446,"LikeCount":55}]},{"Id":4340,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/722540866914697","ThumbnailUrl":"media/posts/facebook_110899788073674_722540866914697.png","Description":"Tasty pig 6 pack","SearchText":"tasty pig 6 pack pig tasty pig 6 pack","CreateDateTime":"2025-06-04T03:05:28.000Z","ViewCount":11204,"LikeCount":48,"GroupId":8959,"GroupCode":"tasty-pig-6-pack","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4340,"Url":"https://www.facebook.com/234418655726923/posts/722540866914697","ViewCount":8183,"LikeCount":19},{"Platform":"instagram","PostId":4346,"Url":"https://www.instagram.com/p/DKdpD3Dxyr8/","ViewCount":3021,"LikeCount":29}]},{"Id":4346,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DKdpD3Dxyr8/","ThumbnailUrl":"media/posts/instagram_17949964163975436.png","Description":"Tasty pig 6 pack","SearchText":"tasty pig 6 pack pig tasty pig 6 pack","CreateDateTime":"2025-06-04T03:05:24.000Z","ViewCount":11204,"LikeCount":48,"GroupId":8959,"GroupCode":"tasty-pig-6-pack","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4340,"Url":"https://www.facebook.com/234418655726923/posts/722540866914697","ViewCount":8183,"LikeCount":19},{"Platform":"instagram","PostId":4346,"Url":"https://www.instagram.com/p/DKdpD3Dxyr8/","ViewCount":3021,"LikeCount":29}]},{"Id":4343,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=9zN-lYmT1C0","ThumbnailUrl":"media/posts/youtube_9zN-lYmT1C0.png","Description":"Brisket Trim IRL 4 of 4\n\nThis is the 4th and final brisket trim for a recent catering event for 70 people.  This is the 22 pound on that needed a lot of help.  In this video I’m going to show you some","SearchText":"brisket trim irl 4 of 4\n\nthis is the 4th and final brisket trim for a recent catering event for 70 people.  this is the 22 pound on that needed a lot of help.  in this video i’m going to show you some things i haven’t talked about yet and show you a bunch of mistakes i made to help you avoid them.\n\ni keep a honing rod near by and hone my knives between each brisket trim.  i cut the wrapper along the deckle fat so i don’t gouge in to the meat. \n\ni pat it down with a paper towel so it’s easier to handle.\n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove.  ideally i should have put this in the freezer for an hour before slicing, but i didn’t have the freezer space or time.\n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 4 of 4. this is the 4th and final brisket trim for a recent catering event for 70 people. \n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove. \n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 4 of 4. this is the 4th and final brisket trim for a recent catering event for 70 people. \n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove. \n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq burgers smoking brisket trim irl 4 of 4 this is the 4th and final brisket trim for a recent catering event for 70 people.  this is the 22 pound on that needed a lot of help.  in this video i’m going to show you some things i haven’t talked about yet and show you a bunch of mistakes i made to help you avoid them. i keep a honing rod near by and hone my knives between each brisket trim.  i cut the wrapper along the deckle fat so i don’t gouge in to the meat.  i pat it down with a paper towel so it’s easier to handle. i inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove.  ideally i should have put this in the freezer for an hour before slicing, but i didn’t have the freezer space or time. i cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk.  i square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers. i shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks. i shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat. i square off the other long side and clean things up. i pound the point down to be more level with the flat. i move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle. you’ll notice here that i continually look under my knife to see if i’m starting to expose the meat. i inspect the fat and see that more needs to be trimmed off the top of the flat. i got a little to close with this cut, but you just have to keep moving. it’s not the end of the world. here i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it. i put some final touches on the corners. i notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out. and finish with a final inspection and move onto applying the rub. hopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-06-02T04:32:44.000Z","ViewCount":2616460,"LikeCount":68142,"GroupId":8960,"GroupCode":"brisket-trim-for-catering-event","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4343,"Url":"https://www.youtube.com/watch?v=9zN-lYmT1C0","ViewCount":1530861,"LikeCount":22692},{"Platform":"facebook","PostId":4342,"Url":"https://www.facebook.com/reel/1036156278639392/","ViewCount":274878,"LikeCount":3384},{"Platform":"instagram","PostId":4347,"Url":"https://www.instagram.com/reel/DKYoNpHx3zl/","ViewCount":33503,"LikeCount":998},{"Platform":"tiktok","PostId":4404,"Url":"https://www.tiktok.com/@backyahdbbq/video/7511202010520177950","ViewCount":777218,"LikeCount":41068}]},{"Id":4342,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1036156278639392/","ThumbnailUrl":"media/posts/facebook_1036156278639392.png","Description":"Brisket Trim IRL 4 of 4. This is the 4th and final brisket trim for a recent catering event for 70 people. \n\nI inspect the brisket to see what I’m working with.  I notice that the mohawk is lopsided a","SearchText":"brisket trim irl 4 of 4\n\nthis is the 4th and final brisket trim for a recent catering event for 70 people.  this is the 22 pound on that needed a lot of help.  in this video i’m going to show you some things i haven’t talked about yet and show you a bunch of mistakes i made to help you avoid them.\n\ni keep a honing rod near by and hone my knives between each brisket trim.  i cut the wrapper along the deckle fat so i don’t gouge in to the meat. \n\ni pat it down with a paper towel so it’s easier to handle.\n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove.  ideally i should have put this in the freezer for an hour before slicing, but i didn’t have the freezer space or time.\n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 4 of 4. this is the 4th and final brisket trim for a recent catering event for 70 people. \n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove. \n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 4 of 4. this is the 4th and final brisket trim for a recent catering event for 70 people. \n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove. \n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq burgers smoking brisket trim irl 4 of 4 this is the 4th and final brisket trim for a recent catering event for 70 people.  this is the 22 pound on that needed a lot of help.  in this video i’m going to show you some things i haven’t talked about yet and show you a bunch of mistakes i made to help you avoid them. i keep a honing rod near by and hone my knives between each brisket trim.  i cut the wrapper along the deckle fat so i don’t gouge in to the meat.  i pat it down with a paper towel so it’s easier to handle. i inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove.  ideally i should have put this in the freezer for an hour before slicing, but i didn’t have the freezer space or time. i cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk.  i square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers. i shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks. i shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat. i square off the other long side and clean things up. i pound the point down to be more level with the flat. i move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle. you’ll notice here that i continually look under my knife to see if i’m starting to expose the meat. i inspect the fat and see that more needs to be trimmed off the top of the flat. i got a little to close with this cut, but you just have to keep moving. it’s not the end of the world. here i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it. i put some final touches on the corners. i notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out. and finish with a final inspection and move onto applying the rub. hopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-06-02T04:24:51.000Z","ViewCount":2616460,"LikeCount":68142,"GroupId":8960,"GroupCode":"brisket-trim-for-catering-event","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4343,"Url":"https://www.youtube.com/watch?v=9zN-lYmT1C0","ViewCount":1530861,"LikeCount":22692},{"Platform":"facebook","PostId":4342,"Url":"https://www.facebook.com/reel/1036156278639392/","ViewCount":274878,"LikeCount":3384},{"Platform":"instagram","PostId":4347,"Url":"https://www.instagram.com/reel/DKYoNpHx3zl/","ViewCount":33503,"LikeCount":998},{"Platform":"tiktok","PostId":4404,"Url":"https://www.tiktok.com/@backyahdbbq/video/7511202010520177950","ViewCount":777218,"LikeCount":41068}]},{"Id":4347,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DKYoNpHx3zl/","ThumbnailUrl":"media/posts/instagram_17864226012329513.png","Description":"Brisket Trim IRL 4 of 4. This is the 4th and final brisket trim for a recent catering event for 70 people. \n\nI inspect the brisket to see what I’m working with.  I notice that the mohawk is lopsided a","SearchText":"brisket trim irl 4 of 4\n\nthis is the 4th and final brisket trim for a recent catering event for 70 people.  this is the 22 pound on that needed a lot of help.  in this video i’m going to show you some things i haven’t talked about yet and show you a bunch of mistakes i made to help you avoid them.\n\ni keep a honing rod near by and hone my knives between each brisket trim.  i cut the wrapper along the deckle fat so i don’t gouge in to the meat. \n\ni pat it down with a paper towel so it’s easier to handle.\n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove.  ideally i should have put this in the freezer for an hour before slicing, but i didn’t have the freezer space or time.\n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 4 of 4. this is the 4th and final brisket trim for a recent catering event for 70 people. \n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove. \n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 4 of 4. this is the 4th and final brisket trim for a recent catering event for 70 people. \n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove. \n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq burgers smoking brisket trim irl 4 of 4 this is the 4th and final brisket trim for a recent catering event for 70 people.  this is the 22 pound on that needed a lot of help.  in this video i’m going to show you some things i haven’t talked about yet and show you a bunch of mistakes i made to help you avoid them. i keep a honing rod near by and hone my knives between each brisket trim.  i cut the wrapper along the deckle fat so i don’t gouge in to the meat.  i pat it down with a paper towel so it’s easier to handle. i inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove.  ideally i should have put this in the freezer for an hour before slicing, but i didn’t have the freezer space or time. i cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk.  i square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers. i shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks. i shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat. i square off the other long side and clean things up. i pound the point down to be more level with the flat. i move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle. you’ll notice here that i continually look under my knife to see if i’m starting to expose the meat. i inspect the fat and see that more needs to be trimmed off the top of the flat. i got a little to close with this cut, but you just have to keep moving. it’s not the end of the world. here i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it. i put some final touches on the corners. i notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out. and finish with a final inspection and move onto applying the rub. hopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-06-02T04:24:46.000Z","ViewCount":2616460,"LikeCount":68142,"GroupId":8960,"GroupCode":"brisket-trim-for-catering-event","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ","Burgers"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4343,"Url":"https://www.youtube.com/watch?v=9zN-lYmT1C0","ViewCount":1530861,"LikeCount":22692},{"Platform":"facebook","PostId":4342,"Url":"https://www.facebook.com/reel/1036156278639392/","ViewCount":274878,"LikeCount":3384},{"Platform":"instagram","PostId":4347,"Url":"https://www.instagram.com/reel/DKYoNpHx3zl/","ViewCount":33503,"LikeCount":998},{"Platform":"tiktok","PostId":4404,"Url":"https://www.tiktok.com/@backyahdbbq/video/7511202010520177950","ViewCount":777218,"LikeCount":41068}]},{"Id":4404,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7511202010520177950","ThumbnailUrl":"media/posts/tiktok_7511202010520177950.png","Description":"Brisket Trim IRL 4 of 4 This is the 4th and final brisket trim for a recent catering event for 70 people.  This is the 22 pound on that needed a lot of help.  In this video I’m going to show you some ","SearchText":"brisket trim irl 4 of 4\n\nthis is the 4th and final brisket trim for a recent catering event for 70 people.  this is the 22 pound on that needed a lot of help.  in this video i’m going to show you some things i haven’t talked about yet and show you a bunch of mistakes i made to help you avoid them.\n\ni keep a honing rod near by and hone my knives between each brisket trim.  i cut the wrapper along the deckle fat so i don’t gouge in to the meat. \n\ni pat it down with a paper towel so it’s easier to handle.\n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove.  ideally i should have put this in the freezer for an hour before slicing, but i didn’t have the freezer space or time.\n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 4 of 4. this is the 4th and final brisket trim for a recent catering event for 70 people. \n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove. \n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 4 of 4. this is the 4th and final brisket trim for a recent catering event for 70 people. \n\ni inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove. \n\ni cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk. \n\ni square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers.\n\ni shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks.\n\ni shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat.\n\ni square off the other long side and clean things up.\n\ni pound the point down to be more level with the flat.\n\ni move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle.\n\nyou’ll notice here that i continually look under my knife to see if i’m starting to expose the meat.\n\ni inspect the fat and see that more needs to be trimmed off the top of the flat.\n\ni got a little to close with this cut, but you just have to keep moving. it’s not the end of the world.\n\nhere i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it.\n\ni put some final touches on the corners.\n\ni notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out.\n\nand finish with a final inspection and move onto applying the rub.\n\nhopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq burgers smoking brisket trim irl 4 of 4 this is the 4th and final brisket trim for a recent catering event for 70 people.  this is the 22 pound on that needed a lot of help.  in this video i’m going to show you some things i haven’t talked about yet and show you a bunch of mistakes i made to help you avoid them. i keep a honing rod near by and hone my knives between each brisket trim.  i cut the wrapper along the deckle fat so i don’t gouge in to the meat.  i pat it down with a paper towel so it’s easier to handle. i inspect the brisket to see what i’m working with.  i notice that the mohawk is lopsided and there’s a lot of hard fat cap to remove.  ideally i should have put this in the freezer for an hour before slicing, but i didn’t have the freezer space or time. i cut off the mohawk, round of the point, and then clean up the fat that was under the mohawk.  i square up the long side.  a cut off the end of the flat to get it down to 18” to fit on my smoker.  i’ll use that in burgers. i shave off the deckle fat.  i don’t remove it entirely because i like some of it to render and keep the flat moist as it cooks. i shave off the fat build up on the meat side.  notice how i’m using my left hand to prop up the brisket - that helps get it at the right angle to shave off the fat. i square off the other long side and clean things up. i pound the point down to be more level with the flat. i move on to the fat cap.  you can see here i start to cut into the meat - as soon as i notice that i can either back out and fold the fat back down, or i can angle my knife upwards and keep the exposed meat.  in this case the gouge wasn’t too bad so i kept cutting with an upwards angle. you’ll notice here that i continually look under my knife to see if i’m starting to expose the meat. i inspect the fat and see that more needs to be trimmed off the top of the flat. i got a little to close with this cut, but you just have to keep moving. it’s not the end of the world. here i’m lightly scraping the fat cap with the edge of my knife to see if anything pops out.  i discover there’s some stringy fat and remove it. i put some final touches on the corners. i notice there’s a gouge from the butcher here, so i shave that lip off.  i don’t want that hanging off and i want my rub to be applied evenly to the flat.  i pound it out a little to even it out. and finish with a final inspection and move onto applying the rub. hopefully these trim videos helped you out.  i thought it would be cool to show my process when i just working on feeding people. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2025-06-02T04:20:21.000Z","ViewCount":2616460,"LikeCount":68142,"GroupId":8960,"GroupCode":"brisket-trim-for-catering-event","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4343,"Url":"https://www.youtube.com/watch?v=9zN-lYmT1C0","ViewCount":1530861,"LikeCount":22692},{"Platform":"facebook","PostId":4342,"Url":"https://www.facebook.com/reel/1036156278639392/","ViewCount":274878,"LikeCount":3384},{"Platform":"instagram","PostId":4347,"Url":"https://www.instagram.com/reel/DKYoNpHx3zl/","ViewCount":33503,"LikeCount":998},{"Platform":"tiktok","PostId":4404,"Url":"https://www.tiktok.com/@backyahdbbq/video/7511202010520177950","ViewCount":777218,"LikeCount":41068}]},{"Id":4332,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2269358283483736/","ThumbnailUrl":"media/posts/facebook_2269358283483736.png","Description":"Brisket Trim IRL 3 of 4. \nThis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  We’re starting with an 18 pounder prime that I got from Costco for 4.79 a pound.\n\nCut the w","SearchText":"brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket burger process bbq smoking brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 3 of 4.  this is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound. cut the wrapper on the deckle fat so you don’t gouge into the meat.  pat down with a paper towel.  cut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk. square off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time. i round off my flat corners and use all the trimmings for burgers or sausage. i flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later. i shave off the bigger globs of fat on the meat side. the end of the point will cook the fastest and dry out easily so i round that off. i take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat. i square off the other long side and clean things up a bit. i pound the point end down a bit to be more even with the flat which will help it cook more consistently. i continue cleaning up the fat cap and any rough edges. i finish by lightly scraping the fat cap to even things out and see if i missed any thick parts. i have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2025-05-31T21:22:44.000Z","ViewCount":517666,"LikeCount":10532,"GroupId":8961,"GroupCode":"brisket-trim-process-for-catering","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","burger"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4332,"Url":"https://www.facebook.com/reel/2269358283483736/","ViewCount":201567,"LikeCount":2307},{"Platform":"instagram","PostId":4336,"Url":"https://www.instagram.com/reel/DKVR-JEBJET/","ViewCount":195325,"LikeCount":5267},{"Platform":"youtube","PostId":4334,"Url":"https://www.youtube.com/watch?v=ko2Wgk3gnxA","ViewCount":35370,"LikeCount":655},{"Platform":"tiktok","PostId":4405,"Url":"https://www.tiktok.com/@backyahdbbq/video/7510719613496331550","ViewCount":85404,"LikeCount":2303}]},{"Id":4336,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DKVR-JEBJET/","ThumbnailUrl":"media/posts/instagram_17982538610828435.png","Description":"Brisket Trim IRL 3 of 4. \nThis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  We’re starting with an 18 pounder prime that I got from Costco for 4.79 a pound.\n\nCut the w","SearchText":"brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket burger process bbq smoking brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 3 of 4.  this is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound. cut the wrapper on the deckle fat so you don’t gouge into the meat.  pat down with a paper towel.  cut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk. square off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time. i round off my flat corners and use all the trimmings for burgers or sausage. i flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later. i shave off the bigger globs of fat on the meat side. the end of the point will cook the fastest and dry out easily so i round that off. i take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat. i square off the other long side and clean things up a bit. i pound the point end down a bit to be more even with the flat which will help it cook more consistently. i continue cleaning up the fat cap and any rough edges. i finish by lightly scraping the fat cap to even things out and see if i missed any thick parts. i have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2025-05-31T21:22:39.000Z","ViewCount":517666,"LikeCount":10532,"GroupId":8961,"GroupCode":"brisket-trim-process-for-catering","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4332,"Url":"https://www.facebook.com/reel/2269358283483736/","ViewCount":201567,"LikeCount":2307},{"Platform":"instagram","PostId":4336,"Url":"https://www.instagram.com/reel/DKVR-JEBJET/","ViewCount":195325,"LikeCount":5267},{"Platform":"youtube","PostId":4334,"Url":"https://www.youtube.com/watch?v=ko2Wgk3gnxA","ViewCount":35370,"LikeCount":655},{"Platform":"tiktok","PostId":4405,"Url":"https://www.tiktok.com/@backyahdbbq/video/7510719613496331550","ViewCount":85404,"LikeCount":2303}]},{"Id":4334,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ko2Wgk3gnxA","ThumbnailUrl":"media/posts/youtube_ko2Wgk3gnxA.png","Description":"Brisket Trim IRL 3 of 4. \nThis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  We’re starting with an 18 pounder prime that I got from Costco for 4.79 a pound.\n\nCut the w","SearchText":"brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket burger process bbq smoking brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 3 of 4.  this is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound. cut the wrapper on the deckle fat so you don’t gouge into the meat.  pat down with a paper towel.  cut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk. square off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time. i round off my flat corners and use all the trimmings for burgers or sausage. i flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later. i shave off the bigger globs of fat on the meat side. the end of the point will cook the fastest and dry out easily so i round that off. i take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat. i square off the other long side and clean things up a bit. i pound the point end down a bit to be more even with the flat which will help it cook more consistently. i continue cleaning up the fat cap and any rough edges. i finish by lightly scraping the fat cap to even things out and see if i missed any thick parts. i have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2025-05-31T21:16:14.000Z","ViewCount":517666,"LikeCount":10532,"GroupId":8961,"GroupCode":"brisket-trim-process-for-catering","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4332,"Url":"https://www.facebook.com/reel/2269358283483736/","ViewCount":201567,"LikeCount":2307},{"Platform":"instagram","PostId":4336,"Url":"https://www.instagram.com/reel/DKVR-JEBJET/","ViewCount":195325,"LikeCount":5267},{"Platform":"youtube","PostId":4334,"Url":"https://www.youtube.com/watch?v=ko2Wgk3gnxA","ViewCount":35370,"LikeCount":655},{"Platform":"tiktok","PostId":4405,"Url":"https://www.tiktok.com/@backyahdbbq/video/7510719613496331550","ViewCount":85404,"LikeCount":2303}]},{"Id":4405,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7510719613496331550","ThumbnailUrl":"media/posts/tiktok_7510719613496331550.png","Description":"Brisket Trim IRL 3 of 4.  This is brisket trim 3 out of 4 from a recent catering event for about 70 people.  We’re starting with an 18 pounder prime that I got from Costco for 4.79 a pound. Cut the wr","SearchText":"brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket burger process bbq smoking brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking brisket trim irl 3 of 4. \nthis is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound.\n\ncut the wrapper on the deckle fat so you don’t gouge into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk.\n\n\nsquare off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time.\n\ni round off my flat corners and use all the trimmings for burgers or sausage.\n\n\ni flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later.\n\n\ni shave off the bigger globs of fat on the meat side.\n\nthe end of the point will cook the fastest and dry out easily so i round that off.\n\ni take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat.\n\ni square off the other long side and clean things up a bit.\n\ni pound the point end down a bit to be more even with the flat which will help it cook more consistently.\n\ni continue cleaning up the fat cap and any rough edges.\n\ni finish by lightly scraping the fat cap to even things out and see if i missed any thick parts.\n\ni have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions.\n\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 3 of 4.  this is brisket trim 3 out of 4 from a recent catering event for about 70 people.  we’re starting with an 18 pounder prime that i got from costco for 4.79 a pound. cut the wrapper on the deckle fat so you don’t gouge into the meat.  pat down with a paper towel.  cut off the mohawk - to get consistent height across the whole point - and remove the thick hard fat from that long side under the mohawk. square off that long side.  i’m shortening the brisket to 18” here to help all 4 briskets cook consistently so they all finish at roughly the same time. i round off my flat corners and use all the trimmings for burgers or sausage. i flip it over and shave off the big hunk of deckle fat.  it won’t fully render during the cook, but can be turned into tallow later. i shave off the bigger globs of fat on the meat side. the end of the point will cook the fastest and dry out easily so i round that off. i take the whole fat cap down to ¼ to a ½ inch thick - just thick enough so it renders down into the meat.  you want your bark to be a combination of fat and meat, not just bark on fat. i square off the other long side and clean things up a bit. i pound the point end down a bit to be more even with the flat which will help it cook more consistently. i continue cleaning up the fat cap and any rough edges. i finish by lightly scraping the fat cap to even things out and see if i missed any thick parts. i have one brisket trim video left in this series.  let me know in the comments if you want to see it and if you have any questions. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2025-05-31T21:08:26.000Z","ViewCount":517666,"LikeCount":10532,"GroupId":8961,"GroupCode":"brisket-trim-process-for-catering","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4332,"Url":"https://www.facebook.com/reel/2269358283483736/","ViewCount":201567,"LikeCount":2307},{"Platform":"instagram","PostId":4336,"Url":"https://www.instagram.com/reel/DKVR-JEBJET/","ViewCount":195325,"LikeCount":5267},{"Platform":"youtube","PostId":4334,"Url":"https://www.youtube.com/watch?v=ko2Wgk3gnxA","ViewCount":35370,"LikeCount":655},{"Platform":"tiktok","PostId":4405,"Url":"https://www.tiktok.com/@backyahdbbq/video/7510719613496331550","ViewCount":85404,"LikeCount":2303}]},{"Id":4331,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/719413253894125","ThumbnailUrl":"media/posts/facebook_110899788073674_719413253894125.png","Description":"Pulled pork sammiches. Def toast the buns. Def get the 36” griddle. You’ll need it. #griddle #bbq","SearchText":"pulled pork sammiches. def toast the buns. def get the 36” griddle. you’ll need it. #griddle #bbq pig pulled_pork tips bbq grilling pulled pork sammiches. def toast the buns. def get the 36” griddle. you’ll need it. #griddle #bbq pig pulled_pork tips bbq","CreateDateTime":"2025-05-30T19:49:17.000Z","ViewCount":12093,"LikeCount":59,"GroupId":8962,"GroupCode":"pulled-pork-sandwich-tips","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4331,"Url":"https://www.facebook.com/234418655726923/posts/719413253894125","ViewCount":8727,"LikeCount":24},{"Platform":"instagram","PostId":4337,"Url":"https://www.instagram.com/p/DKSj9ZJyELE/","ViewCount":3366,"LikeCount":35}]},{"Id":4337,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DKSj9ZJyELE/","ThumbnailUrl":"media/posts/instagram_17894144967248411.png","Description":"Pulled pork sammiches. Def toast the buns. Def get the 36” griddle. You’ll need it. #griddle #bbq","SearchText":"pulled pork sammiches. def toast the buns. def get the 36” griddle. you’ll need it. #griddle #bbq pig pulled_pork tips bbq grilling pulled pork sammiches. def toast the buns. def get the 36” griddle. you’ll need it. #griddle #bbq pig pulled_pork tips bbq","CreateDateTime":"2025-05-30T19:49:11.000Z","ViewCount":12093,"LikeCount":59,"GroupId":8962,"GroupCode":"pulled-pork-sandwich-tips","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4331,"Url":"https://www.facebook.com/234418655726923/posts/719413253894125","ViewCount":8727,"LikeCount":24},{"Platform":"instagram","PostId":4337,"Url":"https://www.instagram.com/p/DKSj9ZJyELE/","ViewCount":3366,"LikeCount":35}]},{"Id":4333,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1106758568156625/","ThumbnailUrl":"media/posts/facebook_1106758568156625.png","Description":null,"SearchText":"","CreateDateTime":"2025-05-30T13:32:46.000Z","ViewCount":0,"LikeCount":0,"GroupId":9431,"GroupCode":"essential-bbq-tools-for-beginners","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4333,"Url":"https://www.facebook.com/reel/1106758568156625/","ViewCount":0,"LikeCount":0}]},{"Id":4330,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=P-BPOhl_UhI","ThumbnailUrl":"media/posts/youtube_P-BPOhl_UhI.png","Description":"Brisket Trim IRL 2 of 4. \nThis is brisket trim 2 out of 4 from a recent catering event for about 70 people.  \n\nCut the wrapper on the deckle fat so you don’t gough into the meat. \n\nPat down with a pap","SearchText":"brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people.  \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker.  \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk.  \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick.  \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people. \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker. \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk. \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle. \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick. \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people. \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker. \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk. \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle. \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick. \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking brisket trim irl 2 of 4.  this is brisket trim 2 out of 4 from a recent catering event for about 70 people.   cut the wrapper on the deckle fat so you don’t gough into the meat.  pat down with a paper towel.  cut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat. square off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker.   and then round off both flat corners. remove the thicker fat that was under the mohawk.   and remove some of the brown meat on the top. continue cutting off any loose hanging bits and create clean lines. shave off most of the deckle so it lays flat with the rest of the flat muscle.   trim off the big fat globs from the flat meat. run fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick.   it helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now. look under your knife as you are trimming to make sure you aren’t exposing the meat. clean up any rough edges and call this one good. i’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2025-05-27T23:31:25.000Z","ViewCount":434642,"LikeCount":9588,"GroupId":8963,"GroupCode":"brisket-trim-techniques-overview","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4330,"Url":"https://www.youtube.com/watch?v=P-BPOhl_UhI","ViewCount":101875,"LikeCount":1321},{"Platform":"facebook","PostId":4329,"Url":"https://www.facebook.com/reel/1961131347754409/","ViewCount":94967,"LikeCount":968},{"Platform":"instagram","PostId":4328,"Url":"https://www.instagram.com/reel/DKLNjkYyb20/","ViewCount":76206,"LikeCount":1904},{"Platform":"tiktok","PostId":4327,"Url":"https://www.tiktok.com/@backyahdbbq/video/7509268481255247135","ViewCount":161594,"LikeCount":5395}]},{"Id":4329,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1961131347754409/","ThumbnailUrl":"media/posts/facebook_1961131347754409.png","Description":"Brisket Trim IRL 2 of 4. \nThis is brisket trim 2 out of 4 from a recent catering event for about 70 people. \n\nCut the wrapper on the deckle fat so you don’t gough into the meat. \n\nPat down with a pape","SearchText":"brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people.  \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker.  \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk.  \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick.  \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people. \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker. \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk. \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle. \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick. \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people. \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker. \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk. \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle. \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick. \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking brisket trim irl 2 of 4.  this is brisket trim 2 out of 4 from a recent catering event for about 70 people.   cut the wrapper on the deckle fat so you don’t gough into the meat.  pat down with a paper towel.  cut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat. square off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker.   and then round off both flat corners. remove the thicker fat that was under the mohawk.   and remove some of the brown meat on the top. continue cutting off any loose hanging bits and create clean lines. shave off most of the deckle so it lays flat with the rest of the flat muscle.   trim off the big fat globs from the flat meat. run fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick.   it helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now. look under your knife as you are trimming to make sure you aren’t exposing the meat. clean up any rough edges and call this one good. i’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2025-05-27T23:21:40.000Z","ViewCount":434642,"LikeCount":9588,"GroupId":8963,"GroupCode":"brisket-trim-techniques-overview","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4330,"Url":"https://www.youtube.com/watch?v=P-BPOhl_UhI","ViewCount":101875,"LikeCount":1321},{"Platform":"facebook","PostId":4329,"Url":"https://www.facebook.com/reel/1961131347754409/","ViewCount":94967,"LikeCount":968},{"Platform":"instagram","PostId":4328,"Url":"https://www.instagram.com/reel/DKLNjkYyb20/","ViewCount":76206,"LikeCount":1904},{"Platform":"tiktok","PostId":4327,"Url":"https://www.tiktok.com/@backyahdbbq/video/7509268481255247135","ViewCount":161594,"LikeCount":5395}]},{"Id":4328,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DKLNjkYyb20/","ThumbnailUrl":"media/posts/instagram_18016720145527075.png","Description":"Brisket Trim IRL 2 of 4. \nThis is brisket trim 2 out of 4 from a recent catering event for about 70 people. \n\nCut the wrapper on the deckle fat so you don’t gough into the meat. \n\nPat down with a pape","SearchText":"brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people.  \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker.  \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk.  \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick.  \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people. \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker. \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk. \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle. \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick. \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people. \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker. \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk. \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle. \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick. \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking brisket trim irl 2 of 4.  this is brisket trim 2 out of 4 from a recent catering event for about 70 people.   cut the wrapper on the deckle fat so you don’t gough into the meat.  pat down with a paper towel.  cut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat. square off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker.   and then round off both flat corners. remove the thicker fat that was under the mohawk.   and remove some of the brown meat on the top. continue cutting off any loose hanging bits and create clean lines. shave off most of the deckle so it lays flat with the rest of the flat muscle.   trim off the big fat globs from the flat meat. run fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick.   it helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now. look under your knife as you are trimming to make sure you aren’t exposing the meat. clean up any rough edges and call this one good. i’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2025-05-27T23:21:34.000Z","ViewCount":434642,"LikeCount":9588,"GroupId":8963,"GroupCode":"brisket-trim-techniques-overview","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4330,"Url":"https://www.youtube.com/watch?v=P-BPOhl_UhI","ViewCount":101875,"LikeCount":1321},{"Platform":"facebook","PostId":4329,"Url":"https://www.facebook.com/reel/1961131347754409/","ViewCount":94967,"LikeCount":968},{"Platform":"instagram","PostId":4328,"Url":"https://www.instagram.com/reel/DKLNjkYyb20/","ViewCount":76206,"LikeCount":1904},{"Platform":"tiktok","PostId":4327,"Url":"https://www.tiktok.com/@backyahdbbq/video/7509268481255247135","ViewCount":161594,"LikeCount":5395}]},{"Id":4327,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7509268481255247135","ThumbnailUrl":"media/posts/tiktok_7509268481255247135.png","Description":"Brisket Trim IRL 2 of 4.  This is brisket trim 2 out of 4 from a recent catering event for about 70 people.   Cut the wrapper on the deckle fat so you don’t gough into the meat.  Pat down with a paper","SearchText":"brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people.  \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker.  \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk.  \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick.  \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people. \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker. \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk. \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle. \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick. \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 2 of 4. \nthis is brisket trim 2 out of 4 from a recent catering event for about 70 people. \n\ncut the wrapper on the deckle fat so you don’t gough into the meat. \n\npat down with a paper towel. \n\ncut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat.\n\nsquare off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker. \n\nand then round off both flat corners.\n\nremove the thicker fat that was under the mohawk. \n\nand remove some of the brown meat on the top.\n\ncontinue cutting off any loose hanging bits and create clean lines.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle. \n\ntrim off the big fat globs from the flat meat.\n\nrun fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick. \n\nit helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now.\n\nlook under your knife as you are trimming to make sure you aren’t exposing the meat.\n\nclean up any rough edges and call this one good.\n\ni’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking brisket trim irl 2 of 4.  this is brisket trim 2 out of 4 from a recent catering event for about 70 people.   cut the wrapper on the deckle fat so you don’t gough into the meat.  pat down with a paper towel.  cut off the mohawk - to get consistent height across the whole point.  round off the point.  and trim some loose hanging meat and thick fat. square off that long side.  i’m cutting off some of the flat here to get it down to 18” so i can fit 4 briskets on my 36” smoker.   and then round off both flat corners. remove the thicker fat that was under the mohawk.   and remove some of the brown meat on the top. continue cutting off any loose hanging bits and create clean lines. shave off most of the deckle so it lays flat with the rest of the flat muscle.   trim off the big fat globs from the flat meat. run fingers down the middle of the point to get an idea of how thick the fat is.  and trim the fat cap down to a ¼ to a ½ an inch thick.   it helps if you put the brisket in the freezer before trimming - i just don’t have the freezer space for 4 briskets right now. look under your knife as you are trimming to make sure you aren’t exposing the meat. clean up any rough edges and call this one good. i’ll post the other 2 trim videos soon.  let me know in the comments if you want to see them. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2025-05-27T23:17:19.000Z","ViewCount":434642,"LikeCount":9588,"GroupId":8963,"GroupCode":"brisket-trim-techniques-overview","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4330,"Url":"https://www.youtube.com/watch?v=P-BPOhl_UhI","ViewCount":101875,"LikeCount":1321},{"Platform":"facebook","PostId":4329,"Url":"https://www.facebook.com/reel/1961131347754409/","ViewCount":94967,"LikeCount":968},{"Platform":"instagram","PostId":4328,"Url":"https://www.instagram.com/reel/DKLNjkYyb20/","ViewCount":76206,"LikeCount":1904},{"Platform":"tiktok","PostId":4327,"Url":"https://www.tiktok.com/@backyahdbbq/video/7509268481255247135","ViewCount":161594,"LikeCount":5395}]},{"Id":4325,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1231481635153843/","ThumbnailUrl":"media/posts/facebook_1231481635153843.png","Description":"Brisket with Drip EZ","SearchText":"brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking","CreateDateTime":"2025-05-25T15:34:32.000Z","ViewCount":1,"LikeCount":0,"GroupId":8946,"GroupCode":"brisket-with-drip-ez-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4373,"Url":"https://www.facebook.com/reel/1170303255298509/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4325,"Url":"https://www.facebook.com/reel/1231481635153843/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4252,"Url":"https://www.facebook.com/reel/1003405234684808/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4242,"Url":"https://www.facebook.com/reel/630504276533538/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4190,"Url":"https://www.facebook.com/reel/589020164107631/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4179,"Url":"https://www.facebook.com/reel/1392217955476640/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4173,"Url":"https://www.facebook.com/reel/962834375366952/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4148,"Url":"https://www.facebook.com/reel/597271979710865/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4132,"Url":"https://www.facebook.com/reel/1351111582689685/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4024,"Url":"https://www.facebook.com/reel/1130759218616306/","ViewCount":1,"LikeCount":0}]},{"Id":4324,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ICB0bed8JSI","ThumbnailUrl":"media/posts/youtube_ICB0bed8JSI.png","Description":"Brisket Trim IRL 1 of 4. This is brisket trim 1 out of 4 from a recent catering event for about 70 people.  Cut the wrapper along the deckle fat so you don’t cut into the meat. Pat down with paper tow","SearchText":"brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here.  \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges.  \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here. \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges. \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here. \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges. \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk. shave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat. square off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here.   clean up the edges. trim the fat cap down to a ¼ to a ½ an inch. clean up any remaining edges.   lately i’ve been pounding it the point down to be more level with the flat. i’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking","CreateDateTime":"2025-05-25T01:36:24.000Z","ViewCount":989927,"LikeCount":15100,"GroupId":8964,"GroupCode":"brisket-trim-techniques-for-catering","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4324,"Url":"https://www.youtube.com/watch?v=ICB0bed8JSI","ViewCount":112095,"LikeCount":1514},{"Platform":"facebook","PostId":4323,"Url":"https://www.facebook.com/reel/991597219809985/","ViewCount":605970,"LikeCount":5879},{"Platform":"instagram","PostId":4322,"Url":"https://www.instagram.com/reel/DKDt3nhPgWb/","ViewCount":110950,"LikeCount":2797},{"Platform":"tiktok","PostId":4326,"Url":"https://www.tiktok.com/@backyahdbbq/video/7508187784277003551","ViewCount":160912,"LikeCount":4910}]},{"Id":4323,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/991597219809985/","ThumbnailUrl":"media/posts/facebook_991597219809985.png","Description":"Brisket Trim IRL 1 of 4. This is brisket trim 1 out of 4 from a recent catering event for about 70 people.  Cut the wrapper along the deckle fat so you don’t cut into the meat. Pat down with paper tow","SearchText":"brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here.  \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges.  \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here. \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges. \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here. \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges. \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk. shave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat. square off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here.   clean up the edges. trim the fat cap down to a ¼ to a ½ an inch. clean up any remaining edges.   lately i’ve been pounding it the point down to be more level with the flat. i’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking","CreateDateTime":"2025-05-25T01:28:00.000Z","ViewCount":989927,"LikeCount":15100,"GroupId":8964,"GroupCode":"brisket-trim-techniques-for-catering","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4324,"Url":"https://www.youtube.com/watch?v=ICB0bed8JSI","ViewCount":112095,"LikeCount":1514},{"Platform":"facebook","PostId":4323,"Url":"https://www.facebook.com/reel/991597219809985/","ViewCount":605970,"LikeCount":5879},{"Platform":"instagram","PostId":4322,"Url":"https://www.instagram.com/reel/DKDt3nhPgWb/","ViewCount":110950,"LikeCount":2797},{"Platform":"tiktok","PostId":4326,"Url":"https://www.tiktok.com/@backyahdbbq/video/7508187784277003551","ViewCount":160912,"LikeCount":4910}]},{"Id":4322,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DKDt3nhPgWb/","ThumbnailUrl":"media/posts/instagram_17844651783476705.png","Description":"Brisket Trim IRL 1 of 4. This is brisket trim 1 out of 4 from a recent catering event for about 70 people.  Cut the wrapper along the deckle fat so you don’t cut into the meat. Pat down with paper tow","SearchText":"brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here.  \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges.  \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here. \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges. \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here. \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges. \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk. shave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat. square off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here.   clean up the edges. trim the fat cap down to a ¼ to a ½ an inch. clean up any remaining edges.   lately i’ve been pounding it the point down to be more level with the flat. i’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking","CreateDateTime":"2025-05-25T01:27:55.000Z","ViewCount":989927,"LikeCount":15100,"GroupId":8964,"GroupCode":"brisket-trim-techniques-for-catering","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4324,"Url":"https://www.youtube.com/watch?v=ICB0bed8JSI","ViewCount":112095,"LikeCount":1514},{"Platform":"facebook","PostId":4323,"Url":"https://www.facebook.com/reel/991597219809985/","ViewCount":605970,"LikeCount":5879},{"Platform":"instagram","PostId":4322,"Url":"https://www.instagram.com/reel/DKDt3nhPgWb/","ViewCount":110950,"LikeCount":2797},{"Platform":"tiktok","PostId":4326,"Url":"https://www.tiktok.com/@backyahdbbq/video/7508187784277003551","ViewCount":160912,"LikeCount":4910}]},{"Id":4326,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7508187784277003551","ThumbnailUrl":"media/posts/tiktok_7508187784277003551.png","Description":"Brisket Trim IRL 1 of 4. This is brisket trim 1 out of 4 from a recent catering event for about 70 people.  Cut the wrapper along the deckle fat so you don’t cut into the meat. Pat down with paper tow","SearchText":"brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here.  \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges.  \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here. \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges. \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk.\n\nshave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat.\n\nsquare off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here. \n\nclean up the edges.\n\ntrim the fat cap down to a ¼ to a ½ an inch.\n\nclean up any remaining edges. \n\nlately i’ve been pounding it the point down to be more level with the flat.\n\ni’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out.\n\n#brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking brisket trim irl 1 of 4. this is brisket trim 1 out of 4 from a recent catering event for about 70 people.  cut the wrapper along the deckle fat so you don’t cut into the meat. pat down with paper towel. cut off the mohawk - to get consistent height across the whole point.  round off the point.  square off the long side - and round that corner.  trim off some of the fat that was under the mohawk. shave off most of the deckle so it lays flat with the rest of the flat muscle.  trim off the big fat globs from the flat meat. square off the other long side.  i usually round off that corner, but i’m saving some of this flat meat for burgers so i chopped a big chunk off here.   clean up the edges. trim the fat cap down to a ¼ to a ½ an inch. clean up any remaining edges.   lately i’ve been pounding it the point down to be more level with the flat. i’ll post the other 3 trim videos soon.  the more comments and likes on this post the faster the next one will come out. #brisket #foodprep #catering #bbq #smokedmeat cow brisket how_to process bbq smoking","CreateDateTime":"2025-05-25T01:23:34.000Z","ViewCount":989927,"LikeCount":15100,"GroupId":8964,"GroupCode":"brisket-trim-techniques-for-catering","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4324,"Url":"https://www.youtube.com/watch?v=ICB0bed8JSI","ViewCount":112095,"LikeCount":1514},{"Platform":"facebook","PostId":4323,"Url":"https://www.facebook.com/reel/991597219809985/","ViewCount":605970,"LikeCount":5879},{"Platform":"instagram","PostId":4322,"Url":"https://www.instagram.com/reel/DKDt3nhPgWb/","ViewCount":110950,"LikeCount":2797},{"Platform":"tiktok","PostId":4326,"Url":"https://www.tiktok.com/@backyahdbbq/video/7508187784277003551","ViewCount":160912,"LikeCount":4910}]},{"Id":4320,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/715016434333807","ThumbnailUrl":"media/posts/facebook_110899788073674_715016434333807.png","Description":"I’m on the road today and need a probe with good WiFi to monitor temps remotely. That narrows it down to the ThermoWorks RFX, Fireboard Pulse and Typhur Gold.  The rest I’ve tested either can’t reach ","SearchText":"i’m on the road today and need a probe with good wifi to monitor temps remotely. that narrows it down to the thermoworks rfx, fireboard pulse and typhur gold.  the rest i’ve tested either can’t reach the middle of a pork b#%^ or don’t have reliable connection. pig tips bbq i’m on the road today and need a probe with good wifi to monitor temps remotely. that narrows it down to the thermoworks rfx, fireboard pulse and typhur gold.  the rest i’ve tested either can’t reach the middle of a pork b#%^ or don’t have reliable connection.","CreateDateTime":"2025-05-24T15:56:36.000Z","ViewCount":6617,"LikeCount":81,"GroupId":8965,"GroupCode":"top-wifi-probes-for-bbq-monitoring","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4320,"Url":"https://www.facebook.com/234418655726923/posts/715016434333807","ViewCount":1763,"LikeCount":11},{"Platform":"instagram","PostId":4321,"Url":"https://www.instagram.com/p/DKCsj0XpuOD/","ViewCount":4854,"LikeCount":70}]},{"Id":4321,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DKCsj0XpuOD/","ThumbnailUrl":"media/posts/instagram_18056085110246989.png","Description":"I’m on the road today and need a probe with good WiFi to monitor temps remotely. That narrows it down to the ThermoWorks RFX, Fireboard Pulse and Typhur Gold.  The rest I’ve tested either can’t reach ","SearchText":"i’m on the road today and need a probe with good wifi to monitor temps remotely. that narrows it down to the thermoworks rfx, fireboard pulse and typhur gold.  the rest i’ve tested either can’t reach the middle of a pork b#%^ or don’t have reliable connection. pig tips bbq i’m on the road today and need a probe with good wifi to monitor temps remotely. that narrows it down to the thermoworks rfx, fireboard pulse and typhur gold.  the rest i’ve tested either can’t reach the middle of a pork b#%^ or don’t have reliable connection.","CreateDateTime":"2025-05-24T15:56:29.000Z","ViewCount":6617,"LikeCount":81,"GroupId":8965,"GroupCode":"top-wifi-probes-for-bbq-monitoring","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4320,"Url":"https://www.facebook.com/234418655726923/posts/715016434333807","ViewCount":1763,"LikeCount":11},{"Platform":"instagram","PostId":4321,"Url":"https://www.instagram.com/p/DKCsj0XpuOD/","ViewCount":4854,"LikeCount":70}]},{"Id":4316,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=bnucEd6e8O8","ThumbnailUrl":"media/posts/youtube_bnucEd6e8O8.png","Description":"I recently did a four brisket event and couldn’t risk not finding the briskets I needed from my local Costco.  So I drove up to the Costco Business Center in Lynnwood, Washington where they have cases","SearchText":"i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.  \n\n#bbq #brisket #smokedmeat i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.  #bbq #brisket #smokedmeat  costco cow brisket how_to bbq smoking i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly. \n\n#bbq #brisket #smokedmeat\n\n@costco i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.   #bbq #brisket #smokedmeat @costco wholesale  cow pig brisket how_to bbq smoking","CreateDateTime":"2025-05-22T00:46:08.000Z","ViewCount":221544,"LikeCount":2823,"GroupId":8966,"GroupCode":"finding-prime-briskets-at-costco","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4316,"Url":"https://www.youtube.com/watch?v=bnucEd6e8O8","ViewCount":59755,"LikeCount":684},{"Platform":"facebook","PostId":4314,"Url":"https://www.facebook.com/reel/681069328177863/","ViewCount":140423,"LikeCount":1478},{"Platform":"instagram","PostId":4318,"Url":"https://www.instagram.com/reel/DJ75eEQSvpl/","ViewCount":8489,"LikeCount":227},{"Platform":"tiktok","PostId":4317,"Url":"https://www.tiktok.com/@backyahdbbq/video/7507061707420847390","ViewCount":12877,"LikeCount":434}]},{"Id":4314,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/681069328177863/","ThumbnailUrl":"media/posts/facebook_681069328177863.png","Description":"I recently did a four brisket event and couldn’t risk not finding the briskets I needed from my local Costco.  So I drove up to the Costco Business Center in Lynnwood, Washington where they have cases","SearchText":"i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.  \n\n#bbq #brisket #smokedmeat i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.  #bbq #brisket #smokedmeat  costco cow brisket how_to bbq smoking i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly. \n\n#bbq #brisket #smokedmeat\n\n@costco i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.   #bbq #brisket #smokedmeat @costco wholesale  cow pig brisket how_to bbq smoking","CreateDateTime":"2025-05-22T00:38:19.000Z","ViewCount":221544,"LikeCount":2823,"GroupId":8966,"GroupCode":"finding-prime-briskets-at-costco","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4316,"Url":"https://www.youtube.com/watch?v=bnucEd6e8O8","ViewCount":59755,"LikeCount":684},{"Platform":"facebook","PostId":4314,"Url":"https://www.facebook.com/reel/681069328177863/","ViewCount":140423,"LikeCount":1478},{"Platform":"instagram","PostId":4318,"Url":"https://www.instagram.com/reel/DJ75eEQSvpl/","ViewCount":8489,"LikeCount":227},{"Platform":"tiktok","PostId":4317,"Url":"https://www.tiktok.com/@backyahdbbq/video/7507061707420847390","ViewCount":12877,"LikeCount":434}]},{"Id":4318,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DJ75eEQSvpl/","ThumbnailUrl":"media/posts/instagram_17879945943317049.png","Description":"I recently did a four brisket event and couldn’t risk not finding the briskets I needed from my local Costco.  So I drove up to the Costco Business Center in Lynnwood, Washington where they have cases","SearchText":"i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.  \n\n#bbq #brisket #smokedmeat i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.  #bbq #brisket #smokedmeat  costco cow brisket how_to bbq smoking i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly. \n\n#bbq #brisket #smokedmeat\n\n@costco i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.   #bbq #brisket #smokedmeat @costco wholesale  cow pig brisket how_to bbq smoking","CreateDateTime":"2025-05-22T00:35:45.000Z","ViewCount":221544,"LikeCount":2823,"GroupId":8966,"GroupCode":"finding-prime-briskets-at-costco","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4316,"Url":"https://www.youtube.com/watch?v=bnucEd6e8O8","ViewCount":59755,"LikeCount":684},{"Platform":"facebook","PostId":4314,"Url":"https://www.facebook.com/reel/681069328177863/","ViewCount":140423,"LikeCount":1478},{"Platform":"instagram","PostId":4318,"Url":"https://www.instagram.com/reel/DJ75eEQSvpl/","ViewCount":8489,"LikeCount":227},{"Platform":"tiktok","PostId":4317,"Url":"https://www.tiktok.com/@backyahdbbq/video/7507061707420847390","ViewCount":12877,"LikeCount":434}]},{"Id":4317,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7507061707420847390","ThumbnailUrl":"media/posts/tiktok_7507061707420847390.png","Description":"I recently did a four brisket event and couldn’t risk not finding the briskets I needed from my local Costco.  So I drove up to the Costco Business Center in Lynnwood, Washington where they have cases","SearchText":"i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.  \n\n#bbq #brisket #smokedmeat i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.  #bbq #brisket #smokedmeat  costco cow brisket how_to bbq smoking i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly. \n\n#bbq #brisket #smokedmeat\n\n@costco i recently did a four brisket event and couldn’t risk not finding the briskets i needed from my local costco.  so i drove up to the costco business center in lynnwood, washington where they have cases of prime and choice briskets. when smoking briskets and bulk your goal should be to get a consistent size so they cook consistently. my target was 18 pounders. i didn’t find what i needed on the rack, so i went through the boxes and found some that i liked. the butcher showed me how to use the labeler, so i weighed them out, attached a label, put on the the prime sticker and i was on my way. oh yeah, i also threw in a 10 pound pork belly.   #bbq #brisket #smokedmeat @costco wholesale  cow pig brisket how_to bbq smoking","CreateDateTime":"2025-05-22T00:33:41.000Z","ViewCount":221544,"LikeCount":2823,"GroupId":8966,"GroupCode":"finding-prime-briskets-at-costco","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4316,"Url":"https://www.youtube.com/watch?v=bnucEd6e8O8","ViewCount":59755,"LikeCount":684},{"Platform":"facebook","PostId":4314,"Url":"https://www.facebook.com/reel/681069328177863/","ViewCount":140423,"LikeCount":1478},{"Platform":"instagram","PostId":4318,"Url":"https://www.instagram.com/reel/DJ75eEQSvpl/","ViewCount":8489,"LikeCount":227},{"Platform":"tiktok","PostId":4317,"Url":"https://www.tiktok.com/@backyahdbbq/video/7507061707420847390","ViewCount":12877,"LikeCount":434}]},{"Id":4296,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DJzzq1fh_u3/","ThumbnailUrl":"media/posts/instagram_18314687827225226.png","Description":"We’re giving away some of our favorite BBQ gear in partnership with @bbq_dripez \n\nFive winners will each receive:\n\n1 BBQ Blanket\n1 XL Prep Tub\n\nHow to enter:\n1. Join the Backyahd BBQ newsletter: https","SearchText":"we’re giving away some of our favorite bbq gear in partnership with @bbq_dripez \n\nfive winners will each receive:\n\n1 bbq blanket\n1 xl prep tub\n\nhow to enter:\n1. join the backyahd bbq newsletter: https://bkyhd.com/news\n2. follow @backyahdbbq \n3. follow @bbq_dripez \n\nwe’ll randomly select 5 winners from the backyahd bbq newsletter subscriber list after the giveaway closes and verify their entries.\n\ngiveaway closes: may 25 at 2 pm pt\n\nwinners announced once all 5 are confirmed.\nfull rules and prize info: https://bkyhd.com/giveaway\n\nthis promotion is in no way sponsored, endorsed or administered by, or associated with, instagram.\n\nopen to residents of the contiguous u.s. only. no purchase necessary.\n\n#bbqgiveaway\n #bbqlovers\n #grillmaster\n #giveawaytime\n #smokedmeat bbq smoking grilling","CreateDateTime":"2025-05-18T21:14:49.000Z","ViewCount":7884,"LikeCount":45,"GroupId":9432,"GroupCode":"bbq-gear-giveaway-announcement","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":4296,"Url":"https://www.instagram.com/reel/DJzzq1fh_u3/","ViewCount":7884,"LikeCount":45}]},{"Id":4282,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1985804992161907/","ThumbnailUrl":"media/posts/facebook_1985804992161907.png","Description":"Pork Belly Burnt Ends. Today we’re smoking pork belly burnt ends.  We’re cubing up this 10 pound pork belly into 2” chunks. Slathering with mustard and sriracha. And applying a paprika based rub and a","SearchText":"pork belly burnt ends. today we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu. cube a pork belly into 2” chunks. apply mustard and sriracha binder. rub with paprika and garlic pepper rub. smoke at 250f until they hit 185f. optionally cool, vac seal, until you need them. smoke at 275f until they hit 185f. glaze with bbq sauce thinned with honey. continue cooking until they are probe tender, around 200f. keep warm in drip ez blanket, prep tub, and que crib. #porkbelly #burntends #bbq pig pulled_pork recipe bbq smoking pork belly burnt ends\n\ntoday we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez @dripez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu.\n\ncube a pork belly into 2” chunks\napply mustard and sriracha binder\nrub with paprika and garlic pepper rub\nsmoke at 250f until they hit 185f\noptionally cool, vac seal, until you need them.\nsmoke at 275f until they hit 185f\nglaze with bbq sauce thinned with honey\ncontinue cooking until they are probe tender, around 200f\nkeep warm in drip ez blanket, prep tub, and que crib\n\n#porkbelly #burntends #bbq pig recipe bbq smoking pork belly burnt ends\n\ntoday we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu.\n\ncube a pork belly into 2” chunks\napply mustard and sriracha binder\nrub with paprika and garlic pepper rub\nsmoke at 250f until they hit 185f\noptionally cool, vac seal, until you need them.\nsmoke at 275f until they hit 185f\nglaze with bbq sauce thinned with honey\ncontinue cooking until they are probe tender, around 200f\nkeep warm in drip ez blanket, prep tub, and que crib\n\n#porkbelly #burntends #bbq pig recipe bbq smoking pork belly burnt ends today we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new @drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu. cube a pork belly into 2” chunks apply mustard and sriracha binder rub with paprika and garlic pepper rub smoke at 250f until they hit 185f optionally cool, vac seal, until you need them. smoke at 275f until they hit 185f glaze with bbq sauce thinned with honey continue cooking until they are probe tender, around 200f keep warm in drip ez blanket, prep tub, and que crib #porkbelly #burntends #bbq pig recipe bbq smoking","CreateDateTime":"2025-05-18T21:05:12.000Z","ViewCount":181886,"LikeCount":4024,"GroupId":8967,"GroupCode":"smoking-pork-belly-burnt-ends-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4282,"Url":"https://www.facebook.com/reel/1985804992161907/","ViewCount":105914,"LikeCount":1275},{"Platform":"youtube","PostId":4287,"Url":"https://www.youtube.com/watch?v=5zf-APx_Q4E","ViewCount":14614,"LikeCount":527},{"Platform":"instagram","PostId":4297,"Url":"https://www.instagram.com/reel/DJzxid3BExd/","ViewCount":13103,"LikeCount":444},{"Platform":"tiktok","PostId":4290,"Url":"https://www.tiktok.com/@backyahdbbq/video/7505890855270501662","ViewCount":48255,"LikeCount":1778}]},{"Id":4287,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=5zf-APx_Q4E","ThumbnailUrl":"media/posts/youtube_5zf-APx_Q4E.png","Description":"Pork Belly Burnt Ends\n\nToday we’re smoking pork belly burnt ends.  We’re cubing up this 10 pound pork belly into 2” chunks. Slathering with mustard and sriracha. And applying a paprika based rub and a","SearchText":"pork belly burnt ends. today we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu. cube a pork belly into 2” chunks. apply mustard and sriracha binder. rub with paprika and garlic pepper rub. smoke at 250f until they hit 185f. optionally cool, vac seal, until you need them. smoke at 275f until they hit 185f. glaze with bbq sauce thinned with honey. continue cooking until they are probe tender, around 200f. keep warm in drip ez blanket, prep tub, and que crib. #porkbelly #burntends #bbq pig pulled_pork recipe bbq smoking pork belly burnt ends\n\ntoday we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez @dripez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu.\n\ncube a pork belly into 2” chunks\napply mustard and sriracha binder\nrub with paprika and garlic pepper rub\nsmoke at 250f until they hit 185f\noptionally cool, vac seal, until you need them.\nsmoke at 275f until they hit 185f\nglaze with bbq sauce thinned with honey\ncontinue cooking until they are probe tender, around 200f\nkeep warm in drip ez blanket, prep tub, and que crib\n\n#porkbelly #burntends #bbq pig recipe bbq smoking pork belly burnt ends\n\ntoday we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu.\n\ncube a pork belly into 2” chunks\napply mustard and sriracha binder\nrub with paprika and garlic pepper rub\nsmoke at 250f until they hit 185f\noptionally cool, vac seal, until you need them.\nsmoke at 275f until they hit 185f\nglaze with bbq sauce thinned with honey\ncontinue cooking until they are probe tender, around 200f\nkeep warm in drip ez blanket, prep tub, and que crib\n\n#porkbelly #burntends #bbq pig recipe bbq smoking pork belly burnt ends today we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new @drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu. cube a pork belly into 2” chunks apply mustard and sriracha binder rub with paprika and garlic pepper rub smoke at 250f until they hit 185f optionally cool, vac seal, until you need them. smoke at 275f until they hit 185f glaze with bbq sauce thinned with honey continue cooking until they are probe tender, around 200f keep warm in drip ez blanket, prep tub, and que crib #porkbelly #burntends #bbq pig recipe bbq smoking","CreateDateTime":"2025-05-18T21:03:03.000Z","ViewCount":181886,"LikeCount":4024,"GroupId":8967,"GroupCode":"smoking-pork-belly-burnt-ends-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4282,"Url":"https://www.facebook.com/reel/1985804992161907/","ViewCount":105914,"LikeCount":1275},{"Platform":"youtube","PostId":4287,"Url":"https://www.youtube.com/watch?v=5zf-APx_Q4E","ViewCount":14614,"LikeCount":527},{"Platform":"instagram","PostId":4297,"Url":"https://www.instagram.com/reel/DJzxid3BExd/","ViewCount":13103,"LikeCount":444},{"Platform":"tiktok","PostId":4290,"Url":"https://www.tiktok.com/@backyahdbbq/video/7505890855270501662","ViewCount":48255,"LikeCount":1778}]},{"Id":4297,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DJzxid3BExd/","ThumbnailUrl":"media/posts/instagram_18078683350833550.png","Description":"Pork Belly Burnt Ends\n\nToday we’re smoking pork belly burnt ends.  We’re cubing up this 10 pound pork belly into 2” chunks. Slathering with mustard and sriracha. And applying a paprika based rub and a","SearchText":"pork belly burnt ends. today we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu. cube a pork belly into 2” chunks. apply mustard and sriracha binder. rub with paprika and garlic pepper rub. smoke at 250f until they hit 185f. optionally cool, vac seal, until you need them. smoke at 275f until they hit 185f. glaze with bbq sauce thinned with honey. continue cooking until they are probe tender, around 200f. keep warm in drip ez blanket, prep tub, and que crib. #porkbelly #burntends #bbq pig pulled_pork recipe bbq smoking pork belly burnt ends\n\ntoday we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez @dripez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu.\n\ncube a pork belly into 2” chunks\napply mustard and sriracha binder\nrub with paprika and garlic pepper rub\nsmoke at 250f until they hit 185f\noptionally cool, vac seal, until you need them.\nsmoke at 275f until they hit 185f\nglaze with bbq sauce thinned with honey\ncontinue cooking until they are probe tender, around 200f\nkeep warm in drip ez blanket, prep tub, and que crib\n\n#porkbelly #burntends #bbq pig recipe bbq smoking pork belly burnt ends\n\ntoday we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu.\n\ncube a pork belly into 2” chunks\napply mustard and sriracha binder\nrub with paprika and garlic pepper rub\nsmoke at 250f until they hit 185f\noptionally cool, vac seal, until you need them.\nsmoke at 275f until they hit 185f\nglaze with bbq sauce thinned with honey\ncontinue cooking until they are probe tender, around 200f\nkeep warm in drip ez blanket, prep tub, and que crib\n\n#porkbelly #burntends #bbq pig recipe bbq smoking pork belly burnt ends today we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new @drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu. cube a pork belly into 2” chunks apply mustard and sriracha binder rub with paprika and garlic pepper rub smoke at 250f until they hit 185f optionally cool, vac seal, until you need them. smoke at 275f until they hit 185f glaze with bbq sauce thinned with honey continue cooking until they are probe tender, around 200f keep warm in drip ez blanket, prep tub, and que crib #porkbelly #burntends #bbq pig recipe bbq smoking","CreateDateTime":"2025-05-18T20:54:24.000Z","ViewCount":181886,"LikeCount":4024,"GroupId":8967,"GroupCode":"smoking-pork-belly-burnt-ends-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4282,"Url":"https://www.facebook.com/reel/1985804992161907/","ViewCount":105914,"LikeCount":1275},{"Platform":"youtube","PostId":4287,"Url":"https://www.youtube.com/watch?v=5zf-APx_Q4E","ViewCount":14614,"LikeCount":527},{"Platform":"instagram","PostId":4297,"Url":"https://www.instagram.com/reel/DJzxid3BExd/","ViewCount":13103,"LikeCount":444},{"Platform":"tiktok","PostId":4290,"Url":"https://www.tiktok.com/@backyahdbbq/video/7505890855270501662","ViewCount":48255,"LikeCount":1778}]},{"Id":4290,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7505890855270501662","ThumbnailUrl":"media/posts/tiktok_7505890855270501662.png","Description":"Pork Belly Burnt Ends Today we’re smoking pork belly burnt ends.  We’re cubing up this 10 pound pork belly into 2” chunks. Slathering with mustard and sriracha. And applying a paprika based rub and a ","SearchText":"pork belly burnt ends. today we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu. cube a pork belly into 2” chunks. apply mustard and sriracha binder. rub with paprika and garlic pepper rub. smoke at 250f until they hit 185f. optionally cool, vac seal, until you need them. smoke at 275f until they hit 185f. glaze with bbq sauce thinned with honey. continue cooking until they are probe tender, around 200f. keep warm in drip ez blanket, prep tub, and que crib. #porkbelly #burntends #bbq pig pulled_pork recipe bbq smoking pork belly burnt ends\n\ntoday we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez @dripez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu.\n\ncube a pork belly into 2” chunks\napply mustard and sriracha binder\nrub with paprika and garlic pepper rub\nsmoke at 250f until they hit 185f\noptionally cool, vac seal, until you need them.\nsmoke at 275f until they hit 185f\nglaze with bbq sauce thinned with honey\ncontinue cooking until they are probe tender, around 200f\nkeep warm in drip ez blanket, prep tub, and que crib\n\n#porkbelly #burntends #bbq pig recipe bbq smoking pork belly burnt ends\n\ntoday we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu.\n\ncube a pork belly into 2” chunks\napply mustard and sriracha binder\nrub with paprika and garlic pepper rub\nsmoke at 250f until they hit 185f\noptionally cool, vac seal, until you need them.\nsmoke at 275f until they hit 185f\nglaze with bbq sauce thinned with honey\ncontinue cooking until they are probe tender, around 200f\nkeep warm in drip ez blanket, prep tub, and que crib\n\n#porkbelly #burntends #bbq pig recipe bbq smoking pork belly burnt ends today we’re smoking pork belly burnt ends.  we’re cubing up this 10 pound pork belly into 2” chunks. slathering with mustard and sriracha. and applying a paprika based rub and a garlic pepper rub.  lay them out on an oiled wire rack meat side down. smoke them at 250f until they hit 185f internal.  i’m not serving these for 2 days, so i let them cool, vac seal, and then in the fridge.  morning of the event i put them in foil pans and cook at 275 until they got back up to 185f.  for the glaze, i cut some bbq sauce with honey and covered them for the last hour of the cook until they were probe tender throughout.  to keep them warm, i put them in the new @drip ez bbq blanket, then in the tub, and then in the que crib.  these pork belly burnt ends were very popular and definitely something that’s going to stay on my menu. cube a pork belly into 2” chunks apply mustard and sriracha binder rub with paprika and garlic pepper rub smoke at 250f until they hit 185f optionally cool, vac seal, until you need them. smoke at 275f until they hit 185f glaze with bbq sauce thinned with honey continue cooking until they are probe tender, around 200f keep warm in drip ez blanket, prep tub, and que crib #porkbelly #burntends #bbq pig recipe bbq smoking","CreateDateTime":"2025-05-18T20:50:17.000Z","ViewCount":181886,"LikeCount":4024,"GroupId":8967,"GroupCode":"smoking-pork-belly-burnt-ends-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4282,"Url":"https://www.facebook.com/reel/1985804992161907/","ViewCount":105914,"LikeCount":1275},{"Platform":"youtube","PostId":4287,"Url":"https://www.youtube.com/watch?v=5zf-APx_Q4E","ViewCount":14614,"LikeCount":527},{"Platform":"instagram","PostId":4297,"Url":"https://www.instagram.com/reel/DJzxid3BExd/","ViewCount":13103,"LikeCount":444},{"Platform":"tiktok","PostId":4290,"Url":"https://www.tiktok.com/@backyahdbbq/video/7505890855270501662","ViewCount":48255,"LikeCount":1778}]},{"Id":4268,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/709368804898570","ThumbnailUrl":"media/posts/facebook_110899788073674_709368804898570.png","Description":"I have most of the wireless probes. None are perfect, but the @thermoworks RFX is the one I can quickly grab and know it will work without any fuss.   \n\nFull write up on wireless probes bkyhd.com/wt","SearchText":"i have most of the wireless probes. none are perfect, but the @thermoworks rfx is the one i can quickly grab and know it will work without any fuss.   \n\nfull write up on wireless probes bkyhd.com/wt review bbq i have most of the wireless probes. none are perfect, but the @thermoworks rfx is the one i can quickly grab and know it will work without any fuss. \n\nfull write up on wireless probes bkyhd.com/wt tips","CreateDateTime":"2025-05-16T14:14:04.000Z","ViewCount":6073,"LikeCount":66,"GroupId":8968,"GroupCode":"best-wireless-probes-for-bbq","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4268,"Url":"https://www.facebook.com/234418655726923/posts/709368804898570","ViewCount":2925,"LikeCount":15},{"Platform":"instagram","PostId":4298,"Url":"https://www.instagram.com/p/DJt6eHxxCAM/","ViewCount":3148,"LikeCount":51}]},{"Id":4298,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DJt6eHxxCAM/","ThumbnailUrl":"media/posts/instagram_18030752240655850.png","Description":"I have most of the wireless probes. None are perfect, but the @thermoworks RFX is the one I can quickly grab and know it will work without any fuss. \n\nFull write up on wireless probes bkyhd.com/wt","SearchText":"i have most of the wireless probes. none are perfect, but the @thermoworks rfx is the one i can quickly grab and know it will work without any fuss.   \n\nfull write up on wireless probes bkyhd.com/wt review bbq i have most of the wireless probes. none are perfect, but the @thermoworks rfx is the one i can quickly grab and know it will work without any fuss. \n\nfull write up on wireless probes bkyhd.com/wt tips","CreateDateTime":"2025-05-16T14:13:59.000Z","ViewCount":6073,"LikeCount":66,"GroupId":8968,"GroupCode":"best-wireless-probes-for-bbq","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4268,"Url":"https://www.facebook.com/234418655726923/posts/709368804898570","ViewCount":2925,"LikeCount":15},{"Platform":"instagram","PostId":4298,"Url":"https://www.instagram.com/p/DJt6eHxxCAM/","ViewCount":3148,"LikeCount":51}]},{"Id":4283,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/544111768758483/","ThumbnailUrl":"media/posts/facebook_544111768758483.png","Description":null,"SearchText":"","CreateDateTime":"2025-05-15T22:48:28.000Z","ViewCount":0,"LikeCount":0,"GroupId":9433,"GroupCode":"ultimate-bbq-sauces-collection","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4283,"Url":"https://www.facebook.com/reel/544111768758483/","ViewCount":0,"LikeCount":0}]},{"Id":4284,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/9777926032288137/","ThumbnailUrl":"media/posts/facebook_9777926032288137.png","Description":null,"SearchText":"","CreateDateTime":"2025-05-12T13:16:41.000Z","ViewCount":0,"LikeCount":0,"GroupId":9434,"GroupCode":"ultimate-bbq-sauce-recipe-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4284,"Url":"https://www.facebook.com/reel/9777926032288137/","ViewCount":0,"LikeCount":0}]},{"Id":4291,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7502652398117096734","ThumbnailUrl":"media/posts/tiktok_7502652398117096734.png","Description":"Love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. All gone by the end. Probably around 60 people.  Def going to make pork bell","SearchText":"love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. all gone by the end. probably around 60 people.  def going to make pork belly burnt ends a mainstay. feedback was over the top. some say better than the brisket.  reach out if you’re in seattle area and need catered bbq. love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. all gone by the end. probably around 60 people.  def going to make pork belly burnt ends a mainstay. feedback was over the top. some say better than the brisket.  reach out if you’re in seattle area and need catered bbq. cow pig brisket pulled_pork showcase bbq bread smoking love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. all gone by the end. probably around 60 people.  def going to make pork belly burnt ends a mainstay. feedback was over the top. some say better than the brisket.  reach out if you’re in seattle area and need catered bbq. pig brisket pork_ribs showcase bbq bread smoking","CreateDateTime":"2025-05-10T03:23:26.000Z","ViewCount":19435,"LikeCount":123,"GroupId":8969,"GroupCode":"pork-belly-burnt-ends-feedback-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4291,"Url":"https://www.tiktok.com/@backyahdbbq/video/7502652398117096734","ViewCount":5317,"LikeCount":41},{"Platform":"facebook","PostId":4269,"Url":"https://www.facebook.com/234418655726923/posts/705137005321750","ViewCount":10744,"LikeCount":11},{"Platform":"instagram","PostId":4299,"Url":"https://www.instagram.com/p/DJcxyagBiVo/","ViewCount":3374,"LikeCount":71}]},{"Id":4269,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/705137005321750","ThumbnailUrl":"media/posts/facebook_110899788073674_705137005321750.png","Description":"Love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. All gone by the end. Probably around 60 people.  Def going to make pork bell","SearchText":"love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. all gone by the end. probably around 60 people.  def going to make pork belly burnt ends a mainstay. feedback was over the top. some say better than the brisket.  reach out if you’re in seattle area and need catered bbq. love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. all gone by the end. probably around 60 people.  def going to make pork belly burnt ends a mainstay. feedback was over the top. some say better than the brisket.  reach out if you’re in seattle area and need catered bbq. cow pig brisket pulled_pork showcase bbq bread smoking love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. all gone by the end. probably around 60 people.  def going to make pork belly burnt ends a mainstay. feedback was over the top. some say better than the brisket.  reach out if you’re in seattle area and need catered bbq. pig brisket pork_ribs showcase bbq bread smoking","CreateDateTime":"2025-05-09T22:31:05.000Z","ViewCount":19435,"LikeCount":123,"GroupId":8969,"GroupCode":"pork-belly-burnt-ends-feedback-showcase","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ","Bread"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4291,"Url":"https://www.tiktok.com/@backyahdbbq/video/7502652398117096734","ViewCount":5317,"LikeCount":41},{"Platform":"facebook","PostId":4269,"Url":"https://www.facebook.com/234418655726923/posts/705137005321750","ViewCount":10744,"LikeCount":11},{"Platform":"instagram","PostId":4299,"Url":"https://www.instagram.com/p/DJcxyagBiVo/","ViewCount":3374,"LikeCount":71}]},{"Id":4299,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DJcxyagBiVo/","ThumbnailUrl":"media/posts/instagram_17981284301691614.png","Description":"Love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. All gone by the end. Probably around 60 people.  Def going to make pork bell","SearchText":"love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. all gone by the end. probably around 60 people.  def going to make pork belly burnt ends a mainstay. feedback was over the top. some say better than the brisket.  reach out if you’re in seattle area and need catered bbq. love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. all gone by the end. probably around 60 people.  def going to make pork belly burnt ends a mainstay. feedback was over the top. some say better than the brisket.  reach out if you’re in seattle area and need catered bbq. cow pig brisket pulled_pork showcase bbq bread smoking love the grind, serving and getting the immediate feedback. 4 briskets, 10lb pork belly burnt ends, and 3 sourdough loaves. all gone by the end. probably around 60 people.  def going to make pork belly burnt ends a mainstay. feedback was over the top. some say better than the brisket.  reach out if you’re in seattle area and need catered bbq. pig brisket pork_ribs showcase bbq bread smoking","CreateDateTime":"2025-05-09T22:31:02.000Z","ViewCount":19435,"LikeCount":123,"GroupId":8969,"GroupCode":"pork-belly-burnt-ends-feedback-showcase","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket","pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ","Bread"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4291,"Url":"https://www.tiktok.com/@backyahdbbq/video/7502652398117096734","ViewCount":5317,"LikeCount":41},{"Platform":"facebook","PostId":4269,"Url":"https://www.facebook.com/234418655726923/posts/705137005321750","ViewCount":10744,"LikeCount":11},{"Platform":"instagram","PostId":4299,"Url":"https://www.instagram.com/p/DJcxyagBiVo/","ViewCount":3374,"LikeCount":71}]},{"Id":4270,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/704029265432524","ThumbnailUrl":"media/posts/facebook_110899788073674_704029265432524.png","Description":"Check on your grease trap during the cook. This was a new empty pan at the start of the 4 brisket cook. Completely full by the end…close to overflowing.","SearchText":"check on your grease trap during the cook. this was a new empty pan at the start of the 4 brisket cook. completely full by the end…close to overflowing. cow brisket tips bbq smoking check on your grease trap during the cook. this was a new empty pan at the start of the 4 brisket cook. completely full by the end…close to overflowing. cow brisket tips bbq smoking","CreateDateTime":"2025-05-08T05:05:45.000Z","ViewCount":32248,"LikeCount":44,"GroupId":8970,"GroupCode":"monitor-your-grease-trap-while-cooking","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4270,"Url":"https://www.facebook.com/234418655726923/posts/704029265432524","ViewCount":26950,"LikeCount":7},{"Platform":"instagram","PostId":4300,"Url":"https://www.instagram.com/p/DJYVXQDxIbw/","ViewCount":5298,"LikeCount":37}]},{"Id":4300,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DJYVXQDxIbw/","ThumbnailUrl":"media/posts/instagram_18029556557408659.png","Description":"Check on your grease trap during the cook. This was a new empty pan at the start of the 4 brisket cook. Completely full by the end…close to overflowing.","SearchText":"check on your grease trap during the cook. this was a new empty pan at the start of the 4 brisket cook. completely full by the end…close to overflowing. cow brisket tips bbq smoking check on your grease trap during the cook. this was a new empty pan at the start of the 4 brisket cook. completely full by the end…close to overflowing. cow brisket tips bbq smoking","CreateDateTime":"2025-05-08T05:05:41.000Z","ViewCount":32248,"LikeCount":44,"GroupId":8970,"GroupCode":"monitor-your-grease-trap-while-cooking","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4270,"Url":"https://www.facebook.com/234418655726923/posts/704029265432524","ViewCount":26950,"LikeCount":7},{"Platform":"instagram","PostId":4300,"Url":"https://www.instagram.com/p/DJYVXQDxIbw/","ViewCount":5298,"LikeCount":37}]},{"Id":4271,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/703679828800801","ThumbnailUrl":"media/posts/facebook_110899788073674_703679828800801.png","Description":"Shot from 5pm yesterday. 10hours in. Boated at 180. Bumped smoker to 265F. Until 195-203F internal and close to probe tender. I’m doing long overnight hold so don’t want to take all the way to fully p","SearchText":"shot from 5pm yesterday. 10hours in. boated at 180. bumped smoker to 265f. until 195-203f internal and close to probe tender. i’m doing long overnight hold so don’t want to take all the way to fully probe tender or else it will be over done. cow brisket process bbq smoking shot from 5pm yesterday. 10hours in. boated at 180. bumped smoker to 265f. until 195-203f internal and close to probe tender. i’m doing long overnight hold so don’t want to take all the way to fully probe tender or else it will be over done. cow brisket process bbq smoking","CreateDateTime":"2025-05-07T15:30:48.000Z","ViewCount":7312,"LikeCount":150,"GroupId":8971,"GroupCode":"brisket-smoking-process-overview","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4271,"Url":"https://www.facebook.com/234418655726923/posts/703679828800801","ViewCount":2329,"LikeCount":12},{"Platform":"instagram","PostId":4301,"Url":"https://www.instagram.com/p/DJW4GREp3cH/","ViewCount":4983,"LikeCount":138}]},{"Id":4301,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DJW4GREp3cH/","ThumbnailUrl":"media/posts/instagram_18399250537107747.png","Description":"Shot from 5pm yesterday. 10hours in. Boated at 180. Bumped smoker to 265F. Until 195-203F internal and close to probe tender. I’m doing long overnight hold so don’t want to take all the way to fully p","SearchText":"shot from 5pm yesterday. 10hours in. boated at 180. bumped smoker to 265f. until 195-203f internal and close to probe tender. i’m doing long overnight hold so don’t want to take all the way to fully probe tender or else it will be over done. cow brisket process bbq smoking shot from 5pm yesterday. 10hours in. boated at 180. bumped smoker to 265f. until 195-203f internal and close to probe tender. i’m doing long overnight hold so don’t want to take all the way to fully probe tender or else it will be over done. cow brisket process bbq smoking","CreateDateTime":"2025-05-07T15:30:43.000Z","ViewCount":7312,"LikeCount":150,"GroupId":8971,"GroupCode":"brisket-smoking-process-overview","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4271,"Url":"https://www.facebook.com/234418655726923/posts/703679828800801","ViewCount":2329,"LikeCount":12},{"Platform":"instagram","PostId":4301,"Url":"https://www.instagram.com/p/DJW4GREp3cH/","ViewCount":4983,"LikeCount":138}]},{"Id":4272,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/703097662192351","ThumbnailUrl":"media/posts/facebook_110899788073674_703097662192351.png","Description":"Four hours in…two hours at 180, 2 hours at 225, just bumped it up to 250. I’ll let it stay at 250 until it hits 180 Ish internal.  I’m going to rotate them in 2 hours.","SearchText":"four hours in…two hours at 180, 2 hours at 225, just bumped it up to 250. i’ll let it stay at 250 until it hits 180 ish internal.  i’m going to rotate them in 2 hours. pig pork_ribs process bbq smoking four hours in…two hours at 180, 2 hours at 225, just bumped it up to 250. i’ll let it stay at 250 until it hits 180 ish internal.  i’m going to rotate them in 2 hours. pig pulled_pork process bbq smoking","CreateDateTime":"2025-05-06T18:14:40.000Z","ViewCount":16957,"LikeCount":140,"GroupId":8972,"GroupCode":"smoking-pork-ribs-process","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4272,"Url":"https://www.facebook.com/234418655726923/posts/703097662192351","ViewCount":14089,"LikeCount":38},{"Platform":"instagram","PostId":4302,"Url":"https://www.instagram.com/p/DJUmDa8SuAn/","ViewCount":2868,"LikeCount":102}]},{"Id":4302,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DJUmDa8SuAn/","ThumbnailUrl":"media/posts/instagram_18098669704531852.png","Description":"Four hours in…two hours at 180, 2 hours at 225, just bumped it up to 250. I’ll let it stay at 250 until it hits 180 Ish internal.  I’m going to rotate them in 2 hours.","SearchText":"four hours in…two hours at 180, 2 hours at 225, just bumped it up to 250. i’ll let it stay at 250 until it hits 180 ish internal.  i’m going to rotate them in 2 hours. pig pork_ribs process bbq smoking four hours in…two hours at 180, 2 hours at 225, just bumped it up to 250. i’ll let it stay at 250 until it hits 180 ish internal.  i’m going to rotate them in 2 hours. pig pulled_pork process bbq smoking","CreateDateTime":"2025-05-06T18:14:34.000Z","ViewCount":16957,"LikeCount":140,"GroupId":8972,"GroupCode":"smoking-pork-ribs-process","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4272,"Url":"https://www.facebook.com/234418655726923/posts/703097662192351","ViewCount":14089,"LikeCount":38},{"Platform":"instagram","PostId":4302,"Url":"https://www.instagram.com/p/DJUmDa8SuAn/","ViewCount":2868,"LikeCount":102}]},{"Id":4273,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/703014198867364","ThumbnailUrl":"media/posts/facebook_110899788073674_703014198867364.png","Description":"Gonna need a bigger boat. 4 briskets. 70lbs. Weber Searwood XL is 36” wide so trimmed to 18” length each. Making burgers and jerky with the trimmings later. \n\n#bbq #catering #brisket","SearchText":"gonna need a bigger boat. 4 briskets. 70lbs. weber searwood xl is 36” wide so trimmed to 18” length each. making burgers and jerky with the trimmings later. \n\n#bbq #catering #brisket cow brisket burger process bbq smoking gonna need a bigger boat. 4 briskets. 70lbs. weber searwood xl is 36” wide so trimmed to 18” length each. making burgers and jerky with the trimmings later. \n\n#bbq #catering #brisket cow brisket burger process bbq smoking","CreateDateTime":"2025-05-06T15:41:51.000Z","ViewCount":18344,"LikeCount":151,"GroupId":8973,"GroupCode":"cooking-four-briskets-on-weber-xl","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","burger"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4273,"Url":"https://www.facebook.com/234418655726923/posts/703014198867364","ViewCount":13431,"LikeCount":26},{"Platform":"instagram","PostId":4303,"Url":"https://www.instagram.com/p/DJUUj_hJVs9/","ViewCount":4913,"LikeCount":125}]},{"Id":4303,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DJUUj_hJVs9/","ThumbnailUrl":"media/posts/instagram_18379143700187040.png","Description":"Gonna need a bigger boat. 4 briskets. 70lbs. Weber Searwood XL is 36” wide so trimmed to 18” length each. Making burgers and jerky with the trimmings later. \n\n#bbq #catering #brisket","SearchText":"gonna need a bigger boat. 4 briskets. 70lbs. weber searwood xl is 36” wide so trimmed to 18” length each. making burgers and jerky with the trimmings later. \n\n#bbq #catering #brisket cow brisket burger process bbq smoking gonna need a bigger boat. 4 briskets. 70lbs. weber searwood xl is 36” wide so trimmed to 18” length each. making burgers and jerky with the trimmings later. \n\n#bbq #catering #brisket cow brisket burger process bbq smoking","CreateDateTime":"2025-05-06T15:41:44.000Z","ViewCount":18344,"LikeCount":151,"GroupId":8973,"GroupCode":"cooking-four-briskets-on-weber-xl","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket","burger"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4273,"Url":"https://www.facebook.com/234418655726923/posts/703014198867364","ViewCount":13431,"LikeCount":26},{"Platform":"instagram","PostId":4303,"Url":"https://www.instagram.com/p/DJUUj_hJVs9/","ViewCount":4913,"LikeCount":125}]},{"Id":4274,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/701618602340257","ThumbnailUrl":"media/posts/facebook_110899788073674_701618602340257.png","Description":"My griddle gets the most use out of all my bbq tools. Definitely get the 36”. I’ve been happy with the @webergrills 36” Slate. No rust. Consistent heat. Huge side tables.","SearchText":"my griddle gets the most use out of all my bbq tools. definitely get the 36”. i’ve been happy with the @webergrills 36” slate. no rust. consistent heat. huge side tables. my griddle gets the most use out of all my bbq tools. definitely get the 36”. i’ve been happy with the @webergrills 36” slate. no rust. consistent heat. huge side tables.","CreateDateTime":"2025-05-04T16:44:58.000Z","ViewCount":22865,"LikeCount":64,"GroupId":8974,"GroupCode":"weber-griddle-36-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4274,"Url":"https://www.facebook.com/234418655726923/posts/701618602340257","ViewCount":19749,"LikeCount":18},{"Platform":"instagram","PostId":4304,"Url":"https://www.instagram.com/p/DJPSM4VP_Cc/","ViewCount":3116,"LikeCount":46}]},{"Id":4304,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DJPSM4VP_Cc/","ThumbnailUrl":"media/posts/instagram_18030433502665029.png","Description":"My griddle gets the most use out of all my bbq tools. Definitely get the 36”. I’ve been happy with the @webergrills 36” Slate. No rust. Consistent heat. Huge side tables.","SearchText":"my griddle gets the most use out of all my bbq tools. definitely get the 36”. i’ve been happy with the @webergrills 36” slate. no rust. consistent heat. huge side tables. my griddle gets the most use out of all my bbq tools. definitely get the 36”. i’ve been happy with the @webergrills 36” slate. no rust. consistent heat. huge side tables.","CreateDateTime":"2025-05-04T16:44:54.000Z","ViewCount":22865,"LikeCount":64,"GroupId":8974,"GroupCode":"weber-griddle-36-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4274,"Url":"https://www.facebook.com/234418655726923/posts/701618602340257","ViewCount":19749,"LikeCount":18},{"Platform":"instagram","PostId":4304,"Url":"https://www.instagram.com/p/DJPSM4VP_Cc/","ViewCount":3116,"LikeCount":46}]},{"Id":4275,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/701018992400218","ThumbnailUrl":"media/posts/facebook_110899788073674_701018992400218.png","Description":"Quick and easy steak in the griddle. Adding the weight gives it just enough pressure to make good contact for a sear and not too heavy so the juices stay in. You don’t want to press down on it just li","SearchText":"quick and easy steak in the griddle. adding the weight gives it just enough pressure to make good contact for a sear and not too heavy so the juices stay in. you don’t want to press down on it just lightly rest it on top. cow steak tips bbq grilling quick and easy steak in the griddle. adding the weight gives it just enough pressure to make good contact for a sear and not too heavy so the juices stay in. you don’t want to press down on it just lightly rest it on top. cow steak how_to bbq grilling","CreateDateTime":"2025-05-03T20:42:45.000Z","ViewCount":9309,"LikeCount":46,"GroupId":8975,"GroupCode":"quick-griddle-steak-searing-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4275,"Url":"https://www.facebook.com/234418655726923/posts/701018992400218","ViewCount":5382,"LikeCount":8},{"Platform":"instagram","PostId":4305,"Url":"https://www.instagram.com/p/DJNInsThctm/","ViewCount":3927,"LikeCount":38}]},{"Id":4305,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DJNInsThctm/","ThumbnailUrl":"media/posts/instagram_18030065498402005.png","Description":"Quick and easy steak in the griddle. Adding the weight gives it just enough pressure to make good contact for a sear and not too heavy so the juices stay in. You don’t want to press down on it just li","SearchText":"quick and easy steak in the griddle. adding the weight gives it just enough pressure to make good contact for a sear and not too heavy so the juices stay in. you don’t want to press down on it just lightly rest it on top. cow steak tips bbq grilling quick and easy steak in the griddle. adding the weight gives it just enough pressure to make good contact for a sear and not too heavy so the juices stay in. you don’t want to press down on it just lightly rest it on top. cow steak how_to bbq grilling","CreateDateTime":"2025-05-03T20:42:42.000Z","ViewCount":9309,"LikeCount":46,"GroupId":8975,"GroupCode":"quick-griddle-steak-searing-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4275,"Url":"https://www.facebook.com/234418655726923/posts/701018992400218","ViewCount":5382,"LikeCount":8},{"Platform":"instagram","PostId":4305,"Url":"https://www.instagram.com/p/DJNInsThctm/","ViewCount":3927,"LikeCount":38}]},{"Id":4276,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/696056046229846","ThumbnailUrl":"media/posts/facebook_110899788073674_696056046229846.png","Description":"Tomahawk on the 26” @webergrills Kettle. Loving the sear grate for a nice even sear.","SearchText":"tomahawk on the 26” @webergrills kettle. loving the sear grate for a nice even sear. cow steak showcase bbq grilling tomahawk on the 26” @webergrills kettle. loving the sear grate for a nice even sear. cow steak tips showcase bbq grilling","CreateDateTime":"2025-04-27T01:58:11.000Z","ViewCount":3144,"LikeCount":52,"GroupId":8976,"GroupCode":"tomahawk-steak-grilling-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4276,"Url":"https://www.facebook.com/234418655726923/posts/696056046229846","ViewCount":111,"LikeCount":9},{"Platform":"instagram","PostId":4306,"Url":"https://www.instagram.com/p/DI7rJdsJS2e/","ViewCount":3033,"LikeCount":43}]},{"Id":4306,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DI7rJdsJS2e/","ThumbnailUrl":"media/posts/instagram_18044813543386339.png","Description":"Tomahawk on the 26” @webergrills Kettle. Loving the sear grate for a nice even sear.","SearchText":"tomahawk on the 26” @webergrills kettle. loving the sear grate for a nice even sear. cow steak showcase bbq grilling tomahawk on the 26” @webergrills kettle. loving the sear grate for a nice even sear. cow steak tips showcase bbq grilling","CreateDateTime":"2025-04-27T01:58:04.000Z","ViewCount":3144,"LikeCount":52,"GroupId":8976,"GroupCode":"tomahawk-steak-grilling-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips","showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4276,"Url":"https://www.facebook.com/234418655726923/posts/696056046229846","ViewCount":111,"LikeCount":9},{"Platform":"instagram","PostId":4306,"Url":"https://www.instagram.com/p/DI7rJdsJS2e/","ViewCount":3033,"LikeCount":43}]},{"Id":4277,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/695279069640877","ThumbnailUrl":"media/posts/facebook_110899788073674_695279069640877.png","Description":"This @cambromfg GoBox is at @treasures_thrift_north_bend in North Bend, WA. I have the same one and it’s great. They are asking $75 and open to offers.","SearchText":"this @cambromfg gobox is at @treasures_thrift_north_bend in north bend, wa. i have the same one and it’s great. they are asking $75 and open to offers. review this @cambromfg gobox is at @treasures_thrift_north_bend in north bend, wa. i have the same one and it’s great. they are asking $75 and open to offers. review","CreateDateTime":"2025-04-26T00:37:03.000Z","ViewCount":4235,"LikeCount":26,"GroupId":8977,"GroupCode":"gobox-review-at-treasures-thrift","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4277,"Url":"https://www.facebook.com/234418655726923/posts/695279069640877","ViewCount":112,"LikeCount":4},{"Platform":"instagram","PostId":4307,"Url":"https://www.instagram.com/p/DI49EkjTWsB/","ViewCount":4123,"LikeCount":22}]},{"Id":4307,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DI49EkjTWsB/","ThumbnailUrl":"media/posts/instagram_18064192768971927.png","Description":"This @cambromfg GoBox is at @treasures_thrift_north_bend in North Bend, WA. I have the same one and it’s great. They are asking $75 and open to offers.","SearchText":"this @cambromfg gobox is at @treasures_thrift_north_bend in north bend, wa. i have the same one and it’s great. they are asking $75 and open to offers. review this @cambromfg gobox is at @treasures_thrift_north_bend in north bend, wa. i have the same one and it’s great. they are asking $75 and open to offers. review","CreateDateTime":"2025-04-26T00:36:58.000Z","ViewCount":4235,"LikeCount":26,"GroupId":8977,"GroupCode":"gobox-review-at-treasures-thrift","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4277,"Url":"https://www.facebook.com/234418655726923/posts/695279069640877","ViewCount":112,"LikeCount":4},{"Platform":"instagram","PostId":4307,"Url":"https://www.instagram.com/p/DI49EkjTWsB/","ViewCount":4123,"LikeCount":22}]},{"Id":4278,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/695248116310639","ThumbnailUrl":"media/posts/facebook_110899788073674_695248116310639.png","Description":"Best loaf yet.","SearchText":"best loaf yet. showcase bread best loaf yet. bread","CreateDateTime":"2025-04-25T23:25:00.000Z","ViewCount":2466,"LikeCount":29,"GroupId":8978,"GroupCode":"best-loaf-yet-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4278,"Url":"https://www.facebook.com/234418655726923/posts/695248116310639","ViewCount":110,"LikeCount":4},{"Platform":"instagram","PostId":4308,"Url":"https://www.instagram.com/p/DI401DBT5Iy/","ViewCount":2356,"LikeCount":25}]},{"Id":4308,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DI401DBT5Iy/","ThumbnailUrl":"media/posts/instagram_17930538038922520.png","Description":"Best loaf yet.","SearchText":"best loaf yet. showcase bread best loaf yet. bread","CreateDateTime":"2025-04-25T23:24:57.000Z","ViewCount":2466,"LikeCount":29,"GroupId":8978,"GroupCode":"best-loaf-yet-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4278,"Url":"https://www.facebook.com/234418655726923/posts/695248116310639","ViewCount":110,"LikeCount":4},{"Platform":"instagram","PostId":4308,"Url":"https://www.instagram.com/p/DI401DBT5Iy/","ViewCount":2356,"LikeCount":25}]},{"Id":4288,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=oUsvgD8Vtuw","ThumbnailUrl":"media/posts/youtube_oUsvgD8Vtuw.png","Description":"Let’s see exactly how much I trim off this 18 pound brisket. I like to do a minimal trim just to help it cook more evenly and to remove fat that I know wouldn’t fully render. \n\nI trimmed a little off ","SearchText":"let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket cow brisket how_to bbq smoking let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render.  i trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch. all of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight. i separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages. #bbq #brisket cow brisket process bbq","CreateDateTime":"2025-04-24T23:00:09.000Z","ViewCount":374028,"LikeCount":8836,"GroupId":8979,"GroupCode":"brisket-trimming-techniques-2","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4288,"Url":"https://www.youtube.com/watch?v=oUsvgD8Vtuw","ViewCount":64678,"LikeCount":956},{"Platform":"facebook","PostId":4285,"Url":"https://www.facebook.com/reel/1327749594988257/","ViewCount":156791,"LikeCount":1890},{"Platform":"instagram","PostId":4309,"Url":"https://www.instagram.com/reel/DI2Lm2WzPJy/","ViewCount":73199,"LikeCount":2764},{"Platform":"tiktok","PostId":4292,"Url":"https://www.tiktok.com/@backyahdbbq/video/7497014429414935839","ViewCount":79360,"LikeCount":3226}]},{"Id":4285,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1327749594988257/","ThumbnailUrl":"media/posts/facebook_1327749594988257.png","Description":"Let’s see exactly how much I trim off this 18 pound brisket. I like to do a minimal trim just to help it cook more evenly and to remove fat that I know wouldn’t fully render. \n\nI trimmed a little off ","SearchText":"let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket cow brisket how_to bbq smoking let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render.  i trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch. all of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight. i separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages. #bbq #brisket cow brisket process bbq","CreateDateTime":"2025-04-24T22:47:09.000Z","ViewCount":374028,"LikeCount":8836,"GroupId":8979,"GroupCode":"brisket-trimming-techniques-2","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4288,"Url":"https://www.youtube.com/watch?v=oUsvgD8Vtuw","ViewCount":64678,"LikeCount":956},{"Platform":"facebook","PostId":4285,"Url":"https://www.facebook.com/reel/1327749594988257/","ViewCount":156791,"LikeCount":1890},{"Platform":"instagram","PostId":4309,"Url":"https://www.instagram.com/reel/DI2Lm2WzPJy/","ViewCount":73199,"LikeCount":2764},{"Platform":"tiktok","PostId":4292,"Url":"https://www.tiktok.com/@backyahdbbq/video/7497014429414935839","ViewCount":79360,"LikeCount":3226}]},{"Id":4309,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DI2Lm2WzPJy/","ThumbnailUrl":"media/posts/instagram_18496766854019569.png","Description":"Let’s see exactly how much I trim off this 18 pound brisket. I like to do a minimal trim just to help it cook more evenly and to remove fat that I know wouldn’t fully render. \n\nI trimmed a little off ","SearchText":"let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket cow brisket how_to bbq smoking let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render.  i trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch. all of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight. i separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages. #bbq #brisket cow brisket process bbq","CreateDateTime":"2025-04-24T22:47:04.000Z","ViewCount":374028,"LikeCount":8836,"GroupId":8979,"GroupCode":"brisket-trimming-techniques-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4288,"Url":"https://www.youtube.com/watch?v=oUsvgD8Vtuw","ViewCount":64678,"LikeCount":956},{"Platform":"facebook","PostId":4285,"Url":"https://www.facebook.com/reel/1327749594988257/","ViewCount":156791,"LikeCount":1890},{"Platform":"instagram","PostId":4309,"Url":"https://www.instagram.com/reel/DI2Lm2WzPJy/","ViewCount":73199,"LikeCount":2764},{"Platform":"tiktok","PostId":4292,"Url":"https://www.tiktok.com/@backyahdbbq/video/7497014429414935839","ViewCount":79360,"LikeCount":3226}]},{"Id":4292,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7497014429414935839","ThumbnailUrl":"media/posts/tiktok_7497014429414935839.png","Description":"Let’s see exactly how much I trim off this 18 pound brisket. I like to do a minimal trim just to help it cook more evenly and to remove fat that I know wouldn’t fully render.  I trimmed a little off t","SearchText":"let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render. \n\ni trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch.\n\nall of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.\n\ni separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.\n\n#bbq #brisket cow brisket how_to bbq smoking let’s see exactly how much i trim off this 18 pound brisket. i like to do a minimal trim just to help it cook more evenly and to remove fat that i know wouldn’t fully render.  i trimmed a little off the mohawk.  squared up the long sides. rounded off the super thin flat corner.  shaved off the deckle fat. cleaned up some fat globs. and took the hard fat down to about a half an inch. all of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight. i separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat.  i rendered the fat down into tallow and made a beef soup for lunch.  you can cook with the tallow as a regular fat replacement. and do a lot of stuff with the meat, from burgers, tacos, stews, and sausages. #bbq #brisket cow brisket process bbq","CreateDateTime":"2025-04-24T22:45:06.000Z","ViewCount":374028,"LikeCount":8836,"GroupId":8979,"GroupCode":"brisket-trimming-techniques-2","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4288,"Url":"https://www.youtube.com/watch?v=oUsvgD8Vtuw","ViewCount":64678,"LikeCount":956},{"Platform":"facebook","PostId":4285,"Url":"https://www.facebook.com/reel/1327749594988257/","ViewCount":156791,"LikeCount":1890},{"Platform":"instagram","PostId":4309,"Url":"https://www.instagram.com/reel/DI2Lm2WzPJy/","ViewCount":73199,"LikeCount":2764},{"Platform":"tiktok","PostId":4292,"Url":"https://www.tiktok.com/@backyahdbbq/video/7497014429414935839","ViewCount":79360,"LikeCount":3226}]},{"Id":4279,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/692710816564369","ThumbnailUrl":"media/posts/facebook_110899788073674_692710816564369.png","Description":"Comment #1-8 to vote for the best wireless thermometer graph.  This is the graph from my Easter Brisket cook and hot hold. #bbq #brisket","SearchText":"comment #1-8 to vote for the best wireless thermometer graph.  this is the graph from my easter brisket cook and hot hold. #bbq #brisket cow brisket showcase bbq comment #1-8 to vote for the best wireless thermometer graph.  this is the graph from my easter brisket cook and hot hold. #bbq #brisket cow brisket showcase bbq","CreateDateTime":"2025-04-22T14:49:04.000Z","ViewCount":3063,"LikeCount":10,"GroupId":8980,"GroupCode":"best-wireless-thermometer-for-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4279,"Url":"https://www.facebook.com/234418655726923/posts/692710816564369","ViewCount":96,"LikeCount":0},{"Platform":"instagram","PostId":4310,"Url":"https://www.instagram.com/p/DIwLZKBJfm-/","ViewCount":2967,"LikeCount":10}]},{"Id":4310,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DIwLZKBJfm-/","ThumbnailUrl":"media/posts/instagram_18077552926756967.png","Description":"Comment #1-8 to vote for the best wireless thermometer graph.  This is the graph from my Easter Brisket cook and hot hold. #bbq #brisket","SearchText":"comment #1-8 to vote for the best wireless thermometer graph.  this is the graph from my easter brisket cook and hot hold. #bbq #brisket cow brisket showcase bbq comment #1-8 to vote for the best wireless thermometer graph.  this is the graph from my easter brisket cook and hot hold. #bbq #brisket cow brisket showcase bbq","CreateDateTime":"2025-04-22T14:48:57.000Z","ViewCount":3063,"LikeCount":10,"GroupId":8980,"GroupCode":"best-wireless-thermometer-for-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4279,"Url":"https://www.facebook.com/234418655726923/posts/692710816564369","ViewCount":96,"LikeCount":0},{"Platform":"instagram","PostId":4310,"Url":"https://www.instagram.com/p/DIwLZKBJfm-/","ViewCount":2967,"LikeCount":10}]},{"Id":4280,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/690575036777947","ThumbnailUrl":"media/posts/facebook_110899788073674_690575036777947.png","Description":"Testing out all the latest wireless WiFi thermometers on this brisket cook.  So far ThermoWorks RFX has been top pick from previous cooks - I’m looking forward to seeing how the FireBoard Pulse, the n","SearchText":"testing out all the latest wireless wifi thermometers on this brisket cook.  so far thermoworks rfx has been top pick from previous cooks - i’m looking forward to seeing how the fireboard pulse, the new typhur gold, the new combustion with wifi, meatstick v and temp spike pro will do.   to meet min bar…the battery has to last the whole cook, it has to stay connected to wifi for the entire cook, and it has to be accurate compared to the thermoworks signals as a baseline.  results from my last run are at bkyhd.com/wt which i’ll update soon. cow brisket review bbq smoking testing out all the latest wireless wifi thermometers on this brisket cook.  so far thermoworks rfx has been top pick from previous cooks - i’m looking forward to seeing how the fireboard pulse, the new typhur gold, the new combustion with wifi, meatstick v and temp spike pro will do.  to meet min bar…the battery has to last the whole cook, it has to stay connected to wifi for the entire cook, and it has to be accurate compared to the thermoworks signals as a baseline.  results from my last run are at bkyhd.com/wt which i’ll update soon. cow brisket review bbq smoking","CreateDateTime":"2025-04-19T17:07:28.000Z","ViewCount":7362,"LikeCount":107,"GroupId":8981,"GroupCode":"wireless-thermometer-review-for-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4280,"Url":"https://www.facebook.com/234418655726923/posts/690575036777947","ViewCount":134,"LikeCount":7},{"Platform":"instagram","PostId":4311,"Url":"https://www.instagram.com/p/DIos2VoPs55/","ViewCount":7228,"LikeCount":100}]},{"Id":4311,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DIos2VoPs55/","ThumbnailUrl":"media/posts/instagram_18073992283853173.png","Description":"Testing out all the latest wireless WiFi thermometers on this brisket cook.  So far ThermoWorks RFX has been top pick from previous cooks - I’m looking forward to seeing how the FireBoard Pulse, the n","SearchText":"testing out all the latest wireless wifi thermometers on this brisket cook.  so far thermoworks rfx has been top pick from previous cooks - i’m looking forward to seeing how the fireboard pulse, the new typhur gold, the new combustion with wifi, meatstick v and temp spike pro will do.   to meet min bar…the battery has to last the whole cook, it has to stay connected to wifi for the entire cook, and it has to be accurate compared to the thermoworks signals as a baseline.  results from my last run are at bkyhd.com/wt which i’ll update soon. cow brisket review bbq smoking testing out all the latest wireless wifi thermometers on this brisket cook.  so far thermoworks rfx has been top pick from previous cooks - i’m looking forward to seeing how the fireboard pulse, the new typhur gold, the new combustion with wifi, meatstick v and temp spike pro will do.  to meet min bar…the battery has to last the whole cook, it has to stay connected to wifi for the entire cook, and it has to be accurate compared to the thermoworks signals as a baseline.  results from my last run are at bkyhd.com/wt which i’ll update soon. cow brisket review bbq smoking","CreateDateTime":"2025-04-19T17:07:22.000Z","ViewCount":7362,"LikeCount":107,"GroupId":8981,"GroupCode":"wireless-thermometer-review-for-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4280,"Url":"https://www.facebook.com/234418655726923/posts/690575036777947","ViewCount":134,"LikeCount":7},{"Platform":"instagram","PostId":4311,"Url":"https://www.instagram.com/p/DIos2VoPs55/","ViewCount":7228,"LikeCount":100}]},{"Id":4281,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/690499480118836","ThumbnailUrl":"media/posts/facebook_110899788073674_690499480118836.png","Description":"ThermoWorks RFX. Make sure you set this to 3 degrees when smoking a brisket (or other big slabs) to get the most out of your battery. I keep it in during the hot hold, so 30+ hours needed.","SearchText":"thermoworks rfx. make sure you set this to 3 degrees when smoking a brisket (or other big slabs) to get the most out of your battery. i keep it in during the hot hold, so 30+ hours needed. cow brisket tips bbq smoking thermoworks rfx. make sure you set this to 3 degrees when smoking a brisket (or other big slabs) to get the most out of your battery. i keep it in during the hot hold, so 30+ hours needed. cow brisket tips bbq smoking","CreateDateTime":"2025-04-19T15:01:40.000Z","ViewCount":3954,"LikeCount":20,"GroupId":8982,"GroupCode":"thermoworks-rfx-tips-smoking-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4281,"Url":"https://www.facebook.com/234418655726923/posts/690499480118836","ViewCount":100,"LikeCount":3},{"Platform":"instagram","PostId":4312,"Url":"https://www.instagram.com/p/DIoedLJJVOv/","ViewCount":3854,"LikeCount":17}]},{"Id":4312,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DIoedLJJVOv/","ThumbnailUrl":"media/posts/instagram_18082834729589219.png","Description":"ThermoWorks RFX. Make sure you set this to 3 degrees when smoking a brisket (or other big slabs) to get the most out of your battery. I keep it in during the hot hold, so 30+ hours needed.","SearchText":"thermoworks rfx. make sure you set this to 3 degrees when smoking a brisket (or other big slabs) to get the most out of your battery. i keep it in during the hot hold, so 30+ hours needed. cow brisket tips bbq smoking thermoworks rfx. make sure you set this to 3 degrees when smoking a brisket (or other big slabs) to get the most out of your battery. i keep it in during the hot hold, so 30+ hours needed. cow brisket tips bbq smoking","CreateDateTime":"2025-04-19T15:01:36.000Z","ViewCount":3954,"LikeCount":20,"GroupId":8982,"GroupCode":"thermoworks-rfx-tips-smoking-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4281,"Url":"https://www.facebook.com/234418655726923/posts/690499480118836","ViewCount":100,"LikeCount":3},{"Platform":"instagram","PostId":4312,"Url":"https://www.instagram.com/p/DIoedLJJVOv/","ViewCount":3854,"LikeCount":17}]},{"Id":4289,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=xH1yan9ll0k","ThumbnailUrl":"media/posts/youtube_xH1yan9ll0k.png","Description":"Easter Brisket\n\nSo you’ve just decided to smoke a brisket for Easter. You’re going to want to buy, trim, and rub the brisket today on Good Friday and then smoke it all day Saturday, hot hold it overni","SearchText":"easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket so you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out.  #bbq #brisket #easter cow brisket how_to bbq smoking","CreateDateTime":"2025-04-18T18:09:43.000Z","ViewCount":54349,"LikeCount":1506,"GroupId":8983,"GroupCode":"easter-brisket-smoking-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4289,"Url":"https://www.youtube.com/watch?v=xH1yan9ll0k","ViewCount":16458,"LikeCount":582},{"Platform":"facebook","PostId":4286,"Url":"https://www.facebook.com/reel/1209034157543770/","ViewCount":14159,"LikeCount":171},{"Platform":"instagram","PostId":4313,"Url":"https://www.instagram.com/reel/DImOeQAzxxn/","ViewCount":11598,"LikeCount":394},{"Platform":"tiktok","PostId":4293,"Url":"https://www.tiktok.com/@backyahdbbq/video/7494715142576393503","ViewCount":12134,"LikeCount":359}]},{"Id":4286,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1209034157543770/","ThumbnailUrl":"media/posts/facebook_1209034157543770.png","Description":"Easter Brisket\n\nSo you’ve just decided to smoke a brisket for Easter. You’re going to want to buy, trim, and rub the brisket today on Good Friday and then smoke it all day Saturday, hot hold it overni","SearchText":"easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket so you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out.  #bbq #brisket #easter cow brisket how_to bbq smoking","CreateDateTime":"2025-04-18T18:05:13.000Z","ViewCount":54349,"LikeCount":1506,"GroupId":8983,"GroupCode":"easter-brisket-smoking-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4289,"Url":"https://www.youtube.com/watch?v=xH1yan9ll0k","ViewCount":16458,"LikeCount":582},{"Platform":"facebook","PostId":4286,"Url":"https://www.facebook.com/reel/1209034157543770/","ViewCount":14159,"LikeCount":171},{"Platform":"instagram","PostId":4313,"Url":"https://www.instagram.com/reel/DImOeQAzxxn/","ViewCount":11598,"LikeCount":394},{"Platform":"tiktok","PostId":4293,"Url":"https://www.tiktok.com/@backyahdbbq/video/7494715142576393503","ViewCount":12134,"LikeCount":359}]},{"Id":4313,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DImOeQAzxxn/","ThumbnailUrl":"media/posts/instagram_18304713781212184.png","Description":"Easter Brisket\n\nSo you’ve just decided to smoke a brisket for Easter. You’re going to want to buy, trim, and rub the brisket today on Good Friday and then smoke it all day Saturday, hot hold it overni","SearchText":"easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket so you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out.  #bbq #brisket #easter cow brisket how_to bbq smoking","CreateDateTime":"2025-04-18T18:05:08.000Z","ViewCount":54349,"LikeCount":1506,"GroupId":8983,"GroupCode":"easter-brisket-smoking-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4289,"Url":"https://www.youtube.com/watch?v=xH1yan9ll0k","ViewCount":16458,"LikeCount":582},{"Platform":"facebook","PostId":4286,"Url":"https://www.facebook.com/reel/1209034157543770/","ViewCount":14159,"LikeCount":171},{"Platform":"instagram","PostId":4313,"Url":"https://www.instagram.com/reel/DImOeQAzxxn/","ViewCount":11598,"LikeCount":394},{"Platform":"tiktok","PostId":4293,"Url":"https://www.tiktok.com/@backyahdbbq/video/7494715142576393503","ViewCount":12134,"LikeCount":359}]},{"Id":4293,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7494715142576393503","ThumbnailUrl":"media/posts/tiktok_7494715142576393503.png","Description":"Easter Brisket So you’ve just decided to smoke a brisket for Easter. You’re going to want to buy, trim, and rub the brisket today on Good Friday and then smoke it all day Saturday, hot hold it overnig","SearchText":"easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket\n\nso you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out. \n\n#bbq #brisket #easter cow brisket how_to bbq smoking easter brisket so you’ve just decided to smoke a brisket for easter. you’re going to want to buy, trim, and rub the brisket today on good friday and then smoke it all day saturday, hot hold it overnight and then serve it on easter. i have my full brisket guide at bkyhd.com/brisket. there you will find my entire process for smoking a brisket…. including how i trim,  the rub i use, how i smoke and wrap it, how i hot hold it and how i slice. it also includes an hourly schedule so you know exactly what to do when.  i’m also smoking a brisket this easter, and always looking to improve the guide, so come back and let me know how it turned out.  #bbq #brisket #easter cow brisket how_to bbq smoking","CreateDateTime":"2025-04-18T18:02:42.000Z","ViewCount":54349,"LikeCount":1506,"GroupId":8983,"GroupCode":"easter-brisket-smoking-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4289,"Url":"https://www.youtube.com/watch?v=xH1yan9ll0k","ViewCount":16458,"LikeCount":582},{"Platform":"facebook","PostId":4286,"Url":"https://www.facebook.com/reel/1209034157543770/","ViewCount":14159,"LikeCount":171},{"Platform":"instagram","PostId":4313,"Url":"https://www.instagram.com/reel/DImOeQAzxxn/","ViewCount":11598,"LikeCount":394},{"Platform":"tiktok","PostId":4293,"Url":"https://www.tiktok.com/@backyahdbbq/video/7494715142576393503","ViewCount":12134,"LikeCount":359}]},{"Id":4255,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=LVCxxoKbIv0","ThumbnailUrl":"media/posts/youtube_LVCxxoKbIv0.png","Description":"We eat a ton of beef jerky around here. I was searching for a new recipe and came across this Sweet and Spicy one from StellaNSpice - it was really different from mine, so I gave it a try.  It uses ba","SearchText":"we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stellanspice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto cow how_to bbq smoking we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto cow recipe how_to bbq smoking we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky after letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain. i gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night. after laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky.  i’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there. bkyhd.com/jerky recipe credit to @stella ‘n spice 🌶  #beefjerky #bbq #howto cow how_to bbq smoking","CreateDateTime":"2025-04-11T01:43:52.000Z","ViewCount":54724,"LikeCount":1192,"GroupId":8984,"GroupCode":"sweet-and-spicy-beef-jerky-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4255,"Url":"https://www.youtube.com/watch?v=LVCxxoKbIv0","ViewCount":24379,"LikeCount":664},{"Platform":"facebook","PostId":4251,"Url":"https://www.facebook.com/reel/561529576415477/","ViewCount":10127,"LikeCount":118},{"Platform":"instagram","PostId":4262,"Url":"https://www.instagram.com/reel/DISb9pHPcmP/","ViewCount":11521,"LikeCount":189},{"Platform":"tiktok","PostId":4258,"Url":"https://www.tiktok.com/@backyahdbbq/video/7491863209213824286","ViewCount":8697,"LikeCount":221}]},{"Id":4251,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/561529576415477/","ThumbnailUrl":"media/posts/facebook_561529576415477.png","Description":"We eat a ton of beef jerky around here. I was searching for a new recipe and came across this Sweet and Spicy one from Stella n Spice - it was really different from mine, so I gave it a try.  It uses ","SearchText":"we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stellanspice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto cow how_to bbq smoking we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto cow recipe how_to bbq smoking we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky after letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain. i gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night. after laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky.  i’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there. bkyhd.com/jerky recipe credit to @stella ‘n spice 🌶  #beefjerky #bbq #howto cow how_to bbq smoking","CreateDateTime":"2025-04-11T01:39:27.000Z","ViewCount":54724,"LikeCount":1192,"GroupId":8984,"GroupCode":"sweet-and-spicy-beef-jerky-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4255,"Url":"https://www.youtube.com/watch?v=LVCxxoKbIv0","ViewCount":24379,"LikeCount":664},{"Platform":"facebook","PostId":4251,"Url":"https://www.facebook.com/reel/561529576415477/","ViewCount":10127,"LikeCount":118},{"Platform":"instagram","PostId":4262,"Url":"https://www.instagram.com/reel/DISb9pHPcmP/","ViewCount":11521,"LikeCount":189},{"Platform":"tiktok","PostId":4258,"Url":"https://www.tiktok.com/@backyahdbbq/video/7491863209213824286","ViewCount":8697,"LikeCount":221}]},{"Id":4262,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DISb9pHPcmP/","ThumbnailUrl":"media/posts/instagram_18094735303491587.png","Description":"We eat a ton of beef jerky around here. I was searching for a new recipe and came across this Sweet and Spicy one from Stella n Spice - it was really different from mine, so I gave it a try.  It uses ","SearchText":"we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stellanspice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto cow how_to bbq smoking we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto cow recipe how_to bbq smoking we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky after letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain. i gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night. after laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky.  i’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there. bkyhd.com/jerky recipe credit to @stella ‘n spice 🌶  #beefjerky #bbq #howto cow how_to bbq smoking","CreateDateTime":"2025-04-11T01:39:21.000Z","ViewCount":54724,"LikeCount":1192,"GroupId":8984,"GroupCode":"sweet-and-spicy-beef-jerky-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4255,"Url":"https://www.youtube.com/watch?v=LVCxxoKbIv0","ViewCount":24379,"LikeCount":664},{"Platform":"facebook","PostId":4251,"Url":"https://www.facebook.com/reel/561529576415477/","ViewCount":10127,"LikeCount":118},{"Platform":"instagram","PostId":4262,"Url":"https://www.instagram.com/reel/DISb9pHPcmP/","ViewCount":11521,"LikeCount":189},{"Platform":"tiktok","PostId":4258,"Url":"https://www.tiktok.com/@backyahdbbq/video/7491863209213824286","ViewCount":8697,"LikeCount":221}]},{"Id":4258,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7491863209213824286","ThumbnailUrl":"media/posts/tiktok_7491863209213824286.png","Description":"We eat a ton of beef jerky around here. I was searching for a new recipe and came across this Sweet and Spicy one from Stella n Spice - it was really different from mine, so I gave it a try.  It uses ","SearchText":"we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stellanspice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto cow how_to bbq smoking we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky\n\nafter letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain.\n\ni gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.\n\nafter laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky. \n\ni’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there.\n\nbkyhd.com/jerky\n\nrecipe credit to @stellanspice \n\n#beefjerky #bbq #howto cow recipe how_to bbq smoking we eat a ton of beef jerky around here. i was searching for a new recipe and came across this sweet and spicy one from stella n spice - it was really different from mine, so i gave it a try.  it uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice.  i reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because i’m using a smoker. i also made a batch of my teriyaki recipe as a safety net.  you can both recipes at bkyhd.com/jerky after letting the eye of round harden in the freezer, i trimmed off all the fat and sliced into quarter inch thick slices against the grain. i gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night. after laying them out on my wire racks i smoked them at 180f for about 4 hours - flipping them over half way through.  i pulled them when they had a good color, stood up on their own, and easily tore apart.  my kid likes chewy jerky with some moisture, so i pulled a little early - leave it on longer if you want it drier jerky.  i’m not ashamed to admit that my family liked stella’s recipe better than mine - so i’m likely going to be using this as a base going forward and experimenting with it from there. bkyhd.com/jerky recipe credit to @stella ‘n spice 🌶  #beefjerky #bbq #howto cow how_to bbq smoking","CreateDateTime":"2025-04-11T01:36:02.000Z","ViewCount":54724,"LikeCount":1192,"GroupId":8984,"GroupCode":"sweet-and-spicy-beef-jerky-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4255,"Url":"https://www.youtube.com/watch?v=LVCxxoKbIv0","ViewCount":24379,"LikeCount":664},{"Platform":"facebook","PostId":4251,"Url":"https://www.facebook.com/reel/561529576415477/","ViewCount":10127,"LikeCount":118},{"Platform":"instagram","PostId":4262,"Url":"https://www.instagram.com/reel/DISb9pHPcmP/","ViewCount":11521,"LikeCount":189},{"Platform":"tiktok","PostId":4258,"Url":"https://www.tiktok.com/@backyahdbbq/video/7491863209213824286","ViewCount":8697,"LikeCount":221}]},{"Id":4248,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/683013360867448","ThumbnailUrl":"media/posts/facebook_110899788073674_683013360867448.png","Description":"Been making a lot of jerky lately.  Today I’m trying @stellanspice Spicy Jerky and my Teriyaki (minus Cayenne).","SearchText":"been making a lot of jerky lately.  today i’m trying @stellanspice spicy jerky and my teriyaki (minus cayenne). cow recipe bbq been making a lot of jerky lately.  today i’m trying @stellanspice spicy jerky and my teriyaki (minus cayenne). cow recipe bbq smoking","CreateDateTime":"2025-04-09T17:05:07.000Z","ViewCount":3297,"LikeCount":51,"GroupId":8985,"GroupCode":"spicy-teriyaki-jerky-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4248,"Url":"https://www.facebook.com/234418655726923/posts/683013360867448","ViewCount":61,"LikeCount":14},{"Platform":"instagram","PostId":4263,"Url":"https://www.instagram.com/p/DIO8oWRSkr_/","ViewCount":3236,"LikeCount":37}]},{"Id":4263,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DIO8oWRSkr_/","ThumbnailUrl":"media/posts/instagram_18049315808057605.png","Description":"Been making a lot of jerky lately.  Today I’m trying @stellanspice Spicy Jerky and my Teriyaki (minus Cayenne).","SearchText":"been making a lot of jerky lately.  today i’m trying @stellanspice spicy jerky and my teriyaki (minus cayenne). cow recipe bbq been making a lot of jerky lately.  today i’m trying @stellanspice spicy jerky and my teriyaki (minus cayenne). cow recipe bbq smoking","CreateDateTime":"2025-04-09T17:05:01.000Z","ViewCount":3297,"LikeCount":51,"GroupId":8985,"GroupCode":"spicy-teriyaki-jerky-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4248,"Url":"https://www.facebook.com/234418655726923/posts/683013360867448","ViewCount":61,"LikeCount":14},{"Platform":"instagram","PostId":4263,"Url":"https://www.instagram.com/p/DIO8oWRSkr_/","ViewCount":3236,"LikeCount":37}]},{"Id":4252,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1003405234684808/","ThumbnailUrl":"media/posts/facebook_1003405234684808.png","Description":"Brisket with Drip EZ","SearchText":"brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking","CreateDateTime":"2025-04-05T18:19:09.000Z","ViewCount":1,"LikeCount":0,"GroupId":8946,"GroupCode":"brisket-with-drip-ez-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4373,"Url":"https://www.facebook.com/reel/1170303255298509/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4325,"Url":"https://www.facebook.com/reel/1231481635153843/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4252,"Url":"https://www.facebook.com/reel/1003405234684808/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4242,"Url":"https://www.facebook.com/reel/630504276533538/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4190,"Url":"https://www.facebook.com/reel/589020164107631/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4179,"Url":"https://www.facebook.com/reel/1392217955476640/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4173,"Url":"https://www.facebook.com/reel/962834375366952/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4148,"Url":"https://www.facebook.com/reel/597271979710865/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4132,"Url":"https://www.facebook.com/reel/1351111582689685/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4024,"Url":"https://www.facebook.com/reel/1130759218616306/","ViewCount":1,"LikeCount":0}]},{"Id":4256,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=iFR9owX0IvQ","ThumbnailUrl":"media/posts/youtube_iFR9owX0IvQ.png","Description":"Life’s too short to not feed your kids the best steak your money can buy. He’ll be off to college in a few years.  I’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #","SearchText":"life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling","CreateDateTime":"2025-04-01T04:18:50.000Z","ViewCount":53676,"LikeCount":1142,"GroupId":8986,"GroupCode":"teaching-kids-to-grill-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4256,"Url":"https://www.youtube.com/watch?v=iFR9owX0IvQ","ViewCount":19951,"LikeCount":401},{"Platform":"facebook","PostId":4253,"Url":"https://www.facebook.com/reel/678689454696913/","ViewCount":5461,"LikeCount":60},{"Platform":"instagram","PostId":4264,"Url":"https://www.instagram.com/reel/DH49QYXxcRI/","ViewCount":13911,"LikeCount":374},{"Platform":"tiktok","PostId":4259,"Url":"https://www.tiktok.com/@backyahdbbq/video/7488190314532850974","ViewCount":14353,"LikeCount":307}]},{"Id":4253,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/678689454696913/","ThumbnailUrl":"media/posts/facebook_678689454696913.png","Description":"Life’s too short to not feed your kids the best steak your money can buy. He’ll be off to college in a few years.  I’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #","SearchText":"life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling","CreateDateTime":"2025-04-01T04:10:53.000Z","ViewCount":53676,"LikeCount":1142,"GroupId":8986,"GroupCode":"teaching-kids-to-grill-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4256,"Url":"https://www.youtube.com/watch?v=iFR9owX0IvQ","ViewCount":19951,"LikeCount":401},{"Platform":"facebook","PostId":4253,"Url":"https://www.facebook.com/reel/678689454696913/","ViewCount":5461,"LikeCount":60},{"Platform":"instagram","PostId":4264,"Url":"https://www.instagram.com/reel/DH49QYXxcRI/","ViewCount":13911,"LikeCount":374},{"Platform":"tiktok","PostId":4259,"Url":"https://www.tiktok.com/@backyahdbbq/video/7488190314532850974","ViewCount":14353,"LikeCount":307}]},{"Id":4264,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DH49QYXxcRI/","ThumbnailUrl":"media/posts/instagram_18246346291303754.png","Description":"Life’s too short to not feed your kids the best steak your money can buy. He’ll be off to college in a few years.  I’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #","SearchText":"life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling","CreateDateTime":"2025-04-01T04:08:21.000Z","ViewCount":53676,"LikeCount":1142,"GroupId":8986,"GroupCode":"teaching-kids-to-grill-steak","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4256,"Url":"https://www.youtube.com/watch?v=iFR9owX0IvQ","ViewCount":19951,"LikeCount":401},{"Platform":"facebook","PostId":4253,"Url":"https://www.facebook.com/reel/678689454696913/","ViewCount":5461,"LikeCount":60},{"Platform":"instagram","PostId":4264,"Url":"https://www.instagram.com/reel/DH49QYXxcRI/","ViewCount":13911,"LikeCount":374},{"Platform":"tiktok","PostId":4259,"Url":"https://www.tiktok.com/@backyahdbbq/video/7488190314532850974","ViewCount":14353,"LikeCount":307}]},{"Id":4259,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7488190314532850974","ThumbnailUrl":"media/posts/tiktok_7488190314532850974.png","Description":"Life’s too short to not feed your kids the best steak your money can buy. He’ll be off to college in a few years.  I’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #","SearchText":"life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling life’s too short to not feed your kids the best steak your money can buy. he’ll be off to college in a few years.  i’ve been teaching him how to grill since he was a little guy so he’ll be all set.  #bbq #steak #ribeye cow steak tips bbq grilling","CreateDateTime":"2025-04-01T04:03:28.000Z","ViewCount":53676,"LikeCount":1142,"GroupId":8986,"GroupCode":"teaching-kids-to-grill-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4256,"Url":"https://www.youtube.com/watch?v=iFR9owX0IvQ","ViewCount":19951,"LikeCount":401},{"Platform":"facebook","PostId":4253,"Url":"https://www.facebook.com/reel/678689454696913/","ViewCount":5461,"LikeCount":60},{"Platform":"instagram","PostId":4264,"Url":"https://www.instagram.com/reel/DH49QYXxcRI/","ViewCount":13911,"LikeCount":374},{"Platform":"tiktok","PostId":4259,"Url":"https://www.tiktok.com/@backyahdbbq/video/7488190314532850974","ViewCount":14353,"LikeCount":307}]},{"Id":4249,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/675235411645243","ThumbnailUrl":"media/posts/facebook_110899788073674_675235411645243.png","Description":"Want to see my entire sourdough baking process? Comment \"sourdough\"! Here's my recipe using 5% wheat, 65% hydration with 11.5% protein organic flour. I've found that reducing hydration from 70 to 65% ","SearchText":"want to see my entire sourdough baking process? comment \"sourdough\"! here's my recipe using 5% wheat, 65% hydration with 11.5% protein organic flour. i've found that reducing hydration from 70 to 65% makes it easier to work with low to medium protein flours, plus you get a better oven spring. starting with a base recipe allows for tweaks based on different flour levels. recipe process bread baking want to see my entire sourdough baking process? comment \"sourdough\" here's my recipe using 5% wheat, 65% hydration with 11.5% protein organic flour. i've found that reducing hydration from 70 to 65% makes it easier to work with low to medium protein flours, plus you get a better oven spring. starting with a base recipe allows for tweaks based on different flour levels. recipe process bread baking","CreateDateTime":"2025-03-30T21:53:29.000Z","ViewCount":2530,"LikeCount":36,"GroupId":8987,"GroupCode":"sourdough-baking-process-and-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4249,"Url":"https://www.facebook.com/234418655726923/posts/675235411645243","ViewCount":55,"LikeCount":2},{"Platform":"instagram","PostId":4265,"Url":"https://www.instagram.com/p/DH1tr0cyMML/","ViewCount":2475,"LikeCount":34}]},{"Id":4265,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DH1tr0cyMML/","ThumbnailUrl":"media/posts/instagram_18060224669026132.png","Description":"Want to see my entire sourdough baking process? Comment \"sourdough\" Here's my recipe using 5% wheat, 65% hydration with 11.5% protein organic flour. I've found that reducing hydration from 70 to 65% m","SearchText":"want to see my entire sourdough baking process? comment \"sourdough\"! here's my recipe using 5% wheat, 65% hydration with 11.5% protein organic flour. i've found that reducing hydration from 70 to 65% makes it easier to work with low to medium protein flours, plus you get a better oven spring. starting with a base recipe allows for tweaks based on different flour levels. recipe process bread baking want to see my entire sourdough baking process? comment \"sourdough\" here's my recipe using 5% wheat, 65% hydration with 11.5% protein organic flour. i've found that reducing hydration from 70 to 65% makes it easier to work with low to medium protein flours, plus you get a better oven spring. starting with a base recipe allows for tweaks based on different flour levels. recipe process bread baking","CreateDateTime":"2025-03-30T21:53:24.000Z","ViewCount":2530,"LikeCount":36,"GroupId":8987,"GroupCode":"sourdough-baking-process-and-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4249,"Url":"https://www.facebook.com/234418655726923/posts/675235411645243","ViewCount":55,"LikeCount":2},{"Platform":"instagram","PostId":4265,"Url":"https://www.instagram.com/p/DH1tr0cyMML/","ViewCount":2475,"LikeCount":34}]},{"Id":4250,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/670786932090091","ThumbnailUrl":"media/posts/facebook_110899788073674_670786932090091.png","Description":"Here’s a good sourdough bread recipe with baker’s percentages to get you two 900 g loaves. You could go higher in wheat, but we like the 5% here.","SearchText":"here’s a good sourdough bread recipe with baker’s percentages to get you two 900 g loaves. you could go higher in wheat, but we like the 5% here. recipe bread baking here’s a good sourdough bread recipe with baker’s percentages to get you two 900 g loaves. you could go higher in wheat, but we like the 5% here. recipe bread baking","CreateDateTime":"2025-03-24T19:46:35.000Z","ViewCount":2596,"LikeCount":34,"GroupId":8988,"GroupCode":"sourdough-bread-recipe-with-percentages","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4250,"Url":"https://www.facebook.com/234418655726923/posts/670786932090091","ViewCount":53,"LikeCount":4},{"Platform":"instagram","PostId":4266,"Url":"https://www.instagram.com/p/DHmCZIHSfME/","ViewCount":2543,"LikeCount":30}]},{"Id":4266,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DHmCZIHSfME/","ThumbnailUrl":"media/posts/instagram_18160758949343555.png","Description":"Here’s a good sourdough bread recipe with baker’s percentages to get you two 900 g loaves. You could go higher in wheat, but we like the 5% here.","SearchText":"here’s a good sourdough bread recipe with baker’s percentages to get you two 900 g loaves. you could go higher in wheat, but we like the 5% here. recipe bread baking here’s a good sourdough bread recipe with baker’s percentages to get you two 900 g loaves. you could go higher in wheat, but we like the 5% here. recipe bread baking","CreateDateTime":"2025-03-24T19:46:30.000Z","ViewCount":2596,"LikeCount":34,"GroupId":8988,"GroupCode":"sourdough-bread-recipe-with-percentages","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4250,"Url":"https://www.facebook.com/234418655726923/posts/670786932090091","ViewCount":53,"LikeCount":4},{"Platform":"instagram","PostId":4266,"Url":"https://www.instagram.com/p/DHmCZIHSfME/","ViewCount":2543,"LikeCount":30}]},{"Id":4257,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=RtfskZFflHI","ThumbnailUrl":"media/posts/youtube_RtfskZFflHI.png","Description":"Pork Chile Verde\n\nThis dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. And then cooked in an insta","SearchText":"pork chile verde\n\nthis dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. \n\ni usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.  \n\nguitar is me fiddling with feathered indians by tyler childers. \n\n#bbq #pork #griddle #tacos pig pork_shoulder recipe bbq grilling braising pork chili verde. this dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. i usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.  guitar is me fiddling with feathered indians by tyler childers.  #bbq #pork #griddle #tacos pig pork_shoulder recipe bbq grilling pork chili verde\n\nthis dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. \n\ni usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal. \n\nguitar is me fiddling with feathered indians by tyler childers. \n\n#bbq #pork #griddle #tacos pig pork_shoulder recipe bbq frying pork chile verde this dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas.  i usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.   guitar is me fiddling with feathered indians by tyler childers.  #bbq #pork #griddle #tacos pig pulled_pork recipe bbq grilling braising","CreateDateTime":"2025-03-23T18:56:16.000Z","ViewCount":32166,"LikeCount":667,"GroupId":9435,"GroupCode":"pork-chile-verde-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling","braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":4257,"Url":"https://www.youtube.com/watch?v=RtfskZFflHI","ViewCount":13817,"LikeCount":354},{"Platform":"facebook","PostId":4254,"Url":"https://www.facebook.com/reel/1706201793641823/","ViewCount":5336,"LikeCount":36},{"Platform":"instagram","PostId":4267,"Url":"https://www.instagram.com/reel/DHjW8sjS4Bu/","ViewCount":7176,"LikeCount":145},{"Platform":"tiktok","PostId":4260,"Url":"https://www.tiktok.com/@backyahdbbq/video/7485078371521613098","ViewCount":5837,"LikeCount":132}]},{"Id":4254,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1706201793641823/","ThumbnailUrl":"media/posts/facebook_1706201793641823.png","Description":"Pork Chili Verde. This dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. And then cooked in an insta","SearchText":"pork chile verde\n\nthis dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. \n\ni usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.  \n\nguitar is me fiddling with feathered indians by tyler childers. \n\n#bbq #pork #griddle #tacos pig pork_shoulder recipe bbq grilling braising pork chili verde. this dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. i usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.  guitar is me fiddling with feathered indians by tyler childers.  #bbq #pork #griddle #tacos pig pork_shoulder recipe bbq grilling pork chili verde\n\nthis dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. \n\ni usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal. \n\nguitar is me fiddling with feathered indians by tyler childers. \n\n#bbq #pork #griddle #tacos pig pork_shoulder recipe bbq frying pork chile verde this dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas.  i usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.   guitar is me fiddling with feathered indians by tyler childers.  #bbq #pork #griddle #tacos pig pulled_pork recipe bbq grilling braising","CreateDateTime":"2025-03-23T18:50:35.000Z","ViewCount":32166,"LikeCount":667,"GroupId":9435,"GroupCode":"pork-chile-verde-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4257,"Url":"https://www.youtube.com/watch?v=RtfskZFflHI","ViewCount":13817,"LikeCount":354},{"Platform":"facebook","PostId":4254,"Url":"https://www.facebook.com/reel/1706201793641823/","ViewCount":5336,"LikeCount":36},{"Platform":"instagram","PostId":4267,"Url":"https://www.instagram.com/reel/DHjW8sjS4Bu/","ViewCount":7176,"LikeCount":145},{"Platform":"tiktok","PostId":4260,"Url":"https://www.tiktok.com/@backyahdbbq/video/7485078371521613098","ViewCount":5837,"LikeCount":132}]},{"Id":4267,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DHjW8sjS4Bu/","ThumbnailUrl":"media/posts/instagram_18026500337421574.png","Description":"Pork Chili Verde\n\nThis dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. And then cooked in an insta","SearchText":"pork chile verde\n\nthis dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. \n\ni usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.  \n\nguitar is me fiddling with feathered indians by tyler childers. \n\n#bbq #pork #griddle #tacos pig pork_shoulder recipe bbq grilling braising pork chili verde. this dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. i usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.  guitar is me fiddling with feathered indians by tyler childers.  #bbq #pork #griddle #tacos pig pork_shoulder recipe bbq grilling pork chili verde\n\nthis dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. \n\ni usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal. \n\nguitar is me fiddling with feathered indians by tyler childers. \n\n#bbq #pork #griddle #tacos pig pork_shoulder recipe bbq frying pork chile verde this dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas.  i usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.   guitar is me fiddling with feathered indians by tyler childers.  #bbq #pork #griddle #tacos pig pulled_pork recipe bbq grilling braising","CreateDateTime":"2025-03-23T18:49:21.000Z","ViewCount":32166,"LikeCount":667,"GroupId":9435,"GroupCode":"pork-chile-verde-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4257,"Url":"https://www.youtube.com/watch?v=RtfskZFflHI","ViewCount":13817,"LikeCount":354},{"Platform":"facebook","PostId":4254,"Url":"https://www.facebook.com/reel/1706201793641823/","ViewCount":5336,"LikeCount":36},{"Platform":"instagram","PostId":4267,"Url":"https://www.instagram.com/reel/DHjW8sjS4Bu/","ViewCount":7176,"LikeCount":145},{"Platform":"tiktok","PostId":4260,"Url":"https://www.tiktok.com/@backyahdbbq/video/7485078371521613098","ViewCount":5837,"LikeCount":132}]},{"Id":4260,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7485078371521613098","ThumbnailUrl":"media/posts/tiktok_7485078371521613098.png","Description":"Pork Chile Verde This dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. And then cooked in an instan","SearchText":"pork chile verde\n\nthis dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. \n\ni usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.  \n\nguitar is me fiddling with feathered indians by tyler childers. \n\n#bbq #pork #griddle #tacos pig pork_shoulder recipe bbq grilling braising pork chili verde. this dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. i usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.  guitar is me fiddling with feathered indians by tyler childers.  #bbq #pork #griddle #tacos pig pork_shoulder recipe bbq grilling pork chili verde\n\nthis dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas. \n\ni usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal. \n\nguitar is me fiddling with feathered indians by tyler childers. \n\n#bbq #pork #griddle #tacos pig pork_shoulder recipe bbq frying pork chile verde this dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. and then cooked in an instant pot for 1.5hrs.  also homemade corn tortillas.  i usually sear over charcoal and finish in dutch oven. but this is a good way to do a quick mid-week meal.   guitar is me fiddling with feathered indians by tyler childers.  #bbq #pork #griddle #tacos pig pulled_pork recipe bbq grilling braising","CreateDateTime":"2025-03-23T18:47:26.000Z","ViewCount":32166,"LikeCount":667,"GroupId":9435,"GroupCode":"pork-chile-verde-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling","braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":4257,"Url":"https://www.youtube.com/watch?v=RtfskZFflHI","ViewCount":13817,"LikeCount":354},{"Platform":"facebook","PostId":4254,"Url":"https://www.facebook.com/reel/1706201793641823/","ViewCount":5336,"LikeCount":36},{"Platform":"instagram","PostId":4267,"Url":"https://www.instagram.com/reel/DHjW8sjS4Bu/","ViewCount":7176,"LikeCount":145},{"Platform":"tiktok","PostId":4260,"Url":"https://www.tiktok.com/@backyahdbbq/video/7485078371521613098","ViewCount":5837,"LikeCount":132}]},{"Id":4242,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/630504276533538/","ThumbnailUrl":"media/posts/facebook_630504276533538.png","Description":"Brisket with Drip EZ","SearchText":"brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking","CreateDateTime":"2025-03-20T17:38:12.000Z","ViewCount":1,"LikeCount":0,"GroupId":8946,"GroupCode":"brisket-with-drip-ez-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4373,"Url":"https://www.facebook.com/reel/1170303255298509/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4325,"Url":"https://www.facebook.com/reel/1231481635153843/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4252,"Url":"https://www.facebook.com/reel/1003405234684808/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4242,"Url":"https://www.facebook.com/reel/630504276533538/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4190,"Url":"https://www.facebook.com/reel/589020164107631/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4179,"Url":"https://www.facebook.com/reel/1392217955476640/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4173,"Url":"https://www.facebook.com/reel/962834375366952/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4148,"Url":"https://www.facebook.com/reel/597271979710865/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4132,"Url":"https://www.facebook.com/reel/1351111582689685/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4024,"Url":"https://www.facebook.com/reel/1130759218616306/","ViewCount":1,"LikeCount":0}]},{"Id":4244,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=XPn_achEJt0","ThumbnailUrl":"media/posts/youtube_XPn_achEJt0.png","Description":"Flank on the Griddle.  One of the easiest things to make for dinner. Salt pepper garlic onion paprika Worcestershire soy sauce, olive oil, lime. Sear on medium high. Few minutes each side. Continue co","SearchText":"flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas.  cow steak recipe bbq frying","CreateDateTime":"2025-03-20T01:47:27.000Z","ViewCount":65832,"LikeCount":483,"GroupId":8989,"GroupCode":"easy-flank-steak-on-the-griddle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4244,"Url":"https://www.youtube.com/watch?v=XPn_achEJt0","ViewCount":22405,"LikeCount":212},{"Platform":"facebook","PostId":4243,"Url":"https://www.facebook.com/reel/1898447960971356/","ViewCount":19030,"LikeCount":73},{"Platform":"instagram","PostId":4247,"Url":"https://www.instagram.com/reel/DHZy01WPb6G/","ViewCount":14388,"LikeCount":125},{"Platform":"tiktok","PostId":4245,"Url":"https://www.tiktok.com/@backyahdbbq/video/7483699998056566058","ViewCount":10009,"LikeCount":73}]},{"Id":4243,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1898447960971356/","ThumbnailUrl":"media/posts/facebook_1898447960971356.png","Description":"Flank on the Griddle.  One of the easiest things to make for dinner. Salt pepper garlic onion paprika Worcestershire soy sauce, olive oil, lime. Sear on medium high. Few minutes each side. Continue co","SearchText":"flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas.  cow steak recipe bbq frying","CreateDateTime":"2025-03-20T01:41:37.000Z","ViewCount":65832,"LikeCount":483,"GroupId":8989,"GroupCode":"easy-flank-steak-on-the-griddle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4244,"Url":"https://www.youtube.com/watch?v=XPn_achEJt0","ViewCount":22405,"LikeCount":212},{"Platform":"facebook","PostId":4243,"Url":"https://www.facebook.com/reel/1898447960971356/","ViewCount":19030,"LikeCount":73},{"Platform":"instagram","PostId":4247,"Url":"https://www.instagram.com/reel/DHZy01WPb6G/","ViewCount":14388,"LikeCount":125},{"Platform":"tiktok","PostId":4245,"Url":"https://www.tiktok.com/@backyahdbbq/video/7483699998056566058","ViewCount":10009,"LikeCount":73}]},{"Id":4247,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DHZy01WPb6G/","ThumbnailUrl":"media/posts/instagram_17903668797132161.png","Description":"Flank on the Griddle.  One of the easiest things to make for dinner. Salt pepper garlic onion paprika Worcestershire soy sauce, olive oil, lime. Sear on medium high. Few minutes each side. Continue co","SearchText":"flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas.  cow steak recipe bbq frying","CreateDateTime":"2025-03-20T01:40:20.000Z","ViewCount":65832,"LikeCount":483,"GroupId":8989,"GroupCode":"easy-flank-steak-on-the-griddle","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4244,"Url":"https://www.youtube.com/watch?v=XPn_achEJt0","ViewCount":22405,"LikeCount":212},{"Platform":"facebook","PostId":4243,"Url":"https://www.facebook.com/reel/1898447960971356/","ViewCount":19030,"LikeCount":73},{"Platform":"instagram","PostId":4247,"Url":"https://www.instagram.com/reel/DHZy01WPb6G/","ViewCount":14388,"LikeCount":125},{"Platform":"tiktok","PostId":4245,"Url":"https://www.tiktok.com/@backyahdbbq/video/7483699998056566058","ViewCount":10009,"LikeCount":73}]},{"Id":4245,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7483699998056566058","ThumbnailUrl":"media/posts/tiktok_7483699998056566058.png","Description":"Flank on the Griddle.  One of the easiest things to make for dinner. Salt pepper garlic onion paprika Worcestershire soy sauce, olive oil, lime. Sear on medium high. Few minutes each side. Continue co","SearchText":"flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas. cow steak recipe bbq frying flank on the griddle.  one of the easiest things to make for dinner. salt pepper garlic onion paprika worcestershire soy sauce, olive oil, lime. sear on medium high. few minutes each side. continue cooking until 125f. slice against the grain. tacos. burritos. quesadillas.  cow steak recipe bbq frying","CreateDateTime":"2025-03-20T01:38:37.000Z","ViewCount":65832,"LikeCount":483,"GroupId":8989,"GroupCode":"easy-flank-steak-on-the-griddle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4244,"Url":"https://www.youtube.com/watch?v=XPn_achEJt0","ViewCount":22405,"LikeCount":212},{"Platform":"facebook","PostId":4243,"Url":"https://www.facebook.com/reel/1898447960971356/","ViewCount":19030,"LikeCount":73},{"Platform":"instagram","PostId":4247,"Url":"https://www.instagram.com/reel/DHZy01WPb6G/","ViewCount":14388,"LikeCount":125},{"Platform":"tiktok","PostId":4245,"Url":"https://www.tiktok.com/@backyahdbbq/video/7483699998056566058","ViewCount":10009,"LikeCount":73}]},{"Id":4241,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=L6W-NgJiRgw","ThumbnailUrl":"media/posts/youtube_L6W-NgJiRgw.png","Description":"I’ve always loved Brussels sprouts. Seems they are pretty polarizing. More for me. #griddle #bbq","SearchText":"i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq bbq sides i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle tips sides i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq bbq sides","CreateDateTime":"2025-03-16T00:41:34.000Z","ViewCount":27972,"LikeCount":314,"GroupId":8990,"GroupCode":"polarizing-brussels-sprouts-on-the-grill","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4241,"Url":"https://www.youtube.com/watch?v=L6W-NgJiRgw","ViewCount":6619,"LikeCount":139},{"Platform":"facebook","PostId":4240,"Url":"https://www.facebook.com/reel/657569123353754/","ViewCount":4575,"LikeCount":33},{"Platform":"instagram","PostId":4239,"Url":"https://www.instagram.com/reel/DHPYZZvSTbh/","ViewCount":7796,"LikeCount":68},{"Platform":"tiktok","PostId":4246,"Url":"https://www.tiktok.com/@backyahdbbq/video/7482199385426660651","ViewCount":8982,"LikeCount":74}]},{"Id":4240,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/657569123353754/","ThumbnailUrl":"media/posts/facebook_657569123353754.png","Description":"I’ve always loved Brussels sprouts. Seems they are pretty polarizing. More for me. #griddle #bbq","SearchText":"i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq bbq sides i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle tips sides i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq bbq sides","CreateDateTime":"2025-03-16T00:37:06.000Z","ViewCount":27972,"LikeCount":314,"GroupId":8990,"GroupCode":"polarizing-brussels-sprouts-on-the-grill","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["BBQ","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4241,"Url":"https://www.youtube.com/watch?v=L6W-NgJiRgw","ViewCount":6619,"LikeCount":139},{"Platform":"facebook","PostId":4240,"Url":"https://www.facebook.com/reel/657569123353754/","ViewCount":4575,"LikeCount":33},{"Platform":"instagram","PostId":4239,"Url":"https://www.instagram.com/reel/DHPYZZvSTbh/","ViewCount":7796,"LikeCount":68},{"Platform":"tiktok","PostId":4246,"Url":"https://www.tiktok.com/@backyahdbbq/video/7482199385426660651","ViewCount":8982,"LikeCount":74}]},{"Id":4239,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DHPYZZvSTbh/","ThumbnailUrl":"media/posts/instagram_17883411675145480.png","Description":"I’ve always loved Brussels sprouts. Seems they are pretty polarizing. More for me. #griddle","SearchText":"i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq bbq sides i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle tips sides i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq bbq sides","CreateDateTime":"2025-03-16T00:36:34.000Z","ViewCount":27972,"LikeCount":314,"GroupId":8990,"GroupCode":"polarizing-brussels-sprouts-on-the-grill","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4241,"Url":"https://www.youtube.com/watch?v=L6W-NgJiRgw","ViewCount":6619,"LikeCount":139},{"Platform":"facebook","PostId":4240,"Url":"https://www.facebook.com/reel/657569123353754/","ViewCount":4575,"LikeCount":33},{"Platform":"instagram","PostId":4239,"Url":"https://www.instagram.com/reel/DHPYZZvSTbh/","ViewCount":7796,"LikeCount":68},{"Platform":"tiktok","PostId":4246,"Url":"https://www.tiktok.com/@backyahdbbq/video/7482199385426660651","ViewCount":8982,"LikeCount":74}]},{"Id":4246,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7482199385426660651","ThumbnailUrl":"media/posts/tiktok_7482199385426660651.png","Description":"I’ve always loved Brussels sprouts. Seems they are pretty polarizing. More for me. #griddle #bbq","SearchText":"i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq bbq sides i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle tips sides i’ve always loved brussels sprouts. seems they are pretty polarizing. more for me. #griddle #bbq bbq sides","CreateDateTime":"2025-03-16T00:35:25.000Z","ViewCount":27972,"LikeCount":314,"GroupId":8990,"GroupCode":"polarizing-brussels-sprouts-on-the-grill","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["BBQ","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4241,"Url":"https://www.youtube.com/watch?v=L6W-NgJiRgw","ViewCount":6619,"LikeCount":139},{"Platform":"facebook","PostId":4240,"Url":"https://www.facebook.com/reel/657569123353754/","ViewCount":4575,"LikeCount":33},{"Platform":"instagram","PostId":4239,"Url":"https://www.instagram.com/reel/DHPYZZvSTbh/","ViewCount":7796,"LikeCount":68},{"Platform":"tiktok","PostId":4246,"Url":"https://www.tiktok.com/@backyahdbbq/video/7482199385426660651","ViewCount":8982,"LikeCount":74}]},{"Id":4237,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/663753462793438","ThumbnailUrl":"media/posts/facebook_110899788073674_663753462793438.png","Description":"Beef Jerky Recipes. Experimenting with a beef broth version I’m calling my All American Jerky and another Teriyaki Jerky variation.","SearchText":"beef jerky recipes. experimenting with a beef broth version i’m calling my all american jerky and another teriyaki jerky variation. cow recipe bbq beef jerky recipes. experimenting with a beef broth version i’m calling my all american jerky and another teriyaki jerky variation. cow beef_ribs recipe bbq","CreateDateTime":"2025-03-15T04:01:02.000Z","ViewCount":3864,"LikeCount":45,"GroupId":8991,"GroupCode":"beef-jerky-recipes-experiment","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4237,"Url":"https://www.facebook.com/234418655726923/posts/663753462793438","ViewCount":44,"LikeCount":6},{"Platform":"instagram","PostId":4238,"Url":"https://www.instagram.com/p/DHNLB0xRtLT/","ViewCount":3820,"LikeCount":39}]},{"Id":4238,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DHNLB0xRtLT/","ThumbnailUrl":"media/posts/instagram_18084860815611784.png","Description":"Beef Jerky Recipes. Experimenting with a beef broth version I’m calling my All American Jerky and another Teriyaki Jerky variation.","SearchText":"beef jerky recipes. experimenting with a beef broth version i’m calling my all american jerky and another teriyaki jerky variation. cow recipe bbq beef jerky recipes. experimenting with a beef broth version i’m calling my all american jerky and another teriyaki jerky variation. cow beef_ribs recipe bbq","CreateDateTime":"2025-03-15T04:00:57.000Z","ViewCount":3864,"LikeCount":45,"GroupId":8991,"GroupCode":"beef-jerky-recipes-experiment","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4237,"Url":"https://www.facebook.com/234418655726923/posts/663753462793438","ViewCount":44,"LikeCount":6},{"Platform":"instagram","PostId":4238,"Url":"https://www.instagram.com/p/DHNLB0xRtLT/","ViewCount":3820,"LikeCount":39}]},{"Id":4224,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Q9Uc4g1jxJg","ThumbnailUrl":"media/posts/youtube_Q9Uc4g1jxJg.png","Description":"Onions and peppers are some of my favorite veges to griddle. I was just telling my wife how having an outdoor griddle has been awesome. Tons of space and doesn’t stink up the house.  #webergrills #gri","SearchText":"onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling","CreateDateTime":"2025-03-14T00:06:18.000Z","ViewCount":21030,"LikeCount":183,"GroupId":8992,"GroupCode":"griddled-onions-and-peppers-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4224,"Url":"https://www.youtube.com/watch?v=Q9Uc4g1jxJg","ViewCount":7787,"LikeCount":117},{"Platform":"facebook","PostId":4220,"Url":"https://www.facebook.com/reel/894532709346316/","ViewCount":5824,"LikeCount":15},{"Platform":"instagram","PostId":4232,"Url":"https://www.instagram.com/reel/DHKLDitSmN-/","ViewCount":3615,"LikeCount":21},{"Platform":"tiktok","PostId":4228,"Url":"https://www.tiktok.com/@backyahdbbq/video/7481448910314327342","ViewCount":3804,"LikeCount":30}]},{"Id":4220,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/894532709346316/","ThumbnailUrl":"media/posts/facebook_894532709346316.png","Description":"Onions and peppers are some of my favorite veges to griddle. I was just telling my wife how having an outdoor griddle has been awesome. Tons of space and doesn’t stink up the house.  #webergrills #gri","SearchText":"onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling","CreateDateTime":"2025-03-14T00:04:07.000Z","ViewCount":21030,"LikeCount":183,"GroupId":8992,"GroupCode":"griddled-onions-and-peppers-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4224,"Url":"https://www.youtube.com/watch?v=Q9Uc4g1jxJg","ViewCount":7787,"LikeCount":117},{"Platform":"facebook","PostId":4220,"Url":"https://www.facebook.com/reel/894532709346316/","ViewCount":5824,"LikeCount":15},{"Platform":"instagram","PostId":4232,"Url":"https://www.instagram.com/reel/DHKLDitSmN-/","ViewCount":3615,"LikeCount":21},{"Platform":"tiktok","PostId":4228,"Url":"https://www.tiktok.com/@backyahdbbq/video/7481448910314327342","ViewCount":3804,"LikeCount":30}]},{"Id":4232,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DHKLDitSmN-/","ThumbnailUrl":"media/posts/instagram_18038113037452086.png","Description":"Onions and peppers are some of my favorite veges to griddle. I was just telling my wife how having an outdoor griddle has been awesome. Tons of space and doesn’t stink up the house.  #webergrills #gri","SearchText":"onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling","CreateDateTime":"2025-03-14T00:03:43.000Z","ViewCount":21030,"LikeCount":183,"GroupId":8992,"GroupCode":"griddled-onions-and-peppers-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4224,"Url":"https://www.youtube.com/watch?v=Q9Uc4g1jxJg","ViewCount":7787,"LikeCount":117},{"Platform":"facebook","PostId":4220,"Url":"https://www.facebook.com/reel/894532709346316/","ViewCount":5824,"LikeCount":15},{"Platform":"instagram","PostId":4232,"Url":"https://www.instagram.com/reel/DHKLDitSmN-/","ViewCount":3615,"LikeCount":21},{"Platform":"tiktok","PostId":4228,"Url":"https://www.tiktok.com/@backyahdbbq/video/7481448910314327342","ViewCount":3804,"LikeCount":30}]},{"Id":4228,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7481448910314327342","ThumbnailUrl":"media/posts/tiktok_7481448910314327342.png","Description":"Onions and peppers are some of my favorite veges to griddle. I was just telling my wife how having an outdoor griddle has been awesome. Tons of space and doesn’t stink up the house.  #webergrills #gri","SearchText":"onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling onions and peppers are some of my favorite veges to griddle. i was just telling my wife how having an outdoor griddle has been awesome. tons of space and doesn’t stink up the house.  #webergrills #griddle tips sides grilling","CreateDateTime":"2025-03-14T00:02:58.000Z","ViewCount":21030,"LikeCount":183,"GroupId":8992,"GroupCode":"griddled-onions-and-peppers-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4224,"Url":"https://www.youtube.com/watch?v=Q9Uc4g1jxJg","ViewCount":7787,"LikeCount":117},{"Platform":"facebook","PostId":4220,"Url":"https://www.facebook.com/reel/894532709346316/","ViewCount":5824,"LikeCount":15},{"Platform":"instagram","PostId":4232,"Url":"https://www.instagram.com/reel/DHKLDitSmN-/","ViewCount":3615,"LikeCount":21},{"Platform":"tiktok","PostId":4228,"Url":"https://www.tiktok.com/@backyahdbbq/video/7481448910314327342","ViewCount":3804,"LikeCount":30}]},{"Id":4221,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/622137747411302/","ThumbnailUrl":"media/posts/facebook_622137747411302.png","Description":null,"SearchText":"","CreateDateTime":"2025-03-12T09:20:14.000Z","ViewCount":0,"LikeCount":0,"GroupId":9436,"GroupCode":"ultimate-bbq-sauce-recipes","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4221,"Url":"https://www.facebook.com/reel/622137747411302/","ViewCount":0,"LikeCount":0}]},{"Id":4218,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/661313679704083","ThumbnailUrl":"media/posts/facebook_110899788073674_661313679704083.png","Description":"The only problem when baking with an enclosed cooker like a combo cooker or Dutch oven is you don’t really know if you’re getting a good oven spring. I’m going to explore open baking soon - which is j","SearchText":"the only problem when baking with an enclosed cooker like a combo cooker or dutch oven is you don’t really know if you’re getting a good oven spring. i’m going to explore open baking soon - which is just cooking right in oven in a baking stone with infused steam via a pan with lava rocks and ice cubes and water. that way the steam continues in the oven even though your oven has a vent.  it will also allow me to bake more than one loaf at a time. \n\n#sourdough  #bread how_to bread baking the only problem when baking with an enclosed cooker like a combo cooker or dutch oven is you don’t really know if you’re getting a good oven spring. i’m going to explore open baking soon - which is just cooking right in oven in a baking stone with infused steam via a pan with lava rocks and ice cubes and water. that way the steam continues in the oven even though your oven has a vent.  it will also allow me to bake more than one loaf at a time. \n\n#sourdough  #bread how_to bread baking","CreateDateTime":"2025-03-11T17:28:03.000Z","ViewCount":2782,"LikeCount":48,"GroupId":8993,"GroupCode":"open-baking-with-steam-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4218,"Url":"https://www.facebook.com/234418655726923/posts/661313679704083","ViewCount":42,"LikeCount":3},{"Platform":"instagram","PostId":4233,"Url":"https://www.instagram.com/p/DHEUM7LPGPb/","ViewCount":2740,"LikeCount":45}]},{"Id":4233,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DHEUM7LPGPb/","ThumbnailUrl":"media/posts/instagram_17927216435919416.png","Description":"The only problem when baking with an enclosed cooker like a combo cooker or Dutch oven is you don’t really know if you’re getting a good oven spring. I’m going to explore open baking soon - which is j","SearchText":"the only problem when baking with an enclosed cooker like a combo cooker or dutch oven is you don’t really know if you’re getting a good oven spring. i’m going to explore open baking soon - which is just cooking right in oven in a baking stone with infused steam via a pan with lava rocks and ice cubes and water. that way the steam continues in the oven even though your oven has a vent.  it will also allow me to bake more than one loaf at a time. \n\n#sourdough  #bread how_to bread baking the only problem when baking with an enclosed cooker like a combo cooker or dutch oven is you don’t really know if you’re getting a good oven spring. i’m going to explore open baking soon - which is just cooking right in oven in a baking stone with infused steam via a pan with lava rocks and ice cubes and water. that way the steam continues in the oven even though your oven has a vent.  it will also allow me to bake more than one loaf at a time. \n\n#sourdough  #bread how_to bread baking","CreateDateTime":"2025-03-11T17:27:57.000Z","ViewCount":2782,"LikeCount":48,"GroupId":8993,"GroupCode":"open-baking-with-steam-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4218,"Url":"https://www.facebook.com/234418655726923/posts/661313679704083","ViewCount":42,"LikeCount":3},{"Platform":"instagram","PostId":4233,"Url":"https://www.instagram.com/p/DHEUM7LPGPb/","ViewCount":2740,"LikeCount":45}]},{"Id":4225,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=nChHJGkHl_s","ThumbnailUrl":"media/posts/youtube_nChHJGkHl_s.png","Description":"Today I’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.\n\nStart my trimming off the thinner parts for the beef stew. \n\nTake another 2 pounds, trim the fat, a","SearchText":"today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.\n\nstart my trimming off the thinner parts for the beef stew. \n\ntake another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours.\n\npat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky.\n\nfor the roast beef, take another 2 pound chunk and salt it overnight in the fridge.\n\nthe next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.  \n\nlet it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices.\n\nbeef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook.\n\n#bbq #smokedmeat #beefjerky #roastbeef #beef #howto today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef. start my trimming off the thinner parts for the beef stew. take another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours. pat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky. for the roast beef, take another 2 pound chunk and salt it overnight in the fridge. the next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.  let it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices. beef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook. #bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to bbq smoking today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.\n\nstart my trimming off the thinner parts for the beef stew. \n\ntake another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours.\n\npat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky.\n\nfor the roast beef, take another 2 pound chunk and salt it overnight in the fridge.\n\nthe next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°. \n\nlet it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices.\n\nbeef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook.\n\n#bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to process bbq smoking today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef. start my trimming off the thinner parts for the beef stew.  take another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours. pat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky. for the roast beef, take another 2 pound chunk and salt it overnight in the fridge. the next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.   let it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices. beef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook. #bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to bbq smoking","CreateDateTime":"2025-03-09T23:03:03.000Z","ViewCount":592065,"LikeCount":12397,"GroupId":8994,"GroupCode":"beef-jerky-and-roast-beef-transformation","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4225,"Url":"https://www.youtube.com/watch?v=nChHJGkHl_s","ViewCount":19756,"LikeCount":908},{"Platform":"facebook","PostId":4222,"Url":"https://www.facebook.com/reel/1202405468122525/","ViewCount":14305,"LikeCount":149},{"Platform":"instagram","PostId":4234,"Url":"https://www.instagram.com/reel/DG_v3MtSLUv/","ViewCount":313267,"LikeCount":5673},{"Platform":"tiktok","PostId":4229,"Url":"https://www.tiktok.com/@backyahdbbq/video/7479946339871149355","ViewCount":244737,"LikeCount":5667}]},{"Id":4222,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1202405468122525/","ThumbnailUrl":"media/posts/facebook_1202405468122525.png","Description":"Today I’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef. Start my trimming off the thinner parts for the beef stew. Take another 2 pounds, trim the fat, and ","SearchText":"today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.\n\nstart my trimming off the thinner parts for the beef stew. \n\ntake another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours.\n\npat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky.\n\nfor the roast beef, take another 2 pound chunk and salt it overnight in the fridge.\n\nthe next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.  \n\nlet it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices.\n\nbeef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook.\n\n#bbq #smokedmeat #beefjerky #roastbeef #beef #howto today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef. start my trimming off the thinner parts for the beef stew. take another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours. pat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky. for the roast beef, take another 2 pound chunk and salt it overnight in the fridge. the next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.  let it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices. beef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook. #bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to bbq smoking today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.\n\nstart my trimming off the thinner parts for the beef stew. \n\ntake another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours.\n\npat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky.\n\nfor the roast beef, take another 2 pound chunk and salt it overnight in the fridge.\n\nthe next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°. \n\nlet it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices.\n\nbeef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook.\n\n#bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to process bbq smoking today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef. start my trimming off the thinner parts for the beef stew.  take another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours. pat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky. for the roast beef, take another 2 pound chunk and salt it overnight in the fridge. the next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.   let it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices. beef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook. #bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to bbq smoking","CreateDateTime":"2025-03-09T22:54:43.000Z","ViewCount":592065,"LikeCount":12397,"GroupId":8994,"GroupCode":"beef-jerky-and-roast-beef-transformation","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["roast_beef"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4225,"Url":"https://www.youtube.com/watch?v=nChHJGkHl_s","ViewCount":19756,"LikeCount":908},{"Platform":"facebook","PostId":4222,"Url":"https://www.facebook.com/reel/1202405468122525/","ViewCount":14305,"LikeCount":149},{"Platform":"instagram","PostId":4234,"Url":"https://www.instagram.com/reel/DG_v3MtSLUv/","ViewCount":313267,"LikeCount":5673},{"Platform":"tiktok","PostId":4229,"Url":"https://www.tiktok.com/@backyahdbbq/video/7479946339871149355","ViewCount":244737,"LikeCount":5667}]},{"Id":4234,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DG_v3MtSLUv/","ThumbnailUrl":"media/posts/instagram_18045735212353963.png","Description":"Today I’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.\n\nStart my trimming off the thinner parts for the beef stew. \n\nTake another 2 pounds, trim the fat, a","SearchText":"today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.\n\nstart my trimming off the thinner parts for the beef stew. \n\ntake another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours.\n\npat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky.\n\nfor the roast beef, take another 2 pound chunk and salt it overnight in the fridge.\n\nthe next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.  \n\nlet it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices.\n\nbeef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook.\n\n#bbq #smokedmeat #beefjerky #roastbeef #beef #howto today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef. start my trimming off the thinner parts for the beef stew. take another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours. pat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky. for the roast beef, take another 2 pound chunk and salt it overnight in the fridge. the next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.  let it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices. beef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook. #bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to bbq smoking today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.\n\nstart my trimming off the thinner parts for the beef stew. \n\ntake another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours.\n\npat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky.\n\nfor the roast beef, take another 2 pound chunk and salt it overnight in the fridge.\n\nthe next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°. \n\nlet it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices.\n\nbeef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook.\n\n#bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to process bbq smoking today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef. start my trimming off the thinner parts for the beef stew.  take another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours. pat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky. for the roast beef, take another 2 pound chunk and salt it overnight in the fridge. the next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.   let it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices. beef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook. #bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to bbq smoking","CreateDateTime":"2025-03-09T22:54:12.000Z","ViewCount":592065,"LikeCount":12397,"GroupId":8994,"GroupCode":"beef-jerky-and-roast-beef-transformation","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["roast_beef"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4225,"Url":"https://www.youtube.com/watch?v=nChHJGkHl_s","ViewCount":19756,"LikeCount":908},{"Platform":"facebook","PostId":4222,"Url":"https://www.facebook.com/reel/1202405468122525/","ViewCount":14305,"LikeCount":149},{"Platform":"instagram","PostId":4234,"Url":"https://www.instagram.com/reel/DG_v3MtSLUv/","ViewCount":313267,"LikeCount":5673},{"Platform":"tiktok","PostId":4229,"Url":"https://www.tiktok.com/@backyahdbbq/video/7479946339871149355","ViewCount":244737,"LikeCount":5667}]},{"Id":4229,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7479946339871149355","ThumbnailUrl":"media/posts/tiktok_7479946339871149355.png","Description":"Today I’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef. Start my trimming off the thinner parts for the beef stew.  Take another 2 pounds, trim the fat, and","SearchText":"today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.\n\nstart my trimming off the thinner parts for the beef stew. \n\ntake another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours.\n\npat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky.\n\nfor the roast beef, take another 2 pound chunk and salt it overnight in the fridge.\n\nthe next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.  \n\nlet it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices.\n\nbeef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook.\n\n#bbq #smokedmeat #beefjerky #roastbeef #beef #howto today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef. start my trimming off the thinner parts for the beef stew. take another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours. pat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky. for the roast beef, take another 2 pound chunk and salt it overnight in the fridge. the next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.  let it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices. beef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook. #bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to bbq smoking today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.\n\nstart my trimming off the thinner parts for the beef stew. \n\ntake another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours.\n\npat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky.\n\nfor the roast beef, take another 2 pound chunk and salt it overnight in the fridge.\n\nthe next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°. \n\nlet it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices.\n\nbeef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook.\n\n#bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to process bbq smoking today i’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef. start my trimming off the thinner parts for the beef stew.  take another 2 pounds, trim the fat, and slice for beef jerky. i like a ¼  inch slices . add it to your marinade which you can find at bkyhd.com/jerky.  make sure all sides are covered and marinate it in the fridge for 6 to 16 hours. pat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. longer if you like drier jerky. for the roast beef, take another 2 pound chunk and salt it overnight in the fridge. the next morning season it with pepper, garlic, onion, and paprika. sear it and then smoke at 180-225 until the internal temp hits 125°.   let it cool at room temp and then cool completely in the fridge. then slice into thin roast beef slices. beef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook. #bbq #smokedmeat #beefjerky #roastbeef #beef #howto cow roast_beef how_to bbq smoking","CreateDateTime":"2025-03-09T22:52:35.000Z","ViewCount":592065,"LikeCount":12397,"GroupId":8994,"GroupCode":"beef-jerky-and-roast-beef-transformation","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["roast_beef"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4225,"Url":"https://www.youtube.com/watch?v=nChHJGkHl_s","ViewCount":19756,"LikeCount":908},{"Platform":"facebook","PostId":4222,"Url":"https://www.facebook.com/reel/1202405468122525/","ViewCount":14305,"LikeCount":149},{"Platform":"instagram","PostId":4234,"Url":"https://www.instagram.com/reel/DG_v3MtSLUv/","ViewCount":313267,"LikeCount":5673},{"Platform":"tiktok","PostId":4229,"Url":"https://www.tiktok.com/@backyahdbbq/video/7479946339871149355","ViewCount":244737,"LikeCount":5667}]},{"Id":4219,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/659369343231850","ThumbnailUrl":"media/posts/facebook_110899788073674_659369343231850.png","Description":"Pro tip…if you want a little side hole in your bucket, just leave it too close to your griddle. Is there a channel out there dedicated to bbq mishaps?","SearchText":"pro tip…if you want a little side hole in your bucket, just leave it too close to your griddle. is there a channel out there dedicated to bbq mishaps? tips bbq grilling pro tip…if you want a little side hole in your bucket, just leave it too close to your griddle. is there a channel out there dedicated to bbq mishaps? tips bbq grilling","CreateDateTime":"2025-03-08T23:51:24.000Z","ViewCount":14195,"LikeCount":118,"GroupId":8996,"GroupCode":"pro-tip-you-want-little-20250308","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4219,"Url":"https://www.facebook.com/234418655726923/posts/659369343231850","ViewCount":38,"LikeCount":6},{"Platform":"instagram","PostId":4235,"Url":"https://www.instagram.com/p/DG9RsV5Ssa-/","ViewCount":14157,"LikeCount":112}]},{"Id":4235,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DG9RsV5Ssa-/","ThumbnailUrl":"media/posts/instagram_18358560469120357.png","Description":"Pro tip…if you want a little side hole in your bucket, just leave it too close to your griddle. Is there a channel out there dedicated to bbq mishaps?","SearchText":"pro tip…if you want a little side hole in your bucket, just leave it too close to your griddle. is there a channel out there dedicated to bbq mishaps? tips bbq grilling pro tip…if you want a little side hole in your bucket, just leave it too close to your griddle. is there a channel out there dedicated to bbq mishaps? tips bbq grilling","CreateDateTime":"2025-03-08T23:51:20.000Z","ViewCount":14195,"LikeCount":118,"GroupId":8996,"GroupCode":"pro-tip-you-want-little-20250308","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4219,"Url":"https://www.facebook.com/234418655726923/posts/659369343231850","ViewCount":38,"LikeCount":6},{"Platform":"instagram","PostId":4235,"Url":"https://www.instagram.com/p/DG9RsV5Ssa-/","ViewCount":14157,"LikeCount":112}]},{"Id":4230,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7478964936971013419","ThumbnailUrl":"media/posts/tiktok_7478964936971013419.png","Description":"New Beef Jerky recipe dropping soon…","SearchText":"new beef jerky recipe dropping soon… cow recipe bbq","CreateDateTime":"2025-03-07T07:25:35.000Z","ViewCount":3622,"LikeCount":55,"GroupId":9437,"GroupCode":"new-beef-jerky-recipe-coming-soon","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4230,"Url":"https://www.tiktok.com/@backyahdbbq/video/7478964936971013419","ViewCount":3622,"LikeCount":55}]},{"Id":4226,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=NyY-VB_0l6A","ThumbnailUrl":"media/posts/youtube_NyY-VB_0l6A.png","Description":"Sourdough Baking Session\n\nBaked two sourdough loaves of my 5% wheat recipe.  I’ll be posting more videos on the full process and recipe soon.\n\n#sourdough #baking #bread","SearchText":"sourdough baking session\n\nbaked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon.\n\n#sourdough #baking #bread recipe process bread baking sourdough baking session baked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon. #sourdough #baking #bread recipe bread baking sourdough baking session\n\nbaked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon.\n\n#sourdough #baking #bread sourdough baking session baked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon. #sourdough #baking #bread recipe process bread baking","CreateDateTime":"2025-03-05T16:53:15.000Z","ViewCount":17453,"LikeCount":465,"GroupId":8997,"GroupCode":"sourdough-baking-step-by-step","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4226,"Url":"https://www.youtube.com/watch?v=NyY-VB_0l6A","ViewCount":6849,"LikeCount":263},{"Platform":"facebook","PostId":4223,"Url":"https://www.facebook.com/reel/28562343540075735/","ViewCount":3331,"LikeCount":38},{"Platform":"instagram","PostId":4236,"Url":"https://www.instagram.com/reel/DG0ycKpvsmr/","ViewCount":4141,"LikeCount":80},{"Platform":"tiktok","PostId":4231,"Url":"https://www.tiktok.com/@backyahdbbq/video/7478366939547487530","ViewCount":3132,"LikeCount":84}]},{"Id":4223,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/28562343540075735/","ThumbnailUrl":"media/posts/facebook_28562343540075735.png","Description":"Sourdough Baking Session Baked two sourdough loaves of my 5% wheat recipe.  I’ll be posting more videos on the full process and recipe soon. #sourdough #baking #bread","SearchText":"sourdough baking session\n\nbaked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon.\n\n#sourdough #baking #bread recipe process bread baking sourdough baking session baked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon. #sourdough #baking #bread recipe bread baking sourdough baking session\n\nbaked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon.\n\n#sourdough #baking #bread sourdough baking session baked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon. #sourdough #baking #bread recipe process bread baking","CreateDateTime":"2025-03-05T16:45:44.000Z","ViewCount":17453,"LikeCount":465,"GroupId":8997,"GroupCode":"sourdough-baking-step-by-step","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4226,"Url":"https://www.youtube.com/watch?v=NyY-VB_0l6A","ViewCount":6849,"LikeCount":263},{"Platform":"facebook","PostId":4223,"Url":"https://www.facebook.com/reel/28562343540075735/","ViewCount":3331,"LikeCount":38},{"Platform":"instagram","PostId":4236,"Url":"https://www.instagram.com/reel/DG0ycKpvsmr/","ViewCount":4141,"LikeCount":80},{"Platform":"tiktok","PostId":4231,"Url":"https://www.tiktok.com/@backyahdbbq/video/7478366939547487530","ViewCount":3132,"LikeCount":84}]},{"Id":4236,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DG0ycKpvsmr/","ThumbnailUrl":"media/posts/instagram_18065869303738199.png","Description":"Sourdough Baking Session\n\nBaked two sourdough loaves of my 5% wheat recipe.  I’ll be posting more videos on the full process and recipe soon.\n\n#sourdough #baking #bread","SearchText":"sourdough baking session\n\nbaked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon.\n\n#sourdough #baking #bread recipe process bread baking sourdough baking session baked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon. #sourdough #baking #bread recipe bread baking sourdough baking session\n\nbaked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon.\n\n#sourdough #baking #bread sourdough baking session baked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon. #sourdough #baking #bread recipe process bread baking","CreateDateTime":"2025-03-05T16:45:03.000Z","ViewCount":17453,"LikeCount":465,"GroupId":8997,"GroupCode":"sourdough-baking-step-by-step","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4226,"Url":"https://www.youtube.com/watch?v=NyY-VB_0l6A","ViewCount":6849,"LikeCount":263},{"Platform":"facebook","PostId":4223,"Url":"https://www.facebook.com/reel/28562343540075735/","ViewCount":3331,"LikeCount":38},{"Platform":"instagram","PostId":4236,"Url":"https://www.instagram.com/reel/DG0ycKpvsmr/","ViewCount":4141,"LikeCount":80},{"Platform":"tiktok","PostId":4231,"Url":"https://www.tiktok.com/@backyahdbbq/video/7478366939547487530","ViewCount":3132,"LikeCount":84}]},{"Id":4231,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7478366939547487530","ThumbnailUrl":"media/posts/tiktok_7478366939547487530.png","Description":"Sourdough Baking Session Baked two sourdough loaves of my 5% wheat recipe.  I’ll be posting more videos on the full process and recipe soon. #sourdough #baking #bread","SearchText":"sourdough baking session\n\nbaked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon.\n\n#sourdough #baking #bread recipe process bread baking sourdough baking session baked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon. #sourdough #baking #bread recipe bread baking sourdough baking session\n\nbaked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon.\n\n#sourdough #baking #bread sourdough baking session baked two sourdough loaves of my 5% wheat recipe.  i’ll be posting more videos on the full process and recipe soon. #sourdough #baking #bread recipe process bread baking","CreateDateTime":"2025-03-05T16:43:22.000Z","ViewCount":17453,"LikeCount":465,"GroupId":8997,"GroupCode":"sourdough-baking-step-by-step","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4226,"Url":"https://www.youtube.com/watch?v=NyY-VB_0l6A","ViewCount":6849,"LikeCount":263},{"Platform":"facebook","PostId":4223,"Url":"https://www.facebook.com/reel/28562343540075735/","ViewCount":3331,"LikeCount":38},{"Platform":"instagram","PostId":4236,"Url":"https://www.instagram.com/reel/DG0ycKpvsmr/","ViewCount":4141,"LikeCount":80},{"Platform":"tiktok","PostId":4231,"Url":"https://www.tiktok.com/@backyahdbbq/video/7478366939547487530","ViewCount":3132,"LikeCount":84}]},{"Id":4227,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=69dXwDxN8O0","ThumbnailUrl":"media/posts/youtube_69dXwDxN8O0.png","Description":"Here’s how I feed my starter for two sourdough loaves that I will be mixing and proofing tomorrow. I also included a bunch of bonus tips, like water temp, using less water than 1:1:1, and some tools t","SearchText":"here’s how i feed my starter for two sourdough loaves that i will be mixing and proofing tomorrow. i also included a bunch of bonus tips, like water temp, using less water than 1:1:1, and some tools that help me out.  \n\nyou can find all my bread gear here: bkyhd.com/bread\n\n#bread #sourdough #howto how_to tips tutorial bread baking","CreateDateTime":"2025-03-04T20:51:06.000Z","ViewCount":8665,"LikeCount":105,"GroupId":9438,"GroupCode":"how-to-feed-a-sourdough-starter","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4227,"Url":"https://www.youtube.com/watch?v=69dXwDxN8O0","ViewCount":8665,"LikeCount":105}]},{"Id":4216,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/654906950344756","ThumbnailUrl":"media/posts/facebook_110899788073674_654906950344756.png","Description":"My son and I started a pressure washing business last summer and have spent a lot of hours standing on pavement in muddy wet conditions. These @bruntworkwear boots and pants have been great - dry feet","SearchText":"my son and i started a pressure washing business last summer and have spent a lot of hours standing on pavement in muddy wet conditions. these @bruntworkwear boots and pants have been great - dry feet and no fatigue.  def check them out if you are looking for work gear. it’s good gear at reasonable prices. use code backyahd10 for $10 off. \n\nthanks to brunt for supplying us with all the gear. \n\ndm me if you are in the seattle area and need pressure washing and want to support a hard working kid. my son and i started a pressure washing business last summer and have spent a lot of hours standing on pavement in muddy wet conditions. these @bruntworkwear boots and pants have been great - dry feet and no fatigue.  def check them out if you are looking for work gear. it’s good gear at reasonable prices. use code backyahd10 for $10 off. \n\nthanks to brunt for supplying us with all the gear. \n\ndm me if you are in the seattle area and need pressure washing and want to support a hard working kid. review showcase","CreateDateTime":"2025-03-03T02:17:00.000Z","ViewCount":4375,"LikeCount":36,"GroupId":8999,"GroupCode":"work-gear-review-for-outdoor-jobs","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4216,"Url":"https://www.facebook.com/234418655726923/posts/654906950344756","ViewCount":41,"LikeCount":4},{"Platform":"instagram","PostId":4217,"Url":"https://www.instagram.com/p/DGuFlVAPDsk/","ViewCount":4334,"LikeCount":32}]},{"Id":4217,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DGuFlVAPDsk/","ThumbnailUrl":"media/posts/instagram_18026371829340761.png","Description":"My son and I started a pressure washing business last summer and have spent a lot of hours standing on pavement in muddy wet conditions. These @bruntworkwear boots and pants have been great - dry feet","SearchText":"my son and i started a pressure washing business last summer and have spent a lot of hours standing on pavement in muddy wet conditions. these @bruntworkwear boots and pants have been great - dry feet and no fatigue.  def check them out if you are looking for work gear. it’s good gear at reasonable prices. use code backyahd10 for $10 off. \n\nthanks to brunt for supplying us with all the gear. \n\ndm me if you are in the seattle area and need pressure washing and want to support a hard working kid. my son and i started a pressure washing business last summer and have spent a lot of hours standing on pavement in muddy wet conditions. these @bruntworkwear boots and pants have been great - dry feet and no fatigue.  def check them out if you are looking for work gear. it’s good gear at reasonable prices. use code backyahd10 for $10 off. \n\nthanks to brunt for supplying us with all the gear. \n\ndm me if you are in the seattle area and need pressure washing and want to support a hard working kid. review showcase","CreateDateTime":"2025-03-03T02:16:55.000Z","ViewCount":4375,"LikeCount":36,"GroupId":8999,"GroupCode":"work-gear-review-for-outdoor-jobs","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review","showcase"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4216,"Url":"https://www.facebook.com/234418655726923/posts/654906950344756","ViewCount":41,"LikeCount":4},{"Platform":"instagram","PostId":4217,"Url":"https://www.instagram.com/p/DGuFlVAPDsk/","ViewCount":4334,"LikeCount":32}]},{"Id":4210,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DGkJJKIxbZJ/","ThumbnailUrl":"media/posts/instagram_17900448036111616.png","Description":"Sourdough Starter Feeding. Here’s how I feed my starter for two sourdough loaves that I will be mixing and proofing tomorrow. I also included a bunch of bonus tips, like water temp, using less water t","SearchText":"sourdough starter feeding. here’s how i feed my starter for two sourdough loaves that i will be mixing and proofing tomorrow. i also included a bunch of bonus tips, like water temp, using less water than 1:1:1, and some tools that help me out. \n\nyou can find all my bread gear here: bkyhd.com/bread\n\n#bread #sourdough #howto here’s how i feed my starter for two sourdough loaves that i will be mixing and proofing tomorrow. i also included a bunch of bonus tips, like water temp, using less water than 1:1:1, and some tools that help me out.   you can find all my bread gear here: bkyhd.com/bread #bread #sourdough #howto how_to tips bread baking","CreateDateTime":"2025-02-27T05:37:14.000Z","ViewCount":7750,"LikeCount":98,"GroupId":9439,"GroupCode":"sourdough-starter-feeding-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":4210,"Url":"https://www.instagram.com/reel/DGkJJKIxbZJ/","ViewCount":4331,"LikeCount":52},{"Platform":"tiktok","PostId":4203,"Url":"https://www.tiktok.com/@backyahdbbq/video/7475967753204010283","ViewCount":3419,"LikeCount":46}]},{"Id":4203,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7475967753204010283","ThumbnailUrl":"media/posts/tiktok_7475967753204010283.png","Description":"Here’s how I feed my starter for two sourdough loaves that I will be mixing and proofing tomorrow. I also included a bunch of bonus tips, like water temp, using less water than 1:1:1, and some tools t","SearchText":"sourdough starter feeding. here’s how i feed my starter for two sourdough loaves that i will be mixing and proofing tomorrow. i also included a bunch of bonus tips, like water temp, using less water than 1:1:1, and some tools that help me out. \n\nyou can find all my bread gear here: bkyhd.com/bread\n\n#bread #sourdough #howto here’s how i feed my starter for two sourdough loaves that i will be mixing and proofing tomorrow. i also included a bunch of bonus tips, like water temp, using less water than 1:1:1, and some tools that help me out.   you can find all my bread gear here: bkyhd.com/bread #bread #sourdough #howto how_to tips bread baking","CreateDateTime":"2025-02-27T05:33:56.000Z","ViewCount":7750,"LikeCount":98,"GroupId":9439,"GroupCode":"sourdough-starter-feeding-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":4210,"Url":"https://www.instagram.com/reel/DGkJJKIxbZJ/","ViewCount":4331,"LikeCount":52},{"Platform":"tiktok","PostId":4203,"Url":"https://www.tiktok.com/@backyahdbbq/video/7475967753204010283","ViewCount":3419,"LikeCount":46}]},{"Id":4199,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=vlOSnkr4R-8","ThumbnailUrl":"media/posts/youtube_vlOSnkr4R-8.png","Description":"When smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the mi","SearchText":"when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.\n\nget the smasher here: bkyhd.com/smash\n\n#burger #smashburger #bbqtips smashburger tips. when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.get the smasher here: bkyhd.com/smash#burger #smashburger #bbqtips cow burger tips burgers grilling smashburger tips. when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.\n\nget the smasher here: bkyhd.com/smash\n\n#burger #smashburger #bbqtips cow burger tips burgers grilling when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it. get the smasher here: bkyhd.com/smash #burger #smashburger #bbqtips cow burger tips burgers frying","CreateDateTime":"2025-02-25T17:17:42.000Z","ViewCount":24481,"LikeCount":843,"GroupId":9440,"GroupCode":"perfect-burger-smashing-technique","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4199,"Url":"https://www.youtube.com/watch?v=vlOSnkr4R-8","ViewCount":8454,"LikeCount":338},{"Platform":"facebook","PostId":4196,"Url":"https://www.facebook.com/reel/627769850415506/","ViewCount":4732,"LikeCount":80},{"Platform":"instagram","PostId":4211,"Url":"https://www.instagram.com/reel/DGgO_OqvdmZ/","ViewCount":6142,"LikeCount":254},{"Platform":"tiktok","PostId":4204,"Url":"https://www.tiktok.com/@backyahdbbq/video/7475404276899040554","ViewCount":5153,"LikeCount":171}]},{"Id":4196,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/627769850415506/","ThumbnailUrl":"media/posts/facebook_627769850415506.png","Description":"Smashburger Tips. When smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little t","SearchText":"when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.\n\nget the smasher here: bkyhd.com/smash\n\n#burger #smashburger #bbqtips smashburger tips. when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.get the smasher here: bkyhd.com/smash#burger #smashburger #bbqtips cow burger tips burgers grilling smashburger tips. when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.\n\nget the smasher here: bkyhd.com/smash\n\n#burger #smashburger #bbqtips cow burger tips burgers grilling when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it. get the smasher here: bkyhd.com/smash #burger #smashburger #bbqtips cow burger tips burgers frying","CreateDateTime":"2025-02-25T17:11:14.000Z","ViewCount":24481,"LikeCount":843,"GroupId":9440,"GroupCode":"perfect-burger-smashing-technique","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4199,"Url":"https://www.youtube.com/watch?v=vlOSnkr4R-8","ViewCount":8454,"LikeCount":338},{"Platform":"facebook","PostId":4196,"Url":"https://www.facebook.com/reel/627769850415506/","ViewCount":4732,"LikeCount":80},{"Platform":"instagram","PostId":4211,"Url":"https://www.instagram.com/reel/DGgO_OqvdmZ/","ViewCount":6142,"LikeCount":254},{"Platform":"tiktok","PostId":4204,"Url":"https://www.tiktok.com/@backyahdbbq/video/7475404276899040554","ViewCount":5153,"LikeCount":171}]},{"Id":4211,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DGgO_OqvdmZ/","ThumbnailUrl":"media/posts/instagram_17884865655125044.png","Description":"Smashburger Tips. When smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little t","SearchText":"when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.\n\nget the smasher here: bkyhd.com/smash\n\n#burger #smashburger #bbqtips smashburger tips. when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.get the smasher here: bkyhd.com/smash#burger #smashburger #bbqtips cow burger tips burgers grilling smashburger tips. when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.\n\nget the smasher here: bkyhd.com/smash\n\n#burger #smashburger #bbqtips cow burger tips burgers grilling when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it. get the smasher here: bkyhd.com/smash #burger #smashburger #bbqtips cow burger tips burgers frying","CreateDateTime":"2025-02-25T17:10:43.000Z","ViewCount":24481,"LikeCount":843,"GroupId":9440,"GroupCode":"perfect-burger-smashing-technique","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4199,"Url":"https://www.youtube.com/watch?v=vlOSnkr4R-8","ViewCount":8454,"LikeCount":338},{"Platform":"facebook","PostId":4196,"Url":"https://www.facebook.com/reel/627769850415506/","ViewCount":4732,"LikeCount":80},{"Platform":"instagram","PostId":4211,"Url":"https://www.instagram.com/reel/DGgO_OqvdmZ/","ViewCount":6142,"LikeCount":254},{"Platform":"tiktok","PostId":4204,"Url":"https://www.tiktok.com/@backyahdbbq/video/7475404276899040554","ViewCount":5153,"LikeCount":171}]},{"Id":4204,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7475404276899040554","ThumbnailUrl":"media/posts/tiktok_7475404276899040554.png","Description":"When smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the mi","SearchText":"when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.\n\nget the smasher here: bkyhd.com/smash\n\n#burger #smashburger #bbqtips smashburger tips. when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.get the smasher here: bkyhd.com/smash#burger #smashburger #bbqtips cow burger tips burgers grilling smashburger tips. when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.\n\nget the smasher here: bkyhd.com/smash\n\n#burger #smashburger #bbqtips cow burger tips burgers grilling when smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle.  i portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when i smash them.  i’ve tried a bunch of smashers and like this one from weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. add a little oil to it so it doesn’t stick to the burger.  no need for parchment paper.  to amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it. get the smasher here: bkyhd.com/smash #burger #smashburger #bbqtips cow burger tips burgers frying","CreateDateTime":"2025-02-25T17:07:23.000Z","ViewCount":24481,"LikeCount":843,"GroupId":9440,"GroupCode":"perfect-burger-smashing-technique","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":4199,"Url":"https://www.youtube.com/watch?v=vlOSnkr4R-8","ViewCount":8454,"LikeCount":338},{"Platform":"facebook","PostId":4196,"Url":"https://www.facebook.com/reel/627769850415506/","ViewCount":4732,"LikeCount":80},{"Platform":"instagram","PostId":4211,"Url":"https://www.instagram.com/reel/DGgO_OqvdmZ/","ViewCount":6142,"LikeCount":254},{"Platform":"tiktok","PostId":4204,"Url":"https://www.tiktok.com/@backyahdbbq/video/7475404276899040554","ViewCount":5153,"LikeCount":171}]},{"Id":4200,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=9cxNK08y1Ek","ThumbnailUrl":"media/posts/youtube_9cxNK08y1Ek.png","Description":"A butcher’s knot helps your meat stay together as it cooks. Learning how to tie a proper butcher’s knot is something every barbecue person should know.  #bbq #howto #butcher","SearchText":"a butcher’s knot helps your meat stay together as it cooks. learning how to tie a proper butcher’s knot is something every barbecue person should know.  #bbq #howto #butcher how_to tips bbq","CreateDateTime":"2025-02-24T02:01:53.000Z","ViewCount":31587,"LikeCount":1242,"GroupId":9441,"GroupCode":"how-to-tie-a-butchers-knot-2","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4200,"Url":"https://www.youtube.com/watch?v=9cxNK08y1Ek","ViewCount":31587,"LikeCount":1242}]},{"Id":4215,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/630122873141677/","ThumbnailUrl":"media/posts/facebook_630122873141677.png","Description":null,"SearchText":"","CreateDateTime":"2025-02-21T16:02:49.000Z","ViewCount":0,"LikeCount":0,"GroupId":9442,"GroupCode":"grilling-techniques-for-beginners","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4215,"Url":"https://www.facebook.com/reel/630122873141677/","ViewCount":0,"LikeCount":0}]},{"Id":4201,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=KBLw4ztxj5I","ThumbnailUrl":"media/posts/youtube_KBLw4ztxj5I.png","Description":"Last month we were invited to a Christmas party with a bunch of people we didn’t know that well. One thing led to another and I suggested that we bring smoked dino ribs. The only stipulation was that ","SearchText":"last month we were invited to a christmas party with a bunch of people we didn’t know that well. one thing led to another and i suggested that we bring smoked dino ribs. the only stipulation was that i couldn’t bring my camera, lights, tripod, or overhead camera rig to film the slicing.  i couldn’t let you all down, so i negotiated up to a discreet phone camera.   \n\nlet’s get into the cook.\n\nfirst you need some nicely marbled dino ribs, if you can’t find them locally, then check my gear page for a link to porter road. they’ll deliver their 14 day dry-aged, pasture raised dino ribs right to your door.\n\n\nyou have a couple of options when it comes to trimming the fat cap. you could leave as-is, trim it down to a quarter of an inch, or remove it completely. today left as is, but removed the sliver of meat on top to prevent it from messing with my fat cap.\n\n\ni keep the membrane on to hold the ribs together as they cook, but give it a quick score to try to get a little rub through the underside. \n\n\ni like to trim anything that i think will burn and round off the corners a little bit. \n\n\nfor a binder, you could go with water, hot sauce, mustard, but today we are using worchester sauce for a little extra umami. \n\n\ni then rub with a custom blend of salt, pepper, garlic, and lawry’s and let it sit in the fridge overnight.\n\n\nthe next day, i’ll smoke it at 200 for 2 hours to get more smoke early on, and then bump it up to 300 until it probes tender and easily bends when flexed.\n\n\ni keep a pan under the ribs as they smoke to catch all the drippings, which i turn into tallow by straining it through some paper towels. \n\n\ni then put it in my tub and let the temp settle down to about 160\n\n\ni don’t wrap during the cook, but i do for the rest to help the bark retain moisture.\n\ni then put it in my dripez bbq blanket to help retain heat.\n\nif i’m going to hold it for more than 4 hours, i’ll put in my oven or heat max food warmer, which will keep it safely above 140 degrees. other wise i’ll keep it in a cooler or cambro.\n\nit was a really cold night, so i put it in my cambro gobox for the car ride, but i was explicitly told to not bring that big box into the party, so when we arrived at the house i moved it back into my prep tub to easily carry it from my car to their kitchen.\n\nthen, after we got all the pleasantries out of the way, we got to slice-in and serve.  the ribs got rave reviews.  they loved it and everyone wanted to know more about the cooking process.  i made a bunch of new friends that night and we are currently planning our next party, which will definitely include some dino ribs.\n\nthanks to @porterroadbutcher  for the dino ribs!  check my gear page for a link. http://bkyhd.com/gear they are usually hard to find locally, unless you are in texas of course.  thanks to cambro for the gobox, heat max for the food warmer, chef iq for the wireless probe, barebones for the fire gloves\n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to tips showcase process bbq smoking","CreateDateTime":"2025-02-21T01:12:13.000Z","ViewCount":50084,"LikeCount":1636,"GroupId":9443,"GroupCode":"how-to-smoke-dino-ribs-perfectly","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to","tips","showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4201,"Url":"https://www.youtube.com/watch?v=KBLw4ztxj5I","ViewCount":50084,"LikeCount":1636}]},{"Id":4212,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DGKssYRRfhH/","ThumbnailUrl":"media/posts/instagram_17851241523395663.png","Description":"Real Time Brisket Trim. Part 2. See my last post for the backstory. #bbq #brisket","SearchText":"real time brisket trim. part 2. see my last post for the backstory. #bbq #brisket cow brisket how_to process bbq smoking","CreateDateTime":"2025-02-17T08:27:10.000Z","ViewCount":11960,"LikeCount":366,"GroupId":9444,"GroupCode":"real-time-brisket-trim-part-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":4212,"Url":"https://www.instagram.com/reel/DGKssYRRfhH/","ViewCount":11960,"LikeCount":366}]},{"Id":4202,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=D_4NDPRxXaE","ThumbnailUrl":"media/posts/youtube_D_4NDPRxXaE.png","Description":"Real Time Brisket Trim. This brisket has been hanging out in my freezer for months.  I bought it for an event and ended up not needing it.  Then we had the Seattle power outage, so I brought it to my ","SearchText":"real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket cow brisket process bbq smoking real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket cow brisket how_to bbq smoking real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it. thanks to hammer stahl for the knives and true board for the new cutting board. #bbq #brisket #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2025-02-17T04:41:41.000Z","ViewCount":61230,"LikeCount":1449,"GroupId":9000,"GroupCode":"real-time-brisket-trimming-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4202,"Url":"https://www.youtube.com/watch?v=D_4NDPRxXaE","ViewCount":2251,"LikeCount":48},{"Platform":"facebook","PostId":4194,"Url":"https://www.facebook.com/234418655726923/videos/938999888418901","ViewCount":24940,"LikeCount":340},{"Platform":"instagram","PostId":4213,"Url":"https://www.instagram.com/reel/DGKPQMPRr7U/","ViewCount":18555,"LikeCount":613},{"Platform":"tiktok","PostId":4205,"Url":"https://www.tiktok.com/@backyahdbbq/video/7472233100429298986","ViewCount":15484,"LikeCount":448}]},{"Id":4194,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/videos/938999888418901","ThumbnailUrl":"media/posts/facebook_110899788073674_644671928034925.png","Description":"Real Time Brisket Trim. This brisket has been hanging out in my freezer for months.  I bought it for an event and ended up not needing it.  Then we had the Seattle power outage, so I brought it to my ","SearchText":"real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket cow brisket process bbq smoking real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket cow brisket how_to bbq smoking real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it. thanks to hammer stahl for the knives and true board for the new cutting board. #bbq #brisket #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2025-02-17T04:32:48.000Z","ViewCount":61230,"LikeCount":1449,"GroupId":9000,"GroupCode":"real-time-brisket-trimming-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4202,"Url":"https://www.youtube.com/watch?v=D_4NDPRxXaE","ViewCount":2251,"LikeCount":48},{"Platform":"facebook","PostId":4194,"Url":"https://www.facebook.com/234418655726923/videos/938999888418901","ViewCount":24940,"LikeCount":340},{"Platform":"instagram","PostId":4213,"Url":"https://www.instagram.com/reel/DGKPQMPRr7U/","ViewCount":18555,"LikeCount":613},{"Platform":"tiktok","PostId":4205,"Url":"https://www.tiktok.com/@backyahdbbq/video/7472233100429298986","ViewCount":15484,"LikeCount":448}]},{"Id":4198,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1975986176225922/","ThumbnailUrl":"media/posts/facebook_1975986176225922.png","Description":"Real Time Brisket Trim","SearchText":"real time brisket trim cow brisket how_to process bbq","CreateDateTime":"2025-02-17T04:29:04.000Z","ViewCount":3826,"LikeCount":75,"GroupId":9445,"GroupCode":"real-time-brisket-trimming-process-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4198,"Url":"https://www.facebook.com/reel/1975986176225922/","ViewCount":3826,"LikeCount":75}]},{"Id":4213,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DGKPQMPRr7U/","ThumbnailUrl":"media/posts/instagram_18117232114446889.png","Description":"Real Time Brisket Trim. This brisket has been hanging out in my freezer for months.  I bought it for an event and ended up not needing it.  Then we had the Seattle power outage, so I brought it to my ","SearchText":"real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket cow brisket process bbq smoking real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket cow brisket how_to bbq smoking real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it. thanks to hammer stahl for the knives and true board for the new cutting board. #bbq #brisket #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2025-02-17T04:13:19.000Z","ViewCount":61230,"LikeCount":1449,"GroupId":9000,"GroupCode":"real-time-brisket-trimming-process","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4202,"Url":"https://www.youtube.com/watch?v=D_4NDPRxXaE","ViewCount":2251,"LikeCount":48},{"Platform":"facebook","PostId":4194,"Url":"https://www.facebook.com/234418655726923/videos/938999888418901","ViewCount":24940,"LikeCount":340},{"Platform":"instagram","PostId":4213,"Url":"https://www.instagram.com/reel/DGKPQMPRr7U/","ViewCount":18555,"LikeCount":613},{"Platform":"tiktok","PostId":4205,"Url":"https://www.tiktok.com/@backyahdbbq/video/7472233100429298986","ViewCount":15484,"LikeCount":448}]},{"Id":4205,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7472233100429298986","ThumbnailUrl":"media/posts/tiktok_7472233100429298986.png","Description":"Real Time Brisket Trim. This brisket has been hanging out in my freezer for months.  I bought it for an event and ended up not needing it.  Then we had the Seattle power outage, so I brought it to my ","SearchText":"real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket cow brisket process bbq smoking real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it.\n\nthanks to hammer stahl for the knives and true board for the new cutting board.\n\n#bbq #brisket #smokedbrisket cow brisket how_to bbq smoking real time brisket trim. this brisket has been hanging out in my freezer for months.  i bought it for an event and ended up not needing it.  then we had the seattle power outage, so i brought it to my friend’s freezer, and then back home when we got power back.  and then i thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook.  i don’t recommend doing all of that.  but life happens and i couldn’t just throw it away.  so here’s a real time brisket trim of a brisket with a story.  hopefully you can glean something new from it. thanks to hammer stahl for the knives and true board for the new cutting board. #bbq #brisket #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2025-02-17T04:01:16.000Z","ViewCount":61230,"LikeCount":1449,"GroupId":9000,"GroupCode":"real-time-brisket-trimming-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4202,"Url":"https://www.youtube.com/watch?v=D_4NDPRxXaE","ViewCount":2251,"LikeCount":48},{"Platform":"facebook","PostId":4194,"Url":"https://www.facebook.com/234418655726923/videos/938999888418901","ViewCount":24940,"LikeCount":340},{"Platform":"instagram","PostId":4213,"Url":"https://www.instagram.com/reel/DGKPQMPRr7U/","ViewCount":18555,"LikeCount":613},{"Platform":"tiktok","PostId":4205,"Url":"https://www.tiktok.com/@backyahdbbq/video/7472233100429298986","ViewCount":15484,"LikeCount":448}]},{"Id":4195,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/642126541622797","ThumbnailUrl":"media/posts/facebook_110899788073674_642126541622797.png","Description":"Thankfully, this is not a stock chart. This is my brisket temperature dipping before I slice it after a long overnight hot hold. #bbq #brisket","SearchText":"thankfully, this is not a stock chart. this is my brisket temperature dipping before i slice it after a long overnight hot hold. #bbq #brisket cow brisket process bbq smoking thankfully, this is not a stock chart. this is my brisket temperature dipping before i slice it after a long overnight hot hold. #bbq #brisket cow brisket process bbq smoking","CreateDateTime":"2025-02-13T17:24:10.000Z","ViewCount":6146,"LikeCount":111,"GroupId":9001,"GroupCode":"hot-hold-brisket-temperatures-explained","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4195,"Url":"https://www.facebook.com/234418655726923/posts/642126541622797","ViewCount":28,"LikeCount":5},{"Platform":"instagram","PostId":4214,"Url":"https://www.instagram.com/p/DGBXF_ovBSZ/","ViewCount":6118,"LikeCount":106}]},{"Id":4214,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DGBXF_ovBSZ/","ThumbnailUrl":"media/posts/instagram_18124491346416731.png","Description":"Thankfully, this is not a stock chart. This is my brisket temperature dipping before I slice it after a long overnight hot hold. #bbq #brisket","SearchText":"thankfully, this is not a stock chart. this is my brisket temperature dipping before i slice it after a long overnight hot hold. #bbq #brisket cow brisket process bbq smoking thankfully, this is not a stock chart. this is my brisket temperature dipping before i slice it after a long overnight hot hold. #bbq #brisket cow brisket process bbq smoking","CreateDateTime":"2025-02-13T17:24:06.000Z","ViewCount":6146,"LikeCount":111,"GroupId":9001,"GroupCode":"hot-hold-brisket-temperatures-explained","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4195,"Url":"https://www.facebook.com/234418655726923/posts/642126541622797","ViewCount":28,"LikeCount":5},{"Platform":"instagram","PostId":4214,"Url":"https://www.instagram.com/p/DGBXF_ovBSZ/","ViewCount":6118,"LikeCount":106}]},{"Id":4192,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/641139535054831","ThumbnailUrl":"media/posts/facebook_110899788073674_641139535054831.png","Description":"Getting all of the new 2025 wireless thermometers charged for a brisket cook tomorrow.  I have the new Combustion Inc, the new Meat Stick V, the new ThermoPro Temp Spike Pro, the new Typhur Gold, the ","SearchText":"getting all of the new 2025 wireless thermometers charged for a brisket cook tomorrow.  i have the new combustion inc, the new meat stick v, the new thermopro temp spike pro, the new typhur gold, the meater pro xl, the chef iq and the thermoworks rfx.  all of them have wifi. i’m gonna be tracking everything from connectivity, to battery life, to ease of use, and much more. follow along for the results. #bbq cow brisket review bbq getting all of the new 2025 wireless thermometers charged for a brisket cook tomorrow.  i have the new combustion inc, the new meat stick v, the new thermopro temp spike pro, the new typhur gold, the meater pro xl, the chef iq and the thermoworks rfx.  all of them have wifi. i’m gonna be tracking everything from connectivity, to battery life, to ease of use, and much more. follow along for the results. #bbq cow brisket review bbq smoking","CreateDateTime":"2025-02-12T05:46:23.000Z","ViewCount":3996,"LikeCount":43,"GroupId":9002,"GroupCode":"review-of-2025-wireless-thermometers","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4192,"Url":"https://www.facebook.com/234418655726923/posts/641139535054831","ViewCount":35,"LikeCount":5},{"Platform":"instagram","PostId":4193,"Url":"https://www.instagram.com/p/DF9ichZRnTU/","ViewCount":3961,"LikeCount":38}]},{"Id":4193,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DF9ichZRnTU/","ThumbnailUrl":"media/posts/instagram_18052939706121531.png","Description":"Getting all of the new 2025 wireless thermometers charged for a brisket cook tomorrow.  I have the new Combustion Inc, the new Meat Stick V, the new ThermoPro Temp Spike Pro, the new Typhur Gold, the ","SearchText":"getting all of the new 2025 wireless thermometers charged for a brisket cook tomorrow.  i have the new combustion inc, the new meat stick v, the new thermopro temp spike pro, the new typhur gold, the meater pro xl, the chef iq and the thermoworks rfx.  all of them have wifi. i’m gonna be tracking everything from connectivity, to battery life, to ease of use, and much more. follow along for the results. #bbq cow brisket review bbq getting all of the new 2025 wireless thermometers charged for a brisket cook tomorrow.  i have the new combustion inc, the new meat stick v, the new thermopro temp spike pro, the new typhur gold, the meater pro xl, the chef iq and the thermoworks rfx.  all of them have wifi. i’m gonna be tracking everything from connectivity, to battery life, to ease of use, and much more. follow along for the results. #bbq cow brisket review bbq smoking","CreateDateTime":"2025-02-12T05:46:20.000Z","ViewCount":3996,"LikeCount":43,"GroupId":9002,"GroupCode":"review-of-2025-wireless-thermometers","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4192,"Url":"https://www.facebook.com/234418655726923/posts/641139535054831","ViewCount":35,"LikeCount":5},{"Platform":"instagram","PostId":4193,"Url":"https://www.instagram.com/p/DF9ichZRnTU/","ViewCount":3961,"LikeCount":38}]},{"Id":4191,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/627427189936760/","ThumbnailUrl":"media/posts/facebook_627427189936760.png","Description":null,"SearchText":"","CreateDateTime":"2025-02-11T06:40:45.000Z","ViewCount":0,"LikeCount":0,"GroupId":9446,"GroupCode":"perfecting-your-rib-rub-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4191,"Url":"https://www.facebook.com/reel/627427189936760/","ViewCount":0,"LikeCount":0}]},{"Id":4190,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/589020164107631/","ThumbnailUrl":"media/posts/facebook_589020164107631.png","Description":"Brisket with Drip EZ","SearchText":"brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking","CreateDateTime":"2025-02-10T00:24:40.000Z","ViewCount":1,"LikeCount":0,"GroupId":8946,"GroupCode":"brisket-with-drip-ez-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4373,"Url":"https://www.facebook.com/reel/1170303255298509/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4325,"Url":"https://www.facebook.com/reel/1231481635153843/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4252,"Url":"https://www.facebook.com/reel/1003405234684808/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4242,"Url":"https://www.facebook.com/reel/630504276533538/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4190,"Url":"https://www.facebook.com/reel/589020164107631/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4179,"Url":"https://www.facebook.com/reel/1392217955476640/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4173,"Url":"https://www.facebook.com/reel/962834375366952/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4148,"Url":"https://www.facebook.com/reel/597271979710865/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4132,"Url":"https://www.facebook.com/reel/1351111582689685/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4024,"Url":"https://www.facebook.com/reel/1130759218616306/","ViewCount":1,"LikeCount":0}]},{"Id":4189,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1359735618370619/","ThumbnailUrl":"media/posts/facebook_1359735618370619.png","Description":null,"SearchText":"","CreateDateTime":"2025-02-09T03:29:15.000Z","ViewCount":0,"LikeCount":0,"GroupId":9447,"GroupCode":"barbecue-sauce-recipe-variations","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4189,"Url":"https://www.facebook.com/reel/1359735618370619/","ViewCount":0,"LikeCount":0}]},{"Id":4181,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=8j-BPUsX21g","ThumbnailUrl":"media/posts/youtube_8j-BPUsX21g.png","Description":"Today we are smoking beef jerky. Store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. \n\nStart with a lean cut","SearchText":"today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. \n\nstart with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips.\n\nbuild a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium.\n\nadd the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours.\n\nlay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper.\n\nsmoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. \n\nmy kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.\n\ni’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try.\n\n#bbq #jerky #beefjerky #smokedmeat #barbecue cow beef_ribs recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. start with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips. build a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium. add the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours. lay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper. smoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. my kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.i’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try. #bbq #jerky #beefjerky #smokedmeat #barbecue cow beef_ribs recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. \n\nstart with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips.\n\nbuild a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium.\n\nadd the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours.\n\nlay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper.\n\nsmoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. \n\nmy kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.\n\ni’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try.\n\n#bbq #jerky #beefjerky #smokedmeat #barbecue cow recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke.  start with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips. build a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium. add the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours. lay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper. smoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart.  my kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha. i’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try. #bbq #jerky #beefjerky #smokedmeat #barbecue cow recipe bbq smoking","CreateDateTime":"2025-02-06T23:20:30.000Z","ViewCount":343945,"LikeCount":9622,"GroupId":9003,"GroupCode":"homemade-smoked-beef-jerky-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4181,"Url":"https://www.youtube.com/watch?v=8j-BPUsX21g","ViewCount":116519,"LikeCount":3617},{"Platform":"facebook","PostId":4178,"Url":"https://www.facebook.com/reel/1338363054189088/","ViewCount":25830,"LikeCount":241},{"Platform":"instagram","PostId":4186,"Url":"https://www.instagram.com/reel/DFv887HSZ1B/","ViewCount":16715,"LikeCount":649},{"Platform":"tiktok","PostId":4183,"Url":"https://www.tiktok.com/@backyahdbbq/video/7468446109988392235","ViewCount":184881,"LikeCount":5115}]},{"Id":4178,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1338363054189088/","ThumbnailUrl":"media/posts/facebook_1338363054189088.png","Description":"Today we are smoking beef jerky. Store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. Start with a lean cut o","SearchText":"today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. \n\nstart with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips.\n\nbuild a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium.\n\nadd the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours.\n\nlay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper.\n\nsmoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. \n\nmy kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.\n\ni’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try.\n\n#bbq #jerky #beefjerky #smokedmeat #barbecue cow beef_ribs recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. start with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips. build a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium. add the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours. lay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper. smoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. my kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.i’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try. #bbq #jerky #beefjerky #smokedmeat #barbecue cow beef_ribs recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. \n\nstart with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips.\n\nbuild a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium.\n\nadd the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours.\n\nlay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper.\n\nsmoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. \n\nmy kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.\n\ni’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try.\n\n#bbq #jerky #beefjerky #smokedmeat #barbecue cow recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke.  start with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips. build a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium. add the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours. lay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper. smoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart.  my kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha. i’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try. #bbq #jerky #beefjerky #smokedmeat #barbecue cow recipe bbq smoking","CreateDateTime":"2025-02-06T23:10:49.000Z","ViewCount":343945,"LikeCount":9622,"GroupId":9003,"GroupCode":"homemade-smoked-beef-jerky-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4181,"Url":"https://www.youtube.com/watch?v=8j-BPUsX21g","ViewCount":116519,"LikeCount":3617},{"Platform":"facebook","PostId":4178,"Url":"https://www.facebook.com/reel/1338363054189088/","ViewCount":25830,"LikeCount":241},{"Platform":"instagram","PostId":4186,"Url":"https://www.instagram.com/reel/DFv887HSZ1B/","ViewCount":16715,"LikeCount":649},{"Platform":"tiktok","PostId":4183,"Url":"https://www.tiktok.com/@backyahdbbq/video/7468446109988392235","ViewCount":184881,"LikeCount":5115}]},{"Id":4186,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DFv887HSZ1B/","ThumbnailUrl":"media/posts/instagram_17967098447722662.png","Description":"Today we are smoking beef jerky. Store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. \n\nStart with a lean cut","SearchText":"today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. \n\nstart with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips.\n\nbuild a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium.\n\nadd the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours.\n\nlay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper.\n\nsmoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. \n\nmy kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.\n\ni’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try.\n\n#bbq #jerky #beefjerky #smokedmeat #barbecue cow beef_ribs recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. start with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips. build a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium. add the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours. lay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper. smoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. my kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.i’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try. #bbq #jerky #beefjerky #smokedmeat #barbecue cow beef_ribs recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. \n\nstart with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips.\n\nbuild a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium.\n\nadd the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours.\n\nlay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper.\n\nsmoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. \n\nmy kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.\n\ni’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try.\n\n#bbq #jerky #beefjerky #smokedmeat #barbecue cow recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke.  start with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips. build a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium. add the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours. lay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper. smoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart.  my kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha. i’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try. #bbq #jerky #beefjerky #smokedmeat #barbecue cow recipe bbq smoking","CreateDateTime":"2025-02-06T23:09:31.000Z","ViewCount":343945,"LikeCount":9622,"GroupId":9003,"GroupCode":"homemade-smoked-beef-jerky-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4181,"Url":"https://www.youtube.com/watch?v=8j-BPUsX21g","ViewCount":116519,"LikeCount":3617},{"Platform":"facebook","PostId":4178,"Url":"https://www.facebook.com/reel/1338363054189088/","ViewCount":25830,"LikeCount":241},{"Platform":"instagram","PostId":4186,"Url":"https://www.instagram.com/reel/DFv887HSZ1B/","ViewCount":16715,"LikeCount":649},{"Platform":"tiktok","PostId":4183,"Url":"https://www.tiktok.com/@backyahdbbq/video/7468446109988392235","ViewCount":184881,"LikeCount":5115}]},{"Id":4183,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7468446109988392235","ThumbnailUrl":"media/posts/tiktok_7468446109988392235.png","Description":"Today we are smoking beef jerky. Store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke.  Start with a lean cut ","SearchText":"today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. \n\nstart with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips.\n\nbuild a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium.\n\nadd the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours.\n\nlay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper.\n\nsmoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. \n\nmy kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.\n\ni’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try.\n\n#bbq #jerky #beefjerky #smokedmeat #barbecue cow beef_ribs recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. start with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips. build a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium. add the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours. lay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper. smoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. my kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.i’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try. #bbq #jerky #beefjerky #smokedmeat #barbecue cow beef_ribs recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. \n\nstart with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips.\n\nbuild a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium.\n\nadd the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours.\n\nlay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper.\n\nsmoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart. \n\nmy kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha.\n\ni’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try.\n\n#bbq #jerky #beefjerky #smokedmeat #barbecue cow recipe bbq smoking today we are smoking beef jerky. store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke.  start with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. i’m using an eye of round i found at safeway for $5 a pound.  put in freezer for an hour so it is easier to trim and slice. trim off all the surface layer fat.  using a knife or meat slicer, cut against the grain into ¼ inch thick slices.  and then cut those into strips. build a marinade with liquid, sweetener, and spices. all of my recipes are at bkyhd.com/jerky. today i’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil.  i don’t add a curing salt because i eat it within a few days and it goes right into the fridge after i smoke it.  i also hate liquid smoke with a passion, so i promise you’ll never see me use that in any recipe.  you don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium. add the beef to the marinade and make sure all sides are covered.  let them marinate in the fridge for 6-16 hours. lay out the pieces on a wire rack. you can pat them down with a paper towel, but i like to leave the marinade on and then add a little more black pepper. smoke them at 180f degrees for about 4 hours until they have nice dark color and bend but don’t break apart.  my kid liked the experiment batch the best so we’ll have to keep tweaking that one.  in my next experiment i’m going to try a low sodium soy sauce and sriracha. i’m going to put these recipes and all future recipes i try at bkyhd.com/jerky.  let me know if you have a favorite recipe that you’d like me to try. #bbq #jerky #beefjerky #smokedmeat #barbecue cow recipe bbq smoking","CreateDateTime":"2025-02-06T23:05:31.000Z","ViewCount":343945,"LikeCount":9622,"GroupId":9003,"GroupCode":"homemade-smoked-beef-jerky-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4181,"Url":"https://www.youtube.com/watch?v=8j-BPUsX21g","ViewCount":116519,"LikeCount":3617},{"Platform":"facebook","PostId":4178,"Url":"https://www.facebook.com/reel/1338363054189088/","ViewCount":25830,"LikeCount":241},{"Platform":"instagram","PostId":4186,"Url":"https://www.instagram.com/reel/DFv887HSZ1B/","ViewCount":16715,"LikeCount":649},{"Platform":"tiktok","PostId":4183,"Url":"https://www.tiktok.com/@backyahdbbq/video/7468446109988392235","ViewCount":184881,"LikeCount":5115}]},{"Id":4179,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1392217955476640/","ThumbnailUrl":"media/posts/facebook_1392217955476640.png","Description":"Brisket with Drip EZ","SearchText":"brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking","CreateDateTime":"2025-02-06T22:22:04.000Z","ViewCount":1,"LikeCount":0,"GroupId":8946,"GroupCode":"brisket-with-drip-ez-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4373,"Url":"https://www.facebook.com/reel/1170303255298509/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4325,"Url":"https://www.facebook.com/reel/1231481635153843/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4252,"Url":"https://www.facebook.com/reel/1003405234684808/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4242,"Url":"https://www.facebook.com/reel/630504276533538/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4190,"Url":"https://www.facebook.com/reel/589020164107631/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4179,"Url":"https://www.facebook.com/reel/1392217955476640/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4173,"Url":"https://www.facebook.com/reel/962834375366952/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4148,"Url":"https://www.facebook.com/reel/597271979710865/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4132,"Url":"https://www.facebook.com/reel/1351111582689685/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4024,"Url":"https://www.facebook.com/reel/1130759218616306/","ViewCount":1,"LikeCount":0}]},{"Id":4177,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/636004505568334","ThumbnailUrl":"media/posts/facebook_110899788073674_636004505568334.png","Description":"Beef Jerky.  One simple tried and true recipe and one more complex experiment with some coriander, ginger, and sesame oil.   Beef Jerky Recipe and how to coming soon…","SearchText":"beef jerky.  one simple tried and true recipe and one more complex experiment with some coriander, ginger, and sesame oil.   beef jerky recipe and how to coming soon… beef jerky.  one simple tried and true recipe and one more complex experiment with some coriander, ginger, and sesame oil.  beef jerky recipe and how to coming soon… cow beef_ribs recipe bbq","CreateDateTime":"2025-02-04T06:28:25.000Z","ViewCount":5137,"LikeCount":89,"GroupId":9005,"GroupCode":"beef-jerky-recipe-variations","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4177,"Url":"https://www.facebook.com/234418655726923/posts/636004505568334","ViewCount":23,"LikeCount":5},{"Platform":"instagram","PostId":4187,"Url":"https://www.instagram.com/p/DFpA5PNxDef/","ViewCount":5114,"LikeCount":84}]},{"Id":4187,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DFpA5PNxDef/","ThumbnailUrl":"media/posts/instagram_18090165283552735.png","Description":"Beef Jerky.  One simple tried and true recipe and one more complex experiment with some coriander, ginger, and sesame oil.  Beef Jerky Recipe and how to coming soon…","SearchText":"beef jerky.  one simple tried and true recipe and one more complex experiment with some coriander, ginger, and sesame oil.   beef jerky recipe and how to coming soon… beef jerky.  one simple tried and true recipe and one more complex experiment with some coriander, ginger, and sesame oil.  beef jerky recipe and how to coming soon… cow beef_ribs recipe bbq","CreateDateTime":"2025-02-04T06:28:21.000Z","ViewCount":5137,"LikeCount":89,"GroupId":9005,"GroupCode":"beef-jerky-recipe-variations","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4177,"Url":"https://www.facebook.com/234418655726923/posts/636004505568334","ViewCount":23,"LikeCount":5},{"Platform":"instagram","PostId":4187,"Url":"https://www.instagram.com/p/DFpA5PNxDef/","ViewCount":5114,"LikeCount":84}]},{"Id":4182,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=MTqBwo3vUWw","ThumbnailUrl":"media/posts/youtube_MTqBwo3vUWw.png","Description":"Here’s how I treat a banneton basket after baking sourdough.  \n\n#breaad #baking #sourdough #howto","SearchText":"here’s how i treat a banneton basket after baking sourdough.  \n\n#breaad #baking #sourdough #howto here’s how i treat a banneton basket after baking sourdough.  #breaad #baking #sourdough #howto how_to bread baking here’s how i treat a banneton basket after baking sourdough. \n\n#breaad #baking #sourdough #howto how_to bread baking here’s how i treat a banneton basket after baking sourdough.   #breaad #baking #sourdough #howto  how_to bread baking","CreateDateTime":"2025-02-04T02:20:05.000Z","ViewCount":40867,"LikeCount":406,"GroupId":9006,"GroupCode":"treating-a-banneton-basket-after-baking","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4182,"Url":"https://www.youtube.com/watch?v=MTqBwo3vUWw","ViewCount":16949,"LikeCount":227},{"Platform":"facebook","PostId":4180,"Url":"https://www.facebook.com/reel/630739199692213/","ViewCount":2800,"LikeCount":14},{"Platform":"instagram","PostId":4188,"Url":"https://www.instagram.com/reel/DFojc_vPihp/","ViewCount":6010,"LikeCount":61},{"Platform":"tiktok","PostId":4184,"Url":"https://www.tiktok.com/@backyahdbbq/video/7467380190096805166","ViewCount":15108,"LikeCount":104}]},{"Id":4180,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/630739199692213/","ThumbnailUrl":"media/posts/facebook_630739199692213.png","Description":"Here’s how I treat a banneton basket after baking sourdough.  #breaad #baking #sourdough #howto","SearchText":"here’s how i treat a banneton basket after baking sourdough.  \n\n#breaad #baking #sourdough #howto here’s how i treat a banneton basket after baking sourdough.  #breaad #baking #sourdough #howto how_to bread baking here’s how i treat a banneton basket after baking sourdough. \n\n#breaad #baking #sourdough #howto how_to bread baking here’s how i treat a banneton basket after baking sourdough.   #breaad #baking #sourdough #howto  how_to bread baking","CreateDateTime":"2025-02-04T02:12:56.000Z","ViewCount":40867,"LikeCount":406,"GroupId":9006,"GroupCode":"treating-a-banneton-basket-after-baking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4182,"Url":"https://www.youtube.com/watch?v=MTqBwo3vUWw","ViewCount":16949,"LikeCount":227},{"Platform":"facebook","PostId":4180,"Url":"https://www.facebook.com/reel/630739199692213/","ViewCount":2800,"LikeCount":14},{"Platform":"instagram","PostId":4188,"Url":"https://www.instagram.com/reel/DFojc_vPihp/","ViewCount":6010,"LikeCount":61},{"Platform":"tiktok","PostId":4184,"Url":"https://www.tiktok.com/@backyahdbbq/video/7467380190096805166","ViewCount":15108,"LikeCount":104}]},{"Id":4188,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DFojc_vPihp/","ThumbnailUrl":"media/posts/instagram_18045549935014592.png","Description":"Here’s how I treat a banneton basket after baking sourdough. \n\n#breaad #baking #sourdough #howto","SearchText":"here’s how i treat a banneton basket after baking sourdough.  \n\n#breaad #baking #sourdough #howto here’s how i treat a banneton basket after baking sourdough.  #breaad #baking #sourdough #howto how_to bread baking here’s how i treat a banneton basket after baking sourdough. \n\n#breaad #baking #sourdough #howto how_to bread baking here’s how i treat a banneton basket after baking sourdough.   #breaad #baking #sourdough #howto  how_to bread baking","CreateDateTime":"2025-02-04T02:11:36.000Z","ViewCount":40867,"LikeCount":406,"GroupId":9006,"GroupCode":"treating-a-banneton-basket-after-baking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4182,"Url":"https://www.youtube.com/watch?v=MTqBwo3vUWw","ViewCount":16949,"LikeCount":227},{"Platform":"facebook","PostId":4180,"Url":"https://www.facebook.com/reel/630739199692213/","ViewCount":2800,"LikeCount":14},{"Platform":"instagram","PostId":4188,"Url":"https://www.instagram.com/reel/DFojc_vPihp/","ViewCount":6010,"LikeCount":61},{"Platform":"tiktok","PostId":4184,"Url":"https://www.tiktok.com/@backyahdbbq/video/7467380190096805166","ViewCount":15108,"LikeCount":104}]},{"Id":4184,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7467380190096805166","ThumbnailUrl":"media/posts/tiktok_7467380190096805166.png","Description":"Here’s how I treat a banneton basket after baking sourdough.   #breaad #baking #sourdough #howto ","SearchText":"here’s how i treat a banneton basket after baking sourdough.  \n\n#breaad #baking #sourdough #howto here’s how i treat a banneton basket after baking sourdough.  #breaad #baking #sourdough #howto how_to bread baking here’s how i treat a banneton basket after baking sourdough. \n\n#breaad #baking #sourdough #howto how_to bread baking here’s how i treat a banneton basket after baking sourdough.   #breaad #baking #sourdough #howto  how_to bread baking","CreateDateTime":"2025-02-04T02:09:33.000Z","ViewCount":40867,"LikeCount":406,"GroupId":9006,"GroupCode":"treating-a-banneton-basket-after-baking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4182,"Url":"https://www.youtube.com/watch?v=MTqBwo3vUWw","ViewCount":16949,"LikeCount":227},{"Platform":"facebook","PostId":4180,"Url":"https://www.facebook.com/reel/630739199692213/","ViewCount":2800,"LikeCount":14},{"Platform":"instagram","PostId":4188,"Url":"https://www.instagram.com/reel/DFojc_vPihp/","ViewCount":6010,"LikeCount":61},{"Platform":"tiktok","PostId":4184,"Url":"https://www.tiktok.com/@backyahdbbq/video/7467380190096805166","ViewCount":15108,"LikeCount":104}]},{"Id":4174,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ZhX7K0CSt2o","ThumbnailUrl":"media/posts/youtube_ZhX7K0CSt2o.png","Description":"Today I’m going back to the basics and forward searing ribeye steaks on the Weber kettle.  I’ve been grilling steaks for 30 years - over the last 3 years I’ve subjected my family to a bunch of steak e","SearchText":"today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen.\n\nlet’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.  \n\ni used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke.\n\ni removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.  \n\nwhen i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.\n\ngoing back to the basics is a good thing. these turned out great and we’ll be doing them again very soon.\n\n#bbq #steaks #grilling #ribeye cow steak how_to bbq grilling salt, fire, & steak. today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen. let’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.  i used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke. i  removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.  when i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.  going back to the basics is a good thing. these turned out great and we’ll be doing them again very soon. #bbq #steaks #grilling #ribeye cow steak how_to bbq grilling salt, fire & steak. today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen.\n\nlet’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick. \n\ni used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke.\n\ni removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again. \n\nwhen i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.\n\ngoing back to the basics is a good thing. these turned out great and we’ll be doing them again very soon.\n\n#bbq #steaks #grilling #ribeye cow steak how_to bbq grilling today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen. let’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.   i used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke. i removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.   when i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink. going back to the basics is a good thing. these turned out great and we’ll be doing them again very soon. #bbq #steaks #grilling #ribeye cow steak how_to bbq grilling","CreateDateTime":"2025-01-29T20:03:02.000Z","ViewCount":3646942,"LikeCount":101690,"GroupId":9448,"GroupCode":"grilling-ribeye-steaks-on-kettle-grill","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4174,"Url":"https://www.youtube.com/watch?v=ZhX7K0CSt2o","ViewCount":1718457,"LikeCount":39841},{"Platform":"facebook","PostId":4172,"Url":"https://www.facebook.com/reel/991690666314812/","ViewCount":670507,"LikeCount":14325},{"Platform":"instagram","PostId":4176,"Url":"https://www.instagram.com/reel/DFa_-qMSrLo/","ViewCount":117503,"LikeCount":5819},{"Platform":"tiktok","PostId":4175,"Url":"https://www.tiktok.com/@backyahdbbq/video/7465426842057657646","ViewCount":1140475,"LikeCount":41705}]},{"Id":4172,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/991690666314812/","ThumbnailUrl":"media/posts/facebook_991690666314812.png","Description":"Salt, Fire, & Steak. Today I’m going back to the basics and forward searing ribeye steaks on the Weber kettle.  I’ve been grilling steaks for 30 years - over the last 3 years I’ve subjected my family ","SearchText":"today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen.\n\nlet’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.  \n\ni used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke.\n\ni removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.  \n\nwhen i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.\n\ngoing back to the basics is a good thing. these turned out great and we’ll be doing them again very soon.\n\n#bbq #steaks #grilling #ribeye cow steak how_to bbq grilling salt, fire, & steak. today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen. let’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.  i used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke. i  removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.  when i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.  going back to the basics is a good thing. these turned out great and we’ll be doing them again very soon. #bbq #steaks #grilling #ribeye cow steak how_to bbq grilling salt, fire & steak. today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen.\n\nlet’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick. \n\ni used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke.\n\ni removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again. \n\nwhen i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.\n\ngoing back to the basics is a good thing. these turned out great and we’ll be doing them again very soon.\n\n#bbq #steaks #grilling #ribeye cow steak how_to bbq grilling today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen. let’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.   i used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke. i removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.   when i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink. going back to the basics is a good thing. these turned out great and we’ll be doing them again very soon. #bbq #steaks #grilling #ribeye cow steak how_to bbq grilling","CreateDateTime":"2025-01-29T19:54:19.000Z","ViewCount":3646942,"LikeCount":101690,"GroupId":9448,"GroupCode":"grilling-ribeye-steaks-on-kettle-grill","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4174,"Url":"https://www.youtube.com/watch?v=ZhX7K0CSt2o","ViewCount":1718457,"LikeCount":39841},{"Platform":"facebook","PostId":4172,"Url":"https://www.facebook.com/reel/991690666314812/","ViewCount":670507,"LikeCount":14325},{"Platform":"instagram","PostId":4176,"Url":"https://www.instagram.com/reel/DFa_-qMSrLo/","ViewCount":117503,"LikeCount":5819},{"Platform":"tiktok","PostId":4175,"Url":"https://www.tiktok.com/@backyahdbbq/video/7465426842057657646","ViewCount":1140475,"LikeCount":41705}]},{"Id":4176,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DFa_-qMSrLo/","ThumbnailUrl":"media/posts/instagram_17934254984867465.png","Description":"Salt, Fire & Steak. Today I’m going back to the basics and forward searing ribeye steaks on the Weber kettle.  I’ve been grilling steaks for 30 years - over the last 3 years I’ve subjected my family t","SearchText":"today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen.\n\nlet’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.  \n\ni used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke.\n\ni removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.  \n\nwhen i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.\n\ngoing back to the basics is a good thing. these turned out great and we’ll be doing them again very soon.\n\n#bbq #steaks #grilling #ribeye cow steak how_to bbq grilling salt, fire, & steak. today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen. let’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.  i used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke. i  removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.  when i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.  going back to the basics is a good thing. these turned out great and we’ll be doing them again very soon. #bbq #steaks #grilling #ribeye cow steak how_to bbq grilling salt, fire & steak. today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen.\n\nlet’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick. \n\ni used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke.\n\ni removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again. \n\nwhen i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.\n\ngoing back to the basics is a good thing. these turned out great and we’ll be doing them again very soon.\n\n#bbq #steaks #grilling #ribeye cow steak how_to bbq grilling today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen. let’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.   i used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke. i removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.   when i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink. going back to the basics is a good thing. these turned out great and we’ll be doing them again very soon. #bbq #steaks #grilling #ribeye cow steak how_to bbq grilling","CreateDateTime":"2025-01-29T19:51:49.000Z","ViewCount":3646942,"LikeCount":101690,"GroupId":9448,"GroupCode":"grilling-ribeye-steaks-on-kettle-grill","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4174,"Url":"https://www.youtube.com/watch?v=ZhX7K0CSt2o","ViewCount":1718457,"LikeCount":39841},{"Platform":"facebook","PostId":4172,"Url":"https://www.facebook.com/reel/991690666314812/","ViewCount":670507,"LikeCount":14325},{"Platform":"instagram","PostId":4176,"Url":"https://www.instagram.com/reel/DFa_-qMSrLo/","ViewCount":117503,"LikeCount":5819},{"Platform":"tiktok","PostId":4175,"Url":"https://www.tiktok.com/@backyahdbbq/video/7465426842057657646","ViewCount":1140475,"LikeCount":41705}]},{"Id":4175,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7465426842057657646","ThumbnailUrl":"media/posts/tiktok_7465426842057657646.png","Description":"Today I’m going back to the basics and forward searing ribeye steaks on the Weber kettle.  I’ve been grilling steaks for 30 years - over the last 3 years I’ve subjected my family to a bunch of steak e","SearchText":"today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen.\n\nlet’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.  \n\ni used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke.\n\ni removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.  \n\nwhen i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.\n\ngoing back to the basics is a good thing. these turned out great and we’ll be doing them again very soon.\n\n#bbq #steaks #grilling #ribeye cow steak how_to bbq grilling salt, fire, & steak. today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen. let’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.  i used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke. i  removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.  when i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.  going back to the basics is a good thing. these turned out great and we’ll be doing them again very soon. #bbq #steaks #grilling #ribeye cow steak how_to bbq grilling salt, fire & steak. today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen.\n\nlet’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick. \n\ni used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke.\n\ni removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again. \n\nwhen i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink.\n\ngoing back to the basics is a good thing. these turned out great and we’ll be doing them again very soon.\n\n#bbq #steaks #grilling #ribeye cow steak how_to bbq grilling today i’m going back to the basics and forward searing ribeye steaks on the weber kettle.  i’ve been grilling steaks for 30 years - over the last 3 years i’ve subjected my family to a bunch of steak experiments to learn new techniques.  at breakfast the other day, my kid asked me if i could just grill up some ribeyes like i used to.  the old fashioned way.  no fancy rubs.  no reverse sear. no sous vide. just salt, fire, and steak.  we can definitely make that happen. let’s start by salting the steaks for a few hours.  i like to use a good layer of salt here, especially since these steaks are quite thick.   i used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold.  i also threw in a couple of wood chunks for a little smoke. i removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. i start on the cool side and then rotate the grate.  if you put them directly on the hot side they will have grill marks which isn’t the goal.  i then grill for a few minutes until i’m happy with the crust.  and move them over to the cool side and rotate again.   when i’m happy with the crust i move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130.  go higher if you like less pink. going back to the basics is a good thing. these turned out great and we’ll be doing them again very soon. #bbq #steaks #grilling #ribeye cow steak how_to bbq grilling","CreateDateTime":"2025-01-29T19:49:55.000Z","ViewCount":3646942,"LikeCount":101690,"GroupId":9448,"GroupCode":"grilling-ribeye-steaks-on-kettle-grill","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4174,"Url":"https://www.youtube.com/watch?v=ZhX7K0CSt2o","ViewCount":1718457,"LikeCount":39841},{"Platform":"facebook","PostId":4172,"Url":"https://www.facebook.com/reel/991690666314812/","ViewCount":670507,"LikeCount":14325},{"Platform":"instagram","PostId":4176,"Url":"https://www.instagram.com/reel/DFa_-qMSrLo/","ViewCount":117503,"LikeCount":5819},{"Platform":"tiktok","PostId":4175,"Url":"https://www.tiktok.com/@backyahdbbq/video/7465426842057657646","ViewCount":1140475,"LikeCount":41705}]},{"Id":4173,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/962834375366952/","ThumbnailUrl":"media/posts/facebook_962834375366952.png","Description":"Brisket with Drip EZ","SearchText":"brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking","CreateDateTime":"2025-01-28T08:17:52.000Z","ViewCount":1,"LikeCount":0,"GroupId":8946,"GroupCode":"brisket-with-drip-ez-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4373,"Url":"https://www.facebook.com/reel/1170303255298509/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4325,"Url":"https://www.facebook.com/reel/1231481635153843/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4252,"Url":"https://www.facebook.com/reel/1003405234684808/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4242,"Url":"https://www.facebook.com/reel/630504276533538/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4190,"Url":"https://www.facebook.com/reel/589020164107631/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4179,"Url":"https://www.facebook.com/reel/1392217955476640/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4173,"Url":"https://www.facebook.com/reel/962834375366952/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4148,"Url":"https://www.facebook.com/reel/597271979710865/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4132,"Url":"https://www.facebook.com/reel/1351111582689685/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4024,"Url":"https://www.facebook.com/reel/1130759218616306/","ViewCount":1,"LikeCount":0}]},{"Id":4168,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=s8Gnvtt1Fjw","ThumbnailUrl":"media/posts/youtube_s8Gnvtt1Fjw.png","Description":"Let’s learn how to season a banneton basket. Bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  They are made of a vine called ","SearchText":"let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.  \n\nstart by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris.\n\nspritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.  \n\nbefore you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.  \n\nafter you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.\n\ni’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions.\n\n#bread #howto #sourdough #baking how_to tips tutorial process bread baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.  start by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris. spritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.  before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.  after you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.i’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions. #bread #howto #sourdough #baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour. \n\nstart by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris.\n\nspritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake. \n\nbefore you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix. \n\nafter you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.\n\ni’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions.\n\n#bread #howto #sourdough #baking how_to tips tutorial process bread baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.   start by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris. spritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.   before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.   after you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold. i’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions. #bread #howto #sourdough #baking how_to tips tutorial bread baking","CreateDateTime":"2025-01-26T21:38:06.000Z","ViewCount":104656,"LikeCount":2515,"GroupId":9008,"GroupCode":"how-to-season-a-bannetons-basket","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4168,"Url":"https://www.youtube.com/watch?v=s8Gnvtt1Fjw","ViewCount":62494,"LikeCount":1867},{"Platform":"facebook","PostId":4167,"Url":"https://www.facebook.com/reel/2850490888493844/","ViewCount":3799,"LikeCount":32},{"Platform":"instagram","PostId":4166,"Url":"https://www.instagram.com/reel/DFTdJdDyxMP/","ViewCount":10288,"LikeCount":151},{"Platform":"tiktok","PostId":4169,"Url":"https://www.tiktok.com/@backyahdbbq/video/7464338950929370410","ViewCount":28075,"LikeCount":465}]},{"Id":4167,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2850490888493844/","ThumbnailUrl":"media/posts/facebook_2850490888493844.png","Description":"Let’s learn how to season a banneton basket. Bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  They are made of a vine called ","SearchText":"let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.  \n\nstart by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris.\n\nspritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.  \n\nbefore you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.  \n\nafter you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.\n\ni’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions.\n\n#bread #howto #sourdough #baking how_to tips tutorial process bread baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.  start by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris. spritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.  before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.  after you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.i’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions. #bread #howto #sourdough #baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour. \n\nstart by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris.\n\nspritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake. \n\nbefore you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix. \n\nafter you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.\n\ni’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions.\n\n#bread #howto #sourdough #baking how_to tips tutorial process bread baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.   start by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris. spritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.   before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.   after you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold. i’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions. #bread #howto #sourdough #baking how_to tips tutorial bread baking","CreateDateTime":"2025-01-26T21:33:11.000Z","ViewCount":104656,"LikeCount":2515,"GroupId":9008,"GroupCode":"how-to-season-a-bannetons-basket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4168,"Url":"https://www.youtube.com/watch?v=s8Gnvtt1Fjw","ViewCount":62494,"LikeCount":1867},{"Platform":"facebook","PostId":4167,"Url":"https://www.facebook.com/reel/2850490888493844/","ViewCount":3799,"LikeCount":32},{"Platform":"instagram","PostId":4166,"Url":"https://www.instagram.com/reel/DFTdJdDyxMP/","ViewCount":10288,"LikeCount":151},{"Platform":"tiktok","PostId":4169,"Url":"https://www.tiktok.com/@backyahdbbq/video/7464338950929370410","ViewCount":28075,"LikeCount":465}]},{"Id":4166,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DFTdJdDyxMP/","ThumbnailUrl":"media/posts/instagram_18095284282510699.png","Description":"Let’s learn how to season a banneton basket. Bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  They are made of a vine called ","SearchText":"let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.  \n\nstart by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris.\n\nspritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.  \n\nbefore you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.  \n\nafter you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.\n\ni’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions.\n\n#bread #howto #sourdough #baking how_to tips tutorial process bread baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.  start by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris. spritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.  before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.  after you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.i’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions. #bread #howto #sourdough #baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour. \n\nstart by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris.\n\nspritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake. \n\nbefore you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix. \n\nafter you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.\n\ni’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions.\n\n#bread #howto #sourdough #baking how_to tips tutorial process bread baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.   start by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris. spritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.   before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.   after you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold. i’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions. #bread #howto #sourdough #baking how_to tips tutorial bread baking","CreateDateTime":"2025-01-26T21:32:39.000Z","ViewCount":104656,"LikeCount":2515,"GroupId":9008,"GroupCode":"how-to-season-a-bannetons-basket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4168,"Url":"https://www.youtube.com/watch?v=s8Gnvtt1Fjw","ViewCount":62494,"LikeCount":1867},{"Platform":"facebook","PostId":4167,"Url":"https://www.facebook.com/reel/2850490888493844/","ViewCount":3799,"LikeCount":32},{"Platform":"instagram","PostId":4166,"Url":"https://www.instagram.com/reel/DFTdJdDyxMP/","ViewCount":10288,"LikeCount":151},{"Platform":"tiktok","PostId":4169,"Url":"https://www.tiktok.com/@backyahdbbq/video/7464338950929370410","ViewCount":28075,"LikeCount":465}]},{"Id":4169,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7464338950929370410","ThumbnailUrl":"media/posts/tiktok_7464338950929370410.png","Description":"Let’s learn how to season a banneton basket. Bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  They are made of a vine called ","SearchText":"let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.  \n\nstart by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris.\n\nspritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.  \n\nbefore you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.  \n\nafter you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.\n\ni’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions.\n\n#bread #howto #sourdough #baking how_to tips tutorial process bread baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.  start by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris. spritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.  before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.  after you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.i’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions. #bread #howto #sourdough #baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour. \n\nstart by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris.\n\nspritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake. \n\nbefore you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix. \n\nafter you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.\n\ni’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions.\n\n#bread #howto #sourdough #baking how_to tips tutorial process bread baking let’s learn how to season a banneton basket. bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake.  they are made of a vine called rattan - and they aren’t naturally non-stick.  so you have to season them before you use them. seasoning means you create a non-stick layer using non-glutinous rice flour.   start by lightly rinsing and drying each basket.  don’t soak it and don’t use soap, just use enough water to remove any dust or debris. spritz the inside of the basket with water, spread it out evenly and remove any excess.  then generously dust it with rice flour and remove any excess. use rice flour, not wheat flour. rice flour is naturally non-stick because it doesn’t have gluten. spread that out evenly with a brush or your fingers and let it dry.  repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket.  let that fully dry before adding your dough.  you only need to season them once or after you do a deep cleaning - not every time you bake.   before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not.  you’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. some people mix rice flour with wheat flour for this process, but i personally like to just use rice flour so there’s no gluten in the mix.   after you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold. i’ll put links to the bannetons i use at bkyhd.com/bread - i like the criss elite brand best, just make sure the material is pure rattan, not the synthetic version.  let me know if you have any questions. #bread #howto #sourdough #baking how_to tips tutorial bread baking","CreateDateTime":"2025-01-26T21:28:11.000Z","ViewCount":104656,"LikeCount":2515,"GroupId":9008,"GroupCode":"how-to-season-a-bannetons-basket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4168,"Url":"https://www.youtube.com/watch?v=s8Gnvtt1Fjw","ViewCount":62494,"LikeCount":1867},{"Platform":"facebook","PostId":4167,"Url":"https://www.facebook.com/reel/2850490888493844/","ViewCount":3799,"LikeCount":32},{"Platform":"instagram","PostId":4166,"Url":"https://www.instagram.com/reel/DFTdJdDyxMP/","ViewCount":10288,"LikeCount":151},{"Platform":"tiktok","PostId":4169,"Url":"https://www.tiktok.com/@backyahdbbq/video/7464338950929370410","ViewCount":28075,"LikeCount":465}]},{"Id":4170,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7463580514075626798","ThumbnailUrl":"media/posts/tiktok_7463580514075626798.png","Description":"Choice ribeyes from @Costco Wholesale. Was thinking prime but $40 more and the marbling in these choice looked great.  Heavily salted more than you think you need because these are thick. Dry brine in","SearchText":"choice ribeyes from @costco wholesale. was thinking prime but $40 more and the marbling in these choice looked great.  heavily salted more than you think you need because these are thick. dry brine in fridge until 2hrs before cooking. temper at room temp so they don’t seize up when thrown on heat. sear first to liking. then onto cool zone to get internal up to 120.  i like salt and pepper only on a good steak. let them speak for themselves. #steak #ribeye  cow steak tips process bbq grilling you can only choose one. left right or middle? \n\nchoice ribeyes from @costco. was thinking prime but $40 more and the marbling in these choice looked great. \n\nheavily salted more than you think you need because these are thick. dry brine in fridge until 2hrs before cooking. temper at room temp so they don’t seize up when thrown on heat. sear first to liking. then onto cool zone to get internal up to 120.  i like salt and pepper only on a good steak. let them speak for themselves. cow steak tips bbq grilling you can only choose one. left right or middle? \n\nchoice ribeyes from @costco. was thinking prime but $40 more and the marbling in these choice looked great. \n\nheavily salted more than you think you need because these are thick. dry brine in fridge until 2hrs before cooking. temper at room temp so they don’t seize up when thrown on heat. sear first to liking. then onto cool zone to get internal up to 120.  i like salt and pepper only on a good steak. let them speak for themselves. cow steak tips bbq grilling","CreateDateTime":"2025-01-24T20:25:06.000Z","ViewCount":29653,"LikeCount":574,"GroupId":9010,"GroupCode":"choosing-the-best-ribeye-cut","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4170,"Url":"https://www.tiktok.com/@backyahdbbq/video/7463580514075626798","ViewCount":21323,"LikeCount":102},{"Platform":"facebook","PostId":4164,"Url":"https://www.facebook.com/234418655726923/posts/628854562949995","ViewCount":22,"LikeCount":11},{"Platform":"instagram","PostId":4165,"Url":"https://www.instagram.com/p/DFOJZsmSRyY/","ViewCount":8308,"LikeCount":461}]},{"Id":4164,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/628854562949995","ThumbnailUrl":"media/posts/facebook_110899788073674_628854562949995.png","Description":"You can only choose one. Left right or middle? \n\nChoice ribeyes from @costco. Was thinking prime but $40 more and the marbling in these choice looked great. \n\nHeavily salted more than you think you ne","SearchText":"choice ribeyes from @costco wholesale. was thinking prime but $40 more and the marbling in these choice looked great.  heavily salted more than you think you need because these are thick. dry brine in fridge until 2hrs before cooking. temper at room temp so they don’t seize up when thrown on heat. sear first to liking. then onto cool zone to get internal up to 120.  i like salt and pepper only on a good steak. let them speak for themselves. #steak #ribeye  cow steak tips process bbq grilling you can only choose one. left right or middle? \n\nchoice ribeyes from @costco. was thinking prime but $40 more and the marbling in these choice looked great. \n\nheavily salted more than you think you need because these are thick. dry brine in fridge until 2hrs before cooking. temper at room temp so they don’t seize up when thrown on heat. sear first to liking. then onto cool zone to get internal up to 120.  i like salt and pepper only on a good steak. let them speak for themselves. cow steak tips bbq grilling you can only choose one. left right or middle? \n\nchoice ribeyes from @costco. was thinking prime but $40 more and the marbling in these choice looked great. \n\nheavily salted more than you think you need because these are thick. dry brine in fridge until 2hrs before cooking. temper at room temp so they don’t seize up when thrown on heat. sear first to liking. then onto cool zone to get internal up to 120.  i like salt and pepper only on a good steak. let them speak for themselves. cow steak tips bbq grilling","CreateDateTime":"2025-01-24T20:03:17.000Z","ViewCount":29653,"LikeCount":574,"GroupId":9010,"GroupCode":"choosing-the-best-ribeye-cut","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4170,"Url":"https://www.tiktok.com/@backyahdbbq/video/7463580514075626798","ViewCount":21323,"LikeCount":102},{"Platform":"facebook","PostId":4164,"Url":"https://www.facebook.com/234418655726923/posts/628854562949995","ViewCount":22,"LikeCount":11},{"Platform":"instagram","PostId":4165,"Url":"https://www.instagram.com/p/DFOJZsmSRyY/","ViewCount":8308,"LikeCount":461}]},{"Id":4165,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DFOJZsmSRyY/","ThumbnailUrl":"media/posts/instagram_18051497471489699.png","Description":"You can only choose one. Left right or middle? \n\nChoice ribeyes from @costco. Was thinking prime but $40 more and the marbling in these choice looked great. \n\nHeavily salted more than you think you ne","SearchText":"choice ribeyes from @costco wholesale. was thinking prime but $40 more and the marbling in these choice looked great.  heavily salted more than you think you need because these are thick. dry brine in fridge until 2hrs before cooking. temper at room temp so they don’t seize up when thrown on heat. sear first to liking. then onto cool zone to get internal up to 120.  i like salt and pepper only on a good steak. let them speak for themselves. #steak #ribeye  cow steak tips process bbq grilling you can only choose one. left right or middle? \n\nchoice ribeyes from @costco. was thinking prime but $40 more and the marbling in these choice looked great. \n\nheavily salted more than you think you need because these are thick. dry brine in fridge until 2hrs before cooking. temper at room temp so they don’t seize up when thrown on heat. sear first to liking. then onto cool zone to get internal up to 120.  i like salt and pepper only on a good steak. let them speak for themselves. cow steak tips bbq grilling you can only choose one. left right or middle? \n\nchoice ribeyes from @costco. was thinking prime but $40 more and the marbling in these choice looked great. \n\nheavily salted more than you think you need because these are thick. dry brine in fridge until 2hrs before cooking. temper at room temp so they don’t seize up when thrown on heat. sear first to liking. then onto cool zone to get internal up to 120.  i like salt and pepper only on a good steak. let them speak for themselves. cow steak tips bbq grilling","CreateDateTime":"2025-01-24T20:03:11.000Z","ViewCount":29653,"LikeCount":574,"GroupId":9010,"GroupCode":"choosing-the-best-ribeye-cut","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4170,"Url":"https://www.tiktok.com/@backyahdbbq/video/7463580514075626798","ViewCount":21323,"LikeCount":102},{"Platform":"facebook","PostId":4164,"Url":"https://www.facebook.com/234418655726923/posts/628854562949995","ViewCount":22,"LikeCount":11},{"Platform":"instagram","PostId":4165,"Url":"https://www.instagram.com/p/DFOJZsmSRyY/","ViewCount":8308,"LikeCount":461}]},{"Id":4162,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=j-SUSsSc484","ThumbnailUrl":"media/posts/youtube_j-SUSsSc484.png","Description":"I finally realized that I can just proof dough right in my food warmer.  This warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital ","SearchText":"i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance.\n\ni set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.\n\ni’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer.\n\ni’ll put links to the warmer and thermostat at bkyhd.com/bread\n\n#bread #howto #gear #baking #sourdough how_to bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance. i set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.i’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer. i’ll put links to the warmer and thermostat at bkyhd.com/bread #bread #howto #gear #baking #sourdough how_to bbq bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance.\n\ni set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.\n\ni’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer.\n\ni’ll put links to the warmer and thermostat at bkyhd.com/bread\n\n#bread #howto #gear #baking #sourdough how_to bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance. i set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees. i’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer. i’ll put links to the warmer and thermostat at bkyhd.com/bread #bread #howto #gear #baking #sourdough how_to tips bread baking","CreateDateTime":"2025-01-23T03:22:09.000Z","ViewCount":37230,"LikeCount":394,"GroupId":9011,"GroupCode":"proofing-dough-in-a-food-warmer","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4162,"Url":"https://www.youtube.com/watch?v=j-SUSsSc484","ViewCount":15179,"LikeCount":157},{"Platform":"facebook","PostId":4160,"Url":"https://www.facebook.com/reel/496117460195635/","ViewCount":3494,"LikeCount":18},{"Platform":"instagram","PostId":4161,"Url":"https://www.instagram.com/reel/DFJxXFtpGKr/","ViewCount":9295,"LikeCount":107},{"Platform":"tiktok","PostId":4171,"Url":"https://www.tiktok.com/@backyahdbbq/video/7462943972059565354","ViewCount":9262,"LikeCount":112}]},{"Id":4160,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/496117460195635/","ThumbnailUrl":"media/posts/facebook_496117460195635.png","Description":"I finally realized that I can just proof dough right in my food warmer.  This warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital ","SearchText":"i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance.\n\ni set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.\n\ni’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer.\n\ni’ll put links to the warmer and thermostat at bkyhd.com/bread\n\n#bread #howto #gear #baking #sourdough how_to bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance. i set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.i’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer. i’ll put links to the warmer and thermostat at bkyhd.com/bread #bread #howto #gear #baking #sourdough how_to bbq bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance.\n\ni set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.\n\ni’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer.\n\ni’ll put links to the warmer and thermostat at bkyhd.com/bread\n\n#bread #howto #gear #baking #sourdough how_to bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance. i set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees. i’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer. i’ll put links to the warmer and thermostat at bkyhd.com/bread #bread #howto #gear #baking #sourdough how_to tips bread baking","CreateDateTime":"2025-01-23T03:17:19.000Z","ViewCount":37230,"LikeCount":394,"GroupId":9011,"GroupCode":"proofing-dough-in-a-food-warmer","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ","Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4162,"Url":"https://www.youtube.com/watch?v=j-SUSsSc484","ViewCount":15179,"LikeCount":157},{"Platform":"facebook","PostId":4160,"Url":"https://www.facebook.com/reel/496117460195635/","ViewCount":3494,"LikeCount":18},{"Platform":"instagram","PostId":4161,"Url":"https://www.instagram.com/reel/DFJxXFtpGKr/","ViewCount":9295,"LikeCount":107},{"Platform":"tiktok","PostId":4171,"Url":"https://www.tiktok.com/@backyahdbbq/video/7462943972059565354","ViewCount":9262,"LikeCount":112}]},{"Id":4161,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DFJxXFtpGKr/","ThumbnailUrl":"media/posts/instagram_17982764723643415.png","Description":"I finally realized that I can just proof dough right in my food warmer.  This warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital ","SearchText":"i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance.\n\ni set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.\n\ni’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer.\n\ni’ll put links to the warmer and thermostat at bkyhd.com/bread\n\n#bread #howto #gear #baking #sourdough how_to bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance. i set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.i’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer. i’ll put links to the warmer and thermostat at bkyhd.com/bread #bread #howto #gear #baking #sourdough how_to bbq bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance.\n\ni set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.\n\ni’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer.\n\ni’ll put links to the warmer and thermostat at bkyhd.com/bread\n\n#bread #howto #gear #baking #sourdough how_to bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance. i set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees. i’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer. i’ll put links to the warmer and thermostat at bkyhd.com/bread #bread #howto #gear #baking #sourdough how_to tips bread baking","CreateDateTime":"2025-01-23T03:16:35.000Z","ViewCount":37230,"LikeCount":394,"GroupId":9011,"GroupCode":"proofing-dough-in-a-food-warmer","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4162,"Url":"https://www.youtube.com/watch?v=j-SUSsSc484","ViewCount":15179,"LikeCount":157},{"Platform":"facebook","PostId":4160,"Url":"https://www.facebook.com/reel/496117460195635/","ViewCount":3494,"LikeCount":18},{"Platform":"instagram","PostId":4161,"Url":"https://www.instagram.com/reel/DFJxXFtpGKr/","ViewCount":9295,"LikeCount":107},{"Platform":"tiktok","PostId":4171,"Url":"https://www.tiktok.com/@backyahdbbq/video/7462943972059565354","ViewCount":9262,"LikeCount":112}]},{"Id":4171,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7462943972059565354","ThumbnailUrl":"media/posts/tiktok_7462943972059565354.png","Description":"I finally realized that I can just proof dough right in my food warmer.  This warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital ","SearchText":"i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance.\n\ni set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.\n\ni’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer.\n\ni’ll put links to the warmer and thermostat at bkyhd.com/bread\n\n#bread #howto #gear #baking #sourdough how_to bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance. i set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.i’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer. i’ll put links to the warmer and thermostat at bkyhd.com/bread #bread #howto #gear #baking #sourdough how_to bbq bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance.\n\ni set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees.\n\ni’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer.\n\ni’ll put links to the warmer and thermostat at bkyhd.com/bread\n\n#bread #howto #gear #baking #sourdough how_to bread baking i finally realized that i can just proof dough right in my food warmer.  this warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80f degrees with only a few degree variance. i set the warmer dial to the “1” position and put the thermostat on the middle shelf. plug the warmer into the controller. set the temp to 80f degrees.  the controller will turn off and on the warmer if it goes above or below 80f degrees. i’ve been using this setup for a few weeks now and it’s been working great. if you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven.  you can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer. i’ll put links to the warmer and thermostat at bkyhd.com/bread #bread #howto #gear #baking #sourdough how_to tips bread baking","CreateDateTime":"2025-01-23T03:14:42.000Z","ViewCount":37230,"LikeCount":394,"GroupId":9011,"GroupCode":"proofing-dough-in-a-food-warmer","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4162,"Url":"https://www.youtube.com/watch?v=j-SUSsSc484","ViewCount":15179,"LikeCount":157},{"Platform":"facebook","PostId":4160,"Url":"https://www.facebook.com/reel/496117460195635/","ViewCount":3494,"LikeCount":18},{"Platform":"instagram","PostId":4161,"Url":"https://www.instagram.com/reel/DFJxXFtpGKr/","ViewCount":9295,"LikeCount":107},{"Platform":"tiktok","PostId":4171,"Url":"https://www.tiktok.com/@backyahdbbq/video/7462943972059565354","ViewCount":9262,"LikeCount":112}]},{"Id":4155,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=QGFqqRJSa30","ThumbnailUrl":"media/posts/youtube_QGFqqRJSa30.png","Description":"Zucchini is one of my favorite things to griddle. Cut into coins, salt, pepper, & olive oil. Griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle","SearchText":"zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle recipe bbq sides grilling zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle  recipe sides grilling","CreateDateTime":"2025-01-19T21:32:58.000Z","ViewCount":30155,"LikeCount":300,"GroupId":9013,"GroupCode":"grilled-zucchini-coin-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ","Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4155,"Url":"https://www.youtube.com/watch?v=QGFqqRJSa30","ViewCount":5871,"LikeCount":110},{"Platform":"facebook","PostId":4154,"Url":"https://www.facebook.com/reel/1757727728139971/","ViewCount":4406,"LikeCount":23},{"Platform":"instagram","PostId":4158,"Url":"https://www.instagram.com/reel/DFBa2O-y0hP/","ViewCount":5908,"LikeCount":51},{"Platform":"tiktok","PostId":4156,"Url":"https://www.tiktok.com/@backyahdbbq/video/7461738731255516446","ViewCount":13970,"LikeCount":116}]},{"Id":4154,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1757727728139971/","ThumbnailUrl":"media/posts/facebook_1757727728139971.png","Description":"Zucchini is one of my favorite things to griddle. Cut into coins, salt, pepper, & olive oil. Griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle","SearchText":"zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle recipe bbq sides grilling zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle  recipe sides grilling","CreateDateTime":"2025-01-19T21:27:23.000Z","ViewCount":30155,"LikeCount":300,"GroupId":9013,"GroupCode":"grilled-zucchini-coin-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4155,"Url":"https://www.youtube.com/watch?v=QGFqqRJSa30","ViewCount":5871,"LikeCount":110},{"Platform":"facebook","PostId":4154,"Url":"https://www.facebook.com/reel/1757727728139971/","ViewCount":4406,"LikeCount":23},{"Platform":"instagram","PostId":4158,"Url":"https://www.instagram.com/reel/DFBa2O-y0hP/","ViewCount":5908,"LikeCount":51},{"Platform":"tiktok","PostId":4156,"Url":"https://www.tiktok.com/@backyahdbbq/video/7461738731255516446","ViewCount":13970,"LikeCount":116}]},{"Id":4158,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DFBa2O-y0hP/","ThumbnailUrl":"media/posts/instagram_17943815468946405.png","Description":"Zucchini is one of my favorite things to griddle. Cut into coins, salt, pepper, & olive oil. Griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle","SearchText":"zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle recipe bbq sides grilling zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle  recipe sides grilling","CreateDateTime":"2025-01-19T21:26:12.000Z","ViewCount":30155,"LikeCount":300,"GroupId":9013,"GroupCode":"grilled-zucchini-coin-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4155,"Url":"https://www.youtube.com/watch?v=QGFqqRJSa30","ViewCount":5871,"LikeCount":110},{"Platform":"facebook","PostId":4154,"Url":"https://www.facebook.com/reel/1757727728139971/","ViewCount":4406,"LikeCount":23},{"Platform":"instagram","PostId":4158,"Url":"https://www.instagram.com/reel/DFBa2O-y0hP/","ViewCount":5908,"LikeCount":51},{"Platform":"tiktok","PostId":4156,"Url":"https://www.tiktok.com/@backyahdbbq/video/7461738731255516446","ViewCount":13970,"LikeCount":116}]},{"Id":4156,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7461738731255516446","ThumbnailUrl":"media/posts/tiktok_7461738731255516446.png","Description":"Zucchini is one of my favorite things to griddle. Cut into coins, salt, pepper, & olive oil. Griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle ","SearchText":"zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle recipe bbq sides grilling zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle zucchini is one of my favorite things to griddle. cut into coins, salt, pepper, & olive oil. griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle  recipe sides grilling","CreateDateTime":"2025-01-19T21:17:37.000Z","ViewCount":30155,"LikeCount":300,"GroupId":9013,"GroupCode":"grilled-zucchini-coin-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4155,"Url":"https://www.youtube.com/watch?v=QGFqqRJSa30","ViewCount":5871,"LikeCount":110},{"Platform":"facebook","PostId":4154,"Url":"https://www.facebook.com/reel/1757727728139971/","ViewCount":4406,"LikeCount":23},{"Platform":"instagram","PostId":4158,"Url":"https://www.instagram.com/reel/DFBa2O-y0hP/","ViewCount":5908,"LikeCount":51},{"Platform":"tiktok","PostId":4156,"Url":"https://www.tiktok.com/@backyahdbbq/video/7461738731255516446","ViewCount":13970,"LikeCount":116}]},{"Id":4153,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/971929361510380/","ThumbnailUrl":"media/posts/facebook_971929361510380.png","Description":null,"SearchText":"","CreateDateTime":"2025-01-18T02:52:53.000Z","ViewCount":0,"LikeCount":0,"GroupId":9449,"GroupCode":"grilling-techniques-for-beginners-2","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4153,"Url":"https://www.facebook.com/reel/971929361510380/","ViewCount":0,"LikeCount":0}]},{"Id":4152,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=RzpQQ65gRLk","ThumbnailUrl":"media/posts/youtube_RzpQQ65gRLk.png","Description":"Pork Steak Grill Along. Pork Steaks are steaks cut from a pig shoulder aka pork butt. They grill up nicely. Even better with a mustard mop sauce. #bbq #porksteaks #grilling.","SearchText":"pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig steak recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig pork_chop recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig steak recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling.  pig steak showcase bbq grilling","CreateDateTime":"2025-01-17T05:48:54.000Z","ViewCount":34803,"LikeCount":529,"GroupId":9014,"GroupCode":"pork-steak-grill-along-with-mustard-sauc","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4152,"Url":"https://www.youtube.com/watch?v=RzpQQ65gRLk","ViewCount":15779,"LikeCount":262},{"Platform":"facebook","PostId":4151,"Url":"https://www.facebook.com/reel/857954749670456/?st=4Nh1iKdXjKz","ViewCount":5778,"LikeCount":77},{"Platform":"instagram","PostId":4150,"Url":"https://www.instagram.com/reel/DE6kGTexghC/","ViewCount":6744,"LikeCount":124},{"Platform":"tiktok","PostId":4157,"Url":"https://www.tiktok.com/@backyahdbbq/video/7460752293881875758","ViewCount":6502,"LikeCount":66}]},{"Id":4151,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/857954749670456/?st=4Nh1iKdXjKz","ThumbnailUrl":"media/posts/facebook_857954749670456.png","Description":"Pork Steak Grill Along. Pork Steaks are steaks cut from a pig shoulder aka pork butt. They grill up nicely. Even better with a mustard mop sauce. #bbq #porksteaks #grilling.","SearchText":"pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig steak recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig pork_chop recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig steak recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling.  pig steak showcase bbq grilling","CreateDateTime":"2025-01-17T05:35:43.000Z","ViewCount":34803,"LikeCount":529,"GroupId":9014,"GroupCode":"pork-steak-grill-along-with-mustard-sauc","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4152,"Url":"https://www.youtube.com/watch?v=RzpQQ65gRLk","ViewCount":15779,"LikeCount":262},{"Platform":"facebook","PostId":4151,"Url":"https://www.facebook.com/reel/857954749670456/?st=4Nh1iKdXjKz","ViewCount":5778,"LikeCount":77},{"Platform":"instagram","PostId":4150,"Url":"https://www.instagram.com/reel/DE6kGTexghC/","ViewCount":6744,"LikeCount":124},{"Platform":"tiktok","PostId":4157,"Url":"https://www.tiktok.com/@backyahdbbq/video/7460752293881875758","ViewCount":6502,"LikeCount":66}]},{"Id":4150,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DE6kGTexghC/","ThumbnailUrl":"media/posts/instagram_17878613877234301.png","Description":"Pork Steak Grill Along. Pork Steaks are steaks cut from a pig shoulder aka pork butt. They grill up nicely. Even better with a mustard mop sauce. #bbq #porksteaks #grilling.","SearchText":"pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig steak recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig pork_chop recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig steak recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling.  pig steak showcase bbq grilling","CreateDateTime":"2025-01-17T05:34:33.000Z","ViewCount":34803,"LikeCount":529,"GroupId":9014,"GroupCode":"pork-steak-grill-along-with-mustard-sauc","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4152,"Url":"https://www.youtube.com/watch?v=RzpQQ65gRLk","ViewCount":15779,"LikeCount":262},{"Platform":"facebook","PostId":4151,"Url":"https://www.facebook.com/reel/857954749670456/?st=4Nh1iKdXjKz","ViewCount":5778,"LikeCount":77},{"Platform":"instagram","PostId":4150,"Url":"https://www.instagram.com/reel/DE6kGTexghC/","ViewCount":6744,"LikeCount":124},{"Platform":"tiktok","PostId":4157,"Url":"https://www.tiktok.com/@backyahdbbq/video/7460752293881875758","ViewCount":6502,"LikeCount":66}]},{"Id":4157,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7460752293881875758","ThumbnailUrl":"media/posts/tiktok_7460752293881875758.png","Description":"Pork Steak Grill Along. Pork Steaks are steaks cut from a pig shoulder aka pork butt. They grill up nicely. Even better with a mustard mop sauce. #bbq #porksteaks #grilling. ","SearchText":"pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig steak recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig pork_chop recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling. pig steak recipe bbq grilling pork steak grill along. pork steaks are steaks cut from a pig shoulder aka pork butt. they grill up nicely. even better with a mustard mop sauce. #bbq #porksteaks #grilling.  pig steak showcase bbq grilling","CreateDateTime":"2025-01-17T05:29:32.000Z","ViewCount":34803,"LikeCount":529,"GroupId":9014,"GroupCode":"pork-steak-grill-along-with-mustard-sauc","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4152,"Url":"https://www.youtube.com/watch?v=RzpQQ65gRLk","ViewCount":15779,"LikeCount":262},{"Platform":"facebook","PostId":4151,"Url":"https://www.facebook.com/reel/857954749670456/?st=4Nh1iKdXjKz","ViewCount":5778,"LikeCount":77},{"Platform":"instagram","PostId":4150,"Url":"https://www.instagram.com/reel/DE6kGTexghC/","ViewCount":6744,"LikeCount":124},{"Platform":"tiktok","PostId":4157,"Url":"https://www.tiktok.com/@backyahdbbq/video/7460752293881875758","ViewCount":6502,"LikeCount":66}]},{"Id":4149,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=O4TuCdZa90E","ThumbnailUrl":"media/posts/youtube_O4TuCdZa90E.png","Description":"Today we’re smoking a brisket with help from Drip EZ@dripez. They are known for their prep tubs, but they make a lot of other barbecue products as well. We’re going to use the cutting board and knives","SearchText":"today we’re smoking a brisket with help from drip ez@dripez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nlet’s get right into trimming on the 26x16 drip ez cutting board.\n\nstart with a partially frozen brisket - because cold fat is easier to cut.  i like to wear cut gloves to protect my hands and nitrile gloves to keep them clean.  drip ez makes a 4 inch utility knife, which is great for the smaller cuts and a 14” slicing knife for the flatter and long cuts.\n\ncut the packaging along the deckle fat and remove it.\n\ncut off the mohawk. true up the long sides and round off the flat corners. trim the fat cap down to about a quarter of an inch. try not to gouge into the meat, but if you do, forgive yourself and move on. it’s not heart surgery. remove anything stringy or sticking out.  shave off some of the deckle fat and any globs of fat from the meat side.\n\nmove it to the tub and pop up the sides to keep the rub contained.  i’m slathering with a yellow mustard and worcestershire sauce to help the rub stick.  then evenly apply the rub, starting on the meat side, from about a foot above it. make sure you get an even coat on all sides.\n\nsnap on the tub lid and put it in the fridge until you are ready to smoke it. \n\ntake the tub from the fridge to your smoker, and start smoking at 180 for 2 hours.  \n\nyou can then easily wash the tub in your kitchen sink.\n\nafter 2 hours of smoking, bump it up to 225 for 2 hours, and then 250 until you foil boat it.  \n\nspritz the brisket with a water, vinegar and worcestershire sauce mix if it starts to look too dry.\n\nuse the drip ez mitts to remove it from the smoker. i like the mitts because they are easy to get on and off my hands and are easy to clean.  foil boating helps prevent the flat from drying out while the fat cap continues to render.\n\nwhen you are happy with the top bark, then you can wrap in foil or paper for the remainder of the cook.\n\nwhen the whole brisket is probe tender you’ll move it into the drip ez blanket, then in the tub, and then in the insulated que-crib to let it rest for 3-5 hours. the cutting board serves as a shelf and the que-crib can hold two xl tubs.\n\nnow we are ready to slice it.  let’s remove it from the que-crib, blanket, and tub and back onto the cutting board.  after i remove it from the paper, i like to pat it down with some tallow and make sure it giggles.\n\nusing the drip ez 14” slicing knife, i’ll slice it right down the middle to separate the point from the flat.  i like to cut off a big chunk of the point and slice that into bite size pieces.  i then slice the point into carpenter pencil thick slices.  and the flat into #2 pencil thick slices.  when slicing i’m looking for a good smoke ring, well rendered fat, and a tender juicy brisket.  i want a very dark bark and tender meat that i can easily pull apart but doesn’t fall apart.\n\nand that is how you smoke a brisket with the help of drip ez.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd2025 to get 15% off all drip ez products until 2/16/2025.\n\nthanks for watching and have a great brisket. cow brisket how_to bbq smoking","CreateDateTime":"2025-01-15T00:23:14.000Z","ViewCount":28673,"LikeCount":1366,"GroupId":9450,"GroupCode":"smoking-brisket-with-drip-ez-tools","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4149,"Url":"https://www.youtube.com/watch?v=O4TuCdZa90E","ViewCount":28673,"LikeCount":1366}]},{"Id":4148,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/597271979710865/","ThumbnailUrl":"media/posts/facebook_597271979710865.png","Description":"Brisket with Drip EZ","SearchText":"brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking","CreateDateTime":"2025-01-14T16:35:37.000Z","ViewCount":1,"LikeCount":0,"GroupId":8946,"GroupCode":"brisket-with-drip-ez-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4373,"Url":"https://www.facebook.com/reel/1170303255298509/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4325,"Url":"https://www.facebook.com/reel/1231481635153843/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4252,"Url":"https://www.facebook.com/reel/1003405234684808/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4242,"Url":"https://www.facebook.com/reel/630504276533538/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4190,"Url":"https://www.facebook.com/reel/589020164107631/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4179,"Url":"https://www.facebook.com/reel/1392217955476640/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4173,"Url":"https://www.facebook.com/reel/962834375366952/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4148,"Url":"https://www.facebook.com/reel/597271979710865/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4132,"Url":"https://www.facebook.com/reel/1351111582689685/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4024,"Url":"https://www.facebook.com/reel/1130759218616306/","ViewCount":1,"LikeCount":0}]},{"Id":4144,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/910973761210358/","ThumbnailUrl":"media/posts/facebook_910973761210358.png","Description":"Quick Pork Steaks.  Today we’re grilling pork steaks in 30 minutes.  There are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  I’ll smoke half of it for pulled por","SearchText":"quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.  pork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn. it only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker. i’ll put that mop sauce in the description.  give it a try and let me know how it turns out.  mop sauce:  1 cup apple cider vinegar. 1/2 cup water. 1/4 cup ketchup. 2 tablespoons worcestershire sauce. 2 tablespoons brown sugar. 1 tablespoon mustard (yellow or dijon).  1 teaspoon garlic powder.  1 teaspoon onion powder. 1/2 teaspoon smoked paprika (optional). 1/4 teaspoon cayenne pepper (optional, for heat). salt and black pepper to taste. jonny. #bbq #porksteaks #grilling pig pulled_pork pork_chop recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.  \n\npork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn.\n\nit only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.\n \ni’ll put that mop sauce in the description.  give it a try and let me know how it turns out.\n\nmop sauce:\n1 cup apple cider vinegar\n1/2 cup water\n1/4 cup ketchup\n2 tablespoons worcestershire sauce\n2 tablespoons brown sugar\n1 tablespoon mustard (yellow or dijon)\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1/2 teaspoon smoked paprika (optional)\n1/4 teaspoon cayenne pepper (optional, for heat)\nsalt and black pepper to taste\n\njonny\n\n#bbq #porksteaks #grilling pig recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.  my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her. \n\npork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn.\n\nit only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.\n \ni’ll put that mop sauce in the description.  give it a try and let me know how it turns out.\n\nmop sauce:\n1 cup apple cider vinegar\n1/2 cup water\n1/4 cup ketchup\n2 tablespoons worcestershire sauce\n2 tablespoons brown sugar\n1 tablespoon mustard (yellow or dijon)\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1/2 teaspoon smoked paprika (optional)\n1/4 teaspoon cayenne pepper (optional, for heat)\nsalt and black pepper to taste\n\njonny\n\n#bbq #porksteaks #grilling pig recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.   pork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn. it only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.   i’ll put that mop sauce in the description.  give it a try and let me know how it turns out. mop sauce: 1 cup apple cider vinegar 1/2 cup water 1/4 cup ketchup 2 tablespoons worcestershire sauce 2 tablespoons brown sugar 1 tablespoon mustard (yellow or dijon) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika (optional) 1/4 teaspoon cayenne pepper (optional, for heat) salt and black pepper to taste jonny #bbq #porksteaks #grilling pig recipe bbq grilling","CreateDateTime":"2025-01-14T04:00:49.000Z","ViewCount":142686,"LikeCount":2054,"GroupId":9015,"GroupCode":"quick-30-minute-pork-steaks-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork","pork_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4144,"Url":"https://www.facebook.com/reel/910973761210358/","ViewCount":80728,"LikeCount":574},{"Platform":"youtube","PostId":4145,"Url":"https://www.youtube.com/watch?v=y1SUauxL7x4","ViewCount":26215,"LikeCount":770},{"Platform":"instagram","PostId":4147,"Url":"https://www.instagram.com/reel/DEyqvqrxyoq/","ViewCount":11539,"LikeCount":296},{"Platform":"tiktok","PostId":4146,"Url":"https://www.tiktok.com/@backyahdbbq/video/7459614455610248494","ViewCount":24204,"LikeCount":414}]},{"Id":4145,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=y1SUauxL7x4","ThumbnailUrl":"media/posts/youtube_y1SUauxL7x4.png","Description":"Quick Pork Steaks.  Today we’re grilling pork steaks in 30 minutes.  There are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  I’ll smoke half of it for pulled por","SearchText":"quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.  pork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn. it only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker. i’ll put that mop sauce in the description.  give it a try and let me know how it turns out.  mop sauce:  1 cup apple cider vinegar. 1/2 cup water. 1/4 cup ketchup. 2 tablespoons worcestershire sauce. 2 tablespoons brown sugar. 1 tablespoon mustard (yellow or dijon).  1 teaspoon garlic powder.  1 teaspoon onion powder. 1/2 teaspoon smoked paprika (optional). 1/4 teaspoon cayenne pepper (optional, for heat). salt and black pepper to taste. jonny. #bbq #porksteaks #grilling pig pulled_pork pork_chop recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.  \n\npork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn.\n\nit only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.\n \ni’ll put that mop sauce in the description.  give it a try and let me know how it turns out.\n\nmop sauce:\n1 cup apple cider vinegar\n1/2 cup water\n1/4 cup ketchup\n2 tablespoons worcestershire sauce\n2 tablespoons brown sugar\n1 tablespoon mustard (yellow or dijon)\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1/2 teaspoon smoked paprika (optional)\n1/4 teaspoon cayenne pepper (optional, for heat)\nsalt and black pepper to taste\n\njonny\n\n#bbq #porksteaks #grilling pig recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.  my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her. \n\npork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn.\n\nit only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.\n \ni’ll put that mop sauce in the description.  give it a try and let me know how it turns out.\n\nmop sauce:\n1 cup apple cider vinegar\n1/2 cup water\n1/4 cup ketchup\n2 tablespoons worcestershire sauce\n2 tablespoons brown sugar\n1 tablespoon mustard (yellow or dijon)\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1/2 teaspoon smoked paprika (optional)\n1/4 teaspoon cayenne pepper (optional, for heat)\nsalt and black pepper to taste\n\njonny\n\n#bbq #porksteaks #grilling pig recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.   pork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn. it only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.   i’ll put that mop sauce in the description.  give it a try and let me know how it turns out. mop sauce: 1 cup apple cider vinegar 1/2 cup water 1/4 cup ketchup 2 tablespoons worcestershire sauce 2 tablespoons brown sugar 1 tablespoon mustard (yellow or dijon) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika (optional) 1/4 teaspoon cayenne pepper (optional, for heat) salt and black pepper to taste jonny #bbq #porksteaks #grilling pig recipe bbq grilling","CreateDateTime":"2025-01-14T04:00:04.000Z","ViewCount":142686,"LikeCount":2054,"GroupId":9015,"GroupCode":"quick-30-minute-pork-steaks-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4144,"Url":"https://www.facebook.com/reel/910973761210358/","ViewCount":80728,"LikeCount":574},{"Platform":"youtube","PostId":4145,"Url":"https://www.youtube.com/watch?v=y1SUauxL7x4","ViewCount":26215,"LikeCount":770},{"Platform":"instagram","PostId":4147,"Url":"https://www.instagram.com/reel/DEyqvqrxyoq/","ViewCount":11539,"LikeCount":296},{"Platform":"tiktok","PostId":4146,"Url":"https://www.tiktok.com/@backyahdbbq/video/7459614455610248494","ViewCount":24204,"LikeCount":414}]},{"Id":4147,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DEyqvqrxyoq/","ThumbnailUrl":"media/posts/instagram_17931202568988140.png","Description":"Quick Pork Steaks.  Today we’re grilling pork steaks in 30 minutes.  There are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  I’ll smoke half of it for pulled por","SearchText":"quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.  pork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn. it only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker. i’ll put that mop sauce in the description.  give it a try and let me know how it turns out.  mop sauce:  1 cup apple cider vinegar. 1/2 cup water. 1/4 cup ketchup. 2 tablespoons worcestershire sauce. 2 tablespoons brown sugar. 1 tablespoon mustard (yellow or dijon).  1 teaspoon garlic powder.  1 teaspoon onion powder. 1/2 teaspoon smoked paprika (optional). 1/4 teaspoon cayenne pepper (optional, for heat). salt and black pepper to taste. jonny. #bbq #porksteaks #grilling pig pulled_pork pork_chop recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.  \n\npork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn.\n\nit only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.\n \ni’ll put that mop sauce in the description.  give it a try and let me know how it turns out.\n\nmop sauce:\n1 cup apple cider vinegar\n1/2 cup water\n1/4 cup ketchup\n2 tablespoons worcestershire sauce\n2 tablespoons brown sugar\n1 tablespoon mustard (yellow or dijon)\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1/2 teaspoon smoked paprika (optional)\n1/4 teaspoon cayenne pepper (optional, for heat)\nsalt and black pepper to taste\n\njonny\n\n#bbq #porksteaks #grilling pig recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.  my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her. \n\npork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn.\n\nit only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.\n \ni’ll put that mop sauce in the description.  give it a try and let me know how it turns out.\n\nmop sauce:\n1 cup apple cider vinegar\n1/2 cup water\n1/4 cup ketchup\n2 tablespoons worcestershire sauce\n2 tablespoons brown sugar\n1 tablespoon mustard (yellow or dijon)\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1/2 teaspoon smoked paprika (optional)\n1/4 teaspoon cayenne pepper (optional, for heat)\nsalt and black pepper to taste\n\njonny\n\n#bbq #porksteaks #grilling pig recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.   pork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn. it only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.   i’ll put that mop sauce in the description.  give it a try and let me know how it turns out. mop sauce: 1 cup apple cider vinegar 1/2 cup water 1/4 cup ketchup 2 tablespoons worcestershire sauce 2 tablespoons brown sugar 1 tablespoon mustard (yellow or dijon) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika (optional) 1/4 teaspoon cayenne pepper (optional, for heat) salt and black pepper to taste jonny #bbq #porksteaks #grilling pig recipe bbq grilling","CreateDateTime":"2025-01-14T03:56:33.000Z","ViewCount":142686,"LikeCount":2054,"GroupId":9015,"GroupCode":"quick-30-minute-pork-steaks-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4144,"Url":"https://www.facebook.com/reel/910973761210358/","ViewCount":80728,"LikeCount":574},{"Platform":"youtube","PostId":4145,"Url":"https://www.youtube.com/watch?v=y1SUauxL7x4","ViewCount":26215,"LikeCount":770},{"Platform":"instagram","PostId":4147,"Url":"https://www.instagram.com/reel/DEyqvqrxyoq/","ViewCount":11539,"LikeCount":296},{"Platform":"tiktok","PostId":4146,"Url":"https://www.tiktok.com/@backyahdbbq/video/7459614455610248494","ViewCount":24204,"LikeCount":414}]},{"Id":4146,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7459614455610248494","ThumbnailUrl":"media/posts/tiktok_7459614455610248494.png","Description":"Quick Pork Steaks.  Today we’re grilling pork steaks in 30 minutes.  There are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  I’ll smoke half of it for pulled por","SearchText":"quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.  pork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn. it only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker. i’ll put that mop sauce in the description.  give it a try and let me know how it turns out.  mop sauce:  1 cup apple cider vinegar. 1/2 cup water. 1/4 cup ketchup. 2 tablespoons worcestershire sauce. 2 tablespoons brown sugar. 1 tablespoon mustard (yellow or dijon).  1 teaspoon garlic powder.  1 teaspoon onion powder. 1/2 teaspoon smoked paprika (optional). 1/4 teaspoon cayenne pepper (optional, for heat). salt and black pepper to taste. jonny. #bbq #porksteaks #grilling pig pulled_pork pork_chop recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.  \n\npork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn.\n\nit only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.\n \ni’ll put that mop sauce in the description.  give it a try and let me know how it turns out.\n\nmop sauce:\n1 cup apple cider vinegar\n1/2 cup water\n1/4 cup ketchup\n2 tablespoons worcestershire sauce\n2 tablespoons brown sugar\n1 tablespoon mustard (yellow or dijon)\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1/2 teaspoon smoked paprika (optional)\n1/4 teaspoon cayenne pepper (optional, for heat)\nsalt and black pepper to taste\n\njonny\n\n#bbq #porksteaks #grilling pig recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.  my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her. \n\npork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn.\n\nit only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.\n \ni’ll put that mop sauce in the description.  give it a try and let me know how it turns out.\n\nmop sauce:\n1 cup apple cider vinegar\n1/2 cup water\n1/4 cup ketchup\n2 tablespoons worcestershire sauce\n2 tablespoons brown sugar\n1 tablespoon mustard (yellow or dijon)\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1/2 teaspoon smoked paprika (optional)\n1/4 teaspoon cayenne pepper (optional, for heat)\nsalt and black pepper to taste\n\njonny\n\n#bbq #porksteaks #grilling pig recipe bbq grilling quick pork steaks.  today we’re grilling pork steaks in 30 minutes.  there are only 3 of us in the house, so when we get a pork butt, we like to use it many ways.  i’ll smoke half of it for pulled pork.  grind some of it for dumplings. and use the rest for pork steaks or pork bulgogi.    my wife marinated these steaks in a korean style sauce.  let me know if you want me to try to get that recipe from her.   pork steaks are a very easy cook. i grilled them indirect with lump charcoal and wood chunks for 20 minutes. flipping them over half way through. and then moved them over to the direct side to crisp up the fat and add sear a little.  i’m experimenting with a new mop sauce, so i lightly mopped a couple of them right before wrapping.  you want to take them to about 185f degrees so they are tender but also have some texture.  i then fully wrap in foil and put them back on the indirect side until we were ready to eat.  make sure you monitor them here so they don’t burn. it only took about 30 minutes to cook these, but they were pretty thin.  so you might have to up that time if yours are thicker.   i’ll put that mop sauce in the description.  give it a try and let me know how it turns out. mop sauce: 1 cup apple cider vinegar 1/2 cup water 1/4 cup ketchup 2 tablespoons worcestershire sauce 2 tablespoons brown sugar 1 tablespoon mustard (yellow or dijon) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika (optional) 1/4 teaspoon cayenne pepper (optional, for heat) salt and black pepper to taste jonny #bbq #porksteaks #grilling pig recipe bbq grilling","CreateDateTime":"2025-01-14T03:54:05.000Z","ViewCount":142686,"LikeCount":2054,"GroupId":9015,"GroupCode":"quick-30-minute-pork-steaks-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":4144,"Url":"https://www.facebook.com/reel/910973761210358/","ViewCount":80728,"LikeCount":574},{"Platform":"youtube","PostId":4145,"Url":"https://www.youtube.com/watch?v=y1SUauxL7x4","ViewCount":26215,"LikeCount":770},{"Platform":"instagram","PostId":4147,"Url":"https://www.instagram.com/reel/DEyqvqrxyoq/","ViewCount":11539,"LikeCount":296},{"Platform":"tiktok","PostId":4146,"Url":"https://www.tiktok.com/@backyahdbbq/video/7459614455610248494","ViewCount":24204,"LikeCount":414}]},{"Id":4143,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=aUiRqERfXDE","ThumbnailUrl":"media/posts/youtube_aUiRqERfXDE.png","Description":"Brisket Wrap in Butcher Paper for Long Hot Hold\n\nWhen my brisket has a nice bottom bark, right around 180F degrees, I use the foil boat to protect the flat while continuing to render the fat cap.  And","SearchText":"brisket wrap in butcher paper for long hot hold\n\nwhen my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.\n\nthen for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil.\n\nget the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.\n\nit’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips.\n\nhopefully this helps you out on your next brisket cook.\n\nyou can find my entire brisket process at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to bbq smoking brisket wrap in butcher paper for long hot hold when my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.then for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil. get the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.it’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips. hopefully this helps you out on your next brisket cook. you can find my entire brisket process at bkyhd.com/brisket #bbq #brisket #smokedmeat #smokedbrisket cow brisket process bbq smoking brisket wrap in butcher paper for long hot hold\n\nwhen my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.\n\nthen for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil.\n\nget the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.\n\nit’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips.\n\nhopefully this helps you out on your next brisket cook.\n\nyou can find my entire brisket process at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to tips bbq smoking brisket wrap in butcher paper for long hot hold when my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees. then for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil. get the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more. it’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips. hopefully this helps you out on your next brisket cook. you can find my entire brisket process at bkyhd.com/brisket #bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2025-01-09T23:31:03.000Z","ViewCount":128354,"LikeCount":3073,"GroupId":9017,"GroupCode":"brisket-wrap-method-for-long-holding","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4143,"Url":"https://www.youtube.com/watch?v=aUiRqERfXDE","ViewCount":14025,"LikeCount":390},{"Platform":"facebook","PostId":4142,"Url":"https://www.facebook.com/reel/1288146549058830/","ViewCount":30703,"LikeCount":365},{"Platform":"instagram","PostId":4141,"Url":"https://www.instagram.com/reel/DEn384xy5o3/","ViewCount":21545,"LikeCount":699},{"Platform":"tiktok","PostId":4140,"Url":"https://www.tiktok.com/@backyahdbbq/video/7458058622849830187","ViewCount":62081,"LikeCount":1619}]},{"Id":4142,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1288146549058830/","ThumbnailUrl":"media/posts/facebook_1288146549058830.png","Description":"Brisket Wrap in Butcher Paper for Long Hot Hold When my brisket has a nice bottom bark, right around 180F degrees, I use the foil boat to protect the flat while continuing to render the fat cap.  And ","SearchText":"brisket wrap in butcher paper for long hot hold\n\nwhen my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.\n\nthen for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil.\n\nget the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.\n\nit’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips.\n\nhopefully this helps you out on your next brisket cook.\n\nyou can find my entire brisket process at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to bbq smoking brisket wrap in butcher paper for long hot hold when my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.then for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil. get the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.it’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips. hopefully this helps you out on your next brisket cook. you can find my entire brisket process at bkyhd.com/brisket #bbq #brisket #smokedmeat #smokedbrisket cow brisket process bbq smoking brisket wrap in butcher paper for long hot hold\n\nwhen my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.\n\nthen for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil.\n\nget the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.\n\nit’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips.\n\nhopefully this helps you out on your next brisket cook.\n\nyou can find my entire brisket process at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to tips bbq smoking brisket wrap in butcher paper for long hot hold when my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees. then for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil. get the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more. it’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips. hopefully this helps you out on your next brisket cook. you can find my entire brisket process at bkyhd.com/brisket #bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2025-01-09T23:24:07.000Z","ViewCount":128354,"LikeCount":3073,"GroupId":9017,"GroupCode":"brisket-wrap-method-for-long-holding","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4143,"Url":"https://www.youtube.com/watch?v=aUiRqERfXDE","ViewCount":14025,"LikeCount":390},{"Platform":"facebook","PostId":4142,"Url":"https://www.facebook.com/reel/1288146549058830/","ViewCount":30703,"LikeCount":365},{"Platform":"instagram","PostId":4141,"Url":"https://www.instagram.com/reel/DEn384xy5o3/","ViewCount":21545,"LikeCount":699},{"Platform":"tiktok","PostId":4140,"Url":"https://www.tiktok.com/@backyahdbbq/video/7458058622849830187","ViewCount":62081,"LikeCount":1619}]},{"Id":4141,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DEn384xy5o3/","ThumbnailUrl":"media/posts/instagram_18053729258064973.png","Description":"Brisket Wrap in Butcher Paper for Long Hot Hold\n\nWhen my brisket has a nice bottom bark, right around 180F degrees, I use the foil boat to protect the flat while continuing to render the fat cap.  And","SearchText":"brisket wrap in butcher paper for long hot hold\n\nwhen my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.\n\nthen for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil.\n\nget the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.\n\nit’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips.\n\nhopefully this helps you out on your next brisket cook.\n\nyou can find my entire brisket process at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to bbq smoking brisket wrap in butcher paper for long hot hold when my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.then for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil. get the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.it’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips. hopefully this helps you out on your next brisket cook. you can find my entire brisket process at bkyhd.com/brisket #bbq #brisket #smokedmeat #smokedbrisket cow brisket process bbq smoking brisket wrap in butcher paper for long hot hold\n\nwhen my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.\n\nthen for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil.\n\nget the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.\n\nit’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips.\n\nhopefully this helps you out on your next brisket cook.\n\nyou can find my entire brisket process at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to tips bbq smoking brisket wrap in butcher paper for long hot hold when my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees. then for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil. get the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more. it’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips. hopefully this helps you out on your next brisket cook. you can find my entire brisket process at bkyhd.com/brisket #bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2025-01-09T23:20:22.000Z","ViewCount":128354,"LikeCount":3073,"GroupId":9017,"GroupCode":"brisket-wrap-method-for-long-holding","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4143,"Url":"https://www.youtube.com/watch?v=aUiRqERfXDE","ViewCount":14025,"LikeCount":390},{"Platform":"facebook","PostId":4142,"Url":"https://www.facebook.com/reel/1288146549058830/","ViewCount":30703,"LikeCount":365},{"Platform":"instagram","PostId":4141,"Url":"https://www.instagram.com/reel/DEn384xy5o3/","ViewCount":21545,"LikeCount":699},{"Platform":"tiktok","PostId":4140,"Url":"https://www.tiktok.com/@backyahdbbq/video/7458058622849830187","ViewCount":62081,"LikeCount":1619}]},{"Id":4140,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7458058622849830187","ThumbnailUrl":"media/posts/tiktok_7458058622849830187.png","Description":"Brisket Wrap in Butcher Paper for Long Hot Hold When my brisket has a nice bottom bark, right around 180F degrees, I use the foil boat to protect the flat while continuing to render the fat cap.  And ","SearchText":"brisket wrap in butcher paper for long hot hold\n\nwhen my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.\n\nthen for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil.\n\nget the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.\n\nit’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips.\n\nhopefully this helps you out on your next brisket cook.\n\nyou can find my entire brisket process at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to bbq smoking brisket wrap in butcher paper for long hot hold when my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.then for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil. get the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.it’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips. hopefully this helps you out on your next brisket cook. you can find my entire brisket process at bkyhd.com/brisket #bbq #brisket #smokedmeat #smokedbrisket cow brisket process bbq smoking brisket wrap in butcher paper for long hot hold\n\nwhen my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees.\n\nthen for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil.\n\nget the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more.\n\nit’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips.\n\nhopefully this helps you out on your next brisket cook.\n\nyou can find my entire brisket process at bkyhd.com/brisket\n\n#bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to tips bbq smoking brisket wrap in butcher paper for long hot hold when my brisket has a nice bottom bark, right around 180f degrees, i use the foil boat to protect the flat while continuing to render the fat cap.  and i’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203f degrees. then for the 15 hour long hot hold, i remove it from the foil boat and fully wrap it in butcher paper.  you could also just wrap the whole brisket in foil, but i feel better about my meat touching paper for that long instead of foil. get the 18” butcher paper with a box so it’s easy to cut.  lay down 2 overlapping pieces of paper.  spritz it with water so it is easier to form around the brisket.  put down some tallow.  then place the brisket about ⅓ the way from the end - fat side up. you can also add a little more tallow on top. bring the paper’s short side up and over the brisket. fold over and crease the long sides. flip the brisket once so it is meat side up. square up the top of the paper.  then flip the brisket once more. it’s now ready for the long hot hold at 150f degrees in your oven or food warmer.  if your oven only goes down to 170f degrees, then check your manual and calibrate it down to 150f.  or set your oven to 170f degrees and then turn it off.  monitor the temp and turn it back on if it dips. hopefully this helps you out on your next brisket cook. you can find my entire brisket process at bkyhd.com/brisket #bbq #brisket #smokedmeat #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2025-01-09T23:16:37.000Z","ViewCount":128354,"LikeCount":3073,"GroupId":9017,"GroupCode":"brisket-wrap-method-for-long-holding","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4143,"Url":"https://www.youtube.com/watch?v=aUiRqERfXDE","ViewCount":14025,"LikeCount":390},{"Platform":"facebook","PostId":4142,"Url":"https://www.facebook.com/reel/1288146549058830/","ViewCount":30703,"LikeCount":365},{"Platform":"instagram","PostId":4141,"Url":"https://www.instagram.com/reel/DEn384xy5o3/","ViewCount":21545,"LikeCount":699},{"Platform":"tiktok","PostId":4140,"Url":"https://www.tiktok.com/@backyahdbbq/video/7458058622849830187","ViewCount":62081,"LikeCount":1619}]},{"Id":4137,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=VthUMeXXx5E","ThumbnailUrl":"media/posts/youtube_VthUMeXXx5E.png","Description":"Adobo Chicken Thighs\n\nI make these at least once a month - and always improving and experimenting with the recipe. You can add these to anything, tacos, bowl, burritos, salads.  \n\nAdobo recipe:\n\n½ oni","SearchText":"adobo chicken thighs\n\ni make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.  \n\nadobo recipe:\n\n½ onion chopped\n2 medium ripe tomatoes, chopped\n3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute)\n\n1 tsp granulated garlic (or 2 garlic cloves)\n1/2 tsp smoked paprika\n1/2 tsp ground cumin\n1/2 tsp dried oregano (you can also add a little thyme or marjoram)\n1/4 tsp ground cinnamon (or 1/4 cinnamon stick)\n1/2 tsp sugar (optional)\n½ tsp cloves (optional)\n½ tsp allspice berries (optional)\n1/2 tsp ground coffee (optional)\n1/4 cup apple cider vinegar (or white vinegar)\nsalt and black pepper, to taste\n\nsteps:\nremove stems/seeds from dried peppers, then toast them for 1 minute\nboil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar \ncombine all dry ingredients and add to blender\nblend until smooth, add cilantro, blend a little more\nput chicken in bag or dish, add sauce, seal and fridge for a few hours\ngriddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.\n\n\n\n\n\n\n#griddle #chicken #adobo adobo chicken thighs. i make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.  adobo recipe:  ½ onion chopped.  2 medium ripe tomatoes, chopped. 3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute). 1 tsp granulated garlic (or 2 garlic cloves)1/2 tsp smoked paprika. 1/2 tsp ground cumin. 1/2 tsp dried oregano (you can also add a little thyme or marjoram). 1/4 tsp ground cinnamon (or 1/4 cinnamon stick). 1/2 tsp sugar (optional). ½ tsp cloves (optional)½ tsp allspice berries (optional)1/2 tsp ground coffee (optional) 1/4 cup apple cider vinegar (or white vinegar) salt and black pepper, to taste. steps: remove stems/seeds from dried peppers, then toast them for 1 minute. boil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar.  combine all dry ingredients and add to blender. blend until smooth, add cilantro, blend a little more. put chicken in bag or dish, add sauce, seal and fridge for a few hours. griddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.  #griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling adobo chicken thighs\n\ni make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads. \n\nadobo recipe:\n\n½ onion chopped\n2 medium ripe tomatoes, chopped\n3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute)\n\n1 tsp granulated garlic (or 2 garlic cloves)\n1/2 tsp smoked paprika\n1/2 tsp ground cumin\n1/2 tsp dried oregano (you can also add a little thyme or marjoram)\n1/4 tsp ground cinnamon (or 1/4 cinnamon stick)\n1/2 tsp sugar (optional)\n½ tsp cloves (optional)\n½ tsp allspice berries (optional)\n1/2 tsp ground coffee (optional)\n1/4 cup apple cider vinegar (or white vinegar)\nsalt and black pepper, to taste\n\nsteps:\nremove stems/seeds from dried peppers, then toast them for 1 minute\nboil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar \ncombine all dry ingredients and add to blender\nblend until smooth, add cilantro, blend a little more\nput chicken in bag or dish, add sauce, seal and fridge for a few hours\ngriddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.\n\n#griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling adobo chicken thighs i make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.   adobo recipe: ½ onion chopped 2 medium ripe tomatoes, chopped 3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute) 1 tsp granulated garlic (or 2 garlic cloves) 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp dried oregano (you can also add a little thyme or marjoram) 1/4 tsp ground cinnamon (or 1/4 cinnamon stick) 1/2 tsp sugar (optional) ½ tsp cloves (optional) ½ tsp allspice berries (optional) 1/2 tsp ground coffee (optional) 1/4 cup apple cider vinegar (or white vinegar) salt and black pepper, to taste steps: remove stems/seeds from dried peppers, then toast them for 1 minute boil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar  combine all dry ingredients and add to blender blend until smooth, add cilantro, blend a little more put chicken in bag or dish, add sauce, seal and fridge for a few hours griddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180. #griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling","CreateDateTime":"2025-01-09T00:09:30.000Z","ViewCount":23381,"LikeCount":771,"GroupId":9019,"GroupCode":"grilled-adobo-chicken-thighs-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4137,"Url":"https://www.youtube.com/watch?v=VthUMeXXx5E","ViewCount":6326,"LikeCount":374},{"Platform":"facebook","PostId":4135,"Url":"https://www.facebook.com/reel/524478200612268/","ViewCount":2885,"LikeCount":31},{"Platform":"instagram","PostId":4139,"Url":"https://www.instagram.com/reel/DElXBC1Ssdv/","ViewCount":6197,"LikeCount":203},{"Platform":"tiktok","PostId":4138,"Url":"https://www.tiktok.com/@backyahdbbq/video/7457696111453539630","ViewCount":7973,"LikeCount":163}]},{"Id":4135,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/524478200612268/","ThumbnailUrl":"media/posts/facebook_524478200612268.png","Description":"Adobo Chicken Thighs. I make these at least once a month - and always improving and experimenting with the recipe. You can add these to anything, tacos, bowl, burritos, salads.  Adobo recipe:  ½ onion","SearchText":"adobo chicken thighs\n\ni make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.  \n\nadobo recipe:\n\n½ onion chopped\n2 medium ripe tomatoes, chopped\n3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute)\n\n1 tsp granulated garlic (or 2 garlic cloves)\n1/2 tsp smoked paprika\n1/2 tsp ground cumin\n1/2 tsp dried oregano (you can also add a little thyme or marjoram)\n1/4 tsp ground cinnamon (or 1/4 cinnamon stick)\n1/2 tsp sugar (optional)\n½ tsp cloves (optional)\n½ tsp allspice berries (optional)\n1/2 tsp ground coffee (optional)\n1/4 cup apple cider vinegar (or white vinegar)\nsalt and black pepper, to taste\n\nsteps:\nremove stems/seeds from dried peppers, then toast them for 1 minute\nboil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar \ncombine all dry ingredients and add to blender\nblend until smooth, add cilantro, blend a little more\nput chicken in bag or dish, add sauce, seal and fridge for a few hours\ngriddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.\n\n\n\n\n\n\n#griddle #chicken #adobo adobo chicken thighs. i make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.  adobo recipe:  ½ onion chopped.  2 medium ripe tomatoes, chopped. 3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute). 1 tsp granulated garlic (or 2 garlic cloves)1/2 tsp smoked paprika. 1/2 tsp ground cumin. 1/2 tsp dried oregano (you can also add a little thyme or marjoram). 1/4 tsp ground cinnamon (or 1/4 cinnamon stick). 1/2 tsp sugar (optional). ½ tsp cloves (optional)½ tsp allspice berries (optional)1/2 tsp ground coffee (optional) 1/4 cup apple cider vinegar (or white vinegar) salt and black pepper, to taste. steps: remove stems/seeds from dried peppers, then toast them for 1 minute. boil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar.  combine all dry ingredients and add to blender. blend until smooth, add cilantro, blend a little more. put chicken in bag or dish, add sauce, seal and fridge for a few hours. griddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.  #griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling adobo chicken thighs\n\ni make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads. \n\nadobo recipe:\n\n½ onion chopped\n2 medium ripe tomatoes, chopped\n3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute)\n\n1 tsp granulated garlic (or 2 garlic cloves)\n1/2 tsp smoked paprika\n1/2 tsp ground cumin\n1/2 tsp dried oregano (you can also add a little thyme or marjoram)\n1/4 tsp ground cinnamon (or 1/4 cinnamon stick)\n1/2 tsp sugar (optional)\n½ tsp cloves (optional)\n½ tsp allspice berries (optional)\n1/2 tsp ground coffee (optional)\n1/4 cup apple cider vinegar (or white vinegar)\nsalt and black pepper, to taste\n\nsteps:\nremove stems/seeds from dried peppers, then toast them for 1 minute\nboil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar \ncombine all dry ingredients and add to blender\nblend until smooth, add cilantro, blend a little more\nput chicken in bag or dish, add sauce, seal and fridge for a few hours\ngriddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.\n\n#griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling adobo chicken thighs i make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.   adobo recipe: ½ onion chopped 2 medium ripe tomatoes, chopped 3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute) 1 tsp granulated garlic (or 2 garlic cloves) 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp dried oregano (you can also add a little thyme or marjoram) 1/4 tsp ground cinnamon (or 1/4 cinnamon stick) 1/2 tsp sugar (optional) ½ tsp cloves (optional) ½ tsp allspice berries (optional) 1/2 tsp ground coffee (optional) 1/4 cup apple cider vinegar (or white vinegar) salt and black pepper, to taste steps: remove stems/seeds from dried peppers, then toast them for 1 minute boil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar  combine all dry ingredients and add to blender blend until smooth, add cilantro, blend a little more put chicken in bag or dish, add sauce, seal and fridge for a few hours griddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180. #griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling","CreateDateTime":"2025-01-08T23:55:30.000Z","ViewCount":23381,"LikeCount":771,"GroupId":9019,"GroupCode":"grilled-adobo-chicken-thighs-recipe","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_thighs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4137,"Url":"https://www.youtube.com/watch?v=VthUMeXXx5E","ViewCount":6326,"LikeCount":374},{"Platform":"facebook","PostId":4135,"Url":"https://www.facebook.com/reel/524478200612268/","ViewCount":2885,"LikeCount":31},{"Platform":"instagram","PostId":4139,"Url":"https://www.instagram.com/reel/DElXBC1Ssdv/","ViewCount":6197,"LikeCount":203},{"Platform":"tiktok","PostId":4138,"Url":"https://www.tiktok.com/@backyahdbbq/video/7457696111453539630","ViewCount":7973,"LikeCount":163}]},{"Id":4139,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DElXBC1Ssdv/","ThumbnailUrl":"media/posts/instagram_18045748985336399.png","Description":"Adobo Chicken Thighs\n\nI make these at least once a month - and always improving and experimenting with the recipe. You can add these to anything, tacos, bowl, burritos, salads. \n\nAdobo recipe:\n\n½ onio","SearchText":"adobo chicken thighs\n\ni make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.  \n\nadobo recipe:\n\n½ onion chopped\n2 medium ripe tomatoes, chopped\n3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute)\n\n1 tsp granulated garlic (or 2 garlic cloves)\n1/2 tsp smoked paprika\n1/2 tsp ground cumin\n1/2 tsp dried oregano (you can also add a little thyme or marjoram)\n1/4 tsp ground cinnamon (or 1/4 cinnamon stick)\n1/2 tsp sugar (optional)\n½ tsp cloves (optional)\n½ tsp allspice berries (optional)\n1/2 tsp ground coffee (optional)\n1/4 cup apple cider vinegar (or white vinegar)\nsalt and black pepper, to taste\n\nsteps:\nremove stems/seeds from dried peppers, then toast them for 1 minute\nboil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar \ncombine all dry ingredients and add to blender\nblend until smooth, add cilantro, blend a little more\nput chicken in bag or dish, add sauce, seal and fridge for a few hours\ngriddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.\n\n\n\n\n\n\n#griddle #chicken #adobo adobo chicken thighs. i make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.  adobo recipe:  ½ onion chopped.  2 medium ripe tomatoes, chopped. 3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute). 1 tsp granulated garlic (or 2 garlic cloves)1/2 tsp smoked paprika. 1/2 tsp ground cumin. 1/2 tsp dried oregano (you can also add a little thyme or marjoram). 1/4 tsp ground cinnamon (or 1/4 cinnamon stick). 1/2 tsp sugar (optional). ½ tsp cloves (optional)½ tsp allspice berries (optional)1/2 tsp ground coffee (optional) 1/4 cup apple cider vinegar (or white vinegar) salt and black pepper, to taste. steps: remove stems/seeds from dried peppers, then toast them for 1 minute. boil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar.  combine all dry ingredients and add to blender. blend until smooth, add cilantro, blend a little more. put chicken in bag or dish, add sauce, seal and fridge for a few hours. griddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.  #griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling adobo chicken thighs\n\ni make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads. \n\nadobo recipe:\n\n½ onion chopped\n2 medium ripe tomatoes, chopped\n3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute)\n\n1 tsp granulated garlic (or 2 garlic cloves)\n1/2 tsp smoked paprika\n1/2 tsp ground cumin\n1/2 tsp dried oregano (you can also add a little thyme or marjoram)\n1/4 tsp ground cinnamon (or 1/4 cinnamon stick)\n1/2 tsp sugar (optional)\n½ tsp cloves (optional)\n½ tsp allspice berries (optional)\n1/2 tsp ground coffee (optional)\n1/4 cup apple cider vinegar (or white vinegar)\nsalt and black pepper, to taste\n\nsteps:\nremove stems/seeds from dried peppers, then toast them for 1 minute\nboil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar \ncombine all dry ingredients and add to blender\nblend until smooth, add cilantro, blend a little more\nput chicken in bag or dish, add sauce, seal and fridge for a few hours\ngriddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.\n\n#griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling adobo chicken thighs i make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.   adobo recipe: ½ onion chopped 2 medium ripe tomatoes, chopped 3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute) 1 tsp granulated garlic (or 2 garlic cloves) 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp dried oregano (you can also add a little thyme or marjoram) 1/4 tsp ground cinnamon (or 1/4 cinnamon stick) 1/2 tsp sugar (optional) ½ tsp cloves (optional) ½ tsp allspice berries (optional) 1/2 tsp ground coffee (optional) 1/4 cup apple cider vinegar (or white vinegar) salt and black pepper, to taste steps: remove stems/seeds from dried peppers, then toast them for 1 minute boil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar  combine all dry ingredients and add to blender blend until smooth, add cilantro, blend a little more put chicken in bag or dish, add sauce, seal and fridge for a few hours griddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180. #griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling","CreateDateTime":"2025-01-08T23:54:46.000Z","ViewCount":23381,"LikeCount":771,"GroupId":9019,"GroupCode":"grilled-adobo-chicken-thighs-recipe","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_thighs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4137,"Url":"https://www.youtube.com/watch?v=VthUMeXXx5E","ViewCount":6326,"LikeCount":374},{"Platform":"facebook","PostId":4135,"Url":"https://www.facebook.com/reel/524478200612268/","ViewCount":2885,"LikeCount":31},{"Platform":"instagram","PostId":4139,"Url":"https://www.instagram.com/reel/DElXBC1Ssdv/","ViewCount":6197,"LikeCount":203},{"Platform":"tiktok","PostId":4138,"Url":"https://www.tiktok.com/@backyahdbbq/video/7457696111453539630","ViewCount":7973,"LikeCount":163}]},{"Id":4138,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7457696111453539630","ThumbnailUrl":"media/posts/tiktok_7457696111453539630.png","Description":"Adobo Chicken Thighs I make these at least once a month - and always improving and experimenting with the recipe. You can add these to anything, tacos, bowl, burritos, salads.   Adobo recipe: ½ onion ","SearchText":"adobo chicken thighs\n\ni make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.  \n\nadobo recipe:\n\n½ onion chopped\n2 medium ripe tomatoes, chopped\n3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute)\n\n1 tsp granulated garlic (or 2 garlic cloves)\n1/2 tsp smoked paprika\n1/2 tsp ground cumin\n1/2 tsp dried oregano (you can also add a little thyme or marjoram)\n1/4 tsp ground cinnamon (or 1/4 cinnamon stick)\n1/2 tsp sugar (optional)\n½ tsp cloves (optional)\n½ tsp allspice berries (optional)\n1/2 tsp ground coffee (optional)\n1/4 cup apple cider vinegar (or white vinegar)\nsalt and black pepper, to taste\n\nsteps:\nremove stems/seeds from dried peppers, then toast them for 1 minute\nboil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar \ncombine all dry ingredients and add to blender\nblend until smooth, add cilantro, blend a little more\nput chicken in bag or dish, add sauce, seal and fridge for a few hours\ngriddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.\n\n\n\n\n\n\n#griddle #chicken #adobo adobo chicken thighs. i make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.  adobo recipe:  ½ onion chopped.  2 medium ripe tomatoes, chopped. 3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute). 1 tsp granulated garlic (or 2 garlic cloves)1/2 tsp smoked paprika. 1/2 tsp ground cumin. 1/2 tsp dried oregano (you can also add a little thyme or marjoram). 1/4 tsp ground cinnamon (or 1/4 cinnamon stick). 1/2 tsp sugar (optional). ½ tsp cloves (optional)½ tsp allspice berries (optional)1/2 tsp ground coffee (optional) 1/4 cup apple cider vinegar (or white vinegar) salt and black pepper, to taste. steps: remove stems/seeds from dried peppers, then toast them for 1 minute. boil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar.  combine all dry ingredients and add to blender. blend until smooth, add cilantro, blend a little more. put chicken in bag or dish, add sauce, seal and fridge for a few hours. griddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.  #griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling adobo chicken thighs\n\ni make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads. \n\nadobo recipe:\n\n½ onion chopped\n2 medium ripe tomatoes, chopped\n3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute)\n\n1 tsp granulated garlic (or 2 garlic cloves)\n1/2 tsp smoked paprika\n1/2 tsp ground cumin\n1/2 tsp dried oregano (you can also add a little thyme or marjoram)\n1/4 tsp ground cinnamon (or 1/4 cinnamon stick)\n1/2 tsp sugar (optional)\n½ tsp cloves (optional)\n½ tsp allspice berries (optional)\n1/2 tsp ground coffee (optional)\n1/4 cup apple cider vinegar (or white vinegar)\nsalt and black pepper, to taste\n\nsteps:\nremove stems/seeds from dried peppers, then toast them for 1 minute\nboil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar \ncombine all dry ingredients and add to blender\nblend until smooth, add cilantro, blend a little more\nput chicken in bag or dish, add sauce, seal and fridge for a few hours\ngriddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180.\n\n#griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling adobo chicken thighs i make these at least once a month - and always improving and experimenting with the recipe. you can add these to anything, tacos, bowl, burritos, salads.   adobo recipe: ½ onion chopped 2 medium ripe tomatoes, chopped 3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute) 1 tsp granulated garlic (or 2 garlic cloves) 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp dried oregano (you can also add a little thyme or marjoram) 1/4 tsp ground cinnamon (or 1/4 cinnamon stick) 1/2 tsp sugar (optional) ½ tsp cloves (optional) ½ tsp allspice berries (optional) 1/2 tsp ground coffee (optional) 1/4 cup apple cider vinegar (or white vinegar) salt and black pepper, to taste steps: remove stems/seeds from dried peppers, then toast them for 1 minute boil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar  combine all dry ingredients and add to blender blend until smooth, add cilantro, blend a little more put chicken in bag or dish, add sauce, seal and fridge for a few hours griddle, pan fry, or grill the chicken until internal temp is at least 165, but i like to take thighs to 175-180. #griddle #chicken #adobo chicken chicken_thighs recipe bbq grilling","CreateDateTime":"2025-01-08T23:49:53.000Z","ViewCount":23381,"LikeCount":771,"GroupId":9019,"GroupCode":"grilled-adobo-chicken-thighs-recipe","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_thighs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4137,"Url":"https://www.youtube.com/watch?v=VthUMeXXx5E","ViewCount":6326,"LikeCount":374},{"Platform":"facebook","PostId":4135,"Url":"https://www.facebook.com/reel/524478200612268/","ViewCount":2885,"LikeCount":31},{"Platform":"instagram","PostId":4139,"Url":"https://www.instagram.com/reel/DElXBC1Ssdv/","ViewCount":6197,"LikeCount":203},{"Platform":"tiktok","PostId":4138,"Url":"https://www.tiktok.com/@backyahdbbq/video/7457696111453539630","ViewCount":7973,"LikeCount":163}]},{"Id":4136,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1759559981509282/","ThumbnailUrl":"media/posts/facebook_1759559981509282.png","Description":null,"SearchText":"","CreateDateTime":"2025-01-08T21:49:57.000Z","ViewCount":0,"LikeCount":0,"GroupId":9451,"GroupCode":"bbq-sauces-for-every-meat-type","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4136,"Url":"https://www.facebook.com/reel/1759559981509282/","ViewCount":0,"LikeCount":0}]},{"Id":4132,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1351111582689685/","ThumbnailUrl":"media/posts/facebook_1351111582689685.png","Description":"Brisket with Drip EZ","SearchText":"brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking","CreateDateTime":"2025-01-05T04:55:24.000Z","ViewCount":1,"LikeCount":0,"GroupId":8946,"GroupCode":"brisket-with-drip-ez-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4373,"Url":"https://www.facebook.com/reel/1170303255298509/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4325,"Url":"https://www.facebook.com/reel/1231481635153843/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4252,"Url":"https://www.facebook.com/reel/1003405234684808/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4242,"Url":"https://www.facebook.com/reel/630504276533538/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4190,"Url":"https://www.facebook.com/reel/589020164107631/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4179,"Url":"https://www.facebook.com/reel/1392217955476640/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4173,"Url":"https://www.facebook.com/reel/962834375366952/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4148,"Url":"https://www.facebook.com/reel/597271979710865/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4132,"Url":"https://www.facebook.com/reel/1351111582689685/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4024,"Url":"https://www.facebook.com/reel/1130759218616306/","ViewCount":1,"LikeCount":0}]},{"Id":4131,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/614592184376233","ThumbnailUrl":"media/posts/facebook_110899788073674_614592184376233.png","Description":"Radioactive butt. The way the sun was hitting this butt made it look radioactive. Maybe the name of my next project rub?\n\n#bbq #pulledpork","SearchText":"radioactive butt. the way the sun was hitting this butt made it look radioactive. maybe the name of my next project rub?\n\n#bbq #pulledpork radioactive butt. the way the sun was hitting this butt made it look radioactive. maybe the name of my next project rub?\n\n#bbq #pulledpork","CreateDateTime":"2025-01-03T20:28:54.000Z","ViewCount":5488,"LikeCount":139,"GroupId":9021,"GroupCode":"radioactive-butt-the-way-the-20250103","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4131,"Url":"https://www.facebook.com/234418655726923/posts/614592184376233","ViewCount":19,"LikeCount":4},{"Platform":"instagram","PostId":4134,"Url":"https://www.instagram.com/p/DEYHomSylFo/","ViewCount":5469,"LikeCount":135}]},{"Id":4134,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DEYHomSylFo/","ThumbnailUrl":"media/posts/instagram_17953564313903974.png","Description":"Radioactive butt. The way the sun was hitting this butt made it look radioactive. Maybe the name of my next project rub?\n\n#bbq #pulledpork","SearchText":"radioactive butt. the way the sun was hitting this butt made it look radioactive. maybe the name of my next project rub?\n\n#bbq #pulledpork radioactive butt. the way the sun was hitting this butt made it look radioactive. maybe the name of my next project rub?\n\n#bbq #pulledpork","CreateDateTime":"2025-01-03T20:28:45.000Z","ViewCount":5488,"LikeCount":139,"GroupId":9021,"GroupCode":"radioactive-butt-the-way-the-20250103","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4131,"Url":"https://www.facebook.com/234418655726923/posts/614592184376233","ViewCount":19,"LikeCount":4},{"Platform":"instagram","PostId":4134,"Url":"https://www.instagram.com/p/DEYHomSylFo/","ViewCount":5469,"LikeCount":135}]},{"Id":4129,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/613743554461096","ThumbnailUrl":"media/posts/facebook_110899788073674_613743554461096.png","Description":"We’re gonna need a bigger boat. 3 briskets and one pork to feed 50 people. #bbq #catering #smokedmeat","SearchText":"we’re gonna need a bigger boat. 3 briskets and one pork to feed 50 people. #bbq #catering #smokedmeat cow pig brisket pulled_pork bbq smoking we’re gonna need a bigger boat. 3 briskets and one pork butt to feed 50 people. #bbq #catering #smokedmeat cow pig brisket pulled_pork showcase bbq smoking","CreateDateTime":"2025-01-02T14:01:42.000Z","ViewCount":5431,"LikeCount":118,"GroupId":9452,"GroupCode":"feeding-50-with-big-bbq-orders","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4129,"Url":"https://www.facebook.com/234418655726923/posts/613743554461096","ViewCount":18,"LikeCount":2},{"Platform":"instagram","PostId":4130,"Url":"https://www.instagram.com/p/DEU2hxAJUJx/","ViewCount":5413,"LikeCount":116}]},{"Id":4130,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DEU2hxAJUJx/","ThumbnailUrl":"media/posts/instagram_18472151614054548.png","Description":"We’re gonna need a bigger boat. 3 briskets and one pork butt to feed 50 people. #bbq #catering #smokedmeat","SearchText":"we’re gonna need a bigger boat. 3 briskets and one pork to feed 50 people. #bbq #catering #smokedmeat cow pig brisket pulled_pork bbq smoking we’re gonna need a bigger boat. 3 briskets and one pork butt to feed 50 people. #bbq #catering #smokedmeat cow pig brisket pulled_pork showcase bbq smoking","CreateDateTime":"2025-01-02T14:01:33.000Z","ViewCount":5431,"LikeCount":118,"GroupId":9452,"GroupCode":"feeding-50-with-big-bbq-orders","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4129,"Url":"https://www.facebook.com/234418655726923/posts/613743554461096","ViewCount":18,"LikeCount":2},{"Platform":"instagram","PostId":4130,"Url":"https://www.instagram.com/p/DEU2hxAJUJx/","ViewCount":5413,"LikeCount":116}]},{"Id":4128,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=fcElSo_Pjog","ThumbnailUrl":"media/posts/youtube_fcElSo_Pjog.png","Description":"Rib Jiggle and Juice\n\nSee my last video to learn how you can make ribs like this.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue","SearchText":"rib jiggle and juice\n\nsee my last video to learn how you can make ribs like this.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice. see my last video to learn how you can make ribs like this. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice\n\nsee my last video to learn how you can make ribs like this.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice see my last video to learn how you can make ribs like this. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs how_to bbq smoking","CreateDateTime":"2025-01-02T05:10:57.000Z","ViewCount":45407,"LikeCount":848,"GroupId":9022,"GroupCode":"perfect-rib-jiggle-and-juiciness","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["baby_back_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4128,"Url":"https://www.youtube.com/watch?v=fcElSo_Pjog","ViewCount":8373,"LikeCount":274},{"Platform":"facebook","PostId":4127,"Url":"https://www.facebook.com/reel/613633431247574/","ViewCount":8068,"LikeCount":61},{"Platform":"instagram","PostId":4126,"Url":"https://www.instagram.com/reel/DET5X7Dxk0t/","ViewCount":11232,"LikeCount":279},{"Platform":"tiktok","PostId":4133,"Url":"https://www.tiktok.com/@backyahdbbq/video/7455180148103548206","ViewCount":17734,"LikeCount":234}]},{"Id":4127,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/613633431247574/","ThumbnailUrl":"media/posts/facebook_613633431247574.png","Description":"Rib Jiggle and Juice. See my last video to learn how you can make ribs like this. #bbq #smokedmeat #babybackribs #porkribs #barbecue","SearchText":"rib jiggle and juice\n\nsee my last video to learn how you can make ribs like this.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice. see my last video to learn how you can make ribs like this. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice\n\nsee my last video to learn how you can make ribs like this.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice see my last video to learn how you can make ribs like this. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs how_to bbq smoking","CreateDateTime":"2025-01-02T05:08:23.000Z","ViewCount":45407,"LikeCount":848,"GroupId":9022,"GroupCode":"perfect-rib-jiggle-and-juiciness","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["baby_back_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4128,"Url":"https://www.youtube.com/watch?v=fcElSo_Pjog","ViewCount":8373,"LikeCount":274},{"Platform":"facebook","PostId":4127,"Url":"https://www.facebook.com/reel/613633431247574/","ViewCount":8068,"LikeCount":61},{"Platform":"instagram","PostId":4126,"Url":"https://www.instagram.com/reel/DET5X7Dxk0t/","ViewCount":11232,"LikeCount":279},{"Platform":"tiktok","PostId":4133,"Url":"https://www.tiktok.com/@backyahdbbq/video/7455180148103548206","ViewCount":17734,"LikeCount":234}]},{"Id":4126,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DET5X7Dxk0t/","ThumbnailUrl":"media/posts/instagram_18030440903240710.png","Description":"Rib Jiggle and Juice\n\nSee my last video to learn how you can make ribs like this.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue","SearchText":"rib jiggle and juice\n\nsee my last video to learn how you can make ribs like this.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice. see my last video to learn how you can make ribs like this. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice\n\nsee my last video to learn how you can make ribs like this.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice see my last video to learn how you can make ribs like this. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs how_to bbq smoking","CreateDateTime":"2025-01-02T05:07:29.000Z","ViewCount":45407,"LikeCount":848,"GroupId":9022,"GroupCode":"perfect-rib-jiggle-and-juiciness","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["baby_back_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4128,"Url":"https://www.youtube.com/watch?v=fcElSo_Pjog","ViewCount":8373,"LikeCount":274},{"Platform":"facebook","PostId":4127,"Url":"https://www.facebook.com/reel/613633431247574/","ViewCount":8068,"LikeCount":61},{"Platform":"instagram","PostId":4126,"Url":"https://www.instagram.com/reel/DET5X7Dxk0t/","ViewCount":11232,"LikeCount":279},{"Platform":"tiktok","PostId":4133,"Url":"https://www.tiktok.com/@backyahdbbq/video/7455180148103548206","ViewCount":17734,"LikeCount":234}]},{"Id":4133,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7455180148103548206","ThumbnailUrl":"media/posts/tiktok_7455180148103548206.png","Description":"Rib Jiggle and Juice See my last video to learn how you can make ribs like this. #bbq #smokedmeat #babybackribs #porkribs #barbecue","SearchText":"rib jiggle and juice\n\nsee my last video to learn how you can make ribs like this.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice. see my last video to learn how you can make ribs like this. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice\n\nsee my last video to learn how you can make ribs like this.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig baby_back_ribs how_to bbq smoking rib jiggle and juice see my last video to learn how you can make ribs like this. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs how_to bbq smoking","CreateDateTime":"2025-01-02T05:06:42.000Z","ViewCount":45407,"LikeCount":848,"GroupId":9022,"GroupCode":"perfect-rib-jiggle-and-juiciness","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4128,"Url":"https://www.youtube.com/watch?v=fcElSo_Pjog","ViewCount":8373,"LikeCount":274},{"Platform":"facebook","PostId":4127,"Url":"https://www.facebook.com/reel/613633431247574/","ViewCount":8068,"LikeCount":61},{"Platform":"instagram","PostId":4126,"Url":"https://www.instagram.com/reel/DET5X7Dxk0t/","ViewCount":11232,"LikeCount":279},{"Platform":"tiktok","PostId":4133,"Url":"https://www.tiktok.com/@backyahdbbq/video/7455180148103548206","ViewCount":17734,"LikeCount":234}]},{"Id":4125,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Mk-MsyQ3TqU","ThumbnailUrl":"https://i.ytimg.com/vi/Mk-MsyQ3TqU/hqdefault.jpg","Description":"Best of 2024 - “Backyahd conversation with my neighbor”. I named this channel “Backyahd BBQ” to pay homage to my roots in central Maine.\n\nI hope you all had an amazing 2024 and here’s to an amazing 20","SearchText":"best of 2024 - “backyahd conversation with my neighbor”. i named this channel “backyahd bbq” to pay homage to my roots in central maine.\n\ni hope you all had an amazing 2024 and here’s to an amazing 2025 filled with lots of wicked good ‘q.\n\njonny\n\n\n#bbq #family #friends #maine #neighbors showcase bbq best of 2024 - “backyahd conversation with my neighbor”. i named this channel “backyahd bbq” to pay homage to my roots in central maine.\n\ni hope you all had an amazing 2024 and here’s to an amazing 2025 filled with lots of wicked good ‘q.\n\njonny\n\n#bbq #family #friends #maine #neighbors showcase bbq best of 2024 - “backyahd conversation with my neighbor”. i named this channel “backyahd bbq” to pay homage to my roots in central maine.   i hope you all had an amazing 2024 and here’s to an amazing 2025 filled with lots of wicked good ‘q. jonny #bbq #family #friends #maine #neighbors showcase bbq","CreateDateTime":"2024-12-31T18:41:26.000Z","ViewCount":69776,"LikeCount":1418,"GroupId":9024,"GroupCode":"backyahd-bbq-2024-reflection","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4125,"Url":"https://www.youtube.com/watch?v=Mk-MsyQ3TqU","ViewCount":7570,"LikeCount":307},{"Platform":"instagram","PostId":4123,"Url":"https://www.instagram.com/reel/DEQMJkzyhkM/","ViewCount":24389,"LikeCount":288},{"Platform":"tiktok","PostId":4122,"Url":"https://www.tiktok.com/@backyahdbbq/video/7454645918390914347","ViewCount":37817,"LikeCount":823}]},{"Id":4124,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/8995255430511226/","ThumbnailUrl":"media/posts/facebook_8995255430511226.png","Description":"Best of 2024 - “Backyahd conversation with my neighbor”. I named this channel “Backyahd BBQ” to pay homage to my roots in central Maine. Lots of people in the comments disagreed saying that Mainahs do","SearchText":"best of 2024 - “backyahd conversation with my neighbor”. i named this channel “backyahd bbq” to pay homage to my roots in central maine. lots of people in the comments disagreed saying that mainahs don’t talk like this…but i challenge those people to have a chat with my grandmother.  a lot of this is lost in recent generations - sorry if you’ve visited portland and didn’t hear it - go a little more north a little more central. heck watch any stephen king movie and you’ll hear it. i’ve lost most of my maine dialect after travelling and living in so many different places - but it comes out every now and again. especially when chatting with family. lots of people also said i wasn’t interested in the conversation - fact is, i don’t like to talk too much about this channel to family, friends, neighbors.  i’m proud of what i’ve accomplished here, but i don’t want it to be the centerpiece of every conversation - i’d rather talk about what is going on in other’s lives and get to know them better. this clip was only part of that conversation and there have been many more with this neighbor since then. i hope you all had an amazing 2024 and here’s to an amazing 2025 filled with lots of wicked good ‘q. jonny #bbq #family #friends #maine #neighbors showcase bbq","CreateDateTime":"2024-12-31T18:36:02.000Z","ViewCount":4478,"LikeCount":95,"GroupId":9453,"GroupCode":"backyahd-bbq-a-maine-tradition","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4124,"Url":"https://www.facebook.com/reel/8995255430511226/","ViewCount":4478,"LikeCount":95}]},{"Id":4123,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DEQMJkzyhkM/","ThumbnailUrl":"media/posts/instagram_18069963502731717.png","Description":"Best of 2024 - “Backyahd conversation with my neighbor”. I named this channel “Backyahd BBQ” to pay homage to my roots in central Maine.\n\nI hope you all had an amazing 2024 and here’s to an amazing 20","SearchText":"best of 2024 - “backyahd conversation with my neighbor”. i named this channel “backyahd bbq” to pay homage to my roots in central maine.\n\ni hope you all had an amazing 2024 and here’s to an amazing 2025 filled with lots of wicked good ‘q.\n\njonny\n\n\n#bbq #family #friends #maine #neighbors showcase bbq best of 2024 - “backyahd conversation with my neighbor”. i named this channel “backyahd bbq” to pay homage to my roots in central maine.\n\ni hope you all had an amazing 2024 and here’s to an amazing 2025 filled with lots of wicked good ‘q.\n\njonny\n\n#bbq #family #friends #maine #neighbors showcase bbq best of 2024 - “backyahd conversation with my neighbor”. i named this channel “backyahd bbq” to pay homage to my roots in central maine.   i hope you all had an amazing 2024 and here’s to an amazing 2025 filled with lots of wicked good ‘q. jonny #bbq #family #friends #maine #neighbors showcase bbq","CreateDateTime":"2024-12-31T18:35:22.000Z","ViewCount":69776,"LikeCount":1418,"GroupId":9024,"GroupCode":"backyahd-bbq-2024-reflection","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4125,"Url":"https://www.youtube.com/watch?v=Mk-MsyQ3TqU","ViewCount":7570,"LikeCount":307},{"Platform":"instagram","PostId":4123,"Url":"https://www.instagram.com/reel/DEQMJkzyhkM/","ViewCount":24389,"LikeCount":288},{"Platform":"tiktok","PostId":4122,"Url":"https://www.tiktok.com/@backyahdbbq/video/7454645918390914347","ViewCount":37817,"LikeCount":823}]},{"Id":4122,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7454645918390914347","ThumbnailUrl":null,"Description":"Best of 2024 - “Backyahd conversation with my neighbor”. I named this channel “Backyahd BBQ” to pay homage to my roots in central Maine.   I hope you all had an amazing 2024 and here’s to an amazing 2","SearchText":"best of 2024 - “backyahd conversation with my neighbor”. i named this channel “backyahd bbq” to pay homage to my roots in central maine.\n\ni hope you all had an amazing 2024 and here’s to an amazing 2025 filled with lots of wicked good ‘q.\n\njonny\n\n\n#bbq #family #friends #maine #neighbors showcase bbq best of 2024 - “backyahd conversation with my neighbor”. i named this channel “backyahd bbq” to pay homage to my roots in central maine.\n\ni hope you all had an amazing 2024 and here’s to an amazing 2025 filled with lots of wicked good ‘q.\n\njonny\n\n#bbq #family #friends #maine #neighbors showcase bbq best of 2024 - “backyahd conversation with my neighbor”. i named this channel “backyahd bbq” to pay homage to my roots in central maine.   i hope you all had an amazing 2024 and here’s to an amazing 2025 filled with lots of wicked good ‘q. jonny #bbq #family #friends #maine #neighbors showcase bbq","CreateDateTime":"2024-12-31T18:33:31.000Z","ViewCount":69776,"LikeCount":1418,"GroupId":9024,"GroupCode":"backyahd-bbq-2024-reflection","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4125,"Url":"https://www.youtube.com/watch?v=Mk-MsyQ3TqU","ViewCount":7570,"LikeCount":307},{"Platform":"instagram","PostId":4123,"Url":"https://www.instagram.com/reel/DEQMJkzyhkM/","ViewCount":24389,"LikeCount":288},{"Platform":"tiktok","PostId":4122,"Url":"https://www.tiktok.com/@backyahdbbq/video/7454645918390914347","ViewCount":37817,"LikeCount":823}]},{"Id":4119,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=T5b5Xt2-W2M","ThumbnailUrl":"media/posts/youtube_T5b5Xt2-W2M.png","Description":"3 Racks in 4 Hours\n\nToday we’re smoking 3 racks of ribs in 4 hours. It’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  I started at 2pm and they were done at 6pm. ","SearchText":"3 racks in 4 hours\n\ntoday we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.  \n\nlet’s get into the cook.\n\ntrim any loose meat and excess fat. \nleave the membrane on to lock in the juices.\nrub with salt, paprika, sugar and black pepper.\nrest for 30m at room temp or longer in the fridge\n\nsmoke:\n180f for 1 hour - meat side up\n275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce)\nfoil boat with basted on melted butter for 30 minutes\n325f with sauce for 30 minutes\n\n(make sure you watch closely after adding butter and sauce so they don’t burn)\n\nthey are done when they have a 90 degree bend and are 195-200f degrees.\n\nrest:\na few mins at room temp or a few hours fully wrapped in foil.\n\nslice the ribs upside down so you can see the bones.\n\ni’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours. today we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.  let’s get into the cook. trim any loose meat and excess fat. leave the membrane on to lock in the juices. rub with salt, paprika, sugar and black pepper. rest for 30m at room temp or longer in the fridge. smoke:180f for 1 hour - meat side up. 275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce). foil boat with basted on melted butter for 30 minutes. 325f with sauce for 30 minutes (make sure you watch closely after adding butter and sauce so they don’t burn) they are done when they have a 90 degree bend and are 195-200f degrees.  rest: a few mins at room temp or a few hours fully wrapped in foil. slice the ribs upside down so you can see the bones. i’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours\n\ntoday we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great. \n\nlet’s get into the cook.\n\ntrim any loose meat and excess fat. \nleave the membrane on to lock in the juices.\nrub with salt, paprika, sugar and black pepper.\nrest for 30m at room temp or longer in the fridge\n\nsmoke:\n180f for 1 hour - meat side up\n275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce)\nfoil boat with basted on melted butter for 30 minutes\n325f with sauce for 30 minutes\n\n(make sure you watch closely after adding butter and sauce so they don’t burn)\n\nthey are done when they have a 90 degree bend and are 195-200f degrees.\n\nrest:\na few mins at room temp or a few hours fully wrapped in foil.\n\nslice the ribs upside down so you can see the bones.\n\ni’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours today we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.   let’s get into the cook. trim any loose meat and excess fat.  leave the membrane on to lock in the juices. rub with salt, paprika, sugar and black pepper. rest for 30m at room temp or longer in the fridge smoke: 180f for 1 hour - meat side up 275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce) foil boat with basted on melted butter for 30 minutes 325f with sauce for 30 minutes (make sure you watch closely after adding butter and sauce so they don’t burn) they are done when they have a 90 degree bend and are 195-200f degrees. rest: a few mins at room temp or a few hours fully wrapped in foil. slice the ribs upside down so you can see the bones. i’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking","CreateDateTime":"2024-12-30T04:19:50.000Z","ViewCount":656098,"LikeCount":21976,"GroupId":9025,"GroupCode":"3-racks-of-ribs-in-4-hours","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4119,"Url":"https://www.youtube.com/watch?v=T5b5Xt2-W2M","ViewCount":115874,"LikeCount":4511},{"Platform":"facebook","PostId":4118,"Url":"https://www.facebook.com/reel/1657182274862794/","ViewCount":153238,"LikeCount":3036},{"Platform":"instagram","PostId":4121,"Url":"https://www.instagram.com/reel/DEME4nJx5YR/","ViewCount":55035,"LikeCount":2618},{"Platform":"tiktok","PostId":4120,"Url":"https://www.tiktok.com/@backyahdbbq/video/7454052719087881518","ViewCount":331951,"LikeCount":11811}]},{"Id":4118,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1657182274862794/","ThumbnailUrl":"media/posts/facebook_1657182274862794.png","Description":"3 Racks in 4 Hours. Today we’re smoking 3 racks of ribs in 4 hours. It’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  I started at 2pm and they were done at 6pm. ","SearchText":"3 racks in 4 hours\n\ntoday we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.  \n\nlet’s get into the cook.\n\ntrim any loose meat and excess fat. \nleave the membrane on to lock in the juices.\nrub with salt, paprika, sugar and black pepper.\nrest for 30m at room temp or longer in the fridge\n\nsmoke:\n180f for 1 hour - meat side up\n275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce)\nfoil boat with basted on melted butter for 30 minutes\n325f with sauce for 30 minutes\n\n(make sure you watch closely after adding butter and sauce so they don’t burn)\n\nthey are done when they have a 90 degree bend and are 195-200f degrees.\n\nrest:\na few mins at room temp or a few hours fully wrapped in foil.\n\nslice the ribs upside down so you can see the bones.\n\ni’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours. today we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.  let’s get into the cook. trim any loose meat and excess fat. leave the membrane on to lock in the juices. rub with salt, paprika, sugar and black pepper. rest for 30m at room temp or longer in the fridge. smoke:180f for 1 hour - meat side up. 275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce). foil boat with basted on melted butter for 30 minutes. 325f with sauce for 30 minutes (make sure you watch closely after adding butter and sauce so they don’t burn) they are done when they have a 90 degree bend and are 195-200f degrees.  rest: a few mins at room temp or a few hours fully wrapped in foil. slice the ribs upside down so you can see the bones. i’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours\n\ntoday we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great. \n\nlet’s get into the cook.\n\ntrim any loose meat and excess fat. \nleave the membrane on to lock in the juices.\nrub with salt, paprika, sugar and black pepper.\nrest for 30m at room temp or longer in the fridge\n\nsmoke:\n180f for 1 hour - meat side up\n275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce)\nfoil boat with basted on melted butter for 30 minutes\n325f with sauce for 30 minutes\n\n(make sure you watch closely after adding butter and sauce so they don’t burn)\n\nthey are done when they have a 90 degree bend and are 195-200f degrees.\n\nrest:\na few mins at room temp or a few hours fully wrapped in foil.\n\nslice the ribs upside down so you can see the bones.\n\ni’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours today we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.   let’s get into the cook. trim any loose meat and excess fat.  leave the membrane on to lock in the juices. rub with salt, paprika, sugar and black pepper. rest for 30m at room temp or longer in the fridge smoke: 180f for 1 hour - meat side up 275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce) foil boat with basted on melted butter for 30 minutes 325f with sauce for 30 minutes (make sure you watch closely after adding butter and sauce so they don’t burn) they are done when they have a 90 degree bend and are 195-200f degrees. rest: a few mins at room temp or a few hours fully wrapped in foil. slice the ribs upside down so you can see the bones. i’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking","CreateDateTime":"2024-12-30T04:15:11.000Z","ViewCount":656098,"LikeCount":21976,"GroupId":9025,"GroupCode":"3-racks-of-ribs-in-4-hours","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4119,"Url":"https://www.youtube.com/watch?v=T5b5Xt2-W2M","ViewCount":115874,"LikeCount":4511},{"Platform":"facebook","PostId":4118,"Url":"https://www.facebook.com/reel/1657182274862794/","ViewCount":153238,"LikeCount":3036},{"Platform":"instagram","PostId":4121,"Url":"https://www.instagram.com/reel/DEME4nJx5YR/","ViewCount":55035,"LikeCount":2618},{"Platform":"tiktok","PostId":4120,"Url":"https://www.tiktok.com/@backyahdbbq/video/7454052719087881518","ViewCount":331951,"LikeCount":11811}]},{"Id":4121,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DEME4nJx5YR/","ThumbnailUrl":"media/posts/instagram_18159978013332862.png","Description":"3 Racks in 4 Hours\n\nToday we’re smoking 3 racks of ribs in 4 hours. It’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  I started at 2pm and they were done at 6pm. ","SearchText":"3 racks in 4 hours\n\ntoday we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.  \n\nlet’s get into the cook.\n\ntrim any loose meat and excess fat. \nleave the membrane on to lock in the juices.\nrub with salt, paprika, sugar and black pepper.\nrest for 30m at room temp or longer in the fridge\n\nsmoke:\n180f for 1 hour - meat side up\n275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce)\nfoil boat with basted on melted butter for 30 minutes\n325f with sauce for 30 minutes\n\n(make sure you watch closely after adding butter and sauce so they don’t burn)\n\nthey are done when they have a 90 degree bend and are 195-200f degrees.\n\nrest:\na few mins at room temp or a few hours fully wrapped in foil.\n\nslice the ribs upside down so you can see the bones.\n\ni’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours. today we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.  let’s get into the cook. trim any loose meat and excess fat. leave the membrane on to lock in the juices. rub with salt, paprika, sugar and black pepper. rest for 30m at room temp or longer in the fridge. smoke:180f for 1 hour - meat side up. 275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce). foil boat with basted on melted butter for 30 minutes. 325f with sauce for 30 minutes (make sure you watch closely after adding butter and sauce so they don’t burn) they are done when they have a 90 degree bend and are 195-200f degrees.  rest: a few mins at room temp or a few hours fully wrapped in foil. slice the ribs upside down so you can see the bones. i’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours\n\ntoday we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great. \n\nlet’s get into the cook.\n\ntrim any loose meat and excess fat. \nleave the membrane on to lock in the juices.\nrub with salt, paprika, sugar and black pepper.\nrest for 30m at room temp or longer in the fridge\n\nsmoke:\n180f for 1 hour - meat side up\n275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce)\nfoil boat with basted on melted butter for 30 minutes\n325f with sauce for 30 minutes\n\n(make sure you watch closely after adding butter and sauce so they don’t burn)\n\nthey are done when they have a 90 degree bend and are 195-200f degrees.\n\nrest:\na few mins at room temp or a few hours fully wrapped in foil.\n\nslice the ribs upside down so you can see the bones.\n\ni’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours today we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.   let’s get into the cook. trim any loose meat and excess fat.  leave the membrane on to lock in the juices. rub with salt, paprika, sugar and black pepper. rest for 30m at room temp or longer in the fridge smoke: 180f for 1 hour - meat side up 275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce) foil boat with basted on melted butter for 30 minutes 325f with sauce for 30 minutes (make sure you watch closely after adding butter and sauce so they don’t burn) they are done when they have a 90 degree bend and are 195-200f degrees. rest: a few mins at room temp or a few hours fully wrapped in foil. slice the ribs upside down so you can see the bones. i’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking","CreateDateTime":"2024-12-30T04:14:30.000Z","ViewCount":656098,"LikeCount":21976,"GroupId":9025,"GroupCode":"3-racks-of-ribs-in-4-hours","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4119,"Url":"https://www.youtube.com/watch?v=T5b5Xt2-W2M","ViewCount":115874,"LikeCount":4511},{"Platform":"facebook","PostId":4118,"Url":"https://www.facebook.com/reel/1657182274862794/","ViewCount":153238,"LikeCount":3036},{"Platform":"instagram","PostId":4121,"Url":"https://www.instagram.com/reel/DEME4nJx5YR/","ViewCount":55035,"LikeCount":2618},{"Platform":"tiktok","PostId":4120,"Url":"https://www.tiktok.com/@backyahdbbq/video/7454052719087881518","ViewCount":331951,"LikeCount":11811}]},{"Id":4120,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7454052719087881518","ThumbnailUrl":"media/posts/tiktok_7454052719087881518.png","Description":"3 Racks in 4 Hours Today we’re smoking 3 racks of ribs in 4 hours. It’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  I started at 2pm and they were done at 6pm.  ","SearchText":"3 racks in 4 hours\n\ntoday we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.  \n\nlet’s get into the cook.\n\ntrim any loose meat and excess fat. \nleave the membrane on to lock in the juices.\nrub with salt, paprika, sugar and black pepper.\nrest for 30m at room temp or longer in the fridge\n\nsmoke:\n180f for 1 hour - meat side up\n275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce)\nfoil boat with basted on melted butter for 30 minutes\n325f with sauce for 30 minutes\n\n(make sure you watch closely after adding butter and sauce so they don’t burn)\n\nthey are done when they have a 90 degree bend and are 195-200f degrees.\n\nrest:\na few mins at room temp or a few hours fully wrapped in foil.\n\nslice the ribs upside down so you can see the bones.\n\ni’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours. today we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.  let’s get into the cook. trim any loose meat and excess fat. leave the membrane on to lock in the juices. rub with salt, paprika, sugar and black pepper. rest for 30m at room temp or longer in the fridge. smoke:180f for 1 hour - meat side up. 275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce). foil boat with basted on melted butter for 30 minutes. 325f with sauce for 30 minutes (make sure you watch closely after adding butter and sauce so they don’t burn) they are done when they have a 90 degree bend and are 195-200f degrees.  rest: a few mins at room temp or a few hours fully wrapped in foil. slice the ribs upside down so you can see the bones. i’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours\n\ntoday we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great. \n\nlet’s get into the cook.\n\ntrim any loose meat and excess fat. \nleave the membrane on to lock in the juices.\nrub with salt, paprika, sugar and black pepper.\nrest for 30m at room temp or longer in the fridge\n\nsmoke:\n180f for 1 hour - meat side up\n275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce)\nfoil boat with basted on melted butter for 30 minutes\n325f with sauce for 30 minutes\n\n(make sure you watch closely after adding butter and sauce so they don’t burn)\n\nthey are done when they have a 90 degree bend and are 195-200f degrees.\n\nrest:\na few mins at room temp or a few hours fully wrapped in foil.\n\nslice the ribs upside down so you can see the bones.\n\ni’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you.\n\n#bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking 3 racks in 4 hours today we’re smoking 3 racks of ribs in 4 hours. it’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner.  i started at 2pm and they were done at 6pm.  i like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat.  so i figured i’d try the same with ribs - and they turned out great.   let’s get into the cook. trim any loose meat and excess fat.  leave the membrane on to lock in the juices. rub with salt, paprika, sugar and black pepper. rest for 30m at room temp or longer in the fridge smoke: 180f for 1 hour - meat side up 275f for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1t worcestershire sauce) foil boat with basted on melted butter for 30 minutes 325f with sauce for 30 minutes (make sure you watch closely after adding butter and sauce so they don’t burn) they are done when they have a 90 degree bend and are 195-200f degrees. rest: a few mins at room temp or a few hours fully wrapped in foil. slice the ribs upside down so you can see the bones. i’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy.  give it a try and let me know how it turns out for you. #bbq #smokedmeat #babybackribs #porkribs #barbecue pig pork_ribs recipe bbq smoking","CreateDateTime":"2024-12-30T04:11:37.000Z","ViewCount":656098,"LikeCount":21976,"GroupId":9025,"GroupCode":"3-racks-of-ribs-in-4-hours","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4119,"Url":"https://www.youtube.com/watch?v=T5b5Xt2-W2M","ViewCount":115874,"LikeCount":4511},{"Platform":"facebook","PostId":4118,"Url":"https://www.facebook.com/reel/1657182274862794/","ViewCount":153238,"LikeCount":3036},{"Platform":"instagram","PostId":4121,"Url":"https://www.instagram.com/reel/DEME4nJx5YR/","ViewCount":55035,"LikeCount":2618},{"Platform":"tiktok","PostId":4120,"Url":"https://www.tiktok.com/@backyahdbbq/video/7454052719087881518","ViewCount":331951,"LikeCount":11811}]},{"Id":4104,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/610594244776027","ThumbnailUrl":"media/posts/facebook_110899788073674_610594244776027.png","Description":"If you have an older @rocketespresso Appartamento and haven’t upgraded your control board then you should. I have a gen1 circa 2016 and I was having temp stability and over pressure issues.  New board","SearchText":"if you have an older @rocketespresso appartamento and haven’t upgraded your control board then you should. i have a gen1 circa 2016 and i was having temp stability and over pressure issues.  new board fixed it. you’ll also need to replace the pressurestat. very easy to do yourself. dm me if you need help. #coffee #espresso #repair #diy how_to tips tutorial if you have an older @rocketespresso appartamento and haven’t upgraded your control board then you should. i have a gen1 circa 2016 and i was having temp stability and over pressure issues.  new board fixed it. you’ll also need to replace the pressurestat. very easy to do yourself. dm me if you need help. #coffee #espresso #repair #diy","CreateDateTime":"2024-12-28T21:28:23.000Z","ViewCount":3878,"LikeCount":17,"GroupId":9027,"GroupCode":"upgrading-your-rocket-appartamento-contr","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4104,"Url":"https://www.facebook.com/234418655726923/posts/610594244776027","ViewCount":18,"LikeCount":0},{"Platform":"instagram","PostId":4087,"Url":"https://www.instagram.com/p/DEIxrobyCXW/","ViewCount":3860,"LikeCount":17}]},{"Id":4087,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DEIxrobyCXW/","ThumbnailUrl":"media/posts/instagram_17851834968363464.png","Description":"If you have an older @rocketespresso Appartamento and haven’t upgraded your control board then you should. I have a gen1 circa 2016 and I was having temp stability and over pressure issues.  New board","SearchText":"if you have an older @rocketespresso appartamento and haven’t upgraded your control board then you should. i have a gen1 circa 2016 and i was having temp stability and over pressure issues.  new board fixed it. you’ll also need to replace the pressurestat. very easy to do yourself. dm me if you need help. #coffee #espresso #repair #diy how_to tips tutorial if you have an older @rocketespresso appartamento and haven’t upgraded your control board then you should. i have a gen1 circa 2016 and i was having temp stability and over pressure issues.  new board fixed it. you’ll also need to replace the pressurestat. very easy to do yourself. dm me if you need help. #coffee #espresso #repair #diy","CreateDateTime":"2024-12-28T21:28:19.000Z","ViewCount":3878,"LikeCount":17,"GroupId":9027,"GroupCode":"upgrading-your-rocket-appartamento-contr","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4104,"Url":"https://www.facebook.com/234418655726923/posts/610594244776027","ViewCount":18,"LikeCount":0},{"Platform":"instagram","PostId":4087,"Url":"https://www.instagram.com/p/DEIxrobyCXW/","ViewCount":3860,"LikeCount":17}]},{"Id":4105,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=cYH15Zj-wxM","ThumbnailUrl":"media/posts/youtube_cYH15Zj-wxM.png","Description":"Brisket Trim Q&A \n\nI just posted 3 brisket trim videos and got a bunch of questions - so I figured I’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim","SearchText":"brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a  i just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings.  #bbq #brisket #smokedbrisket #briskettrim","CreateDateTime":"2024-12-27T02:08:02.000Z","ViewCount":87987,"LikeCount":2907,"GroupId":9028,"GroupCode":"brisket-trim-processing-qa","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4105,"Url":"https://www.youtube.com/watch?v=cYH15Zj-wxM","ViewCount":16726,"LikeCount":918},{"Platform":"facebook","PostId":4069,"Url":"https://www.facebook.com/234418655726923/videos/581493968150533","ViewCount":1803,"LikeCount":141},{"Platform":"instagram","PostId":4088,"Url":"https://www.instagram.com/reel/DEEGygivBd6/","ViewCount":14818,"LikeCount":264},{"Platform":"tiktok","PostId":4055,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452904501494746411","ViewCount":54640,"LikeCount":1584}]},{"Id":4069,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/videos/581493968150533","ThumbnailUrl":"media/posts/facebook_110899788073674_609421738226611.png","Description":"Brisket Trim Q&A \n\nI just posted 3 brisket trim videos and got a bunch of questions - so I figured I’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim","SearchText":"brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a  i just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings.  #bbq #brisket #smokedbrisket #briskettrim","CreateDateTime":"2024-12-27T02:04:24.000Z","ViewCount":87987,"LikeCount":2907,"GroupId":9028,"GroupCode":"brisket-trim-processing-qa","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4105,"Url":"https://www.youtube.com/watch?v=cYH15Zj-wxM","ViewCount":16726,"LikeCount":918},{"Platform":"facebook","PostId":4069,"Url":"https://www.facebook.com/234418655726923/videos/581493968150533","ViewCount":1803,"LikeCount":141},{"Platform":"instagram","PostId":4088,"Url":"https://www.instagram.com/reel/DEEGygivBd6/","ViewCount":14818,"LikeCount":264},{"Platform":"tiktok","PostId":4055,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452904501494746411","ViewCount":54640,"LikeCount":1584}]},{"Id":4088,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DEEGygivBd6/","ThumbnailUrl":"media/posts/instagram_18049941647105794.png","Description":"Brisket Trim Q&A \n\nI just posted 3 brisket trim videos and got a bunch of questions - so I figured I’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim","SearchText":"brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a  i just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings.  #bbq #brisket #smokedbrisket #briskettrim","CreateDateTime":"2024-12-27T01:58:08.000Z","ViewCount":87987,"LikeCount":2907,"GroupId":9028,"GroupCode":"brisket-trim-processing-qa","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4105,"Url":"https://www.youtube.com/watch?v=cYH15Zj-wxM","ViewCount":16726,"LikeCount":918},{"Platform":"facebook","PostId":4069,"Url":"https://www.facebook.com/234418655726923/videos/581493968150533","ViewCount":1803,"LikeCount":141},{"Platform":"instagram","PostId":4088,"Url":"https://www.instagram.com/reel/DEEGygivBd6/","ViewCount":14818,"LikeCount":264},{"Platform":"tiktok","PostId":4055,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452904501494746411","ViewCount":54640,"LikeCount":1584}]},{"Id":4055,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7452904501494746411","ThumbnailUrl":"media/posts/tiktok_7452904501494746411.png","Description":"Brisket Trim Q&A  I just posted 3 brisket trim videos and got a bunch of questions - so I figured I’d answer them while processing my brisket trimmings.  #bbq #brisket #smokedbrisket #briskettrim","SearchText":"brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a \n\ni just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings. \n\n#bbq #brisket #smokedbrisket #briskettrim cow brisket process bbq smoking brisket trim q&a  i just posted 3 brisket trim videos and got a bunch of questions - so i figured i’d answer them while processing my brisket trimmings.  #bbq #brisket #smokedbrisket #briskettrim","CreateDateTime":"2024-12-27T01:55:56.000Z","ViewCount":87987,"LikeCount":2907,"GroupId":9028,"GroupCode":"brisket-trim-processing-qa","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4105,"Url":"https://www.youtube.com/watch?v=cYH15Zj-wxM","ViewCount":16726,"LikeCount":918},{"Platform":"facebook","PostId":4069,"Url":"https://www.facebook.com/234418655726923/videos/581493968150533","ViewCount":1803,"LikeCount":141},{"Platform":"instagram","PostId":4088,"Url":"https://www.instagram.com/reel/DEEGygivBd6/","ViewCount":14818,"LikeCount":264},{"Platform":"tiktok","PostId":4055,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452904501494746411","ViewCount":54640,"LikeCount":1584}]},{"Id":4056,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7452763953421372718","ThumbnailUrl":"media/posts/tiktok_7452763953421372718.png","Description":"Replying to @flash gordon md Brisket Parts. Point. Flat. Deckle fat. Mohawk. Hump. #bbq #brisket #smokedbrisket ","SearchText":"replying to @flash gordon md brisket parts. point. flat. deckle fat. mohawk. hump. #bbq #brisket #smokedbrisket  cow brisket tips bbq smoking","CreateDateTime":"2024-12-26T16:50:34.000Z","ViewCount":67330,"LikeCount":1334,"GroupId":9454,"GroupCode":"brisket-parts-explained-point-flat-and-m","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4056,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452763953421372718","ViewCount":67330,"LikeCount":1334}]},{"Id":4106,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=hb4jyPbiOZw","ThumbnailUrl":"media/posts/youtube_hb4jyPbiOZw.png","Description":"Normal wrapping paper is weak. Wrap like a pit master. #bbq #gifts #christmas","SearchText":"normal wrapping paper is weak. wrap like a pit master. #bbq #gifts #christmas how_to tips bbq smoking","CreateDateTime":"2024-12-25T00:12:35.000Z","ViewCount":13650,"LikeCount":371,"GroupId":9455,"GroupCode":"pit-master-gift-wrapping-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4106,"Url":"https://www.youtube.com/watch?v=hb4jyPbiOZw","ViewCount":13650,"LikeCount":371}]},{"Id":4073,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1546738006208780/","ThumbnailUrl":"media/posts/facebook_1546738006208780.png","Description":"Wrap gifts like a pit master #bbq #gifts #Christmas","SearchText":"wrap gifts like a pit master #bbq #gifts #christmas how_to tips bbq wrap gifts like a pit master \n\n#bbq #gifts #christmas how_to tips bbq wrap gifts like a pit master.  #bbq #gifts #christmas how_to tips bbq","CreateDateTime":"2024-12-25T00:07:54.000Z","ViewCount":51918,"LikeCount":742,"GroupId":9029,"GroupCode":"gift-wrapping-like-a-pit-master","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4073,"Url":"https://www.facebook.com/reel/1546738006208780/","ViewCount":3188,"LikeCount":22},{"Platform":"instagram","PostId":4089,"Url":"https://www.instagram.com/reel/DD-wmI_ScFS/","ViewCount":23358,"LikeCount":368},{"Platform":"tiktok","PostId":4057,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452133685303708971","ViewCount":25372,"LikeCount":352}]},{"Id":4089,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DD-wmI_ScFS/","ThumbnailUrl":"media/posts/instagram_18263346409301875.png","Description":"Wrap gifts like a pit master \n\n#bbq #gifts #christmas","SearchText":"wrap gifts like a pit master #bbq #gifts #christmas how_to tips bbq wrap gifts like a pit master \n\n#bbq #gifts #christmas how_to tips bbq wrap gifts like a pit master.  #bbq #gifts #christmas how_to tips bbq","CreateDateTime":"2024-12-25T00:06:59.000Z","ViewCount":51918,"LikeCount":742,"GroupId":9029,"GroupCode":"gift-wrapping-like-a-pit-master","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4073,"Url":"https://www.facebook.com/reel/1546738006208780/","ViewCount":3188,"LikeCount":22},{"Platform":"instagram","PostId":4089,"Url":"https://www.instagram.com/reel/DD-wmI_ScFS/","ViewCount":23358,"LikeCount":368},{"Platform":"tiktok","PostId":4057,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452133685303708971","ViewCount":25372,"LikeCount":352}]},{"Id":4057,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7452133685303708971","ThumbnailUrl":"media/posts/tiktok_7452133685303708971.png","Description":"Wrap gifts like a pit master.  #bbq #gifts #christmas","SearchText":"wrap gifts like a pit master #bbq #gifts #christmas how_to tips bbq wrap gifts like a pit master \n\n#bbq #gifts #christmas how_to tips bbq wrap gifts like a pit master.  #bbq #gifts #christmas how_to tips bbq","CreateDateTime":"2024-12-25T00:04:45.000Z","ViewCount":51918,"LikeCount":742,"GroupId":9029,"GroupCode":"gift-wrapping-like-a-pit-master","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4073,"Url":"https://www.facebook.com/reel/1546738006208780/","ViewCount":3188,"LikeCount":22},{"Platform":"instagram","PostId":4089,"Url":"https://www.instagram.com/reel/DD-wmI_ScFS/","ViewCount":23358,"LikeCount":368},{"Platform":"tiktok","PostId":4057,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452133685303708971","ViewCount":25372,"LikeCount":352}]},{"Id":4107,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Pv8uIKySnvs","ThumbnailUrl":"media/posts/youtube_Pv8uIKySnvs.png","Description":"Here’s the 3rd and final brisket trim for this session.  This was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on th","SearchText":"here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given.\n\ni’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them.\n\nopen the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels.\n\ni start by trimming off the excess fat at the end of the little mohawk.  and then round off the point.\n\nhere i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage.\n\nbefore i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with.\n\nthen in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin.\n\ni trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices.\n\ni move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.\n\ni shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.\n\ni scrape off the fat globs from the flat - so the rub penetrates directly into the meat.\n\ni round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.\n\nback to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.\n\ni then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.\n\ni usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.\n\ni trimmed the flat fat cap down to about a ½ inch so it would render down nicely.\n\nthis was the last brisket of the session and i’m moving onto slathering and rubbing.\n\nin my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given. i’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them. open the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels. i start by trimming off the excess fat at the end of the little mohawk.  and then round off the point. here i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage. before i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with. then in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin. i trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices.i move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.i shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.i scrape off the fat globs from the flat - so the rub penetrates directly into the meat.i round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.back to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.i then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.i usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.i trimmed the flat fat cap down to about a ½ inch so it would render down nicely.this was the last brisket of the session and i’m moving onto slathering and rubbing.in my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them. #bbq #brisket #smokedbrisket #howto #briskettrim here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given.\n\nopen the brisket by making a slit on the deckle fat. i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels.\n\ni start by trimming off the excess fat at the end of the little mohawk.  and then round off the point.\n\nhere i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage.\n\nthen in one swooping cut i take out a lot of that thin corner.  i inspect it some more and see that it is still too thin.\n\ni move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.\n\ni shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.\n\ni scrape off the fat globs from the flat - so the rub penetrates directly into the meat.\n\ni round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.\n\nback to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.\n\ni then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.\n\ni usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.\n\ni trimmed the flat fat cap down to about a ½ inch so it would render down nicely.\n\nthis was the last brisket of the session and i’m moving onto slathering and rubbing.\n\nin my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to tips tutorial process bbq smoking here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given. i’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them. open the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels. i start by trimming off the excess fat at the end of the little mohawk.  and then round off the point. here i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage. before i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with. then in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin. i trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices. i move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point. i shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist. i scrape off the fat globs from the flat - so the rub penetrates directly into the meat. i round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on. back to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced. i then clean up any sharp edges.  and take off a little more fat at the end of the mohawk. i usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone. i trimmed the flat fat cap down to about a ½ inch so it would render down nicely. this was the last brisket of the session and i’m moving onto slathering and rubbing. in my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them. #bbq #brisket #smokedbrisket #howto #briskettrim","CreateDateTime":"2024-12-24T19:03:14.000Z","ViewCount":907633,"LikeCount":28307,"GroupId":9030,"GroupCode":"adjusting-brisket-trim-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4107,"Url":"https://www.youtube.com/watch?v=Pv8uIKySnvs","ViewCount":316923,"LikeCount":12215},{"Platform":"facebook","PostId":4074,"Url":"https://www.facebook.com/reel/2009573162876679/","ViewCount":32655,"LikeCount":223},{"Platform":"instagram","PostId":4090,"Url":"https://www.instagram.com/reel/DD-M8WoymDX/","ViewCount":38754,"LikeCount":670},{"Platform":"tiktok","PostId":4058,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452053627335740715","ViewCount":519301,"LikeCount":15199}]},{"Id":4074,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2009573162876679/","ThumbnailUrl":"media/posts/facebook_2009573162876679.png","Description":"Here’s the 3rd and final brisket trim for this session.  This was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on th","SearchText":"here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given.\n\ni’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them.\n\nopen the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels.\n\ni start by trimming off the excess fat at the end of the little mohawk.  and then round off the point.\n\nhere i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage.\n\nbefore i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with.\n\nthen in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin.\n\ni trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices.\n\ni move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.\n\ni shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.\n\ni scrape off the fat globs from the flat - so the rub penetrates directly into the meat.\n\ni round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.\n\nback to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.\n\ni then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.\n\ni usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.\n\ni trimmed the flat fat cap down to about a ½ inch so it would render down nicely.\n\nthis was the last brisket of the session and i’m moving onto slathering and rubbing.\n\nin my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given. i’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them. open the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels. i start by trimming off the excess fat at the end of the little mohawk.  and then round off the point. here i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage. before i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with. then in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin. i trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices.i move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.i shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.i scrape off the fat globs from the flat - so the rub penetrates directly into the meat.i round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.back to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.i then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.i usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.i trimmed the flat fat cap down to about a ½ inch so it would render down nicely.this was the last brisket of the session and i’m moving onto slathering and rubbing.in my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them. #bbq #brisket #smokedbrisket #howto #briskettrim here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given.\n\nopen the brisket by making a slit on the deckle fat. i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels.\n\ni start by trimming off the excess fat at the end of the little mohawk.  and then round off the point.\n\nhere i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage.\n\nthen in one swooping cut i take out a lot of that thin corner.  i inspect it some more and see that it is still too thin.\n\ni move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.\n\ni shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.\n\ni scrape off the fat globs from the flat - so the rub penetrates directly into the meat.\n\ni round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.\n\nback to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.\n\ni then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.\n\ni usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.\n\ni trimmed the flat fat cap down to about a ½ inch so it would render down nicely.\n\nthis was the last brisket of the session and i’m moving onto slathering and rubbing.\n\nin my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to tips tutorial process bbq smoking here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given. i’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them. open the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels. i start by trimming off the excess fat at the end of the little mohawk.  and then round off the point. here i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage. before i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with. then in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin. i trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices. i move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point. i shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist. i scrape off the fat globs from the flat - so the rub penetrates directly into the meat. i round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on. back to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced. i then clean up any sharp edges.  and take off a little more fat at the end of the mohawk. i usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone. i trimmed the flat fat cap down to about a ½ inch so it would render down nicely. this was the last brisket of the session and i’m moving onto slathering and rubbing. in my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them. #bbq #brisket #smokedbrisket #howto #briskettrim","CreateDateTime":"2024-12-24T18:59:50.000Z","ViewCount":907633,"LikeCount":28307,"GroupId":9030,"GroupCode":"adjusting-brisket-trim-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4107,"Url":"https://www.youtube.com/watch?v=Pv8uIKySnvs","ViewCount":316923,"LikeCount":12215},{"Platform":"facebook","PostId":4074,"Url":"https://www.facebook.com/reel/2009573162876679/","ViewCount":32655,"LikeCount":223},{"Platform":"instagram","PostId":4090,"Url":"https://www.instagram.com/reel/DD-M8WoymDX/","ViewCount":38754,"LikeCount":670},{"Platform":"tiktok","PostId":4058,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452053627335740715","ViewCount":519301,"LikeCount":15199}]},{"Id":4090,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DD-M8WoymDX/","ThumbnailUrl":"media/posts/instagram_17943622577943662.png","Description":"Here’s the 3rd and final brisket trim for this session.  This was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on th","SearchText":"here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given.\n\ni’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them.\n\nopen the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels.\n\ni start by trimming off the excess fat at the end of the little mohawk.  and then round off the point.\n\nhere i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage.\n\nbefore i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with.\n\nthen in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin.\n\ni trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices.\n\ni move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.\n\ni shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.\n\ni scrape off the fat globs from the flat - so the rub penetrates directly into the meat.\n\ni round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.\n\nback to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.\n\ni then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.\n\ni usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.\n\ni trimmed the flat fat cap down to about a ½ inch so it would render down nicely.\n\nthis was the last brisket of the session and i’m moving onto slathering and rubbing.\n\nin my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given. i’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them. open the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels. i start by trimming off the excess fat at the end of the little mohawk.  and then round off the point. here i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage. before i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with. then in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin. i trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices.i move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.i shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.i scrape off the fat globs from the flat - so the rub penetrates directly into the meat.i round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.back to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.i then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.i usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.i trimmed the flat fat cap down to about a ½ inch so it would render down nicely.this was the last brisket of the session and i’m moving onto slathering and rubbing.in my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them. #bbq #brisket #smokedbrisket #howto #briskettrim here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given.\n\nopen the brisket by making a slit on the deckle fat. i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels.\n\ni start by trimming off the excess fat at the end of the little mohawk.  and then round off the point.\n\nhere i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage.\n\nthen in one swooping cut i take out a lot of that thin corner.  i inspect it some more and see that it is still too thin.\n\ni move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.\n\ni shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.\n\ni scrape off the fat globs from the flat - so the rub penetrates directly into the meat.\n\ni round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.\n\nback to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.\n\ni then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.\n\ni usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.\n\ni trimmed the flat fat cap down to about a ½ inch so it would render down nicely.\n\nthis was the last brisket of the session and i’m moving onto slathering and rubbing.\n\nin my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to tips tutorial process bbq smoking here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given. i’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them. open the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels. i start by trimming off the excess fat at the end of the little mohawk.  and then round off the point. here i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage. before i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with. then in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin. i trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices. i move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point. i shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist. i scrape off the fat globs from the flat - so the rub penetrates directly into the meat. i round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on. back to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced. i then clean up any sharp edges.  and take off a little more fat at the end of the mohawk. i usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone. i trimmed the flat fat cap down to about a ½ inch so it would render down nicely. this was the last brisket of the session and i’m moving onto slathering and rubbing. in my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them. #bbq #brisket #smokedbrisket #howto #briskettrim","CreateDateTime":"2024-12-24T18:57:30.000Z","ViewCount":907633,"LikeCount":28307,"GroupId":9030,"GroupCode":"adjusting-brisket-trim-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4107,"Url":"https://www.youtube.com/watch?v=Pv8uIKySnvs","ViewCount":316923,"LikeCount":12215},{"Platform":"facebook","PostId":4074,"Url":"https://www.facebook.com/reel/2009573162876679/","ViewCount":32655,"LikeCount":223},{"Platform":"instagram","PostId":4090,"Url":"https://www.instagram.com/reel/DD-M8WoymDX/","ViewCount":38754,"LikeCount":670},{"Platform":"tiktok","PostId":4058,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452053627335740715","ViewCount":519301,"LikeCount":15199}]},{"Id":4058,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7452053627335740715","ThumbnailUrl":"media/posts/tiktok_7452053627335740715.png","Description":"Here’s the 3rd and final brisket trim for this session.  This was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on th","SearchText":"here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given.\n\ni’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them.\n\nopen the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels.\n\ni start by trimming off the excess fat at the end of the little mohawk.  and then round off the point.\n\nhere i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage.\n\nbefore i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with.\n\nthen in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin.\n\ni trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices.\n\ni move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.\n\ni shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.\n\ni scrape off the fat globs from the flat - so the rub penetrates directly into the meat.\n\ni round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.\n\nback to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.\n\ni then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.\n\ni usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.\n\ni trimmed the flat fat cap down to about a ½ inch so it would render down nicely.\n\nthis was the last brisket of the session and i’m moving onto slathering and rubbing.\n\nin my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given. i’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them. open the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels. i start by trimming off the excess fat at the end of the little mohawk.  and then round off the point. here i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage. before i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with. then in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin. i trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices.i move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.i shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.i scrape off the fat globs from the flat - so the rub penetrates directly into the meat.i round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.back to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.i then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.i usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.i trimmed the flat fat cap down to about a ½ inch so it would render down nicely.this was the last brisket of the session and i’m moving onto slathering and rubbing.in my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them. #bbq #brisket #smokedbrisket #howto #briskettrim here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given.\n\nopen the brisket by making a slit on the deckle fat. i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels.\n\ni start by trimming off the excess fat at the end of the little mohawk.  and then round off the point.\n\nhere i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage.\n\nthen in one swooping cut i take out a lot of that thin corner.  i inspect it some more and see that it is still too thin.\n\ni move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point.\n\ni shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist.\n\ni scrape off the fat globs from the flat - so the rub penetrates directly into the meat.\n\ni round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on.\n\nback to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced.\n\ni then clean up any sharp edges.  and take off a little more fat at the end of the mohawk.\n\ni usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone.\n\ni trimmed the flat fat cap down to about a ½ inch so it would render down nicely.\n\nthis was the last brisket of the session and i’m moving onto slathering and rubbing.\n\nin my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to tips tutorial process bbq smoking here’s the 3rd and final brisket trim for this session.  this was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that.  every cow is different, so you have to be able to adjust your trim based on what you are given. i’m sharing this trim video because i think it may help you deal with odd ball briskets - which you are bound to get if you trim enough of them. open the brisket by making a slit on the deckle fat.  i will shave that fat off later, so i don’t mind if it gets nicked.  i carefully remove it from the bag to keep all the juices contained.  then i wipe the brisket and cutting board with some paper towels. i start by trimming off the excess fat at the end of the little mohawk.  and then round off the point. here i’m deciding how to handle the thin flat corner.  it’s going to look like i’m taking off a lot, but it is so thin that it won’t be usable as slices - better to save it for burgers or sausage. before i trim the thin corner, i round off the thick corner to see what kind of angle i’m going to be working with. then in one swooping cut i take out a lot of that thin corner.   i inspect it some more and see that it is still too thin. i trim off that long side and take off more of that thin corner.  it’s getting closer to an inch thick, but still too thin for slices. i move onto cleaning up the other long side.  and clean up the browned meat from the underside of the point. i shave off the deckle to be level with the flat muscle. i don’t carve it out anymore because a bit of that deckle will render and help the flat stay moist. i scrape off the fat globs from the flat - so the rub penetrates directly into the meat. i round off the point a little more.  and then do a completely unnecessary cut of good meat that should have stayed on. back to the flat, i’m still concerned that it is too thin, so i made the decision to cut off some of the thicker meat so the flat slices are more balanced. i then clean up any sharp edges.  and take off a little more fat at the end of the mohawk. i usually clean up the hard fat on the hump, but this brisket didn’t have much so i left it mostly alone. i trimmed the flat fat cap down to about a ½ inch so it would render down nicely. this was the last brisket of the session and i’m moving onto slathering and rubbing. in my next trim video i’m going to answer all of your brisket trim questions, so ask away below and i’ll do my best to answer them. #bbq #brisket #smokedbrisket #howto #briskettrim","CreateDateTime":"2024-12-24T18:54:07.000Z","ViewCount":907633,"LikeCount":28307,"GroupId":9030,"GroupCode":"adjusting-brisket-trim-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4107,"Url":"https://www.youtube.com/watch?v=Pv8uIKySnvs","ViewCount":316923,"LikeCount":12215},{"Platform":"facebook","PostId":4074,"Url":"https://www.facebook.com/reel/2009573162876679/","ViewCount":32655,"LikeCount":223},{"Platform":"instagram","PostId":4090,"Url":"https://www.instagram.com/reel/DD-M8WoymDX/","ViewCount":38754,"LikeCount":670},{"Platform":"tiktok","PostId":4058,"Url":"https://www.tiktok.com/@backyahdbbq/video/7452053627335740715","ViewCount":519301,"LikeCount":15199}]},{"Id":4108,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=yrhUgj_SFQU","ThumbnailUrl":"media/posts/youtube_yrhUgj_SFQU.png","Description":"Let’s trim another 17lb prime brisket.  I start by having a look at what we’re dealing with.  I notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will ","SearchText":"let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do.\n\ni cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead.\n\ni round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage.\n\n\ni clean up one long side.  and cut off the very thin part of the flat that will dry out anyway.\n\ni generally like to make straight cuts with hard angles. and then go back to round off the angles.\n\ni shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating.\n\ni shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat.\n\ni clean up the other long edge. and trim some more of the deckle down.\n\ni round off more of the sharp edges.\n\nand round off the other flat corner.  i don’t take much off here because that side is really thick.\n\nback on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  \n\ni clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.  \n\ni pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk.\n\none final inspection and then moving onto the next brisket.\n\nthis was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n\n#bbq #brisket #smokedbrisket #howto #briskettrim let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do. i cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead. i round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage. i clean up one long side.  and cut off the very thin part of the flat that will dry out anyway. i generally like to make straight cuts with hard angles. and then go back to round off the angles. i shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating. i shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat. i clean up the other long edge. and trim some more of the deckle down.i round off more of the sharp edges.and round off the other flat corner.  i don’t take much off here because that side is really thick. back on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  i clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.  i pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk. one final inspection and then moving onto the next brisket. this was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do.\n\ni cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead.\n\ni round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage.\n\ni clean up one long side.  and cut off the very thin part of the flat that will dry out anyway.\n\ni generally like to make straight cuts with hard angles. and then go back to round off the angles.\n\ni shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating.\n\ni shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat.\n\ni clean up the other long edge. and trim some more of the deckle down.\n\ni round off more of the sharp edges.\n\nand round off the other flat corner.  i don’t take much off here because that side is really thick.\n\nback on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap. \n\ni clean up any stringy fat from the top of the point. and trim some more hard fat from the hump. \n\ni pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk.\n\none final inspection and then moving onto the next brisket.\n\nthis was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket burger sausage how_to process bbq smoking let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do. i cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead. i round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage. if you find this video helpful, then i’d really appreciate a follow, like, and a comment.  it’s free for you and really helps the channel out, which means more content like this in the future. i clean up one long side.  and cut off the very thin part of the flat that will dry out anyway. i generally like to make straight cuts with hard angles. and then go back to round off the angles. i shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating. i shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat. i clean up the other long edge. and trim some more of the deckle down. i round off more of the sharp edges. and round off the other flat corner.  i don’t take much off here because that side is really thick. back on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  my goal is to get it down to ½ or ¼ of an inch because that thickness will render down nicely. i clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.   i pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk. one final inspection and then moving onto the next brisket. this was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq#bbqi#brisketo#smokedbrisketw#howtoiskettrim cow brisket sausage tutorial process bbq smoking","CreateDateTime":"2024-12-23T19:42:15.000Z","ViewCount":1770465,"LikeCount":53234,"GroupId":9031,"GroupCode":"trimming-a-prime-brisket-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4108,"Url":"https://www.youtube.com/watch?v=yrhUgj_SFQU","ViewCount":243520,"LikeCount":6691},{"Platform":"facebook","PostId":4075,"Url":"https://www.facebook.com/reel/581172604556821/","ViewCount":311233,"LikeCount":3786},{"Platform":"instagram","PostId":4091,"Url":"https://www.instagram.com/reel/DD7rej6yFVu/","ViewCount":51801,"LikeCount":1110},{"Platform":"tiktok","PostId":4059,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451689983603199278","ViewCount":1163911,"LikeCount":41647}]},{"Id":4075,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/581172604556821/","ThumbnailUrl":"media/posts/facebook_581172604556821.png","Description":"Let’s trim another 17lb prime brisket.  I start by having a look at what we’re dealing with.  I notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will ","SearchText":"let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do.\n\ni cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead.\n\ni round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage.\n\n\ni clean up one long side.  and cut off the very thin part of the flat that will dry out anyway.\n\ni generally like to make straight cuts with hard angles. and then go back to round off the angles.\n\ni shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating.\n\ni shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat.\n\ni clean up the other long edge. and trim some more of the deckle down.\n\ni round off more of the sharp edges.\n\nand round off the other flat corner.  i don’t take much off here because that side is really thick.\n\nback on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  \n\ni clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.  \n\ni pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk.\n\none final inspection and then moving onto the next brisket.\n\nthis was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n\n#bbq #brisket #smokedbrisket #howto #briskettrim let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do. i cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead. i round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage. i clean up one long side.  and cut off the very thin part of the flat that will dry out anyway. i generally like to make straight cuts with hard angles. and then go back to round off the angles. i shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating. i shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat. i clean up the other long edge. and trim some more of the deckle down.i round off more of the sharp edges.and round off the other flat corner.  i don’t take much off here because that side is really thick. back on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  i clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.  i pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk. one final inspection and then moving onto the next brisket. this was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do.\n\ni cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead.\n\ni round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage.\n\ni clean up one long side.  and cut off the very thin part of the flat that will dry out anyway.\n\ni generally like to make straight cuts with hard angles. and then go back to round off the angles.\n\ni shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating.\n\ni shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat.\n\ni clean up the other long edge. and trim some more of the deckle down.\n\ni round off more of the sharp edges.\n\nand round off the other flat corner.  i don’t take much off here because that side is really thick.\n\nback on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap. \n\ni clean up any stringy fat from the top of the point. and trim some more hard fat from the hump. \n\ni pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk.\n\none final inspection and then moving onto the next brisket.\n\nthis was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket burger sausage how_to process bbq smoking let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do. i cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead. i round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage. if you find this video helpful, then i’d really appreciate a follow, like, and a comment.  it’s free for you and really helps the channel out, which means more content like this in the future. i clean up one long side.  and cut off the very thin part of the flat that will dry out anyway. i generally like to make straight cuts with hard angles. and then go back to round off the angles. i shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating. i shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat. i clean up the other long edge. and trim some more of the deckle down. i round off more of the sharp edges. and round off the other flat corner.  i don’t take much off here because that side is really thick. back on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  my goal is to get it down to ½ or ¼ of an inch because that thickness will render down nicely. i clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.   i pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk. one final inspection and then moving onto the next brisket. this was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq#bbqi#brisketo#smokedbrisketw#howtoiskettrim cow brisket sausage tutorial process bbq smoking","CreateDateTime":"2024-12-23T19:27:18.000Z","ViewCount":1770465,"LikeCount":53234,"GroupId":9031,"GroupCode":"trimming-a-prime-brisket-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4108,"Url":"https://www.youtube.com/watch?v=yrhUgj_SFQU","ViewCount":243520,"LikeCount":6691},{"Platform":"facebook","PostId":4075,"Url":"https://www.facebook.com/reel/581172604556821/","ViewCount":311233,"LikeCount":3786},{"Platform":"instagram","PostId":4091,"Url":"https://www.instagram.com/reel/DD7rej6yFVu/","ViewCount":51801,"LikeCount":1110},{"Platform":"tiktok","PostId":4059,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451689983603199278","ViewCount":1163911,"LikeCount":41647}]},{"Id":4091,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DD7rej6yFVu/","ThumbnailUrl":"media/posts/instagram_18025155938312232.png","Description":"Let’s trim another 17lb prime brisket.  I start by having a look at what we’re dealing with.  I notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will ","SearchText":"let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do.\n\ni cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead.\n\ni round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage.\n\n\ni clean up one long side.  and cut off the very thin part of the flat that will dry out anyway.\n\ni generally like to make straight cuts with hard angles. and then go back to round off the angles.\n\ni shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating.\n\ni shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat.\n\ni clean up the other long edge. and trim some more of the deckle down.\n\ni round off more of the sharp edges.\n\nand round off the other flat corner.  i don’t take much off here because that side is really thick.\n\nback on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  \n\ni clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.  \n\ni pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk.\n\none final inspection and then moving onto the next brisket.\n\nthis was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n\n#bbq #brisket #smokedbrisket #howto #briskettrim let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do. i cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead. i round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage. i clean up one long side.  and cut off the very thin part of the flat that will dry out anyway. i generally like to make straight cuts with hard angles. and then go back to round off the angles. i shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating. i shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat. i clean up the other long edge. and trim some more of the deckle down.i round off more of the sharp edges.and round off the other flat corner.  i don’t take much off here because that side is really thick. back on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  i clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.  i pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk. one final inspection and then moving onto the next brisket. this was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do.\n\ni cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead.\n\ni round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage.\n\ni clean up one long side.  and cut off the very thin part of the flat that will dry out anyway.\n\ni generally like to make straight cuts with hard angles. and then go back to round off the angles.\n\ni shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating.\n\ni shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat.\n\ni clean up the other long edge. and trim some more of the deckle down.\n\ni round off more of the sharp edges.\n\nand round off the other flat corner.  i don’t take much off here because that side is really thick.\n\nback on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap. \n\ni clean up any stringy fat from the top of the point. and trim some more hard fat from the hump. \n\ni pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk.\n\none final inspection and then moving onto the next brisket.\n\nthis was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket burger sausage how_to process bbq smoking let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do. i cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead. i round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage. if you find this video helpful, then i’d really appreciate a follow, like, and a comment.  it’s free for you and really helps the channel out, which means more content like this in the future. i clean up one long side.  and cut off the very thin part of the flat that will dry out anyway. i generally like to make straight cuts with hard angles. and then go back to round off the angles. i shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating. i shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat. i clean up the other long edge. and trim some more of the deckle down. i round off more of the sharp edges. and round off the other flat corner.  i don’t take much off here because that side is really thick. back on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  my goal is to get it down to ½ or ¼ of an inch because that thickness will render down nicely. i clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.   i pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk. one final inspection and then moving onto the next brisket. this was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq#bbqi#brisketo#smokedbrisketw#howtoiskettrim cow brisket sausage tutorial process bbq smoking","CreateDateTime":"2024-12-23T19:26:26.000Z","ViewCount":1770465,"LikeCount":53234,"GroupId":9031,"GroupCode":"trimming-a-prime-brisket-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","burger","sausage"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4108,"Url":"https://www.youtube.com/watch?v=yrhUgj_SFQU","ViewCount":243520,"LikeCount":6691},{"Platform":"facebook","PostId":4075,"Url":"https://www.facebook.com/reel/581172604556821/","ViewCount":311233,"LikeCount":3786},{"Platform":"instagram","PostId":4091,"Url":"https://www.instagram.com/reel/DD7rej6yFVu/","ViewCount":51801,"LikeCount":1110},{"Platform":"tiktok","PostId":4059,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451689983603199278","ViewCount":1163911,"LikeCount":41647}]},{"Id":4059,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7451689983603199278","ThumbnailUrl":"media/posts/tiktok_7451689983603199278.png","Description":"Let’s trim another 17lb prime brisket.  I start by having a look at what we’re dealing with.  I notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will ","SearchText":"let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do.\n\ni cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead.\n\ni round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage.\n\n\ni clean up one long side.  and cut off the very thin part of the flat that will dry out anyway.\n\ni generally like to make straight cuts with hard angles. and then go back to round off the angles.\n\ni shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating.\n\ni shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat.\n\ni clean up the other long edge. and trim some more of the deckle down.\n\ni round off more of the sharp edges.\n\nand round off the other flat corner.  i don’t take much off here because that side is really thick.\n\nback on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  \n\ni clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.  \n\ni pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk.\n\none final inspection and then moving onto the next brisket.\n\nthis was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n\n#bbq #brisket #smokedbrisket #howto #briskettrim let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do. i cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead. i round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage. i clean up one long side.  and cut off the very thin part of the flat that will dry out anyway. i generally like to make straight cuts with hard angles. and then go back to round off the angles. i shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating. i shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat. i clean up the other long edge. and trim some more of the deckle down.i round off more of the sharp edges.and round off the other flat corner.  i don’t take much off here because that side is really thick. back on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  i clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.  i pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk. one final inspection and then moving onto the next brisket. this was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do.\n\ni cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead.\n\ni round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage.\n\ni clean up one long side.  and cut off the very thin part of the flat that will dry out anyway.\n\ni generally like to make straight cuts with hard angles. and then go back to round off the angles.\n\ni shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating.\n\ni shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat.\n\ni clean up the other long edge. and trim some more of the deckle down.\n\ni round off more of the sharp edges.\n\nand round off the other flat corner.  i don’t take much off here because that side is really thick.\n\nback on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap. \n\ni clean up any stringy fat from the top of the point. and trim some more hard fat from the hump. \n\ni pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk.\n\none final inspection and then moving onto the next brisket.\n\nthis was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket burger sausage how_to process bbq smoking let’s trim another 17lb prime brisket.  i start by having a look at what we’re dealing with.  i notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off.  when you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do. i cut off the mohawk and continued that cut all the way down to the flat.  this part flops over the side and will be the fastest piece to cook.  i use it in burgers and sausage instead. i round off the point fat.  i trim off any fat that i don’t think will fully render - but keep enough so the brisket stays moist throughout the 12 hour cook.  most of the fat is saved and rendered down to tallow or used in sausage. if you find this video helpful, then i’d really appreciate a follow, like, and a comment.  it’s free for you and really helps the channel out, which means more content like this in the future. i clean up one long side.  and cut off the very thin part of the flat that will dry out anyway. i generally like to make straight cuts with hard angles. and then go back to round off the angles. i shave off the big deckle fat.  i cut it flush with the flat muscle so the brisket lays flat on the grate.  you can also carve the whole deckle out, but keep in mind that some of it will render, helping the flat stay moist when you are foil boating. i shave off the fat globs from the flat - so the rub goes  directly on the meat. notice how i’m using my left hand to prop up the brisket to get a good angle on the fat i’m cutting - and adjust that angle as i move to different parts of the flat. i clean up the other long edge. and trim some more of the deckle down. i round off more of the sharp edges. and round off the other flat corner.  i don’t take much off here because that side is really thick. back on the fat side, i trim the fat where the point tapers off. and clean up the flat fat cap.  my goal is to get it down to ½ or ¼ of an inch because that thickness will render down nicely. i clean up any stringy fat from the top of the point. and trim some more hard fat from the hump.   i pause to inspect how it’s going and see i’d like to take off a little more fat from the side of the mohawk. one final inspection and then moving onto the next brisket. this was two of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq#bbqi#brisketo#smokedbrisketw#howtoiskettrim cow brisket sausage tutorial process bbq smoking","CreateDateTime":"2024-12-23T19:22:59.000Z","ViewCount":1770465,"LikeCount":53234,"GroupId":9031,"GroupCode":"trimming-a-prime-brisket-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket","sausage"],"PostTypes":["tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4108,"Url":"https://www.youtube.com/watch?v=yrhUgj_SFQU","ViewCount":243520,"LikeCount":6691},{"Platform":"facebook","PostId":4075,"Url":"https://www.facebook.com/reel/581172604556821/","ViewCount":311233,"LikeCount":3786},{"Platform":"instagram","PostId":4091,"Url":"https://www.instagram.com/reel/DD7rej6yFVu/","ViewCount":51801,"LikeCount":1110},{"Platform":"tiktok","PostId":4059,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451689983603199278","ViewCount":1163911,"LikeCount":41647}]},{"Id":4109,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=33m8HBknGdQ","ThumbnailUrl":"media/posts/youtube_33m8HBknGdQ.png","Description":"Today we are trimming this 17 lb prime brisket.  I cut off the mohawk. And some loose bits of fat on the top.  I cut off the thinnest corner of the flat, anything under an inch thick will dry out whil","SearchText":"today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat.\n\ni remove the fat chunk near the end of the mohawk.\n\ni then go back and forth between shaving off the hard fat from the hump and the flat top.\n\nthis brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.  \n\ni cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.\n\ni did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.\n\ni trimmed out some more of the deckle and cleaned up that edge.\n\nand then moved onto the next one.\n\nthis is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat. i remove the fat chunk near the end of the mohawk. i then go back and forth between shaving off the hard fat from the hump and the flat top.this brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.  i cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.i did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.i trimmed out some more of the deckle and cleaned up that edge. and then moved onto the next one. this is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.  i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat.\n\ni remove the fat chunk near the end of the mohawk.\n\ni then go back and forth between shaving off the hard fat from the hump and the flat top.\n\nthis brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off. \n\ni cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.\n\ni did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.\n\ni trimmed out some more of the deckle and cleaned up that edge.\n\nand then moved onto the next one.\n\nthis is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to bbq smoking today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat. i remove the fat chunk near the end of the mohawk. i then go back and forth between shaving off the hard fat from the hump and the flat top. this brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.   i cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts. i did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top. i trimmed out some more of the deckle and cleaned up that edge. and then moved onto the next one. this is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to bbq smoking","CreateDateTime":"2024-12-22T23:40:25.000Z","ViewCount":7862139,"LikeCount":132118,"GroupId":9032,"GroupCode":"brisket-trimming-techniques-3","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4109,"Url":"https://www.youtube.com/watch?v=33m8HBknGdQ","ViewCount":3049651,"LikeCount":63551},{"Platform":"facebook","PostId":4076,"Url":"https://www.facebook.com/reel/9223989357646110/","ViewCount":356496,"LikeCount":2314},{"Platform":"instagram","PostId":4092,"Url":"https://www.instagram.com/reel/DD5iSBCys9m/","ViewCount":1459428,"LikeCount":6403},{"Platform":"tiktok","PostId":4060,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451380871283674414","ViewCount":2996564,"LikeCount":59850}]},{"Id":4076,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/9223989357646110/","ThumbnailUrl":"media/posts/facebook_9223989357646110.png","Description":"Today we are trimming this 17 lb prime brisket.  I cut off the mohawk. And some loose bits of fat on the top.  I cut off the thinnest corner of the flat, anything under an inch thick will dry out whil","SearchText":"today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat.\n\ni remove the fat chunk near the end of the mohawk.\n\ni then go back and forth between shaving off the hard fat from the hump and the flat top.\n\nthis brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.  \n\ni cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.\n\ni did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.\n\ni trimmed out some more of the deckle and cleaned up that edge.\n\nand then moved onto the next one.\n\nthis is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat. i remove the fat chunk near the end of the mohawk. i then go back and forth between shaving off the hard fat from the hump and the flat top.this brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.  i cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.i did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.i trimmed out some more of the deckle and cleaned up that edge. and then moved onto the next one. this is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.  i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat.\n\ni remove the fat chunk near the end of the mohawk.\n\ni then go back and forth between shaving off the hard fat from the hump and the flat top.\n\nthis brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off. \n\ni cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.\n\ni did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.\n\ni trimmed out some more of the deckle and cleaned up that edge.\n\nand then moved onto the next one.\n\nthis is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to bbq smoking today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat. i remove the fat chunk near the end of the mohawk. i then go back and forth between shaving off the hard fat from the hump and the flat top. this brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.   i cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts. i did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top. i trimmed out some more of the deckle and cleaned up that edge. and then moved onto the next one. this is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to bbq smoking","CreateDateTime":"2024-12-22T23:27:43.000Z","ViewCount":7862139,"LikeCount":132118,"GroupId":9032,"GroupCode":"brisket-trimming-techniques-3","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4109,"Url":"https://www.youtube.com/watch?v=33m8HBknGdQ","ViewCount":3049651,"LikeCount":63551},{"Platform":"facebook","PostId":4076,"Url":"https://www.facebook.com/reel/9223989357646110/","ViewCount":356496,"LikeCount":2314},{"Platform":"instagram","PostId":4092,"Url":"https://www.instagram.com/reel/DD5iSBCys9m/","ViewCount":1459428,"LikeCount":6403},{"Platform":"tiktok","PostId":4060,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451380871283674414","ViewCount":2996564,"LikeCount":59850}]},{"Id":4092,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DD5iSBCys9m/","ThumbnailUrl":"media/posts/instagram_18017408684645493.png","Description":"Today we are trimming this 17 lb prime brisket.  I cut off the mohawk. And some loose bits of fat on the top.  I cut off the thinnest corner of the flat, anything under an inch thick will dry out whil","SearchText":"today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat.\n\ni remove the fat chunk near the end of the mohawk.\n\ni then go back and forth between shaving off the hard fat from the hump and the flat top.\n\nthis brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.  \n\ni cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.\n\ni did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.\n\ni trimmed out some more of the deckle and cleaned up that edge.\n\nand then moved onto the next one.\n\nthis is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat. i remove the fat chunk near the end of the mohawk. i then go back and forth between shaving off the hard fat from the hump and the flat top.this brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.  i cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.i did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.i trimmed out some more of the deckle and cleaned up that edge. and then moved onto the next one. this is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.  i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat.\n\ni remove the fat chunk near the end of the mohawk.\n\ni then go back and forth between shaving off the hard fat from the hump and the flat top.\n\nthis brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off. \n\ni cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.\n\ni did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.\n\ni trimmed out some more of the deckle and cleaned up that edge.\n\nand then moved onto the next one.\n\nthis is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to bbq smoking today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat. i remove the fat chunk near the end of the mohawk. i then go back and forth between shaving off the hard fat from the hump and the flat top. this brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.   i cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts. i did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top. i trimmed out some more of the deckle and cleaned up that edge. and then moved onto the next one. this is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to bbq smoking","CreateDateTime":"2024-12-22T23:25:57.000Z","ViewCount":7862139,"LikeCount":132118,"GroupId":9032,"GroupCode":"brisket-trimming-techniques-3","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4109,"Url":"https://www.youtube.com/watch?v=33m8HBknGdQ","ViewCount":3049651,"LikeCount":63551},{"Platform":"facebook","PostId":4076,"Url":"https://www.facebook.com/reel/9223989357646110/","ViewCount":356496,"LikeCount":2314},{"Platform":"instagram","PostId":4092,"Url":"https://www.instagram.com/reel/DD5iSBCys9m/","ViewCount":1459428,"LikeCount":6403},{"Platform":"tiktok","PostId":4060,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451380871283674414","ViewCount":2996564,"LikeCount":59850}]},{"Id":4060,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7451380871283674414","ThumbnailUrl":"media/posts/tiktok_7451380871283674414.png","Description":"Today we are trimming this 17 lb prime brisket.  I cut off the mohawk. And some loose bits of fat on the top.  I cut off the thinnest corner of the flat, anything under an inch thick will dry out whil","SearchText":"today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat.\n\ni remove the fat chunk near the end of the mohawk.\n\ni then go back and forth between shaving off the hard fat from the hump and the flat top.\n\nthis brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.  \n\ni cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.\n\ni did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.\n\ni trimmed out some more of the deckle and cleaned up that edge.\n\nand then moved onto the next one.\n\nthis is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat. i remove the fat chunk near the end of the mohawk. i then go back and forth between shaving off the hard fat from the hump and the flat top.this brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.  i cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.i did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.i trimmed out some more of the deckle and cleaned up that edge. and then moved onto the next one. this is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.  i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat.\n\ni remove the fat chunk near the end of the mohawk.\n\ni then go back and forth between shaving off the hard fat from the hump and the flat top.\n\nthis brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off. \n\ni cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts.\n\ni did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top.\n\ni trimmed out some more of the deckle and cleaned up that edge.\n\nand then moved onto the next one.\n\nthis is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one.\n\n#bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to bbq smoking today we are trimming this 17 lb prime brisket.  i cut off the mohawk. and some loose bits of fat on the top.  i cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking.  then i clean up both long sides. and round off the other flat corner.  i shave off the deckle fat to be level with the flat muscle.   i remove the fat globs from the flat, because i want my rub to be directly on the meat and not that fat. i remove the fat chunk near the end of the mohawk. i then go back and forth between shaving off the hard fat from the hump and the flat top. this brisket didn’t have much of a point muscle and there was a lot of hard fat to trim off.   i cut a slit in the fat cap, just to see how deep the fat went and to serve as a guide for my future cuts. i did another pass of the edges to remove anything that was sticking out and smoothed out some cuts on the top. i trimmed out some more of the deckle and cleaned up that edge. and then moved onto the next one. this is one of three briskets i trimmed in this session.  comment “next” if you want to see the next one. #bbq #brisket #smokedbrisket #howto #briskettrim cow brisket how_to bbq smoking","CreateDateTime":"2024-12-22T23:23:28.000Z","ViewCount":7862139,"LikeCount":132118,"GroupId":9032,"GroupCode":"brisket-trimming-techniques-3","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4109,"Url":"https://www.youtube.com/watch?v=33m8HBknGdQ","ViewCount":3049651,"LikeCount":63551},{"Platform":"facebook","PostId":4076,"Url":"https://www.facebook.com/reel/9223989357646110/","ViewCount":356496,"LikeCount":2314},{"Platform":"instagram","PostId":4092,"Url":"https://www.instagram.com/reel/DD5iSBCys9m/","ViewCount":1459428,"LikeCount":6403},{"Platform":"tiktok","PostId":4060,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451380871283674414","ViewCount":2996564,"LikeCount":59850}]},{"Id":4110,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Cbx8O88Hh_Y","ThumbnailUrl":"media/posts/youtube_Cbx8O88Hh_Y.png","Description":"Christmas Brisket. You can smoke a brisket for Christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. You won’t have to babysit a smoker all night ","SearchText":"christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go.\n\n#bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go. #bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go.\n\n#bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go. #bbq #brisket #christmas cow brisket how_to bbq smoking","CreateDateTime":"2024-12-22T03:14:54.000Z","ViewCount":130611,"LikeCount":4273,"GroupId":9034,"GroupCode":"christmas-brisket-smoking-schedule","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4110,"Url":"https://www.youtube.com/watch?v=Cbx8O88Hh_Y","ViewCount":26874,"LikeCount":1055},{"Platform":"facebook","PostId":4077,"Url":"https://www.facebook.com/reel/639378491746787/","ViewCount":4247,"LikeCount":60},{"Platform":"instagram","PostId":4093,"Url":"https://www.instagram.com/reel/DD3XFCgJxm0/","ViewCount":55376,"LikeCount":1547},{"Platform":"tiktok","PostId":4061,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451067668007996718","ViewCount":44114,"LikeCount":1611}]},{"Id":4077,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/639378491746787/","ThumbnailUrl":"media/posts/facebook_639378491746787.png","Description":"Christmas Brisket. You can smoke a brisket for Christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. You won’t have to babysit a smoker all night ","SearchText":"christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go.\n\n#bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go. #bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go.\n\n#bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go. #bbq #brisket #christmas cow brisket how_to bbq smoking","CreateDateTime":"2024-12-22T03:10:28.000Z","ViewCount":130611,"LikeCount":4273,"GroupId":9034,"GroupCode":"christmas-brisket-smoking-schedule","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4110,"Url":"https://www.youtube.com/watch?v=Cbx8O88Hh_Y","ViewCount":26874,"LikeCount":1055},{"Platform":"facebook","PostId":4077,"Url":"https://www.facebook.com/reel/639378491746787/","ViewCount":4247,"LikeCount":60},{"Platform":"instagram","PostId":4093,"Url":"https://www.instagram.com/reel/DD3XFCgJxm0/","ViewCount":55376,"LikeCount":1547},{"Platform":"tiktok","PostId":4061,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451067668007996718","ViewCount":44114,"LikeCount":1611}]},{"Id":4093,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DD3XFCgJxm0/","ThumbnailUrl":"media/posts/instagram_18100102375471034.png","Description":"Christmas Brisket. You can smoke a brisket for Christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. You won’t have to babysit a smoker all night ","SearchText":"christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go.\n\n#bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go. #bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go.\n\n#bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go. #bbq #brisket #christmas cow brisket how_to bbq smoking","CreateDateTime":"2024-12-22T03:09:25.000Z","ViewCount":130611,"LikeCount":4273,"GroupId":9034,"GroupCode":"christmas-brisket-smoking-schedule","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4110,"Url":"https://www.youtube.com/watch?v=Cbx8O88Hh_Y","ViewCount":26874,"LikeCount":1055},{"Platform":"facebook","PostId":4077,"Url":"https://www.facebook.com/reel/639378491746787/","ViewCount":4247,"LikeCount":60},{"Platform":"instagram","PostId":4093,"Url":"https://www.instagram.com/reel/DD3XFCgJxm0/","ViewCount":55376,"LikeCount":1547},{"Platform":"tiktok","PostId":4061,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451067668007996718","ViewCount":44114,"LikeCount":1611}]},{"Id":4061,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7451067668007996718","ThumbnailUrl":"media/posts/tiktok_7451067668007996718.png","Description":"Christmas Brisket. You can smoke a brisket for Christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. You won’t have to babysit a smoker all night ","SearchText":"christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go.\n\n#bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go. #bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go.\n\n#bbq #brisket #christmas christmas brisket. you can smoke a brisket for christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. you won’t have to babysit a smoker all night and then play santa at 5am.  let’s say you need a brisket ready by lunch or dinner on wednesday christmas day the 25th. that means you need to buy the brisket on or before the 23rd, trim and rub it, and then put it in the fridge for the night.  you’ll start smoking on the 24th at 9am and finish at 9pm. you’ll then hot hold it in your food warmer or oven overnight until you need to serve it on christmas day. you could also smoke it in advance, let it cool, vac seal it, and then reheat it on christmas morning.  best of luck if you are smoking your first brisket for christmas.  it’s really not that hard and if you follow my guide you should be good to go. #bbq #brisket #christmas cow brisket how_to bbq smoking","CreateDateTime":"2024-12-22T03:08:06.000Z","ViewCount":130611,"LikeCount":4273,"GroupId":9034,"GroupCode":"christmas-brisket-smoking-schedule","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4110,"Url":"https://www.youtube.com/watch?v=Cbx8O88Hh_Y","ViewCount":26874,"LikeCount":1055},{"Platform":"facebook","PostId":4077,"Url":"https://www.facebook.com/reel/639378491746787/","ViewCount":4247,"LikeCount":60},{"Platform":"instagram","PostId":4093,"Url":"https://www.instagram.com/reel/DD3XFCgJxm0/","ViewCount":55376,"LikeCount":1547},{"Platform":"tiktok","PostId":4061,"Url":"https://www.tiktok.com/@backyahdbbq/video/7451067668007996718","ViewCount":44114,"LikeCount":1611}]},{"Id":4070,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/606089728559812","ThumbnailUrl":"media/posts/facebook_110899788073674_606089728559812.png","Description":"Sourdough bread how to coming soon…","SearchText":"sourdough bread how to coming soon… how_to bread sourdough bread how to coming soon… how_to tutorial bread baking","CreateDateTime":"2024-12-22T02:41:34.000Z","ViewCount":2692,"LikeCount":22,"GroupId":9036,"GroupCode":"sourdough-bread-how-to-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4070,"Url":"https://www.facebook.com/234418655726923/posts/606089728559812","ViewCount":13,"LikeCount":1},{"Platform":"instagram","PostId":4094,"Url":"https://www.instagram.com/p/DD3T8yOJiWB/","ViewCount":2679,"LikeCount":21}]},{"Id":4094,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DD3T8yOJiWB/","ThumbnailUrl":"media/posts/instagram_18079360633595625.png","Description":"Sourdough bread how to coming soon…","SearchText":"sourdough bread how to coming soon… how_to bread sourdough bread how to coming soon… how_to tutorial bread baking","CreateDateTime":"2024-12-22T02:41:26.000Z","ViewCount":2692,"LikeCount":22,"GroupId":9036,"GroupCode":"sourdough-bread-how-to-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tutorial"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4070,"Url":"https://www.facebook.com/234418655726923/posts/606089728559812","ViewCount":13,"LikeCount":1},{"Platform":"instagram","PostId":4094,"Url":"https://www.instagram.com/p/DD3T8yOJiWB/","ViewCount":2679,"LikeCount":21}]},{"Id":4111,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=1dH_HIjIl6w","ThumbnailUrl":"media/posts/youtube_1dH_HIjIl6w.png","Description":"Brisket Full Cook Guide\n\nI just published the entire brisket full cook series to my website at bkyhd.com/brisket.  It has all of my notes for making a rub, prepping to trim, brisket parts, trimming, r","SearchText":"brisket full cook guide\n\ni just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule.\n\nand it has links to all the videos in the series for each social media platform.\n\nmy goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process.\n\nhead to bkyhd.com/brisket to get started.\n\n#bbq #brisket #smokedbrisket #howto brisket full cook guide. i just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule. and it has links to all the videos in the series for each social media platform. my goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process. head to bkyhd.com/brisket to get started. #bbq #brisket #smokedbrisket #howto brisket full cook guide\n\ni just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule.\n\nand it has links to all the videos in the series for each social media platform.\n\nhead to bkyhd.com/brisket to get started.\n\n#bbq #brisket #smokedbrisket #howto brisket full cook guide i just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule. and it has links to all the videos in the series for each social media platform. my goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process. head to bkyhd.com/brisket to get started. #bbq #brisket #smokedbrisket #howto cow brisket how_to bbq smoking","CreateDateTime":"2024-12-21T05:33:16.000Z","ViewCount":132710,"LikeCount":3772,"GroupId":9037,"GroupCode":"ultimate-brisket-cooking-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4111,"Url":"https://www.youtube.com/watch?v=1dH_HIjIl6w","ViewCount":17735,"LikeCount":681},{"Platform":"facebook","PostId":4078,"Url":"https://www.facebook.com/reel/1981966152295066/","ViewCount":6304,"LikeCount":38},{"Platform":"instagram","PostId":4095,"Url":"https://www.instagram.com/reel/DD1BmSjRW6T/","ViewCount":56156,"LikeCount":1311},{"Platform":"tiktok","PostId":4062,"Url":"https://www.tiktok.com/@backyahdbbq/video/7450730895222557998","ViewCount":52515,"LikeCount":1742}]},{"Id":4078,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1981966152295066/","ThumbnailUrl":"media/posts/facebook_1981966152295066.png","Description":"Brisket Full Cook Guide. I just published the entire brisket full cook series to my website at bkyhd.com/brisket.  It has all of my notes for making a rub, prepping to trim, brisket parts, trimming, r","SearchText":"brisket full cook guide\n\ni just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule.\n\nand it has links to all the videos in the series for each social media platform.\n\nmy goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process.\n\nhead to bkyhd.com/brisket to get started.\n\n#bbq #brisket #smokedbrisket #howto brisket full cook guide. i just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule. and it has links to all the videos in the series for each social media platform. my goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process. head to bkyhd.com/brisket to get started. #bbq #brisket #smokedbrisket #howto brisket full cook guide\n\ni just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule.\n\nand it has links to all the videos in the series for each social media platform.\n\nhead to bkyhd.com/brisket to get started.\n\n#bbq #brisket #smokedbrisket #howto brisket full cook guide i just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule. and it has links to all the videos in the series for each social media platform. my goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process. head to bkyhd.com/brisket to get started. #bbq #brisket #smokedbrisket #howto cow brisket how_to bbq smoking","CreateDateTime":"2024-12-21T05:26:07.000Z","ViewCount":132710,"LikeCount":3772,"GroupId":9037,"GroupCode":"ultimate-brisket-cooking-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4111,"Url":"https://www.youtube.com/watch?v=1dH_HIjIl6w","ViewCount":17735,"LikeCount":681},{"Platform":"facebook","PostId":4078,"Url":"https://www.facebook.com/reel/1981966152295066/","ViewCount":6304,"LikeCount":38},{"Platform":"instagram","PostId":4095,"Url":"https://www.instagram.com/reel/DD1BmSjRW6T/","ViewCount":56156,"LikeCount":1311},{"Platform":"tiktok","PostId":4062,"Url":"https://www.tiktok.com/@backyahdbbq/video/7450730895222557998","ViewCount":52515,"LikeCount":1742}]},{"Id":4095,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DD1BmSjRW6T/","ThumbnailUrl":"media/posts/instagram_18067200133695395.png","Description":"Brisket Full Cook Guide\n\nI just published the entire brisket full cook series to my website at bkyhd.com/brisket.  It has all of my notes for making a rub, prepping to trim, brisket parts, trimming, r","SearchText":"brisket full cook guide\n\ni just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule.\n\nand it has links to all the videos in the series for each social media platform.\n\nmy goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process.\n\nhead to bkyhd.com/brisket to get started.\n\n#bbq #brisket #smokedbrisket #howto brisket full cook guide. i just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule. and it has links to all the videos in the series for each social media platform. my goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process. head to bkyhd.com/brisket to get started. #bbq #brisket #smokedbrisket #howto brisket full cook guide\n\ni just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule.\n\nand it has links to all the videos in the series for each social media platform.\n\nhead to bkyhd.com/brisket to get started.\n\n#bbq #brisket #smokedbrisket #howto brisket full cook guide i just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule. and it has links to all the videos in the series for each social media platform. my goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process. head to bkyhd.com/brisket to get started. #bbq #brisket #smokedbrisket #howto cow brisket how_to bbq smoking","CreateDateTime":"2024-12-21T05:24:43.000Z","ViewCount":132710,"LikeCount":3772,"GroupId":9037,"GroupCode":"ultimate-brisket-cooking-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4111,"Url":"https://www.youtube.com/watch?v=1dH_HIjIl6w","ViewCount":17735,"LikeCount":681},{"Platform":"facebook","PostId":4078,"Url":"https://www.facebook.com/reel/1981966152295066/","ViewCount":6304,"LikeCount":38},{"Platform":"instagram","PostId":4095,"Url":"https://www.instagram.com/reel/DD1BmSjRW6T/","ViewCount":56156,"LikeCount":1311},{"Platform":"tiktok","PostId":4062,"Url":"https://www.tiktok.com/@backyahdbbq/video/7450730895222557998","ViewCount":52515,"LikeCount":1742}]},{"Id":4062,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7450730895222557998","ThumbnailUrl":"media/posts/tiktok_7450730895222557998.png","Description":"Brisket Full Cook Guide I just published the entire brisket full cook series to my website at bkyhd.com/brisket.  It has all of my notes for making a rub, prepping to trim, brisket parts, trimming, ru","SearchText":"brisket full cook guide\n\ni just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule.\n\nand it has links to all the videos in the series for each social media platform.\n\nmy goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process.\n\nhead to bkyhd.com/brisket to get started.\n\n#bbq #brisket #smokedbrisket #howto brisket full cook guide. i just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule. and it has links to all the videos in the series for each social media platform. my goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process. head to bkyhd.com/brisket to get started. #bbq #brisket #smokedbrisket #howto brisket full cook guide\n\ni just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule.\n\nand it has links to all the videos in the series for each social media platform.\n\nhead to bkyhd.com/brisket to get started.\n\n#bbq #brisket #smokedbrisket #howto brisket full cook guide i just published the entire brisket full cook series to my website at bkyhd.com/brisket.  it has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule. and it has links to all the videos in the series for each social media platform. my goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process. head to bkyhd.com/brisket to get started. #bbq #brisket #smokedbrisket #howto cow brisket how_to bbq smoking","CreateDateTime":"2024-12-21T05:21:15.000Z","ViewCount":132710,"LikeCount":3772,"GroupId":9037,"GroupCode":"ultimate-brisket-cooking-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4111,"Url":"https://www.youtube.com/watch?v=1dH_HIjIl6w","ViewCount":17735,"LikeCount":681},{"Platform":"facebook","PostId":4078,"Url":"https://www.facebook.com/reel/1981966152295066/","ViewCount":6304,"LikeCount":38},{"Platform":"instagram","PostId":4095,"Url":"https://www.instagram.com/reel/DD1BmSjRW6T/","ViewCount":56156,"LikeCount":1311},{"Platform":"tiktok","PostId":4062,"Url":"https://www.tiktok.com/@backyahdbbq/video/7450730895222557998","ViewCount":52515,"LikeCount":1742}]},{"Id":4112,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=QysdOC3uPcs","ThumbnailUrl":"media/posts/youtube_QysdOC3uPcs.png","Description":"Late night brisket jiggle check before we wrap for the long overnight hot hold. \n\n#bbq #brisket","SearchText":"late night brisket jiggle check before we wrap for the long overnight hot hold. \n\n#bbq #brisket cow brisket process bbq late night brisket jiggle check before we wrap for the long overnight hot hold.   #bbq #brisket cow brisket process bbq smoking late night brisket jiggle check before we wrap for the long overnight hot hold. \n\n#bbq #brisket cow brisket process bbq smoking late night brisket jiggle check before we wrap for the long overnight hot hold.  #bbq #brisket  cow brisket process bbq smoking","CreateDateTime":"2024-12-20T03:12:50.000Z","ViewCount":33686,"LikeCount":852,"GroupId":9038,"GroupCode":"brisket-jiggle-check-process","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4112,"Url":"https://www.youtube.com/watch?v=QysdOC3uPcs","ViewCount":5399,"LikeCount":236},{"Platform":"facebook","PostId":4079,"Url":"https://www.facebook.com/reel/917539820519899/","ViewCount":3057,"LikeCount":27},{"Platform":"instagram","PostId":4096,"Url":"https://www.instagram.com/reel/DDyLINBJppj/","ViewCount":9764,"LikeCount":342},{"Platform":"tiktok","PostId":4063,"Url":"https://www.tiktok.com/@backyahdbbq/video/7450318369036766510","ViewCount":15466,"LikeCount":247}]},{"Id":4079,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/917539820519899/","ThumbnailUrl":"media/posts/facebook_917539820519899.png","Description":"Late night brisket jiggle check before we wrap for the long overnight hot hold.   #bbq #brisket","SearchText":"late night brisket jiggle check before we wrap for the long overnight hot hold. \n\n#bbq #brisket cow brisket process bbq late night brisket jiggle check before we wrap for the long overnight hot hold.   #bbq #brisket cow brisket process bbq smoking late night brisket jiggle check before we wrap for the long overnight hot hold. \n\n#bbq #brisket cow brisket process bbq smoking late night brisket jiggle check before we wrap for the long overnight hot hold.  #bbq #brisket  cow brisket process bbq smoking","CreateDateTime":"2024-12-20T02:53:50.000Z","ViewCount":33686,"LikeCount":852,"GroupId":9038,"GroupCode":"brisket-jiggle-check-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4112,"Url":"https://www.youtube.com/watch?v=QysdOC3uPcs","ViewCount":5399,"LikeCount":236},{"Platform":"facebook","PostId":4079,"Url":"https://www.facebook.com/reel/917539820519899/","ViewCount":3057,"LikeCount":27},{"Platform":"instagram","PostId":4096,"Url":"https://www.instagram.com/reel/DDyLINBJppj/","ViewCount":9764,"LikeCount":342},{"Platform":"tiktok","PostId":4063,"Url":"https://www.tiktok.com/@backyahdbbq/video/7450318369036766510","ViewCount":15466,"LikeCount":247}]},{"Id":4096,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DDyLINBJppj/","ThumbnailUrl":"media/posts/instagram_18053212927966935.png","Description":"Late night brisket jiggle check before we wrap for the long overnight hot hold. \n\n#bbq #brisket","SearchText":"late night brisket jiggle check before we wrap for the long overnight hot hold. \n\n#bbq #brisket cow brisket process bbq late night brisket jiggle check before we wrap for the long overnight hot hold.   #bbq #brisket cow brisket process bbq smoking late night brisket jiggle check before we wrap for the long overnight hot hold. \n\n#bbq #brisket cow brisket process bbq smoking late night brisket jiggle check before we wrap for the long overnight hot hold.  #bbq #brisket  cow brisket process bbq smoking","CreateDateTime":"2024-12-20T02:49:59.000Z","ViewCount":33686,"LikeCount":852,"GroupId":9038,"GroupCode":"brisket-jiggle-check-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4112,"Url":"https://www.youtube.com/watch?v=QysdOC3uPcs","ViewCount":5399,"LikeCount":236},{"Platform":"facebook","PostId":4079,"Url":"https://www.facebook.com/reel/917539820519899/","ViewCount":3057,"LikeCount":27},{"Platform":"instagram","PostId":4096,"Url":"https://www.instagram.com/reel/DDyLINBJppj/","ViewCount":9764,"LikeCount":342},{"Platform":"tiktok","PostId":4063,"Url":"https://www.tiktok.com/@backyahdbbq/video/7450318369036766510","ViewCount":15466,"LikeCount":247}]},{"Id":4063,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7450318369036766510","ThumbnailUrl":"media/posts/tiktok_7450318369036766510.png","Description":"Late night brisket jiggle check before we wrap for the long overnight hot hold.  #bbq #brisket ","SearchText":"late night brisket jiggle check before we wrap for the long overnight hot hold. \n\n#bbq #brisket cow brisket process bbq late night brisket jiggle check before we wrap for the long overnight hot hold.   #bbq #brisket cow brisket process bbq smoking late night brisket jiggle check before we wrap for the long overnight hot hold. \n\n#bbq #brisket cow brisket process bbq smoking late night brisket jiggle check before we wrap for the long overnight hot hold.  #bbq #brisket  cow brisket process bbq smoking","CreateDateTime":"2024-12-20T02:40:25.000Z","ViewCount":33686,"LikeCount":852,"GroupId":9038,"GroupCode":"brisket-jiggle-check-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4112,"Url":"https://www.youtube.com/watch?v=QysdOC3uPcs","ViewCount":5399,"LikeCount":236},{"Platform":"facebook","PostId":4079,"Url":"https://www.facebook.com/reel/917539820519899/","ViewCount":3057,"LikeCount":27},{"Platform":"instagram","PostId":4096,"Url":"https://www.instagram.com/reel/DDyLINBJppj/","ViewCount":9764,"LikeCount":342},{"Platform":"tiktok","PostId":4063,"Url":"https://www.tiktok.com/@backyahdbbq/video/7450318369036766510","ViewCount":15466,"LikeCount":247}]},{"Id":4113,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=dXG6jlw_IrE","ThumbnailUrl":"media/posts/youtube_dXG6jlw_IrE.png","Description":"Here’s the latest on how I foil boat briskets.  The idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat c","SearchText":"here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat.\n\nthe foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well.\n\ni top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster.\n\nthe briskets go back on the smoker until the fat cap is fully rendered.\n\n#bbq #brisket #smokedbrisket here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat. the foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well. i top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster. the briskets go back on the smoker until the fat cap is fully rendered. #bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat.\n\nthe foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well.\n\ni top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster.\n\nthe briskets go back on the smoker until the fat cap is fully rendered.\n\n#bbq #brisket #smokedbrisket here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat. the foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well. i top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster. the briskets go back on the smoker until the fat cap is fully rendered. #bbq #brisket #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2024-12-18T01:20:03.000Z","ViewCount":252540,"LikeCount":6418,"GroupId":9040,"GroupCode":"foil-boat-brisket-cooking-method","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4113,"Url":"https://www.youtube.com/watch?v=dXG6jlw_IrE","ViewCount":57375,"LikeCount":1504},{"Platform":"facebook","PostId":4080,"Url":"https://www.facebook.com/reel/943586284322130/?st=85lGPybVSA8","ViewCount":11104,"LikeCount":103},{"Platform":"instagram","PostId":4097,"Url":"https://www.instagram.com/reel/DDs1uzuS7TA/","ViewCount":12190,"LikeCount":393},{"Platform":"tiktok","PostId":4064,"Url":"https://www.tiktok.com/@backyahdbbq/video/7449550800105426222","ViewCount":171871,"LikeCount":4418}]},{"Id":4080,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/943586284322130/?st=85lGPybVSA8","ThumbnailUrl":"media/posts/facebook_943586284322130.png","Description":"Here’s the latest on how I foil boat briskets.  The idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat c","SearchText":"here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat.\n\nthe foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well.\n\ni top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster.\n\nthe briskets go back on the smoker until the fat cap is fully rendered.\n\n#bbq #brisket #smokedbrisket here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat. the foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well. i top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster. the briskets go back on the smoker until the fat cap is fully rendered. #bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat.\n\nthe foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well.\n\ni top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster.\n\nthe briskets go back on the smoker until the fat cap is fully rendered.\n\n#bbq #brisket #smokedbrisket here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat. the foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well. i top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster. the briskets go back on the smoker until the fat cap is fully rendered. #bbq #brisket #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2024-12-18T01:06:50.000Z","ViewCount":252540,"LikeCount":6418,"GroupId":9040,"GroupCode":"foil-boat-brisket-cooking-method","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4113,"Url":"https://www.youtube.com/watch?v=dXG6jlw_IrE","ViewCount":57375,"LikeCount":1504},{"Platform":"facebook","PostId":4080,"Url":"https://www.facebook.com/reel/943586284322130/?st=85lGPybVSA8","ViewCount":11104,"LikeCount":103},{"Platform":"instagram","PostId":4097,"Url":"https://www.instagram.com/reel/DDs1uzuS7TA/","ViewCount":12190,"LikeCount":393},{"Platform":"tiktok","PostId":4064,"Url":"https://www.tiktok.com/@backyahdbbq/video/7449550800105426222","ViewCount":171871,"LikeCount":4418}]},{"Id":4097,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DDs1uzuS7TA/","ThumbnailUrl":"media/posts/instagram_18136672627374848.png","Description":"Here’s the latest on how I foil boat briskets.  The idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat c","SearchText":"here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat.\n\nthe foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well.\n\ni top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster.\n\nthe briskets go back on the smoker until the fat cap is fully rendered.\n\n#bbq #brisket #smokedbrisket here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat. the foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well. i top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster. the briskets go back on the smoker until the fat cap is fully rendered. #bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat.\n\nthe foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well.\n\ni top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster.\n\nthe briskets go back on the smoker until the fat cap is fully rendered.\n\n#bbq #brisket #smokedbrisket here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat. the foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well. i top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster. the briskets go back on the smoker until the fat cap is fully rendered. #bbq #brisket #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2024-12-18T01:05:45.000Z","ViewCount":252540,"LikeCount":6418,"GroupId":9040,"GroupCode":"foil-boat-brisket-cooking-method","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4113,"Url":"https://www.youtube.com/watch?v=dXG6jlw_IrE","ViewCount":57375,"LikeCount":1504},{"Platform":"facebook","PostId":4080,"Url":"https://www.facebook.com/reel/943586284322130/?st=85lGPybVSA8","ViewCount":11104,"LikeCount":103},{"Platform":"instagram","PostId":4097,"Url":"https://www.instagram.com/reel/DDs1uzuS7TA/","ViewCount":12190,"LikeCount":393},{"Platform":"tiktok","PostId":4064,"Url":"https://www.tiktok.com/@backyahdbbq/video/7449550800105426222","ViewCount":171871,"LikeCount":4418}]},{"Id":4064,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7449550800105426222","ThumbnailUrl":"media/posts/tiktok_7449550800105426222.png","Description":"Here’s the latest on how I foil boat briskets.  The idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat c","SearchText":"here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat.\n\nthe foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well.\n\ni top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster.\n\nthe briskets go back on the smoker until the fat cap is fully rendered.\n\n#bbq #brisket #smokedbrisket here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat. the foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well. i top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster. the briskets go back on the smoker until the fat cap is fully rendered. #bbq #brisket #smokedbrisket cow brisket how_to tips process bbq smoking here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat.\n\nthe foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well.\n\ni top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster.\n\nthe briskets go back on the smoker until the fat cap is fully rendered.\n\n#bbq #brisket #smokedbrisket here’s the latest on how i foil boat briskets.  the idea behind a foil boat is that it protects the flat from the direct heat preventing it from drying out while continuing to render the exposed fat cap.  it also cooks the flat in the tallow resulting in a very moist and tender flat. the foil can sometimes stick to the brisket, so i like to put a little tallow down to prevent that.  i also don’t carve out the deckle fat anymore, so that renders into the boat as well. i pre-fold the foil edges so the tallow doesn’t drain off. i then place the brisket on the foil.  and crimp the edges of the foil following the contour of the brisket.  you want the foil walls to be as tall as the brisket.  if any of the top is already rendered and dark enough then you can cover those areas with foil as well. i top it with some rendered tallow.  i haven’t run any official tests on this, but it seems that that extra liquid fat helps render the fat cap even faster. the briskets go back on the smoker until the fat cap is fully rendered. #bbq #brisket #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2024-12-18T01:01:52.000Z","ViewCount":252540,"LikeCount":6418,"GroupId":9040,"GroupCode":"foil-boat-brisket-cooking-method","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4113,"Url":"https://www.youtube.com/watch?v=dXG6jlw_IrE","ViewCount":57375,"LikeCount":1504},{"Platform":"facebook","PostId":4080,"Url":"https://www.facebook.com/reel/943586284322130/?st=85lGPybVSA8","ViewCount":11104,"LikeCount":103},{"Platform":"instagram","PostId":4097,"Url":"https://www.instagram.com/reel/DDs1uzuS7TA/","ViewCount":12190,"LikeCount":393},{"Platform":"tiktok","PostId":4064,"Url":"https://www.tiktok.com/@backyahdbbq/video/7449550800105426222","ViewCount":171871,"LikeCount":4418}]},{"Id":4071,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/602496835585768","ThumbnailUrl":"media/posts/facebook_110899788073674_602496835585768.png","Description":"“Time to make the tallow”. I always think if the “Time to make the donuts” Dunkin Donuts commercial from the 80s whenever I make tallow. This is rendered beef fat from brisket trimmings. I add when I ","SearchText":"“time to make the tallow”. i always think if the “time to make the donuts” dunkin donuts commercial from the 80s whenever i make tallow. this is rendered beef fat from brisket trimmings. i add when i foil boat and wrap briskets. i put in ice cube tray so i can easy as a cube to my vac seal bags. \n\nyou can also use anywhere you’d use any seed oil or butter.  french fries, veges, cooking oil etc. humans have been using tallow since the beginning of cows so it’s nothing new, but we’ve lost our ways. hopefully rfk will help us get back on track. \n\nlately i’ve been going through extra mile and purifying my tallow to remove the color and odor. not necessary. but nothing like pure white tallow. \n\nlmk if you want to see that purifying process. “time to make the tallow”. i always think if the “time to make the donuts” dunkin donuts commercial from the 80s whenever i make tallow. this is rendered beef fat from brisket trimmings. i add when i foil boat and wrap briskets. i put in ice cube tray so i can easy as a cube to my vac seal bags. \n\nyou can also use anywhere you’d use any seed oil or butter.  french fries, veges, cooking oil etc. humans have been using tallow since the beginning of cows so it’s nothing new, but we’ve lost our ways.\n\nlately i’ve been going through extra mile and purifying my tallow to remove the color and odor. not necessary. but nothing like pure white tallow. \n\nlmk if you want to see that purifying process. cow brisket how_to tips process bbq frying","CreateDateTime":"2024-12-16T17:07:18.000Z","ViewCount":4797,"LikeCount":62,"GroupId":9456,"GroupCode":"making-tallow-for-brisket","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4071,"Url":"https://www.facebook.com/234418655726923/posts/602496835585768","ViewCount":11,"LikeCount":4},{"Platform":"instagram","PostId":4098,"Url":"https://www.instagram.com/p/DDpaQWUyh6g/","ViewCount":4786,"LikeCount":58}]},{"Id":4098,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DDpaQWUyh6g/","ThumbnailUrl":"media/posts/instagram_18452387956064653.png","Description":"“Time to make the tallow”. I always think if the “Time to make the donuts” Dunkin Donuts commercial from the 80s whenever I make tallow. This is rendered beef fat from brisket trimmings. I add when I ","SearchText":"“time to make the tallow”. i always think if the “time to make the donuts” dunkin donuts commercial from the 80s whenever i make tallow. this is rendered beef fat from brisket trimmings. i add when i foil boat and wrap briskets. i put in ice cube tray so i can easy as a cube to my vac seal bags. \n\nyou can also use anywhere you’d use any seed oil or butter.  french fries, veges, cooking oil etc. humans have been using tallow since the beginning of cows so it’s nothing new, but we’ve lost our ways. hopefully rfk will help us get back on track. \n\nlately i’ve been going through extra mile and purifying my tallow to remove the color and odor. not necessary. but nothing like pure white tallow. \n\nlmk if you want to see that purifying process. “time to make the tallow”. i always think if the “time to make the donuts” dunkin donuts commercial from the 80s whenever i make tallow. this is rendered beef fat from brisket trimmings. i add when i foil boat and wrap briskets. i put in ice cube tray so i can easy as a cube to my vac seal bags. \n\nyou can also use anywhere you’d use any seed oil or butter.  french fries, veges, cooking oil etc. humans have been using tallow since the beginning of cows so it’s nothing new, but we’ve lost our ways.\n\nlately i’ve been going through extra mile and purifying my tallow to remove the color and odor. not necessary. but nothing like pure white tallow. \n\nlmk if you want to see that purifying process. cow brisket how_to tips process bbq frying","CreateDateTime":"2024-12-16T17:07:10.000Z","ViewCount":4797,"LikeCount":62,"GroupId":9456,"GroupCode":"making-tallow-for-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":4071,"Url":"https://www.facebook.com/234418655726923/posts/602496835585768","ViewCount":11,"LikeCount":4},{"Platform":"instagram","PostId":4098,"Url":"https://www.instagram.com/p/DDpaQWUyh6g/","ViewCount":4786,"LikeCount":58}]},{"Id":4114,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=rCKujJPIe6s","ThumbnailUrl":"media/posts/youtube_rCKujJPIe6s.png","Description":"My brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup.\n\nThere are three good reasons to spritz briskets. The sugars in th","SearchText":"my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup.\n\nthere are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside.\n\ni know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.  \n\ni’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.  \n\ni’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. \n\nby the way, i also spritz my pork butts and ribs with the same recipe .\n\n#bbq #brisket #brisketprep cow brisket recipe bbq smoking my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup. there are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside. i know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.  i’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.  i’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. by the way, i also spritz my pork butts and ribs with the same recipe. #bbq #brisket #brisketprep cow brisket pulled_pork recipe bbq smoking my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup.\n\nthere are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside.\n\ni know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it. \n\ni’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best. \n\ni’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. \n\nby the way, i also spritz my pork butts and ribs with the same recipe .\n\n#bbq #brisket #brisketprep my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup. there are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside. i know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.   i’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.   i’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see.  by the way, i also spritz my pork butts and ribs with the same recipe . #bbq #brisket #brisketprep","CreateDateTime":"2024-12-15T22:20:56.000Z","ViewCount":275468,"LikeCount":5989,"GroupId":9042,"GroupCode":"brisket-spritz-recipe-and-benefits","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4114,"Url":"https://www.youtube.com/watch?v=rCKujJPIe6s","ViewCount":65233,"LikeCount":1384},{"Platform":"facebook","PostId":4081,"Url":"https://www.facebook.com/reel/1828098130929561/","ViewCount":14196,"LikeCount":111},{"Platform":"instagram","PostId":4099,"Url":"https://www.instagram.com/reel/DDnYgsOy328/","ViewCount":26222,"LikeCount":688},{"Platform":"tiktok","PostId":4065,"Url":"https://www.tiktok.com/@backyahdbbq/video/7448765098765700394","ViewCount":169817,"LikeCount":3806}]},{"Id":4081,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1828098130929561/","ThumbnailUrl":"media/posts/facebook_1828098130929561.png","Description":"My brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup. There are three good reasons to spritz briskets. The sugars in the","SearchText":"my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup.\n\nthere are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside.\n\ni know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.  \n\ni’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.  \n\ni’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. \n\nby the way, i also spritz my pork butts and ribs with the same recipe .\n\n#bbq #brisket #brisketprep cow brisket recipe bbq smoking my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup. there are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside. i know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.  i’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.  i’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. by the way, i also spritz my pork butts and ribs with the same recipe. #bbq #brisket #brisketprep cow brisket pulled_pork recipe bbq smoking my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup.\n\nthere are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside.\n\ni know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it. \n\ni’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best. \n\ni’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. \n\nby the way, i also spritz my pork butts and ribs with the same recipe .\n\n#bbq #brisket #brisketprep my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup. there are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside. i know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.   i’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.   i’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see.  by the way, i also spritz my pork butts and ribs with the same recipe . #bbq #brisket #brisketprep","CreateDateTime":"2024-12-15T22:14:31.000Z","ViewCount":275468,"LikeCount":5989,"GroupId":9042,"GroupCode":"brisket-spritz-recipe-and-benefits","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4114,"Url":"https://www.youtube.com/watch?v=rCKujJPIe6s","ViewCount":65233,"LikeCount":1384},{"Platform":"facebook","PostId":4081,"Url":"https://www.facebook.com/reel/1828098130929561/","ViewCount":14196,"LikeCount":111},{"Platform":"instagram","PostId":4099,"Url":"https://www.instagram.com/reel/DDnYgsOy328/","ViewCount":26222,"LikeCount":688},{"Platform":"tiktok","PostId":4065,"Url":"https://www.tiktok.com/@backyahdbbq/video/7448765098765700394","ViewCount":169817,"LikeCount":3806}]},{"Id":4099,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DDnYgsOy328/","ThumbnailUrl":"media/posts/instagram_17962163822711755.png","Description":"My brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup.\n\nThere are three good reasons to spritz briskets. The sugars in th","SearchText":"my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup.\n\nthere are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside.\n\ni know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.  \n\ni’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.  \n\ni’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. \n\nby the way, i also spritz my pork butts and ribs with the same recipe .\n\n#bbq #brisket #brisketprep cow brisket recipe bbq smoking my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup. there are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside. i know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.  i’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.  i’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. by the way, i also spritz my pork butts and ribs with the same recipe. #bbq #brisket #brisketprep cow brisket pulled_pork recipe bbq smoking my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup.\n\nthere are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside.\n\ni know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it. \n\ni’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best. \n\ni’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. \n\nby the way, i also spritz my pork butts and ribs with the same recipe .\n\n#bbq #brisket #brisketprep my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup. there are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside. i know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.   i’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.   i’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see.  by the way, i also spritz my pork butts and ribs with the same recipe . #bbq #brisket #brisketprep","CreateDateTime":"2024-12-15T22:13:52.000Z","ViewCount":275468,"LikeCount":5989,"GroupId":9042,"GroupCode":"brisket-spritz-recipe-and-benefits","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4114,"Url":"https://www.youtube.com/watch?v=rCKujJPIe6s","ViewCount":65233,"LikeCount":1384},{"Platform":"facebook","PostId":4081,"Url":"https://www.facebook.com/reel/1828098130929561/","ViewCount":14196,"LikeCount":111},{"Platform":"instagram","PostId":4099,"Url":"https://www.instagram.com/reel/DDnYgsOy328/","ViewCount":26222,"LikeCount":688},{"Platform":"tiktok","PostId":4065,"Url":"https://www.tiktok.com/@backyahdbbq/video/7448765098765700394","ViewCount":169817,"LikeCount":3806}]},{"Id":4065,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7448765098765700394","ThumbnailUrl":"media/posts/tiktok_7448765098765700394.png","Description":"My brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup. There are three good reasons to spritz briskets. The sugars in the","SearchText":"my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup.\n\nthere are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside.\n\ni know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.  \n\ni’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.  \n\ni’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. \n\nby the way, i also spritz my pork butts and ribs with the same recipe .\n\n#bbq #brisket #brisketprep cow brisket recipe bbq smoking my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup. there are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside. i know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.  i’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.  i’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. by the way, i also spritz my pork butts and ribs with the same recipe. #bbq #brisket #brisketprep cow brisket pulled_pork recipe bbq smoking my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup.\n\nthere are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside.\n\ni know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it. \n\ni’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best. \n\ni’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see. \n\nby the way, i also spritz my pork butts and ribs with the same recipe .\n\n#bbq #brisket #brisketprep my brisket spritz recipe is half water, half apple cider vinegar, and a splash of worcestershire sauce - around 1 tablespoon per cup. there are three good reasons to spritz briskets. the sugars in the spritz help with bark formation. the moisture helps attract smoke particles. and the cooler temp of the spritz helps cook the brisket evenly. so the outside meat doesn’t cook faster than the inside. i know a lot of people disagree with spritzing and that’s okay.  if not spritzing works for you, then keep not doing it.   i’ve tried a bunch of different spray bottles, including the garden sprayers, and found that the zep professional bottles work the best.   i’m thinking about doing a side by side comparison with and without spritzing so you can see the difference.  let me know in the comments if that is something you want to see.  by the way, i also spritz my pork butts and ribs with the same recipe . #bbq #brisket #brisketprep","CreateDateTime":"2024-12-15T22:12:58.000Z","ViewCount":275468,"LikeCount":5989,"GroupId":9042,"GroupCode":"brisket-spritz-recipe-and-benefits","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4114,"Url":"https://www.youtube.com/watch?v=rCKujJPIe6s","ViewCount":65233,"LikeCount":1384},{"Platform":"facebook","PostId":4081,"Url":"https://www.facebook.com/reel/1828098130929561/","ViewCount":14196,"LikeCount":111},{"Platform":"instagram","PostId":4099,"Url":"https://www.instagram.com/reel/DDnYgsOy328/","ViewCount":26222,"LikeCount":688},{"Platform":"tiktok","PostId":4065,"Url":"https://www.tiktok.com/@backyahdbbq/video/7448765098765700394","ViewCount":169817,"LikeCount":3806}]},{"Id":4072,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/601897258979059","ThumbnailUrl":"media/posts/facebook_110899788073674_601897258979059.png","Description":"This dishwasher has been nothing but issues. Latest issue is the upper tray water feed stripped at the base causing it to pop out.  I tried some tape, didn’t hold. $90 for the replacement part or hack","SearchText":"this dishwasher has been nothing but issues. latest issue is the upper tray water feed stripped at the base causing it to pop out.  i tried some tape, didn’t hold. $90 for the replacement part or hack with a pipe clamp?  this might be the last repair before getting a new dishwasher.  or i might try some gorilla tape next. \n\ni went shopping for a new dishwasher recently and found that none of them are great. lmk if you have any recommendations. this dishwasher has been nothing but issues. latest issue is the upper tray water feed stripped at the base causing it to pop out.  i tried some tape, didn’t hold. $90 for the replacement part or hack with a pipe clamp?  this might be the last repair before getting a new dishwasher.  or i might try some gorilla tape next. \n\ni went shopping for a new dishwasher recently and found that none of them are great. lmk if you have any recommendations.","CreateDateTime":"2024-12-15T20:00:33.000Z","ViewCount":7909,"LikeCount":30,"GroupId":9044,"GroupCode":"dishwasher-repair-dilemmas","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4072,"Url":"https://www.facebook.com/234418655726923/posts/601897258979059","ViewCount":9,"LikeCount":0},{"Platform":"instagram","PostId":4100,"Url":"https://www.instagram.com/p/DDnJSdbyXTk/","ViewCount":7900,"LikeCount":30}]},{"Id":4100,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DDnJSdbyXTk/","ThumbnailUrl":"media/posts/instagram_18064812736793451.png","Description":"This dishwasher has been nothing but issues. Latest issue is the upper tray water feed stripped at the base causing it to pop out.  I tried some tape, didn’t hold. $90 for the replacement part or hack","SearchText":"this dishwasher has been nothing but issues. latest issue is the upper tray water feed stripped at the base causing it to pop out.  i tried some tape, didn’t hold. $90 for the replacement part or hack with a pipe clamp?  this might be the last repair before getting a new dishwasher.  or i might try some gorilla tape next. \n\ni went shopping for a new dishwasher recently and found that none of them are great. lmk if you have any recommendations. this dishwasher has been nothing but issues. latest issue is the upper tray water feed stripped at the base causing it to pop out.  i tried some tape, didn’t hold. $90 for the replacement part or hack with a pipe clamp?  this might be the last repair before getting a new dishwasher.  or i might try some gorilla tape next. \n\ni went shopping for a new dishwasher recently and found that none of them are great. lmk if you have any recommendations.","CreateDateTime":"2024-12-15T20:00:25.000Z","ViewCount":7909,"LikeCount":30,"GroupId":9044,"GroupCode":"dishwasher-repair-dilemmas","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4072,"Url":"https://www.facebook.com/234418655726923/posts/601897258979059","ViewCount":9,"LikeCount":0},{"Platform":"instagram","PostId":4100,"Url":"https://www.instagram.com/p/DDnJSdbyXTk/","ViewCount":7900,"LikeCount":30}]},{"Id":4115,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=K4QfQuqjOzU","ThumbnailUrl":"media/posts/youtube_K4QfQuqjOzU.png","Description":"Before rubbing your brisket you can optionally apply a binder.  If your meat is already tacky then you can skip this step.  A binder will help the rub stick to your meat and especially the hard fat.  ","SearchText":"before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues.\n\n#brisket #bbq #brisketprep #smokedmeat \n\nrecipe: yellow mustard and a little worcestershire sauce. cow brisket recipe how_to tips bbq smoking before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues. #brisket #bbq #brisketprep #smokedmeat    recipe: yellow mustard and a little worcestershire sauce. cow brisket recipe tips bbq smoking before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues.\n\n#brisket #bbq #brisketprep #smokedmeat \n\nrecipe: yellow mustard and a little worcestershire sauce. before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues. #brisket #bbq #brisketprep #smokedmeat  recipe: yellow mustard and a little worcestershire sauce. cow brisket recipe tips bbq smoking","CreateDateTime":"2024-12-15T03:18:05.000Z","ViewCount":112120,"LikeCount":1779,"GroupId":9045,"GroupCode":"brisket-binder-tips-for-better-rub","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4115,"Url":"https://www.youtube.com/watch?v=K4QfQuqjOzU","ViewCount":39505,"LikeCount":813},{"Platform":"facebook","PostId":4082,"Url":"https://www.facebook.com/reel/1340365970285264/","ViewCount":4731,"LikeCount":34},{"Platform":"instagram","PostId":4101,"Url":"https://www.instagram.com/reel/DDlV77dpXUZ/","ViewCount":20235,"LikeCount":273},{"Platform":"tiktok","PostId":4066,"Url":"https://www.tiktok.com/@backyahdbbq/video/7448470570842279214","ViewCount":47649,"LikeCount":659}]},{"Id":4082,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1340365970285264/","ThumbnailUrl":"media/posts/facebook_1340365970285264.png","Description":"Before rubbing your brisket you can optionally apply a binder.  If your meat is already tacky then you can skip this step.  A binder will help the rub stick to your meat and especially the hard fat.  ","SearchText":"before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues.\n\n#brisket #bbq #brisketprep #smokedmeat \n\nrecipe: yellow mustard and a little worcestershire sauce. cow brisket recipe how_to tips bbq smoking before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues. #brisket #bbq #brisketprep #smokedmeat    recipe: yellow mustard and a little worcestershire sauce. cow brisket recipe tips bbq smoking before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues.\n\n#brisket #bbq #brisketprep #smokedmeat \n\nrecipe: yellow mustard and a little worcestershire sauce. before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues. #brisket #bbq #brisketprep #smokedmeat  recipe: yellow mustard and a little worcestershire sauce. cow brisket recipe tips bbq smoking","CreateDateTime":"2024-12-15T03:14:10.000Z","ViewCount":112120,"LikeCount":1779,"GroupId":9045,"GroupCode":"brisket-binder-tips-for-better-rub","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4115,"Url":"https://www.youtube.com/watch?v=K4QfQuqjOzU","ViewCount":39505,"LikeCount":813},{"Platform":"facebook","PostId":4082,"Url":"https://www.facebook.com/reel/1340365970285264/","ViewCount":4731,"LikeCount":34},{"Platform":"instagram","PostId":4101,"Url":"https://www.instagram.com/reel/DDlV77dpXUZ/","ViewCount":20235,"LikeCount":273},{"Platform":"tiktok","PostId":4066,"Url":"https://www.tiktok.com/@backyahdbbq/video/7448470570842279214","ViewCount":47649,"LikeCount":659}]},{"Id":4101,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DDlV77dpXUZ/","ThumbnailUrl":"media/posts/instagram_17949089126873071.png","Description":"Before rubbing your brisket you can optionally apply a binder.  If your meat is already tacky then you can skip this step.  A binder will help the rub stick to your meat and especially the hard fat.  ","SearchText":"before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues.\n\n#brisket #bbq #brisketprep #smokedmeat \n\nrecipe: yellow mustard and a little worcestershire sauce. cow brisket recipe how_to tips bbq smoking before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues. #brisket #bbq #brisketprep #smokedmeat    recipe: yellow mustard and a little worcestershire sauce. cow brisket recipe tips bbq smoking before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues.\n\n#brisket #bbq #brisketprep #smokedmeat \n\nrecipe: yellow mustard and a little worcestershire sauce. before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues. #brisket #bbq #brisketprep #smokedmeat  recipe: yellow mustard and a little worcestershire sauce. cow brisket recipe tips bbq smoking","CreateDateTime":"2024-12-15T03:13:02.000Z","ViewCount":112120,"LikeCount":1779,"GroupId":9045,"GroupCode":"brisket-binder-tips-for-better-rub","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4115,"Url":"https://www.youtube.com/watch?v=K4QfQuqjOzU","ViewCount":39505,"LikeCount":813},{"Platform":"facebook","PostId":4082,"Url":"https://www.facebook.com/reel/1340365970285264/","ViewCount":4731,"LikeCount":34},{"Platform":"instagram","PostId":4101,"Url":"https://www.instagram.com/reel/DDlV77dpXUZ/","ViewCount":20235,"LikeCount":273},{"Platform":"tiktok","PostId":4066,"Url":"https://www.tiktok.com/@backyahdbbq/video/7448470570842279214","ViewCount":47649,"LikeCount":659}]},{"Id":4066,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7448470570842279214","ThumbnailUrl":"media/posts/tiktok_7448470570842279214.png","Description":"Before rubbing your brisket you can optionally apply a binder.  If your meat is already tacky then you can skip this step.  A binder will help the rub stick to your meat and especially the hard fat.  ","SearchText":"before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues.\n\n#brisket #bbq #brisketprep #smokedmeat \n\nrecipe: yellow mustard and a little worcestershire sauce. cow brisket recipe how_to tips bbq smoking before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues. #brisket #bbq #brisketprep #smokedmeat    recipe: yellow mustard and a little worcestershire sauce. cow brisket recipe tips bbq smoking before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues.\n\n#brisket #bbq #brisketprep #smokedmeat \n\nrecipe: yellow mustard and a little worcestershire sauce. before rubbing your brisket you can optionally apply a binder.  if your meat is already tacky then you can skip this step.  a binder will help the rub stick to your meat and especially the hard fat.  if you’ve ever applied rub to the deckle fat, you know it just bounces right off.  i like to use yellow mustard, but it can be a bit thick, so i thin it out with a little bit of worcestershire sauce or worcestershire sauce for those not from any england.  you don’t have to add a lot, just enough to make your meat tacky enough for the rub to stick. you can also use water, mayo, sriracha, tallow or any other liquid that you want to try.  you can also add a little more binder after you start rubbing if you are having any rub sticking issues. #brisket #bbq #brisketprep #smokedmeat  recipe: yellow mustard and a little worcestershire sauce. cow brisket recipe tips bbq smoking","CreateDateTime":"2024-12-15T03:10:00.000Z","ViewCount":112120,"LikeCount":1779,"GroupId":9045,"GroupCode":"brisket-binder-tips-for-better-rub","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4115,"Url":"https://www.youtube.com/watch?v=K4QfQuqjOzU","ViewCount":39505,"LikeCount":813},{"Platform":"facebook","PostId":4082,"Url":"https://www.facebook.com/reel/1340365970285264/","ViewCount":4731,"LikeCount":34},{"Platform":"instagram","PostId":4101,"Url":"https://www.instagram.com/reel/DDlV77dpXUZ/","ViewCount":20235,"LikeCount":273},{"Platform":"tiktok","PostId":4066,"Url":"https://www.tiktok.com/@backyahdbbq/video/7448470570842279214","ViewCount":47649,"LikeCount":659}]},{"Id":4116,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Tm6UI-xoaLY","ThumbnailUrl":"media/posts/youtube_Tm6UI-xoaLY.png","Description":"I’m smoking 3 briskets today and I’m almost out of rub, so let’s make a new batch.\n\nI measure all ingredients by weight, not volume, so I can get precise amounts every time I make it.\n\nI start with sa","SearchText":"i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.\n\ni measure all ingredients by weight, not volume, so i can get precise amounts every time i make it.\n\ni start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional.\n\ni add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out.\n\ni then add equal parts granulated onion and granulated garlic.  about 21 grams each.\n\ni then add 5g of chili powder per brisket.\n\ni mix in a cambro and then transfer to a recycled shaker.\n\ni use the big opening of the shaker to apply it. and do so from about a foot above the brisket.\n\ni like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered.\n\n\nsalt: 35g (morton’s)\nlawry’s: 35g\n(if no lawry’s use 70g salt)\npepper: 70g (aged coarse ground)\ngranulated onion: 21g\ngranulated garlic: 21g\nchili powder: 5g\n\n\n#bbq #brisket i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.i measure all ingredients by weight, not volume, so i can get precise amounts every time i make it. i start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional. i add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out. i then add equal parts granulated onion and granulated garlic.  about 21 grams each. i then add 5g of chili powder per brisket. i mix in a cambro and then transfer to a recycled shaker. i use the big opening of the shaker to apply it. and do so from about a foot above the brisket. i like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered. salt: 35g (morton’s). lawry’s: 35g(if no lawry’s use 70g salt). pepper: 70g (aged coarse ground). granulated onion: 21g. granulated garlic: 21g. chili powder: 5g. #bbq #brisket #smokedmeat cow brisket recipe how_to tips bbq smoking i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.\n\ni measure all ingredients by weight, not volume, so i can get precise amounts every time i make it.\n\ni start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional.\n\ni add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out.\n\ni then add equal parts granulated onion and granulated garlic.  about 21 grams each.\n\ni then add 5g of chili powder per brisket.\n\ni mix in a cambro and then transfer to a recycled shaker.\n\ni use the big opening of the shaker to apply it. and do so from about a foot above the brisket.\n\ni like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered.\n\nsalt: 35g (morton’s)\nlawry’s: 35g\n(if no lawry’s use 70g salt)\npepper: 70g (aged coarse ground)\ngranulated onion: 21g\ngranulated garlic: 21g\nchili powder: 5g\n\n#bbq #brisket #smokedbrisket cow brisket recipe bbq smoking i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch. i measure all ingredients by weight, not volume, so i can get precise amounts every time i make it. i start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional. i add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out. i then add equal parts granulated onion and granulated garlic.  about 21 grams each. i then add 5g of chili powder per brisket. i mix in a cambro and then transfer to a recycled shaker. i use the big opening of the shaker to apply it. and do so from about a foot above the brisket. i like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered. salt: 35g (morton’s) lawry’s: 35g (if no lawry’s use 70g salt) pepper: 70g (aged coarse ground) granulated onion: 21g granulated garlic: 21g chili powder: 5g #bbq #brisket #bbqtiktok  cow brisket recipe bbq smoking","CreateDateTime":"2024-12-12T04:48:04.000Z","ViewCount":665906,"LikeCount":15302,"GroupId":9046,"GroupCode":"homemade-brisket-rub-recipe-2","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4116,"Url":"https://www.youtube.com/watch?v=Tm6UI-xoaLY","ViewCount":91747,"LikeCount":2892},{"Platform":"facebook","PostId":4083,"Url":"https://www.facebook.com/reel/550884477763066/","ViewCount":274297,"LikeCount":4117},{"Platform":"instagram","PostId":4102,"Url":"https://www.instagram.com/reel/DDdvqUsR9C-/","ViewCount":89840,"LikeCount":1788},{"Platform":"tiktok","PostId":4067,"Url":"https://www.tiktok.com/@backyahdbbq/video/7447375135792844075","ViewCount":210022,"LikeCount":6505}]},{"Id":4083,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/550884477763066/","ThumbnailUrl":"media/posts/facebook_550884477763066.png","Description":"I’m smoking 3 briskets today and I’m almost out of rub, so let’s make a new batch.I measure all ingredients by weight, not volume, so I can get precise amounts every time I make it. I start with salt ","SearchText":"i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.\n\ni measure all ingredients by weight, not volume, so i can get precise amounts every time i make it.\n\ni start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional.\n\ni add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out.\n\ni then add equal parts granulated onion and granulated garlic.  about 21 grams each.\n\ni then add 5g of chili powder per brisket.\n\ni mix in a cambro and then transfer to a recycled shaker.\n\ni use the big opening of the shaker to apply it. and do so from about a foot above the brisket.\n\ni like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered.\n\n\nsalt: 35g (morton’s)\nlawry’s: 35g\n(if no lawry’s use 70g salt)\npepper: 70g (aged coarse ground)\ngranulated onion: 21g\ngranulated garlic: 21g\nchili powder: 5g\n\n\n#bbq #brisket i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.i measure all ingredients by weight, not volume, so i can get precise amounts every time i make it. i start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional. i add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out. i then add equal parts granulated onion and granulated garlic.  about 21 grams each. i then add 5g of chili powder per brisket. i mix in a cambro and then transfer to a recycled shaker. i use the big opening of the shaker to apply it. and do so from about a foot above the brisket. i like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered. salt: 35g (morton’s). lawry’s: 35g(if no lawry’s use 70g salt). pepper: 70g (aged coarse ground). granulated onion: 21g. granulated garlic: 21g. chili powder: 5g. #bbq #brisket #smokedmeat cow brisket recipe how_to tips bbq smoking i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.\n\ni measure all ingredients by weight, not volume, so i can get precise amounts every time i make it.\n\ni start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional.\n\ni add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out.\n\ni then add equal parts granulated onion and granulated garlic.  about 21 grams each.\n\ni then add 5g of chili powder per brisket.\n\ni mix in a cambro and then transfer to a recycled shaker.\n\ni use the big opening of the shaker to apply it. and do so from about a foot above the brisket.\n\ni like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered.\n\nsalt: 35g (morton’s)\nlawry’s: 35g\n(if no lawry’s use 70g salt)\npepper: 70g (aged coarse ground)\ngranulated onion: 21g\ngranulated garlic: 21g\nchili powder: 5g\n\n#bbq #brisket #smokedbrisket cow brisket recipe bbq smoking i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch. i measure all ingredients by weight, not volume, so i can get precise amounts every time i make it. i start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional. i add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out. i then add equal parts granulated onion and granulated garlic.  about 21 grams each. i then add 5g of chili powder per brisket. i mix in a cambro and then transfer to a recycled shaker. i use the big opening of the shaker to apply it. and do so from about a foot above the brisket. i like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered. salt: 35g (morton’s) lawry’s: 35g (if no lawry’s use 70g salt) pepper: 70g (aged coarse ground) granulated onion: 21g granulated garlic: 21g chili powder: 5g #bbq #brisket #bbqtiktok  cow brisket recipe bbq smoking","CreateDateTime":"2024-12-12T04:25:04.000Z","ViewCount":665906,"LikeCount":15302,"GroupId":9046,"GroupCode":"homemade-brisket-rub-recipe-2","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4116,"Url":"https://www.youtube.com/watch?v=Tm6UI-xoaLY","ViewCount":91747,"LikeCount":2892},{"Platform":"facebook","PostId":4083,"Url":"https://www.facebook.com/reel/550884477763066/","ViewCount":274297,"LikeCount":4117},{"Platform":"instagram","PostId":4102,"Url":"https://www.instagram.com/reel/DDdvqUsR9C-/","ViewCount":89840,"LikeCount":1788},{"Platform":"tiktok","PostId":4067,"Url":"https://www.tiktok.com/@backyahdbbq/video/7447375135792844075","ViewCount":210022,"LikeCount":6505}]},{"Id":4102,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DDdvqUsR9C-/","ThumbnailUrl":"media/posts/instagram_17928376787988681.png","Description":"I’m smoking 3 briskets today and I’m almost out of rub, so let’s make a new batch.\n\nI measure all ingredients by weight, not volume, so I can get precise amounts every time I make it.\n\nI start with sa","SearchText":"i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.\n\ni measure all ingredients by weight, not volume, so i can get precise amounts every time i make it.\n\ni start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional.\n\ni add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out.\n\ni then add equal parts granulated onion and granulated garlic.  about 21 grams each.\n\ni then add 5g of chili powder per brisket.\n\ni mix in a cambro and then transfer to a recycled shaker.\n\ni use the big opening of the shaker to apply it. and do so from about a foot above the brisket.\n\ni like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered.\n\n\nsalt: 35g (morton’s)\nlawry’s: 35g\n(if no lawry’s use 70g salt)\npepper: 70g (aged coarse ground)\ngranulated onion: 21g\ngranulated garlic: 21g\nchili powder: 5g\n\n\n#bbq #brisket i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.i measure all ingredients by weight, not volume, so i can get precise amounts every time i make it. i start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional. i add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out. i then add equal parts granulated onion and granulated garlic.  about 21 grams each. i then add 5g of chili powder per brisket. i mix in a cambro and then transfer to a recycled shaker. i use the big opening of the shaker to apply it. and do so from about a foot above the brisket. i like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered. salt: 35g (morton’s). lawry’s: 35g(if no lawry’s use 70g salt). pepper: 70g (aged coarse ground). granulated onion: 21g. granulated garlic: 21g. chili powder: 5g. #bbq #brisket #smokedmeat cow brisket recipe how_to tips bbq smoking i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.\n\ni measure all ingredients by weight, not volume, so i can get precise amounts every time i make it.\n\ni start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional.\n\ni add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out.\n\ni then add equal parts granulated onion and granulated garlic.  about 21 grams each.\n\ni then add 5g of chili powder per brisket.\n\ni mix in a cambro and then transfer to a recycled shaker.\n\ni use the big opening of the shaker to apply it. and do so from about a foot above the brisket.\n\ni like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered.\n\nsalt: 35g (morton’s)\nlawry’s: 35g\n(if no lawry’s use 70g salt)\npepper: 70g (aged coarse ground)\ngranulated onion: 21g\ngranulated garlic: 21g\nchili powder: 5g\n\n#bbq #brisket #smokedbrisket cow brisket recipe bbq smoking i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch. i measure all ingredients by weight, not volume, so i can get precise amounts every time i make it. i start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional. i add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out. i then add equal parts granulated onion and granulated garlic.  about 21 grams each. i then add 5g of chili powder per brisket. i mix in a cambro and then transfer to a recycled shaker. i use the big opening of the shaker to apply it. and do so from about a foot above the brisket. i like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered. salt: 35g (morton’s) lawry’s: 35g (if no lawry’s use 70g salt) pepper: 70g (aged coarse ground) granulated onion: 21g granulated garlic: 21g chili powder: 5g #bbq #brisket #bbqtiktok  cow brisket recipe bbq smoking","CreateDateTime":"2024-12-12T04:24:01.000Z","ViewCount":665906,"LikeCount":15302,"GroupId":9046,"GroupCode":"homemade-brisket-rub-recipe-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4116,"Url":"https://www.youtube.com/watch?v=Tm6UI-xoaLY","ViewCount":91747,"LikeCount":2892},{"Platform":"facebook","PostId":4083,"Url":"https://www.facebook.com/reel/550884477763066/","ViewCount":274297,"LikeCount":4117},{"Platform":"instagram","PostId":4102,"Url":"https://www.instagram.com/reel/DDdvqUsR9C-/","ViewCount":89840,"LikeCount":1788},{"Platform":"tiktok","PostId":4067,"Url":"https://www.tiktok.com/@backyahdbbq/video/7447375135792844075","ViewCount":210022,"LikeCount":6505}]},{"Id":4067,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7447375135792844075","ThumbnailUrl":"media/posts/tiktok_7447375135792844075.png","Description":"I’m smoking 3 briskets today and I’m almost out of rub, so let’s make a new batch. I measure all ingredients by weight, not volume, so I can get precise amounts every time I make it. I start with salt","SearchText":"i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.\n\ni measure all ingredients by weight, not volume, so i can get precise amounts every time i make it.\n\ni start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional.\n\ni add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out.\n\ni then add equal parts granulated onion and granulated garlic.  about 21 grams each.\n\ni then add 5g of chili powder per brisket.\n\ni mix in a cambro and then transfer to a recycled shaker.\n\ni use the big opening of the shaker to apply it. and do so from about a foot above the brisket.\n\ni like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered.\n\n\nsalt: 35g (morton’s)\nlawry’s: 35g\n(if no lawry’s use 70g salt)\npepper: 70g (aged coarse ground)\ngranulated onion: 21g\ngranulated garlic: 21g\nchili powder: 5g\n\n\n#bbq #brisket i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.i measure all ingredients by weight, not volume, so i can get precise amounts every time i make it. i start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional. i add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out. i then add equal parts granulated onion and granulated garlic.  about 21 grams each. i then add 5g of chili powder per brisket. i mix in a cambro and then transfer to a recycled shaker. i use the big opening of the shaker to apply it. and do so from about a foot above the brisket. i like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered. salt: 35g (morton’s). lawry’s: 35g(if no lawry’s use 70g salt). pepper: 70g (aged coarse ground). granulated onion: 21g. granulated garlic: 21g. chili powder: 5g. #bbq #brisket #smokedmeat cow brisket recipe how_to tips bbq smoking i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch.\n\ni measure all ingredients by weight, not volume, so i can get precise amounts every time i make it.\n\ni start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional.\n\ni add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out.\n\ni then add equal parts granulated onion and granulated garlic.  about 21 grams each.\n\ni then add 5g of chili powder per brisket.\n\ni mix in a cambro and then transfer to a recycled shaker.\n\ni use the big opening of the shaker to apply it. and do so from about a foot above the brisket.\n\ni like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered.\n\nsalt: 35g (morton’s)\nlawry’s: 35g\n(if no lawry’s use 70g salt)\npepper: 70g (aged coarse ground)\ngranulated onion: 21g\ngranulated garlic: 21g\nchili powder: 5g\n\n#bbq #brisket #smokedbrisket cow brisket recipe bbq smoking i’m smoking 3 briskets today and i’m almost out of rub, so let’s make a new batch. i measure all ingredients by weight, not volume, so i can get precise amounts every time i make it. i start with salt - about 70g per brisket. today i’m subbing half the salt for lawry’s - which adds some nice flavors, but it is optional. i add the same amount of ground black pepper.  i aged this pepper for a few days on the counter to calm it down a bit.  to age your pepper, just empty it into a long flat baking dish to let it air out. i then add equal parts granulated onion and granulated garlic.  about 21 grams each. i then add 5g of chili powder per brisket. i mix in a cambro and then transfer to a recycled shaker. i use the big opening of the shaker to apply it. and do so from about a foot above the brisket. i like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure i get it all covered. salt: 35g (morton’s) lawry’s: 35g (if no lawry’s use 70g salt) pepper: 70g (aged coarse ground) granulated onion: 21g granulated garlic: 21g chili powder: 5g #bbq #brisket #bbqtiktok  cow brisket recipe bbq smoking","CreateDateTime":"2024-12-12T04:19:12.000Z","ViewCount":665906,"LikeCount":15302,"GroupId":9046,"GroupCode":"homemade-brisket-rub-recipe-2","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4116,"Url":"https://www.youtube.com/watch?v=Tm6UI-xoaLY","ViewCount":91747,"LikeCount":2892},{"Platform":"facebook","PostId":4083,"Url":"https://www.facebook.com/reel/550884477763066/","ViewCount":274297,"LikeCount":4117},{"Platform":"instagram","PostId":4102,"Url":"https://www.instagram.com/reel/DDdvqUsR9C-/","ViewCount":89840,"LikeCount":1788},{"Platform":"tiktok","PostId":4067,"Url":"https://www.tiktok.com/@backyahdbbq/video/7447375135792844075","ViewCount":210022,"LikeCount":6505}]},{"Id":4117,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ASYH9jK2Euo","ThumbnailUrl":"media/posts/youtube_ASYH9jK2Euo.png","Description":"I have a full smoker today. Thankful I get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat","SearchText":"i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork bbq smoking i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork showcase bbq smoking i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork process bbq smoking","CreateDateTime":"2024-12-11T23:17:31.000Z","ViewCount":31125,"LikeCount":789,"GroupId":9047,"GroupCode":"feeding-50-people-with-smoked-bbq","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4117,"Url":"https://www.youtube.com/watch?v=ASYH9jK2Euo","ViewCount":4441,"LikeCount":164},{"Platform":"facebook","PostId":4084,"Url":"https://www.facebook.com/reel/1262776311516274/","ViewCount":4552,"LikeCount":55},{"Platform":"instagram","PostId":4103,"Url":"https://www.instagram.com/reel/DDdLrRyTnRN/","ViewCount":5937,"LikeCount":190},{"Platform":"tiktok","PostId":4068,"Url":"https://www.tiktok.com/@backyahdbbq/video/7447294172052229422","ViewCount":16195,"LikeCount":380}]},{"Id":4084,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1262776311516274/","ThumbnailUrl":"media/posts/facebook_1262776311516274.png","Description":"I have a full smoker today. Thankful I get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat","SearchText":"i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork bbq smoking i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork showcase bbq smoking i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork process bbq smoking","CreateDateTime":"2024-12-11T23:11:37.000Z","ViewCount":31125,"LikeCount":789,"GroupId":9047,"GroupCode":"feeding-50-people-with-smoked-bbq","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4117,"Url":"https://www.youtube.com/watch?v=ASYH9jK2Euo","ViewCount":4441,"LikeCount":164},{"Platform":"facebook","PostId":4084,"Url":"https://www.facebook.com/reel/1262776311516274/","ViewCount":4552,"LikeCount":55},{"Platform":"instagram","PostId":4103,"Url":"https://www.instagram.com/reel/DDdLrRyTnRN/","ViewCount":5937,"LikeCount":190},{"Platform":"tiktok","PostId":4068,"Url":"https://www.tiktok.com/@backyahdbbq/video/7447294172052229422","ViewCount":16195,"LikeCount":380}]},{"Id":4103,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DDdLrRyTnRN/","ThumbnailUrl":"media/posts/instagram_18027276200447010.png","Description":"I have a full smoker today. Thankful I get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat","SearchText":"i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork bbq smoking i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork showcase bbq smoking i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork process bbq smoking","CreateDateTime":"2024-12-11T23:09:50.000Z","ViewCount":31125,"LikeCount":789,"GroupId":9047,"GroupCode":"feeding-50-people-with-smoked-bbq","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4117,"Url":"https://www.youtube.com/watch?v=ASYH9jK2Euo","ViewCount":4441,"LikeCount":164},{"Platform":"facebook","PostId":4084,"Url":"https://www.facebook.com/reel/1262776311516274/","ViewCount":4552,"LikeCount":55},{"Platform":"instagram","PostId":4103,"Url":"https://www.instagram.com/reel/DDdLrRyTnRN/","ViewCount":5937,"LikeCount":190},{"Platform":"tiktok","PostId":4068,"Url":"https://www.tiktok.com/@backyahdbbq/video/7447294172052229422","ViewCount":16195,"LikeCount":380}]},{"Id":4068,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7447294172052229422","ThumbnailUrl":"media/posts/tiktok_7447294172052229422.png","Description":"I have a full smoker today. Thankful I get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat","SearchText":"i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork bbq smoking i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork showcase bbq smoking i have a full smoker today. thankful i get the opportunity to feed 50+ people tomorrow.  #bbq #brisket #pulledpork #smokedmeat cow pig brisket pulled_pork process bbq smoking","CreateDateTime":"2024-12-11T23:05:00.000Z","ViewCount":31125,"LikeCount":789,"GroupId":9047,"GroupCode":"feeding-50-people-with-smoked-bbq","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4117,"Url":"https://www.youtube.com/watch?v=ASYH9jK2Euo","ViewCount":4441,"LikeCount":164},{"Platform":"facebook","PostId":4084,"Url":"https://www.facebook.com/reel/1262776311516274/","ViewCount":4552,"LikeCount":55},{"Platform":"instagram","PostId":4103,"Url":"https://www.instagram.com/reel/DDdLrRyTnRN/","ViewCount":5937,"LikeCount":190},{"Platform":"tiktok","PostId":4068,"Url":"https://www.tiktok.com/@backyahdbbq/video/7447294172052229422","ViewCount":16195,"LikeCount":380}]},{"Id":4047,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=KiyJt2trQGY","ThumbnailUrl":"media/posts/youtube_KiyJt2trQGY.png","Description":"Today we’re making burgers with ground beef from REP Provisions @repprovisions8882 - a regenerative agriculture network of farms out of Oklahoma. Regenerative means they are responsible for the health","SearchText":"today we’re making burgers with ground beef from rep provisions @repprovisions8882 - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock.\n\n#burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock. #burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions @repprovisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock.\n\n#burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions @repprovisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock. #burgers #regenerative #beef cow burger review showcase burgers","CreateDateTime":"2024-12-07T22:59:49.000Z","ViewCount":24268,"LikeCount":396,"GroupId":9457,"GroupCode":"regenerative-beef-burgers-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4047,"Url":"https://www.youtube.com/watch?v=KiyJt2trQGY","ViewCount":8104,"LikeCount":217},{"Platform":"facebook","PostId":4085,"Url":"https://www.facebook.com/reel/1254819582300686/","ViewCount":1950,"LikeCount":13},{"Platform":"instagram","PostId":4049,"Url":"https://www.instagram.com/reel/DDS2QRGSoD4/","ViewCount":7641,"LikeCount":88},{"Platform":"tiktok","PostId":4051,"Url":"https://www.tiktok.com/@backyahdbbq/video/7445805215397301546","ViewCount":6573,"LikeCount":78}]},{"Id":4085,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1254819582300686/","ThumbnailUrl":"media/posts/facebook_1254819582300686.png","Description":"Today we’re making burgers with ground beef from REP Provisions - a regenerative agriculture network of farms out of Oklahoma. Regenerative means they are responsible for the health of the land, the a","SearchText":"today we’re making burgers with ground beef from rep provisions @repprovisions8882 - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock.\n\n#burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock. #burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions @repprovisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock.\n\n#burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions @repprovisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock. #burgers #regenerative #beef cow burger review showcase burgers","CreateDateTime":"2024-12-07T22:52:37.000Z","ViewCount":24268,"LikeCount":396,"GroupId":9457,"GroupCode":"regenerative-beef-burgers-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4047,"Url":"https://www.youtube.com/watch?v=KiyJt2trQGY","ViewCount":8104,"LikeCount":217},{"Platform":"facebook","PostId":4085,"Url":"https://www.facebook.com/reel/1254819582300686/","ViewCount":1950,"LikeCount":13},{"Platform":"instagram","PostId":4049,"Url":"https://www.instagram.com/reel/DDS2QRGSoD4/","ViewCount":7641,"LikeCount":88},{"Platform":"tiktok","PostId":4051,"Url":"https://www.tiktok.com/@backyahdbbq/video/7445805215397301546","ViewCount":6573,"LikeCount":78}]},{"Id":4049,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DDS2QRGSoD4/","ThumbnailUrl":"media/posts/instagram_18030345614432887.png","Description":"Today we’re making burgers with ground beef from REP Provisions @repprovisions - a regenerative agriculture network of farms out of Oklahoma. Regenerative means they are responsible for the health of ","SearchText":"today we’re making burgers with ground beef from rep provisions @repprovisions8882 - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock.\n\n#burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock. #burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions @repprovisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock.\n\n#burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions @repprovisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock. #burgers #regenerative #beef cow burger review showcase burgers","CreateDateTime":"2024-12-07T22:50:57.000Z","ViewCount":24268,"LikeCount":396,"GroupId":9457,"GroupCode":"regenerative-beef-burgers-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4047,"Url":"https://www.youtube.com/watch?v=KiyJt2trQGY","ViewCount":8104,"LikeCount":217},{"Platform":"facebook","PostId":4085,"Url":"https://www.facebook.com/reel/1254819582300686/","ViewCount":1950,"LikeCount":13},{"Platform":"instagram","PostId":4049,"Url":"https://www.instagram.com/reel/DDS2QRGSoD4/","ViewCount":7641,"LikeCount":88},{"Platform":"tiktok","PostId":4051,"Url":"https://www.tiktok.com/@backyahdbbq/video/7445805215397301546","ViewCount":6573,"LikeCount":78}]},{"Id":4051,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7445805215397301546","ThumbnailUrl":"media/posts/tiktok_7445805215397301546.png","Description":"Today we’re making burgers with ground beef from REP Provisions @REPProvisions - a regenerative agriculture network of farms out of Oklahoma. Regenerative means they are responsible for the health of ","SearchText":"today we’re making burgers with ground beef from rep provisions @repprovisions8882 - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock.\n\n#burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock. #burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions @repprovisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock.\n\n#burgers #regenerative #beef cow burger recipe burgers today we’re making burgers with ground beef from rep provisions @repprovisions - a regenerative agriculture network of farms out of oklahoma. regenerative means they are responsible for the health of the land, the animals, the farmers and produce a much more nutrient dense beef. you can see here how much color is in this meat - and they were definitely delicious. i’m a fan of regenerative farming, but i wonder how we can get the prices down to provide the benefits without the sticker shock. #burgers #regenerative #beef cow burger review showcase burgers","CreateDateTime":"2024-12-07T22:47:06.000Z","ViewCount":24268,"LikeCount":396,"GroupId":9457,"GroupCode":"regenerative-beef-burgers-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["review","showcase"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4047,"Url":"https://www.youtube.com/watch?v=KiyJt2trQGY","ViewCount":8104,"LikeCount":217},{"Platform":"facebook","PostId":4085,"Url":"https://www.facebook.com/reel/1254819582300686/","ViewCount":1950,"LikeCount":13},{"Platform":"instagram","PostId":4049,"Url":"https://www.instagram.com/reel/DDS2QRGSoD4/","ViewCount":7641,"LikeCount":88},{"Platform":"tiktok","PostId":4051,"Url":"https://www.tiktok.com/@backyahdbbq/video/7445805215397301546","ViewCount":6573,"LikeCount":78}]},{"Id":4048,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=m91EuoeNQnM","ThumbnailUrl":"media/posts/youtube_m91EuoeNQnM.png","Description":"Now let’s look at wireless thermometer prices.\n\nFor a single probe, Typhur Sync One, Chef iQ and ThermoPro are $80.\n\nMeater Pro is $100. Combustion Inc is $150.  And ThermoWorks RFX is $160.\n\nFor prob","SearchText":"now let’s look at wireless thermometer prices.\n\nfor a single probe, typhur sync one, chef iq and thermopro are $80.\n\nmeater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.\n\nfor probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others.\n\nfor probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup.\n\nyou’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision.\n\ntyphur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.  \n\nmeater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.\n\nand combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive.\n\nfor the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub.\n\ni’ll try to get my hands on the meater with wifi soon and will report back on it once i do.\n\ni have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt\n\n#bbq #bbqgear #brisket wireless thermometer prices. now let’s look at wireless thermometer prices. for a single probe, typhur sync one, chef iq and thermopro are $80. meater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.for probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others. for probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup. you’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision. typhur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.  meater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.and combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive. for the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub. i’ll try to get my hands on the meater with wifi soon and will report back on it once i do. i have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt #bbq #bbqgear #brisket now let’s look at wireless thermometer prices.\n\nfor a single probe, typhur sync one, chef iq and thermopro are $80.\n\nmeater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.\n\nfor probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others.\n\nfor probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup.\n\nyou’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision.\n\ntyphur has a 4 pack for $230, chef iq is $ 260, thermopro is $280. \n\nmeater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.\n\nand combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive.\n\nfor the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub.\n\ni’ll try to get my hands on the meater with wifi soon and will report back on it once i do.\n\ni have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt\n\n#bbq #bbqgear #brisket cow brisket tips review bbq now let’s look at wireless thermometer prices. for a single probe, typhur sync one, chef iq and thermopro are $80. meater pro is $100. combustion inc is $150.  and thermoworks rfx is $160. for probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others. for probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup. you’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision. typhur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.   meater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet. and combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive. for the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub. i’ll try to get my hands on the meater with wifi soon and will report back on it once i do. i have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt #bbq #bbqgear #brisket","CreateDateTime":"2024-12-06T02:56:40.000Z","ViewCount":44392,"LikeCount":583,"GroupId":9048,"GroupCode":"wireless-thermometer-price-comparison","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4048,"Url":"https://www.youtube.com/watch?v=m91EuoeNQnM","ViewCount":8424,"LikeCount":175},{"Platform":"facebook","PostId":4086,"Url":"https://www.facebook.com/reel/1141617020639213/","ViewCount":4693,"LikeCount":24},{"Platform":"instagram","PostId":4050,"Url":"https://www.instagram.com/reel/DDODM8UvVNS/","ViewCount":8876,"LikeCount":115},{"Platform":"tiktok","PostId":4052,"Url":"https://www.tiktok.com/@backyahdbbq/video/7445113920530074926","ViewCount":22399,"LikeCount":269}]},{"Id":4086,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1141617020639213/","ThumbnailUrl":"media/posts/facebook_1141617020639213.png","Description":"Wireless Thermometer Prices. Now let’s look at wireless thermometer prices. For a single probe, Typhur Sync One, Chef iQ and ThermoPro are $80. Meater Pro is $100. Combustion Inc is $150.  And ThermoW","SearchText":"now let’s look at wireless thermometer prices.\n\nfor a single probe, typhur sync one, chef iq and thermopro are $80.\n\nmeater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.\n\nfor probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others.\n\nfor probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup.\n\nyou’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision.\n\ntyphur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.  \n\nmeater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.\n\nand combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive.\n\nfor the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub.\n\ni’ll try to get my hands on the meater with wifi soon and will report back on it once i do.\n\ni have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt\n\n#bbq #bbqgear #brisket wireless thermometer prices. now let’s look at wireless thermometer prices. for a single probe, typhur sync one, chef iq and thermopro are $80. meater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.for probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others. for probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup. you’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision. typhur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.  meater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.and combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive. for the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub. i’ll try to get my hands on the meater with wifi soon and will report back on it once i do. i have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt #bbq #bbqgear #brisket now let’s look at wireless thermometer prices.\n\nfor a single probe, typhur sync one, chef iq and thermopro are $80.\n\nmeater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.\n\nfor probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others.\n\nfor probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup.\n\nyou’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision.\n\ntyphur has a 4 pack for $230, chef iq is $ 260, thermopro is $280. \n\nmeater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.\n\nand combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive.\n\nfor the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub.\n\ni’ll try to get my hands on the meater with wifi soon and will report back on it once i do.\n\ni have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt\n\n#bbq #bbqgear #brisket cow brisket tips review bbq now let’s look at wireless thermometer prices. for a single probe, typhur sync one, chef iq and thermopro are $80. meater pro is $100. combustion inc is $150.  and thermoworks rfx is $160. for probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others. for probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup. you’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision. typhur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.   meater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet. and combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive. for the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub. i’ll try to get my hands on the meater with wifi soon and will report back on it once i do. i have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt #bbq #bbqgear #brisket","CreateDateTime":"2024-12-06T02:12:07.000Z","ViewCount":44392,"LikeCount":583,"GroupId":9048,"GroupCode":"wireless-thermometer-price-comparison","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4048,"Url":"https://www.youtube.com/watch?v=m91EuoeNQnM","ViewCount":8424,"LikeCount":175},{"Platform":"facebook","PostId":4086,"Url":"https://www.facebook.com/reel/1141617020639213/","ViewCount":4693,"LikeCount":24},{"Platform":"instagram","PostId":4050,"Url":"https://www.instagram.com/reel/DDODM8UvVNS/","ViewCount":8876,"LikeCount":115},{"Platform":"tiktok","PostId":4052,"Url":"https://www.tiktok.com/@backyahdbbq/video/7445113920530074926","ViewCount":22399,"LikeCount":269}]},{"Id":4050,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DDODM8UvVNS/","ThumbnailUrl":"media/posts/instagram_17865111816269334.png","Description":"Now let’s look at wireless thermometer prices.\n\nFor a single probe, Typhur Sync One, Chef iQ and ThermoPro are $80.\n\nMeater Pro is $100. Combustion Inc is $150.  And ThermoWorks RFX is $160.\n\nFor prob","SearchText":"now let’s look at wireless thermometer prices.\n\nfor a single probe, typhur sync one, chef iq and thermopro are $80.\n\nmeater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.\n\nfor probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others.\n\nfor probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup.\n\nyou’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision.\n\ntyphur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.  \n\nmeater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.\n\nand combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive.\n\nfor the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub.\n\ni’ll try to get my hands on the meater with wifi soon and will report back on it once i do.\n\ni have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt\n\n#bbq #bbqgear #brisket wireless thermometer prices. now let’s look at wireless thermometer prices. for a single probe, typhur sync one, chef iq and thermopro are $80. meater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.for probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others. for probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup. you’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision. typhur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.  meater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.and combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive. for the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub. i’ll try to get my hands on the meater with wifi soon and will report back on it once i do. i have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt #bbq #bbqgear #brisket now let’s look at wireless thermometer prices.\n\nfor a single probe, typhur sync one, chef iq and thermopro are $80.\n\nmeater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.\n\nfor probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others.\n\nfor probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup.\n\nyou’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision.\n\ntyphur has a 4 pack for $230, chef iq is $ 260, thermopro is $280. \n\nmeater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.\n\nand combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive.\n\nfor the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub.\n\ni’ll try to get my hands on the meater with wifi soon and will report back on it once i do.\n\ni have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt\n\n#bbq #bbqgear #brisket cow brisket tips review bbq now let’s look at wireless thermometer prices. for a single probe, typhur sync one, chef iq and thermopro are $80. meater pro is $100. combustion inc is $150.  and thermoworks rfx is $160. for probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others. for probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup. you’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision. typhur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.   meater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet. and combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive. for the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub. i’ll try to get my hands on the meater with wifi soon and will report back on it once i do. i have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt #bbq #bbqgear #brisket","CreateDateTime":"2024-12-06T02:07:01.000Z","ViewCount":44392,"LikeCount":583,"GroupId":9048,"GroupCode":"wireless-thermometer-price-comparison","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4048,"Url":"https://www.youtube.com/watch?v=m91EuoeNQnM","ViewCount":8424,"LikeCount":175},{"Platform":"facebook","PostId":4086,"Url":"https://www.facebook.com/reel/1141617020639213/","ViewCount":4693,"LikeCount":24},{"Platform":"instagram","PostId":4050,"Url":"https://www.instagram.com/reel/DDODM8UvVNS/","ViewCount":8876,"LikeCount":115},{"Platform":"tiktok","PostId":4052,"Url":"https://www.tiktok.com/@backyahdbbq/video/7445113920530074926","ViewCount":22399,"LikeCount":269}]},{"Id":4052,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7445113920530074926","ThumbnailUrl":"media/posts/tiktok_7445113920530074926.png","Description":"Now let’s look at wireless thermometer prices. For a single probe, Typhur Sync One, Chef iQ and ThermoPro are $80. Meater Pro is $100. Combustion Inc is $150.  And ThermoWorks RFX is $160. For probes ","SearchText":"now let’s look at wireless thermometer prices.\n\nfor a single probe, typhur sync one, chef iq and thermopro are $80.\n\nmeater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.\n\nfor probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others.\n\nfor probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup.\n\nyou’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision.\n\ntyphur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.  \n\nmeater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.\n\nand combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive.\n\nfor the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub.\n\ni’ll try to get my hands on the meater with wifi soon and will report back on it once i do.\n\ni have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt\n\n#bbq #bbqgear #brisket wireless thermometer prices. now let’s look at wireless thermometer prices. for a single probe, typhur sync one, chef iq and thermopro are $80. meater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.for probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others. for probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup. you’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision. typhur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.  meater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.and combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive. for the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub. i’ll try to get my hands on the meater with wifi soon and will report back on it once i do. i have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt #bbq #bbqgear #brisket now let’s look at wireless thermometer prices.\n\nfor a single probe, typhur sync one, chef iq and thermopro are $80.\n\nmeater pro is $100. combustion inc is $150.  and thermoworks rfx is $160.\n\nfor probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others.\n\nfor probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup.\n\nyou’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision.\n\ntyphur has a 4 pack for $230, chef iq is $ 260, thermopro is $280. \n\nmeater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet.\n\nand combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive.\n\nfor the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub.\n\ni’ll try to get my hands on the meater with wifi soon and will report back on it once i do.\n\ni have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt\n\n#bbq #bbqgear #brisket cow brisket tips review bbq now let’s look at wireless thermometer prices. for a single probe, typhur sync one, chef iq and thermopro are $80. meater pro is $100. combustion inc is $150.  and thermoworks rfx is $160. for probes less than $100, the typhur sync one is the better option because it comes with wifi and is longer than the others. for probes above $100, the thermoworks rfx is the better option because it has wifi and a more accurate ambient temp setup. you’ll very likely want to get more than one, so you can have a probe in every slab of meat that you are cooking.  so, i calculated the cost of getting 4 probes to help you with that decision. typhur has a 4 pack for $230, chef iq is $ 260, thermopro is $280.   meater and thermoworks rfx are $350 - and that also gets you wifi with the meater - but i haven’t tested that yet. and combustion inc is $600 for 4 probes and $680 if you want the booster and display - which starts to get really expensive. for the 4 pack, i’d recommend the typhur if you’ll only ever need 4 probes.  but if you think you’ll grow to more than 4 the thermoworks rfx is the better option because it supports 50+ devices per hub. i’ll try to get my hands on the meater with wifi soon and will report back on it once i do. i have all of this pricing  info and a lot more wireless thermometer details on my blog at bkyhd.com/wt #bbq #bbqgear #brisket","CreateDateTime":"2024-12-06T02:04:31.000Z","ViewCount":44392,"LikeCount":583,"GroupId":9048,"GroupCode":"wireless-thermometer-price-comparison","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4048,"Url":"https://www.youtube.com/watch?v=m91EuoeNQnM","ViewCount":8424,"LikeCount":175},{"Platform":"facebook","PostId":4086,"Url":"https://www.facebook.com/reel/1141617020639213/","ViewCount":4693,"LikeCount":24},{"Platform":"instagram","PostId":4050,"Url":"https://www.instagram.com/reel/DDODM8UvVNS/","ViewCount":8876,"LikeCount":115},{"Platform":"tiktok","PostId":4052,"Url":"https://www.tiktok.com/@backyahdbbq/video/7445113920530074926","ViewCount":22399,"LikeCount":269}]},{"Id":4042,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=cirWbDThtuc","ThumbnailUrl":"media/posts/youtube_cirWbDThtuc.png","Description":"Wireless Thermometer Probe Design\nLet’s look at wireless thermometer probe design.  \n\nThermoWorks RFX has the best tip because it is graduated and slides into the meat much easier than the rest.\n\nComb","SearchText":"wireless thermometer probe design\nlet’s look at wireless thermometer probe design.  \n\nthermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest.\n\ncombustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. \n\ndiameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat.\n\nfor overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts.\n\ncombustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here.\n\nbest overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle.\n\nultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi.\n\n\ni created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking wireless thermometer probe design. let’s look at wireless thermometer probe design.  thermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest. combustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. diameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat. for overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts. combustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here. best overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle. ultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi. i created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt #bbq #bbqgear #learn #howto #cooking cow brisket how_to tips bbq wireless thermometer probe design\nlet’s look at wireless thermometer probe design. \n\nthermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest.\n\ncombustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. \n\ndiameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat.\n\nfor overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts.\n\ncombustion inc has the lowest minimum insertion point at 54mm.  thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here.\n\nbest overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle.\n\nultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi.\n\ni created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking pig brisket how_to tips bbq wireless thermometer probe design let’s look at wireless thermometer probe design.   thermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest. combustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big.  diameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat. for overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts. combustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here. best overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle. ultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi. i created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt #bbq #bbqgear #learn #howto #cooking cow brisket how_to tips bbq","CreateDateTime":"2024-11-27T03:42:53.000Z","ViewCount":76747,"LikeCount":1014,"GroupId":9049,"GroupCode":"wireless-thermometer-probe-insights","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4042,"Url":"https://www.youtube.com/watch?v=cirWbDThtuc","ViewCount":5582,"LikeCount":122},{"Platform":"facebook","PostId":4045,"Url":"https://www.facebook.com/reel/1719482531960412/","ViewCount":3139,"LikeCount":18},{"Platform":"instagram","PostId":4046,"Url":"https://www.instagram.com/reel/DC3BVwpJPQm/","ViewCount":7706,"LikeCount":113},{"Platform":"tiktok","PostId":4044,"Url":"https://www.tiktok.com/@backyahdbbq/video/7441795012221963566","ViewCount":60320,"LikeCount":761}]},{"Id":4045,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1719482531960412/","ThumbnailUrl":"media/posts/facebook_1719482531960412.png","Description":"Wireless Thermometer Probe Design. Let’s look at wireless thermometer probe design.  ThermoWorks RFX has the best tip because it is graduated and slides into the meat much easier than the rest. Combus","SearchText":"wireless thermometer probe design\nlet’s look at wireless thermometer probe design.  \n\nthermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest.\n\ncombustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. \n\ndiameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat.\n\nfor overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts.\n\ncombustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here.\n\nbest overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle.\n\nultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi.\n\n\ni created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking wireless thermometer probe design. let’s look at wireless thermometer probe design.  thermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest. combustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. diameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat. for overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts. combustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here. best overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle. ultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi. i created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt #bbq #bbqgear #learn #howto #cooking cow brisket how_to tips bbq wireless thermometer probe design\nlet’s look at wireless thermometer probe design. \n\nthermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest.\n\ncombustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. \n\ndiameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat.\n\nfor overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts.\n\ncombustion inc has the lowest minimum insertion point at 54mm.  thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here.\n\nbest overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle.\n\nultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi.\n\ni created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking pig brisket how_to tips bbq wireless thermometer probe design let’s look at wireless thermometer probe design.   thermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest. combustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big.  diameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat. for overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts. combustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here. best overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle. ultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi. i created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt #bbq #bbqgear #learn #howto #cooking cow brisket how_to tips bbq","CreateDateTime":"2024-11-27T03:29:22.000Z","ViewCount":76747,"LikeCount":1014,"GroupId":9049,"GroupCode":"wireless-thermometer-probe-insights","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4042,"Url":"https://www.youtube.com/watch?v=cirWbDThtuc","ViewCount":5582,"LikeCount":122},{"Platform":"facebook","PostId":4045,"Url":"https://www.facebook.com/reel/1719482531960412/","ViewCount":3139,"LikeCount":18},{"Platform":"instagram","PostId":4046,"Url":"https://www.instagram.com/reel/DC3BVwpJPQm/","ViewCount":7706,"LikeCount":113},{"Platform":"tiktok","PostId":4044,"Url":"https://www.tiktok.com/@backyahdbbq/video/7441795012221963566","ViewCount":60320,"LikeCount":761}]},{"Id":4046,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DC3BVwpJPQm/","ThumbnailUrl":"media/posts/instagram_18076557790593881.png","Description":"Wireless Thermometer Probe Design\nLet’s look at wireless thermometer probe design. \n\nThermoWorks RFX has the best tip because it is graduated and slides into the meat much easier than the rest.\n\nCombu","SearchText":"wireless thermometer probe design\nlet’s look at wireless thermometer probe design.  \n\nthermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest.\n\ncombustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. \n\ndiameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat.\n\nfor overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts.\n\ncombustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here.\n\nbest overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle.\n\nultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi.\n\n\ni created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking wireless thermometer probe design. let’s look at wireless thermometer probe design.  thermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest. combustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. diameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat. for overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts. combustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here. best overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle. ultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi. i created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt #bbq #bbqgear #learn #howto #cooking cow brisket how_to tips bbq wireless thermometer probe design\nlet’s look at wireless thermometer probe design. \n\nthermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest.\n\ncombustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. \n\ndiameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat.\n\nfor overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts.\n\ncombustion inc has the lowest minimum insertion point at 54mm.  thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here.\n\nbest overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle.\n\nultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi.\n\ni created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking pig brisket how_to tips bbq wireless thermometer probe design let’s look at wireless thermometer probe design.   thermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest. combustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big.  diameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat. for overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts. combustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here. best overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle. ultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi. i created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt #bbq #bbqgear #learn #howto #cooking cow brisket how_to tips bbq","CreateDateTime":"2024-11-27T03:28:31.000Z","ViewCount":76747,"LikeCount":1014,"GroupId":9049,"GroupCode":"wireless-thermometer-probe-insights","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4042,"Url":"https://www.youtube.com/watch?v=cirWbDThtuc","ViewCount":5582,"LikeCount":122},{"Platform":"facebook","PostId":4045,"Url":"https://www.facebook.com/reel/1719482531960412/","ViewCount":3139,"LikeCount":18},{"Platform":"instagram","PostId":4046,"Url":"https://www.instagram.com/reel/DC3BVwpJPQm/","ViewCount":7706,"LikeCount":113},{"Platform":"tiktok","PostId":4044,"Url":"https://www.tiktok.com/@backyahdbbq/video/7441795012221963566","ViewCount":60320,"LikeCount":761}]},{"Id":4044,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7441795012221963566","ThumbnailUrl":"media/posts/tiktok_7441795012221963566.png","Description":"Wireless Thermometer Probe Design Let’s look at wireless thermometer probe design.   ThermoWorks RFX has the best tip because it is graduated and slides into the meat much easier than the rest. Combus","SearchText":"wireless thermometer probe design\nlet’s look at wireless thermometer probe design.  \n\nthermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest.\n\ncombustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. \n\ndiameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat.\n\nfor overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts.\n\ncombustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here.\n\nbest overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle.\n\nultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi.\n\n\ni created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking wireless thermometer probe design. let’s look at wireless thermometer probe design.  thermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest. combustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. diameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat. for overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts. combustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here. best overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle. ultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi. i created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt #bbq #bbqgear #learn #howto #cooking cow brisket how_to tips bbq wireless thermometer probe design\nlet’s look at wireless thermometer probe design. \n\nthermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest.\n\ncombustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big. \n\ndiameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat.\n\nfor overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts.\n\ncombustion inc has the lowest minimum insertion point at 54mm.  thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here.\n\nbest overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle.\n\nultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi.\n\ni created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking pig brisket how_to tips bbq wireless thermometer probe design let’s look at wireless thermometer probe design.   thermoworks rfx has the best tip because it is graduated and slides into the meat much easier than the rest. combustion inc has the best handle design.  it’s small, light, and easy to grab. the thermoworks rfx handle design is harder to remove from meat especially when you have greasy hands. the chefiq and thermopro handles aren’t big enough and will sink into the meat. the typhur handle is too big.  diameter-wise, combustion inc and chef iq are the thinnest at 4.8mms, typhur is thickest at 6.1mms and the rest are around 5mms.  i prefer smaller diameter because i don’t like unappetizing wormholes in my meat. for overall length, you want a probe that is long enough to reach the middle of your meat.  chef iq and thermopro are on the small side and won’t hit the middle of a brisket or pork butt, but are fine for smaller cuts. combustion inc has the lowest minimum insertion point at 54mm.   thermopro and chef iq are 60mm.  meater and typhur are both 66mm. and thermoworks rfx has the deepest at 80mm.  so for small cuts of meat, the combustion probe wins here. best overall design goes to combustion inc.  it’s the longest, thinnest, has the shortest minimum insertion point, and has a light and small handle.  thermoworks rfx comes in second because it has a nice graduated tip, but has the longest minimum insertion point and lacks an easy to grab handle. ultimately, if i had to choose between the two, i’d still go with thermoworks rfx because it has a better tip and it has wifi. i created this diagram with all these details and a lot more about wireless thermometers at bkyhd.com/wt #bbq #bbqgear #learn #howto #cooking cow brisket how_to tips bbq","CreateDateTime":"2024-11-27T03:25:26.000Z","ViewCount":76747,"LikeCount":1014,"GroupId":9049,"GroupCode":"wireless-thermometer-probe-insights","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4042,"Url":"https://www.youtube.com/watch?v=cirWbDThtuc","ViewCount":5582,"LikeCount":122},{"Platform":"facebook","PostId":4045,"Url":"https://www.facebook.com/reel/1719482531960412/","ViewCount":3139,"LikeCount":18},{"Platform":"instagram","PostId":4046,"Url":"https://www.instagram.com/reel/DC3BVwpJPQm/","ViewCount":7706,"LikeCount":113},{"Platform":"tiktok","PostId":4044,"Url":"https://www.tiktok.com/@backyahdbbq/video/7441795012221963566","ViewCount":60320,"LikeCount":761}]},{"Id":4043,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=V1YygVTA1Pw","ThumbnailUrl":"media/posts/youtube_V1YygVTA1Pw.png","Description":"Sous Vide Charcoal Seared Filets\n\nI like a good charcoal-seared steak, but I also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nStart by re","SearchText":"sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe how_to tips process bbq grilling sous_vide sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide sous vide charcoal seared filets i like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods. start by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides. next, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse. set the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor. after the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear. in this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side. move the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks. once the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy. the next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try. #bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide","CreateDateTime":"2024-11-26T22:23:47.000Z","ViewCount":57682,"LikeCount":1417,"GroupId":9051,"GroupCode":"sous-vide-charcoal-seared-filets","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["grilling","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":4043,"Url":"https://www.youtube.com/watch?v=V1YygVTA1Pw","ViewCount":28895,"LikeCount":632},{"Platform":"youtube","PostId":3958,"Url":"https://www.youtube.com/watch?v=RsVrD845i0Y","ViewCount":3877,"LikeCount":60},{"Platform":"facebook","PostId":3956,"Url":"https://www.facebook.com/234418655726923/videos/1225392582126087","ViewCount":204,"LikeCount":15},{"Platform":"tiktok","PostId":3954,"Url":"https://www.tiktok.com/@backyahdbbq/video/7420589281325878574","ViewCount":16692,"LikeCount":431},{"Platform":"facebook","PostId":3957,"Url":"https://www.facebook.com/234418655726923/videos/1080199390383829","ViewCount":264,"LikeCount":19},{"Platform":"instagram","PostId":3955,"Url":"https://www.instagram.com/reel/DAj4O1Wyops/","ViewCount":7750,"LikeCount":260}]},{"Id":4038,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/586947133807405","ThumbnailUrl":"media/posts/facebook_110899788073674_586947133807405.png","Description":"The Seattle bomb cyclone hit us hard. Still no power since Tuesday. Eating the last of my vac sealed brisket by candle light. Hoping to get power tomorrow. #bombcyclone","SearchText":"the seattle bomb cyclone hit us hard. still no power since tuesday. eating the last of my vac sealed brisket by candle light. hoping to get power tomorrow. #bombcyclone the seattle bomb cyclone hit us hard. still no power since tuesday. eating the last of my vac sealed brisket by candle light. hoping to get power tomorrow. #bombcyclone","CreateDateTime":"2024-11-22T20:37:19.000Z","ViewCount":2501,"LikeCount":52,"GroupId":9052,"GroupCode":"surviving-a-power-outage-with-brisket","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4038,"Url":"https://www.facebook.com/234418655726923/posts/586947133807405","ViewCount":7,"LikeCount":6},{"Platform":"instagram","PostId":4035,"Url":"https://www.instagram.com/p/DCr_NeKSF6Q/","ViewCount":2494,"LikeCount":46}]},{"Id":4035,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DCr_NeKSF6Q/","ThumbnailUrl":"media/posts/instagram_17916544262925270.png","Description":"The Seattle bomb cyclone hit us hard. Still no power since Tuesday. Eating the last of my vac sealed brisket by candle light. Hoping to get power tomorrow. #bombcyclone","SearchText":"the seattle bomb cyclone hit us hard. still no power since tuesday. eating the last of my vac sealed brisket by candle light. hoping to get power tomorrow. #bombcyclone the seattle bomb cyclone hit us hard. still no power since tuesday. eating the last of my vac sealed brisket by candle light. hoping to get power tomorrow. #bombcyclone","CreateDateTime":"2024-11-22T20:37:10.000Z","ViewCount":2501,"LikeCount":52,"GroupId":9052,"GroupCode":"surviving-a-power-outage-with-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4038,"Url":"https://www.facebook.com/234418655726923/posts/586947133807405","ViewCount":7,"LikeCount":6},{"Platform":"instagram","PostId":4035,"Url":"https://www.instagram.com/p/DCr_NeKSF6Q/","ViewCount":2494,"LikeCount":46}]},{"Id":4030,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=j1bzubK_yvg","ThumbnailUrl":"media/posts/youtube_j1bzubK_yvg.png","Description":"When it comes to wireless thermometer connectivity all that really matters to me is whether or not it has WiFi. I’ll smoke a brisket for 12 hours and I often leave home during that time and will want ","SearchText":"when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time.\n\nthermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.  \n\nso that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.  \n\nthe two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.  \n\ni have a lot more details on my wireless thermometer blog at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking cow brisket tips review bbq smoking grilling when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time. thermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.  so that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.  the two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.  i have a lot more details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto #cooking cow brisket how_to bbq smoking when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time.\n\nthermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350. \n\nso that narrows it down to chef iq, typhur and thermoworks rfx.  i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time. \n\nthe two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub. \n\ni have a lot more details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto #cooking when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time. thermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.   so that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.   the two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.   i have a lot more details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto #cooking","CreateDateTime":"2024-11-20T19:20:37.000Z","ViewCount":22714,"LikeCount":279,"GroupId":9053,"GroupCode":"wifi-thermometers-for-smoking-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4030,"Url":"https://www.youtube.com/watch?v=j1bzubK_yvg","ViewCount":4404,"LikeCount":87},{"Platform":"facebook","PostId":4039,"Url":"https://www.facebook.com/reel/3583518108612468/","ViewCount":2220,"LikeCount":13},{"Platform":"instagram","PostId":4028,"Url":"https://www.instagram.com/reel/DCf48O4pIcv/","ViewCount":8097,"LikeCount":90},{"Platform":"tiktok","PostId":4036,"Url":"https://www.tiktok.com/@backyahdbbq/video/7438461625453088043","ViewCount":7993,"LikeCount":89}]},{"Id":4027,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Uur9PITpDL4","ThumbnailUrl":"media/posts/youtube_Uur9PITpDL4.png","Description":"When considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.\n\nIf you use a digital smoker or grill, l","SearchText":"when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.\n\nif you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.\n\nif you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net.\n\nthere are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway.\n\nthe clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well.\n\nyou can dig into all these details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto how_to tips review bbq smoking grilling when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.if you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.if you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net. there are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway. the clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i just wish that it was wireless as well. you can dig into all these details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.\n\nif you use a digital smoker or grill, like a pellet smoker, then you don’t really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.\n\nif you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.  i have tested all of the probes with direct grilling and didn’t have any melting issues, but having that 1000 degree limit is a nice safety net.\n\nthere are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway.\n\nthe clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well.\n\nyou can dig into all these details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat. if you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial. if you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net. there are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway. the clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well. you can dig into all these details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto how_to tips bbq grilling","CreateDateTime":"2024-11-18T04:05:08.000Z","ViewCount":23575,"LikeCount":252,"GroupId":9054,"GroupCode":"choosing-wireless-thermometers-for-bbq","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","review"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4027,"Url":"https://www.youtube.com/watch?v=Uur9PITpDL4","ViewCount":6685,"LikeCount":108},{"Platform":"facebook","PostId":4041,"Url":"https://www.facebook.com/reel/1476701913021581/","ViewCount":2190,"LikeCount":12},{"Platform":"instagram","PostId":4029,"Url":"https://www.instagram.com/reel/DCXpT1jSDCQ/","ViewCount":7055,"LikeCount":46},{"Platform":"tiktok","PostId":4037,"Url":"https://www.tiktok.com/@backyahdbbq/video/7437273290223242542","ViewCount":7645,"LikeCount":86}]},{"Id":4039,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/3583518108612468/","ThumbnailUrl":"media/posts/facebook_3583518108612468.png","Description":"When it comes to wireless thermometer connectivity all that really matters to me is whether or not it has WiFi. I’ll smoke a brisket for 12 hours and I often leave home during that time and will want ","SearchText":"when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time.\n\nthermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.  \n\nso that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.  \n\nthe two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.  \n\ni have a lot more details on my wireless thermometer blog at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking cow brisket tips review bbq smoking grilling when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time. thermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.  so that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.  the two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.  i have a lot more details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto #cooking cow brisket how_to bbq smoking when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time.\n\nthermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350. \n\nso that narrows it down to chef iq, typhur and thermoworks rfx.  i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time. \n\nthe two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub. \n\ni have a lot more details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto #cooking when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time. thermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.   so that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.   the two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.   i have a lot more details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto #cooking","CreateDateTime":"2024-11-18T03:53:05.000Z","ViewCount":22714,"LikeCount":279,"GroupId":9053,"GroupCode":"wifi-thermometers-for-smoking-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4030,"Url":"https://www.youtube.com/watch?v=j1bzubK_yvg","ViewCount":4404,"LikeCount":87},{"Platform":"facebook","PostId":4039,"Url":"https://www.facebook.com/reel/3583518108612468/","ViewCount":2220,"LikeCount":13},{"Platform":"instagram","PostId":4028,"Url":"https://www.instagram.com/reel/DCf48O4pIcv/","ViewCount":8097,"LikeCount":90},{"Platform":"tiktok","PostId":4036,"Url":"https://www.tiktok.com/@backyahdbbq/video/7438461625453088043","ViewCount":7993,"LikeCount":89}]},{"Id":4028,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DCf48O4pIcv/","ThumbnailUrl":"media/posts/instagram_17873206110216607.png","Description":"When it comes to wireless thermometer connectivity all that really matters to me is whether or not it has WiFi. I’ll smoke a brisket for 12 hours and I often leave home during that time and will want ","SearchText":"when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time.\n\nthermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.  \n\nso that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.  \n\nthe two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.  \n\ni have a lot more details on my wireless thermometer blog at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking cow brisket tips review bbq smoking grilling when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time. thermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.  so that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.  the two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.  i have a lot more details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto #cooking cow brisket how_to bbq smoking when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time.\n\nthermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350. \n\nso that narrows it down to chef iq, typhur and thermoworks rfx.  i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time. \n\nthe two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub. \n\ni have a lot more details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto #cooking when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time. thermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.   so that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.   the two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.   i have a lot more details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto #cooking","CreateDateTime":"2024-11-18T03:52:25.000Z","ViewCount":22714,"LikeCount":279,"GroupId":9053,"GroupCode":"wifi-thermometers-for-smoking-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4030,"Url":"https://www.youtube.com/watch?v=j1bzubK_yvg","ViewCount":4404,"LikeCount":87},{"Platform":"facebook","PostId":4039,"Url":"https://www.facebook.com/reel/3583518108612468/","ViewCount":2220,"LikeCount":13},{"Platform":"instagram","PostId":4028,"Url":"https://www.instagram.com/reel/DCf48O4pIcv/","ViewCount":8097,"LikeCount":90},{"Platform":"tiktok","PostId":4036,"Url":"https://www.tiktok.com/@backyahdbbq/video/7438461625453088043","ViewCount":7993,"LikeCount":89}]},{"Id":4036,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7438461625453088043","ThumbnailUrl":"media/posts/tiktok_7438461625453088043.png","Description":"When it comes to wireless thermometer connectivity all that really matters to me is whether or not it has WiFi. I’ll smoke a brisket for 12 hours and I often leave home during that time and will want ","SearchText":"when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time.\n\nthermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.  \n\nso that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.  \n\nthe two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.  \n\ni have a lot more details on my wireless thermometer blog at bkyhd.com/wt\n\n#bbq #bbqgear #learn #howto #cooking cow brisket tips review bbq smoking grilling when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time. thermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.  so that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.  the two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.  i have a lot more details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto #cooking cow brisket how_to bbq smoking when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time.\n\nthermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350. \n\nso that narrows it down to chef iq, typhur and thermoworks rfx.  i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time. \n\nthe two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub. \n\ni have a lot more details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto #cooking when it comes to wireless thermometer connectivity all that really matters to me is whether or not it has wifi. i’ll smoke a brisket for 12 hours and i often leave home during that time and will want to check temps while on the road. i can only do that with probes that have wifi.  if you are only doing hot and fast grilling, then wifi is less important because you’ll be standing next to the grill the whole time. thermopro doesn’t have a wifi probe yet.  combustion and meater require a second device to get wifi.  meater has a pro model with wifi, but that starts at $350.   so that narrows it down to chef iq, typhur and thermoworks rfx.    i personally had probe connectivity issues with typhur on two different occasions, so i can’t recommend it at this time.   the two solid options here are chef iq and thermoworks rfx.  the rfx has an edge on chef iq because you can connect more than 50 devices to the same hub.   i have a lot more details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto #cooking","CreateDateTime":"2024-11-18T03:50:14.000Z","ViewCount":22714,"LikeCount":279,"GroupId":9053,"GroupCode":"wifi-thermometers-for-smoking-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4030,"Url":"https://www.youtube.com/watch?v=j1bzubK_yvg","ViewCount":4404,"LikeCount":87},{"Platform":"facebook","PostId":4039,"Url":"https://www.facebook.com/reel/3583518108612468/","ViewCount":2220,"LikeCount":13},{"Platform":"instagram","PostId":4028,"Url":"https://www.instagram.com/reel/DCf48O4pIcv/","ViewCount":8097,"LikeCount":90},{"Platform":"tiktok","PostId":4036,"Url":"https://www.tiktok.com/@backyahdbbq/video/7438461625453088043","ViewCount":7993,"LikeCount":89}]},{"Id":4040,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/3863171207264160/","ThumbnailUrl":"media/posts/facebook_3863171207264160.png","Description":null,"SearchText":"","CreateDateTime":"2024-11-16T05:15:51.000Z","ViewCount":0,"LikeCount":0,"GroupId":9458,"GroupCode":"bbq-sauce-recipes-and-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4040,"Url":"https://www.facebook.com/reel/3863171207264160/","ViewCount":0,"LikeCount":0}]},{"Id":4041,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1476701913021581/","ThumbnailUrl":"media/posts/facebook_1476701913021581.png","Description":"When considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.If you use a digital smoker or grill, lik","SearchText":"when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.\n\nif you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.\n\nif you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net.\n\nthere are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway.\n\nthe clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well.\n\nyou can dig into all these details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto how_to tips review bbq smoking grilling when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.if you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.if you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net. there are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway. the clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i just wish that it was wireless as well. you can dig into all these details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.\n\nif you use a digital smoker or grill, like a pellet smoker, then you don’t really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.\n\nif you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.  i have tested all of the probes with direct grilling and didn’t have any melting issues, but having that 1000 degree limit is a nice safety net.\n\nthere are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway.\n\nthe clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well.\n\nyou can dig into all these details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat. if you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial. if you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net. there are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway. the clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well. you can dig into all these details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto how_to tips bbq grilling","CreateDateTime":"2024-11-14T23:03:10.000Z","ViewCount":23575,"LikeCount":252,"GroupId":9054,"GroupCode":"choosing-wireless-thermometers-for-bbq","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4027,"Url":"https://www.youtube.com/watch?v=Uur9PITpDL4","ViewCount":6685,"LikeCount":108},{"Platform":"facebook","PostId":4041,"Url":"https://www.facebook.com/reel/1476701913021581/","ViewCount":2190,"LikeCount":12},{"Platform":"instagram","PostId":4029,"Url":"https://www.instagram.com/reel/DCXpT1jSDCQ/","ViewCount":7055,"LikeCount":46},{"Platform":"tiktok","PostId":4037,"Url":"https://www.tiktok.com/@backyahdbbq/video/7437273290223242542","ViewCount":7645,"LikeCount":86}]},{"Id":4029,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DCXpT1jSDCQ/","ThumbnailUrl":"media/posts/instagram_17855102688318442.png","Description":"When considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.\n\nIf you use a digital smoker or grill, l","SearchText":"when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.\n\nif you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.\n\nif you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net.\n\nthere are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway.\n\nthe clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well.\n\nyou can dig into all these details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto how_to tips review bbq smoking grilling when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.if you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.if you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net. there are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway. the clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i just wish that it was wireless as well. you can dig into all these details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.\n\nif you use a digital smoker or grill, like a pellet smoker, then you don’t really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.\n\nif you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.  i have tested all of the probes with direct grilling and didn’t have any melting issues, but having that 1000 degree limit is a nice safety net.\n\nthere are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway.\n\nthe clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well.\n\nyou can dig into all these details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat. if you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial. if you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net. there are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway. the clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well. you can dig into all these details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto how_to tips bbq grilling","CreateDateTime":"2024-11-14T23:02:22.000Z","ViewCount":23575,"LikeCount":252,"GroupId":9054,"GroupCode":"choosing-wireless-thermometers-for-bbq","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4027,"Url":"https://www.youtube.com/watch?v=Uur9PITpDL4","ViewCount":6685,"LikeCount":108},{"Platform":"facebook","PostId":4041,"Url":"https://www.facebook.com/reel/1476701913021581/","ViewCount":2190,"LikeCount":12},{"Platform":"instagram","PostId":4029,"Url":"https://www.instagram.com/reel/DCXpT1jSDCQ/","ViewCount":7055,"LikeCount":46},{"Platform":"tiktok","PostId":4037,"Url":"https://www.tiktok.com/@backyahdbbq/video/7437273290223242542","ViewCount":7645,"LikeCount":86}]},{"Id":4037,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7437273290223242542","ThumbnailUrl":"media/posts/tiktok_7437273290223242542.png","Description":"When considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat. If you use a digital smoker or grill, li","SearchText":"when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.\n\nif you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.\n\nif you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net.\n\nthere are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway.\n\nthe clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well.\n\nyou can dig into all these details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto how_to tips review bbq smoking grilling when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.if you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.if you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net. there are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway. the clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i just wish that it was wireless as well. you can dig into all these details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat.\n\nif you use a digital smoker or grill, like a pellet smoker, then you don’t really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial.\n\nif you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.  i have tested all of the probes with direct grilling and didn’t have any melting issues, but having that 1000 degree limit is a nice safety net.\n\nthere are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway.\n\nthe clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well.\n\nyou can dig into all these details on my wireless thermometer blog at bkyhd.com/wt.\n\n#bbq #bbqgear #learn #howto when considering which wireless thermometer to buy you need to look at how it measures ambient temperature - which is the temperature that surrounds your meat. if you use a digital smoker or grill, like a pellet smoker, then you don't really need to be concerned with measuring ambient temp because you just set it on the smoker.  ambient temp measuring really comes into play with analog smokers because there is no temp dial. if you were doing direct heat grilling then you want to find a probe that can handle a 1000 degrees. if less than that you risk melting the internal components.   i have tested all of the probes with direct grilling and didn't have any melting issues, but having that 1000 degree limit is a nice safety net. there are two ways to measure ambient temperature. the first is a sensor in the handle of the device. the second is a separate probe.  the problem with having the sensor in the handle is that it is so close to the meat it’s often 50 degrees lower than the actual temperature of your smoker, so it’s not really reliable anyway. the clear winner for the ambient temperature category is the thermoworks rfx. the probe itself can get up to 1000 degrees, and it comes with a separate ambient temperature probe. i. just wish that it was wireless as well. you can dig into all these details on my wireless thermometer blog at bkyhd.com/wt. #bbq #bbqgear #learn #howto how_to tips bbq grilling","CreateDateTime":"2024-11-14T22:58:52.000Z","ViewCount":23575,"LikeCount":252,"GroupId":9054,"GroupCode":"choosing-wireless-thermometers-for-bbq","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":4027,"Url":"https://www.youtube.com/watch?v=Uur9PITpDL4","ViewCount":6685,"LikeCount":108},{"Platform":"facebook","PostId":4041,"Url":"https://www.facebook.com/reel/1476701913021581/","ViewCount":2190,"LikeCount":12},{"Platform":"instagram","PostId":4029,"Url":"https://www.instagram.com/reel/DCXpT1jSDCQ/","ViewCount":7055,"LikeCount":46},{"Platform":"tiktok","PostId":4037,"Url":"https://www.tiktok.com/@backyahdbbq/video/7437273290223242542","ViewCount":7645,"LikeCount":86}]},{"Id":4023,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/966208125332027/","ThumbnailUrl":"media/posts/facebook_966208125332027.png","Description":null,"SearchText":"","CreateDateTime":"2024-11-14T05:52:33.000Z","ViewCount":2,"LikeCount":1,"GroupId":9459,"GroupCode":"ultimate-bbq-rib-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4023,"Url":"https://www.facebook.com/reel/966208125332027/","ViewCount":2,"LikeCount":1}]},{"Id":4024,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1130759218616306/","ThumbnailUrl":"media/posts/facebook_1130759218616306.png","Description":"Brisket with Drip EZ","SearchText":"brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq smoking brisket with drip ez cow brisket bbq brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket showcase bbq smoking brisket with drip ez cow brisket bbq smoking","CreateDateTime":"2024-11-12T15:43:59.000Z","ViewCount":1,"LikeCount":0,"GroupId":8946,"GroupCode":"brisket-with-drip-ez-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":4373,"Url":"https://www.facebook.com/reel/1170303255298509/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4325,"Url":"https://www.facebook.com/reel/1231481635153843/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4252,"Url":"https://www.facebook.com/reel/1003405234684808/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4242,"Url":"https://www.facebook.com/reel/630504276533538/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4190,"Url":"https://www.facebook.com/reel/589020164107631/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4179,"Url":"https://www.facebook.com/reel/1392217955476640/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4173,"Url":"https://www.facebook.com/reel/962834375366952/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4148,"Url":"https://www.facebook.com/reel/597271979710865/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4132,"Url":"https://www.facebook.com/reel/1351111582689685/","ViewCount":0,"LikeCount":0},{"Platform":"facebook","PostId":4024,"Url":"https://www.facebook.com/reel/1130759218616306/","ViewCount":1,"LikeCount":0}]},{"Id":4025,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/577383031430482","ThumbnailUrl":"media/posts/facebook_110899788073674_577383031430482.png","Description":"Any brisket lovers on this app?","SearchText":"any brisket lovers on this app? cow brisket bbq any brisket lovers on this app? cow brisket bbq","CreateDateTime":"2024-11-08T16:16:38.000Z","ViewCount":5509,"LikeCount":293,"GroupId":9057,"GroupCode":"brisket-lovers-unite-this-app","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4025,"Url":"https://www.facebook.com/234418655726923/posts/577383031430482","ViewCount":7,"LikeCount":5},{"Platform":"instagram","PostId":4026,"Url":"https://www.instagram.com/p/DCHePkvPPOf/","ViewCount":5502,"LikeCount":288}]},{"Id":4026,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DCHePkvPPOf/","ThumbnailUrl":"media/posts/instagram_18077390983566112.png","Description":"Any brisket lovers on this app?","SearchText":"any brisket lovers on this app? cow brisket bbq any brisket lovers on this app? cow brisket bbq","CreateDateTime":"2024-11-08T16:16:26.000Z","ViewCount":5509,"LikeCount":293,"GroupId":9057,"GroupCode":"brisket-lovers-unite-this-app","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":4025,"Url":"https://www.facebook.com/234418655726923/posts/577383031430482","ViewCount":7,"LikeCount":5},{"Platform":"instagram","PostId":4026,"Url":"https://www.instagram.com/p/DCHePkvPPOf/","ViewCount":5502,"LikeCount":288}]},{"Id":4022,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7433872982973402411","ThumbnailUrl":null,"Description":"We hit 500k community members across all platforms! Really appreciate you all joining me on this awesome journey.","SearchText":"we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. showcase we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey.","CreateDateTime":"2024-11-05T19:03:59.000Z","ViewCount":5633,"LikeCount":42,"GroupId":9058,"GroupCode":"celebrating-500k-community-members","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4022,"Url":"https://www.tiktok.com/@backyahdbbq/video/7433872982973402411","ViewCount":357,"LikeCount":3},{"Platform":"facebook","PostId":4020,"Url":"https://www.facebook.com/234418655726923/posts/575398221628963","ViewCount":1202,"LikeCount":2},{"Platform":"facebook","PostId":4021,"Url":"https://www.facebook.com/234418655726923/posts/575397314962387","ViewCount":1428,"LikeCount":6},{"Platform":"instagram","PostId":4019,"Url":"https://www.instagram.com/p/DCACnqCyuLh/","ViewCount":2646,"LikeCount":31}]},{"Id":4020,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/575398221628963","ThumbnailUrl":"media/posts/facebook_110899788073674_575398221628963.png","Description":"We hit 500k community members across all platforms! Really appreciate you all joining me on this awesome journey.","SearchText":"we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. showcase we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey.","CreateDateTime":"2024-11-05T19:02:42.000Z","ViewCount":5633,"LikeCount":42,"GroupId":9058,"GroupCode":"celebrating-500k-community-members","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4022,"Url":"https://www.tiktok.com/@backyahdbbq/video/7433872982973402411","ViewCount":357,"LikeCount":3},{"Platform":"facebook","PostId":4020,"Url":"https://www.facebook.com/234418655726923/posts/575398221628963","ViewCount":1202,"LikeCount":2},{"Platform":"facebook","PostId":4021,"Url":"https://www.facebook.com/234418655726923/posts/575397314962387","ViewCount":1428,"LikeCount":6},{"Platform":"instagram","PostId":4019,"Url":"https://www.instagram.com/p/DCACnqCyuLh/","ViewCount":2646,"LikeCount":31}]},{"Id":4021,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/575397314962387","ThumbnailUrl":"media/posts/facebook_110899788073674_575397314962387.png","Description":"We hit 500k community members across all platforms! Really appreciate you all joining me on this awesome journey.","SearchText":"we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. showcase we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey.","CreateDateTime":"2024-11-05T19:00:32.000Z","ViewCount":5633,"LikeCount":42,"GroupId":9058,"GroupCode":"celebrating-500k-community-members","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4022,"Url":"https://www.tiktok.com/@backyahdbbq/video/7433872982973402411","ViewCount":357,"LikeCount":3},{"Platform":"facebook","PostId":4020,"Url":"https://www.facebook.com/234418655726923/posts/575398221628963","ViewCount":1202,"LikeCount":2},{"Platform":"facebook","PostId":4021,"Url":"https://www.facebook.com/234418655726923/posts/575397314962387","ViewCount":1428,"LikeCount":6},{"Platform":"instagram","PostId":4019,"Url":"https://www.instagram.com/p/DCACnqCyuLh/","ViewCount":2646,"LikeCount":31}]},{"Id":4019,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DCACnqCyuLh/","ThumbnailUrl":"media/posts/instagram_18287877580239718.png","Description":"We hit 500k community members across all platforms! Really appreciate you all joining me on this awesome journey.","SearchText":"we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. showcase we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey. we hit 500k community members across all platforms! really appreciate you all joining me on this awesome journey.","CreateDateTime":"2024-11-05T19:00:22.000Z","ViewCount":5633,"LikeCount":42,"GroupId":9058,"GroupCode":"celebrating-500k-community-members","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4022,"Url":"https://www.tiktok.com/@backyahdbbq/video/7433872982973402411","ViewCount":357,"LikeCount":3},{"Platform":"facebook","PostId":4020,"Url":"https://www.facebook.com/234418655726923/posts/575398221628963","ViewCount":1202,"LikeCount":2},{"Platform":"facebook","PostId":4021,"Url":"https://www.facebook.com/234418655726923/posts/575397314962387","ViewCount":1428,"LikeCount":6},{"Platform":"instagram","PostId":4019,"Url":"https://www.instagram.com/p/DCACnqCyuLh/","ViewCount":2646,"LikeCount":31}]},{"Id":4012,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=FHHYvMyRPXk","ThumbnailUrl":"media/posts/youtube_FHHYvMyRPXk.png","Description":"I like to add some liquid tallow to the top of my fat cap after I boat, I feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket","SearchText":"i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking","CreateDateTime":"2024-11-03T02:40:13.000Z","ViewCount":906910,"LikeCount":6299,"GroupId":9059,"GroupCode":"liquid-tallow-boost-for-fat-cap","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4012,"Url":"https://www.youtube.com/watch?v=FHHYvMyRPXk","ViewCount":15504,"LikeCount":380},{"Platform":"facebook","PostId":4011,"Url":"https://www.facebook.com/reel/1115347536603213/","ViewCount":786067,"LikeCount":4463},{"Platform":"instagram","PostId":4013,"Url":"https://www.instagram.com/reel/DB5GPULvS0T/","ViewCount":24148,"LikeCount":532},{"Platform":"tiktok","PostId":4015,"Url":"https://www.tiktok.com/@backyahdbbq/video/7432870764589632810","ViewCount":81191,"LikeCount":924}]},{"Id":4011,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1115347536603213/","ThumbnailUrl":"media/posts/facebook_1115347536603213.png","Description":"I like to add some liquid tallow to the top of my fat cap after I boat, I feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket","SearchText":"i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking","CreateDateTime":"2024-11-03T02:20:34.000Z","ViewCount":906910,"LikeCount":6299,"GroupId":9059,"GroupCode":"liquid-tallow-boost-for-fat-cap","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4012,"Url":"https://www.youtube.com/watch?v=FHHYvMyRPXk","ViewCount":15504,"LikeCount":380},{"Platform":"facebook","PostId":4011,"Url":"https://www.facebook.com/reel/1115347536603213/","ViewCount":786067,"LikeCount":4463},{"Platform":"instagram","PostId":4013,"Url":"https://www.instagram.com/reel/DB5GPULvS0T/","ViewCount":24148,"LikeCount":532},{"Platform":"tiktok","PostId":4015,"Url":"https://www.tiktok.com/@backyahdbbq/video/7432870764589632810","ViewCount":81191,"LikeCount":924}]},{"Id":4013,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DB5GPULvS0T/","ThumbnailUrl":"media/posts/instagram_18067712908630180.png","Description":"I like to add some liquid tallow to the top of my fat cap after I boat, I feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket","SearchText":"i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking","CreateDateTime":"2024-11-03T02:17:59.000Z","ViewCount":906910,"LikeCount":6299,"GroupId":9059,"GroupCode":"liquid-tallow-boost-for-fat-cap","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4012,"Url":"https://www.youtube.com/watch?v=FHHYvMyRPXk","ViewCount":15504,"LikeCount":380},{"Platform":"facebook","PostId":4011,"Url":"https://www.facebook.com/reel/1115347536603213/","ViewCount":786067,"LikeCount":4463},{"Platform":"instagram","PostId":4013,"Url":"https://www.instagram.com/reel/DB5GPULvS0T/","ViewCount":24148,"LikeCount":532},{"Platform":"tiktok","PostId":4015,"Url":"https://www.tiktok.com/@backyahdbbq/video/7432870764589632810","ViewCount":81191,"LikeCount":924}]},{"Id":4015,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7432870764589632810","ThumbnailUrl":"media/posts/tiktok_7432870764589632810.png","Description":"I like to add some liquid tallow to the top of my fat cap after I boat, I feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket","SearchText":"i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking i like to add some liquid tallow to the top of my fat cap after i boat, i feel like it gives that fat cap an extra boost to help it render faster.  #bbq #brisket cow brisket tips bbq smoking","CreateDateTime":"2024-11-03T02:14:49.000Z","ViewCount":906910,"LikeCount":6299,"GroupId":9059,"GroupCode":"liquid-tallow-boost-for-fat-cap","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":4012,"Url":"https://www.youtube.com/watch?v=FHHYvMyRPXk","ViewCount":15504,"LikeCount":380},{"Platform":"facebook","PostId":4011,"Url":"https://www.facebook.com/reel/1115347536603213/","ViewCount":786067,"LikeCount":4463},{"Platform":"instagram","PostId":4013,"Url":"https://www.instagram.com/reel/DB5GPULvS0T/","ViewCount":24148,"LikeCount":532},{"Platform":"tiktok","PostId":4015,"Url":"https://www.tiktok.com/@backyahdbbq/video/7432870764589632810","ViewCount":81191,"LikeCount":924}]},{"Id":4016,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7432029073704045867","ThumbnailUrl":"media/posts/tiktok_7432029073704045867.png","Description":"Grinding some pork butt. So much upcoming sausage content coming soon. I’m actually wondering if I use the word “butt” in a caption does the algorithm automatically flag it.  Should I start calling th","SearchText":"grinding some pork butt. so much upcoming sausage content coming soon. i’m actually wondering if i use the word “butt” in a caption does the algorithm automatically flag it.  should i start calling these pork shoulders, even though it’s incorrect? it’s crazy how we all serve an algorithm. pig sausage tips process bbq grinding some pork butt. so much upcoming sausage content coming soon. i’m actually wondering if i use the word “butt” in a caption does the algorithm automatically flag it.  should i start calling these pork shoulders, even though it’s incorrect? it’s crazy how we all serve an algorithm. pig pork_shoulder sausage tips process bbq grinding some pork butt. so much upcoming sausage content coming soon. i’m actually wondering if i use the word “butt” in a caption does the algorithm automatically flag it.  should i start calling these pork shoulders, even though it’s incorrect? it’s crazy how we all serve an algorithm.","CreateDateTime":"2024-10-31T19:48:38.000Z","ViewCount":7644,"LikeCount":68,"GroupId":9060,"GroupCode":"pork-butt-vs-shoulder-sausage-tips","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["sausage"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4016,"Url":"https://www.tiktok.com/@backyahdbbq/video/7432029073704045867","ViewCount":5107,"LikeCount":28},{"Platform":"facebook","PostId":4010,"Url":"https://www.facebook.com/234418655726923/posts/571994258636026","ViewCount":11,"LikeCount":8},{"Platform":"instagram","PostId":4014,"Url":"https://www.instagram.com/p/DBzPGkaS62a/","ViewCount":2526,"LikeCount":32}]},{"Id":4010,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/571994258636026","ThumbnailUrl":"media/posts/facebook_110899788073674_571994258636026.png","Description":"Grinding some pork butt. So much upcoming sausage content coming soon. I’m actually wondering if I use the word “butt” in a caption does the algorithm automatically flag it.  Should I start calling th","SearchText":"grinding some pork butt. so much upcoming sausage content coming soon. i’m actually wondering if i use the word “butt” in a caption does the algorithm automatically flag it.  should i start calling these pork shoulders, even though it’s incorrect? it’s crazy how we all serve an algorithm. pig sausage tips process bbq grinding some pork butt. so much upcoming sausage content coming soon. i’m actually wondering if i use the word “butt” in a caption does the algorithm automatically flag it.  should i start calling these pork shoulders, even though it’s incorrect? it’s crazy how we all serve an algorithm. pig pork_shoulder sausage tips process bbq grinding some pork butt. so much upcoming sausage content coming soon. i’m actually wondering if i use the word “butt” in a caption does the algorithm automatically flag it.  should i start calling these pork shoulders, even though it’s incorrect? it’s crazy how we all serve an algorithm.","CreateDateTime":"2024-10-31T19:39:27.000Z","ViewCount":7644,"LikeCount":68,"GroupId":9060,"GroupCode":"pork-butt-vs-shoulder-sausage-tips","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_shoulder","sausage"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4016,"Url":"https://www.tiktok.com/@backyahdbbq/video/7432029073704045867","ViewCount":5107,"LikeCount":28},{"Platform":"facebook","PostId":4010,"Url":"https://www.facebook.com/234418655726923/posts/571994258636026","ViewCount":11,"LikeCount":8},{"Platform":"instagram","PostId":4014,"Url":"https://www.instagram.com/p/DBzPGkaS62a/","ViewCount":2526,"LikeCount":32}]},{"Id":4014,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DBzPGkaS62a/","ThumbnailUrl":"media/posts/instagram_18065097262734609.png","Description":"Grinding some pork butt. So much upcoming sausage content coming soon. I’m actually wondering if I use the word “butt” in a caption does the algorithm automatically flag it.  Should I start calling th","SearchText":"grinding some pork butt. so much upcoming sausage content coming soon. i’m actually wondering if i use the word “butt” in a caption does the algorithm automatically flag it.  should i start calling these pork shoulders, even though it’s incorrect? it’s crazy how we all serve an algorithm. pig sausage tips process bbq grinding some pork butt. so much upcoming sausage content coming soon. i’m actually wondering if i use the word “butt” in a caption does the algorithm automatically flag it.  should i start calling these pork shoulders, even though it’s incorrect? it’s crazy how we all serve an algorithm. pig pork_shoulder sausage tips process bbq grinding some pork butt. so much upcoming sausage content coming soon. i’m actually wondering if i use the word “butt” in a caption does the algorithm automatically flag it.  should i start calling these pork shoulders, even though it’s incorrect? it’s crazy how we all serve an algorithm.","CreateDateTime":"2024-10-31T19:39:19.000Z","ViewCount":7644,"LikeCount":68,"GroupId":9060,"GroupCode":"pork-butt-vs-shoulder-sausage-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4016,"Url":"https://www.tiktok.com/@backyahdbbq/video/7432029073704045867","ViewCount":5107,"LikeCount":28},{"Platform":"facebook","PostId":4010,"Url":"https://www.facebook.com/234418655726923/posts/571994258636026","ViewCount":11,"LikeCount":8},{"Platform":"instagram","PostId":4014,"Url":"https://www.instagram.com/p/DBzPGkaS62a/","ViewCount":2526,"LikeCount":32}]},{"Id":4017,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7431352079446330670","ThumbnailUrl":"media/posts/tiktok_7431352079446330670.png","Description":"Time to make the tallow","SearchText":"time to make the tallow cow process","CreateDateTime":"2024-10-30T00:01:33.000Z","ViewCount":10537,"LikeCount":173,"GroupId":9460,"GroupCode":"making-beef-tallow-process","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["process"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4017,"Url":"https://www.tiktok.com/@backyahdbbq/video/7431352079446330670","ViewCount":10537,"LikeCount":173}]},{"Id":4018,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7431330569708997931","ThumbnailUrl":"media/posts/tiktok_7431330569708997931.png","Description":"Before you start cutting on your cutting board you want to make sure it’s not going to slide around. You could put a wet paper towel under it, but you shouldn’t.  You don’t want that water to leach in","SearchText":"before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or on my gear page.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep how_to tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nyou could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp.\n\ninstead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6.\n\n#bbq #foodpreptips #foodprep tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nyou could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp.\n\ninstead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6.\n\n#bbq #foodpreptips #foodprep how_to tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep tips bbq","CreateDateTime":"2024-10-29T22:38:06.000Z","ViewCount":22298,"LikeCount":260,"GroupId":9061,"GroupCode":"non-slip-cutting-board-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4018,"Url":"https://www.tiktok.com/@backyahdbbq/video/7431330569708997931","ViewCount":4001,"LikeCount":52},{"Platform":"youtube","PostId":4009,"Url":"https://www.youtube.com/watch?v=ueHEkUr2Rz4","ViewCount":5870,"LikeCount":99},{"Platform":"facebook","PostId":4008,"Url":"https://www.facebook.com/reel/955553869737880/","ViewCount":2562,"LikeCount":16},{"Platform":"instagram","PostId":4007,"Url":"https://www.instagram.com/reel/DBph719S0Z1/","ViewCount":9776,"LikeCount":89},{"Platform":"tiktok","PostId":4006,"Url":"https://www.tiktok.com/@backyahdbbq/video/7430627099586612523","ViewCount":89,"LikeCount":4}]},{"Id":4009,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ueHEkUr2Rz4","ThumbnailUrl":"media/posts/youtube_ueHEkUr2Rz4.png","Description":"Before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nYou could put a wet paper towel under it, but you shouldn’t.  You don’t want that water to leach i","SearchText":"before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or on my gear page.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep how_to tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nyou could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp.\n\ninstead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6.\n\n#bbq #foodpreptips #foodprep tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nyou could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp.\n\ninstead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6.\n\n#bbq #foodpreptips #foodprep how_to tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep tips bbq","CreateDateTime":"2024-10-28T01:19:04.000Z","ViewCount":22298,"LikeCount":260,"GroupId":9061,"GroupCode":"non-slip-cutting-board-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4018,"Url":"https://www.tiktok.com/@backyahdbbq/video/7431330569708997931","ViewCount":4001,"LikeCount":52},{"Platform":"youtube","PostId":4009,"Url":"https://www.youtube.com/watch?v=ueHEkUr2Rz4","ViewCount":5870,"LikeCount":99},{"Platform":"facebook","PostId":4008,"Url":"https://www.facebook.com/reel/955553869737880/","ViewCount":2562,"LikeCount":16},{"Platform":"instagram","PostId":4007,"Url":"https://www.instagram.com/reel/DBph719S0Z1/","ViewCount":9776,"LikeCount":89},{"Platform":"tiktok","PostId":4006,"Url":"https://www.tiktok.com/@backyahdbbq/video/7430627099586612523","ViewCount":89,"LikeCount":4}]},{"Id":4008,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/955553869737880/","ThumbnailUrl":"media/posts/facebook_955553869737880.png","Description":"Before you start cutting on your cutting board you want to make sure it’s not going to slide around. You could put a wet paper towel under it, but you shouldn’t.  You don’t want that water to leach in","SearchText":"before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or on my gear page.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep how_to tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nyou could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp.\n\ninstead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6.\n\n#bbq #foodpreptips #foodprep tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nyou could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp.\n\ninstead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6.\n\n#bbq #foodpreptips #foodprep how_to tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep tips bbq","CreateDateTime":"2024-10-28T01:13:37.000Z","ViewCount":22298,"LikeCount":260,"GroupId":9061,"GroupCode":"non-slip-cutting-board-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4018,"Url":"https://www.tiktok.com/@backyahdbbq/video/7431330569708997931","ViewCount":4001,"LikeCount":52},{"Platform":"youtube","PostId":4009,"Url":"https://www.youtube.com/watch?v=ueHEkUr2Rz4","ViewCount":5870,"LikeCount":99},{"Platform":"facebook","PostId":4008,"Url":"https://www.facebook.com/reel/955553869737880/","ViewCount":2562,"LikeCount":16},{"Platform":"instagram","PostId":4007,"Url":"https://www.instagram.com/reel/DBph719S0Z1/","ViewCount":9776,"LikeCount":89},{"Platform":"tiktok","PostId":4006,"Url":"https://www.tiktok.com/@backyahdbbq/video/7430627099586612523","ViewCount":89,"LikeCount":4}]},{"Id":4007,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DBph719S0Z1/","ThumbnailUrl":"media/posts/instagram_18020958104294988.png","Description":"Before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nYou could put a wet paper towel under it, but you shouldn’t.  You don’t want that water to leach i","SearchText":"before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or on my gear page.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep how_to tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nyou could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp.\n\ninstead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6.\n\n#bbq #foodpreptips #foodprep tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nyou could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp.\n\ninstead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6.\n\n#bbq #foodpreptips #foodprep how_to tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep tips bbq","CreateDateTime":"2024-10-28T01:12:16.000Z","ViewCount":22298,"LikeCount":260,"GroupId":9061,"GroupCode":"non-slip-cutting-board-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4018,"Url":"https://www.tiktok.com/@backyahdbbq/video/7431330569708997931","ViewCount":4001,"LikeCount":52},{"Platform":"youtube","PostId":4009,"Url":"https://www.youtube.com/watch?v=ueHEkUr2Rz4","ViewCount":5870,"LikeCount":99},{"Platform":"facebook","PostId":4008,"Url":"https://www.facebook.com/reel/955553869737880/","ViewCount":2562,"LikeCount":16},{"Platform":"instagram","PostId":4007,"Url":"https://www.instagram.com/reel/DBph719S0Z1/","ViewCount":9776,"LikeCount":89},{"Platform":"tiktok","PostId":4006,"Url":"https://www.tiktok.com/@backyahdbbq/video/7430627099586612523","ViewCount":89,"LikeCount":4}]},{"Id":4006,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7430627099586612523","ThumbnailUrl":null,"Description":"Before you start cutting on your cutting board you want to make sure it’s not going to slide around. You could put a wet paper towel under it, but you shouldn’t.  You don’t want that water to leach in","SearchText":"before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or on my gear page.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep how_to tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nyou could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp.\n\ninstead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6.\n\n#bbq #foodpreptips #foodprep tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around.\n\nyou could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp.\n\ninstead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6.\n\n#bbq #foodpreptips #foodprep how_to tips bbq before you start cutting on your cutting board you want to make sure it’s not going to slide around. you could put a wet paper towel under it, but you shouldn’t.  you don’t want that water to leach into your wooden cutting board and potentially cause it to warp. instead grab some non-slip shelf liner, cut it to size, and put it under your cutting board.  it won’t slip around, unless you force it from the side at an angle.  it’s easy to clean and is reusable.  you can usually find them on sale at your local discount store or at bkyhd.com/liner.  i’ve tested both of these options and they work really well - definitely worth the $6. #bbq #foodpreptips #foodprep tips bbq","CreateDateTime":"2024-10-28T01:08:15.000Z","ViewCount":22298,"LikeCount":260,"GroupId":9061,"GroupCode":"non-slip-cutting-board-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4018,"Url":"https://www.tiktok.com/@backyahdbbq/video/7431330569708997931","ViewCount":4001,"LikeCount":52},{"Platform":"youtube","PostId":4009,"Url":"https://www.youtube.com/watch?v=ueHEkUr2Rz4","ViewCount":5870,"LikeCount":99},{"Platform":"facebook","PostId":4008,"Url":"https://www.facebook.com/reel/955553869737880/","ViewCount":2562,"LikeCount":16},{"Platform":"instagram","PostId":4007,"Url":"https://www.instagram.com/reel/DBph719S0Z1/","ViewCount":9776,"LikeCount":89},{"Platform":"tiktok","PostId":4006,"Url":"https://www.tiktok.com/@backyahdbbq/video/7430627099586612523","ViewCount":89,"LikeCount":4}]},{"Id":4005,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=9PudtwAlNzI","ThumbnailUrl":"media/posts/youtube_9PudtwAlNzI.png","Description":"I just wrapped up trimming a brisket and a lot of people ask what I do with the trimmings. I render that fat down into tallow and put that in my vacuum seal bags when I vacuum seal my leftovers. That ","SearchText":"i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste.\n\nlots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. \n\n\n#bbq #brisket #brisketprep #briskettrim cow brisket burger sausage tips bbq i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste. lots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. #bbq #brisket #brisketprep #briskettrim cow brisket burger sausage tips bbq i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it’s reheated, it has extra moisture in there, so it doesn’t get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste.\n\nlots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. \n\n#bbq #brisket #brisketprep #briskettrim i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste. lots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook.  #bbq #brisket #brisketprep #briskettrim","CreateDateTime":"2024-10-24T20:05:20.000Z","ViewCount":56231,"LikeCount":797,"GroupId":9063,"GroupCode":"brisket-trimming-tallow-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","burger","sausage"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4005,"Url":"https://www.youtube.com/watch?v=9PudtwAlNzI","ViewCount":32435,"LikeCount":489},{"Platform":"facebook","PostId":4002,"Url":"https://www.facebook.com/reel/1519510842022215/","ViewCount":4654,"LikeCount":34},{"Platform":"instagram","PostId":4004,"Url":"https://www.instagram.com/reel/DBhPRDkooeJ/","ViewCount":8408,"LikeCount":110},{"Platform":"tiktok","PostId":4003,"Url":"https://www.tiktok.com/@backyahdbbq/video/7429432311835299115","ViewCount":10734,"LikeCount":164}]},{"Id":4002,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1519510842022215/","ThumbnailUrl":"media/posts/facebook_1519510842022215.png","Description":"I just wrapped up trimming a brisket and a lot of people ask what I do with the trimmings. I render that fat down into tallow and put that in my vacuum seal bags when I vacuum seal my leftovers. That ","SearchText":"i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste.\n\nlots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. \n\n\n#bbq #brisket #brisketprep #briskettrim cow brisket burger sausage tips bbq i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste. lots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. #bbq #brisket #brisketprep #briskettrim cow brisket burger sausage tips bbq i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it’s reheated, it has extra moisture in there, so it doesn’t get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste.\n\nlots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. \n\n#bbq #brisket #brisketprep #briskettrim i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste. lots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook.  #bbq #brisket #brisketprep #briskettrim","CreateDateTime":"2024-10-24T19:55:38.000Z","ViewCount":56231,"LikeCount":797,"GroupId":9063,"GroupCode":"brisket-trimming-tallow-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","burger","sausage"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4005,"Url":"https://www.youtube.com/watch?v=9PudtwAlNzI","ViewCount":32435,"LikeCount":489},{"Platform":"facebook","PostId":4002,"Url":"https://www.facebook.com/reel/1519510842022215/","ViewCount":4654,"LikeCount":34},{"Platform":"instagram","PostId":4004,"Url":"https://www.instagram.com/reel/DBhPRDkooeJ/","ViewCount":8408,"LikeCount":110},{"Platform":"tiktok","PostId":4003,"Url":"https://www.tiktok.com/@backyahdbbq/video/7429432311835299115","ViewCount":10734,"LikeCount":164}]},{"Id":4004,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DBhPRDkooeJ/","ThumbnailUrl":"media/posts/instagram_18035707364515740.png","Description":"I just wrapped up trimming a brisket and a lot of people ask what I do with the trimmings. I render that fat down into tallow and put that in my vacuum seal bags when I vacuum seal my leftovers. That ","SearchText":"i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste.\n\nlots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. \n\n\n#bbq #brisket #brisketprep #briskettrim cow brisket burger sausage tips bbq i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste. lots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. #bbq #brisket #brisketprep #briskettrim cow brisket burger sausage tips bbq i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it’s reheated, it has extra moisture in there, so it doesn’t get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste.\n\nlots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. \n\n#bbq #brisket #brisketprep #briskettrim i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste. lots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook.  #bbq #brisket #brisketprep #briskettrim","CreateDateTime":"2024-10-24T19:54:54.000Z","ViewCount":56231,"LikeCount":797,"GroupId":9063,"GroupCode":"brisket-trimming-tallow-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4005,"Url":"https://www.youtube.com/watch?v=9PudtwAlNzI","ViewCount":32435,"LikeCount":489},{"Platform":"facebook","PostId":4002,"Url":"https://www.facebook.com/reel/1519510842022215/","ViewCount":4654,"LikeCount":34},{"Platform":"instagram","PostId":4004,"Url":"https://www.instagram.com/reel/DBhPRDkooeJ/","ViewCount":8408,"LikeCount":110},{"Platform":"tiktok","PostId":4003,"Url":"https://www.tiktok.com/@backyahdbbq/video/7429432311835299115","ViewCount":10734,"LikeCount":164}]},{"Id":4003,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7429432311835299115","ThumbnailUrl":"media/posts/tiktok_7429432311835299115.png","Description":"I just wrapped up trimming a brisket and a lot of people ask what I do with the trimmings. I render that fat down into tallow and put that in my vacuum seal bags when I vacuum seal my leftovers. That ","SearchText":"i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste.\n\nlots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. \n\n\n#bbq #brisket #brisketprep #briskettrim cow brisket burger sausage tips bbq i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste. lots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. #bbq #brisket #brisketprep #briskettrim cow brisket burger sausage tips bbq i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it’s reheated, it has extra moisture in there, so it doesn’t get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste.\n\nlots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook. \n\n#bbq #brisket #brisketprep #briskettrim i just wrapped up trimming a brisket and a lot of people ask what i do with the trimmings. i render that fat down into tallow and put that in my vacuum seal bags when i vacuum seal my leftovers. that way when it's reheated, it has extra moisture in there, so it doesn't get dry. i take that meat and grind it up into burgers and sausage and i chunk it up for stews. none of it goes to waste. lots of people on this app will shade me for trimming briskets at all, but i do it because i like a uniform brisket that will cook as evenly as possible. and a nice amount of fat that will render during the cook.  #bbq #brisket #brisketprep #briskettrim","CreateDateTime":"2024-10-24T19:51:51.000Z","ViewCount":56231,"LikeCount":797,"GroupId":9063,"GroupCode":"brisket-trimming-tallow-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":4005,"Url":"https://www.youtube.com/watch?v=9PudtwAlNzI","ViewCount":32435,"LikeCount":489},{"Platform":"facebook","PostId":4002,"Url":"https://www.facebook.com/reel/1519510842022215/","ViewCount":4654,"LikeCount":34},{"Platform":"instagram","PostId":4004,"Url":"https://www.instagram.com/reel/DBhPRDkooeJ/","ViewCount":8408,"LikeCount":110},{"Platform":"tiktok","PostId":4003,"Url":"https://www.tiktok.com/@backyahdbbq/video/7429432311835299115","ViewCount":10734,"LikeCount":164}]},{"Id":4001,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7429110546223336747","ThumbnailUrl":"media/posts/tiktok_7429110546223336747.png","Description":"Today we’re smoking a brisket with help from @Drip EZ. They are known for their prep tubs, but they make a lot of other barbecue products as well. We’re going to use the cutting board and knives to tr","SearchText":"today we’re smoking a brisket with help from @drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket. thanks for watching and have a great brisket. #bbq #brisket #smokedmeat #smokedbrisket #dripez cow brisket how_to bbq smoking #ad today we’re smoking a brisket with help from drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez #ad today we’re smoking a brisket with help from drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez today we’re smoking a brisket with help from drip ez (@bbq_dripez). they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez cow brisket how_to bbq smoking","CreateDateTime":"2024-10-23T23:03:13.000Z","ViewCount":508821,"LikeCount":36826,"GroupId":9065,"GroupCode":"smoking-brisket-with-drip-ez-products","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4001,"Url":"https://www.tiktok.com/@backyahdbbq/video/7429110546223336747","ViewCount":458101,"LikeCount":34880},{"Platform":"facebook","PostId":3999,"Url":"https://www.facebook.com/234418655726923/videos/552621380597471","ViewCount":1707,"LikeCount":94},{"Platform":"facebook","PostId":4000,"Url":"https://www.facebook.com/reel/925032106106198/","ViewCount":5308,"LikeCount":98},{"Platform":"instagram","PostId":3997,"Url":"https://www.instagram.com/reel/DBcRMyvo1UJ/","ViewCount":43705,"LikeCount":1754}]},{"Id":3999,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/videos/552621380597471","ThumbnailUrl":"media/posts/facebook_110899788073674_565818079253644.png","Description":"#ad Today we’re smoking a brisket with help from Drip EZ. They are known for their prep tubs, but they make a lot of other barbecue products as well. We’re going to use the cutting board and knives to","SearchText":"today we’re smoking a brisket with help from @drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket. thanks for watching and have a great brisket. #bbq #brisket #smokedmeat #smokedbrisket #dripez cow brisket how_to bbq smoking #ad today we’re smoking a brisket with help from drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez #ad today we’re smoking a brisket with help from drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez today we’re smoking a brisket with help from drip ez (@bbq_dripez). they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez cow brisket how_to bbq smoking","CreateDateTime":"2024-10-22T22:14:21.000Z","ViewCount":508821,"LikeCount":36826,"GroupId":9065,"GroupCode":"smoking-brisket-with-drip-ez-products","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4001,"Url":"https://www.tiktok.com/@backyahdbbq/video/7429110546223336747","ViewCount":458101,"LikeCount":34880},{"Platform":"facebook","PostId":3999,"Url":"https://www.facebook.com/234418655726923/videos/552621380597471","ViewCount":1707,"LikeCount":94},{"Platform":"facebook","PostId":4000,"Url":"https://www.facebook.com/reel/925032106106198/","ViewCount":5308,"LikeCount":98},{"Platform":"instagram","PostId":3997,"Url":"https://www.instagram.com/reel/DBcRMyvo1UJ/","ViewCount":43705,"LikeCount":1754}]},{"Id":4000,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/925032106106198/","ThumbnailUrl":"media/posts/facebook_925032106106198.png","Description":"#ad Today we’re smoking a brisket with help from Drip EZ. They are known for their prep tubs, but they make a lot of other barbecue products as well. We’re going to use the cutting board and knives to","SearchText":"today we’re smoking a brisket with help from @drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket. thanks for watching and have a great brisket. #bbq #brisket #smokedmeat #smokedbrisket #dripez cow brisket how_to bbq smoking #ad today we’re smoking a brisket with help from drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez #ad today we’re smoking a brisket with help from drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez today we’re smoking a brisket with help from drip ez (@bbq_dripez). they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez cow brisket how_to bbq smoking","CreateDateTime":"2024-10-22T22:13:07.000Z","ViewCount":508821,"LikeCount":36826,"GroupId":9065,"GroupCode":"smoking-brisket-with-drip-ez-products","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":4001,"Url":"https://www.tiktok.com/@backyahdbbq/video/7429110546223336747","ViewCount":458101,"LikeCount":34880},{"Platform":"facebook","PostId":3999,"Url":"https://www.facebook.com/234418655726923/videos/552621380597471","ViewCount":1707,"LikeCount":94},{"Platform":"facebook","PostId":4000,"Url":"https://www.facebook.com/reel/925032106106198/","ViewCount":5308,"LikeCount":98},{"Platform":"instagram","PostId":3997,"Url":"https://www.instagram.com/reel/DBcRMyvo1UJ/","ViewCount":43705,"LikeCount":1754}]},{"Id":3997,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DBcRMyvo1UJ/","ThumbnailUrl":"media/posts/instagram_18047450569837621.png","Description":"Today we’re smoking a brisket with help from Drip EZ (@bbq_dripez). They are known for their prep tubs, but they make a lot of other barbecue products as well. We’re going to use the cutting board and","SearchText":"today we’re smoking a brisket with help from @drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket. thanks for watching and have a great brisket. #bbq #brisket #smokedmeat #smokedbrisket #dripez cow brisket how_to bbq smoking #ad today we’re smoking a brisket with help from drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez #ad today we’re smoking a brisket with help from drip ez. they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez today we’re smoking a brisket with help from drip ez (@bbq_dripez). they are known for their prep tubs, but they make a lot of other barbecue products as well. we’re going to use the cutting board and knives to trim it.  the prep tub to slather and rub it. the mitts to remove it from the smoker. the blanket, tub, and que-crib to rest it. and back to the board and knives to slice and serve our brisket.\n\nyou can find all the drip ez products i use in this brisket cook at bkyhd.com/dripez and use code bkyhd15 to get 15% off all drip ez products until november 3rd, 2024.\n\nthanks for watching and have a great brisket.\n\n#bbq #brisket #smokedmeat #smokedbrisket #dripez cow brisket how_to bbq smoking","CreateDateTime":"2024-10-22T22:00:55.000Z","ViewCount":508821,"LikeCount":36826,"GroupId":9065,"GroupCode":"smoking-brisket-with-drip-ez-products","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":4001,"Url":"https://www.tiktok.com/@backyahdbbq/video/7429110546223336747","ViewCount":458101,"LikeCount":34880},{"Platform":"facebook","PostId":3999,"Url":"https://www.facebook.com/234418655726923/videos/552621380597471","ViewCount":1707,"LikeCount":94},{"Platform":"facebook","PostId":4000,"Url":"https://www.facebook.com/reel/925032106106198/","ViewCount":5308,"LikeCount":98},{"Platform":"instagram","PostId":3997,"Url":"https://www.instagram.com/reel/DBcRMyvo1UJ/","ViewCount":43705,"LikeCount":1754}]},{"Id":3995,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=X5WGCduf-bw","ThumbnailUrl":"media/posts/youtube_X5WGCduf-bw.png","Description":"To celebrate the 3 year anniversary of Backyahd BBQ, I’m re-posting the first video I ever published.\n\nIf you are just getting started smoking meat, then the Weber kettle is a great way to go.  You’ll","SearchText":"to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published.\n\nif you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. \n\nlayout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.  \n\nput foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.\n\nwhen the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp.\n\nkeep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it.\n\ni have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake.\n\n#bbq chicken how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published. if you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. layout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.  put foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.when the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp. keep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it. i have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake. #bbq how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published.\n\nif you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. \n\nlayout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp. \n\nput foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.\n\nwhen the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp.\n\nkeep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it.\n\ni have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake.\n\n#bbq chicken how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published. if you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have.  layout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.   put foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid. when the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp. keep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it. i have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake. #bbq chicken pork_shoulder how_to bbq smoking","CreateDateTime":"2024-10-22T00:25:01.000Z","ViewCount":103491,"LikeCount":2013,"GroupId":9066,"GroupCode":"weber-kettle-for-beginners-smoking","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3995,"Url":"https://www.youtube.com/watch?v=X5WGCduf-bw","ViewCount":65175,"LikeCount":1174},{"Platform":"facebook","PostId":3993,"Url":"https://www.facebook.com/reel/536597899114011/","ViewCount":3486,"LikeCount":40},{"Platform":"instagram","PostId":3998,"Url":"https://www.instagram.com/reel/DBZ-IzeSUaR/","ViewCount":17289,"LikeCount":360},{"Platform":"tiktok","PostId":3994,"Url":"https://www.tiktok.com/@backyahdbbq/video/7428384730116082986","ViewCount":17541,"LikeCount":439}]},{"Id":3993,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/536597899114011/","ThumbnailUrl":"media/posts/facebook_536597899114011.png","Description":"To celebrate the 3 year anniversary of Backyahd BBQ, I’m re-posting the first video I ever published. If you are just getting started smoking meat, then the Weber kettle is a great way to go.  You’ll ","SearchText":"to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published.\n\nif you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. \n\nlayout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.  \n\nput foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.\n\nwhen the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp.\n\nkeep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it.\n\ni have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake.\n\n#bbq chicken how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published. if you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. layout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.  put foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.when the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp. keep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it. i have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake. #bbq how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published.\n\nif you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. \n\nlayout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp. \n\nput foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.\n\nwhen the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp.\n\nkeep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it.\n\ni have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake.\n\n#bbq chicken how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published. if you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have.  layout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.   put foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid. when the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp. keep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it. i have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake. #bbq chicken pork_shoulder how_to bbq smoking","CreateDateTime":"2024-10-22T00:13:57.000Z","ViewCount":103491,"LikeCount":2013,"GroupId":9066,"GroupCode":"weber-kettle-for-beginners-smoking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3995,"Url":"https://www.youtube.com/watch?v=X5WGCduf-bw","ViewCount":65175,"LikeCount":1174},{"Platform":"facebook","PostId":3993,"Url":"https://www.facebook.com/reel/536597899114011/","ViewCount":3486,"LikeCount":40},{"Platform":"instagram","PostId":3998,"Url":"https://www.instagram.com/reel/DBZ-IzeSUaR/","ViewCount":17289,"LikeCount":360},{"Platform":"tiktok","PostId":3994,"Url":"https://www.tiktok.com/@backyahdbbq/video/7428384730116082986","ViewCount":17541,"LikeCount":439}]},{"Id":3998,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DBZ-IzeSUaR/","ThumbnailUrl":"media/posts/instagram_17892024657095869.png","Description":"To celebrate the 3 year anniversary of Backyahd BBQ, I’m re-posting the first video I ever published.\n\nIf you are just getting started smoking meat, then the Weber kettle is a great way to go.  You’ll","SearchText":"to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published.\n\nif you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. \n\nlayout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.  \n\nput foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.\n\nwhen the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp.\n\nkeep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it.\n\ni have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake.\n\n#bbq chicken how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published. if you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. layout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.  put foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.when the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp. keep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it. i have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake. #bbq how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published.\n\nif you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. \n\nlayout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp. \n\nput foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.\n\nwhen the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp.\n\nkeep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it.\n\ni have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake.\n\n#bbq chicken how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published. if you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have.  layout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.   put foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid. when the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp. keep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it. i have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake. #bbq chicken pork_shoulder how_to bbq smoking","CreateDateTime":"2024-10-22T00:10:38.000Z","ViewCount":103491,"LikeCount":2013,"GroupId":9066,"GroupCode":"weber-kettle-for-beginners-smoking","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3995,"Url":"https://www.youtube.com/watch?v=X5WGCduf-bw","ViewCount":65175,"LikeCount":1174},{"Platform":"facebook","PostId":3993,"Url":"https://www.facebook.com/reel/536597899114011/","ViewCount":3486,"LikeCount":40},{"Platform":"instagram","PostId":3998,"Url":"https://www.instagram.com/reel/DBZ-IzeSUaR/","ViewCount":17289,"LikeCount":360},{"Platform":"tiktok","PostId":3994,"Url":"https://www.tiktok.com/@backyahdbbq/video/7428384730116082986","ViewCount":17541,"LikeCount":439}]},{"Id":3994,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7428384730116082986","ThumbnailUrl":"media/posts/tiktok_7428384730116082986.png","Description":"To celebrate the 3 year anniversary of Backyahd BBQ, I’m re-posting the first video I ever published. If you are just getting started smoking meat, then the Weber kettle is a great way to go.  You’ll ","SearchText":"to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published.\n\nif you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. \n\nlayout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.  \n\nput foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.\n\nwhen the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp.\n\nkeep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it.\n\ni have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake.\n\n#bbq chicken how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published. if you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. layout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.  put foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.when the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp. keep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it. i have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake. #bbq how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published.\n\nif you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. \n\nlayout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp. \n\nput foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid.\n\nwhen the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp.\n\nkeep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it.\n\ni have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake.\n\n#bbq chicken how_to bbq smoking to celebrate the 3 year anniversary of backyahd bbq, i’m re-posting the first video i ever published. if you are just getting started smoking meat, then the weber kettle is a great way to go.  you’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have.  layout the charcoal on one side, put on some wood chunks, and then light one end.  it will slowly burn from one end to the other - and keep a pretty consistent temp.   put foil down on the other side of the charcoal grate, and add optionally a water pan.  you can run your probes through the vent holes or under the lid. when the temp is around 250, you’ll close the bottom vents about half way to stabilize the temp. keep the top vents open for good airflow.  and put the vents over the meat so the smoke flows towards it. i have a ton of other weber kettle videos that go into this process in more depth.  but i wanted to post this again for old times sake. #bbq chicken pork_shoulder how_to bbq smoking","CreateDateTime":"2024-10-22T00:06:42.000Z","ViewCount":103491,"LikeCount":2013,"GroupId":9066,"GroupCode":"weber-kettle-for-beginners-smoking","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["pork_shoulder"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3995,"Url":"https://www.youtube.com/watch?v=X5WGCduf-bw","ViewCount":65175,"LikeCount":1174},{"Platform":"facebook","PostId":3993,"Url":"https://www.facebook.com/reel/536597899114011/","ViewCount":3486,"LikeCount":40},{"Platform":"instagram","PostId":3998,"Url":"https://www.instagram.com/reel/DBZ-IzeSUaR/","ViewCount":17289,"LikeCount":360},{"Platform":"tiktok","PostId":3994,"Url":"https://www.tiktok.com/@backyahdbbq/video/7428384730116082986","ViewCount":17541,"LikeCount":439}]},{"Id":3991,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=WWPx4zxAd6k","ThumbnailUrl":"media/posts/youtube_WWPx4zxAd6k.png","Description":"I have a perfectly sized small family, so when I smoke a brisket, there’s usually leftovers.  I’ve slightly tweaked my vacuum seal process, so I thought I’d share an update. \n\n\nFor me a portion size i","SearchText":"i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. \n\n\nfor me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it.\n\n\ni put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.  \n\nafter a few minutes, i vacuum seal each bag and then put it back into the ice bath.\n\nonce they are thoroughly cooled, i put them in my freezer to be eaten later.\n\nlet me know in the comments how disappointed you are in me for even having leftover brisket.\n\n#bbq #brisket #smokedmeat #mealprep cow brisket how_to tips process bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. for me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it. i put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.  after a few minutes, i vacuum seal each bag and then put it back into the ice bath. once they are thoroughly cooled, i put them in my freezer to be eaten later. let me know in the comments how disappointed you are in me for even having leftover brisket. #bbq #brisket #smokedmeat #mealprep cow brisket how_to tips process bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. \n\nfor me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it.\n\ni put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn. \n\nafter a few minutes, i vacuum seal each bag and then put it back into the ice bath.\n\nonce they are thoroughly cooled, i put them in my freezer to be eaten later.\n\nlet me know in the comments how disappointed you are in me for even having leftover brisket.\n\n#bbq #brisket #smokedmeat #mealprep cow brisket how_to bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update.  for me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it. i put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.   after a few minutes, i vacuum seal each bag and then put it back into the ice bath. once they are thoroughly cooled, i put them in my freezer to be eaten later. let me know in the comments how disappointed you are in me for even having leftover brisket. #bbq #brisket #smokedmeat #mealprep","CreateDateTime":"2024-10-17T22:03:52.000Z","ViewCount":146771,"LikeCount":4086,"GroupId":9068,"GroupCode":"vacuum-sealing-leftover-brisket-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3991,"Url":"https://www.youtube.com/watch?v=WWPx4zxAd6k","ViewCount":24260,"LikeCount":1009},{"Platform":"facebook","PostId":3990,"Url":"https://www.facebook.com/reel/1505553573450189/","ViewCount":3337,"LikeCount":53},{"Platform":"instagram","PostId":3989,"Url":"https://www.instagram.com/reel/DBPZ8KWom8g/","ViewCount":84199,"LikeCount":2005},{"Platform":"tiktok","PostId":3992,"Url":"https://www.tiktok.com/@backyahdbbq/video/7426861915382533419","ViewCount":34975,"LikeCount":1019}]},{"Id":3990,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1505553573450189/","ThumbnailUrl":"media/posts/facebook_1505553573450189.png","Description":"I have a perfectly sized small family, so when I smoke a brisket, there’s usually leftovers.  I’ve slightly tweaked my vacuum seal process, so I thought I’d share an update. For me a portion size is o","SearchText":"i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. \n\n\nfor me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it.\n\n\ni put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.  \n\nafter a few minutes, i vacuum seal each bag and then put it back into the ice bath.\n\nonce they are thoroughly cooled, i put them in my freezer to be eaten later.\n\nlet me know in the comments how disappointed you are in me for even having leftover brisket.\n\n#bbq #brisket #smokedmeat #mealprep cow brisket how_to tips process bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. for me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it. i put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.  after a few minutes, i vacuum seal each bag and then put it back into the ice bath. once they are thoroughly cooled, i put them in my freezer to be eaten later. let me know in the comments how disappointed you are in me for even having leftover brisket. #bbq #brisket #smokedmeat #mealprep cow brisket how_to tips process bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. \n\nfor me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it.\n\ni put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn. \n\nafter a few minutes, i vacuum seal each bag and then put it back into the ice bath.\n\nonce they are thoroughly cooled, i put them in my freezer to be eaten later.\n\nlet me know in the comments how disappointed you are in me for even having leftover brisket.\n\n#bbq #brisket #smokedmeat #mealprep cow brisket how_to bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update.  for me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it. i put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.   after a few minutes, i vacuum seal each bag and then put it back into the ice bath. once they are thoroughly cooled, i put them in my freezer to be eaten later. let me know in the comments how disappointed you are in me for even having leftover brisket. #bbq #brisket #smokedmeat #mealprep","CreateDateTime":"2024-10-17T21:52:06.000Z","ViewCount":146771,"LikeCount":4086,"GroupId":9068,"GroupCode":"vacuum-sealing-leftover-brisket-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3991,"Url":"https://www.youtube.com/watch?v=WWPx4zxAd6k","ViewCount":24260,"LikeCount":1009},{"Platform":"facebook","PostId":3990,"Url":"https://www.facebook.com/reel/1505553573450189/","ViewCount":3337,"LikeCount":53},{"Platform":"instagram","PostId":3989,"Url":"https://www.instagram.com/reel/DBPZ8KWom8g/","ViewCount":84199,"LikeCount":2005},{"Platform":"tiktok","PostId":3992,"Url":"https://www.tiktok.com/@backyahdbbq/video/7426861915382533419","ViewCount":34975,"LikeCount":1019}]},{"Id":3989,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DBPZ8KWom8g/","ThumbnailUrl":"media/posts/instagram_18055325842709632.png","Description":"I have a perfectly sized small family, so when I smoke a brisket, there’s usually leftovers.  I’ve slightly tweaked my vacuum seal process, so I thought I’d share an update. \n\nFor me a portion size is","SearchText":"i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. \n\n\nfor me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it.\n\n\ni put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.  \n\nafter a few minutes, i vacuum seal each bag and then put it back into the ice bath.\n\nonce they are thoroughly cooled, i put them in my freezer to be eaten later.\n\nlet me know in the comments how disappointed you are in me for even having leftover brisket.\n\n#bbq #brisket #smokedmeat #mealprep cow brisket how_to tips process bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. for me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it. i put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.  after a few minutes, i vacuum seal each bag and then put it back into the ice bath. once they are thoroughly cooled, i put them in my freezer to be eaten later. let me know in the comments how disappointed you are in me for even having leftover brisket. #bbq #brisket #smokedmeat #mealprep cow brisket how_to tips process bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. \n\nfor me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it.\n\ni put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn. \n\nafter a few minutes, i vacuum seal each bag and then put it back into the ice bath.\n\nonce they are thoroughly cooled, i put them in my freezer to be eaten later.\n\nlet me know in the comments how disappointed you are in me for even having leftover brisket.\n\n#bbq #brisket #smokedmeat #mealprep cow brisket how_to bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update.  for me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it. i put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.   after a few minutes, i vacuum seal each bag and then put it back into the ice bath. once they are thoroughly cooled, i put them in my freezer to be eaten later. let me know in the comments how disappointed you are in me for even having leftover brisket. #bbq #brisket #smokedmeat #mealprep","CreateDateTime":"2024-10-17T21:42:17.000Z","ViewCount":146771,"LikeCount":4086,"GroupId":9068,"GroupCode":"vacuum-sealing-leftover-brisket-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3991,"Url":"https://www.youtube.com/watch?v=WWPx4zxAd6k","ViewCount":24260,"LikeCount":1009},{"Platform":"facebook","PostId":3990,"Url":"https://www.facebook.com/reel/1505553573450189/","ViewCount":3337,"LikeCount":53},{"Platform":"instagram","PostId":3989,"Url":"https://www.instagram.com/reel/DBPZ8KWom8g/","ViewCount":84199,"LikeCount":2005},{"Platform":"tiktok","PostId":3992,"Url":"https://www.tiktok.com/@backyahdbbq/video/7426861915382533419","ViewCount":34975,"LikeCount":1019}]},{"Id":3992,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7426861915382533419","ThumbnailUrl":"media/posts/tiktok_7426861915382533419.png","Description":"I have a perfectly sized small family, so when I smoke a brisket, there’s usually leftovers.  I’ve slightly tweaked my vacuum seal process, so I thought I’d share an update.  For me a portion size is ","SearchText":"i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. \n\n\nfor me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it.\n\n\ni put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.  \n\nafter a few minutes, i vacuum seal each bag and then put it back into the ice bath.\n\nonce they are thoroughly cooled, i put them in my freezer to be eaten later.\n\nlet me know in the comments how disappointed you are in me for even having leftover brisket.\n\n#bbq #brisket #smokedmeat #mealprep cow brisket how_to tips process bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. for me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it. i put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.  after a few minutes, i vacuum seal each bag and then put it back into the ice bath. once they are thoroughly cooled, i put them in my freezer to be eaten later. let me know in the comments how disappointed you are in me for even having leftover brisket. #bbq #brisket #smokedmeat #mealprep cow brisket how_to tips process bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update. \n\nfor me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it.\n\ni put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn. \n\nafter a few minutes, i vacuum seal each bag and then put it back into the ice bath.\n\nonce they are thoroughly cooled, i put them in my freezer to be eaten later.\n\nlet me know in the comments how disappointed you are in me for even having leftover brisket.\n\n#bbq #brisket #smokedmeat #mealprep cow brisket how_to bbq smoking i have a perfectly sized small family, so when i smoke a brisket, there’s usually leftovers.  i’ve slightly tweaked my vacuum seal process, so i thought i’d share an update.  for me a portion size is one slice of point and two slices of flat.  don’t judge my portion size, just figure out a size that works for you and go with it. i put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. i then put it in the ice bath with the bag still open and upright so water doesn’t get into the bag.  this allows the brisket to cool before sealing.  if you seal when it is warm, then it will trap the moisture and may cause freezer burn.   after a few minutes, i vacuum seal each bag and then put it back into the ice bath. once they are thoroughly cooled, i put them in my freezer to be eaten later. let me know in the comments how disappointed you are in me for even having leftover brisket. #bbq #brisket #smokedmeat #mealprep","CreateDateTime":"2024-10-17T21:37:24.000Z","ViewCount":146771,"LikeCount":4086,"GroupId":9068,"GroupCode":"vacuum-sealing-leftover-brisket-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3991,"Url":"https://www.youtube.com/watch?v=WWPx4zxAd6k","ViewCount":24260,"LikeCount":1009},{"Platform":"facebook","PostId":3990,"Url":"https://www.facebook.com/reel/1505553573450189/","ViewCount":3337,"LikeCount":53},{"Platform":"instagram","PostId":3989,"Url":"https://www.instagram.com/reel/DBPZ8KWom8g/","ViewCount":84199,"LikeCount":2005},{"Platform":"tiktok","PostId":3992,"Url":"https://www.tiktok.com/@backyahdbbq/video/7426861915382533419","ViewCount":34975,"LikeCount":1019}]},{"Id":3988,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=hoVHJkdUBlA","ThumbnailUrl":"media/posts/youtube_hoVHJkdUBlA.png","Description":"Brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this.","SearchText":"brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle. brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle \n\nbrisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle  brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. ","CreateDateTime":"2024-10-14T18:40:37.000Z","ViewCount":24776,"LikeCount":816,"GroupId":9070,"GroupCode":"brisket-jiggle-explained","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3988,"Url":"https://www.youtube.com/watch?v=hoVHJkdUBlA","ViewCount":8416,"LikeCount":308},{"Platform":"facebook","PostId":3987,"Url":"https://www.facebook.com/reel/777992444417873/","ViewCount":3654,"LikeCount":50},{"Platform":"instagram","PostId":3986,"Url":"https://www.instagram.com/reel/DBHVuVRy-Gp/","ViewCount":7994,"LikeCount":337},{"Platform":"tiktok","PostId":3985,"Url":"https://www.tiktok.com/@backyahdbbq/video/7425698529114344746","ViewCount":4712,"LikeCount":121}]},{"Id":3987,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/777992444417873/","ThumbnailUrl":"media/posts/facebook_777992444417873.png","Description":"Brizzy Jiggle. Brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this.","SearchText":"brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle. brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle \n\nbrisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle  brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. ","CreateDateTime":"2024-10-14T18:32:50.000Z","ViewCount":24776,"LikeCount":816,"GroupId":9070,"GroupCode":"brisket-jiggle-explained","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3988,"Url":"https://www.youtube.com/watch?v=hoVHJkdUBlA","ViewCount":8416,"LikeCount":308},{"Platform":"facebook","PostId":3987,"Url":"https://www.facebook.com/reel/777992444417873/","ViewCount":3654,"LikeCount":50},{"Platform":"instagram","PostId":3986,"Url":"https://www.instagram.com/reel/DBHVuVRy-Gp/","ViewCount":7994,"LikeCount":337},{"Platform":"tiktok","PostId":3985,"Url":"https://www.tiktok.com/@backyahdbbq/video/7425698529114344746","ViewCount":4712,"LikeCount":121}]},{"Id":3986,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DBHVuVRy-Gp/","ThumbnailUrl":"media/posts/instagram_18051729151920896.png","Description":"Brizzy Jiggle \n\nBrisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this.","SearchText":"brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle. brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle \n\nbrisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle  brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. ","CreateDateTime":"2024-10-14T18:30:54.000Z","ViewCount":24776,"LikeCount":816,"GroupId":9070,"GroupCode":"brisket-jiggle-explained","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3988,"Url":"https://www.youtube.com/watch?v=hoVHJkdUBlA","ViewCount":8416,"LikeCount":308},{"Platform":"facebook","PostId":3987,"Url":"https://www.facebook.com/reel/777992444417873/","ViewCount":3654,"LikeCount":50},{"Platform":"instagram","PostId":3986,"Url":"https://www.instagram.com/reel/DBHVuVRy-Gp/","ViewCount":7994,"LikeCount":337},{"Platform":"tiktok","PostId":3985,"Url":"https://www.tiktok.com/@backyahdbbq/video/7425698529114344746","ViewCount":4712,"LikeCount":121}]},{"Id":3985,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7425698529114344746","ThumbnailUrl":"media/posts/tiktok_7425698529114344746.png","Description":"Brizzy Jiggle  Brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. ","SearchText":"brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle. brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle \n\nbrisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. brizzy jiggle  brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this. ","CreateDateTime":"2024-10-14T18:22:53.000Z","ViewCount":24776,"LikeCount":816,"GroupId":9070,"GroupCode":"brisket-jiggle-explained","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3988,"Url":"https://www.youtube.com/watch?v=hoVHJkdUBlA","ViewCount":8416,"LikeCount":308},{"Platform":"facebook","PostId":3987,"Url":"https://www.facebook.com/reel/777992444417873/","ViewCount":3654,"LikeCount":50},{"Platform":"instagram","PostId":3986,"Url":"https://www.instagram.com/reel/DBHVuVRy-Gp/","ViewCount":7994,"LikeCount":337},{"Platform":"tiktok","PostId":3985,"Url":"https://www.tiktok.com/@backyahdbbq/video/7425698529114344746","ViewCount":4712,"LikeCount":121}]},{"Id":3982,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=J3Wg4JHU3jk","ThumbnailUrl":"media/posts/youtube_J3Wg4JHU3jk.png","Description":"October 12th is National Pulled Pork day, which I’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. \n\nPulled pork is what got me into smoking meat.  ","SearchText":"october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. \n\npulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.  \n\nwhenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving.\n\nit’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.  \n\nneedless to say, i don’t need to order pulled pork sandwiches anymore.\n\nlet me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker?\n\n#pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork how_to bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. pulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.  whenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving. it’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.  needless to say, i don’t need to order pulled pork sandwiches anymore. let me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker? #pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork tips bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. \n\npulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts. \n\nwhenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving.\n\nit’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it. \n\nneedless to say, i don’t need to order pulled pork sandwiches anymore.\n\nlet me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker?\n\n#pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork how_to bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey.  pulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.   whenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving. it’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.   needless to say, i don’t need to order pulled pork sandwiches anymore. let me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker? #pulledpork #nationalpulledporkday #smokedmeat #bbq","CreateDateTime":"2024-10-12T23:27:54.000Z","ViewCount":29182,"LikeCount":1044,"GroupId":9071,"GroupCode":"celebrating-national-pulled-pork-day","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3982,"Url":"https://www.youtube.com/watch?v=J3Wg4JHU3jk","ViewCount":13136,"LikeCount":564},{"Platform":"facebook","PostId":3981,"Url":"https://www.facebook.com/reel/1251728009292978/","ViewCount":2212,"LikeCount":34},{"Platform":"instagram","PostId":3984,"Url":"https://www.instagram.com/reel/DBCsYbAS2IE/","ViewCount":8937,"LikeCount":263},{"Platform":"tiktok","PostId":3983,"Url":"https://www.tiktok.com/@backyahdbbq/video/7425029812873465131","ViewCount":4897,"LikeCount":183}]},{"Id":3981,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1251728009292978/","ThumbnailUrl":"media/posts/facebook_1251728009292978.png","Description":"October 12th is National Pulled Pork day, which I’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. Pulled pork is what got me into smoking meat.  Fo","SearchText":"october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. \n\npulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.  \n\nwhenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving.\n\nit’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.  \n\nneedless to say, i don’t need to order pulled pork sandwiches anymore.\n\nlet me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker?\n\n#pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork how_to bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. pulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.  whenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving. it’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.  needless to say, i don’t need to order pulled pork sandwiches anymore. let me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker? #pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork tips bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. \n\npulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts. \n\nwhenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving.\n\nit’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it. \n\nneedless to say, i don’t need to order pulled pork sandwiches anymore.\n\nlet me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker?\n\n#pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork how_to bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey.  pulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.   whenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving. it’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.   needless to say, i don’t need to order pulled pork sandwiches anymore. let me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker? #pulledpork #nationalpulledporkday #smokedmeat #bbq","CreateDateTime":"2024-10-12T23:18:58.000Z","ViewCount":29182,"LikeCount":1044,"GroupId":9071,"GroupCode":"celebrating-national-pulled-pork-day","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3982,"Url":"https://www.youtube.com/watch?v=J3Wg4JHU3jk","ViewCount":13136,"LikeCount":564},{"Platform":"facebook","PostId":3981,"Url":"https://www.facebook.com/reel/1251728009292978/","ViewCount":2212,"LikeCount":34},{"Platform":"instagram","PostId":3984,"Url":"https://www.instagram.com/reel/DBCsYbAS2IE/","ViewCount":8937,"LikeCount":263},{"Platform":"tiktok","PostId":3983,"Url":"https://www.tiktok.com/@backyahdbbq/video/7425029812873465131","ViewCount":4897,"LikeCount":183}]},{"Id":3984,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DBCsYbAS2IE/","ThumbnailUrl":"media/posts/instagram_18101778955451916.png","Description":"October 12th is National Pulled Pork day, which I’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. \n\nPulled pork is what got me into smoking meat.  ","SearchText":"october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. \n\npulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.  \n\nwhenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving.\n\nit’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.  \n\nneedless to say, i don’t need to order pulled pork sandwiches anymore.\n\nlet me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker?\n\n#pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork how_to bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. pulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.  whenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving. it’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.  needless to say, i don’t need to order pulled pork sandwiches anymore. let me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker? #pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork tips bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. \n\npulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts. \n\nwhenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving.\n\nit’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it. \n\nneedless to say, i don’t need to order pulled pork sandwiches anymore.\n\nlet me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker?\n\n#pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork how_to bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey.  pulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.   whenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving. it’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.   needless to say, i don’t need to order pulled pork sandwiches anymore. let me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker? #pulledpork #nationalpulledporkday #smokedmeat #bbq","CreateDateTime":"2024-10-12T23:12:58.000Z","ViewCount":29182,"LikeCount":1044,"GroupId":9071,"GroupCode":"celebrating-national-pulled-pork-day","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3982,"Url":"https://www.youtube.com/watch?v=J3Wg4JHU3jk","ViewCount":13136,"LikeCount":564},{"Platform":"facebook","PostId":3981,"Url":"https://www.facebook.com/reel/1251728009292978/","ViewCount":2212,"LikeCount":34},{"Platform":"instagram","PostId":3984,"Url":"https://www.instagram.com/reel/DBCsYbAS2IE/","ViewCount":8937,"LikeCount":263},{"Platform":"tiktok","PostId":3983,"Url":"https://www.tiktok.com/@backyahdbbq/video/7425029812873465131","ViewCount":4897,"LikeCount":183}]},{"Id":3983,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7425029812873465131","ThumbnailUrl":"media/posts/tiktok_7425029812873465131.png","Description":"October 12th is National Pulled Pork day, which I’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey.  Pulled pork is what got me into smoking meat.  F","SearchText":"october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. \n\npulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.  \n\nwhenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving.\n\nit’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.  \n\nneedless to say, i don’t need to order pulled pork sandwiches anymore.\n\nlet me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker?\n\n#pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork how_to bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. pulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.  whenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving. it’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.  needless to say, i don’t need to order pulled pork sandwiches anymore. let me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker? #pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork tips bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. \n\npulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts. \n\nwhenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving.\n\nit’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it. \n\nneedless to say, i don’t need to order pulled pork sandwiches anymore.\n\nlet me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker?\n\n#pulledpork #nationalpulledporkday #smokedmeat #bbq pig pulled_pork how_to bbq smoking october 12th is national pulled pork day, which i’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey.  pulled pork is what got me into smoking meat.  for years, my favorite thing to get from bbq restaurants was a pulled pork sandwich.  pork butt was the first thing i smoked.  my neighbor shared one he smoked on his weber smokey mountain and gave me some tips.  since then i’ve smoked a ton of pork butts.   whenever someone asks me how to get started with smoked meat, i always point them to the pork butt because it is very forgiving. it’s one of the easiest things to smoke, but to keep it moist you have to wrap it in foil after you have a nice bark. and to keep it well seasoned you have to add more rub after you pull it.   needless to say, i don’t need to order pulled pork sandwiches anymore. let me know in the comments how you got into smoked meats.  what was the first thing you smoked and on what smoker? #pulledpork #nationalpulledporkday #smokedmeat #bbq","CreateDateTime":"2024-10-12T23:07:55.000Z","ViewCount":29182,"LikeCount":1044,"GroupId":9071,"GroupCode":"celebrating-national-pulled-pork-day","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3982,"Url":"https://www.youtube.com/watch?v=J3Wg4JHU3jk","ViewCount":13136,"LikeCount":564},{"Platform":"facebook","PostId":3981,"Url":"https://www.facebook.com/reel/1251728009292978/","ViewCount":2212,"LikeCount":34},{"Platform":"instagram","PostId":3984,"Url":"https://www.instagram.com/reel/DBCsYbAS2IE/","ViewCount":8937,"LikeCount":263},{"Platform":"tiktok","PostId":3983,"Url":"https://www.tiktok.com/@backyahdbbq/video/7425029812873465131","ViewCount":4897,"LikeCount":183}]},{"Id":3979,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/556850880150364","ThumbnailUrl":"media/posts/facebook_110899788073674_556850880150364.png","Description":"Baked two sourdough loaves this morning as gifts.   \n\nHere’s my recipe. Full recipe with all steps coming soon. \n\nGrams:\n\n • Water (80°F / 26.7°C): 300g | 68.2%\n • Starter: 80g | 18.2%\n • Bread flour:","SearchText":"baked two sourdough loaves this morning as gifts.   \n\nhere’s my recipe. full recipe with all steps coming soon. \n\ngrams:\n\n • water (80°f / 26.7°c): 300g | 68.2%\n • starter: 80g | 18.2%\n • bread flour: 400g | 90.9%\n • wheat flour: 40g | 9.1%\n • salt: 10g | 2.3%\n\ncups:\n\n • water (80°f / 26.7°c): 1 ¼ cups\n • starter: ⅓ cup\n • bread flour: 3 ¼ cups\n • wheat flour: ⅓ cup\n • salt: 1 ¾ teaspoons recipe bread baking baked two sourdough loaves this morning as gifts. \n\nhere’s my recipe. full recipe with all steps coming soon. \n\ngrams:\n\n\t•\twater (80°f / 26.7°c): 300g | 68.2%\n\t•\tstarter: 80g | 18.2%\n\t•\tbread flour: 400g | 90.9%\n\t•\twheat flour: 40g | 9.1%\n\t•\tsalt: 10g | 2.3%\n\ncups:\n\n\t•\twater (80°f / 26.7°c): 1 ¼ cups\n\t•\tstarter: ⅓ cup\n\t•\tbread flour: 3 ¼ cups\n\t•\twheat flour: ⅓ cup\n\t•\tsalt: 1 ¾ teaspoons recipe bread baking","CreateDateTime":"2024-10-10T16:42:27.000Z","ViewCount":2493,"LikeCount":50,"GroupId":9073,"GroupCode":"sourdough-bread-recipe-overview","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3979,"Url":"https://www.facebook.com/234418655726923/posts/556850880150364","ViewCount":6,"LikeCount":8},{"Platform":"instagram","PostId":3980,"Url":"https://www.instagram.com/p/DA82JciSLXc/","ViewCount":2487,"LikeCount":42}]},{"Id":3980,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DA82JciSLXc/","ThumbnailUrl":"media/posts/instagram_18042498221496148.png","Description":"Baked two sourdough loaves this morning as gifts. \n\nHere’s my recipe. Full recipe with all steps coming soon. \n\nGrams:\n\n\t•\tWater (80°F / 26.7°C): 300g | 68.2%\n\t•\tStarter: 80g | 18.2%\n\t•\tBread flour: 4","SearchText":"baked two sourdough loaves this morning as gifts.   \n\nhere’s my recipe. full recipe with all steps coming soon. \n\ngrams:\n\n • water (80°f / 26.7°c): 300g | 68.2%\n • starter: 80g | 18.2%\n • bread flour: 400g | 90.9%\n • wheat flour: 40g | 9.1%\n • salt: 10g | 2.3%\n\ncups:\n\n • water (80°f / 26.7°c): 1 ¼ cups\n • starter: ⅓ cup\n • bread flour: 3 ¼ cups\n • wheat flour: ⅓ cup\n • salt: 1 ¾ teaspoons recipe bread baking baked two sourdough loaves this morning as gifts. \n\nhere’s my recipe. full recipe with all steps coming soon. \n\ngrams:\n\n\t•\twater (80°f / 26.7°c): 300g | 68.2%\n\t•\tstarter: 80g | 18.2%\n\t•\tbread flour: 400g | 90.9%\n\t•\twheat flour: 40g | 9.1%\n\t•\tsalt: 10g | 2.3%\n\ncups:\n\n\t•\twater (80°f / 26.7°c): 1 ¼ cups\n\t•\tstarter: ⅓ cup\n\t•\tbread flour: 3 ¼ cups\n\t•\twheat flour: ⅓ cup\n\t•\tsalt: 1 ¾ teaspoons recipe bread baking","CreateDateTime":"2024-10-10T16:42:17.000Z","ViewCount":2493,"LikeCount":50,"GroupId":9073,"GroupCode":"sourdough-bread-recipe-overview","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3979,"Url":"https://www.facebook.com/234418655726923/posts/556850880150364","ViewCount":6,"LikeCount":8},{"Platform":"instagram","PostId":3980,"Url":"https://www.instagram.com/p/DA82JciSLXc/","ViewCount":2487,"LikeCount":42}]},{"Id":3977,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/556043280231124","ThumbnailUrl":"media/posts/facebook_110899788073674_556043280231124.png","Description":"Tweaking my brisket rub. \n\nToday’s recipe:\n\n1/4C Morton’s Kosher Salt, 68g\n1/2C Coarse Black Pepper, 60g\n2T Granulated Onion, 19g\n2T Granulated Garlic, 26g\n2t Chili Powder, 5g","SearchText":"tweaking my brisket rub. \n\ntoday’s recipe:\n\n1/4c morton’s kosher salt, 68g\n1/2c coarse black pepper, 60g\n2t granulated onion, 19g\n2t granulated garlic, 26g\n2t chili powder, 5g cow brisket recipe bbq tweaking my brisket rub. \n\ntoday’s recipe:\n\n1/4c morton’s kosher salt, 68g\n1/2c coarse black pepper, 60g\n2t granulated onion, 19g\n2t granulated garlic, 26g\n2t chili powder, 5g cow brisket recipe bbq","CreateDateTime":"2024-10-09T15:10:29.000Z","ViewCount":4399,"LikeCount":96,"GroupId":9074,"GroupCode":"brisket-rub-recipe-tweaks","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3977,"Url":"https://www.facebook.com/234418655726923/posts/556043280231124","ViewCount":11,"LikeCount":24},{"Platform":"instagram","PostId":3978,"Url":"https://www.instagram.com/p/DA6G00APJ9w/","ViewCount":4388,"LikeCount":72}]},{"Id":3978,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DA6G00APJ9w/","ThumbnailUrl":"media/posts/instagram_18283226194212232.png","Description":"Tweaking my brisket rub. \n\nToday’s recipe:\n\n1/4C Morton’s Kosher Salt, 68g\n1/2C Coarse Black Pepper, 60g\n2T Granulated Onion, 19g\n2T Granulated Garlic, 26g\n2t Chili Powder, 5g","SearchText":"tweaking my brisket rub. \n\ntoday’s recipe:\n\n1/4c morton’s kosher salt, 68g\n1/2c coarse black pepper, 60g\n2t granulated onion, 19g\n2t granulated garlic, 26g\n2t chili powder, 5g cow brisket recipe bbq tweaking my brisket rub. \n\ntoday’s recipe:\n\n1/4c morton’s kosher salt, 68g\n1/2c coarse black pepper, 60g\n2t granulated onion, 19g\n2t granulated garlic, 26g\n2t chili powder, 5g cow brisket recipe bbq","CreateDateTime":"2024-10-09T15:10:17.000Z","ViewCount":4399,"LikeCount":96,"GroupId":9074,"GroupCode":"brisket-rub-recipe-tweaks","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3977,"Url":"https://www.facebook.com/234418655726923/posts/556043280231124","ViewCount":11,"LikeCount":24},{"Platform":"instagram","PostId":3978,"Url":"https://www.instagram.com/p/DA6G00APJ9w/","ViewCount":4388,"LikeCount":72}]},{"Id":3974,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=J0CvzuTMkno","ThumbnailUrl":"media/posts/youtube_J0CvzuTMkno.png","Description":"Pork Butt Prep Tips\n\nHere are some tips that should help you prep your next smoked pork butt.\n\nTrim off any fat from the fat cap that is hard or sticking out. You can render that fat down into lard an","SearchText":"pork butt prep tips\n\nhere are some tips that should help you prep your next smoked pork butt.\n\ntrim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork.\n\nyou’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone.\n\nin this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland.\n\ni also cleaned up any fat that didn’t look appetizing.\n\nyou can optionally score the fat cap to help the fat render faster.\n\ni like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well.\n\nwrap in foil when the bark is dark and the fat cap is rendered like this.\n\nwhen shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well.\n\nhopefully those tips help you out on your next pork butt cook\n\n#bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips. here are some tips that should help you prep your next smoked pork butt. trim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork. you’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone. in this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland. i also cleaned up any fat that didn’t look appetizing. you can optionally score the fat cap to help the fat render faster. i like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well. wrap in foil when the bark is dark and the fat cap is rendered like this.when shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well. hopefully those tips help you out on your next pork butt cook #bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips\n\nhere are some tips that should help you prep your next smoked pork butt.\n\ntrim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork.\n\nyou’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone.\n\nin this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland.\n\ni also cleaned up any fat that didn’t look appetizing.\n\nyou can optionally score the fat cap to help the fat render faster.\n\ni like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well.\n\nwrap in foil when the bark is dark and the fat cap is rendered like this.\n\nwhen shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well.\n\nhopefully those tips help you out on your next pork butt cook\n\n#bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips here are some tips that should help you prep your next smoked pork butt. trim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork. you’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone. in this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland. i also cleaned up any fat that didn’t look appetizing. you can optionally score the fat cap to help the fat render faster. i like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well. wrap in foil when the bark is dark and the fat cap is rendered like this. when shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well. hopefully those tips help you out on your next pork butt cook #bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking","CreateDateTime":"2024-10-09T01:54:52.000Z","ViewCount":67972,"LikeCount":1322,"GroupId":9075,"GroupCode":"pork-butt-preparation-tips","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3974,"Url":"https://www.youtube.com/watch?v=J0CvzuTMkno","ViewCount":22651,"LikeCount":575},{"Platform":"facebook","PostId":3973,"Url":"https://www.facebook.com/reel/1060505315527593/","ViewCount":5012,"LikeCount":73},{"Platform":"instagram","PostId":3976,"Url":"https://www.instagram.com/reel/DA4lw_Yysst/","ViewCount":18163,"LikeCount":336},{"Platform":"tiktok","PostId":3975,"Url":"https://www.tiktok.com/@backyahdbbq/video/7423574678595210539","ViewCount":22146,"LikeCount":338}]},{"Id":3973,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1060505315527593/","ThumbnailUrl":"media/posts/facebook_1060505315527593.png","Description":"Pork Butt Prep Tips. Here are some tips that should help you prep your next smoked pork butt. Trim off any fat from the fat cap that is hard or sticking out. You can render that fat down into lard and","SearchText":"pork butt prep tips\n\nhere are some tips that should help you prep your next smoked pork butt.\n\ntrim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork.\n\nyou’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone.\n\nin this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland.\n\ni also cleaned up any fat that didn’t look appetizing.\n\nyou can optionally score the fat cap to help the fat render faster.\n\ni like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well.\n\nwrap in foil when the bark is dark and the fat cap is rendered like this.\n\nwhen shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well.\n\nhopefully those tips help you out on your next pork butt cook\n\n#bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips. here are some tips that should help you prep your next smoked pork butt. trim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork. you’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone. in this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland. i also cleaned up any fat that didn’t look appetizing. you can optionally score the fat cap to help the fat render faster. i like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well. wrap in foil when the bark is dark and the fat cap is rendered like this.when shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well. hopefully those tips help you out on your next pork butt cook #bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips\n\nhere are some tips that should help you prep your next smoked pork butt.\n\ntrim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork.\n\nyou’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone.\n\nin this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland.\n\ni also cleaned up any fat that didn’t look appetizing.\n\nyou can optionally score the fat cap to help the fat render faster.\n\ni like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well.\n\nwrap in foil when the bark is dark and the fat cap is rendered like this.\n\nwhen shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well.\n\nhopefully those tips help you out on your next pork butt cook\n\n#bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips here are some tips that should help you prep your next smoked pork butt. trim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork. you’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone. in this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland. i also cleaned up any fat that didn’t look appetizing. you can optionally score the fat cap to help the fat render faster. i like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well. wrap in foil when the bark is dark and the fat cap is rendered like this. when shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well. hopefully those tips help you out on your next pork butt cook #bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking","CreateDateTime":"2024-10-09T01:03:30.000Z","ViewCount":67972,"LikeCount":1322,"GroupId":9075,"GroupCode":"pork-butt-preparation-tips","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3974,"Url":"https://www.youtube.com/watch?v=J0CvzuTMkno","ViewCount":22651,"LikeCount":575},{"Platform":"facebook","PostId":3973,"Url":"https://www.facebook.com/reel/1060505315527593/","ViewCount":5012,"LikeCount":73},{"Platform":"instagram","PostId":3976,"Url":"https://www.instagram.com/reel/DA4lw_Yysst/","ViewCount":18163,"LikeCount":336},{"Platform":"tiktok","PostId":3975,"Url":"https://www.tiktok.com/@backyahdbbq/video/7423574678595210539","ViewCount":22146,"LikeCount":338}]},{"Id":3976,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DA4lw_Yysst/","ThumbnailUrl":"media/posts/instagram_18062866333659250.png","Description":"Pork Butt Prep Tips\n\nHere are some tips that should help you prep your next smoked pork butt.\n\nTrim off any fat from the fat cap that is hard or sticking out. You can render that fat down into lard an","SearchText":"pork butt prep tips\n\nhere are some tips that should help you prep your next smoked pork butt.\n\ntrim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork.\n\nyou’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone.\n\nin this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland.\n\ni also cleaned up any fat that didn’t look appetizing.\n\nyou can optionally score the fat cap to help the fat render faster.\n\ni like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well.\n\nwrap in foil when the bark is dark and the fat cap is rendered like this.\n\nwhen shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well.\n\nhopefully those tips help you out on your next pork butt cook\n\n#bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips. here are some tips that should help you prep your next smoked pork butt. trim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork. you’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone. in this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland. i also cleaned up any fat that didn’t look appetizing. you can optionally score the fat cap to help the fat render faster. i like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well. wrap in foil when the bark is dark and the fat cap is rendered like this.when shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well. hopefully those tips help you out on your next pork butt cook #bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips\n\nhere are some tips that should help you prep your next smoked pork butt.\n\ntrim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork.\n\nyou’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone.\n\nin this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland.\n\ni also cleaned up any fat that didn’t look appetizing.\n\nyou can optionally score the fat cap to help the fat render faster.\n\ni like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well.\n\nwrap in foil when the bark is dark and the fat cap is rendered like this.\n\nwhen shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well.\n\nhopefully those tips help you out on your next pork butt cook\n\n#bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips here are some tips that should help you prep your next smoked pork butt. trim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork. you’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone. in this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland. i also cleaned up any fat that didn’t look appetizing. you can optionally score the fat cap to help the fat render faster. i like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well. wrap in foil when the bark is dark and the fat cap is rendered like this. when shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well. hopefully those tips help you out on your next pork butt cook #bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking","CreateDateTime":"2024-10-09T01:02:43.000Z","ViewCount":67972,"LikeCount":1322,"GroupId":9075,"GroupCode":"pork-butt-preparation-tips","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3974,"Url":"https://www.youtube.com/watch?v=J0CvzuTMkno","ViewCount":22651,"LikeCount":575},{"Platform":"facebook","PostId":3973,"Url":"https://www.facebook.com/reel/1060505315527593/","ViewCount":5012,"LikeCount":73},{"Platform":"instagram","PostId":3976,"Url":"https://www.instagram.com/reel/DA4lw_Yysst/","ViewCount":18163,"LikeCount":336},{"Platform":"tiktok","PostId":3975,"Url":"https://www.tiktok.com/@backyahdbbq/video/7423574678595210539","ViewCount":22146,"LikeCount":338}]},{"Id":3975,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7423574678595210539","ThumbnailUrl":"media/posts/tiktok_7423574678595210539.png","Description":"Pork Butt Prep Tips Here are some tips that should help you prep your next smoked pork butt. Trim off any fat from the fat cap that is hard or sticking out. You can render that fat down into lard and ","SearchText":"pork butt prep tips\n\nhere are some tips that should help you prep your next smoked pork butt.\n\ntrim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork.\n\nyou’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone.\n\nin this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland.\n\ni also cleaned up any fat that didn’t look appetizing.\n\nyou can optionally score the fat cap to help the fat render faster.\n\ni like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well.\n\nwrap in foil when the bark is dark and the fat cap is rendered like this.\n\nwhen shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well.\n\nhopefully those tips help you out on your next pork butt cook\n\n#bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips. here are some tips that should help you prep your next smoked pork butt. trim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork. you’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone. in this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland. i also cleaned up any fat that didn’t look appetizing. you can optionally score the fat cap to help the fat render faster. i like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well. wrap in foil when the bark is dark and the fat cap is rendered like this.when shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well. hopefully those tips help you out on your next pork butt cook #bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips\n\nhere are some tips that should help you prep your next smoked pork butt.\n\ntrim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork.\n\nyou’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone.\n\nin this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland.\n\ni also cleaned up any fat that didn’t look appetizing.\n\nyou can optionally score the fat cap to help the fat render faster.\n\ni like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well.\n\nwrap in foil when the bark is dark and the fat cap is rendered like this.\n\nwhen shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well.\n\nhopefully those tips help you out on your next pork butt cook\n\n#bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking pork butt prep tips here are some tips that should help you prep your next smoked pork butt. trim off any fat from the fat cap that is hard or sticking out. you can render that fat down into lard and add it back into the shredded pork. you’ll want to inspect the whole thing and look for any glands.  if the butcher didn’t already remove it, there will be a gland above the bone. in this pork butt, i found a gland that i didn’t want in my end product, so i carefully removed it, being careful not to cut too deep, but enough to remove the whole gland. i also cleaned up any fat that didn’t look appetizing. you can optionally score the fat cap to help the fat render faster. i like to slather pork butts with sriracha for extra color and also apply rubs with paprika to get a nice red/orangeish color.  but i also like more pepper so i usually add some of that as well. wrap in foil when the bark is dark and the fat cap is rendered like this. when shredding, i like to add the juices from the foil, and add more rub after it is shredded to make sure it is all seasoned well. hopefully those tips help you out on your next pork butt cook #bbq #pulledpork #smokedmeat pig pulled_pork tips bbq smoking","CreateDateTime":"2024-10-09T01:01:15.000Z","ViewCount":67972,"LikeCount":1322,"GroupId":9075,"GroupCode":"pork-butt-preparation-tips","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3974,"Url":"https://www.youtube.com/watch?v=J0CvzuTMkno","ViewCount":22651,"LikeCount":575},{"Platform":"facebook","PostId":3973,"Url":"https://www.facebook.com/reel/1060505315527593/","ViewCount":5012,"LikeCount":73},{"Platform":"instagram","PostId":3976,"Url":"https://www.instagram.com/reel/DA4lw_Yysst/","ViewCount":18163,"LikeCount":336},{"Platform":"tiktok","PostId":3975,"Url":"https://www.tiktok.com/@backyahdbbq/video/7423574678595210539","ViewCount":22146,"LikeCount":338}]},{"Id":3967,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/817462350303193/","ThumbnailUrl":null,"Description":null,"SearchText":"","CreateDateTime":"2024-10-06T23:58:03.000Z","ViewCount":0,"LikeCount":0,"GroupId":9461,"GroupCode":"grilling-techniques-for-perfect-steaks","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3967,"Url":"https://www.facebook.com/reel/817462350303193/","ViewCount":0,"LikeCount":0}]},{"Id":3968,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/550713864134261/","ThumbnailUrl":null,"Description":null,"SearchText":"","CreateDateTime":"2024-10-06T23:58:03.000Z","ViewCount":0,"LikeCount":0,"GroupId":9462,"GroupCode":"grilling-techniques-for-perfect-ribs","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3968,"Url":"https://www.facebook.com/reel/550713864134261/","ViewCount":0,"LikeCount":0}]},{"Id":3970,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=2LuGiGbCo78","ThumbnailUrl":"media/posts/youtube_2LuGiGbCo78.png","Description":"Filet sear over lump charcoal \n\n#bbq #grill #steak","SearchText":"filet sear over lump charcoal \n\n#bbq #grill #steak filet sear over lump charcoal #bbq #grill #steak cow steak showcase bbq grilling filet sear over lump charcoal \n\n#bbq #grill #steak cow steak showcase bbq grilling filet sear over lump charcoal  #bbq #grill #steak cow steak bbq grilling","CreateDateTime":"2024-10-05T02:23:18.000Z","ViewCount":33625,"LikeCount":483,"GroupId":9077,"GroupCode":"filet-sear-over-lump-charcoal","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3970,"Url":"https://www.youtube.com/watch?v=2LuGiGbCo78","ViewCount":11944,"LikeCount":160},{"Platform":"instagram","PostId":3972,"Url":"https://www.instagram.com/reel/DAubbQDvpxu/","ViewCount":7009,"LikeCount":192},{"Platform":"facebook","PostId":3969,"Url":"https://www.facebook.com/reel/904379281598890/","ViewCount":4134,"LikeCount":29},{"Platform":"tiktok","PostId":3971,"Url":"https://www.tiktok.com/@backyahdbbq/video/7422110366328540458","ViewCount":10538,"LikeCount":102}]},{"Id":3969,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/904379281598890/","ThumbnailUrl":"media/posts/facebook_904379281598890.png","Description":"Filet sear over lump charcoal #bbq #grill #steak","SearchText":"filet sear over lump charcoal \n\n#bbq #grill #steak filet sear over lump charcoal #bbq #grill #steak cow steak showcase bbq grilling filet sear over lump charcoal \n\n#bbq #grill #steak cow steak showcase bbq grilling filet sear over lump charcoal  #bbq #grill #steak cow steak bbq grilling","CreateDateTime":"2024-10-05T02:20:26.000Z","ViewCount":33625,"LikeCount":483,"GroupId":9078,"GroupCode":"filet-sear-over-lump-charcoal","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3970,"Url":"https://www.youtube.com/watch?v=2LuGiGbCo78","ViewCount":11944,"LikeCount":160},{"Platform":"instagram","PostId":3972,"Url":"https://www.instagram.com/reel/DAubbQDvpxu/","ViewCount":7009,"LikeCount":192},{"Platform":"facebook","PostId":3969,"Url":"https://www.facebook.com/reel/904379281598890/","ViewCount":4134,"LikeCount":29},{"Platform":"tiktok","PostId":3971,"Url":"https://www.tiktok.com/@backyahdbbq/video/7422110366328540458","ViewCount":10538,"LikeCount":102}]},{"Id":3972,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DAubbQDvpxu/","ThumbnailUrl":"media/posts/instagram_18057944620650640.png","Description":"Filet sear over lump charcoal \n\n#bbq #grill #steak","SearchText":"filet sear over lump charcoal \n\n#bbq #grill #steak filet sear over lump charcoal #bbq #grill #steak cow steak showcase bbq grilling filet sear over lump charcoal \n\n#bbq #grill #steak cow steak showcase bbq grilling filet sear over lump charcoal  #bbq #grill #steak cow steak bbq grilling","CreateDateTime":"2024-10-05T02:19:44.000Z","ViewCount":33625,"LikeCount":483,"GroupId":9077,"GroupCode":"filet-sear-over-lump-charcoal","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3970,"Url":"https://www.youtube.com/watch?v=2LuGiGbCo78","ViewCount":11944,"LikeCount":160},{"Platform":"instagram","PostId":3972,"Url":"https://www.instagram.com/reel/DAubbQDvpxu/","ViewCount":7009,"LikeCount":192},{"Platform":"facebook","PostId":3969,"Url":"https://www.facebook.com/reel/904379281598890/","ViewCount":4134,"LikeCount":29},{"Platform":"tiktok","PostId":3971,"Url":"https://www.tiktok.com/@backyahdbbq/video/7422110366328540458","ViewCount":10538,"LikeCount":102}]},{"Id":3971,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7422110366328540458","ThumbnailUrl":"media/posts/tiktok_7422110366328540458.png","Description":"Filet sear over lump charcoal  #bbq #grill #steak","SearchText":"filet sear over lump charcoal \n\n#bbq #grill #steak filet sear over lump charcoal #bbq #grill #steak cow steak showcase bbq grilling filet sear over lump charcoal \n\n#bbq #grill #steak cow steak showcase bbq grilling filet sear over lump charcoal  #bbq #grill #steak cow steak bbq grilling","CreateDateTime":"2024-10-05T02:18:59.000Z","ViewCount":33625,"LikeCount":483,"GroupId":9078,"GroupCode":"filet-sear-over-lump-charcoal","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3970,"Url":"https://www.youtube.com/watch?v=2LuGiGbCo78","ViewCount":11944,"LikeCount":160},{"Platform":"instagram","PostId":3972,"Url":"https://www.instagram.com/reel/DAubbQDvpxu/","ViewCount":7009,"LikeCount":192},{"Platform":"facebook","PostId":3969,"Url":"https://www.facebook.com/reel/904379281598890/","ViewCount":4134,"LikeCount":29},{"Platform":"tiktok","PostId":3971,"Url":"https://www.tiktok.com/@backyahdbbq/video/7422110366328540458","ViewCount":10538,"LikeCount":102}]},{"Id":3966,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=EG-VAUw7vw4","ThumbnailUrl":"media/posts/youtube_EG-VAUw7vw4.png","Description":"Smoked Pork Butt Half\n\nI like to wrap when the the fat cap squishes like this and the bark is nice and dark.\n\nRest for as long as you can.  This one rested at room temp for a couple of hours in a blan","SearchText":"smoked pork butt half\n\ni like to wrap when the the fat cap squishes like this and the bark is nice and dark.\n\nrest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.\n\nalways add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point.\n\nthe bone should come out clean when you pull it.\n\ni take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich.\n\n#bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half. i like to wrap when the fat cap squishes like this and the bark is nice and dark. rest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.always add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point. the bone should come out clean when you pull it. i take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich. #bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half\ni like to wrap when the the fat cap squishes like this and the bark is nice and dark.\n\nrest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.\n\nalways add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point.\n\nthe bone should come out clean when you pull it.\n\ni take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich.\n#bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half i like to wrap when the the fat cap squishes like this and the bark is nice and dark. rest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too. always add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point. the bone should come out clean when you pull it. i take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich. #bbq #smokedmeat #pulledpork pig pulled_pork process bbq smoking","CreateDateTime":"2024-10-03T17:38:51.000Z","ViewCount":31662,"LikeCount":810,"GroupId":9079,"GroupCode":"perfecting-smoked-pork-butt-technique","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3966,"Url":"https://www.youtube.com/watch?v=EG-VAUw7vw4","ViewCount":13208,"LikeCount":368},{"Platform":"facebook","PostId":3965,"Url":"https://www.facebook.com/reel/913685400818931/","ViewCount":2262,"LikeCount":23},{"Platform":"instagram","PostId":3964,"Url":"https://www.instagram.com/backyahdbbq/reel/DAq5MakS-uV/","ViewCount":6492,"LikeCount":268},{"Platform":"tiktok","PostId":3963,"Url":"https://www.tiktok.com/@backyahdbbq/video/7421599367838125355","ViewCount":9700,"LikeCount":151}]},{"Id":3965,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/913685400818931/","ThumbnailUrl":"media/posts/facebook_913685400818931.png","Description":"Smoked Pork Butt Half. I like to wrap when the fat cap squishes like this and the bark is nice and dark. Rest for as long as you can.  This one rested at room temp for a couple of hours in a blanket a","SearchText":"smoked pork butt half\n\ni like to wrap when the the fat cap squishes like this and the bark is nice and dark.\n\nrest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.\n\nalways add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point.\n\nthe bone should come out clean when you pull it.\n\ni take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich.\n\n#bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half. i like to wrap when the fat cap squishes like this and the bark is nice and dark. rest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.always add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point. the bone should come out clean when you pull it. i take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich. #bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half\ni like to wrap when the the fat cap squishes like this and the bark is nice and dark.\n\nrest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.\n\nalways add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point.\n\nthe bone should come out clean when you pull it.\n\ni take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich.\n#bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half i like to wrap when the the fat cap squishes like this and the bark is nice and dark. rest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too. always add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point. the bone should come out clean when you pull it. i take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich. #bbq #smokedmeat #pulledpork pig pulled_pork process bbq smoking","CreateDateTime":"2024-10-03T17:31:50.000Z","ViewCount":31662,"LikeCount":810,"GroupId":9079,"GroupCode":"perfecting-smoked-pork-butt-technique","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3966,"Url":"https://www.youtube.com/watch?v=EG-VAUw7vw4","ViewCount":13208,"LikeCount":368},{"Platform":"facebook","PostId":3965,"Url":"https://www.facebook.com/reel/913685400818931/","ViewCount":2262,"LikeCount":23},{"Platform":"instagram","PostId":3964,"Url":"https://www.instagram.com/backyahdbbq/reel/DAq5MakS-uV/","ViewCount":6492,"LikeCount":268},{"Platform":"tiktok","PostId":3963,"Url":"https://www.tiktok.com/@backyahdbbq/video/7421599367838125355","ViewCount":9700,"LikeCount":151}]},{"Id":3964,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/backyahdbbq/reel/DAq5MakS-uV/","ThumbnailUrl":"media/posts/instagram_18023001536399043.png","Description":"Smoked Pork Butt Half\nI like to wrap when the the fat cap squishes like this and the bark is nice and dark.\n\nRest for as long as you can.  This one rested at room temp for a couple of hours in a blank","SearchText":"smoked pork butt half\n\ni like to wrap when the the fat cap squishes like this and the bark is nice and dark.\n\nrest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.\n\nalways add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point.\n\nthe bone should come out clean when you pull it.\n\ni take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich.\n\n#bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half. i like to wrap when the fat cap squishes like this and the bark is nice and dark. rest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.always add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point. the bone should come out clean when you pull it. i take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich. #bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half\ni like to wrap when the the fat cap squishes like this and the bark is nice and dark.\n\nrest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.\n\nalways add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point.\n\nthe bone should come out clean when you pull it.\n\ni take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich.\n#bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half i like to wrap when the the fat cap squishes like this and the bark is nice and dark. rest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too. always add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point. the bone should come out clean when you pull it. i take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich. #bbq #smokedmeat #pulledpork pig pulled_pork process bbq smoking","CreateDateTime":"2024-10-03T17:23:04.000Z","ViewCount":31662,"LikeCount":810,"GroupId":9079,"GroupCode":"perfecting-smoked-pork-butt-technique","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3966,"Url":"https://www.youtube.com/watch?v=EG-VAUw7vw4","ViewCount":13208,"LikeCount":368},{"Platform":"facebook","PostId":3965,"Url":"https://www.facebook.com/reel/913685400818931/","ViewCount":2262,"LikeCount":23},{"Platform":"instagram","PostId":3964,"Url":"https://www.instagram.com/backyahdbbq/reel/DAq5MakS-uV/","ViewCount":6492,"LikeCount":268},{"Platform":"tiktok","PostId":3963,"Url":"https://www.tiktok.com/@backyahdbbq/video/7421599367838125355","ViewCount":9700,"LikeCount":151}]},{"Id":3963,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7421599367838125355","ThumbnailUrl":"media/posts/tiktok_7421599367838125355.png","Description":"Smoked Pork Butt Half I like to wrap when the the fat cap squishes like this and the bark is nice and dark. Rest for as long as you can.  This one rested at room temp for a couple of hours in a blanke","SearchText":"smoked pork butt half\n\ni like to wrap when the the fat cap squishes like this and the bark is nice and dark.\n\nrest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.\n\nalways add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point.\n\nthe bone should come out clean when you pull it.\n\ni take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich.\n\n#bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half. i like to wrap when the fat cap squishes like this and the bark is nice and dark. rest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.always add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point. the bone should come out clean when you pull it. i take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich. #bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half\ni like to wrap when the the fat cap squishes like this and the bark is nice and dark.\n\nrest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too.\n\nalways add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point.\n\nthe bone should come out clean when you pull it.\n\ni take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich.\n#bbq #smokedmeat #pulledpork pig pulled_pork tips bbq smoking smoked pork butt half i like to wrap when the the fat cap squishes like this and the bark is nice and dark. rest for as long as you can.  this one rested at room temp for a couple of hours in a blanket and tub.  cooler and towels work too. always add the foil juices back in and always add more rub after shredding. you can also add vinegar or a thin bbq sauce.  i’m using this for pulled pork and tacos so i didn’t want to add anything sweet at this point. the bone should come out clean when you pull it. i take it from here, throw it on a pan to crisp it up, add sauce, cheese, bun, onions for my sandwich. #bbq #smokedmeat #pulledpork pig pulled_pork process bbq smoking","CreateDateTime":"2024-10-03T17:16:05.000Z","ViewCount":31662,"LikeCount":810,"GroupId":9079,"GroupCode":"perfecting-smoked-pork-butt-technique","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3966,"Url":"https://www.youtube.com/watch?v=EG-VAUw7vw4","ViewCount":13208,"LikeCount":368},{"Platform":"facebook","PostId":3965,"Url":"https://www.facebook.com/reel/913685400818931/","ViewCount":2262,"LikeCount":23},{"Platform":"instagram","PostId":3964,"Url":"https://www.instagram.com/backyahdbbq/reel/DAq5MakS-uV/","ViewCount":6492,"LikeCount":268},{"Platform":"tiktok","PostId":3963,"Url":"https://www.tiktok.com/@backyahdbbq/video/7421599367838125355","ViewCount":9700,"LikeCount":151}]},{"Id":3960,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=qgVa85CT23I","ThumbnailUrl":"media/posts/youtube_qgVa85CT23I.png","Description":"Pork Butt 3 Ways\nToday I’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi.\n\nI’m going to smoke half of it, grind a quarter of it and ","SearchText":"pork butt 3 ways\ntoday i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi.\n\ni’m going to smoke half of it, grind a quarter of it and slice the other quarter.\n\nas i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render.\n\ni cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices.\n\nfor the ground meat, i’m going to cut it in chunks so it fits into my grinder.\n\nfor the slices, i cut that in half so it fits on my slicer.\n\ni then cleaned up the half i’ll smoke and scored the fat cap.\n\ni put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold.\n\ni slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it.\n\ni ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes.\n\nthen i just sliced the other section for the bulgogi.\n\nthis is definitely a great way to utilize the whole pork butt and fed my family for at least a week.\n\n#bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to bbq smoking pork butt 3 ways. today i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi. i’m going to smoke half of it, grind a quarter of it and slice the other quarter. as i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render. i cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices. for the ground meat, i’m going to cut it in chunks so it fits into my grinder. for the slices, i cut that in half so it fits on my slicer. i then cleaned up the half i’ll smoke and scored the fat cap.i put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold. i slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it. i ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes. then i just sliced the other section for the bulgogi. this is definitely a great way to utilize the whole pork butt and fed my family for at least a week. #bbq #mealprep #smokedmeat #pork #food pig pulled_pork process bbq smoking pork butt 3 ways\ntoday i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi.\n\ni’m going to smoke half of it, grind a quarter of it and slice the other quarter.\n\nas i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render.\n\ni cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices.\n\nfor the ground meat, i’m going to cut it in chunks so it fits into my grinder.\n\nfor the slices, i cut that in half so it fits on my slicer.\n\ni then cleaned up the half i’ll smoke and scored the fat cap.\n\ni put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold.\n\ni slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it.\n\ni ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes.\n\nthen i just sliced the other section for the bulgogi.\n\nthis is definitely a great way to utilize the whole pork butt and fed my family for at least a week.\n\n#bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to process bbq smoking pork butt 3 ways today i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi. i’m going to smoke half of it, grind a quarter of it and slice the other quarter. as i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render. i cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices. for the ground meat, i’m going to cut it in chunks so it fits into my grinder. for the slices, i cut that in half so it fits on my slicer. i then cleaned up the half i’ll smoke and scored the fat cap. i put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold. i slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it. i ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes. then i just sliced the other section for the bulgogi. this is definitely a great way to utilize the whole pork butt and fed my family for at least a week. #bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to bbq smoking","CreateDateTime":"2024-10-02T19:13:44.000Z","ViewCount":36337,"LikeCount":1046,"GroupId":9080,"GroupCode":"pork-butt-three-ways-preparation","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3960,"Url":"https://www.youtube.com/watch?v=qgVa85CT23I","ViewCount":12810,"LikeCount":544},{"Platform":"facebook","PostId":3959,"Url":"https://www.facebook.com/reel/534584779221891/","ViewCount":2779,"LikeCount":22},{"Platform":"instagram","PostId":3962,"Url":"https://www.instagram.com/reel/DAofyTHy5gh/","ViewCount":10117,"LikeCount":180},{"Platform":"tiktok","PostId":3961,"Url":"https://www.tiktok.com/@backyahdbbq/video/7421254877130673450","ViewCount":10631,"LikeCount":300}]},{"Id":3959,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/534584779221891/","ThumbnailUrl":"media/posts/facebook_534584779221891.png","Description":"Pork Butt 3 Ways. Today I’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi. I’m going to smoke half of it, grind a quarter of it and ","SearchText":"pork butt 3 ways\ntoday i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi.\n\ni’m going to smoke half of it, grind a quarter of it and slice the other quarter.\n\nas i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render.\n\ni cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices.\n\nfor the ground meat, i’m going to cut it in chunks so it fits into my grinder.\n\nfor the slices, i cut that in half so it fits on my slicer.\n\ni then cleaned up the half i’ll smoke and scored the fat cap.\n\ni put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold.\n\ni slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it.\n\ni ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes.\n\nthen i just sliced the other section for the bulgogi.\n\nthis is definitely a great way to utilize the whole pork butt and fed my family for at least a week.\n\n#bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to bbq smoking pork butt 3 ways. today i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi. i’m going to smoke half of it, grind a quarter of it and slice the other quarter. as i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render. i cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices. for the ground meat, i’m going to cut it in chunks so it fits into my grinder. for the slices, i cut that in half so it fits on my slicer. i then cleaned up the half i’ll smoke and scored the fat cap.i put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold. i slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it. i ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes. then i just sliced the other section for the bulgogi. this is definitely a great way to utilize the whole pork butt and fed my family for at least a week. #bbq #mealprep #smokedmeat #pork #food pig pulled_pork process bbq smoking pork butt 3 ways\ntoday i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi.\n\ni’m going to smoke half of it, grind a quarter of it and slice the other quarter.\n\nas i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render.\n\ni cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices.\n\nfor the ground meat, i’m going to cut it in chunks so it fits into my grinder.\n\nfor the slices, i cut that in half so it fits on my slicer.\n\ni then cleaned up the half i’ll smoke and scored the fat cap.\n\ni put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold.\n\ni slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it.\n\ni ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes.\n\nthen i just sliced the other section for the bulgogi.\n\nthis is definitely a great way to utilize the whole pork butt and fed my family for at least a week.\n\n#bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to process bbq smoking pork butt 3 ways today i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi. i’m going to smoke half of it, grind a quarter of it and slice the other quarter. as i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render. i cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices. for the ground meat, i’m going to cut it in chunks so it fits into my grinder. for the slices, i cut that in half so it fits on my slicer. i then cleaned up the half i’ll smoke and scored the fat cap. i put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold. i slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it. i ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes. then i just sliced the other section for the bulgogi. this is definitely a great way to utilize the whole pork butt and fed my family for at least a week. #bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to bbq smoking","CreateDateTime":"2024-10-02T19:05:51.000Z","ViewCount":36337,"LikeCount":1046,"GroupId":9080,"GroupCode":"pork-butt-three-ways-preparation","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3960,"Url":"https://www.youtube.com/watch?v=qgVa85CT23I","ViewCount":12810,"LikeCount":544},{"Platform":"facebook","PostId":3959,"Url":"https://www.facebook.com/reel/534584779221891/","ViewCount":2779,"LikeCount":22},{"Platform":"instagram","PostId":3962,"Url":"https://www.instagram.com/reel/DAofyTHy5gh/","ViewCount":10117,"LikeCount":180},{"Platform":"tiktok","PostId":3961,"Url":"https://www.tiktok.com/@backyahdbbq/video/7421254877130673450","ViewCount":10631,"LikeCount":300}]},{"Id":3962,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DAofyTHy5gh/","ThumbnailUrl":"media/posts/instagram_18072862411574203.png","Description":"Pork Butt 3 Ways\nToday I’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi.\n\nI’m going to smoke half of it, grind a quarter of it and ","SearchText":"pork butt 3 ways\ntoday i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi.\n\ni’m going to smoke half of it, grind a quarter of it and slice the other quarter.\n\nas i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render.\n\ni cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices.\n\nfor the ground meat, i’m going to cut it in chunks so it fits into my grinder.\n\nfor the slices, i cut that in half so it fits on my slicer.\n\ni then cleaned up the half i’ll smoke and scored the fat cap.\n\ni put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold.\n\ni slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it.\n\ni ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes.\n\nthen i just sliced the other section for the bulgogi.\n\nthis is definitely a great way to utilize the whole pork butt and fed my family for at least a week.\n\n#bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to bbq smoking pork butt 3 ways. today i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi. i’m going to smoke half of it, grind a quarter of it and slice the other quarter. as i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render. i cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices. for the ground meat, i’m going to cut it in chunks so it fits into my grinder. for the slices, i cut that in half so it fits on my slicer. i then cleaned up the half i’ll smoke and scored the fat cap.i put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold. i slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it. i ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes. then i just sliced the other section for the bulgogi. this is definitely a great way to utilize the whole pork butt and fed my family for at least a week. #bbq #mealprep #smokedmeat #pork #food pig pulled_pork process bbq smoking pork butt 3 ways\ntoday i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi.\n\ni’m going to smoke half of it, grind a quarter of it and slice the other quarter.\n\nas i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render.\n\ni cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices.\n\nfor the ground meat, i’m going to cut it in chunks so it fits into my grinder.\n\nfor the slices, i cut that in half so it fits on my slicer.\n\ni then cleaned up the half i’ll smoke and scored the fat cap.\n\ni put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold.\n\ni slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it.\n\ni ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes.\n\nthen i just sliced the other section for the bulgogi.\n\nthis is definitely a great way to utilize the whole pork butt and fed my family for at least a week.\n\n#bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to process bbq smoking pork butt 3 ways today i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi. i’m going to smoke half of it, grind a quarter of it and slice the other quarter. as i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render. i cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices. for the ground meat, i’m going to cut it in chunks so it fits into my grinder. for the slices, i cut that in half so it fits on my slicer. i then cleaned up the half i’ll smoke and scored the fat cap. i put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold. i slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it. i ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes. then i just sliced the other section for the bulgogi. this is definitely a great way to utilize the whole pork butt and fed my family for at least a week. #bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to bbq smoking","CreateDateTime":"2024-10-02T19:04:04.000Z","ViewCount":36337,"LikeCount":1046,"GroupId":9080,"GroupCode":"pork-butt-three-ways-preparation","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3960,"Url":"https://www.youtube.com/watch?v=qgVa85CT23I","ViewCount":12810,"LikeCount":544},{"Platform":"facebook","PostId":3959,"Url":"https://www.facebook.com/reel/534584779221891/","ViewCount":2779,"LikeCount":22},{"Platform":"instagram","PostId":3962,"Url":"https://www.instagram.com/reel/DAofyTHy5gh/","ViewCount":10117,"LikeCount":180},{"Platform":"tiktok","PostId":3961,"Url":"https://www.tiktok.com/@backyahdbbq/video/7421254877130673450","ViewCount":10631,"LikeCount":300}]},{"Id":3961,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7421254877130673450","ThumbnailUrl":"media/posts/tiktok_7421254877130673450.png","Description":"Pork Butt 3 Ways Today I’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi. I’m going to smoke half of it, grind a quarter of it and s","SearchText":"pork butt 3 ways\ntoday i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi.\n\ni’m going to smoke half of it, grind a quarter of it and slice the other quarter.\n\nas i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render.\n\ni cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices.\n\nfor the ground meat, i’m going to cut it in chunks so it fits into my grinder.\n\nfor the slices, i cut that in half so it fits on my slicer.\n\ni then cleaned up the half i’ll smoke and scored the fat cap.\n\ni put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold.\n\ni slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it.\n\ni ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes.\n\nthen i just sliced the other section for the bulgogi.\n\nthis is definitely a great way to utilize the whole pork butt and fed my family for at least a week.\n\n#bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to bbq smoking pork butt 3 ways. today i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi. i’m going to smoke half of it, grind a quarter of it and slice the other quarter. as i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render. i cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices. for the ground meat, i’m going to cut it in chunks so it fits into my grinder. for the slices, i cut that in half so it fits on my slicer. i then cleaned up the half i’ll smoke and scored the fat cap.i put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold. i slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it. i ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes. then i just sliced the other section for the bulgogi. this is definitely a great way to utilize the whole pork butt and fed my family for at least a week. #bbq #mealprep #smokedmeat #pork #food pig pulled_pork process bbq smoking pork butt 3 ways\ntoday i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi.\n\ni’m going to smoke half of it, grind a quarter of it and slice the other quarter.\n\nas i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render.\n\ni cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices.\n\nfor the ground meat, i’m going to cut it in chunks so it fits into my grinder.\n\nfor the slices, i cut that in half so it fits on my slicer.\n\ni then cleaned up the half i’ll smoke and scored the fat cap.\n\ni put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold.\n\ni slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it.\n\ni ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes.\n\nthen i just sliced the other section for the bulgogi.\n\nthis is definitely a great way to utilize the whole pork butt and fed my family for at least a week.\n\n#bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to process bbq smoking pork butt 3 ways today i’m going to turn this $20 10lb pork butt into 20 pulled pork sandwiches, 50 dumplings and two pounds of pork bulgogi. i’m going to smoke half of it, grind a quarter of it and slice the other quarter. as i’m preparing each section, you’ll notice that i’m removing any veins, glands, and hard fat - basically anything that doesn’t look appetizing or won’t render. i cut it in half and then cut that side in half again.  i’m carving out the money muscle for the dumplings and the other side for slices. for the ground meat, i’m going to cut it in chunks so it fits into my grinder. for the slices, i cut that in half so it fits on my slicer. i then cleaned up the half i’ll smoke and scored the fat cap. i put the parts i’m going to grind and slice in the freezer for a couple of hours. and also put the grinder parts in the freezer so everything stays cold. i slathered the pork butt with sriracha, applied a rub and then put it in the fridge until i was ready to smoke it. i ground the chunks once through with the coarse plate and again with the fine plate.  and then cleaned the grinder out with some ice cubes. then i just sliced the other section for the bulgogi. this is definitely a great way to utilize the whole pork butt and fed my family for at least a week. #bbq #mealprep #smokedmeat #pork #food pig pulled_pork how_to bbq smoking","CreateDateTime":"2024-10-02T18:59:18.000Z","ViewCount":36337,"LikeCount":1046,"GroupId":9080,"GroupCode":"pork-butt-three-ways-preparation","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3960,"Url":"https://www.youtube.com/watch?v=qgVa85CT23I","ViewCount":12810,"LikeCount":544},{"Platform":"facebook","PostId":3959,"Url":"https://www.facebook.com/reel/534584779221891/","ViewCount":2779,"LikeCount":22},{"Platform":"instagram","PostId":3962,"Url":"https://www.instagram.com/reel/DAofyTHy5gh/","ViewCount":10117,"LikeCount":180},{"Platform":"tiktok","PostId":3961,"Url":"https://www.tiktok.com/@backyahdbbq/video/7421254877130673450","ViewCount":10631,"LikeCount":300}]},{"Id":3958,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=RsVrD845i0Y","ThumbnailUrl":"media/posts/youtube_RsVrD845i0Y.png","Description":"Sous Vide Charcoal Seared Filets\n\nI like a good charcoal-seared steak, but I also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nStart by re","SearchText":"sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe how_to tips process bbq grilling sous_vide sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide sous vide charcoal seared filets i like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods. start by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides. next, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse. set the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor. after the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear. in this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side. move the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks. once the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy. the next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try. #bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide","CreateDateTime":"2024-10-01T00:14:16.000Z","ViewCount":57682,"LikeCount":1417,"GroupId":9051,"GroupCode":"sous-vide-charcoal-seared-filets","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":4043,"Url":"https://www.youtube.com/watch?v=V1YygVTA1Pw","ViewCount":28895,"LikeCount":632},{"Platform":"youtube","PostId":3958,"Url":"https://www.youtube.com/watch?v=RsVrD845i0Y","ViewCount":3877,"LikeCount":60},{"Platform":"facebook","PostId":3956,"Url":"https://www.facebook.com/234418655726923/videos/1225392582126087","ViewCount":204,"LikeCount":15},{"Platform":"tiktok","PostId":3954,"Url":"https://www.tiktok.com/@backyahdbbq/video/7420589281325878574","ViewCount":16692,"LikeCount":431},{"Platform":"facebook","PostId":3957,"Url":"https://www.facebook.com/234418655726923/videos/1080199390383829","ViewCount":264,"LikeCount":19},{"Platform":"instagram","PostId":3955,"Url":"https://www.instagram.com/reel/DAj4O1Wyops/","ViewCount":7750,"LikeCount":260}]},{"Id":3956,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/videos/1225392582126087","ThumbnailUrl":"media/posts/facebook_110899788073674_549893130846139.png","Description":"Sous Vide Charcoal Seared Filets\n\nI like a good charcoal-seared steak, but I also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nStart by re","SearchText":"sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe how_to tips process bbq grilling sous_vide sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide sous vide charcoal seared filets i like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods. start by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides. next, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse. set the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor. after the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear. in this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side. move the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks. once the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy. the next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try. #bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide","CreateDateTime":"2024-10-01T00:05:33.000Z","ViewCount":57682,"LikeCount":1417,"GroupId":9051,"GroupCode":"sous-vide-charcoal-seared-filets","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":4043,"Url":"https://www.youtube.com/watch?v=V1YygVTA1Pw","ViewCount":28895,"LikeCount":632},{"Platform":"youtube","PostId":3958,"Url":"https://www.youtube.com/watch?v=RsVrD845i0Y","ViewCount":3877,"LikeCount":60},{"Platform":"facebook","PostId":3956,"Url":"https://www.facebook.com/234418655726923/videos/1225392582126087","ViewCount":204,"LikeCount":15},{"Platform":"tiktok","PostId":3954,"Url":"https://www.tiktok.com/@backyahdbbq/video/7420589281325878574","ViewCount":16692,"LikeCount":431},{"Platform":"facebook","PostId":3957,"Url":"https://www.facebook.com/234418655726923/videos/1080199390383829","ViewCount":264,"LikeCount":19},{"Platform":"instagram","PostId":3955,"Url":"https://www.instagram.com/reel/DAj4O1Wyops/","ViewCount":7750,"LikeCount":260}]},{"Id":3957,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/videos/1080199390383829","ThumbnailUrl":"media/posts/facebook_110899788073674_549893287512790.png","Description":"Sous Vide Charcoal Seared Filets\n\nI like a good charcoal-seared steak, but I also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nStart by re","SearchText":"sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq sous_vide sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide","CreateDateTime":"2024-10-01T00:05:28.000Z","ViewCount":57682,"LikeCount":1417,"GroupId":9082,"GroupCode":"sous-vide-charcoal-seared-filets-2","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":4043,"Url":"https://www.youtube.com/watch?v=V1YygVTA1Pw","ViewCount":28895,"LikeCount":632},{"Platform":"youtube","PostId":3958,"Url":"https://www.youtube.com/watch?v=RsVrD845i0Y","ViewCount":3877,"LikeCount":60},{"Platform":"facebook","PostId":3956,"Url":"https://www.facebook.com/234418655726923/videos/1225392582126087","ViewCount":204,"LikeCount":15},{"Platform":"tiktok","PostId":3954,"Url":"https://www.tiktok.com/@backyahdbbq/video/7420589281325878574","ViewCount":16692,"LikeCount":431},{"Platform":"facebook","PostId":3957,"Url":"https://www.facebook.com/234418655726923/videos/1080199390383829","ViewCount":264,"LikeCount":19},{"Platform":"instagram","PostId":3955,"Url":"https://www.instagram.com/reel/DAj4O1Wyops/","ViewCount":7750,"LikeCount":260}]},{"Id":3955,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DAj4O1Wyops/","ThumbnailUrl":"media/posts/instagram_18043930750862430.png","Description":"Sous Vide Charcoal Seared Filets\n\nI like a good charcoal-seared steak, but I also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nStart by re","SearchText":"sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq sous_vide sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide","CreateDateTime":"2024-10-01T00:01:47.000Z","ViewCount":57682,"LikeCount":1417,"GroupId":9082,"GroupCode":"sous-vide-charcoal-seared-filets-2","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":4043,"Url":"https://www.youtube.com/watch?v=V1YygVTA1Pw","ViewCount":28895,"LikeCount":632},{"Platform":"youtube","PostId":3958,"Url":"https://www.youtube.com/watch?v=RsVrD845i0Y","ViewCount":3877,"LikeCount":60},{"Platform":"facebook","PostId":3956,"Url":"https://www.facebook.com/234418655726923/videos/1225392582126087","ViewCount":204,"LikeCount":15},{"Platform":"tiktok","PostId":3954,"Url":"https://www.tiktok.com/@backyahdbbq/video/7420589281325878574","ViewCount":16692,"LikeCount":431},{"Platform":"facebook","PostId":3957,"Url":"https://www.facebook.com/234418655726923/videos/1080199390383829","ViewCount":264,"LikeCount":19},{"Platform":"instagram","PostId":3955,"Url":"https://www.instagram.com/reel/DAj4O1Wyops/","ViewCount":7750,"LikeCount":260}]},{"Id":3954,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7420589281325878574","ThumbnailUrl":"media/posts/tiktok_7420589281325878574.png","Description":"Sous Vide Charcoal Seared Filets I like a good charcoal-seared steak, but I also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods. Start by remo","SearchText":"sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe how_to tips process bbq grilling sous_vide sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide sous vide charcoal seared filets\n\ni like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.\n\nstart by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides.\n\nnext, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.\n\nset the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.\n\nafter the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.\n\nin this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.\n\nmove the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks.\n\nonce the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy.\n\nthe next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.\n\n#bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide sous vide charcoal seared filets i like a good charcoal-seared steak, but i also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods. start by removing the steaks from their packaging and patting them dry with a paper towel. season generously with salt and pepper on all sides. next, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse. set the steaks in the sous vide bath at a temperature between 120°f and 129°f for leaner cuts like fillets, or slightly higher between 129°f and 135°f for fattier cuts like ribeye, as fat starts to render at around 130°f. sous vide for 1.5 to 2 hours depending on the thickness of the steak. towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor. after the sous vide bath, let the steaks cool down a bit before searing. this helps you get a good sear without overcooking the interior. if you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear. in this cook, i placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. this allows for an even sear across the surface without sear marks. when you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side. move the steaks frequently to avoid burning and achieve an even char. if the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. just dust off any charcoal dust that sticks to the steaks. once the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute.  then slice against the grain, add a little salt and enjoy. the next time i try this, i’ll be sure to let the steaks cool a little more before searing, but i had a hungry family waiting for the steaks to be done. i’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. that should help improve the sear and give even better results. combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try. #bbq #grilling #steak #sousvide cow steak recipe bbq grilling sous_vide","CreateDateTime":"2024-09-30T23:56:22.000Z","ViewCount":57682,"LikeCount":1417,"GroupId":9051,"GroupCode":"sous-vide-charcoal-seared-filets","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":4043,"Url":"https://www.youtube.com/watch?v=V1YygVTA1Pw","ViewCount":28895,"LikeCount":632},{"Platform":"youtube","PostId":3958,"Url":"https://www.youtube.com/watch?v=RsVrD845i0Y","ViewCount":3877,"LikeCount":60},{"Platform":"facebook","PostId":3956,"Url":"https://www.facebook.com/234418655726923/videos/1225392582126087","ViewCount":204,"LikeCount":15},{"Platform":"tiktok","PostId":3954,"Url":"https://www.tiktok.com/@backyahdbbq/video/7420589281325878574","ViewCount":16692,"LikeCount":431},{"Platform":"facebook","PostId":3957,"Url":"https://www.facebook.com/234418655726923/videos/1080199390383829","ViewCount":264,"LikeCount":19},{"Platform":"instagram","PostId":3955,"Url":"https://www.instagram.com/reel/DAj4O1Wyops/","ViewCount":7750,"LikeCount":260}]},{"Id":3952,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/549073810928071","ThumbnailUrl":"media/posts/facebook_110899788073674_549073810928071.png","Description":"Pork butt all prepped for a smoke tomorrow. \n\n#bbq #porkbutt #smokedmeat","SearchText":"pork butt all prepped for a smoke tomorrow. \n\n#bbq #porkbutt #smokedmeat pig pulled_pork process bbq smoking pork butt all prepped for a smoke tomorrow. \n\n#bbq #porkbutt #smokedmeat pig pulled_pork process bbq smoking","CreateDateTime":"2024-09-29T20:36:01.000Z","ViewCount":2322,"LikeCount":52,"GroupId":9083,"GroupCode":"pork-butt-prep-for-smoking","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3952,"Url":"https://www.facebook.com/234418655726923/posts/549073810928071","ViewCount":2,"LikeCount":8},{"Platform":"instagram","PostId":3953,"Url":"https://www.instagram.com/backyahdbbq/p/DAg8I6yzcm_/","ViewCount":2320,"LikeCount":44}]},{"Id":3953,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/backyahdbbq/p/DAg8I6yzcm_/","ThumbnailUrl":"media/posts/instagram_18032561624204340.png","Description":"Pork butt all prepped for a smoke tomorrow. \n\n#bbq #porkbutt #smokedmeat","SearchText":"pork butt all prepped for a smoke tomorrow. \n\n#bbq #porkbutt #smokedmeat pig pulled_pork process bbq smoking pork butt all prepped for a smoke tomorrow. \n\n#bbq #porkbutt #smokedmeat pig pulled_pork process bbq smoking","CreateDateTime":"2024-09-29T20:35:54.000Z","ViewCount":2322,"LikeCount":52,"GroupId":9083,"GroupCode":"pork-butt-prep-for-smoking","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3952,"Url":"https://www.facebook.com/234418655726923/posts/549073810928071","ViewCount":2,"LikeCount":8},{"Platform":"instagram","PostId":3953,"Url":"https://www.instagram.com/backyahdbbq/p/DAg8I6yzcm_/","ViewCount":2320,"LikeCount":44}]},{"Id":3950,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/547696151065837","ThumbnailUrl":"media/posts/facebook_110899788073674_547696151065837.png","Description":"Standing on the shoulders of giants.  Big kettle supporting his lil bro.  Just a couple of filets tonight so didn’t need to fire up the 22. 14 will do. \n\n#bbq #grilling #webergrills #steak","SearchText":"standing on the shoulders of giants.  big kettle supporting his lil bro.  just a couple of filets tonight so didn’t need to fire up the 22. 14 will do. \n\n#bbq #grilling #webergrills #steak cow steak bbq grilling standing on the shoulders of giants.  big kettle supporting his lil bro.  just a couple of filets tonight so didn’t need to fire up the 22. 14 will do. \n\n#bbq #grilling #webergrills #steak cow steak showcase bbq grilling","CreateDateTime":"2024-09-28T00:06:44.000Z","ViewCount":3001,"LikeCount":43,"GroupId":9084,"GroupCode":"weber-kettle-grill-filet-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3950,"Url":"https://www.facebook.com/234418655726923/posts/547696151065837","ViewCount":2,"LikeCount":3},{"Platform":"instagram","PostId":3951,"Url":"https://www.instagram.com/backyahdbbq/p/DAcKqhjypPg/","ViewCount":2999,"LikeCount":40}]},{"Id":3951,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/backyahdbbq/p/DAcKqhjypPg/","ThumbnailUrl":"media/posts/instagram_17842567572324679.png","Description":"Standing on the shoulders of giants.  Big kettle supporting his lil bro.  Just a couple of filets tonight so didn’t need to fire up the 22. 14 will do. \n\n#bbq #grilling #webergrills #steak","SearchText":"standing on the shoulders of giants.  big kettle supporting his lil bro.  just a couple of filets tonight so didn’t need to fire up the 22. 14 will do. \n\n#bbq #grilling #webergrills #steak cow steak bbq grilling standing on the shoulders of giants.  big kettle supporting his lil bro.  just a couple of filets tonight so didn’t need to fire up the 22. 14 will do. \n\n#bbq #grilling #webergrills #steak cow steak showcase bbq grilling","CreateDateTime":"2024-09-28T00:06:37.000Z","ViewCount":3001,"LikeCount":43,"GroupId":9084,"GroupCode":"weber-kettle-grill-filet-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3950,"Url":"https://www.facebook.com/234418655726923/posts/547696151065837","ViewCount":2,"LikeCount":3},{"Platform":"instagram","PostId":3951,"Url":"https://www.instagram.com/backyahdbbq/p/DAcKqhjypPg/","ViewCount":2999,"LikeCount":40}]},{"Id":3949,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=zVNR6QMqHKQ","ThumbnailUrl":"media/posts/youtube_zVNR6QMqHKQ.png","Description":"I thought I wouldn’t be able to eat bread for the rest of my life, until I discovered naturally fermented sourdough bread.  Turns out my body just rejected the store bought artificial stuff.   Now I’m","SearchText":"i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… how_to bread i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.  now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… how_to bread i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… recipe how_to bread","CreateDateTime":"2024-09-25T23:15:00.000Z","ViewCount":13876,"LikeCount":324,"GroupId":9085,"GroupCode":"naturally-fermented-sourdough-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3949,"Url":"https://www.youtube.com/watch?v=zVNR6QMqHKQ","ViewCount":3812,"LikeCount":127},{"Platform":"facebook","PostId":3948,"Url":"https://www.facebook.com/reel/2609623242550716/","ViewCount":1617,"LikeCount":26},{"Platform":"instagram","PostId":3947,"Url":"https://www.instagram.com/reel/DAW5Q5RSzTw/","ViewCount":4820,"LikeCount":86},{"Platform":"tiktok","PostId":3946,"Url":"https://www.tiktok.com/@backyahdbbq/video/7418718080743787822","ViewCount":3627,"LikeCount":85}]},{"Id":3948,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2609623242550716/","ThumbnailUrl":"media/posts/facebook_2609623242550716.png","Description":"I thought I wouldn’t be able to eat bread for the rest of my life, until I discovered naturally fermented sourdough bread.  Turns out my body just rejected the store bought artificial stuff.   Now I’m","SearchText":"i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… how_to bread i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.  now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… how_to bread i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… recipe how_to bread","CreateDateTime":"2024-09-25T23:03:11.000Z","ViewCount":13876,"LikeCount":324,"GroupId":9085,"GroupCode":"naturally-fermented-sourdough-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3949,"Url":"https://www.youtube.com/watch?v=zVNR6QMqHKQ","ViewCount":3812,"LikeCount":127},{"Platform":"facebook","PostId":3948,"Url":"https://www.facebook.com/reel/2609623242550716/","ViewCount":1617,"LikeCount":26},{"Platform":"instagram","PostId":3947,"Url":"https://www.instagram.com/reel/DAW5Q5RSzTw/","ViewCount":4820,"LikeCount":86},{"Platform":"tiktok","PostId":3946,"Url":"https://www.tiktok.com/@backyahdbbq/video/7418718080743787822","ViewCount":3627,"LikeCount":85}]},{"Id":3947,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DAW5Q5RSzTw/","ThumbnailUrl":"media/posts/instagram_17858778351253407.png","Description":"I thought I wouldn’t be able to eat bread for the rest of my life, until I discovered naturally fermented sourdough bread.  Turns out my body just rejected the store bought artificial stuff.  Now I’m ","SearchText":"i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… how_to bread i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.  now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… how_to bread i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… recipe how_to bread","CreateDateTime":"2024-09-25T23:00:58.000Z","ViewCount":13876,"LikeCount":324,"GroupId":9085,"GroupCode":"naturally-fermented-sourdough-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3949,"Url":"https://www.youtube.com/watch?v=zVNR6QMqHKQ","ViewCount":3812,"LikeCount":127},{"Platform":"facebook","PostId":3948,"Url":"https://www.facebook.com/reel/2609623242550716/","ViewCount":1617,"LikeCount":26},{"Platform":"instagram","PostId":3947,"Url":"https://www.instagram.com/reel/DAW5Q5RSzTw/","ViewCount":4820,"LikeCount":86},{"Platform":"tiktok","PostId":3946,"Url":"https://www.tiktok.com/@backyahdbbq/video/7418718080743787822","ViewCount":3627,"LikeCount":85}]},{"Id":3946,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7418718080743787822","ThumbnailUrl":"media/posts/tiktok_7418718080743787822.png","Description":"I thought I wouldn’t be able to eat bread for the rest of my life, until I discovered naturally fermented sourdough bread.  Turns out my body just rejected the store bought artificial stuff.   Now I’m","SearchText":"i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… how_to bread i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.  now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… how_to bread i thought i wouldn’t be able to eat bread for the rest of my life, until i discovered naturally fermented sourdough bread.  turns out my body just rejected the store bought artificial stuff.   now i’m on a mission to share what i’ve learned and how to make it.  more to come soon… recipe how_to bread","CreateDateTime":"2024-09-25T22:55:10.000Z","ViewCount":13876,"LikeCount":324,"GroupId":9085,"GroupCode":"naturally-fermented-sourdough-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3949,"Url":"https://www.youtube.com/watch?v=zVNR6QMqHKQ","ViewCount":3812,"LikeCount":127},{"Platform":"facebook","PostId":3948,"Url":"https://www.facebook.com/reel/2609623242550716/","ViewCount":1617,"LikeCount":26},{"Platform":"instagram","PostId":3947,"Url":"https://www.instagram.com/reel/DAW5Q5RSzTw/","ViewCount":4820,"LikeCount":86},{"Platform":"tiktok","PostId":3946,"Url":"https://www.tiktok.com/@backyahdbbq/video/7418718080743787822","ViewCount":3627,"LikeCount":85}]},{"Id":3945,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/526724143239223/","ThumbnailUrl":"media/posts/facebook_526724143239223.png","Description":"Unedited Steak Grilling","SearchText":"unedited steak grilling cow steak showcase process bbq grilling","CreateDateTime":"2024-09-25T22:22:08.000Z","ViewCount":4,"LikeCount":0,"GroupId":9463,"GroupCode":"unedited-steak-grilling-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3945,"Url":"https://www.facebook.com/reel/526724143239223/","ViewCount":4,"LikeCount":0}]},{"Id":3943,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/545360151299437","ThumbnailUrl":"media/posts/facebook_110899788073674_545360151299437.png","Description":"When making sourdough, after bulk fermentation, you divide the big dough into loaf size portions and then do pre-shaping and then let it bench rest for 30 minutes to settle before final shaping.","SearchText":"when making sourdough, after bulk fermentation, you divide the big dough into loaf size portions and then do pre-shaping and then let it bench rest for 30 minutes to settle before final shaping. process bread baking when making sourdough, after bulk fermentation, you divide the big dough into loaf size portions and then do pre-shaping and then let it bench rest for 30 minutes to settle before final shaping. process bread baking","CreateDateTime":"2024-09-24T19:37:56.000Z","ViewCount":1814,"LikeCount":22,"GroupId":9086,"GroupCode":"sourdough-pre-shaping-process","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3943,"Url":"https://www.facebook.com/234418655726923/posts/545360151299437","ViewCount":10,"LikeCount":2},{"Platform":"instagram","PostId":3944,"Url":"https://www.instagram.com/p/DAT9hBLyfFp/","ViewCount":1804,"LikeCount":20}]},{"Id":3944,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DAT9hBLyfFp/","ThumbnailUrl":"media/posts/instagram_18297071827207669.png","Description":"When making sourdough, after bulk fermentation, you divide the big dough into loaf size portions and then do pre-shaping and then let it bench rest for 30 minutes to settle before final shaping.","SearchText":"when making sourdough, after bulk fermentation, you divide the big dough into loaf size portions and then do pre-shaping and then let it bench rest for 30 minutes to settle before final shaping. process bread baking when making sourdough, after bulk fermentation, you divide the big dough into loaf size portions and then do pre-shaping and then let it bench rest for 30 minutes to settle before final shaping. process bread baking","CreateDateTime":"2024-09-24T19:37:48.000Z","ViewCount":1814,"LikeCount":22,"GroupId":9086,"GroupCode":"sourdough-pre-shaping-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3943,"Url":"https://www.facebook.com/234418655726923/posts/545360151299437","ViewCount":10,"LikeCount":2},{"Platform":"instagram","PostId":3944,"Url":"https://www.instagram.com/p/DAT9hBLyfFp/","ViewCount":1804,"LikeCount":20}]},{"Id":3940,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=wrby82mLHaI","ThumbnailUrl":"media/posts/youtube_wrby82mLHaI.png","Description":"Weber just released their 22” kettle griddle insert.  It’s the same rust resistant carbon steel material that they use on the slate griddle.  This will be a good option if you don’t have a griddle at ","SearchText":"weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced.\n\ni’m testing it out here with some burgers and fries in a cast iron pan.\n\nthanks to @grillwithweber  for sending over all the gear for me to try.\n\nyou can find all the weber gear i use here: bkyhd.com/weber\n\n#grilling #griddle #burgers #friendsofweber #webergrills #weber weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced. i’m testing it out here with some burgers and fries in a cast iron pan. thanks to weber grills for sending over all the gear for me to try. you can find all the weber gear i use here: bkyhd.com/weber #grilling #griddle #burgers #friendsofweber #webergrills #weber cow burger review burgers grilling weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced.\n\ni’m testing it out here with some burgers and fries in a cast iron pan.\n\nthanks to @webergrills for sending over all the gear for me to try.\n\nyou can find all the weber gear i use here: bkyhd.com/weber\n\n#grilling #griddle #burgers #friendsofweber #webergrills #weber cow burger review burgers grilling weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced. i’m testing it out here with some burgers and fries in a cast iron pan. thanks to @weber grills for sending over all the gear for me to try. you can find all the weber gear i use here: bkyhd.com/weber #grilling #griddle #burgers #friendsofweber #webergrills #weber  cow burger review burgers grilling","CreateDateTime":"2024-09-24T14:38:52.000Z","ViewCount":675196,"LikeCount":3243,"GroupId":9087,"GroupCode":"weber-22-kettle-griddle-insert-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3940,"Url":"https://www.youtube.com/watch?v=wrby82mLHaI","ViewCount":611800,"LikeCount":2598},{"Platform":"facebook","PostId":3939,"Url":"https://www.facebook.com/reel/1209744863602844/","ViewCount":11756,"LikeCount":121},{"Platform":"instagram","PostId":3941,"Url":"https://www.instagram.com/reel/DATai8ePRwP/","ViewCount":26851,"LikeCount":272},{"Platform":"tiktok","PostId":3942,"Url":"https://www.tiktok.com/@backyahdbbq/video/7418217174948465962","ViewCount":24789,"LikeCount":252}]},{"Id":3939,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1209744863602844/","ThumbnailUrl":"media/posts/facebook_1209744863602844.png","Description":"Weber just released their 22” kettle griddle insert.  It’s the same rust resistant carbon steel material that they use on the slate griddle.  This will be a good option if you don’t have a griddle at ","SearchText":"weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced.\n\ni’m testing it out here with some burgers and fries in a cast iron pan.\n\nthanks to @grillwithweber  for sending over all the gear for me to try.\n\nyou can find all the weber gear i use here: bkyhd.com/weber\n\n#grilling #griddle #burgers #friendsofweber #webergrills #weber weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced. i’m testing it out here with some burgers and fries in a cast iron pan. thanks to weber grills for sending over all the gear for me to try. you can find all the weber gear i use here: bkyhd.com/weber #grilling #griddle #burgers #friendsofweber #webergrills #weber cow burger review burgers grilling weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced.\n\ni’m testing it out here with some burgers and fries in a cast iron pan.\n\nthanks to @webergrills for sending over all the gear for me to try.\n\nyou can find all the weber gear i use here: bkyhd.com/weber\n\n#grilling #griddle #burgers #friendsofweber #webergrills #weber cow burger review burgers grilling weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced. i’m testing it out here with some burgers and fries in a cast iron pan. thanks to @weber grills for sending over all the gear for me to try. you can find all the weber gear i use here: bkyhd.com/weber #grilling #griddle #burgers #friendsofweber #webergrills #weber  cow burger review burgers grilling","CreateDateTime":"2024-09-24T14:34:21.000Z","ViewCount":675196,"LikeCount":3243,"GroupId":9087,"GroupCode":"weber-22-kettle-griddle-insert-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["review"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3940,"Url":"https://www.youtube.com/watch?v=wrby82mLHaI","ViewCount":611800,"LikeCount":2598},{"Platform":"facebook","PostId":3939,"Url":"https://www.facebook.com/reel/1209744863602844/","ViewCount":11756,"LikeCount":121},{"Platform":"instagram","PostId":3941,"Url":"https://www.instagram.com/reel/DATai8ePRwP/","ViewCount":26851,"LikeCount":272},{"Platform":"tiktok","PostId":3942,"Url":"https://www.tiktok.com/@backyahdbbq/video/7418217174948465962","ViewCount":24789,"LikeCount":252}]},{"Id":3941,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DATai8ePRwP/","ThumbnailUrl":"media/posts/instagram_18022009787208478.png","Description":"Weber just released their 22” kettle griddle insert.  It’s the same rust resistant carbon steel material that they use on the slate griddle.  This will be a good option if you don’t have a griddle at ","SearchText":"weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced.\n\ni’m testing it out here with some burgers and fries in a cast iron pan.\n\nthanks to @grillwithweber  for sending over all the gear for me to try.\n\nyou can find all the weber gear i use here: bkyhd.com/weber\n\n#grilling #griddle #burgers #friendsofweber #webergrills #weber weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced. i’m testing it out here with some burgers and fries in a cast iron pan. thanks to weber grills for sending over all the gear for me to try. you can find all the weber gear i use here: bkyhd.com/weber #grilling #griddle #burgers #friendsofweber #webergrills #weber cow burger review burgers grilling weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced.\n\ni’m testing it out here with some burgers and fries in a cast iron pan.\n\nthanks to @webergrills for sending over all the gear for me to try.\n\nyou can find all the weber gear i use here: bkyhd.com/weber\n\n#grilling #griddle #burgers #friendsofweber #webergrills #weber cow burger review burgers grilling weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced. i’m testing it out here with some burgers and fries in a cast iron pan. thanks to @weber grills for sending over all the gear for me to try. you can find all the weber gear i use here: bkyhd.com/weber #grilling #griddle #burgers #friendsofweber #webergrills #weber  cow burger review burgers grilling","CreateDateTime":"2024-09-24T14:33:38.000Z","ViewCount":675196,"LikeCount":3243,"GroupId":9087,"GroupCode":"weber-22-kettle-griddle-insert-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["review"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3940,"Url":"https://www.youtube.com/watch?v=wrby82mLHaI","ViewCount":611800,"LikeCount":2598},{"Platform":"facebook","PostId":3939,"Url":"https://www.facebook.com/reel/1209744863602844/","ViewCount":11756,"LikeCount":121},{"Platform":"instagram","PostId":3941,"Url":"https://www.instagram.com/reel/DATai8ePRwP/","ViewCount":26851,"LikeCount":272},{"Platform":"tiktok","PostId":3942,"Url":"https://www.tiktok.com/@backyahdbbq/video/7418217174948465962","ViewCount":24789,"LikeCount":252}]},{"Id":3942,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7418217174948465962","ThumbnailUrl":"media/posts/tiktok_7418217174948465962.png","Description":"Weber just released their 22” kettle griddle insert.  It’s the same rust resistant carbon steel material that they use on the slate griddle.  This will be a good option if you don’t have a griddle at ","SearchText":"weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced.\n\ni’m testing it out here with some burgers and fries in a cast iron pan.\n\nthanks to @grillwithweber  for sending over all the gear for me to try.\n\nyou can find all the weber gear i use here: bkyhd.com/weber\n\n#grilling #griddle #burgers #friendsofweber #webergrills #weber weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced. i’m testing it out here with some burgers and fries in a cast iron pan. thanks to weber grills for sending over all the gear for me to try. you can find all the weber gear i use here: bkyhd.com/weber #grilling #griddle #burgers #friendsofweber #webergrills #weber cow burger review burgers grilling weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced.\n\ni’m testing it out here with some burgers and fries in a cast iron pan.\n\nthanks to @webergrills for sending over all the gear for me to try.\n\nyou can find all the weber gear i use here: bkyhd.com/weber\n\n#grilling #griddle #burgers #friendsofweber #webergrills #weber cow burger review burgers grilling weber just released their 22” kettle griddle insert.  it’s the same rust resistant carbon steel material that they use on the slate griddle.  this will be a good option if you don’t have a griddle at home or want to take a griddle on the road.  also their burger smasher is the best one i’ve tried - it’s bigger than others and well balanced. i’m testing it out here with some burgers and fries in a cast iron pan. thanks to @weber grills for sending over all the gear for me to try. you can find all the weber gear i use here: bkyhd.com/weber #grilling #griddle #burgers #friendsofweber #webergrills #weber  cow burger review burgers grilling","CreateDateTime":"2024-09-24T14:31:24.000Z","ViewCount":675196,"LikeCount":3243,"GroupId":9087,"GroupCode":"weber-22-kettle-griddle-insert-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["review"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3940,"Url":"https://www.youtube.com/watch?v=wrby82mLHaI","ViewCount":611800,"LikeCount":2598},{"Platform":"facebook","PostId":3939,"Url":"https://www.facebook.com/reel/1209744863602844/","ViewCount":11756,"LikeCount":121},{"Platform":"instagram","PostId":3941,"Url":"https://www.instagram.com/reel/DATai8ePRwP/","ViewCount":26851,"LikeCount":272},{"Platform":"tiktok","PostId":3942,"Url":"https://www.tiktok.com/@backyahdbbq/video/7418217174948465962","ViewCount":24789,"LikeCount":252}]},{"Id":3938,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=gw3TTma1-iU","ThumbnailUrl":"media/posts/youtube_gw3TTma1-iU.png","Description":null,"SearchText":"","CreateDateTime":"2024-09-21T15:41:33.000Z","ViewCount":7156,"LikeCount":197,"GroupId":9464,"GroupCode":"grilling-techniques-for-perfect-ribs-2","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3938,"Url":"https://www.youtube.com/watch?v=gw3TTma1-iU","ViewCount":7156,"LikeCount":197}]},{"Id":3937,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1439868593372891/","ThumbnailUrl":"media/posts/facebook_1439868593372891.png","Description":"Ribeye sizzle","SearchText":"ribeye sizzle cow steak bbq grilling ribeye sizzles cow steak bbq","CreateDateTime":"2024-09-21T15:38:45.000Z","ViewCount":7473,"LikeCount":120,"GroupId":9465,"GroupCode":"ribeye-sizzle-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3937,"Url":"https://www.facebook.com/reel/1439868593372891/","ViewCount":2729,"LikeCount":29},{"Platform":"instagram","PostId":3936,"Url":"https://www.instagram.com/reel/DALzqJ2PmXM/","ViewCount":4744,"LikeCount":91}]},{"Id":3936,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DALzqJ2PmXM/","ThumbnailUrl":"media/posts/instagram_18008279330635368.png","Description":"Ribeye sizzles","SearchText":"ribeye sizzle cow steak bbq grilling ribeye sizzles cow steak bbq","CreateDateTime":"2024-09-21T15:38:06.000Z","ViewCount":7473,"LikeCount":120,"GroupId":9465,"GroupCode":"ribeye-sizzle-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3937,"Url":"https://www.facebook.com/reel/1439868593372891/","ViewCount":2729,"LikeCount":29},{"Platform":"instagram","PostId":3936,"Url":"https://www.instagram.com/reel/DALzqJ2PmXM/","ViewCount":4744,"LikeCount":91}]},{"Id":3935,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7417120828413791530","ThumbnailUrl":"media/posts/tiktok_7417120828413791530.png","Description":"Ribeye sizzles.  @Backyahd BBQ @Backyahd BBQ  @Backyahd BBQ ","SearchText":"ribeye sizzles.  @backyahd bbq @backyahd bbq  @backyahd bbq  cow steak showcase bbq grilling","CreateDateTime":"2024-09-21T15:37:03.000Z","ViewCount":3609,"LikeCount":56,"GroupId":9466,"GroupCode":"ribeye-sizzle-showcase-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3935,"Url":"https://www.tiktok.com/@backyahdbbq/video/7417120828413791530","ViewCount":3609,"LikeCount":56}]},{"Id":3933,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/videos/1759112341564055","ThumbnailUrl":"media/posts/facebook_110899788073674_542736368228482.png","Description":"Here’s a full unedited steak grilling session video. I wanted to show you what it’s like to cook a steak alongside me. I’ve tried every which way to cook a steak and I like the normal forward sear ove","SearchText":"here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.  \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling cow steak process bbq grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.  \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks @chicagosteakcompany for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks. \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling cow steak showcase bbq grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best.  thanks @chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.   unfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt. let me know if you have any questions. #steak #bbq #grilling","CreateDateTime":"2024-09-21T06:46:12.000Z","ViewCount":11908,"LikeCount":217,"GroupId":9088,"GroupCode":"live-steak-grilling-session-overview","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3933,"Url":"https://www.facebook.com/234418655726923/videos/1759112341564055","ViewCount":239,"LikeCount":9},{"Platform":"facebook","PostId":3934,"Url":"https://www.facebook.com/reel/1565076041052393/","ViewCount":1671,"LikeCount":24},{"Platform":"instagram","PostId":3932,"Url":"https://www.instagram.com/reel/DAK1CKHxd6I/","ViewCount":5400,"LikeCount":130},{"Platform":"tiktok","PostId":3931,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416975832922541355","ViewCount":4598,"LikeCount":54}]},{"Id":3934,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1565076041052393/","ThumbnailUrl":"media/posts/facebook_1565076041052393.png","Description":"Here’s a full unedited steak grilling session video. I wanted to show you what it’s like to cook a steak alongside me. I’ve tried every which way to cook a steak and I like the normal forward sear ove","SearchText":"here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.  \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling cow steak process bbq grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.  \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks @chicagosteakcompany for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks. \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling cow steak showcase bbq grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best.  thanks @chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.   unfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt. let me know if you have any questions. #steak #bbq #grilling","CreateDateTime":"2024-09-21T06:43:19.000Z","ViewCount":11908,"LikeCount":217,"GroupId":9088,"GroupCode":"live-steak-grilling-session-overview","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3933,"Url":"https://www.facebook.com/234418655726923/videos/1759112341564055","ViewCount":239,"LikeCount":9},{"Platform":"facebook","PostId":3934,"Url":"https://www.facebook.com/reel/1565076041052393/","ViewCount":1671,"LikeCount":24},{"Platform":"instagram","PostId":3932,"Url":"https://www.instagram.com/reel/DAK1CKHxd6I/","ViewCount":5400,"LikeCount":130},{"Platform":"tiktok","PostId":3931,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416975832922541355","ViewCount":4598,"LikeCount":54}]},{"Id":3932,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DAK1CKHxd6I/","ThumbnailUrl":"media/posts/instagram_17915104496903956.png","Description":"Here’s a full unedited steak grilling session video. I wanted to show you what it’s like to cook a steak alongside me. I’ve tried every which way to cook a steak and I like the normal forward sear ove","SearchText":"here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.  \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling cow steak process bbq grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.  \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks @chicagosteakcompany for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks. \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling cow steak showcase bbq grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best.  thanks @chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.   unfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt. let me know if you have any questions. #steak #bbq #grilling","CreateDateTime":"2024-09-21T06:34:45.000Z","ViewCount":11908,"LikeCount":217,"GroupId":9088,"GroupCode":"live-steak-grilling-session-overview","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3933,"Url":"https://www.facebook.com/234418655726923/videos/1759112341564055","ViewCount":239,"LikeCount":9},{"Platform":"facebook","PostId":3934,"Url":"https://www.facebook.com/reel/1565076041052393/","ViewCount":1671,"LikeCount":24},{"Platform":"instagram","PostId":3932,"Url":"https://www.instagram.com/reel/DAK1CKHxd6I/","ViewCount":5400,"LikeCount":130},{"Platform":"tiktok","PostId":3931,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416975832922541355","ViewCount":4598,"LikeCount":54}]},{"Id":3931,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7416975832922541355","ThumbnailUrl":"media/posts/tiktok_7416975832922541355.png","Description":"Here’s a full unedited steak grilling session video. I wanted to show you what it’s like to cook a steak alongside me. I’ve tried every which way to cook a steak and I like the normal forward sear ove","SearchText":"here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.  \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling cow steak process bbq grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.  \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best. \n\nthanks @chicagosteakcompany for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks. \n\nunfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt.\n\nlet me know if you have any questions.\n\n#steak #bbq #grilling cow steak showcase bbq grilling here’s a full unedited steak grilling session video. i wanted to show you what it’s like to cook a steak alongside me. i’ve tried every which way to cook a steak and i like the normal forward sear over fire the best.  thanks @chicago steak company for sending over the ribeyes.  thanks to my friends in austin for sending over the franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper.  this was a good test of the combustion inc and thermopro probes - for hot and fast grilling it’s great to have a hub with a temp display - and these probes are relatively thin, so less of a worm hole left in the steaks.   unfortunately my camera overheated and i wasn’t able to get a good focus on the steak slicing at the end.  and my family was in a rush to get out the door, so i had to do a couple of slices and bolt. let me know if you have any questions. #steak #bbq #grilling","CreateDateTime":"2024-09-21T06:14:30.000Z","ViewCount":11908,"LikeCount":217,"GroupId":9088,"GroupCode":"live-steak-grilling-session-overview","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3933,"Url":"https://www.facebook.com/234418655726923/videos/1759112341564055","ViewCount":239,"LikeCount":9},{"Platform":"facebook","PostId":3934,"Url":"https://www.facebook.com/reel/1565076041052393/","ViewCount":1671,"LikeCount":24},{"Platform":"instagram","PostId":3932,"Url":"https://www.instagram.com/reel/DAK1CKHxd6I/","ViewCount":5400,"LikeCount":130},{"Platform":"tiktok","PostId":3931,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416975832922541355","ViewCount":4598,"LikeCount":54}]},{"Id":3929,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/542581631577289","ThumbnailUrl":"media/posts/facebook_110899788073674_542581631577289.png","Description":"Seariously good sear. #steak #ribeye #grilling","SearchText":"seariously good sear. #steak #ribeye #grilling cow steak showcase bbq grilling seariously good sear. #steak #ribeye #grilling","CreateDateTime":"2024-09-21T01:27:32.000Z","ViewCount":1810,"LikeCount":38,"GroupId":9089,"GroupCode":"seariously-good-ribeye-steak-sear","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3929,"Url":"https://www.facebook.com/234418655726923/posts/542581631577289","ViewCount":2,"LikeCount":1},{"Platform":"instagram","PostId":3930,"Url":"https://www.instagram.com/p/DAKSWLjPmsa/","ViewCount":1808,"LikeCount":37}]},{"Id":3930,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DAKSWLjPmsa/","ThumbnailUrl":"media/posts/instagram_18020838767444087.png","Description":"Seariously good sear. #steak #ribeye #grilling","SearchText":"seariously good sear. #steak #ribeye #grilling cow steak showcase bbq grilling seariously good sear. #steak #ribeye #grilling","CreateDateTime":"2024-09-21T01:27:25.000Z","ViewCount":1810,"LikeCount":38,"GroupId":9089,"GroupCode":"seariously-good-ribeye-steak-sear","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3929,"Url":"https://www.facebook.com/234418655726923/posts/542581631577289","ViewCount":2,"LikeCount":1},{"Platform":"instagram","PostId":3930,"Url":"https://www.instagram.com/p/DAKSWLjPmsa/","ViewCount":1808,"LikeCount":37}]},{"Id":3927,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/542367101598742","ThumbnailUrl":"media/posts/facebook_110899788073674_542367101598742.png","Description":"A couple more Chicago Steak Company ribeyes for dinner tonight. This time I’m trying the Franklin Barbecue steak spice rub, but that didn’t have much pepper so I’m adding a little bit of their brisket","SearchText":"a couple more chicago steak company ribeyes for dinner tonight. this time i’m trying the franklin barbecue steak spice rub, but that didn’t have much pepper so i’m adding a little bit of their brisket rub as well.  i had the steak spice rub on my eggs this morning, and it was excellent. last week was such a huge success with a standard sear with lump charcoal and wood that we’re gonna do on repeat.  #steak #grilling #bbq cow steak review bbq grilling a couple more @chicagosteakcompany ribeyes for dinner tonight. this time i’m trying the @franklinbbq steak spice rub, but that didn’t have much pepper so i’m adding a little bit of their brisket rub as well.  i had the steak spice rub on my eggs this morning, and it was excellent. last week was such a huge success with a standard sear with lump charcoal and wood that we’re gonna do on repeat.  #steak #grilling #bbq cow steak tips bbq grilling","CreateDateTime":"2024-09-20T17:30:02.000Z","ViewCount":2942,"LikeCount":70,"GroupId":9467,"GroupCode":"chicago-steak-company-ribeyes-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3927,"Url":"https://www.facebook.com/234418655726923/posts/542367101598742","ViewCount":5,"LikeCount":3},{"Platform":"instagram","PostId":3928,"Url":"https://www.instagram.com/p/DAJbsogSdeh/","ViewCount":2937,"LikeCount":67}]},{"Id":3928,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/DAJbsogSdeh/","ThumbnailUrl":"media/posts/instagram_18278706334208637.png","Description":"A couple more @chicagosteakcompany ribeyes for dinner tonight. This time I’m trying the @franklinbbq steak spice rub, but that didn’t have much pepper so I’m adding a little bit of their brisket rub a","SearchText":"a couple more chicago steak company ribeyes for dinner tonight. this time i’m trying the franklin barbecue steak spice rub, but that didn’t have much pepper so i’m adding a little bit of their brisket rub as well.  i had the steak spice rub on my eggs this morning, and it was excellent. last week was such a huge success with a standard sear with lump charcoal and wood that we’re gonna do on repeat.  #steak #grilling #bbq cow steak review bbq grilling a couple more @chicagosteakcompany ribeyes for dinner tonight. this time i’m trying the @franklinbbq steak spice rub, but that didn’t have much pepper so i’m adding a little bit of their brisket rub as well.  i had the steak spice rub on my eggs this morning, and it was excellent. last week was such a huge success with a standard sear with lump charcoal and wood that we’re gonna do on repeat.  #steak #grilling #bbq cow steak tips bbq grilling","CreateDateTime":"2024-09-20T17:29:53.000Z","ViewCount":2942,"LikeCount":70,"GroupId":9467,"GroupCode":"chicago-steak-company-ribeyes-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3927,"Url":"https://www.facebook.com/234418655726923/posts/542367101598742","ViewCount":5,"LikeCount":3},{"Platform":"instagram","PostId":3928,"Url":"https://www.instagram.com/p/DAJbsogSdeh/","ViewCount":2937,"LikeCount":67}]},{"Id":3926,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=fPfu5G9vixo","ThumbnailUrl":"media/posts/youtube_fPfu5G9vixo.png","Description":"Like many grillers, I started with charcoal briquettes. They’re easy to use and provide consistent heat, which is why they’re so popular. But a few years ago, I switched to lump charcoal for hot and f","SearchText":"like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor.\n\none key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow.\n\nwhen i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking.\n\nwhile i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.\n\nif you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.\n \n#bbq cow pig chicken tips bbq grilling like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor. one key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow. when i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking. while i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.if you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference. #bbq like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor.\n\none key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow.\n\nwhen i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking.\n\nwhile i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.\n\nif you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.\n \n#bbq cow pig chicken pulled_pork tips bbq grilling like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor. one key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow. when i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking. while i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks. if you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.   #bbq","CreateDateTime":"2024-09-20T04:49:15.000Z","ViewCount":283133,"LikeCount":3662,"GroupId":9090,"GroupCode":"charcoal-briquettes-vs-lump-charcoal","IsPrimaryInGroup":false,"Animals":["cow","pig","chicken"],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3926,"Url":"https://www.youtube.com/watch?v=fPfu5G9vixo","ViewCount":159872,"LikeCount":1850},{"Platform":"facebook","PostId":3925,"Url":"https://www.facebook.com/reel/437855549315183/","ViewCount":3459,"LikeCount":25},{"Platform":"instagram","PostId":3924,"Url":"https://www.instagram.com/reel/DAID6xKRxoQ/","ViewCount":12619,"LikeCount":256},{"Platform":"tiktok","PostId":3923,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416580706295450923","ViewCount":107183,"LikeCount":1531}]},{"Id":3925,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/437855549315183/","ThumbnailUrl":"media/posts/facebook_437855549315183.png","Description":"Like many grillers, I started with charcoal briquettes. They’re easy to use and provide consistent heat, which is why they’re so popular. But a few years ago, I switched to lump charcoal for hot and f","SearchText":"like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor.\n\none key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow.\n\nwhen i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking.\n\nwhile i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.\n\nif you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.\n \n#bbq cow pig chicken tips bbq grilling like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor. one key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow. when i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking. while i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.if you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference. #bbq like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor.\n\none key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow.\n\nwhen i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking.\n\nwhile i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.\n\nif you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.\n \n#bbq cow pig chicken pulled_pork tips bbq grilling like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor. one key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow. when i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking. while i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks. if you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.   #bbq","CreateDateTime":"2024-09-20T04:44:52.000Z","ViewCount":283133,"LikeCount":3662,"GroupId":9090,"GroupCode":"charcoal-briquettes-vs-lump-charcoal","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3926,"Url":"https://www.youtube.com/watch?v=fPfu5G9vixo","ViewCount":159872,"LikeCount":1850},{"Platform":"facebook","PostId":3925,"Url":"https://www.facebook.com/reel/437855549315183/","ViewCount":3459,"LikeCount":25},{"Platform":"instagram","PostId":3924,"Url":"https://www.instagram.com/reel/DAID6xKRxoQ/","ViewCount":12619,"LikeCount":256},{"Platform":"tiktok","PostId":3923,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416580706295450923","ViewCount":107183,"LikeCount":1531}]},{"Id":3924,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DAID6xKRxoQ/","ThumbnailUrl":"media/posts/instagram_17939510369873087.png","Description":"Like many grillers, I started with charcoal briquettes. They’re easy to use and provide consistent heat, which is why they’re so popular. But a few years ago, I switched to lump charcoal for hot and f","SearchText":"like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor.\n\none key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow.\n\nwhen i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking.\n\nwhile i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.\n\nif you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.\n \n#bbq cow pig chicken tips bbq grilling like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor. one key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow. when i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking. while i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.if you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference. #bbq like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor.\n\none key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow.\n\nwhen i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking.\n\nwhile i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.\n\nif you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.\n \n#bbq cow pig chicken pulled_pork tips bbq grilling like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor. one key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow. when i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking. while i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks. if you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.   #bbq","CreateDateTime":"2024-09-20T04:43:39.000Z","ViewCount":283133,"LikeCount":3662,"GroupId":9090,"GroupCode":"charcoal-briquettes-vs-lump-charcoal","IsPrimaryInGroup":true,"Animals":["cow","pig","chicken"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3926,"Url":"https://www.youtube.com/watch?v=fPfu5G9vixo","ViewCount":159872,"LikeCount":1850},{"Platform":"facebook","PostId":3925,"Url":"https://www.facebook.com/reel/437855549315183/","ViewCount":3459,"LikeCount":25},{"Platform":"instagram","PostId":3924,"Url":"https://www.instagram.com/reel/DAID6xKRxoQ/","ViewCount":12619,"LikeCount":256},{"Platform":"tiktok","PostId":3923,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416580706295450923","ViewCount":107183,"LikeCount":1531}]},{"Id":3923,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7416580706295450923","ThumbnailUrl":"media/posts/tiktok_7416580706295450923.png","Description":"Like many grillers, I started with charcoal briquettes. They’re easy to use and provide consistent heat, which is why they’re so popular. But a few years ago, I switched to lump charcoal for hot and f","SearchText":"like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor.\n\none key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow.\n\nwhen i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking.\n\nwhile i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.\n\nif you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.\n \n#bbq cow pig chicken tips bbq grilling like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor. one key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow. when i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking. while i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.if you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference. #bbq like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor.\n\none key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow.\n\nwhen i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking.\n\nwhile i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks.\n\nif you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.\n \n#bbq cow pig chicken pulled_pork tips bbq grilling like many grillers, i started with charcoal briquettes. they’re easy to use and provide consistent heat, which is why they’re so popular. but a few years ago, i switched to lump charcoal for hot and fast grilling, and i haven’t looked back. lump charcoal burns hotter, lights faster, and, in my opinion, gives the meat a better, more natural flavor. one key difference is the chemical makeup: lump charcoal is pure, carbonized wood with no fillers or additives, giving it a natural wood-fire flavor. briquettes, on the other hand, contain fillers like sawdust and binders, which can affect flavor and burn performance. briquettes burn more consistently, but they don’t get as hot and produce more ash, which can hinder airflow. when i use my 22-inch kettle, i fill a chimney with lump charcoal, light it, and wait until the coals are almost fully ashed over before dumping them on one side. for added smoke, i toss in a chunk of wood to bring extra flavor to the meat. this setup creates two zones: a hot zone for searing and a cooler zone for indirect cooking. while i prefer lump charcoal for grilling, i still use briquettes for low-and-slow cooks, like in my wsm or with the snake method. briquettes’ uniform shape helps maintain consistent temps, while lump charcoal’s uneven pieces make it less ideal for long cooks. if you’re still using briquettes, i challenge you to try lump charcoal. it burns hotter, lights faster, and you’ll taste the difference.   #bbq","CreateDateTime":"2024-09-20T04:41:08.000Z","ViewCount":283133,"LikeCount":3662,"GroupId":9090,"GroupCode":"charcoal-briquettes-vs-lump-charcoal","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3926,"Url":"https://www.youtube.com/watch?v=fPfu5G9vixo","ViewCount":159872,"LikeCount":1850},{"Platform":"facebook","PostId":3925,"Url":"https://www.facebook.com/reel/437855549315183/","ViewCount":3459,"LikeCount":25},{"Platform":"instagram","PostId":3924,"Url":"https://www.instagram.com/reel/DAID6xKRxoQ/","ViewCount":12619,"LikeCount":256},{"Platform":"tiktok","PostId":3923,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416580706295450923","ViewCount":107183,"LikeCount":1531}]},{"Id":3922,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=sESuBE3cAWs","ThumbnailUrl":"media/posts/youtube_sESuBE3cAWs.png","Description":"After months of testing, researching, and writing, I’ve finally wrapped up my deep dive into wireless thermometers, and I’m ready to share the results. I’ve taken an in-depth look at six of the top wi","SearchText":"after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. \n\ni’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs.\n\nto keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon.\n\n#bbq review bbq smoking grilling wireless thermometer test results. after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. i’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs. to keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon. #bbq review bbq smoking grilling after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. \n\ni’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs.\n\nto keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon.\n\n#bbq review bbq smoking grilling after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before.  i’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs. to keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon. #bbq review bbq smoking grilling","CreateDateTime":"2024-09-19T22:34:06.000Z","ViewCount":34637,"LikeCount":573,"GroupId":9092,"GroupCode":"top-wireless-thermometer-reviews","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3922,"Url":"https://www.youtube.com/watch?v=sESuBE3cAWs","ViewCount":10971,"LikeCount":251},{"Platform":"facebook","PostId":3921,"Url":"https://www.facebook.com/reel/1253877522434215/","ViewCount":1912,"LikeCount":3},{"Platform":"instagram","PostId":3920,"Url":"https://www.instagram.com/reel/DAHY3p9y4gg/","ViewCount":3613,"LikeCount":36},{"Platform":"tiktok","PostId":3919,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416483133723315502","ViewCount":18141,"LikeCount":283}]},{"Id":3921,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1253877522434215/","ThumbnailUrl":"media/posts/facebook_1253877522434215.png","Description":"Wireless Thermometer Test Results. After months of testing, researching, and writing, I’ve finally wrapped up my deep dive into wireless thermometers, and I’m ready to share the results. I’ve taken an","SearchText":"after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. \n\ni’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs.\n\nto keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon.\n\n#bbq review bbq smoking grilling wireless thermometer test results. after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. i’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs. to keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon. #bbq review bbq smoking grilling after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. \n\ni’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs.\n\nto keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon.\n\n#bbq review bbq smoking grilling after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before.  i’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs. to keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon. #bbq review bbq smoking grilling","CreateDateTime":"2024-09-19T22:28:29.000Z","ViewCount":34637,"LikeCount":573,"GroupId":9092,"GroupCode":"top-wireless-thermometer-reviews","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3922,"Url":"https://www.youtube.com/watch?v=sESuBE3cAWs","ViewCount":10971,"LikeCount":251},{"Platform":"facebook","PostId":3921,"Url":"https://www.facebook.com/reel/1253877522434215/","ViewCount":1912,"LikeCount":3},{"Platform":"instagram","PostId":3920,"Url":"https://www.instagram.com/reel/DAHY3p9y4gg/","ViewCount":3613,"LikeCount":36},{"Platform":"tiktok","PostId":3919,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416483133723315502","ViewCount":18141,"LikeCount":283}]},{"Id":3920,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DAHY3p9y4gg/","ThumbnailUrl":"media/posts/instagram_18035788577323446.png","Description":"After months of testing, researching, and writing, I’ve finally wrapped up my deep dive into wireless thermometers, and I’m ready to share the results. I’ve taken an in-depth look at six of the top wi","SearchText":"after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. \n\ni’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs.\n\nto keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon.\n\n#bbq review bbq smoking grilling wireless thermometer test results. after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. i’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs. to keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon. #bbq review bbq smoking grilling after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. \n\ni’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs.\n\nto keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon.\n\n#bbq review bbq smoking grilling after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before.  i’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs. to keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon. #bbq review bbq smoking grilling","CreateDateTime":"2024-09-19T22:27:38.000Z","ViewCount":34637,"LikeCount":573,"GroupId":9092,"GroupCode":"top-wireless-thermometer-reviews","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3922,"Url":"https://www.youtube.com/watch?v=sESuBE3cAWs","ViewCount":10971,"LikeCount":251},{"Platform":"facebook","PostId":3921,"Url":"https://www.facebook.com/reel/1253877522434215/","ViewCount":1912,"LikeCount":3},{"Platform":"instagram","PostId":3920,"Url":"https://www.instagram.com/reel/DAHY3p9y4gg/","ViewCount":3613,"LikeCount":36},{"Platform":"tiktok","PostId":3919,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416483133723315502","ViewCount":18141,"LikeCount":283}]},{"Id":3919,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7416483133723315502","ThumbnailUrl":"media/posts/tiktok_7416483133723315502.png","Description":"After months of testing, researching, and writing, I’ve finally wrapped up my deep dive into wireless thermometers, and I’m ready to share the results. I’ve taken an in-depth look at six of the top wi","SearchText":"after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. \n\ni’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs.\n\nto keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon.\n\n#bbq review bbq smoking grilling wireless thermometer test results. after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. i’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs. to keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon. #bbq review bbq smoking grilling after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before. \n\ni’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs.\n\nto keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon.\n\n#bbq review bbq smoking grilling after months of testing, researching, and writing, i’ve finally wrapped up my deep dive into wireless thermometers, and i’m ready to share the results. i’ve taken an in-depth look at six of the top wireless thermometers: chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, and typhur sync dual. i never intended to get into wireless thermometers, but when i friend asked which one i recommend i went off the deep end in researching all the options - probably to the extent that no one has done before.  i’ve evaluated everything from wi-fi connectivity and battery life to probe design, cook history, and temperature accuracy. it’s been a thorough process, but i wanted to make sure i tested them in real-world bbq scenarios. whether you’re smoking low and slow or grilling hot and fast, this report will help you make the best decision on which thermometer is right for your needs. to keep this review as unbiased as possible, i’m not accepting any sponsorships for wireless thermometers. my goal is to keep this report updated with the latest info and new probes as they come out, making it a one-stop, unbiased guide for all bbq enthusiasts looking for a wireless thermometer. you check it out at bkyhd.com/wt and i’ll publish more content on these tests coming soon. #bbq review bbq smoking grilling","CreateDateTime":"2024-09-19T22:22:27.000Z","ViewCount":34637,"LikeCount":573,"GroupId":9092,"GroupCode":"top-wireless-thermometer-reviews","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3922,"Url":"https://www.youtube.com/watch?v=sESuBE3cAWs","ViewCount":10971,"LikeCount":251},{"Platform":"facebook","PostId":3921,"Url":"https://www.facebook.com/reel/1253877522434215/","ViewCount":1912,"LikeCount":3},{"Platform":"instagram","PostId":3920,"Url":"https://www.instagram.com/reel/DAHY3p9y4gg/","ViewCount":3613,"LikeCount":36},{"Platform":"tiktok","PostId":3919,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416483133723315502","ViewCount":18141,"LikeCount":283}]},{"Id":3918,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7416381427396218155","ThumbnailUrl":"media/posts/tiktok_7416381427396218155.png","Description":"#ad Today I’m making thinly sliced beef lettuce wraps on the new electric cast iron griddle from Hamilton Beach. Before I got this table top griddle, I’d use this butane burner & cast iron pan setup. ","SearchText":"#ad today i’m making thinly sliced beef lettuce wraps on the new electric cast iron griddle from hamilton beach. before i got this table top griddle, i’d use this butane burner & cast iron pan setup. but it’s more work & requires me to open a window. you can slice your own beef or buy some already thinly sliced, i had a flat iron steak in my freezer so i sliced it three ways. it’s best to slice it when it’s almost completely frozen to get nice clean slices. i’ll start by griddling the onions, oyster mushrooms, & zucchini until they are slightly browned. then add a little oil & cooked up the beef with only salt & pepper. we don’t typically marinade the beef for this dish - the sauce & oils we add later round it out. it’s tempting to move the beef around, but just let it sit for a few minutes to get a nice sear & then flip it. then we assemble with some lettuce, onion, mushroom, & add some red pepper & bean sauce. i’ll then dip the beef in the sesame oils, add it to the wrap, & eat the whole thing in one bite.  you can find the griddle at bkyhd.com/hbgriddletiktok #professionalresultsathome #hamiltonbeachprofessional #hamiltonbeach cow steak recipe how_to tips review showcase appetizers grilling","CreateDateTime":"2024-09-19T15:47:50.000Z","ViewCount":41339,"LikeCount":414,"GroupId":9468,"GroupCode":"thinly-sliced-beef-lettuce-wraps","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe","how_to","tips","review","showcase"],"Categories":["Appetizers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3918,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416381427396218155","ViewCount":41339,"LikeCount":414}]},{"Id":3915,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=rvkw8b4zBXc","ThumbnailUrl":"media/posts/youtube_rvkw8b4zBXc.png","Description":"Today we’re smoking up some Skibidi Ribz\n\nNormally, I’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.\n \nFirst, I rinse and pat the ribs dry. ","SearchText":"today we’re smoking up some skibidi ribz\n\nnormally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.\n \nfirst, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe.\n\ni let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. \nwe’re starting at 180°f to get that extra smoky flavor. \n\nafter an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. \n\nafter about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark.\n\nonce they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish.\nas we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f.\n\nfour hours later, and these are no cap the juiciest, tenderest ribs ever. bet.\n\n#ribs #bbq pig pork_ribs recipe bbq smoking today we’re smoking up some skibidi ribz. normally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire. first, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe. i let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. we’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. after about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark. once they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish. as we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f. four hours later, and these are no cap the juiciest, tenderest ribs ever. bet. #ribs #bbq pig pork_ribs recipe bbq smoking today we’re smoking up some skibidi ribz\n\nnormally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.\n \nfirst, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe.\n\ni let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. \n\nwe’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. \n\nafter about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark.\n\nonce they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish.\n\nas we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f.\n\nfour hours later, and these are no cap the juiciest, tenderest ribs ever. bet.\n\n#ribs #bbq pig pork_ribs how_to bbq smoking today we’re smoking up some skibidi ribs. normally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.   first, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe. i let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets.  we’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist.  after about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark. once they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish. as we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f. four hours later, and these are no cap the juiciest, tenderest ribs ever. bet. #ribs #bbq pig pork_ribs recipe bbq smoking","CreateDateTime":"2024-09-18T23:59:48.000Z","ViewCount":27138,"LikeCount":958,"GroupId":9093,"GroupCode":"skibidi-ribz-smoking-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3915,"Url":"https://www.youtube.com/watch?v=rvkw8b4zBXc","ViewCount":7447,"LikeCount":420},{"Platform":"facebook","PostId":3914,"Url":"https://www.facebook.com/reel/1226148335083083/","ViewCount":2205,"LikeCount":40},{"Platform":"instagram","PostId":3917,"Url":"https://www.instagram.com/reel/DAE9jeGSThk/","ViewCount":10506,"LikeCount":321},{"Platform":"tiktok","PostId":3916,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416133897164967210","ViewCount":6980,"LikeCount":177}]},{"Id":3914,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1226148335083083/","ThumbnailUrl":"media/posts/facebook_1226148335083083.png","Description":"Today we’re smoking up some Skibidi Ribz. Normally, I’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire. First, I rinse and pat the ribs dry. Th","SearchText":"today we’re smoking up some skibidi ribz\n\nnormally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.\n \nfirst, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe.\n\ni let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. \nwe’re starting at 180°f to get that extra smoky flavor. \n\nafter an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. \n\nafter about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark.\n\nonce they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish.\nas we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f.\n\nfour hours later, and these are no cap the juiciest, tenderest ribs ever. bet.\n\n#ribs #bbq pig pork_ribs recipe bbq smoking today we’re smoking up some skibidi ribz. normally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire. first, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe. i let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. we’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. after about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark. once they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish. as we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f. four hours later, and these are no cap the juiciest, tenderest ribs ever. bet. #ribs #bbq pig pork_ribs recipe bbq smoking today we’re smoking up some skibidi ribz\n\nnormally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.\n \nfirst, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe.\n\ni let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. \n\nwe’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. \n\nafter about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark.\n\nonce they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish.\n\nas we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f.\n\nfour hours later, and these are no cap the juiciest, tenderest ribs ever. bet.\n\n#ribs #bbq pig pork_ribs how_to bbq smoking today we’re smoking up some skibidi ribs. normally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.   first, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe. i let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets.  we’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist.  after about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark. once they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish. as we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f. four hours later, and these are no cap the juiciest, tenderest ribs ever. bet. #ribs #bbq pig pork_ribs recipe bbq smoking","CreateDateTime":"2024-09-18T23:52:29.000Z","ViewCount":27138,"LikeCount":958,"GroupId":9093,"GroupCode":"skibidi-ribz-smoking-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3915,"Url":"https://www.youtube.com/watch?v=rvkw8b4zBXc","ViewCount":7447,"LikeCount":420},{"Platform":"facebook","PostId":3914,"Url":"https://www.facebook.com/reel/1226148335083083/","ViewCount":2205,"LikeCount":40},{"Platform":"instagram","PostId":3917,"Url":"https://www.instagram.com/reel/DAE9jeGSThk/","ViewCount":10506,"LikeCount":321},{"Platform":"tiktok","PostId":3916,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416133897164967210","ViewCount":6980,"LikeCount":177}]},{"Id":3917,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/DAE9jeGSThk/","ThumbnailUrl":"media/posts/instagram_17890554567013584.png","Description":"Today we’re smoking up some Skibidi Ribz\n\nNormally, I’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.\n \nFirst, I rinse and pat the ribs dry. ","SearchText":"today we’re smoking up some skibidi ribz\n\nnormally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.\n \nfirst, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe.\n\ni let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. \nwe’re starting at 180°f to get that extra smoky flavor. \n\nafter an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. \n\nafter about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark.\n\nonce they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish.\nas we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f.\n\nfour hours later, and these are no cap the juiciest, tenderest ribs ever. bet.\n\n#ribs #bbq pig pork_ribs recipe bbq smoking today we’re smoking up some skibidi ribz. normally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire. first, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe. i let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. we’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. after about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark. once they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish. as we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f. four hours later, and these are no cap the juiciest, tenderest ribs ever. bet. #ribs #bbq pig pork_ribs recipe bbq smoking today we’re smoking up some skibidi ribz\n\nnormally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.\n \nfirst, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe.\n\ni let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. \n\nwe’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. \n\nafter about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark.\n\nonce they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish.\n\nas we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f.\n\nfour hours later, and these are no cap the juiciest, tenderest ribs ever. bet.\n\n#ribs #bbq pig pork_ribs how_to bbq smoking today we’re smoking up some skibidi ribs. normally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.   first, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe. i let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets.  we’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist.  after about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark. once they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish. as we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f. four hours later, and these are no cap the juiciest, tenderest ribs ever. bet. #ribs #bbq pig pork_ribs recipe bbq smoking","CreateDateTime":"2024-09-18T23:50:05.000Z","ViewCount":27138,"LikeCount":958,"GroupId":9093,"GroupCode":"skibidi-ribz-smoking-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3915,"Url":"https://www.youtube.com/watch?v=rvkw8b4zBXc","ViewCount":7447,"LikeCount":420},{"Platform":"facebook","PostId":3914,"Url":"https://www.facebook.com/reel/1226148335083083/","ViewCount":2205,"LikeCount":40},{"Platform":"instagram","PostId":3917,"Url":"https://www.instagram.com/reel/DAE9jeGSThk/","ViewCount":10506,"LikeCount":321},{"Platform":"tiktok","PostId":3916,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416133897164967210","ViewCount":6980,"LikeCount":177}]},{"Id":3916,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7416133897164967210","ThumbnailUrl":"media/posts/tiktok_7416133897164967210.png","Description":"Today we’re smoking up some Skibidi Ribs. Normally, I’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.   First, I rinse and pat the ribs dry. ","SearchText":"today we’re smoking up some skibidi ribz\n\nnormally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.\n \nfirst, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe.\n\ni let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. \nwe’re starting at 180°f to get that extra smoky flavor. \n\nafter an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. \n\nafter about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark.\n\nonce they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish.\nas we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f.\n\nfour hours later, and these are no cap the juiciest, tenderest ribs ever. bet.\n\n#ribs #bbq pig pork_ribs recipe bbq smoking today we’re smoking up some skibidi ribz. normally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire. first, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe. i let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. we’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. after about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark. once they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish. as we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f. four hours later, and these are no cap the juiciest, tenderest ribs ever. bet. #ribs #bbq pig pork_ribs recipe bbq smoking today we’re smoking up some skibidi ribz\n\nnormally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.\n \nfirst, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe.\n\ni let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets. \n\nwe’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist. \n\nafter about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark.\n\nonce they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish.\n\nas we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f.\n\nfour hours later, and these are no cap the juiciest, tenderest ribs ever. bet.\n\n#ribs #bbq pig pork_ribs how_to bbq smoking today we’re smoking up some skibidi ribs. normally, i’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire.   first, i rinse and pat the ribs dry. then i hit them with a solid rub and extra pepper. we’re keeping the membrane on because that’s how we’re locking in all the juices. it’s a vibe. i let the ribs chill for about 30 minutes while i get the smoker ready and pop in some cherry pellets.  we’re starting at 180°f to get that extra smoky flavor. after an hour, we crank it up to 275°f. spritz them every 30 minutes to keep them moist.  after about three hours, it’s time for the foil boat. this move keeps the crust crispy without steaming too much—because we’re not about to mess up that bark. once they’re in the boat, i spritz again, brush on some butter, and bump the heat up to 325°f to finish. as we get close to the end, i baste with bbq sauce for that sticky drip. final vibe check: if we can flex a 90° angle without the top cracking, we’re golden, or you can check for 195°f to 200°f. four hours later, and these are no cap the juiciest, tenderest ribs ever. bet. #ribs #bbq pig pork_ribs recipe bbq smoking","CreateDateTime":"2024-09-18T23:47:14.000Z","ViewCount":27138,"LikeCount":958,"GroupId":9093,"GroupCode":"skibidi-ribz-smoking-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3915,"Url":"https://www.youtube.com/watch?v=rvkw8b4zBXc","ViewCount":7447,"LikeCount":420},{"Platform":"facebook","PostId":3914,"Url":"https://www.facebook.com/reel/1226148335083083/","ViewCount":2205,"LikeCount":40},{"Platform":"instagram","PostId":3917,"Url":"https://www.instagram.com/reel/DAE9jeGSThk/","ViewCount":10506,"LikeCount":321},{"Platform":"tiktok","PostId":3916,"Url":"https://www.tiktok.com/@backyahdbbq/video/7416133897164967210","ViewCount":6980,"LikeCount":177}]},{"Id":3910,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/540339615134824","ThumbnailUrl":"media/posts/facebook_110899788073674_540339615134824.png","Description":"https://backyahdbbq.com/wireless-thermometers/\n\nAfter weeks of testing, I’ve finally put together a comprehensive review of some of the top wireless thermometers for BBQ and grilling. From Chef iQ, Co","SearchText":"https://backyahdbbq.com/wireless-thermometers/\n\nafter weeks of testing, i’ve finally put together a comprehensive review of some of the top wireless thermometers for bbq and grilling. from chef iq, combustion inc, thermoworks rfx, meater 2 plus, thermopro tempspike, to typhur sync dual, i’ve compared features like wi-fi connectivity, probe design, and battery life to help you choose the right thermometer for your next cook. check out the full breakdown and see which thermometer comes closest to replacing my trusted wired thermoworks signals.\n\n#bbq #grilling #bbqgear #thermometer #technology #smokedmeat review bbq smoking grilling","CreateDateTime":"2024-09-17T20:52:15.000Z","ViewCount":15,"LikeCount":6,"GroupId":9469,"GroupCode":"top-wireless-thermometers-for-bbq-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3910,"Url":"https://www.facebook.com/234418655726923/posts/540339615134824","ViewCount":15,"LikeCount":6}]},{"Id":3908,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/539094755259310","ThumbnailUrl":"media/posts/facebook_110899788073674_539094755259310.png","Description":"Juicy and tender ribs in 4 hours with a foil boat. Video coming soon…","SearchText":"juicy and tender ribs in 4 hours with a foil boat. video coming soon… pig pork_ribs tutorial process bbq juicy and tender ribs in 4 hours with a foil boat. video coming soon… pig pork_ribs recipe process bbq","CreateDateTime":"2024-09-16T03:34:43.000Z","ViewCount":2526,"LikeCount":105,"GroupId":9094,"GroupCode":"juicy-ribs-in-4-hours-with-foil-boat","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["tutorial","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3908,"Url":"https://www.facebook.com/234418655726923/posts/539094755259310","ViewCount":3,"LikeCount":18},{"Platform":"instagram","PostId":3906,"Url":"https://www.instagram.com/p/C_9o7V8pEKC/","ViewCount":2523,"LikeCount":87}]},{"Id":3906,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C_9o7V8pEKC/","ThumbnailUrl":"media/posts/instagram_18251629840252190.png","Description":"Juicy and tender ribs in 4 hours with a foil boat. Video coming soon…","SearchText":"juicy and tender ribs in 4 hours with a foil boat. video coming soon… pig pork_ribs tutorial process bbq juicy and tender ribs in 4 hours with a foil boat. video coming soon… pig pork_ribs recipe process bbq","CreateDateTime":"2024-09-16T03:34:36.000Z","ViewCount":2526,"LikeCount":105,"GroupId":9094,"GroupCode":"juicy-ribs-in-4-hours-with-foil-boat","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3908,"Url":"https://www.facebook.com/234418655726923/posts/539094755259310","ViewCount":3,"LikeCount":18},{"Platform":"instagram","PostId":3906,"Url":"https://www.instagram.com/p/C_9o7V8pEKC/","ViewCount":2523,"LikeCount":87}]},{"Id":3904,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=NDPqpMy13dM","ThumbnailUrl":"media/posts/youtube_NDPqpMy13dM.png","Description":"Every year, my wife asks me where I want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. I’d rather cook my own steak than gamble with what a restaur","SearchText":"every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp.\n\n@mychicagosteakco sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. \n\nthey also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try.\ni let the steaks sit out for about a half hour to temper so they’d cook more evenly. \n\ni start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish.\n\nafter resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it.\n\n#steak #grilling cow steak how_to bbq grilling birthday steaks. every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp. chicago steak company sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try. i let the steaks sit out for about a half hour to temper so they’d cook more evenly. i start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish. after resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it. #steak #grilling cow steak how_to bbq grilling birthday steaks\n\nevery year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp.\n\n@chicagosteakcompany sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try.\n\ni let the steaks sit out for about a half hour to temper so they’d cook more evenly. \n\ni start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish.\n\nafter resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it.\n\n#steak #grilling cow steak recipe bbq grilling every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home.  i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp. @chicago steak company sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try. i let the steaks sit out for about a half hour to temper so they’d cook more evenly.  i start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish. after resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it. #steak #grilling cow steak how_to bbq grilling","CreateDateTime":"2024-09-15T23:42:11.000Z","ViewCount":86752,"LikeCount":2767,"GroupId":9470,"GroupCode":"perfect-steak-and-potatoes-at-home","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3904,"Url":"https://www.youtube.com/watch?v=NDPqpMy13dM","ViewCount":40765,"LikeCount":1450},{"Platform":"facebook","PostId":3909,"Url":"https://www.facebook.com/reel/1835486453645338/","ViewCount":2243,"LikeCount":23},{"Platform":"instagram","PostId":3907,"Url":"https://www.instagram.com/reel/C_9NTlQy3B-/","ViewCount":8237,"LikeCount":215},{"Platform":"tiktok","PostId":3905,"Url":"https://www.tiktok.com/@backyahdbbq/video/7415016145863855406","ViewCount":35507,"LikeCount":1079}]},{"Id":3909,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1835486453645338/","ThumbnailUrl":"media/posts/facebook_1835486453645338.png","Description":"Birthday Steaks. Every year, my wife asks me where I want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. I’d rather cook my own steak than gamble wi","SearchText":"every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp.\n\n@mychicagosteakco sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. \n\nthey also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try.\ni let the steaks sit out for about a half hour to temper so they’d cook more evenly. \n\ni start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish.\n\nafter resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it.\n\n#steak #grilling cow steak how_to bbq grilling birthday steaks. every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp. chicago steak company sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try. i let the steaks sit out for about a half hour to temper so they’d cook more evenly. i start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish. after resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it. #steak #grilling cow steak how_to bbq grilling birthday steaks\n\nevery year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp.\n\n@chicagosteakcompany sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try.\n\ni let the steaks sit out for about a half hour to temper so they’d cook more evenly. \n\ni start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish.\n\nafter resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it.\n\n#steak #grilling cow steak recipe bbq grilling every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home.  i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp. @chicago steak company sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try. i let the steaks sit out for about a half hour to temper so they’d cook more evenly.  i start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish. after resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it. #steak #grilling cow steak how_to bbq grilling","CreateDateTime":"2024-09-15T23:35:26.000Z","ViewCount":86752,"LikeCount":2767,"GroupId":9470,"GroupCode":"perfect-steak-and-potatoes-at-home","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3904,"Url":"https://www.youtube.com/watch?v=NDPqpMy13dM","ViewCount":40765,"LikeCount":1450},{"Platform":"facebook","PostId":3909,"Url":"https://www.facebook.com/reel/1835486453645338/","ViewCount":2243,"LikeCount":23},{"Platform":"instagram","PostId":3907,"Url":"https://www.instagram.com/reel/C_9NTlQy3B-/","ViewCount":8237,"LikeCount":215},{"Platform":"tiktok","PostId":3905,"Url":"https://www.tiktok.com/@backyahdbbq/video/7415016145863855406","ViewCount":35507,"LikeCount":1079}]},{"Id":3907,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C_9NTlQy3B-/","ThumbnailUrl":"media/posts/instagram_18030070181196729.png","Description":"Birthday Steaks\n\nEvery year, my wife asks me where I want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. I’d rather cook my own steak than gamble wi","SearchText":"every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp.\n\n@mychicagosteakco sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. \n\nthey also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try.\ni let the steaks sit out for about a half hour to temper so they’d cook more evenly. \n\ni start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish.\n\nafter resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it.\n\n#steak #grilling cow steak how_to bbq grilling birthday steaks. every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp. chicago steak company sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try. i let the steaks sit out for about a half hour to temper so they’d cook more evenly. i start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish. after resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it. #steak #grilling cow steak how_to bbq grilling birthday steaks\n\nevery year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp.\n\n@chicagosteakcompany sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try.\n\ni let the steaks sit out for about a half hour to temper so they’d cook more evenly. \n\ni start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish.\n\nafter resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it.\n\n#steak #grilling cow steak recipe bbq grilling every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home.  i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp. @chicago steak company sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try. i let the steaks sit out for about a half hour to temper so they’d cook more evenly.  i start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish. after resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it. #steak #grilling cow steak how_to bbq grilling","CreateDateTime":"2024-09-15T23:34:10.000Z","ViewCount":86752,"LikeCount":2767,"GroupId":9470,"GroupCode":"perfect-steak-and-potatoes-at-home","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3904,"Url":"https://www.youtube.com/watch?v=NDPqpMy13dM","ViewCount":40765,"LikeCount":1450},{"Platform":"facebook","PostId":3909,"Url":"https://www.facebook.com/reel/1835486453645338/","ViewCount":2243,"LikeCount":23},{"Platform":"instagram","PostId":3907,"Url":"https://www.instagram.com/reel/C_9NTlQy3B-/","ViewCount":8237,"LikeCount":215},{"Platform":"tiktok","PostId":3905,"Url":"https://www.tiktok.com/@backyahdbbq/video/7415016145863855406","ViewCount":35507,"LikeCount":1079}]},{"Id":3905,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7415016145863855406","ThumbnailUrl":"media/posts/tiktok_7415016145863855406.png","Description":"Every year, my wife asks me where I want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home.  I’d rather cook my own steak than gamble with what a restau","SearchText":"every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp.\n\n@mychicagosteakco sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. \n\nthey also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try.\ni let the steaks sit out for about a half hour to temper so they’d cook more evenly. \n\ni start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish.\n\nafter resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it.\n\n#steak #grilling cow steak how_to bbq grilling birthday steaks. every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp. chicago steak company sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try. i let the steaks sit out for about a half hour to temper so they’d cook more evenly. i start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish. after resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it. #steak #grilling cow steak how_to bbq grilling birthday steaks\n\nevery year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home. i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp.\n\n@chicagosteakcompany sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try.\n\ni let the steaks sit out for about a half hour to temper so they’d cook more evenly. \n\ni start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish.\n\nafter resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it.\n\n#steak #grilling cow steak recipe bbq grilling every year, my wife asks me where i want to go for a special birthday dinner, and my answer is always the same: steak and potatoes at home.  i’d rather cook my own steak than gamble with what a restaurant might do. we’re keeping it simple. sear it over direct heat, finish on the cooler side, and hit the perfect temp. @chicago steak company sent me some ribeyes just in time for my birthday, so i appreciate that. they’re definitely pricier than what i’d normally pick up at safeway, but as soon as i took them out of the package, i could tell they were different. more tender, higher quality cuts. they also sent me a rub. normally, i stick to salt and pepper, but figured i’d give it a try. i let the steaks sit out for about a half hour to temper so they’d cook more evenly.  i start by putting the steaks on the cold side of the grill, then rotate the grate over the heat. i sear them, moving them regularly until i’m happy with that side. after that, i move them back to the cold side and rotate the grate again to sear the other side. this way, i avoid burning sear marks into the steaks.  then back to the cold side until they hit my target temp of 120ish, which will carry over to 130ish. after resting for a few minutes, i sliced them up, and yeah... that was the perfect birthday meal. simple, direct, and exactly how i like it. #steak #grilling cow steak how_to bbq grilling","CreateDateTime":"2024-09-15T23:29:45.000Z","ViewCount":86752,"LikeCount":2767,"GroupId":9470,"GroupCode":"perfect-steak-and-potatoes-at-home","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3904,"Url":"https://www.youtube.com/watch?v=NDPqpMy13dM","ViewCount":40765,"LikeCount":1450},{"Platform":"facebook","PostId":3909,"Url":"https://www.facebook.com/reel/1835486453645338/","ViewCount":2243,"LikeCount":23},{"Platform":"instagram","PostId":3907,"Url":"https://www.instagram.com/reel/C_9NTlQy3B-/","ViewCount":8237,"LikeCount":215},{"Platform":"tiktok","PostId":3905,"Url":"https://www.tiktok.com/@backyahdbbq/video/7415016145863855406","ViewCount":35507,"LikeCount":1079}]},{"Id":3903,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=q70Hw9Nr_c8","ThumbnailUrl":"media/posts/youtube_q70Hw9Nr_c8.png","Description":"Kicked off the Seahawks season with a griddle full of nachos. #griddle #nachos","SearchText":"kicked off the seahawks season with a griddle full of nachos. #griddle #nachos appetizers frying kicked off the seahawks season with a griddle full of nachos. #griddle #nachos how_to sides appetizers kicked off the seahawks season with a griddle full of nachos. #griddle #nachos appetizers kicked off the seahawks season with a griddle full of nachos  #griddle #nachos  showcase sides appetizers","CreateDateTime":"2024-09-11T00:05:40.000Z","ViewCount":17169,"LikeCount":303,"GroupId":9095,"GroupCode":"seahawks-season-griddle-nachos","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Appetizers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3903,"Url":"https://www.youtube.com/watch?v=q70Hw9Nr_c8","ViewCount":4379,"LikeCount":160},{"Platform":"facebook","PostId":3902,"Url":"https://www.facebook.com/reel/531612402611866/","ViewCount":2034,"LikeCount":14},{"Platform":"instagram","PostId":3901,"Url":"https://www.instagram.com/reel/C_wXv9nSOrV/","ViewCount":4078,"LikeCount":62},{"Platform":"tiktok","PostId":3900,"Url":"https://www.tiktok.com/@backyahdbbq/video/7413166817465847086","ViewCount":6678,"LikeCount":67}]},{"Id":3902,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/531612402611866/","ThumbnailUrl":"media/posts/facebook_531612402611866.png","Description":"Kicked off the Seahawks season with a griddle full of nachos. #griddle #nachos","SearchText":"kicked off the seahawks season with a griddle full of nachos. #griddle #nachos appetizers frying kicked off the seahawks season with a griddle full of nachos. #griddle #nachos how_to sides appetizers kicked off the seahawks season with a griddle full of nachos. #griddle #nachos appetizers kicked off the seahawks season with a griddle full of nachos  #griddle #nachos  showcase sides appetizers","CreateDateTime":"2024-09-10T23:56:47.000Z","ViewCount":17169,"LikeCount":303,"GroupId":9095,"GroupCode":"seahawks-season-griddle-nachos","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Sides","Appetizers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3903,"Url":"https://www.youtube.com/watch?v=q70Hw9Nr_c8","ViewCount":4379,"LikeCount":160},{"Platform":"facebook","PostId":3902,"Url":"https://www.facebook.com/reel/531612402611866/","ViewCount":2034,"LikeCount":14},{"Platform":"instagram","PostId":3901,"Url":"https://www.instagram.com/reel/C_wXv9nSOrV/","ViewCount":4078,"LikeCount":62},{"Platform":"tiktok","PostId":3900,"Url":"https://www.tiktok.com/@backyahdbbq/video/7413166817465847086","ViewCount":6678,"LikeCount":67}]},{"Id":3901,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C_wXv9nSOrV/","ThumbnailUrl":"media/posts/instagram_18340913596126830.png","Description":"Kicked off the Seahawks season with a griddle full of nachos. #griddle #nachos","SearchText":"kicked off the seahawks season with a griddle full of nachos. #griddle #nachos appetizers frying kicked off the seahawks season with a griddle full of nachos. #griddle #nachos how_to sides appetizers kicked off the seahawks season with a griddle full of nachos. #griddle #nachos appetizers kicked off the seahawks season with a griddle full of nachos  #griddle #nachos  showcase sides appetizers","CreateDateTime":"2024-09-10T23:55:39.000Z","ViewCount":17169,"LikeCount":303,"GroupId":9095,"GroupCode":"seahawks-season-griddle-nachos","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Appetizers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3903,"Url":"https://www.youtube.com/watch?v=q70Hw9Nr_c8","ViewCount":4379,"LikeCount":160},{"Platform":"facebook","PostId":3902,"Url":"https://www.facebook.com/reel/531612402611866/","ViewCount":2034,"LikeCount":14},{"Platform":"instagram","PostId":3901,"Url":"https://www.instagram.com/reel/C_wXv9nSOrV/","ViewCount":4078,"LikeCount":62},{"Platform":"tiktok","PostId":3900,"Url":"https://www.tiktok.com/@backyahdbbq/video/7413166817465847086","ViewCount":6678,"LikeCount":67}]},{"Id":3900,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7413166817465847086","ThumbnailUrl":"media/posts/tiktok_7413166817465847086.png","Description":"Kicked off the Seahawks season with a griddle full of nachos  #griddle #nachos ","SearchText":"kicked off the seahawks season with a griddle full of nachos. #griddle #nachos appetizers frying kicked off the seahawks season with a griddle full of nachos. #griddle #nachos how_to sides appetizers kicked off the seahawks season with a griddle full of nachos. #griddle #nachos appetizers kicked off the seahawks season with a griddle full of nachos  #griddle #nachos  showcase sides appetizers","CreateDateTime":"2024-09-10T23:53:28.000Z","ViewCount":17169,"LikeCount":303,"GroupId":9095,"GroupCode":"seahawks-season-griddle-nachos","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Sides","Appetizers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3903,"Url":"https://www.youtube.com/watch?v=q70Hw9Nr_c8","ViewCount":4379,"LikeCount":160},{"Platform":"facebook","PostId":3902,"Url":"https://www.facebook.com/reel/531612402611866/","ViewCount":2034,"LikeCount":14},{"Platform":"instagram","PostId":3901,"Url":"https://www.instagram.com/reel/C_wXv9nSOrV/","ViewCount":4078,"LikeCount":62},{"Platform":"tiktok","PostId":3900,"Url":"https://www.tiktok.com/@backyahdbbq/video/7413166817465847086","ViewCount":6678,"LikeCount":67}]},{"Id":3898,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/532945959207523","ThumbnailUrl":"media/posts/facebook_110899788073674_532945959207523.png","Description":"At event with all thermometers. All probe batteries lasted for the entire brisket cook - and stayed connected as long as the hubs are plugged in. Probe batteries last 24+ hours but some of the hubs on","SearchText":"at event with all thermometers. all probe batteries lasted for the entire brisket cook - and stayed connected as long as the hubs are plugged in. probe batteries last 24+ hours but some of the hubs only last 15 hours so you have to plug the hubs in for a brisket cook.  more results coming soon… cow brisket tips bbq smoking at event with all thermometers. all probe batteries lasted for the entire brisket cook - and stayed connected as long as the hubs are plugged in. probe batteries last 24+ hours but some of the hubs only last 15 hours so you have to plug the hubs in for a brisket cook.  more results coming soon… cow brisket tips bbq","CreateDateTime":"2024-09-06T15:45:36.000Z","ViewCount":2120,"LikeCount":28,"GroupId":9096,"GroupCode":"brisket-cook-thermometer-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3898,"Url":"https://www.facebook.com/234418655726923/posts/532945959207523","ViewCount":2,"LikeCount":6},{"Platform":"instagram","PostId":3899,"Url":"https://www.instagram.com/p/C_lMnnGvdFL/","ViewCount":2118,"LikeCount":22}]},{"Id":3899,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C_lMnnGvdFL/","ThumbnailUrl":"media/posts/instagram_18000602918659881.png","Description":"At event with all thermometers. All probe batteries lasted for the entire brisket cook - and stayed connected as long as the hubs are plugged in. Probe batteries last 24+ hours but some of the hubs on","SearchText":"at event with all thermometers. all probe batteries lasted for the entire brisket cook - and stayed connected as long as the hubs are plugged in. probe batteries last 24+ hours but some of the hubs only last 15 hours so you have to plug the hubs in for a brisket cook.  more results coming soon… cow brisket tips bbq smoking at event with all thermometers. all probe batteries lasted for the entire brisket cook - and stayed connected as long as the hubs are plugged in. probe batteries last 24+ hours but some of the hubs only last 15 hours so you have to plug the hubs in for a brisket cook.  more results coming soon… cow brisket tips bbq","CreateDateTime":"2024-09-06T15:45:28.000Z","ViewCount":2120,"LikeCount":28,"GroupId":9096,"GroupCode":"brisket-cook-thermometer-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3898,"Url":"https://www.facebook.com/234418655726923/posts/532945959207523","ViewCount":2,"LikeCount":6},{"Platform":"instagram","PostId":3899,"Url":"https://www.instagram.com/p/C_lMnnGvdFL/","ViewCount":2118,"LikeCount":22}]},{"Id":3879,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/531743552661097","ThumbnailUrl":"media/posts/facebook_110899788073674_531743552661097.png","Description":"6 wireless thermometers battling it out today on a 4 brisket cook.  I’ll have a lot of thoughts to share soon. Here are the questions I’m trying to answer:\n\nWill the batteries last for the entire bris","SearchText":"6 wireless thermometers battling it out today on a 4 brisket cook.  i’ll have a lot of thoughts to share soon. here are the questions i’m trying to answer:\n\nwill the batteries last for the entire brisket cook and rest? (30hrs ish)\n\ndo they stay connected? \n\ncan i check temps when not at home? \n\nis it worth it if you are already happy with your wired thermometer?\n\nwhat other questions do you want answered?\n\nprobes i’m testing are (in a-z order):\n\n@combustion.inc predictive thermometer\n@mychefiq iq sense \n@meatermade 2 plus\n@thermopro tempspike plus\n@thermoworks rfx\n@typhur_culinary sync dual cow brisket review bbq smoking 6 wireless thermometers battling it out today on a 4 brisket cook.  i’ll have a lot of thoughts to share soon. here are the questions i’m trying to answer:\n\nwill the batteries last for the entire brisket cook and rest? (30hrs ish)\n\ndo they stay connected? \n\ncan i check temps when not at home? \n\nis it worth it if you are already happy with your wired thermometer?\n\nwhat other questions do you want answered?\n\nprobes i’m testing are (in a-z order):\n\n@combustion.inc predictive thermometer\n@mychefiq iq sense \n@meatermade 2 plus\n@thermopro tempspike plus\n@thermoworks rfx\n@typhur_culinary sync dual cow brisket review bbq smoking","CreateDateTime":"2024-09-04T18:06:56.000Z","ViewCount":5100,"LikeCount":120,"GroupId":9097,"GroupCode":"wireless-thermometer-brisket-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3879,"Url":"https://www.facebook.com/234418655726923/posts/531743552661097","ViewCount":11,"LikeCount":7},{"Platform":"instagram","PostId":3893,"Url":"https://www.instagram.com/p/C_gTNM5S5BB/","ViewCount":5089,"LikeCount":113}]},{"Id":3893,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C_gTNM5S5BB/","ThumbnailUrl":"media/posts/instagram_18101002243440852.png","Description":"6 wireless thermometers battling it out today on a 4 brisket cook.  I’ll have a lot of thoughts to share soon. Here are the questions I’m trying to answer:\n\nWill the batteries last for the entire bris","SearchText":"6 wireless thermometers battling it out today on a 4 brisket cook.  i’ll have a lot of thoughts to share soon. here are the questions i’m trying to answer:\n\nwill the batteries last for the entire brisket cook and rest? (30hrs ish)\n\ndo they stay connected? \n\ncan i check temps when not at home? \n\nis it worth it if you are already happy with your wired thermometer?\n\nwhat other questions do you want answered?\n\nprobes i’m testing are (in a-z order):\n\n@combustion.inc predictive thermometer\n@mychefiq iq sense \n@meatermade 2 plus\n@thermopro tempspike plus\n@thermoworks rfx\n@typhur_culinary sync dual cow brisket review bbq smoking 6 wireless thermometers battling it out today on a 4 brisket cook.  i’ll have a lot of thoughts to share soon. here are the questions i’m trying to answer:\n\nwill the batteries last for the entire brisket cook and rest? (30hrs ish)\n\ndo they stay connected? \n\ncan i check temps when not at home? \n\nis it worth it if you are already happy with your wired thermometer?\n\nwhat other questions do you want answered?\n\nprobes i’m testing are (in a-z order):\n\n@combustion.inc predictive thermometer\n@mychefiq iq sense \n@meatermade 2 plus\n@thermopro tempspike plus\n@thermoworks rfx\n@typhur_culinary sync dual cow brisket review bbq smoking","CreateDateTime":"2024-09-04T18:06:49.000Z","ViewCount":5100,"LikeCount":120,"GroupId":9097,"GroupCode":"wireless-thermometer-brisket-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3879,"Url":"https://www.facebook.com/234418655726923/posts/531743552661097","ViewCount":11,"LikeCount":7},{"Platform":"instagram","PostId":3893,"Url":"https://www.instagram.com/p/C_gTNM5S5BB/","ViewCount":5089,"LikeCount":113}]},{"Id":3889,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7410242716069743918","ThumbnailUrl":"media/posts/tiktok_7410242716069743918.png","Description":"Today I’m doing a battery life and connectivity test on all six wireless thermometers.  Yes I crafted a faux brisket for this and other workshops.  Real brisket cook coming on Wednesday.","SearchText":"today i’m doing a battery life and connectivity test on all six wireless thermometers.  yes i crafted a faux brisket for this and other workshops.  real brisket cook coming on wednesday. today i’m doing a battery life and connectivity test on all six wireless thermometers.  yes i crafted a faux brisket for this and other workshops.  real brisket cook coming on wednesday. cow brisket process bbq today i’m doing a battery life and connectivity test on all six wireless thermometers.  yes i crafted a faux brisket for this and other workshops.  real brisket cook coming on wednesday.","CreateDateTime":"2024-09-03T02:46:28.000Z","ViewCount":9553,"LikeCount":97,"GroupId":9098,"GroupCode":"wireless-thermometer-test-for-bbq","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3889,"Url":"https://www.tiktok.com/@backyahdbbq/video/7410242716069743918","ViewCount":5372,"LikeCount":27},{"Platform":"facebook","PostId":3880,"Url":"https://www.facebook.com/234418655726923/posts/530669756101810","ViewCount":3,"LikeCount":1},{"Platform":"instagram","PostId":3894,"Url":"https://www.instagram.com/p/C_cB1SdPPXK/","ViewCount":4178,"LikeCount":69}]},{"Id":3880,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/530669756101810","ThumbnailUrl":"media/posts/facebook_110899788073674_530669756101810.png","Description":"Today I’m doing a battery life and connectivity test on all six wireless thermometers.  Yes I crafted a faux brisket for this and other workshops.  Real brisket cook coming on Wednesday.","SearchText":"today i’m doing a battery life and connectivity test on all six wireless thermometers.  yes i crafted a faux brisket for this and other workshops.  real brisket cook coming on wednesday. today i’m doing a battery life and connectivity test on all six wireless thermometers.  yes i crafted a faux brisket for this and other workshops.  real brisket cook coming on wednesday. cow brisket process bbq today i’m doing a battery life and connectivity test on all six wireless thermometers.  yes i crafted a faux brisket for this and other workshops.  real brisket cook coming on wednesday.","CreateDateTime":"2024-09-03T02:18:07.000Z","ViewCount":9553,"LikeCount":97,"GroupId":9098,"GroupCode":"wireless-thermometer-test-for-bbq","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3889,"Url":"https://www.tiktok.com/@backyahdbbq/video/7410242716069743918","ViewCount":5372,"LikeCount":27},{"Platform":"facebook","PostId":3880,"Url":"https://www.facebook.com/234418655726923/posts/530669756101810","ViewCount":3,"LikeCount":1},{"Platform":"instagram","PostId":3894,"Url":"https://www.instagram.com/p/C_cB1SdPPXK/","ViewCount":4178,"LikeCount":69}]},{"Id":3894,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C_cB1SdPPXK/","ThumbnailUrl":"media/posts/instagram_18006532421420711.png","Description":"Today I’m doing a battery life and connectivity test on all six wireless thermometers.  Yes I crafted a faux brisket for this and other workshops.  Real brisket cook coming on Wednesday.","SearchText":"today i’m doing a battery life and connectivity test on all six wireless thermometers.  yes i crafted a faux brisket for this and other workshops.  real brisket cook coming on wednesday. today i’m doing a battery life and connectivity test on all six wireless thermometers.  yes i crafted a faux brisket for this and other workshops.  real brisket cook coming on wednesday. cow brisket process bbq today i’m doing a battery life and connectivity test on all six wireless thermometers.  yes i crafted a faux brisket for this and other workshops.  real brisket cook coming on wednesday.","CreateDateTime":"2024-09-03T02:18:03.000Z","ViewCount":9553,"LikeCount":97,"GroupId":9098,"GroupCode":"wireless-thermometer-test-for-bbq","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3889,"Url":"https://www.tiktok.com/@backyahdbbq/video/7410242716069743918","ViewCount":5372,"LikeCount":27},{"Platform":"facebook","PostId":3880,"Url":"https://www.facebook.com/234418655726923/posts/530669756101810","ViewCount":3,"LikeCount":1},{"Platform":"instagram","PostId":3894,"Url":"https://www.instagram.com/p/C_cB1SdPPXK/","ViewCount":4178,"LikeCount":69}]},{"Id":3911,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2650647408438352/","ThumbnailUrl":"media/posts/facebook_2650647408438352.png","Description":"Brisket Trim Unedited","SearchText":"brisket trim unedited cow brisket process bbq","CreateDateTime":"2024-09-02T01:17:15.000Z","ViewCount":41,"LikeCount":0,"GroupId":9471,"GroupCode":"brisket-trim-unedited-process","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3911,"Url":"https://www.facebook.com/reel/2650647408438352/","ViewCount":41,"LikeCount":0}]},{"Id":3886,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=PHZ2ZLi7C94","ThumbnailUrl":"media/posts/youtube_PHZ2ZLi7C94.png","Description":"I’m running a bunch of experiments to see how I like wireless thermometers.  \n\nI don’t typically use leave-in probes when grilling steaks because they cook quickly and I’m standing right there as I co","SearchText":"i’m running a bunch of experiments to see how i like wireless thermometers.  \n\ni don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try.\n\nfirst of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough.\n\nbecause they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat.\n\nmost of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected.\n\ni seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps.\n\ni ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook.\n\nfor me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer.\n\ni’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos.\n\n\n#bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers. i’m running a bunch of experiments to see how i like wireless thermometers.  i don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try. first of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough. because they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat. most of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected. i seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps. i ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook. for me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer. i’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos. #bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers. \n\ni’m running a bunch of experiments to see how i like wireless thermometers. \n\ni don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try.\n\nfirst of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough.\n\nbecause they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat.\n\nmost of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected.\n\ni seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps.\n\ni ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook.\n\nfor me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer.\n\ni’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos.\n\n#bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers.  i’m running a bunch of experiments to see how i like wireless thermometers.   i don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try. first of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough. because they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat. most of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected. i seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps. i ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook. for me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer. i’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos. #bbq #grilling cow brisket steak tips bbq grilling","CreateDateTime":"2024-08-30T23:06:18.000Z","ViewCount":139212,"LikeCount":1644,"GroupId":9099,"GroupCode":"experiments-with-wireless-thermometers","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3886,"Url":"https://www.youtube.com/watch?v=PHZ2ZLi7C94","ViewCount":80305,"LikeCount":938},{"Platform":"facebook","PostId":3882,"Url":"https://www.facebook.com/reel/1984565478659690/","ViewCount":2798,"LikeCount":17},{"Platform":"instagram","PostId":3895,"Url":"https://www.instagram.com/reel/C_T8WxWyl1x/","ViewCount":24265,"LikeCount":217},{"Platform":"tiktok","PostId":3890,"Url":"https://www.tiktok.com/@backyahdbbq/video/7409069662199319854","ViewCount":31844,"LikeCount":472}]},{"Id":3882,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1984565478659690/","ThumbnailUrl":"media/posts/facebook_1984565478659690.png","Description":"Grilling with Wireless Thermometers. I’m running a bunch of experiments to see how I like wireless thermometers.  I don’t typically use leave-in probes when grilling steaks because they cook quickly a","SearchText":"i’m running a bunch of experiments to see how i like wireless thermometers.  \n\ni don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try.\n\nfirst of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough.\n\nbecause they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat.\n\nmost of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected.\n\ni seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps.\n\ni ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook.\n\nfor me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer.\n\ni’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos.\n\n\n#bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers. i’m running a bunch of experiments to see how i like wireless thermometers.  i don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try. first of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough. because they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat. most of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected. i seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps. i ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook. for me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer. i’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos. #bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers. \n\ni’m running a bunch of experiments to see how i like wireless thermometers. \n\ni don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try.\n\nfirst of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough.\n\nbecause they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat.\n\nmost of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected.\n\ni seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps.\n\ni ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook.\n\nfor me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer.\n\ni’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos.\n\n#bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers.  i’m running a bunch of experiments to see how i like wireless thermometers.   i don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try. first of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough. because they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat. most of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected. i seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps. i ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook. for me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer. i’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos. #bbq #grilling cow brisket steak tips bbq grilling","CreateDateTime":"2024-08-30T22:58:25.000Z","ViewCount":139212,"LikeCount":1644,"GroupId":9099,"GroupCode":"experiments-with-wireless-thermometers","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3886,"Url":"https://www.youtube.com/watch?v=PHZ2ZLi7C94","ViewCount":80305,"LikeCount":938},{"Platform":"facebook","PostId":3882,"Url":"https://www.facebook.com/reel/1984565478659690/","ViewCount":2798,"LikeCount":17},{"Platform":"instagram","PostId":3895,"Url":"https://www.instagram.com/reel/C_T8WxWyl1x/","ViewCount":24265,"LikeCount":217},{"Platform":"tiktok","PostId":3890,"Url":"https://www.tiktok.com/@backyahdbbq/video/7409069662199319854","ViewCount":31844,"LikeCount":472}]},{"Id":3895,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C_T8WxWyl1x/","ThumbnailUrl":"media/posts/instagram_18450265951040416.png","Description":"Grilling with Wireless Thermometers. \n\nI’m running a bunch of experiments to see how I like wireless thermometers. \n\nI don’t typically use leave-in probes when grilling steaks because they cook quickl","SearchText":"i’m running a bunch of experiments to see how i like wireless thermometers.  \n\ni don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try.\n\nfirst of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough.\n\nbecause they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat.\n\nmost of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected.\n\ni seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps.\n\ni ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook.\n\nfor me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer.\n\ni’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos.\n\n\n#bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers. i’m running a bunch of experiments to see how i like wireless thermometers.  i don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try. first of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough. because they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat. most of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected. i seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps. i ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook. for me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer. i’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos. #bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers. \n\ni’m running a bunch of experiments to see how i like wireless thermometers. \n\ni don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try.\n\nfirst of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough.\n\nbecause they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat.\n\nmost of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected.\n\ni seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps.\n\ni ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook.\n\nfor me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer.\n\ni’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos.\n\n#bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers.  i’m running a bunch of experiments to see how i like wireless thermometers.   i don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try. first of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough. because they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat. most of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected. i seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps. i ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook. for me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer. i’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos. #bbq #grilling cow brisket steak tips bbq grilling","CreateDateTime":"2024-08-30T22:56:57.000Z","ViewCount":139212,"LikeCount":1644,"GroupId":9099,"GroupCode":"experiments-with-wireless-thermometers","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3886,"Url":"https://www.youtube.com/watch?v=PHZ2ZLi7C94","ViewCount":80305,"LikeCount":938},{"Platform":"facebook","PostId":3882,"Url":"https://www.facebook.com/reel/1984565478659690/","ViewCount":2798,"LikeCount":17},{"Platform":"instagram","PostId":3895,"Url":"https://www.instagram.com/reel/C_T8WxWyl1x/","ViewCount":24265,"LikeCount":217},{"Platform":"tiktok","PostId":3890,"Url":"https://www.tiktok.com/@backyahdbbq/video/7409069662199319854","ViewCount":31844,"LikeCount":472}]},{"Id":3890,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7409069662199319854","ThumbnailUrl":"media/posts/tiktok_7409069662199319854.png","Description":"Grilling with Wireless Thermometers.  I’m running a bunch of experiments to see how I like wireless thermometers.   I don’t typically use leave-in probes when grilling steaks because they cook quickly","SearchText":"i’m running a bunch of experiments to see how i like wireless thermometers.  \n\ni don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try.\n\nfirst of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough.\n\nbecause they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat.\n\nmost of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected.\n\ni seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps.\n\ni ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook.\n\nfor me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer.\n\ni’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos.\n\n\n#bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers. i’m running a bunch of experiments to see how i like wireless thermometers.  i don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try. first of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough. because they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat. most of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected. i seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps. i ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook. for me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer. i’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos. #bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers. \n\ni’m running a bunch of experiments to see how i like wireless thermometers. \n\ni don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try.\n\nfirst of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough.\n\nbecause they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat.\n\nmost of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected.\n\ni seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps.\n\ni ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook.\n\nfor me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer.\n\ni’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos.\n\n#bbq #grilling cow brisket steak tips bbq grilling grilling with wireless thermometers.  i’m running a bunch of experiments to see how i like wireless thermometers.   i don’t typically use leave-in probes when grilling steaks because they cook quickly and i’m standing right there as i cook them. but, i now have all these wireless probes, i figured i’d give it a try. first of all, probe size does matter. it has to be long enough to hit the middle, but not so long that you can’t insert it far enough. because they have to fit all that tech into the probe, they are much thicker than wired probes, so they leave what looks like a worm hole in your meat. most of the probes stayed connected while in the grill, except the meater, that one disconnected as soon as i closed the lid and never re-connected. i seared the steaks off over direct flame and they all held up pretty well to the 700 degree temps. i ended up having to use my instant read thermometer because not all the probes have display units, so you have to use an app to get the temp.  that’s not something i want to do mid-cook. for me, for grilling, i think wireless probes are overkill and an unnecessary tech that takes away from the grilling experience, so i’m going back to just using an instant read thermometer. i’m doing a brisket cook with all my wireless probes next week, so stay tuned for those videos. #bbq #grilling cow brisket steak tips bbq grilling","CreateDateTime":"2024-08-30T22:54:26.000Z","ViewCount":139212,"LikeCount":1644,"GroupId":9099,"GroupCode":"experiments-with-wireless-thermometers","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket","steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3886,"Url":"https://www.youtube.com/watch?v=PHZ2ZLi7C94","ViewCount":80305,"LikeCount":938},{"Platform":"facebook","PostId":3882,"Url":"https://www.facebook.com/reel/1984565478659690/","ViewCount":2798,"LikeCount":17},{"Platform":"instagram","PostId":3895,"Url":"https://www.instagram.com/reel/C_T8WxWyl1x/","ViewCount":24265,"LikeCount":217},{"Platform":"tiktok","PostId":3890,"Url":"https://www.tiktok.com/@backyahdbbq/video/7409069662199319854","ViewCount":31844,"LikeCount":472}]},{"Id":3912,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1159540822013388/","ThumbnailUrl":"media/posts/facebook_1159540822013388.png","Description":"Brisket Full Cook","SearchText":"brisket full cook cow brisket how_to process bbq smoking","CreateDateTime":"2024-08-30T13:10:12.000Z","ViewCount":0,"LikeCount":0,"GroupId":9472,"GroupCode":"complete-brisket-smoking-process","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3912,"Url":"https://www.facebook.com/reel/1159540822013388/","ViewCount":0,"LikeCount":0}]},{"Id":3887,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=g-phlf3v1ZY","ThumbnailUrl":"media/posts/youtube_g-phlf3v1ZY.png","Description":"Partially freeze the meat before slicing. Experiment with different thicknesses.","SearchText":"partially freeze the meat before slicing. experiment with different thicknesses. how_to tips bulgogi slicing. partially freeze the meat before slicing. experiment with different thicknesses. cow tips bulgogi slicing. \n\npartially freeze the meat before slicing. experiment with different thicknesses. cow how_to tips bulgogi slicing.  partially freeze the meat before slicing. experiment with different thicknesses.  cow tips bbq","CreateDateTime":"2024-08-30T04:00:51.000Z","ViewCount":18188,"LikeCount":309,"GroupId":9100,"GroupCode":"bulgogi-meat-slicing-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3887,"Url":"https://www.youtube.com/watch?v=g-phlf3v1ZY","ViewCount":6423,"LikeCount":159},{"Platform":"facebook","PostId":3884,"Url":"https://www.facebook.com/reel/797684579110648/","ViewCount":1823,"LikeCount":18},{"Platform":"instagram","PostId":3896,"Url":"https://www.instagram.com/reel/C_R4n4nx3ij/","ViewCount":4378,"LikeCount":61},{"Platform":"tiktok","PostId":3891,"Url":"https://www.tiktok.com/@backyahdbbq/video/7408772946472275246","ViewCount":5564,"LikeCount":71}]},{"Id":3884,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/797684579110648/","ThumbnailUrl":"media/posts/facebook_797684579110648.png","Description":"Bulgogi Slicing. Partially freeze the meat before slicing. Experiment with different thicknesses.","SearchText":"partially freeze the meat before slicing. experiment with different thicknesses. how_to tips bulgogi slicing. partially freeze the meat before slicing. experiment with different thicknesses. cow tips bulgogi slicing. \n\npartially freeze the meat before slicing. experiment with different thicknesses. cow how_to tips bulgogi slicing.  partially freeze the meat before slicing. experiment with different thicknesses.  cow tips bbq","CreateDateTime":"2024-08-30T03:47:46.000Z","ViewCount":18188,"LikeCount":309,"GroupId":9100,"GroupCode":"bulgogi-meat-slicing-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3887,"Url":"https://www.youtube.com/watch?v=g-phlf3v1ZY","ViewCount":6423,"LikeCount":159},{"Platform":"facebook","PostId":3884,"Url":"https://www.facebook.com/reel/797684579110648/","ViewCount":1823,"LikeCount":18},{"Platform":"instagram","PostId":3896,"Url":"https://www.instagram.com/reel/C_R4n4nx3ij/","ViewCount":4378,"LikeCount":61},{"Platform":"tiktok","PostId":3891,"Url":"https://www.tiktok.com/@backyahdbbq/video/7408772946472275246","ViewCount":5564,"LikeCount":71}]},{"Id":3896,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C_R4n4nx3ij/","ThumbnailUrl":"media/posts/instagram_18017162552599286.png","Description":"Bulgogi Slicing. \n\nPartially freeze the meat before slicing. Experiment with different thicknesses.","SearchText":"partially freeze the meat before slicing. experiment with different thicknesses. how_to tips bulgogi slicing. partially freeze the meat before slicing. experiment with different thicknesses. cow tips bulgogi slicing. \n\npartially freeze the meat before slicing. experiment with different thicknesses. cow how_to tips bulgogi slicing.  partially freeze the meat before slicing. experiment with different thicknesses.  cow tips bbq","CreateDateTime":"2024-08-30T03:45:41.000Z","ViewCount":18188,"LikeCount":309,"GroupId":9100,"GroupCode":"bulgogi-meat-slicing-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3887,"Url":"https://www.youtube.com/watch?v=g-phlf3v1ZY","ViewCount":6423,"LikeCount":159},{"Platform":"facebook","PostId":3884,"Url":"https://www.facebook.com/reel/797684579110648/","ViewCount":1823,"LikeCount":18},{"Platform":"instagram","PostId":3896,"Url":"https://www.instagram.com/reel/C_R4n4nx3ij/","ViewCount":4378,"LikeCount":61},{"Platform":"tiktok","PostId":3891,"Url":"https://www.tiktok.com/@backyahdbbq/video/7408772946472275246","ViewCount":5564,"LikeCount":71}]},{"Id":3891,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7408772946472275246","ThumbnailUrl":"media/posts/tiktok_7408772946472275246.png","Description":"Bulgogi Slicing.  Partially freeze the meat before slicing. Experiment with different thicknesses. ","SearchText":"partially freeze the meat before slicing. experiment with different thicknesses. how_to tips bulgogi slicing. partially freeze the meat before slicing. experiment with different thicknesses. cow tips bulgogi slicing. \n\npartially freeze the meat before slicing. experiment with different thicknesses. cow how_to tips bulgogi slicing.  partially freeze the meat before slicing. experiment with different thicknesses.  cow tips bbq","CreateDateTime":"2024-08-30T03:42:59.000Z","ViewCount":18188,"LikeCount":309,"GroupId":9100,"GroupCode":"bulgogi-meat-slicing-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3887,"Url":"https://www.youtube.com/watch?v=g-phlf3v1ZY","ViewCount":6423,"LikeCount":159},{"Platform":"facebook","PostId":3884,"Url":"https://www.facebook.com/reel/797684579110648/","ViewCount":1823,"LikeCount":18},{"Platform":"instagram","PostId":3896,"Url":"https://www.instagram.com/reel/C_R4n4nx3ij/","ViewCount":4378,"LikeCount":61},{"Platform":"tiktok","PostId":3891,"Url":"https://www.tiktok.com/@backyahdbbq/video/7408772946472275246","ViewCount":5564,"LikeCount":71}]},{"Id":3888,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=UXquuhOgFxM","ThumbnailUrl":"media/posts/youtube_UXquuhOgFxM.png","Description":"Whenever I’m catering brisket I do my best to identify the VIPs, aka, the people who are paying me, and make sure they get a burnt end.  This is the meat from the brisket point on the section I call t","SearchText":"whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well.\n\n#bbq #brisket whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well. #bbq #brisket cow brisket tips bbq whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well.\n\n#bbq #brisket cow brisket tips bbq smoking whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well. #bbq #brisket cow brisket tips bbq","CreateDateTime":"2024-08-28T20:23:56.000Z","ViewCount":2491452,"LikeCount":94191,"GroupId":9101,"GroupCode":"brisket-vips-and-burnt-ends-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3888,"Url":"https://www.youtube.com/watch?v=UXquuhOgFxM","ViewCount":2094111,"LikeCount":77799},{"Platform":"facebook","PostId":3885,"Url":"https://www.facebook.com/reel/1561492858058296/","ViewCount":7228,"LikeCount":162},{"Platform":"instagram","PostId":3897,"Url":"https://www.instagram.com/reel/C_OgPJrSLa5/","ViewCount":30043,"LikeCount":534},{"Platform":"tiktok","PostId":3892,"Url":"https://www.tiktok.com/@backyahdbbq/video/7408285704431865134","ViewCount":360070,"LikeCount":15696}]},{"Id":3885,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1561492858058296/","ThumbnailUrl":"media/posts/facebook_1561492858058296.png","Description":"Whenever I’m catering brisket I do my best to identify the VIPs, aka, the people who are paying me, and make sure they get a burnt end.  This is the meat from the brisket point on the section I call t","SearchText":"whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well.\n\n#bbq #brisket whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well. #bbq #brisket cow brisket tips bbq whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well.\n\n#bbq #brisket cow brisket tips bbq smoking whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well. #bbq #brisket cow brisket tips bbq","CreateDateTime":"2024-08-28T20:18:17.000Z","ViewCount":2491452,"LikeCount":94191,"GroupId":9101,"GroupCode":"brisket-vips-and-burnt-ends-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3888,"Url":"https://www.youtube.com/watch?v=UXquuhOgFxM","ViewCount":2094111,"LikeCount":77799},{"Platform":"facebook","PostId":3885,"Url":"https://www.facebook.com/reel/1561492858058296/","ViewCount":7228,"LikeCount":162},{"Platform":"instagram","PostId":3897,"Url":"https://www.instagram.com/reel/C_OgPJrSLa5/","ViewCount":30043,"LikeCount":534},{"Platform":"tiktok","PostId":3892,"Url":"https://www.tiktok.com/@backyahdbbq/video/7408285704431865134","ViewCount":360070,"LikeCount":15696}]},{"Id":3897,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C_OgPJrSLa5/","ThumbnailUrl":"media/posts/instagram_18038707948881134.png","Description":"Whenever I’m catering brisket I do my best to identify the VIPs, aka, the people who are paying me, and make sure they get a burnt end.  This is the meat from the brisket point on the section I call t","SearchText":"whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well.\n\n#bbq #brisket whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well. #bbq #brisket cow brisket tips bbq whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well.\n\n#bbq #brisket cow brisket tips bbq smoking whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well. #bbq #brisket cow brisket tips bbq","CreateDateTime":"2024-08-28T20:14:56.000Z","ViewCount":2491452,"LikeCount":94191,"GroupId":9101,"GroupCode":"brisket-vips-and-burnt-ends-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3888,"Url":"https://www.youtube.com/watch?v=UXquuhOgFxM","ViewCount":2094111,"LikeCount":77799},{"Platform":"facebook","PostId":3885,"Url":"https://www.facebook.com/reel/1561492858058296/","ViewCount":7228,"LikeCount":162},{"Platform":"instagram","PostId":3897,"Url":"https://www.instagram.com/reel/C_OgPJrSLa5/","ViewCount":30043,"LikeCount":534},{"Platform":"tiktok","PostId":3892,"Url":"https://www.tiktok.com/@backyahdbbq/video/7408285704431865134","ViewCount":360070,"LikeCount":15696}]},{"Id":3892,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7408285704431865134","ThumbnailUrl":"media/posts/tiktok_7408285704431865134.png","Description":"Whenever I’m catering brisket I do my best to identify the VIPs, aka, the people who are paying me, and make sure they get a burnt end.  This is the meat from the brisket point on the section I call t","SearchText":"whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well.\n\n#bbq #brisket whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well. #bbq #brisket cow brisket tips bbq whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well.\n\n#bbq #brisket cow brisket tips bbq smoking whenever i’m catering brisket i do my best to identify the vips, aka, the people who are paying me, and make sure they get a burnt end.  this is the meat from the brisket point on the section i call the hump.  it has the most fat and is therefore usually the most juicy bite of the brisket.  cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks.  for this event, my vips were standing at the slicing table so i could just easily hand it to them.  but if not, grab a burnt end and hand deliver it to them.  they need to know they are appreciated.  also, when no one is looking, but sure to grab one for yourself as well. #bbq #brisket cow brisket tips bbq","CreateDateTime":"2024-08-28T20:12:18.000Z","ViewCount":2491452,"LikeCount":94191,"GroupId":9101,"GroupCode":"brisket-vips-and-burnt-ends-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3888,"Url":"https://www.youtube.com/watch?v=UXquuhOgFxM","ViewCount":2094111,"LikeCount":77799},{"Platform":"facebook","PostId":3885,"Url":"https://www.facebook.com/reel/1561492858058296/","ViewCount":7228,"LikeCount":162},{"Platform":"instagram","PostId":3897,"Url":"https://www.instagram.com/reel/C_OgPJrSLa5/","ViewCount":30043,"LikeCount":534},{"Platform":"tiktok","PostId":3892,"Url":"https://www.tiktok.com/@backyahdbbq/video/7408285704431865134","ViewCount":360070,"LikeCount":15696}]},{"Id":3878,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=GxL9MmdWPBo","ThumbnailUrl":"media/posts/youtube_GxL9MmdWPBo.png","Description":"Today I’m sharing a full length brisket trim video at normal speed with minimal edits. I’m going to walk you through what I’m doing and thinking in real time just as if you were standing here next to ","SearchText":"today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. cow brisket how_to process bbq brisket trim unedited\n\ntoday i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. cow brisket tutorial process bbq today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it.\n\n#bbq #brisket cow brisket how_to process bbq today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. #bbq #brisket #foodprep  cow brisket how_to bbq","CreateDateTime":"2024-08-27T19:23:50.000Z","ViewCount":458593,"LikeCount":11374,"GroupId":9103,"GroupCode":"brisket-trim-tutorial-in-real-time","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3878,"Url":"https://www.youtube.com/watch?v=GxL9MmdWPBo","ViewCount":7792,"LikeCount":107},{"Platform":"facebook","PostId":3876,"Url":"https://www.facebook.com/234418655726923/videos/801085355242920","ViewCount":165571,"LikeCount":3305},{"Platform":"facebook","PostId":3877,"Url":"https://www.facebook.com/reel/835767931637709/","ViewCount":9188,"LikeCount":142},{"Platform":"instagram","PostId":3875,"Url":"https://www.instagram.com/reel/C_Ly5jkSY9K/","ViewCount":11235,"LikeCount":470},{"Platform":"tiktok","PostId":3874,"Url":"https://www.tiktok.com/@backyahdbbq/video/7407894259178720554","ViewCount":264807,"LikeCount":7350}]},{"Id":3876,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/videos/801085355242920","ThumbnailUrl":"media/posts/facebook_110899788073674_526723513163101.png","Description":"Today I’m sharing a full length brisket trim video at normal speed with minimal edits. I’m going to walk you through what I’m doing and thinking in real time just as if you were standing here next to ","SearchText":"today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. cow brisket how_to process bbq brisket trim unedited\n\ntoday i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. cow brisket tutorial process bbq today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it.\n\n#bbq #brisket cow brisket how_to process bbq today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. #bbq #brisket #foodprep  cow brisket how_to bbq","CreateDateTime":"2024-08-27T19:14:44.000Z","ViewCount":458593,"LikeCount":11374,"GroupId":9103,"GroupCode":"brisket-trim-tutorial-in-real-time","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3878,"Url":"https://www.youtube.com/watch?v=GxL9MmdWPBo","ViewCount":7792,"LikeCount":107},{"Platform":"facebook","PostId":3876,"Url":"https://www.facebook.com/234418655726923/videos/801085355242920","ViewCount":165571,"LikeCount":3305},{"Platform":"facebook","PostId":3877,"Url":"https://www.facebook.com/reel/835767931637709/","ViewCount":9188,"LikeCount":142},{"Platform":"instagram","PostId":3875,"Url":"https://www.instagram.com/reel/C_Ly5jkSY9K/","ViewCount":11235,"LikeCount":470},{"Platform":"tiktok","PostId":3874,"Url":"https://www.tiktok.com/@backyahdbbq/video/7407894259178720554","ViewCount":264807,"LikeCount":7350}]},{"Id":3877,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/835767931637709/","ThumbnailUrl":"media/posts/facebook_835767931637709.png","Description":"Brisket Trim Unedited\n\nToday I’m sharing a full length brisket trim video at normal speed with minimal edits. I’m going to walk you through what I’m doing and thinking in real time just as if you were","SearchText":"today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. cow brisket how_to process bbq brisket trim unedited\n\ntoday i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. cow brisket tutorial process bbq today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it.\n\n#bbq #brisket cow brisket how_to process bbq today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. #bbq #brisket #foodprep  cow brisket how_to bbq","CreateDateTime":"2024-08-27T19:11:58.000Z","ViewCount":458593,"LikeCount":11374,"GroupId":9103,"GroupCode":"brisket-trim-tutorial-in-real-time","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tutorial","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3878,"Url":"https://www.youtube.com/watch?v=GxL9MmdWPBo","ViewCount":7792,"LikeCount":107},{"Platform":"facebook","PostId":3876,"Url":"https://www.facebook.com/234418655726923/videos/801085355242920","ViewCount":165571,"LikeCount":3305},{"Platform":"facebook","PostId":3877,"Url":"https://www.facebook.com/reel/835767931637709/","ViewCount":9188,"LikeCount":142},{"Platform":"instagram","PostId":3875,"Url":"https://www.instagram.com/reel/C_Ly5jkSY9K/","ViewCount":11235,"LikeCount":470},{"Platform":"tiktok","PostId":3874,"Url":"https://www.tiktok.com/@backyahdbbq/video/7407894259178720554","ViewCount":264807,"LikeCount":7350}]},{"Id":3875,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C_Ly5jkSY9K/","ThumbnailUrl":"media/posts/instagram_17952805445824684.png","Description":"Today I’m sharing a full length brisket trim video at normal speed with minimal edits. I’m going to walk you through what I’m doing and thinking in real time just as if you were standing here next to ","SearchText":"today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. cow brisket how_to process bbq brisket trim unedited\n\ntoday i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. cow brisket tutorial process bbq today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it.\n\n#bbq #brisket cow brisket how_to process bbq today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. #bbq #brisket #foodprep  cow brisket how_to bbq","CreateDateTime":"2024-08-27T19:04:01.000Z","ViewCount":458593,"LikeCount":11374,"GroupId":9103,"GroupCode":"brisket-trim-tutorial-in-real-time","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3878,"Url":"https://www.youtube.com/watch?v=GxL9MmdWPBo","ViewCount":7792,"LikeCount":107},{"Platform":"facebook","PostId":3876,"Url":"https://www.facebook.com/234418655726923/videos/801085355242920","ViewCount":165571,"LikeCount":3305},{"Platform":"facebook","PostId":3877,"Url":"https://www.facebook.com/reel/835767931637709/","ViewCount":9188,"LikeCount":142},{"Platform":"instagram","PostId":3875,"Url":"https://www.instagram.com/reel/C_Ly5jkSY9K/","ViewCount":11235,"LikeCount":470},{"Platform":"tiktok","PostId":3874,"Url":"https://www.tiktok.com/@backyahdbbq/video/7407894259178720554","ViewCount":264807,"LikeCount":7350}]},{"Id":3874,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7407894259178720554","ThumbnailUrl":"media/posts/tiktok_7407894259178720554.png","Description":"Today I’m sharing a full length brisket trim video at normal speed with minimal edits. I’m going to walk you through what I’m doing and thinking in real time just as if you were standing here next to ","SearchText":"today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. cow brisket how_to process bbq brisket trim unedited\n\ntoday i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. cow brisket tutorial process bbq today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it.\n\n#bbq #brisket cow brisket how_to process bbq today i’m sharing a full length brisket trim video at normal speed with minimal edits. i’m going to walk you through what i’m doing and thinking in real time just as if you were standing here next to me as i do it. #bbq #brisket #foodprep  cow brisket how_to bbq","CreateDateTime":"2024-08-27T18:53:17.000Z","ViewCount":458593,"LikeCount":11374,"GroupId":9103,"GroupCode":"brisket-trim-tutorial-in-real-time","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3878,"Url":"https://www.youtube.com/watch?v=GxL9MmdWPBo","ViewCount":7792,"LikeCount":107},{"Platform":"facebook","PostId":3876,"Url":"https://www.facebook.com/234418655726923/videos/801085355242920","ViewCount":165571,"LikeCount":3305},{"Platform":"facebook","PostId":3877,"Url":"https://www.facebook.com/reel/835767931637709/","ViewCount":9188,"LikeCount":142},{"Platform":"instagram","PostId":3875,"Url":"https://www.instagram.com/reel/C_Ly5jkSY9K/","ViewCount":11235,"LikeCount":470},{"Platform":"tiktok","PostId":3874,"Url":"https://www.tiktok.com/@backyahdbbq/video/7407894259178720554","ViewCount":264807,"LikeCount":7350}]},{"Id":3873,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=h2v49YSYX80","ThumbnailUrl":"media/posts/youtube_h2v49YSYX80.png","Description":"Here’s my 13 part Brisket Full Cook series in one long video. Hopefully this helps you on your next brisket cook.\n\nAll my gear: bkyhd.com/gear\n\nJoin my patreon community for 1-on-1 help with your cook","SearchText":"here’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to tutorial bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook here’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook. all my gear: bkyhd.com/gear join my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon  #bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking","CreateDateTime":"2024-08-24T20:10:01.000Z","ViewCount":1460227,"LikeCount":27699,"GroupId":9104,"GroupCode":"complete-brisket-cooking-series","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3873,"Url":"https://www.youtube.com/watch?v=h2v49YSYX80","ViewCount":11342,"LikeCount":434},{"Platform":"facebook","PostId":3871,"Url":"https://www.facebook.com/234418655726923/videos/2694202270740698","ViewCount":764561,"LikeCount":14147},{"Platform":"facebook","PostId":3872,"Url":"https://www.facebook.com/reel/470868235762290/","ViewCount":360650,"LikeCount":4924},{"Platform":"instagram","PostId":3870,"Url":"https://www.instagram.com/reel/C_EE-wCSaH-/","ViewCount":270300,"LikeCount":5738},{"Platform":"tiktok","PostId":3869,"Url":"https://www.tiktok.com/@backyahdbbq/video/7406782190035553582","ViewCount":53374,"LikeCount":2456}]},{"Id":3871,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/videos/2694202270740698","ThumbnailUrl":"media/posts/facebook_110899788073674_524766193358833.png","Description":"Brisket Full Cook\n\nHere’s my 13 part Brisket Full Cook series in one long video. Hopefully this helps you on your next brisket cook.\n\nAll my gear: bkyhd.com/gear\n\nJoin my patreon community for 1-on-1 ","SearchText":"here’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to tutorial bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook here’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook. all my gear: bkyhd.com/gear join my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon  #bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking","CreateDateTime":"2024-08-24T19:16:15.000Z","ViewCount":1460227,"LikeCount":27699,"GroupId":9104,"GroupCode":"complete-brisket-cooking-series","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3873,"Url":"https://www.youtube.com/watch?v=h2v49YSYX80","ViewCount":11342,"LikeCount":434},{"Platform":"facebook","PostId":3871,"Url":"https://www.facebook.com/234418655726923/videos/2694202270740698","ViewCount":764561,"LikeCount":14147},{"Platform":"facebook","PostId":3872,"Url":"https://www.facebook.com/reel/470868235762290/","ViewCount":360650,"LikeCount":4924},{"Platform":"instagram","PostId":3870,"Url":"https://www.instagram.com/reel/C_EE-wCSaH-/","ViewCount":270300,"LikeCount":5738},{"Platform":"tiktok","PostId":3869,"Url":"https://www.tiktok.com/@backyahdbbq/video/7406782190035553582","ViewCount":53374,"LikeCount":2456}]},{"Id":3872,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/470868235762290/","ThumbnailUrl":"media/posts/facebook_470868235762290.png","Description":"Brisket Full Cook\n\nHere’s my 13 part Brisket Full Cook series in one long video. Hopefully this helps you on your next brisket cook.\n\nAll my gear: bkyhd.com/gear\n\nJoin my patreon community for 1-on-1 ","SearchText":"here’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to tutorial bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook here’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook. all my gear: bkyhd.com/gear join my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon  #bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking","CreateDateTime":"2024-08-24T19:12:50.000Z","ViewCount":1460227,"LikeCount":27699,"GroupId":9104,"GroupCode":"complete-brisket-cooking-series","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3873,"Url":"https://www.youtube.com/watch?v=h2v49YSYX80","ViewCount":11342,"LikeCount":434},{"Platform":"facebook","PostId":3871,"Url":"https://www.facebook.com/234418655726923/videos/2694202270740698","ViewCount":764561,"LikeCount":14147},{"Platform":"facebook","PostId":3872,"Url":"https://www.facebook.com/reel/470868235762290/","ViewCount":360650,"LikeCount":4924},{"Platform":"instagram","PostId":3870,"Url":"https://www.instagram.com/reel/C_EE-wCSaH-/","ViewCount":270300,"LikeCount":5738},{"Platform":"tiktok","PostId":3869,"Url":"https://www.tiktok.com/@backyahdbbq/video/7406782190035553582","ViewCount":53374,"LikeCount":2456}]},{"Id":3870,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C_EE-wCSaH-/","ThumbnailUrl":"media/posts/instagram_18088551766478258.png","Description":"Brisket Full Cook\n\nHere’s my 13 part Brisket Full Cook series in one long video. Hopefully this helps you on your next brisket cook.\n\nAll my gear: bkyhd.com/gear\n\nJoin my patreon community for 1-on-1 ","SearchText":"here’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to tutorial bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook here’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook. all my gear: bkyhd.com/gear join my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon  #bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking","CreateDateTime":"2024-08-24T19:07:12.000Z","ViewCount":1460227,"LikeCount":27699,"GroupId":9104,"GroupCode":"complete-brisket-cooking-series","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3873,"Url":"https://www.youtube.com/watch?v=h2v49YSYX80","ViewCount":11342,"LikeCount":434},{"Platform":"facebook","PostId":3871,"Url":"https://www.facebook.com/234418655726923/videos/2694202270740698","ViewCount":764561,"LikeCount":14147},{"Platform":"facebook","PostId":3872,"Url":"https://www.facebook.com/reel/470868235762290/","ViewCount":360650,"LikeCount":4924},{"Platform":"instagram","PostId":3870,"Url":"https://www.instagram.com/reel/C_EE-wCSaH-/","ViewCount":270300,"LikeCount":5738},{"Platform":"tiktok","PostId":3869,"Url":"https://www.tiktok.com/@backyahdbbq/video/7406782190035553582","ViewCount":53374,"LikeCount":2456}]},{"Id":3869,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7406782190035553582","ThumbnailUrl":"media/posts/tiktok_7406782190035553582.png","Description":"Brisket Full Cook Here’s my 13 part Brisket Full Cook series in one long video. Hopefully this helps you on your next brisket cook. All my gear: bkyhd.com/gear Join my patreon community for 1-on-1 hel","SearchText":"here’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to tutorial bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook\n\nhere’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook.\n\nall my gear: bkyhd.com/gear\n\njoin my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon \n\n#bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking brisket full cook here’s my 13 part brisket full cook series in one long video. hopefully this helps you on your next brisket cook. all my gear: bkyhd.com/gear join my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon  #bbq #brisket #smokedbrisket #howto #cooking #meat cow brisket how_to bbq smoking","CreateDateTime":"2024-08-24T18:57:52.000Z","ViewCount":1460227,"LikeCount":27699,"GroupId":9104,"GroupCode":"complete-brisket-cooking-series","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3873,"Url":"https://www.youtube.com/watch?v=h2v49YSYX80","ViewCount":11342,"LikeCount":434},{"Platform":"facebook","PostId":3871,"Url":"https://www.facebook.com/234418655726923/videos/2694202270740698","ViewCount":764561,"LikeCount":14147},{"Platform":"facebook","PostId":3872,"Url":"https://www.facebook.com/reel/470868235762290/","ViewCount":360650,"LikeCount":4924},{"Platform":"instagram","PostId":3870,"Url":"https://www.instagram.com/reel/C_EE-wCSaH-/","ViewCount":270300,"LikeCount":5738},{"Platform":"tiktok","PostId":3869,"Url":"https://www.tiktok.com/@backyahdbbq/video/7406782190035553582","ViewCount":53374,"LikeCount":2456}]},{"Id":3868,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ina8dnf5tpI","ThumbnailUrl":"media/posts/youtube_ina8dnf5tpI.png","Description":"I use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  Yes, you can just wash your hands, but even with a good washing, raw meat","SearchText":"i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love.\n\ni’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.  \n\ni’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of.\n\nyou can find them at bkyhd.com/gloves\n\n#bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love. i’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.  i’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of. you can find them at bkyhd.com/gloves #bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love.\n\ni’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.  the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe. \n\ni’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of.\n\nyou can find them at bkyhd.com/gloves\n\n#bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love. i’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.   i’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of. you can find them at bkyhd.com/gloves #bbq #bbqprep #foodprep tips review bbq","CreateDateTime":"2024-08-21T03:41:44.000Z","ViewCount":31467,"LikeCount":516,"GroupId":9105,"GroupCode":"nitrile-gloves-for-bbq-safety","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3868,"Url":"https://www.youtube.com/watch?v=ina8dnf5tpI","ViewCount":11339,"LikeCount":306},{"Platform":"facebook","PostId":3865,"Url":"https://www.facebook.com/reel/8101642636596213/","ViewCount":3042,"LikeCount":11},{"Platform":"instagram","PostId":3867,"Url":"https://www.instagram.com/reel/C-6sYLNxB7m/","ViewCount":7362,"LikeCount":92},{"Platform":"tiktok","PostId":3866,"Url":"https://www.tiktok.com/@backyahdbbq/video/7405430990988004654","ViewCount":9724,"LikeCount":107}]},{"Id":3865,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/8101642636596213/","ThumbnailUrl":"media/posts/facebook_8101642636596213.png","Description":"I use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  Yes, you can just wash your hands, but even with a good washing, raw meat","SearchText":"i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love.\n\ni’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.  \n\ni’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of.\n\nyou can find them at bkyhd.com/gloves\n\n#bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love. i’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.  i’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of. you can find them at bkyhd.com/gloves #bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love.\n\ni’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.  the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe. \n\ni’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of.\n\nyou can find them at bkyhd.com/gloves\n\n#bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love. i’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.   i’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of. you can find them at bkyhd.com/gloves #bbq #bbqprep #foodprep tips review bbq","CreateDateTime":"2024-08-21T03:37:39.000Z","ViewCount":31467,"LikeCount":516,"GroupId":9105,"GroupCode":"nitrile-gloves-for-bbq-safety","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3868,"Url":"https://www.youtube.com/watch?v=ina8dnf5tpI","ViewCount":11339,"LikeCount":306},{"Platform":"facebook","PostId":3865,"Url":"https://www.facebook.com/reel/8101642636596213/","ViewCount":3042,"LikeCount":11},{"Platform":"instagram","PostId":3867,"Url":"https://www.instagram.com/reel/C-6sYLNxB7m/","ViewCount":7362,"LikeCount":92},{"Platform":"tiktok","PostId":3866,"Url":"https://www.tiktok.com/@backyahdbbq/video/7405430990988004654","ViewCount":9724,"LikeCount":107}]},{"Id":3867,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C-6sYLNxB7m/","ThumbnailUrl":"media/posts/instagram_17955246518807174.png","Description":"I use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  Yes, you can just wash your hands, but even with a good washing, raw meat","SearchText":"i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love.\n\ni’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.  \n\ni’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of.\n\nyou can find them at bkyhd.com/gloves\n\n#bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love. i’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.  i’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of. you can find them at bkyhd.com/gloves #bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love.\n\ni’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.  the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe. \n\ni’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of.\n\nyou can find them at bkyhd.com/gloves\n\n#bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love. i’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.   i’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of. you can find them at bkyhd.com/gloves #bbq #bbqprep #foodprep tips review bbq","CreateDateTime":"2024-08-21T03:36:26.000Z","ViewCount":31467,"LikeCount":516,"GroupId":9105,"GroupCode":"nitrile-gloves-for-bbq-safety","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3868,"Url":"https://www.youtube.com/watch?v=ina8dnf5tpI","ViewCount":11339,"LikeCount":306},{"Platform":"facebook","PostId":3865,"Url":"https://www.facebook.com/reel/8101642636596213/","ViewCount":3042,"LikeCount":11},{"Platform":"instagram","PostId":3867,"Url":"https://www.instagram.com/reel/C-6sYLNxB7m/","ViewCount":7362,"LikeCount":92},{"Platform":"tiktok","PostId":3866,"Url":"https://www.tiktok.com/@backyahdbbq/video/7405430990988004654","ViewCount":9724,"LikeCount":107}]},{"Id":3866,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7405430990988004654","ThumbnailUrl":"media/posts/tiktok_7405430990988004654.png","Description":"I use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  Yes, you can just wash your hands, but even with a good washing, raw meat","SearchText":"i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love.\n\ni’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.  \n\ni’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of.\n\nyou can find them at bkyhd.com/gloves\n\n#bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love. i’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.  i’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of. you can find them at bkyhd.com/gloves #bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love.\n\ni’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.  the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe. \n\ni’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of.\n\nyou can find them at bkyhd.com/gloves\n\n#bbq #bbqprep #foodprep tips review bbq i use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat.  yes, you can just wash your hands, but even with a good washing, raw meat can leave lingering aromas that your significant other may not love. i’ve been using the ammex nitrile gloves for a few years and have been happy with them, but have noticed the price steadily increasing to 14 cents a glove, so i decided to look around for something less expensive.   the supmedic gloves were on sale for 8 cents a glove, so i’m trying them out.  so far so good.  they are just as tear resistant as the other gloves and are food safe.   i’m going to add them to my gear page and will keep adding more gloves there as i try them out, so you know which ones i approve of. you can find them at bkyhd.com/gloves #bbq #bbqprep #foodprep tips review bbq","CreateDateTime":"2024-08-21T03:34:31.000Z","ViewCount":31467,"LikeCount":516,"GroupId":9105,"GroupCode":"nitrile-gloves-for-bbq-safety","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3868,"Url":"https://www.youtube.com/watch?v=ina8dnf5tpI","ViewCount":11339,"LikeCount":306},{"Platform":"facebook","PostId":3865,"Url":"https://www.facebook.com/reel/8101642636596213/","ViewCount":3042,"LikeCount":11},{"Platform":"instagram","PostId":3867,"Url":"https://www.instagram.com/reel/C-6sYLNxB7m/","ViewCount":7362,"LikeCount":92},{"Platform":"tiktok","PostId":3866,"Url":"https://www.tiktok.com/@backyahdbbq/video/7405430990988004654","ViewCount":9724,"LikeCount":107}]},{"Id":3863,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ThumbnailUrl":"media/posts/youtube_ROLp6PDOyyo.png","Description":"Brisket Trim Deep Dive, Part 4/4\n\nI recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nAs promised, here’s a detailed breakdown","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:48:58.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3864,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ThumbnailUrl":"media/posts/youtube_I8Mqy6PjSms.png","Description":"Brisket Trim Deep Dive, Part 3/4\n\nI recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nAs promised, here’s a detailed breakdown","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:46:13.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3861,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ThumbnailUrl":"media/posts/youtube_E-LMJ_aStP4.png","Description":"Brisket Trim Deep Dive, Part 2/4\n\nI recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nAs promised, here’s a detailed breakdown","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:43:51.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3862,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ThumbnailUrl":"media/posts/youtube_IUt7T8e_1mU.png","Description":"I recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nAs promised, here’s a detailed breakdown of the whole trim.\n \nJoin the Bac","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:40:41.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3859,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1637276213672510/","ThumbnailUrl":"media/posts/facebook_1637276213672510.png","Description":"Brisket Trim Deep Dive, Part 4/4. I recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. As promised, here’s a detailed breakdown ","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:29:48.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3860,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/465259182983577/","ThumbnailUrl":"media/posts/facebook_465259182983577.png","Description":"Brisket Trim Deep Dive, Part 3/4. I recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. As promised, here’s a detailed breakdown ","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:28:27.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3855,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1944964759281184/","ThumbnailUrl":"media/posts/facebook_1944964759281184.png","Description":"Brisket Trim Deep Dive, Part 2/4. I recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. As promised, here’s a detailed breakdown ","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:27:13.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3856,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/367722529713398/","ThumbnailUrl":"media/posts/facebook_367722529713398.png","Description":"Brisket Trim Deep Dive, Part 1/4. I recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. As promised, here’s a detailed breakdown ","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:25:11.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3857,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ThumbnailUrl":"media/posts/instagram_18060340600635185.png","Description":"Brisket Trim Deep Dive, Part 4/4\n\nI recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nAs promised, here’s a detailed breakdown","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:23:22.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3858,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ThumbnailUrl":"media/posts/instagram_18363111748103664.png","Description":"Brisket Trim Deep Dive, Part 3/4\n\nI recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nAs promised, here’s a detailed breakdown","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:22:21.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3853,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ThumbnailUrl":"media/posts/instagram_17877610686125707.png","Description":"Brisket Trim Deep Dive, Part 2/4\n\nI recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nAs promised, here’s a detailed breakdown","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:21:15.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3854,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ThumbnailUrl":"media/posts/instagram_18003223757447076.png","Description":"Brisket Trim Deep Dive, Part 1/4\n\nI recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nAs promised, here’s a detailed breakdown","SearchText":"brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 4/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq brisket trim deep dive, part 3/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 1/4. i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner. as promised, here’s a detailed breakdown of the whole trim. join the backyahd bbq community on patreon bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group. #brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket how_to bbq smoking brisket trim deep dive, part 4/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips process bbq smoking brisket trim deep dive, part 3/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 2/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon https://bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq cow brisket tips bbq smoking brisket trim deep dive, part 1/4\n\ni recently did a four brisket cook and then asked everyone which trim they thought was the best and this one was the winner.\n\nas promised, here’s a detailed breakdown of the whole trim.\n \njoin the backyahd bbq community on patreon  bkyhd.com/patreon - where i help you with your individual cooks one on one or with the group.\n\n#brisket #briskettrim #bbq #bbqprep #texasbbq","CreateDateTime":"2024-08-17T15:20:11.000Z","ViewCount":276003,"LikeCount":3817,"GroupId":9107,"GroupCode":"brisket-trim-analysis-and-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3863,"Url":"https://www.youtube.com/watch?v=ROLp6PDOyyo","ViewCount":9191,"LikeCount":324},{"Platform":"youtube","PostId":3864,"Url":"https://www.youtube.com/watch?v=I8Mqy6PjSms","ViewCount":22836,"LikeCount":685},{"Platform":"youtube","PostId":3861,"Url":"https://www.youtube.com/watch?v=E-LMJ_aStP4","ViewCount":13939,"LikeCount":317},{"Platform":"youtube","PostId":3862,"Url":"https://www.youtube.com/watch?v=IUt7T8e_1mU","ViewCount":14567,"LikeCount":361},{"Platform":"facebook","PostId":3859,"Url":"https://www.facebook.com/reel/1637276213672510/","ViewCount":7047,"LikeCount":72},{"Platform":"facebook","PostId":3860,"Url":"https://www.facebook.com/reel/465259182983577/","ViewCount":11765,"LikeCount":75},{"Platform":"facebook","PostId":3855,"Url":"https://www.facebook.com/reel/1944964759281184/","ViewCount":6370,"LikeCount":42},{"Platform":"facebook","PostId":3856,"Url":"https://www.facebook.com/reel/367722529713398/","ViewCount":83506,"LikeCount":501},{"Platform":"instagram","PostId":3857,"Url":"https://www.instagram.com/reel/C-xqIE2JhH5/","ViewCount":9692,"LikeCount":235},{"Platform":"instagram","PostId":3858,"Url":"https://www.instagram.com/reel/C-xqA5RJdD8/","ViewCount":9996,"LikeCount":147},{"Platform":"instagram","PostId":3853,"Url":"https://www.instagram.com/reel/C-xp4P0pzG0/","ViewCount":9595,"LikeCount":123},{"Platform":"instagram","PostId":3854,"Url":"https://www.instagram.com/reel/C-xpuJ1pqjX/","ViewCount":77499,"LikeCount":935}]},{"Id":3852,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7403887748609740075","ThumbnailUrl":"media/posts/tiktok_7403887748609740075.png","Description":"Replying to @Lando_208  I recently did a four brisket cook and then asked everyone which trim they thought was the best and this one had the most votes.  Here’s a detailed breakdown of how I do briske","SearchText":"replying to @lando_208  i recently did a four brisket cook and then asked everyone which trim they thought was the best and this one had the most votes.  here’s a detailed breakdown of how i do brisket trims.  bkyhd.com/patreon ##brisket##briskettrim##bbq##bbqprep##texasbbq @@backyahd bbq @@backyahd bbq cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-08-16T23:45:57.000Z","ViewCount":71516,"LikeCount":1734,"GroupId":9473,"GroupCode":"best-brisket-trim-breakdown-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3852,"Url":"https://www.tiktok.com/@backyahdbbq/video/7403887748609740075","ViewCount":71516,"LikeCount":1734}]},{"Id":3849,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=-IkP5MHkDlw","ThumbnailUrl":"media/posts/youtube_-IkP5MHkDlw.png","Description":"Whenever I post a brisket trim video, people always ask what I do with the trimmings. One thing I like to do is make burgers with it.  I run the meat through the grinder twice because brisket meat is ","SearchText":"whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it’s just ground up brisket trim with some special sauce and grilled onions.  i’d like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling","CreateDateTime":"2024-08-09T22:51:25.000Z","ViewCount":65551,"LikeCount":1539,"GroupId":9109,"GroupCode":"brisket-trimmings-burger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3849,"Url":"https://www.youtube.com/watch?v=-IkP5MHkDlw","ViewCount":21167,"LikeCount":553},{"Platform":"facebook","PostId":3848,"Url":"https://www.facebook.com/reel/813466167569602/","ViewCount":4189,"LikeCount":84},{"Platform":"instagram","PostId":3851,"Url":"https://www.instagram.com/reel/C-d2ILWSQpz/","ViewCount":21733,"LikeCount":271},{"Platform":"tiktok","PostId":3850,"Url":"https://www.tiktok.com/@backyahdbbq/video/7401273317384064299","ViewCount":18462,"LikeCount":631}]},{"Id":3848,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/813466167569602/","ThumbnailUrl":"media/posts/facebook_813466167569602.png","Description":"Whenever I post a brisket trim video, people always ask what I do with the trimmings. One thing I like to do is make burgers with it.  I run the meat through the grinder twice because brisket meat is ","SearchText":"whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it’s just ground up brisket trim with some special sauce and grilled onions.  i’d like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling","CreateDateTime":"2024-08-09T22:45:26.000Z","ViewCount":65551,"LikeCount":1539,"GroupId":9109,"GroupCode":"brisket-trimmings-burger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3849,"Url":"https://www.youtube.com/watch?v=-IkP5MHkDlw","ViewCount":21167,"LikeCount":553},{"Platform":"facebook","PostId":3848,"Url":"https://www.facebook.com/reel/813466167569602/","ViewCount":4189,"LikeCount":84},{"Platform":"instagram","PostId":3851,"Url":"https://www.instagram.com/reel/C-d2ILWSQpz/","ViewCount":21733,"LikeCount":271},{"Platform":"tiktok","PostId":3850,"Url":"https://www.tiktok.com/@backyahdbbq/video/7401273317384064299","ViewCount":18462,"LikeCount":631}]},{"Id":3851,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C-d2ILWSQpz/","ThumbnailUrl":"media/posts/instagram_18017742950453262.png","Description":"Whenever I post a brisket trim video, people always ask what I do with the trimmings. One thing I like to do is make burgers with it.  I run the meat through the grinder twice because brisket meat is ","SearchText":"whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it’s just ground up brisket trim with some special sauce and grilled onions.  i’d like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling","CreateDateTime":"2024-08-09T22:43:39.000Z","ViewCount":65551,"LikeCount":1539,"GroupId":9109,"GroupCode":"brisket-trimmings-burger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3849,"Url":"https://www.youtube.com/watch?v=-IkP5MHkDlw","ViewCount":21167,"LikeCount":553},{"Platform":"facebook","PostId":3848,"Url":"https://www.facebook.com/reel/813466167569602/","ViewCount":4189,"LikeCount":84},{"Platform":"instagram","PostId":3851,"Url":"https://www.instagram.com/reel/C-d2ILWSQpz/","ViewCount":21733,"LikeCount":271},{"Platform":"tiktok","PostId":3850,"Url":"https://www.tiktok.com/@backyahdbbq/video/7401273317384064299","ViewCount":18462,"LikeCount":631}]},{"Id":3850,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7401273317384064299","ThumbnailUrl":"media/posts/tiktok_7401273317384064299.png","Description":"Whenever I post a brisket trim video, people always ask what I do with the trimmings. One thing I like to do is make burgers with it.  I run the meat through the grinder twice because brisket meat is ","SearchText":"whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it’s just ground up brisket trim with some special sauce and grilled onions.  i’d like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling whenever i post a brisket trim video, people always ask what i do with the trimmings. one thing i like to do is make burgers with it.  i run the meat through the grinder twice because brisket meat is tough. my kid is a huge supporter of all my burger experiments, but after he tried these burgers yesterday, he said to just stick to this recipe because he likes it the best.  it's just ground up brisket trim with some special sauce and grilled onions.   i'd like to sear one side of the meat, then flip it over, add the onions, and then the cheese. that melted cheese helps the onions stay on the burger.  you can add lettuce and tomato if that is your thing, but i prefer a side salad versus turning my burger into one.  #burgers #brisket #briskettrim cow burger recipe burgers grilling","CreateDateTime":"2024-08-09T22:40:37.000Z","ViewCount":65551,"LikeCount":1539,"GroupId":9109,"GroupCode":"brisket-trimmings-burger-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3849,"Url":"https://www.youtube.com/watch?v=-IkP5MHkDlw","ViewCount":21167,"LikeCount":553},{"Platform":"facebook","PostId":3848,"Url":"https://www.facebook.com/reel/813466167569602/","ViewCount":4189,"LikeCount":84},{"Platform":"instagram","PostId":3851,"Url":"https://www.instagram.com/reel/C-d2ILWSQpz/","ViewCount":21733,"LikeCount":271},{"Platform":"tiktok","PostId":3850,"Url":"https://www.tiktok.com/@backyahdbbq/video/7401273317384064299","ViewCount":18462,"LikeCount":631}]},{"Id":3847,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=cUkKznTq9sM","ThumbnailUrl":"media/posts/youtube_cUkKznTq9sM.png","Description":"I’m searching for the best wireless thermometer to use while smoking a brisket.  Today I’m testing thermometers from Chef iQ, Typhur, Thermopro, and Combustion Inc.  And comparing them to my normal Th","SearchText":"i’m searching for the best wireless thermometer to use while smoking a brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.  \n\n#bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer to use while smoking a brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.  #bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer to for smoking brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test. \n\n#bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer for smoking brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.   #bbq #gear cow brisket review bbq smoking","CreateDateTime":"2024-08-08T16:43:41.000Z","ViewCount":124014,"LikeCount":1033,"GroupId":9474,"GroupCode":"wireless-thermometer-comparison-for-bris","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3847,"Url":"https://www.youtube.com/watch?v=cUkKznTq9sM","ViewCount":74144,"LikeCount":597},{"Platform":"facebook","PostId":3846,"Url":"https://www.facebook.com/reel/382885691494930/","ViewCount":2027,"LikeCount":16},{"Platform":"instagram","PostId":3845,"Url":"https://www.instagram.com/reel/C-anMuOvId1/","ViewCount":5431,"LikeCount":96},{"Platform":"tiktok","PostId":3844,"Url":"https://www.tiktok.com/@backyahdbbq/video/7400807762273471790","ViewCount":42412,"LikeCount":324}]},{"Id":3846,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/382885691494930/","ThumbnailUrl":"media/posts/facebook_382885691494930.png","Description":"I’m searching for the best wireless thermometer to use while smoking a brisket.  Today I’m testing thermometers from Chef iQ, Typhur, ThermoPro, and Combustion Inc.  And comparing them to my normal Th","SearchText":"i’m searching for the best wireless thermometer to use while smoking a brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.  \n\n#bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer to use while smoking a brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.  #bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer to for smoking brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test. \n\n#bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer for smoking brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.   #bbq #gear cow brisket review bbq smoking","CreateDateTime":"2024-08-08T16:37:12.000Z","ViewCount":124014,"LikeCount":1033,"GroupId":9474,"GroupCode":"wireless-thermometer-comparison-for-bris","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3847,"Url":"https://www.youtube.com/watch?v=cUkKznTq9sM","ViewCount":74144,"LikeCount":597},{"Platform":"facebook","PostId":3846,"Url":"https://www.facebook.com/reel/382885691494930/","ViewCount":2027,"LikeCount":16},{"Platform":"instagram","PostId":3845,"Url":"https://www.instagram.com/reel/C-anMuOvId1/","ViewCount":5431,"LikeCount":96},{"Platform":"tiktok","PostId":3844,"Url":"https://www.tiktok.com/@backyahdbbq/video/7400807762273471790","ViewCount":42412,"LikeCount":324}]},{"Id":3845,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C-anMuOvId1/","ThumbnailUrl":"media/posts/instagram_18056431081731241.png","Description":"I’m searching for the best wireless thermometer to for smoking brisket.  Today I’m testing thermometers from Chef iQ, Typhur, Thermopro, and Combustion Inc.  And comparing them to my normal ThermoWork","SearchText":"i’m searching for the best wireless thermometer to use while smoking a brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.  \n\n#bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer to use while smoking a brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.  #bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer to for smoking brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test. \n\n#bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer for smoking brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.   #bbq #gear cow brisket review bbq smoking","CreateDateTime":"2024-08-08T16:36:08.000Z","ViewCount":124014,"LikeCount":1033,"GroupId":9474,"GroupCode":"wireless-thermometer-comparison-for-bris","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3847,"Url":"https://www.youtube.com/watch?v=cUkKznTq9sM","ViewCount":74144,"LikeCount":597},{"Platform":"facebook","PostId":3846,"Url":"https://www.facebook.com/reel/382885691494930/","ViewCount":2027,"LikeCount":16},{"Platform":"instagram","PostId":3845,"Url":"https://www.instagram.com/reel/C-anMuOvId1/","ViewCount":5431,"LikeCount":96},{"Platform":"tiktok","PostId":3844,"Url":"https://www.tiktok.com/@backyahdbbq/video/7400807762273471790","ViewCount":42412,"LikeCount":324}]},{"Id":3844,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7400807762273471790","ThumbnailUrl":"media/posts/tiktok_7400807762273471790.png","Description":"I’m searching for the best wireless thermometer for smoking brisket.  Today I’m testing thermometers from Chef iQ, Typhur, Thermopro, and Combustion Inc.  And comparing them to my normal ThermoWorks S","SearchText":"i’m searching for the best wireless thermometer to use while smoking a brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.  \n\n#bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer to use while smoking a brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.  #bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer to for smoking brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test. \n\n#bbq #gear cow brisket review bbq smoking i’m searching for the best wireless thermometer for smoking brisket.  today i’m testing thermometers from chef iq, typhur, thermopro, and combustion inc.  and comparing them to my normal thermoworks signals wired thermometer.  i’ll test the meater 2 plus and the thermoworks rfx thermometers next.  leave a comment below with any other wireless thermometers that i should test.   #bbq #gear cow brisket review bbq smoking","CreateDateTime":"2024-08-08T16:34:01.000Z","ViewCount":124014,"LikeCount":1033,"GroupId":9474,"GroupCode":"wireless-thermometer-comparison-for-bris","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3847,"Url":"https://www.youtube.com/watch?v=cUkKznTq9sM","ViewCount":74144,"LikeCount":597},{"Platform":"facebook","PostId":3846,"Url":"https://www.facebook.com/reel/382885691494930/","ViewCount":2027,"LikeCount":16},{"Platform":"instagram","PostId":3845,"Url":"https://www.instagram.com/reel/C-anMuOvId1/","ViewCount":5431,"LikeCount":96},{"Platform":"tiktok","PostId":3844,"Url":"https://www.tiktok.com/@backyahdbbq/video/7400807762273471790","ViewCount":42412,"LikeCount":324}]},{"Id":3843,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=w_zgvfivECM","ThumbnailUrl":"media/posts/youtube_w_zgvfivECM.png","Description":"Here are all 4 briskets being trimmed.  Comment below which one you like the best.  I’ll post the top voted one as a full length video.","SearchText":"here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. cow brisket showcase bbq","CreateDateTime":"2024-07-17T18:45:09.000Z","ViewCount":29284,"LikeCount":559,"GroupId":9110,"GroupCode":"brisket-trimming-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3843,"Url":"https://www.youtube.com/watch?v=w_zgvfivECM","ViewCount":5939,"LikeCount":118},{"Platform":"facebook","PostId":3841,"Url":"https://www.facebook.com/reel/1201810454171644/","ViewCount":2968,"LikeCount":39},{"Platform":"instagram","PostId":3842,"Url":"https://www.instagram.com/reel/C9iKBSmSe4O/","ViewCount":11585,"LikeCount":242},{"Platform":"tiktok","PostId":3840,"Url":"https://www.tiktok.com/@backyahdbbq/video/7392670194184752426","ViewCount":8792,"LikeCount":160}]},{"Id":3841,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1201810454171644/","ThumbnailUrl":"media/posts/facebook_1201810454171644.png","Description":"Here are all 4 briskets being trimmed.  Comment below which one you like the best.  I’ll post the top voted one as a full length video.","SearchText":"here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. cow brisket showcase bbq","CreateDateTime":"2024-07-17T18:24:59.000Z","ViewCount":29284,"LikeCount":559,"GroupId":9110,"GroupCode":"brisket-trimming-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3843,"Url":"https://www.youtube.com/watch?v=w_zgvfivECM","ViewCount":5939,"LikeCount":118},{"Platform":"facebook","PostId":3841,"Url":"https://www.facebook.com/reel/1201810454171644/","ViewCount":2968,"LikeCount":39},{"Platform":"instagram","PostId":3842,"Url":"https://www.instagram.com/reel/C9iKBSmSe4O/","ViewCount":11585,"LikeCount":242},{"Platform":"tiktok","PostId":3840,"Url":"https://www.tiktok.com/@backyahdbbq/video/7392670194184752426","ViewCount":8792,"LikeCount":160}]},{"Id":3842,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C9iKBSmSe4O/","ThumbnailUrl":"media/posts/instagram_18041725798923376.png","Description":"Here are all 4 briskets being trimmed.  Comment below which one you like the best.  I’ll post the top voted one as a full length video.","SearchText":"here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. cow brisket showcase bbq","CreateDateTime":"2024-07-17T18:22:51.000Z","ViewCount":29284,"LikeCount":559,"GroupId":9110,"GroupCode":"brisket-trimming-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3843,"Url":"https://www.youtube.com/watch?v=w_zgvfivECM","ViewCount":5939,"LikeCount":118},{"Platform":"facebook","PostId":3841,"Url":"https://www.facebook.com/reel/1201810454171644/","ViewCount":2968,"LikeCount":39},{"Platform":"instagram","PostId":3842,"Url":"https://www.instagram.com/reel/C9iKBSmSe4O/","ViewCount":11585,"LikeCount":242},{"Platform":"tiktok","PostId":3840,"Url":"https://www.tiktok.com/@backyahdbbq/video/7392670194184752426","ViewCount":8792,"LikeCount":160}]},{"Id":3840,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7392670194184752426","ThumbnailUrl":"media/posts/tiktok_7392670194184752426.png","Description":"Here are all 4 briskets being trimmed.  Comment below which one you like the best.  I’ll post the top voted one as a full length video.","SearchText":"here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. here are all 4 briskets being trimmed.  comment below which one you like the best.  i’ll post the top voted one as a full length video. cow brisket showcase bbq","CreateDateTime":"2024-07-17T18:16:04.000Z","ViewCount":29284,"LikeCount":559,"GroupId":9110,"GroupCode":"brisket-trimming-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3843,"Url":"https://www.youtube.com/watch?v=w_zgvfivECM","ViewCount":5939,"LikeCount":118},{"Platform":"facebook","PostId":3841,"Url":"https://www.facebook.com/reel/1201810454171644/","ViewCount":2968,"LikeCount":39},{"Platform":"instagram","PostId":3842,"Url":"https://www.instagram.com/reel/C9iKBSmSe4O/","ViewCount":11585,"LikeCount":242},{"Platform":"tiktok","PostId":3840,"Url":"https://www.tiktok.com/@backyahdbbq/video/7392670194184752426","ViewCount":8792,"LikeCount":160}]},{"Id":3839,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=DXtyyPmo1l4","ThumbnailUrl":"media/posts/youtube_DXtyyPmo1l4.png","Description":"My friend just shared her 115 year old starter with me. Here’s the first loaf. \n\nI took a long break from sourdough but this new old starter has inspired me to get back into it. \n\nI’ll post the full r","SearchText":"my friend just shared her 115 year old starter with me. here’s the first loaf. \n\ni took a long break from sourdough but this new old starter has inspired me to get back into it. \n\ni’ll post the full recipe soon. comment if you want to see it. recipe bread baking my friend just shared her 115 year old starter with me. here’s the first loaf. i took a long break from sourdough but this new old starter has inspired me to get back into it. i’ll post the full recipe soon. comment if you want to see it. recipe process bread baking my friend just shared her 115 year old starter with me. here’s the first loaf. \n\ni took a long break from sourdough but this new old starter has inspired me to get back into it. \n\ni’ll post the full recipe soon. comment if you want to see it. recipe bread baking my friend just shared her 115 year old starter with me. here’s the first loaf.  i took a long break from sourdough but this new old starter has inspired me to get back into it.  i’ll post the full recipe soon. comment if you want to see it.  recipe bread baking","CreateDateTime":"2024-07-16T05:36:23.000Z","ViewCount":16640,"LikeCount":337,"GroupId":9111,"GroupCode":"reviving-a-115-year-old-sourdough-starte","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3839,"Url":"https://www.youtube.com/watch?v=DXtyyPmo1l4","ViewCount":4327,"LikeCount":150},{"Platform":"facebook","PostId":3838,"Url":"https://www.facebook.com/reel/1557894025139311/","ViewCount":2052,"LikeCount":41},{"Platform":"instagram","PostId":3837,"Url":"https://www.instagram.com/reel/C9eM-xexP_p/","ViewCount":6582,"LikeCount":95},{"Platform":"tiktok","PostId":3836,"Url":"https://www.tiktok.com/@backyahdbbq/video/7392100997155343659","ViewCount":3679,"LikeCount":51}]},{"Id":3838,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1557894025139311/","ThumbnailUrl":"media/posts/facebook_1557894025139311.png","Description":"My friend just shared her 115 year old starter with me. Here’s the first loaf. I took a long break from sourdough but this new old starter has inspired me to get back into it. I’ll post the full recip","SearchText":"my friend just shared her 115 year old starter with me. here’s the first loaf. \n\ni took a long break from sourdough but this new old starter has inspired me to get back into it. \n\ni’ll post the full recipe soon. comment if you want to see it. recipe bread baking my friend just shared her 115 year old starter with me. here’s the first loaf. i took a long break from sourdough but this new old starter has inspired me to get back into it. i’ll post the full recipe soon. comment if you want to see it. recipe process bread baking my friend just shared her 115 year old starter with me. here’s the first loaf. \n\ni took a long break from sourdough but this new old starter has inspired me to get back into it. \n\ni’ll post the full recipe soon. comment if you want to see it. recipe bread baking my friend just shared her 115 year old starter with me. here’s the first loaf.  i took a long break from sourdough but this new old starter has inspired me to get back into it.  i’ll post the full recipe soon. comment if you want to see it.  recipe bread baking","CreateDateTime":"2024-07-16T05:32:34.000Z","ViewCount":16640,"LikeCount":337,"GroupId":9111,"GroupCode":"reviving-a-115-year-old-sourdough-starte","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3839,"Url":"https://www.youtube.com/watch?v=DXtyyPmo1l4","ViewCount":4327,"LikeCount":150},{"Platform":"facebook","PostId":3838,"Url":"https://www.facebook.com/reel/1557894025139311/","ViewCount":2052,"LikeCount":41},{"Platform":"instagram","PostId":3837,"Url":"https://www.instagram.com/reel/C9eM-xexP_p/","ViewCount":6582,"LikeCount":95},{"Platform":"tiktok","PostId":3836,"Url":"https://www.tiktok.com/@backyahdbbq/video/7392100997155343659","ViewCount":3679,"LikeCount":51}]},{"Id":3837,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C9eM-xexP_p/","ThumbnailUrl":"media/posts/instagram_17857135437208738.png","Description":"My friend just shared her 115 year old starter with me. Here’s the first loaf. \n\nI took a long break from sourdough but this new old starter has inspired me to get back into it. \n\nI’ll post the full r","SearchText":"my friend just shared her 115 year old starter with me. here’s the first loaf. \n\ni took a long break from sourdough but this new old starter has inspired me to get back into it. \n\ni’ll post the full recipe soon. comment if you want to see it. recipe bread baking my friend just shared her 115 year old starter with me. here’s the first loaf. i took a long break from sourdough but this new old starter has inspired me to get back into it. i’ll post the full recipe soon. comment if you want to see it. recipe process bread baking my friend just shared her 115 year old starter with me. here’s the first loaf. \n\ni took a long break from sourdough but this new old starter has inspired me to get back into it. \n\ni’ll post the full recipe soon. comment if you want to see it. recipe bread baking my friend just shared her 115 year old starter with me. here’s the first loaf.  i took a long break from sourdough but this new old starter has inspired me to get back into it.  i’ll post the full recipe soon. comment if you want to see it.  recipe bread baking","CreateDateTime":"2024-07-16T05:31:41.000Z","ViewCount":16640,"LikeCount":337,"GroupId":9111,"GroupCode":"reviving-a-115-year-old-sourdough-starte","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3839,"Url":"https://www.youtube.com/watch?v=DXtyyPmo1l4","ViewCount":4327,"LikeCount":150},{"Platform":"facebook","PostId":3838,"Url":"https://www.facebook.com/reel/1557894025139311/","ViewCount":2052,"LikeCount":41},{"Platform":"instagram","PostId":3837,"Url":"https://www.instagram.com/reel/C9eM-xexP_p/","ViewCount":6582,"LikeCount":95},{"Platform":"tiktok","PostId":3836,"Url":"https://www.tiktok.com/@backyahdbbq/video/7392100997155343659","ViewCount":3679,"LikeCount":51}]},{"Id":3836,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7392100997155343659","ThumbnailUrl":"media/posts/tiktok_7392100997155343659.png","Description":"My friend just shared her 115 year old starter with me. Here’s the first loaf.  I took a long break from sourdough but this new old starter has inspired me to get back into it.  I’ll post the full rec","SearchText":"my friend just shared her 115 year old starter with me. here’s the first loaf. \n\ni took a long break from sourdough but this new old starter has inspired me to get back into it. \n\ni’ll post the full recipe soon. comment if you want to see it. recipe bread baking my friend just shared her 115 year old starter with me. here’s the first loaf. i took a long break from sourdough but this new old starter has inspired me to get back into it. i’ll post the full recipe soon. comment if you want to see it. recipe process bread baking my friend just shared her 115 year old starter with me. here’s the first loaf. \n\ni took a long break from sourdough but this new old starter has inspired me to get back into it. \n\ni’ll post the full recipe soon. comment if you want to see it. recipe bread baking my friend just shared her 115 year old starter with me. here’s the first loaf.  i took a long break from sourdough but this new old starter has inspired me to get back into it.  i’ll post the full recipe soon. comment if you want to see it.  recipe bread baking","CreateDateTime":"2024-07-16T05:27:25.000Z","ViewCount":16640,"LikeCount":337,"GroupId":9111,"GroupCode":"reviving-a-115-year-old-sourdough-starte","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3839,"Url":"https://www.youtube.com/watch?v=DXtyyPmo1l4","ViewCount":4327,"LikeCount":150},{"Platform":"facebook","PostId":3838,"Url":"https://www.facebook.com/reel/1557894025139311/","ViewCount":2052,"LikeCount":41},{"Platform":"instagram","PostId":3837,"Url":"https://www.instagram.com/reel/C9eM-xexP_p/","ViewCount":6582,"LikeCount":95},{"Platform":"tiktok","PostId":3836,"Url":"https://www.tiktok.com/@backyahdbbq/video/7392100997155343659","ViewCount":3679,"LikeCount":51}]},{"Id":3835,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=FKZzpD0MUVw","ThumbnailUrl":"media/posts/youtube_FKZzpD0MUVw.png","Description":"After unwrapping briskets, I like to pat on some of the tallow from the paper with my hands.  I used to pour it on, but I prefer to pat so I can control how much gets on there.","SearchText":"after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.  cow brisket tips bbq smoking","CreateDateTime":"2024-07-12T21:07:54.000Z","ViewCount":1398508,"LikeCount":24217,"GroupId":9112,"GroupCode":"brisket-tallow-application-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3835,"Url":"https://www.youtube.com/watch?v=FKZzpD0MUVw","ViewCount":13332,"LikeCount":294},{"Platform":"facebook","PostId":3832,"Url":"https://www.facebook.com/reel/1005286357707810/","ViewCount":1325279,"LikeCount":22702},{"Platform":"instagram","PostId":3834,"Url":"https://www.instagram.com/reel/C9VkLSwS4uc/","ViewCount":33374,"LikeCount":775},{"Platform":"tiktok","PostId":3833,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390856697075551534","ViewCount":26523,"LikeCount":446}]},{"Id":3832,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1005286357707810/","ThumbnailUrl":"media/posts/facebook_1005286357707810.png","Description":"After unwrapping briskets, I like to pat on some of the tallow from the paper with my hands.  I used to pour it on, but I prefer to pat so I can control how much gets on there.","SearchText":"after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.  cow brisket tips bbq smoking","CreateDateTime":"2024-07-12T21:03:00.000Z","ViewCount":1398508,"LikeCount":24217,"GroupId":9112,"GroupCode":"brisket-tallow-application-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3835,"Url":"https://www.youtube.com/watch?v=FKZzpD0MUVw","ViewCount":13332,"LikeCount":294},{"Platform":"facebook","PostId":3832,"Url":"https://www.facebook.com/reel/1005286357707810/","ViewCount":1325279,"LikeCount":22702},{"Platform":"instagram","PostId":3834,"Url":"https://www.instagram.com/reel/C9VkLSwS4uc/","ViewCount":33374,"LikeCount":775},{"Platform":"tiktok","PostId":3833,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390856697075551534","ViewCount":26523,"LikeCount":446}]},{"Id":3834,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C9VkLSwS4uc/","ThumbnailUrl":"media/posts/instagram_18113427340379696.png","Description":"After unwrapping briskets, I like to pat on some of the tallow from the paper with my hands.  I used to pour it on, but I prefer to pat so I can control how much gets on there.","SearchText":"after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.  cow brisket tips bbq smoking","CreateDateTime":"2024-07-12T21:01:09.000Z","ViewCount":1398508,"LikeCount":24217,"GroupId":9112,"GroupCode":"brisket-tallow-application-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3835,"Url":"https://www.youtube.com/watch?v=FKZzpD0MUVw","ViewCount":13332,"LikeCount":294},{"Platform":"facebook","PostId":3832,"Url":"https://www.facebook.com/reel/1005286357707810/","ViewCount":1325279,"LikeCount":22702},{"Platform":"instagram","PostId":3834,"Url":"https://www.instagram.com/reel/C9VkLSwS4uc/","ViewCount":33374,"LikeCount":775},{"Platform":"tiktok","PostId":3833,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390856697075551534","ViewCount":26523,"LikeCount":446}]},{"Id":3833,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7390856697075551534","ThumbnailUrl":"media/posts/tiktok_7390856697075551534.png","Description":"After unwrapping briskets, I like to pat on some of the tallow from the paper with my hands.  I used to pour it on, but I prefer to pat so I can control how much gets on there. ","SearchText":"after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. cow brisket tips bbq smoking after unwrapping briskets, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.  cow brisket tips bbq smoking","CreateDateTime":"2024-07-12T20:58:46.000Z","ViewCount":1398508,"LikeCount":24217,"GroupId":9112,"GroupCode":"brisket-tallow-application-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3835,"Url":"https://www.youtube.com/watch?v=FKZzpD0MUVw","ViewCount":13332,"LikeCount":294},{"Platform":"facebook","PostId":3832,"Url":"https://www.facebook.com/reel/1005286357707810/","ViewCount":1325279,"LikeCount":22702},{"Platform":"instagram","PostId":3834,"Url":"https://www.instagram.com/reel/C9VkLSwS4uc/","ViewCount":33374,"LikeCount":775},{"Platform":"tiktok","PostId":3833,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390856697075551534","ViewCount":26523,"LikeCount":446}]},{"Id":3831,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=3FK6dMSmD7E","ThumbnailUrl":"media/posts/youtube_3FK6dMSmD7E.png","Description":"Rent’s Due BBQ @Rentsduebbq is smoking Texas style BBQ just outside of Seattle in North Bend, Washington. It was the closest thing to Texas BBQ that I’ve had in the Seattle area.  This was the first t","SearchText":"rent’s due bbq @rentsduebbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years. \n\ni wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken.\n\ncheck out his calendar for special events and catch him saturday’s 12-sold out in north bend near the safeway.\n\n12600 412th ave se\nnorth bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent’s due bbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years.  i wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken. check out his calendar for special events and catch him saturday’s 12-sold out in north bend near the safeway. they arent on tiktok but check fb.  12600 412th ave se north bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent's due bbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years. i wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken. check out his calendar for special events and catch him saturday’s 12-sold out. in north bend near the safeway. 12600 412th ave se. north bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent’s due bbq (@rentsduebbq) is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we’ve been friends for years. \n\ni wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken.\n\ncheck out his calendar for special events and catch him saturday’s in north bend near the safeway.\n\n12600 412th ave se\nnorth bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking","CreateDateTime":"2024-07-12T04:35:52.000Z","ViewCount":22977,"LikeCount":544,"GroupId":9475,"GroupCode":"texas-style-bbq-in-north-bend","IsPrimaryInGroup":true,"Animals":["cow","pig","chicken"],"Dishes":["brisket","pulled_pork"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3831,"Url":"https://www.youtube.com/watch?v=3FK6dMSmD7E","ViewCount":5697,"LikeCount":190},{"Platform":"tiktok","PostId":3830,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390601957502618923","ViewCount":4822,"LikeCount":91},{"Platform":"facebook","PostId":3829,"Url":"https://www.facebook.com/reel/839333671114455/","ViewCount":4399,"LikeCount":75},{"Platform":"instagram","PostId":3828,"Url":"https://www.instagram.com/reel/C9TXsv-yEKx/","ViewCount":8059,"LikeCount":188}]},{"Id":3830,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7390601957502618923","ThumbnailUrl":"media/posts/tiktok_7390601957502618923.png","Description":"Rent’s Due BBQ is smoking Texas style BBQ just outside of Seattle in North Bend, Washington. It was the closest thing to Texas BBQ that I’ve had in the Seattle area.  This was the first time I met the","SearchText":"rent’s due bbq @rentsduebbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years. \n\ni wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken.\n\ncheck out his calendar for special events and catch him saturday’s 12-sold out in north bend near the safeway.\n\n12600 412th ave se\nnorth bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent’s due bbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years.  i wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken. check out his calendar for special events and catch him saturday’s 12-sold out in north bend near the safeway. they arent on tiktok but check fb.  12600 412th ave se north bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent's due bbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years. i wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken. check out his calendar for special events and catch him saturday’s 12-sold out. in north bend near the safeway. 12600 412th ave se. north bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent’s due bbq (@rentsduebbq) is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we’ve been friends for years. \n\ni wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken.\n\ncheck out his calendar for special events and catch him saturday’s in north bend near the safeway.\n\n12600 412th ave se\nnorth bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking","CreateDateTime":"2024-07-12T04:30:17.000Z","ViewCount":22977,"LikeCount":544,"GroupId":9475,"GroupCode":"texas-style-bbq-in-north-bend","IsPrimaryInGroup":false,"Animals":["cow","pig","chicken"],"Dishes":["brisket","pulled_pork"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3831,"Url":"https://www.youtube.com/watch?v=3FK6dMSmD7E","ViewCount":5697,"LikeCount":190},{"Platform":"tiktok","PostId":3830,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390601957502618923","ViewCount":4822,"LikeCount":91},{"Platform":"facebook","PostId":3829,"Url":"https://www.facebook.com/reel/839333671114455/","ViewCount":4399,"LikeCount":75},{"Platform":"instagram","PostId":3828,"Url":"https://www.instagram.com/reel/C9TXsv-yEKx/","ViewCount":8059,"LikeCount":188}]},{"Id":3829,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/839333671114455/","ThumbnailUrl":"media/posts/facebook_839333671114455.png","Description":"Rent's Due BBQ is smoking Texas style BBQ just outside of Seattle in North Bend, Washington. It was the closest thing to Texas BBQ that I’ve had in the Seattle area.  This was the first time I met the","SearchText":"rent’s due bbq @rentsduebbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years. \n\ni wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken.\n\ncheck out his calendar for special events and catch him saturday’s 12-sold out in north bend near the safeway.\n\n12600 412th ave se\nnorth bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent’s due bbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years.  i wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken. check out his calendar for special events and catch him saturday’s 12-sold out in north bend near the safeway. they arent on tiktok but check fb.  12600 412th ave se north bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent's due bbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years. i wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken. check out his calendar for special events and catch him saturday’s 12-sold out. in north bend near the safeway. 12600 412th ave se. north bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent’s due bbq (@rentsduebbq) is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we’ve been friends for years. \n\ni wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken.\n\ncheck out his calendar for special events and catch him saturday’s in north bend near the safeway.\n\n12600 412th ave se\nnorth bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking","CreateDateTime":"2024-07-12T04:08:00.000Z","ViewCount":22977,"LikeCount":544,"GroupId":9475,"GroupCode":"texas-style-bbq-in-north-bend","IsPrimaryInGroup":false,"Animals":["cow","pig","chicken"],"Dishes":["brisket","pulled_pork"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3831,"Url":"https://www.youtube.com/watch?v=3FK6dMSmD7E","ViewCount":5697,"LikeCount":190},{"Platform":"tiktok","PostId":3830,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390601957502618923","ViewCount":4822,"LikeCount":91},{"Platform":"facebook","PostId":3829,"Url":"https://www.facebook.com/reel/839333671114455/","ViewCount":4399,"LikeCount":75},{"Platform":"instagram","PostId":3828,"Url":"https://www.instagram.com/reel/C9TXsv-yEKx/","ViewCount":8059,"LikeCount":188}]},{"Id":3828,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C9TXsv-yEKx/","ThumbnailUrl":"media/posts/instagram_18140207542327762.png","Description":"Rent’s Due BBQ (@rentsduebbq) is smoking Texas style BBQ just outside of Seattle in North Bend, Washington. It was the closest thing to Texas BBQ that I’ve had in the Seattle area.  This was the first","SearchText":"rent’s due bbq @rentsduebbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years. \n\ni wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken.\n\ncheck out his calendar for special events and catch him saturday’s 12-sold out in north bend near the safeway.\n\n12600 412th ave se\nnorth bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent’s due bbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years.  i wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken. check out his calendar for special events and catch him saturday’s 12-sold out in north bend near the safeway. they arent on tiktok but check fb.  12600 412th ave se north bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent's due bbq is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we've been friends for years. i wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken. check out his calendar for special events and catch him saturday’s 12-sold out. in north bend near the safeway. 12600 412th ave se. north bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking rent’s due bbq (@rentsduebbq) is smoking texas style bbq just outside of seattle in north bend, washington. it was the closest thing to texas bbq that i’ve had in the seattle area.  this was the first time i met the pitmaster, harrison, but it felt like we’ve been friends for years. \n\ni wanted to try everything so i asked if he could throw together a sampler for me. it was all tasty, but if i was forced to choose, i’d go for a slice of the brisket point, pulled pork, and chicken.\n\ncheck out his calendar for special events and catch him saturday’s in north bend near the safeway.\n\n12600 412th ave se\nnorth bend, wa  98045 cow pig chicken brisket pulled_pork review bbq smoking","CreateDateTime":"2024-07-12T00:38:40.000Z","ViewCount":22977,"LikeCount":544,"GroupId":9475,"GroupCode":"texas-style-bbq-in-north-bend","IsPrimaryInGroup":false,"Animals":["cow","pig","chicken"],"Dishes":["brisket","pulled_pork"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3831,"Url":"https://www.youtube.com/watch?v=3FK6dMSmD7E","ViewCount":5697,"LikeCount":190},{"Platform":"tiktok","PostId":3830,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390601957502618923","ViewCount":4822,"LikeCount":91},{"Platform":"facebook","PostId":3829,"Url":"https://www.facebook.com/reel/839333671114455/","ViewCount":4399,"LikeCount":75},{"Platform":"instagram","PostId":3828,"Url":"https://www.instagram.com/reel/C9TXsv-yEKx/","ViewCount":8059,"LikeCount":188}]},{"Id":3827,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ErCroe-wCf8","ThumbnailUrl":"media/posts/youtube_ErCroe-wCf8.png","Description":"Brisket Full Cook - Part 13 - Schedule\n\nHere’s my 3 day brisket schedule.  Some people give me a hard time for spreading it out over 3 days, but I’ve found this is the best way to get a good night's s","SearchText":"brisket full cook - part 13 - schedule\n\nhere’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep.\n\non or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary.\n\nat 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge.\n\nday 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed.\n\ni render the tallow throughout the cook and strain it before i boat so i can include some in the boat.\n\ni wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point.\n\ni then bump up the smoker temp to 275 to help accelerate the cook.\n\nwhen the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight.\n\non day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve.\n\nhopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 13 - schedule. here’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep. on or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary. at 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge. day 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed. i render the tallow throughout the cook and strain it before i boat so i can include some in the boat. i wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point. i then bump up the smoker temp to 275 to help accelerate the cook. when the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight. on day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve. hopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks. https://bkyhd.com/patreon cow brisket process bbq smoking brisket full cook - part 13 - schedule\n\nhere’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night’s sleep.\n\non or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary.\n\nat 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge.\n\nday 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed.\n\ni render the tallow throughout the cook and strain it before i boat so i can include some in the boat.\n\ni wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point.\n\ni then bump up the smoker temp to 275 to help accelerate the cook.\n\nwhen the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight.\n\non day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve.\n\nhopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks.\n\nhttps://bkyhd.com/patreon brisket full cook - part 13 - schedule here’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep. on or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary. at 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge. day 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed. i render the tallow throughout the cook and strain it before i boat so i can include some in the boat. i wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point. i then bump up the smoker temp to 275 to help accelerate the cook. when the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight. on day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve. hopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks. https://bkyhd.com/patreon cow brisket how_to bbq smoking","CreateDateTime":"2024-07-10T21:49:24.000Z","ViewCount":63729,"LikeCount":1497,"GroupId":9113,"GroupCode":"3-day-brisket-cooking-schedule","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3827,"Url":"https://www.youtube.com/watch?v=ErCroe-wCf8","ViewCount":5837,"LikeCount":316},{"Platform":"facebook","PostId":3826,"Url":"https://www.facebook.com/reel/1880034135848988/","ViewCount":3288,"LikeCount":29},{"Platform":"instagram","PostId":3825,"Url":"https://www.instagram.com/reel/C9QfDTyyCQT/","ViewCount":13623,"LikeCount":305},{"Platform":"tiktok","PostId":3824,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390124510755802414","ViewCount":40981,"LikeCount":847}]},{"Id":3826,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1880034135848988/","ThumbnailUrl":"media/posts/facebook_1880034135848988.png","Description":"Brisket Full Cook - Part 13 - Schedule. Here’s my 3 day brisket schedule.  Some people give me a hard time for spreading it out over 3 days, but I’ve found this is the best way to get a good night's s","SearchText":"brisket full cook - part 13 - schedule\n\nhere’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep.\n\non or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary.\n\nat 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge.\n\nday 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed.\n\ni render the tallow throughout the cook and strain it before i boat so i can include some in the boat.\n\ni wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point.\n\ni then bump up the smoker temp to 275 to help accelerate the cook.\n\nwhen the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight.\n\non day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve.\n\nhopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 13 - schedule. here’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep. on or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary. at 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge. day 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed. i render the tallow throughout the cook and strain it before i boat so i can include some in the boat. i wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point. i then bump up the smoker temp to 275 to help accelerate the cook. when the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight. on day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve. hopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks. https://bkyhd.com/patreon cow brisket process bbq smoking brisket full cook - part 13 - schedule\n\nhere’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night’s sleep.\n\non or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary.\n\nat 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge.\n\nday 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed.\n\ni render the tallow throughout the cook and strain it before i boat so i can include some in the boat.\n\ni wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point.\n\ni then bump up the smoker temp to 275 to help accelerate the cook.\n\nwhen the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight.\n\non day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve.\n\nhopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks.\n\nhttps://bkyhd.com/patreon brisket full cook - part 13 - schedule here’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep. on or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary. at 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge. day 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed. i render the tallow throughout the cook and strain it before i boat so i can include some in the boat. i wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point. i then bump up the smoker temp to 275 to help accelerate the cook. when the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight. on day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve. hopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks. https://bkyhd.com/patreon cow brisket how_to bbq smoking","CreateDateTime":"2024-07-10T21:41:20.000Z","ViewCount":63729,"LikeCount":1497,"GroupId":9113,"GroupCode":"3-day-brisket-cooking-schedule","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3827,"Url":"https://www.youtube.com/watch?v=ErCroe-wCf8","ViewCount":5837,"LikeCount":316},{"Platform":"facebook","PostId":3826,"Url":"https://www.facebook.com/reel/1880034135848988/","ViewCount":3288,"LikeCount":29},{"Platform":"instagram","PostId":3825,"Url":"https://www.instagram.com/reel/C9QfDTyyCQT/","ViewCount":13623,"LikeCount":305},{"Platform":"tiktok","PostId":3824,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390124510755802414","ViewCount":40981,"LikeCount":847}]},{"Id":3825,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C9QfDTyyCQT/","ThumbnailUrl":"media/posts/instagram_18036307727066577.png","Description":"Brisket Full Cook - Part 13 - Schedule\n\nHere’s my 3 day brisket schedule.  Some people give me a hard time for spreading it out over 3 days, but I’ve found this is the best way to get a good night’s s","SearchText":"brisket full cook - part 13 - schedule\n\nhere’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep.\n\non or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary.\n\nat 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge.\n\nday 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed.\n\ni render the tallow throughout the cook and strain it before i boat so i can include some in the boat.\n\ni wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point.\n\ni then bump up the smoker temp to 275 to help accelerate the cook.\n\nwhen the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight.\n\non day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve.\n\nhopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 13 - schedule. here’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep. on or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary. at 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge. day 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed. i render the tallow throughout the cook and strain it before i boat so i can include some in the boat. i wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point. i then bump up the smoker temp to 275 to help accelerate the cook. when the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight. on day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve. hopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks. https://bkyhd.com/patreon cow brisket process bbq smoking brisket full cook - part 13 - schedule\n\nhere’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night’s sleep.\n\non or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary.\n\nat 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge.\n\nday 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed.\n\ni render the tallow throughout the cook and strain it before i boat so i can include some in the boat.\n\ni wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point.\n\ni then bump up the smoker temp to 275 to help accelerate the cook.\n\nwhen the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight.\n\non day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve.\n\nhopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks.\n\nhttps://bkyhd.com/patreon brisket full cook - part 13 - schedule here’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep. on or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary. at 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge. day 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed. i render the tallow throughout the cook and strain it before i boat so i can include some in the boat. i wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point. i then bump up the smoker temp to 275 to help accelerate the cook. when the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight. on day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve. hopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks. https://bkyhd.com/patreon cow brisket how_to bbq smoking","CreateDateTime":"2024-07-10T21:40:03.000Z","ViewCount":63729,"LikeCount":1497,"GroupId":9113,"GroupCode":"3-day-brisket-cooking-schedule","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3827,"Url":"https://www.youtube.com/watch?v=ErCroe-wCf8","ViewCount":5837,"LikeCount":316},{"Platform":"facebook","PostId":3826,"Url":"https://www.facebook.com/reel/1880034135848988/","ViewCount":3288,"LikeCount":29},{"Platform":"instagram","PostId":3825,"Url":"https://www.instagram.com/reel/C9QfDTyyCQT/","ViewCount":13623,"LikeCount":305},{"Platform":"tiktok","PostId":3824,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390124510755802414","ViewCount":40981,"LikeCount":847}]},{"Id":3824,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7390124510755802414","ThumbnailUrl":"media/posts/tiktok_7390124510755802414.png","Description":"Brisket Full Cook - Part 13 - Schedule Here’s my 3 day brisket schedule.  Some people give me a hard time for spreading it out over 3 days, but I’ve found this is the best way to get a good night's sl","SearchText":"brisket full cook - part 13 - schedule\n\nhere’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep.\n\non or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary.\n\nat 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge.\n\nday 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed.\n\ni render the tallow throughout the cook and strain it before i boat so i can include some in the boat.\n\ni wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point.\n\ni then bump up the smoker temp to 275 to help accelerate the cook.\n\nwhen the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight.\n\non day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve.\n\nhopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 13 - schedule. here’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep. on or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary. at 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge. day 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed. i render the tallow throughout the cook and strain it before i boat so i can include some in the boat. i wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point. i then bump up the smoker temp to 275 to help accelerate the cook. when the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight. on day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve. hopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks. https://bkyhd.com/patreon cow brisket process bbq smoking brisket full cook - part 13 - schedule\n\nhere’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night’s sleep.\n\non or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary.\n\nat 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge.\n\nday 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed.\n\ni render the tallow throughout the cook and strain it before i boat so i can include some in the boat.\n\ni wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point.\n\ni then bump up the smoker temp to 275 to help accelerate the cook.\n\nwhen the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight.\n\non day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve.\n\nhopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks.\n\nhttps://bkyhd.com/patreon brisket full cook - part 13 - schedule here’s my 3 day brisket schedule.  some people give me a hard time for spreading it out over 3 days, but i’ve found this is the best way to get a good night's sleep. on or before day 1 i will buy the briskets.  i keep them in the fridge until day 1 and try not to put them in the freezer unless absolutely necessary. at 5:30pm i’ll put the briskets in the freezer so the fat is easier to cut.  i’ll make a custom rub and then trim, slather, rub, and put them in the fridge. day 2 starts at 9am.  i start smoking at 180, bump to 225 after two hours, and then 250 after two hours.  spritzing every half hour-ish as needed. i render the tallow throughout the cook and strain it before i boat so i can include some in the boat. i wrap around 6pm but only if the fat cap is rendered and i’m happy with the bark.  the brisket is usually 180 degrees at this point. i then bump up the smoker temp to 275 to help accelerate the cook. when the briskets are at least 195 and probe tender, i’ll pull from the heat and hot hold them in my food warmer overnight. on day 3, i’ll pull them from the food warmer, transport them if necessary, and then slice and serve. hopefully this brisket series has been helpful for you.  let me know if you have any questions - and join my patreon if you’d like 1:1 help with your cooks. https://bkyhd.com/patreon cow brisket how_to bbq smoking","CreateDateTime":"2024-07-10T21:37:36.000Z","ViewCount":63729,"LikeCount":1497,"GroupId":9113,"GroupCode":"3-day-brisket-cooking-schedule","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3827,"Url":"https://www.youtube.com/watch?v=ErCroe-wCf8","ViewCount":5837,"LikeCount":316},{"Platform":"facebook","PostId":3826,"Url":"https://www.facebook.com/reel/1880034135848988/","ViewCount":3288,"LikeCount":29},{"Platform":"instagram","PostId":3825,"Url":"https://www.instagram.com/reel/C9QfDTyyCQT/","ViewCount":13623,"LikeCount":305},{"Platform":"tiktok","PostId":3824,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390124510755802414","ViewCount":40981,"LikeCount":847}]},{"Id":3820,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=3H9pUmqduZk","ThumbnailUrl":"media/posts/youtube_3H9pUmqduZk.png","Description":"Brisket Full Cook - Part 12 - Slice\n\nWe’re now ready to slice and serve our briskets.  \n\nAfter unwrapping them, I like to pat on some of the tallow from the paper with my hands.  I used to pour it on,","SearchText":"brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets.  \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to bbq smoking brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets.  \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 12 - slice. we’re now ready to slice and serve our briskets.  after unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. i’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing. start by slice it down the middle right where the point meets the flat. then take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook. you also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it. i then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq. then continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate. a good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness. you’ll slice the flat muscle along the same cut you made at the beginning. aim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point. any remaining meat can be chopped up for the folks that want brisket sandwiches. i help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat. https://bkyhd.com/patreon cow brisket how_to bbq smoking brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets. \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 12 - slice we’re now ready to slice and serve our briskets.   after unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. i’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing. start by slice it down the middle right where the point meets the flat. then take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook. you also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it. i then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq. then continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate. a good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness. you’ll slice the flat muscle along the same cut you made at the beginning. aim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point. any remaining meat can be chopped up for the folks that want brisket sandwiches. i help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat. cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-07-10T18:45:06.000Z","ViewCount":164661,"LikeCount":3579,"GroupId":9114,"GroupCode":"perfectly-slicing-smoked-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3820,"Url":"https://www.youtube.com/watch?v=3H9pUmqduZk","ViewCount":11181,"LikeCount":299},{"Platform":"youtube","PostId":3821,"Url":"https://www.youtube.com/watch?v=_pQk4KJeE-8","ViewCount":19637,"LikeCount":602},{"Platform":"facebook","PostId":3819,"Url":"https://www.facebook.com/reel/445228741818745/","ViewCount":36151,"LikeCount":439},{"Platform":"instagram","PostId":3823,"Url":"https://www.instagram.com/reel/C9QHTXWS4z-/","ViewCount":25081,"LikeCount":623},{"Platform":"tiktok","PostId":3822,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390070704487681322","ViewCount":72611,"LikeCount":1616}]},{"Id":3821,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=_pQk4KJeE-8","ThumbnailUrl":"media/posts/youtube__pQk4KJeE-8.png","Description":"Brisket Full Cook - Part 12 - Slice\n\nWe’re now ready to slice and serve our briskets.  \n\nAfter unwrapping them, I like to pat on some of the tallow from the paper with my hands.  I used to pour it on,","SearchText":"brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets.  \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to bbq smoking brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets.  \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 12 - slice. we’re now ready to slice and serve our briskets.  after unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. i’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing. start by slice it down the middle right where the point meets the flat. then take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook. you also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it. i then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq. then continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate. a good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness. you’ll slice the flat muscle along the same cut you made at the beginning. aim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point. any remaining meat can be chopped up for the folks that want brisket sandwiches. i help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat. https://bkyhd.com/patreon cow brisket how_to bbq smoking brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets. \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 12 - slice we’re now ready to slice and serve our briskets.   after unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. i’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing. start by slice it down the middle right where the point meets the flat. then take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook. you also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it. i then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq. then continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate. a good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness. you’ll slice the flat muscle along the same cut you made at the beginning. aim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point. any remaining meat can be chopped up for the folks that want brisket sandwiches. i help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat. cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-07-10T18:42:46.000Z","ViewCount":164661,"LikeCount":3579,"GroupId":9114,"GroupCode":"perfectly-slicing-smoked-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3820,"Url":"https://www.youtube.com/watch?v=3H9pUmqduZk","ViewCount":11181,"LikeCount":299},{"Platform":"youtube","PostId":3821,"Url":"https://www.youtube.com/watch?v=_pQk4KJeE-8","ViewCount":19637,"LikeCount":602},{"Platform":"facebook","PostId":3819,"Url":"https://www.facebook.com/reel/445228741818745/","ViewCount":36151,"LikeCount":439},{"Platform":"instagram","PostId":3823,"Url":"https://www.instagram.com/reel/C9QHTXWS4z-/","ViewCount":25081,"LikeCount":623},{"Platform":"tiktok","PostId":3822,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390070704487681322","ViewCount":72611,"LikeCount":1616}]},{"Id":3819,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/445228741818745/","ThumbnailUrl":"media/posts/facebook_445228741818745.png","Description":"Brisket Full Cook - Part 12 - Slice. We’re now ready to slice and serve our briskets.  After unwrapping them, I like to pat on some of the tallow from the paper with my hands.  I used to pour it on, b","SearchText":"brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets.  \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to bbq smoking brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets.  \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 12 - slice. we’re now ready to slice and serve our briskets.  after unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. i’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing. start by slice it down the middle right where the point meets the flat. then take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook. you also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it. i then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq. then continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate. a good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness. you’ll slice the flat muscle along the same cut you made at the beginning. aim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point. any remaining meat can be chopped up for the folks that want brisket sandwiches. i help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat. https://bkyhd.com/patreon cow brisket how_to bbq smoking brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets. \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 12 - slice we’re now ready to slice and serve our briskets.   after unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. i’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing. start by slice it down the middle right where the point meets the flat. then take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook. you also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it. i then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq. then continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate. a good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness. you’ll slice the flat muscle along the same cut you made at the beginning. aim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point. any remaining meat can be chopped up for the folks that want brisket sandwiches. i help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat. cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-07-10T18:17:17.000Z","ViewCount":164661,"LikeCount":3579,"GroupId":9114,"GroupCode":"perfectly-slicing-smoked-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3820,"Url":"https://www.youtube.com/watch?v=3H9pUmqduZk","ViewCount":11181,"LikeCount":299},{"Platform":"youtube","PostId":3821,"Url":"https://www.youtube.com/watch?v=_pQk4KJeE-8","ViewCount":19637,"LikeCount":602},{"Platform":"facebook","PostId":3819,"Url":"https://www.facebook.com/reel/445228741818745/","ViewCount":36151,"LikeCount":439},{"Platform":"instagram","PostId":3823,"Url":"https://www.instagram.com/reel/C9QHTXWS4z-/","ViewCount":25081,"LikeCount":623},{"Platform":"tiktok","PostId":3822,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390070704487681322","ViewCount":72611,"LikeCount":1616}]},{"Id":3823,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C9QHTXWS4z-/","ThumbnailUrl":"media/posts/instagram_17845928034243999.png","Description":"Brisket Full Cook - Part 12 - Slice\n\nWe’re now ready to slice and serve our briskets. \n\nAfter unwrapping them, I like to pat on some of the tallow from the paper with my hands.  I used to pour it on, ","SearchText":"brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets.  \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to bbq smoking brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets.  \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 12 - slice. we’re now ready to slice and serve our briskets.  after unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. i’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing. start by slice it down the middle right where the point meets the flat. then take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook. you also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it. i then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq. then continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate. a good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness. you’ll slice the flat muscle along the same cut you made at the beginning. aim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point. any remaining meat can be chopped up for the folks that want brisket sandwiches. i help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat. https://bkyhd.com/patreon cow brisket how_to bbq smoking brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets. \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 12 - slice we’re now ready to slice and serve our briskets.   after unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. i’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing. start by slice it down the middle right where the point meets the flat. then take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook. you also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it. i then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq. then continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate. a good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness. you’ll slice the flat muscle along the same cut you made at the beginning. aim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point. any remaining meat can be chopped up for the folks that want brisket sandwiches. i help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat. cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-07-10T18:13:10.000Z","ViewCount":164661,"LikeCount":3579,"GroupId":9114,"GroupCode":"perfectly-slicing-smoked-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3820,"Url":"https://www.youtube.com/watch?v=3H9pUmqduZk","ViewCount":11181,"LikeCount":299},{"Platform":"youtube","PostId":3821,"Url":"https://www.youtube.com/watch?v=_pQk4KJeE-8","ViewCount":19637,"LikeCount":602},{"Platform":"facebook","PostId":3819,"Url":"https://www.facebook.com/reel/445228741818745/","ViewCount":36151,"LikeCount":439},{"Platform":"instagram","PostId":3823,"Url":"https://www.instagram.com/reel/C9QHTXWS4z-/","ViewCount":25081,"LikeCount":623},{"Platform":"tiktok","PostId":3822,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390070704487681322","ViewCount":72611,"LikeCount":1616}]},{"Id":3822,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7390070704487681322","ThumbnailUrl":"media/posts/tiktok_7390070704487681322.png","Description":"Brisket Full Cook - Part 12 - Slice We’re now ready to slice and serve our briskets.   After unwrapping them, I like to pat on some of the tallow from the paper with my hands.  I used to pour it on, b","SearchText":"brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets.  \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to bbq smoking brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets.  \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 12 - slice. we’re now ready to slice and serve our briskets.  after unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. i’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing. start by slice it down the middle right where the point meets the flat. then take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook. you also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it. i then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq. then continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate. a good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness. you’ll slice the flat muscle along the same cut you made at the beginning. aim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point. any remaining meat can be chopped up for the folks that want brisket sandwiches. i help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat. https://bkyhd.com/patreon cow brisket how_to bbq smoking brisket full cook - part 12 - slice\n\nwe’re now ready to slice and serve our briskets. \n\nafter unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there.\n\ni’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing.\n\nstart by slice it down the middle right where the point meets the flat.\n\nthen take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook.\n\nyou also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it.\n\ni then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq.\n\nthen continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate.\n\na good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness.\n\nyou’ll slice the flat muscle along the same cut you made at the beginning.\n\naim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point.\n\nany remaining meat can be chopped up for the folks that want brisket sandwiches.\n\ni help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat.\n\nhttps://bkyhd.com/patreon cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 12 - slice we’re now ready to slice and serve our briskets.   after unwrapping them, i like to pat on some of the tallow from the paper with my hands.  i used to pour it on, but i prefer to pat so i can control how much gets on there. i’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing. start by slice it down the middle right where the point meets the flat. then take a look at the middle.  you’ll want to see a smoke ring around the bottom.  that pinkish ring tells you that you ran a good clean fire.  don’t stress if you don’t have a smoke ring, but think about how you can apply cleaner smoker during the beginning part of your cook. you also don’t want to see any thick white fat on top or between the two muscles.  i have some here because i didn’t trim enough off.  again nothing to stress about, just trim it out now before you serve it. i then cut off the end of the point that was the “hump”, trim off the flat muscle, and then serve that to the party vips or anyone hanging around the table.  those are known as burnt ends and are one of the best bites in bbq. then continue slicing the point in the same direction and only slice what you need to serve because you don’t want the slices to prematurely oxidate. a good indication that the brisket was cooked just right is the bend and pull test.  a slice should easily fold in half and it should pull apart with ease.  if it falls apart here, then you overcooked it.  next time try to remove it from the heat right when it hits probe tenderness. you’ll slice the flat muscle along the same cut you made at the beginning. aim for #2 pencil thin cuts on the flat and carpenter’s pencil width on the point. any remaining meat can be chopped up for the folks that want brisket sandwiches. i help a lot of folks through their cooks.  join my patreon to get 1:1 help and private chat. cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-07-10T18:08:49.000Z","ViewCount":164661,"LikeCount":3579,"GroupId":9114,"GroupCode":"perfectly-slicing-smoked-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3820,"Url":"https://www.youtube.com/watch?v=3H9pUmqduZk","ViewCount":11181,"LikeCount":299},{"Platform":"youtube","PostId":3821,"Url":"https://www.youtube.com/watch?v=_pQk4KJeE-8","ViewCount":19637,"LikeCount":602},{"Platform":"facebook","PostId":3819,"Url":"https://www.facebook.com/reel/445228741818745/","ViewCount":36151,"LikeCount":439},{"Platform":"instagram","PostId":3823,"Url":"https://www.instagram.com/reel/C9QHTXWS4z-/","ViewCount":25081,"LikeCount":623},{"Platform":"tiktok","PostId":3822,"Url":"https://www.tiktok.com/@backyahdbbq/video/7390070704487681322","ViewCount":72611,"LikeCount":1616}]},{"Id":3818,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=A1tM242eBXU","ThumbnailUrl":"media/posts/youtube_A1tM242eBXU.png","Description":"Brisket Full Cook - Part 11 - Rest\n\nNow that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which en","SearchText":"brisket full cook - part 11 - rest\n\nnow that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp.\n\njust make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe.\n\nthen when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. brisket full cook - part 11 - rest. now that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp. just make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe. then when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. cow brisket tips bbq smoking brisket full cook - part 11 - rest\n\nnow that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp.\n\njust make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe.\n\nthen when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. brisket full cook - part 11 - rest now that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp. just make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe. then when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. cow brisket how_to bbq smoking","CreateDateTime":"2024-07-09T02:04:28.000Z","ViewCount":130475,"LikeCount":2127,"GroupId":9115,"GroupCode":"brisket-resting-process-after-smoking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3818,"Url":"https://www.youtube.com/watch?v=A1tM242eBXU","ViewCount":17019,"LikeCount":435},{"Platform":"facebook","PostId":3816,"Url":"https://www.facebook.com/reel/999830471751682/","ViewCount":16951,"LikeCount":179},{"Platform":"instagram","PostId":3817,"Url":"https://www.instagram.com/reel/C9LycXMvBJj/","ViewCount":14455,"LikeCount":288},{"Platform":"tiktok","PostId":3815,"Url":"https://www.tiktok.com/@backyahdbbq/video/7389447383915973931","ViewCount":82050,"LikeCount":1225}]},{"Id":3816,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/999830471751682/","ThumbnailUrl":"media/posts/facebook_999830471751682.png","Description":"Brisket Full Cook - Part 11 - Rest. Now that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which en","SearchText":"brisket full cook - part 11 - rest\n\nnow that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp.\n\njust make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe.\n\nthen when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. brisket full cook - part 11 - rest. now that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp. just make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe. then when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. cow brisket tips bbq smoking brisket full cook - part 11 - rest\n\nnow that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp.\n\njust make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe.\n\nthen when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. brisket full cook - part 11 - rest now that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp. just make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe. then when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. cow brisket how_to bbq smoking","CreateDateTime":"2024-07-09T01:54:32.000Z","ViewCount":130475,"LikeCount":2127,"GroupId":9115,"GroupCode":"brisket-resting-process-after-smoking","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3818,"Url":"https://www.youtube.com/watch?v=A1tM242eBXU","ViewCount":17019,"LikeCount":435},{"Platform":"facebook","PostId":3816,"Url":"https://www.facebook.com/reel/999830471751682/","ViewCount":16951,"LikeCount":179},{"Platform":"instagram","PostId":3817,"Url":"https://www.instagram.com/reel/C9LycXMvBJj/","ViewCount":14455,"LikeCount":288},{"Platform":"tiktok","PostId":3815,"Url":"https://www.tiktok.com/@backyahdbbq/video/7389447383915973931","ViewCount":82050,"LikeCount":1225}]},{"Id":3817,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C9LycXMvBJj/","ThumbnailUrl":"media/posts/instagram_18113794009377717.png","Description":"Brisket Full Cook - Part 11 - Rest\n\nNow that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which en","SearchText":"brisket full cook - part 11 - rest\n\nnow that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp.\n\njust make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe.\n\nthen when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. brisket full cook - part 11 - rest. now that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp. just make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe. then when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. cow brisket tips bbq smoking brisket full cook - part 11 - rest\n\nnow that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp.\n\njust make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe.\n\nthen when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. brisket full cook - part 11 - rest now that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp. just make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe. then when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. cow brisket how_to bbq smoking","CreateDateTime":"2024-07-09T01:53:38.000Z","ViewCount":130475,"LikeCount":2127,"GroupId":9115,"GroupCode":"brisket-resting-process-after-smoking","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3818,"Url":"https://www.youtube.com/watch?v=A1tM242eBXU","ViewCount":17019,"LikeCount":435},{"Platform":"facebook","PostId":3816,"Url":"https://www.facebook.com/reel/999830471751682/","ViewCount":16951,"LikeCount":179},{"Platform":"instagram","PostId":3817,"Url":"https://www.instagram.com/reel/C9LycXMvBJj/","ViewCount":14455,"LikeCount":288},{"Platform":"tiktok","PostId":3815,"Url":"https://www.tiktok.com/@backyahdbbq/video/7389447383915973931","ViewCount":82050,"LikeCount":1225}]},{"Id":3815,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7389447383915973931","ThumbnailUrl":"media/posts/tiktok_7389447383915973931.png","Description":"Brisket Full Cook - Part 11 - Rest Now that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which end","SearchText":"brisket full cook - part 11 - rest\n\nnow that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp.\n\njust make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe.\n\nthen when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. brisket full cook - part 11 - rest. now that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp. just make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe. then when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. cow brisket tips bbq smoking brisket full cook - part 11 - rest\n\nnow that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp.\n\njust make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe.\n\nthen when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. brisket full cook - part 11 - rest now that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. but, i’ve gone as long as 17 hours without a problem.  for the extra long holds, i’ll pull my briskets at 195-200 because i know they will continue to render for that extended period of time. if i’m only smoking one brisket, i’ll put it in my smart oven or regular oven, but i often need it for other things, like sides, which led to getting the food warmer.  if your oven doesn’t go down to 150 degrees then check your manual as most ovens allow you to calibrate to a lower temp. just make sure that you are monitoring the brisket temps while you are hot holding or resting.  keep them above 140 to be safe. then when you need to transport your briskets from your house to the party, you’ll move them from the food warmer to your cambro or cooler lined with towels or blankets.  the briskets will stay a good serving temp for at least 4 hours. cow brisket how_to bbq smoking","CreateDateTime":"2024-07-09T01:49:55.000Z","ViewCount":130475,"LikeCount":2127,"GroupId":9115,"GroupCode":"brisket-resting-process-after-smoking","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3818,"Url":"https://www.youtube.com/watch?v=A1tM242eBXU","ViewCount":17019,"LikeCount":435},{"Platform":"facebook","PostId":3816,"Url":"https://www.facebook.com/reel/999830471751682/","ViewCount":16951,"LikeCount":179},{"Platform":"instagram","PostId":3817,"Url":"https://www.instagram.com/reel/C9LycXMvBJj/","ViewCount":14455,"LikeCount":288},{"Platform":"tiktok","PostId":3815,"Url":"https://www.tiktok.com/@backyahdbbq/video/7389447383915973931","ViewCount":82050,"LikeCount":1225}]},{"Id":3814,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7389289941609532715","ThumbnailUrl":"media/posts/tiktok_7389289941609532715.png","Description":"Brisket Full Cook - Part 10 - Wrap Wrapping briskets completely in foil or paper is optional. You’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  Don’t wrap i","SearchText":"brisket full cook - part 10 - wrap wrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it. lately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.   when wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests. fold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges.  flip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up. lots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either. you’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges. it goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. brisket full cook - part 10 - wrap\n\nwrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it.\n\nlately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.  \n\nwhen wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests.\n\nfold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. \n\nflip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.\n\nlots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either.\n\n\nyou’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges.\n\nit goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. cow brisket how_to bbq smoking brisket full cook - part 10 - wrap. wrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it. lately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.  when wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests. fold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. flip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.lots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either. you’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges. it goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. cow brisket how_to bbq smoking brisket full cook - part 10 - wrap\n\nwrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it.\n\nlately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil. \n\nwhen wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests.\n\nfold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. \n\nflip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.\n\nlots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either.\n\nyou’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges.\n\nit goes back on the smoker until the internal temps hit at least 203 and it is probe tender throughout. cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-07-08T15:39:01.000Z","ViewCount":71566,"LikeCount":1209,"GroupId":9116,"GroupCode":"brisket-wrapping-techniques-explained","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3814,"Url":"https://www.tiktok.com/@backyahdbbq/video/7389289941609532715","ViewCount":9025,"LikeCount":162},{"Platform":"youtube","PostId":3810,"Url":"https://www.youtube.com/watch?v=JCTHHXzFNBQ","ViewCount":17272,"LikeCount":473},{"Platform":"facebook","PostId":3809,"Url":"https://www.facebook.com/reel/3215664675233401/","ViewCount":7673,"LikeCount":111},{"Platform":"instagram","PostId":3812,"Url":"https://www.instagram.com/reel/C9JiBjzxe3d/","ViewCount":37596,"LikeCount":463}]},{"Id":3810,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=JCTHHXzFNBQ","ThumbnailUrl":"media/posts/youtube_JCTHHXzFNBQ.png","Description":"Brisket Full Cook - Part 10 - Wrap\n\nWrapping briskets completely in foil or paper is optional. You’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  Don’t wrap ","SearchText":"brisket full cook - part 10 - wrap wrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it. lately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.   when wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests. fold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges.  flip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up. lots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either. you’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges. it goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. brisket full cook - part 10 - wrap\n\nwrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it.\n\nlately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.  \n\nwhen wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests.\n\nfold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. \n\nflip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.\n\nlots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either.\n\n\nyou’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges.\n\nit goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. cow brisket how_to bbq smoking brisket full cook - part 10 - wrap. wrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it. lately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.  when wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests. fold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. flip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.lots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either. you’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges. it goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. cow brisket how_to bbq smoking brisket full cook - part 10 - wrap\n\nwrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it.\n\nlately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil. \n\nwhen wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests.\n\nfold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. \n\nflip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.\n\nlots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either.\n\nyou’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges.\n\nit goes back on the smoker until the internal temps hit at least 203 and it is probe tender throughout. cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-07-08T05:05:35.000Z","ViewCount":71566,"LikeCount":1209,"GroupId":9116,"GroupCode":"brisket-wrapping-techniques-explained","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3814,"Url":"https://www.tiktok.com/@backyahdbbq/video/7389289941609532715","ViewCount":9025,"LikeCount":162},{"Platform":"youtube","PostId":3810,"Url":"https://www.youtube.com/watch?v=JCTHHXzFNBQ","ViewCount":17272,"LikeCount":473},{"Platform":"facebook","PostId":3809,"Url":"https://www.facebook.com/reel/3215664675233401/","ViewCount":7673,"LikeCount":111},{"Platform":"instagram","PostId":3812,"Url":"https://www.instagram.com/reel/C9JiBjzxe3d/","ViewCount":37596,"LikeCount":463}]},{"Id":3809,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/3215664675233401/","ThumbnailUrl":"media/posts/facebook_3215664675233401.png","Description":"Brisket Full Cook - Part 10 - Wrap. Wrapping briskets completely in foil or paper is optional. You’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  Don’t wrap ","SearchText":"brisket full cook - part 10 - wrap wrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it. lately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.   when wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests. fold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges.  flip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up. lots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either. you’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges. it goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. brisket full cook - part 10 - wrap\n\nwrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it.\n\nlately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.  \n\nwhen wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests.\n\nfold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. \n\nflip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.\n\nlots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either.\n\n\nyou’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges.\n\nit goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. cow brisket how_to bbq smoking brisket full cook - part 10 - wrap. wrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it. lately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.  when wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests. fold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. flip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.lots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either. you’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges. it goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. cow brisket how_to bbq smoking brisket full cook - part 10 - wrap\n\nwrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it.\n\nlately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil. \n\nwhen wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests.\n\nfold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. \n\nflip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.\n\nlots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either.\n\nyou’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges.\n\nit goes back on the smoker until the internal temps hit at least 203 and it is probe tender throughout. cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-07-08T04:52:44.000Z","ViewCount":71566,"LikeCount":1209,"GroupId":9116,"GroupCode":"brisket-wrapping-techniques-explained","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3814,"Url":"https://www.tiktok.com/@backyahdbbq/video/7389289941609532715","ViewCount":9025,"LikeCount":162},{"Platform":"youtube","PostId":3810,"Url":"https://www.youtube.com/watch?v=JCTHHXzFNBQ","ViewCount":17272,"LikeCount":473},{"Platform":"facebook","PostId":3809,"Url":"https://www.facebook.com/reel/3215664675233401/","ViewCount":7673,"LikeCount":111},{"Platform":"instagram","PostId":3812,"Url":"https://www.instagram.com/reel/C9JiBjzxe3d/","ViewCount":37596,"LikeCount":463}]},{"Id":3812,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C9JiBjzxe3d/","ThumbnailUrl":"media/posts/instagram_18038643280803535.png","Description":"Brisket Full Cook - Part 10 - Wrap\n\nWrapping briskets completely in foil or paper is optional. You’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  Don’t wrap ","SearchText":"brisket full cook - part 10 - wrap wrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it. lately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.   when wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests. fold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges.  flip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up. lots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either. you’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges. it goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. brisket full cook - part 10 - wrap\n\nwrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it.\n\nlately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.  \n\nwhen wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests.\n\nfold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. \n\nflip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.\n\nlots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either.\n\n\nyou’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges.\n\nit goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. cow brisket how_to bbq smoking brisket full cook - part 10 - wrap. wrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it. lately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil.  when wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests. fold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. flip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.lots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either. you’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges. it goes back on the smoker until the internal temps hit at least 195- 203+ and it is probe tender throughout. cow brisket how_to bbq smoking brisket full cook - part 10 - wrap\n\nwrapping briskets completely in foil or paper is optional. you’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark.  don’t wrap if your bark isn’t as dark as you like it.\n\nlately i’ve been wrapping in paper because i feel better about my meat resting in paper versus foil. \n\nwhen wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then more tallow on top.  the tallow helps keep it moist while it rests.\n\nfold the bottom up and over and tuck it under the brisket. then fold over the sides and crimp the long edges. \n\nflip the brisket. square off the paper’s top edge. then flip one more time, so it is back to fat side up.\n\nlots of texas barbecue joints wrap with foil and a lot wrap with paper. i recommend you try both ways and see which one you like best. i found that paper is the way to go if you want a crunchier bark and foil if you want a more moist bark. i did a side-by-side blind taste test with a bunch of my friends and they slightly favored foil over paper, but would’ve been happy with either.\n\nyou’ll do a very similar approach with foil. two sheets of foil, put down some tallow with the brisket, and then fold the long edges, followed by the short edges.\n\nit goes back on the smoker until the internal temps hit at least 203 and it is probe tender throughout. cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-07-08T04:51:31.000Z","ViewCount":71566,"LikeCount":1209,"GroupId":9116,"GroupCode":"brisket-wrapping-techniques-explained","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3814,"Url":"https://www.tiktok.com/@backyahdbbq/video/7389289941609532715","ViewCount":9025,"LikeCount":162},{"Platform":"youtube","PostId":3810,"Url":"https://www.youtube.com/watch?v=JCTHHXzFNBQ","ViewCount":17272,"LikeCount":473},{"Platform":"facebook","PostId":3809,"Url":"https://www.facebook.com/reel/3215664675233401/","ViewCount":7673,"LikeCount":111},{"Platform":"instagram","PostId":3812,"Url":"https://www.instagram.com/reel/C9JiBjzxe3d/","ViewCount":37596,"LikeCount":463}]},{"Id":3805,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=3kAOfO60XhU","ThumbnailUrl":"media/posts/youtube_3kAOfO60XhU.png","Description":"Brisket Full Cook - Part 9 - Boat\n\nOne of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  To combat that you can put the brisket in a boat to prot","SearchText":"brisket full cook - part 9 - boat\n\none of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.  \n\nwhen you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.  \n\ni typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook.\n\ni like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat.\n\nwhen i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges.\n\nboating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat. one of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.  when you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.  i typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook. i like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat. when i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges. boating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat\n\none of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark. \n\nwhen you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away. \n\ni typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook.\n\ni like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat.\n\nwhen i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges.\n\nboating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat one of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.   when you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.   i typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook. i like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat. when i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges. boating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking","CreateDateTime":"2024-07-04T22:20:09.000Z","ViewCount":144555,"LikeCount":1606,"GroupId":9117,"GroupCode":"brisket-boat-method-for-smoking","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3805,"Url":"https://www.youtube.com/watch?v=3kAOfO60XhU","ViewCount":11633,"LikeCount":241},{"Platform":"facebook","PostId":3804,"Url":"https://www.facebook.com/reel/2517906101931746/","ViewCount":19377,"LikeCount":192},{"Platform":"instagram","PostId":3807,"Url":"https://www.instagram.com/reel/C9BGFrPyyzL/","ViewCount":38823,"LikeCount":608},{"Platform":"tiktok","PostId":3806,"Url":"https://www.tiktok.com/@backyahdbbq/video/7387906694975606062","ViewCount":74722,"LikeCount":565}]},{"Id":3804,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2517906101931746/","ThumbnailUrl":"media/posts/facebook_2517906101931746.png","Description":"Brisket Full Cook - Part 9 - Boat. One of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  To combat that you can put the brisket in a boat to prot","SearchText":"brisket full cook - part 9 - boat\n\none of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.  \n\nwhen you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.  \n\ni typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook.\n\ni like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat.\n\nwhen i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges.\n\nboating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat. one of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.  when you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.  i typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook. i like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat. when i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges. boating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat\n\none of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark. \n\nwhen you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away. \n\ni typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook.\n\ni like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat.\n\nwhen i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges.\n\nboating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat one of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.   when you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.   i typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook. i like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat. when i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges. boating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking","CreateDateTime":"2024-07-04T22:14:06.000Z","ViewCount":144555,"LikeCount":1606,"GroupId":9117,"GroupCode":"brisket-boat-method-for-smoking","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3805,"Url":"https://www.youtube.com/watch?v=3kAOfO60XhU","ViewCount":11633,"LikeCount":241},{"Platform":"facebook","PostId":3804,"Url":"https://www.facebook.com/reel/2517906101931746/","ViewCount":19377,"LikeCount":192},{"Platform":"instagram","PostId":3807,"Url":"https://www.instagram.com/reel/C9BGFrPyyzL/","ViewCount":38823,"LikeCount":608},{"Platform":"tiktok","PostId":3806,"Url":"https://www.tiktok.com/@backyahdbbq/video/7387906694975606062","ViewCount":74722,"LikeCount":565}]},{"Id":3807,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C9BGFrPyyzL/","ThumbnailUrl":"media/posts/instagram_18089781019455552.png","Description":"Brisket Full Cook - Part 9 - Boat\n\nOne of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  To combat that you can put the brisket in a boat to prot","SearchText":"brisket full cook - part 9 - boat\n\none of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.  \n\nwhen you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.  \n\ni typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook.\n\ni like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat.\n\nwhen i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges.\n\nboating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat. one of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.  when you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.  i typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook. i like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat. when i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges. boating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat\n\none of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark. \n\nwhen you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away. \n\ni typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook.\n\ni like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat.\n\nwhen i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges.\n\nboating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat one of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.   when you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.   i typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook. i like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat. when i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges. boating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking","CreateDateTime":"2024-07-04T22:13:30.000Z","ViewCount":144555,"LikeCount":1606,"GroupId":9117,"GroupCode":"brisket-boat-method-for-smoking","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3805,"Url":"https://www.youtube.com/watch?v=3kAOfO60XhU","ViewCount":11633,"LikeCount":241},{"Platform":"facebook","PostId":3804,"Url":"https://www.facebook.com/reel/2517906101931746/","ViewCount":19377,"LikeCount":192},{"Platform":"instagram","PostId":3807,"Url":"https://www.instagram.com/reel/C9BGFrPyyzL/","ViewCount":38823,"LikeCount":608},{"Platform":"tiktok","PostId":3806,"Url":"https://www.tiktok.com/@backyahdbbq/video/7387906694975606062","ViewCount":74722,"LikeCount":565}]},{"Id":3806,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7387906694975606062","ThumbnailUrl":"media/posts/tiktok_7387906694975606062.png","Description":"Brisket Full Cook - Part 9 - Boat One of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  To combat that you can put the brisket in a boat to prote","SearchText":"brisket full cook - part 9 - boat\n\none of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.  \n\nwhen you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.  \n\ni typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook.\n\ni like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat.\n\nwhen i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges.\n\nboating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat. one of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.  when you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.  i typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook. i like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat. when i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges. boating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat\n\none of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark. \n\nwhen you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away. \n\ni typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook.\n\ni like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat.\n\nwhen i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges.\n\nboating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking brisket full cook - part 9 - boat one of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap.  to combat that you can put the brisket in a boat to protect the flat and keep the fat side exposed so it can continue to render and build a better bark.   when you boat, you will sacrifice some of the bottom bark because the brisket will sit in the collected fat and it will wash some of it away.   i typically boat with foil, but i’ve been wanting to cook with less foil, so i tried to make a paper boat for this cook. i like the idea of a paper boat, but even though i spritzed the paper with water, i couldn’t get it to form well enough around the sides.  i may continue to experiment with the paper boat or just go back to using foil.  let me know if you have any ideas for how i can make a better paper boat. when i foil boat, i criss-cross two sheets of foil and then crimp up the sides, put in some tallow, add the brisket and then touch up the foil edges. boating is an optional step, but if you find your flats are dry and your fat cap isn’t rendered then you may want to give it a try. cow brisket how_to bbq smoking","CreateDateTime":"2024-07-04T22:11:17.000Z","ViewCount":144555,"LikeCount":1606,"GroupId":9117,"GroupCode":"brisket-boat-method-for-smoking","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3805,"Url":"https://www.youtube.com/watch?v=3kAOfO60XhU","ViewCount":11633,"LikeCount":241},{"Platform":"facebook","PostId":3804,"Url":"https://www.facebook.com/reel/2517906101931746/","ViewCount":19377,"LikeCount":192},{"Platform":"instagram","PostId":3807,"Url":"https://www.instagram.com/reel/C9BGFrPyyzL/","ViewCount":38823,"LikeCount":608},{"Platform":"tiktok","PostId":3806,"Url":"https://www.tiktok.com/@backyahdbbq/video/7387906694975606062","ViewCount":74722,"LikeCount":565}]},{"Id":3803,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1210726086755077/","ThumbnailUrl":"media/posts/facebook_1210726086755077.png","Description":"Dino Ribs aka Beef Ribs Full Cook","SearchText":"dino ribs aka beef ribs full cook cow beef_ribs how_to process bbq smoking","CreateDateTime":"2024-07-04T12:40:54.000Z","ViewCount":0,"LikeCount":0,"GroupId":9476,"GroupCode":"dino-ribs-full-smoking-process","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3803,"Url":"https://www.facebook.com/reel/1210726086755077/","ViewCount":0,"LikeCount":0}]},{"Id":3799,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/493507366484716","ThumbnailUrl":"media/posts/facebook_110899788073674_493507366484716.png","Description":"For the past 6 years we’ve hosted youth camp at Camp Dakota Family Camping & Adventures outside of Portland, OR.  They have lots of activities like paint ball, high ropes, archery, rock wall climbing.","SearchText":"for the past 6 years we’ve hosted youth camp at camp dakota family camping & adventures outside of portland, or.  they have lots of activities like paint ball, high ropes, archery, rock wall climbing. always a good time. \n\nmy wife and i volunteer to cook. we cover the griddle and the grill and our friends cover the deep fryer and setup. \n\nwe didn’t have a ton of time to capture the cooks, but here are a few shots.  i can’t take credit for the perfect pancakes or the grilled cheese. \n\ni was pleasantly surprised to see the camp bought a new blackstone products griddle and oklahoma joe's smokers grill.  nice to see they continue to invest in the camp. for the past 6 years we’ve hosted youth camp at @camp.dakota outside of portland, or.  they have lots of activities like paint ball, high ropes, archery, rock wall climbing. always a good time. \n\nmy wife and i volunteer to cook. we cover the griddle and the grill and our friends cover the deep fryer and setup. \n\nwe didn’t have a ton of time to capture the cooks, but here are a few shots.  i can’t take credit for the perfect pancakes or the grilled cheese. \n\ni was pleasantly surprised to see the camp bought a new @blackstoneproducts griddle and @oklahomajoes grill.  nice to see they continue to invest in the camp.","CreateDateTime":"2024-07-03T16:16:35.000Z","ViewCount":4536,"LikeCount":135,"GroupId":9477,"GroupCode":"youth-camp-cooking-at-camp-dakota","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3799,"Url":"https://www.facebook.com/234418655726923/posts/493507366484716","ViewCount":1,"LikeCount":15},{"Platform":"instagram","PostId":3800,"Url":"https://www.instagram.com/p/C894f2wJRR2/","ViewCount":4535,"LikeCount":120}]},{"Id":3800,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C894f2wJRR2/","ThumbnailUrl":"media/posts/instagram_18040070248760108.png","Description":"For the past 6 years we’ve hosted youth camp at @camp.dakota outside of Portland, OR.  They have lots of activities like paint ball, high ropes, archery, rock wall climbing. Always a good time. \n\nMy w","SearchText":"for the past 6 years we’ve hosted youth camp at camp dakota family camping & adventures outside of portland, or.  they have lots of activities like paint ball, high ropes, archery, rock wall climbing. always a good time. \n\nmy wife and i volunteer to cook. we cover the griddle and the grill and our friends cover the deep fryer and setup. \n\nwe didn’t have a ton of time to capture the cooks, but here are a few shots.  i can’t take credit for the perfect pancakes or the grilled cheese. \n\ni was pleasantly surprised to see the camp bought a new blackstone products griddle and oklahoma joe's smokers grill.  nice to see they continue to invest in the camp. for the past 6 years we’ve hosted youth camp at @camp.dakota outside of portland, or.  they have lots of activities like paint ball, high ropes, archery, rock wall climbing. always a good time. \n\nmy wife and i volunteer to cook. we cover the griddle and the grill and our friends cover the deep fryer and setup. \n\nwe didn’t have a ton of time to capture the cooks, but here are a few shots.  i can’t take credit for the perfect pancakes or the grilled cheese. \n\ni was pleasantly surprised to see the camp bought a new @blackstoneproducts griddle and @oklahomajoes grill.  nice to see they continue to invest in the camp.","CreateDateTime":"2024-07-03T16:16:29.000Z","ViewCount":4536,"LikeCount":135,"GroupId":9477,"GroupCode":"youth-camp-cooking-at-camp-dakota","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3799,"Url":"https://www.facebook.com/234418655726923/posts/493507366484716","ViewCount":1,"LikeCount":15},{"Platform":"instagram","PostId":3800,"Url":"https://www.instagram.com/p/C894f2wJRR2/","ViewCount":4535,"LikeCount":120}]},{"Id":3794,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=MsVT3uGP7jg","ThumbnailUrl":"media/posts/youtube_MsVT3uGP7jg.png","Description":"Brisket Full Cook - Part 8 - Tallow\n\nNow let’s make some tallow. I take all the hard fat that I trimmed off the brisket and render it down to tallow in a pan while I smoke.  A few times throughout the","SearchText":"brisket full cook - part 8 - tallow\n\nnow let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. cow brisket how_to bbq smoking brisket full cook - part 8 - tallow. now let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. brisket full cook - part 8 - tallow\n\nnow let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 8 - tallow now let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. ","CreateDateTime":"2024-06-28T00:09:47.000Z","ViewCount":218810,"LikeCount":2786,"GroupId":9118,"GroupCode":"how-to-render-brisket-tallow","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3794,"Url":"https://www.youtube.com/watch?v=MsVT3uGP7jg","ViewCount":20255,"LikeCount":559},{"Platform":"facebook","PostId":3791,"Url":"https://www.facebook.com/reel/8081618131851402/","ViewCount":73502,"LikeCount":484},{"Platform":"instagram","PostId":3793,"Url":"https://www.instagram.com/reel/C8vRF6sy-C9/","ViewCount":23405,"LikeCount":382},{"Platform":"tiktok","PostId":3792,"Url":"https://www.tiktok.com/@backyahdbbq/video/7385337240865606955","ViewCount":101648,"LikeCount":1361}]},{"Id":3791,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/8081618131851402/","ThumbnailUrl":"media/posts/facebook_8081618131851402.png","Description":"Brisket Full Cook - Part 8 - Tallow. Now let’s make some tallow. I take all the hard fat that I trimmed off the brisket and render it down to tallow in a pan while I smoke.  A few times throughout the","SearchText":"brisket full cook - part 8 - tallow\n\nnow let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. cow brisket how_to bbq smoking brisket full cook - part 8 - tallow. now let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. brisket full cook - part 8 - tallow\n\nnow let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 8 - tallow now let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. ","CreateDateTime":"2024-06-28T00:04:41.000Z","ViewCount":218810,"LikeCount":2786,"GroupId":9118,"GroupCode":"how-to-render-brisket-tallow","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3794,"Url":"https://www.youtube.com/watch?v=MsVT3uGP7jg","ViewCount":20255,"LikeCount":559},{"Platform":"facebook","PostId":3791,"Url":"https://www.facebook.com/reel/8081618131851402/","ViewCount":73502,"LikeCount":484},{"Platform":"instagram","PostId":3793,"Url":"https://www.instagram.com/reel/C8vRF6sy-C9/","ViewCount":23405,"LikeCount":382},{"Platform":"tiktok","PostId":3792,"Url":"https://www.tiktok.com/@backyahdbbq/video/7385337240865606955","ViewCount":101648,"LikeCount":1361}]},{"Id":3793,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8vRF6sy-C9/","ThumbnailUrl":"media/posts/instagram_18071217526522473.png","Description":"Brisket Full Cook - Part 8 - Tallow\n\nNow let’s make some tallow. I take all the hard fat that I trimmed off the brisket and render it down to tallow in a pan while I smoke.  A few times throughout the","SearchText":"brisket full cook - part 8 - tallow\n\nnow let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. cow brisket how_to bbq smoking brisket full cook - part 8 - tallow. now let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. brisket full cook - part 8 - tallow\n\nnow let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 8 - tallow now let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. ","CreateDateTime":"2024-06-28T00:03:08.000Z","ViewCount":218810,"LikeCount":2786,"GroupId":9118,"GroupCode":"how-to-render-brisket-tallow","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3794,"Url":"https://www.youtube.com/watch?v=MsVT3uGP7jg","ViewCount":20255,"LikeCount":559},{"Platform":"facebook","PostId":3791,"Url":"https://www.facebook.com/reel/8081618131851402/","ViewCount":73502,"LikeCount":484},{"Platform":"instagram","PostId":3793,"Url":"https://www.instagram.com/reel/C8vRF6sy-C9/","ViewCount":23405,"LikeCount":382},{"Platform":"tiktok","PostId":3792,"Url":"https://www.tiktok.com/@backyahdbbq/video/7385337240865606955","ViewCount":101648,"LikeCount":1361}]},{"Id":3792,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7385337240865606955","ThumbnailUrl":"media/posts/tiktok_7385337240865606955.png","Description":"Brisket Full Cook - Part 8 - Tallow Now let’s make some tallow. I take all the hard fat that I trimmed off the brisket and render it down to tallow in a pan while I smoke.  A few times throughout the ","SearchText":"brisket full cook - part 8 - tallow\n\nnow let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. cow brisket how_to bbq smoking brisket full cook - part 8 - tallow. now let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. brisket full cook - part 8 - tallow\n\nnow let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. cow brisket how_to tips tutorial process bbq smoking brisket full cook - part 8 - tallow now let’s make some tallow. i take all the hard fat that i trimmed off the brisket and render it down to tallow in a pan while i smoke.  a few times throughout the cook i’ll strain that rendered fat into a glass jar.  tallow is pure fat that can be used as a cooking fat, butter substitute, soap and even candles.  i use it when i wrap briskets to help keep it moist as it rests.  i also make tallow cubes to put in my vac seal bags when i portion out my leftovers.  that way there’s plenty of fat in there when you reheat it. just don’t keep the tallow on there too long as it will burn.  you shouldn’t need to grind it before rendering.  i just put in big chunks and empty the fat every hour or so.  also, make sure you cover the jar if you leave it outside. ","CreateDateTime":"2024-06-28T00:00:30.000Z","ViewCount":218810,"LikeCount":2786,"GroupId":9118,"GroupCode":"how-to-render-brisket-tallow","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3794,"Url":"https://www.youtube.com/watch?v=MsVT3uGP7jg","ViewCount":20255,"LikeCount":559},{"Platform":"facebook","PostId":3791,"Url":"https://www.facebook.com/reel/8081618131851402/","ViewCount":73502,"LikeCount":484},{"Platform":"instagram","PostId":3793,"Url":"https://www.instagram.com/reel/C8vRF6sy-C9/","ViewCount":23405,"LikeCount":382},{"Platform":"tiktok","PostId":3792,"Url":"https://www.tiktok.com/@backyahdbbq/video/7385337240865606955","ViewCount":101648,"LikeCount":1361}]},{"Id":3790,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=oDil8Wfi7sc","ThumbnailUrl":"media/posts/youtube_oDil8Wfi7sc.png","Description":"Brisket Full Cook - Part 7 - Spritz\nI like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  A moist surface helps attract smok","SearchText":"brisket full cook - part 7 - spritz\ni like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.  \n\nit’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one.\n\nthere’s no one way to do bbq.  you experiment and find what works for you. brisket full cook - part 7 - spritz. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.    a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.  it’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one. there’s no one way to do bbq.  you experiment and find what works for you. cow brisket how_to bbq smoking brisket full cook - part 7 - spritz. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside. \n\nit’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one.\n\nthere’s no one way to do bbq.  you experiment and find what works for you. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.   it’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one. there’s no one way to do bbq.  you experiment and find what works for you. cow brisket tips bbq smoking","CreateDateTime":"2024-06-27T18:37:26.000Z","ViewCount":261937,"LikeCount":3244,"GroupId":9119,"GroupCode":"brisket-spritzing-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3790,"Url":"https://www.youtube.com/watch?v=oDil8Wfi7sc","ViewCount":34717,"LikeCount":521},{"Platform":"facebook","PostId":3787,"Url":"https://www.facebook.com/reel/3759676094273085/","ViewCount":38853,"LikeCount":342},{"Platform":"instagram","PostId":3789,"Url":"https://www.instagram.com/reel/C8uq3I5vnjo/","ViewCount":78076,"LikeCount":888},{"Platform":"tiktok","PostId":3788,"Url":"https://www.tiktok.com/@backyahdbbq/video/7385251393818332458","ViewCount":110291,"LikeCount":1493}]},{"Id":3787,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/3759676094273085/","ThumbnailUrl":"media/posts/facebook_3759676094273085.png","Description":"Brisket Full Cook - Part 7 - Spritz. I like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.    A moist surface helps attract s","SearchText":"brisket full cook - part 7 - spritz\ni like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.  \n\nit’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one.\n\nthere’s no one way to do bbq.  you experiment and find what works for you. brisket full cook - part 7 - spritz. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.    a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.  it’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one. there’s no one way to do bbq.  you experiment and find what works for you. cow brisket how_to bbq smoking brisket full cook - part 7 - spritz. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside. \n\nit’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one.\n\nthere’s no one way to do bbq.  you experiment and find what works for you. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.   it’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one. there’s no one way to do bbq.  you experiment and find what works for you. cow brisket tips bbq smoking","CreateDateTime":"2024-06-27T18:30:04.000Z","ViewCount":261937,"LikeCount":3244,"GroupId":9119,"GroupCode":"brisket-spritzing-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3790,"Url":"https://www.youtube.com/watch?v=oDil8Wfi7sc","ViewCount":34717,"LikeCount":521},{"Platform":"facebook","PostId":3787,"Url":"https://www.facebook.com/reel/3759676094273085/","ViewCount":38853,"LikeCount":342},{"Platform":"instagram","PostId":3789,"Url":"https://www.instagram.com/reel/C8uq3I5vnjo/","ViewCount":78076,"LikeCount":888},{"Platform":"tiktok","PostId":3788,"Url":"https://www.tiktok.com/@backyahdbbq/video/7385251393818332458","ViewCount":110291,"LikeCount":1493}]},{"Id":3789,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8uq3I5vnjo/","ThumbnailUrl":"media/posts/instagram_18009926120597419.png","Description":"Brisket Full Cook - Part 7 - Spritz. I like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  A moist surface helps attract smo","SearchText":"brisket full cook - part 7 - spritz\ni like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.  \n\nit’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one.\n\nthere’s no one way to do bbq.  you experiment and find what works for you. brisket full cook - part 7 - spritz. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.    a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.  it’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one. there’s no one way to do bbq.  you experiment and find what works for you. cow brisket how_to bbq smoking brisket full cook - part 7 - spritz. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside. \n\nit’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one.\n\nthere’s no one way to do bbq.  you experiment and find what works for you. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.   it’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one. there’s no one way to do bbq.  you experiment and find what works for you. cow brisket tips bbq smoking","CreateDateTime":"2024-06-27T18:29:29.000Z","ViewCount":261937,"LikeCount":3244,"GroupId":9119,"GroupCode":"brisket-spritzing-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3790,"Url":"https://www.youtube.com/watch?v=oDil8Wfi7sc","ViewCount":34717,"LikeCount":521},{"Platform":"facebook","PostId":3787,"Url":"https://www.facebook.com/reel/3759676094273085/","ViewCount":38853,"LikeCount":342},{"Platform":"instagram","PostId":3789,"Url":"https://www.instagram.com/reel/C8uq3I5vnjo/","ViewCount":78076,"LikeCount":888},{"Platform":"tiktok","PostId":3788,"Url":"https://www.tiktok.com/@backyahdbbq/video/7385251393818332458","ViewCount":110291,"LikeCount":1493}]},{"Id":3788,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7385251393818332458","ThumbnailUrl":"media/posts/tiktok_7385251393818332458.png","Description":"I like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  A moist surface helps attract smoke particles, the sugars help with ba","SearchText":"brisket full cook - part 7 - spritz\ni like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.  \n\nit’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one.\n\nthere’s no one way to do bbq.  you experiment and find what works for you. brisket full cook - part 7 - spritz. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.    a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.  it’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one. there’s no one way to do bbq.  you experiment and find what works for you. cow brisket how_to bbq smoking brisket full cook - part 7 - spritz. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside. \n\nit’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one.\n\nthere’s no one way to do bbq.  you experiment and find what works for you. i like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours.  a moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside.   it’s optional, so if this is your first time smoking a brisket i recommend trying it and seeing how it goes.  if you don’t like the results then don’t spritz your next one. there’s no one way to do bbq.  you experiment and find what works for you. cow brisket tips bbq smoking","CreateDateTime":"2024-06-27T18:27:23.000Z","ViewCount":261937,"LikeCount":3244,"GroupId":9119,"GroupCode":"brisket-spritzing-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3790,"Url":"https://www.youtube.com/watch?v=oDil8Wfi7sc","ViewCount":34717,"LikeCount":521},{"Platform":"facebook","PostId":3787,"Url":"https://www.facebook.com/reel/3759676094273085/","ViewCount":38853,"LikeCount":342},{"Platform":"instagram","PostId":3789,"Url":"https://www.instagram.com/reel/C8uq3I5vnjo/","ViewCount":78076,"LikeCount":888},{"Platform":"tiktok","PostId":3788,"Url":"https://www.tiktok.com/@backyahdbbq/video/7385251393818332458","ViewCount":110291,"LikeCount":1493}]},{"Id":3786,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=YFz2t1wsBVA","ThumbnailUrl":"media/posts/youtube_YFz2t1wsBVA.png","Description":"Brisket Full Cook - Part 6 - Smoke\n\nWe’re smoking 4 briskets, 2 on the pellet smoker and 2 on the Weber Smokey Mountain.  \n\nFor the WSM, I lay down two layers of charcoal, add lit coals in the middle ","SearchText":"brisket full cook - part 6 - smoke\n\nwe’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.  \n\nfor the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. \n\ni used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, \n\ni keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. \n\nfor the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets.\n\ni insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark.\n\nfor these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady.\n\ni smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking brisket full cook - part 6 - smoke. we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.  for the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. i used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. for the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets. i insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark. for these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady. i smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain. \n\nfor the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. \n\ni used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. \n\nfor the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets.\n\ni insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark.\n\nfor these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady.\n\ni smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.   for the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook.  i used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way.  for the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets. i insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark. for these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady. i smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking","CreateDateTime":"2024-06-26T22:14:18.000Z","ViewCount":556600,"LikeCount":7665,"GroupId":9120,"GroupCode":"smoking-brisket-on-two-smokers","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3786,"Url":"https://www.youtube.com/watch?v=YFz2t1wsBVA","ViewCount":28832,"LikeCount":693},{"Platform":"facebook","PostId":3785,"Url":"https://www.facebook.com/reel/1227707228252959/","ViewCount":163009,"LikeCount":1250},{"Platform":"instagram","PostId":3784,"Url":"https://www.instagram.com/reel/C8se2neSH-r/","ViewCount":49679,"LikeCount":697},{"Platform":"tiktok","PostId":3783,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384936313901878570","ViewCount":315080,"LikeCount":5025}]},{"Id":3785,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1227707228252959/","ThumbnailUrl":"media/posts/facebook_1227707228252959.png","Description":"Brisket Full Cook - Part 6 - Smoke. We’re smoking 4 briskets, 2 on the pellet smoker and 2 on the Weber Smokey Mountain.  For the WSM, I lay down two layers of charcoal, add lit coals in the middle an","SearchText":"brisket full cook - part 6 - smoke\n\nwe’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.  \n\nfor the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. \n\ni used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, \n\ni keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. \n\nfor the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets.\n\ni insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark.\n\nfor these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady.\n\ni smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking brisket full cook - part 6 - smoke. we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.  for the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. i used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. for the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets. i insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark. for these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady. i smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain. \n\nfor the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. \n\ni used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. \n\nfor the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets.\n\ni insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark.\n\nfor these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady.\n\ni smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.   for the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook.  i used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way.  for the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets. i insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark. for these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady. i smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking","CreateDateTime":"2024-06-26T22:07:21.000Z","ViewCount":556600,"LikeCount":7665,"GroupId":9120,"GroupCode":"smoking-brisket-on-two-smokers","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3786,"Url":"https://www.youtube.com/watch?v=YFz2t1wsBVA","ViewCount":28832,"LikeCount":693},{"Platform":"facebook","PostId":3785,"Url":"https://www.facebook.com/reel/1227707228252959/","ViewCount":163009,"LikeCount":1250},{"Platform":"instagram","PostId":3784,"Url":"https://www.instagram.com/reel/C8se2neSH-r/","ViewCount":49679,"LikeCount":697},{"Platform":"tiktok","PostId":3783,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384936313901878570","ViewCount":315080,"LikeCount":5025}]},{"Id":3784,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8se2neSH-r/","ThumbnailUrl":"media/posts/instagram_18029371346134264.png","Description":"We’re smoking 4 briskets, 2 on the pellet smoker and 2 on the Weber Smokey Mountain. \n\nFor the WSM, I lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. \n\nI","SearchText":"brisket full cook - part 6 - smoke\n\nwe’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.  \n\nfor the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. \n\ni used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, \n\ni keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. \n\nfor the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets.\n\ni insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark.\n\nfor these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady.\n\ni smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking brisket full cook - part 6 - smoke. we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.  for the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. i used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. for the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets. i insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark. for these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady. i smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain. \n\nfor the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. \n\ni used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. \n\nfor the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets.\n\ni insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark.\n\nfor these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady.\n\ni smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.   for the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook.  i used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way.  for the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets. i insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark. for these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady. i smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking","CreateDateTime":"2024-06-26T22:05:58.000Z","ViewCount":556600,"LikeCount":7665,"GroupId":9120,"GroupCode":"smoking-brisket-on-two-smokers","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3786,"Url":"https://www.youtube.com/watch?v=YFz2t1wsBVA","ViewCount":28832,"LikeCount":693},{"Platform":"facebook","PostId":3785,"Url":"https://www.facebook.com/reel/1227707228252959/","ViewCount":163009,"LikeCount":1250},{"Platform":"instagram","PostId":3784,"Url":"https://www.instagram.com/reel/C8se2neSH-r/","ViewCount":49679,"LikeCount":697},{"Platform":"tiktok","PostId":3783,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384936313901878570","ViewCount":315080,"LikeCount":5025}]},{"Id":3783,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7384936313901878570","ThumbnailUrl":"media/posts/tiktok_7384936313901878570.png","Description":"We’re smoking 4 briskets, 2 on the pellet smoker and 2 on the Weber Smokey Mountain.   For the WSM, I lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook.  I ","SearchText":"brisket full cook - part 6 - smoke\n\nwe’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.  \n\nfor the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. \n\ni used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, \n\ni keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. \n\nfor the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets.\n\ni insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark.\n\nfor these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady.\n\ni smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking brisket full cook - part 6 - smoke. we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.  for the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. i used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. for the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets. i insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark. for these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady. i smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain. \n\nfor the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook. \n\ni used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way. \n\nfor the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets.\n\ni insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark.\n\nfor these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady.\n\ni smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. we’re smoking 4 briskets, 2 on the pellet smoker and 2 on the weber smokey mountain.   for the wsm, i lay down two layers of charcoal, add lit coals in the middle and add wood throughout the cook.  i used to put wood chunks under the charcoal, but found it never combusted and just smoldered. instead, i keep wood chunks on the middle grate to keep them warm, and then feed them to fire throughout the cook. it’s more work during the cook, but i’ve found the smoke to run cleaner that way.  for the pellet smoker, i put both briskets on the upper rack, a water pan under them, and a tallow pan over to the right.  i set it to 180 and super smoke and use oak pellets. i insert my probes through the sides into the middle of the point and the flat.  you don’t want to poke a probe through the fat cap as it will mess with your bark. for these types of smokers it helps to start low and work your way up to 275, so the smoke has time to penetrate the meat.  i also use a fan to help keep the temps steady. i smoke for 2 hours at 180, 2 hours at 225, and then 250 until i wrap, and finish at 275.  you’ll need to experiment and find what works best for your smoker as they are all different. cow brisket how_to bbq smoking","CreateDateTime":"2024-06-26T22:04:44.000Z","ViewCount":556600,"LikeCount":7665,"GroupId":9120,"GroupCode":"smoking-brisket-on-two-smokers","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3786,"Url":"https://www.youtube.com/watch?v=YFz2t1wsBVA","ViewCount":28832,"LikeCount":693},{"Platform":"facebook","PostId":3785,"Url":"https://www.facebook.com/reel/1227707228252959/","ViewCount":163009,"LikeCount":1250},{"Platform":"instagram","PostId":3784,"Url":"https://www.instagram.com/reel/C8se2neSH-r/","ViewCount":49679,"LikeCount":697},{"Platform":"tiktok","PostId":3783,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384936313901878570","ViewCount":315080,"LikeCount":5025}]},{"Id":3782,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=kH1ZUy65HRA","ThumbnailUrl":"media/posts/youtube_kH1ZUy65HRA.png","Description":"Brisket Full Cook - Part 5 - Rub\n\nNow let’s slather and rub our brisket. Before you apply the rub you can optionally add a binder to help the rub stick to the meat.  Lots of people use mustard, or mus","SearchText":"brisket full cook - part 5 - rub\n\nnow let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. \n\nstarting on the fat side, apply your binder, then flip it over and do the other side.  \n\nthen apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it.\n\nhold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist.\n\nflip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. \n\nyou can use your left hand as a deflection point for the rough to reach areas.\n\ni usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night.\n\nwe’ll fire up the smokers in the next video… brisket full cook - part 5 - rub. now let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. starting on the fat side, apply your binder, then flip it over and do the other side.  then apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it. hold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist. flip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. you can use your left hand as a deflection point for the rough to reach areas. i usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night. we’ll fire up the smokers in the next video… brisket full cook - part 5 - rub\n\nnow let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. \n\nstarting on the fat side, apply your binder, then flip it over and do the other side. \n\nthen apply your rub.  make sure you apply it evenly and get the sides as well.  i like to pat it down to help it stick.  but, do not rub it.\n\nhold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist.\n\nflip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. \n\nyou can use your left hand as a deflection point for the rough to reach areas.\n\ni usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night.\n\nwe’ll fire up the smokers in the next video… cow brisket how_to bbq smoking brisket full cook - part 5 - rub now let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky.  starting on the fat side, apply your binder, then flip it over and do the other side.   then apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it. hold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist. flip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder.  you can use your left hand as a deflection point for the rough to reach areas. i usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night. we’ll fire up the smokers in the next video…","CreateDateTime":"2024-06-25T22:20:19.000Z","ViewCount":292179,"LikeCount":2838,"GroupId":9122,"GroupCode":"brisket-rub-application-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3782,"Url":"https://www.youtube.com/watch?v=kH1ZUy65HRA","ViewCount":23714,"LikeCount":612},{"Platform":"facebook","PostId":3781,"Url":"https://www.facebook.com/reel/1004170830759335/","ViewCount":6868,"LikeCount":69},{"Platform":"instagram","PostId":3780,"Url":"https://www.instagram.com/reel/C8p64_-SAlM/","ViewCount":62960,"LikeCount":545},{"Platform":"tiktok","PostId":3779,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384567122040524075","ViewCount":198637,"LikeCount":1612}]},{"Id":3781,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1004170830759335/","ThumbnailUrl":"media/posts/facebook_1004170830759335.png","Description":"Brisket Full Cook - Part 5 - Rub. Now let’s slather and rub our brisket. Before you apply the rub you can optionally add a binder to help the rub stick to the meat.  Lots of people use mustard, or mus","SearchText":"brisket full cook - part 5 - rub\n\nnow let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. \n\nstarting on the fat side, apply your binder, then flip it over and do the other side.  \n\nthen apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it.\n\nhold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist.\n\nflip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. \n\nyou can use your left hand as a deflection point for the rough to reach areas.\n\ni usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night.\n\nwe’ll fire up the smokers in the next video… brisket full cook - part 5 - rub. now let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. starting on the fat side, apply your binder, then flip it over and do the other side.  then apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it. hold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist. flip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. you can use your left hand as a deflection point for the rough to reach areas. i usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night. we’ll fire up the smokers in the next video… brisket full cook - part 5 - rub\n\nnow let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. \n\nstarting on the fat side, apply your binder, then flip it over and do the other side. \n\nthen apply your rub.  make sure you apply it evenly and get the sides as well.  i like to pat it down to help it stick.  but, do not rub it.\n\nhold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist.\n\nflip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. \n\nyou can use your left hand as a deflection point for the rough to reach areas.\n\ni usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night.\n\nwe’ll fire up the smokers in the next video… cow brisket how_to bbq smoking brisket full cook - part 5 - rub now let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky.  starting on the fat side, apply your binder, then flip it over and do the other side.   then apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it. hold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist. flip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder.  you can use your left hand as a deflection point for the rough to reach areas. i usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night. we’ll fire up the smokers in the next video…","CreateDateTime":"2024-06-25T22:14:06.000Z","ViewCount":292179,"LikeCount":2838,"GroupId":9122,"GroupCode":"brisket-rub-application-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3782,"Url":"https://www.youtube.com/watch?v=kH1ZUy65HRA","ViewCount":23714,"LikeCount":612},{"Platform":"facebook","PostId":3781,"Url":"https://www.facebook.com/reel/1004170830759335/","ViewCount":6868,"LikeCount":69},{"Platform":"instagram","PostId":3780,"Url":"https://www.instagram.com/reel/C8p64_-SAlM/","ViewCount":62960,"LikeCount":545},{"Platform":"tiktok","PostId":3779,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384567122040524075","ViewCount":198637,"LikeCount":1612}]},{"Id":3780,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8p64_-SAlM/","ThumbnailUrl":"media/posts/instagram_18148749730318577.png","Description":"Brisket Full Cook - Part 5 - Rub\n\nNow let’s slather and rub our brisket. Before you apply the rub you can optionally add a binder to help the rub stick to the meat.  Lots of people use mustard, or mus","SearchText":"brisket full cook - part 5 - rub\n\nnow let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. \n\nstarting on the fat side, apply your binder, then flip it over and do the other side.  \n\nthen apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it.\n\nhold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist.\n\nflip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. \n\nyou can use your left hand as a deflection point for the rough to reach areas.\n\ni usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night.\n\nwe’ll fire up the smokers in the next video… brisket full cook - part 5 - rub. now let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. starting on the fat side, apply your binder, then flip it over and do the other side.  then apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it. hold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist. flip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. you can use your left hand as a deflection point for the rough to reach areas. i usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night. we’ll fire up the smokers in the next video… brisket full cook - part 5 - rub\n\nnow let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. \n\nstarting on the fat side, apply your binder, then flip it over and do the other side. \n\nthen apply your rub.  make sure you apply it evenly and get the sides as well.  i like to pat it down to help it stick.  but, do not rub it.\n\nhold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist.\n\nflip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. \n\nyou can use your left hand as a deflection point for the rough to reach areas.\n\ni usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night.\n\nwe’ll fire up the smokers in the next video… cow brisket how_to bbq smoking brisket full cook - part 5 - rub now let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky.  starting on the fat side, apply your binder, then flip it over and do the other side.   then apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it. hold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist. flip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder.  you can use your left hand as a deflection point for the rough to reach areas. i usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night. we’ll fire up the smokers in the next video…","CreateDateTime":"2024-06-25T22:13:08.000Z","ViewCount":292179,"LikeCount":2838,"GroupId":9122,"GroupCode":"brisket-rub-application-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3782,"Url":"https://www.youtube.com/watch?v=kH1ZUy65HRA","ViewCount":23714,"LikeCount":612},{"Platform":"facebook","PostId":3781,"Url":"https://www.facebook.com/reel/1004170830759335/","ViewCount":6868,"LikeCount":69},{"Platform":"instagram","PostId":3780,"Url":"https://www.instagram.com/reel/C8p64_-SAlM/","ViewCount":62960,"LikeCount":545},{"Platform":"tiktok","PostId":3779,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384567122040524075","ViewCount":198637,"LikeCount":1612}]},{"Id":3779,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7384567122040524075","ThumbnailUrl":"media/posts/tiktok_7384567122040524075.png","Description":"Brisket Full Cook - Part 5 - Rub Now let’s slather and rub our brisket. Before you apply the rub you can optionally add a binder to help the rub stick to the meat.  Lots of people use mustard, or must","SearchText":"brisket full cook - part 5 - rub\n\nnow let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. \n\nstarting on the fat side, apply your binder, then flip it over and do the other side.  \n\nthen apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it.\n\nhold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist.\n\nflip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. \n\nyou can use your left hand as a deflection point for the rough to reach areas.\n\ni usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night.\n\nwe’ll fire up the smokers in the next video… brisket full cook - part 5 - rub. now let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. starting on the fat side, apply your binder, then flip it over and do the other side.  then apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it. hold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist. flip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. you can use your left hand as a deflection point for the rough to reach areas. i usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night. we’ll fire up the smokers in the next video… brisket full cook - part 5 - rub\n\nnow let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky. \n\nstarting on the fat side, apply your binder, then flip it over and do the other side. \n\nthen apply your rub.  make sure you apply it evenly and get the sides as well.  i like to pat it down to help it stick.  but, do not rub it.\n\nhold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist.\n\nflip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder. \n\nyou can use your left hand as a deflection point for the rough to reach areas.\n\ni usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night.\n\nwe’ll fire up the smokers in the next video… cow brisket how_to bbq smoking brisket full cook - part 5 - rub now let’s slather and rub our brisket. before you apply the rub you can optionally add a binder to help the rub stick to the meat.  lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice.  you could also just use water or rub the meat to make it tacky.  starting on the fat side, apply your binder, then flip it over and do the other side.   then apply your rub.  make sure you apply it evenly and get the sides as well.   i like to pat it down to help it stick.  but, do not rub it. hold the bottle about a foot about the brisket so it falls more uniformly.  i use the big opening of the bottle and manage the flow with the side to side motion of my wrist. flip it back over to the fat side, apply the rub and get the sides.  if the rub isn’t sticking you can apply more binder.  you can use your left hand as a deflection point for the rough to reach areas. i usually do 2 briskets per tub, cover in plastic wrap, and then in the fridge for the night. we’ll fire up the smokers in the next video…","CreateDateTime":"2024-06-25T22:12:00.000Z","ViewCount":292179,"LikeCount":2838,"GroupId":9122,"GroupCode":"brisket-rub-application-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3782,"Url":"https://www.youtube.com/watch?v=kH1ZUy65HRA","ViewCount":23714,"LikeCount":612},{"Platform":"facebook","PostId":3781,"Url":"https://www.facebook.com/reel/1004170830759335/","ViewCount":6868,"LikeCount":69},{"Platform":"instagram","PostId":3780,"Url":"https://www.instagram.com/reel/C8p64_-SAlM/","ViewCount":62960,"LikeCount":545},{"Platform":"tiktok","PostId":3779,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384567122040524075","ViewCount":198637,"LikeCount":1612}]},{"Id":3777,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=9-ET3CZnDt8","ThumbnailUrl":"media/posts/youtube_9-ET3CZnDt8.png","Description":"Let’s learn how to trim a brisket.  I start by taking off the mohawk and then rounding off the point.  I square off that long side and round off that corner.  This brisket had a lot of fat on that sid","SearchText":"let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out.\n\non the meat side, i shaved off the deckle and then cleaned up that long side.\n\ni’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise.\n\ni shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners.\n\nnone of this goes to waste, i make burgers, sausage and tallow with it.\n\ni shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there.\n\nback on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat.\n\nslather and rub is coming up next… brisket full cook - part 4 - trim. let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out. on the meat side, i shaved off the deckle and then cleaned up that long side. i’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise. i shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners. none of this goes to waste, i make burgers, sausage and tallow with it. i shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there. back on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat. slather and rub is coming up next… cow brisket how_to bbq smoking brisket full cook - part 4 - trim\n\nlet’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out.\n\non the meat side, i shaved off the deckle and then cleaned up that long side.\n\ni’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise.\n\ni shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners.\n\nnone of this goes to waste, i make burgers, sausage and tallow with it.\n\ni shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there.\n\nback on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat.\n\nslather and rub is coming up next… brisket full cook - part 4 - trim let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out. on the meat side, i shaved off the deckle and then cleaned up that long side. i’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise. i shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners. none of this goes to waste, i make burgers, sausage and tallow with it. i shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there. back on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat. slather and rub is coming up next… cow brisket how_to bbq smoking","CreateDateTime":"2024-06-24T23:04:24.000Z","ViewCount":5458348,"LikeCount":15409,"GroupId":9123,"GroupCode":"brisket-trimming-techniques-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3777,"Url":"https://www.youtube.com/watch?v=9-ET3CZnDt8","ViewCount":123201,"LikeCount":2223},{"Platform":"facebook","PostId":3774,"Url":"https://www.facebook.com/reel/7299614960144144/","ViewCount":952626,"LikeCount":4806},{"Platform":"instagram","PostId":3776,"Url":"https://www.instagram.com/reel/C8nYiC3SlfF/","ViewCount":4369349,"LikeCount":8111},{"Platform":"tiktok","PostId":3775,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384201184946572587","ViewCount":13172,"LikeCount":269}]},{"Id":3774,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/7299614960144144/","ThumbnailUrl":"media/posts/facebook_7299614960144144.png","Description":"Brisket Full Cook - Part 4 - Trim. Let’s learn how to trim a brisket.  I start by taking off the mohawk and then rounding off the point.  I square off that long side and round off that corner.  This b","SearchText":"let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out.\n\non the meat side, i shaved off the deckle and then cleaned up that long side.\n\ni’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise.\n\ni shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners.\n\nnone of this goes to waste, i make burgers, sausage and tallow with it.\n\ni shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there.\n\nback on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat.\n\nslather and rub is coming up next… brisket full cook - part 4 - trim. let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out. on the meat side, i shaved off the deckle and then cleaned up that long side. i’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise. i shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners. none of this goes to waste, i make burgers, sausage and tallow with it. i shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there. back on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat. slather and rub is coming up next… cow brisket how_to bbq smoking brisket full cook - part 4 - trim\n\nlet’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out.\n\non the meat side, i shaved off the deckle and then cleaned up that long side.\n\ni’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise.\n\ni shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners.\n\nnone of this goes to waste, i make burgers, sausage and tallow with it.\n\ni shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there.\n\nback on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat.\n\nslather and rub is coming up next… brisket full cook - part 4 - trim let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out. on the meat side, i shaved off the deckle and then cleaned up that long side. i’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise. i shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners. none of this goes to waste, i make burgers, sausage and tallow with it. i shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there. back on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat. slather and rub is coming up next… cow brisket how_to bbq smoking","CreateDateTime":"2024-06-24T22:39:59.000Z","ViewCount":5458348,"LikeCount":15409,"GroupId":9123,"GroupCode":"brisket-trimming-techniques-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3777,"Url":"https://www.youtube.com/watch?v=9-ET3CZnDt8","ViewCount":123201,"LikeCount":2223},{"Platform":"facebook","PostId":3774,"Url":"https://www.facebook.com/reel/7299614960144144/","ViewCount":952626,"LikeCount":4806},{"Platform":"instagram","PostId":3776,"Url":"https://www.instagram.com/reel/C8nYiC3SlfF/","ViewCount":4369349,"LikeCount":8111},{"Platform":"tiktok","PostId":3775,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384201184946572587","ViewCount":13172,"LikeCount":269}]},{"Id":3776,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8nYiC3SlfF/","ThumbnailUrl":"media/posts/instagram_17842621287254093.png","Description":"Brisket Full Cook - Part 4 - Trim\n\nLet’s learn how to trim a brisket.  I start by taking off the mohawk and then rounding off the point.  I square off that long side and round off that corner.  This b","SearchText":"let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out.\n\non the meat side, i shaved off the deckle and then cleaned up that long side.\n\ni’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise.\n\ni shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners.\n\nnone of this goes to waste, i make burgers, sausage and tallow with it.\n\ni shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there.\n\nback on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat.\n\nslather and rub is coming up next… brisket full cook - part 4 - trim. let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out. on the meat side, i shaved off the deckle and then cleaned up that long side. i’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise. i shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners. none of this goes to waste, i make burgers, sausage and tallow with it. i shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there. back on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat. slather and rub is coming up next… cow brisket how_to bbq smoking brisket full cook - part 4 - trim\n\nlet’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out.\n\non the meat side, i shaved off the deckle and then cleaned up that long side.\n\ni’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise.\n\ni shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners.\n\nnone of this goes to waste, i make burgers, sausage and tallow with it.\n\ni shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there.\n\nback on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat.\n\nslather and rub is coming up next… brisket full cook - part 4 - trim let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out. on the meat side, i shaved off the deckle and then cleaned up that long side. i’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise. i shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners. none of this goes to waste, i make burgers, sausage and tallow with it. i shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there. back on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat. slather and rub is coming up next… cow brisket how_to bbq smoking","CreateDateTime":"2024-06-24T22:34:24.000Z","ViewCount":5458348,"LikeCount":15409,"GroupId":9123,"GroupCode":"brisket-trimming-techniques-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3777,"Url":"https://www.youtube.com/watch?v=9-ET3CZnDt8","ViewCount":123201,"LikeCount":2223},{"Platform":"facebook","PostId":3774,"Url":"https://www.facebook.com/reel/7299614960144144/","ViewCount":952626,"LikeCount":4806},{"Platform":"instagram","PostId":3776,"Url":"https://www.instagram.com/reel/C8nYiC3SlfF/","ViewCount":4369349,"LikeCount":8111},{"Platform":"tiktok","PostId":3775,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384201184946572587","ViewCount":13172,"LikeCount":269}]},{"Id":3775,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7384201184946572587","ThumbnailUrl":"media/posts/tiktok_7384201184946572587.png","Description":"Brisket Full Cook - Part 4 - Trim Let’s learn how to trim a brisket.  I start by taking off the mohawk and then rounding off the point.  I square off that long side and round off that corner.  This br","SearchText":"let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out.\n\non the meat side, i shaved off the deckle and then cleaned up that long side.\n\ni’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise.\n\ni shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners.\n\nnone of this goes to waste, i make burgers, sausage and tallow with it.\n\ni shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there.\n\nback on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat.\n\nslather and rub is coming up next… brisket full cook - part 4 - trim. let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out. on the meat side, i shaved off the deckle and then cleaned up that long side. i’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise. i shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners. none of this goes to waste, i make burgers, sausage and tallow with it. i shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there. back on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat. slather and rub is coming up next… cow brisket how_to bbq smoking brisket full cook - part 4 - trim\n\nlet’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out.\n\non the meat side, i shaved off the deckle and then cleaned up that long side.\n\ni’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise.\n\ni shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners.\n\nnone of this goes to waste, i make burgers, sausage and tallow with it.\n\ni shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there.\n\nback on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat.\n\nslather and rub is coming up next… brisket full cook - part 4 - trim let’s learn how to trim a brisket.  i start by taking off the mohawk and then rounding off the point.  i square off that long side and round off that corner.  this brisket had a lot of fat on that side, so i carved more of that out. on the meat side, i shaved off the deckle and then cleaned up that long side. i’m using a 10” slicing knife for most of these cuts today. i personally like using a longer knife to trim, but i switch to my 6” or 4” knife when i need to be more precise. i shortened the brisket to 18” so it would fit on my smoker and then cleaned up the corners. none of this goes to waste, i make burgers, sausage and tallow with it. i shaved some of the hard fat off the hump.  and then cleaned up the fat on top of the flat. i shoot for about a quarter of an inch to a half an inch of fat there. back on the meat side, i carved out the deckle and then cleaned up the fat globs from the flat. slather and rub is coming up next… cow brisket how_to bbq smoking","CreateDateTime":"2024-06-24T22:32:03.000Z","ViewCount":5458348,"LikeCount":15409,"GroupId":9123,"GroupCode":"brisket-trimming-techniques-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3777,"Url":"https://www.youtube.com/watch?v=9-ET3CZnDt8","ViewCount":123201,"LikeCount":2223},{"Platform":"facebook","PostId":3774,"Url":"https://www.facebook.com/reel/7299614960144144/","ViewCount":952626,"LikeCount":4806},{"Platform":"instagram","PostId":3776,"Url":"https://www.instagram.com/reel/C8nYiC3SlfF/","ViewCount":4369349,"LikeCount":8111},{"Platform":"tiktok","PostId":3775,"Url":"https://www.tiktok.com/@backyahdbbq/video/7384201184946572587","ViewCount":13172,"LikeCount":269}]},{"Id":3772,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=C9yXrbf0vS0","ThumbnailUrl":"media/posts/youtube_C9yXrbf0vS0.png","Description":"Brisket Full Cook - Part 3 - Brisket Parts\n\nLet’s learn about the parts of a brisket.  A packer brisket consists of two muscles, the point and the flat.   The point is at the top of the screen and the","SearchText":"brisket full cook - part 3 - brisket parts\n\nlet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom.\n\non the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump.\n\non the meat side you have the flat meat and the deckle fat.  \n\nyou can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles.\n\nlet me know if you found this helpful.\n\ni’ll get to trimming in the next video. brisket full cook - part 3 brisket partslet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom. on the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump. on the meat side you have the flat meat and the deckle fat.  you can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles. let me know if you found this helpful. i’ll get to trimming in the next video. cow brisket how_to bbq smoking brisket full cook - part 3 brisket parts\n\nlet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.  the point is at the top of the screen and the flat is at the bottom.\n\non the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump.\n\non the meat side you have the flat meat and the deckle fat. \n\nyou can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles.\n\nlet me know if you found this helpful.\n\ni’ll get to trimming in the next video. brisket full cook - part 3 brisket parts let’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom. on the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump. on the meat side you have the flat meat and the deckle fat.   you can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles. let me know if you found this helpful. i’ll get to trimming in the next video. cow brisket how_to bbq","CreateDateTime":"2024-06-23T15:30:08.000Z","ViewCount":102042,"LikeCount":1841,"GroupId":9124,"GroupCode":"understanding-brisket-parts-explained","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3772,"Url":"https://www.youtube.com/watch?v=C9yXrbf0vS0","ViewCount":44269,"LikeCount":807},{"Platform":"facebook","PostId":3771,"Url":"https://www.facebook.com/reel/7852448464873188/","ViewCount":4630,"LikeCount":43},{"Platform":"instagram","PostId":3770,"Url":"https://www.instagram.com/reel/C8kCtpeJrOV/","ViewCount":26607,"LikeCount":516},{"Platform":"tiktok","PostId":3769,"Url":"https://www.tiktok.com/@backyahdbbq/video/7383719918182747435","ViewCount":26536,"LikeCount":475}]},{"Id":3771,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/7852448464873188/","ThumbnailUrl":"media/posts/facebook_7852448464873188.png","Description":"Brisket Full Cook - Part 3 Brisket PartsLet’s learn about the parts of a brisket.  A packer brisket consists of two muscles, the point and the flat.   The point is at the top of the screen and the fla","SearchText":"brisket full cook - part 3 - brisket parts\n\nlet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom.\n\non the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump.\n\non the meat side you have the flat meat and the deckle fat.  \n\nyou can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles.\n\nlet me know if you found this helpful.\n\ni’ll get to trimming in the next video. brisket full cook - part 3 brisket partslet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom. on the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump. on the meat side you have the flat meat and the deckle fat.  you can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles. let me know if you found this helpful. i’ll get to trimming in the next video. cow brisket how_to bbq smoking brisket full cook - part 3 brisket parts\n\nlet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.  the point is at the top of the screen and the flat is at the bottom.\n\non the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump.\n\non the meat side you have the flat meat and the deckle fat. \n\nyou can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles.\n\nlet me know if you found this helpful.\n\ni’ll get to trimming in the next video. brisket full cook - part 3 brisket parts let’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom. on the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump. on the meat side you have the flat meat and the deckle fat.   you can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles. let me know if you found this helpful. i’ll get to trimming in the next video. cow brisket how_to bbq","CreateDateTime":"2024-06-23T15:26:27.000Z","ViewCount":102042,"LikeCount":1841,"GroupId":9124,"GroupCode":"understanding-brisket-parts-explained","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3772,"Url":"https://www.youtube.com/watch?v=C9yXrbf0vS0","ViewCount":44269,"LikeCount":807},{"Platform":"facebook","PostId":3771,"Url":"https://www.facebook.com/reel/7852448464873188/","ViewCount":4630,"LikeCount":43},{"Platform":"instagram","PostId":3770,"Url":"https://www.instagram.com/reel/C8kCtpeJrOV/","ViewCount":26607,"LikeCount":516},{"Platform":"tiktok","PostId":3769,"Url":"https://www.tiktok.com/@backyahdbbq/video/7383719918182747435","ViewCount":26536,"LikeCount":475}]},{"Id":3770,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8kCtpeJrOV/","ThumbnailUrl":"media/posts/instagram_18028244438114486.png","Description":"Brisket Full Cook - Part 3 Brisket Parts\n\nLet’s learn about the parts of a brisket.  A packer brisket consists of two muscles, the point and the flat.  The point is at the top of the screen and the fl","SearchText":"brisket full cook - part 3 - brisket parts\n\nlet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom.\n\non the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump.\n\non the meat side you have the flat meat and the deckle fat.  \n\nyou can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles.\n\nlet me know if you found this helpful.\n\ni’ll get to trimming in the next video. brisket full cook - part 3 brisket partslet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom. on the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump. on the meat side you have the flat meat and the deckle fat.  you can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles. let me know if you found this helpful. i’ll get to trimming in the next video. cow brisket how_to bbq smoking brisket full cook - part 3 brisket parts\n\nlet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.  the point is at the top of the screen and the flat is at the bottom.\n\non the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump.\n\non the meat side you have the flat meat and the deckle fat. \n\nyou can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles.\n\nlet me know if you found this helpful.\n\ni’ll get to trimming in the next video. brisket full cook - part 3 brisket parts let’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom. on the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump. on the meat side you have the flat meat and the deckle fat.   you can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles. let me know if you found this helpful. i’ll get to trimming in the next video. cow brisket how_to bbq","CreateDateTime":"2024-06-23T15:25:56.000Z","ViewCount":102042,"LikeCount":1841,"GroupId":9124,"GroupCode":"understanding-brisket-parts-explained","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3772,"Url":"https://www.youtube.com/watch?v=C9yXrbf0vS0","ViewCount":44269,"LikeCount":807},{"Platform":"facebook","PostId":3771,"Url":"https://www.facebook.com/reel/7852448464873188/","ViewCount":4630,"LikeCount":43},{"Platform":"instagram","PostId":3770,"Url":"https://www.instagram.com/reel/C8kCtpeJrOV/","ViewCount":26607,"LikeCount":516},{"Platform":"tiktok","PostId":3769,"Url":"https://www.tiktok.com/@backyahdbbq/video/7383719918182747435","ViewCount":26536,"LikeCount":475}]},{"Id":3769,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7383719918182747435","ThumbnailUrl":"media/posts/tiktok_7383719918182747435.png","Description":"Brisket Full Cook - Part 3 Brisket Parts Let’s learn about the parts of a brisket.  A packer brisket consists of two muscles, the point and the flat.   The point is at the top of the screen and the fl","SearchText":"brisket full cook - part 3 - brisket parts\n\nlet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom.\n\non the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump.\n\non the meat side you have the flat meat and the deckle fat.  \n\nyou can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles.\n\nlet me know if you found this helpful.\n\ni’ll get to trimming in the next video. brisket full cook - part 3 brisket partslet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom. on the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump. on the meat side you have the flat meat and the deckle fat.  you can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles. let me know if you found this helpful. i’ll get to trimming in the next video. cow brisket how_to bbq smoking brisket full cook - part 3 brisket parts\n\nlet’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.  the point is at the top of the screen and the flat is at the bottom.\n\non the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump.\n\non the meat side you have the flat meat and the deckle fat. \n\nyou can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles.\n\nlet me know if you found this helpful.\n\ni’ll get to trimming in the next video. brisket full cook - part 3 brisket parts let’s learn about the parts of a brisket.  a packer brisket consists of two muscles, the point and the flat.   the point is at the top of the screen and the flat is at the bottom. on the fat side you have the mohawk, which is the meat and fat that sticks up. across from that you have the hump. on the meat side you have the flat meat and the deckle fat.   you can see the point on the meat side at the top of the screen and you can see the deckle separating the two muscles. let me know if you found this helpful. i’ll get to trimming in the next video. cow brisket how_to bbq","CreateDateTime":"2024-06-23T15:24:32.000Z","ViewCount":102042,"LikeCount":1841,"GroupId":9124,"GroupCode":"understanding-brisket-parts-explained","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3772,"Url":"https://www.youtube.com/watch?v=C9yXrbf0vS0","ViewCount":44269,"LikeCount":807},{"Platform":"facebook","PostId":3771,"Url":"https://www.facebook.com/reel/7852448464873188/","ViewCount":4630,"LikeCount":43},{"Platform":"instagram","PostId":3770,"Url":"https://www.instagram.com/reel/C8kCtpeJrOV/","ViewCount":26607,"LikeCount":516},{"Platform":"tiktok","PostId":3769,"Url":"https://www.tiktok.com/@backyahdbbq/video/7383719918182747435","ViewCount":26536,"LikeCount":475}]},{"Id":3768,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ZoZSG2M-ClU","ThumbnailUrl":"media/posts/youtube_ZoZSG2M-ClU.png","Description":"Brisket Full Cook - Part 2 - Trim Prep\n\nHere’s how I prep to trim a brisket.\n\nGet a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel wi","SearchText":"brisket full cook - part 2 - trim prep\n\nhere’s how i prep to trim a brisket.\n\nget a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming\n\nuse a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. \n\nuse nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat.\n\nopen the brisket by slicing the package along the deckle fat on the meat side.\n\nremove the package while keeping the juices in it so they don’t spill everywhere.\n\npat down with a paper towel.\n\nget a container to hold the trimmings and a trash can nearby.\n\nlike, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. brisket full cook - part 2 - trim prep. here’s how i prep to trim a brisket. get a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming. use a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. use nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat. open the brisket by slicing the package along the deckle fat on the meat side. remove the package while keeping the juices in it so they don’t spill everywhere. pat down with a paper towel. get a container to hold the trimmings and a trash can nearby. like, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. cow brisket how_to process bbq brisket full cook - part 2 - trim prep\n\nhere’s how i prep to trim a brisket.\n\nget a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board). you don’t want it sliding around while you are trimming\n\nuse a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. \n\nuse nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat.\n\nopen the brisket by slicing the package along the deckle fat on the meat side.\n\nremove the package while keeping the juices in it so they don’t spill everywhere.\n\npat down with a paper towel.\n\nget a container to hold the trimmings and a trash can nearby.\n\nlike, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. brisket full cook - part 2 - trim prep here’s how i prep to trim a brisket. get a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming use a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er.  use nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat. open the brisket by slicing the package along the deckle fat on the meat side. remove the package while keeping the juices in it so they don’t spill everywhere. pat down with a paper towel. get a container to hold the trimmings and a trash can nearby. like, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. cow brisket how_to tips bbq","CreateDateTime":"2024-06-22T02:14:20.000Z","ViewCount":135187,"LikeCount":1543,"GroupId":9125,"GroupCode":"brisket-trim-prep-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3768,"Url":"https://www.youtube.com/watch?v=ZoZSG2M-ClU","ViewCount":8870,"LikeCount":163},{"Platform":"facebook","PostId":3767,"Url":"https://www.facebook.com/reel/1150349329350355/","ViewCount":5825,"LikeCount":38},{"Platform":"instagram","PostId":3766,"Url":"https://www.instagram.com/reel/C8gCsMKJADF/","ViewCount":55204,"LikeCount":630},{"Platform":"tiktok","PostId":3765,"Url":"https://www.tiktok.com/@backyahdbbq/video/7383143359499586859","ViewCount":65288,"LikeCount":712}]},{"Id":3767,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1150349329350355/","ThumbnailUrl":"media/posts/facebook_1150349329350355.png","Description":"Brisket Full Cook - Part 2 - Trim Prep. Here’s how I prep to trim a brisket. Get a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel wit","SearchText":"brisket full cook - part 2 - trim prep\n\nhere’s how i prep to trim a brisket.\n\nget a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming\n\nuse a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. \n\nuse nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat.\n\nopen the brisket by slicing the package along the deckle fat on the meat side.\n\nremove the package while keeping the juices in it so they don’t spill everywhere.\n\npat down with a paper towel.\n\nget a container to hold the trimmings and a trash can nearby.\n\nlike, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. brisket full cook - part 2 - trim prep. here’s how i prep to trim a brisket. get a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming. use a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. use nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat. open the brisket by slicing the package along the deckle fat on the meat side. remove the package while keeping the juices in it so they don’t spill everywhere. pat down with a paper towel. get a container to hold the trimmings and a trash can nearby. like, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. cow brisket how_to process bbq brisket full cook - part 2 - trim prep\n\nhere’s how i prep to trim a brisket.\n\nget a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board). you don’t want it sliding around while you are trimming\n\nuse a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. \n\nuse nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat.\n\nopen the brisket by slicing the package along the deckle fat on the meat side.\n\nremove the package while keeping the juices in it so they don’t spill everywhere.\n\npat down with a paper towel.\n\nget a container to hold the trimmings and a trash can nearby.\n\nlike, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. brisket full cook - part 2 - trim prep here’s how i prep to trim a brisket. get a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming use a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er.  use nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat. open the brisket by slicing the package along the deckle fat on the meat side. remove the package while keeping the juices in it so they don’t spill everywhere. pat down with a paper towel. get a container to hold the trimmings and a trash can nearby. like, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. cow brisket how_to tips bbq","CreateDateTime":"2024-06-22T02:09:25.000Z","ViewCount":135187,"LikeCount":1543,"GroupId":9125,"GroupCode":"brisket-trim-prep-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3768,"Url":"https://www.youtube.com/watch?v=ZoZSG2M-ClU","ViewCount":8870,"LikeCount":163},{"Platform":"facebook","PostId":3767,"Url":"https://www.facebook.com/reel/1150349329350355/","ViewCount":5825,"LikeCount":38},{"Platform":"instagram","PostId":3766,"Url":"https://www.instagram.com/reel/C8gCsMKJADF/","ViewCount":55204,"LikeCount":630},{"Platform":"tiktok","PostId":3765,"Url":"https://www.tiktok.com/@backyahdbbq/video/7383143359499586859","ViewCount":65288,"LikeCount":712}]},{"Id":3766,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8gCsMKJADF/","ThumbnailUrl":"media/posts/instagram_17893473257961605.png","Description":"Brisket Full Cook - Part 2 - Trim Prep\n\nHere’s how I prep to trim a brisket.\n\nGet a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel wi","SearchText":"brisket full cook - part 2 - trim prep\n\nhere’s how i prep to trim a brisket.\n\nget a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming\n\nuse a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. \n\nuse nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat.\n\nopen the brisket by slicing the package along the deckle fat on the meat side.\n\nremove the package while keeping the juices in it so they don’t spill everywhere.\n\npat down with a paper towel.\n\nget a container to hold the trimmings and a trash can nearby.\n\nlike, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. brisket full cook - part 2 - trim prep. here’s how i prep to trim a brisket. get a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming. use a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. use nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat. open the brisket by slicing the package along the deckle fat on the meat side. remove the package while keeping the juices in it so they don’t spill everywhere. pat down with a paper towel. get a container to hold the trimmings and a trash can nearby. like, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. cow brisket how_to process bbq brisket full cook - part 2 - trim prep\n\nhere’s how i prep to trim a brisket.\n\nget a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board). you don’t want it sliding around while you are trimming\n\nuse a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. \n\nuse nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat.\n\nopen the brisket by slicing the package along the deckle fat on the meat side.\n\nremove the package while keeping the juices in it so they don’t spill everywhere.\n\npat down with a paper towel.\n\nget a container to hold the trimmings and a trash can nearby.\n\nlike, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. brisket full cook - part 2 - trim prep here’s how i prep to trim a brisket. get a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming use a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er.  use nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat. open the brisket by slicing the package along the deckle fat on the meat side. remove the package while keeping the juices in it so they don’t spill everywhere. pat down with a paper towel. get a container to hold the trimmings and a trash can nearby. like, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. cow brisket how_to tips bbq","CreateDateTime":"2024-06-22T02:08:48.000Z","ViewCount":135187,"LikeCount":1543,"GroupId":9125,"GroupCode":"brisket-trim-prep-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3768,"Url":"https://www.youtube.com/watch?v=ZoZSG2M-ClU","ViewCount":8870,"LikeCount":163},{"Platform":"facebook","PostId":3767,"Url":"https://www.facebook.com/reel/1150349329350355/","ViewCount":5825,"LikeCount":38},{"Platform":"instagram","PostId":3766,"Url":"https://www.instagram.com/reel/C8gCsMKJADF/","ViewCount":55204,"LikeCount":630},{"Platform":"tiktok","PostId":3765,"Url":"https://www.tiktok.com/@backyahdbbq/video/7383143359499586859","ViewCount":65288,"LikeCount":712}]},{"Id":3765,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7383143359499586859","ThumbnailUrl":"media/posts/tiktok_7383143359499586859.png","Description":"Brisket Full Cook - Part 2 - Trim Prep Here’s how I prep to trim a brisket. Get a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with","SearchText":"brisket full cook - part 2 - trim prep\n\nhere’s how i prep to trim a brisket.\n\nget a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming\n\nuse a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. \n\nuse nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat.\n\nopen the brisket by slicing the package along the deckle fat on the meat side.\n\nremove the package while keeping the juices in it so they don’t spill everywhere.\n\npat down with a paper towel.\n\nget a container to hold the trimmings and a trash can nearby.\n\nlike, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. brisket full cook - part 2 - trim prep. here’s how i prep to trim a brisket. get a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming. use a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. use nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat. open the brisket by slicing the package along the deckle fat on the meat side. remove the package while keeping the juices in it so they don’t spill everywhere. pat down with a paper towel. get a container to hold the trimmings and a trash can nearby. like, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. cow brisket how_to process bbq brisket full cook - part 2 - trim prep\n\nhere’s how i prep to trim a brisket.\n\nget a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board). you don’t want it sliding around while you are trimming\n\nuse a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er. \n\nuse nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat.\n\nopen the brisket by slicing the package along the deckle fat on the meat side.\n\nremove the package while keeping the juices in it so they don’t spill everywhere.\n\npat down with a paper towel.\n\nget a container to hold the trimmings and a trash can nearby.\n\nlike, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. brisket full cook - part 2 - trim prep here’s how i prep to trim a brisket. get a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board).  you don’t want it sliding around while you are trimming use a cut glove on (at least) your non-dominant hand to protect from slips.  i’m also going to start wearing one on my dominant hand just for an extra layer of protection.  one slip and you are in the er.  use nitrile gloves to cover the cut glove.  i also wear nitrile gloves so my hands don’t smell like beef and to keep my germs off the meat. open the brisket by slicing the package along the deckle fat on the meat side. remove the package while keeping the juices in it so they don’t spill everywhere. pat down with a paper towel. get a container to hold the trimmings and a trash can nearby. like, comment, follow if you want to see part 3 and beyond…the more comments… the faster i’m going to push these out. cow brisket how_to tips bbq","CreateDateTime":"2024-06-22T02:07:07.000Z","ViewCount":135187,"LikeCount":1543,"GroupId":9125,"GroupCode":"brisket-trim-prep-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3768,"Url":"https://www.youtube.com/watch?v=ZoZSG2M-ClU","ViewCount":8870,"LikeCount":163},{"Platform":"facebook","PostId":3767,"Url":"https://www.facebook.com/reel/1150349329350355/","ViewCount":5825,"LikeCount":38},{"Platform":"instagram","PostId":3766,"Url":"https://www.instagram.com/reel/C8gCsMKJADF/","ViewCount":55204,"LikeCount":630},{"Platform":"tiktok","PostId":3765,"Url":"https://www.tiktok.com/@backyahdbbq/video/7383143359499586859","ViewCount":65288,"LikeCount":712}]},{"Id":3762,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=qYiMvVw7mE4","ThumbnailUrl":"media/posts/youtube_qYiMvVw7mE4.png","Description":"Brisket Full Cook - Part 1 - Making the Rub\n\nHere’s the rub I made for my 4 brisket cook. Feel free to just use salt and pepper.  I like to experiment.  This rub was a definite crowd pleaser.\n\n1/4C Mo","SearchText":"brisket full cook - part 1 - making the rub\n\nhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser.\n\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n\n\nlike, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking brisket full cook - part 1 - making the rubhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser. 1/4c morton’s kosher salt, 72g. 1/2c coarse black pepper, 66g. 1/8c granulated onion, 28g. 1/8c granulated garlic, 24g. 2t chili powder, 5g. like, comment, follow if you want to see part 2 and beyond… brisket full cook - part 1 - making the rub\n\nhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser.\n\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n\nlike, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking brisket full cook - part 1 - making the rub here’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser. 1/4c morton’s kosher salt, 72g 1/2c coarse black pepper, 66g 1/8c granulated onion, 28g 1/8c granulated garlic, 24g 2t chili powder, 5g like, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking","CreateDateTime":"2024-06-20T23:40:39.000Z","ViewCount":89878,"LikeCount":1820,"GroupId":9126,"GroupCode":"brisket-rub-recipe-for-smoking","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3762,"Url":"https://www.youtube.com/watch?v=qYiMvVw7mE4","ViewCount":18699,"LikeCount":419},{"Platform":"facebook","PostId":3760,"Url":"https://www.facebook.com/reel/1248746813158329/","ViewCount":5483,"LikeCount":60},{"Platform":"instagram","PostId":3764,"Url":"https://www.instagram.com/reel/C8dMCWayukw/","ViewCount":23416,"LikeCount":577},{"Platform":"tiktok","PostId":3763,"Url":"https://www.tiktok.com/@backyahdbbq/video/7382731899611122990","ViewCount":42280,"LikeCount":764}]},{"Id":3760,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1248746813158329/","ThumbnailUrl":"media/posts/facebook_1248746813158329.png","Description":"Brisket Full Cook - Part 1 - Making the RubHere’s the rub I made for my 4 brisket cook. Feel free to just use salt and pepper.  I like to experiment.  This rub was a definite crowd pleaser. 1/4C Morto","SearchText":"brisket full cook - part 1 - making the rub\n\nhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser.\n\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n\n\nlike, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking brisket full cook - part 1 - making the rubhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser. 1/4c morton’s kosher salt, 72g. 1/2c coarse black pepper, 66g. 1/8c granulated onion, 28g. 1/8c granulated garlic, 24g. 2t chili powder, 5g. like, comment, follow if you want to see part 2 and beyond… brisket full cook - part 1 - making the rub\n\nhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser.\n\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n\nlike, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking brisket full cook - part 1 - making the rub here’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser. 1/4c morton’s kosher salt, 72g 1/2c coarse black pepper, 66g 1/8c granulated onion, 28g 1/8c granulated garlic, 24g 2t chili powder, 5g like, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking","CreateDateTime":"2024-06-20T23:35:28.000Z","ViewCount":89878,"LikeCount":1820,"GroupId":9126,"GroupCode":"brisket-rub-recipe-for-smoking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3762,"Url":"https://www.youtube.com/watch?v=qYiMvVw7mE4","ViewCount":18699,"LikeCount":419},{"Platform":"facebook","PostId":3760,"Url":"https://www.facebook.com/reel/1248746813158329/","ViewCount":5483,"LikeCount":60},{"Platform":"instagram","PostId":3764,"Url":"https://www.instagram.com/reel/C8dMCWayukw/","ViewCount":23416,"LikeCount":577},{"Platform":"tiktok","PostId":3763,"Url":"https://www.tiktok.com/@backyahdbbq/video/7382731899611122990","ViewCount":42280,"LikeCount":764}]},{"Id":3764,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8dMCWayukw/","ThumbnailUrl":"media/posts/instagram_18023324921189656.png","Description":"Brisket Full Cook - Part 1 - Making the Rub\n\nHere’s the rub I made for my 4 brisket cook. Feel free to just use salt and pepper.  I like to experiment.  This rub was a definite crowd pleaser.\n\n1/4C Mo","SearchText":"brisket full cook - part 1 - making the rub\n\nhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser.\n\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n\n\nlike, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking brisket full cook - part 1 - making the rubhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser. 1/4c morton’s kosher salt, 72g. 1/2c coarse black pepper, 66g. 1/8c granulated onion, 28g. 1/8c granulated garlic, 24g. 2t chili powder, 5g. like, comment, follow if you want to see part 2 and beyond… brisket full cook - part 1 - making the rub\n\nhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser.\n\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n\nlike, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking brisket full cook - part 1 - making the rub here’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser. 1/4c morton’s kosher salt, 72g 1/2c coarse black pepper, 66g 1/8c granulated onion, 28g 1/8c granulated garlic, 24g 2t chili powder, 5g like, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking","CreateDateTime":"2024-06-20T23:33:13.000Z","ViewCount":89878,"LikeCount":1820,"GroupId":9126,"GroupCode":"brisket-rub-recipe-for-smoking","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3762,"Url":"https://www.youtube.com/watch?v=qYiMvVw7mE4","ViewCount":18699,"LikeCount":419},{"Platform":"facebook","PostId":3760,"Url":"https://www.facebook.com/reel/1248746813158329/","ViewCount":5483,"LikeCount":60},{"Platform":"instagram","PostId":3764,"Url":"https://www.instagram.com/reel/C8dMCWayukw/","ViewCount":23416,"LikeCount":577},{"Platform":"tiktok","PostId":3763,"Url":"https://www.tiktok.com/@backyahdbbq/video/7382731899611122990","ViewCount":42280,"LikeCount":764}]},{"Id":3763,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7382731899611122990","ThumbnailUrl":"media/posts/tiktok_7382731899611122990.png","Description":"Brisket Full Cook - Part 1 - Making the Rub Here’s the rub I made for my 4 brisket cook. Feel free to just use salt and pepper.  I like to experiment.  This rub was a definite crowd pleaser. 1/4C Mort","SearchText":"brisket full cook - part 1 - making the rub\n\nhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser.\n\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n\n\nlike, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking brisket full cook - part 1 - making the rubhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser. 1/4c morton’s kosher salt, 72g. 1/2c coarse black pepper, 66g. 1/8c granulated onion, 28g. 1/8c granulated garlic, 24g. 2t chili powder, 5g. like, comment, follow if you want to see part 2 and beyond… brisket full cook - part 1 - making the rub\n\nhere’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser.\n\n1/4c morton’s kosher salt, 72g\n1/2c coarse black pepper, 66g\n1/8c granulated onion, 28g\n1/8c granulated garlic, 24g\n2t chili powder, 5g\n\nlike, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking brisket full cook - part 1 - making the rub here’s the rub i made for my 4 brisket cook. feel free to just use salt and pepper.  i like to experiment.  this rub was a definite crowd pleaser. 1/4c morton’s kosher salt, 72g 1/2c coarse black pepper, 66g 1/8c granulated onion, 28g 1/8c granulated garlic, 24g 2t chili powder, 5g like, comment, follow if you want to see part 2 and beyond… cow brisket recipe bbq smoking","CreateDateTime":"2024-06-20T23:30:26.000Z","ViewCount":89878,"LikeCount":1820,"GroupId":9126,"GroupCode":"brisket-rub-recipe-for-smoking","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3762,"Url":"https://www.youtube.com/watch?v=qYiMvVw7mE4","ViewCount":18699,"LikeCount":419},{"Platform":"facebook","PostId":3760,"Url":"https://www.facebook.com/reel/1248746813158329/","ViewCount":5483,"LikeCount":60},{"Platform":"instagram","PostId":3764,"Url":"https://www.instagram.com/reel/C8dMCWayukw/","ViewCount":23416,"LikeCount":577},{"Platform":"tiktok","PostId":3763,"Url":"https://www.tiktok.com/@backyahdbbq/video/7382731899611122990","ViewCount":42280,"LikeCount":764}]},{"Id":3758,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/485082523993867","ThumbnailUrl":"media/posts/facebook_110899788073674_485082523993867.png","Description":"Anyone had any luck with WiFi probes?  I haven’t tried Meater yet.","SearchText":"anyone had any luck with wifi probes?  i haven’t tried meater yet. tips review bbq anyone had any luck with wifi probes?  i haven’t tried meater yet. tips bbq","CreateDateTime":"2024-06-19T17:29:42.000Z","ViewCount":0,"LikeCount":127,"GroupId":9127,"GroupCode":"wifi-probes-for-bbq-success","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3758,"Url":"https://www.facebook.com/234418655726923/posts/485082523993867","ViewCount":0,"LikeCount":0},{"Platform":"instagram","PostId":3759,"Url":"https://www.instagram.com/p/C8Z9vbsPYZw/","ViewCount":0,"LikeCount":127}]},{"Id":3759,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C8Z9vbsPYZw/","ThumbnailUrl":"media/posts/instagram_18300857065089507.png","Description":"Anyone had any luck with WiFi probes?  I haven’t tried Meater yet.","SearchText":"anyone had any luck with wifi probes?  i haven’t tried meater yet. tips review bbq anyone had any luck with wifi probes?  i haven’t tried meater yet. tips bbq","CreateDateTime":"2024-06-19T17:29:38.000Z","ViewCount":0,"LikeCount":127,"GroupId":9127,"GroupCode":"wifi-probes-for-bbq-success","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3758,"Url":"https://www.facebook.com/234418655726923/posts/485082523993867","ViewCount":0,"LikeCount":0},{"Platform":"instagram","PostId":3759,"Url":"https://www.instagram.com/p/C8Z9vbsPYZw/","ViewCount":0,"LikeCount":127}]},{"Id":3756,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/485046203997499","ThumbnailUrl":"media/posts/facebook_110899788073674_485046203997499.png","Description":"Beautiful day at the park…making pies for 30ppl.","SearchText":"beautiful day at the park…making pies for 30ppl. desserts baking beautiful day at the park…making pies for 30ppl. desserts baking","CreateDateTime":"2024-06-19T16:08:01.000Z","ViewCount":1,"LikeCount":51,"GroupId":9128,"GroupCode":"park-picnic-pie-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Desserts"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3756,"Url":"https://www.facebook.com/234418655726923/posts/485046203997499","ViewCount":1,"LikeCount":8},{"Platform":"instagram","PostId":3757,"Url":"https://www.instagram.com/p/C8Z0ZAoJhe3/","ViewCount":0,"LikeCount":43}]},{"Id":3757,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C8Z0ZAoJhe3/","ThumbnailUrl":"media/posts/instagram_18256301500216094.png","Description":"Beautiful day at the park…making pies for 30ppl.","SearchText":"beautiful day at the park…making pies for 30ppl. desserts baking beautiful day at the park…making pies for 30ppl. desserts baking","CreateDateTime":"2024-06-19T16:07:56.000Z","ViewCount":1,"LikeCount":51,"GroupId":9128,"GroupCode":"park-picnic-pie-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Desserts"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3756,"Url":"https://www.facebook.com/234418655726923/posts/485046203997499","ViewCount":1,"LikeCount":8},{"Platform":"instagram","PostId":3757,"Url":"https://www.instagram.com/p/C8Z0ZAoJhe3/","ViewCount":0,"LikeCount":43}]},{"Id":3754,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=1VB9Ox4wH_Q","ThumbnailUrl":"media/posts/youtube_1VB9Ox4wH_Q.png","Description":null,"SearchText":" beef rib bone pull beef rib bone pull cow beef_ribs showcase bbq smoking beef rib bone pull","CreateDateTime":"2024-06-17T18:34:01.000Z","ViewCount":1602845,"LikeCount":31641,"GroupId":9129,"GroupCode":"beef-rib-bone-pull-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3754,"Url":"https://www.youtube.com/watch?v=1VB9Ox4wH_Q","ViewCount":18484,"LikeCount":410},{"Platform":"facebook","PostId":3753,"Url":"https://www.facebook.com/reel/841264651255654/","ViewCount":1442951,"LikeCount":28685},{"Platform":"instagram","PostId":3755,"Url":"https://www.instagram.com/reel/C8U6tyWSFfM/","ViewCount":23172,"LikeCount":474},{"Platform":"tiktok","PostId":3752,"Url":"https://www.tiktok.com/@backyahdbbq/video/7381539217421274414","ViewCount":118238,"LikeCount":2072}]},{"Id":3753,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/841264651255654/","ThumbnailUrl":"media/posts/facebook_841264651255654.png","Description":"Beef Rib Bone Pull","SearchText":" beef rib bone pull beef rib bone pull cow beef_ribs showcase bbq smoking beef rib bone pull","CreateDateTime":"2024-06-17T18:27:53.000Z","ViewCount":1602845,"LikeCount":31641,"GroupId":9129,"GroupCode":"beef-rib-bone-pull-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3754,"Url":"https://www.youtube.com/watch?v=1VB9Ox4wH_Q","ViewCount":18484,"LikeCount":410},{"Platform":"facebook","PostId":3753,"Url":"https://www.facebook.com/reel/841264651255654/","ViewCount":1442951,"LikeCount":28685},{"Platform":"instagram","PostId":3755,"Url":"https://www.instagram.com/reel/C8U6tyWSFfM/","ViewCount":23172,"LikeCount":474},{"Platform":"tiktok","PostId":3752,"Url":"https://www.tiktok.com/@backyahdbbq/video/7381539217421274414","ViewCount":118238,"LikeCount":2072}]},{"Id":3755,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8U6tyWSFfM/","ThumbnailUrl":"media/posts/instagram_18047525962776741.png","Description":"Beef Rib Bone Pull","SearchText":" beef rib bone pull beef rib bone pull cow beef_ribs showcase bbq smoking beef rib bone pull","CreateDateTime":"2024-06-17T18:27:26.000Z","ViewCount":1602845,"LikeCount":31641,"GroupId":9129,"GroupCode":"beef-rib-bone-pull-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3754,"Url":"https://www.youtube.com/watch?v=1VB9Ox4wH_Q","ViewCount":18484,"LikeCount":410},{"Platform":"facebook","PostId":3753,"Url":"https://www.facebook.com/reel/841264651255654/","ViewCount":1442951,"LikeCount":28685},{"Platform":"instagram","PostId":3755,"Url":"https://www.instagram.com/reel/C8U6tyWSFfM/","ViewCount":23172,"LikeCount":474},{"Platform":"tiktok","PostId":3752,"Url":"https://www.tiktok.com/@backyahdbbq/video/7381539217421274414","ViewCount":118238,"LikeCount":2072}]},{"Id":3752,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7381539217421274414","ThumbnailUrl":"media/posts/tiktok_7381539217421274414.png","Description":"Beef Rib Bone Pull","SearchText":" beef rib bone pull beef rib bone pull cow beef_ribs showcase bbq smoking beef rib bone pull","CreateDateTime":"2024-06-17T18:22:16.000Z","ViewCount":1602845,"LikeCount":31641,"GroupId":9129,"GroupCode":"beef-rib-bone-pull-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3754,"Url":"https://www.youtube.com/watch?v=1VB9Ox4wH_Q","ViewCount":18484,"LikeCount":410},{"Platform":"facebook","PostId":3753,"Url":"https://www.facebook.com/reel/841264651255654/","ViewCount":1442951,"LikeCount":28685},{"Platform":"instagram","PostId":3755,"Url":"https://www.instagram.com/reel/C8U6tyWSFfM/","ViewCount":23172,"LikeCount":474},{"Platform":"tiktok","PostId":3752,"Url":"https://www.tiktok.com/@backyahdbbq/video/7381539217421274414","ViewCount":118238,"LikeCount":2072}]},{"Id":3749,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=oqXBRCxFOts","ThumbnailUrl":"media/posts/youtube_oqXBRCxFOts.png","Description":"Smoking 4 briskets on Tuesday. Thinking about doing a full length detailed breakdown of each step. LMK if that is something you want to see. Also, Costco now has Maldon Salt.","SearchText":"smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket process bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket how_to bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket how_to bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt.   cow brisket how_to bbq smoking","CreateDateTime":"2024-06-16T16:59:41.000Z","ViewCount":22320,"LikeCount":454,"GroupId":9130,"GroupCode":"detailed-smoking-process-for-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3749,"Url":"https://www.youtube.com/watch?v=oqXBRCxFOts","ViewCount":3089,"LikeCount":113},{"Platform":"facebook","PostId":3748,"Url":"https://www.facebook.com/reel/816937730377510/","ViewCount":2571,"LikeCount":29},{"Platform":"instagram","PostId":3747,"Url":"https://www.instagram.com/reel/C8SK42gP9yX/","ViewCount":10665,"LikeCount":199},{"Platform":"tiktok","PostId":3750,"Url":"https://www.tiktok.com/@backyahdbbq/video/7381144039535496494","ViewCount":5995,"LikeCount":113}]},{"Id":3748,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/816937730377510/","ThumbnailUrl":"media/posts/facebook_816937730377510.png","Description":"Smoking 4 briskets on Tuesday. Thinking about doing a full length detailed breakdown of each step. LMK if that is something you want to see. Also, Costco now has Maldon Salt.","SearchText":"smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket process bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket how_to bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket how_to bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt.   cow brisket how_to bbq smoking","CreateDateTime":"2024-06-16T16:53:44.000Z","ViewCount":22320,"LikeCount":454,"GroupId":9130,"GroupCode":"detailed-smoking-process-for-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3749,"Url":"https://www.youtube.com/watch?v=oqXBRCxFOts","ViewCount":3089,"LikeCount":113},{"Platform":"facebook","PostId":3748,"Url":"https://www.facebook.com/reel/816937730377510/","ViewCount":2571,"LikeCount":29},{"Platform":"instagram","PostId":3747,"Url":"https://www.instagram.com/reel/C8SK42gP9yX/","ViewCount":10665,"LikeCount":199},{"Platform":"tiktok","PostId":3750,"Url":"https://www.tiktok.com/@backyahdbbq/video/7381144039535496494","ViewCount":5995,"LikeCount":113}]},{"Id":3747,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8SK42gP9yX/","ThumbnailUrl":"media/posts/instagram_17847847650233649.png","Description":"Smoking 4 briskets on Tuesday. Thinking about doing a full length detailed breakdown of each step. LMK if that is something you want to see. Also, Costco now has Maldon Salt.","SearchText":"smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket process bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket how_to bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket how_to bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt.   cow brisket how_to bbq smoking","CreateDateTime":"2024-06-16T16:51:51.000Z","ViewCount":22320,"LikeCount":454,"GroupId":9130,"GroupCode":"detailed-smoking-process-for-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3749,"Url":"https://www.youtube.com/watch?v=oqXBRCxFOts","ViewCount":3089,"LikeCount":113},{"Platform":"facebook","PostId":3748,"Url":"https://www.facebook.com/reel/816937730377510/","ViewCount":2571,"LikeCount":29},{"Platform":"instagram","PostId":3747,"Url":"https://www.instagram.com/reel/C8SK42gP9yX/","ViewCount":10665,"LikeCount":199},{"Platform":"tiktok","PostId":3750,"Url":"https://www.tiktok.com/@backyahdbbq/video/7381144039535496494","ViewCount":5995,"LikeCount":113}]},{"Id":3750,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7381144039535496494","ThumbnailUrl":"media/posts/tiktok_7381144039535496494.png","Description":"Smoking 4 briskets on Tuesday. Thinking about doing a full length detailed breakdown of each step. LMK if that is something you want to see. Also, Costco now has Maldon Salt.  ","SearchText":"smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket process bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket how_to bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt. cow brisket how_to bbq smoking smoking 4 briskets on tuesday. thinking about doing a full length detailed breakdown of each step. lmk if that is something you want to see. also, costco now has maldon salt.   cow brisket how_to bbq smoking","CreateDateTime":"2024-06-16T16:48:43.000Z","ViewCount":22320,"LikeCount":454,"GroupId":9130,"GroupCode":"detailed-smoking-process-for-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3749,"Url":"https://www.youtube.com/watch?v=oqXBRCxFOts","ViewCount":3089,"LikeCount":113},{"Platform":"facebook","PostId":3748,"Url":"https://www.facebook.com/reel/816937730377510/","ViewCount":2571,"LikeCount":29},{"Platform":"instagram","PostId":3747,"Url":"https://www.instagram.com/reel/C8SK42gP9yX/","ViewCount":10665,"LikeCount":199},{"Platform":"tiktok","PostId":3750,"Url":"https://www.tiktok.com/@backyahdbbq/video/7381144039535496494","ViewCount":5995,"LikeCount":113}]},{"Id":3746,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=-7vT1o3X3Fk","ThumbnailUrl":"media/posts/youtube_-7vT1o3X3Fk.png","Description":"Just dropping some steak noise here so I have something to fall asleep to.","SearchText":"just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to.  cow steak","CreateDateTime":"2024-06-15T23:00:43.000Z","ViewCount":12393,"LikeCount":262,"GroupId":9131,"GroupCode":"steak-noise-for-sleep-inspiration","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3746,"Url":"https://www.youtube.com/watch?v=-7vT1o3X3Fk","ViewCount":2707,"LikeCount":86},{"Platform":"facebook","PostId":3745,"Url":"https://www.facebook.com/reel/7585196734912612/","ViewCount":1794,"LikeCount":27},{"Platform":"instagram","PostId":3744,"Url":"https://www.instagram.com/reel/C8QPTUny1lM/","ViewCount":5342,"LikeCount":91},{"Platform":"tiktok","PostId":3751,"Url":"https://www.tiktok.com/@backyahdbbq/video/7380865988176219434","ViewCount":2550,"LikeCount":58}]},{"Id":3745,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/7585196734912612/","ThumbnailUrl":"media/posts/facebook_7585196734912612.png","Description":"Just dropping some steak noise here so I have something to fall asleep to.","SearchText":"just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to.  cow steak","CreateDateTime":"2024-06-15T22:53:55.000Z","ViewCount":12393,"LikeCount":262,"GroupId":9131,"GroupCode":"steak-noise-for-sleep-inspiration","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3746,"Url":"https://www.youtube.com/watch?v=-7vT1o3X3Fk","ViewCount":2707,"LikeCount":86},{"Platform":"facebook","PostId":3745,"Url":"https://www.facebook.com/reel/7585196734912612/","ViewCount":1794,"LikeCount":27},{"Platform":"instagram","PostId":3744,"Url":"https://www.instagram.com/reel/C8QPTUny1lM/","ViewCount":5342,"LikeCount":91},{"Platform":"tiktok","PostId":3751,"Url":"https://www.tiktok.com/@backyahdbbq/video/7380865988176219434","ViewCount":2550,"LikeCount":58}]},{"Id":3744,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8QPTUny1lM/","ThumbnailUrl":"media/posts/instagram_17865770877137597.png","Description":"Just dropping some steak noise here so I have something to fall asleep to.","SearchText":"just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to.  cow steak","CreateDateTime":"2024-06-15T22:52:36.000Z","ViewCount":12393,"LikeCount":262,"GroupId":9131,"GroupCode":"steak-noise-for-sleep-inspiration","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3746,"Url":"https://www.youtube.com/watch?v=-7vT1o3X3Fk","ViewCount":2707,"LikeCount":86},{"Platform":"facebook","PostId":3745,"Url":"https://www.facebook.com/reel/7585196734912612/","ViewCount":1794,"LikeCount":27},{"Platform":"instagram","PostId":3744,"Url":"https://www.instagram.com/reel/C8QPTUny1lM/","ViewCount":5342,"LikeCount":91},{"Platform":"tiktok","PostId":3751,"Url":"https://www.tiktok.com/@backyahdbbq/video/7380865988176219434","ViewCount":2550,"LikeCount":58}]},{"Id":3751,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7380865988176219434","ThumbnailUrl":"media/posts/tiktok_7380865988176219434.png","Description":"Just dropping some steak noise here so I have something to fall asleep to. ","SearchText":"just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to. cow steak just dropping some steak noise here so i have something to fall asleep to.  cow steak","CreateDateTime":"2024-06-15T22:49:46.000Z","ViewCount":12393,"LikeCount":262,"GroupId":9131,"GroupCode":"steak-noise-for-sleep-inspiration","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3746,"Url":"https://www.youtube.com/watch?v=-7vT1o3X3Fk","ViewCount":2707,"LikeCount":86},{"Platform":"facebook","PostId":3745,"Url":"https://www.facebook.com/reel/7585196734912612/","ViewCount":1794,"LikeCount":27},{"Platform":"instagram","PostId":3744,"Url":"https://www.instagram.com/reel/C8QPTUny1lM/","ViewCount":5342,"LikeCount":91},{"Platform":"tiktok","PostId":3751,"Url":"https://www.tiktok.com/@backyahdbbq/video/7380865988176219434","ViewCount":2550,"LikeCount":58}]},{"Id":3743,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8LKRjTyMes/","ThumbnailUrl":"media/posts/instagram_17927649998874163.png","Description":"Trader Joe’s Birria Tacos. I’ve made a ton of birria tacos from scratch. I have a few videos on it if you want to see how I do that.\n\nBut, I was at @traderjoes the other day and this birria meat caugh","SearchText":"trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that.\n\nbut, i was at @traderjoes the other day and this birria meat caught my eye, so i figured i’d give it a try.\n\nit actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate.\n\ndefinitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos.\n\ni used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand.\n\nalso, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer.\n\ni precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro.\n\ni also typically add lime, but i was out.\n\nthanks to @webergrills for the new 36” slate griddle - it’s a beaut.\n\nall my gear: bkyhd.com/gear\n\n#tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow tips review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that.\n\nbut, i was at tjs the other day and this birria meat caught my eye, so i figured i’d give it a try.\n\nit actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate.\n\ndefinitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos.\n\ni used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand.\n\nalso, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer.\n\ni precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro.\n\ni also typically add lime, but i was out.\n\nthanks to @grillwithweber for the new 36” slate griddle - it’s a beaut.\n\nall my gear: bkyhd.com/gear\n\n#tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow tips review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that. but, i was at tjs the other day and this birria meat caught my eye, so i figured i’d give it a try. it actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate. definitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos. i used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand. also, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer. i precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro. i also typically add lime, but i was out. thanks to weber grills for the new 36” slate griddle - it’s a beaut. all my gear: bkyhd.com/gear #tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that. but, i was at trader joe’s the other day and this birria meat caught my eye, so i figured i’d give it a try. it actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate. definitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos. i used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand. also, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer. i precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro. i also typically add lime, but i was out. thanks to @weber grills for the new 36” slate griddle - it’s a beaut. all my gear: bkyhd.com/gear #tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes  cow review bbq grilling","CreateDateTime":"2024-06-14T00:26:36.000Z","ViewCount":15134,"LikeCount":254,"GroupId":9479,"GroupCode":"trader-joes-birria-tacos-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3743,"Url":"https://www.instagram.com/reel/C8LKRjTyMes/","ViewCount":5828,"LikeCount":75},{"Platform":"youtube","PostId":3742,"Url":"https://www.youtube.com/watch?v=j1ohw8QI3a4","ViewCount":4437,"LikeCount":117},{"Platform":"facebook","PostId":3741,"Url":"https://www.facebook.com/reel/417416554610111/","ViewCount":2333,"LikeCount":18},{"Platform":"tiktok","PostId":3740,"Url":"https://www.tiktok.com/@backyahdbbq/video/7380133996337876266","ViewCount":2536,"LikeCount":44}]},{"Id":3742,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=j1ohw8QI3a4","ThumbnailUrl":"media/posts/youtube_j1ohw8QI3a4.png","Description":"Trader Joe’s Birria Tacos. I’ve made a ton of birria tacos from scratch. I have a few videos on it if you want to see how I do that.\n\nBut, I was at TJs the other day and this birria meat caught my eye","SearchText":"trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that.\n\nbut, i was at @traderjoes the other day and this birria meat caught my eye, so i figured i’d give it a try.\n\nit actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate.\n\ndefinitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos.\n\ni used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand.\n\nalso, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer.\n\ni precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro.\n\ni also typically add lime, but i was out.\n\nthanks to @webergrills for the new 36” slate griddle - it’s a beaut.\n\nall my gear: bkyhd.com/gear\n\n#tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow tips review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that.\n\nbut, i was at tjs the other day and this birria meat caught my eye, so i figured i’d give it a try.\n\nit actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate.\n\ndefinitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos.\n\ni used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand.\n\nalso, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer.\n\ni precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro.\n\ni also typically add lime, but i was out.\n\nthanks to @grillwithweber for the new 36” slate griddle - it’s a beaut.\n\nall my gear: bkyhd.com/gear\n\n#tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow tips review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that. but, i was at tjs the other day and this birria meat caught my eye, so i figured i’d give it a try. it actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate. definitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos. i used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand. also, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer. i precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro. i also typically add lime, but i was out. thanks to weber grills for the new 36” slate griddle - it’s a beaut. all my gear: bkyhd.com/gear #tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that. but, i was at trader joe’s the other day and this birria meat caught my eye, so i figured i’d give it a try. it actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate. definitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos. i used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand. also, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer. i precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro. i also typically add lime, but i was out. thanks to @weber grills for the new 36” slate griddle - it’s a beaut. all my gear: bkyhd.com/gear #tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes  cow review bbq grilling","CreateDateTime":"2024-06-14T00:24:15.000Z","ViewCount":15134,"LikeCount":254,"GroupId":9479,"GroupCode":"trader-joes-birria-tacos-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3743,"Url":"https://www.instagram.com/reel/C8LKRjTyMes/","ViewCount":5828,"LikeCount":75},{"Platform":"youtube","PostId":3742,"Url":"https://www.youtube.com/watch?v=j1ohw8QI3a4","ViewCount":4437,"LikeCount":117},{"Platform":"facebook","PostId":3741,"Url":"https://www.facebook.com/reel/417416554610111/","ViewCount":2333,"LikeCount":18},{"Platform":"tiktok","PostId":3740,"Url":"https://www.tiktok.com/@backyahdbbq/video/7380133996337876266","ViewCount":2536,"LikeCount":44}]},{"Id":3741,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/417416554610111/","ThumbnailUrl":"media/posts/facebook_417416554610111.png","Description":"Trader Joe’s Birria Tacos. I’ve made a ton of birria tacos from scratch. I have a few videos on it if you want to see how I do that. But, I was at TJs the other day and this birria meat caught my eye,","SearchText":"trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that.\n\nbut, i was at @traderjoes the other day and this birria meat caught my eye, so i figured i’d give it a try.\n\nit actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate.\n\ndefinitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos.\n\ni used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand.\n\nalso, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer.\n\ni precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro.\n\ni also typically add lime, but i was out.\n\nthanks to @webergrills for the new 36” slate griddle - it’s a beaut.\n\nall my gear: bkyhd.com/gear\n\n#tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow tips review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that.\n\nbut, i was at tjs the other day and this birria meat caught my eye, so i figured i’d give it a try.\n\nit actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate.\n\ndefinitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos.\n\ni used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand.\n\nalso, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer.\n\ni precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro.\n\ni also typically add lime, but i was out.\n\nthanks to @grillwithweber for the new 36” slate griddle - it’s a beaut.\n\nall my gear: bkyhd.com/gear\n\n#tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow tips review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that. but, i was at tjs the other day and this birria meat caught my eye, so i figured i’d give it a try. it actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate. definitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos. i used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand. also, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer. i precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro. i also typically add lime, but i was out. thanks to weber grills for the new 36” slate griddle - it’s a beaut. all my gear: bkyhd.com/gear #tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that. but, i was at trader joe’s the other day and this birria meat caught my eye, so i figured i’d give it a try. it actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate. definitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos. i used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand. also, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer. i precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro. i also typically add lime, but i was out. thanks to @weber grills for the new 36” slate griddle - it’s a beaut. all my gear: bkyhd.com/gear #tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes  cow review bbq grilling","CreateDateTime":"2024-06-13T23:36:36.000Z","ViewCount":15134,"LikeCount":254,"GroupId":9479,"GroupCode":"trader-joes-birria-tacos-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3743,"Url":"https://www.instagram.com/reel/C8LKRjTyMes/","ViewCount":5828,"LikeCount":75},{"Platform":"youtube","PostId":3742,"Url":"https://www.youtube.com/watch?v=j1ohw8QI3a4","ViewCount":4437,"LikeCount":117},{"Platform":"facebook","PostId":3741,"Url":"https://www.facebook.com/reel/417416554610111/","ViewCount":2333,"LikeCount":18},{"Platform":"tiktok","PostId":3740,"Url":"https://www.tiktok.com/@backyahdbbq/video/7380133996337876266","ViewCount":2536,"LikeCount":44}]},{"Id":3740,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7380133996337876266","ThumbnailUrl":"media/posts/tiktok_7380133996337876266.png","Description":"Trader Joe’s Birria Tacos. I’ve made a ton of birria tacos from scratch. I have a few videos on it if you want to see how I do that. But, I was at Trader Joe’s the other day and this birria meat caugh","SearchText":"trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that.\n\nbut, i was at @traderjoes the other day and this birria meat caught my eye, so i figured i’d give it a try.\n\nit actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate.\n\ndefinitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos.\n\ni used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand.\n\nalso, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer.\n\ni precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro.\n\ni also typically add lime, but i was out.\n\nthanks to @webergrills for the new 36” slate griddle - it’s a beaut.\n\nall my gear: bkyhd.com/gear\n\n#tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow tips review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that.\n\nbut, i was at tjs the other day and this birria meat caught my eye, so i figured i’d give it a try.\n\nit actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate.\n\ndefinitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos.\n\ni used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand.\n\nalso, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer.\n\ni precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro.\n\ni also typically add lime, but i was out.\n\nthanks to @grillwithweber for the new 36” slate griddle - it’s a beaut.\n\nall my gear: bkyhd.com/gear\n\n#tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow tips review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that. but, i was at tjs the other day and this birria meat caught my eye, so i figured i’d give it a try. it actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate. definitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos. i used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand. also, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer. i precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro. i also typically add lime, but i was out. thanks to weber grills for the new 36” slate griddle - it’s a beaut. all my gear: bkyhd.com/gear #tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes cow review bbq grilling trader joe’s birria tacos. i’ve made a ton of birria tacos from scratch. i have a few videos on it if you want to see how i do that. but, i was at trader joe’s the other day and this birria meat caught my eye, so i figured i’d give it a try. it actually wasn’t too bad.  the spice level was like a 2 out of 5, i could have used more.  they were a little salty for my taste. but decent. it was enough meat for 6 tacos, but i wish there was more meat and sauce.  i typically have some leftover consome to dip the tacos in, so these were a bit dry compared to my own.  that could have been my fault for leaving it on the heat too long causing it to evaporate. definitely give em a try if you don’t have time to make your own birra.  just get a few boxes if you need more tacos. i used the trader joe’s shredded 3 cheese blend.  i typically just use mozzarella or oaxaca, but that is what i had on hand. also, check out the organic mi rancho corn tortillas - they are my favorite tortillas. i get them at fred meyer. i precook the tortillas, then remove them from the heat, then dunk in the birria.  cook on one side, flip, cheese, then meat.  that helps get a crisp taco. i add the onions and cilantro after so you get a crunch of fresh onion and don’t wilt the cilantro. i also typically add lime, but i was out. thanks to @weber grills for the new 36” slate griddle - it’s a beaut. all my gear: bkyhd.com/gear #tacos #birratacos #griddle #webergrills #friendsofweber #traderjoes  cow review bbq grilling","CreateDateTime":"2024-06-13T23:29:14.000Z","ViewCount":15134,"LikeCount":254,"GroupId":9479,"GroupCode":"trader-joes-birria-tacos-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3743,"Url":"https://www.instagram.com/reel/C8LKRjTyMes/","ViewCount":5828,"LikeCount":75},{"Platform":"youtube","PostId":3742,"Url":"https://www.youtube.com/watch?v=j1ohw8QI3a4","ViewCount":4437,"LikeCount":117},{"Platform":"facebook","PostId":3741,"Url":"https://www.facebook.com/reel/417416554610111/","ViewCount":2333,"LikeCount":18},{"Platform":"tiktok","PostId":3740,"Url":"https://www.tiktok.com/@backyahdbbq/video/7380133996337876266","ViewCount":2536,"LikeCount":44}]},{"Id":3737,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=6XRmamJ-S1U","ThumbnailUrl":"media/posts/youtube_6XRmamJ-S1U.png","Description":"Today we’re reverse searing a ribeye on the Weber kettle.  This is my sick kid’s favorite meal, hoping this helps him mend up quickly.\n\nI used lump charcoal instead of briquettes because I’ll be seari","SearchText":"today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly.\n\ni used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by @jealousdevil, bought with my own money, just like their products…but if they are watching, let’s chat!\n\ni cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust.\n\nwhen cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust.\n\nribeye from @uswellnessmeats \n\nall my gear: bkyhd.com/gear\n\n#steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly. i used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by jealous devil, bought with my own money, just like their products…but if they are watching, let’s chat! i cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust. when cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust. ribeye from us wellness meats all my gear: bkyhd.com/gear #steak #bbq #grilling #ribeye #charcoal #reversesear cow steak recipe bbq grilling today we’re reverse searing a ribeye on the weber kettle. this is my sick kid’s favorite meal, hoping this helps him mend up quickly.\n\ni used lump charcoal instead of briquettes because i’ll be searing directly on the coals. not sponsored by @jealousdevilcharcoal, bought with my own money, just like their products…but if they are watching, let’s chat!\n\ni cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone. i then seared it off until i was happy with the crust.\n\nwhen cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust.\n\nribeye from @uswellnessmeats \n\nall my gear: bkyhd.com/gear\n\n#steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly. i used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by @jealous devil, bought with my own money, just like their products…but if they are watching, let’s chat! i cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust. when cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust. ribeye from @uswellnessmeats  all my gear: bkyhd.com/gear #steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling","CreateDateTime":"2024-06-13T03:40:36.000Z","ViewCount":25663,"LikeCount":505,"GroupId":9480,"GroupCode":"reverse-seared-ribeye-on-weber-kettle","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3737,"Url":"https://www.youtube.com/watch?v=6XRmamJ-S1U","ViewCount":5053,"LikeCount":150},{"Platform":"facebook","PostId":3736,"Url":"https://www.facebook.com/reel/836854001643833/","ViewCount":3561,"LikeCount":52},{"Platform":"instagram","PostId":3739,"Url":"https://www.instagram.com/reel/C8JA2gIxCbO/","ViewCount":8480,"LikeCount":169},{"Platform":"tiktok","PostId":3738,"Url":"https://www.tiktok.com/@backyahdbbq/video/7379824515972484395","ViewCount":8569,"LikeCount":134}]},{"Id":3736,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/836854001643833/","ThumbnailUrl":"media/posts/facebook_836854001643833.png","Description":"Today we’re reverse searing a ribeye on the Weber kettle.  This is my sick kid’s favorite meal, hoping this helps him mend up quickly. I used lump charcoal instead of briquettes because I’ll be searin","SearchText":"today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly.\n\ni used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by @jealousdevil, bought with my own money, just like their products…but if they are watching, let’s chat!\n\ni cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust.\n\nwhen cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust.\n\nribeye from @uswellnessmeats \n\nall my gear: bkyhd.com/gear\n\n#steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly. i used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by jealous devil, bought with my own money, just like their products…but if they are watching, let’s chat! i cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust. when cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust. ribeye from us wellness meats all my gear: bkyhd.com/gear #steak #bbq #grilling #ribeye #charcoal #reversesear cow steak recipe bbq grilling today we’re reverse searing a ribeye on the weber kettle. this is my sick kid’s favorite meal, hoping this helps him mend up quickly.\n\ni used lump charcoal instead of briquettes because i’ll be searing directly on the coals. not sponsored by @jealousdevilcharcoal, bought with my own money, just like their products…but if they are watching, let’s chat!\n\ni cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone. i then seared it off until i was happy with the crust.\n\nwhen cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust.\n\nribeye from @uswellnessmeats \n\nall my gear: bkyhd.com/gear\n\n#steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly. i used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by @jealous devil, bought with my own money, just like their products…but if they are watching, let’s chat! i cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust. when cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust. ribeye from @uswellnessmeats  all my gear: bkyhd.com/gear #steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling","CreateDateTime":"2024-06-13T03:34:15.000Z","ViewCount":25663,"LikeCount":505,"GroupId":9480,"GroupCode":"reverse-seared-ribeye-on-weber-kettle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3737,"Url":"https://www.youtube.com/watch?v=6XRmamJ-S1U","ViewCount":5053,"LikeCount":150},{"Platform":"facebook","PostId":3736,"Url":"https://www.facebook.com/reel/836854001643833/","ViewCount":3561,"LikeCount":52},{"Platform":"instagram","PostId":3739,"Url":"https://www.instagram.com/reel/C8JA2gIxCbO/","ViewCount":8480,"LikeCount":169},{"Platform":"tiktok","PostId":3738,"Url":"https://www.tiktok.com/@backyahdbbq/video/7379824515972484395","ViewCount":8569,"LikeCount":134}]},{"Id":3739,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8JA2gIxCbO/","ThumbnailUrl":"media/posts/instagram_18068557357531185.png","Description":"Today we’re reverse searing a ribeye on the Weber kettle. This is my sick kid’s favorite meal, hoping this helps him mend up quickly.\n\nI used lump charcoal instead of briquettes because I’ll be searin","SearchText":"today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly.\n\ni used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by @jealousdevil, bought with my own money, just like their products…but if they are watching, let’s chat!\n\ni cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust.\n\nwhen cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust.\n\nribeye from @uswellnessmeats \n\nall my gear: bkyhd.com/gear\n\n#steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly. i used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by jealous devil, bought with my own money, just like their products…but if they are watching, let’s chat! i cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust. when cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust. ribeye from us wellness meats all my gear: bkyhd.com/gear #steak #bbq #grilling #ribeye #charcoal #reversesear cow steak recipe bbq grilling today we’re reverse searing a ribeye on the weber kettle. this is my sick kid’s favorite meal, hoping this helps him mend up quickly.\n\ni used lump charcoal instead of briquettes because i’ll be searing directly on the coals. not sponsored by @jealousdevilcharcoal, bought with my own money, just like their products…but if they are watching, let’s chat!\n\ni cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone. i then seared it off until i was happy with the crust.\n\nwhen cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust.\n\nribeye from @uswellnessmeats \n\nall my gear: bkyhd.com/gear\n\n#steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly. i used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by @jealous devil, bought with my own money, just like their products…but if they are watching, let’s chat! i cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust. when cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust. ribeye from @uswellnessmeats  all my gear: bkyhd.com/gear #steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling","CreateDateTime":"2024-06-13T03:31:05.000Z","ViewCount":25663,"LikeCount":505,"GroupId":9480,"GroupCode":"reverse-seared-ribeye-on-weber-kettle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3737,"Url":"https://www.youtube.com/watch?v=6XRmamJ-S1U","ViewCount":5053,"LikeCount":150},{"Platform":"facebook","PostId":3736,"Url":"https://www.facebook.com/reel/836854001643833/","ViewCount":3561,"LikeCount":52},{"Platform":"instagram","PostId":3739,"Url":"https://www.instagram.com/reel/C8JA2gIxCbO/","ViewCount":8480,"LikeCount":169},{"Platform":"tiktok","PostId":3738,"Url":"https://www.tiktok.com/@backyahdbbq/video/7379824515972484395","ViewCount":8569,"LikeCount":134}]},{"Id":3738,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7379824515972484395","ThumbnailUrl":"media/posts/tiktok_7379824515972484395.png","Description":"Today we’re reverse searing a ribeye on the Weber kettle.  This is my sick kid’s favorite meal, hoping this helps him mend up quickly. I used lump charcoal instead of briquettes because I’ll be searin","SearchText":"today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly.\n\ni used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by @jealousdevil, bought with my own money, just like their products…but if they are watching, let’s chat!\n\ni cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust.\n\nwhen cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust.\n\nribeye from @uswellnessmeats \n\nall my gear: bkyhd.com/gear\n\n#steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly. i used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by jealous devil, bought with my own money, just like their products…but if they are watching, let’s chat! i cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust. when cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust. ribeye from us wellness meats all my gear: bkyhd.com/gear #steak #bbq #grilling #ribeye #charcoal #reversesear cow steak recipe bbq grilling today we’re reverse searing a ribeye on the weber kettle. this is my sick kid’s favorite meal, hoping this helps him mend up quickly.\n\ni used lump charcoal instead of briquettes because i’ll be searing directly on the coals. not sponsored by @jealousdevilcharcoal, bought with my own money, just like their products…but if they are watching, let’s chat!\n\ni cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone. i then seared it off until i was happy with the crust.\n\nwhen cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust.\n\nribeye from @uswellnessmeats \n\nall my gear: bkyhd.com/gear\n\n#steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling today we’re reverse searing a ribeye on the weber kettle.  this is my sick kid’s favorite meal, hoping this helps him mend up quickly. i used lump charcoal instead of briquettes because i’ll be searing directly on the coals.  not sponsored by @jealous devil, bought with my own money, just like their products…but if they are watching, let’s chat! i cooked my potato pouch directly above the heat while i brought the steak up to about 75 degrees in the cool zone.   i then seared it off until i was happy with the crust. when cooking directly on coals you sacrifice some of the internal temp consistently, but you get an amazing crunchy crust. ribeye from @uswellnessmeats  all my gear: bkyhd.com/gear #steak #bbq #grilling #ribeye #charcoal #reversesear cow steak how_to bbq grilling","CreateDateTime":"2024-06-13T03:28:20.000Z","ViewCount":25663,"LikeCount":505,"GroupId":9480,"GroupCode":"reverse-seared-ribeye-on-weber-kettle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3737,"Url":"https://www.youtube.com/watch?v=6XRmamJ-S1U","ViewCount":5053,"LikeCount":150},{"Platform":"facebook","PostId":3736,"Url":"https://www.facebook.com/reel/836854001643833/","ViewCount":3561,"LikeCount":52},{"Platform":"instagram","PostId":3739,"Url":"https://www.instagram.com/reel/C8JA2gIxCbO/","ViewCount":8480,"LikeCount":169},{"Platform":"tiktok","PostId":3738,"Url":"https://www.tiktok.com/@backyahdbbq/video/7379824515972484395","ViewCount":8569,"LikeCount":134}]},{"Id":3735,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=-5il2MUTKGg","ThumbnailUrl":"media/posts/youtube_-5il2MUTKGg.png","Description":"Sous Vide Cowboy Ribeye Part 3\n\nMy 3rd and final part of the sous vide cowboy ribeye series. I separated the cap from the eye because the grains run in different directions.  Sliced with my new cleave","SearchText":"sous vide cowboy ribeye part 3\n\nmy 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from ​⁠@christopherkimballsmilkstreet.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th.\n\nsee parts 1 & 2 in my feed for how i cooked this with sous vide and griddle.\n\nthanks to milk street for the knife and sponsoring backyahd bbq!\n\ncowboy ribeye from ​⁠@uswellnessmeats \nsous vide gear from ​⁠@anovaculinary \n\nall gear: bkyhd.com/gear\n\n#steak #sousvide #griddle sous vide cowboy ribeye part 3. my 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from christopher kimball’s milk street.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th. see parts 1 & 2 in my feed for how i cooked this with sous vide and griddle. thanks to milk street for the knife and sponsoring backyahd bbq! cowboy ribeye from us wellness meats. sous vide gear from anova. all gear: bkyhd.com/gear #steak #sousvide #griddle cow steak how_to bbq sous_vide sous vide cowboy ribeye part 3\n\nmy 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from @177milkstreet.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th.\n\nsee parts 1 & 2 in my feed for how i cooked this with sous vide and griddle.\n\nthanks to milk street for the knife and sponsoring backyahd bbq!\n\ncowboy ribeye from @uswellnessmeats \nsous vide gear from @anovaculinary \n\nall gear: bkyhd.com/gear\n\n#steak #sousvide #griddle sous vide cowboy ribeye part 3.  my 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from @milk street.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th. see parts 1 & 2 in my feed for how i cooked this with sous vide and griddle. thanks to milk street for the knife and sponsoring backyahd bbq! cowboy ribeye from @uswellnessmeats  sous vide gear from @anova culinary  all gear: bkyhd.com/gear #steak #sousvide #griddle cow steak process bbq sous_vide","CreateDateTime":"2024-06-11T15:44:25.000Z","ViewCount":22994,"LikeCount":294,"GroupId":9481,"GroupCode":"sous-vide-cowboy-ribeye-series-part-3","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3735,"Url":"https://www.youtube.com/watch?v=-5il2MUTKGg","ViewCount":2960,"LikeCount":95},{"Platform":"facebook","PostId":3732,"Url":"https://www.facebook.com/reel/7571922356219163/","ViewCount":2150,"LikeCount":16},{"Platform":"instagram","PostId":3734,"Url":"https://www.instagram.com/reel/C8FJlQXpJL_/","ViewCount":15197,"LikeCount":133},{"Platform":"tiktok","PostId":3733,"Url":"https://www.tiktok.com/@backyahdbbq/video/7379266985135312171","ViewCount":2687,"LikeCount":50}]},{"Id":3732,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/7571922356219163/","ThumbnailUrl":"media/posts/facebook_7571922356219163.png","Description":"Sous Vide Cowboy Ribeye Part 3. My 3rd and final part of the sous vide cowboy ribeye series. I separated the cap from the eye because the grains run in different directions.  Sliced with my new cleave","SearchText":"sous vide cowboy ribeye part 3\n\nmy 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from ​⁠@christopherkimballsmilkstreet.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th.\n\nsee parts 1 & 2 in my feed for how i cooked this with sous vide and griddle.\n\nthanks to milk street for the knife and sponsoring backyahd bbq!\n\ncowboy ribeye from ​⁠@uswellnessmeats \nsous vide gear from ​⁠@anovaculinary \n\nall gear: bkyhd.com/gear\n\n#steak #sousvide #griddle sous vide cowboy ribeye part 3. my 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from christopher kimball’s milk street.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th. see parts 1 & 2 in my feed for how i cooked this with sous vide and griddle. thanks to milk street for the knife and sponsoring backyahd bbq! cowboy ribeye from us wellness meats. sous vide gear from anova. all gear: bkyhd.com/gear #steak #sousvide #griddle cow steak how_to bbq sous_vide sous vide cowboy ribeye part 3\n\nmy 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from @177milkstreet.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th.\n\nsee parts 1 & 2 in my feed for how i cooked this with sous vide and griddle.\n\nthanks to milk street for the knife and sponsoring backyahd bbq!\n\ncowboy ribeye from @uswellnessmeats \nsous vide gear from @anovaculinary \n\nall gear: bkyhd.com/gear\n\n#steak #sousvide #griddle sous vide cowboy ribeye part 3.  my 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from @milk street.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th. see parts 1 & 2 in my feed for how i cooked this with sous vide and griddle. thanks to milk street for the knife and sponsoring backyahd bbq! cowboy ribeye from @uswellnessmeats  sous vide gear from @anova culinary  all gear: bkyhd.com/gear #steak #sousvide #griddle cow steak process bbq sous_vide","CreateDateTime":"2024-06-11T15:33:47.000Z","ViewCount":22994,"LikeCount":294,"GroupId":9481,"GroupCode":"sous-vide-cowboy-ribeye-series-part-3","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3735,"Url":"https://www.youtube.com/watch?v=-5il2MUTKGg","ViewCount":2960,"LikeCount":95},{"Platform":"facebook","PostId":3732,"Url":"https://www.facebook.com/reel/7571922356219163/","ViewCount":2150,"LikeCount":16},{"Platform":"instagram","PostId":3734,"Url":"https://www.instagram.com/reel/C8FJlQXpJL_/","ViewCount":15197,"LikeCount":133},{"Platform":"tiktok","PostId":3733,"Url":"https://www.tiktok.com/@backyahdbbq/video/7379266985135312171","ViewCount":2687,"LikeCount":50}]},{"Id":3734,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8FJlQXpJL_/","ThumbnailUrl":"media/posts/instagram_18048001807740010.png","Description":"Sous Vide Cowboy Ribeye Part 3\n\nMy 3rd and final part of the sous vide cowboy ribeye series. I separated the cap from the eye because the grains run in different directions.  Sliced with my new cleave","SearchText":"sous vide cowboy ribeye part 3\n\nmy 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from ​⁠@christopherkimballsmilkstreet.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th.\n\nsee parts 1 & 2 in my feed for how i cooked this with sous vide and griddle.\n\nthanks to milk street for the knife and sponsoring backyahd bbq!\n\ncowboy ribeye from ​⁠@uswellnessmeats \nsous vide gear from ​⁠@anovaculinary \n\nall gear: bkyhd.com/gear\n\n#steak #sousvide #griddle sous vide cowboy ribeye part 3. my 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from christopher kimball’s milk street.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th. see parts 1 & 2 in my feed for how i cooked this with sous vide and griddle. thanks to milk street for the knife and sponsoring backyahd bbq! cowboy ribeye from us wellness meats. sous vide gear from anova. all gear: bkyhd.com/gear #steak #sousvide #griddle cow steak how_to bbq sous_vide sous vide cowboy ribeye part 3\n\nmy 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from @177milkstreet.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th.\n\nsee parts 1 & 2 in my feed for how i cooked this with sous vide and griddle.\n\nthanks to milk street for the knife and sponsoring backyahd bbq!\n\ncowboy ribeye from @uswellnessmeats \nsous vide gear from @anovaculinary \n\nall gear: bkyhd.com/gear\n\n#steak #sousvide #griddle sous vide cowboy ribeye part 3.  my 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from @milk street.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th. see parts 1 & 2 in my feed for how i cooked this with sous vide and griddle. thanks to milk street for the knife and sponsoring backyahd bbq! cowboy ribeye from @uswellnessmeats  sous vide gear from @anova culinary  all gear: bkyhd.com/gear #steak #sousvide #griddle cow steak process bbq sous_vide","CreateDateTime":"2024-06-11T15:32:24.000Z","ViewCount":22994,"LikeCount":294,"GroupId":9481,"GroupCode":"sous-vide-cowboy-ribeye-series-part-3","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3735,"Url":"https://www.youtube.com/watch?v=-5il2MUTKGg","ViewCount":2960,"LikeCount":95},{"Platform":"facebook","PostId":3732,"Url":"https://www.facebook.com/reel/7571922356219163/","ViewCount":2150,"LikeCount":16},{"Platform":"instagram","PostId":3734,"Url":"https://www.instagram.com/reel/C8FJlQXpJL_/","ViewCount":15197,"LikeCount":133},{"Platform":"tiktok","PostId":3733,"Url":"https://www.tiktok.com/@backyahdbbq/video/7379266985135312171","ViewCount":2687,"LikeCount":50}]},{"Id":3733,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7379266985135312171","ThumbnailUrl":"media/posts/tiktok_7379266985135312171.png","Description":"Sous Vide Cowboy Ribeye Part 3.  My 3rd and final part of the sous vide cowboy ribeye series. I separated the cap from the eye because the grains run in different directions.  Sliced with my new cleav","SearchText":"sous vide cowboy ribeye part 3\n\nmy 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from ​⁠@christopherkimballsmilkstreet.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th.\n\nsee parts 1 & 2 in my feed for how i cooked this with sous vide and griddle.\n\nthanks to milk street for the knife and sponsoring backyahd bbq!\n\ncowboy ribeye from ​⁠@uswellnessmeats \nsous vide gear from ​⁠@anovaculinary \n\nall gear: bkyhd.com/gear\n\n#steak #sousvide #griddle sous vide cowboy ribeye part 3. my 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from christopher kimball’s milk street.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th. see parts 1 & 2 in my feed for how i cooked this with sous vide and griddle. thanks to milk street for the knife and sponsoring backyahd bbq! cowboy ribeye from us wellness meats. sous vide gear from anova. all gear: bkyhd.com/gear #steak #sousvide #griddle cow steak how_to bbq sous_vide sous vide cowboy ribeye part 3\n\nmy 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from @177milkstreet.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th.\n\nsee parts 1 & 2 in my feed for how i cooked this with sous vide and griddle.\n\nthanks to milk street for the knife and sponsoring backyahd bbq!\n\ncowboy ribeye from @uswellnessmeats \nsous vide gear from @anovaculinary \n\nall gear: bkyhd.com/gear\n\n#steak #sousvide #griddle sous vide cowboy ribeye part 3.  my 3rd and final part of the sous vide cowboy ribeye series. i separated the cap from the eye because the grains run in different directions.  sliced with my new cleaver from @milk street.  the knife is thin, light and super sharp. see bkyhd.com/milk for a link to milk street cleaver and use code backyahd15 for 15% off from june 11-19th. see parts 1 & 2 in my feed for how i cooked this with sous vide and griddle. thanks to milk street for the knife and sponsoring backyahd bbq! cowboy ribeye from @uswellnessmeats  sous vide gear from @anova culinary  all gear: bkyhd.com/gear #steak #sousvide #griddle cow steak process bbq sous_vide","CreateDateTime":"2024-06-11T15:24:52.000Z","ViewCount":22994,"LikeCount":294,"GroupId":9481,"GroupCode":"sous-vide-cowboy-ribeye-series-part-3","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3735,"Url":"https://www.youtube.com/watch?v=-5il2MUTKGg","ViewCount":2960,"LikeCount":95},{"Platform":"facebook","PostId":3732,"Url":"https://www.facebook.com/reel/7571922356219163/","ViewCount":2150,"LikeCount":16},{"Platform":"instagram","PostId":3734,"Url":"https://www.instagram.com/reel/C8FJlQXpJL_/","ViewCount":15197,"LikeCount":133},{"Platform":"tiktok","PostId":3733,"Url":"https://www.tiktok.com/@backyahdbbq/video/7379266985135312171","ViewCount":2687,"LikeCount":50}]},{"Id":3730,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=R52z86E2GZs","ThumbnailUrl":"media/posts/youtube_R52z86E2GZs.png","Description":"I’m in the habit of counting the number of animals I’m cooking. Tonight it’s 6 chickens.  Thank you chickens. #chicken #wings #bbq #grilling","SearchText":"i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 12 chickens.  thank you chickens. #chicken #wings #bbq #grilling","CreateDateTime":"2024-06-10T02:12:06.000Z","ViewCount":14080,"LikeCount":245,"GroupId":9132,"GroupCode":"cooking-six-chickens-at-once","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3730,"Url":"https://www.youtube.com/watch?v=R52z86E2GZs","ViewCount":3416,"LikeCount":96},{"Platform":"facebook","PostId":3729,"Url":"https://www.facebook.com/reel/1679163056175732/","ViewCount":2189,"LikeCount":23},{"Platform":"instagram","PostId":3728,"Url":"https://www.instagram.com/reel/C8BBET1PKHU/","ViewCount":5169,"LikeCount":62},{"Platform":"tiktok","PostId":3731,"Url":"https://www.tiktok.com/@backyahdbbq/video/7378671922734730539","ViewCount":3306,"LikeCount":64}]},{"Id":3729,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1679163056175732/","ThumbnailUrl":"media/posts/facebook_1679163056175732.png","Description":"I’m in the habit of counting the number of animals I’m cooking. Tonight it’s 6 chickens.  Thank you chickens. #chicken #wings #bbq #grilling","SearchText":"i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 12 chickens.  thank you chickens. #chicken #wings #bbq #grilling","CreateDateTime":"2024-06-10T02:04:30.000Z","ViewCount":14080,"LikeCount":245,"GroupId":9132,"GroupCode":"cooking-six-chickens-at-once","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3730,"Url":"https://www.youtube.com/watch?v=R52z86E2GZs","ViewCount":3416,"LikeCount":96},{"Platform":"facebook","PostId":3729,"Url":"https://www.facebook.com/reel/1679163056175732/","ViewCount":2189,"LikeCount":23},{"Platform":"instagram","PostId":3728,"Url":"https://www.instagram.com/reel/C8BBET1PKHU/","ViewCount":5169,"LikeCount":62},{"Platform":"tiktok","PostId":3731,"Url":"https://www.tiktok.com/@backyahdbbq/video/7378671922734730539","ViewCount":3306,"LikeCount":64}]},{"Id":3728,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C8BBET1PKHU/","ThumbnailUrl":"media/posts/instagram_18047172412701309.png","Description":"I’m in the habit of counting the number of animals I’m cooking. Tonight it’s 6 chickens.  Thank you chickens. #chicken #wings #bbq #grilling","SearchText":"i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 12 chickens.  thank you chickens. #chicken #wings #bbq #grilling","CreateDateTime":"2024-06-10T00:58:26.000Z","ViewCount":14080,"LikeCount":245,"GroupId":9132,"GroupCode":"cooking-six-chickens-at-once","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3730,"Url":"https://www.youtube.com/watch?v=R52z86E2GZs","ViewCount":3416,"LikeCount":96},{"Platform":"facebook","PostId":3729,"Url":"https://www.facebook.com/reel/1679163056175732/","ViewCount":2189,"LikeCount":23},{"Platform":"instagram","PostId":3728,"Url":"https://www.instagram.com/reel/C8BBET1PKHU/","ViewCount":5169,"LikeCount":62},{"Platform":"tiktok","PostId":3731,"Url":"https://www.tiktok.com/@backyahdbbq/video/7378671922734730539","ViewCount":3306,"LikeCount":64}]},{"Id":3731,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7378671922734730539","ThumbnailUrl":"media/posts/tiktok_7378671922734730539.png","Description":"I’m in the habit of counting the number of animals I’m cooking. Tonight it’s 12 chickens.  Thank you chickens. #chicken #wings #bbq #grilling","SearchText":"i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 6 chickens.  thank you chickens. #chicken #wings #bbq #grilling i’m in the habit of counting the number of animals i’m cooking. tonight it’s 12 chickens.  thank you chickens. #chicken #wings #bbq #grilling","CreateDateTime":"2024-06-10T00:55:38.000Z","ViewCount":14080,"LikeCount":245,"GroupId":9132,"GroupCode":"cooking-six-chickens-at-once","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3730,"Url":"https://www.youtube.com/watch?v=R52z86E2GZs","ViewCount":3416,"LikeCount":96},{"Platform":"facebook","PostId":3729,"Url":"https://www.facebook.com/reel/1679163056175732/","ViewCount":2189,"LikeCount":23},{"Platform":"instagram","PostId":3728,"Url":"https://www.instagram.com/reel/C8BBET1PKHU/","ViewCount":5169,"LikeCount":62},{"Platform":"tiktok","PostId":3731,"Url":"https://www.tiktok.com/@backyahdbbq/video/7378671922734730539","ViewCount":3306,"LikeCount":64}]},{"Id":3727,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=7Wwh8ldBUtI","ThumbnailUrl":"media/posts/youtube_7Wwh8ldBUtI.png","Description":"Sous vide cowboy ribeye part 2\n\n129F sous vide for 2hrs. Removed from bath.  Air rested for a few minutes. Dried with paper towel to help get a good sear. Griddle set to 500ish.  Avocado oil on griddl","SearchText":"sous vide cowboy ribeye part 2\n\n129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3\n\ncowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nslate griddle from @grillwithweber \n\nall gear: bkyhd.com/gear\n\n\n#steak #bbq #griddle cow steak process bbq sous_vide sous vide cowboy ribeye part 2. 129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3. cowboy ribeye from us wellness meats.  all sous vide gear from anova. slate griddle from weber grills. all gear: bkyhd.com/gear #steak #bbq #griddle cow steak recipe bbq sous_vide sous vide cowboy ribeye part 2\n\n129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. \n\nfollow for part 3\n\ncowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nslate griddle from @webergrills \n\nall gear: bkyhd.com/gear\n\n#steak #bbq #griddle cow steak process bbq sous_vide sous vide cowboy ribeye part 2 129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3 cowboy ribeye from @uswellnessmeats  all sous vide gear from @anova culinary  slate griddle from @weber grills  all gear: bkyhd.com/gear #steak #bbq  cow steak recipe bbq sous_vide","CreateDateTime":"2024-06-05T05:18:25.000Z","ViewCount":42904,"LikeCount":574,"GroupId":9482,"GroupCode":"sous-vide-cowboy-ribeye-searing-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3727,"Url":"https://www.youtube.com/watch?v=7Wwh8ldBUtI","ViewCount":14014,"LikeCount":262},{"Platform":"facebook","PostId":3726,"Url":"https://www.facebook.com/reel/805215598237034/","ViewCount":3350,"LikeCount":31},{"Platform":"instagram","PostId":3725,"Url":"https://www.instagram.com/reel/C70ly7mOApV/","ViewCount":20745,"LikeCount":174},{"Platform":"tiktok","PostId":3724,"Url":"https://www.tiktok.com/@backyahdbbq/video/7376881108325174574","ViewCount":4795,"LikeCount":107}]},{"Id":3726,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/805215598237034/","ThumbnailUrl":"media/posts/facebook_805215598237034.png","Description":"Sous vide cowboy ribeye part 2. 129F sous vide for 2hrs. Removed from bath.  Air rested for a few minutes. Dried with paper towel to help get a good sear. Griddle set to 500ish.  Avocado oil on griddl","SearchText":"sous vide cowboy ribeye part 2\n\n129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3\n\ncowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nslate griddle from @grillwithweber \n\nall gear: bkyhd.com/gear\n\n\n#steak #bbq #griddle cow steak process bbq sous_vide sous vide cowboy ribeye part 2. 129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3. cowboy ribeye from us wellness meats.  all sous vide gear from anova. slate griddle from weber grills. all gear: bkyhd.com/gear #steak #bbq #griddle cow steak recipe bbq sous_vide sous vide cowboy ribeye part 2\n\n129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. \n\nfollow for part 3\n\ncowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nslate griddle from @webergrills \n\nall gear: bkyhd.com/gear\n\n#steak #bbq #griddle cow steak process bbq sous_vide sous vide cowboy ribeye part 2 129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3 cowboy ribeye from @uswellnessmeats  all sous vide gear from @anova culinary  slate griddle from @weber grills  all gear: bkyhd.com/gear #steak #bbq  cow steak recipe bbq sous_vide","CreateDateTime":"2024-06-05T05:11:39.000Z","ViewCount":42904,"LikeCount":574,"GroupId":9482,"GroupCode":"sous-vide-cowboy-ribeye-searing-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3727,"Url":"https://www.youtube.com/watch?v=7Wwh8ldBUtI","ViewCount":14014,"LikeCount":262},{"Platform":"facebook","PostId":3726,"Url":"https://www.facebook.com/reel/805215598237034/","ViewCount":3350,"LikeCount":31},{"Platform":"instagram","PostId":3725,"Url":"https://www.instagram.com/reel/C70ly7mOApV/","ViewCount":20745,"LikeCount":174},{"Platform":"tiktok","PostId":3724,"Url":"https://www.tiktok.com/@backyahdbbq/video/7376881108325174574","ViewCount":4795,"LikeCount":107}]},{"Id":3725,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C70ly7mOApV/","ThumbnailUrl":"media/posts/instagram_17925117887875280.png","Description":"Sous vide cowboy ribeye part 2\n\n129F sous vide for 2hrs. Removed from bath.  Air rested for a few minutes. Dried with paper towel to help get a good sear. Griddle set to 500ish.  Avocado oil on griddl","SearchText":"sous vide cowboy ribeye part 2\n\n129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3\n\ncowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nslate griddle from @grillwithweber \n\nall gear: bkyhd.com/gear\n\n\n#steak #bbq #griddle cow steak process bbq sous_vide sous vide cowboy ribeye part 2. 129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3. cowboy ribeye from us wellness meats.  all sous vide gear from anova. slate griddle from weber grills. all gear: bkyhd.com/gear #steak #bbq #griddle cow steak recipe bbq sous_vide sous vide cowboy ribeye part 2\n\n129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. \n\nfollow for part 3\n\ncowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nslate griddle from @webergrills \n\nall gear: bkyhd.com/gear\n\n#steak #bbq #griddle cow steak process bbq sous_vide sous vide cowboy ribeye part 2 129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3 cowboy ribeye from @uswellnessmeats  all sous vide gear from @anova culinary  slate griddle from @weber grills  all gear: bkyhd.com/gear #steak #bbq  cow steak recipe bbq sous_vide","CreateDateTime":"2024-06-05T05:10:08.000Z","ViewCount":42904,"LikeCount":574,"GroupId":9482,"GroupCode":"sous-vide-cowboy-ribeye-searing-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3727,"Url":"https://www.youtube.com/watch?v=7Wwh8ldBUtI","ViewCount":14014,"LikeCount":262},{"Platform":"facebook","PostId":3726,"Url":"https://www.facebook.com/reel/805215598237034/","ViewCount":3350,"LikeCount":31},{"Platform":"instagram","PostId":3725,"Url":"https://www.instagram.com/reel/C70ly7mOApV/","ViewCount":20745,"LikeCount":174},{"Platform":"tiktok","PostId":3724,"Url":"https://www.tiktok.com/@backyahdbbq/video/7376881108325174574","ViewCount":4795,"LikeCount":107}]},{"Id":3724,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7376881108325174574","ThumbnailUrl":"media/posts/tiktok_7376881108325174574.png","Description":"Sous vide cowboy ribeye part 2 129F sous vide for 2hrs. Removed from bath.  Air rested for a few minutes. Dried with paper towel to help get a good sear. Griddle set to 500ish.  Avocado oil on griddle","SearchText":"sous vide cowboy ribeye part 2\n\n129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3\n\ncowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nslate griddle from @grillwithweber \n\nall gear: bkyhd.com/gear\n\n\n#steak #bbq #griddle cow steak process bbq sous_vide sous vide cowboy ribeye part 2. 129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3. cowboy ribeye from us wellness meats.  all sous vide gear from anova. slate griddle from weber grills. all gear: bkyhd.com/gear #steak #bbq #griddle cow steak recipe bbq sous_vide sous vide cowboy ribeye part 2\n\n129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. \n\nfollow for part 3\n\ncowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nslate griddle from @webergrills \n\nall gear: bkyhd.com/gear\n\n#steak #bbq #griddle cow steak process bbq sous_vide sous vide cowboy ribeye part 2 129f sous vide for 2hrs. removed from bath.  air rested for a few minutes. dried with paper towel to help get a good sear. griddle set to 500ish.  avocado oil on griddle.  seared until happy with crust and 129f internal.  garlic compound butter. cover until butter melted. follow for part 3 cowboy ribeye from @uswellnessmeats  all sous vide gear from @anova culinary  slate griddle from @weber grills  all gear: bkyhd.com/gear #steak #bbq  cow steak recipe bbq sous_vide","CreateDateTime":"2024-06-05T05:06:22.000Z","ViewCount":42904,"LikeCount":574,"GroupId":9482,"GroupCode":"sous-vide-cowboy-ribeye-searing-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3727,"Url":"https://www.youtube.com/watch?v=7Wwh8ldBUtI","ViewCount":14014,"LikeCount":262},{"Platform":"facebook","PostId":3726,"Url":"https://www.facebook.com/reel/805215598237034/","ViewCount":3350,"LikeCount":31},{"Platform":"instagram","PostId":3725,"Url":"https://www.instagram.com/reel/C70ly7mOApV/","ViewCount":20745,"LikeCount":174},{"Platform":"tiktok","PostId":3724,"Url":"https://www.tiktok.com/@backyahdbbq/video/7376881108325174574","ViewCount":4795,"LikeCount":107}]},{"Id":3722,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/475876324914487","ThumbnailUrl":"media/posts/facebook_110899788073674_475876324914487.png","Description":"One of the nice things about cowboy ribeyes is that they have a little handle to help you sear the edges.  \n\n#steak #webergrills","SearchText":"one of the nice things about cowboy ribeyes is that they have a little handle to help you sear the edges.  \n\n#steak #webergrills cow steak tips bbq grilling one of the nice things about cowboy ribeyes is that they have a little handle to help you sear the edges. \n\n#steak #webergrills cow steak tips bbq grilling","CreateDateTime":"2024-06-03T17:14:20.000Z","ViewCount":0,"LikeCount":87,"GroupId":9133,"GroupCode":"cowboy-ribeye-searing-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3722,"Url":"https://www.facebook.com/234418655726923/posts/475876324914487","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":3723,"Url":"https://www.instagram.com/p/C7wvQuXJcP4/","ViewCount":0,"LikeCount":80}]},{"Id":3723,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C7wvQuXJcP4/","ThumbnailUrl":"media/posts/instagram_17940374195826926.png","Description":"One of the nice things about cowboy ribeyes is that they have a little handle to help you sear the edges. \n\n#steak #webergrills","SearchText":"one of the nice things about cowboy ribeyes is that they have a little handle to help you sear the edges.  \n\n#steak #webergrills cow steak tips bbq grilling one of the nice things about cowboy ribeyes is that they have a little handle to help you sear the edges. \n\n#steak #webergrills cow steak tips bbq grilling","CreateDateTime":"2024-06-03T17:14:15.000Z","ViewCount":0,"LikeCount":87,"GroupId":9133,"GroupCode":"cowboy-ribeye-searing-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3722,"Url":"https://www.facebook.com/234418655726923/posts/475876324914487","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":3723,"Url":"https://www.instagram.com/p/C7wvQuXJcP4/","ViewCount":0,"LikeCount":80}]},{"Id":3720,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=-TofbZiaWZw","ThumbnailUrl":"media/posts/youtube_-TofbZiaWZw.png","Description":"Sous vide cowboy ribeye part 1\n\nSalt/pepper and vac sealed this cowboy ribeye from @USWellnessMeats \n\nAll sous vide gear from  @Anovaculinary \n\nbkyhd.com/gear\n\nFollow for part 2\n\n#steak #bbq","SearchText":"sous vide cowboy ribeye part 1\n\nsalt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats \n\nall sous vide gear from  @anovaculinary \n\nbkyhd.com/gear\n\nfollow for part 2\n\n#steak #bbq sous vide cowboy ribeye part 1. salt/pepper and vac sealed this cowboy ribeye from us wellness meats.  all sous vide gear from anova bkyhd.com/gear follow for part 2 #steak #bbq cow steak how_to bbq sous_vide sous vide cowboy ribeye part 1\n\nsalt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nbkyhd.com/gear\n\nfollow for part 2\n\n#steak #bbq cow steak how_to bbq sous_vide sous vide cowboy ribeye part 1 salt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats  all sous vide gear from @anova culinary  bkyhd.com/gear follow for part 2 #steak #bbq cow steak process bbq sous_vide","CreateDateTime":"2024-06-03T02:29:07.000Z","ViewCount":95486,"LikeCount":1091,"GroupId":9134,"GroupCode":"sous-vide-cowboy-ribeye-preparation","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3720,"Url":"https://www.youtube.com/watch?v=-TofbZiaWZw","ViewCount":13299,"LikeCount":237},{"Platform":"facebook","PostId":3718,"Url":"https://www.facebook.com/reel/808042074320616/","ViewCount":6696,"LikeCount":112},{"Platform":"instagram","PostId":3719,"Url":"https://www.instagram.com/reel/C7vJCA8Rz6I/","ViewCount":63659,"LikeCount":562},{"Platform":"tiktok","PostId":3721,"Url":"https://www.tiktok.com/@backyahdbbq/video/7376096109749423402","ViewCount":11832,"LikeCount":180}]},{"Id":3718,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/808042074320616/","ThumbnailUrl":"media/posts/facebook_808042074320616.png","Description":"Sous vide cowboy ribeye part 1. Salt/pepper and vac sealed this cowboy ribeye from US Wellness Meats.  All sous vide gear from Anova bkyhd.com/gear Follow for part 2 #steak #bbq","SearchText":"sous vide cowboy ribeye part 1\n\nsalt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats \n\nall sous vide gear from  @anovaculinary \n\nbkyhd.com/gear\n\nfollow for part 2\n\n#steak #bbq sous vide cowboy ribeye part 1. salt/pepper and vac sealed this cowboy ribeye from us wellness meats.  all sous vide gear from anova bkyhd.com/gear follow for part 2 #steak #bbq cow steak how_to bbq sous_vide sous vide cowboy ribeye part 1\n\nsalt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nbkyhd.com/gear\n\nfollow for part 2\n\n#steak #bbq cow steak how_to bbq sous_vide sous vide cowboy ribeye part 1 salt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats  all sous vide gear from @anova culinary  bkyhd.com/gear follow for part 2 #steak #bbq cow steak process bbq sous_vide","CreateDateTime":"2024-06-03T02:23:35.000Z","ViewCount":95486,"LikeCount":1091,"GroupId":9134,"GroupCode":"sous-vide-cowboy-ribeye-preparation","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3720,"Url":"https://www.youtube.com/watch?v=-TofbZiaWZw","ViewCount":13299,"LikeCount":237},{"Platform":"facebook","PostId":3718,"Url":"https://www.facebook.com/reel/808042074320616/","ViewCount":6696,"LikeCount":112},{"Platform":"instagram","PostId":3719,"Url":"https://www.instagram.com/reel/C7vJCA8Rz6I/","ViewCount":63659,"LikeCount":562},{"Platform":"tiktok","PostId":3721,"Url":"https://www.tiktok.com/@backyahdbbq/video/7376096109749423402","ViewCount":11832,"LikeCount":180}]},{"Id":3719,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C7vJCA8Rz6I/","ThumbnailUrl":"media/posts/instagram_17850847116182529.png","Description":"Sous vide cowboy ribeye part 1\n\nSalt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats \n\nAll sous vide gear from @anovaculinary \n\nbkyhd.com/gear\n\nFollow for part 2\n\n#steak #bbq","SearchText":"sous vide cowboy ribeye part 1\n\nsalt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats \n\nall sous vide gear from  @anovaculinary \n\nbkyhd.com/gear\n\nfollow for part 2\n\n#steak #bbq sous vide cowboy ribeye part 1. salt/pepper and vac sealed this cowboy ribeye from us wellness meats.  all sous vide gear from anova bkyhd.com/gear follow for part 2 #steak #bbq cow steak how_to bbq sous_vide sous vide cowboy ribeye part 1\n\nsalt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nbkyhd.com/gear\n\nfollow for part 2\n\n#steak #bbq cow steak how_to bbq sous_vide sous vide cowboy ribeye part 1 salt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats  all sous vide gear from @anova culinary  bkyhd.com/gear follow for part 2 #steak #bbq cow steak process bbq sous_vide","CreateDateTime":"2024-06-03T02:22:35.000Z","ViewCount":95486,"LikeCount":1091,"GroupId":9134,"GroupCode":"sous-vide-cowboy-ribeye-preparation","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3720,"Url":"https://www.youtube.com/watch?v=-TofbZiaWZw","ViewCount":13299,"LikeCount":237},{"Platform":"facebook","PostId":3718,"Url":"https://www.facebook.com/reel/808042074320616/","ViewCount":6696,"LikeCount":112},{"Platform":"instagram","PostId":3719,"Url":"https://www.instagram.com/reel/C7vJCA8Rz6I/","ViewCount":63659,"LikeCount":562},{"Platform":"tiktok","PostId":3721,"Url":"https://www.tiktok.com/@backyahdbbq/video/7376096109749423402","ViewCount":11832,"LikeCount":180}]},{"Id":3721,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7376096109749423402","ThumbnailUrl":"media/posts/tiktok_7376096109749423402.png","Description":"Sous vide cowboy ribeye part 1 Salt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats  All sous vide gear from @Anova Culinary  bkyhd.com/gear Follow for part 2 #steak #bbq","SearchText":"sous vide cowboy ribeye part 1\n\nsalt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats \n\nall sous vide gear from  @anovaculinary \n\nbkyhd.com/gear\n\nfollow for part 2\n\n#steak #bbq sous vide cowboy ribeye part 1. salt/pepper and vac sealed this cowboy ribeye from us wellness meats.  all sous vide gear from anova bkyhd.com/gear follow for part 2 #steak #bbq cow steak how_to bbq sous_vide sous vide cowboy ribeye part 1\n\nsalt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats \n\nall sous vide gear from @anovaculinary \n\nbkyhd.com/gear\n\nfollow for part 2\n\n#steak #bbq cow steak how_to bbq sous_vide sous vide cowboy ribeye part 1 salt/pepper and vac sealed this cowboy ribeye from @uswellnessmeats  all sous vide gear from @anova culinary  bkyhd.com/gear follow for part 2 #steak #bbq cow steak process bbq sous_vide","CreateDateTime":"2024-06-03T02:20:10.000Z","ViewCount":95486,"LikeCount":1091,"GroupId":9134,"GroupCode":"sous-vide-cowboy-ribeye-preparation","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3720,"Url":"https://www.youtube.com/watch?v=-TofbZiaWZw","ViewCount":13299,"LikeCount":237},{"Platform":"facebook","PostId":3718,"Url":"https://www.facebook.com/reel/808042074320616/","ViewCount":6696,"LikeCount":112},{"Platform":"instagram","PostId":3719,"Url":"https://www.instagram.com/reel/C7vJCA8Rz6I/","ViewCount":63659,"LikeCount":562},{"Platform":"tiktok","PostId":3721,"Url":"https://www.tiktok.com/@backyahdbbq/video/7376096109749423402","ViewCount":11832,"LikeCount":180}]},{"Id":3715,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=pJ-h_SGTzHA","ThumbnailUrl":"media/posts/youtube_pJ-h_SGTzHA.png","Description":"The Hammer Stahl Barbecue Knife Set that you’ve seen in a bunch of my videos is on sale this month for $250. I get asked about it a lot, so I wanted to show you what is included and how I’ve modified ","SearchText":"the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. \n\nby default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer.\n\ni use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.\n\nthe knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll.\n\ni also keep a honing rod in the roll to touch up the blades when i’m on the road.\n\ni’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go.\n\nyou can find the knife and discount codes here: bkyhd.com/hammer\n\nthanks hammer stahl for sponsoring and sending the barbecue knife set over.\n\n#bbq #fathersday #gifts #knives review bbq the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. by default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer. i use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.the knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll. i also keep a honing rod in the roll to touch up the blades when i’m on the road. i’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go. you can find the knife and discount codes here: bkyhd.com/hammer thanks hammer stahl for sponsoring and sending the barbecue knife set over. #bbq #fathersday #gifts #knives cow brisket tips review bbq the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. \n\nby default, it comes with a leather roll and five knives.  a 4.5” utility knife, a 6” boning knife, an 8” chef’s knife, a 10” scimitar, and a 10” slicer.\n\ni use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.\n\nthe knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll.\n\ni also keep a honing rod in the roll to touch up the blades when i’m on the road.\n\ni’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go.\n\nyou can find the knife and discount codes here: bkyhd.com/hammer\n\nthanks @hammerstahl for sponsoring and sending the barbecue knife set over.\n\n#bbq #fathersday #gifts #knives the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it.  by default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer. i use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast. the knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll. i also keep a honing rod in the roll to touch up the blades when i’m on the road. i’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go. you can find the knife and discount codes here: bkyhd.com/hammer thanks hammer stahl for sponsoring and sending the barbecue knife set over. #bbq #fathersday #gifts #knives","CreateDateTime":"2024-06-01T16:39:41.000Z","ViewCount":30689,"LikeCount":614,"GroupId":9135,"GroupCode":"hammer-stahl-bbq-knife-set-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3715,"Url":"https://www.youtube.com/watch?v=pJ-h_SGTzHA","ViewCount":13755,"LikeCount":311},{"Platform":"facebook","PostId":3714,"Url":"https://www.facebook.com/reel/472938085093613/","ViewCount":2750,"LikeCount":28},{"Platform":"instagram","PostId":3716,"Url":"https://www.instagram.com/reel/C7rgXzmx4cM/","ViewCount":4752,"LikeCount":88},{"Platform":"tiktok","PostId":3717,"Url":"https://www.tiktok.com/@backyahdbbq/video/7375572071457459502","ViewCount":9432,"LikeCount":187}]},{"Id":3714,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/472938085093613/","ThumbnailUrl":"media/posts/facebook_472938085093613.png","Description":"The Hammer Stahl Barbecue Knife Set that you’ve seen in a bunch of my videos is on sale this month for $250. I get asked about it a lot, so I wanted to show you what is included and how I’ve modified ","SearchText":"the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. \n\nby default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer.\n\ni use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.\n\nthe knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll.\n\ni also keep a honing rod in the roll to touch up the blades when i’m on the road.\n\ni’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go.\n\nyou can find the knife and discount codes here: bkyhd.com/hammer\n\nthanks hammer stahl for sponsoring and sending the barbecue knife set over.\n\n#bbq #fathersday #gifts #knives review bbq the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. by default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer. i use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.the knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll. i also keep a honing rod in the roll to touch up the blades when i’m on the road. i’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go. you can find the knife and discount codes here: bkyhd.com/hammer thanks hammer stahl for sponsoring and sending the barbecue knife set over. #bbq #fathersday #gifts #knives cow brisket tips review bbq the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. \n\nby default, it comes with a leather roll and five knives.  a 4.5” utility knife, a 6” boning knife, an 8” chef’s knife, a 10” scimitar, and a 10” slicer.\n\ni use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.\n\nthe knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll.\n\ni also keep a honing rod in the roll to touch up the blades when i’m on the road.\n\ni’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go.\n\nyou can find the knife and discount codes here: bkyhd.com/hammer\n\nthanks @hammerstahl for sponsoring and sending the barbecue knife set over.\n\n#bbq #fathersday #gifts #knives the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it.  by default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer. i use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast. the knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll. i also keep a honing rod in the roll to touch up the blades when i’m on the road. i’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go. you can find the knife and discount codes here: bkyhd.com/hammer thanks hammer stahl for sponsoring and sending the barbecue knife set over. #bbq #fathersday #gifts #knives","CreateDateTime":"2024-06-01T16:30:10.000Z","ViewCount":30689,"LikeCount":614,"GroupId":9135,"GroupCode":"hammer-stahl-bbq-knife-set-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3715,"Url":"https://www.youtube.com/watch?v=pJ-h_SGTzHA","ViewCount":13755,"LikeCount":311},{"Platform":"facebook","PostId":3714,"Url":"https://www.facebook.com/reel/472938085093613/","ViewCount":2750,"LikeCount":28},{"Platform":"instagram","PostId":3716,"Url":"https://www.instagram.com/reel/C7rgXzmx4cM/","ViewCount":4752,"LikeCount":88},{"Platform":"tiktok","PostId":3717,"Url":"https://www.tiktok.com/@backyahdbbq/video/7375572071457459502","ViewCount":9432,"LikeCount":187}]},{"Id":3716,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C7rgXzmx4cM/","ThumbnailUrl":"media/posts/instagram_18065892169558144.png","Description":"The Hammer Stahl Barbecue Knife Set that you’ve seen in a bunch of my videos is on sale this month for $250. I get asked about it a lot, so I wanted to show you what is included and how I’ve modified ","SearchText":"the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. \n\nby default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer.\n\ni use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.\n\nthe knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll.\n\ni also keep a honing rod in the roll to touch up the blades when i’m on the road.\n\ni’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go.\n\nyou can find the knife and discount codes here: bkyhd.com/hammer\n\nthanks hammer stahl for sponsoring and sending the barbecue knife set over.\n\n#bbq #fathersday #gifts #knives review bbq the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. by default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer. i use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.the knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll. i also keep a honing rod in the roll to touch up the blades when i’m on the road. i’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go. you can find the knife and discount codes here: bkyhd.com/hammer thanks hammer stahl for sponsoring and sending the barbecue knife set over. #bbq #fathersday #gifts #knives cow brisket tips review bbq the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. \n\nby default, it comes with a leather roll and five knives.  a 4.5” utility knife, a 6” boning knife, an 8” chef’s knife, a 10” scimitar, and a 10” slicer.\n\ni use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.\n\nthe knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll.\n\ni also keep a honing rod in the roll to touch up the blades when i’m on the road.\n\ni’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go.\n\nyou can find the knife and discount codes here: bkyhd.com/hammer\n\nthanks @hammerstahl for sponsoring and sending the barbecue knife set over.\n\n#bbq #fathersday #gifts #knives the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it.  by default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer. i use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast. the knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll. i also keep a honing rod in the roll to touch up the blades when i’m on the road. i’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go. you can find the knife and discount codes here: bkyhd.com/hammer thanks hammer stahl for sponsoring and sending the barbecue knife set over. #bbq #fathersday #gifts #knives","CreateDateTime":"2024-06-01T16:29:21.000Z","ViewCount":30689,"LikeCount":614,"GroupId":9135,"GroupCode":"hammer-stahl-bbq-knife-set-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3715,"Url":"https://www.youtube.com/watch?v=pJ-h_SGTzHA","ViewCount":13755,"LikeCount":311},{"Platform":"facebook","PostId":3714,"Url":"https://www.facebook.com/reel/472938085093613/","ViewCount":2750,"LikeCount":28},{"Platform":"instagram","PostId":3716,"Url":"https://www.instagram.com/reel/C7rgXzmx4cM/","ViewCount":4752,"LikeCount":88},{"Platform":"tiktok","PostId":3717,"Url":"https://www.tiktok.com/@backyahdbbq/video/7375572071457459502","ViewCount":9432,"LikeCount":187}]},{"Id":3717,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7375572071457459502","ThumbnailUrl":"media/posts/tiktok_7375572071457459502.png","Description":"The Hammer Stahl Barbecue Knife Set that you’ve seen in a bunch of my videos is on sale this month for $250. I get asked about it a lot, so I wanted to show you what is included and how I’ve modified ","SearchText":"the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. \n\nby default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer.\n\ni use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.\n\nthe knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll.\n\ni also keep a honing rod in the roll to touch up the blades when i’m on the road.\n\ni’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go.\n\nyou can find the knife and discount codes here: bkyhd.com/hammer\n\nthanks hammer stahl for sponsoring and sending the barbecue knife set over.\n\n#bbq #fathersday #gifts #knives review bbq the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. by default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer. i use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.the knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll. i also keep a honing rod in the roll to touch up the blades when i’m on the road. i’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go. you can find the knife and discount codes here: bkyhd.com/hammer thanks hammer stahl for sponsoring and sending the barbecue knife set over. #bbq #fathersday #gifts #knives cow brisket tips review bbq the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it. \n\nby default, it comes with a leather roll and five knives.  a 4.5” utility knife, a 6” boning knife, an 8” chef’s knife, a 10” scimitar, and a 10” slicer.\n\ni use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast.\n\nthe knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll.\n\ni also keep a honing rod in the roll to touch up the blades when i’m on the road.\n\ni’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go.\n\nyou can find the knife and discount codes here: bkyhd.com/hammer\n\nthanks @hammerstahl for sponsoring and sending the barbecue knife set over.\n\n#bbq #fathersday #gifts #knives the hammer stahl barbecue knife set that you’ve seen in a bunch of my videos is on sale this month for $250. i get asked about it a lot, so i wanted to show you what is included and how i’ve modified it.  by default, it comes with a leather roll and five knives.  a 4.5\" utility knife, a 6\" boning knife, an 8\" chef’s knife, a 10\" scimitar, and a 10\" slicer. i use the utility knife to core out vegetables.  the boning knife to trim and debone meats.  the chef’s knife for everyday cuts. the scimitar for trimming and bigger cuts. and the slicer to cut large meats like a brisket or a  roast. the knife set is great as-is, but i got the knife blade guards to protect the knives and my hands as i’m pulling them in and out of the roll. i also keep a honing rod in the roll to touch up the blades when i’m on the road. i’ve done a bunch of training and traveling lately and it’s been nice to be able to just grab the roll and go. you can find the knife and discount codes here: bkyhd.com/hammer thanks hammer stahl for sponsoring and sending the barbecue knife set over. #bbq #fathersday #gifts #knives","CreateDateTime":"2024-06-01T16:26:38.000Z","ViewCount":30689,"LikeCount":614,"GroupId":9135,"GroupCode":"hammer-stahl-bbq-knife-set-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3715,"Url":"https://www.youtube.com/watch?v=pJ-h_SGTzHA","ViewCount":13755,"LikeCount":311},{"Platform":"facebook","PostId":3714,"Url":"https://www.facebook.com/reel/472938085093613/","ViewCount":2750,"LikeCount":28},{"Platform":"instagram","PostId":3716,"Url":"https://www.instagram.com/reel/C7rgXzmx4cM/","ViewCount":4752,"LikeCount":88},{"Platform":"tiktok","PostId":3717,"Url":"https://www.tiktok.com/@backyahdbbq/video/7375572071457459502","ViewCount":9432,"LikeCount":187}]},{"Id":3712,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1836608540175821/","ThumbnailUrl":"media/posts/facebook_1836608540175821.png","Description":"How to Slice a Brisket. First put cotton gloves under your nitrile gloves to protect your hands from the heat. I like this 12” serrated victorinox knife, because it’s long enough to cover the whole br","SearchText":"how to slice a brisket. first put cotton gloves under your nitrile gloves to protect your hands from the heat. i like this 12” serrated victorinox knife, because it’s long enough to cover the whole brisket width, and it’s thin, but any bread knife will work. place the brisket down on your cutting board with the point on your right and flat on your left, find the end of the point in the middle, gently rest your left hand on the flat and place your knife to the right of your hand. using a gentle sawing motion, slice all the way down to the board being careful not to upset the top bark and don’t drag the bark on the underside of the brisket.  slice a big chunk off the hump, that’s the side of the point opposite the mohawk, optionally cut off the bottom flat muscle, and slice that into burnt end chunks. slice the point into roughly ½ inch slices.  only slice as much as you need to serve because the meat will start to brown and dry as soon as it is sliced. slice the flat in roughly ¼ inch slices. #bbq #brisket #smokedmeat #howto #cooking how to slice a brisket\n\nfirst put cotton gloves under your nitrile gloves to protect your hands from the heat.\n\ni like this 12” serrated victorinox knife, because it’s long enough to cover the whole brisket width, and it’s thin, but any bread knife will work.\n\nplace the brisket down on your cutting board with the point on your right and flat on your left, find the end of the point in the middle, gently rest your left hand on the flat and place your knife to the right of your hand.\n\nusing a gentle sawing motion, slice all the way down to the board being careful not to upset the top bark and don’t drag the bark on the underside of the brisket.  \n\nslice a big chunk off the hump, that’s the side of the point opposite the mohawk, optionally cut off the bottom flat muscle, and slice that into burnt end chunks.\n\nslice the point into roughly ½ inch slices.  only slice as much as you need to serve because the meat will start to brown and dry as soon as it is sliced.\n\nslice the flat in roughly ¼ inch slices.\n\n#bbq #brisket #smokedmeat #howto #cooking cow brisket how_to bbq smoking","CreateDateTime":"2024-05-25T16:36:58.000Z","ViewCount":2420045,"LikeCount":52737,"GroupId":9483,"GroupCode":"brisket-slicing-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3712,"Url":"https://www.facebook.com/reel/1836608540175821/","ViewCount":225213,"LikeCount":2392},{"Platform":"youtube","PostId":3713,"Url":"https://www.youtube.com/watch?v=XAMlF6MfyyY","ViewCount":1700826,"LikeCount":36090},{"Platform":"tiktok","PostId":1386,"Url":"https://www.tiktok.com/@backyahdbbq/video/7192340600526687534","ViewCount":494006,"LikeCount":14255}]},{"Id":3713,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=XAMlF6MfyyY","ThumbnailUrl":"media/posts/youtube_XAMlF6MfyyY.png","Description":"How to Slice a Brisket\n\nFirst put cotton gloves under your nitrile gloves to protect your hands from the heat.\n\nI like this 12” serrated victorinox knife, because it’s long enough to cover the whole b","SearchText":"how to slice a brisket. first put cotton gloves under your nitrile gloves to protect your hands from the heat. i like this 12” serrated victorinox knife, because it’s long enough to cover the whole brisket width, and it’s thin, but any bread knife will work. place the brisket down on your cutting board with the point on your right and flat on your left, find the end of the point in the middle, gently rest your left hand on the flat and place your knife to the right of your hand. using a gentle sawing motion, slice all the way down to the board being careful not to upset the top bark and don’t drag the bark on the underside of the brisket.  slice a big chunk off the hump, that’s the side of the point opposite the mohawk, optionally cut off the bottom flat muscle, and slice that into burnt end chunks. slice the point into roughly ½ inch slices.  only slice as much as you need to serve because the meat will start to brown and dry as soon as it is sliced. slice the flat in roughly ¼ inch slices. #bbq #brisket #smokedmeat #howto #cooking how to slice a brisket\n\nfirst put cotton gloves under your nitrile gloves to protect your hands from the heat.\n\ni like this 12” serrated victorinox knife, because it’s long enough to cover the whole brisket width, and it’s thin, but any bread knife will work.\n\nplace the brisket down on your cutting board with the point on your right and flat on your left, find the end of the point in the middle, gently rest your left hand on the flat and place your knife to the right of your hand.\n\nusing a gentle sawing motion, slice all the way down to the board being careful not to upset the top bark and don’t drag the bark on the underside of the brisket.  \n\nslice a big chunk off the hump, that’s the side of the point opposite the mohawk, optionally cut off the bottom flat muscle, and slice that into burnt end chunks.\n\nslice the point into roughly ½ inch slices.  only slice as much as you need to serve because the meat will start to brown and dry as soon as it is sliced.\n\nslice the flat in roughly ¼ inch slices.\n\n#bbq #brisket #smokedmeat #howto #cooking cow brisket how_to bbq smoking","CreateDateTime":"2024-05-25T16:36:28.000Z","ViewCount":2420045,"LikeCount":52737,"GroupId":9483,"GroupCode":"brisket-slicing-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3712,"Url":"https://www.facebook.com/reel/1836608540175821/","ViewCount":225213,"LikeCount":2392},{"Platform":"youtube","PostId":3713,"Url":"https://www.youtube.com/watch?v=XAMlF6MfyyY","ViewCount":1700826,"LikeCount":36090},{"Platform":"tiktok","PostId":1386,"Url":"https://www.tiktok.com/@backyahdbbq/video/7192340600526687534","ViewCount":494006,"LikeCount":14255}]},{"Id":3711,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=oifMbYSFSJQ","ThumbnailUrl":"media/posts/youtube_oifMbYSFSJQ.png","Description":"How To Smell Test Meat\n\nI was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  Good bbq is all about the people you share it with ","SearchText":"how to smell test meat\n\ni was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have.\n\n#bbq #brisket #smokedmeat cow brisket how_to bbq smoking how to smell test meat. i was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have. #bbq #brisket #smokedmeat how to smell test meat\n\ni was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have.\n\n#bbq #brisket #smokedmeat cow brisket how_to bbq smoking how to smell test meat i was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have. #bbq #brisket #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2024-05-25T16:32:53.000Z","ViewCount":84779,"LikeCount":943,"GroupId":9136,"GroupCode":"meat-smell-test-for-bbq-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3711,"Url":"https://www.youtube.com/watch?v=oifMbYSFSJQ","ViewCount":18792,"LikeCount":398},{"Platform":"facebook","PostId":3710,"Url":"https://www.facebook.com/reel/7404228033037414/","ViewCount":26176,"LikeCount":131},{"Platform":"instagram","PostId":3709,"Url":"https://www.instagram.com/reel/C7Zelh4RvV-/","ViewCount":30045,"LikeCount":258},{"Platform":"tiktok","PostId":3708,"Url":"https://www.tiktok.com/@backyahdbbq/video/7372973830047812906","ViewCount":9766,"LikeCount":156}]},{"Id":3710,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/7404228033037414/","ThumbnailUrl":"media/posts/facebook_7404228033037414.png","Description":"How To Smell Test Meat. I was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  Good bbq is all about the people you share it with ","SearchText":"how to smell test meat\n\ni was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have.\n\n#bbq #brisket #smokedmeat cow brisket how_to bbq smoking how to smell test meat. i was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have. #bbq #brisket #smokedmeat how to smell test meat\n\ni was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have.\n\n#bbq #brisket #smokedmeat cow brisket how_to bbq smoking how to smell test meat i was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have. #bbq #brisket #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2024-05-25T16:27:06.000Z","ViewCount":84779,"LikeCount":943,"GroupId":9136,"GroupCode":"meat-smell-test-for-bbq-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3711,"Url":"https://www.youtube.com/watch?v=oifMbYSFSJQ","ViewCount":18792,"LikeCount":398},{"Platform":"facebook","PostId":3710,"Url":"https://www.facebook.com/reel/7404228033037414/","ViewCount":26176,"LikeCount":131},{"Platform":"instagram","PostId":3709,"Url":"https://www.instagram.com/reel/C7Zelh4RvV-/","ViewCount":30045,"LikeCount":258},{"Platform":"tiktok","PostId":3708,"Url":"https://www.tiktok.com/@backyahdbbq/video/7372973830047812906","ViewCount":9766,"LikeCount":156}]},{"Id":3709,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C7Zelh4RvV-/","ThumbnailUrl":"media/posts/instagram_18109943071354876.png","Description":"How To Smell Test Meat\n\nI was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  Good bbq is all about the people you share it with ","SearchText":"how to smell test meat\n\ni was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have.\n\n#bbq #brisket #smokedmeat cow brisket how_to bbq smoking how to smell test meat. i was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have. #bbq #brisket #smokedmeat how to smell test meat\n\ni was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have.\n\n#bbq #brisket #smokedmeat cow brisket how_to bbq smoking how to smell test meat i was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have. #bbq #brisket #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2024-05-25T16:26:29.000Z","ViewCount":84779,"LikeCount":943,"GroupId":9136,"GroupCode":"meat-smell-test-for-bbq-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3711,"Url":"https://www.youtube.com/watch?v=oifMbYSFSJQ","ViewCount":18792,"LikeCount":398},{"Platform":"facebook","PostId":3710,"Url":"https://www.facebook.com/reel/7404228033037414/","ViewCount":26176,"LikeCount":131},{"Platform":"instagram","PostId":3709,"Url":"https://www.instagram.com/reel/C7Zelh4RvV-/","ViewCount":30045,"LikeCount":258},{"Platform":"tiktok","PostId":3708,"Url":"https://www.tiktok.com/@backyahdbbq/video/7372973830047812906","ViewCount":9766,"LikeCount":156}]},{"Id":3708,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7372973830047812906","ThumbnailUrl":"media/posts/tiktok_7372973830047812906.png","Description":"How To Smell Test Meat I was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  Good bbq is all about the people you share it with a","SearchText":"how to smell test meat\n\ni was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have.\n\n#bbq #brisket #smokedmeat cow brisket how_to bbq smoking how to smell test meat. i was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have. #bbq #brisket #smokedmeat how to smell test meat\n\ni was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have.\n\n#bbq #brisket #smokedmeat cow brisket how_to bbq smoking how to smell test meat i was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem.  good bbq is all about the people you share it with and the good times you have. #bbq #brisket #smokedmeat cow brisket how_to bbq smoking","CreateDateTime":"2024-05-25T16:24:07.000Z","ViewCount":84779,"LikeCount":943,"GroupId":9136,"GroupCode":"meat-smell-test-for-bbq-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3711,"Url":"https://www.youtube.com/watch?v=oifMbYSFSJQ","ViewCount":18792,"LikeCount":398},{"Platform":"facebook","PostId":3710,"Url":"https://www.facebook.com/reel/7404228033037414/","ViewCount":26176,"LikeCount":131},{"Platform":"instagram","PostId":3709,"Url":"https://www.instagram.com/reel/C7Zelh4RvV-/","ViewCount":30045,"LikeCount":258},{"Platform":"tiktok","PostId":3708,"Url":"https://www.tiktok.com/@backyahdbbq/video/7372973830047812906","ViewCount":9766,"LikeCount":156}]},{"Id":3707,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=xhVtdfuCWlQ","ThumbnailUrl":"media/posts/youtube_xhVtdfuCWlQ.png","Description":"I’ve been making these potato and onion pouches for decades and are a family favorite. They make a great side and are really easy to make.  I slice the potato and the onions and layer them in foil pou","SearchText":"i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms.\n\n#bbq #sides #potatoes recipe bbq sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms. #bbq #sides #potatoes recipe how_to tips bbq sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.  they go on the grill on direct heat for about an hour until they are probe tender.  what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms.\n\n#bbq #sides #potatoes recipe sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms. #bbq #sides #potatoes recipe bbq sides grilling","CreateDateTime":"2024-05-23T22:32:22.000Z","ViewCount":51694,"LikeCount":572,"GroupId":9138,"GroupCode":"grilled-potato-and-onion-pouches","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ","Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3707,"Url":"https://www.youtube.com/watch?v=xhVtdfuCWlQ","ViewCount":5543,"LikeCount":176},{"Platform":"facebook","PostId":3706,"Url":"https://www.facebook.com/reel/1919493995119941/","ViewCount":3048,"LikeCount":34},{"Platform":"instagram","PostId":3705,"Url":"https://www.instagram.com/reel/C7U9BGkyu-8/","ViewCount":14136,"LikeCount":111},{"Platform":"tiktok","PostId":3704,"Url":"https://www.tiktok.com/@backyahdbbq/video/7372321724567833902","ViewCount":28967,"LikeCount":251}]},{"Id":3706,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1919493995119941/","ThumbnailUrl":"media/posts/facebook_1919493995119941.png","Description":"I’ve been making these potato and onion pouches for decades and are a family favorite. They make a great side and are really easy to make.  I slice the potato and the onions and layer them in foil pou","SearchText":"i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms.\n\n#bbq #sides #potatoes recipe bbq sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms. #bbq #sides #potatoes recipe how_to tips bbq sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.  they go on the grill on direct heat for about an hour until they are probe tender.  what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms.\n\n#bbq #sides #potatoes recipe sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms. #bbq #sides #potatoes recipe bbq sides grilling","CreateDateTime":"2024-05-23T22:20:18.000Z","ViewCount":51694,"LikeCount":572,"GroupId":9138,"GroupCode":"grilled-potato-and-onion-pouches","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ","Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3707,"Url":"https://www.youtube.com/watch?v=xhVtdfuCWlQ","ViewCount":5543,"LikeCount":176},{"Platform":"facebook","PostId":3706,"Url":"https://www.facebook.com/reel/1919493995119941/","ViewCount":3048,"LikeCount":34},{"Platform":"instagram","PostId":3705,"Url":"https://www.instagram.com/reel/C7U9BGkyu-8/","ViewCount":14136,"LikeCount":111},{"Platform":"tiktok","PostId":3704,"Url":"https://www.tiktok.com/@backyahdbbq/video/7372321724567833902","ViewCount":28967,"LikeCount":251}]},{"Id":3705,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C7U9BGkyu-8/","ThumbnailUrl":"media/posts/instagram_17905377821974998.png","Description":"I’ve been making these potato and onion pouches for decades and are a family favorite. They make a great side and are really easy to make.  I slice the potato and the onions and layer them in foil pou","SearchText":"i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms.\n\n#bbq #sides #potatoes recipe bbq sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms. #bbq #sides #potatoes recipe how_to tips bbq sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.  they go on the grill on direct heat for about an hour until they are probe tender.  what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms.\n\n#bbq #sides #potatoes recipe sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms. #bbq #sides #potatoes recipe bbq sides grilling","CreateDateTime":"2024-05-23T22:16:26.000Z","ViewCount":51694,"LikeCount":572,"GroupId":9138,"GroupCode":"grilled-potato-and-onion-pouches","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3707,"Url":"https://www.youtube.com/watch?v=xhVtdfuCWlQ","ViewCount":5543,"LikeCount":176},{"Platform":"facebook","PostId":3706,"Url":"https://www.facebook.com/reel/1919493995119941/","ViewCount":3048,"LikeCount":34},{"Platform":"instagram","PostId":3705,"Url":"https://www.instagram.com/reel/C7U9BGkyu-8/","ViewCount":14136,"LikeCount":111},{"Platform":"tiktok","PostId":3704,"Url":"https://www.tiktok.com/@backyahdbbq/video/7372321724567833902","ViewCount":28967,"LikeCount":251}]},{"Id":3704,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7372321724567833902","ThumbnailUrl":"media/posts/tiktok_7372321724567833902.png","Description":"I’ve been making these potato and onion pouches for decades and are a family favorite. They make a great side and are really easy to make.  I slice the potato and the onions and layer them in foil pou","SearchText":"i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms.\n\n#bbq #sides #potatoes recipe bbq sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms. #bbq #sides #potatoes recipe how_to tips bbq sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.  they go on the grill on direct heat for about an hour until they are probe tender.  what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms.\n\n#bbq #sides #potatoes recipe sides grilling i’ve been making these potato and onion pouches for decades and are a family favorite. they make a great side and are really easy to make.  i slice the potato and the onions and layer them in foil pouches with butter, garlic, salt, and pepper.   they go on the grill on direct heat for about an hour until they are probe tender.   what’s nice is you get a mix of texture from the crispy bottoms and tender tops.  give this a try the next time you fire up the grill and feel free to throw in other veges like peppers or mushrooms. #bbq #sides #potatoes recipe bbq sides grilling","CreateDateTime":"2024-05-23T22:13:46.000Z","ViewCount":51694,"LikeCount":572,"GroupId":9138,"GroupCode":"grilled-potato-and-onion-pouches","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ","Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3707,"Url":"https://www.youtube.com/watch?v=xhVtdfuCWlQ","ViewCount":5543,"LikeCount":176},{"Platform":"facebook","PostId":3706,"Url":"https://www.facebook.com/reel/1919493995119941/","ViewCount":3048,"LikeCount":34},{"Platform":"instagram","PostId":3705,"Url":"https://www.instagram.com/reel/C7U9BGkyu-8/","ViewCount":14136,"LikeCount":111},{"Platform":"tiktok","PostId":3704,"Url":"https://www.tiktok.com/@backyahdbbq/video/7372321724567833902","ViewCount":28967,"LikeCount":251}]},{"Id":3703,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=3N1m2dyND6I","ThumbnailUrl":"media/posts/youtube_3N1m2dyND6I.png","Description":"Trout Catch and Cook\n\n\nToday I went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  I usually cast a 12 foot leader, b","SearchText":"trout catch and cook\n\n\ntoday i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack.\n\nthanks to @heritagesteel for sponsoring my adventures and sending over the new fillet knives.\n\n#fishing #trout #catchandcook #bbq #grilling fish how_to bbq seafood grilling trout catch and cook. today i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack. thanks to heritage steel for sponsoring my adventures and sending over the new hammer stahl fillet knives. #fishing #trout #catchandcook #bbq #grilling fish how_to seafood trout catch and cook\n\ntoday i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack.\n\nthanks to @heritagesteel for sponsoring my adventures and sending over the new @hammerstahl fillet knives.\n\n#fishing #trout #catchandcook #bbq #grilling fish tutorial bbq seafood trout catch and cook today i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack. thanks to @heritage steel for sponsoring my adventures and sending over the new filet knives. #fishing #trout #catchandcook #bbq #grilling ","CreateDateTime":"2024-05-20T02:56:27.000Z","ViewCount":47769,"LikeCount":1099,"GroupId":9484,"GroupCode":"trout-catch-and-cook-adventure","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ","Seafood"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3703,"Url":"https://www.youtube.com/watch?v=3N1m2dyND6I","ViewCount":14178,"LikeCount":426},{"Platform":"facebook","PostId":3702,"Url":"https://www.facebook.com/reel/975256257578612/","ViewCount":16234,"LikeCount":273},{"Platform":"instagram","PostId":3701,"Url":"https://www.instagram.com/reel/C7K0UyUvvIT/","ViewCount":6359,"LikeCount":87},{"Platform":"tiktok","PostId":3700,"Url":"https://www.tiktok.com/@backyahdbbq/video/7370861238424718634","ViewCount":10998,"LikeCount":313}]},{"Id":3702,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/975256257578612/","ThumbnailUrl":"media/posts/facebook_975256257578612.png","Description":"Trout Catch and Cook. Today I went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  I usually cast a 12 foot leader, bu","SearchText":"trout catch and cook\n\n\ntoday i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack.\n\nthanks to @heritagesteel for sponsoring my adventures and sending over the new fillet knives.\n\n#fishing #trout #catchandcook #bbq #grilling fish how_to bbq seafood grilling trout catch and cook. today i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack. thanks to heritage steel for sponsoring my adventures and sending over the new hammer stahl fillet knives. #fishing #trout #catchandcook #bbq #grilling fish how_to seafood trout catch and cook\n\ntoday i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack.\n\nthanks to @heritagesteel for sponsoring my adventures and sending over the new @hammerstahl fillet knives.\n\n#fishing #trout #catchandcook #bbq #grilling fish tutorial bbq seafood trout catch and cook today i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack. thanks to @heritage steel for sponsoring my adventures and sending over the new filet knives. #fishing #trout #catchandcook #bbq #grilling ","CreateDateTime":"2024-05-20T01:57:21.000Z","ViewCount":47769,"LikeCount":1099,"GroupId":9484,"GroupCode":"trout-catch-and-cook-adventure","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":[],"PostTypes":["how_to"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3703,"Url":"https://www.youtube.com/watch?v=3N1m2dyND6I","ViewCount":14178,"LikeCount":426},{"Platform":"facebook","PostId":3702,"Url":"https://www.facebook.com/reel/975256257578612/","ViewCount":16234,"LikeCount":273},{"Platform":"instagram","PostId":3701,"Url":"https://www.instagram.com/reel/C7K0UyUvvIT/","ViewCount":6359,"LikeCount":87},{"Platform":"tiktok","PostId":3700,"Url":"https://www.tiktok.com/@backyahdbbq/video/7370861238424718634","ViewCount":10998,"LikeCount":313}]},{"Id":3701,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C7K0UyUvvIT/","ThumbnailUrl":"media/posts/instagram_18022938392178291.png","Description":"Trout Catch and Cook\n\nToday I went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  I usually cast a 12 foot leader, bu","SearchText":"trout catch and cook\n\n\ntoday i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack.\n\nthanks to @heritagesteel for sponsoring my adventures and sending over the new fillet knives.\n\n#fishing #trout #catchandcook #bbq #grilling fish how_to bbq seafood grilling trout catch and cook. today i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack. thanks to heritage steel for sponsoring my adventures and sending over the new hammer stahl fillet knives. #fishing #trout #catchandcook #bbq #grilling fish how_to seafood trout catch and cook\n\ntoday i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack.\n\nthanks to @heritagesteel for sponsoring my adventures and sending over the new @hammerstahl fillet knives.\n\n#fishing #trout #catchandcook #bbq #grilling fish tutorial bbq seafood trout catch and cook today i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack. thanks to @heritage steel for sponsoring my adventures and sending over the new filet knives. #fishing #trout #catchandcook #bbq #grilling ","CreateDateTime":"2024-05-19T23:50:23.000Z","ViewCount":47769,"LikeCount":1099,"GroupId":9484,"GroupCode":"trout-catch-and-cook-adventure","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":[],"PostTypes":["tutorial"],"Categories":["BBQ","Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3703,"Url":"https://www.youtube.com/watch?v=3N1m2dyND6I","ViewCount":14178,"LikeCount":426},{"Platform":"facebook","PostId":3702,"Url":"https://www.facebook.com/reel/975256257578612/","ViewCount":16234,"LikeCount":273},{"Platform":"instagram","PostId":3701,"Url":"https://www.instagram.com/reel/C7K0UyUvvIT/","ViewCount":6359,"LikeCount":87},{"Platform":"tiktok","PostId":3700,"Url":"https://www.tiktok.com/@backyahdbbq/video/7370861238424718634","ViewCount":10998,"LikeCount":313}]},{"Id":3700,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7370861238424718634","ThumbnailUrl":"media/posts/tiktok_7370861238424718634.png","Description":"Trout Catch and Cook Today I went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  I usually cast a 12 foot leader, but","SearchText":"trout catch and cook\n\n\ntoday i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack.\n\nthanks to @heritagesteel for sponsoring my adventures and sending over the new fillet knives.\n\n#fishing #trout #catchandcook #bbq #grilling fish how_to bbq seafood grilling trout catch and cook. today i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack. thanks to heritage steel for sponsoring my adventures and sending over the new hammer stahl fillet knives. #fishing #trout #catchandcook #bbq #grilling fish how_to seafood trout catch and cook\n\ntoday i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack.\n\nthanks to @heritagesteel for sponsoring my adventures and sending over the new @hammerstahl fillet knives.\n\n#fishing #trout #catchandcook #bbq #grilling fish tutorial bbq seafood trout catch and cook today i went fishing at one of my favorite local trout lakes to decompress from the work week, chat with regulars, and meet some new friends.  i usually cast a 12 foot leader, but today they were biting a 3 foot leader on a carolina rig.  they were all on the small side, but made for a good midday snack. thanks to @heritage steel for sponsoring my adventures and sending over the new filet knives. #fishing #trout #catchandcook #bbq #grilling ","CreateDateTime":"2024-05-19T23:46:17.000Z","ViewCount":47769,"LikeCount":1099,"GroupId":9484,"GroupCode":"trout-catch-and-cook-adventure","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3703,"Url":"https://www.youtube.com/watch?v=3N1m2dyND6I","ViewCount":14178,"LikeCount":426},{"Platform":"facebook","PostId":3702,"Url":"https://www.facebook.com/reel/975256257578612/","ViewCount":16234,"LikeCount":273},{"Platform":"instagram","PostId":3701,"Url":"https://www.instagram.com/reel/C7K0UyUvvIT/","ViewCount":6359,"LikeCount":87},{"Platform":"tiktok","PostId":3700,"Url":"https://www.tiktok.com/@backyahdbbq/video/7370861238424718634","ViewCount":10998,"LikeCount":313}]},{"Id":3699,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=X8ezCOBZGBc","ThumbnailUrl":"media/posts/youtube_X8ezCOBZGBc.png","Description":"“Cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  You won’t notice much difference taste wise, but it’s a beauty to look at.\n\nI separated the eye from the","SearchText":"“cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at.\n\ni separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.\n\ncomment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag someone who comments in that video. \n\n#bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing “cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at. i separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.comment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment. #bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing\n\n“cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at.\n\ni separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.\n\ncomment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment.\n\n#bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing “cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at. i separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it. comment “show the sear” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment in that video.  #bbq #steak #ribeye #grilling","CreateDateTime":"2024-05-18T14:15:11.000Z","ViewCount":24118,"LikeCount":574,"GroupId":9485,"GroupCode":"cowboy-ribeye-grilling-insights","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3699,"Url":"https://www.youtube.com/watch?v=X8ezCOBZGBc","ViewCount":10079,"LikeCount":248},{"Platform":"facebook","PostId":3698,"Url":"https://www.facebook.com/reel/467115625881840/","ViewCount":3642,"LikeCount":58},{"Platform":"instagram","PostId":3697,"Url":"https://www.instagram.com/reel/C7HMo1BrTEo/","ViewCount":7150,"LikeCount":168},{"Platform":"tiktok","PostId":3696,"Url":"https://www.tiktok.com/@backyahdbbq/video/7370338686145252651","ViewCount":3247,"LikeCount":100}]},{"Id":3698,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/467115625881840/","ThumbnailUrl":"media/posts/facebook_467115625881840.png","Description":"Cowboy ribeye slicing “Cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  You won’t notice much difference taste wise, but it’s a beauty to look at. I separ","SearchText":"“cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at.\n\ni separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.\n\ncomment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag someone who comments in that video. \n\n#bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing “cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at. i separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.comment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment. #bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing\n\n“cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at.\n\ni separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.\n\ncomment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment.\n\n#bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing “cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at. i separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it. comment “show the sear” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment in that video.  #bbq #steak #ribeye #grilling","CreateDateTime":"2024-05-18T14:06:02.000Z","ViewCount":24118,"LikeCount":574,"GroupId":9485,"GroupCode":"cowboy-ribeye-grilling-insights","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3699,"Url":"https://www.youtube.com/watch?v=X8ezCOBZGBc","ViewCount":10079,"LikeCount":248},{"Platform":"facebook","PostId":3698,"Url":"https://www.facebook.com/reel/467115625881840/","ViewCount":3642,"LikeCount":58},{"Platform":"instagram","PostId":3697,"Url":"https://www.instagram.com/reel/C7HMo1BrTEo/","ViewCount":7150,"LikeCount":168},{"Platform":"tiktok","PostId":3696,"Url":"https://www.tiktok.com/@backyahdbbq/video/7370338686145252651","ViewCount":3247,"LikeCount":100}]},{"Id":3697,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C7HMo1BrTEo/","ThumbnailUrl":"media/posts/instagram_17927616446857930.png","Description":"Cowboy ribeye slicing\n\n“Cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  You won’t notice much difference taste wise, but it’s a beauty to look at.\n\nI sep","SearchText":"“cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at.\n\ni separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.\n\ncomment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag someone who comments in that video. \n\n#bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing “cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at. i separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.comment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment. #bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing\n\n“cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at.\n\ni separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.\n\ncomment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment.\n\n#bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing “cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at. i separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it. comment “show the sear” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment in that video.  #bbq #steak #ribeye #grilling","CreateDateTime":"2024-05-18T14:03:39.000Z","ViewCount":24118,"LikeCount":574,"GroupId":9485,"GroupCode":"cowboy-ribeye-grilling-insights","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3699,"Url":"https://www.youtube.com/watch?v=X8ezCOBZGBc","ViewCount":10079,"LikeCount":248},{"Platform":"facebook","PostId":3698,"Url":"https://www.facebook.com/reel/467115625881840/","ViewCount":3642,"LikeCount":58},{"Platform":"instagram","PostId":3697,"Url":"https://www.instagram.com/reel/C7HMo1BrTEo/","ViewCount":7150,"LikeCount":168},{"Platform":"tiktok","PostId":3696,"Url":"https://www.tiktok.com/@backyahdbbq/video/7370338686145252651","ViewCount":3247,"LikeCount":100}]},{"Id":3696,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7370338686145252651","ThumbnailUrl":"media/posts/tiktok_7370338686145252651.png","Description":"Cowboy ribeye slicing “Cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  You won’t notice much difference taste wise, but it’s a beauty to look at. I separ","SearchText":"“cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at.\n\ni separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.\n\ncomment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag someone who comments in that video. \n\n#bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing “cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at. i separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.comment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment. #bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing\n\n“cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at.\n\ni separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it.\n\ncomment “cook” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment.\n\n#bbq #steak #ribeye #grilling cow steak how_to bbq grilling cowboy ribeye slicing “cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk.  you won’t notice much difference taste wise, but it’s a beauty to look at. i separated the eye from the cap because i thought i was going to have to cook the eye longer, but the hold over rest temp took it up to 120ish.  which is just where i like it. comment “show the sear” if you want a video like this of how i reverse seared this cowboy steak.  i will tag the first one to comment in that video.  #bbq #steak #ribeye #grilling","CreateDateTime":"2024-05-18T13:58:37.000Z","ViewCount":24118,"LikeCount":574,"GroupId":9485,"GroupCode":"cowboy-ribeye-grilling-insights","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3699,"Url":"https://www.youtube.com/watch?v=X8ezCOBZGBc","ViewCount":10079,"LikeCount":248},{"Platform":"facebook","PostId":3698,"Url":"https://www.facebook.com/reel/467115625881840/","ViewCount":3642,"LikeCount":58},{"Platform":"instagram","PostId":3697,"Url":"https://www.instagram.com/reel/C7HMo1BrTEo/","ViewCount":7150,"LikeCount":168},{"Platform":"tiktok","PostId":3696,"Url":"https://www.tiktok.com/@backyahdbbq/video/7370338686145252651","ViewCount":3247,"LikeCount":100}]},{"Id":3690,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=2zSAz663F00","ThumbnailUrl":"media/posts/youtube_2zSAz663F00.png","Description":"I’m also on dinner duty and we’re keeping it simple tonight. A reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. \n\nThanks to @USWellnessMeats for sending over the ","SearchText":"i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. \n\nthanks to @uswellnessmeats for sending over the cowboy ribeye\n\n\n#bbq #steak #ribeye #dad cow steak recipe bbq sides grilling i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. thanks to us wellness meats for sending over the cowboy ribeye #bbq #steak #ribeye #dad cow steak recipe bbq sides grilling i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. \n\nthanks to @uswellnessmeats for sending over the cowboy ribeye\n\n#bbq #steak #ribeye #dad i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions.  thanks to @uswellnessmeats for sending over the cowboy ribeye #bbq #steak #ribeye #dad cow steak recipe bbq sides grilling","CreateDateTime":"2024-05-17T05:34:53.000Z","ViewCount":20577,"LikeCount":567,"GroupId":9140,"GroupCode":"reverse-seared-ribeye-with-garlic-butter","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ","Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3690,"Url":"https://www.youtube.com/watch?v=2zSAz663F00","ViewCount":3818,"LikeCount":143},{"Platform":"facebook","PostId":3688,"Url":"https://www.facebook.com/reel/748343110832462/","ViewCount":2903,"LikeCount":51},{"Platform":"instagram","PostId":3694,"Url":"https://www.instagram.com/reel/C7DroUBugRf/","ViewCount":9776,"LikeCount":212},{"Platform":"tiktok","PostId":3692,"Url":"https://www.tiktok.com/@backyahdbbq/video/7369827169310133547","ViewCount":4080,"LikeCount":161}]},{"Id":3688,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/748343110832462/","ThumbnailUrl":"media/posts/facebook_748343110832462.png","Description":"I’m also on dinner duty and we’re keeping it simple tonight. A reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. Thanks to US Wellness Meats for sending over the c","SearchText":"i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. \n\nthanks to @uswellnessmeats for sending over the cowboy ribeye\n\n\n#bbq #steak #ribeye #dad cow steak recipe bbq sides grilling i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. thanks to us wellness meats for sending over the cowboy ribeye #bbq #steak #ribeye #dad cow steak recipe bbq sides grilling i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. \n\nthanks to @uswellnessmeats for sending over the cowboy ribeye\n\n#bbq #steak #ribeye #dad i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions.  thanks to @uswellnessmeats for sending over the cowboy ribeye #bbq #steak #ribeye #dad cow steak recipe bbq sides grilling","CreateDateTime":"2024-05-17T05:22:38.000Z","ViewCount":20577,"LikeCount":567,"GroupId":9140,"GroupCode":"reverse-seared-ribeye-with-garlic-butter","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ","Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3690,"Url":"https://www.youtube.com/watch?v=2zSAz663F00","ViewCount":3818,"LikeCount":143},{"Platform":"facebook","PostId":3688,"Url":"https://www.facebook.com/reel/748343110832462/","ViewCount":2903,"LikeCount":51},{"Platform":"instagram","PostId":3694,"Url":"https://www.instagram.com/reel/C7DroUBugRf/","ViewCount":9776,"LikeCount":212},{"Platform":"tiktok","PostId":3692,"Url":"https://www.tiktok.com/@backyahdbbq/video/7369827169310133547","ViewCount":4080,"LikeCount":161}]},{"Id":3694,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C7DroUBugRf/","ThumbnailUrl":"media/posts/instagram_17852670327191887.png","Description":"I’m also on dinner duty and we’re keeping it simple tonight. A reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. \n\nThanks to @uswellnessmeats for sending over the ","SearchText":"i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. \n\nthanks to @uswellnessmeats for sending over the cowboy ribeye\n\n\n#bbq #steak #ribeye #dad cow steak recipe bbq sides grilling i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. thanks to us wellness meats for sending over the cowboy ribeye #bbq #steak #ribeye #dad cow steak recipe bbq sides grilling i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. \n\nthanks to @uswellnessmeats for sending over the cowboy ribeye\n\n#bbq #steak #ribeye #dad i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions.  thanks to @uswellnessmeats for sending over the cowboy ribeye #bbq #steak #ribeye #dad cow steak recipe bbq sides grilling","CreateDateTime":"2024-05-17T05:18:03.000Z","ViewCount":20577,"LikeCount":567,"GroupId":9140,"GroupCode":"reverse-seared-ribeye-with-garlic-butter","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3690,"Url":"https://www.youtube.com/watch?v=2zSAz663F00","ViewCount":3818,"LikeCount":143},{"Platform":"facebook","PostId":3688,"Url":"https://www.facebook.com/reel/748343110832462/","ViewCount":2903,"LikeCount":51},{"Platform":"instagram","PostId":3694,"Url":"https://www.instagram.com/reel/C7DroUBugRf/","ViewCount":9776,"LikeCount":212},{"Platform":"tiktok","PostId":3692,"Url":"https://www.tiktok.com/@backyahdbbq/video/7369827169310133547","ViewCount":4080,"LikeCount":161}]},{"Id":3692,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7369827169310133547","ThumbnailUrl":"media/posts/tiktok_7369827169310133547.png","Description":"I’m also on dinner duty and we’re keeping it simple tonight. A reverse seared ribeye with a garlic compound butter and a side of potatoes and onions.  Thanks to @uswellnessmeats for sending over the c","SearchText":"i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. \n\nthanks to @uswellnessmeats for sending over the cowboy ribeye\n\n\n#bbq #steak #ribeye #dad cow steak recipe bbq sides grilling i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. thanks to us wellness meats for sending over the cowboy ribeye #bbq #steak #ribeye #dad cow steak recipe bbq sides grilling i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. \n\nthanks to @uswellnessmeats for sending over the cowboy ribeye\n\n#bbq #steak #ribeye #dad i’m also on dinner duty and we’re keeping it simple tonight. a reverse seared ribeye with a garlic compound butter and a side of potatoes and onions.  thanks to @uswellnessmeats for sending over the cowboy ribeye #bbq #steak #ribeye #dad cow steak recipe bbq sides grilling","CreateDateTime":"2024-05-17T04:53:35.000Z","ViewCount":20577,"LikeCount":567,"GroupId":9140,"GroupCode":"reverse-seared-ribeye-with-garlic-butter","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ","Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3690,"Url":"https://www.youtube.com/watch?v=2zSAz663F00","ViewCount":3818,"LikeCount":143},{"Platform":"facebook","PostId":3688,"Url":"https://www.facebook.com/reel/748343110832462/","ViewCount":2903,"LikeCount":51},{"Platform":"instagram","PostId":3694,"Url":"https://www.instagram.com/reel/C7DroUBugRf/","ViewCount":9776,"LikeCount":212},{"Platform":"tiktok","PostId":3692,"Url":"https://www.tiktok.com/@backyahdbbq/video/7369827169310133547","ViewCount":4080,"LikeCount":161}]},{"Id":3691,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=GpoWkXVXfFs","ThumbnailUrl":"media/posts/youtube_GpoWkXVXfFs.png","Description":"I’m on school lunch duty this week and I’m definitely not making PB&J sandwiches all week.  So let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school","SearchText":"i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school.\n\n#bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school. #bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school.\n\nbbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school. #bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife ","CreateDateTime":"2024-05-15T23:15:00.000Z","ViewCount":299511,"LikeCount":8359,"GroupId":9141,"GroupCode":"smoked-brisket-for-school-lunch-prep","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3691,"Url":"https://www.youtube.com/watch?v=GpoWkXVXfFs","ViewCount":107117,"LikeCount":2611},{"Platform":"facebook","PostId":3689,"Url":"https://www.facebook.com/reel/1123868412218887/","ViewCount":53439,"LikeCount":1052},{"Platform":"instagram","PostId":3695,"Url":"https://www.instagram.com/reel/C7AbXb9vdXY/","ViewCount":70355,"LikeCount":1707},{"Platform":"tiktok","PostId":3693,"Url":"https://www.tiktok.com/@backyahdbbq/video/7369362888814841134","ViewCount":68600,"LikeCount":2989}]},{"Id":3689,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1123868412218887/","ThumbnailUrl":"media/posts/facebook_1123868412218887.png","Description":"I’m on school lunch duty this week and I’m definitely not making PB&J sandwiches all week.  So let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school","SearchText":"i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school.\n\n#bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school. #bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school.\n\nbbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school. #bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife ","CreateDateTime":"2024-05-15T23:01:25.000Z","ViewCount":299511,"LikeCount":8359,"GroupId":9141,"GroupCode":"smoked-brisket-for-school-lunch-prep","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3691,"Url":"https://www.youtube.com/watch?v=GpoWkXVXfFs","ViewCount":107117,"LikeCount":2611},{"Platform":"facebook","PostId":3689,"Url":"https://www.facebook.com/reel/1123868412218887/","ViewCount":53439,"LikeCount":1052},{"Platform":"instagram","PostId":3695,"Url":"https://www.instagram.com/reel/C7AbXb9vdXY/","ViewCount":70355,"LikeCount":1707},{"Platform":"tiktok","PostId":3693,"Url":"https://www.tiktok.com/@backyahdbbq/video/7369362888814841134","ViewCount":68600,"LikeCount":2989}]},{"Id":3695,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C7AbXb9vdXY/","ThumbnailUrl":"media/posts/instagram_17941922576815385.png","Description":"I’m on school lunch duty this week and I’m definitely not making PB&J sandwiches all week.  So let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school","SearchText":"i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school.\n\n#bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school. #bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school.\n\nbbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school. #bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife ","CreateDateTime":"2024-05-15T22:59:44.000Z","ViewCount":299511,"LikeCount":8359,"GroupId":9141,"GroupCode":"smoked-brisket-for-school-lunch-prep","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3691,"Url":"https://www.youtube.com/watch?v=GpoWkXVXfFs","ViewCount":107117,"LikeCount":2611},{"Platform":"facebook","PostId":3689,"Url":"https://www.facebook.com/reel/1123868412218887/","ViewCount":53439,"LikeCount":1052},{"Platform":"instagram","PostId":3695,"Url":"https://www.instagram.com/reel/C7AbXb9vdXY/","ViewCount":70355,"LikeCount":1707},{"Platform":"tiktok","PostId":3693,"Url":"https://www.tiktok.com/@backyahdbbq/video/7369362888814841134","ViewCount":68600,"LikeCount":2989}]},{"Id":3693,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7369362888814841134","ThumbnailUrl":"media/posts/tiktok_7369362888814841134.png","Description":"I’m on school lunch duty this week and I’m definitely not making PB&J sandwiches all week.  So let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school","SearchText":"i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school.\n\n#bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school. #bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school.\n\nbbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife cow brisket recipe bbq smoking i’m on school lunch duty this week and i’m definitely not making pb&j sandwiches all week.  so let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school. #bbq #brisket #smokedmeat #mealprep #schoollunch #dad #dadlife ","CreateDateTime":"2024-05-15T22:51:55.000Z","ViewCount":299511,"LikeCount":8359,"GroupId":9141,"GroupCode":"smoked-brisket-for-school-lunch-prep","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3691,"Url":"https://www.youtube.com/watch?v=GpoWkXVXfFs","ViewCount":107117,"LikeCount":2611},{"Platform":"facebook","PostId":3689,"Url":"https://www.facebook.com/reel/1123868412218887/","ViewCount":53439,"LikeCount":1052},{"Platform":"instagram","PostId":3695,"Url":"https://www.instagram.com/reel/C7AbXb9vdXY/","ViewCount":70355,"LikeCount":1707},{"Platform":"tiktok","PostId":3693,"Url":"https://www.tiktok.com/@backyahdbbq/video/7369362888814841134","ViewCount":68600,"LikeCount":2989}]},{"Id":3685,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=qCx5Fu2yppo","ThumbnailUrl":"media/posts/youtube_qCx5Fu2yppo.png","Description":"Not A Chipotle Chicken Copycat.\n\nNot only is Chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  I’m not about tricking them into giving me more protein without it b","SearchText":"not a chipotle chicken copycat.\n\nnot only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.\n\nwhy would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want.\n\n\n#grilling #chicken #bbq not a chipotle chicken copycat.not only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.why would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want. #grilling #chicken #bbq not a chipotle chicken copycat.\n\nnot only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.\n\nwhy would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want.\n\n#grilling #chicken #bbq not a chipotle chicken copycat. not only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”. why would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want. #grilling #chicken #bbq","CreateDateTime":"2024-05-14T17:55:04.000Z","ViewCount":15992,"LikeCount":428,"GroupId":9142,"GroupCode":"chipotle-chicken-alternatives-discussion","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3685,"Url":"https://www.youtube.com/watch?v=qCx5Fu2yppo","ViewCount":5007,"LikeCount":175},{"Platform":"facebook","PostId":3684,"Url":"https://www.facebook.com/reel/982161606636684/","ViewCount":3188,"LikeCount":49},{"Platform":"instagram","PostId":3687,"Url":"https://www.instagram.com/reel/C69S1_lJXTR/","ViewCount":5152,"LikeCount":125},{"Platform":"tiktok","PostId":3686,"Url":"https://www.tiktok.com/@backyahdbbq/video/7368912028318108974","ViewCount":2645,"LikeCount":79}]},{"Id":3684,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/982161606636684/","ThumbnailUrl":"media/posts/facebook_982161606636684.png","Description":"Not A Chipotle Chicken Copycat.Not only is Chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  I’m not about tricking them into giving me more protein without it bei","SearchText":"not a chipotle chicken copycat.\n\nnot only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.\n\nwhy would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want.\n\n\n#grilling #chicken #bbq not a chipotle chicken copycat.not only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.why would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want. #grilling #chicken #bbq not a chipotle chicken copycat.\n\nnot only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.\n\nwhy would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want.\n\n#grilling #chicken #bbq not a chipotle chicken copycat. not only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”. why would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want. #grilling #chicken #bbq","CreateDateTime":"2024-05-14T17:47:05.000Z","ViewCount":15992,"LikeCount":428,"GroupId":9142,"GroupCode":"chipotle-chicken-alternatives-discussion","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3685,"Url":"https://www.youtube.com/watch?v=qCx5Fu2yppo","ViewCount":5007,"LikeCount":175},{"Platform":"facebook","PostId":3684,"Url":"https://www.facebook.com/reel/982161606636684/","ViewCount":3188,"LikeCount":49},{"Platform":"instagram","PostId":3687,"Url":"https://www.instagram.com/reel/C69S1_lJXTR/","ViewCount":5152,"LikeCount":125},{"Platform":"tiktok","PostId":3686,"Url":"https://www.tiktok.com/@backyahdbbq/video/7368912028318108974","ViewCount":2645,"LikeCount":79}]},{"Id":3687,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C69S1_lJXTR/","ThumbnailUrl":"media/posts/instagram_18020609846266736.png","Description":"Not A Chipotle Chicken Copycat.\n\nNot only is Chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  I’m not about tricking them into giving me more protein without it b","SearchText":"not a chipotle chicken copycat.\n\nnot only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.\n\nwhy would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want.\n\n\n#grilling #chicken #bbq not a chipotle chicken copycat.not only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.why would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want. #grilling #chicken #bbq not a chipotle chicken copycat.\n\nnot only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.\n\nwhy would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want.\n\n#grilling #chicken #bbq not a chipotle chicken copycat. not only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”. why would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want. #grilling #chicken #bbq","CreateDateTime":"2024-05-14T17:45:15.000Z","ViewCount":15992,"LikeCount":428,"GroupId":9142,"GroupCode":"chipotle-chicken-alternatives-discussion","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3685,"Url":"https://www.youtube.com/watch?v=qCx5Fu2yppo","ViewCount":5007,"LikeCount":175},{"Platform":"facebook","PostId":3684,"Url":"https://www.facebook.com/reel/982161606636684/","ViewCount":3188,"LikeCount":49},{"Platform":"instagram","PostId":3687,"Url":"https://www.instagram.com/reel/C69S1_lJXTR/","ViewCount":5152,"LikeCount":125},{"Platform":"tiktok","PostId":3686,"Url":"https://www.tiktok.com/@backyahdbbq/video/7368912028318108974","ViewCount":2645,"LikeCount":79}]},{"Id":3686,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7368912028318108974","ThumbnailUrl":"media/posts/tiktok_7368912028318108974.png","Description":"Not A Chipotle Chicken Copycat. Not only is Chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  I’m not about tricking them into giving me more protein without it be","SearchText":"not a chipotle chicken copycat.\n\nnot only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.\n\nwhy would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want.\n\n\n#grilling #chicken #bbq not a chipotle chicken copycat.not only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.why would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want. #grilling #chicken #bbq not a chipotle chicken copycat.\n\nnot only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”.\n\nwhy would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want.\n\n#grilling #chicken #bbq not a chipotle chicken copycat. not only is chipotle chicken mid, the prices are crazy and the portion sizes are getting smaller.  i’m not about tricking them into giving me more protein without it being considered a double meat.  those are hard working people who are following the rules.  this is just a case of corporate implementing “cost optimizations”. why would you copy that?  instead i grabbed 2lbs of chicken thighs from fred meyer for $5.  made an adobo sauce. vac sealed for a few hours. and then grilled for 20-30 mins.  we now have inexpensive, great tasting chicken, way better than chipotle, and i can eat as much as i want. #grilling #chicken #bbq","CreateDateTime":"2024-05-14T17:42:19.000Z","ViewCount":15992,"LikeCount":428,"GroupId":9142,"GroupCode":"chipotle-chicken-alternatives-discussion","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3685,"Url":"https://www.youtube.com/watch?v=qCx5Fu2yppo","ViewCount":5007,"LikeCount":175},{"Platform":"facebook","PostId":3684,"Url":"https://www.facebook.com/reel/982161606636684/","ViewCount":3188,"LikeCount":49},{"Platform":"instagram","PostId":3687,"Url":"https://www.instagram.com/reel/C69S1_lJXTR/","ViewCount":5152,"LikeCount":125},{"Platform":"tiktok","PostId":3686,"Url":"https://www.tiktok.com/@backyahdbbq/video/7368912028318108974","ViewCount":2645,"LikeCount":79}]},{"Id":3679,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=5fU1tAqiU1w","ThumbnailUrl":"media/posts/youtube_5fU1tAqiU1w.png","Description":"I typically just put salt and pepper on my steaks, but today I’m trying this Hawaiian black salt based rub.  I applied the rub a few hours before I fired up the grill.  I cooked direct until I got a n","SearchText":"i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.\n\nthe steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment.\n\nthanks to @uswellnessmeats  for sending over the filet and @fire & smoke society  for sending over the rub.\n\n#steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.the steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment. thanks to us wellness meats for sending over the filet and fire & smoke society for sending over the rub. #steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.\n\nthe steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment.\n\nthanks to @uswellnessmeats for sending over the filet and @fireandsmokesociety for sending over the rub.\n\n#steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing. the steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment. thanks to @uswellnessmeats for sending over the filet and @fire & smoke society for sending over the rub. #steak #bbq #grilling cow steak process bbq grilling","CreateDateTime":"2024-05-12T22:02:36.000Z","ViewCount":30179,"LikeCount":632,"GroupId":9486,"GroupCode":"hawaiian-black-salt-steak-rub-process","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3679,"Url":"https://www.youtube.com/watch?v=5fU1tAqiU1w","ViewCount":7254,"LikeCount":236},{"Platform":"facebook","PostId":3676,"Url":"https://www.facebook.com/reel/1497346381161156/","ViewCount":7368,"LikeCount":132},{"Platform":"instagram","PostId":3678,"Url":"https://www.instagram.com/reel/C64k1YhydyM/","ViewCount":10599,"LikeCount":184},{"Platform":"tiktok","PostId":3677,"Url":"https://www.tiktok.com/@backyahdbbq/video/7368232167119342894","ViewCount":4958,"LikeCount":80}]},{"Id":3676,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1497346381161156/","ThumbnailUrl":"media/posts/facebook_1497346381161156.png","Description":"I typically just put salt and pepper on my steaks, but today I’m trying this Hawaiian black salt based rub.  I applied the rub a few hours before I fired up the grill.  I cooked direct until I got a n","SearchText":"i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.\n\nthe steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment.\n\nthanks to @uswellnessmeats  for sending over the filet and @fire & smoke society  for sending over the rub.\n\n#steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.the steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment. thanks to us wellness meats for sending over the filet and fire & smoke society for sending over the rub. #steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.\n\nthe steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment.\n\nthanks to @uswellnessmeats for sending over the filet and @fireandsmokesociety for sending over the rub.\n\n#steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing. the steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment. thanks to @uswellnessmeats for sending over the filet and @fire & smoke society for sending over the rub. #steak #bbq #grilling cow steak process bbq grilling","CreateDateTime":"2024-05-12T21:49:27.000Z","ViewCount":30179,"LikeCount":632,"GroupId":9486,"GroupCode":"hawaiian-black-salt-steak-rub-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3679,"Url":"https://www.youtube.com/watch?v=5fU1tAqiU1w","ViewCount":7254,"LikeCount":236},{"Platform":"facebook","PostId":3676,"Url":"https://www.facebook.com/reel/1497346381161156/","ViewCount":7368,"LikeCount":132},{"Platform":"instagram","PostId":3678,"Url":"https://www.instagram.com/reel/C64k1YhydyM/","ViewCount":10599,"LikeCount":184},{"Platform":"tiktok","PostId":3677,"Url":"https://www.tiktok.com/@backyahdbbq/video/7368232167119342894","ViewCount":4958,"LikeCount":80}]},{"Id":3678,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C64k1YhydyM/","ThumbnailUrl":"media/posts/instagram_18020806985011883.png","Description":"I typically just put salt and pepper on my steaks, but today I’m trying this Hawaiian black salt based rub.  I applied the rub a few hours before I fired up the grill.  I cooked direct until I got a n","SearchText":"i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.\n\nthe steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment.\n\nthanks to @uswellnessmeats  for sending over the filet and @fire & smoke society  for sending over the rub.\n\n#steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.the steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment. thanks to us wellness meats for sending over the filet and fire & smoke society for sending over the rub. #steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.\n\nthe steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment.\n\nthanks to @uswellnessmeats for sending over the filet and @fireandsmokesociety for sending over the rub.\n\n#steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing. the steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment. thanks to @uswellnessmeats for sending over the filet and @fire & smoke society for sending over the rub. #steak #bbq #grilling cow steak process bbq grilling","CreateDateTime":"2024-05-12T21:46:34.000Z","ViewCount":30179,"LikeCount":632,"GroupId":9486,"GroupCode":"hawaiian-black-salt-steak-rub-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3679,"Url":"https://www.youtube.com/watch?v=5fU1tAqiU1w","ViewCount":7254,"LikeCount":236},{"Platform":"facebook","PostId":3676,"Url":"https://www.facebook.com/reel/1497346381161156/","ViewCount":7368,"LikeCount":132},{"Platform":"instagram","PostId":3678,"Url":"https://www.instagram.com/reel/C64k1YhydyM/","ViewCount":10599,"LikeCount":184},{"Platform":"tiktok","PostId":3677,"Url":"https://www.tiktok.com/@backyahdbbq/video/7368232167119342894","ViewCount":4958,"LikeCount":80}]},{"Id":3677,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7368232167119342894","ThumbnailUrl":"media/posts/tiktok_7368232167119342894.png","Description":"I typically just put salt and pepper on my steaks, but today I’m trying this Hawaiian black salt based rub.  I applied the rub a few hours before I fired up the grill.  I cooked direct until I got a n","SearchText":"i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.\n\nthe steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment.\n\nthanks to @uswellnessmeats  for sending over the filet and @fire & smoke society  for sending over the rub.\n\n#steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.the steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment. thanks to us wellness meats for sending over the filet and fire & smoke society for sending over the rub. #steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing.\n\nthe steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment.\n\nthanks to @uswellnessmeats for sending over the filet and @fireandsmokesociety for sending over the rub.\n\n#steak #bbq #grilling cow steak tips bbq grilling i typically just put salt and pepper on my steaks, but today i’m trying this hawaiian black salt based rub.  i applied the rub a few hours before i fired up the grill.  i cooked direct until i got a nice sear, around 100f internal, and then put on the indirect side until internal temp was around 120f.  let rest for a few mins before slicing. the steak was wicked tender and the rub was nice.  not something i’d do every time, but definitely worth the experiment. thanks to @uswellnessmeats for sending over the filet and @fire & smoke society for sending over the rub. #steak #bbq #grilling cow steak process bbq grilling","CreateDateTime":"2024-05-12T21:44:08.000Z","ViewCount":30179,"LikeCount":632,"GroupId":9486,"GroupCode":"hawaiian-black-salt-steak-rub-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3679,"Url":"https://www.youtube.com/watch?v=5fU1tAqiU1w","ViewCount":7254,"LikeCount":236},{"Platform":"facebook","PostId":3676,"Url":"https://www.facebook.com/reel/1497346381161156/","ViewCount":7368,"LikeCount":132},{"Platform":"instagram","PostId":3678,"Url":"https://www.instagram.com/reel/C64k1YhydyM/","ViewCount":10599,"LikeCount":184},{"Platform":"tiktok","PostId":3677,"Url":"https://www.tiktok.com/@backyahdbbq/video/7368232167119342894","ViewCount":4958,"LikeCount":80}]},{"Id":3675,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7367549490183671082","ThumbnailUrl":"media/posts/tiktok_7367549490183671082.png","Description":"Dinner for one tonight. I have a lot of grills, but the 14” Smokey Joe was my first. #steak #webergrills ","SearchText":"dinner for one tonight. i have a lot of grills, but the 14” smokey joe was my first. #steak #webergrills  cow steak showcase bbq grilling dinner for one tonight. i have a lot of grills, but the 14” smokey joe was my first. #steak #webergrills cow steak showcase bbq grilling dinner for one tonight. i have a lot of grills, but the 14” smokey joe was my first. #steak #webergrills cow steak showcase bbq grilling","CreateDateTime":"2024-05-11T01:35:01.000Z","ViewCount":6749,"LikeCount":70,"GroupId":9144,"GroupCode":"dinner-for-one-on-the-smokey-joe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3675,"Url":"https://www.tiktok.com/@backyahdbbq/video/7367549490183671082","ViewCount":6749,"LikeCount":27},{"Platform":"facebook","PostId":3673,"Url":"https://www.facebook.com/234418655726923/posts/461624753006311","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":3674,"Url":"https://www.instagram.com/p/C6zyw2bRynI/","ViewCount":0,"LikeCount":38}]},{"Id":3673,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/461624753006311","ThumbnailUrl":"media/posts/facebook_110899788073674_461624753006311.png","Description":"Dinner for one tonight. I have a lot of grills, but the 14” Smokey Joe was my first. #steak #webergrills","SearchText":"dinner for one tonight. i have a lot of grills, but the 14” smokey joe was my first. #steak #webergrills  cow steak showcase bbq grilling dinner for one tonight. i have a lot of grills, but the 14” smokey joe was my first. #steak #webergrills cow steak showcase bbq grilling dinner for one tonight. i have a lot of grills, but the 14” smokey joe was my first. #steak #webergrills cow steak showcase bbq grilling","CreateDateTime":"2024-05-11T01:11:14.000Z","ViewCount":6749,"LikeCount":70,"GroupId":9144,"GroupCode":"dinner-for-one-on-the-smokey-joe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3675,"Url":"https://www.tiktok.com/@backyahdbbq/video/7367549490183671082","ViewCount":6749,"LikeCount":27},{"Platform":"facebook","PostId":3673,"Url":"https://www.facebook.com/234418655726923/posts/461624753006311","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":3674,"Url":"https://www.instagram.com/p/C6zyw2bRynI/","ViewCount":0,"LikeCount":38}]},{"Id":3674,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C6zyw2bRynI/","ThumbnailUrl":"media/posts/instagram_17920473179809333.png","Description":"Dinner for one tonight. I have a lot of grills, but the 14” Smokey Joe was my first. #steak #webergrills","SearchText":"dinner for one tonight. i have a lot of grills, but the 14” smokey joe was my first. #steak #webergrills  cow steak showcase bbq grilling dinner for one tonight. i have a lot of grills, but the 14” smokey joe was my first. #steak #webergrills cow steak showcase bbq grilling dinner for one tonight. i have a lot of grills, but the 14” smokey joe was my first. #steak #webergrills cow steak showcase bbq grilling","CreateDateTime":"2024-05-11T01:11:10.000Z","ViewCount":6749,"LikeCount":70,"GroupId":9144,"GroupCode":"dinner-for-one-on-the-smokey-joe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3675,"Url":"https://www.tiktok.com/@backyahdbbq/video/7367549490183671082","ViewCount":6749,"LikeCount":27},{"Platform":"facebook","PostId":3673,"Url":"https://www.facebook.com/234418655726923/posts/461624753006311","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":3674,"Url":"https://www.instagram.com/p/C6zyw2bRynI/","ViewCount":0,"LikeCount":38}]},{"Id":3672,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=d1zw5LoEhi4","ThumbnailUrl":"media/posts/youtube_d1zw5LoEhi4.png","Description":"Grilled Pork Loin Roast\n\nIngredients\nPork loin roast or tenderloin\n1/4 cup olive oil\n1/4 cup soy sauce\n2 tablespoons Worcestershire sauce\n4 cloves garlic, minced\n2 tablespoons brown sugar\n2 tablespoon","SearchText":"grilled pork loin roast\n\ningredients\npork loin roast or tenderloin\n1/4 cup olive oil\n1/4 cup soy sauce\n2 tablespoons worcestershire sauce\n4 cloves garlic, minced\n2 tablespoons brown sugar\n2 tablespoons apple cider vinegar\n1 tablespoon dijon mustard\n1 tablespoon smoked paprika\n1 teaspoon black pepper\n1/2 teaspoon dried thyme\n1 teaspoon dried oregano\n1 teaspoon dried marjoram\ninstructions\n\nmarinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight.\n\npreheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f.\n\nsear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter.\n\nrest and serve: let the pork rest for a few minutes before slicing.\n\n\nthanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm\n\n#bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast. ingredients. pork loin roast or tenderloin. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons worcestershire sauce. 4 cloves garlic, minced. 2 tablespoons brown sugar. 2 tablespoons apple cider vinegar. 1 tablespoon dijon mustard. 1 tablespoon smoked paprika. 1 teaspoon black pepper. 1/2 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon dried marjoram. instructions. marinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight. preheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f. sear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter. rest and serve: let the pork rest for a few minutes before slicing. thanks to us wellness meats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm #bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast\n\ningredients\npork loin roast or tenderloin\n1/4 cup olive oil\n1/4 cup soy sauce\n2 tablespoons worcestershire sauce\n4 cloves garlic, minced\n2 tablespoons brown sugar\n2 tablespoons apple cider vinegar\n1 tablespoon dijon mustard\n1 tablespoon smoked paprika\n1 teaspoon black pepper\n1/2 teaspoon dried thyme\n1 teaspoon dried oregano\n1 teaspoon dried marjoram\ninstructions\n\nmarinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight.\n\npreheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f.\n\nsear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter.\n\nrest and serve: let the pork rest for a few minutes before slicing.\n\nthanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm\n\n#bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast ingredients pork loin roast or tenderloin 1/4 cup olive oil 1/4 cup soy sauce 2 tablespoons worcestershire sauce 4 cloves garlic, minced 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 1 tablespoon dijon mustard 1 tablespoon smoked paprika 1 teaspoon black pepper 1/2 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried marjoram instructions marinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight. preheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f. sear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter. rest and serve: let the pork rest for a few minutes before slicing. thanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page.  #bbq #pork #grilling pig roast_beef recipe bbq grilling","CreateDateTime":"2024-05-10T04:54:24.000Z","ViewCount":22087,"LikeCount":328,"GroupId":9145,"GroupCode":"grilled-pork-loin-roast-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["roast_beef"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3672,"Url":"https://www.youtube.com/watch?v=d1zw5LoEhi4","ViewCount":5191,"LikeCount":100},{"Platform":"facebook","PostId":3671,"Url":"https://www.facebook.com/reel/446615997916789/","ViewCount":5349,"LikeCount":71},{"Platform":"instagram","PostId":3670,"Url":"https://www.instagram.com/reel/C6xlkdcu4D5/","ViewCount":8526,"LikeCount":101},{"Platform":"tiktok","PostId":3669,"Url":"https://www.tiktok.com/@backyahdbbq/video/7367223699960827178","ViewCount":3021,"LikeCount":56}]},{"Id":3671,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/446615997916789/","ThumbnailUrl":"media/posts/facebook_446615997916789.png","Description":"Grilled Pork Loin Roast. Ingredients. Pork loin roast or tenderloin. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons Worcestershire sauce. 4 cloves garlic, minced. 2 tablespoons brown sugar. 2 tab","SearchText":"grilled pork loin roast\n\ningredients\npork loin roast or tenderloin\n1/4 cup olive oil\n1/4 cup soy sauce\n2 tablespoons worcestershire sauce\n4 cloves garlic, minced\n2 tablespoons brown sugar\n2 tablespoons apple cider vinegar\n1 tablespoon dijon mustard\n1 tablespoon smoked paprika\n1 teaspoon black pepper\n1/2 teaspoon dried thyme\n1 teaspoon dried oregano\n1 teaspoon dried marjoram\ninstructions\n\nmarinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight.\n\npreheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f.\n\nsear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter.\n\nrest and serve: let the pork rest for a few minutes before slicing.\n\n\nthanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm\n\n#bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast. ingredients. pork loin roast or tenderloin. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons worcestershire sauce. 4 cloves garlic, minced. 2 tablespoons brown sugar. 2 tablespoons apple cider vinegar. 1 tablespoon dijon mustard. 1 tablespoon smoked paprika. 1 teaspoon black pepper. 1/2 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon dried marjoram. instructions. marinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight. preheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f. sear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter. rest and serve: let the pork rest for a few minutes before slicing. thanks to us wellness meats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm #bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast\n\ningredients\npork loin roast or tenderloin\n1/4 cup olive oil\n1/4 cup soy sauce\n2 tablespoons worcestershire sauce\n4 cloves garlic, minced\n2 tablespoons brown sugar\n2 tablespoons apple cider vinegar\n1 tablespoon dijon mustard\n1 tablespoon smoked paprika\n1 teaspoon black pepper\n1/2 teaspoon dried thyme\n1 teaspoon dried oregano\n1 teaspoon dried marjoram\ninstructions\n\nmarinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight.\n\npreheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f.\n\nsear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter.\n\nrest and serve: let the pork rest for a few minutes before slicing.\n\nthanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm\n\n#bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast ingredients pork loin roast or tenderloin 1/4 cup olive oil 1/4 cup soy sauce 2 tablespoons worcestershire sauce 4 cloves garlic, minced 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 1 tablespoon dijon mustard 1 tablespoon smoked paprika 1 teaspoon black pepper 1/2 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried marjoram instructions marinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight. preheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f. sear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter. rest and serve: let the pork rest for a few minutes before slicing. thanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page.  #bbq #pork #grilling pig roast_beef recipe bbq grilling","CreateDateTime":"2024-05-10T04:42:07.000Z","ViewCount":22087,"LikeCount":328,"GroupId":9145,"GroupCode":"grilled-pork-loin-roast-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["roast_beef"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3672,"Url":"https://www.youtube.com/watch?v=d1zw5LoEhi4","ViewCount":5191,"LikeCount":100},{"Platform":"facebook","PostId":3671,"Url":"https://www.facebook.com/reel/446615997916789/","ViewCount":5349,"LikeCount":71},{"Platform":"instagram","PostId":3670,"Url":"https://www.instagram.com/reel/C6xlkdcu4D5/","ViewCount":8526,"LikeCount":101},{"Platform":"tiktok","PostId":3669,"Url":"https://www.tiktok.com/@backyahdbbq/video/7367223699960827178","ViewCount":3021,"LikeCount":56}]},{"Id":3670,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C6xlkdcu4D5/","ThumbnailUrl":"media/posts/instagram_18028288537890201.png","Description":"Grilled Pork Loin Roast\n\nIngredients\nPork loin roast or tenderloin\n1/4 cup olive oil\n1/4 cup soy sauce\n2 tablespoons Worcestershire sauce\n4 cloves garlic, minced\n2 tablespoons brown sugar\n2 tablespoon","SearchText":"grilled pork loin roast\n\ningredients\npork loin roast or tenderloin\n1/4 cup olive oil\n1/4 cup soy sauce\n2 tablespoons worcestershire sauce\n4 cloves garlic, minced\n2 tablespoons brown sugar\n2 tablespoons apple cider vinegar\n1 tablespoon dijon mustard\n1 tablespoon smoked paprika\n1 teaspoon black pepper\n1/2 teaspoon dried thyme\n1 teaspoon dried oregano\n1 teaspoon dried marjoram\ninstructions\n\nmarinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight.\n\npreheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f.\n\nsear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter.\n\nrest and serve: let the pork rest for a few minutes before slicing.\n\n\nthanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm\n\n#bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast. ingredients. pork loin roast or tenderloin. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons worcestershire sauce. 4 cloves garlic, minced. 2 tablespoons brown sugar. 2 tablespoons apple cider vinegar. 1 tablespoon dijon mustard. 1 tablespoon smoked paprika. 1 teaspoon black pepper. 1/2 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon dried marjoram. instructions. marinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight. preheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f. sear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter. rest and serve: let the pork rest for a few minutes before slicing. thanks to us wellness meats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm #bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast\n\ningredients\npork loin roast or tenderloin\n1/4 cup olive oil\n1/4 cup soy sauce\n2 tablespoons worcestershire sauce\n4 cloves garlic, minced\n2 tablespoons brown sugar\n2 tablespoons apple cider vinegar\n1 tablespoon dijon mustard\n1 tablespoon smoked paprika\n1 teaspoon black pepper\n1/2 teaspoon dried thyme\n1 teaspoon dried oregano\n1 teaspoon dried marjoram\ninstructions\n\nmarinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight.\n\npreheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f.\n\nsear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter.\n\nrest and serve: let the pork rest for a few minutes before slicing.\n\nthanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm\n\n#bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast ingredients pork loin roast or tenderloin 1/4 cup olive oil 1/4 cup soy sauce 2 tablespoons worcestershire sauce 4 cloves garlic, minced 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 1 tablespoon dijon mustard 1 tablespoon smoked paprika 1 teaspoon black pepper 1/2 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried marjoram instructions marinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight. preheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f. sear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter. rest and serve: let the pork rest for a few minutes before slicing. thanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page.  #bbq #pork #grilling pig roast_beef recipe bbq grilling","CreateDateTime":"2024-05-10T04:37:54.000Z","ViewCount":22087,"LikeCount":328,"GroupId":9145,"GroupCode":"grilled-pork-loin-roast-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["roast_beef"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3672,"Url":"https://www.youtube.com/watch?v=d1zw5LoEhi4","ViewCount":5191,"LikeCount":100},{"Platform":"facebook","PostId":3671,"Url":"https://www.facebook.com/reel/446615997916789/","ViewCount":5349,"LikeCount":71},{"Platform":"instagram","PostId":3670,"Url":"https://www.instagram.com/reel/C6xlkdcu4D5/","ViewCount":8526,"LikeCount":101},{"Platform":"tiktok","PostId":3669,"Url":"https://www.tiktok.com/@backyahdbbq/video/7367223699960827178","ViewCount":3021,"LikeCount":56}]},{"Id":3669,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7367223699960827178","ThumbnailUrl":"media/posts/tiktok_7367223699960827178.png","Description":"Grilled Pork Loin Roast Ingredients Pork loin roast or tenderloin 1/4 cup olive oil 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 4 cloves garlic, minced 2 tablespoons brown sugar 2 tablespoons","SearchText":"grilled pork loin roast\n\ningredients\npork loin roast or tenderloin\n1/4 cup olive oil\n1/4 cup soy sauce\n2 tablespoons worcestershire sauce\n4 cloves garlic, minced\n2 tablespoons brown sugar\n2 tablespoons apple cider vinegar\n1 tablespoon dijon mustard\n1 tablespoon smoked paprika\n1 teaspoon black pepper\n1/2 teaspoon dried thyme\n1 teaspoon dried oregano\n1 teaspoon dried marjoram\ninstructions\n\nmarinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight.\n\npreheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f.\n\nsear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter.\n\nrest and serve: let the pork rest for a few minutes before slicing.\n\n\nthanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm\n\n#bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast. ingredients. pork loin roast or tenderloin. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons worcestershire sauce. 4 cloves garlic, minced. 2 tablespoons brown sugar. 2 tablespoons apple cider vinegar. 1 tablespoon dijon mustard. 1 tablespoon smoked paprika. 1 teaspoon black pepper. 1/2 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon dried marjoram. instructions. marinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight. preheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f. sear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter. rest and serve: let the pork rest for a few minutes before slicing. thanks to us wellness meats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm #bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast\n\ningredients\npork loin roast or tenderloin\n1/4 cup olive oil\n1/4 cup soy sauce\n2 tablespoons worcestershire sauce\n4 cloves garlic, minced\n2 tablespoons brown sugar\n2 tablespoons apple cider vinegar\n1 tablespoon dijon mustard\n1 tablespoon smoked paprika\n1 teaspoon black pepper\n1/2 teaspoon dried thyme\n1 teaspoon dried oregano\n1 teaspoon dried marjoram\ninstructions\n\nmarinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight.\n\npreheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f.\n\nsear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter.\n\nrest and serve: let the pork rest for a few minutes before slicing.\n\nthanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page here: https://bkyhd.com/uswm\n\n#bbq #pork #grilling pig roast_beef recipe bbq grilling grilled pork loin roast ingredients pork loin roast or tenderloin 1/4 cup olive oil 1/4 cup soy sauce 2 tablespoons worcestershire sauce 4 cloves garlic, minced 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 1 tablespoon dijon mustard 1 tablespoon smoked paprika 1 teaspoon black pepper 1/2 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried marjoram instructions marinate: combine all ingredients except the pork in a bowl to make the marinade. place pork in a vacuum seal bag, zip lock bag, or glass dish. pour marinade over, seal or cover, and refrigerate overnight. preheat and cook: set your grill to 375°f. cook the pork until the internal temperature reaches 130°f. sear: remove pork, increase heat to 550°f, and sear each side until the internal temperature reaches 140°f.  baste with garlic butter. rest and serve: let the pork rest for a few minutes before slicing. thanks to @uswellnessmeats for sending over the pork loin roast.  you can find it on my gear page.  #bbq #pork #grilling pig roast_beef recipe bbq grilling","CreateDateTime":"2024-05-10T04:30:57.000Z","ViewCount":22087,"LikeCount":328,"GroupId":9145,"GroupCode":"grilled-pork-loin-roast-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["roast_beef"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3672,"Url":"https://www.youtube.com/watch?v=d1zw5LoEhi4","ViewCount":5191,"LikeCount":100},{"Platform":"facebook","PostId":3671,"Url":"https://www.facebook.com/reel/446615997916789/","ViewCount":5349,"LikeCount":71},{"Platform":"instagram","PostId":3670,"Url":"https://www.instagram.com/reel/C6xlkdcu4D5/","ViewCount":8526,"LikeCount":101},{"Platform":"tiktok","PostId":3669,"Url":"https://www.tiktok.com/@backyahdbbq/video/7367223699960827178","ViewCount":3021,"LikeCount":56}]},{"Id":3668,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=_L4M2DR4YlE","ThumbnailUrl":"media/posts/youtube__L4M2DR4YlE.png","Description":"Brisket Slicing. First time trying this Hammer Stahl 10” Damascus slicer. I like the curve and the sharp point so I don’t have to lay it flat to do a complete slice. \n\nThanks to @heritagesteel  for se","SearchText":"brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. \n\nthanks to @heritagesteel  for sending it over. \n\nyou can find the knife on on my gear page, use code backyahd for 10% off \n\nhttps://bkyhd.com/hammer\n\n#bbq #brisket cow brisket how_to bbq brisket slicing. first time trying this @hammerstahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. \n\nthanks to @heritagesteel for sending it over. \n\nyou can find the knife on on my gear page, use code backyahd for 10% off \n\nhttps://bkyhd.com/hammer\n\n#bbq #brisket brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. thanks to heritage steel for sending it over. you can find the knife on on my gear page, use code backyahd for 10% off https://bkyhd.com/hammer #bbq #brisket brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice.  thanks to @heritage steel for sending it over.  you can find the knife on on my gear page, use code backyahd for 10% off  #bbq #brisket","CreateDateTime":"2024-05-08T19:40:56.000Z","ViewCount":19775,"LikeCount":448,"GroupId":9487,"GroupCode":"brisket-slicing-with-damascus-knife","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3668,"Url":"https://www.youtube.com/watch?v=_L4M2DR4YlE","ViewCount":4464,"LikeCount":150},{"Platform":"instagram","PostId":3667,"Url":"https://www.instagram.com/reel/C6uB9NqyJ-v/","ViewCount":8960,"LikeCount":165},{"Platform":"facebook","PostId":3665,"Url":"https://www.facebook.com/reel/808478394527478/","ViewCount":3428,"LikeCount":54},{"Platform":"tiktok","PostId":3666,"Url":"https://www.tiktok.com/@backyahdbbq/video/7366710946040991019","ViewCount":2923,"LikeCount":79}]},{"Id":3667,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C6uB9NqyJ-v/","ThumbnailUrl":"media/posts/instagram_17925456293863084.png","Description":"Brisket Slicing. First time trying this @hammerstahl 10” Damascus slicer. I like the curve and the sharp point so I don’t have to lay it flat to do a complete slice. \n\nThanks to @heritagesteel for sen","SearchText":"brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. \n\nthanks to @heritagesteel  for sending it over. \n\nyou can find the knife on on my gear page, use code backyahd for 10% off \n\nhttps://bkyhd.com/hammer\n\n#bbq #brisket cow brisket how_to bbq brisket slicing. first time trying this @hammerstahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. \n\nthanks to @heritagesteel for sending it over. \n\nyou can find the knife on on my gear page, use code backyahd for 10% off \n\nhttps://bkyhd.com/hammer\n\n#bbq #brisket brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. thanks to heritage steel for sending it over. you can find the knife on on my gear page, use code backyahd for 10% off https://bkyhd.com/hammer #bbq #brisket brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice.  thanks to @heritage steel for sending it over.  you can find the knife on on my gear page, use code backyahd for 10% off  #bbq #brisket","CreateDateTime":"2024-05-08T19:29:34.000Z","ViewCount":19775,"LikeCount":448,"GroupId":9487,"GroupCode":"brisket-slicing-with-damascus-knife","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3668,"Url":"https://www.youtube.com/watch?v=_L4M2DR4YlE","ViewCount":4464,"LikeCount":150},{"Platform":"instagram","PostId":3667,"Url":"https://www.instagram.com/reel/C6uB9NqyJ-v/","ViewCount":8960,"LikeCount":165},{"Platform":"facebook","PostId":3665,"Url":"https://www.facebook.com/reel/808478394527478/","ViewCount":3428,"LikeCount":54},{"Platform":"tiktok","PostId":3666,"Url":"https://www.tiktok.com/@backyahdbbq/video/7366710946040991019","ViewCount":2923,"LikeCount":79}]},{"Id":3665,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/808478394527478/","ThumbnailUrl":"media/posts/facebook_808478394527478.png","Description":"Brisket Slicing. First time trying this Hammer Stahl 10” Damascus slicer. I like the curve and the sharp point so I don’t have to lay it flat to do a complete slice. Thanks to Heritage Steel for sendi","SearchText":"brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. \n\nthanks to @heritagesteel  for sending it over. \n\nyou can find the knife on on my gear page, use code backyahd for 10% off \n\nhttps://bkyhd.com/hammer\n\n#bbq #brisket cow brisket how_to bbq brisket slicing. first time trying this @hammerstahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. \n\nthanks to @heritagesteel for sending it over. \n\nyou can find the knife on on my gear page, use code backyahd for 10% off \n\nhttps://bkyhd.com/hammer\n\n#bbq #brisket brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. thanks to heritage steel for sending it over. you can find the knife on on my gear page, use code backyahd for 10% off https://bkyhd.com/hammer #bbq #brisket brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice.  thanks to @heritage steel for sending it over.  you can find the knife on on my gear page, use code backyahd for 10% off  #bbq #brisket","CreateDateTime":"2024-05-08T19:23:10.000Z","ViewCount":19775,"LikeCount":448,"GroupId":9487,"GroupCode":"brisket-slicing-with-damascus-knife","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3668,"Url":"https://www.youtube.com/watch?v=_L4M2DR4YlE","ViewCount":4464,"LikeCount":150},{"Platform":"instagram","PostId":3667,"Url":"https://www.instagram.com/reel/C6uB9NqyJ-v/","ViewCount":8960,"LikeCount":165},{"Platform":"facebook","PostId":3665,"Url":"https://www.facebook.com/reel/808478394527478/","ViewCount":3428,"LikeCount":54},{"Platform":"tiktok","PostId":3666,"Url":"https://www.tiktok.com/@backyahdbbq/video/7366710946040991019","ViewCount":2923,"LikeCount":79}]},{"Id":3666,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7366710946040991019","ThumbnailUrl":"media/posts/tiktok_7366710946040991019.png","Description":"Brisket Slicing. First time trying this Hammer Stahl 10” Damascus slicer. I like the curve and the sharp point so I don’t have to lay it flat to do a complete slice.  Thanks to @Heritage Steel for sen","SearchText":"brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. \n\nthanks to @heritagesteel  for sending it over. \n\nyou can find the knife on on my gear page, use code backyahd for 10% off \n\nhttps://bkyhd.com/hammer\n\n#bbq #brisket cow brisket how_to bbq brisket slicing. first time trying this @hammerstahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. \n\nthanks to @heritagesteel for sending it over. \n\nyou can find the knife on on my gear page, use code backyahd for 10% off \n\nhttps://bkyhd.com/hammer\n\n#bbq #brisket brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice. thanks to heritage steel for sending it over. you can find the knife on on my gear page, use code backyahd for 10% off https://bkyhd.com/hammer #bbq #brisket brisket slicing. first time trying this hammer stahl 10” damascus slicer. i like the curve and the sharp point so i don’t have to lay it flat to do a complete slice.  thanks to @heritage steel for sending it over.  you can find the knife on on my gear page, use code backyahd for 10% off  #bbq #brisket","CreateDateTime":"2024-05-08T19:21:09.000Z","ViewCount":19775,"LikeCount":448,"GroupId":9487,"GroupCode":"brisket-slicing-with-damascus-knife","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3668,"Url":"https://www.youtube.com/watch?v=_L4M2DR4YlE","ViewCount":4464,"LikeCount":150},{"Platform":"instagram","PostId":3667,"Url":"https://www.instagram.com/reel/C6uB9NqyJ-v/","ViewCount":8960,"LikeCount":165},{"Platform":"facebook","PostId":3665,"Url":"https://www.facebook.com/reel/808478394527478/","ViewCount":3428,"LikeCount":54},{"Platform":"tiktok","PostId":3666,"Url":"https://www.tiktok.com/@backyahdbbq/video/7366710946040991019","ViewCount":2923,"LikeCount":79}]},{"Id":3664,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=pFXA5Gh7p6I","ThumbnailUrl":"media/posts/youtube_pFXA5Gh7p6I.png","Description":"I’ve tried pellet smokers a few times and was never really impressed with the results. But Weber sent me their new Searwood, so I thought I’d put it to the test with a brisket.\n\nI trimmed, slathered, ","SearchText":"i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket.\n\ni trimmed, slathered, rubbed it and let it rest in the fridge for the night.\n\nthe next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done.\n\nyou want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat.\n\ni spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.\n\ni covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out.\n\ni covered the top with foil and let it finish cooking at 275 until it was 195 throughout.  \n\ni hot held it my oven at 145 for 11 hours.\n\ni sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. \n\ni’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do.\n\nyou can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood\n\nyou can find all gear and meat here: https://bkyhd.com/gear\n\nsmoker: ​⁠@grillwithweber  searwood xl 600\nbrisket: ​⁠@creekstonefarms  via ​⁠@crowdcow \nknives: hammer stahl by ​⁠@heritagesteel \ntub: ​⁠@dripez \nthermometer: ​⁠@thermapen  signals\noven: ​⁠@anovaculinary precision oven\n\n#bbq #brisket\n\nfull process: https://bkyhd.com/psb cow brisket how_to bbq smoking i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket.\n\ni trimmed, slathered, rubbed it and let it rest in the fridge for the night.\n\nthe next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done.\n\nyou want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat.\n\ni spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.\n\ni covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out.\n\ni covered the top with foil and let it finish cooking at 275 until it was 195 throughout. \n\ni hot held it my oven at 145 for 11 hours.\n\ni sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. \n\ni’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do.\n\nyou can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood\n\nyou can find all gear and meat here: https://bkyhd.com/gear\n\nsmoker: @webergrills searwood xl 600\nbrisket: @creekstone_farms via @crowdcow \nknives: @hammerstahl by @heritagesteel \ntub: @bbq_dripez \nthermometer: @thermoworks signals\noven: @anovaculinary precision oven\n\n#bbq #brisket\n\nfull process: https://bkyhd.com/psb i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket. i trimmed, slathered, rubbed it and let it rest in the fridge for the night. the next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done. you want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat. i spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.i covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out. i covered the top with foil and let it finish cooking at 275 until it was 195 throughout.  i hot held it my oven at 145 for 11 hours. i sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. i’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do. you can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood you can find all gear and meat here: https://bkyhd.com/gear ….. smoker: weber grills searwood xl 600…..brisket: creekstone farms via crowd cow ….. knives: hammer stahl by heritage steel ….. tub: drip ez ….. thermometer: thermoworks signals …… oven: anova precision oven #bbq #brisket ….. full process https://bkyhd.com/psb cow brisket process bbq smoking i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket. i trimmed, slathered, rubbed it and let it rest in the fridge for the night. the next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done. you want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat. i spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist. i covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out. i covered the top with foil and let it finish cooking at 275 until it was 195 throughout.   i hot held it my oven at 145 for 11 hours. i sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist.  i’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do. you can find the weber searwood pellet smoker on my gear page you can find all gear and meat there too.  smoker: @weber grills searwood xl 600 brisket: creekstone farms via @crowd cow  knives: hammer stahl by @heritage steel  tub: @drip ez  thermometer: @thermoworks signals oven: @anova culinary precision oven #bbq #brisket process: trim slather with worcestershire sauce rub with salt/pepper/garlic fridge overnight smoke: oak/hickory pellets 180 for 2 hours 225 for 2 hours 250 until wrap 275 until hits 195 internal spritz with apple cider vinegar and worcestershire sauce every hour tent any dark areas foil boat when happy with bottom bark cover with foil when happy with top bark pull from heat when 195 throughout hot hold in oven at 145 (or lowest setting) for 11 hours, can go longer or shorter based on your schedule. slice and serve cow brisket process bbq smoking","CreateDateTime":"2024-05-05T18:44:39.000Z","ViewCount":239251,"LikeCount":4644,"GroupId":9488,"GroupCode":"weber-searwood-brisket-test","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3664,"Url":"https://www.youtube.com/watch?v=pFXA5Gh7p6I","ViewCount":51296,"LikeCount":1883},{"Platform":"instagram","PostId":3663,"Url":"https://www.instagram.com/reel/C6mNSQKv_tq/","ViewCount":119428,"LikeCount":1050},{"Platform":"facebook","PostId":3662,"Url":"https://www.facebook.com/reel/1853660508428600/","ViewCount":13938,"LikeCount":332},{"Platform":"tiktok","PostId":3661,"Url":"https://www.tiktok.com/@backyahdbbq/video/7365583550722100523","ViewCount":54589,"LikeCount":1379}]},{"Id":3663,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C6mNSQKv_tq/","ThumbnailUrl":"media/posts/instagram_18046765675667100.png","Description":"I’ve tried pellet smokers a few times and was never really impressed with the results. But Weber sent me their new Searwood, so I thought I’d put it to the test with a brisket.\n\nI trimmed, slathered, ","SearchText":"i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket.\n\ni trimmed, slathered, rubbed it and let it rest in the fridge for the night.\n\nthe next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done.\n\nyou want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat.\n\ni spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.\n\ni covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out.\n\ni covered the top with foil and let it finish cooking at 275 until it was 195 throughout.  \n\ni hot held it my oven at 145 for 11 hours.\n\ni sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. \n\ni’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do.\n\nyou can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood\n\nyou can find all gear and meat here: https://bkyhd.com/gear\n\nsmoker: ​⁠@grillwithweber  searwood xl 600\nbrisket: ​⁠@creekstonefarms  via ​⁠@crowdcow \nknives: hammer stahl by ​⁠@heritagesteel \ntub: ​⁠@dripez \nthermometer: ​⁠@thermapen  signals\noven: ​⁠@anovaculinary precision oven\n\n#bbq #brisket\n\nfull process: https://bkyhd.com/psb cow brisket how_to bbq smoking i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket.\n\ni trimmed, slathered, rubbed it and let it rest in the fridge for the night.\n\nthe next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done.\n\nyou want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat.\n\ni spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.\n\ni covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out.\n\ni covered the top with foil and let it finish cooking at 275 until it was 195 throughout. \n\ni hot held it my oven at 145 for 11 hours.\n\ni sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. \n\ni’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do.\n\nyou can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood\n\nyou can find all gear and meat here: https://bkyhd.com/gear\n\nsmoker: @webergrills searwood xl 600\nbrisket: @creekstone_farms via @crowdcow \nknives: @hammerstahl by @heritagesteel \ntub: @bbq_dripez \nthermometer: @thermoworks signals\noven: @anovaculinary precision oven\n\n#bbq #brisket\n\nfull process: https://bkyhd.com/psb i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket. i trimmed, slathered, rubbed it and let it rest in the fridge for the night. the next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done. you want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat. i spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.i covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out. i covered the top with foil and let it finish cooking at 275 until it was 195 throughout.  i hot held it my oven at 145 for 11 hours. i sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. i’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do. you can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood you can find all gear and meat here: https://bkyhd.com/gear ….. smoker: weber grills searwood xl 600…..brisket: creekstone farms via crowd cow ….. knives: hammer stahl by heritage steel ….. tub: drip ez ….. thermometer: thermoworks signals …… oven: anova precision oven #bbq #brisket ….. full process https://bkyhd.com/psb cow brisket process bbq smoking i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket. i trimmed, slathered, rubbed it and let it rest in the fridge for the night. the next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done. you want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat. i spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist. i covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out. i covered the top with foil and let it finish cooking at 275 until it was 195 throughout.   i hot held it my oven at 145 for 11 hours. i sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist.  i’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do. you can find the weber searwood pellet smoker on my gear page you can find all gear and meat there too.  smoker: @weber grills searwood xl 600 brisket: creekstone farms via @crowd cow  knives: hammer stahl by @heritage steel  tub: @drip ez  thermometer: @thermoworks signals oven: @anova culinary precision oven #bbq #brisket process: trim slather with worcestershire sauce rub with salt/pepper/garlic fridge overnight smoke: oak/hickory pellets 180 for 2 hours 225 for 2 hours 250 until wrap 275 until hits 195 internal spritz with apple cider vinegar and worcestershire sauce every hour tent any dark areas foil boat when happy with bottom bark cover with foil when happy with top bark pull from heat when 195 throughout hot hold in oven at 145 (or lowest setting) for 11 hours, can go longer or shorter based on your schedule. slice and serve cow brisket process bbq smoking","CreateDateTime":"2024-05-05T18:36:46.000Z","ViewCount":239251,"LikeCount":4644,"GroupId":9488,"GroupCode":"weber-searwood-brisket-test","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3664,"Url":"https://www.youtube.com/watch?v=pFXA5Gh7p6I","ViewCount":51296,"LikeCount":1883},{"Platform":"instagram","PostId":3663,"Url":"https://www.instagram.com/reel/C6mNSQKv_tq/","ViewCount":119428,"LikeCount":1050},{"Platform":"facebook","PostId":3662,"Url":"https://www.facebook.com/reel/1853660508428600/","ViewCount":13938,"LikeCount":332},{"Platform":"tiktok","PostId":3661,"Url":"https://www.tiktok.com/@backyahdbbq/video/7365583550722100523","ViewCount":54589,"LikeCount":1379}]},{"Id":3662,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1853660508428600/","ThumbnailUrl":"media/posts/facebook_1853660508428600.png","Description":"I’ve tried pellet smokers a few times and was never really impressed with the results. But Weber sent me their new Searwood, so I thought I’d put it to the test with a brisket. I trimmed, slathered, r","SearchText":"i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket.\n\ni trimmed, slathered, rubbed it and let it rest in the fridge for the night.\n\nthe next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done.\n\nyou want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat.\n\ni spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.\n\ni covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out.\n\ni covered the top with foil and let it finish cooking at 275 until it was 195 throughout.  \n\ni hot held it my oven at 145 for 11 hours.\n\ni sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. \n\ni’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do.\n\nyou can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood\n\nyou can find all gear and meat here: https://bkyhd.com/gear\n\nsmoker: ​⁠@grillwithweber  searwood xl 600\nbrisket: ​⁠@creekstonefarms  via ​⁠@crowdcow \nknives: hammer stahl by ​⁠@heritagesteel \ntub: ​⁠@dripez \nthermometer: ​⁠@thermapen  signals\noven: ​⁠@anovaculinary precision oven\n\n#bbq #brisket\n\nfull process: https://bkyhd.com/psb cow brisket how_to bbq smoking i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket.\n\ni trimmed, slathered, rubbed it and let it rest in the fridge for the night.\n\nthe next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done.\n\nyou want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat.\n\ni spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.\n\ni covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out.\n\ni covered the top with foil and let it finish cooking at 275 until it was 195 throughout. \n\ni hot held it my oven at 145 for 11 hours.\n\ni sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. \n\ni’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do.\n\nyou can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood\n\nyou can find all gear and meat here: https://bkyhd.com/gear\n\nsmoker: @webergrills searwood xl 600\nbrisket: @creekstone_farms via @crowdcow \nknives: @hammerstahl by @heritagesteel \ntub: @bbq_dripez \nthermometer: @thermoworks signals\noven: @anovaculinary precision oven\n\n#bbq #brisket\n\nfull process: https://bkyhd.com/psb i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket. i trimmed, slathered, rubbed it and let it rest in the fridge for the night. the next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done. you want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat. i spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.i covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out. i covered the top with foil and let it finish cooking at 275 until it was 195 throughout.  i hot held it my oven at 145 for 11 hours. i sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. i’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do. you can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood you can find all gear and meat here: https://bkyhd.com/gear ….. smoker: weber grills searwood xl 600…..brisket: creekstone farms via crowd cow ….. knives: hammer stahl by heritage steel ….. tub: drip ez ….. thermometer: thermoworks signals …… oven: anova precision oven #bbq #brisket ….. full process https://bkyhd.com/psb cow brisket process bbq smoking i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket. i trimmed, slathered, rubbed it and let it rest in the fridge for the night. the next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done. you want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat. i spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist. i covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out. i covered the top with foil and let it finish cooking at 275 until it was 195 throughout.   i hot held it my oven at 145 for 11 hours. i sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist.  i’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do. you can find the weber searwood pellet smoker on my gear page you can find all gear and meat there too.  smoker: @weber grills searwood xl 600 brisket: creekstone farms via @crowd cow  knives: hammer stahl by @heritage steel  tub: @drip ez  thermometer: @thermoworks signals oven: @anova culinary precision oven #bbq #brisket process: trim slather with worcestershire sauce rub with salt/pepper/garlic fridge overnight smoke: oak/hickory pellets 180 for 2 hours 225 for 2 hours 250 until wrap 275 until hits 195 internal spritz with apple cider vinegar and worcestershire sauce every hour tent any dark areas foil boat when happy with bottom bark cover with foil when happy with top bark pull from heat when 195 throughout hot hold in oven at 145 (or lowest setting) for 11 hours, can go longer or shorter based on your schedule. slice and serve cow brisket process bbq smoking","CreateDateTime":"2024-05-05T18:27:08.000Z","ViewCount":239251,"LikeCount":4644,"GroupId":9488,"GroupCode":"weber-searwood-brisket-test","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3664,"Url":"https://www.youtube.com/watch?v=pFXA5Gh7p6I","ViewCount":51296,"LikeCount":1883},{"Platform":"instagram","PostId":3663,"Url":"https://www.instagram.com/reel/C6mNSQKv_tq/","ViewCount":119428,"LikeCount":1050},{"Platform":"facebook","PostId":3662,"Url":"https://www.facebook.com/reel/1853660508428600/","ViewCount":13938,"LikeCount":332},{"Platform":"tiktok","PostId":3661,"Url":"https://www.tiktok.com/@backyahdbbq/video/7365583550722100523","ViewCount":54589,"LikeCount":1379}]},{"Id":3661,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7365583550722100523","ThumbnailUrl":"media/posts/tiktok_7365583550722100523.png","Description":"I’ve tried pellet smokers a few times and was never really impressed with the results. But Weber sent me their new Searwood, so I thought I’d put it to the test with a brisket. I trimmed, slathered, r","SearchText":"i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket.\n\ni trimmed, slathered, rubbed it and let it rest in the fridge for the night.\n\nthe next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done.\n\nyou want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat.\n\ni spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.\n\ni covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out.\n\ni covered the top with foil and let it finish cooking at 275 until it was 195 throughout.  \n\ni hot held it my oven at 145 for 11 hours.\n\ni sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. \n\ni’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do.\n\nyou can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood\n\nyou can find all gear and meat here: https://bkyhd.com/gear\n\nsmoker: ​⁠@grillwithweber  searwood xl 600\nbrisket: ​⁠@creekstonefarms  via ​⁠@crowdcow \nknives: hammer stahl by ​⁠@heritagesteel \ntub: ​⁠@dripez \nthermometer: ​⁠@thermapen  signals\noven: ​⁠@anovaculinary precision oven\n\n#bbq #brisket\n\nfull process: https://bkyhd.com/psb cow brisket how_to bbq smoking i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket.\n\ni trimmed, slathered, rubbed it and let it rest in the fridge for the night.\n\nthe next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done.\n\nyou want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat.\n\ni spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.\n\ni covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out.\n\ni covered the top with foil and let it finish cooking at 275 until it was 195 throughout. \n\ni hot held it my oven at 145 for 11 hours.\n\ni sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. \n\ni’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do.\n\nyou can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood\n\nyou can find all gear and meat here: https://bkyhd.com/gear\n\nsmoker: @webergrills searwood xl 600\nbrisket: @creekstone_farms via @crowdcow \nknives: @hammerstahl by @heritagesteel \ntub: @bbq_dripez \nthermometer: @thermoworks signals\noven: @anovaculinary precision oven\n\n#bbq #brisket\n\nfull process: https://bkyhd.com/psb i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket. i trimmed, slathered, rubbed it and let it rest in the fridge for the night. the next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done. you want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat. i spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist.i covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out. i covered the top with foil and let it finish cooking at 275 until it was 195 throughout.  i hot held it my oven at 145 for 11 hours. i sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist. i’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do. you can find the weber searwood pellet smoker on my gear page: bkyhd.com/searwood you can find all gear and meat here: https://bkyhd.com/gear ….. smoker: weber grills searwood xl 600…..brisket: creekstone farms via crowd cow ….. knives: hammer stahl by heritage steel ….. tub: drip ez ….. thermometer: thermoworks signals …… oven: anova precision oven #bbq #brisket ….. full process https://bkyhd.com/psb cow brisket process bbq smoking i’ve tried pellet smokers a few times and was never really impressed with the results. but weber sent me their new searwood, so i thought i’d put it to the test with a brisket. i trimmed, slathered, rubbed it and let it rest in the fridge for the night. the next morning i smoked with oak and hickory pellets for 2 hours at 180, 2 hours at 225, then 250 until i wrapped and 275 until it was done. you want to start it off that low to get a lot of early smoke and then gradually increase the temps to get a nice bark and render the fat. i spritzed it with an apple cider vinegar and worcester sauce mix every hour.  i kept a drip / water pan underneath it for the entire cook to keep the chamber humid and the flat moist. i covered the dark and fully rendered parts with foil so it wouldn’t burn. i foil boated it when i was happy with the bottom bark. that helps the fat cap continue to render and prevents the flat from drying out. i covered the top with foil and let it finish cooking at 275 until it was 195 throughout.   i hot held it my oven at 145 for 11 hours. i sliced in the next morning and was blown away by the color, texture, and flavor.  going into this cook, my expectation was a brownish bark and a dry flat, but the bark came out great and everything was moist.  i’ve busted my prejudice towards pellet smokers and i look forward to seeing what else this thing can do. you can find the weber searwood pellet smoker on my gear page you can find all gear and meat there too.  smoker: @weber grills searwood xl 600 brisket: creekstone farms via @crowd cow  knives: hammer stahl by @heritage steel  tub: @drip ez  thermometer: @thermoworks signals oven: @anova culinary precision oven #bbq #brisket process: trim slather with worcestershire sauce rub with salt/pepper/garlic fridge overnight smoke: oak/hickory pellets 180 for 2 hours 225 for 2 hours 250 until wrap 275 until hits 195 internal spritz with apple cider vinegar and worcestershire sauce every hour tent any dark areas foil boat when happy with bottom bark cover with foil when happy with top bark pull from heat when 195 throughout hot hold in oven at 145 (or lowest setting) for 11 hours, can go longer or shorter based on your schedule. slice and serve cow brisket process bbq smoking","CreateDateTime":"2024-05-05T18:26:10.000Z","ViewCount":239251,"LikeCount":4644,"GroupId":9488,"GroupCode":"weber-searwood-brisket-test","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3664,"Url":"https://www.youtube.com/watch?v=pFXA5Gh7p6I","ViewCount":51296,"LikeCount":1883},{"Platform":"instagram","PostId":3663,"Url":"https://www.instagram.com/reel/C6mNSQKv_tq/","ViewCount":119428,"LikeCount":1050},{"Platform":"facebook","PostId":3662,"Url":"https://www.facebook.com/reel/1853660508428600/","ViewCount":13938,"LikeCount":332},{"Platform":"tiktok","PostId":3661,"Url":"https://www.tiktok.com/@backyahdbbq/video/7365583550722100523","ViewCount":54589,"LikeCount":1379}]},{"Id":3659,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=9DE0_1r8QT4","ThumbnailUrl":"media/posts/youtube_9DE0_1r8QT4.png","Description":null,"SearchText":" brisket smoke ring test #bbq #brisket cow brisket tips bbq smoking brisket smoke ring test #bbq #brisket brisket smoke ring test #bbq #brisket  cow brisket tips bbq smoking","CreateDateTime":"2024-05-02T21:23:48.000Z","ViewCount":25563,"LikeCount":547,"GroupId":9146,"GroupCode":"brisket-smoke-ring-test-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3659,"Url":"https://www.youtube.com/watch?v=9DE0_1r8QT4","ViewCount":5806,"LikeCount":162},{"Platform":"instagram","PostId":3660,"Url":"https://www.instagram.com/reel/C6exzvzSu2W/","ViewCount":11292,"LikeCount":242},{"Platform":"facebook","PostId":3658,"Url":"https://www.facebook.com/reel/476566608201193/","ViewCount":4800,"LikeCount":72},{"Platform":"tiktok","PostId":3657,"Url":"https://www.tiktok.com/@backyahdbbq/video/7364513478326930730","ViewCount":3665,"LikeCount":71}]},{"Id":3660,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C6exzvzSu2W/","ThumbnailUrl":"media/posts/instagram_18019500548235569.png","Description":"Brisket smoke ring test #bbq #brisket","SearchText":" brisket smoke ring test #bbq #brisket cow brisket tips bbq smoking brisket smoke ring test #bbq #brisket brisket smoke ring test #bbq #brisket  cow brisket tips bbq smoking","CreateDateTime":"2024-05-02T21:19:13.000Z","ViewCount":25563,"LikeCount":547,"GroupId":9146,"GroupCode":"brisket-smoke-ring-test-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3659,"Url":"https://www.youtube.com/watch?v=9DE0_1r8QT4","ViewCount":5806,"LikeCount":162},{"Platform":"instagram","PostId":3660,"Url":"https://www.instagram.com/reel/C6exzvzSu2W/","ViewCount":11292,"LikeCount":242},{"Platform":"facebook","PostId":3658,"Url":"https://www.facebook.com/reel/476566608201193/","ViewCount":4800,"LikeCount":72},{"Platform":"tiktok","PostId":3657,"Url":"https://www.tiktok.com/@backyahdbbq/video/7364513478326930730","ViewCount":3665,"LikeCount":71}]},{"Id":3658,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/476566608201193/","ThumbnailUrl":"media/posts/facebook_476566608201193.png","Description":"Brisket smoke ring test #bbq #brisket","SearchText":" brisket smoke ring test #bbq #brisket cow brisket tips bbq smoking brisket smoke ring test #bbq #brisket brisket smoke ring test #bbq #brisket  cow brisket tips bbq smoking","CreateDateTime":"2024-05-02T21:16:35.000Z","ViewCount":25563,"LikeCount":547,"GroupId":9146,"GroupCode":"brisket-smoke-ring-test-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3659,"Url":"https://www.youtube.com/watch?v=9DE0_1r8QT4","ViewCount":5806,"LikeCount":162},{"Platform":"instagram","PostId":3660,"Url":"https://www.instagram.com/reel/C6exzvzSu2W/","ViewCount":11292,"LikeCount":242},{"Platform":"facebook","PostId":3658,"Url":"https://www.facebook.com/reel/476566608201193/","ViewCount":4800,"LikeCount":72},{"Platform":"tiktok","PostId":3657,"Url":"https://www.tiktok.com/@backyahdbbq/video/7364513478326930730","ViewCount":3665,"LikeCount":71}]},{"Id":3657,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7364513478326930730","ThumbnailUrl":"media/posts/tiktok_7364513478326930730.png","Description":"Brisket smoke ring test #bbq #brisket ","SearchText":" brisket smoke ring test #bbq #brisket cow brisket tips bbq smoking brisket smoke ring test #bbq #brisket brisket smoke ring test #bbq #brisket  cow brisket tips bbq smoking","CreateDateTime":"2024-05-02T21:13:48.000Z","ViewCount":25563,"LikeCount":547,"GroupId":9146,"GroupCode":"brisket-smoke-ring-test-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3659,"Url":"https://www.youtube.com/watch?v=9DE0_1r8QT4","ViewCount":5806,"LikeCount":162},{"Platform":"instagram","PostId":3660,"Url":"https://www.instagram.com/reel/C6exzvzSu2W/","ViewCount":11292,"LikeCount":242},{"Platform":"facebook","PostId":3658,"Url":"https://www.facebook.com/reel/476566608201193/","ViewCount":4800,"LikeCount":72},{"Platform":"tiktok","PostId":3657,"Url":"https://www.tiktok.com/@backyahdbbq/video/7364513478326930730","ViewCount":3665,"LikeCount":71}]},{"Id":3656,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=HFjK9QdoJww","ThumbnailUrl":"media/posts/youtube_HFjK9QdoJww.png","Description":null,"SearchText":" brisket poke and jiggle test #bbq #brisket brisket poke and jiggle test #bbq #brisket brisket poke and jiggle test #bbq #brisket  cow brisket tips bbq","CreateDateTime":"2024-05-01T19:21:39.000Z","ViewCount":76785,"LikeCount":1336,"GroupId":9147,"GroupCode":"brisket-poke-and-jiggle-test","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3656,"Url":"https://www.youtube.com/watch?v=HFjK9QdoJww","ViewCount":4009,"LikeCount":76},{"Platform":"instagram","PostId":3655,"Url":"https://www.instagram.com/reel/C6b-wIAP7iZ/","ViewCount":46285,"LikeCount":747},{"Platform":"facebook","PostId":3653,"Url":"https://www.facebook.com/reel/732265408980912/","ViewCount":14530,"LikeCount":249},{"Platform":"tiktok","PostId":3654,"Url":"https://www.tiktok.com/@backyahdbbq/video/7364110381024824619","ViewCount":11961,"LikeCount":264}]},{"Id":3655,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C6b-wIAP7iZ/","ThumbnailUrl":"media/posts/instagram_18048676144634441.png","Description":"Brisket poke and jiggle test #bbq #brisket","SearchText":" brisket poke and jiggle test #bbq #brisket brisket poke and jiggle test #bbq #brisket brisket poke and jiggle test #bbq #brisket  cow brisket tips bbq","CreateDateTime":"2024-05-01T19:14:37.000Z","ViewCount":76785,"LikeCount":1336,"GroupId":9147,"GroupCode":"brisket-poke-and-jiggle-test","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3656,"Url":"https://www.youtube.com/watch?v=HFjK9QdoJww","ViewCount":4009,"LikeCount":76},{"Platform":"instagram","PostId":3655,"Url":"https://www.instagram.com/reel/C6b-wIAP7iZ/","ViewCount":46285,"LikeCount":747},{"Platform":"facebook","PostId":3653,"Url":"https://www.facebook.com/reel/732265408980912/","ViewCount":14530,"LikeCount":249},{"Platform":"tiktok","PostId":3654,"Url":"https://www.tiktok.com/@backyahdbbq/video/7364110381024824619","ViewCount":11961,"LikeCount":264}]},{"Id":3653,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/732265408980912/","ThumbnailUrl":"media/posts/facebook_732265408980912.png","Description":"Brisket poke and jiggle test #bbq #brisket","SearchText":" brisket poke and jiggle test #bbq #brisket brisket poke and jiggle test #bbq #brisket brisket poke and jiggle test #bbq #brisket  cow brisket tips bbq","CreateDateTime":"2024-05-01T19:11:28.000Z","ViewCount":76785,"LikeCount":1336,"GroupId":9147,"GroupCode":"brisket-poke-and-jiggle-test","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3656,"Url":"https://www.youtube.com/watch?v=HFjK9QdoJww","ViewCount":4009,"LikeCount":76},{"Platform":"instagram","PostId":3655,"Url":"https://www.instagram.com/reel/C6b-wIAP7iZ/","ViewCount":46285,"LikeCount":747},{"Platform":"facebook","PostId":3653,"Url":"https://www.facebook.com/reel/732265408980912/","ViewCount":14530,"LikeCount":249},{"Platform":"tiktok","PostId":3654,"Url":"https://www.tiktok.com/@backyahdbbq/video/7364110381024824619","ViewCount":11961,"LikeCount":264}]},{"Id":3654,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7364110381024824619","ThumbnailUrl":"media/posts/tiktok_7364110381024824619.png","Description":"Brisket poke and jiggle test #bbq #brisket ","SearchText":" brisket poke and jiggle test #bbq #brisket brisket poke and jiggle test #bbq #brisket brisket poke and jiggle test #bbq #brisket  cow brisket tips bbq","CreateDateTime":"2024-05-01T19:09:35.000Z","ViewCount":76785,"LikeCount":1336,"GroupId":9147,"GroupCode":"brisket-poke-and-jiggle-test","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3656,"Url":"https://www.youtube.com/watch?v=HFjK9QdoJww","ViewCount":4009,"LikeCount":76},{"Platform":"instagram","PostId":3655,"Url":"https://www.instagram.com/reel/C6b-wIAP7iZ/","ViewCount":46285,"LikeCount":747},{"Platform":"facebook","PostId":3653,"Url":"https://www.facebook.com/reel/732265408980912/","ViewCount":14530,"LikeCount":249},{"Platform":"tiktok","PostId":3654,"Url":"https://www.tiktok.com/@backyahdbbq/video/7364110381024824619","ViewCount":11961,"LikeCount":264}]},{"Id":3652,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=XHpZT5JVZnM","ThumbnailUrl":"media/posts/youtube_XHpZT5JVZnM.png","Description":null,"SearchText":" brisket pull test #bbq #brisket cow brisket tips bbq brisket pull test #bbq #brisket brisket pull test #bbq #brisket cow brisket process bbq","CreateDateTime":"2024-04-30T20:14:52.000Z","ViewCount":64347,"LikeCount":1301,"GroupId":9148,"GroupCode":"brisket-pull-test-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3652,"Url":"https://www.youtube.com/watch?v=XHpZT5JVZnM","ViewCount":9635,"LikeCount":355},{"Platform":"instagram","PostId":3651,"Url":"https://www.instagram.com/reel/C6ZgYzYyj-h/","ViewCount":11275,"LikeCount":274},{"Platform":"facebook","PostId":3650,"Url":"https://www.facebook.com/reel/405945545688284/","ViewCount":32991,"LikeCount":410},{"Platform":"tiktok","PostId":3649,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363753822797319466","ViewCount":10446,"LikeCount":262}]},{"Id":3651,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C6ZgYzYyj-h/","ThumbnailUrl":"media/posts/instagram_17997261755356706.png","Description":"Brisket pull test #bbq #brisket","SearchText":" brisket pull test #bbq #brisket cow brisket tips bbq brisket pull test #bbq #brisket brisket pull test #bbq #brisket cow brisket process bbq","CreateDateTime":"2024-04-30T20:10:39.000Z","ViewCount":64347,"LikeCount":1301,"GroupId":9148,"GroupCode":"brisket-pull-test-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3652,"Url":"https://www.youtube.com/watch?v=XHpZT5JVZnM","ViewCount":9635,"LikeCount":355},{"Platform":"instagram","PostId":3651,"Url":"https://www.instagram.com/reel/C6ZgYzYyj-h/","ViewCount":11275,"LikeCount":274},{"Platform":"facebook","PostId":3650,"Url":"https://www.facebook.com/reel/405945545688284/","ViewCount":32991,"LikeCount":410},{"Platform":"tiktok","PostId":3649,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363753822797319466","ViewCount":10446,"LikeCount":262}]},{"Id":3650,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/405945545688284/","ThumbnailUrl":"media/posts/facebook_405945545688284.png","Description":"Brisket pull test #bbq #brisket","SearchText":" brisket pull test #bbq #brisket cow brisket tips bbq brisket pull test #bbq #brisket brisket pull test #bbq #brisket cow brisket process bbq","CreateDateTime":"2024-04-30T20:08:32.000Z","ViewCount":64347,"LikeCount":1301,"GroupId":9148,"GroupCode":"brisket-pull-test-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3652,"Url":"https://www.youtube.com/watch?v=XHpZT5JVZnM","ViewCount":9635,"LikeCount":355},{"Platform":"instagram","PostId":3651,"Url":"https://www.instagram.com/reel/C6ZgYzYyj-h/","ViewCount":11275,"LikeCount":274},{"Platform":"facebook","PostId":3650,"Url":"https://www.facebook.com/reel/405945545688284/","ViewCount":32991,"LikeCount":410},{"Platform":"tiktok","PostId":3649,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363753822797319466","ViewCount":10446,"LikeCount":262}]},{"Id":3649,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7363753822797319466","ThumbnailUrl":"media/posts/tiktok_7363753822797319466.png","Description":"Brisket pull test #bbq #brisket","SearchText":" brisket pull test #bbq #brisket cow brisket tips bbq brisket pull test #bbq #brisket brisket pull test #bbq #brisket cow brisket process bbq","CreateDateTime":"2024-04-30T20:06:00.000Z","ViewCount":64347,"LikeCount":1301,"GroupId":9148,"GroupCode":"brisket-pull-test-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3652,"Url":"https://www.youtube.com/watch?v=XHpZT5JVZnM","ViewCount":9635,"LikeCount":355},{"Platform":"instagram","PostId":3651,"Url":"https://www.instagram.com/reel/C6ZgYzYyj-h/","ViewCount":11275,"LikeCount":274},{"Platform":"facebook","PostId":3650,"Url":"https://www.facebook.com/reel/405945545688284/","ViewCount":32991,"LikeCount":410},{"Platform":"tiktok","PostId":3649,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363753822797319466","ViewCount":10446,"LikeCount":262}]},{"Id":3648,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=e1fZZFzebCY","ThumbnailUrl":"media/posts/youtube_e1fZZFzebCY.png","Description":null,"SearchText":" brisket bend test #bbq #brisket cow brisket tips bbq brisket bend test #bbq #brisket cow brisket tips bbq brisket bend test #bbq #brisket ","CreateDateTime":"2024-04-29T23:39:49.000Z","ViewCount":29495,"LikeCount":842,"GroupId":9149,"GroupCode":"brisket-bend-test-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3648,"Url":"https://www.youtube.com/watch?v=e1fZZFzebCY","ViewCount":5067,"LikeCount":153},{"Platform":"facebook","PostId":3647,"Url":"https://www.facebook.com/reel/955902489406123/","ViewCount":6699,"LikeCount":113},{"Platform":"instagram","PostId":3646,"Url":"https://www.instagram.com/reel/C6XRPdkPVbS/","ViewCount":8985,"LikeCount":341},{"Platform":"tiktok","PostId":3645,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363432374723415339","ViewCount":8744,"LikeCount":235}]},{"Id":3647,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/955902489406123/","ThumbnailUrl":"media/posts/facebook_955902489406123.png","Description":"Brisket bend test #bbq #brisket","SearchText":" brisket bend test #bbq #brisket cow brisket tips bbq brisket bend test #bbq #brisket cow brisket tips bbq brisket bend test #bbq #brisket ","CreateDateTime":"2024-04-29T23:33:22.000Z","ViewCount":29495,"LikeCount":842,"GroupId":9149,"GroupCode":"brisket-bend-test-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3648,"Url":"https://www.youtube.com/watch?v=e1fZZFzebCY","ViewCount":5067,"LikeCount":153},{"Platform":"facebook","PostId":3647,"Url":"https://www.facebook.com/reel/955902489406123/","ViewCount":6699,"LikeCount":113},{"Platform":"instagram","PostId":3646,"Url":"https://www.instagram.com/reel/C6XRPdkPVbS/","ViewCount":8985,"LikeCount":341},{"Platform":"tiktok","PostId":3645,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363432374723415339","ViewCount":8744,"LikeCount":235}]},{"Id":3646,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C6XRPdkPVbS/","ThumbnailUrl":"media/posts/instagram_18031104205953352.png","Description":"Brisket bend test #bbq #brisket","SearchText":" brisket bend test #bbq #brisket cow brisket tips bbq brisket bend test #bbq #brisket cow brisket tips bbq brisket bend test #bbq #brisket ","CreateDateTime":"2024-04-29T23:20:02.000Z","ViewCount":29495,"LikeCount":842,"GroupId":9149,"GroupCode":"brisket-bend-test-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3648,"Url":"https://www.youtube.com/watch?v=e1fZZFzebCY","ViewCount":5067,"LikeCount":153},{"Platform":"facebook","PostId":3647,"Url":"https://www.facebook.com/reel/955902489406123/","ViewCount":6699,"LikeCount":113},{"Platform":"instagram","PostId":3646,"Url":"https://www.instagram.com/reel/C6XRPdkPVbS/","ViewCount":8985,"LikeCount":341},{"Platform":"tiktok","PostId":3645,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363432374723415339","ViewCount":8744,"LikeCount":235}]},{"Id":3645,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7363432374723415339","ThumbnailUrl":"media/posts/tiktok_7363432374723415339.png","Description":"Brisket bend test #bbq #brisket ","SearchText":" brisket bend test #bbq #brisket cow brisket tips bbq brisket bend test #bbq #brisket cow brisket tips bbq brisket bend test #bbq #brisket ","CreateDateTime":"2024-04-29T23:18:28.000Z","ViewCount":29495,"LikeCount":842,"GroupId":9149,"GroupCode":"brisket-bend-test-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3648,"Url":"https://www.youtube.com/watch?v=e1fZZFzebCY","ViewCount":5067,"LikeCount":153},{"Platform":"facebook","PostId":3647,"Url":"https://www.facebook.com/reel/955902489406123/","ViewCount":6699,"LikeCount":113},{"Platform":"instagram","PostId":3646,"Url":"https://www.instagram.com/reel/C6XRPdkPVbS/","ViewCount":8985,"LikeCount":341},{"Platform":"tiktok","PostId":3645,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363432374723415339","ViewCount":8744,"LikeCount":235}]},{"Id":3643,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/454445110390942","ThumbnailUrl":"media/posts/facebook_110899788073674_454445110390942.png","Description":"Teaching the Backyahd Kid how to grind brisket trim into burger meat. He’s a quick study.","SearchText":"teaching the backyahd kid how to grind brisket trim into burger meat. he’s a quick study. teaching the backyahd kid how to grind brisket trim into burger meat. he’s a quick study. cow burger how_to bbq","CreateDateTime":"2024-04-29T01:17:42.000Z","ViewCount":3,"LikeCount":31,"GroupId":9150,"GroupCode":"grinding-brisket-trim-into-burger-meat","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3643,"Url":"https://www.facebook.com/234418655726923/posts/454445110390942","ViewCount":3,"LikeCount":13},{"Platform":"instagram","PostId":3644,"Url":"https://www.instagram.com/p/C6U59jjJWXt/","ViewCount":0,"LikeCount":18}]},{"Id":3644,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C6U59jjJWXt/","ThumbnailUrl":"media/posts/instagram_18321212782133610.png","Description":"Teaching the Backyahd Kid how to grind brisket trim into burger meat. He’s a quick study.","SearchText":"teaching the backyahd kid how to grind brisket trim into burger meat. he’s a quick study. teaching the backyahd kid how to grind brisket trim into burger meat. he’s a quick study. cow burger how_to bbq","CreateDateTime":"2024-04-29T01:17:37.000Z","ViewCount":3,"LikeCount":31,"GroupId":9150,"GroupCode":"grinding-brisket-trim-into-burger-meat","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3643,"Url":"https://www.facebook.com/234418655726923/posts/454445110390942","ViewCount":3,"LikeCount":13},{"Platform":"instagram","PostId":3644,"Url":"https://www.instagram.com/p/C6U59jjJWXt/","ViewCount":0,"LikeCount":18}]},{"Id":3642,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=k8mFUpVKLrI","ThumbnailUrl":"media/posts/youtube_k8mFUpVKLrI.png","Description":"Today we’re smoking salmon on the new @GrillwithWeber  Searwood pellet smoker.\n\nRecipe: https://bkyhd.com/ss\n\n@AlaskaGoldBrand sent me both the Marbled and the regular Wild King Salmon.  I’ve been goi","SearchText":"today we’re smoking salmon on the new @grillwithweber  searwood pellet smoker.\n\nrecipe: https://bkyhd.com/ss\n\n@alaskagoldbrand sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked.\n\nthe salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight.\n\ni made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion.\n\ni rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides.\n\ni covered with plastic wrap and then put in the fridge for 5 hours.   \n\nafter rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight.\n\nthe next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees.\n\ni removed them from the heat, tented with foil, and let rest for a few minutes.\n\ngoing into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled.\n\nthanks to alaska gold seafood for sending over the salmon, much appreciated!\n\nyou can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1. \n\ni may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe review process bbq seafood smoking today we’re smoking salmon on the new weber (@webergrills) searwood pellet smoker.\n\nrecipe: https://bkyhd.com/ss\n\nalaska gold seafood (@alaska_gold_seafood) sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked.\n\nthe salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight.\n\ni made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion.\n\ni rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides.\n\ni covered with plastic wrap and then put in the fridge for 5 hours. \n\nafter rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight.\n\nthe next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees.\n\ni removed them from the heat, tented with foil, and let rest for a few minutes.\n\ngoing into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled.\n\nthanks to alaska gold seafood for sending over the salmon, much appreciated!\n\nyou can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1. \n\ni may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe bbq seafood smoking today we’re smoking salmon on the new weber grills searwood pellet smoker. alaska gold seafood sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked. the salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight. i made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion. i rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides. i covered with plastic wrap and then put in the fridge for 5 hours.   after rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight. the next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees. i removed them from the heat, tented with foil, and let rest for a few minutes. going into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled. thanks to alaska gold seafood for sending over the salmon, much appreciated! you can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1.  i may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe seafood smoking today we’re smoking salmon on the new @weber grills searwood pellet smoker. alaska gold seafood sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked. the salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight. i made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion. i rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides. i covered with plastic wrap and then put in the fridge for 5 hours.    after rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight. the next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees. i removed them from the heat, tented with foil, and let rest for a few minutes. going into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled. thanks to alaska gold seafood for sending over the salmon, much appreciated! you can find salmon and discount codes on my gear page.  fish salmon recipe bbq seafood smoking","CreateDateTime":"2024-04-29T00:10:01.000Z","ViewCount":49180,"LikeCount":898,"GroupId":9493,"GroupCode":"smoking-salmon-on-a-pellet-smoker","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["recipe","review","process"],"Categories":["BBQ","Seafood"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3642,"Url":"https://www.youtube.com/watch?v=k8mFUpVKLrI","ViewCount":11956,"LikeCount":435},{"Platform":"instagram","PostId":3641,"Url":"https://www.instagram.com/reel/C6Uv1XvPF6I/","ViewCount":8071,"LikeCount":152},{"Platform":"facebook","PostId":3640,"Url":"https://www.facebook.com/reel/1592338658182109/","ViewCount":17601,"LikeCount":180},{"Platform":"tiktok","PostId":3639,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363067297445236014","ViewCount":11552,"LikeCount":131}]},{"Id":3641,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C6Uv1XvPF6I/","ThumbnailUrl":"media/posts/instagram_17909055701949627.png","Description":"Today we’re smoking salmon on the new Weber (@webergrills) Searwood pellet smoker.\n\nRecipe: https://bkyhd.com/ss\n\nAlaska Gold Seafood (@alaska_gold_seafood) sent me both the Marbled and the regular Wi","SearchText":"today we’re smoking salmon on the new @grillwithweber  searwood pellet smoker.\n\nrecipe: https://bkyhd.com/ss\n\n@alaskagoldbrand sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked.\n\nthe salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight.\n\ni made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion.\n\ni rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides.\n\ni covered with plastic wrap and then put in the fridge for 5 hours.   \n\nafter rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight.\n\nthe next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees.\n\ni removed them from the heat, tented with foil, and let rest for a few minutes.\n\ngoing into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled.\n\nthanks to alaska gold seafood for sending over the salmon, much appreciated!\n\nyou can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1. \n\ni may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe review process bbq seafood smoking today we’re smoking salmon on the new weber (@webergrills) searwood pellet smoker.\n\nrecipe: https://bkyhd.com/ss\n\nalaska gold seafood (@alaska_gold_seafood) sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked.\n\nthe salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight.\n\ni made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion.\n\ni rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides.\n\ni covered with plastic wrap and then put in the fridge for 5 hours. \n\nafter rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight.\n\nthe next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees.\n\ni removed them from the heat, tented with foil, and let rest for a few minutes.\n\ngoing into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled.\n\nthanks to alaska gold seafood for sending over the salmon, much appreciated!\n\nyou can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1. \n\ni may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe bbq seafood smoking today we’re smoking salmon on the new weber grills searwood pellet smoker. alaska gold seafood sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked. the salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight. i made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion. i rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides. i covered with plastic wrap and then put in the fridge for 5 hours.   after rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight. the next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees. i removed them from the heat, tented with foil, and let rest for a few minutes. going into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled. thanks to alaska gold seafood for sending over the salmon, much appreciated! you can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1.  i may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe seafood smoking today we’re smoking salmon on the new @weber grills searwood pellet smoker. alaska gold seafood sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked. the salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight. i made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion. i rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides. i covered with plastic wrap and then put in the fridge for 5 hours.    after rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight. the next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees. i removed them from the heat, tented with foil, and let rest for a few minutes. going into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled. thanks to alaska gold seafood for sending over the salmon, much appreciated! you can find salmon and discount codes on my gear page.  fish salmon recipe bbq seafood smoking","CreateDateTime":"2024-04-28T23:53:00.000Z","ViewCount":49180,"LikeCount":898,"GroupId":9493,"GroupCode":"smoking-salmon-on-a-pellet-smoker","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["recipe"],"Categories":["BBQ","Seafood"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3642,"Url":"https://www.youtube.com/watch?v=k8mFUpVKLrI","ViewCount":11956,"LikeCount":435},{"Platform":"instagram","PostId":3641,"Url":"https://www.instagram.com/reel/C6Uv1XvPF6I/","ViewCount":8071,"LikeCount":152},{"Platform":"facebook","PostId":3640,"Url":"https://www.facebook.com/reel/1592338658182109/","ViewCount":17601,"LikeCount":180},{"Platform":"tiktok","PostId":3639,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363067297445236014","ViewCount":11552,"LikeCount":131}]},{"Id":3640,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1592338658182109/","ThumbnailUrl":"media/posts/facebook_1592338658182109.png","Description":"Today we’re smoking salmon on the new Weber Grills Searwood pellet smoker. Alaska Gold Seafood sent me both the Marbled and the regular Wild King Salmon.  I’ve been going back and forth between the tw","SearchText":"today we’re smoking salmon on the new @grillwithweber  searwood pellet smoker.\n\nrecipe: https://bkyhd.com/ss\n\n@alaskagoldbrand sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked.\n\nthe salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight.\n\ni made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion.\n\ni rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides.\n\ni covered with plastic wrap and then put in the fridge for 5 hours.   \n\nafter rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight.\n\nthe next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees.\n\ni removed them from the heat, tented with foil, and let rest for a few minutes.\n\ngoing into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled.\n\nthanks to alaska gold seafood for sending over the salmon, much appreciated!\n\nyou can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1. \n\ni may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe review process bbq seafood smoking today we’re smoking salmon on the new weber (@webergrills) searwood pellet smoker.\n\nrecipe: https://bkyhd.com/ss\n\nalaska gold seafood (@alaska_gold_seafood) sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked.\n\nthe salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight.\n\ni made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion.\n\ni rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides.\n\ni covered with plastic wrap and then put in the fridge for 5 hours. \n\nafter rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight.\n\nthe next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees.\n\ni removed them from the heat, tented with foil, and let rest for a few minutes.\n\ngoing into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled.\n\nthanks to alaska gold seafood for sending over the salmon, much appreciated!\n\nyou can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1. \n\ni may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe bbq seafood smoking today we’re smoking salmon on the new weber grills searwood pellet smoker. alaska gold seafood sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked. the salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight. i made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion. i rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides. i covered with plastic wrap and then put in the fridge for 5 hours.   after rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight. the next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees. i removed them from the heat, tented with foil, and let rest for a few minutes. going into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled. thanks to alaska gold seafood for sending over the salmon, much appreciated! you can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1.  i may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe seafood smoking today we’re smoking salmon on the new @weber grills searwood pellet smoker. alaska gold seafood sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked. the salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight. i made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion. i rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides. i covered with plastic wrap and then put in the fridge for 5 hours.    after rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight. the next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees. i removed them from the heat, tented with foil, and let rest for a few minutes. going into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled. thanks to alaska gold seafood for sending over the salmon, much appreciated! you can find salmon and discount codes on my gear page.  fish salmon recipe bbq seafood smoking","CreateDateTime":"2024-04-28T23:42:55.000Z","ViewCount":49180,"LikeCount":898,"GroupId":9493,"GroupCode":"smoking-salmon-on-a-pellet-smoker","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["recipe"],"Categories":["Seafood"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3642,"Url":"https://www.youtube.com/watch?v=k8mFUpVKLrI","ViewCount":11956,"LikeCount":435},{"Platform":"instagram","PostId":3641,"Url":"https://www.instagram.com/reel/C6Uv1XvPF6I/","ViewCount":8071,"LikeCount":152},{"Platform":"facebook","PostId":3640,"Url":"https://www.facebook.com/reel/1592338658182109/","ViewCount":17601,"LikeCount":180},{"Platform":"tiktok","PostId":3639,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363067297445236014","ViewCount":11552,"LikeCount":131}]},{"Id":3639,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7363067297445236014","ThumbnailUrl":"media/posts/tiktok_7363067297445236014.png","Description":"Today we’re smoking salmon on the new @Weber Grills Searwood pellet smoker. Alaska Gold Seafood sent me both the Marbled and the regular Wild King Salmon.  I’ve been going back and forth between the t","SearchText":"today we’re smoking salmon on the new @grillwithweber  searwood pellet smoker.\n\nrecipe: https://bkyhd.com/ss\n\n@alaskagoldbrand sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked.\n\nthe salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight.\n\ni made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion.\n\ni rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides.\n\ni covered with plastic wrap and then put in the fridge for 5 hours.   \n\nafter rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight.\n\nthe next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees.\n\ni removed them from the heat, tented with foil, and let rest for a few minutes.\n\ngoing into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled.\n\nthanks to alaska gold seafood for sending over the salmon, much appreciated!\n\nyou can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1. \n\ni may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe review process bbq seafood smoking today we’re smoking salmon on the new weber (@webergrills) searwood pellet smoker.\n\nrecipe: https://bkyhd.com/ss\n\nalaska gold seafood (@alaska_gold_seafood) sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked.\n\nthe salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight.\n\ni made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion.\n\ni rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides.\n\ni covered with plastic wrap and then put in the fridge for 5 hours. \n\nafter rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight.\n\nthe next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees.\n\ni removed them from the heat, tented with foil, and let rest for a few minutes.\n\ngoing into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled.\n\nthanks to alaska gold seafood for sending over the salmon, much appreciated!\n\nyou can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1. \n\ni may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe bbq seafood smoking today we’re smoking salmon on the new weber grills searwood pellet smoker. alaska gold seafood sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked. the salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight. i made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion. i rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides. i covered with plastic wrap and then put in the fridge for 5 hours.   after rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight. the next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees. i removed them from the heat, tented with foil, and let rest for a few minutes. going into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled. thanks to alaska gold seafood for sending over the salmon, much appreciated! you can find salmon and discount codes on my gear page and here: wild salmon http://shrsl.com/21dmh-2nxk-kjl5bp_1-1 and the marbled wild salmon: http://shrsl.com/21dmh-2nxk-kjl5bg_1-1.  i may earn a commission from affiliate links in this description. thanks for your support! fish salmon recipe seafood smoking today we’re smoking salmon on the new @weber grills searwood pellet smoker. alaska gold seafood sent me both the marbled and the regular wild king salmon.  i’ve been going back and forth between the two trying to figure out which one i like better.  so, i smoked them both exactly the same way to see which one is better smoked. the salmon comes frozen in individual portion sizes, so i let them defrost in the fridge overnight. i made a rub with 4 parts brown sugar and 2 parts salt and then eyeballed some granulated garlic, paprika, black pepper, and granulated onion. i rinsed off the salmon, dried with a paper towel, and then painted on some worcester sauce.  in a glass dish, i put a layer of rub, then the salmon skin side down, and then more rub on the top and sides. i covered with plastic wrap and then put in the fridge for 5 hours.    after rinsing and drying them one more time, i put them on a wire rack and then back in the fridge overnight. the next morning i smoked them at 180 degrees for a couple of hours until the internal temp hit 140 degrees. i removed them from the heat, tented with foil, and let rest for a few minutes. going into this experiment, i thought the marbled salmon would be better smoked because of the higher fat content, but overall the regular king salmon was the winner.  while the marbled was definitely more tender, the regular salmon was more moist, flavorful, and sweeter.  both were wicked good, but if i had to do it again, i’d only smoke the regular salmon and pan sear the marbled. thanks to alaska gold seafood for sending over the salmon, much appreciated! you can find salmon and discount codes on my gear page.  fish salmon recipe bbq seafood smoking","CreateDateTime":"2024-04-28T23:42:02.000Z","ViewCount":49180,"LikeCount":898,"GroupId":9493,"GroupCode":"smoking-salmon-on-a-pellet-smoker","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["recipe"],"Categories":["BBQ","Seafood"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3642,"Url":"https://www.youtube.com/watch?v=k8mFUpVKLrI","ViewCount":11956,"LikeCount":435},{"Platform":"instagram","PostId":3641,"Url":"https://www.instagram.com/reel/C6Uv1XvPF6I/","ViewCount":8071,"LikeCount":152},{"Platform":"facebook","PostId":3640,"Url":"https://www.facebook.com/reel/1592338658182109/","ViewCount":17601,"LikeCount":180},{"Platform":"tiktok","PostId":3639,"Url":"https://www.tiktok.com/@backyahdbbq/video/7363067297445236014","ViewCount":11552,"LikeCount":131}]},{"Id":3638,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/454321303736656","ThumbnailUrl":"media/posts/facebook_110899788073674_454321303736656.png","Description":"Thank you all for the 100K followers on Facebook!  I appreciate all the DMs, comments and interactions and look forward to making a lot more BBQ (and more) in the coming years with you.\n\nWe're at almo","SearchText":"thank you all for the 100k followers on facebook!  i appreciate all the dms, comments and interactions and look forward to making a lot more bbq (and more) in the coming years with you.\n\nwe're at almost 500k followers and 110 million views across all platforms, so check out my bio for links to those sites as well.\n\njonny showcase bbq","CreateDateTime":"2024-04-28T19:22:27.000Z","ViewCount":0,"LikeCount":10,"GroupId":9494,"GroupCode":"celebrating-100k-followers-milestone","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3638,"Url":"https://www.facebook.com/234418655726923/posts/454321303736656","ViewCount":0,"LikeCount":10}]},{"Id":3637,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7362232726151351595","ThumbnailUrl":"media/posts/tiktok_7362232726151351595.png","Description":"First brisket on the Weber Searwood XL 600, actually the second brisket I’ve ever smoked on a pellet smoker. I’ve done plenty on the WSM and Kettle, so wish me luck.  My plan is to smoke at 180 for tw","SearchText":"first brisket on the weber searwood xl 600, actually the second brisket i’ve ever smoked on a pellet smoker. i’ve done plenty on the wsm and kettle, so wish me luck.  my plan is to smoke at 180 for two hours, then bump it up to 200 for a couple of hours then 225 for a couple of hours and then 250 until the end.  wrapping with paper if dark gets dark. will cover any areas that dry out with the foil.  i’m on the fence whether or not to do a foil boat, because i’m not sure if the bark will get dark enough on the bottom.  i put water in the pan and plan to spritz with apple cider vinegar and worcestershire sauce every hour.  i’m not gonna use a smoke tube, i feel like that’s just cheating and seems like dirty smoke.  i have set my expectations low for bark color, but we’ll see what it can do.  #brisket #webergrills #friendsofweber @weber grills  cow brisket how_to bbq smoking first brisket on the weber searwood xl 600, actually the second brisket i’ve ever smoked on a pellet smoker. i’ve done plenty on the wsm and kettle, so wish me luck.  my plan is to smoke at 180 for two hours, then bump it up to 200 for a couple of hours then 225 for a couple of hours and then 250 until the end.  \n\nwrapping with paper if dark gets dark. will cover any areas that dry out with the foil.  i’m on the fence whether or not to do a foil boat, because i’m not sure if the bark will get dark enough on the bottom. \n\ni put water in the pan and plan to spritz with apple cider vinegar and worcestershire sauce every hour. \n\ni’m not gonna use a smoke tube, i feel like that’s just cheating and seems like dirty smoke. \n\ni have set my expectations low for bark color, but we’ll see what it can do. \n\n#brisket #webergrills #friendsofweber weber grills cow brisket how_to bbq smoking first brisket on the weber searwood xl 600, actually the second brisket i’ve ever smoked on a pellet smoker. i’ve done plenty on the wsm and kettle, so wish me luck.  my plan is to smoke at 180 for two hours, then bump it up to 200 for a couple of hours then 225 for a couple of hours and then 250 until the end. \n\nwrapping with paper if dark gets dark. will cover any areas that dry out with the foil.  i’m on the fence whether or not to do a foil boat, because i’m not sure if the bark will get dark enough on the bottom. \n\ni put water in the pan and plan to spritz with apple cider vinegar and worcestershire sauce every hour. \n\ni’m not gonna use a smoke tube, i feel like that’s just cheating and seems like dirty smoke. \n\ni have set my expectations low for bark color, but we’ll see what it can do. \n\n#brisket #webergrills #friendsofweber @webergrills cow brisket process bbq smoking","CreateDateTime":"2024-04-26T17:43:28.000Z","ViewCount":16109,"LikeCount":202,"GroupId":9151,"GroupCode":"first-brisket-on-weber-searwood-xl-600","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3637,"Url":"https://www.tiktok.com/@backyahdbbq/video/7362232726151351595","ViewCount":15829,"LikeCount":68},{"Platform":"facebook","PostId":3635,"Url":"https://www.facebook.com/234418655726923/posts/453048977197222","ViewCount":280,"LikeCount":24},{"Platform":"instagram","PostId":3636,"Url":"https://www.instagram.com/p/C6O6KI2x9ki/","ViewCount":0,"LikeCount":110}]},{"Id":3635,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/453048977197222","ThumbnailUrl":"media/posts/facebook_110899788073674_453048977197222.png","Description":"First brisket on the Weber Searwood XL 600, actually the second brisket I’ve ever smoked on a pellet smoker. I’ve done plenty on the WSM and Kettle, so wish me luck.  My plan is to smoke at 180 for tw","SearchText":"first brisket on the weber searwood xl 600, actually the second brisket i’ve ever smoked on a pellet smoker. i’ve done plenty on the wsm and kettle, so wish me luck.  my plan is to smoke at 180 for two hours, then bump it up to 200 for a couple of hours then 225 for a couple of hours and then 250 until the end.  wrapping with paper if dark gets dark. will cover any areas that dry out with the foil.  i’m on the fence whether or not to do a foil boat, because i’m not sure if the bark will get dark enough on the bottom.  i put water in the pan and plan to spritz with apple cider vinegar and worcestershire sauce every hour.  i’m not gonna use a smoke tube, i feel like that’s just cheating and seems like dirty smoke.  i have set my expectations low for bark color, but we’ll see what it can do.  #brisket #webergrills #friendsofweber @weber grills  cow brisket how_to bbq smoking first brisket on the weber searwood xl 600, actually the second brisket i’ve ever smoked on a pellet smoker. i’ve done plenty on the wsm and kettle, so wish me luck.  my plan is to smoke at 180 for two hours, then bump it up to 200 for a couple of hours then 225 for a couple of hours and then 250 until the end.  \n\nwrapping with paper if dark gets dark. will cover any areas that dry out with the foil.  i’m on the fence whether or not to do a foil boat, because i’m not sure if the bark will get dark enough on the bottom. \n\ni put water in the pan and plan to spritz with apple cider vinegar and worcestershire sauce every hour. \n\ni’m not gonna use a smoke tube, i feel like that’s just cheating and seems like dirty smoke. \n\ni have set my expectations low for bark color, but we’ll see what it can do. \n\n#brisket #webergrills #friendsofweber weber grills cow brisket how_to bbq smoking first brisket on the weber searwood xl 600, actually the second brisket i’ve ever smoked on a pellet smoker. i’ve done plenty on the wsm and kettle, so wish me luck.  my plan is to smoke at 180 for two hours, then bump it up to 200 for a couple of hours then 225 for a couple of hours and then 250 until the end. \n\nwrapping with paper if dark gets dark. will cover any areas that dry out with the foil.  i’m on the fence whether or not to do a foil boat, because i’m not sure if the bark will get dark enough on the bottom. \n\ni put water in the pan and plan to spritz with apple cider vinegar and worcestershire sauce every hour. \n\ni’m not gonna use a smoke tube, i feel like that’s just cheating and seems like dirty smoke. \n\ni have set my expectations low for bark color, but we’ll see what it can do. \n\n#brisket #webergrills #friendsofweber @webergrills cow brisket process bbq smoking","CreateDateTime":"2024-04-26T17:23:59.000Z","ViewCount":16109,"LikeCount":202,"GroupId":9151,"GroupCode":"first-brisket-on-weber-searwood-xl-600","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3637,"Url":"https://www.tiktok.com/@backyahdbbq/video/7362232726151351595","ViewCount":15829,"LikeCount":68},{"Platform":"facebook","PostId":3635,"Url":"https://www.facebook.com/234418655726923/posts/453048977197222","ViewCount":280,"LikeCount":24},{"Platform":"instagram","PostId":3636,"Url":"https://www.instagram.com/p/C6O6KI2x9ki/","ViewCount":0,"LikeCount":110}]},{"Id":3636,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C6O6KI2x9ki/","ThumbnailUrl":"media/posts/instagram_18067122169517432.png","Description":"First brisket on the Weber Searwood XL 600, actually the second brisket I’ve ever smoked on a pellet smoker. I’ve done plenty on the WSM and Kettle, so wish me luck.  My plan is to smoke at 180 for tw","SearchText":"first brisket on the weber searwood xl 600, actually the second brisket i’ve ever smoked on a pellet smoker. i’ve done plenty on the wsm and kettle, so wish me luck.  my plan is to smoke at 180 for two hours, then bump it up to 200 for a couple of hours then 225 for a couple of hours and then 250 until the end.  wrapping with paper if dark gets dark. will cover any areas that dry out with the foil.  i’m on the fence whether or not to do a foil boat, because i’m not sure if the bark will get dark enough on the bottom.  i put water in the pan and plan to spritz with apple cider vinegar and worcestershire sauce every hour.  i’m not gonna use a smoke tube, i feel like that’s just cheating and seems like dirty smoke.  i have set my expectations low for bark color, but we’ll see what it can do.  #brisket #webergrills #friendsofweber @weber grills  cow brisket how_to bbq smoking first brisket on the weber searwood xl 600, actually the second brisket i’ve ever smoked on a pellet smoker. i’ve done plenty on the wsm and kettle, so wish me luck.  my plan is to smoke at 180 for two hours, then bump it up to 200 for a couple of hours then 225 for a couple of hours and then 250 until the end.  \n\nwrapping with paper if dark gets dark. will cover any areas that dry out with the foil.  i’m on the fence whether or not to do a foil boat, because i’m not sure if the bark will get dark enough on the bottom. \n\ni put water in the pan and plan to spritz with apple cider vinegar and worcestershire sauce every hour. \n\ni’m not gonna use a smoke tube, i feel like that’s just cheating and seems like dirty smoke. \n\ni have set my expectations low for bark color, but we’ll see what it can do. \n\n#brisket #webergrills #friendsofweber weber grills cow brisket how_to bbq smoking first brisket on the weber searwood xl 600, actually the second brisket i’ve ever smoked on a pellet smoker. i’ve done plenty on the wsm and kettle, so wish me luck.  my plan is to smoke at 180 for two hours, then bump it up to 200 for a couple of hours then 225 for a couple of hours and then 250 until the end. \n\nwrapping with paper if dark gets dark. will cover any areas that dry out with the foil.  i’m on the fence whether or not to do a foil boat, because i’m not sure if the bark will get dark enough on the bottom. \n\ni put water in the pan and plan to spritz with apple cider vinegar and worcestershire sauce every hour. \n\ni’m not gonna use a smoke tube, i feel like that’s just cheating and seems like dirty smoke. \n\ni have set my expectations low for bark color, but we’ll see what it can do. \n\n#brisket #webergrills #friendsofweber @webergrills cow brisket process bbq smoking","CreateDateTime":"2024-04-26T17:23:54.000Z","ViewCount":16109,"LikeCount":202,"GroupId":9151,"GroupCode":"first-brisket-on-weber-searwood-xl-600","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3637,"Url":"https://www.tiktok.com/@backyahdbbq/video/7362232726151351595","ViewCount":15829,"LikeCount":68},{"Platform":"facebook","PostId":3635,"Url":"https://www.facebook.com/234418655726923/posts/453048977197222","ViewCount":280,"LikeCount":24},{"Platform":"instagram","PostId":3636,"Url":"https://www.instagram.com/p/C6O6KI2x9ki/","ViewCount":0,"LikeCount":110}]},{"Id":3634,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/452700737232046","ThumbnailUrl":"media/posts/facebook_110899788073674_452700737232046.png","Description":"Brisket trim and rub tonight. Smoke tomorrow.","SearchText":"brisket trim and rub tonight. smoke tomorrow. cow brisket process bbq smoking brisket trim and rub tonight. smoke tomorrow. cow brisket process bbq smoking","CreateDateTime":"2024-04-26T04:03:26.000Z","ViewCount":0,"LikeCount":81,"GroupId":9152,"GroupCode":"brisket-trim-and-rub-process","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3634,"Url":"https://www.facebook.com/234418655726923/posts/452700737232046","ViewCount":0,"LikeCount":17},{"Platform":"instagram","PostId":3633,"Url":"https://www.instagram.com/p/C6NeiyrOeMD/","ViewCount":0,"LikeCount":64}]},{"Id":3633,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C6NeiyrOeMD/","ThumbnailUrl":"media/posts/instagram_18022397234166275.png","Description":"Brisket trim and rub tonight. Smoke tomorrow.","SearchText":"brisket trim and rub tonight. smoke tomorrow. cow brisket process bbq smoking brisket trim and rub tonight. smoke tomorrow. cow brisket process bbq smoking","CreateDateTime":"2024-04-26T04:03:21.000Z","ViewCount":0,"LikeCount":81,"GroupId":9152,"GroupCode":"brisket-trim-and-rub-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3634,"Url":"https://www.facebook.com/234418655726923/posts/452700737232046","ViewCount":0,"LikeCount":17},{"Platform":"instagram","PostId":3633,"Url":"https://www.instagram.com/p/C6NeiyrOeMD/","ViewCount":0,"LikeCount":64}]},{"Id":3631,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/452573987244721","ThumbnailUrl":"media/posts/facebook_110899788073674_452573987244721.png","Description":"Which will smoke best…Wild King Salmon or Marbled Wild King Salmon?\n\nMy hunch is the marbled. We’ll find out tomorrow. \n\nThanks to Alaska Gold Seafood for sending over the salmon!","SearchText":"which will smoke best…wild king salmon or marbled wild king salmon?\n\nmy hunch is the marbled. we’ll find out tomorrow. \n\nthanks to alaska gold seafood for sending over the salmon! fish salmon tips seafood smoking which will smoke best…wild king salmon or marbled wild king salmon?\n\nmy hunch is the marbled. we’ll find out tomorrow. \n\nthanks to @alaska_gold_seafood for sending over the salmon! fish salmon process seafood smoking","CreateDateTime":"2024-04-25T22:08:22.000Z","ViewCount":0,"LikeCount":48,"GroupId":9153,"GroupCode":"wild-king-salmon-smoking-comparison","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["tips"],"Categories":["Seafood"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3631,"Url":"https://www.facebook.com/234418655726923/posts/452573987244721","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":3632,"Url":"https://www.instagram.com/p/C6M16J5uox8/","ViewCount":0,"LikeCount":43}]},{"Id":3632,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C6M16J5uox8/","ThumbnailUrl":"media/posts/instagram_18207892123304195.png","Description":"Which will smoke best…Wild King Salmon or Marbled Wild King Salmon?\n\nMy hunch is the marbled. We’ll find out tomorrow. \n\nThanks to @alaska_gold_seafood for sending over the salmon!","SearchText":"which will smoke best…wild king salmon or marbled wild king salmon?\n\nmy hunch is the marbled. we’ll find out tomorrow. \n\nthanks to alaska gold seafood for sending over the salmon! fish salmon tips seafood smoking which will smoke best…wild king salmon or marbled wild king salmon?\n\nmy hunch is the marbled. we’ll find out tomorrow. \n\nthanks to @alaska_gold_seafood for sending over the salmon! fish salmon process seafood smoking","CreateDateTime":"2024-04-25T22:08:17.000Z","ViewCount":0,"LikeCount":48,"GroupId":9153,"GroupCode":"wild-king-salmon-smoking-comparison","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["process"],"Categories":["Seafood"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3631,"Url":"https://www.facebook.com/234418655726923/posts/452573987244721","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":3632,"Url":"https://www.instagram.com/p/C6M16J5uox8/","ViewCount":0,"LikeCount":43}]},{"Id":3630,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=B8YFYazXR0s","ThumbnailUrl":"media/posts/youtube_B8YFYazXR0s.png","Description":"The new Weber Searwood XL 600 \n\n#webergrills #friendsofweber #bbq @GrillwithWeber","SearchText":"the new weber searwood xl 600 \n\n#webergrills #friendsofweber #bbq @grillwithweber showcase bbq grilling","CreateDateTime":"2024-04-24T19:18:13.000Z","ViewCount":3723,"LikeCount":59,"GroupId":9495,"GroupCode":"weber-searwood-xl-600-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3630,"Url":"https://www.youtube.com/watch?v=B8YFYazXR0s","ViewCount":3723,"LikeCount":59}]},{"Id":3629,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/287723714386573/","ThumbnailUrl":"media/posts/facebook_287723714386573.png","Description":"New Weber. Who dis? #webergrills #friendsofweber #bbq","SearchText":"new weber. who dis? #webergrills #friendsofweber #bbq showcase bbq new weber. who dis?  #webergrills #friendsofweber #bbq @weber grills  showcase bbq new weber. who dis? \n\n#webergrills #friendsofweber #bbq showcase bbq","CreateDateTime":"2024-04-24T19:05:50.000Z","ViewCount":12994,"LikeCount":141,"GroupId":9496,"GroupCode":"introducing-my-new-weber-grill","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3629,"Url":"https://www.facebook.com/reel/287723714386573/","ViewCount":5354,"LikeCount":37},{"Platform":"tiktok","PostId":3628,"Url":"https://www.tiktok.com/@backyahdbbq/video/7361497269717241131","ViewCount":2201,"LikeCount":30},{"Platform":"instagram","PostId":3627,"Url":"https://www.instagram.com/reel/C6J04CAPWvQ/","ViewCount":5439,"LikeCount":74}]},{"Id":3628,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7361497269717241131","ThumbnailUrl":"media/posts/tiktok_7361497269717241131.png","Description":"New Weber. Who dis?  #webergrills #friendsofweber #bbq @Weber Grills ","SearchText":"new weber. who dis? #webergrills #friendsofweber #bbq showcase bbq new weber. who dis?  #webergrills #friendsofweber #bbq @weber grills  showcase bbq new weber. who dis? \n\n#webergrills #friendsofweber #bbq showcase bbq","CreateDateTime":"2024-04-24T18:09:31.000Z","ViewCount":12994,"LikeCount":141,"GroupId":9496,"GroupCode":"introducing-my-new-weber-grill","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3629,"Url":"https://www.facebook.com/reel/287723714386573/","ViewCount":5354,"LikeCount":37},{"Platform":"tiktok","PostId":3628,"Url":"https://www.tiktok.com/@backyahdbbq/video/7361497269717241131","ViewCount":2201,"LikeCount":30},{"Platform":"instagram","PostId":3627,"Url":"https://www.instagram.com/reel/C6J04CAPWvQ/","ViewCount":5439,"LikeCount":74}]},{"Id":3627,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C6J04CAPWvQ/","ThumbnailUrl":"media/posts/instagram_17900724968901933.png","Description":"New Weber. Who dis? \n\n#webergrills #friendsofweber #bbq","SearchText":"new weber. who dis? #webergrills #friendsofweber #bbq showcase bbq new weber. who dis?  #webergrills #friendsofweber #bbq @weber grills  showcase bbq new weber. who dis? \n\n#webergrills #friendsofweber #bbq showcase bbq","CreateDateTime":"2024-04-24T18:03:17.000Z","ViewCount":12994,"LikeCount":141,"GroupId":9496,"GroupCode":"introducing-my-new-weber-grill","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3629,"Url":"https://www.facebook.com/reel/287723714386573/","ViewCount":5354,"LikeCount":37},{"Platform":"tiktok","PostId":3628,"Url":"https://www.tiktok.com/@backyahdbbq/video/7361497269717241131","ViewCount":2201,"LikeCount":30},{"Platform":"instagram","PostId":3627,"Url":"https://www.instagram.com/reel/C6J04CAPWvQ/","ViewCount":5439,"LikeCount":74}]},{"Id":3626,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C6H6pNOvfJA/","ThumbnailUrl":"media/posts/instagram_18056307979585394.png","Description":"Lube your fat cap with tallow before wrapping beef ribs or briskets. Helps render the fat cap and keep moist during the rest.","SearchText":"lube your fat cap with tallow before wrapping beef ribs or briskets. helps render the fat cap and keep moist during the rest. lube your fat cap with tallow before wrapping beef ribs or briskets. helps render the fat cap and keep moist during the rest.  @jonny, backyahd bbq ","CreateDateTime":"2024-04-24T00:14:37.000Z","ViewCount":10582,"LikeCount":243,"GroupId":9497,"GroupCode":"tallow-lube-for-beef-ribs-and-brisket","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3626,"Url":"https://www.instagram.com/reel/C6H6pNOvfJA/","ViewCount":8311,"LikeCount":195},{"Platform":"tiktok","PostId":3625,"Url":"https://www.tiktok.com/@backyahdbbq/video/7361217115216612654","ViewCount":2271,"LikeCount":48}]},{"Id":3625,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7361217115216612654","ThumbnailUrl":"media/posts/tiktok_7361217115216612654.png","Description":"Lube your fat cap with tallow before wrapping beef ribs or briskets. Helps render the fat cap and keep moist during the rest.  @Jonny, Backyahd BBQ ","SearchText":"lube your fat cap with tallow before wrapping beef ribs or briskets. helps render the fat cap and keep moist during the rest. lube your fat cap with tallow before wrapping beef ribs or briskets. helps render the fat cap and keep moist during the rest.  @jonny, backyahd bbq ","CreateDateTime":"2024-04-24T00:02:09.000Z","ViewCount":10582,"LikeCount":243,"GroupId":9497,"GroupCode":"tallow-lube-for-beef-ribs-and-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3626,"Url":"https://www.instagram.com/reel/C6H6pNOvfJA/","ViewCount":8311,"LikeCount":195},{"Platform":"tiktok","PostId":3625,"Url":"https://www.tiktok.com/@backyahdbbq/video/7361217115216612654","ViewCount":2271,"LikeCount":48}]},{"Id":3624,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=MoXSjdynO7A","ThumbnailUrl":"media/posts/youtube_MoXSjdynO7A.png","Description":"Pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  I’ve been adjusting my recipe so I thought I would share an update.\n\nYou can screen","SearchText":"pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update.\n\nyou can screenshot this recipe now and also find it on my website.  https://bkyhd.com/pro\n\ntoday i’m only using half an onion, so i halved the recipe.\n\nlately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.\n\nfor the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color.\n\ni add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.\n\nyou could eat them right away, but they are much better the next day.\n\ngive this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.  \n\nthe key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well.\n\nthanks to @heritagesteel  for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer\n\npickled red onions recipe: https://bkyhd.com/pro \n\n#bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to tips bbq sides pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update.\n\nyou can screenshot this recipe now and also find it on my website.  https://bkyhd.com/pro\n\ntoday i’m only using half an onion, so i halved the recipe.\n\nlately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.\n\nfor the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color.\n\ni add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.\n\nyou could eat them right away, but they are much better the next day.\n\ngive this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough. \n\nthe key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well.\n\nthanks to @heritagesteel for sponsoring this video and sending over the 6” @hammerstahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer\n\npickled red onions recipe: https://bkyhd.com/pro \n\n#bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to bbq sides pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update. you can screenshot this recipe and also find it on my website. https://bkyhd.com/pro today i’m only using half an onion, so i halved the recipe. lately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.for the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color. i add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.you could eat them right away, but they are much better the next day. give this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.  the key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well. thanks to heritage steel for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer #bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to tips bbq sides pickled red onions are a popular bbq side because they are  acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update. you can screenshot this recipe and also find it on my website.   today i’m only using half an onion, so i halved the recipe. lately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water. for the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color. i add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge. you could eat them right away, but they are much better the next day. give this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.   the key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well. thanks to @heritage steel for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find the knife and a discount code on my gear page.  #bbq #pickledredonions #knife #cooking #recipe #howto","CreateDateTime":"2024-04-20T16:16:49.000Z","ViewCount":79385,"LikeCount":1699,"GroupId":9498,"GroupCode":"updated-pickled-red-onions-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3624,"Url":"https://www.youtube.com/watch?v=MoXSjdynO7A","ViewCount":16418,"LikeCount":769},{"Platform":"instagram","PostId":3623,"Url":"https://www.instagram.com/reel/C5_UqyxRSz_/","ViewCount":35738,"LikeCount":207},{"Platform":"facebook","PostId":3621,"Url":"https://www.facebook.com/reel/1624587201413855/","ViewCount":10422,"LikeCount":197},{"Platform":"tiktok","PostId":3622,"Url":"https://www.tiktok.com/@backyahdbbq/video/7359979266332740906","ViewCount":16807,"LikeCount":526}]},{"Id":3623,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C5_UqyxRSz_/","ThumbnailUrl":"media/posts/instagram_18132598279334016.png","Description":"Pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  I’ve been adjusting my recipe so I thought I would share an update.\n\nYou can screen","SearchText":"pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update.\n\nyou can screenshot this recipe now and also find it on my website.  https://bkyhd.com/pro\n\ntoday i’m only using half an onion, so i halved the recipe.\n\nlately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.\n\nfor the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color.\n\ni add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.\n\nyou could eat them right away, but they are much better the next day.\n\ngive this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.  \n\nthe key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well.\n\nthanks to @heritagesteel  for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer\n\npickled red onions recipe: https://bkyhd.com/pro \n\n#bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to tips bbq sides pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update.\n\nyou can screenshot this recipe now and also find it on my website.  https://bkyhd.com/pro\n\ntoday i’m only using half an onion, so i halved the recipe.\n\nlately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.\n\nfor the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color.\n\ni add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.\n\nyou could eat them right away, but they are much better the next day.\n\ngive this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough. \n\nthe key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well.\n\nthanks to @heritagesteel for sponsoring this video and sending over the 6” @hammerstahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer\n\npickled red onions recipe: https://bkyhd.com/pro \n\n#bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to bbq sides pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update. you can screenshot this recipe and also find it on my website. https://bkyhd.com/pro today i’m only using half an onion, so i halved the recipe. lately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.for the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color. i add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.you could eat them right away, but they are much better the next day. give this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.  the key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well. thanks to heritage steel for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer #bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to tips bbq sides pickled red onions are a popular bbq side because they are  acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update. you can screenshot this recipe and also find it on my website.   today i’m only using half an onion, so i halved the recipe. lately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water. for the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color. i add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge. you could eat them right away, but they are much better the next day. give this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.   the key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well. thanks to @heritage steel for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find the knife and a discount code on my gear page.  #bbq #pickledredonions #knife #cooking #recipe #howto","CreateDateTime":"2024-04-20T16:09:54.000Z","ViewCount":79385,"LikeCount":1699,"GroupId":9498,"GroupCode":"updated-pickled-red-onions-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":["BBQ","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3624,"Url":"https://www.youtube.com/watch?v=MoXSjdynO7A","ViewCount":16418,"LikeCount":769},{"Platform":"instagram","PostId":3623,"Url":"https://www.instagram.com/reel/C5_UqyxRSz_/","ViewCount":35738,"LikeCount":207},{"Platform":"facebook","PostId":3621,"Url":"https://www.facebook.com/reel/1624587201413855/","ViewCount":10422,"LikeCount":197},{"Platform":"tiktok","PostId":3622,"Url":"https://www.tiktok.com/@backyahdbbq/video/7359979266332740906","ViewCount":16807,"LikeCount":526}]},{"Id":3621,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1624587201413855/","ThumbnailUrl":"media/posts/facebook_1624587201413855.png","Description":"Pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  I’ve been adjusting my recipe so I thought I would share an update. You can screens","SearchText":"pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update.\n\nyou can screenshot this recipe now and also find it on my website.  https://bkyhd.com/pro\n\ntoday i’m only using half an onion, so i halved the recipe.\n\nlately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.\n\nfor the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color.\n\ni add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.\n\nyou could eat them right away, but they are much better the next day.\n\ngive this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.  \n\nthe key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well.\n\nthanks to @heritagesteel  for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer\n\npickled red onions recipe: https://bkyhd.com/pro \n\n#bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to tips bbq sides pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update.\n\nyou can screenshot this recipe now and also find it on my website.  https://bkyhd.com/pro\n\ntoday i’m only using half an onion, so i halved the recipe.\n\nlately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.\n\nfor the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color.\n\ni add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.\n\nyou could eat them right away, but they are much better the next day.\n\ngive this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough. \n\nthe key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well.\n\nthanks to @heritagesteel for sponsoring this video and sending over the 6” @hammerstahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer\n\npickled red onions recipe: https://bkyhd.com/pro \n\n#bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to bbq sides pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update. you can screenshot this recipe and also find it on my website. https://bkyhd.com/pro today i’m only using half an onion, so i halved the recipe. lately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.for the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color. i add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.you could eat them right away, but they are much better the next day. give this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.  the key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well. thanks to heritage steel for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer #bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to tips bbq sides pickled red onions are a popular bbq side because they are  acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update. you can screenshot this recipe and also find it on my website.   today i’m only using half an onion, so i halved the recipe. lately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water. for the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color. i add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge. you could eat them right away, but they are much better the next day. give this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.   the key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well. thanks to @heritage steel for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find the knife and a discount code on my gear page.  #bbq #pickledredonions #knife #cooking #recipe #howto","CreateDateTime":"2024-04-20T16:00:16.000Z","ViewCount":79385,"LikeCount":1699,"GroupId":9498,"GroupCode":"updated-pickled-red-onions-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3624,"Url":"https://www.youtube.com/watch?v=MoXSjdynO7A","ViewCount":16418,"LikeCount":769},{"Platform":"instagram","PostId":3623,"Url":"https://www.instagram.com/reel/C5_UqyxRSz_/","ViewCount":35738,"LikeCount":207},{"Platform":"facebook","PostId":3621,"Url":"https://www.facebook.com/reel/1624587201413855/","ViewCount":10422,"LikeCount":197},{"Platform":"tiktok","PostId":3622,"Url":"https://www.tiktok.com/@backyahdbbq/video/7359979266332740906","ViewCount":16807,"LikeCount":526}]},{"Id":3622,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7359979266332740906","ThumbnailUrl":"media/posts/tiktok_7359979266332740906.png","Description":"Pickled red onions are a popular bbq side because they are  acidic, which helps balance out all the protein and fat.  I’ve been adjusting my recipe so I thought I would share an update. You can screen","SearchText":"pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update.\n\nyou can screenshot this recipe now and also find it on my website.  https://bkyhd.com/pro\n\ntoday i’m only using half an onion, so i halved the recipe.\n\nlately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.\n\nfor the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color.\n\ni add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.\n\nyou could eat them right away, but they are much better the next day.\n\ngive this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.  \n\nthe key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well.\n\nthanks to @heritagesteel  for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer\n\npickled red onions recipe: https://bkyhd.com/pro \n\n#bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to tips bbq sides pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update.\n\nyou can screenshot this recipe now and also find it on my website.  https://bkyhd.com/pro\n\ntoday i’m only using half an onion, so i halved the recipe.\n\nlately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.\n\nfor the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color.\n\ni add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.\n\nyou could eat them right away, but they are much better the next day.\n\ngive this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough. \n\nthe key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well.\n\nthanks to @heritagesteel for sponsoring this video and sending over the 6” @hammerstahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer\n\npickled red onions recipe: https://bkyhd.com/pro \n\n#bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to bbq sides pickled red onions are a popular bbq side because they are acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update. you can screenshot this recipe and also find it on my website. https://bkyhd.com/pro today i’m only using half an onion, so i halved the recipe. lately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water.for the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color. i add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge.you could eat them right away, but they are much better the next day. give this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.  the key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well. thanks to heritage steel for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find it and a discount code on my website here: https://bkyhd.com/gear?s=hammer #bbq #pickledredonions #knife #cooking #recipe #howto recipe how_to tips bbq sides pickled red onions are a popular bbq side because they are  acidic, which helps balance out all the protein and fat.  i’ve been adjusting my recipe so i thought i would share an update. you can screenshot this recipe and also find it on my website.   today i’m only using half an onion, so i halved the recipe. lately, i’ve been making them with a lot less vinegar. i used to use equal parts vinegar and water, but i found that to be too acidic and almost inedible after a few weeks.  so, today i’m only using an eighth a cup of white vinegar and a splash of red wine vinegar to at least a cup of water. for the basic pickled red onion recipe you really just need onions, vinegar, salt and sugar or sugar substitute.  but, i like to add shallots, peppers, and beets to make it more interesting. the beets and the red wine vinegar help turn them that bright pink color. i add all the ingredients to the jar and then pour on the hot water to help soften everything and dissolve the salt and sugar.  i shake the jar and then let it sit on the counter for an hour, and then in the fridge. you could eat them right away, but they are much better the next day. give this recipe a try as-is and if you still find it too acidic, then reduce the vinegar. or add vinegar if it’s not acidic enough.   the key thing is to use this recipe as a base and adjust it to suit your tastes.  i’d be interested to hear how you adjust it so i can continue to experiment with your ideas as well. thanks to @heritage steel for sponsoring this video and sending over the 6” hammer stahl chef knife. you can find the knife and a discount code on my gear page.  #bbq #pickledredonions #knife #cooking #recipe #howto","CreateDateTime":"2024-04-20T15:58:46.000Z","ViewCount":79385,"LikeCount":1699,"GroupId":9498,"GroupCode":"updated-pickled-red-onions-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3624,"Url":"https://www.youtube.com/watch?v=MoXSjdynO7A","ViewCount":16418,"LikeCount":769},{"Platform":"instagram","PostId":3623,"Url":"https://www.instagram.com/reel/C5_UqyxRSz_/","ViewCount":35738,"LikeCount":207},{"Platform":"facebook","PostId":3621,"Url":"https://www.facebook.com/reel/1624587201413855/","ViewCount":10422,"LikeCount":197},{"Platform":"tiktok","PostId":3622,"Url":"https://www.tiktok.com/@backyahdbbq/video/7359979266332740906","ViewCount":16807,"LikeCount":526}]},{"Id":3620,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/747521640696905/","ThumbnailUrl":"media/posts/facebook_747521640696905.png","Description":"Today we’re making brisket bites from brisket trim. The only reason I trimmed some of the flat off this brisket is to fit it on my 18” Smokey Mountain.  I just got the first prototype of this grate I ","SearchText":"today we’re making brisket bites from brisket trim. the only reason i trimmed some of the flat off this brisket is to fit it on my 18” smokey mountain.  i just got the first prototype of this grate i designed, so i had to make the brisket fit to try it out.  crowd cow sent me this very nice creekstone farms brisket, so i couldn’t just grind the trimmings up into burgers.  instead i trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket. i flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark. i cut them into bite size chunks and put them in a pan with some tallow.  covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender.my neighbor was out working on his bike, so i shared a few with him.  he ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce.  i couldn’t agree more. they were so good that i might do an entire brisket this way soon.  the brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking. you can find all the gear and meat i use on my gear page. https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowd cow here: http://shrsl.com/4dsa0 use code bbq15 for 15% off. thanks to crowd cow for sending over the brisket!#bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2024-04-18T15:08:39.000Z","ViewCount":267294,"LikeCount":4508,"GroupId":9499,"GroupCode":"brisket-bites-from-trimmed-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3620,"Url":"https://www.facebook.com/reel/747521640696905/","ViewCount":182543,"LikeCount":2145},{"Platform":"youtube","PostId":3596,"Url":"https://www.youtube.com/watch?v=Vxhuv2ejmJw","ViewCount":33096,"LikeCount":822},{"Platform":"tiktok","PostId":3597,"Url":"https://www.tiktok.com/@backyahdbbq/video/7354182724040674602","ViewCount":13453,"LikeCount":576},{"Platform":"instagram","PostId":3598,"Url":"https://www.instagram.com/reel/C5XEyPvPmkf/","ViewCount":38202,"LikeCount":965}]},{"Id":3619,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7358178668448861483","ThumbnailUrl":"media/posts/tiktok_7358178668448861483.png","Description":"Those of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat.  @Jonny, Backyahd BBQ  #bbq #brisket #smokedbrisket ","SearchText":"those of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat.  @jonny, backyahd bbq  #bbq #brisket #smokedbrisket  cow brisket showcase bbq smoking brisket. brizzy. beauty. \n\nthose of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat. \n\n#bbq #brisket #smokedbrisket cow brisket showcase bbq smoking brisket. brizzy. beauty. \n\nthose of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat. \n\n#bbq #brisket #smokedbrisket cow brisket showcase bbq smoking","CreateDateTime":"2024-04-15T19:31:33.000Z","ViewCount":5099,"LikeCount":546,"GroupId":9154,"GroupCode":"brisket-showcase-chefs-treat","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3619,"Url":"https://www.tiktok.com/@backyahdbbq/video/7358178668448861483","ViewCount":5098,"LikeCount":131},{"Platform":"facebook","PostId":3617,"Url":"https://www.facebook.com/234418655726923/posts/446746301160823","ViewCount":1,"LikeCount":64},{"Platform":"instagram","PostId":3618,"Url":"https://www.instagram.com/p/C5yxNVdSBsR/","ViewCount":0,"LikeCount":351}]},{"Id":3617,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/446746301160823","ThumbnailUrl":"media/posts/facebook_110899788073674_446746301160823.png","Description":"Brisket. Brizzy. Beauty. \n\nThose of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat. \n\n#bbq #brisket #smokedbrisket","SearchText":"those of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat.  @jonny, backyahd bbq  #bbq #brisket #smokedbrisket  cow brisket showcase bbq smoking brisket. brizzy. beauty. \n\nthose of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat. \n\n#bbq #brisket #smokedbrisket cow brisket showcase bbq smoking brisket. brizzy. beauty. \n\nthose of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat. \n\n#bbq #brisket #smokedbrisket cow brisket showcase bbq smoking","CreateDateTime":"2024-04-15T19:07:01.000Z","ViewCount":5099,"LikeCount":546,"GroupId":9154,"GroupCode":"brisket-showcase-chefs-treat","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3619,"Url":"https://www.tiktok.com/@backyahdbbq/video/7358178668448861483","ViewCount":5098,"LikeCount":131},{"Platform":"facebook","PostId":3617,"Url":"https://www.facebook.com/234418655726923/posts/446746301160823","ViewCount":1,"LikeCount":64},{"Platform":"instagram","PostId":3618,"Url":"https://www.instagram.com/p/C5yxNVdSBsR/","ViewCount":0,"LikeCount":351}]},{"Id":3618,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C5yxNVdSBsR/","ThumbnailUrl":"media/posts/instagram_18433194781055336.png","Description":"Brisket. Brizzy. Beauty. \n\nThose of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat. \n\n#bbq #brisket #smokedbrisket","SearchText":"those of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat.  @jonny, backyahd bbq  #bbq #brisket #smokedbrisket  cow brisket showcase bbq smoking brisket. brizzy. beauty. \n\nthose of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat. \n\n#bbq #brisket #smokedbrisket cow brisket showcase bbq smoking brisket. brizzy. beauty. \n\nthose of you with a keen eye will notice a bunch of chunks missing, those are known as the chef’s treat. \n\n#bbq #brisket #smokedbrisket cow brisket showcase bbq smoking","CreateDateTime":"2024-04-15T19:06:57.000Z","ViewCount":5099,"LikeCount":546,"GroupId":9154,"GroupCode":"brisket-showcase-chefs-treat","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3619,"Url":"https://www.tiktok.com/@backyahdbbq/video/7358178668448861483","ViewCount":5098,"LikeCount":131},{"Platform":"facebook","PostId":3617,"Url":"https://www.facebook.com/234418655726923/posts/446746301160823","ViewCount":1,"LikeCount":64},{"Platform":"instagram","PostId":3618,"Url":"https://www.instagram.com/p/C5yxNVdSBsR/","ViewCount":0,"LikeCount":351}]},{"Id":3616,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/446188964549890","ThumbnailUrl":"media/posts/facebook_110899788073674_446188964549890.png","Description":"Whenever I’m making pizza, I always use some of the leftover dough for a first sacrificial pizza to get the oven primed.  Usually a cheese only pizza that we don’t mind throwing away if we have to, bu","SearchText":"whenever i’m making pizza, i always use some of the leftover dough for a first sacrificial pizza to get the oven primed.  usually a cheese only pizza that we don’t mind throwing away if we have to, but this one turned out wicked good. \n\n#pizza whenever i’m making pizza, i always use some of the leftover dough for a first sacrificial pizza to get the oven primed.  usually a cheese only pizza that we don’t mind throwing away if we have to, but this one turned out wicked good. \n\n#pizza recipe bbq pizza baking","CreateDateTime":"2024-04-14T19:22:56.000Z","ViewCount":0,"LikeCount":104,"GroupId":9155,"GroupCode":"sacrificial-pizza-dough-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3616,"Url":"https://www.facebook.com/234418655726923/posts/446188964549890","ViewCount":0,"LikeCount":57},{"Platform":"instagram","PostId":3615,"Url":"https://www.instagram.com/p/C5wOO97SJyr/","ViewCount":0,"LikeCount":47}]},{"Id":3615,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C5wOO97SJyr/","ThumbnailUrl":"media/posts/instagram_18026097284058128.png","Description":"Whenever I’m making pizza, I always use some of the leftover dough for a first sacrificial pizza to get the oven primed.  Usually a cheese only pizza that we don’t mind throwing away if we have to, bu","SearchText":"whenever i’m making pizza, i always use some of the leftover dough for a first sacrificial pizza to get the oven primed.  usually a cheese only pizza that we don’t mind throwing away if we have to, but this one turned out wicked good. \n\n#pizza whenever i’m making pizza, i always use some of the leftover dough for a first sacrificial pizza to get the oven primed.  usually a cheese only pizza that we don’t mind throwing away if we have to, but this one turned out wicked good. \n\n#pizza recipe bbq pizza baking","CreateDateTime":"2024-04-14T19:22:52.000Z","ViewCount":0,"LikeCount":104,"GroupId":9155,"GroupCode":"sacrificial-pizza-dough-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ","Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3616,"Url":"https://www.facebook.com/234418655726923/posts/446188964549890","ViewCount":0,"LikeCount":57},{"Platform":"instagram","PostId":3615,"Url":"https://www.instagram.com/p/C5wOO97SJyr/","ViewCount":0,"LikeCount":47}]},{"Id":3614,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=HvPgaHq3Lzw","ThumbnailUrl":"media/posts/youtube_HvPgaHq3Lzw.png","Description":"For this spring break a bunch of us rented a beach house and I pre-smoked a brisket for one of the meals.\n\nVery big thanks to Crowd Cow for sending over this Creekstone Farms brisket.\n\nI trimmed it li","SearchText":"for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals.\n\nvery big thanks to crowd cow for sending over this creekstone farms brisket.\n\ni trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub.\n\ni let it sit in the fridge for the night.\n\nthe next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist.\n\ni then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165.\n\nsince we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge.\n\non monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165.\n\nthen right before dinner, i sliced it, and brought it down for the crew.\n\nthis type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along.\n\nall the gear and meat i use is on my gear page: https://backyahdbbq.com/gear \n\norder the @creekstonefarms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals.\n\nvery big thanks to @crowdcow for sending over this @creekstone_farms brisket.\n\ni trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub.\n\ni let it sit in the fridge for the night.\n\nthe next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist.\n\ni then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165.\n\nsince we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge.\n\non monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.  you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165.\n\nthen right before dinner, i sliced it, and brought it down for the crew.\n\nthis type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along.\n\nall the gear and meat i use is on my gear page: https://backyahdbbq.com/gear \n\norder the creekstone farms brisket from crowd cow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep cow brisket how_to bbq smoking sous_vide for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals. very big thanks to crowd cow for sending over this creekstone farms brisket. i trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub. i let it sit in the fridge for the night. the next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist. i then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165. since we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge. on monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. then right before dinner, i sliced it, and brought it down for the crew. this type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. all the gear and meat i use is on my gear page: https://backyahdbbq.com/gear order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 use code bbq15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep cow brisket how_to bbq smoking sous_vide for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals. very big thanks to crowd cow for sending over this creekstone farms brisket. i trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub. i let it sit in the fridge for the night. the next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist. i then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165. since we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge. on monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. then right before dinner, i sliced it, and brought it down for the crew. this type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. all the gear and meat i use is on my gear page.   order the creekstone farms brisket from @crowd cow there.  use code bbq15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide   cow brisket how_to bbq smoking sous_vide","CreateDateTime":"2024-04-13T18:05:08.000Z","ViewCount":463401,"LikeCount":19851,"GroupId":9500,"GroupCode":"beach-house-brisket-adventure","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3614,"Url":"https://www.youtube.com/watch?v=HvPgaHq3Lzw","ViewCount":281881,"LikeCount":13408},{"Platform":"instagram","PostId":3613,"Url":"https://www.instagram.com/reel/C5td7CmS1eZ/","ViewCount":61805,"LikeCount":2600},{"Platform":"facebook","PostId":3611,"Url":"https://www.facebook.com/reel/1378897996148713/","ViewCount":63333,"LikeCount":1240},{"Platform":"tiktok","PostId":3612,"Url":"https://www.tiktok.com/@backyahdbbq/video/7357406212045999402","ViewCount":56382,"LikeCount":2603}]},{"Id":3613,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C5td7CmS1eZ/","ThumbnailUrl":"media/posts/instagram_18006304274200835.png","Description":"For this spring break a bunch of us rented a beach house and I pre-smoked a brisket for one of the meals.\n\nVery big thanks to @crowdcow for sending over this @creekstone_farms brisket.\n\nI trimmed it l","SearchText":"for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals.\n\nvery big thanks to crowd cow for sending over this creekstone farms brisket.\n\ni trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub.\n\ni let it sit in the fridge for the night.\n\nthe next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist.\n\ni then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165.\n\nsince we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge.\n\non monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165.\n\nthen right before dinner, i sliced it, and brought it down for the crew.\n\nthis type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along.\n\nall the gear and meat i use is on my gear page: https://backyahdbbq.com/gear \n\norder the @creekstonefarms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals.\n\nvery big thanks to @crowdcow for sending over this @creekstone_farms brisket.\n\ni trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub.\n\ni let it sit in the fridge for the night.\n\nthe next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist.\n\ni then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165.\n\nsince we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge.\n\non monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.  you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165.\n\nthen right before dinner, i sliced it, and brought it down for the crew.\n\nthis type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along.\n\nall the gear and meat i use is on my gear page: https://backyahdbbq.com/gear \n\norder the creekstone farms brisket from crowd cow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep cow brisket how_to bbq smoking sous_vide for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals. very big thanks to crowd cow for sending over this creekstone farms brisket. i trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub. i let it sit in the fridge for the night. the next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist. i then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165. since we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge. on monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. then right before dinner, i sliced it, and brought it down for the crew. this type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. all the gear and meat i use is on my gear page: https://backyahdbbq.com/gear order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 use code bbq15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep cow brisket how_to bbq smoking sous_vide for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals. very big thanks to crowd cow for sending over this creekstone farms brisket. i trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub. i let it sit in the fridge for the night. the next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist. i then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165. since we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge. on monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. then right before dinner, i sliced it, and brought it down for the crew. this type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. all the gear and meat i use is on my gear page.   order the creekstone farms brisket from @crowd cow there.  use code bbq15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide   cow brisket how_to bbq smoking sous_vide","CreateDateTime":"2024-04-13T17:44:35.000Z","ViewCount":463401,"LikeCount":19851,"GroupId":9500,"GroupCode":"beach-house-brisket-adventure","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3614,"Url":"https://www.youtube.com/watch?v=HvPgaHq3Lzw","ViewCount":281881,"LikeCount":13408},{"Platform":"instagram","PostId":3613,"Url":"https://www.instagram.com/reel/C5td7CmS1eZ/","ViewCount":61805,"LikeCount":2600},{"Platform":"facebook","PostId":3611,"Url":"https://www.facebook.com/reel/1378897996148713/","ViewCount":63333,"LikeCount":1240},{"Platform":"tiktok","PostId":3612,"Url":"https://www.tiktok.com/@backyahdbbq/video/7357406212045999402","ViewCount":56382,"LikeCount":2603}]},{"Id":3611,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1378897996148713/","ThumbnailUrl":"media/posts/facebook_1378897996148713.png","Description":"For this spring break a bunch of us rented a beach house and I pre-smoked a brisket for one of the meals. Very big thanks to Crowd Cow for sending over this Creekstone Farms brisket. I trimmed it like","SearchText":"for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals.\n\nvery big thanks to crowd cow for sending over this creekstone farms brisket.\n\ni trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub.\n\ni let it sit in the fridge for the night.\n\nthe next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist.\n\ni then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165.\n\nsince we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge.\n\non monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165.\n\nthen right before dinner, i sliced it, and brought it down for the crew.\n\nthis type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along.\n\nall the gear and meat i use is on my gear page: https://backyahdbbq.com/gear \n\norder the @creekstonefarms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals.\n\nvery big thanks to @crowdcow for sending over this @creekstone_farms brisket.\n\ni trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub.\n\ni let it sit in the fridge for the night.\n\nthe next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist.\n\ni then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165.\n\nsince we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge.\n\non monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.  you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165.\n\nthen right before dinner, i sliced it, and brought it down for the crew.\n\nthis type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along.\n\nall the gear and meat i use is on my gear page: https://backyahdbbq.com/gear \n\norder the creekstone farms brisket from crowd cow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep cow brisket how_to bbq smoking sous_vide for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals. very big thanks to crowd cow for sending over this creekstone farms brisket. i trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub. i let it sit in the fridge for the night. the next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist. i then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165. since we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge. on monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. then right before dinner, i sliced it, and brought it down for the crew. this type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. all the gear and meat i use is on my gear page: https://backyahdbbq.com/gear order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 use code bbq15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep cow brisket how_to bbq smoking sous_vide for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals. very big thanks to crowd cow for sending over this creekstone farms brisket. i trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub. i let it sit in the fridge for the night. the next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist. i then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165. since we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge. on monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. then right before dinner, i sliced it, and brought it down for the crew. this type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. all the gear and meat i use is on my gear page.   order the creekstone farms brisket from @crowd cow there.  use code bbq15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide   cow brisket how_to bbq smoking sous_vide","CreateDateTime":"2024-04-13T17:34:47.000Z","ViewCount":463401,"LikeCount":19851,"GroupId":9500,"GroupCode":"beach-house-brisket-adventure","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3614,"Url":"https://www.youtube.com/watch?v=HvPgaHq3Lzw","ViewCount":281881,"LikeCount":13408},{"Platform":"instagram","PostId":3613,"Url":"https://www.instagram.com/reel/C5td7CmS1eZ/","ViewCount":61805,"LikeCount":2600},{"Platform":"facebook","PostId":3611,"Url":"https://www.facebook.com/reel/1378897996148713/","ViewCount":63333,"LikeCount":1240},{"Platform":"tiktok","PostId":3612,"Url":"https://www.tiktok.com/@backyahdbbq/video/7357406212045999402","ViewCount":56382,"LikeCount":2603}]},{"Id":3612,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7357406212045999402","ThumbnailUrl":"media/posts/tiktok_7357406212045999402.png","Description":"For this spring break a bunch of us rented a beach house and I pre-smoked a brisket for one of the meals. Very big thanks to Crowd Cow for sending over this Creekstone Farms brisket. I trimmed it like","SearchText":"for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals.\n\nvery big thanks to crowd cow for sending over this creekstone farms brisket.\n\ni trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub.\n\ni let it sit in the fridge for the night.\n\nthe next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist.\n\ni then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165.\n\nsince we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge.\n\non monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165.\n\nthen right before dinner, i sliced it, and brought it down for the crew.\n\nthis type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along.\n\nall the gear and meat i use is on my gear page: https://backyahdbbq.com/gear \n\norder the @creekstonefarms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals.\n\nvery big thanks to @crowdcow for sending over this @creekstone_farms brisket.\n\ni trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub.\n\ni let it sit in the fridge for the night.\n\nthe next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist.\n\ni then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165.\n\nsince we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge.\n\non monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.  you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165.\n\nthen right before dinner, i sliced it, and brought it down for the crew.\n\nthis type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along.\n\nall the gear and meat i use is on my gear page: https://backyahdbbq.com/gear \n\norder the creekstone farms brisket from crowd cow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep cow brisket how_to bbq smoking sous_vide for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals. very big thanks to crowd cow for sending over this creekstone farms brisket. i trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub. i let it sit in the fridge for the night. the next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist. i then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165. since we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge. on monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. then right before dinner, i sliced it, and brought it down for the crew. this type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. all the gear and meat i use is on my gear page: https://backyahdbbq.com/gear order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 use code bbq15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide #mealprep cow brisket how_to bbq smoking sous_vide for this spring break a bunch of us rented a beach house and i pre-smoked a brisket for one of the meals. very big thanks to crowd cow for sending over this creekstone farms brisket. i trimmed it like i always do. slathered with a mix of yellow mustard, worcester sauce, and sriracha.  and rubbed with a homemade rub. i let it sit in the fridge for the night. the next day, i smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250.  i foil boated it when i was happy with the bottom bark to help the flat cook in some tallow to keep it moist. i then wrapped it with paper when i was happy with the bark.  it was getting late and starting to rain, so i finished it in my oven at 275, until it was probe tender throughout.  i let it cool to 185, and then hot held it overnight at 165. since we weren’t going to eat it for another few days, i vac sealed it, ice bathed it, and kept it in the fridge. on monday at the beach house, a few hours before dinner, i put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp.   you can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. then right before dinner, i sliced it, and brought it down for the crew. this type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. all the gear and meat i use is on my gear page.   order the creekstone farms brisket from @crowd cow there.  use code bbq15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide   cow brisket how_to bbq smoking sous_vide","CreateDateTime":"2024-04-13T17:34:04.000Z","ViewCount":463401,"LikeCount":19851,"GroupId":9500,"GroupCode":"beach-house-brisket-adventure","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3614,"Url":"https://www.youtube.com/watch?v=HvPgaHq3Lzw","ViewCount":281881,"LikeCount":13408},{"Platform":"instagram","PostId":3613,"Url":"https://www.instagram.com/reel/C5td7CmS1eZ/","ViewCount":61805,"LikeCount":2600},{"Platform":"facebook","PostId":3611,"Url":"https://www.facebook.com/reel/1378897996148713/","ViewCount":63333,"LikeCount":1240},{"Platform":"tiktok","PostId":3612,"Url":"https://www.tiktok.com/@backyahdbbq/video/7357406212045999402","ViewCount":56382,"LikeCount":2603}]},{"Id":3608,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=qrbhmTpGLrM","ThumbnailUrl":"media/posts/youtube_qrbhmTpGLrM.png","Description":"Family and friends pizza party. Lots more pizza content coming this summer. #pizza #summer #family #friends","SearchText":"family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends showcase pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends  showcase pizza","CreateDateTime":"2024-04-12T00:01:51.000Z","ViewCount":25204,"LikeCount":715,"GroupId":9156,"GroupCode":"family-pizza-party-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3608,"Url":"https://www.youtube.com/watch?v=qrbhmTpGLrM","ViewCount":4738,"LikeCount":194},{"Platform":"facebook","PostId":3607,"Url":"https://www.facebook.com/reel/772803031609452/","ViewCount":12550,"LikeCount":275},{"Platform":"instagram","PostId":3610,"Url":"https://www.instagram.com/reel/C5o-UkwPJCH/","ViewCount":5446,"LikeCount":172},{"Platform":"tiktok","PostId":3609,"Url":"https://www.tiktok.com/@backyahdbbq/video/7356759535198981418","ViewCount":2470,"LikeCount":74}]},{"Id":3607,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/772803031609452/","ThumbnailUrl":"media/posts/facebook_772803031609452.png","Description":"Family and friends pizza party. Lots more pizza content coming this summer. #pizza #summer #family #friends","SearchText":"family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends showcase pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends  showcase pizza","CreateDateTime":"2024-04-11T23:53:48.000Z","ViewCount":25204,"LikeCount":715,"GroupId":9156,"GroupCode":"family-pizza-party-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3608,"Url":"https://www.youtube.com/watch?v=qrbhmTpGLrM","ViewCount":4738,"LikeCount":194},{"Platform":"facebook","PostId":3607,"Url":"https://www.facebook.com/reel/772803031609452/","ViewCount":12550,"LikeCount":275},{"Platform":"instagram","PostId":3610,"Url":"https://www.instagram.com/reel/C5o-UkwPJCH/","ViewCount":5446,"LikeCount":172},{"Platform":"tiktok","PostId":3609,"Url":"https://www.tiktok.com/@backyahdbbq/video/7356759535198981418","ViewCount":2470,"LikeCount":74}]},{"Id":3610,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C5o-UkwPJCH/","ThumbnailUrl":"media/posts/instagram_18031640749931189.png","Description":"Family and friends pizza party. Lots more pizza content coming this summer. #pizza #summer #family #friends","SearchText":"family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends showcase pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends  showcase pizza","CreateDateTime":"2024-04-11T23:49:36.000Z","ViewCount":25204,"LikeCount":715,"GroupId":9156,"GroupCode":"family-pizza-party-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3608,"Url":"https://www.youtube.com/watch?v=qrbhmTpGLrM","ViewCount":4738,"LikeCount":194},{"Platform":"facebook","PostId":3607,"Url":"https://www.facebook.com/reel/772803031609452/","ViewCount":12550,"LikeCount":275},{"Platform":"instagram","PostId":3610,"Url":"https://www.instagram.com/reel/C5o-UkwPJCH/","ViewCount":5446,"LikeCount":172},{"Platform":"tiktok","PostId":3609,"Url":"https://www.tiktok.com/@backyahdbbq/video/7356759535198981418","ViewCount":2470,"LikeCount":74}]},{"Id":3609,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7356759535198981418","ThumbnailUrl":"media/posts/tiktok_7356759535198981418.png","Description":"Family and friends pizza party. Lots more pizza content coming this summer. #pizza #summer #family #friends ","SearchText":"family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends showcase pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends pizza family and friends pizza party. lots more pizza content coming this summer. #pizza #summer #family #friends  showcase pizza","CreateDateTime":"2024-04-11T23:44:37.000Z","ViewCount":25204,"LikeCount":715,"GroupId":9156,"GroupCode":"family-pizza-party-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3608,"Url":"https://www.youtube.com/watch?v=qrbhmTpGLrM","ViewCount":4738,"LikeCount":194},{"Platform":"facebook","PostId":3607,"Url":"https://www.facebook.com/reel/772803031609452/","ViewCount":12550,"LikeCount":275},{"Platform":"instagram","PostId":3610,"Url":"https://www.instagram.com/reel/C5o-UkwPJCH/","ViewCount":5446,"LikeCount":172},{"Platform":"tiktok","PostId":3609,"Url":"https://www.tiktok.com/@backyahdbbq/video/7356759535198981418","ViewCount":2470,"LikeCount":74}]},{"Id":3605,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/443765311458922","ThumbnailUrl":"media/posts/facebook_110899788073674_443765311458922.png","Description":"My pizza cockpit. Getting the pizza summer going with 15 pies in my new 16” Stoke Pizza Ovens oven.\n\n#pizza","SearchText":"my pizza cockpit. getting the pizza summer going with 15 pies in my new 16” stoke pizza ovens oven.\n\n#pizza showcase pizza baking my pizza cockpit. getting the pizza summer going with 15 pies in my new 16” @stoke.backyard oven.\n\n#pizza showcase pizza baking","CreateDateTime":"2024-04-10T16:27:37.000Z","ViewCount":6,"LikeCount":70,"GroupId":9501,"GroupCode":"summer-pizza-baking-with-stoke-oven","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3605,"Url":"https://www.facebook.com/234418655726923/posts/443765311458922","ViewCount":6,"LikeCount":22},{"Platform":"instagram","PostId":3606,"Url":"https://www.instagram.com/p/C5lm_VCRh2O/","ViewCount":0,"LikeCount":48}]},{"Id":3606,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C5lm_VCRh2O/","ThumbnailUrl":"media/posts/instagram_18022621057942148.png","Description":"My pizza cockpit. Getting the pizza summer going with 15 pies in my new 16” @stoke.backyard oven.\n\n#pizza","SearchText":"my pizza cockpit. getting the pizza summer going with 15 pies in my new 16” stoke pizza ovens oven.\n\n#pizza showcase pizza baking my pizza cockpit. getting the pizza summer going with 15 pies in my new 16” @stoke.backyard oven.\n\n#pizza showcase pizza baking","CreateDateTime":"2024-04-10T16:27:32.000Z","ViewCount":6,"LikeCount":70,"GroupId":9501,"GroupCode":"summer-pizza-baking-with-stoke-oven","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3605,"Url":"https://www.facebook.com/234418655726923/posts/443765311458922","ViewCount":6,"LikeCount":22},{"Platform":"instagram","PostId":3606,"Url":"https://www.instagram.com/p/C5lm_VCRh2O/","ViewCount":0,"LikeCount":48}]},{"Id":3603,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/7372656669493931/","ThumbnailUrl":"media/posts/facebook_7372656669493931.png","Description":"It’s time to get a new pair of bbq gloves. Let me know which ones you like the best. #bbq #bbqgear","SearchText":"it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq","CreateDateTime":"2024-04-08T21:09:47.000Z","ViewCount":51417,"LikeCount":630,"GroupId":9157,"GroupCode":"best-bbq-gloves-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3603,"Url":"https://www.facebook.com/reel/7372656669493931/","ViewCount":13111,"LikeCount":121},{"Platform":"youtube","PostId":3604,"Url":"https://www.youtube.com/watch?v=sE6dFNLJVyI","ViewCount":9947,"LikeCount":135},{"Platform":"instagram","PostId":3602,"Url":"https://www.instagram.com/reel/C5g868OSNUF/","ViewCount":19093,"LikeCount":239},{"Platform":"tiktok","PostId":3601,"Url":"https://www.tiktok.com/@backyahdbbq/video/7355604468446055722","ViewCount":9266,"LikeCount":135}]},{"Id":3604,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=sE6dFNLJVyI","ThumbnailUrl":"media/posts/youtube_sE6dFNLJVyI.png","Description":"It’s time to get a new pair of bbq gloves. Let me know which ones you like the best. #bbq #bbqgear","SearchText":"it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq","CreateDateTime":"2024-04-08T21:09:30.000Z","ViewCount":51417,"LikeCount":630,"GroupId":9157,"GroupCode":"best-bbq-gloves-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3603,"Url":"https://www.facebook.com/reel/7372656669493931/","ViewCount":13111,"LikeCount":121},{"Platform":"youtube","PostId":3604,"Url":"https://www.youtube.com/watch?v=sE6dFNLJVyI","ViewCount":9947,"LikeCount":135},{"Platform":"instagram","PostId":3602,"Url":"https://www.instagram.com/reel/C5g868OSNUF/","ViewCount":19093,"LikeCount":239},{"Platform":"tiktok","PostId":3601,"Url":"https://www.tiktok.com/@backyahdbbq/video/7355604468446055722","ViewCount":9266,"LikeCount":135}]},{"Id":3602,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C5g868OSNUF/","ThumbnailUrl":"media/posts/instagram_18004518218241638.png","Description":"It’s time to get a new pair of bbq gloves. Let me know which ones you like the best. #bbq #bbqgear","SearchText":"it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq","CreateDateTime":"2024-04-08T21:03:27.000Z","ViewCount":51417,"LikeCount":630,"GroupId":9157,"GroupCode":"best-bbq-gloves-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3603,"Url":"https://www.facebook.com/reel/7372656669493931/","ViewCount":13111,"LikeCount":121},{"Platform":"youtube","PostId":3604,"Url":"https://www.youtube.com/watch?v=sE6dFNLJVyI","ViewCount":9947,"LikeCount":135},{"Platform":"instagram","PostId":3602,"Url":"https://www.instagram.com/reel/C5g868OSNUF/","ViewCount":19093,"LikeCount":239},{"Platform":"tiktok","PostId":3601,"Url":"https://www.tiktok.com/@backyahdbbq/video/7355604468446055722","ViewCount":9266,"LikeCount":135}]},{"Id":3601,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7355604468446055722","ThumbnailUrl":"media/posts/tiktok_7355604468446055722.png","Description":"It’s time to get a new pair of bbq gloves. Let me know which ones you like the best. #bbq #bbqgear","SearchText":"it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq it’s time to get a new pair of bbq gloves. let me know which ones you like the best. #bbq #bbqgear review bbq","CreateDateTime":"2024-04-08T21:02:24.000Z","ViewCount":51417,"LikeCount":630,"GroupId":9157,"GroupCode":"best-bbq-gloves-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3603,"Url":"https://www.facebook.com/reel/7372656669493931/","ViewCount":13111,"LikeCount":121},{"Platform":"youtube","PostId":3604,"Url":"https://www.youtube.com/watch?v=sE6dFNLJVyI","ViewCount":9947,"LikeCount":135},{"Platform":"instagram","PostId":3602,"Url":"https://www.instagram.com/reel/C5g868OSNUF/","ViewCount":19093,"LikeCount":239},{"Platform":"tiktok","PostId":3601,"Url":"https://www.tiktok.com/@backyahdbbq/video/7355604468446055722","ViewCount":9266,"LikeCount":135}]},{"Id":3600,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/441705651664888","ThumbnailUrl":"media/posts/facebook_110899788073674_441705651664888.png","Description":"What do you do when you’re not smoking meat? Today we hit the new 13 miles of mountain bike trails at Seabrook Washington with my BikesOnline USA ‘21 Siskiu T8 bike. Not sponsored, but love the bike. ","SearchText":"what do you do when you’re not smoking meat? today we hit the new 13 miles of mountain bike trails at seabrook washington with my bikesonline usa ‘21 siskiu t8 bike. not sponsored, but love the bike. all amazing components for a fraction of the price. \n\ndef check out 13 tables trail. lots of fun. will be back tomorrow. \n\n#mountainbike #seabrookwa #pnw #pnwadventures #bike what do you do when you’re not smoking meat? today we hit the new 13 miles of mountain bike trails at @seabrookwa with my @bikesonline.usa ‘21 siskiu t8 bike. not sponsored, but love the bike. all amazing components for a fraction of the price. \n\ndef check out 13 tables trail. lots of fun. will be back tomorrow. \n\n#mountainbike #seabrookwa #pnw #pnwadventures #bike","CreateDateTime":"2024-04-07T02:36:18.000Z","ViewCount":2,"LikeCount":29,"GroupId":9502,"GroupCode":"beyond-bbq-biking-adventures","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3600,"Url":"https://www.facebook.com/234418655726923/posts/441705651664888","ViewCount":2,"LikeCount":8},{"Platform":"instagram","PostId":3599,"Url":"https://www.instagram.com/p/C5cZd4UxQY4/","ViewCount":0,"LikeCount":21}]},{"Id":3599,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C5cZd4UxQY4/","ThumbnailUrl":"media/posts/instagram_17955525062762103.png","Description":"What do you do when you’re not smoking meat? Today we hit the new 13 miles of mountain bike trails at @seabrookwa with my @bikesonline.usa ‘21 Siskiu T8 bike. Not sponsored, but love the bike. All ama","SearchText":"what do you do when you’re not smoking meat? today we hit the new 13 miles of mountain bike trails at seabrook washington with my bikesonline usa ‘21 siskiu t8 bike. not sponsored, but love the bike. all amazing components for a fraction of the price. \n\ndef check out 13 tables trail. lots of fun. will be back tomorrow. \n\n#mountainbike #seabrookwa #pnw #pnwadventures #bike what do you do when you’re not smoking meat? today we hit the new 13 miles of mountain bike trails at @seabrookwa with my @bikesonline.usa ‘21 siskiu t8 bike. not sponsored, but love the bike. all amazing components for a fraction of the price. \n\ndef check out 13 tables trail. lots of fun. will be back tomorrow. \n\n#mountainbike #seabrookwa #pnw #pnwadventures #bike","CreateDateTime":"2024-04-07T02:36:12.000Z","ViewCount":2,"LikeCount":29,"GroupId":9502,"GroupCode":"beyond-bbq-biking-adventures","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3600,"Url":"https://www.facebook.com/234418655726923/posts/441705651664888","ViewCount":2,"LikeCount":8},{"Platform":"instagram","PostId":3599,"Url":"https://www.instagram.com/p/C5cZd4UxQY4/","ViewCount":0,"LikeCount":21}]},{"Id":3596,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Vxhuv2ejmJw","ThumbnailUrl":"media/posts/youtube_Vxhuv2ejmJw.png","Description":"Today we’re making brisket bites from brisket trim. The only reason I trimmed some of the flat off this brisket is to fit it on my 18” Smokey Mountain.  I just got the first prototype of this grate I ","SearchText":"today we’re making brisket bites from brisket trim. the only reason i trimmed some of the flat off this brisket is to fit it on my 18” smokey mountain.  i just got the first prototype of this grate i designed, so i had to make the brisket fit to try it out.  \n\ncrowd cow sent me this very nice creekstone farms brisket, so i couldn’t just grind the trimmings up into burgers.  instead i trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket.\n\ni flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark.\n\ni cut them into bite size chunks and put them in a pan with some tallow.  covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender.\n\nmy neighbor was out working on his bike, so i shared a few with him.  he ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce.  i couldn’t agree more.\n\nthey were so good that i might do an entire brisket this way soon.  the brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking.\n\nyou can find all the gear and meat i use on my gear page. https://backyahdbbq.com/gear \n\nyou can order the @creekstonefarms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\nthanks to crowd cow for sending over the brisket!\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to bbq smoking today we’re making brisket bites from brisket trim. the only reason i trimmed some of the flat off this brisket is to fit it on my 18” smokey mountain.  i just got the first prototype of this grate i designed, so i had to make the brisket fit to try it out.   crowd cow sent me this very nice creekstone farms brisket, so i couldn’t just grind the trimmings up into burgers.  instead i trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket. i flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark. i cut them into bite size chunks and put them in a pan with some tallow.  covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender. my neighbor was out working on his bike, so i shared a few with him.  he ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce.  i couldn’t agree more. they were so good that i might do an entire brisket this way soon.  the brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking. you can find all the gear and meat i use on my gear page.   you can order the creekstone farms brisket from @crowd cow on my gear page.  use code bbq15 for 15% off. thanks to crowd cow for sending over the brisket! #bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to bbq smoking today we’re making brisket bites from brisket trim. the only reason i trimmed some of the flat off this brisket is to fit it on my 18” smokey mountain.  i just got the first prototype of this grate i designed, so i had to make the brisket fit to try it out. \n\ncrowd cow sent me this very nice creekstone farms brisket, so i couldn’t just grind the trimmings up into burgers.  instead i trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket.\n\ni flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark.\n\ni cut them into bite size chunks and put them in a pan with some tallow.  covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender.\n\nmy neighbor was out working on his bike, so i shared a few with him.  he ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce.  i couldn’t agree more.\n\nthey were so good that i might do an entire brisket this way soon.  the brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking.\n\nyou can find all the gear and meat i use on my gear page. https://backyahdbbq.com/gear \n\nyou can order the @creekstone_farms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\nthanks to crowd cow for sending over the brisket!\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket","CreateDateTime":"2024-04-05T02:33:00.000Z","ViewCount":267294,"LikeCount":4508,"GroupId":9503,"GroupCode":"brisket-bites-from-trimmed-brisket-2","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3620,"Url":"https://www.facebook.com/reel/747521640696905/","ViewCount":182543,"LikeCount":2145},{"Platform":"youtube","PostId":3596,"Url":"https://www.youtube.com/watch?v=Vxhuv2ejmJw","ViewCount":33096,"LikeCount":822},{"Platform":"tiktok","PostId":3597,"Url":"https://www.tiktok.com/@backyahdbbq/video/7354182724040674602","ViewCount":13453,"LikeCount":576},{"Platform":"instagram","PostId":3598,"Url":"https://www.instagram.com/reel/C5XEyPvPmkf/","ViewCount":38202,"LikeCount":965}]},{"Id":3597,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7354182724040674602","ThumbnailUrl":"media/posts/tiktok_7354182724040674602.png","Description":"Today we’re making brisket bites from brisket trim. The only reason I trimmed some of the flat off this brisket is to fit it on my 18” Smokey Mountain.  I just got the first prototype of this grate I ","SearchText":"today we’re making brisket bites from brisket trim. the only reason i trimmed some of the flat off this brisket is to fit it on my 18” smokey mountain.  i just got the first prototype of this grate i designed, so i had to make the brisket fit to try it out.  \n\ncrowd cow sent me this very nice creekstone farms brisket, so i couldn’t just grind the trimmings up into burgers.  instead i trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket.\n\ni flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark.\n\ni cut them into bite size chunks and put them in a pan with some tallow.  covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender.\n\nmy neighbor was out working on his bike, so i shared a few with him.  he ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce.  i couldn’t agree more.\n\nthey were so good that i might do an entire brisket this way soon.  the brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking.\n\nyou can find all the gear and meat i use on my gear page. https://backyahdbbq.com/gear \n\nyou can order the @creekstonefarms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\nthanks to crowd cow for sending over the brisket!\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to bbq smoking today we’re making brisket bites from brisket trim. the only reason i trimmed some of the flat off this brisket is to fit it on my 18” smokey mountain.  i just got the first prototype of this grate i designed, so i had to make the brisket fit to try it out.   crowd cow sent me this very nice creekstone farms brisket, so i couldn’t just grind the trimmings up into burgers.  instead i trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket. i flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark. i cut them into bite size chunks and put them in a pan with some tallow.  covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender. my neighbor was out working on his bike, so i shared a few with him.  he ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce.  i couldn’t agree more. they were so good that i might do an entire brisket this way soon.  the brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking. you can find all the gear and meat i use on my gear page.   you can order the creekstone farms brisket from @crowd cow on my gear page.  use code bbq15 for 15% off. thanks to crowd cow for sending over the brisket! #bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to bbq smoking today we’re making brisket bites from brisket trim. the only reason i trimmed some of the flat off this brisket is to fit it on my 18” smokey mountain.  i just got the first prototype of this grate i designed, so i had to make the brisket fit to try it out. \n\ncrowd cow sent me this very nice creekstone farms brisket, so i couldn’t just grind the trimmings up into burgers.  instead i trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket.\n\ni flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark.\n\ni cut them into bite size chunks and put them in a pan with some tallow.  covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender.\n\nmy neighbor was out working on his bike, so i shared a few with him.  he ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce.  i couldn’t agree more.\n\nthey were so good that i might do an entire brisket this way soon.  the brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking.\n\nyou can find all the gear and meat i use on my gear page. https://backyahdbbq.com/gear \n\nyou can order the @creekstone_farms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\nthanks to crowd cow for sending over the brisket!\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket","CreateDateTime":"2024-04-05T01:05:07.000Z","ViewCount":267294,"LikeCount":4508,"GroupId":9503,"GroupCode":"brisket-bites-from-trimmed-brisket-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3620,"Url":"https://www.facebook.com/reel/747521640696905/","ViewCount":182543,"LikeCount":2145},{"Platform":"youtube","PostId":3596,"Url":"https://www.youtube.com/watch?v=Vxhuv2ejmJw","ViewCount":33096,"LikeCount":822},{"Platform":"tiktok","PostId":3597,"Url":"https://www.tiktok.com/@backyahdbbq/video/7354182724040674602","ViewCount":13453,"LikeCount":576},{"Platform":"instagram","PostId":3598,"Url":"https://www.instagram.com/reel/C5XEyPvPmkf/","ViewCount":38202,"LikeCount":965}]},{"Id":3598,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C5XEyPvPmkf/","ThumbnailUrl":"media/posts/instagram_18011121866350342.png","Description":"Today we’re making brisket bites from brisket trim. The only reason I trimmed some of the flat off this brisket is to fit it on my 18” Smokey Mountain.  I just got the first prototype of this grate I ","SearchText":"today we’re making brisket bites from brisket trim. the only reason i trimmed some of the flat off this brisket is to fit it on my 18” smokey mountain.  i just got the first prototype of this grate i designed, so i had to make the brisket fit to try it out.  \n\ncrowd cow sent me this very nice creekstone farms brisket, so i couldn’t just grind the trimmings up into burgers.  instead i trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket.\n\ni flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark.\n\ni cut them into bite size chunks and put them in a pan with some tallow.  covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender.\n\nmy neighbor was out working on his bike, so i shared a few with him.  he ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce.  i couldn’t agree more.\n\nthey were so good that i might do an entire brisket this way soon.  the brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking.\n\nyou can find all the gear and meat i use on my gear page. https://backyahdbbq.com/gear \n\nyou can order the @creekstonefarms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\nthanks to crowd cow for sending over the brisket!\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to bbq smoking today we’re making brisket bites from brisket trim. the only reason i trimmed some of the flat off this brisket is to fit it on my 18” smokey mountain.  i just got the first prototype of this grate i designed, so i had to make the brisket fit to try it out.   crowd cow sent me this very nice creekstone farms brisket, so i couldn’t just grind the trimmings up into burgers.  instead i trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket. i flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark. i cut them into bite size chunks and put them in a pan with some tallow.  covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender. my neighbor was out working on his bike, so i shared a few with him.  he ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce.  i couldn’t agree more. they were so good that i might do an entire brisket this way soon.  the brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking. you can find all the gear and meat i use on my gear page.   you can order the creekstone farms brisket from @crowd cow on my gear page.  use code bbq15 for 15% off. thanks to crowd cow for sending over the brisket! #bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to bbq smoking today we’re making brisket bites from brisket trim. the only reason i trimmed some of the flat off this brisket is to fit it on my 18” smokey mountain.  i just got the first prototype of this grate i designed, so i had to make the brisket fit to try it out. \n\ncrowd cow sent me this very nice creekstone farms brisket, so i couldn’t just grind the trimmings up into burgers.  instead i trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket.\n\ni flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark.\n\ni cut them into bite size chunks and put them in a pan with some tallow.  covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender.\n\nmy neighbor was out working on his bike, so i shared a few with him.  he ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce.  i couldn’t agree more.\n\nthey were so good that i might do an entire brisket this way soon.  the brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking.\n\nyou can find all the gear and meat i use on my gear page. https://backyahdbbq.com/gear \n\nyou can order the @creekstone_farms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code bbq15 for 15% off.\n\nthanks to crowd cow for sending over the brisket!\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket","CreateDateTime":"2024-04-05T01:02:08.000Z","ViewCount":267294,"LikeCount":4508,"GroupId":9503,"GroupCode":"brisket-bites-from-trimmed-brisket-2","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3620,"Url":"https://www.facebook.com/reel/747521640696905/","ViewCount":182543,"LikeCount":2145},{"Platform":"youtube","PostId":3596,"Url":"https://www.youtube.com/watch?v=Vxhuv2ejmJw","ViewCount":33096,"LikeCount":822},{"Platform":"tiktok","PostId":3597,"Url":"https://www.tiktok.com/@backyahdbbq/video/7354182724040674602","ViewCount":13453,"LikeCount":576},{"Platform":"instagram","PostId":3598,"Url":"https://www.instagram.com/reel/C5XEyPvPmkf/","ViewCount":38202,"LikeCount":965}]},{"Id":3594,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/439910785177708","ThumbnailUrl":"media/posts/facebook_110899788073674_439910785177708.png","Description":"Wild Marbled King Salmon from Alaska Gold Seafood for lunch.  Keeping it simple with some salt, pepper, and avocado oil.  Don’t need parchment paper to get crispy skin. Just get oil hot enough and tur","SearchText":"wild marbled king salmon from alaska gold seafood for lunch.  keeping it simple with some salt, pepper, and avocado oil.  don’t need parchment paper to get crispy skin. just get oil hot enough and turn down after you add the fish and swirl the pan. fish salmon tips seafood frying wild marbled king salmon from @alaska_gold_seafood for lunch.  keeping it simple with some salt, pepper, and avocado oil.  don’t need parchment paper to get crispy skin. just get oil hot enough and turn down after you add the fish and swirl the pan. fish salmon how_to seafood frying","CreateDateTime":"2024-04-03T21:59:47.000Z","ViewCount":0,"LikeCount":40,"GroupId":9158,"GroupCode":"frying-wild-marbled-king-salmon-tips","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["tips"],"Categories":["Seafood"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":3594,"Url":"https://www.facebook.com/234418655726923/posts/439910785177708","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":3595,"Url":"https://www.instagram.com/p/C5ULcKNSJqP/","ViewCount":0,"LikeCount":32}]},{"Id":3595,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C5ULcKNSJqP/","ThumbnailUrl":"media/posts/instagram_18023449802314476.png","Description":"Wild Marbled King Salmon from @alaska_gold_seafood for lunch.  Keeping it simple with some salt, pepper, and avocado oil.  Don’t need parchment paper to get crispy skin. Just get oil hot enough and tu","SearchText":"wild marbled king salmon from alaska gold seafood for lunch.  keeping it simple with some salt, pepper, and avocado oil.  don’t need parchment paper to get crispy skin. just get oil hot enough and turn down after you add the fish and swirl the pan. fish salmon tips seafood frying wild marbled king salmon from @alaska_gold_seafood for lunch.  keeping it simple with some salt, pepper, and avocado oil.  don’t need parchment paper to get crispy skin. just get oil hot enough and turn down after you add the fish and swirl the pan. fish salmon how_to seafood frying","CreateDateTime":"2024-04-03T21:59:43.000Z","ViewCount":0,"LikeCount":40,"GroupId":9158,"GroupCode":"frying-wild-marbled-king-salmon-tips","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["how_to"],"Categories":["Seafood"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":3594,"Url":"https://www.facebook.com/234418655726923/posts/439910785177708","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":3595,"Url":"https://www.instagram.com/p/C5ULcKNSJqP/","ViewCount":0,"LikeCount":32}]},{"Id":3592,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/439271351908318","ThumbnailUrl":"media/posts/facebook_110899788073674_439271351908318.png","Description":"Ground up my brisket trim fat to make the tallow process easier. More to clean, but yields more tallow and less work overall.  #bbq #brisket #tallow","SearchText":"ground up my brisket trim fat to make the tallow process easier. more to clean, but yields more tallow and less work overall.  #bbq #brisket #tallow cow brisket process bbq ground up my brisket trim fat to make the tallow process easier. more to clean, but yields more tallow and less work overall.  #bbq #brisket #tallow cow brisket tips process bbq","CreateDateTime":"2024-04-02T19:56:15.000Z","ViewCount":0,"LikeCount":78,"GroupId":9159,"GroupCode":"brisket-trim-fat-for-tallow","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3592,"Url":"https://www.facebook.com/234418655726923/posts/439271351908318","ViewCount":0,"LikeCount":11},{"Platform":"instagram","PostId":3593,"Url":"https://www.instagram.com/p/C5RYglAPOyM/","ViewCount":0,"LikeCount":67}]},{"Id":3593,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C5RYglAPOyM/","ThumbnailUrl":"media/posts/instagram_17906002688948083.png","Description":"Ground up my brisket trim fat to make the tallow process easier. More to clean, but yields more tallow and less work overall.  #bbq #brisket #tallow","SearchText":"ground up my brisket trim fat to make the tallow process easier. more to clean, but yields more tallow and less work overall.  #bbq #brisket #tallow cow brisket process bbq ground up my brisket trim fat to make the tallow process easier. more to clean, but yields more tallow and less work overall.  #bbq #brisket #tallow cow brisket tips process bbq","CreateDateTime":"2024-04-02T19:56:11.000Z","ViewCount":0,"LikeCount":78,"GroupId":9159,"GroupCode":"brisket-trim-fat-for-tallow","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3592,"Url":"https://www.facebook.com/234418655726923/posts/439271351908318","ViewCount":0,"LikeCount":11},{"Platform":"instagram","PostId":3593,"Url":"https://www.instagram.com/p/C5RYglAPOyM/","ViewCount":0,"LikeCount":67}]},{"Id":3590,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/439173658584754","ThumbnailUrl":"media/posts/facebook_110899788073674_439173658584754.png","Description":"See you in 10hrs. Brisket on the 18” Weber Grills Smokey mountain. #bbq #brisket #smokedmeat. #webergrills \n\nThanks to Crowd Cow for sending over the Creekstone Farms brisket!","SearchText":"see you in 10hrs. brisket on the 18” weber grills smokey mountain. #bbq #brisket #smokedmeat. #webergrills \n\nthanks to crowd cow for sending over the creekstone farms brisket! see you in 10hrs. brisket on the 18” @webergrills smokey mountain. #bbq #brisket #smokedmeat. #webergrills \n\nthanks to @crowdcow for sending over the @creekstone_farms brisket!","CreateDateTime":"2024-04-02T16:28:16.000Z","ViewCount":1,"LikeCount":130,"GroupId":9504,"GroupCode":"brisket-smoking-on-weber-smokey-mountain","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3590,"Url":"https://www.facebook.com/234418655726923/posts/439173658584754","ViewCount":1,"LikeCount":24},{"Platform":"instagram","PostId":3591,"Url":"https://www.instagram.com/p/C5RAtEXxvXO/","ViewCount":0,"LikeCount":106}]},{"Id":3591,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C5RAtEXxvXO/","ThumbnailUrl":"media/posts/instagram_17905473149867754.png","Description":"See you in 10hrs. Brisket on the 18” @webergrills Smokey mountain. #bbq #brisket #smokedmeat. #webergrills \n\nThanks to @crowdcow for sending over the @creekstone_farms brisket!","SearchText":"see you in 10hrs. brisket on the 18” weber grills smokey mountain. #bbq #brisket #smokedmeat. #webergrills \n\nthanks to crowd cow for sending over the creekstone farms brisket! see you in 10hrs. brisket on the 18” @webergrills smokey mountain. #bbq #brisket #smokedmeat. #webergrills \n\nthanks to @crowdcow for sending over the @creekstone_farms brisket!","CreateDateTime":"2024-04-02T16:28:11.000Z","ViewCount":1,"LikeCount":130,"GroupId":9504,"GroupCode":"brisket-smoking-on-weber-smokey-mountain","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3590,"Url":"https://www.facebook.com/234418655726923/posts/439173658584754","ViewCount":1,"LikeCount":24},{"Platform":"instagram","PostId":3591,"Url":"https://www.instagram.com/p/C5RAtEXxvXO/","ViewCount":0,"LikeCount":106}]},{"Id":3589,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7353131623837109547","ThumbnailUrl":"media/posts/tiktok_7353131623837109547.png","Description":"Trying something a little different tomorrow. I’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks.  Thanks to @Crowd Cow for sending me this 17lb Creek","SearchText":"trying something a little different tomorrow. i’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks.  thanks to @crowd cow for sending me this 17lb creekstone farms brisket.  #bbq #brisket  cow brisket recipe bbq smoking trying something a little different tomorrow. i’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks. \n\nthanks to crowd cow for sending me this 17lb creekstone farms brisket. \n\n#bbq #brisket cow brisket recipe bbq smoking trying something a little different tomorrow. i’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks. \n\nthanks to @crowdcow for sending me this 17lb @creekstone_farms brisket. \n\n#bbq #brisket cow brisket recipe bbq smoking","CreateDateTime":"2024-04-02T05:06:45.000Z","ViewCount":4845,"LikeCount":169,"GroupId":9505,"GroupCode":"smoked-brisket-trim-snacks-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3589,"Url":"https://www.tiktok.com/@backyahdbbq/video/7353131623837109547","ViewCount":4844,"LikeCount":61},{"Platform":"facebook","PostId":3587,"Url":"https://www.facebook.com/234418655726923/posts/438879868614133","ViewCount":1,"LikeCount":5},{"Platform":"instagram","PostId":3588,"Url":"https://www.instagram.com/p/C5Px0-oObCw/","ViewCount":0,"LikeCount":103}]},{"Id":3587,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/438879868614133","ThumbnailUrl":"media/posts/facebook_110899788073674_438879868614133.png","Description":"Trying something a little different tomorrow. I’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks. \n\nThanks to Crowd Cow for sending me this 17lb Creek","SearchText":"trying something a little different tomorrow. i’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks.  thanks to @crowd cow for sending me this 17lb creekstone farms brisket.  #bbq #brisket  cow brisket recipe bbq smoking trying something a little different tomorrow. i’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks. \n\nthanks to crowd cow for sending me this 17lb creekstone farms brisket. \n\n#bbq #brisket cow brisket recipe bbq smoking trying something a little different tomorrow. i’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks. \n\nthanks to @crowdcow for sending me this 17lb @creekstone_farms brisket. \n\n#bbq #brisket cow brisket recipe bbq smoking","CreateDateTime":"2024-04-02T04:59:01.000Z","ViewCount":4845,"LikeCount":169,"GroupId":9505,"GroupCode":"smoked-brisket-trim-snacks-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3589,"Url":"https://www.tiktok.com/@backyahdbbq/video/7353131623837109547","ViewCount":4844,"LikeCount":61},{"Platform":"facebook","PostId":3587,"Url":"https://www.facebook.com/234418655726923/posts/438879868614133","ViewCount":1,"LikeCount":5},{"Platform":"instagram","PostId":3588,"Url":"https://www.instagram.com/p/C5Px0-oObCw/","ViewCount":0,"LikeCount":103}]},{"Id":3588,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C5Px0-oObCw/","ThumbnailUrl":"media/posts/instagram_17995888982339408.png","Description":"Trying something a little different tomorrow. I’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks. \n\nThanks to @crowdcow for sending me this 17lb @cree","SearchText":"trying something a little different tomorrow. i’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks.  thanks to @crowd cow for sending me this 17lb creekstone farms brisket.  #bbq #brisket  cow brisket recipe bbq smoking trying something a little different tomorrow. i’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks. \n\nthanks to crowd cow for sending me this 17lb creekstone farms brisket. \n\n#bbq #brisket cow brisket recipe bbq smoking trying something a little different tomorrow. i’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks. \n\nthanks to @crowdcow for sending me this 17lb @creekstone_farms brisket. \n\n#bbq #brisket cow brisket recipe bbq smoking","CreateDateTime":"2024-04-02T04:58:57.000Z","ViewCount":4845,"LikeCount":169,"GroupId":9505,"GroupCode":"smoked-brisket-trim-snacks-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3589,"Url":"https://www.tiktok.com/@backyahdbbq/video/7353131623837109547","ViewCount":4844,"LikeCount":61},{"Platform":"facebook","PostId":3587,"Url":"https://www.facebook.com/234418655726923/posts/438879868614133","ViewCount":1,"LikeCount":5},{"Platform":"instagram","PostId":3588,"Url":"https://www.instagram.com/p/C5Px0-oObCw/","ViewCount":0,"LikeCount":103}]},{"Id":3584,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=guC5wGy7p0Q","ThumbnailUrl":"media/posts/youtube_guC5wGy7p0Q.png","Description":"Probe tender means that you can easily stick a thermometer probe into your meat.  When it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from","SearchText":"probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat.\n\nhere i’m probing this brisket before i wrap it just to show you the resistance.\n\nyou’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.  \n\nmost bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. \n\nwhen is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.  \n\ndo you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. \n\nany instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too.\n\n\n#bbq #bbqtips #brisket #smokedmeat probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat.\n\nhere i’m probing this brisket before i wrap it just to show you the resistance.\n\nyou’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender. \n\nmost bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. \n\nwhen is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter. \n\ndo you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. \n\nany instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too.\n\n#bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat. here i’m probing this brisket before i wrap it just to show you the resistance. you’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.  most bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. when is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.  do you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. any instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too. #bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat. here i’m probing this brisket before i wrap it just to show you the resistance. you’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.   most bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well.  when is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.   do you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender.  any instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too. #bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking","CreateDateTime":"2024-04-01T23:41:48.000Z","ViewCount":127562,"LikeCount":2491,"GroupId":9160,"GroupCode":"understanding-probe-tenderness-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3584,"Url":"https://www.youtube.com/watch?v=guC5wGy7p0Q","ViewCount":36032,"LikeCount":634},{"Platform":"instagram","PostId":3586,"Url":"https://www.instagram.com/reel/C5PMhe2vTn2/","ViewCount":38039,"LikeCount":857},{"Platform":"facebook","PostId":3583,"Url":"https://www.facebook.com/reel/1843265092805227/","ViewCount":19115,"LikeCount":269},{"Platform":"tiktok","PostId":3585,"Url":"https://www.tiktok.com/@backyahdbbq/video/7353044123965721899","ViewCount":34376,"LikeCount":731}]},{"Id":3586,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C5PMhe2vTn2/","ThumbnailUrl":"media/posts/instagram_18001457333440477.png","Description":"Probe tender means that you can easily stick a thermometer probe into your meat.  When it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from","SearchText":"probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat.\n\nhere i’m probing this brisket before i wrap it just to show you the resistance.\n\nyou’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.  \n\nmost bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. \n\nwhen is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.  \n\ndo you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. \n\nany instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too.\n\n\n#bbq #bbqtips #brisket #smokedmeat probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat.\n\nhere i’m probing this brisket before i wrap it just to show you the resistance.\n\nyou’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender. \n\nmost bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. \n\nwhen is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter. \n\ndo you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. \n\nany instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too.\n\n#bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat. here i’m probing this brisket before i wrap it just to show you the resistance. you’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.  most bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. when is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.  do you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. any instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too. #bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat. here i’m probing this brisket before i wrap it just to show you the resistance. you’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.   most bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well.  when is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.   do you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender.  any instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too. #bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking","CreateDateTime":"2024-04-01T23:33:42.000Z","ViewCount":127562,"LikeCount":2491,"GroupId":9160,"GroupCode":"understanding-probe-tenderness-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3584,"Url":"https://www.youtube.com/watch?v=guC5wGy7p0Q","ViewCount":36032,"LikeCount":634},{"Platform":"instagram","PostId":3586,"Url":"https://www.instagram.com/reel/C5PMhe2vTn2/","ViewCount":38039,"LikeCount":857},{"Platform":"facebook","PostId":3583,"Url":"https://www.facebook.com/reel/1843265092805227/","ViewCount":19115,"LikeCount":269},{"Platform":"tiktok","PostId":3585,"Url":"https://www.tiktok.com/@backyahdbbq/video/7353044123965721899","ViewCount":34376,"LikeCount":731}]},{"Id":3583,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1843265092805227/","ThumbnailUrl":"media/posts/facebook_1843265092805227.png","Description":"Probe tender means that you can easily stick a thermometer probe into your meat.  When it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from","SearchText":"probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat.\n\nhere i’m probing this brisket before i wrap it just to show you the resistance.\n\nyou’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.  \n\nmost bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. \n\nwhen is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.  \n\ndo you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. \n\nany instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too.\n\n\n#bbq #bbqtips #brisket #smokedmeat probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat.\n\nhere i’m probing this brisket before i wrap it just to show you the resistance.\n\nyou’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender. \n\nmost bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. \n\nwhen is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter. \n\ndo you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. \n\nany instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too.\n\n#bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat. here i’m probing this brisket before i wrap it just to show you the resistance. you’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.  most bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. when is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.  do you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. any instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too. #bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat. here i’m probing this brisket before i wrap it just to show you the resistance. you’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.   most bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well.  when is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.   do you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender.  any instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too. #bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking","CreateDateTime":"2024-04-01T23:29:24.000Z","ViewCount":127562,"LikeCount":2491,"GroupId":9160,"GroupCode":"understanding-probe-tenderness-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3584,"Url":"https://www.youtube.com/watch?v=guC5wGy7p0Q","ViewCount":36032,"LikeCount":634},{"Platform":"instagram","PostId":3586,"Url":"https://www.instagram.com/reel/C5PMhe2vTn2/","ViewCount":38039,"LikeCount":857},{"Platform":"facebook","PostId":3583,"Url":"https://www.facebook.com/reel/1843265092805227/","ViewCount":19115,"LikeCount":269},{"Platform":"tiktok","PostId":3585,"Url":"https://www.tiktok.com/@backyahdbbq/video/7353044123965721899","ViewCount":34376,"LikeCount":731}]},{"Id":3585,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7353044123965721899","ThumbnailUrl":"media/posts/tiktok_7353044123965721899.png","Description":"Probe tender means that you can easily stick a thermometer probe into your meat.  When it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from","SearchText":"probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat.\n\nhere i’m probing this brisket before i wrap it just to show you the resistance.\n\nyou’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.  \n\nmost bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. \n\nwhen is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.  \n\ndo you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. \n\nany instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too.\n\n\n#bbq #bbqtips #brisket #smokedmeat probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat.\n\nhere i’m probing this brisket before i wrap it just to show you the resistance.\n\nyou’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender. \n\nmost bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. \n\nwhen is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter. \n\ndo you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. \n\nany instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too.\n\n#bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat. here i’m probing this brisket before i wrap it just to show you the resistance. you’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.  most bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. when is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.  do you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. any instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too. #bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking probe tender means that you can easily stick a thermometer probe into your meat.  when it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat. here i’m probing this brisket before i wrap it just to show you the resistance. you’ll wrap when the bark is dark and then start checking for doneness when it hits 195.  briskets are usually done between 195 to 203, but i’ve seen them take until 205 or more to get probe tender.   most bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends.  that works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well.  when is the right tenderness? it’ll feel like the probe is going in and out of a warm stick of butter.   do you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender.  any instant read thermometer will work. i like to use the thermopop because the probe is very thin, but the thermapen works well too. #bbq #bbqtips #brisket #smokedmeat cow brisket tips bbq smoking","CreateDateTime":"2024-04-01T23:26:47.000Z","ViewCount":127562,"LikeCount":2491,"GroupId":9160,"GroupCode":"understanding-probe-tenderness-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3584,"Url":"https://www.youtube.com/watch?v=guC5wGy7p0Q","ViewCount":36032,"LikeCount":634},{"Platform":"instagram","PostId":3586,"Url":"https://www.instagram.com/reel/C5PMhe2vTn2/","ViewCount":38039,"LikeCount":857},{"Platform":"facebook","PostId":3583,"Url":"https://www.facebook.com/reel/1843265092805227/","ViewCount":19115,"LikeCount":269},{"Platform":"tiktok","PostId":3585,"Url":"https://www.tiktok.com/@backyahdbbq/video/7353044123965721899","ViewCount":34376,"LikeCount":731}]},{"Id":3582,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C5NIQzsLPVN/","ThumbnailUrl":"media/posts/instagram_18013301201256992.png","Description":"Here’s what I do with my brisket trimmings. I usually grind it up into burgers and make some tallow, but I also throw it in beef stew and some homemade sausage. \n\nFirst I separate the meat from fat. \n","SearchText":"here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. \n\nfirst i separate the meat from fat. \n\nfor burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.  then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits.\n\ni form into rough balls and then in the fridge until i’m ready to cook it.\n\nfor tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked. \n\nyou can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets.\n\ni like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first.\n\nthat’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings?\n\n#brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage how_to tips bbq smoking brisket trimmings. burgers and tallow. here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. first i separate the meat from fat.  for burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits. i form into rough balls and then in the fridge until i’m ready to cook it. for tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.    you can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets. i like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first. that’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings? #brisket #bbq #smokedmeat #bbqtips #foodprep cow burger how_to tips process bbq smoking here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage.  first i separate the meat from fat.   for burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits. i form into rough balls and then in the fridge until i’m ready to cook it. for tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.     you can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets. i like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first. that’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings? #brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage tips process bbq smoking here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. \n\nfirst i separate the meat from fat.  \n\nfor burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits.\n\ni form into rough balls and then in the fridge until i’m ready to cook it.\n\nfor tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.    \n\nyou can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets.\n\ni like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first.\n\nthat’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings?\n\n\n#brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage how_to bbq burgers smoking","CreateDateTime":"2024-04-01T04:18:04.000Z","ViewCount":930484,"LikeCount":13864,"GroupId":9162,"GroupCode":"creative-uses-for-brisket-trimmings","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger","sausage"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3582,"Url":"https://www.instagram.com/reel/C5NIQzsLPVN/","ViewCount":178036,"LikeCount":3297},{"Platform":"facebook","PostId":3580,"Url":"https://www.facebook.com/reel/697338482364285/","ViewCount":543591,"LikeCount":6457},{"Platform":"tiktok","PostId":3581,"Url":"https://www.tiktok.com/@backyahdbbq/video/7352746669835832619","ViewCount":149316,"LikeCount":2924},{"Platform":"youtube","PostId":3579,"Url":"https://www.youtube.com/watch?v=7KLaUNmIdZk","ViewCount":59541,"LikeCount":1186}]},{"Id":3580,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/697338482364285/","ThumbnailUrl":"media/posts/facebook_697338482364285.png","Description":"Brisket Trimmings. Burgers and Tallow. Here’s what I do with my brisket trimmings. I usually grind it up into burgers and make some tallow, but I also throw it in beef stew and some homemade sausage. ","SearchText":"here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. \n\nfirst i separate the meat from fat. \n\nfor burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.  then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits.\n\ni form into rough balls and then in the fridge until i’m ready to cook it.\n\nfor tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked. \n\nyou can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets.\n\ni like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first.\n\nthat’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings?\n\n#brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage how_to tips bbq smoking brisket trimmings. burgers and tallow. here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. first i separate the meat from fat.  for burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits. i form into rough balls and then in the fridge until i’m ready to cook it. for tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.    you can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets. i like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first. that’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings? #brisket #bbq #smokedmeat #bbqtips #foodprep cow burger how_to tips process bbq smoking here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage.  first i separate the meat from fat.   for burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits. i form into rough balls and then in the fridge until i’m ready to cook it. for tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.     you can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets. i like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first. that’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings? #brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage tips process bbq smoking here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. \n\nfirst i separate the meat from fat.  \n\nfor burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits.\n\ni form into rough balls and then in the fridge until i’m ready to cook it.\n\nfor tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.    \n\nyou can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets.\n\ni like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first.\n\nthat’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings?\n\n\n#brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage how_to bbq burgers smoking","CreateDateTime":"2024-04-01T04:13:16.000Z","ViewCount":930484,"LikeCount":13864,"GroupId":9162,"GroupCode":"creative-uses-for-brisket-trimmings","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3582,"Url":"https://www.instagram.com/reel/C5NIQzsLPVN/","ViewCount":178036,"LikeCount":3297},{"Platform":"facebook","PostId":3580,"Url":"https://www.facebook.com/reel/697338482364285/","ViewCount":543591,"LikeCount":6457},{"Platform":"tiktok","PostId":3581,"Url":"https://www.tiktok.com/@backyahdbbq/video/7352746669835832619","ViewCount":149316,"LikeCount":2924},{"Platform":"youtube","PostId":3579,"Url":"https://www.youtube.com/watch?v=7KLaUNmIdZk","ViewCount":59541,"LikeCount":1186}]},{"Id":3581,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7352746669835832619","ThumbnailUrl":"media/posts/tiktok_7352746669835832619.png","Description":"Here’s what I do with my brisket trimmings. I usually grind it up into burgers and make some tallow, but I also throw it in beef stew and some homemade sausage.  First I separate the meat from fat.   ","SearchText":"here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. \n\nfirst i separate the meat from fat. \n\nfor burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.  then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits.\n\ni form into rough balls and then in the fridge until i’m ready to cook it.\n\nfor tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked. \n\nyou can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets.\n\ni like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first.\n\nthat’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings?\n\n#brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage how_to tips bbq smoking brisket trimmings. burgers and tallow. here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. first i separate the meat from fat.  for burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits. i form into rough balls and then in the fridge until i’m ready to cook it. for tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.    you can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets. i like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first. that’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings? #brisket #bbq #smokedmeat #bbqtips #foodprep cow burger how_to tips process bbq smoking here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage.  first i separate the meat from fat.   for burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits. i form into rough balls and then in the fridge until i’m ready to cook it. for tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.     you can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets. i like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first. that’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings? #brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage tips process bbq smoking here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. \n\nfirst i separate the meat from fat.  \n\nfor burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits.\n\ni form into rough balls and then in the fridge until i’m ready to cook it.\n\nfor tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.    \n\nyou can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets.\n\ni like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first.\n\nthat’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings?\n\n\n#brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage how_to bbq burgers smoking","CreateDateTime":"2024-04-01T04:12:54.000Z","ViewCount":930484,"LikeCount":13864,"GroupId":9162,"GroupCode":"creative-uses-for-brisket-trimmings","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger","sausage"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3582,"Url":"https://www.instagram.com/reel/C5NIQzsLPVN/","ViewCount":178036,"LikeCount":3297},{"Platform":"facebook","PostId":3580,"Url":"https://www.facebook.com/reel/697338482364285/","ViewCount":543591,"LikeCount":6457},{"Platform":"tiktok","PostId":3581,"Url":"https://www.tiktok.com/@backyahdbbq/video/7352746669835832619","ViewCount":149316,"LikeCount":2924},{"Platform":"youtube","PostId":3579,"Url":"https://www.youtube.com/watch?v=7KLaUNmIdZk","ViewCount":59541,"LikeCount":1186}]},{"Id":3579,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=7KLaUNmIdZk","ThumbnailUrl":"media/posts/youtube_7KLaUNmIdZk.png","Description":"Here’s what I do with my brisket trimmings. I usually grind it up into burgers and make some tallow, but I also throw it in beef stew and some homemade sausage. \n\nFirst I separate the meat from fat.  ","SearchText":"here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. \n\nfirst i separate the meat from fat. \n\nfor burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.  then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits.\n\ni form into rough balls and then in the fridge until i’m ready to cook it.\n\nfor tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked. \n\nyou can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets.\n\ni like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first.\n\nthat’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings?\n\n#brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage how_to tips bbq smoking brisket trimmings. burgers and tallow. here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. first i separate the meat from fat.  for burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits. i form into rough balls and then in the fridge until i’m ready to cook it. for tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.    you can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets. i like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first. that’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings? #brisket #bbq #smokedmeat #bbqtips #foodprep cow burger how_to tips process bbq smoking here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage.  first i separate the meat from fat.   for burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits. i form into rough balls and then in the fridge until i’m ready to cook it. for tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.     you can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets. i like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first. that’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings? #brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage tips process bbq smoking here’s what i do with my brisket trimmings. i usually grind it up into burgers and make some tallow, but i also throw it in beef stew and some homemade sausage. \n\nfirst i separate the meat from fat.  \n\nfor burgers i weigh the meat and then weigh out some fat for a 75/25 mix.  i put all that in the freezer for an hour so it’s easier to grind.   then i grind with the coarse plate.  and then run it through one more time with the fine plate.  and then a little ice to get the last bits.\n\ni form into rough balls and then in the fridge until i’m ready to cook it.\n\nfor tallow, i roughly chop the fat and render it down in a pan while i’m smoking the brisket.  you can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it.  you don’t want to leave it on the smoker too long as it can get over smoked.    \n\nyou can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets.\n\ni like to strain the fat through a paper towel into a glass jar. i’ve recently started pouring it into ice cube trays so i can easily throw a cube into a vac seal bag when i’m portioning out brisket.  i found this trick somewhere online, but can’t remember where so props to whomever did it first.\n\nthat’s just a couple of things you can do with the brisket trimmings - what about you? what do you like to do with your trimmings?\n\n\n#brisket #bbq #smokedmeat #bbqtips #foodprep cow burger sausage how_to bbq burgers smoking","CreateDateTime":"2024-04-01T04:08:22.000Z","ViewCount":930484,"LikeCount":13864,"GroupId":9162,"GroupCode":"creative-uses-for-brisket-trimmings","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger","sausage"],"PostTypes":["how_to"],"Categories":["BBQ","Burgers"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3582,"Url":"https://www.instagram.com/reel/C5NIQzsLPVN/","ViewCount":178036,"LikeCount":3297},{"Platform":"facebook","PostId":3580,"Url":"https://www.facebook.com/reel/697338482364285/","ViewCount":543591,"LikeCount":6457},{"Platform":"tiktok","PostId":3581,"Url":"https://www.tiktok.com/@backyahdbbq/video/7352746669835832619","ViewCount":149316,"LikeCount":2924},{"Platform":"youtube","PostId":3579,"Url":"https://www.youtube.com/watch?v=7KLaUNmIdZk","ViewCount":59541,"LikeCount":1186}]},{"Id":3573,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=jqkC3P8e1wU","ThumbnailUrl":"media/posts/youtube_jqkC3P8e1wU.png","Description":"After you get a smoker and fuel the next best tool you can buy is a prep tub. I’ve been using the Drip EZ @dripez Prep Tubs daily for the last couple of years. Before that I would use random dishes I ","SearchText":"after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @dripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well.\n\nthey just released a new version of their prep tub, so let’s break it in with a brisket.\n\nthe bottom is actually a nylon cutting board, so you can trim your brisket right in the tub.\n\nthe new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.\n\nwhen you are done trimming, pop up the tub sides, and apply your rub.\n\nthe new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap.\n\ni like to slice right in the tub so all the juices stay put and it makes for easy clean up.\n\nif you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.  \n\ncheck my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2\n\nthanks drip ez for sending over the new tubs.\n\n#bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @bbq_dripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well.\n\nthey just released a new version of their prep tub, so let’s break it in with a brisket.\n\nthe bottom is actually a nylon cutting board, so you can trim your brisket right in the tub.\n\nthe new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.\n\nwhen you are done trimming, pop up the tub sides, and apply your rub.\n\nthe new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap.\n\ni like to slice right in the tub so all the juices stay put and it makes for easy clean up.\n\nif you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts. \n\ncheck my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2\n\nthanks drip ez for sending over the new tubs.\n\n#bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips brisket with drip ez prep tub. after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well. they just released a new version of their prep tub, so let’s break it in with a brisket. the bottom is actually a nylon cutting board, so you can trim your brisket right in the tub. the new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.when you are done trimming, pop up the tub sides, and apply your rub. the new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap. i like to slice right in the tub so all the juices stay put and it makes for easy clean up. if you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.  check my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2 thanks drip ez for sending over the new tubs. #bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @bbqdripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well. they just released a new version of their prep tub, so let’s break it in with a brisket. the bottom is actually a nylon cutting board, so you can trim your brisket right in the tub. the new side material is silicone, so it’s stronger than before, but still be careful not to cut into it. when you are done trimming, pop up the tub sides, and apply your rub. the new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap. i like to slice right in the tub so all the juices stay put and it makes for easy clean up. if you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.   check my gear page for a link to the tub and a discount code.  thanks drip ez for sending over the new tubs. #bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips","CreateDateTime":"2024-03-29T02:54:29.000Z","ViewCount":1553020,"LikeCount":21349,"GroupId":9506,"GroupCode":"essential-prep-tub-for-smokers","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3573,"Url":"https://www.youtube.com/watch?v=jqkC3P8e1wU","ViewCount":240913,"LikeCount":6226},{"Platform":"instagram","PostId":3572,"Url":"https://www.instagram.com/reel/C5FMg3Nx_xK/","ViewCount":472596,"LikeCount":7020},{"Platform":"facebook","PostId":3569,"Url":"https://www.facebook.com/reel/977149920611174/","ViewCount":742881,"LikeCount":5970},{"Platform":"tiktok","PostId":3570,"Url":"https://www.tiktok.com/@backyahdbbq/video/7351602775115058474","ViewCount":96630,"LikeCount":2133}]},{"Id":3572,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C5FMg3Nx_xK/","ThumbnailUrl":"media/posts/instagram_18054138460605137.png","Description":"After you get a smoker and fuel the next best tool you can buy is a prep tub. I’ve been using the Drip EZ @bbq_dripez Prep Tubs daily for the last couple of years. Before that I would use random dishe","SearchText":"after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @dripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well.\n\nthey just released a new version of their prep tub, so let’s break it in with a brisket.\n\nthe bottom is actually a nylon cutting board, so you can trim your brisket right in the tub.\n\nthe new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.\n\nwhen you are done trimming, pop up the tub sides, and apply your rub.\n\nthe new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap.\n\ni like to slice right in the tub so all the juices stay put and it makes for easy clean up.\n\nif you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.  \n\ncheck my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2\n\nthanks drip ez for sending over the new tubs.\n\n#bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @bbq_dripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well.\n\nthey just released a new version of their prep tub, so let’s break it in with a brisket.\n\nthe bottom is actually a nylon cutting board, so you can trim your brisket right in the tub.\n\nthe new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.\n\nwhen you are done trimming, pop up the tub sides, and apply your rub.\n\nthe new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap.\n\ni like to slice right in the tub so all the juices stay put and it makes for easy clean up.\n\nif you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts. \n\ncheck my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2\n\nthanks drip ez for sending over the new tubs.\n\n#bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips brisket with drip ez prep tub. after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well. they just released a new version of their prep tub, so let’s break it in with a brisket. the bottom is actually a nylon cutting board, so you can trim your brisket right in the tub. the new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.when you are done trimming, pop up the tub sides, and apply your rub. the new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap. i like to slice right in the tub so all the juices stay put and it makes for easy clean up. if you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.  check my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2 thanks drip ez for sending over the new tubs. #bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @bbqdripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well. they just released a new version of their prep tub, so let’s break it in with a brisket. the bottom is actually a nylon cutting board, so you can trim your brisket right in the tub. the new side material is silicone, so it’s stronger than before, but still be careful not to cut into it. when you are done trimming, pop up the tub sides, and apply your rub. the new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap. i like to slice right in the tub so all the juices stay put and it makes for easy clean up. if you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.   check my gear page for a link to the tub and a discount code.  thanks drip ez for sending over the new tubs. #bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips","CreateDateTime":"2024-03-29T02:22:15.000Z","ViewCount":1553020,"LikeCount":21349,"GroupId":9506,"GroupCode":"essential-prep-tub-for-smokers","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3573,"Url":"https://www.youtube.com/watch?v=jqkC3P8e1wU","ViewCount":240913,"LikeCount":6226},{"Platform":"instagram","PostId":3572,"Url":"https://www.instagram.com/reel/C5FMg3Nx_xK/","ViewCount":472596,"LikeCount":7020},{"Platform":"facebook","PostId":3569,"Url":"https://www.facebook.com/reel/977149920611174/","ViewCount":742881,"LikeCount":5970},{"Platform":"tiktok","PostId":3570,"Url":"https://www.tiktok.com/@backyahdbbq/video/7351602775115058474","ViewCount":96630,"LikeCount":2133}]},{"Id":3569,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/977149920611174/","ThumbnailUrl":"media/posts/facebook_977149920611174.png","Description":"Brisket With Drip EZ Prep Tub. After you get a smoker and fuel the next best tool you can buy is a prep tub. I’ve been using the Drip EZ Prep Tubs daily for the last couple of years. Before that I wou","SearchText":"after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @dripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well.\n\nthey just released a new version of their prep tub, so let’s break it in with a brisket.\n\nthe bottom is actually a nylon cutting board, so you can trim your brisket right in the tub.\n\nthe new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.\n\nwhen you are done trimming, pop up the tub sides, and apply your rub.\n\nthe new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap.\n\ni like to slice right in the tub so all the juices stay put and it makes for easy clean up.\n\nif you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.  \n\ncheck my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2\n\nthanks drip ez for sending over the new tubs.\n\n#bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @bbq_dripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well.\n\nthey just released a new version of their prep tub, so let’s break it in with a brisket.\n\nthe bottom is actually a nylon cutting board, so you can trim your brisket right in the tub.\n\nthe new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.\n\nwhen you are done trimming, pop up the tub sides, and apply your rub.\n\nthe new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap.\n\ni like to slice right in the tub so all the juices stay put and it makes for easy clean up.\n\nif you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts. \n\ncheck my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2\n\nthanks drip ez for sending over the new tubs.\n\n#bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips brisket with drip ez prep tub. after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well. they just released a new version of their prep tub, so let’s break it in with a brisket. the bottom is actually a nylon cutting board, so you can trim your brisket right in the tub. the new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.when you are done trimming, pop up the tub sides, and apply your rub. the new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap. i like to slice right in the tub so all the juices stay put and it makes for easy clean up. if you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.  check my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2 thanks drip ez for sending over the new tubs. #bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @bbqdripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well. they just released a new version of their prep tub, so let’s break it in with a brisket. the bottom is actually a nylon cutting board, so you can trim your brisket right in the tub. the new side material is silicone, so it’s stronger than before, but still be careful not to cut into it. when you are done trimming, pop up the tub sides, and apply your rub. the new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap. i like to slice right in the tub so all the juices stay put and it makes for easy clean up. if you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.   check my gear page for a link to the tub and a discount code.  thanks drip ez for sending over the new tubs. #bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips","CreateDateTime":"2024-03-29T02:14:30.000Z","ViewCount":1553020,"LikeCount":21349,"GroupId":9506,"GroupCode":"essential-prep-tub-for-smokers","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3573,"Url":"https://www.youtube.com/watch?v=jqkC3P8e1wU","ViewCount":240913,"LikeCount":6226},{"Platform":"instagram","PostId":3572,"Url":"https://www.instagram.com/reel/C5FMg3Nx_xK/","ViewCount":472596,"LikeCount":7020},{"Platform":"facebook","PostId":3569,"Url":"https://www.facebook.com/reel/977149920611174/","ViewCount":742881,"LikeCount":5970},{"Platform":"tiktok","PostId":3570,"Url":"https://www.tiktok.com/@backyahdbbq/video/7351602775115058474","ViewCount":96630,"LikeCount":2133}]},{"Id":3570,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7351602775115058474","ThumbnailUrl":"media/posts/tiktok_7351602775115058474.png","Description":"After you get a smoker and fuel the next best tool you can buy is a prep tub. I’ve been using the Drip EZ @BBQDripEZ Prep Tubs daily for the last couple of years. Before that I would use random dishes","SearchText":"after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @dripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well.\n\nthey just released a new version of their prep tub, so let’s break it in with a brisket.\n\nthe bottom is actually a nylon cutting board, so you can trim your brisket right in the tub.\n\nthe new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.\n\nwhen you are done trimming, pop up the tub sides, and apply your rub.\n\nthe new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap.\n\ni like to slice right in the tub so all the juices stay put and it makes for easy clean up.\n\nif you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.  \n\ncheck my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2\n\nthanks drip ez for sending over the new tubs.\n\n#bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @bbq_dripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well.\n\nthey just released a new version of their prep tub, so let’s break it in with a brisket.\n\nthe bottom is actually a nylon cutting board, so you can trim your brisket right in the tub.\n\nthe new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.\n\nwhen you are done trimming, pop up the tub sides, and apply your rub.\n\nthe new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap.\n\ni like to slice right in the tub so all the juices stay put and it makes for easy clean up.\n\nif you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts. \n\ncheck my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2\n\nthanks drip ez for sending over the new tubs.\n\n#bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips brisket with drip ez prep tub. after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well. they just released a new version of their prep tub, so let’s break it in with a brisket. the bottom is actually a nylon cutting board, so you can trim your brisket right in the tub. the new side material is silicone, so it’s stronger than before, but still be careful not to cut into it.when you are done trimming, pop up the tub sides, and apply your rub. the new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap. i like to slice right in the tub so all the juices stay put and it makes for easy clean up. if you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.  check my gear page for a link to the tub and a discount code. https://backyahdbbq.com/gear/?s=prep+tub+v2 thanks drip ez for sending over the new tubs. #bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips after you get a smoker and fuel the next best tool you can buy is a prep tub. i’ve been using the drip ez @bbqdripez prep tubs daily for the last couple of years. before that i would use random dishes i had around the house and that never really worked out too well. they just released a new version of their prep tub, so let’s break it in with a brisket. the bottom is actually a nylon cutting board, so you can trim your brisket right in the tub. the new side material is silicone, so it’s stronger than before, but still be careful not to cut into it. when you are done trimming, pop up the tub sides, and apply your rub. the new lid has locking hinges so it doesn’t slip off, but it isn’t airtight.  if you want it to be airtight, then you can cover the top with plastic wrap. i like to slice right in the tub so all the juices stay put and it makes for easy clean up. if you’re smoking briskets, then definitely get the xl tub, which will fit about 4 15 pound briskets. the other sizes are good for smaller proteins, like chicken, steak, and pork butts.   check my gear page for a link to the tub and a discount code.  thanks drip ez for sending over the new tubs. #bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips","CreateDateTime":"2024-03-29T02:13:55.000Z","ViewCount":1553020,"LikeCount":21349,"GroupId":9506,"GroupCode":"essential-prep-tub-for-smokers","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3573,"Url":"https://www.youtube.com/watch?v=jqkC3P8e1wU","ViewCount":240913,"LikeCount":6226},{"Platform":"instagram","PostId":3572,"Url":"https://www.instagram.com/reel/C5FMg3Nx_xK/","ViewCount":472596,"LikeCount":7020},{"Platform":"facebook","PostId":3569,"Url":"https://www.facebook.com/reel/977149920611174/","ViewCount":742881,"LikeCount":5970},{"Platform":"tiktok","PostId":3570,"Url":"https://www.tiktok.com/@backyahdbbq/video/7351602775115058474","ViewCount":96630,"LikeCount":2133}]},{"Id":3567,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/435620908940029","ThumbnailUrl":"media/posts/facebook_110899788073674_435620908940029.png","Description":"American Wagyu Brisket Trim Burger","SearchText":"american wagyu brisket trim burger cow burger burgers american wagyu brisket trim burger #brisket #burger cow brisket burger showcase bbq burgers","CreateDateTime":"2024-03-27T22:29:15.000Z","ViewCount":2,"LikeCount":53,"GroupId":9507,"GroupCode":"american-wagyu-brisket-trim-burger","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":[],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3567,"Url":"https://www.facebook.com/234418655726923/posts/435620908940029","ViewCount":2,"LikeCount":13},{"Platform":"instagram","PostId":3568,"Url":"https://www.instagram.com/p/C5CNP61SM_e/","ViewCount":0,"LikeCount":40}]},{"Id":3568,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C5CNP61SM_e/","ThumbnailUrl":"media/posts/instagram_18002629091587555.png","Description":"American Wagyu Brisket Trim Burger #brisket #burger","SearchText":"american wagyu brisket trim burger cow burger burgers american wagyu brisket trim burger #brisket #burger cow brisket burger showcase bbq burgers","CreateDateTime":"2024-03-27T22:29:11.000Z","ViewCount":2,"LikeCount":53,"GroupId":9507,"GroupCode":"american-wagyu-brisket-trim-burger","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","burger"],"PostTypes":["showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3567,"Url":"https://www.facebook.com/234418655726923/posts/435620908940029","ViewCount":2,"LikeCount":13},{"Platform":"instagram","PostId":3568,"Url":"https://www.instagram.com/p/C5CNP61SM_e/","ViewCount":0,"LikeCount":40}]},{"Id":3565,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=v2au9zHr57o","ThumbnailUrl":"media/posts/youtube_v2au9zHr57o.png","Description":null,"SearchText":" brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket showcase bbq smoking brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket showcase bbq smoking brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket bbq smoking","CreateDateTime":"2024-03-27T18:51:15.000Z","ViewCount":139826,"LikeCount":2936,"GroupId":9163,"GroupCode":"brisket-bend-bark-and-juice-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3565,"Url":"https://www.youtube.com/watch?v=v2au9zHr57o","ViewCount":16759,"LikeCount":373},{"Platform":"instagram","PostId":3566,"Url":"https://www.instagram.com/reel/C5B0AtzyMWp/","ViewCount":78099,"LikeCount":1855},{"Platform":"facebook","PostId":3564,"Url":"https://www.facebook.com/reel/387529954132062/","ViewCount":27240,"LikeCount":236},{"Platform":"tiktok","PostId":3563,"Url":"https://www.tiktok.com/@backyahdbbq/video/7351115660576984363","ViewCount":17728,"LikeCount":472}]},{"Id":3566,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C5B0AtzyMWp/","ThumbnailUrl":"media/posts/instagram_17921030987857701.png","Description":"Brisket bend, bark, juice. #brisket #bbq #smokedbrisket","SearchText":" brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket showcase bbq smoking brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket showcase bbq smoking brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket bbq smoking","CreateDateTime":"2024-03-27T18:49:15.000Z","ViewCount":139826,"LikeCount":2936,"GroupId":9163,"GroupCode":"brisket-bend-bark-and-juice-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3565,"Url":"https://www.youtube.com/watch?v=v2au9zHr57o","ViewCount":16759,"LikeCount":373},{"Platform":"instagram","PostId":3566,"Url":"https://www.instagram.com/reel/C5B0AtzyMWp/","ViewCount":78099,"LikeCount":1855},{"Platform":"facebook","PostId":3564,"Url":"https://www.facebook.com/reel/387529954132062/","ViewCount":27240,"LikeCount":236},{"Platform":"tiktok","PostId":3563,"Url":"https://www.tiktok.com/@backyahdbbq/video/7351115660576984363","ViewCount":17728,"LikeCount":472}]},{"Id":3564,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/387529954132062/","ThumbnailUrl":"media/posts/facebook_387529954132062.png","Description":"Brisket bend, bark, juice. #brisket #bbq #smokedbrisket","SearchText":" brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket showcase bbq smoking brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket showcase bbq smoking brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket bbq smoking","CreateDateTime":"2024-03-27T18:44:50.000Z","ViewCount":139826,"LikeCount":2936,"GroupId":9163,"GroupCode":"brisket-bend-bark-and-juice-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3565,"Url":"https://www.youtube.com/watch?v=v2au9zHr57o","ViewCount":16759,"LikeCount":373},{"Platform":"instagram","PostId":3566,"Url":"https://www.instagram.com/reel/C5B0AtzyMWp/","ViewCount":78099,"LikeCount":1855},{"Platform":"facebook","PostId":3564,"Url":"https://www.facebook.com/reel/387529954132062/","ViewCount":27240,"LikeCount":236},{"Platform":"tiktok","PostId":3563,"Url":"https://www.tiktok.com/@backyahdbbq/video/7351115660576984363","ViewCount":17728,"LikeCount":472}]},{"Id":3563,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7351115660576984363","ThumbnailUrl":"media/posts/tiktok_7351115660576984363.png","Description":"Brisket bend, bark, juice. #brisket #bbq #smokedbrisket","SearchText":" brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket showcase bbq smoking brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket showcase bbq smoking brisket bend, bark, juice. #brisket #bbq #smokedbrisket cow brisket bbq smoking","CreateDateTime":"2024-03-27T18:43:41.000Z","ViewCount":139826,"LikeCount":2936,"GroupId":9163,"GroupCode":"brisket-bend-bark-and-juice-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3565,"Url":"https://www.youtube.com/watch?v=v2au9zHr57o","ViewCount":16759,"LikeCount":373},{"Platform":"instagram","PostId":3566,"Url":"https://www.instagram.com/reel/C5B0AtzyMWp/","ViewCount":78099,"LikeCount":1855},{"Platform":"facebook","PostId":3564,"Url":"https://www.facebook.com/reel/387529954132062/","ViewCount":27240,"LikeCount":236},{"Platform":"tiktok","PostId":3563,"Url":"https://www.tiktok.com/@backyahdbbq/video/7351115660576984363","ViewCount":17728,"LikeCount":472}]},{"Id":3562,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=b-di-9IscDY","ThumbnailUrl":"media/posts/youtube_b-di-9IscDY.png","Description":null,"SearchText":"","CreateDateTime":"2024-03-27T17:39:28.000Z","ViewCount":2321,"LikeCount":75,"GroupId":9509,"GroupCode":"grilled-veggie-skewers-recipes","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3562,"Url":"https://www.youtube.com/watch?v=b-di-9IscDY","ViewCount":2321,"LikeCount":75}]},{"Id":3351,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C4_irR9yC9-/","ThumbnailUrl":"media/posts/instagram_17851274406167953.png","Description":"SRV Statue in Austin Texas #srv #austin #texas #guitar","SearchText":"srv statue in austin texas #srv #austin #texas #guitar srv statue in austin texas #srv #austin #texas #guitar ","CreateDateTime":"2024-03-26T21:39:11.000Z","ViewCount":15857,"LikeCount":273,"GroupId":9164,"GroupCode":"srv-statue-in-austin-texas","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3351,"Url":"https://www.instagram.com/reel/C4_irR9yC9-/","ViewCount":10811,"LikeCount":148},{"Platform":"tiktok","PostId":3350,"Url":"https://www.tiktok.com/@backyahdbbq/video/7350786851550055722","ViewCount":5046,"LikeCount":125}]},{"Id":3350,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7350786851550055722","ThumbnailUrl":"media/posts/tiktok_7350786851550055722.png","Description":"SRV Statue in Austin Texas #srv #austin #texas #guitar ","SearchText":"srv statue in austin texas #srv #austin #texas #guitar srv statue in austin texas #srv #austin #texas #guitar ","CreateDateTime":"2024-03-26T21:27:32.000Z","ViewCount":15857,"LikeCount":273,"GroupId":9164,"GroupCode":"srv-statue-in-austin-texas","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3351,"Url":"https://www.instagram.com/reel/C4_irR9yC9-/","ViewCount":10811,"LikeCount":148},{"Platform":"tiktok","PostId":3350,"Url":"https://www.tiktok.com/@backyahdbbq/video/7350786851550055722","ViewCount":5046,"LikeCount":125}]},{"Id":3349,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7350732534277279019","ThumbnailUrl":"media/posts/tiktok_7350732534277279019.png","Description":"Brisket is 👑  #brisket #bbq #smokedbrisket ","SearchText":"brisket is 👑  #brisket #bbq #smokedbrisket  cow brisket showcase bbq smoking brisket is 👑 \n\n#brisket #bbq #smokedbrisket cow brisket showcase bbq smoking brisket is 👑 \n\n#brisket #bbq #smokedbrisket cow brisket bbq smoking","CreateDateTime":"2024-03-26T17:56:40.000Z","ViewCount":4420,"LikeCount":1081,"GroupId":9165,"GroupCode":"brisket-is-the-king-of-bbq","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3349,"Url":"https://www.tiktok.com/@backyahdbbq/video/7350732534277279019","ViewCount":4420,"LikeCount":93},{"Platform":"facebook","PostId":3347,"Url":"https://www.facebook.com/234418655726923/posts/434867675682019","ViewCount":0,"LikeCount":72},{"Platform":"instagram","PostId":3348,"Url":"https://www.instagram.com/p/C4-5eZhr4OT/","ViewCount":0,"LikeCount":916}]},{"Id":3347,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/434867675682019","ThumbnailUrl":"media/posts/facebook_110899788073674_434867675682019.png","Description":"Brisket is 👑 \n\n#brisket #bbq #smokedbrisket","SearchText":"brisket is 👑  #brisket #bbq #smokedbrisket  cow brisket showcase bbq smoking brisket is 👑 \n\n#brisket #bbq #smokedbrisket cow brisket showcase bbq smoking brisket is 👑 \n\n#brisket #bbq #smokedbrisket cow brisket bbq smoking","CreateDateTime":"2024-03-26T15:38:45.000Z","ViewCount":4420,"LikeCount":1081,"GroupId":9165,"GroupCode":"brisket-is-the-king-of-bbq","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3349,"Url":"https://www.tiktok.com/@backyahdbbq/video/7350732534277279019","ViewCount":4420,"LikeCount":93},{"Platform":"facebook","PostId":3347,"Url":"https://www.facebook.com/234418655726923/posts/434867675682019","ViewCount":0,"LikeCount":72},{"Platform":"instagram","PostId":3348,"Url":"https://www.instagram.com/p/C4-5eZhr4OT/","ViewCount":0,"LikeCount":916}]},{"Id":3348,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C4-5eZhr4OT/","ThumbnailUrl":"media/posts/instagram_18290131084090153.png","Description":"Brisket is 👑 \n\n#brisket #bbq #smokedbrisket","SearchText":"brisket is 👑  #brisket #bbq #smokedbrisket  cow brisket showcase bbq smoking brisket is 👑 \n\n#brisket #bbq #smokedbrisket cow brisket showcase bbq smoking brisket is 👑 \n\n#brisket #bbq #smokedbrisket cow brisket bbq smoking","CreateDateTime":"2024-03-26T15:38:41.000Z","ViewCount":4420,"LikeCount":1081,"GroupId":9165,"GroupCode":"brisket-is-the-king-of-bbq","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3349,"Url":"https://www.tiktok.com/@backyahdbbq/video/7350732534277279019","ViewCount":4420,"LikeCount":93},{"Platform":"facebook","PostId":3347,"Url":"https://www.facebook.com/234418655726923/posts/434867675682019","ViewCount":0,"LikeCount":72},{"Platform":"instagram","PostId":3348,"Url":"https://www.instagram.com/p/C4-5eZhr4OT/","ViewCount":0,"LikeCount":916}]},{"Id":3346,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7350498184457702698","ThumbnailUrl":"media/posts/tiktok_7350498184457702698.png","Description":"Wrapping when the bark is dark and then finish on smoker until probe tender. Full video coming soon #brisket #bbq #smokedmeat","SearchText":"wrapping when the bark is dark and then finish on smoker until probe tender. full video coming soon #brisket #bbq #smokedmeat cow brisket how_to bbq smoking all bark no bite…until tomorrow. wrapping when the bark is dark, and then finishing on the smoker until probe tender. full video coming soon  #brisket #bbq #smokedmeat cow brisket process bbq smoking","CreateDateTime":"2024-03-26T02:47:28.000Z","ViewCount":4958,"LikeCount":211,"GroupId":9510,"GroupCode":"finishing-smoked-brisket-after-wrapping","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3346,"Url":"https://www.tiktok.com/@backyahdbbq/video/7350498184457702698","ViewCount":4958,"LikeCount":64},{"Platform":"instagram","PostId":3345,"Url":"https://www.instagram.com/p/C49g4cGxUAn/","ViewCount":0,"LikeCount":147}]},{"Id":3344,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/434541455714641","ThumbnailUrl":"media/posts/facebook_110899788073674_434541455714641.png","Description":"All bark no bite…until tomorrow. #brisket #bbq #smokedmeat","SearchText":"all bark no bite…until tomorrow. #brisket #bbq #smokedmeat cow brisket bbq smoking","CreateDateTime":"2024-03-26T02:44:37.000Z","ViewCount":0,"LikeCount":51,"GroupId":9511,"GroupCode":"brisket-bark-journey","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3344,"Url":"https://www.facebook.com/234418655726923/posts/434541455714641","ViewCount":0,"LikeCount":51}]},{"Id":3345,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C49g4cGxUAn/","ThumbnailUrl":"media/posts/instagram_18021632098920239.png","Description":"All bark no bite…until tomorrow. Wrapping when the bark is dark, and then finishing on the smoker until probe tender. Full video coming soon  #brisket #bbq #smokedmeat","SearchText":"wrapping when the bark is dark and then finish on smoker until probe tender. full video coming soon #brisket #bbq #smokedmeat cow brisket how_to bbq smoking all bark no bite…until tomorrow. wrapping when the bark is dark, and then finishing on the smoker until probe tender. full video coming soon  #brisket #bbq #smokedmeat cow brisket process bbq smoking","CreateDateTime":"2024-03-26T02:44:32.000Z","ViewCount":4958,"LikeCount":211,"GroupId":9510,"GroupCode":"finishing-smoked-brisket-after-wrapping","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3346,"Url":"https://www.tiktok.com/@backyahdbbq/video/7350498184457702698","ViewCount":4958,"LikeCount":64},{"Platform":"instagram","PostId":3345,"Url":"https://www.instagram.com/p/C49g4cGxUAn/","ViewCount":0,"LikeCount":147}]},{"Id":3343,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=OYyuPqRcLIg","ThumbnailUrl":"media/posts/youtube_OYyuPqRcLIg.png","Description":"First look at the new Drip EZ @dripez Prep Tub V2.  The lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to","SearchText":"first look at the new drip ez @dripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it.\n\nstay tuned for a brisket cook with it. \n\nthank you dripez for sending over the new tubs!\n\ncheck my gear page for links and discount codes.\n\n#bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new drip ez @bbq_dripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it.\n\nstay tuned for a brisket cook with it. \n\nthank you dripez for sending over the new tubs!\n\ncheck my gear page for links and discount codes.\n\n#bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new drip ez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it. stay tuned for a brisket cook with it. thank you dripez for sending over the new tubs! check my gear page for links and discount codes. #bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new dripez @bbqdripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it. stay tuned for a brisket cook with it.  thank you dripez for sending over the new tubs! check my gear page for links and discount codes. #bbq #bbqgear #cooking #foodprep cow brisket tips review bbq","CreateDateTime":"2024-03-24T04:28:34.000Z","ViewCount":35564,"LikeCount":379,"GroupId":9512,"GroupCode":"drip-ez-prep-tub-v2-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3343,"Url":"https://www.youtube.com/watch?v=OYyuPqRcLIg","ViewCount":3525,"LikeCount":86},{"Platform":"instagram","PostId":3342,"Url":"https://www.instagram.com/reel/C44igG-uWc-/","ViewCount":17443,"LikeCount":174},{"Platform":"facebook","PostId":3341,"Url":"https://www.facebook.com/reel/1156566731924305/","ViewCount":10162,"LikeCount":53},{"Platform":"tiktok","PostId":3340,"Url":"https://www.tiktok.com/@backyahdbbq/video/7349779394577124650","ViewCount":4434,"LikeCount":66}]},{"Id":3342,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C44igG-uWc-/","ThumbnailUrl":"media/posts/instagram_18291760936084905.png","Description":"First look at the new Drip EZ @bbq_dripez Prep Tub V2.  The lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less pron","SearchText":"first look at the new drip ez @dripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it.\n\nstay tuned for a brisket cook with it. \n\nthank you dripez for sending over the new tubs!\n\ncheck my gear page for links and discount codes.\n\n#bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new drip ez @bbq_dripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it.\n\nstay tuned for a brisket cook with it. \n\nthank you dripez for sending over the new tubs!\n\ncheck my gear page for links and discount codes.\n\n#bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new drip ez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it. stay tuned for a brisket cook with it. thank you dripez for sending over the new tubs! check my gear page for links and discount codes. #bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new dripez @bbqdripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it. stay tuned for a brisket cook with it.  thank you dripez for sending over the new tubs! check my gear page for links and discount codes. #bbq #bbqgear #cooking #foodprep cow brisket tips review bbq","CreateDateTime":"2024-03-24T04:25:06.000Z","ViewCount":35564,"LikeCount":379,"GroupId":9512,"GroupCode":"drip-ez-prep-tub-v2-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3343,"Url":"https://www.youtube.com/watch?v=OYyuPqRcLIg","ViewCount":3525,"LikeCount":86},{"Platform":"instagram","PostId":3342,"Url":"https://www.instagram.com/reel/C44igG-uWc-/","ViewCount":17443,"LikeCount":174},{"Platform":"facebook","PostId":3341,"Url":"https://www.facebook.com/reel/1156566731924305/","ViewCount":10162,"LikeCount":53},{"Platform":"tiktok","PostId":3340,"Url":"https://www.tiktok.com/@backyahdbbq/video/7349779394577124650","ViewCount":4434,"LikeCount":66}]},{"Id":3341,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1156566731924305/","ThumbnailUrl":"media/posts/facebook_1156566731924305.png","Description":"First look at the new Drip EZ Prep Tub V2.  The lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife c","SearchText":"first look at the new drip ez @dripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it.\n\nstay tuned for a brisket cook with it. \n\nthank you dripez for sending over the new tubs!\n\ncheck my gear page for links and discount codes.\n\n#bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new drip ez @bbq_dripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it.\n\nstay tuned for a brisket cook with it. \n\nthank you dripez for sending over the new tubs!\n\ncheck my gear page for links and discount codes.\n\n#bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new drip ez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it. stay tuned for a brisket cook with it. thank you dripez for sending over the new tubs! check my gear page for links and discount codes. #bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new dripez @bbqdripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it. stay tuned for a brisket cook with it.  thank you dripez for sending over the new tubs! check my gear page for links and discount codes. #bbq #bbqgear #cooking #foodprep cow brisket tips review bbq","CreateDateTime":"2024-03-24T04:18:57.000Z","ViewCount":35564,"LikeCount":379,"GroupId":9512,"GroupCode":"drip-ez-prep-tub-v2-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3343,"Url":"https://www.youtube.com/watch?v=OYyuPqRcLIg","ViewCount":3525,"LikeCount":86},{"Platform":"instagram","PostId":3342,"Url":"https://www.instagram.com/reel/C44igG-uWc-/","ViewCount":17443,"LikeCount":174},{"Platform":"facebook","PostId":3341,"Url":"https://www.facebook.com/reel/1156566731924305/","ViewCount":10162,"LikeCount":53},{"Platform":"tiktok","PostId":3340,"Url":"https://www.tiktok.com/@backyahdbbq/video/7349779394577124650","ViewCount":4434,"LikeCount":66}]},{"Id":3340,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7349779394577124650","ThumbnailUrl":"media/posts/tiktok_7349779394577124650.png","Description":"First look at the new DripEZ @BBQDripEZ Prep Tub V2.  The lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone ","SearchText":"first look at the new drip ez @dripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it.\n\nstay tuned for a brisket cook with it. \n\nthank you dripez for sending over the new tubs!\n\ncheck my gear page for links and discount codes.\n\n#bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new drip ez @bbq_dripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it.\n\nstay tuned for a brisket cook with it. \n\nthank you dripez for sending over the new tubs!\n\ncheck my gear page for links and discount codes.\n\n#bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new drip ez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it. stay tuned for a brisket cook with it. thank you dripez for sending over the new tubs! check my gear page for links and discount codes. #bbq #bbqgear #cooking #foodprep cow brisket review bbq first look at the new dripez @bbqdripez prep tub v2.  the lid now has locking hinges, the cutting board is nylon, the expand/collapse sections are silicone, which is easier to collapse and less prone to knife cuts.  and it has a higher temp rating.  the rubber feet seem to stick to the surface well too, so it won’t move around while you are using it. stay tuned for a brisket cook with it.  thank you dripez for sending over the new tubs! check my gear page for links and discount codes. #bbq #bbqgear #cooking #foodprep cow brisket tips review bbq","CreateDateTime":"2024-03-24T04:18:20.000Z","ViewCount":35564,"LikeCount":379,"GroupId":9512,"GroupCode":"drip-ez-prep-tub-v2-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3343,"Url":"https://www.youtube.com/watch?v=OYyuPqRcLIg","ViewCount":3525,"LikeCount":86},{"Platform":"instagram","PostId":3342,"Url":"https://www.instagram.com/reel/C44igG-uWc-/","ViewCount":17443,"LikeCount":174},{"Platform":"facebook","PostId":3341,"Url":"https://www.facebook.com/reel/1156566731924305/","ViewCount":10162,"LikeCount":53},{"Platform":"tiktok","PostId":3340,"Url":"https://www.tiktok.com/@backyahdbbq/video/7349779394577124650","ViewCount":4434,"LikeCount":66}]},{"Id":3339,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/3646297202300244/","ThumbnailUrl":"media/posts/facebook_3646297202300244.png","Description":"My kinda white noise #pork #sizzle #griddlenation","SearchText":"my kinda white noise #pork #sizzle #griddlenation pig bbq my kinda white noise \n\n#pork #sizzle #griddle my kinda white noise #sizzle #pork #griddle pig pulled_pork showcase bbq frying my kinda white noise. #sizzle #pork #griddle ","CreateDateTime":"2024-03-24T01:55:45.000Z","ViewCount":30625,"LikeCount":857,"GroupId":9166,"GroupCode":"sizzling-griddle-pulled-pork-showcase","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3339,"Url":"https://www.facebook.com/reel/3646297202300244/","ViewCount":8176,"LikeCount":124},{"Platform":"youtube","PostId":3338,"Url":"https://www.youtube.com/watch?v=XsforYxsBBM","ViewCount":4120,"LikeCount":146},{"Platform":"instagram","PostId":3337,"Url":"https://www.instagram.com/reel/C44COkGvedq/","ViewCount":15577,"LikeCount":513},{"Platform":"tiktok","PostId":3336,"Url":"https://www.tiktok.com/@backyahdbbq/video/7349703113571355946","ViewCount":2752,"LikeCount":74}]},{"Id":3338,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=XsforYxsBBM","ThumbnailUrl":"media/posts/youtube_XsforYxsBBM.png","Description":"My kinda white noise \n\n#pork #sizzle #griddle","SearchText":"my kinda white noise #pork #sizzle #griddlenation pig bbq my kinda white noise \n\n#pork #sizzle #griddle my kinda white noise #sizzle #pork #griddle pig pulled_pork showcase bbq frying my kinda white noise. #sizzle #pork #griddle ","CreateDateTime":"2024-03-24T01:54:21.000Z","ViewCount":30625,"LikeCount":857,"GroupId":9166,"GroupCode":"sizzling-griddle-pulled-pork-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3339,"Url":"https://www.facebook.com/reel/3646297202300244/","ViewCount":8176,"LikeCount":124},{"Platform":"youtube","PostId":3338,"Url":"https://www.youtube.com/watch?v=XsforYxsBBM","ViewCount":4120,"LikeCount":146},{"Platform":"instagram","PostId":3337,"Url":"https://www.instagram.com/reel/C44COkGvedq/","ViewCount":15577,"LikeCount":513},{"Platform":"tiktok","PostId":3336,"Url":"https://www.tiktok.com/@backyahdbbq/video/7349703113571355946","ViewCount":2752,"LikeCount":74}]},{"Id":3337,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C44COkGvedq/","ThumbnailUrl":"media/posts/instagram_18016626785005254.png","Description":"My kinda white noise #sizzle #pork #griddle","SearchText":"my kinda white noise #pork #sizzle #griddlenation pig bbq my kinda white noise \n\n#pork #sizzle #griddle my kinda white noise #sizzle #pork #griddle pig pulled_pork showcase bbq frying my kinda white noise. #sizzle #pork #griddle ","CreateDateTime":"2024-03-23T23:41:08.000Z","ViewCount":30625,"LikeCount":857,"GroupId":9166,"GroupCode":"sizzling-griddle-pulled-pork-showcase","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":3339,"Url":"https://www.facebook.com/reel/3646297202300244/","ViewCount":8176,"LikeCount":124},{"Platform":"youtube","PostId":3338,"Url":"https://www.youtube.com/watch?v=XsforYxsBBM","ViewCount":4120,"LikeCount":146},{"Platform":"instagram","PostId":3337,"Url":"https://www.instagram.com/reel/C44COkGvedq/","ViewCount":15577,"LikeCount":513},{"Platform":"tiktok","PostId":3336,"Url":"https://www.tiktok.com/@backyahdbbq/video/7349703113571355946","ViewCount":2752,"LikeCount":74}]},{"Id":3336,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7349703113571355946","ThumbnailUrl":"media/posts/tiktok_7349703113571355946.png","Description":"My kinda white noise. #sizzle #pork #griddle ","SearchText":"my kinda white noise #pork #sizzle #griddlenation pig bbq my kinda white noise \n\n#pork #sizzle #griddle my kinda white noise #sizzle #pork #griddle pig pulled_pork showcase bbq frying my kinda white noise. #sizzle #pork #griddle ","CreateDateTime":"2024-03-23T23:22:10.000Z","ViewCount":30625,"LikeCount":857,"GroupId":9166,"GroupCode":"sizzling-griddle-pulled-pork-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3339,"Url":"https://www.facebook.com/reel/3646297202300244/","ViewCount":8176,"LikeCount":124},{"Platform":"youtube","PostId":3338,"Url":"https://www.youtube.com/watch?v=XsforYxsBBM","ViewCount":4120,"LikeCount":146},{"Platform":"instagram","PostId":3337,"Url":"https://www.instagram.com/reel/C44COkGvedq/","ViewCount":15577,"LikeCount":513},{"Platform":"tiktok","PostId":3336,"Url":"https://www.tiktok.com/@backyahdbbq/video/7349703113571355946","ViewCount":2752,"LikeCount":74}]},{"Id":3334,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/432601199242000","ThumbnailUrl":"media/posts/facebook_110899788073674_432601199242000.png","Description":"Been going to @japonessaeast and @japonessaseattle for years. Their bento box is creative, different every time we go and only $30. Their Skin on Skin roll is tasty. Salmon skin inside and fresh salmo","SearchText":"been going to @japonessaeast and @japonessaseattle for years. their bento box is creative, different every time we go and only $30. their skin on skin roll is tasty. salmon skin inside and fresh salmon on top. def give them a try when you are in town. i never had sushi (or coffee for that matter) before moving here, but it’s grown on me and i’ve come to really like it. especially when the rolls are creative.  #lunch #sushi #bellevuewa #pnw #washintonstate fish salmon review seafood been going to japonessa @japonessaeast in bellevue, wa and @japonessaseattle in seattle for years. their bento box is creative, different every time we go and only $30. their skin on skin roll is tasty. salmon skin inside and fresh salmon on top. def give them a try when you are in town. i never had sushi (or coffee for that matter) before moving here, but it’s grown on me and i’ve come to really like it. especially when the rolls are creative.  #lunch #sushi #bellevuewa #pnw #washintonstate fish salmon review seafood","CreateDateTime":"2024-03-22T19:15:23.000Z","ViewCount":0,"LikeCount":43,"GroupId":9513,"GroupCode":"creative-sushi-bento-box-review","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["review"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3334,"Url":"https://www.facebook.com/234418655726923/posts/432601199242000","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":3335,"Url":"https://www.instagram.com/p/C40_FntSwxb/","ViewCount":0,"LikeCount":37}]},{"Id":3335,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C40_FntSwxb/","ThumbnailUrl":"media/posts/instagram_18044644831711519.png","Description":"Been going to Japonessa @japonessaeast in Bellevue, WA and @japonessaseattle in Seattle for years. Their bento box is creative, different every time we go and only $30. Their Skin on Skin roll is tast","SearchText":"been going to @japonessaeast and @japonessaseattle for years. their bento box is creative, different every time we go and only $30. their skin on skin roll is tasty. salmon skin inside and fresh salmon on top. def give them a try when you are in town. i never had sushi (or coffee for that matter) before moving here, but it’s grown on me and i’ve come to really like it. especially when the rolls are creative.  #lunch #sushi #bellevuewa #pnw #washintonstate fish salmon review seafood been going to japonessa @japonessaeast in bellevue, wa and @japonessaseattle in seattle for years. their bento box is creative, different every time we go and only $30. their skin on skin roll is tasty. salmon skin inside and fresh salmon on top. def give them a try when you are in town. i never had sushi (or coffee for that matter) before moving here, but it’s grown on me and i’ve come to really like it. especially when the rolls are creative.  #lunch #sushi #bellevuewa #pnw #washintonstate fish salmon review seafood","CreateDateTime":"2024-03-22T19:15:19.000Z","ViewCount":0,"LikeCount":43,"GroupId":9513,"GroupCode":"creative-sushi-bento-box-review","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["review"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3334,"Url":"https://www.facebook.com/234418655726923/posts/432601199242000","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":3335,"Url":"https://www.instagram.com/p/C40_FntSwxb/","ViewCount":0,"LikeCount":37}]},{"Id":3333,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/432092842626169","ThumbnailUrl":"media/posts/facebook_110899788073674_432092842626169.png","Description":"I use my burger press as a weight on anything I’m searing to help apply a little pressure to get a better sear. \n\n#burger","SearchText":"i use my burger press as a weight on anything i’m searing to help apply a little pressure to get a better sear. \n\n#burger burger tips burgers i use my burger press as a weight on anything i’m searing to help apply a little pressure to get a better sear. \n\n#burger","CreateDateTime":"2024-03-21T23:44:31.000Z","ViewCount":2,"LikeCount":88,"GroupId":9167,"GroupCode":"burger-press-searing-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3333,"Url":"https://www.facebook.com/234418655726923/posts/432092842626169","ViewCount":2,"LikeCount":9},{"Platform":"instagram","PostId":3332,"Url":"https://www.instagram.com/p/C4yOhbQx-8P/","ViewCount":0,"LikeCount":79}]},{"Id":3332,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C4yOhbQx-8P/","ThumbnailUrl":"media/posts/instagram_17929259456832937.png","Description":"I use my burger press as a weight on anything I’m searing to help apply a little pressure to get a better sear. \n\n#burger","SearchText":"i use my burger press as a weight on anything i’m searing to help apply a little pressure to get a better sear. \n\n#burger burger tips burgers i use my burger press as a weight on anything i’m searing to help apply a little pressure to get a better sear. \n\n#burger","CreateDateTime":"2024-03-21T17:32:28.000Z","ViewCount":2,"LikeCount":88,"GroupId":9167,"GroupCode":"burger-press-searing-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3333,"Url":"https://www.facebook.com/234418655726923/posts/432092842626169","ViewCount":2,"LikeCount":9},{"Platform":"instagram","PostId":3332,"Url":"https://www.instagram.com/p/C4yOhbQx-8P/","ViewCount":0,"LikeCount":79}]},{"Id":3329,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=rX60WA7oihU","ThumbnailUrl":"media/posts/youtube_rX60WA7oihU.png","Description":"This video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters.\n\nOysters are little bulges of meat along the backbone that are considered the mo","SearchText":"this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters.\n\noysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken.\n\nwhen you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish.\n\ni’m intentionally going slow in this video to show you exactly what we’re looking for.\n\nwith the chicken backbone side up you are going to look for the two quarter sized bulges on the back.  \n\nmake an incision above the oyster and then down the backbone.\n\nremove that top layer of skin and meat to reveal the oysters.\n\nthe oysters are contained within a concave bone structure.  \n\nyou cut around the top to release it.\n\nand then use your thumb to pop it out or pull the whole leg towards you.\n\noysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit.\n\n#bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters.\n\noysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken.\n\nwhen you’re breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish.\n\ni’m intentionally going slow in this video to show you exactly what we’re looking for.\n\nwith the chicken backbone side up you are going to look for the two quarter sized bulges on the back. \n\nmake an incision above the oyster and then down the backbone.\n\nremove that top layer of skin and meat to reveal the oysters.\n\nthe oysters are contained within a concave bone structure. \n\nyou cut around the top to release it.\n\nand then use your thumb to pop it out or pull the whole leg towards you.\n\noysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit.\n\n#bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters. oysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken. when you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish. i’m intentionally going slow in this video to show you exactly what we’re looking for.with the chicken backbone side up you are going to look for the two quarter sized bulges on the back.  make an incision above the oyster and then down the backbone. remove that top layer of skin and meat to reveal the oysters. the oysters are contained within a concave bone structure.  you cut around the top to release it. and then use your thumb to pop it out or pull the whole leg towards you. oysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit. #bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters. oysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken. when you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish. i’m intentionally going slow in this video to show you exactly what we’re looking for. with the chicken backbone side up you are going to look for the two quarter sized bulges on the back.   make an incision above the oyster and then down the backbone. remove that top layer of skin and meat to reveal the oysters. the oysters are contained within a concave bone structure.   you cut around the top to release it. and then use your thumb to pop it out or pull the whole leg towards you. oysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit. #bbq #chicken #butcher #learning #cooking #howto","CreateDateTime":"2024-03-20T20:49:31.000Z","ViewCount":119629,"LikeCount":1811,"GroupId":9168,"GroupCode":"chicken-oysters-the-hidden-delicacy","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3329,"Url":"https://www.youtube.com/watch?v=rX60WA7oihU","ViewCount":55023,"LikeCount":810},{"Platform":"instagram","PostId":3331,"Url":"https://www.instagram.com/reel/C4v_6DVyGq8/","ViewCount":19908,"LikeCount":414},{"Platform":"facebook","PostId":3328,"Url":"https://www.facebook.com/reel/7243466665779319/","ViewCount":10886,"LikeCount":116},{"Platform":"tiktok","PostId":3330,"Url":"https://www.tiktok.com/@backyahdbbq/video/7348548678682086702","ViewCount":33812,"LikeCount":471}]},{"Id":3331,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C4v_6DVyGq8/","ThumbnailUrl":"media/posts/instagram_18228438226257800.png","Description":"This video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters.\n\nOysters are little bulges of meat along the backbone that are considered the mo","SearchText":"this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters.\n\noysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken.\n\nwhen you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish.\n\ni’m intentionally going slow in this video to show you exactly what we’re looking for.\n\nwith the chicken backbone side up you are going to look for the two quarter sized bulges on the back.  \n\nmake an incision above the oyster and then down the backbone.\n\nremove that top layer of skin and meat to reveal the oysters.\n\nthe oysters are contained within a concave bone structure.  \n\nyou cut around the top to release it.\n\nand then use your thumb to pop it out or pull the whole leg towards you.\n\noysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit.\n\n#bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters.\n\noysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken.\n\nwhen you’re breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish.\n\ni’m intentionally going slow in this video to show you exactly what we’re looking for.\n\nwith the chicken backbone side up you are going to look for the two quarter sized bulges on the back. \n\nmake an incision above the oyster and then down the backbone.\n\nremove that top layer of skin and meat to reveal the oysters.\n\nthe oysters are contained within a concave bone structure. \n\nyou cut around the top to release it.\n\nand then use your thumb to pop it out or pull the whole leg towards you.\n\noysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit.\n\n#bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters. oysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken. when you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish. i’m intentionally going slow in this video to show you exactly what we’re looking for.with the chicken backbone side up you are going to look for the two quarter sized bulges on the back.  make an incision above the oyster and then down the backbone. remove that top layer of skin and meat to reveal the oysters. the oysters are contained within a concave bone structure.  you cut around the top to release it. and then use your thumb to pop it out or pull the whole leg towards you. oysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit. #bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters. oysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken. when you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish. i’m intentionally going slow in this video to show you exactly what we’re looking for. with the chicken backbone side up you are going to look for the two quarter sized bulges on the back.   make an incision above the oyster and then down the backbone. remove that top layer of skin and meat to reveal the oysters. the oysters are contained within a concave bone structure.   you cut around the top to release it. and then use your thumb to pop it out or pull the whole leg towards you. oysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit. #bbq #chicken #butcher #learning #cooking #howto","CreateDateTime":"2024-03-20T20:46:44.000Z","ViewCount":119629,"LikeCount":1811,"GroupId":9168,"GroupCode":"chicken-oysters-the-hidden-delicacy","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3329,"Url":"https://www.youtube.com/watch?v=rX60WA7oihU","ViewCount":55023,"LikeCount":810},{"Platform":"instagram","PostId":3331,"Url":"https://www.instagram.com/reel/C4v_6DVyGq8/","ViewCount":19908,"LikeCount":414},{"Platform":"facebook","PostId":3328,"Url":"https://www.facebook.com/reel/7243466665779319/","ViewCount":10886,"LikeCount":116},{"Platform":"tiktok","PostId":3330,"Url":"https://www.tiktok.com/@backyahdbbq/video/7348548678682086702","ViewCount":33812,"LikeCount":471}]},{"Id":3328,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/7243466665779319/","ThumbnailUrl":"media/posts/facebook_7243466665779319.png","Description":"This video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters. Oysters are little bulges of meat along the backbone that are considered the mos","SearchText":"this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters.\n\noysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken.\n\nwhen you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish.\n\ni’m intentionally going slow in this video to show you exactly what we’re looking for.\n\nwith the chicken backbone side up you are going to look for the two quarter sized bulges on the back.  \n\nmake an incision above the oyster and then down the backbone.\n\nremove that top layer of skin and meat to reveal the oysters.\n\nthe oysters are contained within a concave bone structure.  \n\nyou cut around the top to release it.\n\nand then use your thumb to pop it out or pull the whole leg towards you.\n\noysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit.\n\n#bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters.\n\noysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken.\n\nwhen you’re breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish.\n\ni’m intentionally going slow in this video to show you exactly what we’re looking for.\n\nwith the chicken backbone side up you are going to look for the two quarter sized bulges on the back. \n\nmake an incision above the oyster and then down the backbone.\n\nremove that top layer of skin and meat to reveal the oysters.\n\nthe oysters are contained within a concave bone structure. \n\nyou cut around the top to release it.\n\nand then use your thumb to pop it out or pull the whole leg towards you.\n\noysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit.\n\n#bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters. oysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken. when you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish. i’m intentionally going slow in this video to show you exactly what we’re looking for.with the chicken backbone side up you are going to look for the two quarter sized bulges on the back.  make an incision above the oyster and then down the backbone. remove that top layer of skin and meat to reveal the oysters. the oysters are contained within a concave bone structure.  you cut around the top to release it. and then use your thumb to pop it out or pull the whole leg towards you. oysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit. #bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters. oysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken. when you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish. i’m intentionally going slow in this video to show you exactly what we’re looking for. with the chicken backbone side up you are going to look for the two quarter sized bulges on the back.   make an incision above the oyster and then down the backbone. remove that top layer of skin and meat to reveal the oysters. the oysters are contained within a concave bone structure.   you cut around the top to release it. and then use your thumb to pop it out or pull the whole leg towards you. oysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit. #bbq #chicken #butcher #learning #cooking #howto","CreateDateTime":"2024-03-20T20:43:00.000Z","ViewCount":119629,"LikeCount":1811,"GroupId":9168,"GroupCode":"chicken-oysters-the-hidden-delicacy","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3329,"Url":"https://www.youtube.com/watch?v=rX60WA7oihU","ViewCount":55023,"LikeCount":810},{"Platform":"instagram","PostId":3331,"Url":"https://www.instagram.com/reel/C4v_6DVyGq8/","ViewCount":19908,"LikeCount":414},{"Platform":"facebook","PostId":3328,"Url":"https://www.facebook.com/reel/7243466665779319/","ViewCount":10886,"LikeCount":116},{"Platform":"tiktok","PostId":3330,"Url":"https://www.tiktok.com/@backyahdbbq/video/7348548678682086702","ViewCount":33812,"LikeCount":471}]},{"Id":3330,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7348548678682086702","ThumbnailUrl":"media/posts/tiktok_7348548678682086702.png","Description":"This video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters. Oysters are little bulges of meat along the backbone that are considered the mos","SearchText":"this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters.\n\noysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken.\n\nwhen you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish.\n\ni’m intentionally going slow in this video to show you exactly what we’re looking for.\n\nwith the chicken backbone side up you are going to look for the two quarter sized bulges on the back.  \n\nmake an incision above the oyster and then down the backbone.\n\nremove that top layer of skin and meat to reveal the oysters.\n\nthe oysters are contained within a concave bone structure.  \n\nyou cut around the top to release it.\n\nand then use your thumb to pop it out or pull the whole leg towards you.\n\noysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit.\n\n#bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters.\n\noysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken.\n\nwhen you’re breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish.\n\ni’m intentionally going slow in this video to show you exactly what we’re looking for.\n\nwith the chicken backbone side up you are going to look for the two quarter sized bulges on the back. \n\nmake an incision above the oyster and then down the backbone.\n\nremove that top layer of skin and meat to reveal the oysters.\n\nthe oysters are contained within a concave bone structure. \n\nyou cut around the top to release it.\n\nand then use your thumb to pop it out or pull the whole leg towards you.\n\noysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit.\n\n#bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters. oysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken. when you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish. i’m intentionally going slow in this video to show you exactly what we’re looking for.with the chicken backbone side up you are going to look for the two quarter sized bulges on the back.  make an incision above the oyster and then down the backbone. remove that top layer of skin and meat to reveal the oysters. the oysters are contained within a concave bone structure.  you cut around the top to release it. and then use your thumb to pop it out or pull the whole leg towards you. oysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit. #bbq #chicken #butcher #learning #cooking #howto this video might remind you of 6th grade biology, but today we’re going to dissect this chicken to learn about oysters. oysters are little bulges of meat along the backbone that are considered the most flavorful and tender piece of meat on the chicken. when you're breaking down a chicken you want to make sure you always find the oysters and avoid cut through them.  you can keep them as part of the thigh or remove them and cook in a separate dish. i’m intentionally going slow in this video to show you exactly what we’re looking for. with the chicken backbone side up you are going to look for the two quarter sized bulges on the back.   make an incision above the oyster and then down the backbone. remove that top layer of skin and meat to reveal the oysters. the oysters are contained within a concave bone structure.   you cut around the top to release it. and then use your thumb to pop it out or pull the whole leg towards you. oysters make the perfect little chef snack that you can eat by yourself, share with your dog, or friends hanging around your pit. #bbq #chicken #butcher #learning #cooking #howto","CreateDateTime":"2024-03-20T20:42:30.000Z","ViewCount":119629,"LikeCount":1811,"GroupId":9168,"GroupCode":"chicken-oysters-the-hidden-delicacy","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3329,"Url":"https://www.youtube.com/watch?v=rX60WA7oihU","ViewCount":55023,"LikeCount":810},{"Platform":"instagram","PostId":3331,"Url":"https://www.instagram.com/reel/C4v_6DVyGq8/","ViewCount":19908,"LikeCount":414},{"Platform":"facebook","PostId":3328,"Url":"https://www.facebook.com/reel/7243466665779319/","ViewCount":10886,"LikeCount":116},{"Platform":"tiktok","PostId":3330,"Url":"https://www.tiktok.com/@backyahdbbq/video/7348548678682086702","ViewCount":33812,"LikeCount":471}]},{"Id":3327,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C4qx4RRyWHE/","ThumbnailUrl":"media/posts/instagram_18016373531181186.png","Description":"First day of 70°F weather in PNW, grills cranked to 11. Did up some ribeyes for my kid’s Lacrosse Coach. I appreciate this community.  #bbq #grill #pnw #steaks #ribeye #webergrills #friendsofweber","SearchText":"first day of 70°f weather in pnw, grills cranked to 11. did up some ribeyes for my kid’s lacrosse coach. i appreciate this community.  #bbq #grill #pnw #steaks #ribeye #webergrills #friendsofweber cow steak showcase bbq grilling first 70f day in pnw. grills cranked to 11. did up some steaks for my kid’s lacrosse coach.  appreciate the community.  #bbq #grill #pnw #ribeye #steak  cow steak showcase bbq grilling","CreateDateTime":"2024-03-18T20:07:53.000Z","ViewCount":20607,"LikeCount":365,"GroupId":9514,"GroupCode":"first-grilling-day-of-spring","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3327,"Url":"https://www.instagram.com/reel/C4qx4RRyWHE/","ViewCount":17278,"LikeCount":301},{"Platform":"tiktok","PostId":3326,"Url":"https://www.tiktok.com/@backyahdbbq/video/7347780983418113322","ViewCount":3329,"LikeCount":64}]},{"Id":3326,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7347780983418113322","ThumbnailUrl":"media/posts/tiktok_7347780983418113322.png","Description":"First 70F day in PNW. Grills cranked to 11. Did up some steaks for my kid’s lacrosse coach.  Appreciate the community.  #bbq #grill #pnw #ribeye #steak ","SearchText":"first day of 70°f weather in pnw, grills cranked to 11. did up some ribeyes for my kid’s lacrosse coach. i appreciate this community.  #bbq #grill #pnw #steaks #ribeye #webergrills #friendsofweber cow steak showcase bbq grilling first 70f day in pnw. grills cranked to 11. did up some steaks for my kid’s lacrosse coach.  appreciate the community.  #bbq #grill #pnw #ribeye #steak  cow steak showcase bbq grilling","CreateDateTime":"2024-03-18T19:03:34.000Z","ViewCount":20607,"LikeCount":365,"GroupId":9514,"GroupCode":"first-grilling-day-of-spring","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3327,"Url":"https://www.instagram.com/reel/C4qx4RRyWHE/","ViewCount":17278,"LikeCount":301},{"Platform":"tiktok","PostId":3326,"Url":"https://www.tiktok.com/@backyahdbbq/video/7347780983418113322","ViewCount":3329,"LikeCount":64}]},{"Id":3323,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Y_PSDEzVJDQ","ThumbnailUrl":"media/posts/youtube_Y_PSDEzVJDQ.png","Description":"Some bacon shots for your weekend. Comment “bacon me” for a link to the full bacon recipe video. \n\n#bacon #grilling #griddle #bbq","SearchText":"some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. \n\n#bacon #grilling #griddle #bbq pig bacon recipe bbq appetizers grilling some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. \n\n#bacon #grilling #griddle #bbq pig bacon recipe bbq appetizers grilling some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. #bacon #grilling #griddle #bbq some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video.  #bacon #grilling #griddle #bbq  pig bacon recipe appetizers grilling","CreateDateTime":"2024-03-15T23:02:57.000Z","ViewCount":85172,"LikeCount":3236,"GroupId":9170,"GroupCode":"bacon-recipe-video-shots","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe"],"Categories":["BBQ","Appetizers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3323,"Url":"https://www.youtube.com/watch?v=Y_PSDEzVJDQ","ViewCount":9975,"LikeCount":400},{"Platform":"instagram","PostId":3322,"Url":"https://www.instagram.com/reel/C4jXCSLvhu_/","ViewCount":61181,"LikeCount":2468},{"Platform":"facebook","PostId":3320,"Url":"https://www.facebook.com/reel/705919078122485/","ViewCount":8514,"LikeCount":175},{"Platform":"tiktok","PostId":3321,"Url":"https://www.tiktok.com/@backyahdbbq/video/7346727333920853290","ViewCount":5502,"LikeCount":193}]},{"Id":3322,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C4jXCSLvhu_/","ThumbnailUrl":"media/posts/instagram_18039280387691224.png","Description":"Some bacon shots for your weekend. Comment “bacon me” for a link to the full bacon recipe video. \n\n#bacon #grilling #griddle #bbq","SearchText":"some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. \n\n#bacon #grilling #griddle #bbq pig bacon recipe bbq appetizers grilling some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. \n\n#bacon #grilling #griddle #bbq pig bacon recipe bbq appetizers grilling some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. #bacon #grilling #griddle #bbq some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video.  #bacon #grilling #griddle #bbq  pig bacon recipe appetizers grilling","CreateDateTime":"2024-03-15T22:59:03.000Z","ViewCount":85172,"LikeCount":3236,"GroupId":9170,"GroupCode":"bacon-recipe-video-shots","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe"],"Categories":["BBQ","Appetizers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3323,"Url":"https://www.youtube.com/watch?v=Y_PSDEzVJDQ","ViewCount":9975,"LikeCount":400},{"Platform":"instagram","PostId":3322,"Url":"https://www.instagram.com/reel/C4jXCSLvhu_/","ViewCount":61181,"LikeCount":2468},{"Platform":"facebook","PostId":3320,"Url":"https://www.facebook.com/reel/705919078122485/","ViewCount":8514,"LikeCount":175},{"Platform":"tiktok","PostId":3321,"Url":"https://www.tiktok.com/@backyahdbbq/video/7346727333920853290","ViewCount":5502,"LikeCount":193}]},{"Id":3320,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/705919078122485/","ThumbnailUrl":"media/posts/facebook_705919078122485.png","Description":"Some bacon shots for your weekend. Comment “bacon me” for a link to the full bacon recipe video. #bacon #grilling #griddle #bbq","SearchText":"some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. \n\n#bacon #grilling #griddle #bbq pig bacon recipe bbq appetizers grilling some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. \n\n#bacon #grilling #griddle #bbq pig bacon recipe bbq appetizers grilling some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. #bacon #grilling #griddle #bbq some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video.  #bacon #grilling #griddle #bbq  pig bacon recipe appetizers grilling","CreateDateTime":"2024-03-15T22:56:00.000Z","ViewCount":85172,"LikeCount":3236,"GroupId":9170,"GroupCode":"bacon-recipe-video-shots","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3323,"Url":"https://www.youtube.com/watch?v=Y_PSDEzVJDQ","ViewCount":9975,"LikeCount":400},{"Platform":"instagram","PostId":3322,"Url":"https://www.instagram.com/reel/C4jXCSLvhu_/","ViewCount":61181,"LikeCount":2468},{"Platform":"facebook","PostId":3320,"Url":"https://www.facebook.com/reel/705919078122485/","ViewCount":8514,"LikeCount":175},{"Platform":"tiktok","PostId":3321,"Url":"https://www.tiktok.com/@backyahdbbq/video/7346727333920853290","ViewCount":5502,"LikeCount":193}]},{"Id":3321,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7346727333920853290","ThumbnailUrl":"media/posts/tiktok_7346727333920853290.png","Description":"Some bacon shots for your weekend. Comment “bacon me” for a link to the full bacon recipe video.  #bacon #grilling #griddle #bbq ","SearchText":"some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. \n\n#bacon #grilling #griddle #bbq pig bacon recipe bbq appetizers grilling some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. \n\n#bacon #grilling #griddle #bbq pig bacon recipe bbq appetizers grilling some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video. #bacon #grilling #griddle #bbq some bacon shots for your weekend. comment “bacon me” for a link to the full bacon recipe video.  #bacon #grilling #griddle #bbq  pig bacon recipe appetizers grilling","CreateDateTime":"2024-03-15T22:54:40.000Z","ViewCount":85172,"LikeCount":3236,"GroupId":9170,"GroupCode":"bacon-recipe-video-shots","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe"],"Categories":["Appetizers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3323,"Url":"https://www.youtube.com/watch?v=Y_PSDEzVJDQ","ViewCount":9975,"LikeCount":400},{"Platform":"instagram","PostId":3322,"Url":"https://www.instagram.com/reel/C4jXCSLvhu_/","ViewCount":61181,"LikeCount":2468},{"Platform":"facebook","PostId":3320,"Url":"https://www.facebook.com/reel/705919078122485/","ViewCount":8514,"LikeCount":175},{"Platform":"tiktok","PostId":3321,"Url":"https://www.tiktok.com/@backyahdbbq/video/7346727333920853290","ViewCount":5502,"LikeCount":193}]},{"Id":3319,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/428808859621234","ThumbnailUrl":"media/posts/facebook_110899788073674_428808859621234.png","Description":"Made some more Quesabirria tacos / vampiros last night. Who wants some?\n\nhttps://backyahdbbq.com/birria-tacos/","SearchText":"made some more quesabirria tacos / vampiros last night. who wants some?\n\nhttps://backyahdbbq.com/birria-tacos/ cow recipe bbq made some more quesabirria tacos / vampiros last night. who wants some?\n\nhttps://backyahdbbq.com/birria-tacos/ cow recipe bbq","CreateDateTime":"2024-03-15T19:37:56.000Z","ViewCount":0,"LikeCount":139,"GroupId":9172,"GroupCode":"quesabirria-tacos-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3319,"Url":"https://www.facebook.com/234418655726923/posts/428808859621234","ViewCount":0,"LikeCount":16},{"Platform":"instagram","PostId":3318,"Url":"https://www.instagram.com/p/C4jAGk_vCQP/","ViewCount":0,"LikeCount":123}]},{"Id":3318,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C4jAGk_vCQP/","ThumbnailUrl":"media/posts/instagram_17958918959734247.png","Description":"Made some more Quesabirria tacos / vampiros last night. Who wants some?\n\nhttps://backyahdbbq.com/birria-tacos/","SearchText":"made some more quesabirria tacos / vampiros last night. who wants some?\n\nhttps://backyahdbbq.com/birria-tacos/ cow recipe bbq made some more quesabirria tacos / vampiros last night. who wants some?\n\nhttps://backyahdbbq.com/birria-tacos/ cow recipe bbq","CreateDateTime":"2024-03-15T19:37:51.000Z","ViewCount":0,"LikeCount":139,"GroupId":9172,"GroupCode":"quesabirria-tacos-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3319,"Url":"https://www.facebook.com/234418655726923/posts/428808859621234","ViewCount":0,"LikeCount":16},{"Platform":"instagram","PostId":3318,"Url":"https://www.instagram.com/p/C4jAGk_vCQP/","ViewCount":0,"LikeCount":123}]},{"Id":3317,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7346425901615303978","ThumbnailUrl":"media/posts/tiktok_7346425901615303978.png","Description":"Replying to @CHEF iQ  BLT Aioli drizzle edit just for you 👊🏼","SearchText":"replying to @chef iq  blt aioli drizzle edit just for you 👊🏼 pig bacon showcase","CreateDateTime":"2024-03-15T03:24:46.000Z","ViewCount":3707,"LikeCount":72,"GroupId":9515,"GroupCode":"blt-aioli-drizzle-showcase","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["showcase"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3317,"Url":"https://www.tiktok.com/@backyahdbbq/video/7346425901615303978","ViewCount":3707,"LikeCount":72}]},{"Id":3316,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ilYpesaUD_0","ThumbnailUrl":"media/posts/youtube_ilYpesaUD_0.png","Description":"Today we’re smoking st louis ribs. I usually smoke ribs at 225 for 5-6 hours, but I don’t have that much time today, so I’m going to bump the temp to 325 to get them done in 3 hours.\n\nLet’s start by r","SearchText":"today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours.\n\nlet’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain.\n\nwe’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness.\n\nwe’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks.\n\nwe’ll put 3 halves on the bottom rack, and 3 more on the top rack.\n\nwe’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees.\n\nwe then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. \n\nwe’ll then pull them from the smoker and let them rest for a few minutes before slicing in.  \n\nthe ribs turned out wicked good.\n\n325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t\n\nthanks to @heritagesteel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. https://backyahdbbq.com/gear/?s=hammer\n\nplease like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster.\n\n#bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking 3 hour ribs. today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours.\n\nlet’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain.\n\nwe’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness.\n\nwe’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks.\n\nwe’ll put 3 halves on the bottom rack, and 3 more on the top rack.\n\nwe’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees.\n\nwe then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. \n\nwe’ll then pull them from the smoker and let them rest for a few minutes before slicing in. \n\nthe ribs turned out wicked good.\n\n325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t\n\nthanks to @hammerstahl / @heritagesteel  for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. https://backyahdbbq.com/gear/?s=hammer\n\nplease like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster.\n\n#bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking 3 hour ribs. today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours. let’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain. we’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness. we’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks. we’ll put 3 halves on the bottom rack, and 3 more on the top rack. we’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees. we then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. we’ll then pull them from the smoker and let them rest for a few minutes before slicing in.  the ribs turned out wicked good. 325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t. thanks to heritage steel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. please like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster. #bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours. let’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain. we’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness. we’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks. we’ll put 3 halves on the bottom rack, and 3 more on the top rack. we’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees. we then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky.  we’ll then pull them from the smoker and let them rest for a few minutes before slicing in.   the ribs turned out wicked good. 325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t thanks to @heritage steel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. please like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster. #bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking  pig pork_ribs how_to bbq smoking","CreateDateTime":"2024-03-14T22:46:26.000Z","ViewCount":143761,"LikeCount":4841,"GroupId":9516,"GroupCode":"quick-smoked-st-louis-ribs-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3316,"Url":"https://www.youtube.com/watch?v=ilYpesaUD_0","ViewCount":28473,"LikeCount":1235},{"Platform":"instagram","PostId":3315,"Url":"https://www.instagram.com/reel/C4gvxuvvNcj/","ViewCount":60270,"LikeCount":2377},{"Platform":"facebook","PostId":3314,"Url":"https://www.facebook.com/reel/732513732283762/","ViewCount":10174,"LikeCount":193},{"Platform":"tiktok","PostId":3313,"Url":"https://www.tiktok.com/@backyahdbbq/video/7346350267912178986","ViewCount":44844,"LikeCount":1036}]},{"Id":3315,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C4gvxuvvNcj/","ThumbnailUrl":"media/posts/instagram_18021544520031356.png","Description":"3 hour ribs. Today we’re smoking st louis ribs. I usually smoke ribs at 225 for 5-6 hours, but I don’t have that much time today, so I’m going to bump the temp to 325 to get them done in 3 hours.\n\nLet","SearchText":"today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours.\n\nlet’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain.\n\nwe’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness.\n\nwe’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks.\n\nwe’ll put 3 halves on the bottom rack, and 3 more on the top rack.\n\nwe’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees.\n\nwe then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. \n\nwe’ll then pull them from the smoker and let them rest for a few minutes before slicing in.  \n\nthe ribs turned out wicked good.\n\n325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t\n\nthanks to @heritagesteel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. https://backyahdbbq.com/gear/?s=hammer\n\nplease like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster.\n\n#bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking 3 hour ribs. today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours.\n\nlet’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain.\n\nwe’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness.\n\nwe’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks.\n\nwe’ll put 3 halves on the bottom rack, and 3 more on the top rack.\n\nwe’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees.\n\nwe then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. \n\nwe’ll then pull them from the smoker and let them rest for a few minutes before slicing in. \n\nthe ribs turned out wicked good.\n\n325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t\n\nthanks to @hammerstahl / @heritagesteel  for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. https://backyahdbbq.com/gear/?s=hammer\n\nplease like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster.\n\n#bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking 3 hour ribs. today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours. let’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain. we’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness. we’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks. we’ll put 3 halves on the bottom rack, and 3 more on the top rack. we’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees. we then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. we’ll then pull them from the smoker and let them rest for a few minutes before slicing in.  the ribs turned out wicked good. 325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t. thanks to heritage steel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. please like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster. #bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours. let’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain. we’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness. we’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks. we’ll put 3 halves on the bottom rack, and 3 more on the top rack. we’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees. we then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky.  we’ll then pull them from the smoker and let them rest for a few minutes before slicing in.   the ribs turned out wicked good. 325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t thanks to @heritage steel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. please like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster. #bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking  pig pork_ribs how_to bbq smoking","CreateDateTime":"2024-03-14T22:40:56.000Z","ViewCount":143761,"LikeCount":4841,"GroupId":9516,"GroupCode":"quick-smoked-st-louis-ribs-guide","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3316,"Url":"https://www.youtube.com/watch?v=ilYpesaUD_0","ViewCount":28473,"LikeCount":1235},{"Platform":"instagram","PostId":3315,"Url":"https://www.instagram.com/reel/C4gvxuvvNcj/","ViewCount":60270,"LikeCount":2377},{"Platform":"facebook","PostId":3314,"Url":"https://www.facebook.com/reel/732513732283762/","ViewCount":10174,"LikeCount":193},{"Platform":"tiktok","PostId":3313,"Url":"https://www.tiktok.com/@backyahdbbq/video/7346350267912178986","ViewCount":44844,"LikeCount":1036}]},{"Id":3314,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/732513732283762/","ThumbnailUrl":"media/posts/facebook_732513732283762.png","Description":"3 HOUR RIBS. Today we’re smoking st louis ribs. I usually smoke ribs at 225 for 5-6 hours, but I don’t have that much time today, so I’m going to bump the temp to 325 to get them done in 3 hours. Let’","SearchText":"today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours.\n\nlet’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain.\n\nwe’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness.\n\nwe’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks.\n\nwe’ll put 3 halves on the bottom rack, and 3 more on the top rack.\n\nwe’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees.\n\nwe then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. \n\nwe’ll then pull them from the smoker and let them rest for a few minutes before slicing in.  \n\nthe ribs turned out wicked good.\n\n325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t\n\nthanks to @heritagesteel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. https://backyahdbbq.com/gear/?s=hammer\n\nplease like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster.\n\n#bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking 3 hour ribs. today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours.\n\nlet’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain.\n\nwe’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness.\n\nwe’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks.\n\nwe’ll put 3 halves on the bottom rack, and 3 more on the top rack.\n\nwe’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees.\n\nwe then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. \n\nwe’ll then pull them from the smoker and let them rest for a few minutes before slicing in. \n\nthe ribs turned out wicked good.\n\n325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t\n\nthanks to @hammerstahl / @heritagesteel  for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. https://backyahdbbq.com/gear/?s=hammer\n\nplease like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster.\n\n#bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking 3 hour ribs. today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours. let’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain. we’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness. we’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks. we’ll put 3 halves on the bottom rack, and 3 more on the top rack. we’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees. we then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. we’ll then pull them from the smoker and let them rest for a few minutes before slicing in.  the ribs turned out wicked good. 325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t. thanks to heritage steel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. please like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster. #bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours. let’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain. we’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness. we’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks. we’ll put 3 halves on the bottom rack, and 3 more on the top rack. we’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees. we then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky.  we’ll then pull them from the smoker and let them rest for a few minutes before slicing in.   the ribs turned out wicked good. 325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t thanks to @heritage steel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. please like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster. #bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking  pig pork_ribs how_to bbq smoking","CreateDateTime":"2024-03-14T22:32:19.000Z","ViewCount":143761,"LikeCount":4841,"GroupId":9516,"GroupCode":"quick-smoked-st-louis-ribs-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3316,"Url":"https://www.youtube.com/watch?v=ilYpesaUD_0","ViewCount":28473,"LikeCount":1235},{"Platform":"instagram","PostId":3315,"Url":"https://www.instagram.com/reel/C4gvxuvvNcj/","ViewCount":60270,"LikeCount":2377},{"Platform":"facebook","PostId":3314,"Url":"https://www.facebook.com/reel/732513732283762/","ViewCount":10174,"LikeCount":193},{"Platform":"tiktok","PostId":3313,"Url":"https://www.tiktok.com/@backyahdbbq/video/7346350267912178986","ViewCount":44844,"LikeCount":1036}]},{"Id":3313,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7346350267912178986","ThumbnailUrl":"media/posts/tiktok_7346350267912178986.png","Description":"Today we’re smoking st louis ribs. I usually smoke ribs at 225 for 5-6 hours, but I don’t have that much time today, so I’m going to bump the temp to 325 to get them done in 3 hours. Let’s start by re","SearchText":"today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours.\n\nlet’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain.\n\nwe’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness.\n\nwe’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks.\n\nwe’ll put 3 halves on the bottom rack, and 3 more on the top rack.\n\nwe’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees.\n\nwe then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. \n\nwe’ll then pull them from the smoker and let them rest for a few minutes before slicing in.  \n\nthe ribs turned out wicked good.\n\n325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t\n\nthanks to @heritagesteel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. https://backyahdbbq.com/gear/?s=hammer\n\nplease like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster.\n\n#bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking 3 hour ribs. today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours.\n\nlet’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain.\n\nwe’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness.\n\nwe’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks.\n\nwe’ll put 3 halves on the bottom rack, and 3 more on the top rack.\n\nwe’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees.\n\nwe then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. \n\nwe’ll then pull them from the smoker and let them rest for a few minutes before slicing in. \n\nthe ribs turned out wicked good.\n\n325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t\n\nthanks to @hammerstahl / @heritagesteel  for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. https://backyahdbbq.com/gear/?s=hammer\n\nplease like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster.\n\n#bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking 3 hour ribs. today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours. let’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain. we’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness. we’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks. we’ll put 3 halves on the bottom rack, and 3 more on the top rack. we’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees. we then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. we’ll then pull them from the smoker and let them rest for a few minutes before slicing in.  the ribs turned out wicked good. 325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t. thanks to heritage steel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. please like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster. #bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking pig pork_ribs how_to bbq smoking today we’re smoking st louis ribs. i usually smoke ribs at 225 for 5-6 hours, but i don’t have that much time today, so i’m going to bump the temp to 325 to get them done in 3 hours. let’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” smokey mountain. we’ll then rub on some of my backyahd wicked good rub, a little buffalo cajun for some spice, and some sweet preacher for some sweetness. we’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks. we’ll put 3 halves on the bottom rack, and 3 more on the top rack. we’ll flip them over after about 45 minutes. after another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees. we then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky.  we’ll then pull them from the smoker and let them rest for a few minutes before slicing in.   the ribs turned out wicked good. 325 for 3 hours works if you are time crunched, but i prefer lower temps to get a more smokey flavor, so i’ll go back to 225 when i have time and 325 when i don’t thanks to @heritage steel for sponsoring this video and sending over the damascus hammer stahl chef knife.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel!  see my gear page for more info on it. please like and follow if you like my content as that will help my channel grow and i’ll be able to bring even more of it to you faster. #bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking  pig pork_ribs how_to bbq smoking","CreateDateTime":"2024-03-14T22:31:25.000Z","ViewCount":143761,"LikeCount":4841,"GroupId":9516,"GroupCode":"quick-smoked-st-louis-ribs-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3316,"Url":"https://www.youtube.com/watch?v=ilYpesaUD_0","ViewCount":28473,"LikeCount":1235},{"Platform":"instagram","PostId":3315,"Url":"https://www.instagram.com/reel/C4gvxuvvNcj/","ViewCount":60270,"LikeCount":2377},{"Platform":"facebook","PostId":3314,"Url":"https://www.facebook.com/reel/732513732283762/","ViewCount":10174,"LikeCount":193},{"Platform":"tiktok","PostId":3313,"Url":"https://www.tiktok.com/@backyahdbbq/video/7346350267912178986","ViewCount":44844,"LikeCount":1036}]},{"Id":3312,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C4b50PEpCVo/","ThumbnailUrl":"media/posts/instagram_17902824155950336.png","Description":"Terry Black’s BBQ in Austin, Texas.  Def visit and get the brisket, beef ribs, and sausage. The line moves quickly. #bbq #texasbbq #brisket #smokedbrisket #atx #austin","SearchText":"terry black’s bbq in austin, texas.  def visit and get the brisket, beef ribs, and sausage. the line moves quickly. #bbq #texasbbq #brisket #smokedbrisket #atx #austin cow brisket beef_ribs sausage review bbq smoking terry black’s bbq in austin, texas.  def visit and get the brisket, beef ribs, and sausage. the line moves quickly. #bbq #texasbbq #brisket #smokedbrisket #atx #austin  cow brisket beef_ribs sausage review bbq smoking","CreateDateTime":"2024-03-13T01:28:48.000Z","ViewCount":29749,"LikeCount":738,"GroupId":9173,"GroupCode":"terry-blacks-bbq-review-in-austin","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","beef_ribs","sausage"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3312,"Url":"https://www.instagram.com/reel/C4b50PEpCVo/","ViewCount":23971,"LikeCount":539},{"Platform":"tiktok","PostId":3311,"Url":"https://www.tiktok.com/@backyahdbbq/video/7345652822970600746","ViewCount":5778,"LikeCount":199}]},{"Id":3311,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7345652822970600746","ThumbnailUrl":"media/posts/tiktok_7345652822970600746.png","Description":"Terry Black’s BBQ in Austin, Texas.  Def visit and get the brisket, beef ribs, and sausage. The line moves quickly. #bbq #texasbbq #brisket #smokedbrisket #atx #austin ","SearchText":"terry black’s bbq in austin, texas.  def visit and get the brisket, beef ribs, and sausage. the line moves quickly. #bbq #texasbbq #brisket #smokedbrisket #atx #austin cow brisket beef_ribs sausage review bbq smoking terry black’s bbq in austin, texas.  def visit and get the brisket, beef ribs, and sausage. the line moves quickly. #bbq #texasbbq #brisket #smokedbrisket #atx #austin  cow brisket beef_ribs sausage review bbq smoking","CreateDateTime":"2024-03-13T01:24:48.000Z","ViewCount":29749,"LikeCount":738,"GroupId":9173,"GroupCode":"terry-blacks-bbq-review-in-austin","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket","beef_ribs","sausage"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3312,"Url":"https://www.instagram.com/reel/C4b50PEpCVo/","ViewCount":23971,"LikeCount":539},{"Platform":"tiktok","PostId":3311,"Url":"https://www.tiktok.com/@backyahdbbq/video/7345652822970600746","ViewCount":5778,"LikeCount":199}]},{"Id":3310,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C4ZIJl8PTdF/","ThumbnailUrl":"media/posts/instagram_18385108900074923.png","Description":"Snow’s BBQ in Lexington Texas. We got there at 5am and ate around 11am. Very long line. But def worth it at least once in your life. Go for brisket and pork steaks. They use electric knives to save th","SearchText":"snow’s bbq in lexington texas. we got there at 5am and ate around 11am. very long line. but def worth it at least once in your life. go for brisket and pork steaks. they use electric knives to save their arms from burnout. comment if you spot tootsie. #bbq #smokedmeat #brisket #snowsbbq #texasbbq snow’s bbq in lexington texas. we got there at 5am and ate around 11am. very long line. but def worth it at least once in your life. go for the brisket and pork steaks. they use electric knives on the line because they want to save their arms from burn out. comment if you spot tootsie. #bbq #smokedmeat #brisket #snowsbbq #texasbbq ","CreateDateTime":"2024-03-11T23:38:16.000Z","ViewCount":29146,"LikeCount":635,"GroupId":9517,"GroupCode":"snows-bbq-experience-in-texas","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3310,"Url":"https://www.instagram.com/reel/C4ZIJl8PTdF/","ViewCount":25561,"LikeCount":516},{"Platform":"tiktok","PostId":3309,"Url":"https://www.tiktok.com/@backyahdbbq/video/7345252925184281902","ViewCount":3585,"LikeCount":119}]},{"Id":3309,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7345252925184281902","ThumbnailUrl":"media/posts/tiktok_7345252925184281902.png","Description":"Snow’s BBQ in Lexington Texas. We got there at 5am and ate around 11am. Very long line. But def worth it at least once in your life. Go for the brisket and pork steaks. They use electric knives on the","SearchText":"snow’s bbq in lexington texas. we got there at 5am and ate around 11am. very long line. but def worth it at least once in your life. go for brisket and pork steaks. they use electric knives to save their arms from burnout. comment if you spot tootsie. #bbq #smokedmeat #brisket #snowsbbq #texasbbq snow’s bbq in lexington texas. we got there at 5am and ate around 11am. very long line. but def worth it at least once in your life. go for the brisket and pork steaks. they use electric knives on the line because they want to save their arms from burn out. comment if you spot tootsie. #bbq #smokedmeat #brisket #snowsbbq #texasbbq ","CreateDateTime":"2024-03-11T23:33:20.000Z","ViewCount":29146,"LikeCount":635,"GroupId":9517,"GroupCode":"snows-bbq-experience-in-texas","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3310,"Url":"https://www.instagram.com/reel/C4ZIJl8PTdF/","ViewCount":25561,"LikeCount":516},{"Platform":"tiktok","PostId":3309,"Url":"https://www.tiktok.com/@backyahdbbq/video/7345252925184281902","ViewCount":3585,"LikeCount":119}]},{"Id":3308,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=NCgaDsCFHcQ","ThumbnailUrl":"media/posts/youtube_NCgaDsCFHcQ.png","Description":"A neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if I had a YouTube channel.  I had no idea I had an accent until later in life.  It’s mostly gone since","SearchText":"a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family.\n\ni named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started.\n\n#bbq #neighbors #maine\n\n\njonny pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family. i named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started. #bbq #neighbors #maine pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family.\n\ni named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started.\n\n#bbq #neighbors #maine\n\njonny pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family. i named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started. #bbq #neighbors #maine jonny pig pork_ribs showcase bbq smoking","CreateDateTime":"2024-03-09T14:33:43.000Z","ViewCount":10309551,"LikeCount":408054,"GroupId":9174,"GroupCode":"bbq-ribs-and-accent-share","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3308,"Url":"https://www.youtube.com/watch?v=NCgaDsCFHcQ","ViewCount":16367,"LikeCount":643},{"Platform":"facebook","PostId":3307,"Url":"https://www.facebook.com/reel/261448823703064/","ViewCount":4304247,"LikeCount":89864},{"Platform":"instagram","PostId":3306,"Url":"https://www.instagram.com/reel/C4S_uQJLK7c/","ViewCount":5954491,"LikeCount":316176},{"Platform":"tiktok","PostId":3305,"Url":"https://www.tiktok.com/@backyahdbbq/video/7344369376780487979","ViewCount":34446,"LikeCount":1371}]},{"Id":3307,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/261448823703064/","ThumbnailUrl":"media/posts/facebook_261448823703064.png","Description":"A neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if I had a YouTube channel.  I had no idea I had an accent until later in life.  It’s mostly gone since","SearchText":"a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family.\n\ni named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started.\n\n#bbq #neighbors #maine\n\n\njonny pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family. i named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started. #bbq #neighbors #maine pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family.\n\ni named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started.\n\n#bbq #neighbors #maine\n\njonny pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family. i named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started. #bbq #neighbors #maine jonny pig pork_ribs showcase bbq smoking","CreateDateTime":"2024-03-09T14:28:35.000Z","ViewCount":10309551,"LikeCount":408054,"GroupId":9174,"GroupCode":"bbq-ribs-and-accent-share","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3308,"Url":"https://www.youtube.com/watch?v=NCgaDsCFHcQ","ViewCount":16367,"LikeCount":643},{"Platform":"facebook","PostId":3307,"Url":"https://www.facebook.com/reel/261448823703064/","ViewCount":4304247,"LikeCount":89864},{"Platform":"instagram","PostId":3306,"Url":"https://www.instagram.com/reel/C4S_uQJLK7c/","ViewCount":5954491,"LikeCount":316176},{"Platform":"tiktok","PostId":3305,"Url":"https://www.tiktok.com/@backyahdbbq/video/7344369376780487979","ViewCount":34446,"LikeCount":1371}]},{"Id":3306,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C4S_uQJLK7c/","ThumbnailUrl":"media/posts/instagram_18027680188798904.png","Description":"A neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if I had a YouTube channel.  I had no idea I had an accent until later in life.  It’s mostly gone since","SearchText":"a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family.\n\ni named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started.\n\n#bbq #neighbors #maine\n\n\njonny pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family. i named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started. #bbq #neighbors #maine pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family.\n\ni named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started.\n\n#bbq #neighbors #maine\n\njonny pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family. i named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started. #bbq #neighbors #maine jonny pig pork_ribs showcase bbq smoking","CreateDateTime":"2024-03-09T14:27:08.000Z","ViewCount":10309551,"LikeCount":408054,"GroupId":9174,"GroupCode":"bbq-ribs-and-accent-share","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3308,"Url":"https://www.youtube.com/watch?v=NCgaDsCFHcQ","ViewCount":16367,"LikeCount":643},{"Platform":"facebook","PostId":3307,"Url":"https://www.facebook.com/reel/261448823703064/","ViewCount":4304247,"LikeCount":89864},{"Platform":"instagram","PostId":3306,"Url":"https://www.instagram.com/reel/C4S_uQJLK7c/","ViewCount":5954491,"LikeCount":316176},{"Platform":"tiktok","PostId":3305,"Url":"https://www.tiktok.com/@backyahdbbq/video/7344369376780487979","ViewCount":34446,"LikeCount":1371}]},{"Id":3305,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7344369376780487979","ThumbnailUrl":"media/posts/tiktok_7344369376780487979.png","Description":"A neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if I had a YouTube channel.  I had no idea I had an accent until later in life.  It’s mostly gone since","SearchText":"a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family.\n\ni named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started.\n\n#bbq #neighbors #maine\n\n\njonny pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family. i named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started. #bbq #neighbors #maine pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family.\n\ni named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started.\n\n#bbq #neighbors #maine\n\njonny pig pork_ribs showcase bbq smoking a neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if i had a youtube channel.  i had no idea i had an accent until later in life.  it’s mostly gone since moving out west years ago, but sneaks in there once in a while and definitely when i’m back east, or on the phone with friends and family. i named this “backyahd bbq” is to pay homage to my roots and where my love for bbq and cooking all started. #bbq #neighbors #maine jonny pig pork_ribs showcase bbq smoking","CreateDateTime":"2024-03-09T14:24:23.000Z","ViewCount":10309551,"LikeCount":408054,"GroupId":9174,"GroupCode":"bbq-ribs-and-accent-share","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3308,"Url":"https://www.youtube.com/watch?v=NCgaDsCFHcQ","ViewCount":16367,"LikeCount":643},{"Platform":"facebook","PostId":3307,"Url":"https://www.facebook.com/reel/261448823703064/","ViewCount":4304247,"LikeCount":89864},{"Platform":"instagram","PostId":3306,"Url":"https://www.instagram.com/reel/C4S_uQJLK7c/","ViewCount":5954491,"LikeCount":316176},{"Platform":"tiktok","PostId":3305,"Url":"https://www.tiktok.com/@backyahdbbq/video/7344369376780487979","ViewCount":34446,"LikeCount":1371}]},{"Id":3304,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C4SPl3jOdC-/","ThumbnailUrl":"media/posts/instagram_18057846301550698.png","Description":"I’m editing my “3 hour ribs” video and had to drop a cut with some clips with my new favorite knife.  The 9” Damascus Hammer Stahl chef knife from Heritage Steel.  67-layer AUS10 steel forged in Japan","SearchText":"i’m editing my “3 hour ribs” video and had to drop a cut with some clips with my new favorite knife.  the 9” damascus hammer stahl chef knife from heritage steel.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel for the knife!\n\nfull 3 hour ribs video coming very soon.\n\n#bbq #ribs #bbqtools #knives\n\njonny pig pork_ribs how_to review bbq i’m editing my “3 hour ribs” video and had to drop a cut with some clips with my new favorite knife.  the 9” damascus hammer stahl chef knife from heritage steel.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel for the knife! full 3 hour ribs video coming very soon. #bbq #ribs #bbqtools #knives jonny pig pork_ribs review process bbq","CreateDateTime":"2024-03-09T07:26:33.000Z","ViewCount":26380,"LikeCount":418,"GroupId":9175,"GroupCode":"heritage-steel-chef-knife-review","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3304,"Url":"https://www.instagram.com/reel/C4SPl3jOdC-/","ViewCount":22536,"LikeCount":335},{"Platform":"tiktok","PostId":3302,"Url":"https://www.tiktok.com/@backyahdbbq/video/7344260291217296686","ViewCount":3844,"LikeCount":83}]},{"Id":3302,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7344260291217296686","ThumbnailUrl":"media/posts/tiktok_7344260291217296686.png","Description":"I’m editing my “3 hour ribs” video and had to drop a cut with some clips with my new favorite knife.  The 9” Damascus Hammer Stahl chef knife from Heritage Steel.  67-layer AUS10 steel forged in Japan","SearchText":"i’m editing my “3 hour ribs” video and had to drop a cut with some clips with my new favorite knife.  the 9” damascus hammer stahl chef knife from heritage steel.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel for the knife!\n\nfull 3 hour ribs video coming very soon.\n\n#bbq #ribs #bbqtools #knives\n\njonny pig pork_ribs how_to review bbq i’m editing my “3 hour ribs” video and had to drop a cut with some clips with my new favorite knife.  the 9” damascus hammer stahl chef knife from heritage steel.  67-layer aus10 steel forged in japan with a rosewood handle.  it cuts through everything like butter.  thanks heritage steel for the knife! full 3 hour ribs video coming very soon. #bbq #ribs #bbqtools #knives jonny pig pork_ribs review process bbq","CreateDateTime":"2024-03-09T07:21:09.000Z","ViewCount":26380,"LikeCount":418,"GroupId":9175,"GroupCode":"heritage-steel-chef-knife-review","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["review","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3304,"Url":"https://www.instagram.com/reel/C4SPl3jOdC-/","ViewCount":22536,"LikeCount":335},{"Platform":"tiktok","PostId":3302,"Url":"https://www.tiktok.com/@backyahdbbq/video/7344260291217296686","ViewCount":3844,"LikeCount":83}]},{"Id":3300,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/424765693358884","ThumbnailUrl":"media/posts/facebook_110899788073674_424765693358884.png","Description":"곰탕 Huge pot of beef broth soup in Seoul. Amazingly tender beef and delicious broth. \n\n#seoul #beefsoup","SearchText":"곰탕 huge pot of beef broth soup in seoul. amazingly tender beef and delicious broth. \n\n#seoul #beefsoup cow beef_ribs review bbq 곰탕 huge pot of beef broth soup in seoul. amazingly tender beef and delicious broth. \n\n#seoul #beefsoup","CreateDateTime":"2024-03-08T03:42:48.000Z","ViewCount":0,"LikeCount":17,"GroupId":9176,"GroupCode":"beef-broth-soup-review-in-seoul","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3300,"Url":"https://www.facebook.com/234418655726923/posts/424765693358884","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":3301,"Url":"https://www.instagram.com/p/C4PROlPOtij/","ViewCount":0,"LikeCount":12}]},{"Id":3301,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C4PROlPOtij/","ThumbnailUrl":"media/posts/instagram_18065617150454605.png","Description":"곰탕 Huge pot of beef broth soup in Seoul. Amazingly tender beef and delicious broth. \n\n#seoul #beefsoup","SearchText":"곰탕 huge pot of beef broth soup in seoul. amazingly tender beef and delicious broth. \n\n#seoul #beefsoup cow beef_ribs review bbq 곰탕 huge pot of beef broth soup in seoul. amazingly tender beef and delicious broth. \n\n#seoul #beefsoup","CreateDateTime":"2024-03-08T03:42:41.000Z","ViewCount":0,"LikeCount":17,"GroupId":9176,"GroupCode":"beef-broth-soup-review-in-seoul","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3300,"Url":"https://www.facebook.com/234418655726923/posts/424765693358884","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":3301,"Url":"https://www.instagram.com/p/C4PROlPOtij/","ViewCount":0,"LikeCount":12}]},{"Id":3299,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7343081312414174507","ThumbnailUrl":"media/posts/tiktok_7343081312414174507.png","Description":"3 hour ribs. 300-350 for 3 hrs. Flip after 45m. Sauce and wrap for 30m.  Unwrapped for 30m.   #bbq #stlouisribs #ribs #smokedmeat","SearchText":"3 hour ribs. 300-350 for 3 hrs. flip after 45m. sauce and wrap for 30m.  unwrapped for 30m.   #bbq #stlouisribs #ribs #smokedmeat pig pork_ribs recipe bbq smoking 3 hour ribs. 300-350 for 3 hrs. flip after 45m. sauce and wrap for 30m.  unwrapped for 30m.  \n\n#bbq #stlouisribs #ribs #smokedmeat pig pork_ribs recipe bbq smoking 3 hour ribs. 300-350 for 3 hrs. flip after 45m. sauce and wrap for 30m.  unwrapped for 30m. \n\n#bbq #stlouisribs #ribs #smokedmeat pig pork_ribs recipe bbq smoking","CreateDateTime":"2024-03-06T03:06:00.000Z","ViewCount":5722,"LikeCount":183,"GroupId":9177,"GroupCode":"three-hour-smoked-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3299,"Url":"https://www.tiktok.com/@backyahdbbq/video/7343081312414174507","ViewCount":5721,"LikeCount":105},{"Platform":"facebook","PostId":3297,"Url":"https://www.facebook.com/234418655726923/posts/423681190134001","ViewCount":1,"LikeCount":19},{"Platform":"instagram","PostId":3298,"Url":"https://www.instagram.com/p/C4KCw3GrGHB/","ViewCount":0,"LikeCount":59}]},{"Id":3297,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/423681190134001","ThumbnailUrl":"media/posts/facebook_110899788073674_423681190134001.png","Description":"3 hour ribs. 300-350 for 3 hrs. Flip after 45m. Sauce and wrap for 30m.  Unwrapped for 30m.  \n\n#bbq #stlouisribs #ribs #smokedmeat","SearchText":"3 hour ribs. 300-350 for 3 hrs. flip after 45m. sauce and wrap for 30m.  unwrapped for 30m.   #bbq #stlouisribs #ribs #smokedmeat pig pork_ribs recipe bbq smoking 3 hour ribs. 300-350 for 3 hrs. flip after 45m. sauce and wrap for 30m.  unwrapped for 30m.  \n\n#bbq #stlouisribs #ribs #smokedmeat pig pork_ribs recipe bbq smoking 3 hour ribs. 300-350 for 3 hrs. flip after 45m. sauce and wrap for 30m.  unwrapped for 30m. \n\n#bbq #stlouisribs #ribs #smokedmeat pig pork_ribs recipe bbq smoking","CreateDateTime":"2024-03-06T03:00:10.000Z","ViewCount":5722,"LikeCount":183,"GroupId":9177,"GroupCode":"three-hour-smoked-ribs-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3299,"Url":"https://www.tiktok.com/@backyahdbbq/video/7343081312414174507","ViewCount":5721,"LikeCount":105},{"Platform":"facebook","PostId":3297,"Url":"https://www.facebook.com/234418655726923/posts/423681190134001","ViewCount":1,"LikeCount":19},{"Platform":"instagram","PostId":3298,"Url":"https://www.instagram.com/p/C4KCw3GrGHB/","ViewCount":0,"LikeCount":59}]},{"Id":3298,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C4KCw3GrGHB/","ThumbnailUrl":"media/posts/instagram_18035925823793787.png","Description":"3 hour ribs. 300-350 for 3 hrs. Flip after 45m. Sauce and wrap for 30m.  Unwrapped for 30m. \n\n#bbq #stlouisribs #ribs #smokedmeat","SearchText":"3 hour ribs. 300-350 for 3 hrs. flip after 45m. sauce and wrap for 30m.  unwrapped for 30m.   #bbq #stlouisribs #ribs #smokedmeat pig pork_ribs recipe bbq smoking 3 hour ribs. 300-350 for 3 hrs. flip after 45m. sauce and wrap for 30m.  unwrapped for 30m.  \n\n#bbq #stlouisribs #ribs #smokedmeat pig pork_ribs recipe bbq smoking 3 hour ribs. 300-350 for 3 hrs. flip after 45m. sauce and wrap for 30m.  unwrapped for 30m. \n\n#bbq #stlouisribs #ribs #smokedmeat pig pork_ribs recipe bbq smoking","CreateDateTime":"2024-03-06T03:00:06.000Z","ViewCount":5722,"LikeCount":183,"GroupId":9177,"GroupCode":"three-hour-smoked-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3299,"Url":"https://www.tiktok.com/@backyahdbbq/video/7343081312414174507","ViewCount":5721,"LikeCount":105},{"Platform":"facebook","PostId":3297,"Url":"https://www.facebook.com/234418655726923/posts/423681190134001","ViewCount":1,"LikeCount":19},{"Platform":"instagram","PostId":3298,"Url":"https://www.instagram.com/p/C4KCw3GrGHB/","ViewCount":0,"LikeCount":59}]},{"Id":3296,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=VPUWd_kiLt8","ThumbnailUrl":"media/posts/youtube_VPUWd_kiLt8.png","Description":"Today we’re grilling lamb lollipops.\n\nIt all starts with a nice rack of lamb - @MeatNBone  was kind enough to send this one to me.\n\nRemove the outer layer of fat and silver skin.\n\nFrench the bones if ","SearchText":"today we’re grilling lamb lollipops.\n\nit all starts with a nice rack of lamb - @meatnbone  was kind enough to send this one to me.\n\nremove the outer layer of fat and silver skin.\n\nfrench the bones if you have an endless amount of time at your disposal.\n\ncut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts.\n\nadd some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat.\n\nadd some spg++ rub followed by some oregano and thyme.\n\nand then in the fridge until we’re ready to fire it up.\n\nget some charcoal going, throw in a couple wood chunks, and get them fully ignited.\n\nchar some onions for a few minutes, add to foil and then put directly on the fire.\n\nadd your lamb lollipops and flip them regularly until they are nice and charred.\n\nmake sure you follow the 5 second rule if you drop one.\n\nkeep cooking until they hit 145ish.\n\ntop with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max.\n\n\n\n#bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops.\n\nit all starts with a nice rack of lamb - @meatnbone was kind enough to send this one to me.\n\nremove the outer layer of fat and silver skin.\n\nfrench the bones if you have an endless amount of time at your disposal.\n\ncut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts.\n\nadd some worcester sauce to add some umami. yes, that’s how you say worcester.  and then some lemon juice to help naturally tenderize the meat.\n\nadd some spg++ rub followed by some oregano and thyme.\n\nand then in the fridge until we’re ready to fire it up.\n\nget some charcoal going, throw in a couple wood chunks, and get them fully ignited.\n\nchar some onions for a few minutes, add to foil and then put directly on the fire.\n\nadd your lamb lollipops and flip them regularly until they are nice and charred.\n\nmake sure you follow the 5 second rule if you drop one.\n\nkeep cooking until they hit 145ish.\n\ntop with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max.\n\n#bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops. it all starts with a nice rack of lamb - meat n' bone was kind enough to send this one to me. remove the outer layer of fat and silver skin. french the bones if you have an endless amount of time at your disposal. cut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts. add some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat. add some spg++ rub followed by some oregano and thyme. and then in the fridge until we’re ready to fire it up. get some charcoal going, throw in a couple wood chunks, and get them fully ignited. char some onions for a few minutes, add to foil and then put directly on the fire. add your lamb lollipops and flip them regularly until they are nice and charred. make sure you follow the 5 second rule if you drop one. keep cooking until they hit 145ish. top with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max. #bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops. it all starts with a nice rack of lamb - @meat n' bone was kind enough to send this one to me. remove the outer layer of fat and silver skin. french the bones if you have an endless amount of time at your disposal. cut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts. add some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat. add some spg++ rub followed by some oregano and thyme. and then in the fridge until we’re ready to fire it up. get some charcoal going, throw in a couple wood chunks, and get them fully ignited. char some onions for a few minutes, add to foil and then put directly on the fire. add your lamb lollipops and flip them regularly until they are nice and charred. make sure you follow the 5 second rule if you drop one. keep cooking until they hit 145ish. top with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max. #bbq #lamb #grilling lamb lamb_chop recipe bbq grilling","CreateDateTime":"2024-03-05T19:38:02.000Z","ViewCount":83698,"LikeCount":1907,"GroupId":9178,"GroupCode":"grilling-lamb-lollipops-recipe","IsPrimaryInGroup":true,"Animals":["lamb"],"Dishes":["lamb_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3296,"Url":"https://www.youtube.com/watch?v=VPUWd_kiLt8","ViewCount":18004,"LikeCount":525},{"Platform":"instagram","PostId":3295,"Url":"https://www.instagram.com/reel/C4JPoDmPzZU/","ViewCount":37620,"LikeCount":958},{"Platform":"facebook","PostId":3293,"Url":"https://www.facebook.com/reel/947640833399044/","ViewCount":12635,"LikeCount":159},{"Platform":"tiktok","PostId":3294,"Url":"https://www.tiktok.com/@backyahdbbq/video/7342963724887788846","ViewCount":15439,"LikeCount":265}]},{"Id":3295,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C4JPoDmPzZU/","ThumbnailUrl":"media/posts/instagram_18016635053279680.png","Description":"Today we’re grilling lamb lollipops.\n\nIt all starts with a nice rack of lamb - @meatnbone was kind enough to send this one to me.\n\nRemove the outer layer of fat and silver skin.\n\nFrench the bones if y","SearchText":"today we’re grilling lamb lollipops.\n\nit all starts with a nice rack of lamb - @meatnbone  was kind enough to send this one to me.\n\nremove the outer layer of fat and silver skin.\n\nfrench the bones if you have an endless amount of time at your disposal.\n\ncut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts.\n\nadd some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat.\n\nadd some spg++ rub followed by some oregano and thyme.\n\nand then in the fridge until we’re ready to fire it up.\n\nget some charcoal going, throw in a couple wood chunks, and get them fully ignited.\n\nchar some onions for a few minutes, add to foil and then put directly on the fire.\n\nadd your lamb lollipops and flip them regularly until they are nice and charred.\n\nmake sure you follow the 5 second rule if you drop one.\n\nkeep cooking until they hit 145ish.\n\ntop with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max.\n\n\n\n#bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops.\n\nit all starts with a nice rack of lamb - @meatnbone was kind enough to send this one to me.\n\nremove the outer layer of fat and silver skin.\n\nfrench the bones if you have an endless amount of time at your disposal.\n\ncut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts.\n\nadd some worcester sauce to add some umami. yes, that’s how you say worcester.  and then some lemon juice to help naturally tenderize the meat.\n\nadd some spg++ rub followed by some oregano and thyme.\n\nand then in the fridge until we’re ready to fire it up.\n\nget some charcoal going, throw in a couple wood chunks, and get them fully ignited.\n\nchar some onions for a few minutes, add to foil and then put directly on the fire.\n\nadd your lamb lollipops and flip them regularly until they are nice and charred.\n\nmake sure you follow the 5 second rule if you drop one.\n\nkeep cooking until they hit 145ish.\n\ntop with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max.\n\n#bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops. it all starts with a nice rack of lamb - meat n' bone was kind enough to send this one to me. remove the outer layer of fat and silver skin. french the bones if you have an endless amount of time at your disposal. cut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts. add some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat. add some spg++ rub followed by some oregano and thyme. and then in the fridge until we’re ready to fire it up. get some charcoal going, throw in a couple wood chunks, and get them fully ignited. char some onions for a few minutes, add to foil and then put directly on the fire. add your lamb lollipops and flip them regularly until they are nice and charred. make sure you follow the 5 second rule if you drop one. keep cooking until they hit 145ish. top with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max. #bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops. it all starts with a nice rack of lamb - @meat n' bone was kind enough to send this one to me. remove the outer layer of fat and silver skin. french the bones if you have an endless amount of time at your disposal. cut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts. add some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat. add some spg++ rub followed by some oregano and thyme. and then in the fridge until we’re ready to fire it up. get some charcoal going, throw in a couple wood chunks, and get them fully ignited. char some onions for a few minutes, add to foil and then put directly on the fire. add your lamb lollipops and flip them regularly until they are nice and charred. make sure you follow the 5 second rule if you drop one. keep cooking until they hit 145ish. top with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max. #bbq #lamb #grilling lamb lamb_chop recipe bbq grilling","CreateDateTime":"2024-03-05T19:33:49.000Z","ViewCount":83698,"LikeCount":1907,"GroupId":9178,"GroupCode":"grilling-lamb-lollipops-recipe","IsPrimaryInGroup":false,"Animals":["lamb"],"Dishes":["lamb_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3296,"Url":"https://www.youtube.com/watch?v=VPUWd_kiLt8","ViewCount":18004,"LikeCount":525},{"Platform":"instagram","PostId":3295,"Url":"https://www.instagram.com/reel/C4JPoDmPzZU/","ViewCount":37620,"LikeCount":958},{"Platform":"facebook","PostId":3293,"Url":"https://www.facebook.com/reel/947640833399044/","ViewCount":12635,"LikeCount":159},{"Platform":"tiktok","PostId":3294,"Url":"https://www.tiktok.com/@backyahdbbq/video/7342963724887788846","ViewCount":15439,"LikeCount":265}]},{"Id":3293,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/947640833399044/","ThumbnailUrl":"media/posts/facebook_947640833399044.png","Description":"Today we’re grilling lamb lollipops. It all starts with a nice rack of lamb - Meat N' Bone was kind enough to send this one to me. Remove the outer layer of fat and silver skin. French the bones if yo","SearchText":"today we’re grilling lamb lollipops.\n\nit all starts with a nice rack of lamb - @meatnbone  was kind enough to send this one to me.\n\nremove the outer layer of fat and silver skin.\n\nfrench the bones if you have an endless amount of time at your disposal.\n\ncut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts.\n\nadd some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat.\n\nadd some spg++ rub followed by some oregano and thyme.\n\nand then in the fridge until we’re ready to fire it up.\n\nget some charcoal going, throw in a couple wood chunks, and get them fully ignited.\n\nchar some onions for a few minutes, add to foil and then put directly on the fire.\n\nadd your lamb lollipops and flip them regularly until they are nice and charred.\n\nmake sure you follow the 5 second rule if you drop one.\n\nkeep cooking until they hit 145ish.\n\ntop with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max.\n\n\n\n#bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops.\n\nit all starts with a nice rack of lamb - @meatnbone was kind enough to send this one to me.\n\nremove the outer layer of fat and silver skin.\n\nfrench the bones if you have an endless amount of time at your disposal.\n\ncut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts.\n\nadd some worcester sauce to add some umami. yes, that’s how you say worcester.  and then some lemon juice to help naturally tenderize the meat.\n\nadd some spg++ rub followed by some oregano and thyme.\n\nand then in the fridge until we’re ready to fire it up.\n\nget some charcoal going, throw in a couple wood chunks, and get them fully ignited.\n\nchar some onions for a few minutes, add to foil and then put directly on the fire.\n\nadd your lamb lollipops and flip them regularly until they are nice and charred.\n\nmake sure you follow the 5 second rule if you drop one.\n\nkeep cooking until they hit 145ish.\n\ntop with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max.\n\n#bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops. it all starts with a nice rack of lamb - meat n' bone was kind enough to send this one to me. remove the outer layer of fat and silver skin. french the bones if you have an endless amount of time at your disposal. cut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts. add some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat. add some spg++ rub followed by some oregano and thyme. and then in the fridge until we’re ready to fire it up. get some charcoal going, throw in a couple wood chunks, and get them fully ignited. char some onions for a few minutes, add to foil and then put directly on the fire. add your lamb lollipops and flip them regularly until they are nice and charred. make sure you follow the 5 second rule if you drop one. keep cooking until they hit 145ish. top with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max. #bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops. it all starts with a nice rack of lamb - @meat n' bone was kind enough to send this one to me. remove the outer layer of fat and silver skin. french the bones if you have an endless amount of time at your disposal. cut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts. add some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat. add some spg++ rub followed by some oregano and thyme. and then in the fridge until we’re ready to fire it up. get some charcoal going, throw in a couple wood chunks, and get them fully ignited. char some onions for a few minutes, add to foil and then put directly on the fire. add your lamb lollipops and flip them regularly until they are nice and charred. make sure you follow the 5 second rule if you drop one. keep cooking until they hit 145ish. top with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max. #bbq #lamb #grilling lamb lamb_chop recipe bbq grilling","CreateDateTime":"2024-03-05T19:30:09.000Z","ViewCount":83698,"LikeCount":1907,"GroupId":9178,"GroupCode":"grilling-lamb-lollipops-recipe","IsPrimaryInGroup":false,"Animals":["lamb"],"Dishes":["lamb_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3296,"Url":"https://www.youtube.com/watch?v=VPUWd_kiLt8","ViewCount":18004,"LikeCount":525},{"Platform":"instagram","PostId":3295,"Url":"https://www.instagram.com/reel/C4JPoDmPzZU/","ViewCount":37620,"LikeCount":958},{"Platform":"facebook","PostId":3293,"Url":"https://www.facebook.com/reel/947640833399044/","ViewCount":12635,"LikeCount":159},{"Platform":"tiktok","PostId":3294,"Url":"https://www.tiktok.com/@backyahdbbq/video/7342963724887788846","ViewCount":15439,"LikeCount":265}]},{"Id":3294,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7342963724887788846","ThumbnailUrl":"media/posts/tiktok_7342963724887788846.png","Description":"Today we’re grilling lamb lollipops. It all starts with a nice rack of lamb - @Meat N' Bone was kind enough to send this one to me. Remove the outer layer of fat and silver skin. French the bones if y","SearchText":"today we’re grilling lamb lollipops.\n\nit all starts with a nice rack of lamb - @meatnbone  was kind enough to send this one to me.\n\nremove the outer layer of fat and silver skin.\n\nfrench the bones if you have an endless amount of time at your disposal.\n\ncut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts.\n\nadd some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat.\n\nadd some spg++ rub followed by some oregano and thyme.\n\nand then in the fridge until we’re ready to fire it up.\n\nget some charcoal going, throw in a couple wood chunks, and get them fully ignited.\n\nchar some onions for a few minutes, add to foil and then put directly on the fire.\n\nadd your lamb lollipops and flip them regularly until they are nice and charred.\n\nmake sure you follow the 5 second rule if you drop one.\n\nkeep cooking until they hit 145ish.\n\ntop with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max.\n\n\n\n#bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops.\n\nit all starts with a nice rack of lamb - @meatnbone was kind enough to send this one to me.\n\nremove the outer layer of fat and silver skin.\n\nfrench the bones if you have an endless amount of time at your disposal.\n\ncut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts.\n\nadd some worcester sauce to add some umami. yes, that’s how you say worcester.  and then some lemon juice to help naturally tenderize the meat.\n\nadd some spg++ rub followed by some oregano and thyme.\n\nand then in the fridge until we’re ready to fire it up.\n\nget some charcoal going, throw in a couple wood chunks, and get them fully ignited.\n\nchar some onions for a few minutes, add to foil and then put directly on the fire.\n\nadd your lamb lollipops and flip them regularly until they are nice and charred.\n\nmake sure you follow the 5 second rule if you drop one.\n\nkeep cooking until they hit 145ish.\n\ntop with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max.\n\n#bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops. it all starts with a nice rack of lamb - meat n' bone was kind enough to send this one to me. remove the outer layer of fat and silver skin. french the bones if you have an endless amount of time at your disposal. cut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts. add some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat. add some spg++ rub followed by some oregano and thyme. and then in the fridge until we’re ready to fire it up. get some charcoal going, throw in a couple wood chunks, and get them fully ignited. char some onions for a few minutes, add to foil and then put directly on the fire. add your lamb lollipops and flip them regularly until they are nice and charred. make sure you follow the 5 second rule if you drop one. keep cooking until they hit 145ish. top with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max. #bbq #lamb #grilling lamb lamb_chop recipe bbq grilling today we’re grilling lamb lollipops. it all starts with a nice rack of lamb - @meat n' bone was kind enough to send this one to me. remove the outer layer of fat and silver skin. french the bones if you have an endless amount of time at your disposal. cut the rack into lollipops. try not to saw it.  flip it over so you can see the bones to get cleaner cuts. add some worcester sauce to add some umami. yes, that's how you say worcester.  and then some lemon juice to help naturally tenderize the meat. add some spg++ rub followed by some oregano and thyme. and then in the fridge until we’re ready to fire it up. get some charcoal going, throw in a couple wood chunks, and get them fully ignited. char some onions for a few minutes, add to foil and then put directly on the fire. add your lamb lollipops and flip them regularly until they are nice and charred. make sure you follow the 5 second rule if you drop one. keep cooking until they hit 145ish. top with a little parsley or cilantro, grab one of your lollipops, dunk in tzatziki sauce, and take one maybe two bites max. #bbq #lamb #grilling lamb lamb_chop recipe bbq grilling","CreateDateTime":"2024-03-05T19:29:41.000Z","ViewCount":83698,"LikeCount":1907,"GroupId":9178,"GroupCode":"grilling-lamb-lollipops-recipe","IsPrimaryInGroup":false,"Animals":["lamb"],"Dishes":["lamb_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3296,"Url":"https://www.youtube.com/watch?v=VPUWd_kiLt8","ViewCount":18004,"LikeCount":525},{"Platform":"instagram","PostId":3295,"Url":"https://www.instagram.com/reel/C4JPoDmPzZU/","ViewCount":37620,"LikeCount":958},{"Platform":"facebook","PostId":3293,"Url":"https://www.facebook.com/reel/947640833399044/","ViewCount":12635,"LikeCount":159},{"Platform":"tiktok","PostId":3294,"Url":"https://www.tiktok.com/@backyahdbbq/video/7342963724887788846","ViewCount":15439,"LikeCount":265}]},{"Id":3292,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7342347340910660910","ThumbnailUrl":"media/posts/tiktok_7342347340910660910.png","Description":"Tasty lamb lollipops for dinner. Thanks @Meat N' Bone for the lamb! #bbq #lamb #grilling ","SearchText":"tasty lamb lollipops for dinner. thanks @meat n' bone for the lamb! #bbq #lamb #grilling  tasty lamb lollipops for dinner. thanks meat n' bone for the lamb!\n\n#bbq #lamb #grilling lamb lamb_chop showcase bbq grilling tasty lamb lollipops for dinner. thanks @meatnbone for the lamb!\n\n#bbq #lamb #grilling","CreateDateTime":"2024-03-04T03:38:07.000Z","ViewCount":8447,"LikeCount":180,"GroupId":9518,"GroupCode":"tasty-lamb-lollipops-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3292,"Url":"https://www.tiktok.com/@backyahdbbq/video/7342347340910660910","ViewCount":8447,"LikeCount":123},{"Platform":"facebook","PostId":3291,"Url":"https://www.facebook.com/234418655726923/posts/422602070241913","ViewCount":0,"LikeCount":17},{"Platform":"instagram","PostId":3290,"Url":"https://www.instagram.com/p/C4E9GcIL0GH/","ViewCount":0,"LikeCount":40}]},{"Id":3291,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/422602070241913","ThumbnailUrl":"media/posts/facebook_110899788073674_422602070241913.png","Description":"Tasty lamb lollipops for dinner. Thanks Meat N' Bone for the lamb!\n\n#bbq #lamb #grilling","SearchText":"tasty lamb lollipops for dinner. thanks @meat n' bone for the lamb! #bbq #lamb #grilling  tasty lamb lollipops for dinner. thanks meat n' bone for the lamb!\n\n#bbq #lamb #grilling lamb lamb_chop showcase bbq grilling tasty lamb lollipops for dinner. thanks @meatnbone for the lamb!\n\n#bbq #lamb #grilling","CreateDateTime":"2024-03-04T03:34:30.000Z","ViewCount":8447,"LikeCount":180,"GroupId":9518,"GroupCode":"tasty-lamb-lollipops-recipe","IsPrimaryInGroup":false,"Animals":["lamb"],"Dishes":["lamb_chop"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3292,"Url":"https://www.tiktok.com/@backyahdbbq/video/7342347340910660910","ViewCount":8447,"LikeCount":123},{"Platform":"facebook","PostId":3291,"Url":"https://www.facebook.com/234418655726923/posts/422602070241913","ViewCount":0,"LikeCount":17},{"Platform":"instagram","PostId":3290,"Url":"https://www.instagram.com/p/C4E9GcIL0GH/","ViewCount":0,"LikeCount":40}]},{"Id":3290,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C4E9GcIL0GH/","ThumbnailUrl":"media/posts/instagram_18045437431628535.png","Description":"Tasty lamb lollipops for dinner. Thanks @meatnbone for the lamb!\n\n#bbq #lamb #grilling","SearchText":"tasty lamb lollipops for dinner. thanks @meat n' bone for the lamb! #bbq #lamb #grilling  tasty lamb lollipops for dinner. thanks meat n' bone for the lamb!\n\n#bbq #lamb #grilling lamb lamb_chop showcase bbq grilling tasty lamb lollipops for dinner. thanks @meatnbone for the lamb!\n\n#bbq #lamb #grilling","CreateDateTime":"2024-03-04T03:34:25.000Z","ViewCount":8447,"LikeCount":180,"GroupId":9518,"GroupCode":"tasty-lamb-lollipops-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3292,"Url":"https://www.tiktok.com/@backyahdbbq/video/7342347340910660910","ViewCount":8447,"LikeCount":123},{"Platform":"facebook","PostId":3291,"Url":"https://www.facebook.com/234418655726923/posts/422602070241913","ViewCount":0,"LikeCount":17},{"Platform":"instagram","PostId":3290,"Url":"https://www.instagram.com/p/C4E9GcIL0GH/","ViewCount":0,"LikeCount":40}]},{"Id":3289,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=BwIVEc6-BBw","ThumbnailUrl":"media/posts/youtube_BwIVEc6-BBw.png","Description":"I like to pull as much flavor out of my meat as possible.  To me, meat is half cooked after it is done braising.  It’s nice and tender at that point, but you can get more flavor and texture out of it ","SearchText":"i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up.\n\nyou can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides.\n\ni toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top.\n\ntake a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla.\n\nthis double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches.\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips #griddlenation cow pulled_pork how_to bbq braising frying i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up.\n\nyou can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides.\n\ni toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top.\n\ntake a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla.\n\nthis double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches.\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #griddlenation #cookingtips i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up. you can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides. i toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top. take a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla. this double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches. #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips cow pulled_pork tips bbq braising frying i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up. you can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides. i toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top. take a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla. this double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches. #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips cow pulled_pork recipe tips bbq braising frying","CreateDateTime":"2024-03-03T00:29:41.000Z","ViewCount":78032,"LikeCount":3056,"GroupId":9180,"GroupCode":"enhancing-flavor-with-griddled-braised-m","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["braising","frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3289,"Url":"https://www.youtube.com/watch?v=BwIVEc6-BBw","ViewCount":12145,"LikeCount":749},{"Platform":"instagram","PostId":3288,"Url":"https://www.instagram.com/reel/C4CCdk4PmWf/","ViewCount":50730,"LikeCount":1710},{"Platform":"facebook","PostId":3287,"Url":"https://www.facebook.com/reel/387430513889121/","ViewCount":6947,"LikeCount":181},{"Platform":"tiktok","PostId":3286,"Url":"https://www.tiktok.com/@backyahdbbq/video/7341925096312933675","ViewCount":8210,"LikeCount":416}]},{"Id":3288,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C4CCdk4PmWf/","ThumbnailUrl":"media/posts/instagram_18009226253464203.png","Description":"I like to pull as much flavor out of my meat as possible.  To me, meat is half cooked after it is done braising.  It’s nice and tender at that point, but you can get more flavor and texture out of it ","SearchText":"i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up.\n\nyou can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides.\n\ni toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top.\n\ntake a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla.\n\nthis double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches.\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips #griddlenation cow pulled_pork how_to bbq braising frying i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up.\n\nyou can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides.\n\ni toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top.\n\ntake a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla.\n\nthis double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches.\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #griddlenation #cookingtips i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up. you can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides. i toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top. take a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla. this double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches. #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips cow pulled_pork tips bbq braising frying i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up. you can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides. i toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top. take a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla. this double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches. #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips cow pulled_pork recipe tips bbq braising frying","CreateDateTime":"2024-03-03T00:24:13.000Z","ViewCount":78032,"LikeCount":3056,"GroupId":9180,"GroupCode":"enhancing-flavor-with-griddled-braised-m","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3289,"Url":"https://www.youtube.com/watch?v=BwIVEc6-BBw","ViewCount":12145,"LikeCount":749},{"Platform":"instagram","PostId":3288,"Url":"https://www.instagram.com/reel/C4CCdk4PmWf/","ViewCount":50730,"LikeCount":1710},{"Platform":"facebook","PostId":3287,"Url":"https://www.facebook.com/reel/387430513889121/","ViewCount":6947,"LikeCount":181},{"Platform":"tiktok","PostId":3286,"Url":"https://www.tiktok.com/@backyahdbbq/video/7341925096312933675","ViewCount":8210,"LikeCount":416}]},{"Id":3287,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/387430513889121/","ThumbnailUrl":"media/posts/facebook_387430513889121.png","Description":"I like to pull as much flavor out of my meat as possible.  To me, meat is half cooked after it is done braising.  It’s nice and tender at that point, but you can get more flavor and texture out of it ","SearchText":"i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up.\n\nyou can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides.\n\ni toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top.\n\ntake a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla.\n\nthis double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches.\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips #griddlenation cow pulled_pork how_to bbq braising frying i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up.\n\nyou can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides.\n\ni toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top.\n\ntake a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla.\n\nthis double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches.\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #griddlenation #cookingtips i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up. you can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides. i toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top. take a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla. this double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches. #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips cow pulled_pork tips bbq braising frying i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up. you can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides. i toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top. take a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla. this double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches. #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips cow pulled_pork recipe tips bbq braising frying","CreateDateTime":"2024-03-03T00:21:10.000Z","ViewCount":78032,"LikeCount":3056,"GroupId":9180,"GroupCode":"enhancing-flavor-with-griddled-braised-m","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["braising","frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3289,"Url":"https://www.youtube.com/watch?v=BwIVEc6-BBw","ViewCount":12145,"LikeCount":749},{"Platform":"instagram","PostId":3288,"Url":"https://www.instagram.com/reel/C4CCdk4PmWf/","ViewCount":50730,"LikeCount":1710},{"Platform":"facebook","PostId":3287,"Url":"https://www.facebook.com/reel/387430513889121/","ViewCount":6947,"LikeCount":181},{"Platform":"tiktok","PostId":3286,"Url":"https://www.tiktok.com/@backyahdbbq/video/7341925096312933675","ViewCount":8210,"LikeCount":416}]},{"Id":3286,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7341925096312933675","ThumbnailUrl":"media/posts/tiktok_7341925096312933675.png","Description":"I like to pull as much flavor out of my meat as possible.  To me, meat is half cooked after it is done braising.  It’s nice and tender at that point, but you can get more flavor and texture out of it ","SearchText":"i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up.\n\nyou can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides.\n\ni toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top.\n\ntake a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla.\n\nthis double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches.\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips #griddlenation cow pulled_pork how_to bbq braising frying i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up.\n\nyou can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides.\n\ni toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top.\n\ntake a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla.\n\nthis double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches.\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #griddlenation #cookingtips i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up. you can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides. i toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top. take a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla. this double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches. #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips cow pulled_pork tips bbq braising frying i like to pull as much flavor out of my meat as possible.  to me, meat is half cooked after it is done braising.  it’s nice and tender at that point, but you can get more flavor and texture out of it by throwing it on the griddle for a bit to let it crisp up. you can add some of the braising liquid, lime juice, or water if it is too dry.  just let it sit there for a while and brown on the bottom, then stir it up and flip it to brown it on all sides. i toast my tortillas at the same time and let them get nice and brown as well.  most of the time, i’ll put the cheese down first to let that crisp up, and then add the tortilla on top.  but, in this case, i want my tortillas to cook with the birria consomme and get crispy first, and then add the cheese on top. take a look at the crispy tortilla and the crispy beef and cheese.  way better than slapping half cooked meat on an uncooked tortilla. this double cooked approach should hopefully up your taco game - and you can also use the same approach for pulled beef or pork sandwiches. #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle #cookingtips cow pulled_pork recipe tips bbq braising frying","CreateDateTime":"2024-03-03T00:19:43.000Z","ViewCount":78032,"LikeCount":3056,"GroupId":9180,"GroupCode":"enhancing-flavor-with-griddled-braised-m","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["pulled_pork"],"PostTypes":["recipe","tips"],"Categories":["BBQ"],"CookingMethods":["braising","frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3289,"Url":"https://www.youtube.com/watch?v=BwIVEc6-BBw","ViewCount":12145,"LikeCount":749},{"Platform":"instagram","PostId":3288,"Url":"https://www.instagram.com/reel/C4CCdk4PmWf/","ViewCount":50730,"LikeCount":1710},{"Platform":"facebook","PostId":3287,"Url":"https://www.facebook.com/reel/387430513889121/","ViewCount":6947,"LikeCount":181},{"Platform":"tiktok","PostId":3286,"Url":"https://www.tiktok.com/@backyahdbbq/video/7341925096312933675","ViewCount":8210,"LikeCount":416}]},{"Id":3284,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=SKHtH5hnPTY","ThumbnailUrl":"media/posts/youtube_SKHtH5hnPTY.png","Description":"I’m making a big batch of chili today, so I thought I’d share how I brown the ground beef. I like to add as many layers of flavor as I can and getting a good maillard reaction on ground beef helps. Lo","SearchText":"i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat.\n\n#chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat.\n\n#chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat. #chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boils the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat. #chili #meat #cooking #cookingtips cow how_to tips bbq frying","CreateDateTime":"2024-02-29T14:47:32.000Z","ViewCount":78772,"LikeCount":1405,"GroupId":9182,"GroupCode":"browning-ground-beef-for-chili","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3284,"Url":"https://www.youtube.com/watch?v=SKHtH5hnPTY","ViewCount":18159,"LikeCount":506},{"Platform":"instagram","PostId":3283,"Url":"https://www.instagram.com/reel/C372VzwLLw3/","ViewCount":43577,"LikeCount":625},{"Platform":"facebook","PostId":3281,"Url":"https://www.facebook.com/reel/1120435509372579/","ViewCount":8119,"LikeCount":73},{"Platform":"tiktok","PostId":3282,"Url":"https://www.tiktok.com/@backyahdbbq/video/7341032534156905770","ViewCount":8917,"LikeCount":201}]},{"Id":3283,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C372VzwLLw3/","ThumbnailUrl":"media/posts/instagram_18100111420376025.png","Description":"I’m making a big batch of chili today, so I thought I’d share how I brown the ground beef. I like to add as many layers of flavor as I can and getting a good maillard reaction on ground beef helps. Lo","SearchText":"i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat.\n\n#chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat.\n\n#chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat. #chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boils the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat. #chili #meat #cooking #cookingtips cow how_to tips bbq frying","CreateDateTime":"2024-02-29T14:43:07.000Z","ViewCount":78772,"LikeCount":1405,"GroupId":9182,"GroupCode":"browning-ground-beef-for-chili","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3284,"Url":"https://www.youtube.com/watch?v=SKHtH5hnPTY","ViewCount":18159,"LikeCount":506},{"Platform":"instagram","PostId":3283,"Url":"https://www.instagram.com/reel/C372VzwLLw3/","ViewCount":43577,"LikeCount":625},{"Platform":"facebook","PostId":3281,"Url":"https://www.facebook.com/reel/1120435509372579/","ViewCount":8119,"LikeCount":73},{"Platform":"tiktok","PostId":3282,"Url":"https://www.tiktok.com/@backyahdbbq/video/7341032534156905770","ViewCount":8917,"LikeCount":201}]},{"Id":3281,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1120435509372579/","ThumbnailUrl":"media/posts/facebook_1120435509372579.png","Description":"I’m making a big batch of chili today, so I thought I’d share how I brown the ground beef. I like to add as many layers of flavor as I can and getting a good maillard reaction on ground beef helps. Lo","SearchText":"i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat.\n\n#chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat.\n\n#chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat. #chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boils the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat. #chili #meat #cooking #cookingtips cow how_to tips bbq frying","CreateDateTime":"2024-02-29T14:38:32.000Z","ViewCount":78772,"LikeCount":1405,"GroupId":9182,"GroupCode":"browning-ground-beef-for-chili","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3284,"Url":"https://www.youtube.com/watch?v=SKHtH5hnPTY","ViewCount":18159,"LikeCount":506},{"Platform":"instagram","PostId":3283,"Url":"https://www.instagram.com/reel/C372VzwLLw3/","ViewCount":43577,"LikeCount":625},{"Platform":"facebook","PostId":3281,"Url":"https://www.facebook.com/reel/1120435509372579/","ViewCount":8119,"LikeCount":73},{"Platform":"tiktok","PostId":3282,"Url":"https://www.tiktok.com/@backyahdbbq/video/7341032534156905770","ViewCount":8917,"LikeCount":201}]},{"Id":3282,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7341032534156905770","ThumbnailUrl":"media/posts/tiktok_7341032534156905770.png","Description":"I’m making a big batch of chili today, so I thought I’d share how I brown the ground beef. I like to add as many layers of flavor as I can and getting a good maillard reaction on ground beef helps. Lo","SearchText":"i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat.\n\n#chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat.\n\n#chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boil the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat. #chili #meat #cooking #cookingtips i’m making a big batch of chili today, so i thought i’d share how i brown the ground beef. i like to add as many layers of flavor as i can and getting a good maillard reaction on ground beef helps. lots of recipes tell you to mix in the onions when you cook the meat, but onions release water when they cook, which will boils the meat instead of brown it.  so, instead of that, just add a little oil to the pan, and then add your big chunks of meat.  don’t break it down right away.  let it get nice and brown on one side, usually around 5 minutes, and then flip to get the other side.  you could spread it out more than this, but i like to keep about this size so i can easily flip it.  once both sides are browned, then you can break it down further, add your seasonings, and continue cooking. after you’ve cooked all your meat, deglaze the pan with some liquid, and pour that over the meat. #chili #meat #cooking #cookingtips cow how_to tips bbq frying","CreateDateTime":"2024-02-29T14:36:42.000Z","ViewCount":78772,"LikeCount":1405,"GroupId":9182,"GroupCode":"browning-ground-beef-for-chili","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3284,"Url":"https://www.youtube.com/watch?v=SKHtH5hnPTY","ViewCount":18159,"LikeCount":506},{"Platform":"instagram","PostId":3283,"Url":"https://www.instagram.com/reel/C372VzwLLw3/","ViewCount":43577,"LikeCount":625},{"Platform":"facebook","PostId":3281,"Url":"https://www.facebook.com/reel/1120435509372579/","ViewCount":8119,"LikeCount":73},{"Platform":"tiktok","PostId":3282,"Url":"https://www.tiktok.com/@backyahdbbq/video/7341032534156905770","ViewCount":8917,"LikeCount":201}]},{"Id":3280,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=FcLPuUFTuf8","ThumbnailUrl":"media/posts/youtube_FcLPuUFTuf8.png","Description":"Today we’re smoking beef ribs.   \n\nIf you can’t find them locally, then you can get them from @PorterRoadButcher.\n\nWe’ll start by removing the top sliver of meat, fat, and silver skin.\n\nWe’re binding ","SearchText":"today we’re smoking beef ribs.   \n\nif you can’t find them locally, then you can get them from @porterroadbutcher.\n\nwe’ll start by removing the top sliver of meat, fat, and silver skin.\n\nwe’re binding with mustard and making our own rub with salt, pepper, and garlic.  \n\nwe’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender.\n\nwe’re also smoking the fat trimmings into tallow.\n\nwe’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out.\n\nwe’ll pour on the tallow, wrap in paper while it rests, and then slice in.\n\n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto #learnontiktok cow beef_ribs how_to bbq smoking today we’re smoking beef ribs. \n\nif you can’t find them locally, then you can get them from @porterroad.\n\nwe’ll start by removing the top sliver of meat, fat, and silver skin.\n\nwe’re slathering with mustard and making our own rub with salt, pepper, and garlic. \n\nwe’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender.\n\nwe’re also smoking the fat trimmings into tallow.\n\nwe’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out.\n\nwe’ll pour on the tallow, wrap in paper while it rests, and then slice in.\n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to bbq smoking today we’re smoking beef ribs.   if you can’t find them locally, then you can get them from porter road. we’ll start by removing the top sliver of meat, fat, and silver skin. we’re binding with mustard and making our own rub with salt, pepper, and garlic.  we’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender. we’re also smoking the fat trimmings into tallow. we’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out. we’ll pour on the tallow, wrap in paper while it rests, and then slice in. #bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to bbq smoking today we’re smoking beef ribs.    if you can’t find them locally, then you can get them from @porterroadbutcher. we’ll start by removing the top sliver of meat, fat, and silver skin. we’re slathering with mustard and making our own rub with salt, pepper, and garlic.   we’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender. we’re also smoking the fat trimmings into tallow. we’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out. we’ll pour on the tallow, wrap in paper while it rests, and then slice in. #bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto #learnontiktok #bbqtiktok #foodtok cow beef_ribs how_to bbq smoking","CreateDateTime":"2024-02-27T19:06:55.000Z","ViewCount":103731,"LikeCount":3467,"GroupId":9519,"GroupCode":"smoking-beef-ribs-tutorial","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3280,"Url":"https://www.youtube.com/watch?v=FcLPuUFTuf8","ViewCount":14553,"LikeCount":763},{"Platform":"instagram","PostId":3279,"Url":"https://www.instagram.com/reel/C33KWhQPrAU/","ViewCount":58509,"LikeCount":1800},{"Platform":"facebook","PostId":3277,"Url":"https://www.facebook.com/reel/1071858553928785/","ViewCount":9578,"LikeCount":210},{"Platform":"tiktok","PostId":3278,"Url":"https://www.tiktok.com/@backyahdbbq/video/7340357572517530923","ViewCount":21091,"LikeCount":694}]},{"Id":3279,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C33KWhQPrAU/","ThumbnailUrl":"media/posts/instagram_18052713943567626.png","Description":"Today we’re smoking beef ribs. \n\nIf you can’t find them locally, then you can get them from @porterroad.\n\nWe’ll start by removing the top sliver of meat, fat, and silver skin.\n\nWe’re slathering with m","SearchText":"today we’re smoking beef ribs.   \n\nif you can’t find them locally, then you can get them from @porterroadbutcher.\n\nwe’ll start by removing the top sliver of meat, fat, and silver skin.\n\nwe’re binding with mustard and making our own rub with salt, pepper, and garlic.  \n\nwe’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender.\n\nwe’re also smoking the fat trimmings into tallow.\n\nwe’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out.\n\nwe’ll pour on the tallow, wrap in paper while it rests, and then slice in.\n\n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto #learnontiktok cow beef_ribs how_to bbq smoking today we’re smoking beef ribs. \n\nif you can’t find them locally, then you can get them from @porterroad.\n\nwe’ll start by removing the top sliver of meat, fat, and silver skin.\n\nwe’re slathering with mustard and making our own rub with salt, pepper, and garlic. \n\nwe’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender.\n\nwe’re also smoking the fat trimmings into tallow.\n\nwe’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out.\n\nwe’ll pour on the tallow, wrap in paper while it rests, and then slice in.\n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to bbq smoking today we’re smoking beef ribs.   if you can’t find them locally, then you can get them from porter road. we’ll start by removing the top sliver of meat, fat, and silver skin. we’re binding with mustard and making our own rub with salt, pepper, and garlic.  we’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender. we’re also smoking the fat trimmings into tallow. we’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out. we’ll pour on the tallow, wrap in paper while it rests, and then slice in. #bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to bbq smoking today we’re smoking beef ribs.    if you can’t find them locally, then you can get them from @porterroadbutcher. we’ll start by removing the top sliver of meat, fat, and silver skin. we’re slathering with mustard and making our own rub with salt, pepper, and garlic.   we’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender. we’re also smoking the fat trimmings into tallow. we’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out. we’ll pour on the tallow, wrap in paper while it rests, and then slice in. #bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto #learnontiktok #bbqtiktok #foodtok cow beef_ribs how_to bbq smoking","CreateDateTime":"2024-02-27T19:01:44.000Z","ViewCount":103731,"LikeCount":3467,"GroupId":9519,"GroupCode":"smoking-beef-ribs-tutorial","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3280,"Url":"https://www.youtube.com/watch?v=FcLPuUFTuf8","ViewCount":14553,"LikeCount":763},{"Platform":"instagram","PostId":3279,"Url":"https://www.instagram.com/reel/C33KWhQPrAU/","ViewCount":58509,"LikeCount":1800},{"Platform":"facebook","PostId":3277,"Url":"https://www.facebook.com/reel/1071858553928785/","ViewCount":9578,"LikeCount":210},{"Platform":"tiktok","PostId":3278,"Url":"https://www.tiktok.com/@backyahdbbq/video/7340357572517530923","ViewCount":21091,"LikeCount":694}]},{"Id":3277,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1071858553928785/","ThumbnailUrl":"media/posts/facebook_1071858553928785.png","Description":"Today we’re smoking beef ribs.   If you can’t find them locally, then you can get them from Porter Road. We’ll start by removing the top sliver of meat, fat, and silver skin. We’re binding with mustar","SearchText":"today we’re smoking beef ribs.   \n\nif you can’t find them locally, then you can get them from @porterroadbutcher.\n\nwe’ll start by removing the top sliver of meat, fat, and silver skin.\n\nwe’re binding with mustard and making our own rub with salt, pepper, and garlic.  \n\nwe’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender.\n\nwe’re also smoking the fat trimmings into tallow.\n\nwe’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out.\n\nwe’ll pour on the tallow, wrap in paper while it rests, and then slice in.\n\n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto #learnontiktok cow beef_ribs how_to bbq smoking today we’re smoking beef ribs. \n\nif you can’t find them locally, then you can get them from @porterroad.\n\nwe’ll start by removing the top sliver of meat, fat, and silver skin.\n\nwe’re slathering with mustard and making our own rub with salt, pepper, and garlic. \n\nwe’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender.\n\nwe’re also smoking the fat trimmings into tallow.\n\nwe’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out.\n\nwe’ll pour on the tallow, wrap in paper while it rests, and then slice in.\n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to bbq smoking today we’re smoking beef ribs.   if you can’t find them locally, then you can get them from porter road. we’ll start by removing the top sliver of meat, fat, and silver skin. we’re binding with mustard and making our own rub with salt, pepper, and garlic.  we’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender. we’re also smoking the fat trimmings into tallow. we’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out. we’ll pour on the tallow, wrap in paper while it rests, and then slice in. #bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to bbq smoking today we’re smoking beef ribs.    if you can’t find them locally, then you can get them from @porterroadbutcher. we’ll start by removing the top sliver of meat, fat, and silver skin. we’re slathering with mustard and making our own rub with salt, pepper, and garlic.   we’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender. we’re also smoking the fat trimmings into tallow. we’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out. we’ll pour on the tallow, wrap in paper while it rests, and then slice in. #bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto #learnontiktok #bbqtiktok #foodtok cow beef_ribs how_to bbq smoking","CreateDateTime":"2024-02-27T18:57:52.000Z","ViewCount":103731,"LikeCount":3467,"GroupId":9519,"GroupCode":"smoking-beef-ribs-tutorial","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3280,"Url":"https://www.youtube.com/watch?v=FcLPuUFTuf8","ViewCount":14553,"LikeCount":763},{"Platform":"instagram","PostId":3279,"Url":"https://www.instagram.com/reel/C33KWhQPrAU/","ViewCount":58509,"LikeCount":1800},{"Platform":"facebook","PostId":3277,"Url":"https://www.facebook.com/reel/1071858553928785/","ViewCount":9578,"LikeCount":210},{"Platform":"tiktok","PostId":3278,"Url":"https://www.tiktok.com/@backyahdbbq/video/7340357572517530923","ViewCount":21091,"LikeCount":694}]},{"Id":3278,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7340357572517530923","ThumbnailUrl":"media/posts/tiktok_7340357572517530923.png","Description":"Today we’re smoking beef ribs.    If you can’t find them locally, then you can get them from @PorterRoadButcher. We’ll start by removing the top sliver of meat, fat, and silver skin. We’re slathering ","SearchText":"today we’re smoking beef ribs.   \n\nif you can’t find them locally, then you can get them from @porterroadbutcher.\n\nwe’ll start by removing the top sliver of meat, fat, and silver skin.\n\nwe’re binding with mustard and making our own rub with salt, pepper, and garlic.  \n\nwe’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender.\n\nwe’re also smoking the fat trimmings into tallow.\n\nwe’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out.\n\nwe’ll pour on the tallow, wrap in paper while it rests, and then slice in.\n\n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto #learnontiktok cow beef_ribs how_to bbq smoking today we’re smoking beef ribs. \n\nif you can’t find them locally, then you can get them from @porterroad.\n\nwe’ll start by removing the top sliver of meat, fat, and silver skin.\n\nwe’re slathering with mustard and making our own rub with salt, pepper, and garlic. \n\nwe’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender.\n\nwe’re also smoking the fat trimmings into tallow.\n\nwe’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out.\n\nwe’ll pour on the tallow, wrap in paper while it rests, and then slice in.\n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to bbq smoking today we’re smoking beef ribs.   if you can’t find them locally, then you can get them from porter road. we’ll start by removing the top sliver of meat, fat, and silver skin. we’re binding with mustard and making our own rub with salt, pepper, and garlic.  we’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender. we’re also smoking the fat trimmings into tallow. we’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out. we’ll pour on the tallow, wrap in paper while it rests, and then slice in. #bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to bbq smoking today we’re smoking beef ribs.    if you can’t find them locally, then you can get them from @porterroadbutcher. we’ll start by removing the top sliver of meat, fat, and silver skin. we’re slathering with mustard and making our own rub with salt, pepper, and garlic.   we’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender. we’re also smoking the fat trimmings into tallow. we’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out. we’ll pour on the tallow, wrap in paper while it rests, and then slice in. #bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto #learnontiktok #bbqtiktok #foodtok cow beef_ribs how_to bbq smoking","CreateDateTime":"2024-02-27T18:56:32.000Z","ViewCount":103731,"LikeCount":3467,"GroupId":9519,"GroupCode":"smoking-beef-ribs-tutorial","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3280,"Url":"https://www.youtube.com/watch?v=FcLPuUFTuf8","ViewCount":14553,"LikeCount":763},{"Platform":"instagram","PostId":3279,"Url":"https://www.instagram.com/reel/C33KWhQPrAU/","ViewCount":58509,"LikeCount":1800},{"Platform":"facebook","PostId":3277,"Url":"https://www.facebook.com/reel/1071858553928785/","ViewCount":9578,"LikeCount":210},{"Platform":"tiktok","PostId":3278,"Url":"https://www.tiktok.com/@backyahdbbq/video/7340357572517530923","ViewCount":21091,"LikeCount":694}]},{"Id":3276,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/419120263923427","ThumbnailUrl":"media/posts/facebook_110899788073674_419120263923427.png","Description":"Still perfecting my bread in the Anova oven. It is important to get the stone up to temp so the bottom cooks well. It takes about a half hour to get this stone to 500. #bread #baking","SearchText":"still perfecting my bread in the anova oven. it is important to get the stone up to temp so the bottom cooks well. it takes about a half hour to get this stone to 500. #bread #baking tips bread baking still perfecting my bread in the @anovaculinary oven. it is important to get the stone up to temp so the bottom cooks well. it takes about a half hour to get this stone to 500. #bread #baking tips bread baking","CreateDateTime":"2024-02-26T18:55:47.000Z","ViewCount":1,"LikeCount":17,"GroupId":9520,"GroupCode":"baking-tips-for-perfect-bread","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3276,"Url":"https://www.facebook.com/234418655726923/posts/419120263923427","ViewCount":1,"LikeCount":2},{"Platform":"instagram","PostId":3275,"Url":"https://www.instagram.com/p/C30k95iPc-Q/","ViewCount":0,"LikeCount":15}]},{"Id":3275,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C30k95iPc-Q/","ThumbnailUrl":"media/posts/instagram_18326829835115465.png","Description":"Still perfecting my bread in the @anovaculinary oven. It is important to get the stone up to temp so the bottom cooks well. It takes about a half hour to get this stone to 500. #bread #baking","SearchText":"still perfecting my bread in the anova oven. it is important to get the stone up to temp so the bottom cooks well. it takes about a half hour to get this stone to 500. #bread #baking tips bread baking still perfecting my bread in the @anovaculinary oven. it is important to get the stone up to temp so the bottom cooks well. it takes about a half hour to get this stone to 500. #bread #baking tips bread baking","CreateDateTime":"2024-02-26T18:55:41.000Z","ViewCount":1,"LikeCount":17,"GroupId":9520,"GroupCode":"baking-tips-for-perfect-bread","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3276,"Url":"https://www.facebook.com/234418655726923/posts/419120263923427","ViewCount":1,"LikeCount":2},{"Platform":"instagram","PostId":3275,"Url":"https://www.instagram.com/p/C30k95iPc-Q/","ViewCount":0,"LikeCount":15}]},{"Id":3274,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=S0FwHlCSofw","ThumbnailUrl":"media/posts/youtube_S0FwHlCSofw.png","Description":"New @GrillMastersClub haul. Some good rubs and sauces to try out. Check my gear page. Use code BACKYAHD15 for 15% off. #bbq #bbqlovers #bbqgrill \n\nhttps://backyahdbbq.com/gear/?s=grill+masters","SearchText":"new @grillmastersclub haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqlovers #bbqgrill \n\nhttps://backyahdbbq.com/gear/?s=grill+masters new @grillmastersclubvip haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqgear showcase bbq new grill masters club haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqgear showcase bbq new @grillmastersclub haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqtiktok #bbqsauce #bbqlife   showcase bbq","CreateDateTime":"2024-02-26T06:31:23.000Z","ViewCount":27704,"LikeCount":301,"GroupId":9521,"GroupCode":"grill-masters-club-haul-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3274,"Url":"https://www.youtube.com/watch?v=S0FwHlCSofw","ViewCount":2731,"LikeCount":90},{"Platform":"instagram","PostId":3273,"Url":"https://www.instagram.com/reel/C3zOyGgOthQ/","ViewCount":16453,"LikeCount":145},{"Platform":"facebook","PostId":3271,"Url":"https://www.facebook.com/reel/1850627388710804/","ViewCount":5255,"LikeCount":36},{"Platform":"tiktok","PostId":3272,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339790454097071402","ViewCount":3265,"LikeCount":30}]},{"Id":3273,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C3zOyGgOthQ/","ThumbnailUrl":"media/posts/instagram_18005246558517511.png","Description":"New @grillmastersclubvip haul. Some good rubs and sauces to try out. Check my gear page. Use code BACKYAHD15 for 15% off. #bbq #bbqgear","SearchText":"new @grillmastersclub haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqlovers #bbqgrill \n\nhttps://backyahdbbq.com/gear/?s=grill+masters new @grillmastersclubvip haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqgear showcase bbq new grill masters club haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqgear showcase bbq new @grillmastersclub haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqtiktok #bbqsauce #bbqlife   showcase bbq","CreateDateTime":"2024-02-26T06:23:30.000Z","ViewCount":27704,"LikeCount":301,"GroupId":9521,"GroupCode":"grill-masters-club-haul-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3274,"Url":"https://www.youtube.com/watch?v=S0FwHlCSofw","ViewCount":2731,"LikeCount":90},{"Platform":"instagram","PostId":3273,"Url":"https://www.instagram.com/reel/C3zOyGgOthQ/","ViewCount":16453,"LikeCount":145},{"Platform":"facebook","PostId":3271,"Url":"https://www.facebook.com/reel/1850627388710804/","ViewCount":5255,"LikeCount":36},{"Platform":"tiktok","PostId":3272,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339790454097071402","ViewCount":3265,"LikeCount":30}]},{"Id":3271,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1850627388710804/","ThumbnailUrl":"media/posts/facebook_1850627388710804.png","Description":"New Grill Masters Club haul. Some good rubs and sauces to try out. Check my gear page. Use code BACKYAHD15 for 15% off. #bbq #bbqgear","SearchText":"new @grillmastersclub haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqlovers #bbqgrill \n\nhttps://backyahdbbq.com/gear/?s=grill+masters new @grillmastersclubvip haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqgear showcase bbq new grill masters club haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqgear showcase bbq new @grillmastersclub haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqtiktok #bbqsauce #bbqlife   showcase bbq","CreateDateTime":"2024-02-26T06:21:01.000Z","ViewCount":27704,"LikeCount":301,"GroupId":9521,"GroupCode":"grill-masters-club-haul-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3274,"Url":"https://www.youtube.com/watch?v=S0FwHlCSofw","ViewCount":2731,"LikeCount":90},{"Platform":"instagram","PostId":3273,"Url":"https://www.instagram.com/reel/C3zOyGgOthQ/","ViewCount":16453,"LikeCount":145},{"Platform":"facebook","PostId":3271,"Url":"https://www.facebook.com/reel/1850627388710804/","ViewCount":5255,"LikeCount":36},{"Platform":"tiktok","PostId":3272,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339790454097071402","ViewCount":3265,"LikeCount":30}]},{"Id":3272,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7339790454097071402","ThumbnailUrl":"media/posts/tiktok_7339790454097071402.png","Description":"New @GrillMastersClub haul. Some good rubs and sauces to try out. Check my gear page. Use code BACKYAHD15 for 15% off. #bbq #bbqtiktok #bbqsauce #bbqlife  ","SearchText":"new @grillmastersclub haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqlovers #bbqgrill \n\nhttps://backyahdbbq.com/gear/?s=grill+masters new @grillmastersclubvip haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqgear showcase bbq new grill masters club haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqgear showcase bbq new @grillmastersclub haul. some good rubs and sauces to try out. check my gear page. use code backyahd15 for 15% off. #bbq #bbqtiktok #bbqsauce #bbqlife   showcase bbq","CreateDateTime":"2024-02-26T06:16:49.000Z","ViewCount":27704,"LikeCount":301,"GroupId":9521,"GroupCode":"grill-masters-club-haul-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3274,"Url":"https://www.youtube.com/watch?v=S0FwHlCSofw","ViewCount":2731,"LikeCount":90},{"Platform":"instagram","PostId":3273,"Url":"https://www.instagram.com/reel/C3zOyGgOthQ/","ViewCount":16453,"LikeCount":145},{"Platform":"facebook","PostId":3271,"Url":"https://www.facebook.com/reel/1850627388710804/","ViewCount":5255,"LikeCount":36},{"Platform":"tiktok","PostId":3272,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339790454097071402","ViewCount":3265,"LikeCount":30}]},{"Id":3270,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7339659753066384682","ThumbnailUrl":"media/posts/tiktok_7339659753066384682.png","Description":"The epitome of dadcore. Slippers from @llbean. Apron from @Weber Grills. Slinging an IR thermometer from @ThermoWorks. Any guesses on what I’m making?","SearchText":"the epitome of dadcore. slippers from @llbean. apron from @weber grills. slinging an ir thermometer from @thermoworks. any guesses on what i’m making? showcase bbq grilling the epitome of dadcore. slippers from l.l.bean. apron from weber grills. slinging an ir thermometer from thermoworks. any guesses on what i’m making? showcase bbq the epitome of dadcore. slippers from @llbean. apron from @webergrills. slinging an ir thermometer from @thermoworks. any guesses on what i’m making? showcase bbq grilling","CreateDateTime":"2024-02-25T21:48:54.000Z","ViewCount":2276,"LikeCount":27,"GroupId":9522,"GroupCode":"dadcore-bbq-gear-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3270,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339659753066384682","ViewCount":2276,"LikeCount":8},{"Platform":"facebook","PostId":3269,"Url":"https://www.facebook.com/234418655726923/posts/418644820637638","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":3268,"Url":"https://www.instagram.com/p/C3yQaOOyqSn/","ViewCount":0,"LikeCount":15}]},{"Id":3269,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/418644820637638","ThumbnailUrl":"media/posts/facebook_110899788073674_418644820637638.png","Description":"The epitome of dadcore. Slippers from L.L.Bean. Apron from Weber Grills. Slinging an IR thermometer from ThermoWorks. Any guesses on what I’m making?","SearchText":"the epitome of dadcore. slippers from @llbean. apron from @weber grills. slinging an ir thermometer from @thermoworks. any guesses on what i’m making? showcase bbq grilling the epitome of dadcore. slippers from l.l.bean. apron from weber grills. slinging an ir thermometer from thermoworks. any guesses on what i’m making? showcase bbq the epitome of dadcore. slippers from @llbean. apron from @webergrills. slinging an ir thermometer from @thermoworks. any guesses on what i’m making? showcase bbq grilling","CreateDateTime":"2024-02-25T21:17:38.000Z","ViewCount":2276,"LikeCount":27,"GroupId":9522,"GroupCode":"dadcore-bbq-gear-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3270,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339659753066384682","ViewCount":2276,"LikeCount":8},{"Platform":"facebook","PostId":3269,"Url":"https://www.facebook.com/234418655726923/posts/418644820637638","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":3268,"Url":"https://www.instagram.com/p/C3yQaOOyqSn/","ViewCount":0,"LikeCount":15}]},{"Id":3268,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C3yQaOOyqSn/","ThumbnailUrl":"media/posts/instagram_17961075851707647.png","Description":"The epitome of dadcore. Slippers from @llbean. Apron from @webergrills. Slinging an IR thermometer from @thermoworks. Any guesses on what I’m making?","SearchText":"the epitome of dadcore. slippers from @llbean. apron from @weber grills. slinging an ir thermometer from @thermoworks. any guesses on what i’m making? showcase bbq grilling the epitome of dadcore. slippers from l.l.bean. apron from weber grills. slinging an ir thermometer from thermoworks. any guesses on what i’m making? showcase bbq the epitome of dadcore. slippers from @llbean. apron from @webergrills. slinging an ir thermometer from @thermoworks. any guesses on what i’m making? showcase bbq grilling","CreateDateTime":"2024-02-25T21:17:34.000Z","ViewCount":2276,"LikeCount":27,"GroupId":9522,"GroupCode":"dadcore-bbq-gear-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3270,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339659753066384682","ViewCount":2276,"LikeCount":8},{"Platform":"facebook","PostId":3269,"Url":"https://www.facebook.com/234418655726923/posts/418644820637638","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":3268,"Url":"https://www.instagram.com/p/C3yQaOOyqSn/","ViewCount":0,"LikeCount":15}]},{"Id":3267,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=6OVzVLbks44","ThumbnailUrl":"media/posts/youtube_6OVzVLbks44.png","Description":"Here’s how I griddle the meat and assemble the birria tacos.\n\n#tacos #birriatacos #tacotuesday #griddle","SearchText":"here’s how i griddle the meat and assemble the birria tacos.\n\n#tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos.\n\n#tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos. #tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos. #tacos #birriatacos #tacotuesday #griddle @jonny, backyahd bbq  cow how_to bbq frying","CreateDateTime":"2024-02-25T06:46:32.000Z","ViewCount":36165,"LikeCount":1149,"GroupId":9183,"GroupCode":"birria-tacos-griddle-assembly-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3267,"Url":"https://www.youtube.com/watch?v=6OVzVLbks44","ViewCount":7557,"LikeCount":399},{"Platform":"instagram","PostId":3266,"Url":"https://www.instagram.com/reel/C3wr0H4ODbc/","ViewCount":16983,"LikeCount":512},{"Platform":"facebook","PostId":3265,"Url":"https://www.facebook.com/reel/730239402586418/","ViewCount":5245,"LikeCount":85},{"Platform":"tiktok","PostId":3264,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339423515902299434","ViewCount":6380,"LikeCount":153}]},{"Id":3266,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C3wr0H4ODbc/","ThumbnailUrl":"media/posts/instagram_17917479221892862.png","Description":"Here’s how I griddle the meat and assemble the birria tacos.\n\n#tacos #birriatacos #tacotuesday #griddle","SearchText":"here’s how i griddle the meat and assemble the birria tacos.\n\n#tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos.\n\n#tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos. #tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos. #tacos #birriatacos #tacotuesday #griddle @jonny, backyahd bbq  cow how_to bbq frying","CreateDateTime":"2024-02-25T06:38:57.000Z","ViewCount":36165,"LikeCount":1149,"GroupId":9183,"GroupCode":"birria-tacos-griddle-assembly-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3267,"Url":"https://www.youtube.com/watch?v=6OVzVLbks44","ViewCount":7557,"LikeCount":399},{"Platform":"instagram","PostId":3266,"Url":"https://www.instagram.com/reel/C3wr0H4ODbc/","ViewCount":16983,"LikeCount":512},{"Platform":"facebook","PostId":3265,"Url":"https://www.facebook.com/reel/730239402586418/","ViewCount":5245,"LikeCount":85},{"Platform":"tiktok","PostId":3264,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339423515902299434","ViewCount":6380,"LikeCount":153}]},{"Id":3265,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/730239402586418/","ThumbnailUrl":"media/posts/facebook_730239402586418.png","Description":"Here’s how I griddle the meat and assemble the birria tacos. #tacos #birriatacos #tacotuesday #griddle","SearchText":"here’s how i griddle the meat and assemble the birria tacos.\n\n#tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos.\n\n#tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos. #tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos. #tacos #birriatacos #tacotuesday #griddle @jonny, backyahd bbq  cow how_to bbq frying","CreateDateTime":"2024-02-25T06:34:00.000Z","ViewCount":36165,"LikeCount":1149,"GroupId":9183,"GroupCode":"birria-tacos-griddle-assembly-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3267,"Url":"https://www.youtube.com/watch?v=6OVzVLbks44","ViewCount":7557,"LikeCount":399},{"Platform":"instagram","PostId":3266,"Url":"https://www.instagram.com/reel/C3wr0H4ODbc/","ViewCount":16983,"LikeCount":512},{"Platform":"facebook","PostId":3265,"Url":"https://www.facebook.com/reel/730239402586418/","ViewCount":5245,"LikeCount":85},{"Platform":"tiktok","PostId":3264,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339423515902299434","ViewCount":6380,"LikeCount":153}]},{"Id":3264,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7339423515902299434","ThumbnailUrl":"media/posts/tiktok_7339423515902299434.png","Description":"Here’s how I griddle the meat and assemble the birria tacos. #tacos #birriatacos #tacotuesday #griddle @Jonny, Backyahd BBQ ","SearchText":"here’s how i griddle the meat and assemble the birria tacos.\n\n#tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos.\n\n#tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos. #tacos #birriatacos #tacotuesday #griddle cow how_to bbq frying here’s how i griddle the meat and assemble the birria tacos. #tacos #birriatacos #tacotuesday #griddle @jonny, backyahd bbq  cow how_to bbq frying","CreateDateTime":"2024-02-25T06:32:28.000Z","ViewCount":36165,"LikeCount":1149,"GroupId":9183,"GroupCode":"birria-tacos-griddle-assembly-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3267,"Url":"https://www.youtube.com/watch?v=6OVzVLbks44","ViewCount":7557,"LikeCount":399},{"Platform":"instagram","PostId":3266,"Url":"https://www.instagram.com/reel/C3wr0H4ODbc/","ViewCount":16983,"LikeCount":512},{"Platform":"facebook","PostId":3265,"Url":"https://www.facebook.com/reel/730239402586418/","ViewCount":5245,"LikeCount":85},{"Platform":"tiktok","PostId":3264,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339423515902299434","ViewCount":6380,"LikeCount":153}]},{"Id":3263,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C3vTeuBvogq/","ThumbnailUrl":"media/posts/instagram_18082130458434581.png","Description":"Today we’re making birria tacos with oxtail and chuck roast. You can substitute any meat you like - I’m going to try with brisket soon.\n\nThe most complex part of birria tacos is the adobo sauce.  But ","SearchText":"today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon.\n\nthe most complex part of birria tacos is the adobo sauce.  but it’s really not that hard.\n\njust get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness.\n\ntoast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened.\n\ntoast and grind your spices. \n\nthen blend all the ingredients on high until well blended.\n\npour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat.\n\ncover and cook on medium low for 3 hours until the meat is pull-apart tender.\n\nremove the meat from the sauce and shred it and add more sauce if it needs it.\n\nthen crisp up the meat on the griddle to add another layer of flavor.\n\ndunk your tortillas in the consomme and cook on one side. \n\nflip them over. \n\nadd the cheese, meat, onion and cilantro.\n\nkeep cooking until the cheese is melted and the tortilla is wicked crispy.\n\nthen like, comment, share, and favorite this video.\n\nmake sure you dunk the tacos in your consomme before you take a bite.\n\nsee my website for full recipe:\nhttps://backyahdbbq.com/birria-tacos\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon.\n\nthe most complex part of birria tacos is the adobo sauce.  but it’s really not that hard.\n\njust get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness.\n\ntoast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened.\n\ntoast and grind your spices. \n\nthen blend all the ingredients on high until well blended.\n\npour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat.\n\ncover and cook on medium low for 3 hours until the meat is pull-apart tender.\n\nremove the meat from the sauce and shred it and add more sauce if it needs it.\n\nthen crisp up the meat on the griddle to add another layer of flavor.\n\ndunk your tortillas in the consomme and cook on one side.  \n\nflip them over.  \n\nadd the cheese, meat, onion and cilantro.\n\nkeep cooking until the cheese is melted and the tortilla is wicked crispy.\n\nthen like, comment, share, and favorite this video.\n\nmake sure you dunk the tacos in your consomme before you take a bite.\n\nsee my website for full recipe:\nhttps://backyahdbbq.com/birria-tacos\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon. the most complex part of birria tacos is the adobo sauce.  but it’s really not that hard. just get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness. toast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened. toast and grind your spices. then blend all the ingredients on high until well blended. pour the sauce into a pot, add salt to taste, then add your seared meat.  add water if needed to fully cover the meat. cover and cook on medium low for 3 hours until the meat is pull-apart tender. remove the meat from the sauce and shred it and add more sauce if it needs it. then crisp up the meat on the griddle to add another layer of flavor. dunk your tortillas in the consomme and cook on one side.  flip them over.  add the cheese, meat, onion and cilantro. keep cooking until the cheese is melted and the tortilla is wicked crispy. then like, comment, share, and favorite this video. make sure you dunk the tacos in your consomme before you take a bite. see my website for full recipe:https://backyahdbbq.com/birria-tacos #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon. the most complex part of birria tacos is the adobo sauce.  but it’s really not that hard. just get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness. toast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened. toast and grind your spices.  then blend all the ingredients on high until well blended. pour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat. cover and cook on medium low for 3 hours until the meat is pull-apart tender. remove the meat from the sauce and shred it and add more sauce if it needs it. then crisp up the meat on the griddle to add another layer of flavor. dunk your tortillas in the consomme and cook on one side.   flip them over.   add the cheese, meat, onion and cilantro. keep cooking until the cheese is melted and the tortilla is wicked crispy. then like, comment, share, and favorite this video. make sure you dunk the tacos in your consomme before you take a bite. see my website for full recipe. search for “backyahd birria” #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising","CreateDateTime":"2024-02-24T17:47:56.000Z","ViewCount":67736,"LikeCount":2143,"GroupId":9184,"GroupCode":"birria-tacos-with-oxtail-and-chuck-roast","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3263,"Url":"https://www.instagram.com/reel/C3vTeuBvogq/","ViewCount":25032,"LikeCount":591},{"Platform":"youtube","PostId":3262,"Url":"https://www.youtube.com/watch?v=pp43D8SBDPo","ViewCount":29677,"LikeCount":1180},{"Platform":"facebook","PostId":3260,"Url":"https://www.facebook.com/reel/1593087708131416/","ViewCount":6547,"LikeCount":114},{"Platform":"tiktok","PostId":3261,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339223759179533610","ViewCount":6480,"LikeCount":258}]},{"Id":3262,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=pp43D8SBDPo","ThumbnailUrl":"media/posts/youtube_pp43D8SBDPo.png","Description":"Today we’re making birria tacos with oxtail and chuck roast. You can substitute any meat you like - I’m going to try with brisket soon.\n\nThe most complex part of birria tacos is the adobo sauce.  But ","SearchText":"today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon.\n\nthe most complex part of birria tacos is the adobo sauce.  but it’s really not that hard.\n\njust get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness.\n\ntoast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened.\n\ntoast and grind your spices. \n\nthen blend all the ingredients on high until well blended.\n\npour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat.\n\ncover and cook on medium low for 3 hours until the meat is pull-apart tender.\n\nremove the meat from the sauce and shred it and add more sauce if it needs it.\n\nthen crisp up the meat on the griddle to add another layer of flavor.\n\ndunk your tortillas in the consomme and cook on one side. \n\nflip them over. \n\nadd the cheese, meat, onion and cilantro.\n\nkeep cooking until the cheese is melted and the tortilla is wicked crispy.\n\nthen like, comment, share, and favorite this video.\n\nmake sure you dunk the tacos in your consomme before you take a bite.\n\nsee my website for full recipe:\nhttps://backyahdbbq.com/birria-tacos\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon.\n\nthe most complex part of birria tacos is the adobo sauce.  but it’s really not that hard.\n\njust get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness.\n\ntoast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened.\n\ntoast and grind your spices. \n\nthen blend all the ingredients on high until well blended.\n\npour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat.\n\ncover and cook on medium low for 3 hours until the meat is pull-apart tender.\n\nremove the meat from the sauce and shred it and add more sauce if it needs it.\n\nthen crisp up the meat on the griddle to add another layer of flavor.\n\ndunk your tortillas in the consomme and cook on one side.  \n\nflip them over.  \n\nadd the cheese, meat, onion and cilantro.\n\nkeep cooking until the cheese is melted and the tortilla is wicked crispy.\n\nthen like, comment, share, and favorite this video.\n\nmake sure you dunk the tacos in your consomme before you take a bite.\n\nsee my website for full recipe:\nhttps://backyahdbbq.com/birria-tacos\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon. the most complex part of birria tacos is the adobo sauce.  but it’s really not that hard. just get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness. toast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened. toast and grind your spices. then blend all the ingredients on high until well blended. pour the sauce into a pot, add salt to taste, then add your seared meat.  add water if needed to fully cover the meat. cover and cook on medium low for 3 hours until the meat is pull-apart tender. remove the meat from the sauce and shred it and add more sauce if it needs it. then crisp up the meat on the griddle to add another layer of flavor. dunk your tortillas in the consomme and cook on one side.  flip them over.  add the cheese, meat, onion and cilantro. keep cooking until the cheese is melted and the tortilla is wicked crispy. then like, comment, share, and favorite this video. make sure you dunk the tacos in your consomme before you take a bite. see my website for full recipe:https://backyahdbbq.com/birria-tacos #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon. the most complex part of birria tacos is the adobo sauce.  but it’s really not that hard. just get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness. toast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened. toast and grind your spices.  then blend all the ingredients on high until well blended. pour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat. cover and cook on medium low for 3 hours until the meat is pull-apart tender. remove the meat from the sauce and shred it and add more sauce if it needs it. then crisp up the meat on the griddle to add another layer of flavor. dunk your tortillas in the consomme and cook on one side.   flip them over.   add the cheese, meat, onion and cilantro. keep cooking until the cheese is melted and the tortilla is wicked crispy. then like, comment, share, and favorite this video. make sure you dunk the tacos in your consomme before you take a bite. see my website for full recipe. search for “backyahd birria” #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising","CreateDateTime":"2024-02-24T17:45:48.000Z","ViewCount":67736,"LikeCount":2143,"GroupId":9184,"GroupCode":"birria-tacos-with-oxtail-and-chuck-roast","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["braising"],"GroupPlatforms":[{"Platform":"instagram","PostId":3263,"Url":"https://www.instagram.com/reel/C3vTeuBvogq/","ViewCount":25032,"LikeCount":591},{"Platform":"youtube","PostId":3262,"Url":"https://www.youtube.com/watch?v=pp43D8SBDPo","ViewCount":29677,"LikeCount":1180},{"Platform":"facebook","PostId":3260,"Url":"https://www.facebook.com/reel/1593087708131416/","ViewCount":6547,"LikeCount":114},{"Platform":"tiktok","PostId":3261,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339223759179533610","ViewCount":6480,"LikeCount":258}]},{"Id":3260,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1593087708131416/","ThumbnailUrl":"media/posts/facebook_1593087708131416.png","Description":"Today we’re making birria tacos with oxtail and chuck roast. You can substitute any meat you like - I’m going to try with brisket soon. The most complex part of birria tacos is the adobo sauce.  But i","SearchText":"today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon.\n\nthe most complex part of birria tacos is the adobo sauce.  but it’s really not that hard.\n\njust get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness.\n\ntoast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened.\n\ntoast and grind your spices. \n\nthen blend all the ingredients on high until well blended.\n\npour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat.\n\ncover and cook on medium low for 3 hours until the meat is pull-apart tender.\n\nremove the meat from the sauce and shred it and add more sauce if it needs it.\n\nthen crisp up the meat on the griddle to add another layer of flavor.\n\ndunk your tortillas in the consomme and cook on one side. \n\nflip them over. \n\nadd the cheese, meat, onion and cilantro.\n\nkeep cooking until the cheese is melted and the tortilla is wicked crispy.\n\nthen like, comment, share, and favorite this video.\n\nmake sure you dunk the tacos in your consomme before you take a bite.\n\nsee my website for full recipe:\nhttps://backyahdbbq.com/birria-tacos\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon.\n\nthe most complex part of birria tacos is the adobo sauce.  but it’s really not that hard.\n\njust get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness.\n\ntoast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened.\n\ntoast and grind your spices. \n\nthen blend all the ingredients on high until well blended.\n\npour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat.\n\ncover and cook on medium low for 3 hours until the meat is pull-apart tender.\n\nremove the meat from the sauce and shred it and add more sauce if it needs it.\n\nthen crisp up the meat on the griddle to add another layer of flavor.\n\ndunk your tortillas in the consomme and cook on one side.  \n\nflip them over.  \n\nadd the cheese, meat, onion and cilantro.\n\nkeep cooking until the cheese is melted and the tortilla is wicked crispy.\n\nthen like, comment, share, and favorite this video.\n\nmake sure you dunk the tacos in your consomme before you take a bite.\n\nsee my website for full recipe:\nhttps://backyahdbbq.com/birria-tacos\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon. the most complex part of birria tacos is the adobo sauce.  but it’s really not that hard. just get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness. toast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened. toast and grind your spices. then blend all the ingredients on high until well blended. pour the sauce into a pot, add salt to taste, then add your seared meat.  add water if needed to fully cover the meat. cover and cook on medium low for 3 hours until the meat is pull-apart tender. remove the meat from the sauce and shred it and add more sauce if it needs it. then crisp up the meat on the griddle to add another layer of flavor. dunk your tortillas in the consomme and cook on one side.  flip them over.  add the cheese, meat, onion and cilantro. keep cooking until the cheese is melted and the tortilla is wicked crispy. then like, comment, share, and favorite this video. make sure you dunk the tacos in your consomme before you take a bite. see my website for full recipe:https://backyahdbbq.com/birria-tacos #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon. the most complex part of birria tacos is the adobo sauce.  but it’s really not that hard. just get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness. toast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened. toast and grind your spices.  then blend all the ingredients on high until well blended. pour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat. cover and cook on medium low for 3 hours until the meat is pull-apart tender. remove the meat from the sauce and shred it and add more sauce if it needs it. then crisp up the meat on the griddle to add another layer of flavor. dunk your tortillas in the consomme and cook on one side.   flip them over.   add the cheese, meat, onion and cilantro. keep cooking until the cheese is melted and the tortilla is wicked crispy. then like, comment, share, and favorite this video. make sure you dunk the tacos in your consomme before you take a bite. see my website for full recipe. search for “backyahd birria” #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising","CreateDateTime":"2024-02-24T17:39:24.000Z","ViewCount":67736,"LikeCount":2143,"GroupId":9184,"GroupCode":"birria-tacos-with-oxtail-and-chuck-roast","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["braising"],"GroupPlatforms":[{"Platform":"instagram","PostId":3263,"Url":"https://www.instagram.com/reel/C3vTeuBvogq/","ViewCount":25032,"LikeCount":591},{"Platform":"youtube","PostId":3262,"Url":"https://www.youtube.com/watch?v=pp43D8SBDPo","ViewCount":29677,"LikeCount":1180},{"Platform":"facebook","PostId":3260,"Url":"https://www.facebook.com/reel/1593087708131416/","ViewCount":6547,"LikeCount":114},{"Platform":"tiktok","PostId":3261,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339223759179533610","ViewCount":6480,"LikeCount":258}]},{"Id":3261,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7339223759179533610","ThumbnailUrl":"media/posts/tiktok_7339223759179533610.png","Description":"Today we’re making birria tacos with oxtail and chuck roast. You can substitute any meat you like - I’m going to try with brisket soon. The most complex part of birria tacos is the adobo sauce.  But i","SearchText":"today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon.\n\nthe most complex part of birria tacos is the adobo sauce.  but it’s really not that hard.\n\njust get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness.\n\ntoast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened.\n\ntoast and grind your spices. \n\nthen blend all the ingredients on high until well blended.\n\npour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat.\n\ncover and cook on medium low for 3 hours until the meat is pull-apart tender.\n\nremove the meat from the sauce and shred it and add more sauce if it needs it.\n\nthen crisp up the meat on the griddle to add another layer of flavor.\n\ndunk your tortillas in the consomme and cook on one side. \n\nflip them over. \n\nadd the cheese, meat, onion and cilantro.\n\nkeep cooking until the cheese is melted and the tortilla is wicked crispy.\n\nthen like, comment, share, and favorite this video.\n\nmake sure you dunk the tacos in your consomme before you take a bite.\n\nsee my website for full recipe:\nhttps://backyahdbbq.com/birria-tacos\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon.\n\nthe most complex part of birria tacos is the adobo sauce.  but it’s really not that hard.\n\njust get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness.\n\ntoast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened.\n\ntoast and grind your spices. \n\nthen blend all the ingredients on high until well blended.\n\npour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat.\n\ncover and cook on medium low for 3 hours until the meat is pull-apart tender.\n\nremove the meat from the sauce and shred it and add more sauce if it needs it.\n\nthen crisp up the meat on the griddle to add another layer of flavor.\n\ndunk your tortillas in the consomme and cook on one side.  \n\nflip them over.  \n\nadd the cheese, meat, onion and cilantro.\n\nkeep cooking until the cheese is melted and the tortilla is wicked crispy.\n\nthen like, comment, share, and favorite this video.\n\nmake sure you dunk the tacos in your consomme before you take a bite.\n\nsee my website for full recipe:\nhttps://backyahdbbq.com/birria-tacos\n\n#tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon. the most complex part of birria tacos is the adobo sauce.  but it’s really not that hard. just get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness. toast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened. toast and grind your spices. then blend all the ingredients on high until well blended. pour the sauce into a pot, add salt to taste, then add your seared meat.  add water if needed to fully cover the meat. cover and cook on medium low for 3 hours until the meat is pull-apart tender. remove the meat from the sauce and shred it and add more sauce if it needs it. then crisp up the meat on the griddle to add another layer of flavor. dunk your tortillas in the consomme and cook on one side.  flip them over.  add the cheese, meat, onion and cilantro. keep cooking until the cheese is melted and the tortilla is wicked crispy. then like, comment, share, and favorite this video. make sure you dunk the tacos in your consomme before you take a bite. see my website for full recipe:https://backyahdbbq.com/birria-tacos #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising today we’re making birria tacos with oxtail and chuck roast. you can substitute any meat you like - i’m going to try with brisket soon. the most complex part of birria tacos is the adobo sauce.  but it’s really not that hard. just get 10 dried chilis from your local mexican grocery.  remove the stems and seeds to minimize the bitterness. toast and boil the chilis with the tomatoes, onions, bay leaves, cinnamon and black peppercorns. remove them from the heat, but keep them in the hot water until fully softened. toast and grind your spices.  then blend all the ingredients on high until well blended. pour the sauce into a pot, add salt to taste, then add your seared meat. add water if needed to fully cover the meat. cover and cook on medium low for 3 hours until the meat is pull-apart tender. remove the meat from the sauce and shred it and add more sauce if it needs it. then crisp up the meat on the griddle to add another layer of flavor. dunk your tortillas in the consomme and cook on one side.   flip them over.   add the cheese, meat, onion and cilantro. keep cooking until the cheese is melted and the tortilla is wicked crispy. then like, comment, share, and favorite this video. make sure you dunk the tacos in your consomme before you take a bite. see my website for full recipe. search for “backyahd birria” #tacos #birriatacos #mexicanfood #tacotuesday #easyrecipe #bbq #griddle cow recipe bbq braising","CreateDateTime":"2024-02-24T17:37:04.000Z","ViewCount":67736,"LikeCount":2143,"GroupId":9184,"GroupCode":"birria-tacos-with-oxtail-and-chuck-roast","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["braising"],"GroupPlatforms":[{"Platform":"instagram","PostId":3263,"Url":"https://www.instagram.com/reel/C3vTeuBvogq/","ViewCount":25032,"LikeCount":591},{"Platform":"youtube","PostId":3262,"Url":"https://www.youtube.com/watch?v=pp43D8SBDPo","ViewCount":29677,"LikeCount":1180},{"Platform":"facebook","PostId":3260,"Url":"https://www.facebook.com/reel/1593087708131416/","ViewCount":6547,"LikeCount":114},{"Platform":"tiktok","PostId":3261,"Url":"https://www.tiktok.com/@backyahdbbq/video/7339223759179533610","ViewCount":6480,"LikeCount":258}]},{"Id":3257,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=qR8SUajXy-E","ThumbnailUrl":"media/posts/youtube_qR8SUajXy-E.png","Description":"I don’t usually rinse my meat.  The only time I do is when the cut has bones in it, like ox tail or korean style short ribs.  Since most butchers use a bandsaw to cut meat with bones there may be bone","SearchText":"i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.  \n\n#bbq #bbqtips #meat #cooking cow how_to tips bbq i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it. \n\n#bbq #bbqtips #meat #cooking cow how_to tips bbq i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.  #bbq #bbqtips #meat #cooking cow tips process bbq i dont usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.   #bbq #bbqtips #meat #cooking cow tips process bbq","CreateDateTime":"2024-02-20T05:38:04.000Z","ViewCount":169966,"LikeCount":2549,"GroupId":9185,"GroupCode":"rinsing-meat-tips-for-bone-in-cuts","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3257,"Url":"https://www.youtube.com/watch?v=qR8SUajXy-E","ViewCount":94759,"LikeCount":1592},{"Platform":"instagram","PostId":3259,"Url":"https://www.instagram.com/reel/C3jsLwqOOZm/","ViewCount":29295,"LikeCount":279},{"Platform":"facebook","PostId":3256,"Url":"https://www.facebook.com/reel/262046453608762/","ViewCount":27958,"LikeCount":176},{"Platform":"tiktok","PostId":3258,"Url":"https://www.tiktok.com/@backyahdbbq/video/7337550857279425838","ViewCount":17954,"LikeCount":502}]},{"Id":3259,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C3jsLwqOOZm/","ThumbnailUrl":"media/posts/instagram_18070944727479799.png","Description":"I don’t usually rinse my meat.  The only time I do is when the cut has bones in it, like ox tail or korean style short ribs.  Since most butchers use a bandsaw to cut meat with bones there may be bone","SearchText":"i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.  \n\n#bbq #bbqtips #meat #cooking cow how_to tips bbq i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it. \n\n#bbq #bbqtips #meat #cooking cow how_to tips bbq i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.  #bbq #bbqtips #meat #cooking cow tips process bbq i dont usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.   #bbq #bbqtips #meat #cooking cow tips process bbq","CreateDateTime":"2024-02-20T05:33:02.000Z","ViewCount":169966,"LikeCount":2549,"GroupId":9185,"GroupCode":"rinsing-meat-tips-for-bone-in-cuts","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3257,"Url":"https://www.youtube.com/watch?v=qR8SUajXy-E","ViewCount":94759,"LikeCount":1592},{"Platform":"instagram","PostId":3259,"Url":"https://www.instagram.com/reel/C3jsLwqOOZm/","ViewCount":29295,"LikeCount":279},{"Platform":"facebook","PostId":3256,"Url":"https://www.facebook.com/reel/262046453608762/","ViewCount":27958,"LikeCount":176},{"Platform":"tiktok","PostId":3258,"Url":"https://www.tiktok.com/@backyahdbbq/video/7337550857279425838","ViewCount":17954,"LikeCount":502}]},{"Id":3256,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/262046453608762/","ThumbnailUrl":"media/posts/facebook_262046453608762.png","Description":"I don’t usually rinse my meat.  The only time I do is when the cut has bones in it, like ox tail or korean style short ribs.  Since most butchers use a bandsaw to cut meat with bones there may be bone","SearchText":"i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.  \n\n#bbq #bbqtips #meat #cooking cow how_to tips bbq i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it. \n\n#bbq #bbqtips #meat #cooking cow how_to tips bbq i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.  #bbq #bbqtips #meat #cooking cow tips process bbq i dont usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.   #bbq #bbqtips #meat #cooking cow tips process bbq","CreateDateTime":"2024-02-20T05:29:33.000Z","ViewCount":169966,"LikeCount":2549,"GroupId":9185,"GroupCode":"rinsing-meat-tips-for-bone-in-cuts","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3257,"Url":"https://www.youtube.com/watch?v=qR8SUajXy-E","ViewCount":94759,"LikeCount":1592},{"Platform":"instagram","PostId":3259,"Url":"https://www.instagram.com/reel/C3jsLwqOOZm/","ViewCount":29295,"LikeCount":279},{"Platform":"facebook","PostId":3256,"Url":"https://www.facebook.com/reel/262046453608762/","ViewCount":27958,"LikeCount":176},{"Platform":"tiktok","PostId":3258,"Url":"https://www.tiktok.com/@backyahdbbq/video/7337550857279425838","ViewCount":17954,"LikeCount":502}]},{"Id":3258,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7337550857279425838","ThumbnailUrl":"media/posts/tiktok_7337550857279425838.png","Description":"I dont usually rinse my meat.  The only time I do is when the cut has bones in it, like ox tail or korean style short ribs.  Since most butchers use a bandsaw to cut meat with bones there may be bone ","SearchText":"i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.  \n\n#bbq #bbqtips #meat #cooking cow how_to tips bbq i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it. \n\n#bbq #bbqtips #meat #cooking cow how_to tips bbq i don’t usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.  #bbq #bbqtips #meat #cooking cow tips process bbq i dont usually rinse my meat.  the only time i do is when the cut has bones in it, like ox tail or korean style short ribs.  since most butchers use a bandsaw to cut meat with bones there may be bone fragments left on the meat.  i definitely don’t want to eat those, so i’ll do a quick rinse.  i remove from the bag, put in a bowl, and then cover with cold water and massage it for a second or two.  i’ll rinse it a few times until the water runs clear.  i don’t let it soak for too long because i’m not trying to pull all the blood out.  just a couple of quick rinses to remove any bone debris. definitely consider doing this rinse the next time you are working with meat that has bones in it.   #bbq #bbqtips #meat #cooking cow tips process bbq","CreateDateTime":"2024-02-20T05:25:17.000Z","ViewCount":169966,"LikeCount":2549,"GroupId":9185,"GroupCode":"rinsing-meat-tips-for-bone-in-cuts","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3257,"Url":"https://www.youtube.com/watch?v=qR8SUajXy-E","ViewCount":94759,"LikeCount":1592},{"Platform":"instagram","PostId":3259,"Url":"https://www.instagram.com/reel/C3jsLwqOOZm/","ViewCount":29295,"LikeCount":279},{"Platform":"facebook","PostId":3256,"Url":"https://www.facebook.com/reel/262046453608762/","ViewCount":27958,"LikeCount":176},{"Platform":"tiktok","PostId":3258,"Url":"https://www.tiktok.com/@backyahdbbq/video/7337550857279425838","ViewCount":17954,"LikeCount":502}]},{"Id":3255,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7337522593668402474","ThumbnailUrl":"media/posts/tiktok_7337522593668402474.png","Description":"Nice to see a @Gozney | Outdoor Pizza Ovens IRL  #pizza #pizzalover ","SearchText":"nice to see a @gozney | outdoor pizza ovens irl  #pizza #pizzalover  showcase pizza","CreateDateTime":"2024-02-20T03:35:36.000Z","ViewCount":11361,"LikeCount":69,"GroupId":9523,"GroupCode":"gozney-outdoor-pizza-oven-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3255,"Url":"https://www.tiktok.com/@backyahdbbq/video/7337522593668402474","ViewCount":11361,"LikeCount":69}]},{"Id":3254,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/415569820945138","ThumbnailUrl":"media/posts/facebook_110899788073674_415569820945138.png","Description":"Tempting... Nice to see a Gozney IRL \n\n#pizza #pizzalover","SearchText":"tempting... nice to see a gozney irl \n\n#pizza #pizzalover showcase pizza tempting... nice to see a @gozney irl \n\n#pizza #pizzalover showcase pizza","CreateDateTime":"2024-02-20T03:28:46.000Z","ViewCount":0,"LikeCount":38,"GroupId":9186,"GroupCode":"gozney-pizza-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3254,"Url":"https://www.facebook.com/234418655726923/posts/415569820945138","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":3253,"Url":"https://www.instagram.com/p/C3jeHLduW5_/","ViewCount":0,"LikeCount":30}]},{"Id":3253,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C3jeHLduW5_/","ThumbnailUrl":"media/posts/instagram_18034448569677310.png","Description":"Tempting... Nice to see a @gozney IRL \n\n#pizza #pizzalover","SearchText":"tempting... nice to see a gozney irl \n\n#pizza #pizzalover showcase pizza tempting... nice to see a @gozney irl \n\n#pizza #pizzalover showcase pizza","CreateDateTime":"2024-02-20T03:28:41.000Z","ViewCount":0,"LikeCount":38,"GroupId":9186,"GroupCode":"gozney-pizza-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3254,"Url":"https://www.facebook.com/234418655726923/posts/415569820945138","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":3253,"Url":"https://www.instagram.com/p/C3jeHLduW5_/","ViewCount":0,"LikeCount":30}]},{"Id":3252,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=10hu9I3e6wE","ThumbnailUrl":"media/posts/youtube_10hu9I3e6wE.png","Description":"I’m looking for a new pizza oven, so I thought I’d ask you all which one you recommend.  I’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on hi","SearchText":"i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot.\n\n#pizza #outdoorcooking #pizzaoven #outdoorpizzaoven #summer #pizzalover #pizzatime review pizza baking i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot.\n\n#pizza #outdoorcooking #pizzaoven #outdoorpizzaoven #summer #pizzalover  #pizzatime i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot. #pizza #outdoorcooking #pizzaoven #summer #pizzalover #pizzatime i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot. #pizza #outdoorcooking #pizzaoven #summer #pizzalover  review bbq pizza baking","CreateDateTime":"2024-02-18T01:01:04.000Z","ViewCount":72424,"LikeCount":968,"GroupId":9187,"GroupCode":"best-pizza-oven-recommendations","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3252,"Url":"https://www.youtube.com/watch?v=10hu9I3e6wE","ViewCount":14509,"LikeCount":277},{"Platform":"instagram","PostId":3251,"Url":"https://www.instagram.com/reel/C3eDJnfvKQA/","ViewCount":36707,"LikeCount":475},{"Platform":"facebook","PostId":3249,"Url":"https://www.facebook.com/reel/699020868980851/","ViewCount":10824,"LikeCount":44},{"Platform":"tiktok","PostId":3250,"Url":"https://www.tiktok.com/@backyahdbbq/video/7336738886359534890","ViewCount":10384,"LikeCount":172}]},{"Id":3251,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C3eDJnfvKQA/","ThumbnailUrl":"media/posts/instagram_18004185077146656.png","Description":"I’m looking for a new pizza oven, so I thought I’d ask you all which one you recommend.  I’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on hi","SearchText":"i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot.\n\n#pizza #outdoorcooking #pizzaoven #outdoorpizzaoven #summer #pizzalover #pizzatime review pizza baking i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot.\n\n#pizza #outdoorcooking #pizzaoven #outdoorpizzaoven #summer #pizzalover  #pizzatime i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot. #pizza #outdoorcooking #pizzaoven #summer #pizzalover #pizzatime i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot. #pizza #outdoorcooking #pizzaoven #summer #pizzalover  review bbq pizza baking","CreateDateTime":"2024-02-18T00:57:57.000Z","ViewCount":72424,"LikeCount":968,"GroupId":9187,"GroupCode":"best-pizza-oven-recommendations","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3252,"Url":"https://www.youtube.com/watch?v=10hu9I3e6wE","ViewCount":14509,"LikeCount":277},{"Platform":"instagram","PostId":3251,"Url":"https://www.instagram.com/reel/C3eDJnfvKQA/","ViewCount":36707,"LikeCount":475},{"Platform":"facebook","PostId":3249,"Url":"https://www.facebook.com/reel/699020868980851/","ViewCount":10824,"LikeCount":44},{"Platform":"tiktok","PostId":3250,"Url":"https://www.tiktok.com/@backyahdbbq/video/7336738886359534890","ViewCount":10384,"LikeCount":172}]},{"Id":3249,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/699020868980851/","ThumbnailUrl":"media/posts/facebook_699020868980851.png","Description":"I’m looking for a new pizza oven, so I thought I’d ask you all which one you recommend.  I’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on hi","SearchText":"i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot.\n\n#pizza #outdoorcooking #pizzaoven #outdoorpizzaoven #summer #pizzalover #pizzatime review pizza baking i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot.\n\n#pizza #outdoorcooking #pizzaoven #outdoorpizzaoven #summer #pizzalover  #pizzatime i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot. #pizza #outdoorcooking #pizzaoven #summer #pizzalover #pizzatime i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot. #pizza #outdoorcooking #pizzaoven #summer #pizzalover  review bbq pizza baking","CreateDateTime":"2024-02-18T00:55:00.000Z","ViewCount":72424,"LikeCount":968,"GroupId":9187,"GroupCode":"best-pizza-oven-recommendations","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3252,"Url":"https://www.youtube.com/watch?v=10hu9I3e6wE","ViewCount":14509,"LikeCount":277},{"Platform":"instagram","PostId":3251,"Url":"https://www.instagram.com/reel/C3eDJnfvKQA/","ViewCount":36707,"LikeCount":475},{"Platform":"facebook","PostId":3249,"Url":"https://www.facebook.com/reel/699020868980851/","ViewCount":10824,"LikeCount":44},{"Platform":"tiktok","PostId":3250,"Url":"https://www.tiktok.com/@backyahdbbq/video/7336738886359534890","ViewCount":10384,"LikeCount":172}]},{"Id":3250,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7336738886359534890","ThumbnailUrl":"media/posts/tiktok_7336738886359534890.png","Description":"I’m looking for a new pizza oven, so I thought I’d ask you all which one you recommend.  I’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on hi","SearchText":"i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot.\n\n#pizza #outdoorcooking #pizzaoven #outdoorpizzaoven #summer #pizzalover #pizzatime review pizza baking i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot.\n\n#pizza #outdoorcooking #pizzaoven #outdoorpizzaoven #summer #pizzalover  #pizzatime i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot. #pizza #outdoorcooking #pizzaoven #summer #pizzalover #pizzatime i’m looking for a new pizza oven, so i thought i’d ask you all which one you recommend.  i’ve been using this one for a couple of years, but last summer the back control knob melted and is stuck on high.  if i want to light it i have to disconnect the back part and manually light it with a lighter.  i have a bunch of pizza parties lined up and need to get a new one soon.  so, leave a comment with the make and model of one you’d recommend.  thanks a lot. #pizza #outdoorcooking #pizzaoven #summer #pizzalover  review bbq pizza baking","CreateDateTime":"2024-02-18T00:54:20.000Z","ViewCount":72424,"LikeCount":968,"GroupId":9187,"GroupCode":"best-pizza-oven-recommendations","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ","Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3252,"Url":"https://www.youtube.com/watch?v=10hu9I3e6wE","ViewCount":14509,"LikeCount":277},{"Platform":"instagram","PostId":3251,"Url":"https://www.instagram.com/reel/C3eDJnfvKQA/","ViewCount":36707,"LikeCount":475},{"Platform":"facebook","PostId":3249,"Url":"https://www.facebook.com/reel/699020868980851/","ViewCount":10824,"LikeCount":44},{"Platform":"tiktok","PostId":3250,"Url":"https://www.tiktok.com/@backyahdbbq/video/7336738886359534890","ViewCount":10384,"LikeCount":172}]},{"Id":3248,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=KL5Kw8m_2f4","ThumbnailUrl":"media/posts/youtube_KL5Kw8m_2f4.png","Description":"Birria Tacos \n\n#tacos #birria #birriatacos \n\nThanks  @PorterRoadButcher for the beef. Use code BACKYAHD10 for 10% off.","SearchText":"birria tacos \n\n#tacos #birria #birriatacos \n\nthanks  @porterroadbutcher for the beef. use code backyahd10 for 10% off. birria tacos \n\n#tacos #birria #birriatacos \n\nthanks @porterroad for the beef. use code backyahd10 for 10% off. cow recipe bbq birria tacos #tacos #birria #birriatacos thanks porter road for the beef. use code backyahd10 for 10% off. birria tacos  #tacos #birria #birriatacos  thanks @porterroadbutcher for the beef. use code backyahd10 for 10% off. ","CreateDateTime":"2024-02-17T18:20:19.000Z","ViewCount":28576,"LikeCount":858,"GroupId":9188,"GroupCode":"delicious-birria-tacos-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3248,"Url":"https://www.youtube.com/watch?v=KL5Kw8m_2f4","ViewCount":6449,"LikeCount":458},{"Platform":"instagram","PostId":3247,"Url":"https://www.instagram.com/reel/C3dVQhvv84b/","ViewCount":13276,"LikeCount":226},{"Platform":"facebook","PostId":3245,"Url":"https://www.facebook.com/reel/247681058394151/","ViewCount":4734,"LikeCount":57},{"Platform":"tiktok","PostId":3246,"Url":"https://www.tiktok.com/@backyahdbbq/video/7336635075439660334","ViewCount":4117,"LikeCount":117}]},{"Id":3247,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C3dVQhvv84b/","ThumbnailUrl":"media/posts/instagram_18093530170399890.png","Description":"Birria Tacos \n\n#tacos #birria #birriatacos \n\nThanks @porterroad for the beef. Use code BACKYAHD10 for 10% off.","SearchText":"birria tacos \n\n#tacos #birria #birriatacos \n\nthanks  @porterroadbutcher for the beef. use code backyahd10 for 10% off. birria tacos \n\n#tacos #birria #birriatacos \n\nthanks @porterroad for the beef. use code backyahd10 for 10% off. cow recipe bbq birria tacos #tacos #birria #birriatacos thanks porter road for the beef. use code backyahd10 for 10% off. birria tacos  #tacos #birria #birriatacos  thanks @porterroadbutcher for the beef. use code backyahd10 for 10% off. ","CreateDateTime":"2024-02-17T18:16:42.000Z","ViewCount":28576,"LikeCount":858,"GroupId":9188,"GroupCode":"delicious-birria-tacos-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3248,"Url":"https://www.youtube.com/watch?v=KL5Kw8m_2f4","ViewCount":6449,"LikeCount":458},{"Platform":"instagram","PostId":3247,"Url":"https://www.instagram.com/reel/C3dVQhvv84b/","ViewCount":13276,"LikeCount":226},{"Platform":"facebook","PostId":3245,"Url":"https://www.facebook.com/reel/247681058394151/","ViewCount":4734,"LikeCount":57},{"Platform":"tiktok","PostId":3246,"Url":"https://www.tiktok.com/@backyahdbbq/video/7336635075439660334","ViewCount":4117,"LikeCount":117}]},{"Id":3245,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/247681058394151/","ThumbnailUrl":"media/posts/facebook_247681058394151.png","Description":"Birria Tacos #tacos #birria #birriatacos Thanks Porter Road for the beef. Use code BACKYAHD10 for 10% off.","SearchText":"birria tacos \n\n#tacos #birria #birriatacos \n\nthanks  @porterroadbutcher for the beef. use code backyahd10 for 10% off. birria tacos \n\n#tacos #birria #birriatacos \n\nthanks @porterroad for the beef. use code backyahd10 for 10% off. cow recipe bbq birria tacos #tacos #birria #birriatacos thanks porter road for the beef. use code backyahd10 for 10% off. birria tacos  #tacos #birria #birriatacos  thanks @porterroadbutcher for the beef. use code backyahd10 for 10% off. ","CreateDateTime":"2024-02-17T18:13:22.000Z","ViewCount":28576,"LikeCount":858,"GroupId":9188,"GroupCode":"delicious-birria-tacos-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3248,"Url":"https://www.youtube.com/watch?v=KL5Kw8m_2f4","ViewCount":6449,"LikeCount":458},{"Platform":"instagram","PostId":3247,"Url":"https://www.instagram.com/reel/C3dVQhvv84b/","ViewCount":13276,"LikeCount":226},{"Platform":"facebook","PostId":3245,"Url":"https://www.facebook.com/reel/247681058394151/","ViewCount":4734,"LikeCount":57},{"Platform":"tiktok","PostId":3246,"Url":"https://www.tiktok.com/@backyahdbbq/video/7336635075439660334","ViewCount":4117,"LikeCount":117}]},{"Id":3246,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7336635075439660334","ThumbnailUrl":"media/posts/tiktok_7336635075439660334.png","Description":"Birria Tacos  #tacos #birria #birriatacos  Thanks @PorterRoadButcher for the beef. Use code BACKYAHD10 for 10% off. ","SearchText":"birria tacos \n\n#tacos #birria #birriatacos \n\nthanks  @porterroadbutcher for the beef. use code backyahd10 for 10% off. birria tacos \n\n#tacos #birria #birriatacos \n\nthanks @porterroad for the beef. use code backyahd10 for 10% off. cow recipe bbq birria tacos #tacos #birria #birriatacos thanks porter road for the beef. use code backyahd10 for 10% off. birria tacos  #tacos #birria #birriatacos  thanks @porterroadbutcher for the beef. use code backyahd10 for 10% off. ","CreateDateTime":"2024-02-17T18:11:33.000Z","ViewCount":28576,"LikeCount":858,"GroupId":9188,"GroupCode":"delicious-birria-tacos-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3248,"Url":"https://www.youtube.com/watch?v=KL5Kw8m_2f4","ViewCount":6449,"LikeCount":458},{"Platform":"instagram","PostId":3247,"Url":"https://www.instagram.com/reel/C3dVQhvv84b/","ViewCount":13276,"LikeCount":226},{"Platform":"facebook","PostId":3245,"Url":"https://www.facebook.com/reel/247681058394151/","ViewCount":4734,"LikeCount":57},{"Platform":"tiktok","PostId":3246,"Url":"https://www.tiktok.com/@backyahdbbq/video/7336635075439660334","ViewCount":4117,"LikeCount":117}]},{"Id":3243,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7335960071358205226","ThumbnailUrl":"media/posts/tiktok_7335960071358205226.png","Description":"Proof that I’m not only taking photos for social, I had to take a bite as soon as this thing was ready. Birria tacos video coming very soon.  #tacos #birria ","SearchText":"proof that i’m not only taking photos for social, i had to take a bite as soon as this thing was ready. birria tacos video coming very soon.  #tacos #birria  cow showcase bbq proof that i’m not only taking photos for social, i had to take a bite as soon as this thing was ready. birria tacos video coming very soon. \n\n#tacos #birria proof that i’m not only taking photos for social, i had to take a bite as soon as this thing was ready. birria tacos video coming very soon. \n\n#tacos #birria","CreateDateTime":"2024-02-15T22:32:15.000Z","ViewCount":3915,"LikeCount":101,"GroupId":9189,"GroupCode":"birria-tacos-preview-and-sneak-peek","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3243,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335960071358205226","ViewCount":3913,"LikeCount":40},{"Platform":"facebook","PostId":3242,"Url":"https://www.facebook.com/234418655726923/posts/413250114510442","ViewCount":2,"LikeCount":37},{"Platform":"instagram","PostId":3244,"Url":"https://www.instagram.com/p/C3Yoa7fPKfF/","ViewCount":0,"LikeCount":24}]},{"Id":3242,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/413250114510442","ThumbnailUrl":"media/posts/facebook_110899788073674_413250114510442.png","Description":"Proof that I’m not only taking photos for social, I had to take a bite as soon as this thing was ready. Birria tacos video coming very soon. \n\n#tacos #birria","SearchText":"proof that i’m not only taking photos for social, i had to take a bite as soon as this thing was ready. birria tacos video coming very soon.  #tacos #birria  cow showcase bbq proof that i’m not only taking photos for social, i had to take a bite as soon as this thing was ready. birria tacos video coming very soon. \n\n#tacos #birria proof that i’m not only taking photos for social, i had to take a bite as soon as this thing was ready. birria tacos video coming very soon. \n\n#tacos #birria","CreateDateTime":"2024-02-15T22:27:11.000Z","ViewCount":3915,"LikeCount":101,"GroupId":9189,"GroupCode":"birria-tacos-preview-and-sneak-peek","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3243,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335960071358205226","ViewCount":3913,"LikeCount":40},{"Platform":"facebook","PostId":3242,"Url":"https://www.facebook.com/234418655726923/posts/413250114510442","ViewCount":2,"LikeCount":37},{"Platform":"instagram","PostId":3244,"Url":"https://www.instagram.com/p/C3Yoa7fPKfF/","ViewCount":0,"LikeCount":24}]},{"Id":3244,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C3Yoa7fPKfF/","ThumbnailUrl":"media/posts/instagram_17906311634843712.png","Description":"Proof that I’m not only taking photos for social, I had to take a bite as soon as this thing was ready. Birria tacos video coming very soon. \n\n#tacos #birria","SearchText":"proof that i’m not only taking photos for social, i had to take a bite as soon as this thing was ready. birria tacos video coming very soon.  #tacos #birria  cow showcase bbq proof that i’m not only taking photos for social, i had to take a bite as soon as this thing was ready. birria tacos video coming very soon. \n\n#tacos #birria proof that i’m not only taking photos for social, i had to take a bite as soon as this thing was ready. birria tacos video coming very soon. \n\n#tacos #birria","CreateDateTime":"2024-02-15T22:27:07.000Z","ViewCount":3915,"LikeCount":101,"GroupId":9189,"GroupCode":"birria-tacos-preview-and-sneak-peek","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3243,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335960071358205226","ViewCount":3913,"LikeCount":40},{"Platform":"facebook","PostId":3242,"Url":"https://www.facebook.com/234418655726923/posts/413250114510442","ViewCount":2,"LikeCount":37},{"Platform":"instagram","PostId":3244,"Url":"https://www.instagram.com/p/C3Yoa7fPKfF/","ViewCount":0,"LikeCount":24}]},{"Id":3239,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=LOrt52qkthM","ThumbnailUrl":"media/posts/youtube_LOrt52qkthM.png","Description":"I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not.\n\nThis is my first time trying a wet cure and I’m pretty sure it w","SearchText":"i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not.\n\nthis is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing.\n\none of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same.\n\nthis is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle.\n\nyou can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good.\n\nit was a good experiment, but i’m going back to dry curing with pink curing salt.\n\nthank you @porterroadbutcher for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off.\n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n\n#bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking frying i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not.\n\nthis is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing.\n\none of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same.\n\nthis is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle.\n\nyou can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good.\n\nit was a good experiment, but i’m going back to dry curing with pink curing salt.\n\nthank you @porterroad for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off.\n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to process bbq smoking frying i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not. this is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing. one of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same. this is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle. you can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good. it was a good experiment, but i’m going back to dry curing with pink curing salt. thank you porter road for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off. you can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear #bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not. this is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing. one of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same. this is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle. you can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good. it was a good experiment, but i’m going back to dry curing with pink curing salt. thank you @porterroadbutcher for the pork belly! use code backyahd10 for 10% off. you can find all the gear, meat, and discount codes on my gear page.    #bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking frying","CreateDateTime":"2024-02-15T04:40:29.000Z","ViewCount":585843,"LikeCount":20324,"GroupId":9524,"GroupCode":"wet-cure-vs-dry-cure-bacon-experiments","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking","frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3239,"Url":"https://www.youtube.com/watch?v=LOrt52qkthM","ViewCount":83628,"LikeCount":2344},{"Platform":"instagram","PostId":3241,"Url":"https://www.instagram.com/reel/C3Wt42buT7p/","ViewCount":440933,"LikeCount":16349},{"Platform":"facebook","PostId":3238,"Url":"https://www.facebook.com/reel/1369096980436222/","ViewCount":6029,"LikeCount":76},{"Platform":"tiktok","PostId":3240,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335681973664419114","ViewCount":55253,"LikeCount":1555}]},{"Id":3241,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C3Wt42buT7p/","ThumbnailUrl":"media/posts/instagram_18000112040388292.png","Description":"I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not.\n\nThis is my first time trying a wet cure and I’m pretty sure it w","SearchText":"i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not.\n\nthis is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing.\n\none of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same.\n\nthis is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle.\n\nyou can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good.\n\nit was a good experiment, but i’m going back to dry curing with pink curing salt.\n\nthank you @porterroadbutcher for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off.\n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n\n#bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking frying i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not.\n\nthis is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing.\n\none of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same.\n\nthis is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle.\n\nyou can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good.\n\nit was a good experiment, but i’m going back to dry curing with pink curing salt.\n\nthank you @porterroad for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off.\n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to process bbq smoking frying i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not. this is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing. one of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same. this is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle. you can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good. it was a good experiment, but i’m going back to dry curing with pink curing salt. thank you porter road for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off. you can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear #bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not. this is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing. one of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same. this is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle. you can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good. it was a good experiment, but i’m going back to dry curing with pink curing salt. thank you @porterroadbutcher for the pork belly! use code backyahd10 for 10% off. you can find all the gear, meat, and discount codes on my gear page.    #bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking frying","CreateDateTime":"2024-02-15T04:37:25.000Z","ViewCount":585843,"LikeCount":20324,"GroupId":9524,"GroupCode":"wet-cure-vs-dry-cure-bacon-experiments","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking","frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3239,"Url":"https://www.youtube.com/watch?v=LOrt52qkthM","ViewCount":83628,"LikeCount":2344},{"Platform":"instagram","PostId":3241,"Url":"https://www.instagram.com/reel/C3Wt42buT7p/","ViewCount":440933,"LikeCount":16349},{"Platform":"facebook","PostId":3238,"Url":"https://www.facebook.com/reel/1369096980436222/","ViewCount":6029,"LikeCount":76},{"Platform":"tiktok","PostId":3240,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335681973664419114","ViewCount":55253,"LikeCount":1555}]},{"Id":3238,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1369096980436222/","ThumbnailUrl":"media/posts/facebook_1369096980436222.png","Description":"I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not. This is my first time trying a wet cure and I’m pretty sure it wi","SearchText":"i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not.\n\nthis is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing.\n\none of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same.\n\nthis is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle.\n\nyou can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good.\n\nit was a good experiment, but i’m going back to dry curing with pink curing salt.\n\nthank you @porterroadbutcher for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off.\n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n\n#bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking frying i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not.\n\nthis is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing.\n\none of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same.\n\nthis is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle.\n\nyou can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good.\n\nit was a good experiment, but i’m going back to dry curing with pink curing salt.\n\nthank you @porterroad for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off.\n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to process bbq smoking frying i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not. this is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing. one of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same. this is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle. you can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good. it was a good experiment, but i’m going back to dry curing with pink curing salt. thank you porter road for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off. you can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear #bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not. this is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing. one of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same. this is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle. you can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good. it was a good experiment, but i’m going back to dry curing with pink curing salt. thank you @porterroadbutcher for the pork belly! use code backyahd10 for 10% off. you can find all the gear, meat, and discount codes on my gear page.    #bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking frying","CreateDateTime":"2024-02-15T04:33:45.000Z","ViewCount":585843,"LikeCount":20324,"GroupId":9524,"GroupCode":"wet-cure-vs-dry-cure-bacon-experiments","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3239,"Url":"https://www.youtube.com/watch?v=LOrt52qkthM","ViewCount":83628,"LikeCount":2344},{"Platform":"instagram","PostId":3241,"Url":"https://www.instagram.com/reel/C3Wt42buT7p/","ViewCount":440933,"LikeCount":16349},{"Platform":"facebook","PostId":3238,"Url":"https://www.facebook.com/reel/1369096980436222/","ViewCount":6029,"LikeCount":76},{"Platform":"tiktok","PostId":3240,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335681973664419114","ViewCount":55253,"LikeCount":1555}]},{"Id":3240,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7335681973664419114","ThumbnailUrl":"media/posts/tiktok_7335681973664419114.png","Description":"I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not. This is my first time trying a wet cure and I’m pretty sure it wi","SearchText":"i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not.\n\nthis is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing.\n\none of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same.\n\nthis is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle.\n\nyou can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good.\n\nit was a good experiment, but i’m going back to dry curing with pink curing salt.\n\nthank you @porterroadbutcher for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off.\n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n\n#bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking frying i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not.\n\nthis is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing.\n\none of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same.\n\nthis is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle.\n\nyou can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good.\n\nit was a good experiment, but i’m going back to dry curing with pink curing salt.\n\nthank you @porterroad for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off.\n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to process bbq smoking frying i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not. this is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing. one of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same. this is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle. you can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good. it was a good experiment, but i’m going back to dry curing with pink curing salt. thank you porter road for the pork belly! you can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code backyahd10 for 10% off. you can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear #bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking i did a few bacon experiments to see if i prefer a wet cure instead of my normal dry cure and if i like using pink curing salt or not. this is my first time trying a wet cure and i’m pretty sure it will be my last.  the wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. i didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. also, the wet cure method was much more work, especially sealing the bag.  so after this batch, i’m going back to dry curing. one of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. up until today, i had always used a pink curing salt because that is how i learned.  for this experiment, i made one slab with curing salt and one without.  all other ingredients were exactly the same. this is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle. you can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste.  they say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good. it was a good experiment, but i’m going back to dry curing with pink curing salt. thank you @porterroadbutcher for the pork belly! use code backyahd10 for 10% off. you can find all the gear, meat, and discount codes on my gear page.    #bacon #howto #learn #cooking #griddle #smokedmeat pig bacon how_to bbq smoking frying","CreateDateTime":"2024-02-15T04:33:09.000Z","ViewCount":585843,"LikeCount":20324,"GroupId":9524,"GroupCode":"wet-cure-vs-dry-cure-bacon-experiments","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking","frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3239,"Url":"https://www.youtube.com/watch?v=LOrt52qkthM","ViewCount":83628,"LikeCount":2344},{"Platform":"instagram","PostId":3241,"Url":"https://www.instagram.com/reel/C3Wt42buT7p/","ViewCount":440933,"LikeCount":16349},{"Platform":"facebook","PostId":3238,"Url":"https://www.facebook.com/reel/1369096980436222/","ViewCount":6029,"LikeCount":76},{"Platform":"tiktok","PostId":3240,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335681973664419114","ViewCount":55253,"LikeCount":1555}]},{"Id":3236,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7335218937929665838","ThumbnailUrl":"media/posts/tiktok_7335218937929665838.png","Description":"Dry Aged Chuck Roast from @PorterRoadButcher ","SearchText":"dry aged chuck roast from @porterroadbutcher  cow roast_beef showcase bbq","CreateDateTime":"2024-02-13T22:36:16.000Z","ViewCount":9722,"LikeCount":64,"GroupId":9525,"GroupCode":"dry-aged-chuck-roast-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["roast_beef"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3236,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335218937929665838","ViewCount":9722,"LikeCount":64}]},{"Id":3235,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/412051844630269","ThumbnailUrl":"media/posts/facebook_110899788073674_412051844630269.png","Description":"Any guesses on what I’m making? \n\n Dry Aged Chuck Roast from Porter Road","SearchText":"any guesses on what i’m making? \n\n dry aged chuck roast from porter road cow roast_beef process bbq any guesses on what i’m making? \n\n@porterroad dry aged chuck roast cow roast_beef recipe bbq","CreateDateTime":"2024-02-13T22:33:26.000Z","ViewCount":1,"LikeCount":30,"GroupId":9526,"GroupCode":"dry-aged-chuck-roast-process","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["roast_beef"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3235,"Url":"https://www.facebook.com/234418655726923/posts/412051844630269","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":3237,"Url":"https://www.instagram.com/p/C3Tfi3Gvl6E/","ViewCount":0,"LikeCount":23}]},{"Id":3237,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C3Tfi3Gvl6E/","ThumbnailUrl":"media/posts/instagram_18226703617271257.png","Description":"Any guesses on what I’m making? \n\n@porterroad Dry Aged Chuck Roast","SearchText":"any guesses on what i’m making? \n\n dry aged chuck roast from porter road cow roast_beef process bbq any guesses on what i’m making? \n\n@porterroad dry aged chuck roast cow roast_beef recipe bbq","CreateDateTime":"2024-02-13T22:33:22.000Z","ViewCount":1,"LikeCount":30,"GroupId":9526,"GroupCode":"dry-aged-chuck-roast-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["roast_beef"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3235,"Url":"https://www.facebook.com/234418655726923/posts/412051844630269","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":3237,"Url":"https://www.instagram.com/p/C3Tfi3Gvl6E/","ViewCount":0,"LikeCount":23}]},{"Id":3234,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=b7G54CJf8go","ThumbnailUrl":"media/posts/youtube_b7G54CJf8go.png","Description":"I’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a BLT.  \n\nTo make the bacon, I cured this pork belly for a week in the fridge, then smoked ","SearchText":"i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.  \n\nto make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. \n\ni’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes. \n \nwhen cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. \n\none of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them.\n\ni’ll add mayo or a sauce to both slices of toasted bread and then start assembling.\n\nto me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering.\n\nthank you hammer stahl (@heritagesteel) for sponsoring this video!  \n\nyou can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit \n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt. \n\nto make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. \n\ni’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes. \n \nwhen cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. \n\none of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.  after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them.\n\ni’ll add mayo or a sauce to both slices of toasted bread and then start assembling.\n\nto me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering.\n\nthank you hammer stahl (@hammerstahl) for sponsoring this video! \n\nyou can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit \n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.  to make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. i’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes.  when cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. one of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them. i’ll add mayo or a sauce to both slices of toasted bread and then start assembling. to me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering. thank you hammer stahl (heritage steel) for sponsoring this video!  you can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit you can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear   #bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.   to make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle.  i’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes.    when cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices.  one of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them. i’ll add mayo or a sauce to both slices of toasted bread and then start assembling. to me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering. thank you hammer stahl (@heritage steel) for sponsoring this video!   you can find the hammer stahl 6” serrated utility knife on my gear page.  you can find all the gear, meat, and discount codes on my gear page.   #bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking","CreateDateTime":"2024-02-13T17:00:47.000Z","ViewCount":101662,"LikeCount":4619,"GroupId":9527,"GroupCode":"perfect-homemade-bacon-for-blt","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3234,"Url":"https://www.youtube.com/watch?v=b7G54CJf8go","ViewCount":22325,"LikeCount":1365},{"Platform":"instagram","PostId":3233,"Url":"https://www.instagram.com/reel/C3S4m1wRcDZ/","ViewCount":19142,"LikeCount":424},{"Platform":"facebook","PostId":3232,"Url":"https://www.facebook.com/reel/1088962272341272/","ViewCount":5572,"LikeCount":86},{"Platform":"tiktok","PostId":3231,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335128706194656555","ViewCount":54623,"LikeCount":2744}]},{"Id":3233,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C3S4m1wRcDZ/","ThumbnailUrl":"media/posts/instagram_17980560062643110.png","Description":"I’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a BLT. \n\nTo make the bacon, I cured this pork belly for a week in the fridge, then smoked i","SearchText":"i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.  \n\nto make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. \n\ni’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes. \n \nwhen cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. \n\none of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them.\n\ni’ll add mayo or a sauce to both slices of toasted bread and then start assembling.\n\nto me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering.\n\nthank you hammer stahl (@heritagesteel) for sponsoring this video!  \n\nyou can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit \n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt. \n\nto make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. \n\ni’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes. \n \nwhen cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. \n\none of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.  after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them.\n\ni’ll add mayo or a sauce to both slices of toasted bread and then start assembling.\n\nto me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering.\n\nthank you hammer stahl (@hammerstahl) for sponsoring this video! \n\nyou can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit \n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.  to make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. i’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes.  when cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. one of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them. i’ll add mayo or a sauce to both slices of toasted bread and then start assembling. to me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering. thank you hammer stahl (heritage steel) for sponsoring this video!  you can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit you can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear   #bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.   to make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle.  i’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes.    when cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices.  one of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them. i’ll add mayo or a sauce to both slices of toasted bread and then start assembling. to me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering. thank you hammer stahl (@heritage steel) for sponsoring this video!   you can find the hammer stahl 6” serrated utility knife on my gear page.  you can find all the gear, meat, and discount codes on my gear page.   #bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking","CreateDateTime":"2024-02-13T16:55:39.000Z","ViewCount":101662,"LikeCount":4619,"GroupId":9527,"GroupCode":"perfect-homemade-bacon-for-blt","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3234,"Url":"https://www.youtube.com/watch?v=b7G54CJf8go","ViewCount":22325,"LikeCount":1365},{"Platform":"instagram","PostId":3233,"Url":"https://www.instagram.com/reel/C3S4m1wRcDZ/","ViewCount":19142,"LikeCount":424},{"Platform":"facebook","PostId":3232,"Url":"https://www.facebook.com/reel/1088962272341272/","ViewCount":5572,"LikeCount":86},{"Platform":"tiktok","PostId":3231,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335128706194656555","ViewCount":54623,"LikeCount":2744}]},{"Id":3232,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1088962272341272/","ThumbnailUrl":"media/posts/facebook_1088962272341272.png","Description":"I’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a BLT.  To make the bacon, I cured this pork belly for a week in the fridge, then smoked it","SearchText":"i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.  \n\nto make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. \n\ni’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes. \n \nwhen cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. \n\none of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them.\n\ni’ll add mayo or a sauce to both slices of toasted bread and then start assembling.\n\nto me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering.\n\nthank you hammer stahl (@heritagesteel) for sponsoring this video!  \n\nyou can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit \n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt. \n\nto make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. \n\ni’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes. \n \nwhen cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. \n\none of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.  after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them.\n\ni’ll add mayo or a sauce to both slices of toasted bread and then start assembling.\n\nto me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering.\n\nthank you hammer stahl (@hammerstahl) for sponsoring this video! \n\nyou can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit \n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.  to make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. i’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes.  when cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. one of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them. i’ll add mayo or a sauce to both slices of toasted bread and then start assembling. to me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering. thank you hammer stahl (heritage steel) for sponsoring this video!  you can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit you can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear   #bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.   to make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle.  i’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes.    when cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices.  one of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them. i’ll add mayo or a sauce to both slices of toasted bread and then start assembling. to me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering. thank you hammer stahl (@heritage steel) for sponsoring this video!   you can find the hammer stahl 6” serrated utility knife on my gear page.  you can find all the gear, meat, and discount codes on my gear page.   #bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking","CreateDateTime":"2024-02-13T16:48:13.000Z","ViewCount":101662,"LikeCount":4619,"GroupId":9527,"GroupCode":"perfect-homemade-bacon-for-blt","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3234,"Url":"https://www.youtube.com/watch?v=b7G54CJf8go","ViewCount":22325,"LikeCount":1365},{"Platform":"instagram","PostId":3233,"Url":"https://www.instagram.com/reel/C3S4m1wRcDZ/","ViewCount":19142,"LikeCount":424},{"Platform":"facebook","PostId":3232,"Url":"https://www.facebook.com/reel/1088962272341272/","ViewCount":5572,"LikeCount":86},{"Platform":"tiktok","PostId":3231,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335128706194656555","ViewCount":54623,"LikeCount":2744}]},{"Id":3231,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7335128706194656555","ThumbnailUrl":"media/posts/tiktok_7335128706194656555.png","Description":"I’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a BLT.   To make the bacon, I cured this pork belly for a week in the fridge, then smoked i","SearchText":"i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.  \n\nto make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. \n\ni’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes. \n \nwhen cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. \n\none of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them.\n\ni’ll add mayo or a sauce to both slices of toasted bread and then start assembling.\n\nto me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering.\n\nthank you hammer stahl (@heritagesteel) for sponsoring this video!  \n\nyou can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit \n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt. \n\nto make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. \n\ni’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes. \n \nwhen cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. \n\none of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.  after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them.\n\ni’ll add mayo or a sauce to both slices of toasted bread and then start assembling.\n\nto me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering.\n\nthank you hammer stahl (@hammerstahl) for sponsoring this video! \n\nyou can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit \n\nyou can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear \n\n#bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.  to make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle. i’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes.  when cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices. one of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them. i’ll add mayo or a sauce to both slices of toasted bread and then start assembling. to me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering. thank you hammer stahl (heritage steel) for sponsoring this video!  you can find the hammer stahl 6” serrated utility knife here: http://shrsl.com/4eyit you can find all the gear, meat, and discount codes on my gear page.  https://backyahdbbq.com/gear   #bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking i’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a blt.   to make the bacon, i cured this pork belly for a week in the fridge, then smoked it at 200° until it hit 150 degrees internal and then finished it on the griddle.  i’m also working on perfecting my sourdough sandwich bread recipe - it’s like my normal sourdough, but without the big holes.    when cutting tomato slices i lightly claw grip it with my left hand.  just firm enough to keep it in place without squeezing the juice out of it. i prefer to use a serrated knife and cut each slice in two smooth motions.  one motion down and away from me into the tomato and the next motion back towards me.  this will get you perfectly smooth and even slices.  one of the things my early sandwich making days taught me is that you need to season in layers , especially tomatoes.   after slicing them, add a little olive oil, salt, and pepper. i have a ton of rubs on hand, so i’ll often experiment with one of them. i’ll add mayo or a sauce to both slices of toasted bread and then start assembling. to me, the blt should be a balanced sandwich, so i like to put equal amounts of bread, bacon, tomato, and lettuce so nothing is overpowering. thank you hammer stahl (@heritage steel) for sponsoring this video!   you can find the hammer stahl 6” serrated utility knife on my gear page.  you can find all the gear, meat, and discount codes on my gear page.   #bacon #blt #sandwich #howto #learn #cooking #tomatoes #knifeskills pig bacon how_to bread smoking","CreateDateTime":"2024-02-13T16:46:29.000Z","ViewCount":101662,"LikeCount":4619,"GroupId":9527,"GroupCode":"perfect-homemade-bacon-for-blt","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3234,"Url":"https://www.youtube.com/watch?v=b7G54CJf8go","ViewCount":22325,"LikeCount":1365},{"Platform":"instagram","PostId":3233,"Url":"https://www.instagram.com/reel/C3S4m1wRcDZ/","ViewCount":19142,"LikeCount":424},{"Platform":"facebook","PostId":3232,"Url":"https://www.facebook.com/reel/1088962272341272/","ViewCount":5572,"LikeCount":86},{"Platform":"tiktok","PostId":3231,"Url":"https://www.tiktok.com/@backyahdbbq/video/7335128706194656555","ViewCount":54623,"LikeCount":2744}]},{"Id":3229,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/408863601615760","ThumbnailUrl":"media/posts/facebook_110899788073674_408863601615760.png","Description":"Did you know that your griddle can double as a pizza table? Don’t make the same mistake I did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if y","SearchText":"did you know that your griddle can double as a pizza table? don’t make the same mistake i did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if you put it on your griddle or grill that heat will be absorbed. just make sure you protect your griddle with a couple squares of cardboard so the metal pizza legs don’t scratch the surface. or just get a metal table, dedicated to your pizza oven. #pizza did you know that your griddle can double as a pizza table? don’t make the same mistake i did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if you put it on your griddle or grill that heat will be absorbed. just make sure you protect your griddle with a couple squares of cardboard so the metal pizza legs don’t scratch the surface. or just get a metal table, dedicated to your pizza oven. #pizza did you know that your griddle can double as a pizza table? don’t make the same mistake i did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if you put it on your griddle or grill that heat will be absorbed. just make sure you protect your griddle with a couple squares of cardboard for so the metal pizza legs don’t scratch the surface. or just get a metal table, dedicated to your pizza oven. #pizza ","CreateDateTime":"2024-02-08T18:41:37.000Z","ViewCount":9131,"LikeCount":58,"GroupId":9190,"GroupCode":"using-griddle-as-pizza-table-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3229,"Url":"https://www.facebook.com/234418655726923/posts/408863601615760","ViewCount":6,"LikeCount":7},{"Platform":"instagram","PostId":3230,"Url":"https://www.instagram.com/p/C3GNCllPWLM/","ViewCount":0,"LikeCount":29},{"Platform":"tiktok","PostId":3228,"Url":"https://www.tiktok.com/@backyahdbbq/video/7333302180826418474","ViewCount":9125,"LikeCount":22}]},{"Id":3230,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C3GNCllPWLM/","ThumbnailUrl":"media/posts/instagram_17970890762677902.png","Description":"Did you know that your griddle can double as a pizza table? Don’t make the same mistake I did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if y","SearchText":"did you know that your griddle can double as a pizza table? don’t make the same mistake i did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if you put it on your griddle or grill that heat will be absorbed. just make sure you protect your griddle with a couple squares of cardboard so the metal pizza legs don’t scratch the surface. or just get a metal table, dedicated to your pizza oven. #pizza did you know that your griddle can double as a pizza table? don’t make the same mistake i did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if you put it on your griddle or grill that heat will be absorbed. just make sure you protect your griddle with a couple squares of cardboard so the metal pizza legs don’t scratch the surface. or just get a metal table, dedicated to your pizza oven. #pizza did you know that your griddle can double as a pizza table? don’t make the same mistake i did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if you put it on your griddle or grill that heat will be absorbed. just make sure you protect your griddle with a couple squares of cardboard for so the metal pizza legs don’t scratch the surface. or just get a metal table, dedicated to your pizza oven. #pizza ","CreateDateTime":"2024-02-08T18:41:32.000Z","ViewCount":9131,"LikeCount":58,"GroupId":9190,"GroupCode":"using-griddle-as-pizza-table-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3229,"Url":"https://www.facebook.com/234418655726923/posts/408863601615760","ViewCount":6,"LikeCount":7},{"Platform":"instagram","PostId":3230,"Url":"https://www.instagram.com/p/C3GNCllPWLM/","ViewCount":0,"LikeCount":29},{"Platform":"tiktok","PostId":3228,"Url":"https://www.tiktok.com/@backyahdbbq/video/7333302180826418474","ViewCount":9125,"LikeCount":22}]},{"Id":3228,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7333302180826418474","ThumbnailUrl":"media/posts/tiktok_7333302180826418474.png","Description":"Did you know that your griddle can double as a pizza table? Don’t make the same mistake I did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if y","SearchText":"did you know that your griddle can double as a pizza table? don’t make the same mistake i did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if you put it on your griddle or grill that heat will be absorbed. just make sure you protect your griddle with a couple squares of cardboard so the metal pizza legs don’t scratch the surface. or just get a metal table, dedicated to your pizza oven. #pizza did you know that your griddle can double as a pizza table? don’t make the same mistake i did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if you put it on your griddle or grill that heat will be absorbed. just make sure you protect your griddle with a couple squares of cardboard so the metal pizza legs don’t scratch the surface. or just get a metal table, dedicated to your pizza oven. #pizza did you know that your griddle can double as a pizza table? don’t make the same mistake i did and put your pizza oven on a wood table, the heat that comes from the bottom will burn the table, but if you put it on your griddle or grill that heat will be absorbed. just make sure you protect your griddle with a couple squares of cardboard for so the metal pizza legs don’t scratch the surface. or just get a metal table, dedicated to your pizza oven. #pizza ","CreateDateTime":"2024-02-08T18:38:40.000Z","ViewCount":9131,"LikeCount":58,"GroupId":9190,"GroupCode":"using-griddle-as-pizza-table-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3229,"Url":"https://www.facebook.com/234418655726923/posts/408863601615760","ViewCount":6,"LikeCount":7},{"Platform":"instagram","PostId":3230,"Url":"https://www.instagram.com/p/C3GNCllPWLM/","ViewCount":0,"LikeCount":29},{"Platform":"tiktok","PostId":3228,"Url":"https://www.tiktok.com/@backyahdbbq/video/7333302180826418474","ViewCount":9125,"LikeCount":22}]},{"Id":3226,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7332947468486724907","ThumbnailUrl":"media/posts/tiktok_7332947468486724907.png","Description":"Second loaf on the @Anova Culinary Precision Oven. Still dialing things in… #bread #baking #sourdough ","SearchText":"second loaf on the @anova culinary precision oven. still dialing things in… #bread #baking #sourdough  tutorial bread baking second loaf on the anova precision oven. still dialing things in…\n\n#bread #baking #sourdough showcase process bread baking second loaf on the @anovaculinary precision oven. still dialing things in…\n\n#bread #baking #sourdough process bread baking","CreateDateTime":"2024-02-07T19:42:10.000Z","ViewCount":10923,"LikeCount":83,"GroupId":9528,"GroupCode":"baking-sourdough-in-anova-oven","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tutorial"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3226,"Url":"https://www.tiktok.com/@backyahdbbq/video/7332947468486724907","ViewCount":10904,"LikeCount":55},{"Platform":"facebook","PostId":3225,"Url":"https://www.facebook.com/234418655726923/posts/408304915004962","ViewCount":19,"LikeCount":10},{"Platform":"instagram","PostId":3227,"Url":"https://www.instagram.com/p/C3Du7MVP_Kb/","ViewCount":0,"LikeCount":18}]},{"Id":3225,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/408304915004962","ThumbnailUrl":"media/posts/facebook_110899788073674_408304915004962.png","Description":"Second loaf on the Anova Precision Oven. Still dialing things in…\n\n#bread #baking #sourdough","SearchText":"second loaf on the @anova culinary precision oven. still dialing things in… #bread #baking #sourdough  tutorial bread baking second loaf on the anova precision oven. still dialing things in…\n\n#bread #baking #sourdough showcase process bread baking second loaf on the @anovaculinary precision oven. still dialing things in…\n\n#bread #baking #sourdough process bread baking","CreateDateTime":"2024-02-07T19:39:58.000Z","ViewCount":10923,"LikeCount":83,"GroupId":9528,"GroupCode":"baking-sourdough-in-anova-oven","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3226,"Url":"https://www.tiktok.com/@backyahdbbq/video/7332947468486724907","ViewCount":10904,"LikeCount":55},{"Platform":"facebook","PostId":3225,"Url":"https://www.facebook.com/234418655726923/posts/408304915004962","ViewCount":19,"LikeCount":10},{"Platform":"instagram","PostId":3227,"Url":"https://www.instagram.com/p/C3Du7MVP_Kb/","ViewCount":0,"LikeCount":18}]},{"Id":3227,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C3Du7MVP_Kb/","ThumbnailUrl":"media/posts/instagram_18021721705859935.png","Description":"Second loaf on the @anovaculinary Precision Oven. Still dialing things in…\n\n#bread #baking #sourdough","SearchText":"second loaf on the @anova culinary precision oven. still dialing things in… #bread #baking #sourdough  tutorial bread baking second loaf on the anova precision oven. still dialing things in…\n\n#bread #baking #sourdough showcase process bread baking second loaf on the @anovaculinary precision oven. still dialing things in…\n\n#bread #baking #sourdough process bread baking","CreateDateTime":"2024-02-07T19:39:54.000Z","ViewCount":10923,"LikeCount":83,"GroupId":9528,"GroupCode":"baking-sourdough-in-anova-oven","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3226,"Url":"https://www.tiktok.com/@backyahdbbq/video/7332947468486724907","ViewCount":10904,"LikeCount":55},{"Platform":"facebook","PostId":3225,"Url":"https://www.facebook.com/234418655726923/posts/408304915004962","ViewCount":19,"LikeCount":10},{"Platform":"instagram","PostId":3227,"Url":"https://www.instagram.com/p/C3Du7MVP_Kb/","ViewCount":0,"LikeCount":18}]},{"Id":3224,"Platform":"tiktok","Type":"image","Url":"https://www.tiktok.com/@backyahdbbq/video/7332626434063650091","ThumbnailUrl":"media/posts/tiktok_7332626434063650091.png","Description":"Today I’m experimenting with some @@PorterRoadButcherpork belly, with and without pink curing salt. Video coming soon… ##bacon","SearchText":"today i’m experimenting with some @@porterroadbutcherpork belly, with and without pink curing salt. video coming soon… ##bacon pig bacon process bbq","CreateDateTime":"2024-02-06T22:55:44.000Z","ViewCount":18582,"LikeCount":184,"GroupId":9529,"GroupCode":"pork-belly-curing-experiment","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3224,"Url":"https://www.tiktok.com/@backyahdbbq/video/7332626434063650091","ViewCount":18582,"LikeCount":184}]},{"Id":3222,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/407772861724834","ThumbnailUrl":"media/posts/facebook_110899788073674_407772861724834.png","Description":"Bacon experiments with Porter Road pork belly. This one is with and without pink curing salt.  #bacon","SearchText":"bacon experiments with porter road pork belly. this one is with and without pink curing salt.  #bacon pig bacon recipe bbq bacon experiments with @porterroad pork belly. this one is with and without pink curing salt.  #bacon pig bacon process bbq","CreateDateTime":"2024-02-06T21:56:04.000Z","ViewCount":1,"LikeCount":70,"GroupId":9530,"GroupCode":"bacon-experiments-with-pork-belly","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3222,"Url":"https://www.facebook.com/234418655726923/posts/407772861724834","ViewCount":1,"LikeCount":24},{"Platform":"instagram","PostId":3223,"Url":"https://www.instagram.com/p/C3BZtEIS1HJ/","ViewCount":0,"LikeCount":46}]},{"Id":3223,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C3BZtEIS1HJ/","ThumbnailUrl":"media/posts/instagram_18025770763932514.png","Description":"Bacon experiments with @porterroad pork belly. This one is with and without pink curing salt.  #bacon","SearchText":"bacon experiments with porter road pork belly. this one is with and without pink curing salt.  #bacon pig bacon recipe bbq bacon experiments with @porterroad pork belly. this one is with and without pink curing salt.  #bacon pig bacon process bbq","CreateDateTime":"2024-02-06T21:56:00.000Z","ViewCount":1,"LikeCount":70,"GroupId":9530,"GroupCode":"bacon-experiments-with-pork-belly","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3222,"Url":"https://www.facebook.com/234418655726923/posts/407772861724834","ViewCount":1,"LikeCount":24},{"Platform":"instagram","PostId":3223,"Url":"https://www.instagram.com/p/C3BZtEIS1HJ/","ViewCount":0,"LikeCount":46}]},{"Id":3220,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=M5xmTgHnDcc","ThumbnailUrl":"media/posts/youtube_M5xmTgHnDcc.png","Description":"When I’m smoking a brisket for my family I know that we’re  not going to eat everything in one sitting, so I plan ahead and do some meal prep.  That way I can eat brisket whenever I want to and it’s j","SearchText":"when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker.\n\nafter slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly.\n\nif you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can.\n\ni then put all my meat bags in the freezer where they can stay for months.\n\nthen when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours.\n\nif i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins.\n\ni’ve been doing brisket prep like this for a long time and it’s worked out wicked good.  \n\n---\n\nbrisket: @creekstonefarms  from @crowdcow  order here: http://shrsl.com/4eeww, use code bbq15 for 15% off.\nprep tub: @dripez \nknives: @heritagesteel \nprecision oven & vacuum sealer: @anovaculinary \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker.\n\nafter slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly.\n\nif you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can.\n\ni then put all my meat bags in the freezer where they can stay for months.\n\nthen when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours.\n\nif i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins.\n\ni’ve been doing brisket prep like this for a long time and it’s worked out wicked good. \n\n—\n\nbrisket: @creekstone_farms from @crowdcow order here: http://shrsl.com/4eeww, use code bbq15 for 15% off.\nprep tub: @bbq_dripez \nknives: @hammerstahl \nprecision oven & vacuum sealer : @anovaculinary \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker. after slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly. if you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can. i then put all my meat bags in the freezer where they can stay for months. then when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours. if i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins. i’ve been doing brisket prep like this for a long time and it’s worked out wicked good.  ---  brisket: creekstone farms from crowd cow order here: http://shrsl.com/4eeww, use code bbq15 for 15% off. prep tub: drip ez knives: heritage steel precision oven & vacuum sealer : anova you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker. after slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly. if you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can. i then put all my meat bags in the freezer where they can stay for months. then when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours. if i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins. i’ve been doing brisket prep like this for a long time and it’s worked out wicked good.   --- brisket: creekstone farms from @crowd cow use code bbq15 for 15% off. prep tub: @bbqdripez  knives: hammer stahl @heritage steel  precision oven & vacuum sealer : @anova culinary  you can find all the gear and meat i use on my gear page.   #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide","CreateDateTime":"2024-02-04T04:29:19.000Z","ViewCount":9243975,"LikeCount":237099,"GroupId":9531,"GroupCode":"brisket-meal-prep-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3220,"Url":"https://www.youtube.com/watch?v=M5xmTgHnDcc","ViewCount":2038147,"LikeCount":84900},{"Platform":"instagram","PostId":3221,"Url":"https://www.instagram.com/reel/C26XhraOBPs/","ViewCount":3236085,"LikeCount":66223},{"Platform":"facebook","PostId":3219,"Url":"https://www.facebook.com/reel/724110559689001/","ViewCount":2573159,"LikeCount":36126},{"Platform":"tiktok","PostId":3218,"Url":"https://www.tiktok.com/@backyahdbbq/video/7331596322044366126","ViewCount":1396584,"LikeCount":49850}]},{"Id":3221,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C26XhraOBPs/","ThumbnailUrl":"media/posts/instagram_17983601864474109.png","Description":"When I’m smoking a brisket for my family I know that we’re  not going to eat everything in one sitting, so I plan ahead and do some meal prep.  That way I can eat brisket whenever I want to and it’s j","SearchText":"when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker.\n\nafter slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly.\n\nif you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can.\n\ni then put all my meat bags in the freezer where they can stay for months.\n\nthen when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours.\n\nif i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins.\n\ni’ve been doing brisket prep like this for a long time and it’s worked out wicked good.  \n\n---\n\nbrisket: @creekstonefarms  from @crowdcow  order here: http://shrsl.com/4eeww, use code bbq15 for 15% off.\nprep tub: @dripez \nknives: @heritagesteel \nprecision oven & vacuum sealer: @anovaculinary \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker.\n\nafter slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly.\n\nif you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can.\n\ni then put all my meat bags in the freezer where they can stay for months.\n\nthen when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours.\n\nif i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins.\n\ni’ve been doing brisket prep like this for a long time and it’s worked out wicked good. \n\n—\n\nbrisket: @creekstone_farms from @crowdcow order here: http://shrsl.com/4eeww, use code bbq15 for 15% off.\nprep tub: @bbq_dripez \nknives: @hammerstahl \nprecision oven & vacuum sealer : @anovaculinary \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker. after slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly. if you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can. i then put all my meat bags in the freezer where they can stay for months. then when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours. if i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins. i’ve been doing brisket prep like this for a long time and it’s worked out wicked good.  ---  brisket: creekstone farms from crowd cow order here: http://shrsl.com/4eeww, use code bbq15 for 15% off. prep tub: drip ez knives: heritage steel precision oven & vacuum sealer : anova you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker. after slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly. if you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can. i then put all my meat bags in the freezer where they can stay for months. then when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours. if i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins. i’ve been doing brisket prep like this for a long time and it’s worked out wicked good.   --- brisket: creekstone farms from @crowd cow use code bbq15 for 15% off. prep tub: @bbqdripez  knives: hammer stahl @heritage steel  precision oven & vacuum sealer : @anova culinary  you can find all the gear and meat i use on my gear page.   #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide","CreateDateTime":"2024-02-04T04:23:48.000Z","ViewCount":9243975,"LikeCount":237099,"GroupId":9531,"GroupCode":"brisket-meal-prep-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3220,"Url":"https://www.youtube.com/watch?v=M5xmTgHnDcc","ViewCount":2038147,"LikeCount":84900},{"Platform":"instagram","PostId":3221,"Url":"https://www.instagram.com/reel/C26XhraOBPs/","ViewCount":3236085,"LikeCount":66223},{"Platform":"facebook","PostId":3219,"Url":"https://www.facebook.com/reel/724110559689001/","ViewCount":2573159,"LikeCount":36126},{"Platform":"tiktok","PostId":3218,"Url":"https://www.tiktok.com/@backyahdbbq/video/7331596322044366126","ViewCount":1396584,"LikeCount":49850}]},{"Id":3219,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/724110559689001/","ThumbnailUrl":"media/posts/facebook_724110559689001.png","Description":"When I’m smoking a brisket for my family I know that we’re  not going to eat everything in one sitting, so I plan ahead and do some meal prep.  That way I can eat brisket whenever I want to and it’s j","SearchText":"when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker.\n\nafter slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly.\n\nif you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can.\n\ni then put all my meat bags in the freezer where they can stay for months.\n\nthen when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours.\n\nif i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins.\n\ni’ve been doing brisket prep like this for a long time and it’s worked out wicked good.  \n\n---\n\nbrisket: @creekstonefarms  from @crowdcow  order here: http://shrsl.com/4eeww, use code bbq15 for 15% off.\nprep tub: @dripez \nknives: @heritagesteel \nprecision oven & vacuum sealer: @anovaculinary \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker.\n\nafter slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly.\n\nif you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can.\n\ni then put all my meat bags in the freezer where they can stay for months.\n\nthen when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours.\n\nif i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins.\n\ni’ve been doing brisket prep like this for a long time and it’s worked out wicked good. \n\n—\n\nbrisket: @creekstone_farms from @crowdcow order here: http://shrsl.com/4eeww, use code bbq15 for 15% off.\nprep tub: @bbq_dripez \nknives: @hammerstahl \nprecision oven & vacuum sealer : @anovaculinary \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker. after slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly. if you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can. i then put all my meat bags in the freezer where they can stay for months. then when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours. if i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins. i’ve been doing brisket prep like this for a long time and it’s worked out wicked good.  ---  brisket: creekstone farms from crowd cow order here: http://shrsl.com/4eeww, use code bbq15 for 15% off. prep tub: drip ez knives: heritage steel precision oven & vacuum sealer : anova you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker. after slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly. if you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can. i then put all my meat bags in the freezer where they can stay for months. then when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours. if i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins. i’ve been doing brisket prep like this for a long time and it’s worked out wicked good.   --- brisket: creekstone farms from @crowd cow use code bbq15 for 15% off. prep tub: @bbqdripez  knives: hammer stahl @heritage steel  precision oven & vacuum sealer : @anova culinary  you can find all the gear and meat i use on my gear page.   #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide","CreateDateTime":"2024-02-04T04:19:05.000Z","ViewCount":9243975,"LikeCount":237099,"GroupId":9531,"GroupCode":"brisket-meal-prep-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3220,"Url":"https://www.youtube.com/watch?v=M5xmTgHnDcc","ViewCount":2038147,"LikeCount":84900},{"Platform":"instagram","PostId":3221,"Url":"https://www.instagram.com/reel/C26XhraOBPs/","ViewCount":3236085,"LikeCount":66223},{"Platform":"facebook","PostId":3219,"Url":"https://www.facebook.com/reel/724110559689001/","ViewCount":2573159,"LikeCount":36126},{"Platform":"tiktok","PostId":3218,"Url":"https://www.tiktok.com/@backyahdbbq/video/7331596322044366126","ViewCount":1396584,"LikeCount":49850}]},{"Id":3218,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7331596322044366126","ThumbnailUrl":"media/posts/tiktok_7331596322044366126.png","Description":"When I’m smoking a brisket for my family I know that we’re  not going to eat everything in one sitting, so I plan ahead and do some meal prep.  That way I can eat brisket whenever I want to and it’s j","SearchText":"when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker.\n\nafter slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly.\n\nif you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can.\n\ni then put all my meat bags in the freezer where they can stay for months.\n\nthen when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours.\n\nif i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins.\n\ni’ve been doing brisket prep like this for a long time and it’s worked out wicked good.  \n\n---\n\nbrisket: @creekstonefarms  from @crowdcow  order here: http://shrsl.com/4eeww, use code bbq15 for 15% off.\nprep tub: @dripez \nknives: @heritagesteel \nprecision oven & vacuum sealer: @anovaculinary \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker.\n\nafter slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly.\n\nif you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can.\n\ni then put all my meat bags in the freezer where they can stay for months.\n\nthen when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours.\n\nif i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins.\n\ni’ve been doing brisket prep like this for a long time and it’s worked out wicked good. \n\n—\n\nbrisket: @creekstone_farms from @crowdcow order here: http://shrsl.com/4eeww, use code bbq15 for 15% off.\nprep tub: @bbq_dripez \nknives: @hammerstahl \nprecision oven & vacuum sealer : @anovaculinary \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker. after slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly. if you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can. i then put all my meat bags in the freezer where they can stay for months. then when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours. if i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins. i’ve been doing brisket prep like this for a long time and it’s worked out wicked good.  ---  brisket: creekstone farms from crowd cow order here: http://shrsl.com/4eeww, use code bbq15 for 15% off. prep tub: drip ez knives: heritage steel precision oven & vacuum sealer : anova you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide when i’m smoking a brisket for my family i know that we’re  not going to eat everything in one sitting, so i plan ahead and do some meal prep.  that way i can eat brisket whenever i want to and it’s just as good, if not better than right off the smoker. after slicing the brisket, i portion it out into meal size servings. i like to have a mix of flat and point slices for variety. sometimes i’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat.  i then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly. if you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can. i then put all my meat bags in the freezer where they can stay for months. then when i want to eat some brisket, which is everyday, i’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours. if i’m in a rush, then i’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins. i’ve been doing brisket prep like this for a long time and it’s worked out wicked good.   --- brisket: creekstone farms from @crowd cow use code bbq15 for 15% off. prep tub: @bbqdripez  knives: hammer stahl @heritage steel  precision oven & vacuum sealer : @anova culinary  you can find all the gear and meat i use on my gear page.   #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep cow brisket how_to bbq smoking sous_vide","CreateDateTime":"2024-02-04T04:18:41.000Z","ViewCount":9243975,"LikeCount":237099,"GroupId":9531,"GroupCode":"brisket-meal-prep-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3220,"Url":"https://www.youtube.com/watch?v=M5xmTgHnDcc","ViewCount":2038147,"LikeCount":84900},{"Platform":"instagram","PostId":3221,"Url":"https://www.instagram.com/reel/C26XhraOBPs/","ViewCount":3236085,"LikeCount":66223},{"Platform":"facebook","PostId":3219,"Url":"https://www.facebook.com/reel/724110559689001/","ViewCount":2573159,"LikeCount":36126},{"Platform":"tiktok","PostId":3218,"Url":"https://www.tiktok.com/@backyahdbbq/video/7331596322044366126","ViewCount":1396584,"LikeCount":49850}]},{"Id":3217,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=FwYWzLl3Gdo","ThumbnailUrl":"media/posts/youtube_FwYWzLl3Gdo.png","Description":"Cheese Skirt Smash Burgers\n\n#burgers #smashburgers #cheeseburger #griddle\n\nBurger: @PorterRoadButcher","SearchText":"cheese skirt smash burgers\n\n#burgers #smashburgers #cheeseburger #griddle\n\nburger: @porterroadbutcher cow burger recipe burgers grilling cheese skirt smash burgers\n\n#burgers #smashburgers #cheeseburger #griddle\n\nburger: @porterroad cow burger recipe burgers cheese skirt smash burgers #burgers #smashburgers #cheeseburger #griddle burger: porter road cow burger burgers cheese skirt smash burger #burgers #smashburgers #cheeseburger #griddle #smashburger burger: @porterroadbutcher  cow burger recipe burgers","CreateDateTime":"2024-02-03T03:32:31.000Z","ViewCount":53699,"LikeCount":1400,"GroupId":9532,"GroupCode":"cheese-skirt-smash-burgers-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3217,"Url":"https://www.youtube.com/watch?v=FwYWzLl3Gdo","ViewCount":11531,"LikeCount":636},{"Platform":"instagram","PostId":3216,"Url":"https://www.instagram.com/reel/C23sd3WLM78/","ViewCount":16159,"LikeCount":361},{"Platform":"facebook","PostId":3214,"Url":"https://www.facebook.com/reel/6338907939545789/","ViewCount":6013,"LikeCount":64},{"Platform":"tiktok","PostId":3215,"Url":"https://www.tiktok.com/@backyahdbbq/video/7331210802910793002","ViewCount":19996,"LikeCount":339}]},{"Id":3216,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C23sd3WLM78/","ThumbnailUrl":"media/posts/instagram_17983964411466657.png","Description":"Cheese Skirt Smash Burgers\n\n#burgers #smashburgers #cheeseburger #griddle\n\nBurger: @porterroad","SearchText":"cheese skirt smash burgers\n\n#burgers #smashburgers #cheeseburger #griddle\n\nburger: @porterroadbutcher cow burger recipe burgers grilling cheese skirt smash burgers\n\n#burgers #smashburgers #cheeseburger #griddle\n\nburger: @porterroad cow burger recipe burgers cheese skirt smash burgers #burgers #smashburgers #cheeseburger #griddle burger: porter road cow burger burgers cheese skirt smash burger #burgers #smashburgers #cheeseburger #griddle #smashburger burger: @porterroadbutcher  cow burger recipe burgers","CreateDateTime":"2024-02-03T03:28:30.000Z","ViewCount":53699,"LikeCount":1400,"GroupId":9532,"GroupCode":"cheese-skirt-smash-burgers-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3217,"Url":"https://www.youtube.com/watch?v=FwYWzLl3Gdo","ViewCount":11531,"LikeCount":636},{"Platform":"instagram","PostId":3216,"Url":"https://www.instagram.com/reel/C23sd3WLM78/","ViewCount":16159,"LikeCount":361},{"Platform":"facebook","PostId":3214,"Url":"https://www.facebook.com/reel/6338907939545789/","ViewCount":6013,"LikeCount":64},{"Platform":"tiktok","PostId":3215,"Url":"https://www.tiktok.com/@backyahdbbq/video/7331210802910793002","ViewCount":19996,"LikeCount":339}]},{"Id":3214,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/6338907939545789/","ThumbnailUrl":"media/posts/facebook_6338907939545789.png","Description":"Cheese Skirt Smash Burgers #burgers #smashburgers #cheeseburger #griddle Burger: Porter Road","SearchText":"cheese skirt smash burgers\n\n#burgers #smashburgers #cheeseburger #griddle\n\nburger: @porterroadbutcher cow burger recipe burgers grilling cheese skirt smash burgers\n\n#burgers #smashburgers #cheeseburger #griddle\n\nburger: @porterroad cow burger recipe burgers cheese skirt smash burgers #burgers #smashburgers #cheeseburger #griddle burger: porter road cow burger burgers cheese skirt smash burger #burgers #smashburgers #cheeseburger #griddle #smashburger burger: @porterroadbutcher  cow burger recipe burgers","CreateDateTime":"2024-02-03T03:24:14.000Z","ViewCount":53699,"LikeCount":1400,"GroupId":9532,"GroupCode":"cheese-skirt-smash-burgers-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":[],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3217,"Url":"https://www.youtube.com/watch?v=FwYWzLl3Gdo","ViewCount":11531,"LikeCount":636},{"Platform":"instagram","PostId":3216,"Url":"https://www.instagram.com/reel/C23sd3WLM78/","ViewCount":16159,"LikeCount":361},{"Platform":"facebook","PostId":3214,"Url":"https://www.facebook.com/reel/6338907939545789/","ViewCount":6013,"LikeCount":64},{"Platform":"tiktok","PostId":3215,"Url":"https://www.tiktok.com/@backyahdbbq/video/7331210802910793002","ViewCount":19996,"LikeCount":339}]},{"Id":3215,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7331210802910793002","ThumbnailUrl":"media/posts/tiktok_7331210802910793002.png","Description":"Cheese Skirt Smash Burger #burgers #smashburgers #cheeseburger #griddle #smashburger Burger: @PorterRoadButcher ","SearchText":"cheese skirt smash burgers\n\n#burgers #smashburgers #cheeseburger #griddle\n\nburger: @porterroadbutcher cow burger recipe burgers grilling cheese skirt smash burgers\n\n#burgers #smashburgers #cheeseburger #griddle\n\nburger: @porterroad cow burger recipe burgers cheese skirt smash burgers #burgers #smashburgers #cheeseburger #griddle burger: porter road cow burger burgers cheese skirt smash burger #burgers #smashburgers #cheeseburger #griddle #smashburger burger: @porterroadbutcher  cow burger recipe burgers","CreateDateTime":"2024-02-03T03:22:39.000Z","ViewCount":53699,"LikeCount":1400,"GroupId":9532,"GroupCode":"cheese-skirt-smash-burgers-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3217,"Url":"https://www.youtube.com/watch?v=FwYWzLl3Gdo","ViewCount":11531,"LikeCount":636},{"Platform":"instagram","PostId":3216,"Url":"https://www.instagram.com/reel/C23sd3WLM78/","ViewCount":16159,"LikeCount":361},{"Platform":"facebook","PostId":3214,"Url":"https://www.facebook.com/reel/6338907939545789/","ViewCount":6013,"LikeCount":64},{"Platform":"tiktok","PostId":3215,"Url":"https://www.tiktok.com/@backyahdbbq/video/7331210802910793002","ViewCount":19996,"LikeCount":339}]},{"Id":3213,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=p0yKiTh9Vog","ThumbnailUrl":"media/posts/youtube_p0yKiTh9Vog.png","Description":"Let’s smoke a brisket on the Weber kettle using the snake method.  \n\nToday I’m smoking a 17lb Creekstone Farms brisket from CrowdCow.com.  What’s unique about @CrowdCow  is that they let you pick the ","SearchText":"let’s smoke a brisket on the weber kettle using the snake method.  \n\ntoday i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about @crowdcow  is that they let you pick the farm the meat comes from. \n\nbuild the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. \nthen put some wood chunks on top.  i add a foil pan to help deflect the heat. \nstart the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours.\n\nplace your trimmed, slathered, and rubbed brisket on the grill opposite the fire. \n\nstart with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent.\n\noptionally spritz it once in a while with an apple cider vinegar and worcester mix. \n\ncover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. \n\nremove it from the heat when it is probe tender throughout, right around 203 degrees.\n\nwrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight.\n\nthe next morning i sliced in. it turned out wicked juicy and had a nice dark bark. \n\ni made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. \n\ngive the snake method a try and let me know how it turns out. \n\nuse code bbq15 at crowdcow.com for 15% off $199+\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstonefarms  brisket from @crowdcow  here: http://shrsl.com/4eeww \n\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber\n\n---\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. let’s smoke a brisket on the weber kettle using the snake method. \n\ntoday i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from. \n\nbuild the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. \nthen put some wood chunks on top.  i add a foil pan to help deflect the heat. \nstart the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours.\n\nplace your trimmed, slathered, and rubbed brisket on the grill opposite the fire. \n\nstart with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent.\n\noptionally spritz it once in a while with an apple cider vinegar and worcester mix. \n\ncover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. \n\nremove it from the heat when it is probe tender throughout, right around 203 degrees.\n\nwrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight.\n\nthe next morning i sliced in. it turned out wicked juicy and had a nice dark bark. \n\ni made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. \n\ngive the snake method a try and let me know how it turns out. \n\nuse code bbq15 at crowdcow.com for 15% off $199+\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstone_farms brisket from @crowdcow here: http://shrsl.com/4eeww \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber\n\n—\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. cow brisket how_to bbq smoking let’s smoke a brisket on the weber kettle using the snake method.  today i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from. build the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. then put some wood chunks on top.  i add a foil pan to help deflect the heat. you can add water if you need the extra humidity. start the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours. place your trimmed, slathered, and rubbed brisket on the grill opposite the fire. start with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent. optionally spritz it once in a while with an apple cider vinegar and worcester mix. that will slow down the cooking of the outside so the inside has time to catch up. you may need to rotate or move the brisket around as it cooks to avoid the direct heat. cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. only cover completely if you are happy with the bark. remove it from the heat when it is probe tender throughout, right around 203 degrees. wrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight. the next morning i sliced in. it turned out wicked juicy and had a nice dark bark. i made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. give the snake method a try and let me know how it turns out. use code bbq15 at crowdcow.com for 15% off $199+you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowd cow here: http://shrsl.com/4eeww #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber weber grills ---please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. cow brisket how_to bbq smoking let’s smoke a brisket on the weber kettle using the snake method.   today i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from.  build the snake along the rim of the charcoal grate. make sure each piece touches the one next to it.  then put some wood chunks on top.  i add a foil pan to help deflect the heat. you can add water if you need the extra humidity.  start the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours. place your trimmed, slathered, and rubbed brisket on the grill opposite the fire.  start with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent. optionally spritz it once in a while with an apple cider vinegar and worcester mix. that will slow down the cooking of the outside so the inside has time to catch up.  you may need to rotate or move the brisket around as it cooks to avoid the direct heat.  cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap.  only cover completely if you are happy with the bark. remove it from the heat when it is probe tender throughout, right around 203 degrees. wrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight. the next morning i sliced in. it turned out wicked juicy and had a nice dark bark.  i made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid.  give the snake method a try and let me know how it turns out.  use code bbq15 at crowdcow.com for 15% off $199+ you can find all the gear and meat i use on my gear page.  you can order the creekstone farms brisket from @crowd cow  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber --- please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself.  cow brisket how_to bbq smoking","CreateDateTime":"2024-02-01T04:39:27.000Z","ViewCount":1022753,"LikeCount":26245,"GroupId":9533,"GroupCode":"weber-kettle-snake-method-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3213,"Url":"https://www.youtube.com/watch?v=p0yKiTh9Vog","ViewCount":588039,"LikeCount":14314},{"Platform":"instagram","PostId":3212,"Url":"https://www.instagram.com/reel/C2yqBMbrYpK/","ViewCount":61465,"LikeCount":1782},{"Platform":"facebook","PostId":3211,"Url":"https://www.facebook.com/reel/750869549952297/","ViewCount":52778,"LikeCount":613},{"Platform":"tiktok","PostId":3210,"Url":"https://www.tiktok.com/@backyahdbbq/video/7330482762538863918","ViewCount":320471,"LikeCount":9536}]},{"Id":3212,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C2yqBMbrYpK/","ThumbnailUrl":"media/posts/instagram_18025764982778104.png","Description":"Let’s smoke a brisket on the Weber kettle using the snake method. \n\nToday I’m smoking a 17lb Creekstone Farms brisket from CrowdCow.com.  What’s unique about CrowdCow is that they let you pick the far","SearchText":"let’s smoke a brisket on the weber kettle using the snake method.  \n\ntoday i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about @crowdcow  is that they let you pick the farm the meat comes from. \n\nbuild the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. \nthen put some wood chunks on top.  i add a foil pan to help deflect the heat. \nstart the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours.\n\nplace your trimmed, slathered, and rubbed brisket on the grill opposite the fire. \n\nstart with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent.\n\noptionally spritz it once in a while with an apple cider vinegar and worcester mix. \n\ncover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. \n\nremove it from the heat when it is probe tender throughout, right around 203 degrees.\n\nwrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight.\n\nthe next morning i sliced in. it turned out wicked juicy and had a nice dark bark. \n\ni made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. \n\ngive the snake method a try and let me know how it turns out. \n\nuse code bbq15 at crowdcow.com for 15% off $199+\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstonefarms  brisket from @crowdcow  here: http://shrsl.com/4eeww \n\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber\n\n---\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. let’s smoke a brisket on the weber kettle using the snake method. \n\ntoday i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from. \n\nbuild the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. \nthen put some wood chunks on top.  i add a foil pan to help deflect the heat. \nstart the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours.\n\nplace your trimmed, slathered, and rubbed brisket on the grill opposite the fire. \n\nstart with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent.\n\noptionally spritz it once in a while with an apple cider vinegar and worcester mix. \n\ncover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. \n\nremove it from the heat when it is probe tender throughout, right around 203 degrees.\n\nwrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight.\n\nthe next morning i sliced in. it turned out wicked juicy and had a nice dark bark. \n\ni made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. \n\ngive the snake method a try and let me know how it turns out. \n\nuse code bbq15 at crowdcow.com for 15% off $199+\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstone_farms brisket from @crowdcow here: http://shrsl.com/4eeww \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber\n\n—\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. cow brisket how_to bbq smoking let’s smoke a brisket on the weber kettle using the snake method.  today i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from. build the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. then put some wood chunks on top.  i add a foil pan to help deflect the heat. you can add water if you need the extra humidity. start the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours. place your trimmed, slathered, and rubbed brisket on the grill opposite the fire. start with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent. optionally spritz it once in a while with an apple cider vinegar and worcester mix. that will slow down the cooking of the outside so the inside has time to catch up. you may need to rotate or move the brisket around as it cooks to avoid the direct heat. cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. only cover completely if you are happy with the bark. remove it from the heat when it is probe tender throughout, right around 203 degrees. wrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight. the next morning i sliced in. it turned out wicked juicy and had a nice dark bark. i made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. give the snake method a try and let me know how it turns out. use code bbq15 at crowdcow.com for 15% off $199+you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowd cow here: http://shrsl.com/4eeww #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber weber grills ---please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. cow brisket how_to bbq smoking let’s smoke a brisket on the weber kettle using the snake method.   today i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from.  build the snake along the rim of the charcoal grate. make sure each piece touches the one next to it.  then put some wood chunks on top.  i add a foil pan to help deflect the heat. you can add water if you need the extra humidity.  start the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours. place your trimmed, slathered, and rubbed brisket on the grill opposite the fire.  start with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent. optionally spritz it once in a while with an apple cider vinegar and worcester mix. that will slow down the cooking of the outside so the inside has time to catch up.  you may need to rotate or move the brisket around as it cooks to avoid the direct heat.  cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap.  only cover completely if you are happy with the bark. remove it from the heat when it is probe tender throughout, right around 203 degrees. wrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight. the next morning i sliced in. it turned out wicked juicy and had a nice dark bark.  i made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid.  give the snake method a try and let me know how it turns out.  use code bbq15 at crowdcow.com for 15% off $199+ you can find all the gear and meat i use on my gear page.  you can order the creekstone farms brisket from @crowd cow  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber --- please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself.  cow brisket how_to bbq smoking","CreateDateTime":"2024-02-01T04:33:46.000Z","ViewCount":1022753,"LikeCount":26245,"GroupId":9533,"GroupCode":"weber-kettle-snake-method-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3213,"Url":"https://www.youtube.com/watch?v=p0yKiTh9Vog","ViewCount":588039,"LikeCount":14314},{"Platform":"instagram","PostId":3212,"Url":"https://www.instagram.com/reel/C2yqBMbrYpK/","ViewCount":61465,"LikeCount":1782},{"Platform":"facebook","PostId":3211,"Url":"https://www.facebook.com/reel/750869549952297/","ViewCount":52778,"LikeCount":613},{"Platform":"tiktok","PostId":3210,"Url":"https://www.tiktok.com/@backyahdbbq/video/7330482762538863918","ViewCount":320471,"LikeCount":9536}]},{"Id":3211,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/750869549952297/","ThumbnailUrl":"media/posts/facebook_750869549952297.png","Description":"Let’s smoke a brisket on the Weber kettle using the snake method.  Today I’m smoking a 17lb Creekstone Farms brisket from CrowdCow.com.  What’s unique about CrowdCow is that they let you pick the farm","SearchText":"let’s smoke a brisket on the weber kettle using the snake method.  \n\ntoday i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about @crowdcow  is that they let you pick the farm the meat comes from. \n\nbuild the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. \nthen put some wood chunks on top.  i add a foil pan to help deflect the heat. \nstart the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours.\n\nplace your trimmed, slathered, and rubbed brisket on the grill opposite the fire. \n\nstart with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent.\n\noptionally spritz it once in a while with an apple cider vinegar and worcester mix. \n\ncover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. \n\nremove it from the heat when it is probe tender throughout, right around 203 degrees.\n\nwrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight.\n\nthe next morning i sliced in. it turned out wicked juicy and had a nice dark bark. \n\ni made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. \n\ngive the snake method a try and let me know how it turns out. \n\nuse code bbq15 at crowdcow.com for 15% off $199+\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstonefarms  brisket from @crowdcow  here: http://shrsl.com/4eeww \n\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber\n\n---\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. let’s smoke a brisket on the weber kettle using the snake method. \n\ntoday i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from. \n\nbuild the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. \nthen put some wood chunks on top.  i add a foil pan to help deflect the heat. \nstart the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours.\n\nplace your trimmed, slathered, and rubbed brisket on the grill opposite the fire. \n\nstart with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent.\n\noptionally spritz it once in a while with an apple cider vinegar and worcester mix. \n\ncover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. \n\nremove it from the heat when it is probe tender throughout, right around 203 degrees.\n\nwrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight.\n\nthe next morning i sliced in. it turned out wicked juicy and had a nice dark bark. \n\ni made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. \n\ngive the snake method a try and let me know how it turns out. \n\nuse code bbq15 at crowdcow.com for 15% off $199+\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstone_farms brisket from @crowdcow here: http://shrsl.com/4eeww \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber\n\n—\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. cow brisket how_to bbq smoking let’s smoke a brisket on the weber kettle using the snake method.  today i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from. build the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. then put some wood chunks on top.  i add a foil pan to help deflect the heat. you can add water if you need the extra humidity. start the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours. place your trimmed, slathered, and rubbed brisket on the grill opposite the fire. start with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent. optionally spritz it once in a while with an apple cider vinegar and worcester mix. that will slow down the cooking of the outside so the inside has time to catch up. you may need to rotate or move the brisket around as it cooks to avoid the direct heat. cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. only cover completely if you are happy with the bark. remove it from the heat when it is probe tender throughout, right around 203 degrees. wrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight. the next morning i sliced in. it turned out wicked juicy and had a nice dark bark. i made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. give the snake method a try and let me know how it turns out. use code bbq15 at crowdcow.com for 15% off $199+you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowd cow here: http://shrsl.com/4eeww #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber weber grills ---please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. cow brisket how_to bbq smoking let’s smoke a brisket on the weber kettle using the snake method.   today i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from.  build the snake along the rim of the charcoal grate. make sure each piece touches the one next to it.  then put some wood chunks on top.  i add a foil pan to help deflect the heat. you can add water if you need the extra humidity.  start the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours. place your trimmed, slathered, and rubbed brisket on the grill opposite the fire.  start with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent. optionally spritz it once in a while with an apple cider vinegar and worcester mix. that will slow down the cooking of the outside so the inside has time to catch up.  you may need to rotate or move the brisket around as it cooks to avoid the direct heat.  cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap.  only cover completely if you are happy with the bark. remove it from the heat when it is probe tender throughout, right around 203 degrees. wrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight. the next morning i sliced in. it turned out wicked juicy and had a nice dark bark.  i made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid.  give the snake method a try and let me know how it turns out.  use code bbq15 at crowdcow.com for 15% off $199+ you can find all the gear and meat i use on my gear page.  you can order the creekstone farms brisket from @crowd cow  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber --- please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself.  cow brisket how_to bbq smoking","CreateDateTime":"2024-02-01T04:19:09.000Z","ViewCount":1022753,"LikeCount":26245,"GroupId":9533,"GroupCode":"weber-kettle-snake-method-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3213,"Url":"https://www.youtube.com/watch?v=p0yKiTh9Vog","ViewCount":588039,"LikeCount":14314},{"Platform":"instagram","PostId":3212,"Url":"https://www.instagram.com/reel/C2yqBMbrYpK/","ViewCount":61465,"LikeCount":1782},{"Platform":"facebook","PostId":3211,"Url":"https://www.facebook.com/reel/750869549952297/","ViewCount":52778,"LikeCount":613},{"Platform":"tiktok","PostId":3210,"Url":"https://www.tiktok.com/@backyahdbbq/video/7330482762538863918","ViewCount":320471,"LikeCount":9536}]},{"Id":3210,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7330482762538863918","ThumbnailUrl":"media/posts/tiktok_7330482762538863918.png","Description":"Let’s smoke a brisket on the Weber kettle using the snake method.   Today I’m smoking a 17lb Creekstone Farms brisket from CrowdCow.com.  What’s unique about CrowdCow is that they let you pick the far","SearchText":"let’s smoke a brisket on the weber kettle using the snake method.  \n\ntoday i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about @crowdcow  is that they let you pick the farm the meat comes from. \n\nbuild the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. \nthen put some wood chunks on top.  i add a foil pan to help deflect the heat. \nstart the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours.\n\nplace your trimmed, slathered, and rubbed brisket on the grill opposite the fire. \n\nstart with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent.\n\noptionally spritz it once in a while with an apple cider vinegar and worcester mix. \n\ncover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. \n\nremove it from the heat when it is probe tender throughout, right around 203 degrees.\n\nwrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight.\n\nthe next morning i sliced in. it turned out wicked juicy and had a nice dark bark. \n\ni made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. \n\ngive the snake method a try and let me know how it turns out. \n\nuse code bbq15 at crowdcow.com for 15% off $199+\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstonefarms  brisket from @crowdcow  here: http://shrsl.com/4eeww \n\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber\n\n---\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. let’s smoke a brisket on the weber kettle using the snake method. \n\ntoday i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from. \n\nbuild the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. \nthen put some wood chunks on top.  i add a foil pan to help deflect the heat. \nstart the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours.\n\nplace your trimmed, slathered, and rubbed brisket on the grill opposite the fire. \n\nstart with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent.\n\noptionally spritz it once in a while with an apple cider vinegar and worcester mix. \n\ncover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. \n\nremove it from the heat when it is probe tender throughout, right around 203 degrees.\n\nwrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight.\n\nthe next morning i sliced in. it turned out wicked juicy and had a nice dark bark. \n\ni made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. \n\ngive the snake method a try and let me know how it turns out. \n\nuse code bbq15 at crowdcow.com for 15% off $199+\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstone_farms brisket from @crowdcow here: http://shrsl.com/4eeww \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber\n\n—\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. cow brisket how_to bbq smoking let’s smoke a brisket on the weber kettle using the snake method.  today i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from. build the snake along the rim of the charcoal grate. make sure each piece touches the one next to it. then put some wood chunks on top.  i add a foil pan to help deflect the heat. you can add water if you need the extra humidity. start the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours. place your trimmed, slathered, and rubbed brisket on the grill opposite the fire. start with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent. optionally spritz it once in a while with an apple cider vinegar and worcester mix. that will slow down the cooking of the outside so the inside has time to catch up. you may need to rotate or move the brisket around as it cooks to avoid the direct heat. cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. only cover completely if you are happy with the bark. remove it from the heat when it is probe tender throughout, right around 203 degrees. wrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight. the next morning i sliced in. it turned out wicked juicy and had a nice dark bark. i made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid. give the snake method a try and let me know how it turns out. use code bbq15 at crowdcow.com for 15% off $199+you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowd cow here: http://shrsl.com/4eeww #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber weber grills ---please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. cow brisket how_to bbq smoking let’s smoke a brisket on the weber kettle using the snake method.   today i’m smoking a 17lb creekstone farms brisket from crowdcow.com.  what’s unique about crowdcow is that they let you pick the farm the meat comes from.  build the snake along the rim of the charcoal grate. make sure each piece touches the one next to it.  then put some wood chunks on top.  i add a foil pan to help deflect the heat. you can add water if you need the extra humidity.  start the fire with a handful of charcoal and a wood chunk. light the snake by placing the lit charcoal on one end. it will burn from that end to the other at a consistent temp for many hours. place your trimmed, slathered, and rubbed brisket on the grill opposite the fire.  start with top and bottom vents wide open.  close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees.  put the top vent opposite the fire so the smoke travels over the meat and out the vent. optionally spritz it once in a while with an apple cider vinegar and worcester mix. that will slow down the cooking of the outside so the inside has time to catch up.  you may need to rotate or move the brisket around as it cooks to avoid the direct heat.  cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap.  only cover completely if you are happy with the bark. remove it from the heat when it is probe tender throughout, right around 203 degrees. wrap the whole brisket in foil or paper and let it rest.  you could eat it once the temp drops to 165 degrees, but it’s late today, so i’m resting this one overnight. the next morning i sliced in. it turned out wicked juicy and had a nice dark bark.  i made my kid a brisket sandwich for school lunch.  sure beats the school lunch i had as a kid.  give the snake method a try and let me know how it turns out.  use code bbq15 at crowdcow.com for 15% off $199+ you can find all the gear and meat i use on my gear page.  you can order the creekstone farms brisket from @crowd cow  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber --- please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself.  cow brisket how_to bbq smoking","CreateDateTime":"2024-02-01T04:17:11.000Z","ViewCount":1022753,"LikeCount":26245,"GroupId":9533,"GroupCode":"weber-kettle-snake-method-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3213,"Url":"https://www.youtube.com/watch?v=p0yKiTh9Vog","ViewCount":588039,"LikeCount":14314},{"Platform":"instagram","PostId":3212,"Url":"https://www.instagram.com/reel/C2yqBMbrYpK/","ViewCount":61465,"LikeCount":1782},{"Platform":"facebook","PostId":3211,"Url":"https://www.facebook.com/reel/750869549952297/","ViewCount":52778,"LikeCount":613},{"Platform":"tiktok","PostId":3210,"Url":"https://www.tiktok.com/@backyahdbbq/video/7330482762538863918","ViewCount":320471,"LikeCount":9536}]},{"Id":3209,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=sQsjuxC5Ino","ThumbnailUrl":"media/posts/youtube_sQsjuxC5Ino.png","Description":"Code BACKYAHD for 20% off. \n\nThe @GrillMastersClub  is a BBQ subscription where they send you a new box of rubs, sauces, and tools every month.   This is only my second box, but I’m really liking the ","SearchText":"code backyahd for 20% off. \n\nthe @grillmastersclub  is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise. \n\nthis month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes\n\nthe tool for this month is a meat temp magnet that you can stick on your fridge.\n\nthe first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.\n\nit includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon.\n\ni’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon.\n\nand i think i’ll put some of this lane’s ‘lil spicy sauce on some wings.\n\nthe colorado campfire from spice guy looks like it will go well on some chicken thighs or chili.\n\nlots of good stuff to try in this month’s box.\n\nuse code backyahd for 20% off. \n\n#bbq \n#bbqgear\n\n—-\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. chicken steak chicken_thighs review bbq burgers breakfast code backyahd for 20% off. \n\ngrill masters club @grillmastersclubvip is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.  this is only my second box, but i’m really liking the monthly surprise. \n\nthis month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes\n\nthe tool for this month is a meat temp magnet that you can stick on your fridge.\n\nthe first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.\n\nit includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon.\n\ni’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon.\n\nand i think i’ll put some of this lane’s ‘lil spicy sauce on some wings.\n\nthe colorado campfire from spice guy looks like it will go well on some chicken thighs or chili.\n\nlots of good stuff to try in this month’s box.\n\nuse code backyahd for 20% off. \n\n#bbq \n#bbqgear\n\n—-\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. code backyahd for 20% off.  grill masters club is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise. this month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes. the tool for this month is a meat temp magnet that you can stick on your fridge. the first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.it includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon. i’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon. and i think i’ll put some of this lane’s ‘lil spicy sauce on some wings. the colorado campfire from spice guy looks like it will go well on some chicken thighs or chili. lots of good stuff to try in this month’s box. use code backyahd for 20% off. #bbq #bbqgear —-please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. code backyahd for 20% off.  the grill masters club is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise.  this month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes the tool for this month is a meat temp magnet that you can stick on your fridge. the first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good. it includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon. i’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon. and i think i’ll put some of this lane’s ‘lil spicy sauce on some wings. the colorado campfire from spice guy looks like it will go well on some chicken thighs or chili. lots of good stuff to try in this month’s box. use code backyahd for 20% off.  #bbq  #bbqgear —- please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. ","CreateDateTime":"2024-01-30T03:52:04.000Z","ViewCount":55800,"LikeCount":467,"GroupId":9534,"GroupCode":"grill-masters-club-subscription-review","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["steak","chicken_thighs"],"PostTypes":["review"],"Categories":["BBQ","Burgers","Breakfast"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3209,"Url":"https://www.youtube.com/watch?v=sQsjuxC5Ino","ViewCount":3816,"LikeCount":223},{"Platform":"instagram","PostId":3207,"Url":"https://www.instagram.com/reel/C2tbgXirFMG/","ViewCount":16286,"LikeCount":99},{"Platform":"facebook","PostId":3208,"Url":"https://www.facebook.com/reel/809288674363318/","ViewCount":5094,"LikeCount":22},{"Platform":"tiktok","PostId":3206,"Url":"https://www.tiktok.com/@backyahdbbq/video/7329731413723352363","ViewCount":30604,"LikeCount":123}]},{"Id":3207,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C2tbgXirFMG/","ThumbnailUrl":"media/posts/instagram_18049130740569710.png","Description":"Code BACKYAHD for 20% off. \n\nGrill Masters Club @grillmastersclubvip is a BBQ subscription where they send you a new box of rubs, sauces, and tools every month.  This is only my second box, but I’m re","SearchText":"code backyahd for 20% off. \n\nthe @grillmastersclub  is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise. \n\nthis month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes\n\nthe tool for this month is a meat temp magnet that you can stick on your fridge.\n\nthe first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.\n\nit includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon.\n\ni’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon.\n\nand i think i’ll put some of this lane’s ‘lil spicy sauce on some wings.\n\nthe colorado campfire from spice guy looks like it will go well on some chicken thighs or chili.\n\nlots of good stuff to try in this month’s box.\n\nuse code backyahd for 20% off. \n\n#bbq \n#bbqgear\n\n—-\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. chicken steak chicken_thighs review bbq burgers breakfast code backyahd for 20% off. \n\ngrill masters club @grillmastersclubvip is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.  this is only my second box, but i’m really liking the monthly surprise. \n\nthis month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes\n\nthe tool for this month is a meat temp magnet that you can stick on your fridge.\n\nthe first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.\n\nit includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon.\n\ni’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon.\n\nand i think i’ll put some of this lane’s ‘lil spicy sauce on some wings.\n\nthe colorado campfire from spice guy looks like it will go well on some chicken thighs or chili.\n\nlots of good stuff to try in this month’s box.\n\nuse code backyahd for 20% off. \n\n#bbq \n#bbqgear\n\n—-\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. code backyahd for 20% off.  grill masters club is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise. this month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes. the tool for this month is a meat temp magnet that you can stick on your fridge. the first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.it includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon. i’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon. and i think i’ll put some of this lane’s ‘lil spicy sauce on some wings. the colorado campfire from spice guy looks like it will go well on some chicken thighs or chili. lots of good stuff to try in this month’s box. use code backyahd for 20% off. #bbq #bbqgear —-please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. code backyahd for 20% off.  the grill masters club is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise.  this month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes the tool for this month is a meat temp magnet that you can stick on your fridge. the first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good. it includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon. i’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon. and i think i’ll put some of this lane’s ‘lil spicy sauce on some wings. the colorado campfire from spice guy looks like it will go well on some chicken thighs or chili. lots of good stuff to try in this month’s box. use code backyahd for 20% off.  #bbq  #bbqgear —- please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. ","CreateDateTime":"2024-01-30T03:48:03.000Z","ViewCount":55800,"LikeCount":467,"GroupId":9534,"GroupCode":"grill-masters-club-subscription-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3209,"Url":"https://www.youtube.com/watch?v=sQsjuxC5Ino","ViewCount":3816,"LikeCount":223},{"Platform":"instagram","PostId":3207,"Url":"https://www.instagram.com/reel/C2tbgXirFMG/","ViewCount":16286,"LikeCount":99},{"Platform":"facebook","PostId":3208,"Url":"https://www.facebook.com/reel/809288674363318/","ViewCount":5094,"LikeCount":22},{"Platform":"tiktok","PostId":3206,"Url":"https://www.tiktok.com/@backyahdbbq/video/7329731413723352363","ViewCount":30604,"LikeCount":123}]},{"Id":3208,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/809288674363318/","ThumbnailUrl":"media/posts/facebook_809288674363318.png","Description":"Code BACKYAHD for 20% off.  Grill Masters Club is a BBQ subscription where they send you a new box of rubs, sauces, and tools every month.   This is only my second box, but I’m really liking the month","SearchText":"code backyahd for 20% off. \n\nthe @grillmastersclub  is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise. \n\nthis month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes\n\nthe tool for this month is a meat temp magnet that you can stick on your fridge.\n\nthe first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.\n\nit includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon.\n\ni’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon.\n\nand i think i’ll put some of this lane’s ‘lil spicy sauce on some wings.\n\nthe colorado campfire from spice guy looks like it will go well on some chicken thighs or chili.\n\nlots of good stuff to try in this month’s box.\n\nuse code backyahd for 20% off. \n\n#bbq \n#bbqgear\n\n—-\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. chicken steak chicken_thighs review bbq burgers breakfast code backyahd for 20% off. \n\ngrill masters club @grillmastersclubvip is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.  this is only my second box, but i’m really liking the monthly surprise. \n\nthis month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes\n\nthe tool for this month is a meat temp magnet that you can stick on your fridge.\n\nthe first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.\n\nit includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon.\n\ni’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon.\n\nand i think i’ll put some of this lane’s ‘lil spicy sauce on some wings.\n\nthe colorado campfire from spice guy looks like it will go well on some chicken thighs or chili.\n\nlots of good stuff to try in this month’s box.\n\nuse code backyahd for 20% off. \n\n#bbq \n#bbqgear\n\n—-\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. code backyahd for 20% off.  grill masters club is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise. this month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes. the tool for this month is a meat temp magnet that you can stick on your fridge. the first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.it includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon. i’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon. and i think i’ll put some of this lane’s ‘lil spicy sauce on some wings. the colorado campfire from spice guy looks like it will go well on some chicken thighs or chili. lots of good stuff to try in this month’s box. use code backyahd for 20% off. #bbq #bbqgear —-please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. code backyahd for 20% off.  the grill masters club is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise.  this month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes the tool for this month is a meat temp magnet that you can stick on your fridge. the first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good. it includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon. i’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon. and i think i’ll put some of this lane’s ‘lil spicy sauce on some wings. the colorado campfire from spice guy looks like it will go well on some chicken thighs or chili. lots of good stuff to try in this month’s box. use code backyahd for 20% off.  #bbq  #bbqgear —- please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. ","CreateDateTime":"2024-01-30T03:43:41.000Z","ViewCount":55800,"LikeCount":467,"GroupId":9534,"GroupCode":"grill-masters-club-subscription-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3209,"Url":"https://www.youtube.com/watch?v=sQsjuxC5Ino","ViewCount":3816,"LikeCount":223},{"Platform":"instagram","PostId":3207,"Url":"https://www.instagram.com/reel/C2tbgXirFMG/","ViewCount":16286,"LikeCount":99},{"Platform":"facebook","PostId":3208,"Url":"https://www.facebook.com/reel/809288674363318/","ViewCount":5094,"LikeCount":22},{"Platform":"tiktok","PostId":3206,"Url":"https://www.tiktok.com/@backyahdbbq/video/7329731413723352363","ViewCount":30604,"LikeCount":123}]},{"Id":3206,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7329731413723352363","ThumbnailUrl":"media/posts/tiktok_7329731413723352363.png","Description":"Code BACKYAHD for 20% off.  The Grill masters club is a BBQ subscription where they send you a new box of rubs, sauces, and tools every month.   This is only my second box, but I’m really liking the m","SearchText":"code backyahd for 20% off. \n\nthe @grillmastersclub  is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise. \n\nthis month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes\n\nthe tool for this month is a meat temp magnet that you can stick on your fridge.\n\nthe first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.\n\nit includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon.\n\ni’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon.\n\nand i think i’ll put some of this lane’s ‘lil spicy sauce on some wings.\n\nthe colorado campfire from spice guy looks like it will go well on some chicken thighs or chili.\n\nlots of good stuff to try in this month’s box.\n\nuse code backyahd for 20% off. \n\n#bbq \n#bbqgear\n\n—-\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. chicken steak chicken_thighs review bbq burgers breakfast code backyahd for 20% off. \n\ngrill masters club @grillmastersclubvip is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.  this is only my second box, but i’m really liking the monthly surprise. \n\nthis month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes\n\nthe tool for this month is a meat temp magnet that you can stick on your fridge.\n\nthe first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.\n\nit includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon.\n\ni’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon.\n\nand i think i’ll put some of this lane’s ‘lil spicy sauce on some wings.\n\nthe colorado campfire from spice guy looks like it will go well on some chicken thighs or chili.\n\nlots of good stuff to try in this month’s box.\n\nuse code backyahd for 20% off. \n\n#bbq \n#bbqgear\n\n—-\nplease note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. code backyahd for 20% off.  grill masters club is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise. this month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes. the tool for this month is a meat temp magnet that you can stick on your fridge. the first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good.it includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon. i’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon. and i think i’ll put some of this lane’s ‘lil spicy sauce on some wings. the colorado campfire from spice guy looks like it will go well on some chicken thighs or chili. lots of good stuff to try in this month’s box. use code backyahd for 20% off. #bbq #bbqgear —-please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. code backyahd for 20% off.  the grill masters club is a bbq subscription where they send you a new box of rubs, sauces, and tools every month.   this is only my second box, but i’m really liking the monthly surprise.  this month’s box is called flame and fortune and as usual comes with a booklet with more info about each item and some recipes the tool for this month is a meat temp magnet that you can stick on your fridge. the first rub is called sweet orange habanero from fusion flavors.  i’ve been trying this on my morning eggs and it’s wicked good. it includes a bottle of magic marinade from mis’ rubin’s, which i’ll be trying on some steaks soon. i’ve been putting this everything aioli from terrapin ridge on my sandwiches and will try on a burger soon. and i think i’ll put some of this lane’s ‘lil spicy sauce on some wings. the colorado campfire from spice guy looks like it will go well on some chicken thighs or chili. lots of good stuff to try in this month’s box. use code backyahd for 20% off.  #bbq  #bbqgear —- please note that i am an affiliate. this means i earn a small commission at no extra cost to you if you decide to purchase with my code. i only recommend and talk about products and services that are wicked good and i use myself. ","CreateDateTime":"2024-01-30T03:41:36.000Z","ViewCount":55800,"LikeCount":467,"GroupId":9534,"GroupCode":"grill-masters-club-subscription-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3209,"Url":"https://www.youtube.com/watch?v=sQsjuxC5Ino","ViewCount":3816,"LikeCount":223},{"Platform":"instagram","PostId":3207,"Url":"https://www.instagram.com/reel/C2tbgXirFMG/","ViewCount":16286,"LikeCount":99},{"Platform":"facebook","PostId":3208,"Url":"https://www.facebook.com/reel/809288674363318/","ViewCount":5094,"LikeCount":22},{"Platform":"tiktok","PostId":3206,"Url":"https://www.tiktok.com/@backyahdbbq/video/7329731413723352363","ViewCount":30604,"LikeCount":123}]},{"Id":3205,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=3Vv4_BCWFlw","ThumbnailUrl":"media/posts/youtube_3Vv4_BCWFlw.png","Description":"The simplest brisket rub is just salt and pepper.  But lots of people use more than that, even if they say they don’t.\n\nYou could easily just grab a rub off the shelf or get some basic ingredients and","SearchText":"the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.\n\nyou could easily just grab a rub off the shelf or get some basic ingredients and make your own.\n\nbefore you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.  \n\nlately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. \n\ni then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time.\n\nthen shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.  \n\ni usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. \n\ni smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. \n\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstonefarms  from @crowdcow \nprep tub: @dripez \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.\n\nyou could easily just grab a rub off the shelf or get some basic ingredients and make your own.\n\nbefore you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick. \n\nlately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. \n\ni then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time.\n\nthen shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy. \n\ni usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. \n\ni smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstone_farms from @crowdcow \nprep tub: @bbq_dripez \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.you could easily just grab a rub off the shelf or get some basic ingredients and make your own. before you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.  lately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. i then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time. then shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.  i usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. i smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off. brisket: creekstone farms from crowd cow. prep tub: drip ez #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t. you could easily just grab a rub off the shelf or get some basic ingredients and make your own. before you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.   lately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides.  i then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time. then shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.   i usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub.  i smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that.  you can find all the gear and meat i use on my gear page  you can order the creekstone farms brisket from crowdcow - use code backyahd15 for 15% off. brisket: creekstone farms from @crowd cow  prep tub: @bbqdripez  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking","CreateDateTime":"2024-01-27T23:07:11.000Z","ViewCount":2565578,"LikeCount":60769,"GroupId":9535,"GroupCode":"simple-brisket-rub-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3205,"Url":"https://www.youtube.com/watch?v=3Vv4_BCWFlw","ViewCount":814420,"LikeCount":23117},{"Platform":"instagram","PostId":3204,"Url":"https://www.instagram.com/reel/C2nxBqny1KC/","ViewCount":252976,"LikeCount":3278},{"Platform":"facebook","PostId":3202,"Url":"https://www.facebook.com/reel/3239921359636397/","ViewCount":207063,"LikeCount":1852},{"Platform":"tiktok","PostId":3203,"Url":"https://www.tiktok.com/@backyahdbbq/video/7328915437004148010","ViewCount":1291119,"LikeCount":32522}]},{"Id":3204,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C2nxBqny1KC/","ThumbnailUrl":"media/posts/instagram_17879543601010279.png","Description":"The simplest brisket rub is just salt and pepper.  But lots of people use more than that, even if they say they don’t.\n\nYou could easily just grab a rub off the shelf or get some basic ingredients and","SearchText":"the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.\n\nyou could easily just grab a rub off the shelf or get some basic ingredients and make your own.\n\nbefore you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.  \n\nlately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. \n\ni then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time.\n\nthen shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.  \n\ni usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. \n\ni smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. \n\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstonefarms  from @crowdcow \nprep tub: @dripez \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.\n\nyou could easily just grab a rub off the shelf or get some basic ingredients and make your own.\n\nbefore you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick. \n\nlately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. \n\ni then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time.\n\nthen shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy. \n\ni usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. \n\ni smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstone_farms from @crowdcow \nprep tub: @bbq_dripez \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.you could easily just grab a rub off the shelf or get some basic ingredients and make your own. before you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.  lately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. i then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time. then shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.  i usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. i smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off. brisket: creekstone farms from crowd cow. prep tub: drip ez #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t. you could easily just grab a rub off the shelf or get some basic ingredients and make your own. before you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.   lately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides.  i then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time. then shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.   i usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub.  i smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that.  you can find all the gear and meat i use on my gear page  you can order the creekstone farms brisket from crowdcow - use code backyahd15 for 15% off. brisket: creekstone farms from @crowd cow  prep tub: @bbqdripez  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking","CreateDateTime":"2024-01-27T23:00:23.000Z","ViewCount":2565578,"LikeCount":60769,"GroupId":9535,"GroupCode":"simple-brisket-rub-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3205,"Url":"https://www.youtube.com/watch?v=3Vv4_BCWFlw","ViewCount":814420,"LikeCount":23117},{"Platform":"instagram","PostId":3204,"Url":"https://www.instagram.com/reel/C2nxBqny1KC/","ViewCount":252976,"LikeCount":3278},{"Platform":"facebook","PostId":3202,"Url":"https://www.facebook.com/reel/3239921359636397/","ViewCount":207063,"LikeCount":1852},{"Platform":"tiktok","PostId":3203,"Url":"https://www.tiktok.com/@backyahdbbq/video/7328915437004148010","ViewCount":1291119,"LikeCount":32522}]},{"Id":3202,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/3239921359636397/","ThumbnailUrl":"media/posts/facebook_3239921359636397.png","Description":"The simplest brisket rub is just salt and pepper.  But lots of people use more than that, even if they say they don’t.You could easily just grab a rub off the shelf or get some basic ingredients and m","SearchText":"the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.\n\nyou could easily just grab a rub off the shelf or get some basic ingredients and make your own.\n\nbefore you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.  \n\nlately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. \n\ni then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time.\n\nthen shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.  \n\ni usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. \n\ni smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. \n\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstonefarms  from @crowdcow \nprep tub: @dripez \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.\n\nyou could easily just grab a rub off the shelf or get some basic ingredients and make your own.\n\nbefore you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick. \n\nlately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. \n\ni then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time.\n\nthen shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy. \n\ni usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. \n\ni smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstone_farms from @crowdcow \nprep tub: @bbq_dripez \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.you could easily just grab a rub off the shelf or get some basic ingredients and make your own. before you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.  lately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. i then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time. then shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.  i usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. i smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off. brisket: creekstone farms from crowd cow. prep tub: drip ez #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t. you could easily just grab a rub off the shelf or get some basic ingredients and make your own. before you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.   lately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides.  i then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time. then shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.   i usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub.  i smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that.  you can find all the gear and meat i use on my gear page  you can order the creekstone farms brisket from crowdcow - use code backyahd15 for 15% off. brisket: creekstone farms from @crowd cow  prep tub: @bbqdripez  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking","CreateDateTime":"2024-01-27T22:56:49.000Z","ViewCount":2565578,"LikeCount":60769,"GroupId":9535,"GroupCode":"simple-brisket-rub-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3205,"Url":"https://www.youtube.com/watch?v=3Vv4_BCWFlw","ViewCount":814420,"LikeCount":23117},{"Platform":"instagram","PostId":3204,"Url":"https://www.instagram.com/reel/C2nxBqny1KC/","ViewCount":252976,"LikeCount":3278},{"Platform":"facebook","PostId":3202,"Url":"https://www.facebook.com/reel/3239921359636397/","ViewCount":207063,"LikeCount":1852},{"Platform":"tiktok","PostId":3203,"Url":"https://www.tiktok.com/@backyahdbbq/video/7328915437004148010","ViewCount":1291119,"LikeCount":32522}]},{"Id":3203,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7328915437004148010","ThumbnailUrl":"media/posts/tiktok_7328915437004148010.png","Description":"The simplest brisket rub is just salt and pepper.  But lots of people use more than that, even if they say they don’t. You could easily just grab a rub off the shelf or get some basic ingredients and ","SearchText":"the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.\n\nyou could easily just grab a rub off the shelf or get some basic ingredients and make your own.\n\nbefore you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.  \n\nlately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. \n\ni then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time.\n\nthen shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.  \n\ni usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. \n\ni smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. \n\n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstonefarms  from @crowdcow \nprep tub: @dripez \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.\n\nyou could easily just grab a rub off the shelf or get some basic ingredients and make your own.\n\nbefore you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick. \n\nlately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. \n\ni then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time.\n\nthen shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy. \n\ni usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. \n\ni smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstone_farms from @crowdcow \nprep tub: @bbq_dripez \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t.you could easily just grab a rub off the shelf or get some basic ingredients and make your own. before you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.  lately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides. i then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time. then shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.  i usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. i smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that. you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off. brisket: creekstone farms from crowd cow. prep tub: drip ez #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking the simplest brisket rub is just salt and pepper.  but lots of people use more than that, even if they say they don’t. you could easily just grab a rub off the shelf or get some basic ingredients and make your own. before you apply the rub, you’ll need to decide if you want to slather it with a binder.  some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.   lately i’ve been using a mix of yellow mustard, worcester sauce, and sriracha.  i just eyeballed the ratio and slathered it on all sides.  i then built a rub using ¼  cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika.  you can stop at salt and pepper or add anything you like.  just keep track of everything so you remember it for next time. then shake it up and apply it to all sides.  i start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.   i usually rub my meat the night before i smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub.  i smoked this brisket on my new  26” weber kettle using the snake method and will post the video soon, so stay tuned for that.  you can find all the gear and meat i use on my gear page  you can order the creekstone farms brisket from crowdcow - use code backyahd15 for 15% off. brisket: creekstone farms from @crowd cow  prep tub: @bbqdripez  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq cow brisket how_to bbq smoking","CreateDateTime":"2024-01-27T22:55:34.000Z","ViewCount":2565578,"LikeCount":60769,"GroupId":9535,"GroupCode":"simple-brisket-rub-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3205,"Url":"https://www.youtube.com/watch?v=3Vv4_BCWFlw","ViewCount":814420,"LikeCount":23117},{"Platform":"instagram","PostId":3204,"Url":"https://www.instagram.com/reel/C2nxBqny1KC/","ViewCount":252976,"LikeCount":3278},{"Platform":"facebook","PostId":3202,"Url":"https://www.facebook.com/reel/3239921359636397/","ViewCount":207063,"LikeCount":1852},{"Platform":"tiktok","PostId":3203,"Url":"https://www.tiktok.com/@backyahdbbq/video/7328915437004148010","ViewCount":1291119,"LikeCount":32522}]},{"Id":3201,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=9igVvpOK2Lc","ThumbnailUrl":"media/posts/youtube_9igVvpOK2Lc.png","Description":"Brisket is the most intimidating cut of meat to smoke.  It’s expensive and there’s fear that you’ll screw it up. I’m going to show you how to simplify the trim, so you don’t have to stress about it.\n\n","SearchText":"brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.\n\nwhen trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.\n\ni start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.\n\ni then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly.\n\ni then flip it over and take out the big chunk of deckle fat. \n\nand then switch to a longer knife to trim off any fat globs from the meat side. \n\ni finish by cleaning up the edges.\n\nthat’s really all there is to it. \n\ni use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one.  \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstonefarms  from @crowdcow \nprep tub: @dripez \nknives: hammer stahl\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.\n\nwhen trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.\n\ni start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.\n\ni then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly.\n\ni then flip it over and take out the big chunk of deckle fat. \n\nand then switch to a longer knife to trim off any fat globs from the meat side. \n\ni finish by cleaning up the edges.\n\nthat’s really all there is to it. \n\ni use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one. \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstone_farms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code backyahd15 for 15% off.\n\nbrisket: creekstone farms from crowdcow\nprep tub: @bbq_dripez \nknives: @hammerstahl \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to tips tutorial process bbq smoking brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.when trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.i start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.i then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly. i then flip it over and take out the big chunk of deckle fat. and then switch to a longer knife to trim off any fat globs from the meat side. i finish by cleaning up the edges. that’s really all there is to it. i use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one.  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowd cow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off. brisket: creekstone farms from crowd cow. prep tub: drip ez. knives: heritage steel #bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to bbq smoking brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it. when trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out. i start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side. i then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly. i then flip it over and take out the big chunk of deckle fat.  and then switch to a longer knife to trim off any fat globs from the meat side.  i finish by cleaning up the edges. that’s really all there is to it.  i use the same process every time i trim a brisket and try not to spend more than 5 to 10 minutes on each one.   you can find all the gear and meat i use on my gear page.  use code backyahd15 for 15% off crowdcow brisket: creekstone farms from @crowd cow  prep tub: @bbqdripez  knives: @heritage steel  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket  cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-01-25T06:11:55.000Z","ViewCount":13680696,"LikeCount":303866,"GroupId":9536,"GroupCode":"brisket-trimming-made-easy","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3201,"Url":"https://www.youtube.com/watch?v=9igVvpOK2Lc","ViewCount":8465125,"LikeCount":213597},{"Platform":"instagram","PostId":3200,"Url":"https://www.instagram.com/reel/C2gzGO5LJej/","ViewCount":2084808,"LikeCount":30533},{"Platform":"facebook","PostId":3199,"Url":"https://www.facebook.com/reel/353011184190417/","ViewCount":1510268,"LikeCount":10950},{"Platform":"tiktok","PostId":3198,"Url":"https://www.tiktok.com/@backyahdbbq/video/7327910477143559466","ViewCount":1620495,"LikeCount":48786}]},{"Id":3200,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C2gzGO5LJej/","ThumbnailUrl":"media/posts/instagram_17905962020914995.png","Description":"Brisket is the most intimidating cut of meat to smoke.  It’s expensive and there’s fear that you’ll screw it up. I’m going to show you how to simplify the trim, so you don’t have to stress about it.\n\n","SearchText":"brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.\n\nwhen trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.\n\ni start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.\n\ni then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly.\n\ni then flip it over and take out the big chunk of deckle fat. \n\nand then switch to a longer knife to trim off any fat globs from the meat side. \n\ni finish by cleaning up the edges.\n\nthat’s really all there is to it. \n\ni use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one.  \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstonefarms  from @crowdcow \nprep tub: @dripez \nknives: hammer stahl\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.\n\nwhen trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.\n\ni start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.\n\ni then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly.\n\ni then flip it over and take out the big chunk of deckle fat. \n\nand then switch to a longer knife to trim off any fat globs from the meat side. \n\ni finish by cleaning up the edges.\n\nthat’s really all there is to it. \n\ni use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one. \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstone_farms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code backyahd15 for 15% off.\n\nbrisket: creekstone farms from crowdcow\nprep tub: @bbq_dripez \nknives: @hammerstahl \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to tips tutorial process bbq smoking brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.when trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.i start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.i then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly. i then flip it over and take out the big chunk of deckle fat. and then switch to a longer knife to trim off any fat globs from the meat side. i finish by cleaning up the edges. that’s really all there is to it. i use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one.  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowd cow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off. brisket: creekstone farms from crowd cow. prep tub: drip ez. knives: heritage steel #bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to bbq smoking brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it. when trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out. i start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side. i then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly. i then flip it over and take out the big chunk of deckle fat.  and then switch to a longer knife to trim off any fat globs from the meat side.  i finish by cleaning up the edges. that’s really all there is to it.  i use the same process every time i trim a brisket and try not to spend more than 5 to 10 minutes on each one.   you can find all the gear and meat i use on my gear page.  use code backyahd15 for 15% off crowdcow brisket: creekstone farms from @crowd cow  prep tub: @bbqdripez  knives: @heritage steel  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket  cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-01-25T06:06:33.000Z","ViewCount":13680696,"LikeCount":303866,"GroupId":9536,"GroupCode":"brisket-trimming-made-easy","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3201,"Url":"https://www.youtube.com/watch?v=9igVvpOK2Lc","ViewCount":8465125,"LikeCount":213597},{"Platform":"instagram","PostId":3200,"Url":"https://www.instagram.com/reel/C2gzGO5LJej/","ViewCount":2084808,"LikeCount":30533},{"Platform":"facebook","PostId":3199,"Url":"https://www.facebook.com/reel/353011184190417/","ViewCount":1510268,"LikeCount":10950},{"Platform":"tiktok","PostId":3198,"Url":"https://www.tiktok.com/@backyahdbbq/video/7327910477143559466","ViewCount":1620495,"LikeCount":48786}]},{"Id":3199,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/353011184190417/","ThumbnailUrl":"media/posts/facebook_353011184190417.png","Description":"Brisket is the most intimidating cut of meat to smoke.  It’s expensive and there’s fear that you’ll screw it up. I’m going to show you how to simplify the trim, so you don’t have to stress about it.Wh","SearchText":"brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.\n\nwhen trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.\n\ni start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.\n\ni then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly.\n\ni then flip it over and take out the big chunk of deckle fat. \n\nand then switch to a longer knife to trim off any fat globs from the meat side. \n\ni finish by cleaning up the edges.\n\nthat’s really all there is to it. \n\ni use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one.  \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstonefarms  from @crowdcow \nprep tub: @dripez \nknives: hammer stahl\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.\n\nwhen trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.\n\ni start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.\n\ni then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly.\n\ni then flip it over and take out the big chunk of deckle fat. \n\nand then switch to a longer knife to trim off any fat globs from the meat side. \n\ni finish by cleaning up the edges.\n\nthat’s really all there is to it. \n\ni use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one. \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstone_farms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code backyahd15 for 15% off.\n\nbrisket: creekstone farms from crowdcow\nprep tub: @bbq_dripez \nknives: @hammerstahl \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to tips tutorial process bbq smoking brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.when trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.i start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.i then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly. i then flip it over and take out the big chunk of deckle fat. and then switch to a longer knife to trim off any fat globs from the meat side. i finish by cleaning up the edges. that’s really all there is to it. i use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one.  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowd cow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off. brisket: creekstone farms from crowd cow. prep tub: drip ez. knives: heritage steel #bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to bbq smoking brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it. when trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out. i start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side. i then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly. i then flip it over and take out the big chunk of deckle fat.  and then switch to a longer knife to trim off any fat globs from the meat side.  i finish by cleaning up the edges. that’s really all there is to it.  i use the same process every time i trim a brisket and try not to spend more than 5 to 10 minutes on each one.   you can find all the gear and meat i use on my gear page.  use code backyahd15 for 15% off crowdcow brisket: creekstone farms from @crowd cow  prep tub: @bbqdripez  knives: @heritage steel  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket  cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-01-25T05:57:56.000Z","ViewCount":13680696,"LikeCount":303866,"GroupId":9536,"GroupCode":"brisket-trimming-made-easy","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3201,"Url":"https://www.youtube.com/watch?v=9igVvpOK2Lc","ViewCount":8465125,"LikeCount":213597},{"Platform":"instagram","PostId":3200,"Url":"https://www.instagram.com/reel/C2gzGO5LJej/","ViewCount":2084808,"LikeCount":30533},{"Platform":"facebook","PostId":3199,"Url":"https://www.facebook.com/reel/353011184190417/","ViewCount":1510268,"LikeCount":10950},{"Platform":"tiktok","PostId":3198,"Url":"https://www.tiktok.com/@backyahdbbq/video/7327910477143559466","ViewCount":1620495,"LikeCount":48786}]},{"Id":3198,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7327910477143559466","ThumbnailUrl":"media/posts/tiktok_7327910477143559466.png","Description":"Brisket is the most intimidating cut of meat to smoke.  It’s expensive and there’s fear that you’ll screw it up. I’m going to show you how to simplify the trim, so you don’t have to stress about it. W","SearchText":"brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.\n\nwhen trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.\n\ni start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.\n\ni then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly.\n\ni then flip it over and take out the big chunk of deckle fat. \n\nand then switch to a longer knife to trim off any fat globs from the meat side. \n\ni finish by cleaning up the edges.\n\nthat’s really all there is to it. \n\ni use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one.  \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the creekstone farms brisket from crowdcow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off.\n\nbrisket: @creekstonefarms  from @crowdcow \nprep tub: @dripez \nknives: hammer stahl\n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.\n\nwhen trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.\n\ni start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.\n\ni then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly.\n\ni then flip it over and take out the big chunk of deckle fat. \n\nand then switch to a longer knife to trim off any fat globs from the meat side. \n\ni finish by cleaning up the edges.\n\nthat’s really all there is to it. \n\ni use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one. \n\nyou can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear \n\nyou can order the @creekstone_farms brisket from @crowdcow here: http://shrsl.com/4dsa0\n\nuse code backyahd15 for 15% off.\n\nbrisket: creekstone farms from crowdcow\nprep tub: @bbq_dripez \nknives: @hammerstahl \n\n#bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to tips tutorial process bbq smoking brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it.when trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.i start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side.i then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly. i then flip it over and take out the big chunk of deckle fat. and then switch to a longer knife to trim off any fat globs from the meat side. i finish by cleaning up the edges. that’s really all there is to it. i use the same process every time i trim a brisket and try not to spend more than 5 minutes on each one.  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear you can order the creekstone farms brisket from crowd cow here: http://shrsl.com/4dsa0 - use code backyahd15 for 15% off. brisket: creekstone farms from crowd cow. prep tub: drip ez. knives: heritage steel #bbq #brisket #smokedmeat #howto #learn #smokedbrisket cow brisket how_to bbq smoking brisket is the most intimidating cut of meat to smoke.  it’s expensive and there’s fear that you’ll screw it up. i’m going to show you how to simplify the trim, so you don’t have to stress about it. when trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out. i start on the fat side and cut off mohawk with a 6” boning knife. i trim one long side and round off that corner and then do the same on the other side. i then trim down the fat cap as needed. i’m only looking to trim anything that is hard or thicker than a half an inch.  when we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly. i then flip it over and take out the big chunk of deckle fat.  and then switch to a longer knife to trim off any fat globs from the meat side.  i finish by cleaning up the edges. that’s really all there is to it.  i use the same process every time i trim a brisket and try not to spend more than 5 to 10 minutes on each one.   you can find all the gear and meat i use on my gear page.  use code backyahd15 for 15% off crowdcow brisket: creekstone farms from @crowd cow  prep tub: @bbqdripez  knives: @heritage steel  #bbq #brisket #smokedmeat #howto #learn #smokedbrisket  cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2024-01-25T05:55:31.000Z","ViewCount":13680696,"LikeCount":303866,"GroupId":9536,"GroupCode":"brisket-trimming-made-easy","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3201,"Url":"https://www.youtube.com/watch?v=9igVvpOK2Lc","ViewCount":8465125,"LikeCount":213597},{"Platform":"instagram","PostId":3200,"Url":"https://www.instagram.com/reel/C2gzGO5LJej/","ViewCount":2084808,"LikeCount":30533},{"Platform":"facebook","PostId":3199,"Url":"https://www.facebook.com/reel/353011184190417/","ViewCount":1510268,"LikeCount":10950},{"Platform":"tiktok","PostId":3198,"Url":"https://www.tiktok.com/@backyahdbbq/video/7327910477143559466","ViewCount":1620495,"LikeCount":48786}]},{"Id":3197,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/399674179201369","ThumbnailUrl":"media/posts/facebook_110899788073674_399674179201369.png","Description":"Massive Creekstone Farms briskets sent to your door. Yes, please! Thx Crowd Cow \n\nLots of footage to edit. Video coming soon…","SearchText":"massive creekstone farms briskets sent to your door. yes, please! thx crowd cow \n\nlots of footage to edit. video coming soon… cow brisket showcase bbq massive @creekstone_farms briskets sent to your door. yes, please! thx @crowdcow \n\nlots of footage to edit. video coming soon… cow brisket showcase bbq","CreateDateTime":"2024-01-24T02:05:52.000Z","ViewCount":0,"LikeCount":38,"GroupId":9537,"GroupCode":"massive-creekstone-farms-briskets-delive","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3197,"Url":"https://www.facebook.com/234418655726923/posts/399674179201369","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":3196,"Url":"https://www.instagram.com/p/C2dzKTqR7Me/","ViewCount":0,"LikeCount":32}]},{"Id":3196,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C2dzKTqR7Me/","ThumbnailUrl":"media/posts/instagram_17907926147910638.png","Description":"Massive @creekstone_farms briskets sent to your door. Yes, please! Thx @crowdcow \n\nLots of footage to edit. Video coming soon…","SearchText":"massive creekstone farms briskets sent to your door. yes, please! thx crowd cow \n\nlots of footage to edit. video coming soon… cow brisket showcase bbq massive @creekstone_farms briskets sent to your door. yes, please! thx @crowdcow \n\nlots of footage to edit. video coming soon… cow brisket showcase bbq","CreateDateTime":"2024-01-24T02:05:47.000Z","ViewCount":0,"LikeCount":38,"GroupId":9537,"GroupCode":"massive-creekstone-farms-briskets-delive","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3197,"Url":"https://www.facebook.com/234418655726923/posts/399674179201369","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":3196,"Url":"https://www.instagram.com/p/C2dzKTqR7Me/","ViewCount":0,"LikeCount":32}]},{"Id":3194,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/397785682723552","ThumbnailUrl":"media/posts/facebook_110899788073674_397785682723552.png","Description":"First proof and bake on the new Anova Precision Oven. My 1hr Burger Bun recipe https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\nLessons learned. Unlike a a regular oven, the Anova is very ","SearchText":"first proof and bake on the new anova precision oven. my 1hr burger bun recipe https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\nlessons learned. unlike a a regular oven, the anova is very accurate temp-wise and only swings by 3 degrees. so my normal bake temp of 375 can likely be pulled down to 350 as i noticed them browning a lot quicker than my normal oven. also, this is a convection oven so a fan blows the heat around which likely also plays into temp diffs. \n\nit was really nice to proof at exactly 80 degrees with 75% humidity. that’s going to make things a lot more consistent and predictable. \n\noverall very nice first experience \n\nyou can find a link to the precision oven on my gear page https://backyahdbbq.com/gear/?s=anova recipe tips bread burgers baking first proof and bake on the new @anovaculinary precision oven. my 1hr burger bun recipe https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\nlessons learned. unlike a a regular oven, the anova is very accurate temp-wise and only swings by 3 degrees. so my normal bake temp of 375 can likely be pulled down to 350 as i noticed them browning a lot quicker than my normal oven. also, this is a convection oven so a fan blows the heat around which likely also plays into temp diffs. \n\nit was really nice to proof at exactly 80 degrees with 75% humidity. that’s going to make things a lot more consistent and predictable. \n\noverall very nice first experience \n\nyou can find a link to the precision oven on my gear page https://backyahdbbq.com/gear/?s=anova recipe bread burgers baking","CreateDateTime":"2024-01-20T21:18:00.000Z","ViewCount":16,"LikeCount":34,"GroupId":9538,"GroupCode":"anova-precision-oven-burger-buns","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","tips"],"Categories":["Bread","Burgers"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3194,"Url":"https://www.facebook.com/234418655726923/posts/397785682723552","ViewCount":16,"LikeCount":5},{"Platform":"instagram","PostId":3195,"Url":"https://www.instagram.com/p/C2Vj1SySZyn/","ViewCount":0,"LikeCount":29}]},{"Id":3195,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C2Vj1SySZyn/","ThumbnailUrl":"media/posts/instagram_18012838376129226.png","Description":"First proof and bake on the new @anovaculinary Precision Oven. My 1hr Burger Bun recipe https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\nLessons learned. Unlike a a regular oven, the Anova","SearchText":"first proof and bake on the new anova precision oven. my 1hr burger bun recipe https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\nlessons learned. unlike a a regular oven, the anova is very accurate temp-wise and only swings by 3 degrees. so my normal bake temp of 375 can likely be pulled down to 350 as i noticed them browning a lot quicker than my normal oven. also, this is a convection oven so a fan blows the heat around which likely also plays into temp diffs. \n\nit was really nice to proof at exactly 80 degrees with 75% humidity. that’s going to make things a lot more consistent and predictable. \n\noverall very nice first experience \n\nyou can find a link to the precision oven on my gear page https://backyahdbbq.com/gear/?s=anova recipe tips bread burgers baking first proof and bake on the new @anovaculinary precision oven. my 1hr burger bun recipe https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\nlessons learned. unlike a a regular oven, the anova is very accurate temp-wise and only swings by 3 degrees. so my normal bake temp of 375 can likely be pulled down to 350 as i noticed them browning a lot quicker than my normal oven. also, this is a convection oven so a fan blows the heat around which likely also plays into temp diffs. \n\nit was really nice to proof at exactly 80 degrees with 75% humidity. that’s going to make things a lot more consistent and predictable. \n\noverall very nice first experience \n\nyou can find a link to the precision oven on my gear page https://backyahdbbq.com/gear/?s=anova recipe bread burgers baking","CreateDateTime":"2024-01-20T21:17:55.000Z","ViewCount":16,"LikeCount":34,"GroupId":9538,"GroupCode":"anova-precision-oven-burger-buns","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread","Burgers"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3194,"Url":"https://www.facebook.com/234418655726923/posts/397785682723552","ViewCount":16,"LikeCount":5},{"Platform":"instagram","PostId":3195,"Url":"https://www.instagram.com/p/C2Vj1SySZyn/","ViewCount":0,"LikeCount":29}]},{"Id":3192,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/397128746122579","ThumbnailUrl":"media/posts/facebook_110899788073674_397128746122579.png","Description":"Breaking in my new Hammer Stahl (from Heritage Steel) 9” Damascus Chef Knife with this beautiful angus Creekstone Farms brisket from Crowd Cow.","SearchText":"breaking in my new hammer stahl (from heritage steel) 9” damascus chef knife with this beautiful angus creekstone farms brisket from crowd cow. cow brisket showcase bbq breaking in my new @hammerstahl 9” damascus chef knife with this beautiful angus @creekstone_farms brisket from @crowdcow. cow brisket showcase bbq","CreateDateTime":"2024-01-19T19:00:50.000Z","ViewCount":0,"LikeCount":58,"GroupId":9539,"GroupCode":"breaking-in-my-new-damascus-chef-knife","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3192,"Url":"https://www.facebook.com/234418655726923/posts/397128746122579","ViewCount":0,"LikeCount":13},{"Platform":"instagram","PostId":3193,"Url":"https://www.instagram.com/p/C2SvVxJvckP/","ViewCount":0,"LikeCount":45}]},{"Id":3193,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C2SvVxJvckP/","ThumbnailUrl":"media/posts/instagram_18011468264281504.png","Description":"Breaking in my new @hammerstahl 9” Damascus Chef Knife with this beautiful angus @creekstone_farms brisket from @crowdcow.","SearchText":"breaking in my new hammer stahl (from heritage steel) 9” damascus chef knife with this beautiful angus creekstone farms brisket from crowd cow. cow brisket showcase bbq breaking in my new @hammerstahl 9” damascus chef knife with this beautiful angus @creekstone_farms brisket from @crowdcow. cow brisket showcase bbq","CreateDateTime":"2024-01-19T19:00:45.000Z","ViewCount":0,"LikeCount":58,"GroupId":9539,"GroupCode":"breaking-in-my-new-damascus-chef-knife","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3192,"Url":"https://www.facebook.com/234418655726923/posts/397128746122579","ViewCount":0,"LikeCount":13},{"Platform":"instagram","PostId":3193,"Url":"https://www.instagram.com/p/C2SvVxJvckP/","ViewCount":0,"LikeCount":45}]},{"Id":3190,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/396731136162340","ThumbnailUrl":"media/posts/facebook_110899788073674_396731136162340.png","Description":"My new proofer, warming oven, pizza oven, air fryer, sous vide, bread oven. \n\nTonight we break it in with a brisket overnight rest. \n\nBread vids coming soon. \n\nThanks Anova!","SearchText":"my new proofer, warming oven, pizza oven, air fryer, sous vide, bread oven. \n\ntonight we break it in with a brisket overnight rest. \n\nbread vids coming soon. \n\nthanks anova! cow brisket showcase bbq bread sous_vide my new proofer, warming oven, pizza oven, air fryer, sous vide, bread oven. \n\ntonight we break it in with a brisket overnight rest. \n\nbread vids coming soon. \n\nthanks @anovaculinary","CreateDateTime":"2024-01-19T04:16:36.000Z","ViewCount":1,"LikeCount":52,"GroupId":9540,"GroupCode":"new-proofer-and-brisket-overnight-rest","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ","Bread"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"facebook","PostId":3190,"Url":"https://www.facebook.com/234418655726923/posts/396731136162340","ViewCount":1,"LikeCount":14},{"Platform":"instagram","PostId":3191,"Url":"https://www.instagram.com/p/C2RKJVoOFXh/","ViewCount":0,"LikeCount":38}]},{"Id":3191,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C2RKJVoOFXh/","ThumbnailUrl":"media/posts/instagram_18020351992980837.png","Description":"My new proofer, warming oven, pizza oven, air fryer, sous vide, bread oven. \n\nTonight we break it in with a brisket overnight rest. \n\nBread vids coming soon. \n\nThanks @anovaculinary","SearchText":"my new proofer, warming oven, pizza oven, air fryer, sous vide, bread oven. \n\ntonight we break it in with a brisket overnight rest. \n\nbread vids coming soon. \n\nthanks anova! cow brisket showcase bbq bread sous_vide my new proofer, warming oven, pizza oven, air fryer, sous vide, bread oven. \n\ntonight we break it in with a brisket overnight rest. \n\nbread vids coming soon. \n\nthanks @anovaculinary","CreateDateTime":"2024-01-19T04:16:30.000Z","ViewCount":1,"LikeCount":52,"GroupId":9540,"GroupCode":"new-proofer-and-brisket-overnight-rest","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3190,"Url":"https://www.facebook.com/234418655726923/posts/396731136162340","ViewCount":1,"LikeCount":14},{"Platform":"instagram","PostId":3191,"Url":"https://www.instagram.com/p/C2RKJVoOFXh/","ViewCount":0,"LikeCount":38}]},{"Id":3188,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/396607409508046","ThumbnailUrl":"media/posts/facebook_110899788073674_396607409508046.png","Description":"This 17lb Creekstone Farms brisket from Crowd Cow looks small on the 26” Weber Grills kettle. #brisket","SearchText":"this 17lb creekstone farms brisket from crowd cow looks small on the 26” weber grills kettle. #brisket this 17lb @creekstone_farms brisket from @crowdcow looks small on the 26” @webergrills kettle. #brisket cow brisket showcase bbq grilling","CreateDateTime":"2024-01-18T22:44:39.000Z","ViewCount":4,"LikeCount":44,"GroupId":9541,"GroupCode":"17lb-creekstone-farms-brisket-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3188,"Url":"https://www.facebook.com/234418655726923/posts/396607409508046","ViewCount":4,"LikeCount":10},{"Platform":"instagram","PostId":3189,"Url":"https://www.instagram.com/p/C2QkKVpPpIV/","ViewCount":0,"LikeCount":34}]},{"Id":3189,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C2QkKVpPpIV/","ThumbnailUrl":"media/posts/instagram_18332080951103843.png","Description":"This 17lb @creekstone_farms brisket from @crowdcow looks small on the 26” @webergrills kettle. #brisket","SearchText":"this 17lb creekstone farms brisket from crowd cow looks small on the 26” weber grills kettle. #brisket this 17lb @creekstone_farms brisket from @crowdcow looks small on the 26” @webergrills kettle. #brisket cow brisket showcase bbq grilling","CreateDateTime":"2024-01-18T22:44:35.000Z","ViewCount":4,"LikeCount":44,"GroupId":9541,"GroupCode":"17lb-creekstone-farms-brisket-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3188,"Url":"https://www.facebook.com/234418655726923/posts/396607409508046","ViewCount":4,"LikeCount":10},{"Platform":"instagram","PostId":3189,"Url":"https://www.instagram.com/p/C2QkKVpPpIV/","ViewCount":0,"LikeCount":34}]},{"Id":3186,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C2NuklHSiUT/","ThumbnailUrl":"media/posts/instagram_17879500935001385.png","Description":"If you have a ton of people to grill for or want to smoke a big brisket, then the 26” Weber kettle might be the grill you are looking for.  Years ago, I started grilling on a 14” Smokey Joe, which was","SearchText":"if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space.\n\nyou don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris.\n\nit’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder. \n\nthe included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”.\n\nmy first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that.\n\ngrill: @webergrills \nbrisket: @crowdcow & @creekstone_farms \ntorch: @grillblazer \n\nyou can find all my gear and meat on my gear page https://backyahdbbq.com/gear\n\nyou can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0\n\n#friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space.\n\nyou don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris.\n\nit’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.  \n\nthe included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”.\n\nmy first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that.\n\ngrill: @grillwithweber \nbrisket: @crowdcow  & @creekstonefarms \ntorch: @grillblazer \n\nyou can find all my gear and meat on my gear page https://backyahdbbq.com/gear\n\nyou can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0\n\n#friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space. you don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris. it’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.  the included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”. my first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that. grill: weber grills brisket: crowd cow & creekstone farms torch: grillblazer you can find all my gear and meat on my gear page https://backyahdbbq.com/gear you can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0 #friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space. you don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris. it’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.   the included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”. my first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that. grill: @weber grills  brisket: @crowd cow & creekstone farms torch: @grillblazer.com  you can find all my gear and meat on my gear page  #friendsofweber #grilling #bbq #bbqgear #webergrills cow brisket chicken_wings burger review bbq smoking grilling","CreateDateTime":"2024-01-17T20:19:26.000Z","ViewCount":1025930,"LikeCount":8196,"GroupId":9542,"GroupCode":"choosing-the-right-weber-kettle-size","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3186,"Url":"https://www.instagram.com/reel/C2NuklHSiUT/","ViewCount":370456,"LikeCount":4093},{"Platform":"youtube","PostId":3187,"Url":"https://www.youtube.com/watch?v=B0AfszZoaVE","ViewCount":464707,"LikeCount":0},{"Platform":"facebook","PostId":3184,"Url":"https://www.facebook.com/reel/164020263471475/","ViewCount":63574,"LikeCount":635},{"Platform":"tiktok","PostId":3185,"Url":"https://www.tiktok.com/@backyahdbbq/video/7325161159814958378","ViewCount":127193,"LikeCount":3468}]},{"Id":3187,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=B0AfszZoaVE","ThumbnailUrl":"media/posts/youtube_B0AfszZoaVE.png","Description":"If you have a ton of people to grill for or want to smoke a big brisket, then the 26” Weber kettle might be the grill you are looking for.  Years ago, I started grilling on a 14” Smokey Joe, which was","SearchText":"if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space.\n\nyou don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris.\n\nit’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder. \n\nthe included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”.\n\nmy first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that.\n\ngrill: @webergrills \nbrisket: @crowdcow & @creekstone_farms \ntorch: @grillblazer \n\nyou can find all my gear and meat on my gear page https://backyahdbbq.com/gear\n\nyou can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0\n\n#friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space.\n\nyou don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris.\n\nit’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.  \n\nthe included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”.\n\nmy first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that.\n\ngrill: @grillwithweber \nbrisket: @crowdcow  & @creekstonefarms \ntorch: @grillblazer \n\nyou can find all my gear and meat on my gear page https://backyahdbbq.com/gear\n\nyou can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0\n\n#friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space. you don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris. it’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.  the included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”. my first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that. grill: weber grills brisket: crowd cow & creekstone farms torch: grillblazer you can find all my gear and meat on my gear page https://backyahdbbq.com/gear you can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0 #friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space. you don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris. it’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.   the included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”. my first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that. grill: @weber grills  brisket: @crowd cow & creekstone farms torch: @grillblazer.com  you can find all my gear and meat on my gear page  #friendsofweber #grilling #bbq #bbqgear #webergrills cow brisket chicken_wings burger review bbq smoking grilling","CreateDateTime":"2024-01-17T20:16:46.000Z","ViewCount":1025930,"LikeCount":8196,"GroupId":9542,"GroupCode":"choosing-the-right-weber-kettle-size","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3186,"Url":"https://www.instagram.com/reel/C2NuklHSiUT/","ViewCount":370456,"LikeCount":4093},{"Platform":"youtube","PostId":3187,"Url":"https://www.youtube.com/watch?v=B0AfszZoaVE","ViewCount":464707,"LikeCount":0},{"Platform":"facebook","PostId":3184,"Url":"https://www.facebook.com/reel/164020263471475/","ViewCount":63574,"LikeCount":635},{"Platform":"tiktok","PostId":3185,"Url":"https://www.tiktok.com/@backyahdbbq/video/7325161159814958378","ViewCount":127193,"LikeCount":3468}]},{"Id":3184,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/164020263471475/","ThumbnailUrl":"media/posts/facebook_164020263471475.png","Description":"If you have a ton of people to grill for or want to smoke a big brisket, then the 26” Weber kettle might be the grill you are looking for.  Years ago, I started grilling on a 14” Smokey Joe, which was","SearchText":"if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space.\n\nyou don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris.\n\nit’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder. \n\nthe included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”.\n\nmy first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that.\n\ngrill: @webergrills \nbrisket: @crowdcow & @creekstone_farms \ntorch: @grillblazer \n\nyou can find all my gear and meat on my gear page https://backyahdbbq.com/gear\n\nyou can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0\n\n#friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space.\n\nyou don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris.\n\nit’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.  \n\nthe included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”.\n\nmy first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that.\n\ngrill: @grillwithweber \nbrisket: @crowdcow  & @creekstonefarms \ntorch: @grillblazer \n\nyou can find all my gear and meat on my gear page https://backyahdbbq.com/gear\n\nyou can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0\n\n#friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space. you don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris. it’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.  the included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”. my first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that. grill: weber grills brisket: crowd cow & creekstone farms torch: grillblazer you can find all my gear and meat on my gear page https://backyahdbbq.com/gear you can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0 #friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space. you don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris. it’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.   the included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”. my first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that. grill: @weber grills  brisket: @crowd cow & creekstone farms torch: @grillblazer.com  you can find all my gear and meat on my gear page  #friendsofweber #grilling #bbq #bbqgear #webergrills cow brisket chicken_wings burger review bbq smoking grilling","CreateDateTime":"2024-01-17T20:07:41.000Z","ViewCount":1025930,"LikeCount":8196,"GroupId":9542,"GroupCode":"choosing-the-right-weber-kettle-size","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3186,"Url":"https://www.instagram.com/reel/C2NuklHSiUT/","ViewCount":370456,"LikeCount":4093},{"Platform":"youtube","PostId":3187,"Url":"https://www.youtube.com/watch?v=B0AfszZoaVE","ViewCount":464707,"LikeCount":0},{"Platform":"facebook","PostId":3184,"Url":"https://www.facebook.com/reel/164020263471475/","ViewCount":63574,"LikeCount":635},{"Platform":"tiktok","PostId":3185,"Url":"https://www.tiktok.com/@backyahdbbq/video/7325161159814958378","ViewCount":127193,"LikeCount":3468}]},{"Id":3185,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7325161159814958378","ThumbnailUrl":"media/posts/tiktok_7325161159814958378.png","Description":"If you have a ton of people to grill for or want to smoke a big brisket, then the 26” Weber kettle might be the grill you are looking for.  Years ago, I started grilling on a 14” Smokey Joe, which was","SearchText":"if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space.\n\nyou don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris.\n\nit’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder. \n\nthe included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”.\n\nmy first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that.\n\ngrill: @webergrills \nbrisket: @crowdcow & @creekstone_farms \ntorch: @grillblazer \n\nyou can find all my gear and meat on my gear page https://backyahdbbq.com/gear\n\nyou can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0\n\n#friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space.\n\nyou don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris.\n\nit’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.  \n\nthe included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”.\n\nmy first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that.\n\ngrill: @grillwithweber \nbrisket: @crowdcow  & @creekstonefarms \ntorch: @grillblazer \n\nyou can find all my gear and meat on my gear page https://backyahdbbq.com/gear\n\nyou can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0\n\n#friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space. you don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris. it’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.  the included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”. my first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that. grill: weber grills brisket: crowd cow & creekstone farms torch: grillblazer you can find all my gear and meat on my gear page https://backyahdbbq.com/gear you can get the creekstone brisket from crowd cow here: http://shrsl.com/4dsa0 #friendsofweber #grilling #bbq #bbqgear #webergrills if you have a ton of people to grill for or want to smoke a big brisket, then the 26” weber kettle might be the grill you are looking for.  years ago, i started grilling on a 14” smokey joe, which was fine for a steak or a couple of burgers. i then moved up a bunch of 22” kettles, and now i have the 26” kettle in smoke grey.  i haven’t cooked on it yet, but i’m guessing i could fit 70 wings or 40 burgers in the 508 sq inches of cooking space. you don’t really need to burn-in or season a new weber kettle, but i’m always looking for an excuse to use my torch.  i’m not sure exactly how hot it gets, but it’s something like 700+ degrees, so i just did a quick pass over all the parts to get rid of any residue or debris. it’s a master-touch model, which means it comes with the ash catcher bowl, standard wheels, a nicer vent handle, a standard thermometer and a tuck-away lid holder.   the included grate is called the weber crafted system, which is a gourmet grate with the 12” inch center circle grate, but also includes a 16” square cut out that allows you to drop in accessories, like this sear grate, and a grilling basket.  they also have a griddle, pizza stone and a wok.  the charcoal grate alone is 22”. my first cook on this thing is going to be a 17lb creekstone brisket from crowd cow using the snake method, so stay tuned for that. grill: @weber grills  brisket: @crowd cow & creekstone farms torch: @grillblazer.com  you can find all my gear and meat on my gear page  #friendsofweber #grilling #bbq #bbqgear #webergrills cow brisket chicken_wings burger review bbq smoking grilling","CreateDateTime":"2024-01-17T20:06:54.000Z","ViewCount":1025930,"LikeCount":8196,"GroupId":9542,"GroupCode":"choosing-the-right-weber-kettle-size","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket","chicken_wings","burger"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3186,"Url":"https://www.instagram.com/reel/C2NuklHSiUT/","ViewCount":370456,"LikeCount":4093},{"Platform":"youtube","PostId":3187,"Url":"https://www.youtube.com/watch?v=B0AfszZoaVE","ViewCount":464707,"LikeCount":0},{"Platform":"facebook","PostId":3184,"Url":"https://www.facebook.com/reel/164020263471475/","ViewCount":63574,"LikeCount":635},{"Platform":"tiktok","PostId":3185,"Url":"https://www.tiktok.com/@backyahdbbq/video/7325161159814958378","ViewCount":127193,"LikeCount":3468}]},{"Id":3183,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C1-JwpfPE0l/","ThumbnailUrl":"media/posts/instagram_18008169989194651.png","Description":"Let’s take a look at this dough proofer that I cobbled together with stuff I had on hand.\n \nI usually proof my dough in my oven with the light on, but we needed the oven for something else so I had to","SearchText":"let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.\n \ni usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option.\n\ni looked around the house and macgyvered this proofer.  it’s my @bbq_dripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a @thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.\n\nif you think your humidity is low, then you could add more water to the towel or add a jar of water.\n\ni have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking. \n\nwhat are some dough proofer hacks that you’ve done?\n\n#dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to tips bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.\n \ni usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option.\n\ni looked around the house and macgyvered this proofer.  it’s my @dripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a thermoworks @thermapen  node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.\n\nif you think your humidity is low, then you could add more water to the towel or add a jar of water.\n\ni have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.  \n\nwhat are some dough proofer hacks that you’ve done?\n\n\n#dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand. i usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option. i looked around the house and macgyvered this proofer.  it’s my drip ez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.if you think your humidity is low, then you could add more water to the towel or add a jar of water. i have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.  what are some dough proofer hacks that you’ve done? #dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to tips tutorial bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.   i usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option. i looked around the house and macgyvered this proofer.  it’s my @bbqdripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a @thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts. if you think your humidity is low, then you could add more water to the towel or add a jar of water. i have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.   what are some dough proofer hacks that you’ve done? #dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to bread baking","CreateDateTime":"2024-01-11T19:09:04.000Z","ViewCount":39511,"LikeCount":589,"GroupId":9543,"GroupCode":"diy-dough-proofer-setup","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3183,"Url":"https://www.instagram.com/reel/C1-JwpfPE0l/","ViewCount":11513,"LikeCount":143},{"Platform":"youtube","PostId":3181,"Url":"https://www.youtube.com/watch?v=w_ZwK208Sxg","ViewCount":11328,"LikeCount":306},{"Platform":"facebook","PostId":3180,"Url":"https://www.facebook.com/reel/335812222621200/","ViewCount":6502,"LikeCount":53},{"Platform":"tiktok","PostId":3182,"Url":"https://www.tiktok.com/@backyahdbbq/video/7322917337932303658","ViewCount":10168,"LikeCount":87}]},{"Id":3181,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=w_ZwK208Sxg","ThumbnailUrl":"media/posts/youtube_w_ZwK208Sxg.png","Description":"Let’s take a look at this dough proofer that I cobbled together with stuff I had on hand.\n \nI usually proof my dough in my oven with the light on, but we needed the oven for something else so I had to","SearchText":"let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.\n \ni usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option.\n\ni looked around the house and macgyvered this proofer.  it’s my @bbq_dripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a @thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.\n\nif you think your humidity is low, then you could add more water to the towel or add a jar of water.\n\ni have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking. \n\nwhat are some dough proofer hacks that you’ve done?\n\n#dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to tips bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.\n \ni usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option.\n\ni looked around the house and macgyvered this proofer.  it’s my @dripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a thermoworks @thermapen  node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.\n\nif you think your humidity is low, then you could add more water to the towel or add a jar of water.\n\ni have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.  \n\nwhat are some dough proofer hacks that you’ve done?\n\n\n#dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand. i usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option. i looked around the house and macgyvered this proofer.  it’s my drip ez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.if you think your humidity is low, then you could add more water to the towel or add a jar of water. i have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.  what are some dough proofer hacks that you’ve done? #dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to tips tutorial bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.   i usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option. i looked around the house and macgyvered this proofer.  it’s my @bbqdripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a @thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts. if you think your humidity is low, then you could add more water to the towel or add a jar of water. i have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.   what are some dough proofer hacks that you’ve done? #dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to bread baking","CreateDateTime":"2024-01-11T19:07:05.000Z","ViewCount":39511,"LikeCount":589,"GroupId":9543,"GroupCode":"diy-dough-proofer-setup","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3183,"Url":"https://www.instagram.com/reel/C1-JwpfPE0l/","ViewCount":11513,"LikeCount":143},{"Platform":"youtube","PostId":3181,"Url":"https://www.youtube.com/watch?v=w_ZwK208Sxg","ViewCount":11328,"LikeCount":306},{"Platform":"facebook","PostId":3180,"Url":"https://www.facebook.com/reel/335812222621200/","ViewCount":6502,"LikeCount":53},{"Platform":"tiktok","PostId":3182,"Url":"https://www.tiktok.com/@backyahdbbq/video/7322917337932303658","ViewCount":10168,"LikeCount":87}]},{"Id":3180,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/335812222621200/","ThumbnailUrl":"media/posts/facebook_335812222621200.png","Description":"Let’s take a look at this dough proofer that I cobbled together with stuff I had on hand. I usually proof my dough in my oven with the light on, but we needed the oven for something else so I had to c","SearchText":"let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.\n \ni usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option.\n\ni looked around the house and macgyvered this proofer.  it’s my @bbq_dripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a @thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.\n\nif you think your humidity is low, then you could add more water to the towel or add a jar of water.\n\ni have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking. \n\nwhat are some dough proofer hacks that you’ve done?\n\n#dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to tips bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.\n \ni usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option.\n\ni looked around the house and macgyvered this proofer.  it’s my @dripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a thermoworks @thermapen  node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.\n\nif you think your humidity is low, then you could add more water to the towel or add a jar of water.\n\ni have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.  \n\nwhat are some dough proofer hacks that you’ve done?\n\n\n#dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand. i usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option. i looked around the house and macgyvered this proofer.  it’s my drip ez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.if you think your humidity is low, then you could add more water to the towel or add a jar of water. i have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.  what are some dough proofer hacks that you’ve done? #dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to tips tutorial bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.   i usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option. i looked around the house and macgyvered this proofer.  it’s my @bbqdripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a @thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts. if you think your humidity is low, then you could add more water to the towel or add a jar of water. i have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.   what are some dough proofer hacks that you’ve done? #dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to bread baking","CreateDateTime":"2024-01-11T19:01:27.000Z","ViewCount":39511,"LikeCount":589,"GroupId":9543,"GroupCode":"diy-dough-proofer-setup","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3183,"Url":"https://www.instagram.com/reel/C1-JwpfPE0l/","ViewCount":11513,"LikeCount":143},{"Platform":"youtube","PostId":3181,"Url":"https://www.youtube.com/watch?v=w_ZwK208Sxg","ViewCount":11328,"LikeCount":306},{"Platform":"facebook","PostId":3180,"Url":"https://www.facebook.com/reel/335812222621200/","ViewCount":6502,"LikeCount":53},{"Platform":"tiktok","PostId":3182,"Url":"https://www.tiktok.com/@backyahdbbq/video/7322917337932303658","ViewCount":10168,"LikeCount":87}]},{"Id":3182,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7322917337932303658","ThumbnailUrl":"media/posts/tiktok_7322917337932303658.png","Description":"Let’s take a look at this dough proofer that I cobbled together with stuff I had on hand.   I usually proof my dough in my oven with the light on, but we needed the oven for something else so I had to","SearchText":"let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.\n \ni usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option.\n\ni looked around the house and macgyvered this proofer.  it’s my @bbq_dripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a @thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.\n\nif you think your humidity is low, then you could add more water to the towel or add a jar of water.\n\ni have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking. \n\nwhat are some dough proofer hacks that you’ve done?\n\n#dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to tips bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.\n \ni usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option.\n\ni looked around the house and macgyvered this proofer.  it’s my @dripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a thermoworks @thermapen  node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.\n\nif you think your humidity is low, then you could add more water to the towel or add a jar of water.\n\ni have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.  \n\nwhat are some dough proofer hacks that you’ve done?\n\n\n#dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand. i usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option. i looked around the house and macgyvered this proofer.  it’s my drip ez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts.if you think your humidity is low, then you could add more water to the towel or add a jar of water. i have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.  what are some dough proofer hacks that you’ve done? #dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to tips tutorial bread baking let’s take a look at this dough proofer that i cobbled together with stuff i had on hand.   i usually proof my dough in my oven with the light on, but we needed the oven for something else so i had to come up with something. my kitchen is about 65 degrees and your ideal proofing environment is around 78 degrees and 80 percent humidity - so leaving it on the counter wasn’t an option. i looked around the house and macgyvered this proofer.  it’s my @bbqdripez tub, with a heating pad set to level 3, a wire rack, a glass dish, the dough, a damp towel, and a @thermoworks node device to measure temp and humidity.  if you don’t have a prep tub, then you should get one or two, but you could also use a microwave, cooler, or a cardboard box.  you could also measure the temp with any leave-in thermometer, but the node is nice because i can monitor it on my phone and get both temp and humidity alerts. if you think your humidity is low, then you could add more water to the towel or add a jar of water. i have seen some diy proofer videos where they include a device that monitors the proofer temp and then turns the heating pad on and off to regulate it.  but, instead of going that route i’m going to save my pennies for a dedicated proofer.  until then i’m going to keep hacking.   what are some dough proofer hacks that you’ve done? #dough #sourdough #bakinghacks #baking #diy #sourdoughbread how_to bread baking","CreateDateTime":"2024-01-11T18:59:28.000Z","ViewCount":39511,"LikeCount":589,"GroupId":9543,"GroupCode":"diy-dough-proofer-setup","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3183,"Url":"https://www.instagram.com/reel/C1-JwpfPE0l/","ViewCount":11513,"LikeCount":143},{"Platform":"youtube","PostId":3181,"Url":"https://www.youtube.com/watch?v=w_ZwK208Sxg","ViewCount":11328,"LikeCount":306},{"Platform":"facebook","PostId":3180,"Url":"https://www.facebook.com/reel/335812222621200/","ViewCount":6502,"LikeCount":53},{"Platform":"tiktok","PostId":3182,"Url":"https://www.tiktok.com/@backyahdbbq/video/7322917337932303658","ViewCount":10168,"LikeCount":87}]},{"Id":3179,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=7MYENyfry8Q","ThumbnailUrl":"media/posts/youtube_7MYENyfry8Q.png","Description":"Let’s take a look at what a country loaf from Tartine Bakery in San Francisco looks like.  I was in town for a few days, but there was only one day I would have time to hit the bakery.  I arrived at 4","SearchText":"let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.  \n\ni grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home.\n\nfirst of all the crust was perfect and the crumb had a perfect distribution of medium and small holes.\n\nthe half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.  \n\nit didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.\n\nthe hollow bump sounded nice and it felt lighter than it looked.\n\nthis is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist.\n\nthe high quality flours and the ratio of white to wheat makes it really delicious.\n\ni’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker.\n\n#bread #sourdough #tartine #sanfran review showcase bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that. \n\ni grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home.\n\nfirst of all the crust was perfect and the crumb had a perfect distribution of medium and small holes.\n\nthe half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall. \n\nit didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.\n\nthe hollow bump sounded nice and it felt lighter than it looked.\n\nthis is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist.\n\nthe high quality flours and the ratio of white to wheat makes it really delicious.\n\ni’m so glad i got to experience this loaf and it’s inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker.\n\n#bread #sourdough #tartine #sanfran review bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.  i grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home. first of all the crust was perfect and the crumb had a perfect distribution of medium and small holes. the half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.  it didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.the hollow bump sounded nice and it felt lighter than it looked.this is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist. the high quality flours and the ratio of white to wheat makes it really delicious. i’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker. #bread #sourdough #tartine #sanfran review showcase bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.   i grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home. first of all the crust was perfect and the crumb had a perfect distribution of medium and small holes. the half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.   it didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches. the hollow bump sounded nice and it felt lighter than it looked. this is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist. the high quality flours and the ratio of white to wheat makes it really delicious. i’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker. #bread #sourdough #tartine #sanfran review showcase bread baking","CreateDateTime":"2024-01-10T03:12:40.000Z","ViewCount":116008,"LikeCount":2341,"GroupId":9191,"GroupCode":"tartine-bakery-country-loaf-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review","showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3179,"Url":"https://www.youtube.com/watch?v=7MYENyfry8Q","ViewCount":60018,"LikeCount":1200},{"Platform":"instagram","PostId":3178,"Url":"https://www.instagram.com/reel/C1526PCrV8J/","ViewCount":26414,"LikeCount":482},{"Platform":"facebook","PostId":3176,"Url":"https://www.facebook.com/reel/2133746890293249/","ViewCount":3977,"LikeCount":26},{"Platform":"tiktok","PostId":3177,"Url":"https://www.tiktok.com/@backyahdbbq/video/7322299523018280238","ViewCount":25599,"LikeCount":633}]},{"Id":3178,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C1526PCrV8J/","ThumbnailUrl":"media/posts/instagram_18333206218100409.png","Description":"Let’s take a look at what a country loaf from Tartine Bakery in San Francisco looks like.  I was in town for a few days, but there was only one day I would have time to hit the bakery.  I arrived at 4","SearchText":"let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.  \n\ni grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home.\n\nfirst of all the crust was perfect and the crumb had a perfect distribution of medium and small holes.\n\nthe half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.  \n\nit didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.\n\nthe hollow bump sounded nice and it felt lighter than it looked.\n\nthis is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist.\n\nthe high quality flours and the ratio of white to wheat makes it really delicious.\n\ni’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker.\n\n#bread #sourdough #tartine #sanfran review showcase bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that. \n\ni grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home.\n\nfirst of all the crust was perfect and the crumb had a perfect distribution of medium and small holes.\n\nthe half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall. \n\nit didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.\n\nthe hollow bump sounded nice and it felt lighter than it looked.\n\nthis is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist.\n\nthe high quality flours and the ratio of white to wheat makes it really delicious.\n\ni’m so glad i got to experience this loaf and it’s inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker.\n\n#bread #sourdough #tartine #sanfran review bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.  i grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home. first of all the crust was perfect and the crumb had a perfect distribution of medium and small holes. the half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.  it didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.the hollow bump sounded nice and it felt lighter than it looked.this is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist. the high quality flours and the ratio of white to wheat makes it really delicious. i’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker. #bread #sourdough #tartine #sanfran review showcase bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.   i grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home. first of all the crust was perfect and the crumb had a perfect distribution of medium and small holes. the half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.   it didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches. the hollow bump sounded nice and it felt lighter than it looked. this is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist. the high quality flours and the ratio of white to wheat makes it really delicious. i’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker. #bread #sourdough #tartine #sanfran review showcase bread baking","CreateDateTime":"2024-01-10T03:07:47.000Z","ViewCount":116008,"LikeCount":2341,"GroupId":9191,"GroupCode":"tartine-bakery-country-loaf-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3179,"Url":"https://www.youtube.com/watch?v=7MYENyfry8Q","ViewCount":60018,"LikeCount":1200},{"Platform":"instagram","PostId":3178,"Url":"https://www.instagram.com/reel/C1526PCrV8J/","ViewCount":26414,"LikeCount":482},{"Platform":"facebook","PostId":3176,"Url":"https://www.facebook.com/reel/2133746890293249/","ViewCount":3977,"LikeCount":26},{"Platform":"tiktok","PostId":3177,"Url":"https://www.tiktok.com/@backyahdbbq/video/7322299523018280238","ViewCount":25599,"LikeCount":633}]},{"Id":3176,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2133746890293249/","ThumbnailUrl":"media/posts/facebook_2133746890293249.png","Description":"Let’s take a look at what a country loaf from Tartine Bakery in San Francisco looks like.  I was in town for a few days, but there was only one day I would have time to hit the bakery.  I arrived at 4","SearchText":"let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.  \n\ni grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home.\n\nfirst of all the crust was perfect and the crumb had a perfect distribution of medium and small holes.\n\nthe half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.  \n\nit didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.\n\nthe hollow bump sounded nice and it felt lighter than it looked.\n\nthis is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist.\n\nthe high quality flours and the ratio of white to wheat makes it really delicious.\n\ni’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker.\n\n#bread #sourdough #tartine #sanfran review showcase bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that. \n\ni grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home.\n\nfirst of all the crust was perfect and the crumb had a perfect distribution of medium and small holes.\n\nthe half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall. \n\nit didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.\n\nthe hollow bump sounded nice and it felt lighter than it looked.\n\nthis is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist.\n\nthe high quality flours and the ratio of white to wheat makes it really delicious.\n\ni’m so glad i got to experience this loaf and it’s inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker.\n\n#bread #sourdough #tartine #sanfran review bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.  i grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home. first of all the crust was perfect and the crumb had a perfect distribution of medium and small holes. the half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.  it didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.the hollow bump sounded nice and it felt lighter than it looked.this is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist. the high quality flours and the ratio of white to wheat makes it really delicious. i’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker. #bread #sourdough #tartine #sanfran review showcase bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.   i grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home. first of all the crust was perfect and the crumb had a perfect distribution of medium and small holes. the half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.   it didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches. the hollow bump sounded nice and it felt lighter than it looked. this is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist. the high quality flours and the ratio of white to wheat makes it really delicious. i’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker. #bread #sourdough #tartine #sanfran review showcase bread baking","CreateDateTime":"2024-01-10T03:02:44.000Z","ViewCount":116008,"LikeCount":2341,"GroupId":9191,"GroupCode":"tartine-bakery-country-loaf-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review","showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3179,"Url":"https://www.youtube.com/watch?v=7MYENyfry8Q","ViewCount":60018,"LikeCount":1200},{"Platform":"instagram","PostId":3178,"Url":"https://www.instagram.com/reel/C1526PCrV8J/","ViewCount":26414,"LikeCount":482},{"Platform":"facebook","PostId":3176,"Url":"https://www.facebook.com/reel/2133746890293249/","ViewCount":3977,"LikeCount":26},{"Platform":"tiktok","PostId":3177,"Url":"https://www.tiktok.com/@backyahdbbq/video/7322299523018280238","ViewCount":25599,"LikeCount":633}]},{"Id":3177,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7322299523018280238","ThumbnailUrl":"media/posts/tiktok_7322299523018280238.png","Description":"Let’s take a look at what a country loaf from Tartine Bakery in San Francisco looks like.  I was in town for a few days, but there was only one day I would have time to hit the bakery.  I arrived at 4","SearchText":"let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.  \n\ni grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home.\n\nfirst of all the crust was perfect and the crumb had a perfect distribution of medium and small holes.\n\nthe half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.  \n\nit didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.\n\nthe hollow bump sounded nice and it felt lighter than it looked.\n\nthis is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist.\n\nthe high quality flours and the ratio of white to wheat makes it really delicious.\n\ni’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker.\n\n#bread #sourdough #tartine #sanfran review showcase bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that. \n\ni grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home.\n\nfirst of all the crust was perfect and the crumb had a perfect distribution of medium and small holes.\n\nthe half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall. \n\nit didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.\n\nthe hollow bump sounded nice and it felt lighter than it looked.\n\nthis is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist.\n\nthe high quality flours and the ratio of white to wheat makes it really delicious.\n\ni’m so glad i got to experience this loaf and it’s inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker.\n\n#bread #sourdough #tartine #sanfran review bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.  i grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home. first of all the crust was perfect and the crumb had a perfect distribution of medium and small holes. the half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.  it didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches.the hollow bump sounded nice and it felt lighter than it looked.this is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist. the high quality flours and the ratio of white to wheat makes it really delicious. i’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker. #bread #sourdough #tartine #sanfran review showcase bread baking let’s take a look at what a country loaf from tartine bakery in san francisco looks like.  i was in town for a few days, but there was only one day i would have time to hit the bakery.  i arrived at 4:57 right before they were closing, they actually closed the doors right after i walked in.  all i wanted was to get a country loaf so i would have something to compare my own loaves to.  but the country loaf section was empty.  i asked them if they had any left and they said they didn’t, but then someone shouted from the back that they had a half a loaf if i wanted that.   i grabbed it, but we were headed to dinner, so i packed it in my carry-on luggage and didn’t cut into it until i got back home. first of all the crust was perfect and the crumb had a perfect distribution of medium and small holes. the half loaf was 6 inches long, so the full loaf is a whole footlong.  the width was almost 8 inches and it was about 3 inches tall.   it didn’t have a big ear, it looks like they score it directly straight down the middle, which i like because the shape ends up being better for sandwiches. the hollow bump sounded nice and it felt lighter than it looked. this is day old bread at this point, but it still tasted amazing.  the crumb pulled apart nicely and it was still moist. the high quality flours and the ratio of white to wheat makes it really delicious. i’m so glad i got to experience this loaf and it's inspired me to keep trying to perfect my own. if you haven’t seen it, chad robertson, the founder of tartine bakery, has a great book that is a must read for any baker. #bread #sourdough #tartine #sanfran review showcase bread baking","CreateDateTime":"2024-01-10T03:02:04.000Z","ViewCount":116008,"LikeCount":2341,"GroupId":9191,"GroupCode":"tartine-bakery-country-loaf-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review","showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3179,"Url":"https://www.youtube.com/watch?v=7MYENyfry8Q","ViewCount":60018,"LikeCount":1200},{"Platform":"instagram","PostId":3178,"Url":"https://www.instagram.com/reel/C1526PCrV8J/","ViewCount":26414,"LikeCount":482},{"Platform":"facebook","PostId":3176,"Url":"https://www.facebook.com/reel/2133746890293249/","ViewCount":3977,"LikeCount":26},{"Platform":"tiktok","PostId":3177,"Url":"https://www.tiktok.com/@backyahdbbq/video/7322299523018280238","ViewCount":25599,"LikeCount":633}]},{"Id":3174,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=po60W84JTew","ThumbnailUrl":"media/posts/youtube_po60W84JTew.png","Description":"Today we’re going to learn why you should never cook a frozen steak with only a torch.\n\nWe had just gotten back from a hike and we were wicked hungry. The only thing we had was this frozen $80 America","SearchText":"today we’re going to learn why you should never cook a frozen steak with only a torch.\n\nwe had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms.\n\ni pulled the steak from the freezer and ran it under some cold water to try to soften it a bit.\n\ni dried it and salted all sides. \n\ni didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. \n\neventually it hit 145ish and i let it rest.\n\nthe temp was good.  the color was good. the steak was still delicious.\n\nbut, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to.\n\nit actually didn’t turn out that bad, it was just the process that sucked.  \n\nlooking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn.\n\n\n#steak #fail\n\n@snakeriverfarmsofficial @grillblazer cow steak how_to tips bbq today we’re going to learn why you should never cook a frozen steak with only a torch.\n\nwe had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms.\n\ni pulled the steak from the freezer and ran it under some cold water to try to soften it a bit.\n\ni dried it and salted all sides. \n\ni didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. \n\neventually it hit 145ish and i let it rest.\n\nthe temp was good.  the color was good. the steak was still delicious.\n\nbut, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to.\n\nit actually didn’t turn out that bad, it was just the process that sucked. \n\nlooking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn.\n\n#steak #fail today we’re going to learn why you should never cook a frozen steak with only a torch. we had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms. i pulled the steak from the freezer and ran it under some cold water to try to soften it a bit. i dried it and salted all sides. i didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. eventually it hit 145ish and i let it rest.the temp was good.  the color was good. the steak was still delicious. but, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to. it actually didn’t turn out that bad, it was just the process that sucked.  looking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn. #steak #fail snake river farms grillblazer cow steak how_to bbq grilling today we’re going to learn why you should never cook a frozen steak with only a torch. we had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms. i pulled the steak from the freezer and ran it under some cold water to try to soften it a bit. i dried it and salted all sides.  i didn’t realize it was going to take 10 mins to torch this thing, but i just kept going.  eventually it hit 145ish and i let it rest. the temp was good.  the color was good. the steak was still delicious. but, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to. it actually didn’t turn out that bad, it was just the process that sucked.   looking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn. #steak #fail cow steak how_to process bbq","CreateDateTime":"2024-01-07T04:54:19.000Z","ViewCount":81958,"LikeCount":1460,"GroupId":9544,"GroupCode":"why-not-to-torch-a-frozen-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3174,"Url":"https://www.youtube.com/watch?v=po60W84JTew","ViewCount":26986,"LikeCount":493},{"Platform":"instagram","PostId":3175,"Url":"https://www.instagram.com/reel/C1yUY-7uYN2/","ViewCount":31562,"LikeCount":413},{"Platform":"facebook","PostId":3173,"Url":"https://www.facebook.com/reel/1387060785257251/","ViewCount":11114,"LikeCount":109},{"Platform":"tiktok","PostId":3172,"Url":"https://www.tiktok.com/@backyahdbbq/video/7321212866864893230","ViewCount":12296,"LikeCount":445}]},{"Id":3175,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C1yUY-7uYN2/","ThumbnailUrl":"media/posts/instagram_17848929237117767.png","Description":"Today we’re going to learn why you should never cook a frozen steak with only a torch.\n\nWe had just gotten back from a hike and we were wicked hungry. The only thing we had was this frozen $80 America","SearchText":"today we’re going to learn why you should never cook a frozen steak with only a torch.\n\nwe had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms.\n\ni pulled the steak from the freezer and ran it under some cold water to try to soften it a bit.\n\ni dried it and salted all sides. \n\ni didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. \n\neventually it hit 145ish and i let it rest.\n\nthe temp was good.  the color was good. the steak was still delicious.\n\nbut, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to.\n\nit actually didn’t turn out that bad, it was just the process that sucked.  \n\nlooking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn.\n\n\n#steak #fail\n\n@snakeriverfarmsofficial @grillblazer cow steak how_to tips bbq today we’re going to learn why you should never cook a frozen steak with only a torch.\n\nwe had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms.\n\ni pulled the steak from the freezer and ran it under some cold water to try to soften it a bit.\n\ni dried it and salted all sides. \n\ni didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. \n\neventually it hit 145ish and i let it rest.\n\nthe temp was good.  the color was good. the steak was still delicious.\n\nbut, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to.\n\nit actually didn’t turn out that bad, it was just the process that sucked. \n\nlooking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn.\n\n#steak #fail today we’re going to learn why you should never cook a frozen steak with only a torch. we had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms. i pulled the steak from the freezer and ran it under some cold water to try to soften it a bit. i dried it and salted all sides. i didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. eventually it hit 145ish and i let it rest.the temp was good.  the color was good. the steak was still delicious. but, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to. it actually didn’t turn out that bad, it was just the process that sucked.  looking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn. #steak #fail snake river farms grillblazer cow steak how_to bbq grilling today we’re going to learn why you should never cook a frozen steak with only a torch. we had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms. i pulled the steak from the freezer and ran it under some cold water to try to soften it a bit. i dried it and salted all sides.  i didn’t realize it was going to take 10 mins to torch this thing, but i just kept going.  eventually it hit 145ish and i let it rest. the temp was good.  the color was good. the steak was still delicious. but, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to. it actually didn’t turn out that bad, it was just the process that sucked.   looking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn. #steak #fail cow steak how_to process bbq","CreateDateTime":"2024-01-07T04:50:46.000Z","ViewCount":81958,"LikeCount":1460,"GroupId":9544,"GroupCode":"why-not-to-torch-a-frozen-steak","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3174,"Url":"https://www.youtube.com/watch?v=po60W84JTew","ViewCount":26986,"LikeCount":493},{"Platform":"instagram","PostId":3175,"Url":"https://www.instagram.com/reel/C1yUY-7uYN2/","ViewCount":31562,"LikeCount":413},{"Platform":"facebook","PostId":3173,"Url":"https://www.facebook.com/reel/1387060785257251/","ViewCount":11114,"LikeCount":109},{"Platform":"tiktok","PostId":3172,"Url":"https://www.tiktok.com/@backyahdbbq/video/7321212866864893230","ViewCount":12296,"LikeCount":445}]},{"Id":3173,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1387060785257251/","ThumbnailUrl":"media/posts/facebook_1387060785257251.png","Description":"Today we’re going to learn why you should never cook a frozen steak with only a torch. We had just gotten back from a hike and we were wicked hungry. The only thing we had was this frozen $80 American","SearchText":"today we’re going to learn why you should never cook a frozen steak with only a torch.\n\nwe had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms.\n\ni pulled the steak from the freezer and ran it under some cold water to try to soften it a bit.\n\ni dried it and salted all sides. \n\ni didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. \n\neventually it hit 145ish and i let it rest.\n\nthe temp was good.  the color was good. the steak was still delicious.\n\nbut, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to.\n\nit actually didn’t turn out that bad, it was just the process that sucked.  \n\nlooking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn.\n\n\n#steak #fail\n\n@snakeriverfarmsofficial @grillblazer cow steak how_to tips bbq today we’re going to learn why you should never cook a frozen steak with only a torch.\n\nwe had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms.\n\ni pulled the steak from the freezer and ran it under some cold water to try to soften it a bit.\n\ni dried it and salted all sides. \n\ni didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. \n\neventually it hit 145ish and i let it rest.\n\nthe temp was good.  the color was good. the steak was still delicious.\n\nbut, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to.\n\nit actually didn’t turn out that bad, it was just the process that sucked. \n\nlooking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn.\n\n#steak #fail today we’re going to learn why you should never cook a frozen steak with only a torch. we had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms. i pulled the steak from the freezer and ran it under some cold water to try to soften it a bit. i dried it and salted all sides. i didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. eventually it hit 145ish and i let it rest.the temp was good.  the color was good. the steak was still delicious. but, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to. it actually didn’t turn out that bad, it was just the process that sucked.  looking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn. #steak #fail snake river farms grillblazer cow steak how_to bbq grilling today we’re going to learn why you should never cook a frozen steak with only a torch. we had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms. i pulled the steak from the freezer and ran it under some cold water to try to soften it a bit. i dried it and salted all sides.  i didn’t realize it was going to take 10 mins to torch this thing, but i just kept going.  eventually it hit 145ish and i let it rest. the temp was good.  the color was good. the steak was still delicious. but, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to. it actually didn’t turn out that bad, it was just the process that sucked.   looking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn. #steak #fail cow steak how_to process bbq","CreateDateTime":"2024-01-07T04:46:48.000Z","ViewCount":81958,"LikeCount":1460,"GroupId":9544,"GroupCode":"why-not-to-torch-a-frozen-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":3174,"Url":"https://www.youtube.com/watch?v=po60W84JTew","ViewCount":26986,"LikeCount":493},{"Platform":"instagram","PostId":3175,"Url":"https://www.instagram.com/reel/C1yUY-7uYN2/","ViewCount":31562,"LikeCount":413},{"Platform":"facebook","PostId":3173,"Url":"https://www.facebook.com/reel/1387060785257251/","ViewCount":11114,"LikeCount":109},{"Platform":"tiktok","PostId":3172,"Url":"https://www.tiktok.com/@backyahdbbq/video/7321212866864893230","ViewCount":12296,"LikeCount":445}]},{"Id":3172,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7321212866864893230","ThumbnailUrl":"media/posts/tiktok_7321212866864893230.png","Description":"Today we’re going to learn why you should never cook a frozen steak with only a torch. We had just gotten back from a hike and we were wicked hungry. The only thing we had was this frozen $80 American","SearchText":"today we’re going to learn why you should never cook a frozen steak with only a torch.\n\nwe had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms.\n\ni pulled the steak from the freezer and ran it under some cold water to try to soften it a bit.\n\ni dried it and salted all sides. \n\ni didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. \n\neventually it hit 145ish and i let it rest.\n\nthe temp was good.  the color was good. the steak was still delicious.\n\nbut, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to.\n\nit actually didn’t turn out that bad, it was just the process that sucked.  \n\nlooking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn.\n\n\n#steak #fail\n\n@snakeriverfarmsofficial @grillblazer cow steak how_to tips bbq today we’re going to learn why you should never cook a frozen steak with only a torch.\n\nwe had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms.\n\ni pulled the steak from the freezer and ran it under some cold water to try to soften it a bit.\n\ni dried it and salted all sides. \n\ni didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. \n\neventually it hit 145ish and i let it rest.\n\nthe temp was good.  the color was good. the steak was still delicious.\n\nbut, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to.\n\nit actually didn’t turn out that bad, it was just the process that sucked. \n\nlooking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn.\n\n#steak #fail today we’re going to learn why you should never cook a frozen steak with only a torch. we had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms. i pulled the steak from the freezer and ran it under some cold water to try to soften it a bit. i dried it and salted all sides. i didn’t realize it was going to take 10 mins to torch this thing, but i just kept going. eventually it hit 145ish and i let it rest.the temp was good.  the color was good. the steak was still delicious. but, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to. it actually didn’t turn out that bad, it was just the process that sucked.  looking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn. #steak #fail snake river farms grillblazer cow steak how_to bbq grilling today we’re going to learn why you should never cook a frozen steak with only a torch. we had just gotten back from a hike and we were wicked hungry. the only thing we had was this frozen $80 american wagyu gold grade new york strip from snake river farms. i pulled the steak from the freezer and ran it under some cold water to try to soften it a bit. i dried it and salted all sides.  i didn’t realize it was going to take 10 mins to torch this thing, but i just kept going.  eventually it hit 145ish and i let it rest. the temp was good.  the color was good. the steak was still delicious. but, no i wouldn’t try this again.  let’s just call this an experiment so you don’t have to. it actually didn’t turn out that bad, it was just the process that sucked.   looking back, i should have tried this experiment on a $20 grocery store steak, but you live and learn. #steak #fail cow steak how_to process bbq","CreateDateTime":"2024-01-07T04:45:29.000Z","ViewCount":81958,"LikeCount":1460,"GroupId":9544,"GroupCode":"why-not-to-torch-a-frozen-steak","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3174,"Url":"https://www.youtube.com/watch?v=po60W84JTew","ViewCount":26986,"LikeCount":493},{"Platform":"instagram","PostId":3175,"Url":"https://www.instagram.com/reel/C1yUY-7uYN2/","ViewCount":31562,"LikeCount":413},{"Platform":"facebook","PostId":3173,"Url":"https://www.facebook.com/reel/1387060785257251/","ViewCount":11114,"LikeCount":109},{"Platform":"tiktok","PostId":3172,"Url":"https://www.tiktok.com/@backyahdbbq/video/7321212866864893230","ViewCount":12296,"LikeCount":445}]},{"Id":3170,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=lClNFAGVtnA","ThumbnailUrl":"media/posts/youtube_lClNFAGVtnA.png","Description":"The thing I’m liking about Grill Masters Club @GrillMastersClub is that they send me a box of BBQ sauces, rubs, and tools that I wouldn’t have found on my own.  This box included a Buffalo Cajun Wing ","SearchText":"the thing i’m liking about grill masters club @grillmastersclub is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes.\n\ni got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one.\n\ni’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.  \n\n#bbq #bbqgear the thing i’m liking about grill masters club @grillmastersclubvip is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes.\n\ni got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one.\n\ni’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off. \n\n#bbq #bbqgear chicken chicken_wings tips review bbq pizza breakfast sides the thing i’m liking about grill masters club grill masters club is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes. i got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one. i’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.  #bbq #bbqgear chicken chicken_wings tips review bbq pizza breakfast sides the thing i’m liking about grill masters club @grillmastersclub is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes. i got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one. i’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.   #bbq #bbqgear","CreateDateTime":"2024-01-06T16:05:03.000Z","ViewCount":19446,"LikeCount":373,"GroupId":9545,"GroupCode":"grill-masters-club-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3170,"Url":"https://www.youtube.com/watch?v=lClNFAGVtnA","ViewCount":4341,"LikeCount":198},{"Platform":"instagram","PostId":3171,"Url":"https://www.instagram.com/reel/C1w8XpFr156/","ViewCount":7209,"LikeCount":73},{"Platform":"facebook","PostId":3169,"Url":"https://www.facebook.com/reel/339970315631165/","ViewCount":3559,"LikeCount":31},{"Platform":"tiktok","PostId":3168,"Url":"https://www.tiktok.com/@backyahdbbq/video/7321014200204086570","ViewCount":4337,"LikeCount":71}]},{"Id":3171,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C1w8XpFr156/","ThumbnailUrl":"media/posts/instagram_17984137532400956.png","Description":"The thing I’m liking about Grill Masters Club @grillmastersclubvip is that they send me a box of BBQ sauces, rubs, and tools that I wouldn’t have found on my own.  This box included a Buffalo Cajun Wi","SearchText":"the thing i’m liking about grill masters club @grillmastersclub is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes.\n\ni got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one.\n\ni’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.  \n\n#bbq #bbqgear the thing i’m liking about grill masters club @grillmastersclubvip is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes.\n\ni got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one.\n\ni’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off. \n\n#bbq #bbqgear chicken chicken_wings tips review bbq pizza breakfast sides the thing i’m liking about grill masters club grill masters club is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes. i got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one. i’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.  #bbq #bbqgear chicken chicken_wings tips review bbq pizza breakfast sides the thing i’m liking about grill masters club @grillmastersclub is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes. i got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one. i’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.   #bbq #bbqgear","CreateDateTime":"2024-01-06T16:01:54.000Z","ViewCount":19446,"LikeCount":373,"GroupId":9545,"GroupCode":"grill-masters-club-review","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["tips","review"],"Categories":["BBQ","Pizza","Breakfast","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3170,"Url":"https://www.youtube.com/watch?v=lClNFAGVtnA","ViewCount":4341,"LikeCount":198},{"Platform":"instagram","PostId":3171,"Url":"https://www.instagram.com/reel/C1w8XpFr156/","ViewCount":7209,"LikeCount":73},{"Platform":"facebook","PostId":3169,"Url":"https://www.facebook.com/reel/339970315631165/","ViewCount":3559,"LikeCount":31},{"Platform":"tiktok","PostId":3168,"Url":"https://www.tiktok.com/@backyahdbbq/video/7321014200204086570","ViewCount":4337,"LikeCount":71}]},{"Id":3169,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/339970315631165/","ThumbnailUrl":"media/posts/facebook_339970315631165.png","Description":"The thing I’m liking about Grill Masters Club Grill Masters Club is that they send me a box of BBQ sauces, rubs, and tools that I wouldn’t have found on my own.  This box included a Buffalo Cajun Wing","SearchText":"the thing i’m liking about grill masters club @grillmastersclub is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes.\n\ni got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one.\n\ni’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.  \n\n#bbq #bbqgear the thing i’m liking about grill masters club @grillmastersclubvip is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes.\n\ni got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one.\n\ni’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off. \n\n#bbq #bbqgear chicken chicken_wings tips review bbq pizza breakfast sides the thing i’m liking about grill masters club grill masters club is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes. i got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one. i’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.  #bbq #bbqgear chicken chicken_wings tips review bbq pizza breakfast sides the thing i’m liking about grill masters club @grillmastersclub is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes. i got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one. i’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.   #bbq #bbqgear","CreateDateTime":"2024-01-06T15:57:29.000Z","ViewCount":19446,"LikeCount":373,"GroupId":9545,"GroupCode":"grill-masters-club-review","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["tips","review"],"Categories":["BBQ","Pizza","Breakfast","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3170,"Url":"https://www.youtube.com/watch?v=lClNFAGVtnA","ViewCount":4341,"LikeCount":198},{"Platform":"instagram","PostId":3171,"Url":"https://www.instagram.com/reel/C1w8XpFr156/","ViewCount":7209,"LikeCount":73},{"Platform":"facebook","PostId":3169,"Url":"https://www.facebook.com/reel/339970315631165/","ViewCount":3559,"LikeCount":31},{"Platform":"tiktok","PostId":3168,"Url":"https://www.tiktok.com/@backyahdbbq/video/7321014200204086570","ViewCount":4337,"LikeCount":71}]},{"Id":3168,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7321014200204086570","ThumbnailUrl":"media/posts/tiktok_7321014200204086570.png","Description":"The thing I’m liking about Grill Masters Club @GrillMastersClub is that they send me a box of BBQ sauces, rubs, and tools that I wouldn’t have found on my own.  This box included a Buffalo Cajun Wing ","SearchText":"the thing i’m liking about grill masters club @grillmastersclub is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes.\n\ni got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one.\n\ni’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.  \n\n#bbq #bbqgear the thing i’m liking about grill masters club @grillmastersclubvip is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes.\n\ni got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one.\n\ni’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off. \n\n#bbq #bbqgear chicken chicken_wings tips review bbq pizza breakfast sides the thing i’m liking about grill masters club grill masters club is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes. i got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one. i’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.  #bbq #bbqgear chicken chicken_wings tips review bbq pizza breakfast sides the thing i’m liking about grill masters club @grillmastersclub is that they send me a box of bbq sauces, rubs, and tools that i wouldn’t have found on my own.  this box included a buffalo cajun wing rub from ps seasoning, a roasted garlic blend by the spice guy - which i’ve been using on sandwiches, pizza, and eggs.  it also included this cranberry bbq sauce from croix valley and a copperhead sauce from fat boy.  each box also includes some tool or accessory and this month it was an injector to inject a brine into thick cuts of meat. this blueberry bourbon pecan jam by terrapin ridge was gone in a day. the box also includes an insert with info on all the items and a bunch of recipes. i got lots of new and interesting stuff in this month’s box, and i’m looking forward to seeing what they include in the next one. i’ll drop a link to grill masters club on my gear page and you can use code backyahd10 for 10% off.   #bbq #bbqgear","CreateDateTime":"2024-01-06T15:55:04.000Z","ViewCount":19446,"LikeCount":373,"GroupId":9545,"GroupCode":"grill-masters-club-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3170,"Url":"https://www.youtube.com/watch?v=lClNFAGVtnA","ViewCount":4341,"LikeCount":198},{"Platform":"instagram","PostId":3171,"Url":"https://www.instagram.com/reel/C1w8XpFr156/","ViewCount":7209,"LikeCount":73},{"Platform":"facebook","PostId":3169,"Url":"https://www.facebook.com/reel/339970315631165/","ViewCount":3559,"LikeCount":31},{"Platform":"tiktok","PostId":3168,"Url":"https://www.tiktok.com/@backyahdbbq/video/7321014200204086570","ViewCount":4337,"LikeCount":71}]},{"Id":3166,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/388925150276272","ThumbnailUrl":"media/posts/facebook_110899788073674_388925150276272.png","Description":"You’ve got a good point there, Jonny. #brisket #smokedbrisket","SearchText":"you’ve got a good point there, jonny. #brisket #smokedbrisket cow brisket bbq smoking you’ve got a good point there, jonny. #brisket #smokedbrisket cow brisket bbq smoking","CreateDateTime":"2024-01-05T03:52:56.000Z","ViewCount":0,"LikeCount":24,"GroupId":9193,"GroupCode":"brisket-smoking-tips-and-discussion","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3166,"Url":"https://www.facebook.com/234418655726923/posts/388925150276272","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":3167,"Url":"https://www.instagram.com/p/C1tEUAdrESl/","ViewCount":0,"LikeCount":19}]},{"Id":3167,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/C1tEUAdrESl/","ThumbnailUrl":"media/posts/instagram_17909798858879689.png","Description":"You’ve got a good point there, Jonny. #brisket #smokedbrisket","SearchText":"you’ve got a good point there, jonny. #brisket #smokedbrisket cow brisket bbq smoking you’ve got a good point there, jonny. #brisket #smokedbrisket cow brisket bbq smoking","CreateDateTime":"2024-01-05T03:52:52.000Z","ViewCount":0,"LikeCount":24,"GroupId":9193,"GroupCode":"brisket-smoking-tips-and-discussion","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3166,"Url":"https://www.facebook.com/234418655726923/posts/388925150276272","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":3167,"Url":"https://www.instagram.com/p/C1tEUAdrESl/","ViewCount":0,"LikeCount":19}]},{"Id":3165,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C1n_17WOZuP/","ThumbnailUrl":"media/posts/instagram_17916097895848163.png","Description":"Wagyu Poblano Burger \n\nOne of the best burgers I’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around\n\nInspired by the Llano Poblano at Hopdoddy, which we had o","SearchText":"wagyu poblano burger \n\none of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around\n\ninspired by the llano poblano at hopdoddy, which we had on our recent trip to austin\n\ncheckout chopbox @eatchopbox and my gear page for a lot more high quality meat like this.\n\n#burgers #grilling cow burger recipe burgers grilling wagyu poblano burger \n\none of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around\n\ninspired by the llano poblano at hopdoddy, which we had on our recent trip to austin\n\ncheckout chopbox ​⁠@chopbox4539  and my gear page for a lot more high quality meat like this.\n\n#burgers #grilling cow burger showcase burgers grilling wagyu poblano burger. one of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around. inspired by the llano poblano at hopdoddy, which we had on our recent trip to austin checkout chop box and my gear page for a lot more high quality meat like this. #burgers #grilling #fire cow burger showcase burgers grilling wagyu poblano burger  one of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around inspired by the llano poblano at hopdoddy, which we had on our recent trip to austin checkout @eatchopbox and my gear page for a lot more high quality meat like this. #burgers #grilling #fire cow burger showcase burgers grilling","CreateDateTime":"2024-01-03T04:38:57.000Z","ViewCount":27804,"LikeCount":697,"GroupId":9546,"GroupCode":"wagyu-poblano-burger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3165,"Url":"https://www.instagram.com/reel/C1n_17WOZuP/","ViewCount":9704,"LikeCount":207},{"Platform":"youtube","PostId":3164,"Url":"https://www.youtube.com/watch?v=yiZOmRvSUKU","ViewCount":9878,"LikeCount":378},{"Platform":"facebook","PostId":3163,"Url":"https://www.facebook.com/reel/1529133677625581/","ViewCount":3985,"LikeCount":33},{"Platform":"tiktok","PostId":3162,"Url":"https://www.tiktok.com/@backyahdbbq/video/7319723452955446570","ViewCount":4237,"LikeCount":79}]},{"Id":3164,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=yiZOmRvSUKU","ThumbnailUrl":"media/posts/youtube_yiZOmRvSUKU.png","Description":"Wagyu Poblano Burger \n\nOne of the best burgers I’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around\n\nInspired by the Llano Poblano at Hopdoddy, which we had o","SearchText":"wagyu poblano burger \n\none of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around\n\ninspired by the llano poblano at hopdoddy, which we had on our recent trip to austin\n\ncheckout chopbox @eatchopbox and my gear page for a lot more high quality meat like this.\n\n#burgers #grilling cow burger recipe burgers grilling wagyu poblano burger \n\none of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around\n\ninspired by the llano poblano at hopdoddy, which we had on our recent trip to austin\n\ncheckout chopbox ​⁠@chopbox4539  and my gear page for a lot more high quality meat like this.\n\n#burgers #grilling cow burger showcase burgers grilling wagyu poblano burger. one of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around. inspired by the llano poblano at hopdoddy, which we had on our recent trip to austin checkout chop box and my gear page for a lot more high quality meat like this. #burgers #grilling #fire cow burger showcase burgers grilling wagyu poblano burger  one of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around inspired by the llano poblano at hopdoddy, which we had on our recent trip to austin checkout @eatchopbox and my gear page for a lot more high quality meat like this. #burgers #grilling #fire cow burger showcase burgers grilling","CreateDateTime":"2024-01-03T04:37:00.000Z","ViewCount":27804,"LikeCount":697,"GroupId":9546,"GroupCode":"wagyu-poblano-burger-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3165,"Url":"https://www.instagram.com/reel/C1n_17WOZuP/","ViewCount":9704,"LikeCount":207},{"Platform":"youtube","PostId":3164,"Url":"https://www.youtube.com/watch?v=yiZOmRvSUKU","ViewCount":9878,"LikeCount":378},{"Platform":"facebook","PostId":3163,"Url":"https://www.facebook.com/reel/1529133677625581/","ViewCount":3985,"LikeCount":33},{"Platform":"tiktok","PostId":3162,"Url":"https://www.tiktok.com/@backyahdbbq/video/7319723452955446570","ViewCount":4237,"LikeCount":79}]},{"Id":3163,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1529133677625581/","ThumbnailUrl":"media/posts/facebook_1529133677625581.png","Description":"Wagyu Poblano Burger. One of the best burgers I’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around. Inspired by the Llano Poblano at Hopdoddy, which we had on","SearchText":"wagyu poblano burger \n\none of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around\n\ninspired by the llano poblano at hopdoddy, which we had on our recent trip to austin\n\ncheckout chopbox @eatchopbox and my gear page for a lot more high quality meat like this.\n\n#burgers #grilling cow burger recipe burgers grilling wagyu poblano burger \n\none of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around\n\ninspired by the llano poblano at hopdoddy, which we had on our recent trip to austin\n\ncheckout chopbox ​⁠@chopbox4539  and my gear page for a lot more high quality meat like this.\n\n#burgers #grilling cow burger showcase burgers grilling wagyu poblano burger. one of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around. inspired by the llano poblano at hopdoddy, which we had on our recent trip to austin checkout chop box and my gear page for a lot more high quality meat like this. #burgers #grilling #fire cow burger showcase burgers grilling wagyu poblano burger  one of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around inspired by the llano poblano at hopdoddy, which we had on our recent trip to austin checkout @eatchopbox and my gear page for a lot more high quality meat like this. #burgers #grilling #fire cow burger showcase burgers grilling","CreateDateTime":"2024-01-03T04:27:36.000Z","ViewCount":27804,"LikeCount":697,"GroupId":9546,"GroupCode":"wagyu-poblano-burger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3165,"Url":"https://www.instagram.com/reel/C1n_17WOZuP/","ViewCount":9704,"LikeCount":207},{"Platform":"youtube","PostId":3164,"Url":"https://www.youtube.com/watch?v=yiZOmRvSUKU","ViewCount":9878,"LikeCount":378},{"Platform":"facebook","PostId":3163,"Url":"https://www.facebook.com/reel/1529133677625581/","ViewCount":3985,"LikeCount":33},{"Platform":"tiktok","PostId":3162,"Url":"https://www.tiktok.com/@backyahdbbq/video/7319723452955446570","ViewCount":4237,"LikeCount":79}]},{"Id":3162,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7319723452955446570","ThumbnailUrl":"media/posts/tiktok_7319723452955446570.png","Description":"Wagyu Poblano Burger  One of the best burgers I’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around Inspired by the Llano Poblano at Hopdoddy, which we had on ","SearchText":"wagyu poblano burger \n\none of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around\n\ninspired by the llano poblano at hopdoddy, which we had on our recent trip to austin\n\ncheckout chopbox @eatchopbox and my gear page for a lot more high quality meat like this.\n\n#burgers #grilling cow burger recipe burgers grilling wagyu poblano burger \n\none of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around\n\ninspired by the llano poblano at hopdoddy, which we had on our recent trip to austin\n\ncheckout chopbox ​⁠@chopbox4539  and my gear page for a lot more high quality meat like this.\n\n#burgers #grilling cow burger showcase burgers grilling wagyu poblano burger. one of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around. inspired by the llano poblano at hopdoddy, which we had on our recent trip to austin checkout chop box and my gear page for a lot more high quality meat like this. #burgers #grilling #fire cow burger showcase burgers grilling wagyu poblano burger  one of the best burgers i’ve ever made - the burger sauce has chili in adobo mixed in - wicked good flavors all around inspired by the llano poblano at hopdoddy, which we had on our recent trip to austin checkout @eatchopbox and my gear page for a lot more high quality meat like this. #burgers #grilling #fire cow burger showcase burgers grilling","CreateDateTime":"2024-01-03T04:25:51.000Z","ViewCount":27804,"LikeCount":697,"GroupId":9546,"GroupCode":"wagyu-poblano-burger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3165,"Url":"https://www.instagram.com/reel/C1n_17WOZuP/","ViewCount":9704,"LikeCount":207},{"Platform":"youtube","PostId":3164,"Url":"https://www.youtube.com/watch?v=yiZOmRvSUKU","ViewCount":9878,"LikeCount":378},{"Platform":"facebook","PostId":3163,"Url":"https://www.facebook.com/reel/1529133677625581/","ViewCount":3985,"LikeCount":33},{"Platform":"tiktok","PostId":3162,"Url":"https://www.tiktok.com/@backyahdbbq/video/7319723452955446570","ViewCount":4237,"LikeCount":79}]},{"Id":3161,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=6zFdEONNTAU","ThumbnailUrl":"media/posts/youtube_6zFdEONNTAU.png","Description":"Dino ribs, also known as beef ribs, are one of the best in BBQ. In this video, I’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked,","SearchText":"dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.  \n\nthanks to porter road for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated. \n\nthanks to @porterroad for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs cow beef_ribs process bbq smoking dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.  \n\nthanks to porter road for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs dino ribs, also known as beef ribs, are one of the best bites in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.   thanks to @porterroadbutcher for the dino ribs!  you can find all the gear and meat i use on my gear page #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs cow beef_ribs process bbq smoking","CreateDateTime":"2023-12-31T21:17:32.000Z","ViewCount":179850,"LikeCount":4137,"GroupId":9194,"GroupCode":"complete-guide-to-cooking-dino-ribs","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3161,"Url":"https://www.youtube.com/watch?v=6zFdEONNTAU","ViewCount":6844,"LikeCount":159},{"Platform":"instagram","PostId":3160,"Url":"https://www.instagram.com/reel/C1iB9Omvwew/","ViewCount":18279,"LikeCount":444},{"Platform":"facebook","PostId":3158,"Url":"https://www.facebook.com/234418655726923/posts/386656850503102","ViewCount":1079,"LikeCount":29},{"Platform":"tiktok","PostId":3159,"Url":"https://www.tiktok.com/@backyahdbbq/video/7318862692012559662","ViewCount":153648,"LikeCount":3505}]},{"Id":3160,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C1iB9Omvwew/","ThumbnailUrl":"media/posts/instagram_17858711184049020.png","Description":"Dino ribs, also known as beef ribs, are one of the best in BBQ. In this video, I’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked,","SearchText":"dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.  \n\nthanks to porter road for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated. \n\nthanks to @porterroad for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs cow beef_ribs process bbq smoking dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.  \n\nthanks to porter road for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs dino ribs, also known as beef ribs, are one of the best bites in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.   thanks to @porterroadbutcher for the dino ribs!  you can find all the gear and meat i use on my gear page #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs cow beef_ribs process bbq smoking","CreateDateTime":"2023-12-31T21:03:32.000Z","ViewCount":179850,"LikeCount":4137,"GroupId":9194,"GroupCode":"complete-guide-to-cooking-dino-ribs","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3161,"Url":"https://www.youtube.com/watch?v=6zFdEONNTAU","ViewCount":6844,"LikeCount":159},{"Platform":"instagram","PostId":3160,"Url":"https://www.instagram.com/reel/C1iB9Omvwew/","ViewCount":18279,"LikeCount":444},{"Platform":"facebook","PostId":3158,"Url":"https://www.facebook.com/234418655726923/posts/386656850503102","ViewCount":1079,"LikeCount":29},{"Platform":"tiktok","PostId":3159,"Url":"https://www.tiktok.com/@backyahdbbq/video/7318862692012559662","ViewCount":153648,"LikeCount":3505}]},{"Id":3158,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/386656850503102","ThumbnailUrl":"media/posts/facebook_110899788073674_386656850503102.png","Description":"Dino ribs, also known as beef ribs, are one of the best in BBQ. In this video, I’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked,","SearchText":"dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.  \n\nthanks to porter road for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated. \n\nthanks to @porterroad for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs cow beef_ribs process bbq smoking dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.  \n\nthanks to porter road for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs dino ribs, also known as beef ribs, are one of the best bites in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.   thanks to @porterroadbutcher for the dino ribs!  you can find all the gear and meat i use on my gear page #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs cow beef_ribs process bbq smoking","CreateDateTime":"2023-12-31T20:51:18.000Z","ViewCount":179850,"LikeCount":4137,"GroupId":9194,"GroupCode":"complete-guide-to-cooking-dino-ribs","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3161,"Url":"https://www.youtube.com/watch?v=6zFdEONNTAU","ViewCount":6844,"LikeCount":159},{"Platform":"instagram","PostId":3160,"Url":"https://www.instagram.com/reel/C1iB9Omvwew/","ViewCount":18279,"LikeCount":444},{"Platform":"facebook","PostId":3158,"Url":"https://www.facebook.com/234418655726923/posts/386656850503102","ViewCount":1079,"LikeCount":29},{"Platform":"tiktok","PostId":3159,"Url":"https://www.tiktok.com/@backyahdbbq/video/7318862692012559662","ViewCount":153648,"LikeCount":3505}]},{"Id":3159,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7318862692012559662","ThumbnailUrl":"media/posts/tiktok_7318862692012559662.png","Description":"Dino ribs, also known as beef ribs, are one of the best bites in BBQ. In this video, I’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, s","SearchText":"dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.  \n\nthanks to porter road for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated. \n\nthanks to @porterroad for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs cow beef_ribs process bbq smoking dino ribs, also known as beef ribs, are one of the best in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.  \n\nthanks to porter road for the dino ribs!  you can find all the gear and meat i use on my gear page: https://backyahdbbq.com/gear\n\nporter road faq: https://porterroad.com/pages/faq\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs dino ribs, also known as beef ribs, are one of the best bites in bbq. in this video, i’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked, wrapped, sliced and then reheated.   thanks to @porterroadbutcher for the dino ribs!  you can find all the gear and meat i use on my gear page #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq #dinoribs #beefribs cow beef_ribs process bbq smoking","CreateDateTime":"2023-12-31T20:45:28.000Z","ViewCount":179850,"LikeCount":4137,"GroupId":9194,"GroupCode":"complete-guide-to-cooking-dino-ribs","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3161,"Url":"https://www.youtube.com/watch?v=6zFdEONNTAU","ViewCount":6844,"LikeCount":159},{"Platform":"instagram","PostId":3160,"Url":"https://www.instagram.com/reel/C1iB9Omvwew/","ViewCount":18279,"LikeCount":444},{"Platform":"facebook","PostId":3158,"Url":"https://www.facebook.com/234418655726923/posts/386656850503102","ViewCount":1079,"LikeCount":29},{"Platform":"tiktok","PostId":3159,"Url":"https://www.tiktok.com/@backyahdbbq/video/7318862692012559662","ViewCount":153648,"LikeCount":3505}]},{"Id":3157,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=WMJDJmmVUJ0","ThumbnailUrl":"media/posts/youtube_WMJDJmmVUJ0.png","Description":"Today we’re going to reheat these dino ribs with sous vide.\n\nI usually like to cook and then hot hold my meat until service, but I couldn’t align my schedule for a Thursday 6pm dinner. \n\nThis reheat m","SearchText":"today we’re going to reheat these dino ribs with sous vide.\n\ni usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. \n\nthis reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time. \n\ni fully cooked the ribs and then let them rest until they came down to about 175. \n\ni sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. \n\nanyway, after they chilled for a few hours i put them in the fridge for a few days. \n\ndinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.\n\ni didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived.\n\nthis process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. \n\nthanks to @porterroadbutcher for the dino ribs and thanks to @anovaculinary for the sous vide gear. all of which you can find on my gear page. \n\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs process bbq sous_vide today we’re going to reheat these dino ribs with sous vide.\n\ni usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. \n\nthis reheat method allows me to smoke when it’s convenient for my schedule and then sous vide it a few hours before meal time. \n\ni fully cooked the ribs and then let them rest until they came down to about 175. \n\ni sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. \n\nanyway, after they chilled for a few hours i put them in the fridge for a few days. \n\ndinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.\n\ni didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived.\n\nthis process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. \n\nthanks to @porterroad for the dino ribs and thanks to @anovaculinary for the sous vide gear. all of which you can find on my gear page. \n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs process bbq sous_vide today we’re going to reheat these dino ribs with sous vide. i usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. this reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time. i fully cooked the ribs and then let them rest until they came down to about 175. i sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. anyway, after they chilled for a few hours i put them in the fridge for a few days. dinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.i didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived. this process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. thanks to porter road for the dino ribs and thanks to anova for the sous vide gear. all of which you can find on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq sous_vide today we’re going to reheat these dino ribs with sous vide. i usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner.  this reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time.  i fully cooked the ribs and then let them rest until they came down to about 175.  i sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs.  anyway, after they chilled for a few hours i put them in the fridge for a few days.  dinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours. i didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived. this process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends.  thanks to @porterroadbutcher for the dino ribs and thanks to @anova culinary for the sous vide gear. all of which you can find on my gear page.  #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq sous_vide","CreateDateTime":"2023-12-29T07:31:05.000Z","ViewCount":196008,"LikeCount":3087,"GroupId":9547,"GroupCode":"reheating-dino-ribs-using-sous-vide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3157,"Url":"https://www.youtube.com/watch?v=WMJDJmmVUJ0","ViewCount":51389,"LikeCount":1201},{"Platform":"instagram","PostId":3156,"Url":"https://www.instagram.com/reel/C1bax47uEEO/","ViewCount":32699,"LikeCount":454},{"Platform":"facebook","PostId":3154,"Url":"https://www.facebook.com/reel/336462265824474/","ViewCount":58722,"LikeCount":511},{"Platform":"tiktok","PostId":3155,"Url":"https://www.tiktok.com/@backyahdbbq/video/7317911652261776682","ViewCount":53198,"LikeCount":921}]},{"Id":3156,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C1bax47uEEO/","ThumbnailUrl":"media/posts/instagram_18034512916672895.png","Description":"Today we’re going to reheat these dino ribs with sous vide.\n\nI usually like to cook and then hot hold my meat until service, but I couldn’t align my schedule for a Thursday 6pm dinner. \n\nThis reheat m","SearchText":"today we’re going to reheat these dino ribs with sous vide.\n\ni usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. \n\nthis reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time. \n\ni fully cooked the ribs and then let them rest until they came down to about 175. \n\ni sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. \n\nanyway, after they chilled for a few hours i put them in the fridge for a few days. \n\ndinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.\n\ni didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived.\n\nthis process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. \n\nthanks to @porterroadbutcher for the dino ribs and thanks to @anovaculinary for the sous vide gear. all of which you can find on my gear page. \n\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs process bbq sous_vide today we’re going to reheat these dino ribs with sous vide.\n\ni usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. \n\nthis reheat method allows me to smoke when it’s convenient for my schedule and then sous vide it a few hours before meal time. \n\ni fully cooked the ribs and then let them rest until they came down to about 175. \n\ni sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. \n\nanyway, after they chilled for a few hours i put them in the fridge for a few days. \n\ndinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.\n\ni didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived.\n\nthis process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. \n\nthanks to @porterroad for the dino ribs and thanks to @anovaculinary for the sous vide gear. all of which you can find on my gear page. \n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs process bbq sous_vide today we’re going to reheat these dino ribs with sous vide. i usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. this reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time. i fully cooked the ribs and then let them rest until they came down to about 175. i sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. anyway, after they chilled for a few hours i put them in the fridge for a few days. dinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.i didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived. this process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. thanks to porter road for the dino ribs and thanks to anova for the sous vide gear. all of which you can find on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq sous_vide today we’re going to reheat these dino ribs with sous vide. i usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner.  this reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time.  i fully cooked the ribs and then let them rest until they came down to about 175.  i sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs.  anyway, after they chilled for a few hours i put them in the fridge for a few days.  dinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours. i didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived. this process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends.  thanks to @porterroadbutcher for the dino ribs and thanks to @anova culinary for the sous vide gear. all of which you can find on my gear page.  #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq sous_vide","CreateDateTime":"2023-12-29T07:24:46.000Z","ViewCount":196008,"LikeCount":3087,"GroupId":9547,"GroupCode":"reheating-dino-ribs-using-sous-vide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3157,"Url":"https://www.youtube.com/watch?v=WMJDJmmVUJ0","ViewCount":51389,"LikeCount":1201},{"Platform":"instagram","PostId":3156,"Url":"https://www.instagram.com/reel/C1bax47uEEO/","ViewCount":32699,"LikeCount":454},{"Platform":"facebook","PostId":3154,"Url":"https://www.facebook.com/reel/336462265824474/","ViewCount":58722,"LikeCount":511},{"Platform":"tiktok","PostId":3155,"Url":"https://www.tiktok.com/@backyahdbbq/video/7317911652261776682","ViewCount":53198,"LikeCount":921}]},{"Id":3154,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/336462265824474/","ThumbnailUrl":"media/posts/facebook_336462265824474.png","Description":"Today we’re going to reheat these dino ribs with sous vide. I usually like to cook and then hot hold my meat until service, but I couldn’t align my schedule for a Thursday 6pm dinner. This reheat meth","SearchText":"today we’re going to reheat these dino ribs with sous vide.\n\ni usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. \n\nthis reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time. \n\ni fully cooked the ribs and then let them rest until they came down to about 175. \n\ni sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. \n\nanyway, after they chilled for a few hours i put them in the fridge for a few days. \n\ndinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.\n\ni didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived.\n\nthis process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. \n\nthanks to @porterroadbutcher for the dino ribs and thanks to @anovaculinary for the sous vide gear. all of which you can find on my gear page. \n\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs process bbq sous_vide today we’re going to reheat these dino ribs with sous vide.\n\ni usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. \n\nthis reheat method allows me to smoke when it’s convenient for my schedule and then sous vide it a few hours before meal time. \n\ni fully cooked the ribs and then let them rest until they came down to about 175. \n\ni sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. \n\nanyway, after they chilled for a few hours i put them in the fridge for a few days. \n\ndinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.\n\ni didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived.\n\nthis process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. \n\nthanks to @porterroad for the dino ribs and thanks to @anovaculinary for the sous vide gear. all of which you can find on my gear page. \n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs process bbq sous_vide today we’re going to reheat these dino ribs with sous vide. i usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. this reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time. i fully cooked the ribs and then let them rest until they came down to about 175. i sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. anyway, after they chilled for a few hours i put them in the fridge for a few days. dinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.i didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived. this process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. thanks to porter road for the dino ribs and thanks to anova for the sous vide gear. all of which you can find on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq sous_vide today we’re going to reheat these dino ribs with sous vide. i usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner.  this reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time.  i fully cooked the ribs and then let them rest until they came down to about 175.  i sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs.  anyway, after they chilled for a few hours i put them in the fridge for a few days.  dinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours. i didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived. this process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends.  thanks to @porterroadbutcher for the dino ribs and thanks to @anova culinary for the sous vide gear. all of which you can find on my gear page.  #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq sous_vide","CreateDateTime":"2023-12-29T07:17:26.000Z","ViewCount":196008,"LikeCount":3087,"GroupId":9547,"GroupCode":"reheating-dino-ribs-using-sous-vide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3157,"Url":"https://www.youtube.com/watch?v=WMJDJmmVUJ0","ViewCount":51389,"LikeCount":1201},{"Platform":"instagram","PostId":3156,"Url":"https://www.instagram.com/reel/C1bax47uEEO/","ViewCount":32699,"LikeCount":454},{"Platform":"facebook","PostId":3154,"Url":"https://www.facebook.com/reel/336462265824474/","ViewCount":58722,"LikeCount":511},{"Platform":"tiktok","PostId":3155,"Url":"https://www.tiktok.com/@backyahdbbq/video/7317911652261776682","ViewCount":53198,"LikeCount":921}]},{"Id":3155,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7317911652261776682","ThumbnailUrl":"media/posts/tiktok_7317911652261776682.png","Description":"Today we’re going to reheat these dino ribs with sous vide. I usually like to cook and then hot hold my meat until service, but I couldn’t align my schedule for a Thursday 6pm dinner.  This reheat met","SearchText":"today we’re going to reheat these dino ribs with sous vide.\n\ni usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. \n\nthis reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time. \n\ni fully cooked the ribs and then let them rest until they came down to about 175. \n\ni sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. \n\nanyway, after they chilled for a few hours i put them in the fridge for a few days. \n\ndinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.\n\ni didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived.\n\nthis process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. \n\nthanks to @porterroadbutcher for the dino ribs and thanks to @anovaculinary for the sous vide gear. all of which you can find on my gear page. \n\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs process bbq sous_vide today we’re going to reheat these dino ribs with sous vide.\n\ni usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. \n\nthis reheat method allows me to smoke when it’s convenient for my schedule and then sous vide it a few hours before meal time. \n\ni fully cooked the ribs and then let them rest until they came down to about 175. \n\ni sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. \n\nanyway, after they chilled for a few hours i put them in the fridge for a few days. \n\ndinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.\n\ni didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived.\n\nthis process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. \n\nthanks to @porterroad for the dino ribs and thanks to @anovaculinary for the sous vide gear. all of which you can find on my gear page. \n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs process bbq sous_vide today we’re going to reheat these dino ribs with sous vide. i usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner. this reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time. i fully cooked the ribs and then let them rest until they came down to about 175. i sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs. anyway, after they chilled for a few hours i put them in the fridge for a few days. dinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours.i didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived. this process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends. thanks to porter road for the dino ribs and thanks to anova for the sous vide gear. all of which you can find on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq sous_vide today we’re going to reheat these dino ribs with sous vide. i usually like to cook and then hot hold my meat until service, but i couldn’t align my schedule for a thursday 6pm dinner.  this reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time.  i fully cooked the ribs and then let them rest until they came down to about 175.  i sliced and then individually vac sealed them.  i then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s.  there’s no way that would fly today, but i would definitely rather bob for ribs.  anyway, after they chilled for a few hours i put them in the fridge for a few days.  dinner was at 6, so i started the sous vide at 2pm.  i jump started it with some very hot tap water.  my initial target water temp is 185 because the temp will drop when i add the cold ribs.  i then set the sous vide to 165 and let them sit for 3.5 hours. i didn’t want to mess with the water and bags at dinner time, so i removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived. this process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends.  thanks to @porterroadbutcher for the dino ribs and thanks to @anova culinary for the sous vide gear. all of which you can find on my gear page.  #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq sous_vide","CreateDateTime":"2023-12-29T07:14:53.000Z","ViewCount":196008,"LikeCount":3087,"GroupId":9547,"GroupCode":"reheating-dino-ribs-using-sous-vide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3157,"Url":"https://www.youtube.com/watch?v=WMJDJmmVUJ0","ViewCount":51389,"LikeCount":1201},{"Platform":"instagram","PostId":3156,"Url":"https://www.instagram.com/reel/C1bax47uEEO/","ViewCount":32699,"LikeCount":454},{"Platform":"facebook","PostId":3154,"Url":"https://www.facebook.com/reel/336462265824474/","ViewCount":58722,"LikeCount":511},{"Platform":"tiktok","PostId":3155,"Url":"https://www.tiktok.com/@backyahdbbq/video/7317911652261776682","ViewCount":53198,"LikeCount":921}]},{"Id":3151,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=6DuqzaNyx78","ThumbnailUrl":"media/posts/youtube_6DuqzaNyx78.png","Description":"Your dino ribs are finally done and we’re ready to slice in.\n\nAfter you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices.\n\nRemove them","SearchText":"your dino ribs are finally done and we’re ready to slice in.\n\nafter you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices.\n\nremove them from the paper and pour on the rendered tallow.\n\nthe most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well.\n\ni intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting.\n\nthese turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue.\n\nhuge thanks to @porterroadbutcher for the beautiful dino ribs.  you can find them on my gear page.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips your dino ribs are finally done and we’re ready to slice in.\n\nafter you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices.\n\nremove them from the paper and pour on the rendered tallow.\n\nthe most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well.\n\ni intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting.\n\nthese turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue.\n\nhuge thanks to @porterroad for the beautiful dino ribs.  you can find them on my gear page.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips your dino ribs are finally done and we’re ready to slice in. after you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. remove them from the paper and pour on the rendered tallow. the most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well. i intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting. these turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue. huge thanks to porter road for the beautiful dino ribs.  you can find them on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips process bbq smoking your dino ribs are finally done and we’re ready to slice in. after you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. remove them from the paper and pour on the rendered tallow. the most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well. i intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting. these turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue. huge thanks to @porterroadbutcher for the beautiful dino ribs.  you can find them on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips process bbq smoking","CreateDateTime":"2023-12-07T02:25:50.000Z","ViewCount":81119,"LikeCount":2250,"GroupId":9548,"GroupCode":"perfectly-smoked-dino-ribs","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3151,"Url":"https://www.youtube.com/watch?v=6DuqzaNyx78","ViewCount":43934,"LikeCount":1246},{"Platform":"instagram","PostId":3153,"Url":"https://www.instagram.com/reel/C0iO2piLjDU/","ViewCount":10703,"LikeCount":193},{"Platform":"facebook","PostId":3150,"Url":"https://www.facebook.com/reel/691219846444829/","ViewCount":9125,"LikeCount":133},{"Platform":"tiktok","PostId":3152,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309671537068526890","ViewCount":17357,"LikeCount":678}]},{"Id":3153,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C0iO2piLjDU/","ThumbnailUrl":"media/posts/instagram_18040948459587094.png","Description":"Your dino ribs are finally done and we’re ready to slice in.\n\nAfter you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices.\n\nRemove them","SearchText":"your dino ribs are finally done and we’re ready to slice in.\n\nafter you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices.\n\nremove them from the paper and pour on the rendered tallow.\n\nthe most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well.\n\ni intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting.\n\nthese turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue.\n\nhuge thanks to @porterroadbutcher for the beautiful dino ribs.  you can find them on my gear page.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips your dino ribs are finally done and we’re ready to slice in.\n\nafter you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices.\n\nremove them from the paper and pour on the rendered tallow.\n\nthe most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well.\n\ni intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting.\n\nthese turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue.\n\nhuge thanks to @porterroad for the beautiful dino ribs.  you can find them on my gear page.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips your dino ribs are finally done and we’re ready to slice in. after you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. remove them from the paper and pour on the rendered tallow. the most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well. i intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting. these turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue. huge thanks to porter road for the beautiful dino ribs.  you can find them on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips process bbq smoking your dino ribs are finally done and we’re ready to slice in. after you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. remove them from the paper and pour on the rendered tallow. the most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well. i intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting. these turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue. huge thanks to @porterroadbutcher for the beautiful dino ribs.  you can find them on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips process bbq smoking","CreateDateTime":"2023-12-07T02:22:39.000Z","ViewCount":81119,"LikeCount":2250,"GroupId":9548,"GroupCode":"perfectly-smoked-dino-ribs","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3151,"Url":"https://www.youtube.com/watch?v=6DuqzaNyx78","ViewCount":43934,"LikeCount":1246},{"Platform":"instagram","PostId":3153,"Url":"https://www.instagram.com/reel/C0iO2piLjDU/","ViewCount":10703,"LikeCount":193},{"Platform":"facebook","PostId":3150,"Url":"https://www.facebook.com/reel/691219846444829/","ViewCount":9125,"LikeCount":133},{"Platform":"tiktok","PostId":3152,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309671537068526890","ViewCount":17357,"LikeCount":678}]},{"Id":3150,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/691219846444829/","ThumbnailUrl":"media/posts/facebook_691219846444829.png","Description":"Your dino ribs are finally done and we’re ready to slice in. After you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. Remove them f","SearchText":"your dino ribs are finally done and we’re ready to slice in.\n\nafter you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices.\n\nremove them from the paper and pour on the rendered tallow.\n\nthe most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well.\n\ni intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting.\n\nthese turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue.\n\nhuge thanks to @porterroadbutcher for the beautiful dino ribs.  you can find them on my gear page.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips your dino ribs are finally done and we’re ready to slice in.\n\nafter you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices.\n\nremove them from the paper and pour on the rendered tallow.\n\nthe most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well.\n\ni intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting.\n\nthese turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue.\n\nhuge thanks to @porterroad for the beautiful dino ribs.  you can find them on my gear page.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips your dino ribs are finally done and we’re ready to slice in. after you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. remove them from the paper and pour on the rendered tallow. the most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well. i intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting. these turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue. huge thanks to porter road for the beautiful dino ribs.  you can find them on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips process bbq smoking your dino ribs are finally done and we’re ready to slice in. after you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. remove them from the paper and pour on the rendered tallow. the most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well. i intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting. these turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue. huge thanks to @porterroadbutcher for the beautiful dino ribs.  you can find them on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips process bbq smoking","CreateDateTime":"2023-12-07T02:20:23.000Z","ViewCount":81119,"LikeCount":2250,"GroupId":9548,"GroupCode":"perfectly-smoked-dino-ribs","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3151,"Url":"https://www.youtube.com/watch?v=6DuqzaNyx78","ViewCount":43934,"LikeCount":1246},{"Platform":"instagram","PostId":3153,"Url":"https://www.instagram.com/reel/C0iO2piLjDU/","ViewCount":10703,"LikeCount":193},{"Platform":"facebook","PostId":3150,"Url":"https://www.facebook.com/reel/691219846444829/","ViewCount":9125,"LikeCount":133},{"Platform":"tiktok","PostId":3152,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309671537068526890","ViewCount":17357,"LikeCount":678}]},{"Id":3152,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7309671537068526890","ThumbnailUrl":"media/posts/tiktok_7309671537068526890.png","Description":"Your dino ribs are finally done and we’re ready to slice in. After you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. Remove them f","SearchText":"your dino ribs are finally done and we’re ready to slice in.\n\nafter you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices.\n\nremove them from the paper and pour on the rendered tallow.\n\nthe most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well.\n\ni intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting.\n\nthese turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue.\n\nhuge thanks to @porterroadbutcher for the beautiful dino ribs.  you can find them on my gear page.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips your dino ribs are finally done and we’re ready to slice in.\n\nafter you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices.\n\nremove them from the paper and pour on the rendered tallow.\n\nthe most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well.\n\ni intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting.\n\nthese turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue.\n\nhuge thanks to @porterroad for the beautiful dino ribs.  you can find them on my gear page.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips your dino ribs are finally done and we’re ready to slice in. after you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. remove them from the paper and pour on the rendered tallow. the most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well. i intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting. these turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue. huge thanks to porter road for the beautiful dino ribs.  you can find them on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips process bbq smoking your dino ribs are finally done and we’re ready to slice in. after you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. remove them from the paper and pour on the rendered tallow. the most common way to dino ribs is parallel to the bones, but you could also remove the bones and slice the other way as well. i intentionally wanted a very meaty middle rib so i sliced off the little one to the side, and then sliced the other side at an angle.  you can also turn them upside down and slice from the bone side so you can see where you are cutting. these turned out wicked good.  some of the most flavorful, juicy, and tender dino ribs i’ve ever had. definitely one of the best bites in barbecue. huge thanks to @porterroadbutcher for the beautiful dino ribs.  you can find them on my gear page. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips process bbq smoking","CreateDateTime":"2023-12-07T02:18:58.000Z","ViewCount":81119,"LikeCount":2250,"GroupId":9548,"GroupCode":"perfectly-smoked-dino-ribs","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3151,"Url":"https://www.youtube.com/watch?v=6DuqzaNyx78","ViewCount":43934,"LikeCount":1246},{"Platform":"instagram","PostId":3153,"Url":"https://www.instagram.com/reel/C0iO2piLjDU/","ViewCount":10703,"LikeCount":193},{"Platform":"facebook","PostId":3150,"Url":"https://www.facebook.com/reel/691219846444829/","ViewCount":9125,"LikeCount":133},{"Platform":"tiktok","PostId":3152,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309671537068526890","ViewCount":17357,"LikeCount":678}]},{"Id":3148,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=itAPCfd_DrM","ThumbnailUrl":"media/posts/youtube_itAPCfd_DrM.png","Description":"I smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that I’m happy with the bark it’s time to wrap them and finish the cook. The internal temp is around 180 degr","SearchText":"i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough.\n\ni usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.  \n\nwhen wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss.\n\ni’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper.\n\ni spritz the paper with water to make it more pliable.\n\ni place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up.\n\ni usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there.\n\nthanks to @porterroadbutcher for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough.\n\ni usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it. \n\nwhen wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss.\n\ni’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper.\n\ni spritz the paper with water to make it more pliable.\n\ni place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up.\n\ni usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there.\n\nthanks to @porterroad for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough. i usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.  when wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss. i’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper. i spritz the paper with water to make it more pliable.i place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up. i usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there. thanks to porter road for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough. i usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.   when wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss. i’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper. i spritz the paper with water to make it more pliable. i place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up. i usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there. thanks to @porterroadbutcher for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-12-06T19:00:19.000Z","ViewCount":102657,"LikeCount":2210,"GroupId":9549,"GroupCode":"smoking-dino-ribs-for-perfect-bark","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3148,"Url":"https://www.youtube.com/watch?v=itAPCfd_DrM","ViewCount":62094,"LikeCount":1426},{"Platform":"instagram","PostId":3149,"Url":"https://www.instagram.com/reel/C0hbxXxPmGq/","ViewCount":9318,"LikeCount":157},{"Platform":"facebook","PostId":3147,"Url":"https://www.facebook.com/reel/1712687959195108/","ViewCount":10619,"LikeCount":98},{"Platform":"tiktok","PostId":3146,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309556169427946798","ViewCount":20626,"LikeCount":529}]},{"Id":3149,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C0hbxXxPmGq/","ThumbnailUrl":"media/posts/instagram_17885117768967773.png","Description":"I smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that I’m happy with the bark it’s time to wrap them and finish the cook. The internal temp is around 180 degr","SearchText":"i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough.\n\ni usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.  \n\nwhen wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss.\n\ni’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper.\n\ni spritz the paper with water to make it more pliable.\n\ni place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up.\n\ni usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there.\n\nthanks to @porterroadbutcher for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough.\n\ni usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it. \n\nwhen wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss.\n\ni’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper.\n\ni spritz the paper with water to make it more pliable.\n\ni place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up.\n\ni usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there.\n\nthanks to @porterroad for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough. i usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.  when wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss. i’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper. i spritz the paper with water to make it more pliable.i place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up. i usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there. thanks to porter road for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough. i usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.   when wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss. i’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper. i spritz the paper with water to make it more pliable. i place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up. i usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there. thanks to @porterroadbutcher for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-12-06T18:56:20.000Z","ViewCount":102657,"LikeCount":2210,"GroupId":9549,"GroupCode":"smoking-dino-ribs-for-perfect-bark","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3148,"Url":"https://www.youtube.com/watch?v=itAPCfd_DrM","ViewCount":62094,"LikeCount":1426},{"Platform":"instagram","PostId":3149,"Url":"https://www.instagram.com/reel/C0hbxXxPmGq/","ViewCount":9318,"LikeCount":157},{"Platform":"facebook","PostId":3147,"Url":"https://www.facebook.com/reel/1712687959195108/","ViewCount":10619,"LikeCount":98},{"Platform":"tiktok","PostId":3146,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309556169427946798","ViewCount":20626,"LikeCount":529}]},{"Id":3147,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1712687959195108/","ThumbnailUrl":"media/posts/facebook_1712687959195108.png","Description":"I smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that I’m happy with the bark it’s time to wrap them and finish the cook. The internal temp is around 180 degr","SearchText":"i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough.\n\ni usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.  \n\nwhen wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss.\n\ni’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper.\n\ni spritz the paper with water to make it more pliable.\n\ni place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up.\n\ni usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there.\n\nthanks to @porterroadbutcher for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough.\n\ni usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it. \n\nwhen wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss.\n\ni’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper.\n\ni spritz the paper with water to make it more pliable.\n\ni place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up.\n\ni usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there.\n\nthanks to @porterroad for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough. i usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.  when wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss. i’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper. i spritz the paper with water to make it more pliable.i place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up. i usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there. thanks to porter road for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough. i usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.   when wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss. i’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper. i spritz the paper with water to make it more pliable. i place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up. i usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there. thanks to @porterroadbutcher for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-12-06T18:53:31.000Z","ViewCount":102657,"LikeCount":2210,"GroupId":9549,"GroupCode":"smoking-dino-ribs-for-perfect-bark","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3148,"Url":"https://www.youtube.com/watch?v=itAPCfd_DrM","ViewCount":62094,"LikeCount":1426},{"Platform":"instagram","PostId":3149,"Url":"https://www.instagram.com/reel/C0hbxXxPmGq/","ViewCount":9318,"LikeCount":157},{"Platform":"facebook","PostId":3147,"Url":"https://www.facebook.com/reel/1712687959195108/","ViewCount":10619,"LikeCount":98},{"Platform":"tiktok","PostId":3146,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309556169427946798","ViewCount":20626,"LikeCount":529}]},{"Id":3146,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7309556169427946798","ThumbnailUrl":"media/posts/tiktok_7309556169427946798.png","Description":"I smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that I’m happy with the bark it’s time to wrap them and finish the cook. The internal temp is around 180 degr","SearchText":"i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough.\n\ni usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.  \n\nwhen wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss.\n\ni’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper.\n\ni spritz the paper with water to make it more pliable.\n\ni place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up.\n\ni usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there.\n\nthanks to @porterroadbutcher for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough.\n\ni usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it. \n\nwhen wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss.\n\ni’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper.\n\ni spritz the paper with water to make it more pliable.\n\ni place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up.\n\ni usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there.\n\nthanks to @porterroad for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough. i usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.  when wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss. i’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper. i spritz the paper with water to make it more pliable.i place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up. i usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there. thanks to porter road for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking i smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that i’m happy with the bark it’s time to wrap them and finish the cook. the internal temp is around 180 degrees, but i know when to wrap by how dark the bark is.  i only wrap to stop the bark from getting any darker.  wrapping is optional, if your bark isn’t getting as dark as you like it, then don’t wrap.  sometimes i won’t wrap until it’s completely cooked because the bark wasn’t dark enough. i usually like to wrap in butcher paper instead of foil, because paper allows the meat to breathe and foil will steam it.   when wrapping you’ll want to quickly take the meat from the smoker, wrap it, and get it back on the heat. the meat’s internal temp will drop quickly and it will take time to recover that loss. i’m using one long sheet of 24” pink butcher paper, you could also use two overlapping sheets of 18” paper. i spritz the paper with water to make it more pliable. i place the ribs meat side up, about 1 foot from the short edge. this is optional, but i like to pour tallow on top to help tenderize the meat for the remainder of the cook. i then fold the paper over the top, fold over each side and crease the long edges.  i then flip the ribs, so they are now meat side down.  i fold the remaining paper down from the top and then flip the ribs one more time so they are now meat side up. i usually finish the cook in the oven at 275 degrees until they are probe tender, right around 200 degrees.  feel free to throw back on the smoker if you want to continue to manage the fire there. thanks to @porterroadbutcher for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-12-06T18:51:20.000Z","ViewCount":102657,"LikeCount":2210,"GroupId":9549,"GroupCode":"smoking-dino-ribs-for-perfect-bark","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3148,"Url":"https://www.youtube.com/watch?v=itAPCfd_DrM","ViewCount":62094,"LikeCount":1426},{"Platform":"instagram","PostId":3149,"Url":"https://www.instagram.com/reel/C0hbxXxPmGq/","ViewCount":9318,"LikeCount":157},{"Platform":"facebook","PostId":3147,"Url":"https://www.facebook.com/reel/1712687959195108/","ViewCount":10619,"LikeCount":98},{"Platform":"tiktok","PostId":3146,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309556169427946798","ViewCount":20626,"LikeCount":529}]},{"Id":3143,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=l5A93M5W1-w","ThumbnailUrl":"media/posts/youtube_l5A93M5W1-w.png","Description":"Dino Ribs take me about 9 hours to cook, so I like to start smoking them in the morning.  I trim, slather, and rub them the night before and then put them in the fridge for the night.\n\nThe next mornin","SearchText":"dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night.\n\nthe next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it.\n\ni build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow.\n\ni smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck.\n\nsmoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix.\n\nonce the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time.\n\nwhen i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video.\n\nthanks to@porterroadbutcher  for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night.\n\nthe next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn’t penetrate into it.\n\ni build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow.\n\ni smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck.\n\nsmoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix.\n\nonce the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time.\n\nwhen i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video.\n\nthanks to @porterroad for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night. the next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it. i build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow. i smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck. smoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix. once the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time. when i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video. thanks to porter road for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night. the next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it. i build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow. i smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck. smoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix. once the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time. when i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video. thanks to @porterroadbutcher for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips","CreateDateTime":"2023-12-06T04:49:31.000Z","ViewCount":775368,"LikeCount":14849,"GroupId":9550,"GroupCode":"perfectly-smoked-dino-ribs-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3143,"Url":"https://www.youtube.com/watch?v=l5A93M5W1-w","ViewCount":390839,"LikeCount":10324},{"Platform":"instagram","PostId":3145,"Url":"https://www.instagram.com/reel/C0f6eObugzU/","ViewCount":20032,"LikeCount":354},{"Platform":"facebook","PostId":3142,"Url":"https://www.facebook.com/reel/998796517890654/","ViewCount":294301,"LikeCount":2960},{"Platform":"tiktok","PostId":3144,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309337415884229930","ViewCount":70196,"LikeCount":1211}]},{"Id":3145,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C0f6eObugzU/","ThumbnailUrl":"media/posts/instagram_18134574178309639.png","Description":"Dino Ribs take me about 9 hours to cook, so I like to start smoking them in the morning.  I trim, slather, and rub them the night before and then put them in the fridge for the night.\n\nThe next mornin","SearchText":"dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night.\n\nthe next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it.\n\ni build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow.\n\ni smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck.\n\nsmoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix.\n\nonce the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time.\n\nwhen i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video.\n\nthanks to@porterroadbutcher  for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night.\n\nthe next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn’t penetrate into it.\n\ni build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow.\n\ni smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck.\n\nsmoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix.\n\nonce the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time.\n\nwhen i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video.\n\nthanks to @porterroad for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night. the next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it. i build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow. i smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck. smoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix. once the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time. when i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video. thanks to porter road for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night. the next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it. i build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow. i smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck. smoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix. once the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time. when i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video. thanks to @porterroadbutcher for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips","CreateDateTime":"2023-12-06T04:46:13.000Z","ViewCount":775368,"LikeCount":14849,"GroupId":9550,"GroupCode":"perfectly-smoked-dino-ribs-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3143,"Url":"https://www.youtube.com/watch?v=l5A93M5W1-w","ViewCount":390839,"LikeCount":10324},{"Platform":"instagram","PostId":3145,"Url":"https://www.instagram.com/reel/C0f6eObugzU/","ViewCount":20032,"LikeCount":354},{"Platform":"facebook","PostId":3142,"Url":"https://www.facebook.com/reel/998796517890654/","ViewCount":294301,"LikeCount":2960},{"Platform":"tiktok","PostId":3144,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309337415884229930","ViewCount":70196,"LikeCount":1211}]},{"Id":3142,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/998796517890654/","ThumbnailUrl":"media/posts/facebook_998796517890654.png","Description":"Dino Ribs take me about 9 hours to cook, so I like to start smoking them in the morning.  I trim, slather, and rub them the night before and then put them in the fridge for the night. The next morning","SearchText":"dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night.\n\nthe next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it.\n\ni build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow.\n\ni smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck.\n\nsmoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix.\n\nonce the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time.\n\nwhen i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video.\n\nthanks to@porterroadbutcher  for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night.\n\nthe next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn’t penetrate into it.\n\ni build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow.\n\ni smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck.\n\nsmoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix.\n\nonce the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time.\n\nwhen i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video.\n\nthanks to @porterroad for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night. the next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it. i build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow. i smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck. smoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix. once the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time. when i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video. thanks to porter road for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night. the next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it. i build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow. i smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck. smoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix. once the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time. when i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video. thanks to @porterroadbutcher for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips","CreateDateTime":"2023-12-06T04:43:18.000Z","ViewCount":775368,"LikeCount":14849,"GroupId":9550,"GroupCode":"perfectly-smoked-dino-ribs-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3143,"Url":"https://www.youtube.com/watch?v=l5A93M5W1-w","ViewCount":390839,"LikeCount":10324},{"Platform":"instagram","PostId":3145,"Url":"https://www.instagram.com/reel/C0f6eObugzU/","ViewCount":20032,"LikeCount":354},{"Platform":"facebook","PostId":3142,"Url":"https://www.facebook.com/reel/998796517890654/","ViewCount":294301,"LikeCount":2960},{"Platform":"tiktok","PostId":3144,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309337415884229930","ViewCount":70196,"LikeCount":1211}]},{"Id":3144,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7309337415884229930","ThumbnailUrl":"media/posts/tiktok_7309337415884229930.png","Description":"Dino Ribs take me about 9 hours to cook, so I like to start smoking them in the morning.  I trim, slather, and rub them the night before and then put them in the fridge for the night. The next morning","SearchText":"dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night.\n\nthe next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it.\n\ni build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow.\n\ni smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck.\n\nsmoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix.\n\nonce the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time.\n\nwhen i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video.\n\nthanks to@porterroadbutcher  for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night.\n\nthe next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn’t penetrate into it.\n\ni build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow.\n\ni smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck.\n\nsmoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix.\n\nonce the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time.\n\nwhen i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video.\n\nthanks to @porterroad for the beautiful dino ribs.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night. the next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it. i build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow. i smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck. smoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix. once the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time. when i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video. thanks to porter road for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking dino ribs take me about 9 hours to cook, so i like to start smoking them in the morning.  i trim, slather, and rub them the night before and then put them in the fridge for the night. the next morning i smoke them at 200 degrees for 2-4 hours or until they hit 140 degrees internal. i start low because i want the meat to be exposed to as much smoke as possible early on. if i started at 250, then the exterior of the meat would heat up quickly and smoke wouldn't penetrate into it. i build a small fire with a few pieces of charcoal and a single chunk of wood.  i’d rather have a small fire and build on it instead of starting big and then have to choke it down.  all vents are open to start and i close my bottom vents about half way when the smoker hits 200 degrees.  i keep a fan in one vent to just help stabilize the temp, but keep the other vents open to help with airflow. i smoke the trimmed fat into tallow while smoking the meat and keep a few wood chunks on the middle grate to keep them warm.  i’ll feed the fire with those chunks every 30 minutes and rotate new chunks on deck. smoke is attracted to moisture, so i like to spritz every 30 minutes or so with an apple cider vinegar and worcestershire mix. once the meat hits 140 degrees internal, i’ll bump the heat up to 250 by opening the bottom vents and adding more charcoal and wood to the fire - a little at a time. when i’m happy with the bark, i’ll wrap in butcher paper, which i’ll cover in my next video. thanks to @porterroadbutcher for the beautiful dino ribs. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips","CreateDateTime":"2023-12-06T04:42:24.000Z","ViewCount":775368,"LikeCount":14849,"GroupId":9550,"GroupCode":"perfectly-smoked-dino-ribs-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3143,"Url":"https://www.youtube.com/watch?v=l5A93M5W1-w","ViewCount":390839,"LikeCount":10324},{"Platform":"instagram","PostId":3145,"Url":"https://www.instagram.com/reel/C0f6eObugzU/","ViewCount":20032,"LikeCount":354},{"Platform":"facebook","PostId":3142,"Url":"https://www.facebook.com/reel/998796517890654/","ViewCount":294301,"LikeCount":2960},{"Platform":"tiktok","PostId":3144,"Url":"https://www.tiktok.com/@backyahdbbq/video/7309337415884229930","ViewCount":70196,"LikeCount":1211}]},{"Id":3141,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=p5qwK_CFbFs","ThumbnailUrl":"media/posts/youtube_p5qwK_CFbFs.png","Description":"Today we’re rubbing down these beautiful dino ribs from @PorterRoadButcher with a homemade rub.  \n\nI like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also k","SearchText":"today we’re rubbing down these beautiful dino ribs from @porterroadbutcher with a homemade rub.  \n\ni like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.  \n\ni personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.\n\nfor dino ribs, i rub all sides, but apply a lighter coat to the bone side.\n\nafter applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.  \n\njust like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from @porterroad with a homemade rub. \n\ni like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic. \n\ni personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.\n\nfor dino ribs, i rub all sides, but apply a lighter coat to the bone side.\n\nafter applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in. \n\njust like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from porter road with a homemade rub.  i like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.  i personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.for dino ribs, i rub all sides, but apply a lighter coat to the bone side. after applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.  just like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from @porterroadbutcher with a homemade rub.   i like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.   i personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well. for dino ribs, i rub all sides, but apply a lighter coat to the bone side. after applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.   just like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-12-05T03:31:12.000Z","ViewCount":47266,"LikeCount":1209,"GroupId":9551,"GroupCode":"homemade-dino-ribs-rub-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3141,"Url":"https://www.youtube.com/watch?v=p5qwK_CFbFs","ViewCount":21538,"LikeCount":743},{"Platform":"instagram","PostId":3140,"Url":"https://www.instagram.com/reel/C0dMEKrL0sN/","ViewCount":8513,"LikeCount":133},{"Platform":"facebook","PostId":3139,"Url":"https://www.facebook.com/reel/321834017327503/","ViewCount":8043,"LikeCount":61},{"Platform":"tiktok","PostId":3138,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308943020332944686","ViewCount":9172,"LikeCount":272}]},{"Id":3140,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C0dMEKrL0sN/","ThumbnailUrl":"media/posts/instagram_18395258464060803.png","Description":"Today we’re rubbing down these beautiful dino ribs from @porterroad with a homemade rub. \n\nI like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as ","SearchText":"today we’re rubbing down these beautiful dino ribs from @porterroadbutcher with a homemade rub.  \n\ni like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.  \n\ni personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.\n\nfor dino ribs, i rub all sides, but apply a lighter coat to the bone side.\n\nafter applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.  \n\njust like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from @porterroad with a homemade rub. \n\ni like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic. \n\ni personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.\n\nfor dino ribs, i rub all sides, but apply a lighter coat to the bone side.\n\nafter applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in. \n\njust like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from porter road with a homemade rub.  i like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.  i personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.for dino ribs, i rub all sides, but apply a lighter coat to the bone side. after applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.  just like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from @porterroadbutcher with a homemade rub.   i like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.   i personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well. for dino ribs, i rub all sides, but apply a lighter coat to the bone side. after applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.   just like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-12-05T03:22:41.000Z","ViewCount":47266,"LikeCount":1209,"GroupId":9551,"GroupCode":"homemade-dino-ribs-rub-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3141,"Url":"https://www.youtube.com/watch?v=p5qwK_CFbFs","ViewCount":21538,"LikeCount":743},{"Platform":"instagram","PostId":3140,"Url":"https://www.instagram.com/reel/C0dMEKrL0sN/","ViewCount":8513,"LikeCount":133},{"Platform":"facebook","PostId":3139,"Url":"https://www.facebook.com/reel/321834017327503/","ViewCount":8043,"LikeCount":61},{"Platform":"tiktok","PostId":3138,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308943020332944686","ViewCount":9172,"LikeCount":272}]},{"Id":3139,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/321834017327503/","ThumbnailUrl":"media/posts/facebook_321834017327503.png","Description":"Today we’re rubbing down these beautiful dino ribs from Porter Road with a homemade rub.  I like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as S","SearchText":"today we’re rubbing down these beautiful dino ribs from @porterroadbutcher with a homemade rub.  \n\ni like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.  \n\ni personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.\n\nfor dino ribs, i rub all sides, but apply a lighter coat to the bone side.\n\nafter applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.  \n\njust like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from @porterroad with a homemade rub. \n\ni like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic. \n\ni personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.\n\nfor dino ribs, i rub all sides, but apply a lighter coat to the bone side.\n\nafter applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in. \n\njust like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from porter road with a homemade rub.  i like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.  i personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.for dino ribs, i rub all sides, but apply a lighter coat to the bone side. after applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.  just like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from @porterroadbutcher with a homemade rub.   i like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.   i personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well. for dino ribs, i rub all sides, but apply a lighter coat to the bone side. after applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.   just like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-12-05T03:15:03.000Z","ViewCount":47266,"LikeCount":1209,"GroupId":9551,"GroupCode":"homemade-dino-ribs-rub-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3141,"Url":"https://www.youtube.com/watch?v=p5qwK_CFbFs","ViewCount":21538,"LikeCount":743},{"Platform":"instagram","PostId":3140,"Url":"https://www.instagram.com/reel/C0dMEKrL0sN/","ViewCount":8513,"LikeCount":133},{"Platform":"facebook","PostId":3139,"Url":"https://www.facebook.com/reel/321834017327503/","ViewCount":8043,"LikeCount":61},{"Platform":"tiktok","PostId":3138,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308943020332944686","ViewCount":9172,"LikeCount":272}]},{"Id":3138,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7308943020332944686","ThumbnailUrl":"media/posts/tiktok_7308943020332944686.png","Description":"Today we’re rubbing down these beautiful dino ribs from @PorterRoadButcher with a homemade rub.   I like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also kn","SearchText":"today we’re rubbing down these beautiful dino ribs from @porterroadbutcher with a homemade rub.  \n\ni like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.  \n\ni personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.\n\nfor dino ribs, i rub all sides, but apply a lighter coat to the bone side.\n\nafter applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.  \n\njust like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from @porterroad with a homemade rub. \n\ni like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic. \n\ni personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.\n\nfor dino ribs, i rub all sides, but apply a lighter coat to the bone side.\n\nafter applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in. \n\njust like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you.\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from porter road with a homemade rub.  i like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.  i personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well.for dino ribs, i rub all sides, but apply a lighter coat to the bone side. after applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.  just like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking today we’re rubbing down these beautiful dino ribs from @porterroadbutcher with a homemade rub.   i like to keep it simple with kosher salt, coarse ground black pepper, and granulated garlic - also known as spg for salt, pepper, garlic.  but feel free to add other ingredients that you like. for this rub, i’m going with equal parts salt and pepper (by weight) and then half part granulated garlic.  that’s 30 grams of salt, 30 grams of pepper, and 15 grams of garlic.   i personally like to weigh my rub ingredients because i want to be able to easily replicate the rub and easily scale it up or down. also, every brand of each ingredient has different granule sizes, so when you go by weight the recipe will work regardless of the coarseness of your ingredients. for example, 1 gram of salt will always be 1 gram of salt by weight.  but 1 cup of my salt could be drastically different from the 1 cup of salt that you have on hand.  i like coarse ground ingredients because they all come out of the shaker consistently when applying the rub.  if your salt is too fine grained, then it will come out of the bottle first and could cause you to have overly salty spots on your meat.  every time i mention kosher salt, someone asks what that is.  it’s just non-iodized coarse grained salt. iodized salt can cause a metallic or bitter taste and often include anti-caking agents.  i prefer diamond crystal kosher salt, because it is just pure sodium chloride, but morton’s kosher salt, which includes an anti-caking agent, is a common choice as well. for dino ribs, i rub all sides, but apply a lighter coat to the bone side. after applying the rub, you’ll want to pat it down to help it adhere to the meat.  you don’t want to rub it in.   just like with your binder, feel free to experiment with your homemade rub flavors - you could even try to add unique things like coffee, cinnamon, ginger, seaweed, turmeric, or any other flavors that appeal to you. #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-12-05T03:11:58.000Z","ViewCount":47266,"LikeCount":1209,"GroupId":9551,"GroupCode":"homemade-dino-ribs-rub-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3141,"Url":"https://www.youtube.com/watch?v=p5qwK_CFbFs","ViewCount":21538,"LikeCount":743},{"Platform":"instagram","PostId":3140,"Url":"https://www.instagram.com/reel/C0dMEKrL0sN/","ViewCount":8513,"LikeCount":133},{"Platform":"facebook","PostId":3139,"Url":"https://www.facebook.com/reel/321834017327503/","ViewCount":8043,"LikeCount":61},{"Platform":"tiktok","PostId":3138,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308943020332944686","ViewCount":9172,"LikeCount":272}]},{"Id":3137,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=rXQIlUSS2hU","ThumbnailUrl":"media/posts/youtube_rXQIlUSS2hU.png","Description":"Let’s learn about Dino rib binders. I like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.  \n\nYou definitely don’t need a binder if your meat is tacky and you","SearchText":"let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.  \n\nyou definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it.\n\nthe simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors.\n\nfor dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little.\n\nyou could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it.\n\nthanks @porterroadbutcher for the amazing dino ribs!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it. \n\nyou definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it’s an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it.\n\nthe simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors.\n\nfor dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little.\n\nyou could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it.\n\nthanks @porterroad for the amazing dino ribs!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.  you definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it. the simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors. for dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little. you could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it. thanks porter road for the amazing dino ribs! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.   you definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it. the simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors. for dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little. you could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it. thanks @porterroadbutcher for the amazing dino ribs! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking","CreateDateTime":"2023-12-04T00:41:41.000Z","ViewCount":40038,"LikeCount":712,"GroupId":9552,"GroupCode":"dino-rib-binder-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3137,"Url":"https://www.youtube.com/watch?v=rXQIlUSS2hU","ViewCount":13640,"LikeCount":404},{"Platform":"instagram","PostId":3136,"Url":"https://www.instagram.com/reel/C0aUSjcp6zs/","ViewCount":8855,"LikeCount":105},{"Platform":"facebook","PostId":3135,"Url":"https://www.facebook.com/reel/1495735571214090/","ViewCount":6185,"LikeCount":42},{"Platform":"tiktok","PostId":3134,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308530035525324078","ViewCount":11358,"LikeCount":161}]},{"Id":3136,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C0aUSjcp6zs/","ThumbnailUrl":"media/posts/instagram_18009122330123138.png","Description":"Let’s learn about Dino rib binders. I like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it. \n\nYou definitely don’t need a binder if your meat is tacky and you ","SearchText":"let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.  \n\nyou definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it.\n\nthe simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors.\n\nfor dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little.\n\nyou could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it.\n\nthanks @porterroadbutcher for the amazing dino ribs!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it. \n\nyou definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it’s an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it.\n\nthe simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors.\n\nfor dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little.\n\nyou could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it.\n\nthanks @porterroad for the amazing dino ribs!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.  you definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it. the simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors. for dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little. you could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it. thanks porter road for the amazing dino ribs! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.   you definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it. the simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors. for dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little. you could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it. thanks @porterroadbutcher for the amazing dino ribs! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking","CreateDateTime":"2023-12-04T00:36:30.000Z","ViewCount":40038,"LikeCount":712,"GroupId":9552,"GroupCode":"dino-rib-binder-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3137,"Url":"https://www.youtube.com/watch?v=rXQIlUSS2hU","ViewCount":13640,"LikeCount":404},{"Platform":"instagram","PostId":3136,"Url":"https://www.instagram.com/reel/C0aUSjcp6zs/","ViewCount":8855,"LikeCount":105},{"Platform":"facebook","PostId":3135,"Url":"https://www.facebook.com/reel/1495735571214090/","ViewCount":6185,"LikeCount":42},{"Platform":"tiktok","PostId":3134,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308530035525324078","ViewCount":11358,"LikeCount":161}]},{"Id":3135,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1495735571214090/","ThumbnailUrl":"media/posts/facebook_1495735571214090.png","Description":"Let’s learn about Dino rib binders. I like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.  You definitely don’t need a binder if your meat is tacky and you c","SearchText":"let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.  \n\nyou definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it.\n\nthe simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors.\n\nfor dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little.\n\nyou could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it.\n\nthanks @porterroadbutcher for the amazing dino ribs!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it. \n\nyou definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it’s an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it.\n\nthe simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors.\n\nfor dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little.\n\nyou could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it.\n\nthanks @porterroad for the amazing dino ribs!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.  you definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it. the simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors. for dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little. you could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it. thanks porter road for the amazing dino ribs! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.   you definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it. the simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors. for dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little. you could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it. thanks @porterroadbutcher for the amazing dino ribs! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking","CreateDateTime":"2023-12-04T00:30:31.000Z","ViewCount":40038,"LikeCount":712,"GroupId":9552,"GroupCode":"dino-rib-binder-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3137,"Url":"https://www.youtube.com/watch?v=rXQIlUSS2hU","ViewCount":13640,"LikeCount":404},{"Platform":"instagram","PostId":3136,"Url":"https://www.instagram.com/reel/C0aUSjcp6zs/","ViewCount":8855,"LikeCount":105},{"Platform":"facebook","PostId":3135,"Url":"https://www.facebook.com/reel/1495735571214090/","ViewCount":6185,"LikeCount":42},{"Platform":"tiktok","PostId":3134,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308530035525324078","ViewCount":11358,"LikeCount":161}]},{"Id":3134,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7308530035525324078","ThumbnailUrl":"media/posts/tiktok_7308530035525324078.png","Description":"Let’s learn about Dino rib binders. I like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.   You definitely don’t need a binder if your meat is tacky and you ","SearchText":"let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.  \n\nyou definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it.\n\nthe simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors.\n\nfor dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little.\n\nyou could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it.\n\nthanks @porterroadbutcher for the amazing dino ribs!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it. \n\nyou definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it’s an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it.\n\nthe simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors.\n\nfor dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little.\n\nyou could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it.\n\nthanks @porterroad for the amazing dino ribs!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.  you definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it. the simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors. for dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little. you could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it. thanks porter road for the amazing dino ribs! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking let’s learn about dino rib binders. i like to apply a binder to dino ribs to add a little extra flavor and help the rub stick to it.   you definitely don’t need a binder if your meat is tacky and you can make your meat tacky by just rubbing it. but, i personally like to use a binder.  i think it's an opportunity to build another layer of flavor into the meat and it’s fun to get creative with it. the simplest binder you can use is just water.  it achieves the goal of helping the rub stick to the meat, but doesn’t add any additional flavor.  you could also use a neutral oil, but keep in mind that may tend to build a barrier which your smoke can’t penetrate and may add some off flavors. for dino ribs, i’ve used a worcestershire sauce binder for pure umami flavor.  i’ve also used just plain ole’ yellow mustard for a little tangy flavor.  some people like to mix yellow mustard and pickle juice to help it spread more easily. but lately i’ve been getting a little more creative and creating a custom binder with yellow mustard, sriracha, and a splash of worcestershire sauce to add umami and thin it out a little. you could skip the binder, use something simple, or get really creative with it.  ultimately, it’s your meat and your taste buds and your process, so it could be a good chance to add your own flare to it. thanks @porterroadbutcher for the amazing dino ribs! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs tips bbq smoking","CreateDateTime":"2023-12-04T00:29:26.000Z","ViewCount":40038,"LikeCount":712,"GroupId":9552,"GroupCode":"dino-rib-binder-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3137,"Url":"https://www.youtube.com/watch?v=rXQIlUSS2hU","ViewCount":13640,"LikeCount":404},{"Platform":"instagram","PostId":3136,"Url":"https://www.instagram.com/reel/C0aUSjcp6zs/","ViewCount":8855,"LikeCount":105},{"Platform":"facebook","PostId":3135,"Url":"https://www.facebook.com/reel/1495735571214090/","ViewCount":6185,"LikeCount":42},{"Platform":"tiktok","PostId":3134,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308530035525324078","ViewCount":11358,"LikeCount":161}]},{"Id":3132,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=cbB5CjpCmuw","ThumbnailUrl":"media/posts/youtube_cbB5CjpCmuw.png","Description":"Here’s how I trim dino ribs.  \n\nYou could just throw them on the pit as-is, but I like to touch them up a bit.  \n\nI start by removing the lean layer of meat on top and use that in a stir-fry. If you l","SearchText":"here’s how i trim dino ribs.  \n\nyou could just throw them on the pit as-is, but i like to touch them up a bit.  \n\ni start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. \n\ni inspect the whole thing and clean up any loose or hanging bits. \n\nthis is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin.\n\nyou definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes.\n\ni also used to round off the corners but stopped doing that as well as i was just throwing that away. \n\nof course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste.\n\nthanks @porterroadbutcher for the amazing ribs and @dripez for the knife!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking here’s how i trim dino ribs. \n\nyou could just throw them on the pit as-is, but i like to touch them up a bit. \n\ni start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. \n\ni inspect the whole thing and clean up any loose or hanging bits. \n\nthis is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin.\n\nyou definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes.\n\ni also used to round off the corners but stopped doing that as well as i was just throwing that away. \n\nof course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste.\n\nthanks @porterroad for the amazing ribs and @bbq_dripez for the knife!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips process bbq smoking here’s how i trim dino ribs.  you could just throw them on the pit as-is, but i like to touch them up a bit.  i start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. i inspect the whole thing and clean up any loose or hanging bits. this is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin. you definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes. i also used to round off the corners but stopped doing that as well as i was just throwing that away. of course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste. thanks porter road for the amazing ribs and drip ez for the knife! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking here’s how i trim dino ribs.   you could just throw them on the pit as-is, but i like to touch them up a bit.   i start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark.  i inspect the whole thing and clean up any loose or hanging bits.  this is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin. you definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes. i also used to round off the corners but stopped doing that as well as i was just throwing that away.  of course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste. thanks @porterroadbutcher for the amazing ribs and @bbqdripez for the knife! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips @jonny, backyahd bbq  cow beef_ribs how_to tips bbq smoking","CreateDateTime":"2023-12-03T05:34:04.000Z","ViewCount":3439547,"LikeCount":58543,"GroupId":9553,"GroupCode":"trimming-dino-ribs-for-smoking","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3132,"Url":"https://www.youtube.com/watch?v=cbB5CjpCmuw","ViewCount":1793927,"LikeCount":43916},{"Platform":"instagram","PostId":3133,"Url":"https://www.instagram.com/reel/C0YRBcOu_Qz/","ViewCount":72969,"LikeCount":1285},{"Platform":"facebook","PostId":3131,"Url":"https://www.facebook.com/reel/3530360863872034/","ViewCount":1284017,"LikeCount":6343},{"Platform":"tiktok","PostId":3130,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308235267960229166","ViewCount":288634,"LikeCount":6999}]},{"Id":3133,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C0YRBcOu_Qz/","ThumbnailUrl":"media/posts/instagram_18002511953054975.png","Description":"Here’s how I trim dino ribs. \n\nYou could just throw them on the pit as-is, but I like to touch them up a bit. \n\nI start by removing the lean layer of meat on top and use that in a stir-fry. If you lea","SearchText":"here’s how i trim dino ribs.  \n\nyou could just throw them on the pit as-is, but i like to touch them up a bit.  \n\ni start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. \n\ni inspect the whole thing and clean up any loose or hanging bits. \n\nthis is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin.\n\nyou definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes.\n\ni also used to round off the corners but stopped doing that as well as i was just throwing that away. \n\nof course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste.\n\nthanks @porterroadbutcher for the amazing ribs and @dripez for the knife!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking here’s how i trim dino ribs. \n\nyou could just throw them on the pit as-is, but i like to touch them up a bit. \n\ni start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. \n\ni inspect the whole thing and clean up any loose or hanging bits. \n\nthis is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin.\n\nyou definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes.\n\ni also used to round off the corners but stopped doing that as well as i was just throwing that away. \n\nof course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste.\n\nthanks @porterroad for the amazing ribs and @bbq_dripez for the knife!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips process bbq smoking here’s how i trim dino ribs.  you could just throw them on the pit as-is, but i like to touch them up a bit.  i start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. i inspect the whole thing and clean up any loose or hanging bits. this is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin. you definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes. i also used to round off the corners but stopped doing that as well as i was just throwing that away. of course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste. thanks porter road for the amazing ribs and drip ez for the knife! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking here’s how i trim dino ribs.   you could just throw them on the pit as-is, but i like to touch them up a bit.   i start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark.  i inspect the whole thing and clean up any loose or hanging bits.  this is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin. you definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes. i also used to round off the corners but stopped doing that as well as i was just throwing that away.  of course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste. thanks @porterroadbutcher for the amazing ribs and @bbqdripez for the knife! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips @jonny, backyahd bbq  cow beef_ribs how_to tips bbq smoking","CreateDateTime":"2023-12-03T05:29:36.000Z","ViewCount":3439547,"LikeCount":58543,"GroupId":9553,"GroupCode":"trimming-dino-ribs-for-smoking","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3132,"Url":"https://www.youtube.com/watch?v=cbB5CjpCmuw","ViewCount":1793927,"LikeCount":43916},{"Platform":"instagram","PostId":3133,"Url":"https://www.instagram.com/reel/C0YRBcOu_Qz/","ViewCount":72969,"LikeCount":1285},{"Platform":"facebook","PostId":3131,"Url":"https://www.facebook.com/reel/3530360863872034/","ViewCount":1284017,"LikeCount":6343},{"Platform":"tiktok","PostId":3130,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308235267960229166","ViewCount":288634,"LikeCount":6999}]},{"Id":3131,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/3530360863872034/","ThumbnailUrl":"media/posts/facebook_3530360863872034.png","Description":"Here’s how I trim dino ribs.  You could just throw them on the pit as-is, but I like to touch them up a bit.  I start by removing the lean layer of meat on top and use that in a stir-fry. If you leave","SearchText":"here’s how i trim dino ribs.  \n\nyou could just throw them on the pit as-is, but i like to touch them up a bit.  \n\ni start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. \n\ni inspect the whole thing and clean up any loose or hanging bits. \n\nthis is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin.\n\nyou definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes.\n\ni also used to round off the corners but stopped doing that as well as i was just throwing that away. \n\nof course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste.\n\nthanks @porterroadbutcher for the amazing ribs and @dripez for the knife!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking here’s how i trim dino ribs. \n\nyou could just throw them on the pit as-is, but i like to touch them up a bit. \n\ni start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. \n\ni inspect the whole thing and clean up any loose or hanging bits. \n\nthis is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin.\n\nyou definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes.\n\ni also used to round off the corners but stopped doing that as well as i was just throwing that away. \n\nof course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste.\n\nthanks @porterroad for the amazing ribs and @bbq_dripez for the knife!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips process bbq smoking here’s how i trim dino ribs.  you could just throw them on the pit as-is, but i like to touch them up a bit.  i start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. i inspect the whole thing and clean up any loose or hanging bits. this is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin. you definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes. i also used to round off the corners but stopped doing that as well as i was just throwing that away. of course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste. thanks porter road for the amazing ribs and drip ez for the knife! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking here’s how i trim dino ribs.   you could just throw them on the pit as-is, but i like to touch them up a bit.   i start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark.  i inspect the whole thing and clean up any loose or hanging bits.  this is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin. you definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes. i also used to round off the corners but stopped doing that as well as i was just throwing that away.  of course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste. thanks @porterroadbutcher for the amazing ribs and @bbqdripez for the knife! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips @jonny, backyahd bbq  cow beef_ribs how_to tips bbq smoking","CreateDateTime":"2023-12-03T05:26:37.000Z","ViewCount":3439547,"LikeCount":58543,"GroupId":9553,"GroupCode":"trimming-dino-ribs-for-smoking","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3132,"Url":"https://www.youtube.com/watch?v=cbB5CjpCmuw","ViewCount":1793927,"LikeCount":43916},{"Platform":"instagram","PostId":3133,"Url":"https://www.instagram.com/reel/C0YRBcOu_Qz/","ViewCount":72969,"LikeCount":1285},{"Platform":"facebook","PostId":3131,"Url":"https://www.facebook.com/reel/3530360863872034/","ViewCount":1284017,"LikeCount":6343},{"Platform":"tiktok","PostId":3130,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308235267960229166","ViewCount":288634,"LikeCount":6999}]},{"Id":3130,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7308235267960229166","ThumbnailUrl":"media/posts/tiktok_7308235267960229166.png","Description":"Here’s how I trim dino ribs.   You could just throw them on the pit as-is, but I like to touch them up a bit.   I start by removing the lean layer of meat on top and use that in a stir-fry. If you lea","SearchText":"here’s how i trim dino ribs.  \n\nyou could just throw them on the pit as-is, but i like to touch them up a bit.  \n\ni start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. \n\ni inspect the whole thing and clean up any loose or hanging bits. \n\nthis is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin.\n\nyou definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes.\n\ni also used to round off the corners but stopped doing that as well as i was just throwing that away. \n\nof course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste.\n\nthanks @porterroadbutcher for the amazing ribs and @dripez for the knife!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking here’s how i trim dino ribs. \n\nyou could just throw them on the pit as-is, but i like to touch them up a bit. \n\ni start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. \n\ni inspect the whole thing and clean up any loose or hanging bits. \n\nthis is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin.\n\nyou definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes.\n\ni also used to round off the corners but stopped doing that as well as i was just throwing that away. \n\nof course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste.\n\nthanks @porterroad for the amazing ribs and @bbq_dripez for the knife!\n\n#bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips process bbq smoking here’s how i trim dino ribs.  you could just throw them on the pit as-is, but i like to touch them up a bit.  i start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark. i inspect the whole thing and clean up any loose or hanging bits. this is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin. you definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes. i also used to round off the corners but stopped doing that as well as i was just throwing that away. of course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste. thanks porter road for the amazing ribs and drip ez for the knife! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips cow beef_ribs how_to tips bbq smoking here’s how i trim dino ribs.   you could just throw them on the pit as-is, but i like to touch them up a bit.   i start by removing the lean layer of meat on top and use that in a stir-fry. if you leave it on, then it may slide around and mess up your top bark.  i inspect the whole thing and clean up any loose or hanging bits.  this is completely optional, but if i have time, then i’ll remove the fat cap and thick silver skin.  it doesn’t hurt to leave it on, but you will get a cleaner bite without that silver skin. you definitely want to leave the bone side membrane on because that is what keeps everything together as it smokes.  i used to score the membrane, thinking some of the rub would get up in there.  but now, i just leave it alone because i don’t want any of the rendered fat to leach out through the score marks as it smokes. i also used to round off the corners but stopped doing that as well as i was just throwing that away.  of course, i save the fat trimmings and render it down into tallow and any meat trimmings are used in stir-fry’s or stews.  nothing goes to waste. thanks @porterroadbutcher for the amazing ribs and @bbqdripez for the knife! #bbq #smokedmeat #bbqfam #dinoribs #beefribs #beef #meat #bbqtips @jonny, backyahd bbq  cow beef_ribs how_to tips bbq smoking","CreateDateTime":"2023-12-03T05:25:40.000Z","ViewCount":3439547,"LikeCount":58543,"GroupId":9553,"GroupCode":"trimming-dino-ribs-for-smoking","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3132,"Url":"https://www.youtube.com/watch?v=cbB5CjpCmuw","ViewCount":1793927,"LikeCount":43916},{"Platform":"instagram","PostId":3133,"Url":"https://www.instagram.com/reel/C0YRBcOu_Qz/","ViewCount":72969,"LikeCount":1285},{"Platform":"facebook","PostId":3131,"Url":"https://www.facebook.com/reel/3530360863872034/","ViewCount":1284017,"LikeCount":6343},{"Platform":"tiktok","PostId":3130,"Url":"https://www.tiktok.com/@backyahdbbq/video/7308235267960229166","ViewCount":288634,"LikeCount":6999}]},{"Id":3129,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C0LDErQLP8W/","ThumbnailUrl":"media/posts/instagram_18000802283247542.png","Description":"I just got a couple of Dino Ribs from @porterroad and wanted to share how they are packed and shipped. The cardboard box is insulated on all 6 sides.  Inside the box you’ll find a layer of frozen gel ","SearchText":"i just got a couple of dino ribs from @porterroad and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more.\n\nhttps://porterroad.com/pages/faq\n\nyou can find all my gear and meat on my gear page: \nhttps://backyahdbbq.com/gear/?s=porter+road\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips review bbq smoking i just got a couple of dino ribs from @porterroadbutcher and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more.\n\nhttps://porterroad.com/pages/faq\n\nyou can find all my gear and meat on my gear page: \nhttps://backyahdbbq.com/gear/?s=porter+road\n\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips bbq smoking i just got a couple of dino ribs from porter road and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more. https://porterroad.com/pages/faq you can find all my gear and meat on my gear page: https://backyahdbbq.com/gear/?s=porter+road #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips bbq smoking i just got a couple of dino ribs from @porterroadbutcher and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more. https://porterroad.com/pages/faq you can find all my gear and meat on my gear page:  https://backyahdbbq.com/gear/?s=porter+road #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq","CreateDateTime":"2023-11-28T02:17:23.000Z","ViewCount":38381,"LikeCount":784,"GroupId":9554,"GroupCode":"dino-ribs-shipping-and-packaging-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3129,"Url":"https://www.instagram.com/reel/C0LDErQLP8W/","ViewCount":9063,"LikeCount":89},{"Platform":"youtube","PostId":3128,"Url":"https://www.youtube.com/watch?v=M5VMpIx0hPk","ViewCount":13390,"LikeCount":419},{"Platform":"facebook","PostId":3127,"Url":"https://www.facebook.com/reel/1401233064159273/","ViewCount":8506,"LikeCount":46},{"Platform":"tiktok","PostId":3126,"Url":"https://www.tiktok.com/@backyahdbbq/video/7306329690917047595","ViewCount":7422,"LikeCount":230}]},{"Id":3128,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=M5VMpIx0hPk","ThumbnailUrl":"media/posts/youtube_M5VMpIx0hPk.png","Description":"I just got a couple of Dino Ribs from @PorterRoadButcher and wanted to share how they are packed and shipped. The cardboard box is insulated on all 6 sides.  Inside the box you’ll find a layer of froz","SearchText":"i just got a couple of dino ribs from @porterroad and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more.\n\nhttps://porterroad.com/pages/faq\n\nyou can find all my gear and meat on my gear page: \nhttps://backyahdbbq.com/gear/?s=porter+road\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips review bbq smoking i just got a couple of dino ribs from @porterroadbutcher and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more.\n\nhttps://porterroad.com/pages/faq\n\nyou can find all my gear and meat on my gear page: \nhttps://backyahdbbq.com/gear/?s=porter+road\n\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips bbq smoking i just got a couple of dino ribs from porter road and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more. https://porterroad.com/pages/faq you can find all my gear and meat on my gear page: https://backyahdbbq.com/gear/?s=porter+road #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips bbq smoking i just got a couple of dino ribs from @porterroadbutcher and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more. https://porterroad.com/pages/faq you can find all my gear and meat on my gear page:  https://backyahdbbq.com/gear/?s=porter+road #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq","CreateDateTime":"2023-11-28T02:15:23.000Z","ViewCount":38381,"LikeCount":784,"GroupId":9554,"GroupCode":"dino-ribs-shipping-and-packaging-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3129,"Url":"https://www.instagram.com/reel/C0LDErQLP8W/","ViewCount":9063,"LikeCount":89},{"Platform":"youtube","PostId":3128,"Url":"https://www.youtube.com/watch?v=M5VMpIx0hPk","ViewCount":13390,"LikeCount":419},{"Platform":"facebook","PostId":3127,"Url":"https://www.facebook.com/reel/1401233064159273/","ViewCount":8506,"LikeCount":46},{"Platform":"tiktok","PostId":3126,"Url":"https://www.tiktok.com/@backyahdbbq/video/7306329690917047595","ViewCount":7422,"LikeCount":230}]},{"Id":3127,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1401233064159273/","ThumbnailUrl":"media/posts/facebook_1401233064159273.png","Description":"I just got a couple of Dino Ribs from Porter Road and wanted to share how they are packed and shipped. The cardboard box is insulated on all 6 sides.  Inside the box you’ll find a layer of frozen gel ","SearchText":"i just got a couple of dino ribs from @porterroad and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more.\n\nhttps://porterroad.com/pages/faq\n\nyou can find all my gear and meat on my gear page: \nhttps://backyahdbbq.com/gear/?s=porter+road\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips review bbq smoking i just got a couple of dino ribs from @porterroadbutcher and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more.\n\nhttps://porterroad.com/pages/faq\n\nyou can find all my gear and meat on my gear page: \nhttps://backyahdbbq.com/gear/?s=porter+road\n\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips bbq smoking i just got a couple of dino ribs from porter road and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more. https://porterroad.com/pages/faq you can find all my gear and meat on my gear page: https://backyahdbbq.com/gear/?s=porter+road #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips bbq smoking i just got a couple of dino ribs from @porterroadbutcher and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more. https://porterroad.com/pages/faq you can find all my gear and meat on my gear page:  https://backyahdbbq.com/gear/?s=porter+road #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq","CreateDateTime":"2023-11-28T02:11:40.000Z","ViewCount":38381,"LikeCount":784,"GroupId":9554,"GroupCode":"dino-ribs-shipping-and-packaging-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3129,"Url":"https://www.instagram.com/reel/C0LDErQLP8W/","ViewCount":9063,"LikeCount":89},{"Platform":"youtube","PostId":3128,"Url":"https://www.youtube.com/watch?v=M5VMpIx0hPk","ViewCount":13390,"LikeCount":419},{"Platform":"facebook","PostId":3127,"Url":"https://www.facebook.com/reel/1401233064159273/","ViewCount":8506,"LikeCount":46},{"Platform":"tiktok","PostId":3126,"Url":"https://www.tiktok.com/@backyahdbbq/video/7306329690917047595","ViewCount":7422,"LikeCount":230}]},{"Id":3126,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7306329690917047595","ThumbnailUrl":"media/posts/tiktok_7306329690917047595.png","Description":"I just got a couple of Dino Ribs from @PorterRoadButcher and wanted to share how they are packed and shipped. The cardboard box is insulated on all 6 sides.  Inside the box you’ll find a layer of froz","SearchText":"i just got a couple of dino ribs from @porterroad and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more.\n\nhttps://porterroad.com/pages/faq\n\nyou can find all my gear and meat on my gear page: \nhttps://backyahdbbq.com/gear/?s=porter+road\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips review bbq smoking i just got a couple of dino ribs from @porterroadbutcher and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more.\n\nhttps://porterroad.com/pages/faq\n\nyou can find all my gear and meat on my gear page: \nhttps://backyahdbbq.com/gear/?s=porter+road\n\n\n#bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips bbq smoking i just got a couple of dino ribs from porter road and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more. https://porterroad.com/pages/faq you can find all my gear and meat on my gear page: https://backyahdbbq.com/gear/?s=porter+road #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq cow beef_ribs tips bbq smoking i just got a couple of dino ribs from @porterroadbutcher and wanted to share how they are packed and shipped. the cardboard box is insulated on all 6 sides.  inside the box you’ll find a layer of frozen gel packs, then all the vac sealed meat, then another layer of gel packs. other than the plastic wrappers, most of the material is recyclable. the meat from porter road ships very cold and the ground beef, sausages, or larger roasts are frozen. before my first order over a year ago, i didn’t think it would still be cold after a few days in shipment, but i’ve never had an issue.  in general, you’ll want to consume or freeze your meat within 4-10 days of arrival.  i’ll leave a link to the porter road faq where you can learn more. https://porterroad.com/pages/faq you can find all my gear and meat on my gear page:  https://backyahdbbq.com/gear/?s=porter+road #bbq #meat #bbqtips #cooking #delivery #smokedmeat #bbqfam #texasbbq","CreateDateTime":"2023-11-28T02:11:00.000Z","ViewCount":38381,"LikeCount":784,"GroupId":9554,"GroupCode":"dino-ribs-shipping-and-packaging-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3129,"Url":"https://www.instagram.com/reel/C0LDErQLP8W/","ViewCount":9063,"LikeCount":89},{"Platform":"youtube","PostId":3128,"Url":"https://www.youtube.com/watch?v=M5VMpIx0hPk","ViewCount":13390,"LikeCount":419},{"Platform":"facebook","PostId":3127,"Url":"https://www.facebook.com/reel/1401233064159273/","ViewCount":8506,"LikeCount":46},{"Platform":"tiktok","PostId":3126,"Url":"https://www.tiktok.com/@backyahdbbq/video/7306329690917047595","ViewCount":7422,"LikeCount":230}]},{"Id":3125,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/C0FRRvzSYFi/","ThumbnailUrl":"media/posts/instagram_17970658664507013.png","Description":"Incredibly blessed to be able to eat this amazing Wagyu Picanha Steak from @meatnbone.  I also got a chance to try out the new ultra sharp and handy Utility Trimming Knife from @bbq_dripez.  I like on","SearchText":"incredibly blessed to be able to eat this amazing wagyu picanha steak from @meatnbone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @bbq_dripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my @stargazercastiron cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear.\n\nyou can find all this gear on my gear page: https://backyahdbbq.com/gear\n\nguitar by the amazing @monicavalli \n\n#steak #castiron #wagyu #picanha cow steak review bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from meat n' bone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from drip ez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my stargazer cast iron cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear. you can find all this gear on my gear page: https://backyahdbbq.com/gear. guitar by the amazing monica valli #steak #castiron #wagyu #picanha cow steak review bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from @meatnbone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @dripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my@stargazercastiron  cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear.\n\nyou can find all this gear on my gear page: https://backyahdbbq.com/gear\n\n\nguitar by the amazing @monicavallimusic \n\n#steak #castiron #wagyu #picanha cow steak tips bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from @meat n' bone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @bbqdripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my @stargazer cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear. you can find all this gear on my gear page.   the amazing @monica valli on guitar.  #steak #castiron #wagyu #picanha cow steak review bbq sous_vide","CreateDateTime":"2023-11-25T20:26:30.000Z","ViewCount":26235,"LikeCount":754,"GroupId":9555,"GroupCode":"wagyu-picanha-steak-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"instagram","PostId":3125,"Url":"https://www.instagram.com/reel/C0FRRvzSYFi/","ViewCount":2578,"LikeCount":66},{"Platform":"facebook","PostId":3123,"Url":"https://www.facebook.com/reel/1370980943519030/","ViewCount":3288,"LikeCount":29},{"Platform":"youtube","PostId":3124,"Url":"https://www.youtube.com/watch?v=mCdDSdEY_7s","ViewCount":15569,"LikeCount":507},{"Platform":"tiktok","PostId":3122,"Url":"https://www.tiktok.com/@backyahdbbq/video/7305493258736651562","ViewCount":4800,"LikeCount":152}]},{"Id":3123,"Platform":"facebook","Type":null,"Url":"https://www.facebook.com/reel/1370980943519030/","ThumbnailUrl":"media/posts/facebook_1370980943519030.png","Description":"Incredibly blessed to be able to eat this amazing Wagyu Picanha Steak from Meat N' Bone.  I also got a chance to try out the new ultra sharp and handy Utility Trimming Knife from Drip EZ.  I like only","SearchText":"incredibly blessed to be able to eat this amazing wagyu picanha steak from @meatnbone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @bbq_dripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my @stargazercastiron cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear.\n\nyou can find all this gear on my gear page: https://backyahdbbq.com/gear\n\nguitar by the amazing @monicavalli \n\n#steak #castiron #wagyu #picanha cow steak review bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from meat n' bone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from drip ez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my stargazer cast iron cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear. you can find all this gear on my gear page: https://backyahdbbq.com/gear. guitar by the amazing monica valli #steak #castiron #wagyu #picanha cow steak review bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from @meatnbone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @dripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my@stargazercastiron  cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear.\n\nyou can find all this gear on my gear page: https://backyahdbbq.com/gear\n\n\nguitar by the amazing @monicavallimusic \n\n#steak #castiron #wagyu #picanha cow steak tips bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from @meat n' bone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @bbqdripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my @stargazer cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear. you can find all this gear on my gear page.   the amazing @monica valli on guitar.  #steak #castiron #wagyu #picanha cow steak review bbq sous_vide","CreateDateTime":"2023-11-25T20:21:36.000Z","ViewCount":26235,"LikeCount":754,"GroupId":9555,"GroupCode":"wagyu-picanha-steak-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"instagram","PostId":3125,"Url":"https://www.instagram.com/reel/C0FRRvzSYFi/","ViewCount":2578,"LikeCount":66},{"Platform":"facebook","PostId":3123,"Url":"https://www.facebook.com/reel/1370980943519030/","ViewCount":3288,"LikeCount":29},{"Platform":"youtube","PostId":3124,"Url":"https://www.youtube.com/watch?v=mCdDSdEY_7s","ViewCount":15569,"LikeCount":507},{"Platform":"tiktok","PostId":3122,"Url":"https://www.tiktok.com/@backyahdbbq/video/7305493258736651562","ViewCount":4800,"LikeCount":152}]},{"Id":3124,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=mCdDSdEY_7s","ThumbnailUrl":"media/posts/youtube_mCdDSdEY_7s.png","Description":"Incredibly blessed to be able to eat this amazing Wagyu Picanha Steak from @MeatNBone.  I also got a chance to try out the new ultra sharp and handy Utility Trimming Knife from @dripez.  I like only s","SearchText":"incredibly blessed to be able to eat this amazing wagyu picanha steak from @meatnbone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @bbq_dripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my @stargazercastiron cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear.\n\nyou can find all this gear on my gear page: https://backyahdbbq.com/gear\n\nguitar by the amazing @monicavalli \n\n#steak #castiron #wagyu #picanha cow steak review bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from meat n' bone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from drip ez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my stargazer cast iron cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear. you can find all this gear on my gear page: https://backyahdbbq.com/gear. guitar by the amazing monica valli #steak #castiron #wagyu #picanha cow steak review bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from @meatnbone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @dripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my@stargazercastiron  cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear.\n\nyou can find all this gear on my gear page: https://backyahdbbq.com/gear\n\n\nguitar by the amazing @monicavallimusic \n\n#steak #castiron #wagyu #picanha cow steak tips bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from @meat n' bone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @bbqdripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my @stargazer cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear. you can find all this gear on my gear page.   the amazing @monica valli on guitar.  #steak #castiron #wagyu #picanha cow steak review bbq sous_vide","CreateDateTime":"2023-11-25T20:19:33.000Z","ViewCount":26235,"LikeCount":754,"GroupId":9555,"GroupCode":"wagyu-picanha-steak-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"instagram","PostId":3125,"Url":"https://www.instagram.com/reel/C0FRRvzSYFi/","ViewCount":2578,"LikeCount":66},{"Platform":"facebook","PostId":3123,"Url":"https://www.facebook.com/reel/1370980943519030/","ViewCount":3288,"LikeCount":29},{"Platform":"youtube","PostId":3124,"Url":"https://www.youtube.com/watch?v=mCdDSdEY_7s","ViewCount":15569,"LikeCount":507},{"Platform":"tiktok","PostId":3122,"Url":"https://www.tiktok.com/@backyahdbbq/video/7305493258736651562","ViewCount":4800,"LikeCount":152}]},{"Id":3122,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7305493258736651562","ThumbnailUrl":"media/posts/tiktok_7305493258736651562.png","Description":"Incredibly blessed to be able to eat this amazing Wagyu Picanha Steak from @Meat N' Bone.  I also got a chance to try out the new ultra sharp and handy Utility Trimming Knife from @BBQDripEZ.  I like ","SearchText":"incredibly blessed to be able to eat this amazing wagyu picanha steak from @meatnbone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @bbq_dripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my @stargazercastiron cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear.\n\nyou can find all this gear on my gear page: https://backyahdbbq.com/gear\n\nguitar by the amazing @monicavalli \n\n#steak #castiron #wagyu #picanha cow steak review bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from meat n' bone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from drip ez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my stargazer cast iron cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear. you can find all this gear on my gear page: https://backyahdbbq.com/gear. guitar by the amazing monica valli #steak #castiron #wagyu #picanha cow steak review bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from @meatnbone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @dripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my@stargazercastiron  cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear.\n\nyou can find all this gear on my gear page: https://backyahdbbq.com/gear\n\n\nguitar by the amazing @monicavallimusic \n\n#steak #castiron #wagyu #picanha cow steak tips bbq sous_vide incredibly blessed to be able to eat this amazing wagyu picanha steak from @meat n' bone.  i also got a chance to try out the new ultra sharp and handy utility trimming knife from @bbqdripez.  i like only salt on wagyu beef because i want to enjoy the natural flavors.  i also don’t baste and only oil the pan with a little bit of the wagyu fat from the steak.  no avocado oil or any other flavors. i cooked on my @stargazer cast iron pan at around 450 degrees until it hit about 120 and it carried over to a nice wall to wall pink.  i lightly salted right before the sear and right after the slicing.  next time i try this, i’m going to sous vide the steak to 110 first and then quickly sear. you can find all this gear on my gear page.   the amazing @monica valli on guitar.  #steak #castiron #wagyu #picanha cow steak review bbq sous_vide","CreateDateTime":"2023-11-25T20:05:16.000Z","ViewCount":26235,"LikeCount":754,"GroupId":9555,"GroupCode":"wagyu-picanha-steak-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"instagram","PostId":3125,"Url":"https://www.instagram.com/reel/C0FRRvzSYFi/","ViewCount":2578,"LikeCount":66},{"Platform":"facebook","PostId":3123,"Url":"https://www.facebook.com/reel/1370980943519030/","ViewCount":3288,"LikeCount":29},{"Platform":"youtube","PostId":3124,"Url":"https://www.youtube.com/watch?v=mCdDSdEY_7s","ViewCount":15569,"LikeCount":507},{"Platform":"tiktok","PostId":3122,"Url":"https://www.tiktok.com/@backyahdbbq/video/7305493258736651562","ViewCount":4800,"LikeCount":152}]},{"Id":3121,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/C0AFVAmSUqy/","ThumbnailUrl":"media/posts/instagram_18025736746801684.png","Description":"Don’t throw away any turkey skin. Throw it back on the grill at medium high until they crisp up. \n\nThese are actually chicken skin chips clips, but you get the idea. \n\n#bbq #thanksgiving #turkey","SearchText":"don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up. \n\nthese are actually chicken skin chips clips, but you get the idea. \n\n#bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.  \n\nthese are actually chicken skin chips clips, but you get the idea. \n\n#bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.  these are actually chicken skin chips clips, but you get the idea.  #bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.   these are actually chicken skin chips clips, but you get the idea.  #bbq #thanksgiving #turkey","CreateDateTime":"2023-11-23T20:04:43.000Z","ViewCount":26006,"LikeCount":491,"GroupId":9195,"GroupCode":"crispy-turkey-skin-chips-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3121,"Url":"https://www.instagram.com/reel/C0AFVAmSUqy/","ViewCount":6443,"LikeCount":75},{"Platform":"youtube","PostId":3120,"Url":"https://www.youtube.com/watch?v=hGzk936NpNs","ViewCount":9505,"LikeCount":274},{"Platform":"facebook","PostId":3118,"Url":"https://www.facebook.com/reel/362810479469005/","ViewCount":5030,"LikeCount":24},{"Platform":"tiktok","PostId":3119,"Url":"https://www.tiktok.com/@backyahdbbq/video/7304746282894036266","ViewCount":5028,"LikeCount":118}]},{"Id":3120,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=hGzk936NpNs","ThumbnailUrl":"media/posts/youtube_hGzk936NpNs.png","Description":"Don’t throw away any turkey skin. Throw it back on the grill at medium high until they crisp up.  \n\nThese are actually chicken skin chips clips, but you get the idea. \n\n#bbq #thanksgiving #turkey","SearchText":"don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up. \n\nthese are actually chicken skin chips clips, but you get the idea. \n\n#bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.  \n\nthese are actually chicken skin chips clips, but you get the idea. \n\n#bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.  these are actually chicken skin chips clips, but you get the idea.  #bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.   these are actually chicken skin chips clips, but you get the idea.  #bbq #thanksgiving #turkey","CreateDateTime":"2023-11-23T19:57:46.000Z","ViewCount":26006,"LikeCount":491,"GroupId":9195,"GroupCode":"crispy-turkey-skin-chips-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3121,"Url":"https://www.instagram.com/reel/C0AFVAmSUqy/","ViewCount":6443,"LikeCount":75},{"Platform":"youtube","PostId":3120,"Url":"https://www.youtube.com/watch?v=hGzk936NpNs","ViewCount":9505,"LikeCount":274},{"Platform":"facebook","PostId":3118,"Url":"https://www.facebook.com/reel/362810479469005/","ViewCount":5030,"LikeCount":24},{"Platform":"tiktok","PostId":3119,"Url":"https://www.tiktok.com/@backyahdbbq/video/7304746282894036266","ViewCount":5028,"LikeCount":118}]},{"Id":3118,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/362810479469005/","ThumbnailUrl":"media/posts/facebook_362810479469005.png","Description":"Don’t throw away any turkey skin. Throw it back on the grill at medium high until they crisp up.  These are actually chicken skin chips clips, but you get the idea.  #bbq #thanksgiving #turkey","SearchText":"don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up. \n\nthese are actually chicken skin chips clips, but you get the idea. \n\n#bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.  \n\nthese are actually chicken skin chips clips, but you get the idea. \n\n#bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.  these are actually chicken skin chips clips, but you get the idea.  #bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.   these are actually chicken skin chips clips, but you get the idea.  #bbq #thanksgiving #turkey","CreateDateTime":"2023-11-23T19:47:03.000Z","ViewCount":26006,"LikeCount":491,"GroupId":9195,"GroupCode":"crispy-turkey-skin-chips-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3121,"Url":"https://www.instagram.com/reel/C0AFVAmSUqy/","ViewCount":6443,"LikeCount":75},{"Platform":"youtube","PostId":3120,"Url":"https://www.youtube.com/watch?v=hGzk936NpNs","ViewCount":9505,"LikeCount":274},{"Platform":"facebook","PostId":3118,"Url":"https://www.facebook.com/reel/362810479469005/","ViewCount":5030,"LikeCount":24},{"Platform":"tiktok","PostId":3119,"Url":"https://www.tiktok.com/@backyahdbbq/video/7304746282894036266","ViewCount":5028,"LikeCount":118}]},{"Id":3119,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7304746282894036266","ThumbnailUrl":"media/posts/tiktok_7304746282894036266.png","Description":"Don’t throw away any turkey skin. Throw it back on the grill at medium high until they crisp up.   These are actually chicken skin chips clips, but you get the idea.  #bbq #thanksgiving #turkey","SearchText":"don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up. \n\nthese are actually chicken skin chips clips, but you get the idea. \n\n#bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.  \n\nthese are actually chicken skin chips clips, but you get the idea. \n\n#bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.  these are actually chicken skin chips clips, but you get the idea.  #bbq #thanksgiving #turkey don’t throw away any turkey skin. throw it back on the grill at medium high until they crisp up.   these are actually chicken skin chips clips, but you get the idea.  #bbq #thanksgiving #turkey","CreateDateTime":"2023-11-23T19:46:31.000Z","ViewCount":26006,"LikeCount":491,"GroupId":9195,"GroupCode":"crispy-turkey-skin-chips-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3121,"Url":"https://www.instagram.com/reel/C0AFVAmSUqy/","ViewCount":6443,"LikeCount":75},{"Platform":"youtube","PostId":3120,"Url":"https://www.youtube.com/watch?v=hGzk936NpNs","ViewCount":9505,"LikeCount":274},{"Platform":"facebook","PostId":3118,"Url":"https://www.facebook.com/reel/362810479469005/","ViewCount":5030,"LikeCount":24},{"Platform":"tiktok","PostId":3119,"Url":"https://www.tiktok.com/@backyahdbbq/video/7304746282894036266","ViewCount":5028,"LikeCount":118}]},{"Id":3117,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=iNmgduJNOl8","ThumbnailUrl":"media/posts/youtube_iNmgduJNOl8.png","Description":"A bunch of you have asked about my knife roll, so I thought I’d spend a few minutes going through the knives that are included.  It’s called the Barbecue Knife Set and is made by Hammer Stahl.  It inc","SearchText":"a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.\n\nyou can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ \n\n#bbq #gifts #knives #christmasgifts review showcase bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.\n\nyou can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ \n\n#bbq #gifts #knives #christmasgifts review bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.you can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ #bbq #gifts #knives #christmasgifts review showcase bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now. you can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”.  @jonny, backyahd bbq  #bbq #gifts #knives #christmasgifts review showcase bbq","CreateDateTime":"2023-11-21T05:56:20.000Z","ViewCount":26020,"LikeCount":572,"GroupId":9197,"GroupCode":"barbecue-knife-set-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review","showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3117,"Url":"https://www.youtube.com/watch?v=iNmgduJNOl8","ViewCount":11663,"LikeCount":312},{"Platform":"instagram","PostId":3116,"Url":"https://www.instagram.com/reel/Cz5aNn0uKdK/","ViewCount":5880,"LikeCount":94},{"Platform":"facebook","PostId":3114,"Url":"https://www.facebook.com/reel/206488409159840/","ViewCount":3984,"LikeCount":26},{"Platform":"tiktok","PostId":3115,"Url":"https://www.tiktok.com/@backyahdbbq/video/7303787925236485419","ViewCount":4493,"LikeCount":140}]},{"Id":3116,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cz5aNn0uKdK/","ThumbnailUrl":"media/posts/instagram_18008413744926806.png","Description":"A bunch of you have asked about my knife roll, so I thought I’d spend a few minutes going through the knives that are included.  It’s called the Barbecue Knife Set and is made by Hammer Stahl.  It inc","SearchText":"a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.\n\nyou can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ \n\n#bbq #gifts #knives #christmasgifts review showcase bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.\n\nyou can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ \n\n#bbq #gifts #knives #christmasgifts review bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.you can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ #bbq #gifts #knives #christmasgifts review showcase bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now. you can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”.  @jonny, backyahd bbq  #bbq #gifts #knives #christmasgifts review showcase bbq","CreateDateTime":"2023-11-21T05:52:53.000Z","ViewCount":26020,"LikeCount":572,"GroupId":9197,"GroupCode":"barbecue-knife-set-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3117,"Url":"https://www.youtube.com/watch?v=iNmgduJNOl8","ViewCount":11663,"LikeCount":312},{"Platform":"instagram","PostId":3116,"Url":"https://www.instagram.com/reel/Cz5aNn0uKdK/","ViewCount":5880,"LikeCount":94},{"Platform":"facebook","PostId":3114,"Url":"https://www.facebook.com/reel/206488409159840/","ViewCount":3984,"LikeCount":26},{"Platform":"tiktok","PostId":3115,"Url":"https://www.tiktok.com/@backyahdbbq/video/7303787925236485419","ViewCount":4493,"LikeCount":140}]},{"Id":3114,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/206488409159840/","ThumbnailUrl":"media/posts/facebook_206488409159840.png","Description":"A bunch of you have asked about my knife roll, so I thought I’d spend a few minutes going through the knives that are included.  It’s called the Barbecue Knife Set and is made by Hammer Stahl.  It inc","SearchText":"a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.\n\nyou can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ \n\n#bbq #gifts #knives #christmasgifts review showcase bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.\n\nyou can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ \n\n#bbq #gifts #knives #christmasgifts review bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.you can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ #bbq #gifts #knives #christmasgifts review showcase bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now. you can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”.  @jonny, backyahd bbq  #bbq #gifts #knives #christmasgifts review showcase bbq","CreateDateTime":"2023-11-21T05:50:06.000Z","ViewCount":26020,"LikeCount":572,"GroupId":9197,"GroupCode":"barbecue-knife-set-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review","showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3117,"Url":"https://www.youtube.com/watch?v=iNmgduJNOl8","ViewCount":11663,"LikeCount":312},{"Platform":"instagram","PostId":3116,"Url":"https://www.instagram.com/reel/Cz5aNn0uKdK/","ViewCount":5880,"LikeCount":94},{"Platform":"facebook","PostId":3114,"Url":"https://www.facebook.com/reel/206488409159840/","ViewCount":3984,"LikeCount":26},{"Platform":"tiktok","PostId":3115,"Url":"https://www.tiktok.com/@backyahdbbq/video/7303787925236485419","ViewCount":4493,"LikeCount":140}]},{"Id":3115,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7303787925236485419","ThumbnailUrl":"media/posts/tiktok_7303787925236485419.png","Description":"A bunch of you have asked about my knife roll, so I thought I’d spend a few minutes going through the knives that are included.  It’s called the Barbecue Knife Set and is made by Hammer Stahl.  It inc","SearchText":"a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.\n\nyou can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ \n\n#bbq #gifts #knives #christmasgifts review showcase bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.\n\nyou can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ \n\n#bbq #gifts #knives #christmasgifts review bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now.you can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”. https://backyahdbbq.com/gear/ #bbq #gifts #knives #christmasgifts review showcase bbq a bunch of you have asked about my knife roll, so i thought i’d spend a few minutes going through the knives that are included.  it’s called the barbecue knife set and is made by hammer stahl.  it includes 5 knives, a 4.5” utility knife, a 6” boning knife, an 8” chef knife, a 10” slicer, and a 10” scimitar.  i also got the 14” slicer, but that isn’t included in the knife roll.  i’ve been using them regularly over the past few months and have been happy with them.  they keep a sharp edge and just need a few swipes of the honing rod to keep going.  they are made from german forged x50crmov15 stainless steel and assembled in china. the set usually goes for $370, but is on sale for $270 right now.  the 14” slicer usually goes for $109, but is $90 right now. you can find links to both the knife roll and the 14” slicer on my gear page, just search for “hammer”.  @jonny, backyahd bbq  #bbq #gifts #knives #christmasgifts review showcase bbq","CreateDateTime":"2023-11-21T05:47:36.000Z","ViewCount":26020,"LikeCount":572,"GroupId":9197,"GroupCode":"barbecue-knife-set-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review","showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3117,"Url":"https://www.youtube.com/watch?v=iNmgduJNOl8","ViewCount":11663,"LikeCount":312},{"Platform":"instagram","PostId":3116,"Url":"https://www.instagram.com/reel/Cz5aNn0uKdK/","ViewCount":5880,"LikeCount":94},{"Platform":"facebook","PostId":3114,"Url":"https://www.facebook.com/reel/206488409159840/","ViewCount":3984,"LikeCount":26},{"Platform":"tiktok","PostId":3115,"Url":"https://www.tiktok.com/@backyahdbbq/video/7303787925236485419","ViewCount":4493,"LikeCount":140}]},{"Id":3112,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=bteUfoCl2T4","ThumbnailUrl":"media/posts/youtube_bteUfoCl2T4.png","Description":"This simple BLT only takes 8+ days to make.  Homemade bacon, homemade sourdough bread.  I just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top.\n\nYes, I threw some","SearchText":"this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top.\n\nyes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious.\n\ncheck my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe.\n\n#blt #griddle #bbq #bacon #smokedmeats pig bacon recipe process bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top.\n\nyes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious.\n\ncheck my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe.\n\n#blt #griddle #bbq #bacon #smokedmeats pig bacon how_to bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top. yes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious. check my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe. #blt #griddle #bbq #bacon #smokedmeats pig bacon recipe process bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top. yes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious. check my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe. @jonny, backyahd bbq  @jonny, backyahd bbq  @jonny, backyahd bbq  #blt #griddle #bbq #bacon #smokedmeats pig bacon recipe how_to bbq bread","CreateDateTime":"2023-11-16T18:50:42.000Z","ViewCount":26679,"LikeCount":1045,"GroupId":9198,"GroupCode":"ultimate-homemade-blt-creation","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe","process"],"Categories":["BBQ","Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3112,"Url":"https://www.youtube.com/watch?v=bteUfoCl2T4","ViewCount":12664,"LikeCount":700},{"Platform":"instagram","PostId":3113,"Url":"https://www.instagram.com/reel/Czt6yEXS3u4/","ViewCount":5967,"LikeCount":139},{"Platform":"facebook","PostId":3111,"Url":"https://www.facebook.com/reel/1004337237312710/","ViewCount":4829,"LikeCount":89},{"Platform":"tiktok","PostId":3110,"Url":"https://www.tiktok.com/@backyahdbbq/video/7302131808857001258","ViewCount":3219,"LikeCount":117}]},{"Id":3113,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Czt6yEXS3u4/","ThumbnailUrl":"media/posts/instagram_18011995060877991.png","Description":"This simple BLT only takes 8+ days to make.  Homemade bacon, homemade sourdough bread.  I just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top.\n\nYes, I threw some","SearchText":"this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top.\n\nyes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious.\n\ncheck my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe.\n\n#blt #griddle #bbq #bacon #smokedmeats pig bacon recipe process bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top.\n\nyes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious.\n\ncheck my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe.\n\n#blt #griddle #bbq #bacon #smokedmeats pig bacon how_to bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top. yes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious. check my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe. #blt #griddle #bbq #bacon #smokedmeats pig bacon recipe process bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top. yes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious. check my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe. @jonny, backyahd bbq  @jonny, backyahd bbq  @jonny, backyahd bbq  #blt #griddle #bbq #bacon #smokedmeats pig bacon recipe how_to bbq bread","CreateDateTime":"2023-11-16T18:46:40.000Z","ViewCount":26679,"LikeCount":1045,"GroupId":9198,"GroupCode":"ultimate-homemade-blt-creation","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to"],"Categories":["BBQ","Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3112,"Url":"https://www.youtube.com/watch?v=bteUfoCl2T4","ViewCount":12664,"LikeCount":700},{"Platform":"instagram","PostId":3113,"Url":"https://www.instagram.com/reel/Czt6yEXS3u4/","ViewCount":5967,"LikeCount":139},{"Platform":"facebook","PostId":3111,"Url":"https://www.facebook.com/reel/1004337237312710/","ViewCount":4829,"LikeCount":89},{"Platform":"tiktok","PostId":3110,"Url":"https://www.tiktok.com/@backyahdbbq/video/7302131808857001258","ViewCount":3219,"LikeCount":117}]},{"Id":3111,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1004337237312710/","ThumbnailUrl":"media/posts/facebook_1004337237312710.png","Description":"This simple BLT only takes 8+ days to make.  Homemade bacon, homemade sourdough bread.  I just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top. Yes, I threw some ","SearchText":"this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top.\n\nyes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious.\n\ncheck my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe.\n\n#blt #griddle #bbq #bacon #smokedmeats pig bacon recipe process bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top.\n\nyes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious.\n\ncheck my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe.\n\n#blt #griddle #bbq #bacon #smokedmeats pig bacon how_to bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top. yes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious. check my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe. #blt #griddle #bbq #bacon #smokedmeats pig bacon recipe process bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top. yes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious. check my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe. @jonny, backyahd bbq  @jonny, backyahd bbq  @jonny, backyahd bbq  #blt #griddle #bbq #bacon #smokedmeats pig bacon recipe how_to bbq bread","CreateDateTime":"2023-11-16T18:43:22.000Z","ViewCount":26679,"LikeCount":1045,"GroupId":9198,"GroupCode":"ultimate-homemade-blt-creation","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe","process"],"Categories":["BBQ","Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3112,"Url":"https://www.youtube.com/watch?v=bteUfoCl2T4","ViewCount":12664,"LikeCount":700},{"Platform":"instagram","PostId":3113,"Url":"https://www.instagram.com/reel/Czt6yEXS3u4/","ViewCount":5967,"LikeCount":139},{"Platform":"facebook","PostId":3111,"Url":"https://www.facebook.com/reel/1004337237312710/","ViewCount":4829,"LikeCount":89},{"Platform":"tiktok","PostId":3110,"Url":"https://www.tiktok.com/@backyahdbbq/video/7302131808857001258","ViewCount":3219,"LikeCount":117}]},{"Id":3110,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7302131808857001258","ThumbnailUrl":"media/posts/tiktok_7302131808857001258.png","Description":"This simple BLT only takes 8+ days to make.  Homemade bacon, homemade sourdough bread.  I just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top. Yes, I threw some ","SearchText":"this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top.\n\nyes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious.\n\ncheck my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe.\n\n#blt #griddle #bbq #bacon #smokedmeats pig bacon recipe process bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top.\n\nyes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious.\n\ncheck my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe.\n\n#blt #griddle #bbq #bacon #smokedmeats pig bacon how_to bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top. yes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious. check my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe. #blt #griddle #bbq #bacon #smokedmeats pig bacon recipe process bbq bread this simple blt only takes 8+ days to make.  homemade bacon, homemade sourdough bread.  i just need to grow my own lettuce, tomatoes, and make my own mayo to take this over the top. yes, i threw some muenster cheese on.  because why not?  it was in the fridge and delicious. check my feed for a lot more bacon videos, including how to make bacon and bacon cure recipe. @jonny, backyahd bbq  @jonny, backyahd bbq  @jonny, backyahd bbq  #blt #griddle #bbq #bacon #smokedmeats pig bacon recipe how_to bbq bread","CreateDateTime":"2023-11-16T18:41:17.000Z","ViewCount":26679,"LikeCount":1045,"GroupId":9198,"GroupCode":"ultimate-homemade-blt-creation","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe","how_to"],"Categories":["BBQ","Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3112,"Url":"https://www.youtube.com/watch?v=bteUfoCl2T4","ViewCount":12664,"LikeCount":700},{"Platform":"instagram","PostId":3113,"Url":"https://www.instagram.com/reel/Czt6yEXS3u4/","ViewCount":5967,"LikeCount":139},{"Platform":"facebook","PostId":3111,"Url":"https://www.facebook.com/reel/1004337237312710/","ViewCount":4829,"LikeCount":89},{"Platform":"tiktok","PostId":3110,"Url":"https://www.tiktok.com/@backyahdbbq/video/7302131808857001258","ViewCount":3219,"LikeCount":117}]},{"Id":3109,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=oKCbNZoZWHY","ThumbnailUrl":"media/posts/youtube_oKCbNZoZWHY.png","Description":"Let’s learn how to make your own bacon.\n\nStart by grabbing a pig’s belly. Try to find one with a lot of meat. \n\nCut it up into 3 or 4 sections and apply your custom cure. \n\nI measure all ingredients b","SearchText":"let’s learn how to make your own bacon.\n\nstart by grabbing a pig’s belly. try to find one with a lot of meat. \n\ncut it up into 3 or 4 sections and apply your custom cure. \n\ni measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe”\n\nvac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure.\n\nremove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.\n\nlet it sit in the fridge for another day to dry out the surface.\n\nsmoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand.\n\nlet it cool on the counter and then in the fridge for the night.\n\nslice it to your desired thickness using a meat slicer or sharp knife.\n\nvac seal the slices into serving size bags and put in the freezer until you are ready to eat them.\n\nfire up your griddle and make the obligatory blt.\n\nthis will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.\n\ncure recipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\n#bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips\n\nbacon cure recipe video:\nhttps://www.youtube.com/watch?v=c07m5jirf7e pig bacon recipe how_to bbq smoking let’s learn how to make your own bacon.\n\nstart by grabbing a pig’s belly. try to find one with a lot of meat. \n\ncut it up into 3 or 4 sections and apply your custom cure. \n\ni measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe”\n\nvac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure.\n\nremove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.\n\nlet it sit in the fridge for another day to dry out the surface.\n\nsmoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand.\n\nlet it cool on the counter and then in the fridge for the night.\n\nslice it to your desired thickness using a meat slicer or sharp knife.\n\nvac seal the slices into serving size bags and put in the freezer until you are ready to eat them.\n\nfire up your griddle and make the obligatory blt.\n\nthis will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.\n\ncure recipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\n#bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips\n\nbacon cure recipe video:\nhttps://www.instagram.com/reel/czpiyccxhlf/ pig bacon recipe how_to bbq smoking let’s learn how to make your own bacon. start by grabbing a pig’s belly. try to find one with a lot of meat. cut it up into 3 or 4 sections and apply your custom cure. i measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe” vac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure. remove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.let it sit in the fridge for another day to dry out the surface. smoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand. let it cool on the counter and then in the fridge for the night. slice it to your desired thickness using a meat slicer or sharp knife. vac seal the slices into serving size bags and put in the freezer until you are ready to eat them. fire up your griddle and make the obligatory blt. this will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.cure recipe: salt: 2%, curing salt/prague powder #1: .25%, brown sugar: 1%, black pepper: .6%, granulated garlic: .25%, granulated onion: .25%, paprika: .07%, red pepper flakes: .25%, crushed garlic, bay leaves #bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips bacon cure recipe video https://wwww.facebook.com/reel/753973996540334/ pig bacon how_to bbq smoking let’s learn how to make your own bacon. start by grabbing a pig’s belly. try to find one with a lot of meat.  cut it up into 3 or 4 sections and apply your custom cure.  i measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe” vac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure. remove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper. let it sit in the fridge for another day to dry out the surface. smoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand. let it cool on the counter and then in the fridge for the night. slice it to your desired thickness using a meat slicer or sharp knife. vac seal the slices into serving size bags and put in the freezer until you are ready to eat them. fire up your griddle and make the obligatory blt. this will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it. cure recipe: salt: 2% curing salt/prague powder #1: .25% brown sugar: 1% black pepper: .6% granulated garlic: .25% granulated onion: .25% paprika: .07% red pepper flakes: .25% crushed garlic bay leaves #bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips @jonny, backyahd bbq  @jonny, backyahd bbq  pig bacon how_to bbq smoking","CreateDateTime":"2023-11-15T19:59:17.000Z","ViewCount":419735,"LikeCount":13301,"GroupId":9556,"GroupCode":"diy-bacon-making-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe","how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3109,"Url":"https://www.youtube.com/watch?v=oKCbNZoZWHY","ViewCount":183581,"LikeCount":4893},{"Platform":"instagram","PostId":3108,"Url":"https://www.instagram.com/reel/Czrdy3kycjH/","ViewCount":64901,"LikeCount":2417},{"Platform":"facebook","PostId":3106,"Url":"https://www.facebook.com/reel/641666888042887/","ViewCount":31498,"LikeCount":890},{"Platform":"tiktok","PostId":3107,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301778281605451054","ViewCount":139755,"LikeCount":5101}]},{"Id":3108,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Czrdy3kycjH/","ThumbnailUrl":"media/posts/instagram_17981526728599841.png","Description":"Let’s learn how to make your own bacon.\n\nStart by grabbing a pig’s belly. Try to find one with a lot of meat. \n\nCut it up into 3 or 4 sections and apply your custom cure. \n\nI measure all ingredients b","SearchText":"let’s learn how to make your own bacon.\n\nstart by grabbing a pig’s belly. try to find one with a lot of meat. \n\ncut it up into 3 or 4 sections and apply your custom cure. \n\ni measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe”\n\nvac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure.\n\nremove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.\n\nlet it sit in the fridge for another day to dry out the surface.\n\nsmoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand.\n\nlet it cool on the counter and then in the fridge for the night.\n\nslice it to your desired thickness using a meat slicer or sharp knife.\n\nvac seal the slices into serving size bags and put in the freezer until you are ready to eat them.\n\nfire up your griddle and make the obligatory blt.\n\nthis will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.\n\ncure recipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\n#bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips\n\nbacon cure recipe video:\nhttps://www.youtube.com/watch?v=c07m5jirf7e pig bacon recipe how_to bbq smoking let’s learn how to make your own bacon.\n\nstart by grabbing a pig’s belly. try to find one with a lot of meat. \n\ncut it up into 3 or 4 sections and apply your custom cure. \n\ni measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe”\n\nvac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure.\n\nremove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.\n\nlet it sit in the fridge for another day to dry out the surface.\n\nsmoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand.\n\nlet it cool on the counter and then in the fridge for the night.\n\nslice it to your desired thickness using a meat slicer or sharp knife.\n\nvac seal the slices into serving size bags and put in the freezer until you are ready to eat them.\n\nfire up your griddle and make the obligatory blt.\n\nthis will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.\n\ncure recipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\n#bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips\n\nbacon cure recipe video:\nhttps://www.instagram.com/reel/czpiyccxhlf/ pig bacon recipe how_to bbq smoking let’s learn how to make your own bacon. start by grabbing a pig’s belly. try to find one with a lot of meat. cut it up into 3 or 4 sections and apply your custom cure. i measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe” vac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure. remove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.let it sit in the fridge for another day to dry out the surface. smoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand. let it cool on the counter and then in the fridge for the night. slice it to your desired thickness using a meat slicer or sharp knife. vac seal the slices into serving size bags and put in the freezer until you are ready to eat them. fire up your griddle and make the obligatory blt. this will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.cure recipe: salt: 2%, curing salt/prague powder #1: .25%, brown sugar: 1%, black pepper: .6%, granulated garlic: .25%, granulated onion: .25%, paprika: .07%, red pepper flakes: .25%, crushed garlic, bay leaves #bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips bacon cure recipe video https://wwww.facebook.com/reel/753973996540334/ pig bacon how_to bbq smoking let’s learn how to make your own bacon. start by grabbing a pig’s belly. try to find one with a lot of meat.  cut it up into 3 or 4 sections and apply your custom cure.  i measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe” vac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure. remove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper. let it sit in the fridge for another day to dry out the surface. smoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand. let it cool on the counter and then in the fridge for the night. slice it to your desired thickness using a meat slicer or sharp knife. vac seal the slices into serving size bags and put in the freezer until you are ready to eat them. fire up your griddle and make the obligatory blt. this will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it. cure recipe: salt: 2% curing salt/prague powder #1: .25% brown sugar: 1% black pepper: .6% granulated garlic: .25% granulated onion: .25% paprika: .07% red pepper flakes: .25% crushed garlic bay leaves #bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips @jonny, backyahd bbq  @jonny, backyahd bbq  pig bacon how_to bbq smoking","CreateDateTime":"2023-11-15T19:55:51.000Z","ViewCount":419735,"LikeCount":13301,"GroupId":9556,"GroupCode":"diy-bacon-making-guide","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe","how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3109,"Url":"https://www.youtube.com/watch?v=oKCbNZoZWHY","ViewCount":183581,"LikeCount":4893},{"Platform":"instagram","PostId":3108,"Url":"https://www.instagram.com/reel/Czrdy3kycjH/","ViewCount":64901,"LikeCount":2417},{"Platform":"facebook","PostId":3106,"Url":"https://www.facebook.com/reel/641666888042887/","ViewCount":31498,"LikeCount":890},{"Platform":"tiktok","PostId":3107,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301778281605451054","ViewCount":139755,"LikeCount":5101}]},{"Id":3106,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/641666888042887/","ThumbnailUrl":"media/posts/facebook_641666888042887.png","Description":"Let’s learn how to make your own bacon. Start by grabbing a pig’s belly. Try to find one with a lot of meat. Cut it up into 3 or 4 sections and apply your custom cure. I measure all ingredients by wei","SearchText":"let’s learn how to make your own bacon.\n\nstart by grabbing a pig’s belly. try to find one with a lot of meat. \n\ncut it up into 3 or 4 sections and apply your custom cure. \n\ni measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe”\n\nvac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure.\n\nremove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.\n\nlet it sit in the fridge for another day to dry out the surface.\n\nsmoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand.\n\nlet it cool on the counter and then in the fridge for the night.\n\nslice it to your desired thickness using a meat slicer or sharp knife.\n\nvac seal the slices into serving size bags and put in the freezer until you are ready to eat them.\n\nfire up your griddle and make the obligatory blt.\n\nthis will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.\n\ncure recipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\n#bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips\n\nbacon cure recipe video:\nhttps://www.youtube.com/watch?v=c07m5jirf7e pig bacon recipe how_to bbq smoking let’s learn how to make your own bacon.\n\nstart by grabbing a pig’s belly. try to find one with a lot of meat. \n\ncut it up into 3 or 4 sections and apply your custom cure. \n\ni measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe”\n\nvac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure.\n\nremove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.\n\nlet it sit in the fridge for another day to dry out the surface.\n\nsmoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand.\n\nlet it cool on the counter and then in the fridge for the night.\n\nslice it to your desired thickness using a meat slicer or sharp knife.\n\nvac seal the slices into serving size bags and put in the freezer until you are ready to eat them.\n\nfire up your griddle and make the obligatory blt.\n\nthis will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.\n\ncure recipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\n#bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips\n\nbacon cure recipe video:\nhttps://www.instagram.com/reel/czpiyccxhlf/ pig bacon recipe how_to bbq smoking let’s learn how to make your own bacon. start by grabbing a pig’s belly. try to find one with a lot of meat. cut it up into 3 or 4 sections and apply your custom cure. i measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe” vac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure. remove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.let it sit in the fridge for another day to dry out the surface. smoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand. let it cool on the counter and then in the fridge for the night. slice it to your desired thickness using a meat slicer or sharp knife. vac seal the slices into serving size bags and put in the freezer until you are ready to eat them. fire up your griddle and make the obligatory blt. this will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.cure recipe: salt: 2%, curing salt/prague powder #1: .25%, brown sugar: 1%, black pepper: .6%, granulated garlic: .25%, granulated onion: .25%, paprika: .07%, red pepper flakes: .25%, crushed garlic, bay leaves #bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips bacon cure recipe video https://wwww.facebook.com/reel/753973996540334/ pig bacon how_to bbq smoking let’s learn how to make your own bacon. start by grabbing a pig’s belly. try to find one with a lot of meat.  cut it up into 3 or 4 sections and apply your custom cure.  i measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe” vac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure. remove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper. let it sit in the fridge for another day to dry out the surface. smoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand. let it cool on the counter and then in the fridge for the night. slice it to your desired thickness using a meat slicer or sharp knife. vac seal the slices into serving size bags and put in the freezer until you are ready to eat them. fire up your griddle and make the obligatory blt. this will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it. cure recipe: salt: 2% curing salt/prague powder #1: .25% brown sugar: 1% black pepper: .6% granulated garlic: .25% granulated onion: .25% paprika: .07% red pepper flakes: .25% crushed garlic bay leaves #bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips @jonny, backyahd bbq  @jonny, backyahd bbq  pig bacon how_to bbq smoking","CreateDateTime":"2023-11-15T19:50:18.000Z","ViewCount":419735,"LikeCount":13301,"GroupId":9556,"GroupCode":"diy-bacon-making-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3109,"Url":"https://www.youtube.com/watch?v=oKCbNZoZWHY","ViewCount":183581,"LikeCount":4893},{"Platform":"instagram","PostId":3108,"Url":"https://www.instagram.com/reel/Czrdy3kycjH/","ViewCount":64901,"LikeCount":2417},{"Platform":"facebook","PostId":3106,"Url":"https://www.facebook.com/reel/641666888042887/","ViewCount":31498,"LikeCount":890},{"Platform":"tiktok","PostId":3107,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301778281605451054","ViewCount":139755,"LikeCount":5101}]},{"Id":3107,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7301778281605451054","ThumbnailUrl":"media/posts/tiktok_7301778281605451054.png","Description":"Let’s learn how to make your own bacon. Start by grabbing a pig’s belly. Try to find one with a lot of meat.  Cut it up into 3 or 4 sections and apply your custom cure.  I measure all ingredients by w","SearchText":"let’s learn how to make your own bacon.\n\nstart by grabbing a pig’s belly. try to find one with a lot of meat. \n\ncut it up into 3 or 4 sections and apply your custom cure. \n\ni measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe”\n\nvac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure.\n\nremove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.\n\nlet it sit in the fridge for another day to dry out the surface.\n\nsmoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand.\n\nlet it cool on the counter and then in the fridge for the night.\n\nslice it to your desired thickness using a meat slicer or sharp knife.\n\nvac seal the slices into serving size bags and put in the freezer until you are ready to eat them.\n\nfire up your griddle and make the obligatory blt.\n\nthis will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.\n\ncure recipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\n#bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips\n\nbacon cure recipe video:\nhttps://www.youtube.com/watch?v=c07m5jirf7e pig bacon recipe how_to bbq smoking let’s learn how to make your own bacon.\n\nstart by grabbing a pig’s belly. try to find one with a lot of meat. \n\ncut it up into 3 or 4 sections and apply your custom cure. \n\ni measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe”\n\nvac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure.\n\nremove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.\n\nlet it sit in the fridge for another day to dry out the surface.\n\nsmoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand.\n\nlet it cool on the counter and then in the fridge for the night.\n\nslice it to your desired thickness using a meat slicer or sharp knife.\n\nvac seal the slices into serving size bags and put in the freezer until you are ready to eat them.\n\nfire up your griddle and make the obligatory blt.\n\nthis will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.\n\ncure recipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\n#bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips\n\nbacon cure recipe video:\nhttps://www.instagram.com/reel/czpiyccxhlf/ pig bacon recipe how_to bbq smoking let’s learn how to make your own bacon. start by grabbing a pig’s belly. try to find one with a lot of meat. cut it up into 3 or 4 sections and apply your custom cure. i measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe” vac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure. remove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper.let it sit in the fridge for another day to dry out the surface. smoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand. let it cool on the counter and then in the fridge for the night. slice it to your desired thickness using a meat slicer or sharp knife. vac seal the slices into serving size bags and put in the freezer until you are ready to eat them. fire up your griddle and make the obligatory blt. this will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it.cure recipe: salt: 2%, curing salt/prague powder #1: .25%, brown sugar: 1%, black pepper: .6%, granulated garlic: .25%, granulated onion: .25%, paprika: .07%, red pepper flakes: .25%, crushed garlic, bay leaves #bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips bacon cure recipe video https://wwww.facebook.com/reel/753973996540334/ pig bacon how_to bbq smoking let’s learn how to make your own bacon. start by grabbing a pig’s belly. try to find one with a lot of meat.  cut it up into 3 or 4 sections and apply your custom cure.  i measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1.  i put all the ingredients in the description as well as a link to my “bacon cure recipe” vac seal it or put it in a ziploc bag and then cure it in the fridge for seven days.  flip it every day to help distribute the cure. remove from the bag and optionally rinse it off.  i don’t rinse because i know i have the right amount of salt and prague powder and i want to keep my flavors on the crust.  pat it down with a paper towel. i scraped off some of the red pepper flakes and added a little more black pepper. let it sit in the fridge for another day to dry out the surface. smoke it at 200 degrees for a few hours until the internal temp hits 150 degrees.  i’m using hickory wood, but feel free to use any hard or fruit wood you have on hand. let it cool on the counter and then in the fridge for the night. slice it to your desired thickness using a meat slicer or sharp knife. vac seal the slices into serving size bags and put in the freezer until you are ready to eat them. fire up your griddle and make the obligatory blt. this will be some of the best bacon you’ve ever eaten.  it takes a bit of time and effort, but it’s totally worth it. cure recipe: salt: 2% curing salt/prague powder #1: .25% brown sugar: 1% black pepper: .6% granulated garlic: .25% granulated onion: .25% paprika: .07% red pepper flakes: .25% crushed garlic bay leaves #bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips @jonny, backyahd bbq  @jonny, backyahd bbq  pig bacon how_to bbq smoking","CreateDateTime":"2023-11-15T19:49:21.000Z","ViewCount":419735,"LikeCount":13301,"GroupId":9556,"GroupCode":"diy-bacon-making-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3109,"Url":"https://www.youtube.com/watch?v=oKCbNZoZWHY","ViewCount":183581,"LikeCount":4893},{"Platform":"instagram","PostId":3108,"Url":"https://www.instagram.com/reel/Czrdy3kycjH/","ViewCount":64901,"LikeCount":2417},{"Platform":"facebook","PostId":3106,"Url":"https://www.facebook.com/reel/641666888042887/","ViewCount":31498,"LikeCount":890},{"Platform":"tiktok","PostId":3107,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301778281605451054","ViewCount":139755,"LikeCount":5101}]},{"Id":3105,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CzpiyccxHlF/","ThumbnailUrl":"media/posts/instagram_17990035349241606.png","Description":"Today we’re going to make a bacon cure and learn about prague powder #1.\n\nRecipe:\n\nSalt: 2%\nCuring Salt/Prague Powder #1: .25%\nBrown Sugar: 1%\nBlack Pepper: .6%\nGranulated Garlic: .25%\nGranulated Onio","SearchText":"today we’re going to make a bacon cure and learn about prague powder #1.\n\nrecipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\nwhen building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight.\n\ni start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight.\n\nthe most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat.\n\nanother big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. \n\nyou actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder.\n\nafter you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description.\n\nstay tuned for the full bacon video coming soon.\n\n#bacon #cooking #howto #recipe pig bacon recipe how_to tips bbq today we’re going to make a bacon cure and learn about prague powder #1.\n\nrecipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\nwhen building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight.\n\ni start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight.\n\nthe most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat.\n\nanother big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. \n\nyou actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder.\n\nafter you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description.\n\nstay tuned for the full bacon video coming soon.\n\n#bacon #cooking #howto #recipe pig bacon recipe how_to bbq today we’re going to make a bacon cure and learn about prague powder #1. recipe: salt: 2%, curing salt/prague powder #1: .25%, brown sugar: 1%, black pepper: .6%, granulated garlic: .25%, granulated onion: .25%, paprika: .07%, red pepper flakes: .25%, crushed garlic, bay leaves.  when building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight. i start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight. the most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat. another big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. you actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder. after you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description. stay tuned for the full bacon video coming soon. #bacon #cooking #howto #recipe pig bacon how_to bbq today we’re going to make a bacon cure and learn about prague powder #1. recipe: salt: 2% curing salt/prague powder #1: .25% brown sugar: 1% black pepper: .6% granulated garlic: .25% granulated onion: .25% paprika: .07% red pepper flakes: .25% crushed garlic bay leaves when building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight. i start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight. the most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat. another big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight.  you actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder. after you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description. stay tuned for the full bacon video coming soon. #bacon #cooking #howto #recipe @jonny, backyahd bbq  pig bacon how_to tips bbq","CreateDateTime":"2023-11-15T02:00:23.000Z","ViewCount":181285,"LikeCount":3801,"GroupId":9199,"GroupCode":"bacon-cure-with-prague-powder-1","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3105,"Url":"https://www.instagram.com/reel/CzpiyccxHlF/","ViewCount":101131,"LikeCount":2276},{"Platform":"youtube","PostId":3104,"Url":"https://www.youtube.com/watch?v=c07m5JIrf7E","ViewCount":28710,"LikeCount":766},{"Platform":"facebook","PostId":3103,"Url":"https://www.facebook.com/reel/753973996540334/","ViewCount":6412,"LikeCount":83},{"Platform":"tiktok","PostId":3102,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301500605951053102","ViewCount":45032,"LikeCount":676}]},{"Id":3104,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=c07m5JIrf7E","ThumbnailUrl":"media/posts/youtube_c07m5JIrf7E.png","Description":"Today we’re going to make a bacon cure and learn about prague powder #1.\n\nRecipe:\n\nSalt: 2%\nCuring Salt/Prague Powder #1: .25%\nBrown Sugar: 1%\nBlack Pepper: .6%\nGranulated Garlic: .25%\nGranulated Onio","SearchText":"today we’re going to make a bacon cure and learn about prague powder #1.\n\nrecipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\nwhen building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight.\n\ni start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight.\n\nthe most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat.\n\nanother big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. \n\nyou actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder.\n\nafter you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description.\n\nstay tuned for the full bacon video coming soon.\n\n#bacon #cooking #howto #recipe pig bacon recipe how_to tips bbq today we’re going to make a bacon cure and learn about prague powder #1.\n\nrecipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\nwhen building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight.\n\ni start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight.\n\nthe most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat.\n\nanother big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. \n\nyou actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder.\n\nafter you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description.\n\nstay tuned for the full bacon video coming soon.\n\n#bacon #cooking #howto #recipe pig bacon recipe how_to bbq today we’re going to make a bacon cure and learn about prague powder #1. recipe: salt: 2%, curing salt/prague powder #1: .25%, brown sugar: 1%, black pepper: .6%, granulated garlic: .25%, granulated onion: .25%, paprika: .07%, red pepper flakes: .25%, crushed garlic, bay leaves.  when building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight. i start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight. the most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat. another big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. you actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder. after you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description. stay tuned for the full bacon video coming soon. #bacon #cooking #howto #recipe pig bacon how_to bbq today we’re going to make a bacon cure and learn about prague powder #1. recipe: salt: 2% curing salt/prague powder #1: .25% brown sugar: 1% black pepper: .6% granulated garlic: .25% granulated onion: .25% paprika: .07% red pepper flakes: .25% crushed garlic bay leaves when building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight. i start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight. the most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat. another big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight.  you actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder. after you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description. stay tuned for the full bacon video coming soon. #bacon #cooking #howto #recipe @jonny, backyahd bbq  pig bacon how_to tips bbq","CreateDateTime":"2023-11-15T01:58:57.000Z","ViewCount":181285,"LikeCount":3801,"GroupId":9199,"GroupCode":"bacon-cure-with-prague-powder-1","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe","how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3105,"Url":"https://www.instagram.com/reel/CzpiyccxHlF/","ViewCount":101131,"LikeCount":2276},{"Platform":"youtube","PostId":3104,"Url":"https://www.youtube.com/watch?v=c07m5JIrf7E","ViewCount":28710,"LikeCount":766},{"Platform":"facebook","PostId":3103,"Url":"https://www.facebook.com/reel/753973996540334/","ViewCount":6412,"LikeCount":83},{"Platform":"tiktok","PostId":3102,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301500605951053102","ViewCount":45032,"LikeCount":676}]},{"Id":3103,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/753973996540334/","ThumbnailUrl":"media/posts/facebook_753973996540334.png","Description":"Today we’re going to make a bacon cure and learn about prague powder #1. Recipe: Salt: 2%, Curing Salt/Prague Powder #1: .25%, Brown Sugar: 1%, Black Pepper: .6%, Granulated Garlic: .25%, Granulated O","SearchText":"today we’re going to make a bacon cure and learn about prague powder #1.\n\nrecipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\nwhen building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight.\n\ni start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight.\n\nthe most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat.\n\nanother big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. \n\nyou actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder.\n\nafter you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description.\n\nstay tuned for the full bacon video coming soon.\n\n#bacon #cooking #howto #recipe pig bacon recipe how_to tips bbq today we’re going to make a bacon cure and learn about prague powder #1.\n\nrecipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\nwhen building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight.\n\ni start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight.\n\nthe most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat.\n\nanother big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. \n\nyou actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder.\n\nafter you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description.\n\nstay tuned for the full bacon video coming soon.\n\n#bacon #cooking #howto #recipe pig bacon recipe how_to bbq today we’re going to make a bacon cure and learn about prague powder #1. recipe: salt: 2%, curing salt/prague powder #1: .25%, brown sugar: 1%, black pepper: .6%, granulated garlic: .25%, granulated onion: .25%, paprika: .07%, red pepper flakes: .25%, crushed garlic, bay leaves.  when building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight. i start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight. the most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat. another big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. you actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder. after you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description. stay tuned for the full bacon video coming soon. #bacon #cooking #howto #recipe pig bacon how_to bbq today we’re going to make a bacon cure and learn about prague powder #1. recipe: salt: 2% curing salt/prague powder #1: .25% brown sugar: 1% black pepper: .6% granulated garlic: .25% granulated onion: .25% paprika: .07% red pepper flakes: .25% crushed garlic bay leaves when building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight. i start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight. the most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat. another big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight.  you actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder. after you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description. stay tuned for the full bacon video coming soon. #bacon #cooking #howto #recipe @jonny, backyahd bbq  pig bacon how_to tips bbq","CreateDateTime":"2023-11-15T01:52:17.000Z","ViewCount":181285,"LikeCount":3801,"GroupId":9199,"GroupCode":"bacon-cure-with-prague-powder-1","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3105,"Url":"https://www.instagram.com/reel/CzpiyccxHlF/","ViewCount":101131,"LikeCount":2276},{"Platform":"youtube","PostId":3104,"Url":"https://www.youtube.com/watch?v=c07m5JIrf7E","ViewCount":28710,"LikeCount":766},{"Platform":"facebook","PostId":3103,"Url":"https://www.facebook.com/reel/753973996540334/","ViewCount":6412,"LikeCount":83},{"Platform":"tiktok","PostId":3102,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301500605951053102","ViewCount":45032,"LikeCount":676}]},{"Id":3102,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7301500605951053102","ThumbnailUrl":"media/posts/tiktok_7301500605951053102.png","Description":"Today we’re going to make a bacon cure and learn about prague powder #1. Recipe: Salt: 2% Curing Salt/Prague Powder #1: .25% Brown Sugar: 1% Black Pepper: .6% Granulated Garlic: .25% Granulated Onion:","SearchText":"today we’re going to make a bacon cure and learn about prague powder #1.\n\nrecipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\nwhen building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight.\n\ni start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight.\n\nthe most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat.\n\nanother big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. \n\nyou actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder.\n\nafter you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description.\n\nstay tuned for the full bacon video coming soon.\n\n#bacon #cooking #howto #recipe pig bacon recipe how_to tips bbq today we’re going to make a bacon cure and learn about prague powder #1.\n\nrecipe:\n\nsalt: 2%\ncuring salt/prague powder #1: .25%\nbrown sugar: 1%\nblack pepper: .6%\ngranulated garlic: .25%\ngranulated onion: .25%\npaprika: .07%\nred pepper flakes: .25%\ncrushed garlic\nbay leaves\n\nwhen building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight.\n\ni start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight.\n\nthe most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat.\n\nanother big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. \n\nyou actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder.\n\nafter you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description.\n\nstay tuned for the full bacon video coming soon.\n\n#bacon #cooking #howto #recipe pig bacon recipe how_to bbq today we’re going to make a bacon cure and learn about prague powder #1. recipe: salt: 2%, curing salt/prague powder #1: .25%, brown sugar: 1%, black pepper: .6%, granulated garlic: .25%, granulated onion: .25%, paprika: .07%, red pepper flakes: .25%, crushed garlic, bay leaves.  when building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight. i start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight. the most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat. another big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight. you actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder. after you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description. stay tuned for the full bacon video coming soon. #bacon #cooking #howto #recipe pig bacon how_to bbq today we’re going to make a bacon cure and learn about prague powder #1. recipe: salt: 2% curing salt/prague powder #1: .25% brown sugar: 1% black pepper: .6% granulated garlic: .25% granulated onion: .25% paprika: .07% red pepper flakes: .25% crushed garlic bay leaves when building any rub or cure, i go by weight, not volume, because i want to be able to replicate the exact recipe every single time i make it.  it’s very easy to scale the recipe up or down when you go by weight. i start by weighing the pork belly and consider that 100% weight.  all other ingredients are a percentage of that weight. the most important ingredients you’ll add to your bacon cure are salt and prague powder #1, which is also known as pink curing salt.  salt is just sodium chloride and we’ll add 2% salt of that. .  prague powder is 93.75% sodium chloride and 6.25% sodium nitrite and we add .25% of it.  it also has red dye coloring so you don’t mistake it for regular salt. look for a prague powder that only has those 3 ingredients.  there shouldn’t be any other ingredients listed.  i found this one from boise salt to be a good deal.  this little packet is good for about 100 pounds or 45kg of meat. another big reason why i go by weight of ingredients instead of volume is that too much sodium nitrite can be toxic. so, make sure you use exactly .25% of it by weight.  you actually don’t need to use curing salt when making bacon, but i do because i like the flavor, color, texture, food safety, and increased preservation qualities it provides.  you could also use celery powder which includes nitrates, but it’s more difficult to get an exact amount of nitrates than with prague powder. after you add your salt and prague powder, you can add whatever ingredients you like.  i’ve included all the ingredients here for you to screenshot and they are also in the description. stay tuned for the full bacon video coming soon. #bacon #cooking #howto #recipe @jonny, backyahd bbq  pig bacon how_to tips bbq","CreateDateTime":"2023-11-15T01:51:34.000Z","ViewCount":181285,"LikeCount":3801,"GroupId":9199,"GroupCode":"bacon-cure-with-prague-powder-1","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3105,"Url":"https://www.instagram.com/reel/CzpiyccxHlF/","ViewCount":101131,"LikeCount":2276},{"Platform":"youtube","PostId":3104,"Url":"https://www.youtube.com/watch?v=c07m5JIrf7E","ViewCount":28710,"LikeCount":766},{"Platform":"facebook","PostId":3103,"Url":"https://www.facebook.com/reel/753973996540334/","ViewCount":6412,"LikeCount":83},{"Platform":"tiktok","PostId":3102,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301500605951053102","ViewCount":45032,"LikeCount":676}]},{"Id":3101,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Czmw1cCPUuz/","ThumbnailUrl":"media/posts/instagram_17864233230030121.png","Description":"My “makin’ bacon” video is in the works.  In the meantime, here’s some soothing sounds of bacon.  Feel free to use it to help you fall asleep.\n\n#bacon #griddle","SearchText":"my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep.\n\n#bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep.\n\n#bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep. #bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep. #bacon #griddle pig bacon showcase breakfast","CreateDateTime":"2023-11-14T00:05:07.000Z","ViewCount":15099,"LikeCount":384,"GroupId":9200,"GroupCode":"soothing-sounds-of-bacon-cooking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3101,"Url":"https://www.instagram.com/reel/Czmw1cCPUuz/","ViewCount":3914,"LikeCount":51},{"Platform":"youtube","PostId":3099,"Url":"https://www.youtube.com/watch?v=W4UKm5DuUpE","ViewCount":5517,"LikeCount":239},{"Platform":"facebook","PostId":3098,"Url":"https://www.facebook.com/reel/2340494886135667/","ViewCount":3085,"LikeCount":24},{"Platform":"tiktok","PostId":3100,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301100452685368619","ViewCount":2583,"LikeCount":70}]},{"Id":3099,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=W4UKm5DuUpE","ThumbnailUrl":"media/posts/youtube_W4UKm5DuUpE.png","Description":"My “makin’ bacon” video is in the works.  In the meantime, here’s some soothing sounds of bacon.  Feel free to use it to help you fall asleep.\n\n#bacon #griddle","SearchText":"my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep.\n\n#bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep.\n\n#bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep. #bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep. #bacon #griddle pig bacon showcase breakfast","CreateDateTime":"2023-11-14T00:03:58.000Z","ViewCount":15099,"LikeCount":384,"GroupId":9200,"GroupCode":"soothing-sounds-of-bacon-cooking","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3101,"Url":"https://www.instagram.com/reel/Czmw1cCPUuz/","ViewCount":3914,"LikeCount":51},{"Platform":"youtube","PostId":3099,"Url":"https://www.youtube.com/watch?v=W4UKm5DuUpE","ViewCount":5517,"LikeCount":239},{"Platform":"facebook","PostId":3098,"Url":"https://www.facebook.com/reel/2340494886135667/","ViewCount":3085,"LikeCount":24},{"Platform":"tiktok","PostId":3100,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301100452685368619","ViewCount":2583,"LikeCount":70}]},{"Id":3098,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2340494886135667/","ThumbnailUrl":"media/posts/facebook_2340494886135667.png","Description":"My “makin’ bacon” video is in the works.  In the meantime, here’s some soothing sounds of bacon.  Feel free to use it to help you fall asleep. #bacon #griddle","SearchText":"my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep.\n\n#bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep.\n\n#bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep. #bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep. #bacon #griddle pig bacon showcase breakfast","CreateDateTime":"2023-11-13T23:59:44.000Z","ViewCount":15099,"LikeCount":384,"GroupId":9200,"GroupCode":"soothing-sounds-of-bacon-cooking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3101,"Url":"https://www.instagram.com/reel/Czmw1cCPUuz/","ViewCount":3914,"LikeCount":51},{"Platform":"youtube","PostId":3099,"Url":"https://www.youtube.com/watch?v=W4UKm5DuUpE","ViewCount":5517,"LikeCount":239},{"Platform":"facebook","PostId":3098,"Url":"https://www.facebook.com/reel/2340494886135667/","ViewCount":3085,"LikeCount":24},{"Platform":"tiktok","PostId":3100,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301100452685368619","ViewCount":2583,"LikeCount":70}]},{"Id":3100,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7301100452685368619","ThumbnailUrl":"media/posts/tiktok_7301100452685368619.png","Description":"My “makin’ bacon” video is in the works.  In the meantime, here’s some soothing sounds of bacon.  Feel free to use it to help you fall asleep. #bacon #griddle","SearchText":"my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep.\n\n#bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep.\n\n#bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep. #bacon #griddle my “makin’ bacon” video is in the works.  in the meantime, here’s some soothing sounds of bacon.  feel free to use it to help you fall asleep. #bacon #griddle pig bacon showcase breakfast","CreateDateTime":"2023-11-13T23:58:51.000Z","ViewCount":15099,"LikeCount":384,"GroupId":9200,"GroupCode":"soothing-sounds-of-bacon-cooking","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["showcase"],"Categories":["Breakfast"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3101,"Url":"https://www.instagram.com/reel/Czmw1cCPUuz/","ViewCount":3914,"LikeCount":51},{"Platform":"youtube","PostId":3099,"Url":"https://www.youtube.com/watch?v=W4UKm5DuUpE","ViewCount":5517,"LikeCount":239},{"Platform":"facebook","PostId":3098,"Url":"https://www.facebook.com/reel/2340494886135667/","ViewCount":3085,"LikeCount":24},{"Platform":"tiktok","PostId":3100,"Url":"https://www.tiktok.com/@backyahdbbq/video/7301100452685368619","ViewCount":2583,"LikeCount":70}]},{"Id":3097,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CzkNTPaPhmj/","ThumbnailUrl":"media/posts/instagram_18394859542045310.png","Description":"Let’s grill some lamb rib chops from @meatnbone on the @webergrills kettle.\n\nI started by cutting the rack into chops. Slathered in worcester and lime juice. And rubbed with 3 new rubs I’ve been testi","SearchText":"let’s grill some lamb rib chops from @meatnbone on the @webergrills kettle.\n\ni started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. \n\ni probably should have trimmed a lot of this fat off, but fat is flavor, right?\n\nafter rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night.\n\nthe next day i fired up the weber and gathered the chops around the fire for one last song.\n\ni closed the lid and let them sing until the internal temp hit 125, flipping them half way through.\n\ni then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one.\n\nthe flare ups were pretty insane because of all the fat. but, just keep flipping them.\n\ni pulled them from the inferno when they hit 140-ish.\n\nthey turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best.\n\ndefinitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones.\n\nyou can find all the gear i use on my gear page. https://backyahdbbq.com/gear\n\n#bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips lamb lamb_chop how_to bbq grilling let’s grill some lamb rib chops from @meatnbone  on the @grillwithweber  kettle.\n\ni started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. \n\ni probably should have trimmed a lot of this fat off, but fat is flavor, right?\n\nafter rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night.\n\nthe next day i fired up the weber and gathered the chops around the fire for one last song.\n\ni closed the lid and let them sing until the internal temp hit 125, flipping them half way through.\n\ni then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one.\n\nthe flare ups were pretty insane because of all the fat. but, just keep flipping them.\n\ni pulled them from the inferno when they hit 140-ish.\n\nthey turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best.\n\ndefinitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones.\n\nyou can find all the gear i use on my gear page. https://backyahdbbq.com/gear\n\n\n#bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips let’s grill some lamb rib chops from meat n' bone on the weber grills kettle. i started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. i probably should have trimmed a lot of this fat off, but fat is flavor, right? after rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night. the next day i fired up the weber and gathered the chops around the fire for one last song. i closed the lid and let them sing until the internal temp hit 125, flipping them half way through.i then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one. the flare ups were pretty insane because of all the fat. but, just keep flipping them. i pulled them from the inferno when they hit 140-ish.they turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best. definitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones. you can find all the gear i use on my gear page. https://backyahdbbq.com/gear #bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips lamb lamb_chop how_to bbq grilling let’s grill some lamb rib chops from @meat n' bone on the @weber grills kettle. i started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic.  i probably should have trimmed a lot of this fat off, but fat is flavor, right? after rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night. the next day i fired up the weber and gathered the chops around the fire for one last song. i closed the lid and let them sing until the internal temp hit 125, flipping them half way through. i then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one. the flare ups were pretty insane because of all the fat. but, just keep flipping them. i pulled them from the inferno when they hit 140-ish. they turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best. definitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones. you can find all the gear i use on my gear page. https://backyahdbbq.com/gear #bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips","CreateDateTime":"2023-11-13T00:16:58.000Z","ViewCount":59488,"LikeCount":1396,"GroupId":9202,"GroupCode":"grilling-lamb-rib-chops-tutorial","IsPrimaryInGroup":false,"Animals":["lamb"],"Dishes":["lamb_chop"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3097,"Url":"https://www.instagram.com/reel/CzkNTPaPhmj/","ViewCount":7279,"LikeCount":117},{"Platform":"youtube","PostId":3095,"Url":"https://www.youtube.com/watch?v=0Le_h3gn4vI","ViewCount":19326,"LikeCount":899},{"Platform":"facebook","PostId":3094,"Url":"https://www.facebook.com/reel/299723323019682/","ViewCount":6082,"LikeCount":83},{"Platform":"tiktok","PostId":3096,"Url":"https://www.tiktok.com/@backyahdbbq/video/7300723502355795246","ViewCount":26801,"LikeCount":297}]},{"Id":3095,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=0Le_h3gn4vI","ThumbnailUrl":"media/posts/youtube_0Le_h3gn4vI.png","Description":"Let’s grill some lamb rib chops from @MeatNBone  on the @GrillwithWeber  kettle.\n\nI started by cutting the rack into chops. Slathered in worcester and lime juice. And rubbed with 3 new rubs I’ve been ","SearchText":"let’s grill some lamb rib chops from @meatnbone on the @webergrills kettle.\n\ni started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. \n\ni probably should have trimmed a lot of this fat off, but fat is flavor, right?\n\nafter rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night.\n\nthe next day i fired up the weber and gathered the chops around the fire for one last song.\n\ni closed the lid and let them sing until the internal temp hit 125, flipping them half way through.\n\ni then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one.\n\nthe flare ups were pretty insane because of all the fat. but, just keep flipping them.\n\ni pulled them from the inferno when they hit 140-ish.\n\nthey turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best.\n\ndefinitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones.\n\nyou can find all the gear i use on my gear page. https://backyahdbbq.com/gear\n\n#bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips lamb lamb_chop how_to bbq grilling let’s grill some lamb rib chops from @meatnbone  on the @grillwithweber  kettle.\n\ni started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. \n\ni probably should have trimmed a lot of this fat off, but fat is flavor, right?\n\nafter rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night.\n\nthe next day i fired up the weber and gathered the chops around the fire for one last song.\n\ni closed the lid and let them sing until the internal temp hit 125, flipping them half way through.\n\ni then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one.\n\nthe flare ups were pretty insane because of all the fat. but, just keep flipping them.\n\ni pulled them from the inferno when they hit 140-ish.\n\nthey turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best.\n\ndefinitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones.\n\nyou can find all the gear i use on my gear page. https://backyahdbbq.com/gear\n\n\n#bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips let’s grill some lamb rib chops from meat n' bone on the weber grills kettle. i started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. i probably should have trimmed a lot of this fat off, but fat is flavor, right? after rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night. the next day i fired up the weber and gathered the chops around the fire for one last song. i closed the lid and let them sing until the internal temp hit 125, flipping them half way through.i then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one. the flare ups were pretty insane because of all the fat. but, just keep flipping them. i pulled them from the inferno when they hit 140-ish.they turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best. definitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones. you can find all the gear i use on my gear page. https://backyahdbbq.com/gear #bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips lamb lamb_chop how_to bbq grilling let’s grill some lamb rib chops from @meat n' bone on the @weber grills kettle. i started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic.  i probably should have trimmed a lot of this fat off, but fat is flavor, right? after rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night. the next day i fired up the weber and gathered the chops around the fire for one last song. i closed the lid and let them sing until the internal temp hit 125, flipping them half way through. i then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one. the flare ups were pretty insane because of all the fat. but, just keep flipping them. i pulled them from the inferno when they hit 140-ish. they turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best. definitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones. you can find all the gear i use on my gear page. https://backyahdbbq.com/gear #bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips","CreateDateTime":"2023-11-13T00:15:00.000Z","ViewCount":59488,"LikeCount":1396,"GroupId":9202,"GroupCode":"grilling-lamb-rib-chops-tutorial","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3097,"Url":"https://www.instagram.com/reel/CzkNTPaPhmj/","ViewCount":7279,"LikeCount":117},{"Platform":"youtube","PostId":3095,"Url":"https://www.youtube.com/watch?v=0Le_h3gn4vI","ViewCount":19326,"LikeCount":899},{"Platform":"facebook","PostId":3094,"Url":"https://www.facebook.com/reel/299723323019682/","ViewCount":6082,"LikeCount":83},{"Platform":"tiktok","PostId":3096,"Url":"https://www.tiktok.com/@backyahdbbq/video/7300723502355795246","ViewCount":26801,"LikeCount":297}]},{"Id":3094,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/299723323019682/","ThumbnailUrl":"media/posts/facebook_299723323019682.png","Description":"Let’s grill some lamb rib chops from Meat N' Bone on the Weber Grills kettle. I started by cutting the rack into chops. Slathered in worcester and lime juice. And rubbed with 3 new rubs I’ve been test","SearchText":"let’s grill some lamb rib chops from @meatnbone on the @webergrills kettle.\n\ni started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. \n\ni probably should have trimmed a lot of this fat off, but fat is flavor, right?\n\nafter rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night.\n\nthe next day i fired up the weber and gathered the chops around the fire for one last song.\n\ni closed the lid and let them sing until the internal temp hit 125, flipping them half way through.\n\ni then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one.\n\nthe flare ups were pretty insane because of all the fat. but, just keep flipping them.\n\ni pulled them from the inferno when they hit 140-ish.\n\nthey turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best.\n\ndefinitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones.\n\nyou can find all the gear i use on my gear page. https://backyahdbbq.com/gear\n\n#bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips lamb lamb_chop how_to bbq grilling let’s grill some lamb rib chops from @meatnbone  on the @grillwithweber  kettle.\n\ni started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. \n\ni probably should have trimmed a lot of this fat off, but fat is flavor, right?\n\nafter rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night.\n\nthe next day i fired up the weber and gathered the chops around the fire for one last song.\n\ni closed the lid and let them sing until the internal temp hit 125, flipping them half way through.\n\ni then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one.\n\nthe flare ups were pretty insane because of all the fat. but, just keep flipping them.\n\ni pulled them from the inferno when they hit 140-ish.\n\nthey turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best.\n\ndefinitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones.\n\nyou can find all the gear i use on my gear page. https://backyahdbbq.com/gear\n\n\n#bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips let’s grill some lamb rib chops from meat n' bone on the weber grills kettle. i started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. i probably should have trimmed a lot of this fat off, but fat is flavor, right? after rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night. the next day i fired up the weber and gathered the chops around the fire for one last song. i closed the lid and let them sing until the internal temp hit 125, flipping them half way through.i then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one. the flare ups were pretty insane because of all the fat. but, just keep flipping them. i pulled them from the inferno when they hit 140-ish.they turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best. definitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones. you can find all the gear i use on my gear page. https://backyahdbbq.com/gear #bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips lamb lamb_chop how_to bbq grilling let’s grill some lamb rib chops from @meat n' bone on the @weber grills kettle. i started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic.  i probably should have trimmed a lot of this fat off, but fat is flavor, right? after rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night. the next day i fired up the weber and gathered the chops around the fire for one last song. i closed the lid and let them sing until the internal temp hit 125, flipping them half way through. i then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one. the flare ups were pretty insane because of all the fat. but, just keep flipping them. i pulled them from the inferno when they hit 140-ish. they turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best. definitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones. you can find all the gear i use on my gear page. https://backyahdbbq.com/gear #bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips","CreateDateTime":"2023-11-12T23:38:02.000Z","ViewCount":59488,"LikeCount":1396,"GroupId":9202,"GroupCode":"grilling-lamb-rib-chops-tutorial","IsPrimaryInGroup":false,"Animals":["lamb"],"Dishes":["lamb_chop"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":3097,"Url":"https://www.instagram.com/reel/CzkNTPaPhmj/","ViewCount":7279,"LikeCount":117},{"Platform":"youtube","PostId":3095,"Url":"https://www.youtube.com/watch?v=0Le_h3gn4vI","ViewCount":19326,"LikeCount":899},{"Platform":"facebook","PostId":3094,"Url":"https://www.facebook.com/reel/299723323019682/","ViewCount":6082,"LikeCount":83},{"Platform":"tiktok","PostId":3096,"Url":"https://www.tiktok.com/@backyahdbbq/video/7300723502355795246","ViewCount":26801,"LikeCount":297}]},{"Id":3096,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7300723502355795246","ThumbnailUrl":"media/posts/tiktok_7300723502355795246.png","Description":"Let’s grill some lamb rib chops from @Meat N' Bone on the @Weber Grills kettle. I started by cutting the rack into chops. Slathered in worcester and lime juice. And rubbed with 3 new rubs I’ve been te","SearchText":"let’s grill some lamb rib chops from @meatnbone on the @webergrills kettle.\n\ni started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. \n\ni probably should have trimmed a lot of this fat off, but fat is flavor, right?\n\nafter rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night.\n\nthe next day i fired up the weber and gathered the chops around the fire for one last song.\n\ni closed the lid and let them sing until the internal temp hit 125, flipping them half way through.\n\ni then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one.\n\nthe flare ups were pretty insane because of all the fat. but, just keep flipping them.\n\ni pulled them from the inferno when they hit 140-ish.\n\nthey turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best.\n\ndefinitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones.\n\nyou can find all the gear i use on my gear page. https://backyahdbbq.com/gear\n\n#bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips lamb lamb_chop how_to bbq grilling let’s grill some lamb rib chops from @meatnbone  on the @grillwithweber  kettle.\n\ni started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. \n\ni probably should have trimmed a lot of this fat off, but fat is flavor, right?\n\nafter rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night.\n\nthe next day i fired up the weber and gathered the chops around the fire for one last song.\n\ni closed the lid and let them sing until the internal temp hit 125, flipping them half way through.\n\ni then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one.\n\nthe flare ups were pretty insane because of all the fat. but, just keep flipping them.\n\ni pulled them from the inferno when they hit 140-ish.\n\nthey turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best.\n\ndefinitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones.\n\nyou can find all the gear i use on my gear page. https://backyahdbbq.com/gear\n\n\n#bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips let’s grill some lamb rib chops from meat n' bone on the weber grills kettle. i started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic. i probably should have trimmed a lot of this fat off, but fat is flavor, right? after rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night. the next day i fired up the weber and gathered the chops around the fire for one last song. i closed the lid and let them sing until the internal temp hit 125, flipping them half way through.i then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one. the flare ups were pretty insane because of all the fat. but, just keep flipping them. i pulled them from the inferno when they hit 140-ish.they turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best. definitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones. you can find all the gear i use on my gear page. https://backyahdbbq.com/gear #bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips lamb lamb_chop how_to bbq grilling let’s grill some lamb rib chops from @meat n' bone on the @weber grills kettle. i started by cutting the rack into chops. slathered in worcester and lime juice. and rubbed with 3 new rubs i’ve been testing. i also marinated some chops in some olive oil and fresh garlic.  i probably should have trimmed a lot of this fat off, but fat is flavor, right? after rubbing, i put them on a wire rack in my prep tub and tucked them into the fridge for the night. the next day i fired up the weber and gathered the chops around the fire for one last song. i closed the lid and let them sing until the internal temp hit 125, flipping them half way through. i then stoked the fire and placed my warming rack above the flame to get a bit of distance between the chops and the fire.  it was a bit hacky, but worked out pretty well.  i need to invest in a good santa maria attachment soon.  let me know if you know of a good one. the flare ups were pretty insane because of all the fat. but, just keep flipping them. i pulled them from the inferno when they hit 140-ish. they turned out wicked good.  the unique lamb flavor, the rubs, and homemade tzatziki sauce made for a good dinner.  i blind taste tested all the rubs and we all liked thundering longhorn the best. definitely give lamb rib chops a try, trim a little more fat than i did. feel free to french the bones if that is your thing.  personally, i like to gnaw the meat and fat right off the bones. you can find all the gear i use on my gear page. https://backyahdbbq.com/gear #bbq #lamb #grilling #meat #howto #cooking #barbecue #bbqtips","CreateDateTime":"2023-11-12T23:36:06.000Z","ViewCount":59488,"LikeCount":1396,"GroupId":9202,"GroupCode":"grilling-lamb-rib-chops-tutorial","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3097,"Url":"https://www.instagram.com/reel/CzkNTPaPhmj/","ViewCount":7279,"LikeCount":117},{"Platform":"youtube","PostId":3095,"Url":"https://www.youtube.com/watch?v=0Le_h3gn4vI","ViewCount":19326,"LikeCount":899},{"Platform":"facebook","PostId":3094,"Url":"https://www.facebook.com/reel/299723323019682/","ViewCount":6082,"LikeCount":83},{"Platform":"tiktok","PostId":3096,"Url":"https://www.tiktok.com/@backyahdbbq/video/7300723502355795246","ViewCount":26801,"LikeCount":297}]},{"Id":3092,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/359061046596016","ThumbnailUrl":"media/posts/facebook_110899788073674_359061046596016.png","Description":"Dino Ribs for Thanksgiving? Yup. Porter Road","SearchText":"dino ribs for thanksgiving? yup. porter road cow beef_ribs bbq dino ribs for thanksgiving? yup. @porterroad cow beef_ribs showcase bbq","CreateDateTime":"2023-11-09T20:32:19.000Z","ViewCount":1,"LikeCount":177,"GroupId":9557,"GroupCode":"dino-ribs-for-thanksgiving-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3092,"Url":"https://www.facebook.com/234418655726923/posts/359061046596016","ViewCount":1,"LikeCount":128},{"Platform":"instagram","PostId":3093,"Url":"https://www.instagram.com/p/CzcFXIyS0JR/","ViewCount":0,"LikeCount":49}]},{"Id":3093,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CzcFXIyS0JR/","ThumbnailUrl":"media/posts/instagram_17879623526917470.png","Description":"Dino Ribs for Thanksgiving? Yup. @porterroad","SearchText":"dino ribs for thanksgiving? yup. porter road cow beef_ribs bbq dino ribs for thanksgiving? yup. @porterroad cow beef_ribs showcase bbq","CreateDateTime":"2023-11-09T20:32:09.000Z","ViewCount":1,"LikeCount":177,"GroupId":9557,"GroupCode":"dino-ribs-for-thanksgiving-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3092,"Url":"https://www.facebook.com/234418655726923/posts/359061046596016","ViewCount":1,"LikeCount":128},{"Platform":"instagram","PostId":3093,"Url":"https://www.instagram.com/p/CzcFXIyS0JR/","ViewCount":0,"LikeCount":49}]},{"Id":3091,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/357597696742351","ThumbnailUrl":"media/posts/facebook_110899788073674_357597696742351.png","Description":"This Monday just got a whole lot better. Definitely the Jelly Bellys. \n\nLooking forward to trying the Node to monitor bread proofing temps.","SearchText":"this monday just got a whole lot better. definitely the jelly bellys. \n\nlooking forward to trying the node to monitor bread proofing temps. this monday just got a whole lot better. definitely the jelly bellys. \n\nlooking forward to trying the node to monitor bread proofing temps.","CreateDateTime":"2023-11-06T18:14:05.000Z","ViewCount":0,"LikeCount":27,"GroupId":9203,"GroupCode":"bread-proofing-temp-monitoring","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3091,"Url":"https://www.facebook.com/234418655726923/posts/357597696742351","ViewCount":0,"LikeCount":12},{"Platform":"instagram","PostId":3090,"Url":"https://www.instagram.com/p/CzUHKptvZ1G/","ViewCount":0,"LikeCount":15}]},{"Id":3090,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CzUHKptvZ1G/","ThumbnailUrl":"media/posts/instagram_17986593287406223.png","Description":"This Monday just got a whole lot better. Definitely the Jelly Bellys. \n\nLooking forward to trying the Node to monitor bread proofing temps.","SearchText":"this monday just got a whole lot better. definitely the jelly bellys. \n\nlooking forward to trying the node to monitor bread proofing temps. this monday just got a whole lot better. definitely the jelly bellys. \n\nlooking forward to trying the node to monitor bread proofing temps.","CreateDateTime":"2023-11-06T18:14:00.000Z","ViewCount":0,"LikeCount":27,"GroupId":9203,"GroupCode":"bread-proofing-temp-monitoring","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3091,"Url":"https://www.facebook.com/234418655726923/posts/357597696742351","ViewCount":0,"LikeCount":12},{"Platform":"instagram","PostId":3090,"Url":"https://www.instagram.com/p/CzUHKptvZ1G/","ViewCount":0,"LikeCount":15}]},{"Id":3088,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/356057223563065","ThumbnailUrl":"media/posts/facebook_110899788073674_356057223563065.png","Description":"This might be my last sourdough bread post…before I share my process. These are headed out to some friends. Wish I could see the crumb, but will have to wait until next loaf. \n\n#sourdough #sourdoughbr","SearchText":"this might be my last sourdough bread post…before i share my process. these are headed out to some friends. wish i could see the crumb, but will have to wait until next loaf. \n\n#sourdough #sourdoughbread #baking showcase bread baking this might be my last sourdough bread post…before i share my process. these are headed out to some friends. wish i could see the crumb, but will have to wait until next loaf. \n\n#sourdough #sourdoughbread #baking showcase process bread baking","CreateDateTime":"2023-11-03T16:50:16.000Z","ViewCount":0,"LikeCount":73,"GroupId":9204,"GroupCode":"last-sourdough-bread-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3088,"Url":"https://www.facebook.com/234418655726923/posts/356057223563065","ViewCount":0,"LikeCount":29},{"Platform":"instagram","PostId":3089,"Url":"https://www.instagram.com/p/CzMPL9RR-iQ/","ViewCount":0,"LikeCount":44}]},{"Id":3089,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CzMPL9RR-iQ/","ThumbnailUrl":"media/posts/instagram_18026972428675072.png","Description":"This might be my last sourdough bread post…before I share my process. These are headed out to some friends. Wish I could see the crumb, but will have to wait until next loaf. \n\n#sourdough #sourdoughbr","SearchText":"this might be my last sourdough bread post…before i share my process. these are headed out to some friends. wish i could see the crumb, but will have to wait until next loaf. \n\n#sourdough #sourdoughbread #baking showcase bread baking this might be my last sourdough bread post…before i share my process. these are headed out to some friends. wish i could see the crumb, but will have to wait until next loaf. \n\n#sourdough #sourdoughbread #baking showcase process bread baking","CreateDateTime":"2023-11-03T16:50:10.000Z","ViewCount":0,"LikeCount":73,"GroupId":9204,"GroupCode":"last-sourdough-bread-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3088,"Url":"https://www.facebook.com/234418655726923/posts/356057223563065","ViewCount":0,"LikeCount":29},{"Platform":"instagram","PostId":3089,"Url":"https://www.instagram.com/p/CzMPL9RR-iQ/","ViewCount":0,"LikeCount":44}]},{"Id":3086,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/354596110375843","ThumbnailUrl":"media/posts/facebook_110899788073674_354596110375843.png","Description":"Makin’ Bacon. Comment below with your favorite spices/herbs to add to your homemade bacon. All ingredients and weights are in the photo, plus fresh garlic and bay leaves. \n\nFull video coming soon.  #b","SearchText":"makin’ bacon. comment below with your favorite spices/herbs to add to your homemade bacon. all ingredients and weights are in the photo, plus fresh garlic and bay leaves. \n\nfull video coming soon.  #bacon pig bacon recipe tips bbq makin’ bacon. comment below with your favorite spices/herbs to add to your homemade bacon. all ingredients and weights are in the photo, plus fresh garlic and bay leaves. \n\nfull video coming soon.  #bacon","CreateDateTime":"2023-10-31T20:26:39.000Z","ViewCount":1,"LikeCount":44,"GroupId":9205,"GroupCode":"homemade-bacon-spice-suggestions","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["recipe","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3086,"Url":"https://www.facebook.com/234418655726923/posts/354596110375843","ViewCount":1,"LikeCount":12},{"Platform":"instagram","PostId":3087,"Url":"https://www.instagram.com/p/CzE5kNuypUe/","ViewCount":0,"LikeCount":32}]},{"Id":3087,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CzE5kNuypUe/","ThumbnailUrl":"media/posts/instagram_18033466711617840.png","Description":"Makin’ Bacon. Comment below with your favorite spices/herbs to add to your homemade bacon. All ingredients and weights are in the photo, plus fresh garlic and bay leaves. \n\nFull video coming soon.  #b","SearchText":"makin’ bacon. comment below with your favorite spices/herbs to add to your homemade bacon. all ingredients and weights are in the photo, plus fresh garlic and bay leaves. \n\nfull video coming soon.  #bacon pig bacon recipe tips bbq makin’ bacon. comment below with your favorite spices/herbs to add to your homemade bacon. all ingredients and weights are in the photo, plus fresh garlic and bay leaves. \n\nfull video coming soon.  #bacon","CreateDateTime":"2023-10-31T20:26:33.000Z","ViewCount":1,"LikeCount":44,"GroupId":9205,"GroupCode":"homemade-bacon-spice-suggestions","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3086,"Url":"https://www.facebook.com/234418655726923/posts/354596110375843","ViewCount":1,"LikeCount":12},{"Platform":"instagram","PostId":3087,"Url":"https://www.instagram.com/p/CzE5kNuypUe/","ViewCount":0,"LikeCount":32}]},{"Id":3085,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ESBjVq4kAyY","ThumbnailUrl":"media/posts/youtube_ESBjVq4kAyY.png","Description":"I just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  I don’t normally pre-slice briskets because it’s more work and it dries quickly after slic","SearchText":"i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.  \n\nthey lucked out because i had this very nice @porterroadbutcher brisket in the freezer.  \n\ntheir briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little.\n\ni rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion.\n\ni put it in the fridge for the night. \n\nthe next day i smoked it at 250 until i was happy with the bark.\n\ni wrapped it in foil and put it back on the smoker to finish cooking.\n\ni pulled it when it was probe tender throughout, right around 203 degrees.\n\ni let it cool to 185 degrees, then wrapped it in plastic wrap.  \n\nthen in my food warmer for the night.\n\nthe next day, i let it cool in the fridge before slicing and vac sealing.\n\ni put tallow in the bag, so they don’t have to add it when they reheat it.\n\ni debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.\n\nthe customer loved it, so i think i’d follow this same process for my next sliced brisket order.\n\nyou can find a link to the porter road brisket and all the gear i use on my gear page.  \n\nhttps://backyahdbbq.com/gear\n\n\n#bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket tips showcase process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge. \n\nthey lucked out because i had this very nice @porterroad brisket in the freezer. \n\ntheir briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little.\n\ni rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion.\n\ni put it in the fridge for the night. \n\nthe next day i smoked it at 250 until i was happy with the bark.\n\ni wrapped it in foil and put it back on the smoker to finish cooking.\n\ni pulled it when it was probe tender throughout, right around 203 degrees.\n\ni let it cool to 185 degrees, then wrapped it in plastic wrap. \n\nthen in my food warmer for the night.\n\nthe next day, i let it cool in the fridge before slicing and vac sealing.\n\ni put tallow in the bag, so they don’t have to add it when they reheat it.\n\ni debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.\n\nthe customer loved it, so i think i’d follow this same process for my next sliced brisket order.\n\nyou can find a link to the porter road brisket and all the gear i use on my gear page. \n\nhttps://backyahdbbq.com/gear\n\n#bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.  they lucked out because i had this very nice porter road brisket in the freezer.  their briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little. i rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion. i put it in the fridge for the night. the next day i smoked it at 250 until i was happy with the bark. i wrapped it in foil and put it back on the smoker to finish cooking. i pulled it when it was probe tender throughout, right around 203 degrees. i let it cool to 185 degrees, then wrapped it in plastic wrap.  then in my food warmer for the night. the next day, i let it cool in the fridge before slicing and vac sealing. i put tallow in the bag, so they don’t have to add it when they reheat it. i debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.the customer loved it, so i think i’d follow this same process for my next sliced brisket order. you can find a link to the porter road brisket and all the gear i use on my gear page.  https://backyahdbbq.com/gear #bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.   they lucked out because i had this very nice @porterroadbutcher brisket in the freezer.   their briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little. i rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion. i put it in the fridge for the night.  the next day i smoked it at 250 until i was happy with the bark. i wrapped it in foil and put it back on the smoker to finish cooking. i pulled it when it was probe tender throughout, right around 203 degrees. i let it cool to 185 degrees, then wrapped it in plastic wrap.   then in my food warmer for the night. the next day, i let it cool in the fridge before slicing and vac sealing. i put tallow in the bag, so they don’t have to add it when they reheat it. i debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold. the customer loved it, so i think i’d follow this same process for my next sliced brisket order. you can find a link to the porter road brisket and all the gear i use on my gear page.   https://backyahdbbq.com/gear #bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers #bbqtiktok cow brisket process bbq smoking","CreateDateTime":"2023-10-29T20:38:41.000Z","ViewCount":12742607,"LikeCount":375341,"GroupId":9558,"GroupCode":"pre-sliced-brisket-for-camping","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3085,"Url":"https://www.youtube.com/watch?v=ESBjVq4kAyY","ViewCount":9706370,"LikeCount":325616},{"Platform":"instagram","PostId":3084,"Url":"https://www.instagram.com/reel/Cy_whMVyUuQ/","ViewCount":134432,"LikeCount":1603},{"Platform":"facebook","PostId":3083,"Url":"https://www.facebook.com/reel/202582096198224/","ViewCount":2408488,"LikeCount":33105},{"Platform":"tiktok","PostId":3082,"Url":"https://www.tiktok.com/@backyahdbbq/video/7295479892014042411","ViewCount":493317,"LikeCount":15017}]},{"Id":3084,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cy_whMVyUuQ/","ThumbnailUrl":"media/posts/instagram_18396732919037674.png","Description":"I just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  I don’t normally pre-slice briskets because it’s more work and it dries quickly after slic","SearchText":"i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.  \n\nthey lucked out because i had this very nice @porterroadbutcher brisket in the freezer.  \n\ntheir briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little.\n\ni rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion.\n\ni put it in the fridge for the night. \n\nthe next day i smoked it at 250 until i was happy with the bark.\n\ni wrapped it in foil and put it back on the smoker to finish cooking.\n\ni pulled it when it was probe tender throughout, right around 203 degrees.\n\ni let it cool to 185 degrees, then wrapped it in plastic wrap.  \n\nthen in my food warmer for the night.\n\nthe next day, i let it cool in the fridge before slicing and vac sealing.\n\ni put tallow in the bag, so they don’t have to add it when they reheat it.\n\ni debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.\n\nthe customer loved it, so i think i’d follow this same process for my next sliced brisket order.\n\nyou can find a link to the porter road brisket and all the gear i use on my gear page.  \n\nhttps://backyahdbbq.com/gear\n\n\n#bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket tips showcase process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge. \n\nthey lucked out because i had this very nice @porterroad brisket in the freezer. \n\ntheir briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little.\n\ni rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion.\n\ni put it in the fridge for the night. \n\nthe next day i smoked it at 250 until i was happy with the bark.\n\ni wrapped it in foil and put it back on the smoker to finish cooking.\n\ni pulled it when it was probe tender throughout, right around 203 degrees.\n\ni let it cool to 185 degrees, then wrapped it in plastic wrap. \n\nthen in my food warmer for the night.\n\nthe next day, i let it cool in the fridge before slicing and vac sealing.\n\ni put tallow in the bag, so they don’t have to add it when they reheat it.\n\ni debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.\n\nthe customer loved it, so i think i’d follow this same process for my next sliced brisket order.\n\nyou can find a link to the porter road brisket and all the gear i use on my gear page. \n\nhttps://backyahdbbq.com/gear\n\n#bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.  they lucked out because i had this very nice porter road brisket in the freezer.  their briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little. i rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion. i put it in the fridge for the night. the next day i smoked it at 250 until i was happy with the bark. i wrapped it in foil and put it back on the smoker to finish cooking. i pulled it when it was probe tender throughout, right around 203 degrees. i let it cool to 185 degrees, then wrapped it in plastic wrap.  then in my food warmer for the night. the next day, i let it cool in the fridge before slicing and vac sealing. i put tallow in the bag, so they don’t have to add it when they reheat it. i debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.the customer loved it, so i think i’d follow this same process for my next sliced brisket order. you can find a link to the porter road brisket and all the gear i use on my gear page.  https://backyahdbbq.com/gear #bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.   they lucked out because i had this very nice @porterroadbutcher brisket in the freezer.   their briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little. i rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion. i put it in the fridge for the night.  the next day i smoked it at 250 until i was happy with the bark. i wrapped it in foil and put it back on the smoker to finish cooking. i pulled it when it was probe tender throughout, right around 203 degrees. i let it cool to 185 degrees, then wrapped it in plastic wrap.   then in my food warmer for the night. the next day, i let it cool in the fridge before slicing and vac sealing. i put tallow in the bag, so they don’t have to add it when they reheat it. i debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold. the customer loved it, so i think i’d follow this same process for my next sliced brisket order. you can find a link to the porter road brisket and all the gear i use on my gear page.   https://backyahdbbq.com/gear #bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers #bbqtiktok cow brisket process bbq smoking","CreateDateTime":"2023-10-29T20:33:12.000Z","ViewCount":12742607,"LikeCount":375341,"GroupId":9558,"GroupCode":"pre-sliced-brisket-for-camping","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3085,"Url":"https://www.youtube.com/watch?v=ESBjVq4kAyY","ViewCount":9706370,"LikeCount":325616},{"Platform":"instagram","PostId":3084,"Url":"https://www.instagram.com/reel/Cy_whMVyUuQ/","ViewCount":134432,"LikeCount":1603},{"Platform":"facebook","PostId":3083,"Url":"https://www.facebook.com/reel/202582096198224/","ViewCount":2408488,"LikeCount":33105},{"Platform":"tiktok","PostId":3082,"Url":"https://www.tiktok.com/@backyahdbbq/video/7295479892014042411","ViewCount":493317,"LikeCount":15017}]},{"Id":3083,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/202582096198224/","ThumbnailUrl":"media/posts/facebook_202582096198224.png","Description":"I just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  I don’t normally pre-slice briskets because it’s more work and it dries quickly after slic","SearchText":"i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.  \n\nthey lucked out because i had this very nice @porterroadbutcher brisket in the freezer.  \n\ntheir briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little.\n\ni rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion.\n\ni put it in the fridge for the night. \n\nthe next day i smoked it at 250 until i was happy with the bark.\n\ni wrapped it in foil and put it back on the smoker to finish cooking.\n\ni pulled it when it was probe tender throughout, right around 203 degrees.\n\ni let it cool to 185 degrees, then wrapped it in plastic wrap.  \n\nthen in my food warmer for the night.\n\nthe next day, i let it cool in the fridge before slicing and vac sealing.\n\ni put tallow in the bag, so they don’t have to add it when they reheat it.\n\ni debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.\n\nthe customer loved it, so i think i’d follow this same process for my next sliced brisket order.\n\nyou can find a link to the porter road brisket and all the gear i use on my gear page.  \n\nhttps://backyahdbbq.com/gear\n\n\n#bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket tips showcase process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge. \n\nthey lucked out because i had this very nice @porterroad brisket in the freezer. \n\ntheir briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little.\n\ni rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion.\n\ni put it in the fridge for the night. \n\nthe next day i smoked it at 250 until i was happy with the bark.\n\ni wrapped it in foil and put it back on the smoker to finish cooking.\n\ni pulled it when it was probe tender throughout, right around 203 degrees.\n\ni let it cool to 185 degrees, then wrapped it in plastic wrap. \n\nthen in my food warmer for the night.\n\nthe next day, i let it cool in the fridge before slicing and vac sealing.\n\ni put tallow in the bag, so they don’t have to add it when they reheat it.\n\ni debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.\n\nthe customer loved it, so i think i’d follow this same process for my next sliced brisket order.\n\nyou can find a link to the porter road brisket and all the gear i use on my gear page. \n\nhttps://backyahdbbq.com/gear\n\n#bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.  they lucked out because i had this very nice porter road brisket in the freezer.  their briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little. i rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion. i put it in the fridge for the night. the next day i smoked it at 250 until i was happy with the bark. i wrapped it in foil and put it back on the smoker to finish cooking. i pulled it when it was probe tender throughout, right around 203 degrees. i let it cool to 185 degrees, then wrapped it in plastic wrap.  then in my food warmer for the night. the next day, i let it cool in the fridge before slicing and vac sealing. i put tallow in the bag, so they don’t have to add it when they reheat it. i debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.the customer loved it, so i think i’d follow this same process for my next sliced brisket order. you can find a link to the porter road brisket and all the gear i use on my gear page.  https://backyahdbbq.com/gear #bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.   they lucked out because i had this very nice @porterroadbutcher brisket in the freezer.   their briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little. i rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion. i put it in the fridge for the night.  the next day i smoked it at 250 until i was happy with the bark. i wrapped it in foil and put it back on the smoker to finish cooking. i pulled it when it was probe tender throughout, right around 203 degrees. i let it cool to 185 degrees, then wrapped it in plastic wrap.   then in my food warmer for the night. the next day, i let it cool in the fridge before slicing and vac sealing. i put tallow in the bag, so they don’t have to add it when they reheat it. i debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold. the customer loved it, so i think i’d follow this same process for my next sliced brisket order. you can find a link to the porter road brisket and all the gear i use on my gear page.   https://backyahdbbq.com/gear #bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers #bbqtiktok cow brisket process bbq smoking","CreateDateTime":"2023-10-29T20:28:39.000Z","ViewCount":12742607,"LikeCount":375341,"GroupId":9558,"GroupCode":"pre-sliced-brisket-for-camping","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3085,"Url":"https://www.youtube.com/watch?v=ESBjVq4kAyY","ViewCount":9706370,"LikeCount":325616},{"Platform":"instagram","PostId":3084,"Url":"https://www.instagram.com/reel/Cy_whMVyUuQ/","ViewCount":134432,"LikeCount":1603},{"Platform":"facebook","PostId":3083,"Url":"https://www.facebook.com/reel/202582096198224/","ViewCount":2408488,"LikeCount":33105},{"Platform":"tiktok","PostId":3082,"Url":"https://www.tiktok.com/@backyahdbbq/video/7295479892014042411","ViewCount":493317,"LikeCount":15017}]},{"Id":3082,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7295479892014042411","ThumbnailUrl":"media/posts/tiktok_7295479892014042411.png","Description":"I just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  I don’t normally pre-slice briskets because it’s more work and it dries quickly after slic","SearchText":"i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.  \n\nthey lucked out because i had this very nice @porterroadbutcher brisket in the freezer.  \n\ntheir briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little.\n\ni rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion.\n\ni put it in the fridge for the night. \n\nthe next day i smoked it at 250 until i was happy with the bark.\n\ni wrapped it in foil and put it back on the smoker to finish cooking.\n\ni pulled it when it was probe tender throughout, right around 203 degrees.\n\ni let it cool to 185 degrees, then wrapped it in plastic wrap.  \n\nthen in my food warmer for the night.\n\nthe next day, i let it cool in the fridge before slicing and vac sealing.\n\ni put tallow in the bag, so they don’t have to add it when they reheat it.\n\ni debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.\n\nthe customer loved it, so i think i’d follow this same process for my next sliced brisket order.\n\nyou can find a link to the porter road brisket and all the gear i use on my gear page.  \n\nhttps://backyahdbbq.com/gear\n\n\n#bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket tips showcase process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge. \n\nthey lucked out because i had this very nice @porterroad brisket in the freezer. \n\ntheir briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little.\n\ni rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion.\n\ni put it in the fridge for the night. \n\nthe next day i smoked it at 250 until i was happy with the bark.\n\ni wrapped it in foil and put it back on the smoker to finish cooking.\n\ni pulled it when it was probe tender throughout, right around 203 degrees.\n\ni let it cool to 185 degrees, then wrapped it in plastic wrap. \n\nthen in my food warmer for the night.\n\nthe next day, i let it cool in the fridge before slicing and vac sealing.\n\ni put tallow in the bag, so they don’t have to add it when they reheat it.\n\ni debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.\n\nthe customer loved it, so i think i’d follow this same process for my next sliced brisket order.\n\nyou can find a link to the porter road brisket and all the gear i use on my gear page. \n\nhttps://backyahdbbq.com/gear\n\n#bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.  they lucked out because i had this very nice porter road brisket in the freezer.  their briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little. i rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion. i put it in the fridge for the night. the next day i smoked it at 250 until i was happy with the bark. i wrapped it in foil and put it back on the smoker to finish cooking. i pulled it when it was probe tender throughout, right around 203 degrees. i let it cool to 185 degrees, then wrapped it in plastic wrap.  then in my food warmer for the night. the next day, i let it cool in the fridge before slicing and vac sealing. i put tallow in the bag, so they don’t have to add it when they reheat it. i debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold.the customer loved it, so i think i’d follow this same process for my next sliced brisket order. you can find a link to the porter road brisket and all the gear i use on my gear page.  https://backyahdbbq.com/gear #bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers cow brisket process bbq smoking i just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  i don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. but this customer was bringing it camping and didn’t want to slice it on site.  i value not saying “no” to customers, but my “yes” also included an upcharge.   they lucked out because i had this very nice @porterroadbutcher brisket in the freezer.   their briskets require very little trimming - i could have gotten away with no trim, but decided to clean it up a little. i rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion. i put it in the fridge for the night.  the next day i smoked it at 250 until i was happy with the bark. i wrapped it in foil and put it back on the smoker to finish cooking. i pulled it when it was probe tender throughout, right around 203 degrees. i let it cool to 185 degrees, then wrapped it in plastic wrap.   then in my food warmer for the night. the next day, i let it cool in the fridge before slicing and vac sealing. i put tallow in the bag, so they don’t have to add it when they reheat it. i debated on whether or not i should slice it warm or cool.  i went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  i also don’t want to vac seal warm meat to minimize bacteria issues.  yes, this brisket looks a little hard, but that’s just because it is cold. the customer loved it, so i think i’d follow this same process for my next sliced brisket order. you can find a link to the porter road brisket and all the gear i use on my gear page.   https://backyahdbbq.com/gear #bbq #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers #bbqtiktok cow brisket process bbq smoking","CreateDateTime":"2023-10-29T20:28:10.000Z","ViewCount":12742607,"LikeCount":375341,"GroupId":9558,"GroupCode":"pre-sliced-brisket-for-camping","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3085,"Url":"https://www.youtube.com/watch?v=ESBjVq4kAyY","ViewCount":9706370,"LikeCount":325616},{"Platform":"instagram","PostId":3084,"Url":"https://www.instagram.com/reel/Cy_whMVyUuQ/","ViewCount":134432,"LikeCount":1603},{"Platform":"facebook","PostId":3083,"Url":"https://www.facebook.com/reel/202582096198224/","ViewCount":2408488,"LikeCount":33105},{"Platform":"tiktok","PostId":3082,"Url":"https://www.tiktok.com/@backyahdbbq/video/7295479892014042411","ViewCount":493317,"LikeCount":15017}]},{"Id":3081,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=_k08kIjN2Y0","ThumbnailUrl":"media/posts/youtube__k08kIjN2Y0.png","Description":"Let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket.\n\nThere are a bunch of butcher paper variations on Amazon with different prices, widths, length","SearchText":"let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket.\n\nthere are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered,​⁠ bryco’s (@brycogoods6113) 18” pink butcher paper with the box is a good way to go.\n\ncheck my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.  \n\nalso, check my feed for my “how to wrap a brisket” and “paper vs foil” videos.\n\n#bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket.\n\nthere are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings. \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way to go.\n\ncheck my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail. \n\nalso, check my feed for my “how to wrap a brisket” and “paper vs foil” videos.\n\n#bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket. there are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  all things considered, bryco goods 18” pink butcher paper with the box is a good way to go. check my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.  also, check my feed for my “how to wrap a brisket” and “paper vs foil” videos. #bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket cow brisket how_to tips tutorial review bbq smoking let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket. there are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa. you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.   all things considered, @bryco goods 18” pink butcher paper with the box is a good way to go. check my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.   also, check my feed for my “how to wrap a brisket” and “paper vs foil” videos. #bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket @jonny, backyahd bbq ","CreateDateTime":"2023-10-25T20:47:33.000Z","ViewCount":340730,"LikeCount":5792,"GroupId":9559,"GroupCode":"best-butcher-paper-for-brisket-wrapping","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3081,"Url":"https://www.youtube.com/watch?v=_k08kIjN2Y0","ViewCount":62625,"LikeCount":1958},{"Platform":"instagram","PostId":3080,"Url":"https://www.instagram.com/reel/Cy1eQwwSLQC/","ViewCount":6846,"LikeCount":100},{"Platform":"facebook","PostId":3078,"Url":"https://www.facebook.com/reel/1413309302866054/","ViewCount":200164,"LikeCount":2522},{"Platform":"tiktok","PostId":3079,"Url":"https://www.tiktok.com/@backyahdbbq/video/7293997659570883886","ViewCount":71095,"LikeCount":1212}]},{"Id":3080,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cy1eQwwSLQC/","ThumbnailUrl":"media/posts/instagram_18014358751782630.png","Description":"Let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket.\n\nThere are a bunch of butcher paper variations on Amazon with different prices, widths, length","SearchText":"let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket.\n\nthere are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered,​⁠ bryco’s (@brycogoods6113) 18” pink butcher paper with the box is a good way to go.\n\ncheck my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.  \n\nalso, check my feed for my “how to wrap a brisket” and “paper vs foil” videos.\n\n#bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket.\n\nthere are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings. \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way to go.\n\ncheck my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail. \n\nalso, check my feed for my “how to wrap a brisket” and “paper vs foil” videos.\n\n#bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket. there are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  all things considered, bryco goods 18” pink butcher paper with the box is a good way to go. check my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.  also, check my feed for my “how to wrap a brisket” and “paper vs foil” videos. #bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket cow brisket how_to tips tutorial review bbq smoking let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket. there are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa. you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.   all things considered, @bryco goods 18” pink butcher paper with the box is a good way to go. check my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.   also, check my feed for my “how to wrap a brisket” and “paper vs foil” videos. #bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket @jonny, backyahd bbq ","CreateDateTime":"2023-10-25T20:42:36.000Z","ViewCount":340730,"LikeCount":5792,"GroupId":9559,"GroupCode":"best-butcher-paper-for-brisket-wrapping","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3081,"Url":"https://www.youtube.com/watch?v=_k08kIjN2Y0","ViewCount":62625,"LikeCount":1958},{"Platform":"instagram","PostId":3080,"Url":"https://www.instagram.com/reel/Cy1eQwwSLQC/","ViewCount":6846,"LikeCount":100},{"Platform":"facebook","PostId":3078,"Url":"https://www.facebook.com/reel/1413309302866054/","ViewCount":200164,"LikeCount":2522},{"Platform":"tiktok","PostId":3079,"Url":"https://www.tiktok.com/@backyahdbbq/video/7293997659570883886","ViewCount":71095,"LikeCount":1212}]},{"Id":3078,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1413309302866054/","ThumbnailUrl":"media/posts/facebook_1413309302866054.png","Description":"Let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket. There are a bunch of butcher paper variations on Amazon with different prices, widths, lengths","SearchText":"let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket.\n\nthere are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered,​⁠ bryco’s (@brycogoods6113) 18” pink butcher paper with the box is a good way to go.\n\ncheck my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.  \n\nalso, check my feed for my “how to wrap a brisket” and “paper vs foil” videos.\n\n#bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket.\n\nthere are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings. \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way to go.\n\ncheck my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail. \n\nalso, check my feed for my “how to wrap a brisket” and “paper vs foil” videos.\n\n#bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket. there are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  all things considered, bryco goods 18” pink butcher paper with the box is a good way to go. check my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.  also, check my feed for my “how to wrap a brisket” and “paper vs foil” videos. #bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket cow brisket how_to tips tutorial review bbq smoking let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket. there are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa. you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.   all things considered, @bryco goods 18” pink butcher paper with the box is a good way to go. check my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.   also, check my feed for my “how to wrap a brisket” and “paper vs foil” videos. #bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket @jonny, backyahd bbq ","CreateDateTime":"2023-10-25T20:37:01.000Z","ViewCount":340730,"LikeCount":5792,"GroupId":9559,"GroupCode":"best-butcher-paper-for-brisket-wrapping","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3081,"Url":"https://www.youtube.com/watch?v=_k08kIjN2Y0","ViewCount":62625,"LikeCount":1958},{"Platform":"instagram","PostId":3080,"Url":"https://www.instagram.com/reel/Cy1eQwwSLQC/","ViewCount":6846,"LikeCount":100},{"Platform":"facebook","PostId":3078,"Url":"https://www.facebook.com/reel/1413309302866054/","ViewCount":200164,"LikeCount":2522},{"Platform":"tiktok","PostId":3079,"Url":"https://www.tiktok.com/@backyahdbbq/video/7293997659570883886","ViewCount":71095,"LikeCount":1212}]},{"Id":3079,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7293997659570883886","ThumbnailUrl":"media/posts/tiktok_7293997659570883886.png","Description":"Let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket. There are a bunch of butcher paper variations on Amazon with different prices, widths, lengths","SearchText":"let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket.\n\nthere are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered,​⁠ bryco’s (@brycogoods6113) 18” pink butcher paper with the box is a good way to go.\n\ncheck my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.  \n\nalso, check my feed for my “how to wrap a brisket” and “paper vs foil” videos.\n\n#bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket.\n\nthere are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings. \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way to go.\n\ncheck my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail. \n\nalso, check my feed for my “how to wrap a brisket” and “paper vs foil” videos.\n\n#bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket. there are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  all things considered, bryco goods 18” pink butcher paper with the box is a good way to go. check my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.  also, check my feed for my “how to wrap a brisket” and “paper vs foil” videos. #bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket cow brisket how_to tips tutorial review bbq smoking let’s take a look at all the butcher paper options you have and find the best one for wrapping a brisket. there are a bunch of butcher paper variations on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa. you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 because 24 is not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can use a knife or scissors, but i like using the box that comes with a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.   all things considered, @bryco goods 18” pink butcher paper with the box is a good way to go. check my gear page for a link to the butcher paper i use, a 15% off discount code that you can use on amazon, and a blog that goes into the options in detail.   also, check my feed for my “how to wrap a brisket” and “paper vs foil” videos. #bbq #brisket #bbqtips #howto #learn #smokedmeat #brisket @jonny, backyahd bbq ","CreateDateTime":"2023-10-25T20:36:22.000Z","ViewCount":340730,"LikeCount":5792,"GroupId":9559,"GroupCode":"best-butcher-paper-for-brisket-wrapping","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3081,"Url":"https://www.youtube.com/watch?v=_k08kIjN2Y0","ViewCount":62625,"LikeCount":1958},{"Platform":"instagram","PostId":3080,"Url":"https://www.instagram.com/reel/Cy1eQwwSLQC/","ViewCount":6846,"LikeCount":100},{"Platform":"facebook","PostId":3078,"Url":"https://www.facebook.com/reel/1413309302866054/","ViewCount":200164,"LikeCount":2522},{"Platform":"tiktok","PostId":3079,"Url":"https://www.tiktok.com/@backyahdbbq/video/7293997659570883886","ViewCount":71095,"LikeCount":1212}]},{"Id":3077,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=xzyEcBXkH_I","ThumbnailUrl":"media/posts/youtube_xzyEcBXkH_I.png","Description":"Shorty. Micky 6. Muchacho. Mork. Mindy. ​Franklin BBQ (⁠@franklinbbq2026) pit names. \n\n#texas #austin #bbq","SearchText":"shorty. micky 6. muchacho. mork. mindy. ​franklin bbq (⁠@franklinbbq2026) pit names. \n\n#texas #austin #bbq shorty. micky 6. muchacho. mork. mindy. @franklinbbq pit names. \n\n#texas #austin #bbq bbq smoking shorty. micky 6. muchacho. mork. mindy. franklin barbecue pit names. #texas #austin #bbq showcase bbq smoking shorty. micky 6. muchacho. mork. mindy. @franklin bbq pit names.  #texas #austin #bbq  showcase bbq smoking","CreateDateTime":"2023-10-24T20:44:50.000Z","ViewCount":49471,"LikeCount":679,"GroupId":9560,"GroupCode":"franklin-bbq-pit-names-explained","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3077,"Url":"https://www.youtube.com/watch?v=xzyEcBXkH_I","ViewCount":21338,"LikeCount":445},{"Platform":"instagram","PostId":3076,"Url":"https://www.instagram.com/reel/Cyy5UTvy3Zl/","ViewCount":9137,"LikeCount":108},{"Platform":"facebook","PostId":3075,"Url":"https://www.facebook.com/reel/709004094441877/","ViewCount":16905,"LikeCount":86},{"Platform":"tiktok","PostId":3074,"Url":"https://www.tiktok.com/@backyahdbbq/video/7293625612533763374","ViewCount":2091,"LikeCount":40}]},{"Id":3076,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cyy5UTvy3Zl/","ThumbnailUrl":"media/posts/instagram_18294620617130270.png","Description":"Shorty. Micky 6. Muchacho. Mork. Mindy. @franklinbbq pit names. \n\n#texas #austin #bbq","SearchText":"shorty. micky 6. muchacho. mork. mindy. ​franklin bbq (⁠@franklinbbq2026) pit names. \n\n#texas #austin #bbq shorty. micky 6. muchacho. mork. mindy. @franklinbbq pit names. \n\n#texas #austin #bbq bbq smoking shorty. micky 6. muchacho. mork. mindy. franklin barbecue pit names. #texas #austin #bbq showcase bbq smoking shorty. micky 6. muchacho. mork. mindy. @franklin bbq pit names.  #texas #austin #bbq  showcase bbq smoking","CreateDateTime":"2023-10-24T20:38:59.000Z","ViewCount":49471,"LikeCount":679,"GroupId":9560,"GroupCode":"franklin-bbq-pit-names-explained","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3077,"Url":"https://www.youtube.com/watch?v=xzyEcBXkH_I","ViewCount":21338,"LikeCount":445},{"Platform":"instagram","PostId":3076,"Url":"https://www.instagram.com/reel/Cyy5UTvy3Zl/","ViewCount":9137,"LikeCount":108},{"Platform":"facebook","PostId":3075,"Url":"https://www.facebook.com/reel/709004094441877/","ViewCount":16905,"LikeCount":86},{"Platform":"tiktok","PostId":3074,"Url":"https://www.tiktok.com/@backyahdbbq/video/7293625612533763374","ViewCount":2091,"LikeCount":40}]},{"Id":3075,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/709004094441877/","ThumbnailUrl":"media/posts/facebook_709004094441877.png","Description":"Shorty. Micky 6. Muchacho. Mork. Mindy. Franklin Barbecue pit names. #texas #austin #bbq","SearchText":"shorty. micky 6. muchacho. mork. mindy. ​franklin bbq (⁠@franklinbbq2026) pit names. \n\n#texas #austin #bbq shorty. micky 6. muchacho. mork. mindy. @franklinbbq pit names. \n\n#texas #austin #bbq bbq smoking shorty. micky 6. muchacho. mork. mindy. franklin barbecue pit names. #texas #austin #bbq showcase bbq smoking shorty. micky 6. muchacho. mork. mindy. @franklin bbq pit names.  #texas #austin #bbq  showcase bbq smoking","CreateDateTime":"2023-10-24T20:36:33.000Z","ViewCount":49471,"LikeCount":679,"GroupId":9560,"GroupCode":"franklin-bbq-pit-names-explained","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3077,"Url":"https://www.youtube.com/watch?v=xzyEcBXkH_I","ViewCount":21338,"LikeCount":445},{"Platform":"instagram","PostId":3076,"Url":"https://www.instagram.com/reel/Cyy5UTvy3Zl/","ViewCount":9137,"LikeCount":108},{"Platform":"facebook","PostId":3075,"Url":"https://www.facebook.com/reel/709004094441877/","ViewCount":16905,"LikeCount":86},{"Platform":"tiktok","PostId":3074,"Url":"https://www.tiktok.com/@backyahdbbq/video/7293625612533763374","ViewCount":2091,"LikeCount":40}]},{"Id":3074,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7293625612533763374","ThumbnailUrl":"media/posts/tiktok_7293625612533763374.png","Description":"Shorty. Micky 6. Muchacho. Mork. Mindy. @Franklin BBQ pit names.  #texas #austin #bbq ","SearchText":"shorty. micky 6. muchacho. mork. mindy. ​franklin bbq (⁠@franklinbbq2026) pit names. \n\n#texas #austin #bbq shorty. micky 6. muchacho. mork. mindy. @franklinbbq pit names. \n\n#texas #austin #bbq bbq smoking shorty. micky 6. muchacho. mork. mindy. franklin barbecue pit names. #texas #austin #bbq showcase bbq smoking shorty. micky 6. muchacho. mork. mindy. @franklin bbq pit names.  #texas #austin #bbq  showcase bbq smoking","CreateDateTime":"2023-10-24T20:32:39.000Z","ViewCount":49471,"LikeCount":679,"GroupId":9560,"GroupCode":"franklin-bbq-pit-names-explained","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3077,"Url":"https://www.youtube.com/watch?v=xzyEcBXkH_I","ViewCount":21338,"LikeCount":445},{"Platform":"instagram","PostId":3076,"Url":"https://www.instagram.com/reel/Cyy5UTvy3Zl/","ViewCount":9137,"LikeCount":108},{"Platform":"facebook","PostId":3075,"Url":"https://www.facebook.com/reel/709004094441877/","ViewCount":16905,"LikeCount":86},{"Platform":"tiktok","PostId":3074,"Url":"https://www.tiktok.com/@backyahdbbq/video/7293625612533763374","ViewCount":2091,"LikeCount":40}]},{"Id":3073,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/350509830784471","ThumbnailUrl":"media/posts/facebook_110899788073674_350509830784471.png","Description":"I’m really liking Fire & Smoke Society’s Sweet Preacher rub. Slathered these ribbees with some sriracha and then a healthy dose of Sweet Preacher. They turned out really good. \n\n#ribs #bbq","SearchText":"i’m really liking fire & smoke society’s sweet preacher rub. slathered these ribbees with some sriracha and then a healthy dose of sweet preacher. they turned out really good. \n\n#ribs #bbq pig pork_ribs review bbq smoking i’m really liking @fireandsmokesociety’s sweet preacher rub. slathered these ribbees with some sriracha and then a healthy dose of sweet preacher. they turned out really good. \n\n#ribs #bbq pig pork_ribs review bbq grilling","CreateDateTime":"2023-10-24T02:21:55.000Z","ViewCount":7,"LikeCount":46,"GroupId":9561,"GroupCode":"fire-smoke-society-rib-review","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3073,"Url":"https://www.facebook.com/234418655726923/posts/350509830784471","ViewCount":7,"LikeCount":19},{"Platform":"instagram","PostId":3072,"Url":"https://www.instagram.com/p/Cyw73cixlnk/","ViewCount":0,"LikeCount":27}]},{"Id":3072,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cyw73cixlnk/","ThumbnailUrl":"media/posts/instagram_17962511957516114.png","Description":"I’m really liking @fireandsmokesociety’s Sweet Preacher rub. Slathered these ribbees with some sriracha and then a healthy dose of Sweet Preacher. They turned out really good. \n\n#ribs #bbq","SearchText":"i’m really liking fire & smoke society’s sweet preacher rub. slathered these ribbees with some sriracha and then a healthy dose of sweet preacher. they turned out really good. \n\n#ribs #bbq pig pork_ribs review bbq smoking i’m really liking @fireandsmokesociety’s sweet preacher rub. slathered these ribbees with some sriracha and then a healthy dose of sweet preacher. they turned out really good. \n\n#ribs #bbq pig pork_ribs review bbq grilling","CreateDateTime":"2023-10-24T02:21:51.000Z","ViewCount":7,"LikeCount":46,"GroupId":9561,"GroupCode":"fire-smoke-society-rib-review","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3073,"Url":"https://www.facebook.com/234418655726923/posts/350509830784471","ViewCount":7,"LikeCount":19},{"Platform":"instagram","PostId":3072,"Url":"https://www.instagram.com/p/Cyw73cixlnk/","ViewCount":0,"LikeCount":27}]},{"Id":3070,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=jxcmy73p9Yo","ThumbnailUrl":"media/posts/youtube_jxcmy73p9Yo.png","Description":"Let’s talk about why we trim briskets.\n\nI want every slice of brisket to have a good fat-to-meat ratio. I’ve found that trimming the fat cap down to about a quarter of an inch works well. \n\nIf you hav","SearchText":"let’s talk about why we trim briskets.\n\ni want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. \n\nif you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. \n\ni also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark.\n\ni cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat.\n\ni smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.\n\nand that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. \n\n#bbq #brisket #smokedmeat #howto #learn #cooking cow brisket how_to tips tutorial process bbq smoking let’s talk about why we trim briskets.\n\ni want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. \n\nif you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. \n\ni also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark.\n\ni cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat.\n\ni smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”. the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.\n\nand that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. \n\n#bbq #brisket #smokedmeat #howto #learn #cooking let’s talk about why we trim briskets. i want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. if you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. i also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark. i cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat. i smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.and that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. #bbq #brisket #smokedmeat #howto #learn #cooking cow brisket how_to bbq smoking let’s talk about why we trim briskets. i want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well.  if you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat.  i also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark. i cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat. i smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale. and that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video.  #bbq #brisket #smokedmeat #howto #learn #cooking @jonny, backyahd bbq  cow brisket how_to bbq smoking","CreateDateTime":"2023-10-22T23:40:49.000Z","ViewCount":5132201,"LikeCount":83871,"GroupId":9206,"GroupCode":"brisket-trimming-techniques-4","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3070,"Url":"https://www.youtube.com/watch?v=jxcmy73p9Yo","ViewCount":3362676,"LikeCount":70624},{"Platform":"instagram","PostId":3071,"Url":"https://www.instagram.com/reel/CyuEO9TPZ3G/","ViewCount":281392,"LikeCount":2764},{"Platform":"facebook","PostId":3069,"Url":"https://www.facebook.com/reel/858904748887805/","ViewCount":1289710,"LikeCount":6562},{"Platform":"tiktok","PostId":3068,"Url":"https://www.tiktok.com/@backyahdbbq/video/7292930167796813098","ViewCount":198423,"LikeCount":3921}]},{"Id":3071,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CyuEO9TPZ3G/","ThumbnailUrl":"media/posts/instagram_18012672643800098.png","Description":"Let’s talk about why we trim briskets.\n\nI want every slice of brisket to have a good fat-to-meat ratio. I’ve found that trimming the fat cap down to about a quarter of an inch works well. \n\nIf you hav","SearchText":"let’s talk about why we trim briskets.\n\ni want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. \n\nif you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. \n\ni also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark.\n\ni cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat.\n\ni smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.\n\nand that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. \n\n#bbq #brisket #smokedmeat #howto #learn #cooking cow brisket how_to tips tutorial process bbq smoking let’s talk about why we trim briskets.\n\ni want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. \n\nif you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. \n\ni also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark.\n\ni cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat.\n\ni smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”. the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.\n\nand that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. \n\n#bbq #brisket #smokedmeat #howto #learn #cooking let’s talk about why we trim briskets. i want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. if you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. i also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark. i cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat. i smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.and that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. #bbq #brisket #smokedmeat #howto #learn #cooking cow brisket how_to bbq smoking let’s talk about why we trim briskets. i want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well.  if you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat.  i also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark. i cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat. i smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale. and that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video.  #bbq #brisket #smokedmeat #howto #learn #cooking @jonny, backyahd bbq  cow brisket how_to bbq smoking","CreateDateTime":"2023-10-22T23:37:53.000Z","ViewCount":5132201,"LikeCount":83871,"GroupId":9206,"GroupCode":"brisket-trimming-techniques-4","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3070,"Url":"https://www.youtube.com/watch?v=jxcmy73p9Yo","ViewCount":3362676,"LikeCount":70624},{"Platform":"instagram","PostId":3071,"Url":"https://www.instagram.com/reel/CyuEO9TPZ3G/","ViewCount":281392,"LikeCount":2764},{"Platform":"facebook","PostId":3069,"Url":"https://www.facebook.com/reel/858904748887805/","ViewCount":1289710,"LikeCount":6562},{"Platform":"tiktok","PostId":3068,"Url":"https://www.tiktok.com/@backyahdbbq/video/7292930167796813098","ViewCount":198423,"LikeCount":3921}]},{"Id":3069,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/858904748887805/","ThumbnailUrl":"media/posts/facebook_858904748887805.png","Description":"Let’s talk about why we trim briskets. I want every slice of brisket to have a good fat-to-meat ratio. I’ve found that trimming the fat cap down to about a quarter of an inch works well. If you have t","SearchText":"let’s talk about why we trim briskets.\n\ni want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. \n\nif you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. \n\ni also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark.\n\ni cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat.\n\ni smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.\n\nand that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. \n\n#bbq #brisket #smokedmeat #howto #learn #cooking cow brisket how_to tips tutorial process bbq smoking let’s talk about why we trim briskets.\n\ni want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. \n\nif you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. \n\ni also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark.\n\ni cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat.\n\ni smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”. the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.\n\nand that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. \n\n#bbq #brisket #smokedmeat #howto #learn #cooking let’s talk about why we trim briskets. i want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. if you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. i also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark. i cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat. i smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.and that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. #bbq #brisket #smokedmeat #howto #learn #cooking cow brisket how_to bbq smoking let’s talk about why we trim briskets. i want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well.  if you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat.  i also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark. i cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat. i smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale. and that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video.  #bbq #brisket #smokedmeat #howto #learn #cooking @jonny, backyahd bbq  cow brisket how_to bbq smoking","CreateDateTime":"2023-10-22T23:34:34.000Z","ViewCount":5132201,"LikeCount":83871,"GroupId":9206,"GroupCode":"brisket-trimming-techniques-4","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3070,"Url":"https://www.youtube.com/watch?v=jxcmy73p9Yo","ViewCount":3362676,"LikeCount":70624},{"Platform":"instagram","PostId":3071,"Url":"https://www.instagram.com/reel/CyuEO9TPZ3G/","ViewCount":281392,"LikeCount":2764},{"Platform":"facebook","PostId":3069,"Url":"https://www.facebook.com/reel/858904748887805/","ViewCount":1289710,"LikeCount":6562},{"Platform":"tiktok","PostId":3068,"Url":"https://www.tiktok.com/@backyahdbbq/video/7292930167796813098","ViewCount":198423,"LikeCount":3921}]},{"Id":3068,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7292930167796813098","ThumbnailUrl":"media/posts/tiktok_7292930167796813098.png","Description":"Let’s talk about why we trim briskets. I want every slice of brisket to have a good fat-to-meat ratio. I’ve found that trimming the fat cap down to about a quarter of an inch works well.  If you have ","SearchText":"let’s talk about why we trim briskets.\n\ni want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. \n\nif you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. \n\ni also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark.\n\ni cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat.\n\ni smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.\n\nand that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. \n\n#bbq #brisket #smokedmeat #howto #learn #cooking cow brisket how_to tips tutorial process bbq smoking let’s talk about why we trim briskets.\n\ni want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. \n\nif you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. \n\ni also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark.\n\ni cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat.\n\ni smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”. the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.\n\nand that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. \n\n#bbq #brisket #smokedmeat #howto #learn #cooking let’s talk about why we trim briskets. i want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well. if you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat. i also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark. i cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat. i smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale.and that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video. #bbq #brisket #smokedmeat #howto #learn #cooking cow brisket how_to bbq smoking let’s talk about why we trim briskets. i want every slice of brisket to have a good fat-to-meat ratio. i’ve found that trimming the fat cap down to about a quarter of an inch works well.  if you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. you want it thin enough that it takes on the smoke flavor and then renders down into the meat.  i also want my briskets to look nice. if you don’t properly trim, you’ll likely have divots on the fat side where moisture will dwell and mess up the bark.  having an aerodynamic fat cap allows any moisture build up to roll off the surface, protecting your bark. i cut off anything that is sticking out or very thin. it will either burn before the rest of it is done or create more work for you during the cook.  that means i cut off the mohawk and anything less than an inch of meat on the flat. i smoke on 18” weber smokey mountains. so, my briskets can’t be much longer than 18”.  the xl dripez tub is also about 18”, so i trim the brisket length to fit into the tub and i’m good for the smoker as well.  if you have a rectangular or bigger smoker, then feel free not trim as much length.  i also know that a 15lb brisket, trimmed to about 13 pounds, will cook in 12 hours. having that predictability is crucial when cooking at scale. and that’s why i trim my briskets. check out my feed for a step-by-step how to trim a brisket video.  #bbq #brisket #smokedmeat #howto #learn #cooking @jonny, backyahd bbq  cow brisket how_to bbq smoking","CreateDateTime":"2023-10-22T23:33:59.000Z","ViewCount":5132201,"LikeCount":83871,"GroupId":9206,"GroupCode":"brisket-trimming-techniques-4","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3070,"Url":"https://www.youtube.com/watch?v=jxcmy73p9Yo","ViewCount":3362676,"LikeCount":70624},{"Platform":"instagram","PostId":3071,"Url":"https://www.instagram.com/reel/CyuEO9TPZ3G/","ViewCount":281392,"LikeCount":2764},{"Platform":"facebook","PostId":3069,"Url":"https://www.facebook.com/reel/858904748887805/","ViewCount":1289710,"LikeCount":6562},{"Platform":"tiktok","PostId":3068,"Url":"https://www.tiktok.com/@backyahdbbq/video/7292930167796813098","ViewCount":198423,"LikeCount":3921}]},{"Id":3067,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7291766937787305259","ThumbnailUrl":"media/posts/tiktok_7291766937787305259.png","Description":"Mike McDaniel speaking words of truth that hit home.  #dad #coach #football #bbq ","SearchText":"mike mcdaniel speaking words of truth that hit home.  #dad #coach #football #bbq  bbq","CreateDateTime":"2023-10-19T20:20:03.000Z","ViewCount":5135,"LikeCount":53,"GroupId":9562,"GroupCode":"words-of-wisdom-from-coach-mcdaniel","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3067,"Url":"https://www.tiktok.com/@backyahdbbq/video/7291766937787305259","ViewCount":5135,"LikeCount":53}]},{"Id":3066,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7291046674774969643","ThumbnailUrl":"media/posts/tiktok_7291046674774969643.png","Description":"I love all types of burgers. Thick and juicy, thin and crispy, you name it. Today we went with some 80/20 thick bois. ","SearchText":"i love all types of burgers. thick and juicy, thin and crispy, you name it. today we went with some 80/20 thick bois.  cow burger burgers","CreateDateTime":"2023-10-17T21:45:01.000Z","ViewCount":3051,"LikeCount":82,"GroupId":9563,"GroupCode":"thick-juicy-burger-love","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":[],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":3066,"Url":"https://www.tiktok.com/@backyahdbbq/video/7291046674774969643","ViewCount":3051,"LikeCount":82}]},{"Id":3065,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=BP4wMTyylbs","ThumbnailUrl":"media/posts/youtube_BP4wMTyylbs.png","Description":"Today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid.\n\nYou start with two long pieces of 18 inch butcher paper and overlap them a couple inches in","SearchText":"today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid.\n\nyou start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. \n\nyou spritz it down with water to make it more pliable  \n\nyou can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today.\n\nthen place the brisket on top of the tallow, with the fat side up. \n\nyou can put tallow on top of the brisket too. \n\nyou fold the paper’s short edge up and over the top of the brisket and tuck it underneath. \n\nyou then tuck the top corners under the brisket\n\nthen fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. \n\nthen fold the long sides towards the middle and crimp down the long edges  \n\nput one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it.\n\nflip the brisket once away from you. it is now meat side up.\n\nfold the paper’s top section down towards you\n\nthen flip the brisket one more time. it is now fat side up again. \n\nyour brisket is now fully wrapped with butcher paper and ready to go back on the smoker. \n\nsee my gear page for a link to the butcher paper i use and 15% off code.\n\n#bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket cow brisket how_to tips tutorial process bbq smoking today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid.\n\nyou start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. \n\nyou spritz it down with water to make it more pliable \n\nyou can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today.\n\nthen place the brisket on top of the tallow, with the fat side up. \n\nyou can put tallow on top of the brisket too. \n\nyou fold the paper’s short edge up and over the top of the brisket and tuck it underneath. \n\nyou then tuck the top corners under the brisket\n\nthen fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. \n\nthen fold the long sides towards the middle and crimp down the long edges \n\nput one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it.\n\nflip the brisket once away from you. it is now meat side up.\n\nfold the paper’s top section down towards you\n\nthen flip the brisket one more time. it is now fat side up again. \n\nyour brisket is now fully wrapped with butcher paper and ready to go back on the smoker. \n\nsee my gear page for a link to the butcher paper i use and 15% off code.\n\n#bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid. you start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. you spritz it down with water to make it more pliable  you can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today. then place the brisket on top of the tallow, with the fat side up. you can put tallow on top of the brisket too. you fold the paper’s short edge up and over the top of the brisket and tuck it underneath. you then tuck the top corners under the brisket. then fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. then fold the long sides towards the middle and crimp down the long edges  put one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it. flip the brisket once away from you. it is now meat side  up. fold the paper’s top section down towards you. then flip the brisket one more time. it is now fat side up again. your brisket is now fully wrapped with butcher paper and ready to go back on the smoker. see my gear page for a link to the butcher paper i use and 15% off code. #bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket cow brisket how_to tips tutorial process bbq smoking today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid. you start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle.  you spritz it down with water to make it more pliable   you can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today. then place the brisket on top of the tallow, with the fat side up.  you can put tallow on top of the brisket too.  you fold the paper’s short edge up and over the top of the brisket and tuck it underneath.  you then tuck the top corners under the brisket then fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets.  then fold the long sides towards the middle and crimp down the long edges   put one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it. flip the brisket once away from you. it is now meat side up. fold the paper’s top section down towards you then flip the brisket one more time. it is now fat side up again.  your brisket is now fully wrapped with butcher paper and ready to go back on the smoker.  see my gear page for a link to the butcher paper i use and 15% off code. #bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket","CreateDateTime":"2023-10-15T22:40:58.000Z","ViewCount":203464,"LikeCount":2524,"GroupId":9207,"GroupCode":"how-to-wrap-a-brisket-in-butcher-paper","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3065,"Url":"https://www.youtube.com/watch?v=BP4wMTyylbs","ViewCount":145605,"LikeCount":1595},{"Platform":"instagram","PostId":3063,"Url":"https://www.instagram.com/reel/Cyb7UKFPpUR/","ViewCount":23636,"LikeCount":346},{"Platform":"facebook","PostId":3064,"Url":"https://www.facebook.com/reel/987388619007139/","ViewCount":15285,"LikeCount":135},{"Platform":"tiktok","PostId":3062,"Url":"https://www.tiktok.com/@backyahdbbq/video/7290314815841619243","ViewCount":18938,"LikeCount":448}]},{"Id":3063,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cyb7UKFPpUR/","ThumbnailUrl":"media/posts/instagram_18013775485916788.png","Description":"Today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid.\n\nYou start with two long pieces of 18 inch butcher paper and overlap them a couple inches in","SearchText":"today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid.\n\nyou start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. \n\nyou spritz it down with water to make it more pliable  \n\nyou can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today.\n\nthen place the brisket on top of the tallow, with the fat side up. \n\nyou can put tallow on top of the brisket too. \n\nyou fold the paper’s short edge up and over the top of the brisket and tuck it underneath. \n\nyou then tuck the top corners under the brisket\n\nthen fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. \n\nthen fold the long sides towards the middle and crimp down the long edges  \n\nput one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it.\n\nflip the brisket once away from you. it is now meat side up.\n\nfold the paper’s top section down towards you\n\nthen flip the brisket one more time. it is now fat side up again. \n\nyour brisket is now fully wrapped with butcher paper and ready to go back on the smoker. \n\nsee my gear page for a link to the butcher paper i use and 15% off code.\n\n#bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket cow brisket how_to tips tutorial process bbq smoking today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid.\n\nyou start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. \n\nyou spritz it down with water to make it more pliable \n\nyou can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today.\n\nthen place the brisket on top of the tallow, with the fat side up. \n\nyou can put tallow on top of the brisket too. \n\nyou fold the paper’s short edge up and over the top of the brisket and tuck it underneath. \n\nyou then tuck the top corners under the brisket\n\nthen fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. \n\nthen fold the long sides towards the middle and crimp down the long edges \n\nput one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it.\n\nflip the brisket once away from you. it is now meat side up.\n\nfold the paper’s top section down towards you\n\nthen flip the brisket one more time. it is now fat side up again. \n\nyour brisket is now fully wrapped with butcher paper and ready to go back on the smoker. \n\nsee my gear page for a link to the butcher paper i use and 15% off code.\n\n#bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid. you start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. you spritz it down with water to make it more pliable  you can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today. then place the brisket on top of the tallow, with the fat side up. you can put tallow on top of the brisket too. you fold the paper’s short edge up and over the top of the brisket and tuck it underneath. you then tuck the top corners under the brisket. then fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. then fold the long sides towards the middle and crimp down the long edges  put one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it. flip the brisket once away from you. it is now meat side  up. fold the paper’s top section down towards you. then flip the brisket one more time. it is now fat side up again. your brisket is now fully wrapped with butcher paper and ready to go back on the smoker. see my gear page for a link to the butcher paper i use and 15% off code. #bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket cow brisket how_to tips tutorial process bbq smoking today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid. you start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle.  you spritz it down with water to make it more pliable   you can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today. then place the brisket on top of the tallow, with the fat side up.  you can put tallow on top of the brisket too.  you fold the paper’s short edge up and over the top of the brisket and tuck it underneath.  you then tuck the top corners under the brisket then fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets.  then fold the long sides towards the middle and crimp down the long edges   put one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it. flip the brisket once away from you. it is now meat side up. fold the paper’s top section down towards you then flip the brisket one more time. it is now fat side up again.  your brisket is now fully wrapped with butcher paper and ready to go back on the smoker.  see my gear page for a link to the butcher paper i use and 15% off code. #bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket","CreateDateTime":"2023-10-15T22:33:34.000Z","ViewCount":203464,"LikeCount":2524,"GroupId":9207,"GroupCode":"how-to-wrap-a-brisket-in-butcher-paper","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3065,"Url":"https://www.youtube.com/watch?v=BP4wMTyylbs","ViewCount":145605,"LikeCount":1595},{"Platform":"instagram","PostId":3063,"Url":"https://www.instagram.com/reel/Cyb7UKFPpUR/","ViewCount":23636,"LikeCount":346},{"Platform":"facebook","PostId":3064,"Url":"https://www.facebook.com/reel/987388619007139/","ViewCount":15285,"LikeCount":135},{"Platform":"tiktok","PostId":3062,"Url":"https://www.tiktok.com/@backyahdbbq/video/7290314815841619243","ViewCount":18938,"LikeCount":448}]},{"Id":3064,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/987388619007139/","ThumbnailUrl":"media/posts/facebook_987388619007139.png","Description":"Today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid. You start with two long pieces of 18 inch butcher paper and overlap them a couple inches in ","SearchText":"today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid.\n\nyou start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. \n\nyou spritz it down with water to make it more pliable  \n\nyou can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today.\n\nthen place the brisket on top of the tallow, with the fat side up. \n\nyou can put tallow on top of the brisket too. \n\nyou fold the paper’s short edge up and over the top of the brisket and tuck it underneath. \n\nyou then tuck the top corners under the brisket\n\nthen fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. \n\nthen fold the long sides towards the middle and crimp down the long edges  \n\nput one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it.\n\nflip the brisket once away from you. it is now meat side up.\n\nfold the paper’s top section down towards you\n\nthen flip the brisket one more time. it is now fat side up again. \n\nyour brisket is now fully wrapped with butcher paper and ready to go back on the smoker. \n\nsee my gear page for a link to the butcher paper i use and 15% off code.\n\n#bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket cow brisket how_to tips tutorial process bbq smoking today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid.\n\nyou start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. \n\nyou spritz it down with water to make it more pliable \n\nyou can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today.\n\nthen place the brisket on top of the tallow, with the fat side up. \n\nyou can put tallow on top of the brisket too. \n\nyou fold the paper’s short edge up and over the top of the brisket and tuck it underneath. \n\nyou then tuck the top corners under the brisket\n\nthen fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. \n\nthen fold the long sides towards the middle and crimp down the long edges \n\nput one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it.\n\nflip the brisket once away from you. it is now meat side up.\n\nfold the paper’s top section down towards you\n\nthen flip the brisket one more time. it is now fat side up again. \n\nyour brisket is now fully wrapped with butcher paper and ready to go back on the smoker. \n\nsee my gear page for a link to the butcher paper i use and 15% off code.\n\n#bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid. you start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. you spritz it down with water to make it more pliable  you can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today. then place the brisket on top of the tallow, with the fat side up. you can put tallow on top of the brisket too. you fold the paper’s short edge up and over the top of the brisket and tuck it underneath. you then tuck the top corners under the brisket. then fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. then fold the long sides towards the middle and crimp down the long edges  put one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it. flip the brisket once away from you. it is now meat side  up. fold the paper’s top section down towards you. then flip the brisket one more time. it is now fat side up again. your brisket is now fully wrapped with butcher paper and ready to go back on the smoker. see my gear page for a link to the butcher paper i use and 15% off code. #bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket cow brisket how_to tips tutorial process bbq smoking today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid. you start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle.  you spritz it down with water to make it more pliable   you can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today. then place the brisket on top of the tallow, with the fat side up.  you can put tallow on top of the brisket too.  you fold the paper’s short edge up and over the top of the brisket and tuck it underneath.  you then tuck the top corners under the brisket then fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets.  then fold the long sides towards the middle and crimp down the long edges   put one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it. flip the brisket once away from you. it is now meat side up. fold the paper’s top section down towards you then flip the brisket one more time. it is now fat side up again.  your brisket is now fully wrapped with butcher paper and ready to go back on the smoker.  see my gear page for a link to the butcher paper i use and 15% off code. #bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket","CreateDateTime":"2023-10-15T22:30:26.000Z","ViewCount":203464,"LikeCount":2524,"GroupId":9207,"GroupCode":"how-to-wrap-a-brisket-in-butcher-paper","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3065,"Url":"https://www.youtube.com/watch?v=BP4wMTyylbs","ViewCount":145605,"LikeCount":1595},{"Platform":"instagram","PostId":3063,"Url":"https://www.instagram.com/reel/Cyb7UKFPpUR/","ViewCount":23636,"LikeCount":346},{"Platform":"facebook","PostId":3064,"Url":"https://www.facebook.com/reel/987388619007139/","ViewCount":15285,"LikeCount":135},{"Platform":"tiktok","PostId":3062,"Url":"https://www.tiktok.com/@backyahdbbq/video/7290314815841619243","ViewCount":18938,"LikeCount":448}]},{"Id":3062,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7290314815841619243","ThumbnailUrl":"media/posts/tiktok_7290314815841619243.png","Description":"Today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid. You start with two long pieces of 18 inch butcher paper and overlap them a couple inches in ","SearchText":"today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid.\n\nyou start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. \n\nyou spritz it down with water to make it more pliable  \n\nyou can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today.\n\nthen place the brisket on top of the tallow, with the fat side up. \n\nyou can put tallow on top of the brisket too. \n\nyou fold the paper’s short edge up and over the top of the brisket and tuck it underneath. \n\nyou then tuck the top corners under the brisket\n\nthen fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. \n\nthen fold the long sides towards the middle and crimp down the long edges  \n\nput one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it.\n\nflip the brisket once away from you. it is now meat side up.\n\nfold the paper’s top section down towards you\n\nthen flip the brisket one more time. it is now fat side up again. \n\nyour brisket is now fully wrapped with butcher paper and ready to go back on the smoker. \n\nsee my gear page for a link to the butcher paper i use and 15% off code.\n\n#bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket cow brisket how_to tips tutorial process bbq smoking today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid.\n\nyou start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. \n\nyou spritz it down with water to make it more pliable \n\nyou can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today.\n\nthen place the brisket on top of the tallow, with the fat side up. \n\nyou can put tallow on top of the brisket too. \n\nyou fold the paper’s short edge up and over the top of the brisket and tuck it underneath. \n\nyou then tuck the top corners under the brisket\n\nthen fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. \n\nthen fold the long sides towards the middle and crimp down the long edges \n\nput one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it.\n\nflip the brisket once away from you. it is now meat side up.\n\nfold the paper’s top section down towards you\n\nthen flip the brisket one more time. it is now fat side up again. \n\nyour brisket is now fully wrapped with butcher paper and ready to go back on the smoker. \n\nsee my gear page for a link to the butcher paper i use and 15% off code.\n\n#bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid. you start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle. you spritz it down with water to make it more pliable  you can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today. then place the brisket on top of the tallow, with the fat side up. you can put tallow on top of the brisket too. you fold the paper’s short edge up and over the top of the brisket and tuck it underneath. you then tuck the top corners under the brisket. then fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets. then fold the long sides towards the middle and crimp down the long edges  put one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it. flip the brisket once away from you. it is now meat side  up. fold the paper’s top section down towards you. then flip the brisket one more time. it is now fat side up again. your brisket is now fully wrapped with butcher paper and ready to go back on the smoker. see my gear page for a link to the butcher paper i use and 15% off code. #bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket cow brisket how_to tips tutorial process bbq smoking today we’re going to learn how to wrap a brisket in butcher paper with a little help from the backyahd kid. you start with two long pieces of 18 inch butcher paper and overlap them a couple inches in the middle.  you spritz it down with water to make it more pliable   you can put cold tallow under the brisket if you want to help cook in more fat. i just didn’t have any today. then place the brisket on top of the tallow, with the fat side up.  you can put tallow on top of the brisket too.  you fold the paper’s short edge up and over the top of the brisket and tuck it underneath.  you then tuck the top corners under the brisket then fold the paper’s long side at an angle to follow the contour of the brisket corners.  this fold is optional, but i like to do it to minimize air pockets.  then fold the long sides towards the middle and crimp down the long edges   put one hand on the brisket, and one hand on the paper and pull the brisket towards you to pack the paper tighter around it. flip the brisket once away from you. it is now meat side up. fold the paper’s top section down towards you then flip the brisket one more time. it is now fat side up again.  your brisket is now fully wrapped with butcher paper and ready to go back on the smoker.  see my gear page for a link to the butcher paper i use and 15% off code. #bbq #bbqtips #howto #smokedmeats #brisket #smokedbrisket","CreateDateTime":"2023-10-15T22:25:05.000Z","ViewCount":203464,"LikeCount":2524,"GroupId":9207,"GroupCode":"how-to-wrap-a-brisket-in-butcher-paper","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3065,"Url":"https://www.youtube.com/watch?v=BP4wMTyylbs","ViewCount":145605,"LikeCount":1595},{"Platform":"instagram","PostId":3063,"Url":"https://www.instagram.com/reel/Cyb7UKFPpUR/","ViewCount":23636,"LikeCount":346},{"Platform":"facebook","PostId":3064,"Url":"https://www.facebook.com/reel/987388619007139/","ViewCount":15285,"LikeCount":135},{"Platform":"tiktok","PostId":3062,"Url":"https://www.tiktok.com/@backyahdbbq/video/7290314815841619243","ViewCount":18938,"LikeCount":448}]},{"Id":3061,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7289303669932182826","ThumbnailUrl":"media/posts/tiktok_7289303669932182826.png","Description":"Figured out why my grill gun attenuation wasn’t working. How I fixed it coming soon…","SearchText":"figured out why my grill gun attenuation wasn’t working. how i fixed it coming soon… how_to tips tutorial bbq grilling","CreateDateTime":"2023-10-13T05:01:31.000Z","ViewCount":2764,"LikeCount":50,"GroupId":9564,"GroupCode":"grill-gun-attenuation-fix-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":3061,"Url":"https://www.tiktok.com/@backyahdbbq/video/7289303669932182826","ViewCount":2764,"LikeCount":50}]},{"Id":3060,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CyTqOx7xeEO/","ThumbnailUrl":"media/posts/instagram_17898297812893394.png","Description":"Today we are making french fries in a cast iron skillet on the griddle.\n\nIf I’m griddling burgers, then I’m also making fries.  And I definitely don’t want to be going back and forth from the griddle ","SearchText":"today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes. \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown. \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries burger recipe sides frying today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.  \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.  \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills recipe how_to burgers sides frying today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes. \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown. \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills how to make french fries in cast iron skillet in a griddle. today we are making french fries in a cast iron skillet on the griddle.if i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there. it’s convenient to have everything i’m cooking for the whole meal right in front of me. i put my skillet off to the left and then cook my onions, burgers and buns over to the right. i set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees. i rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker. i rinse my fries again and dry them. i then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.  i remove them from the oil and put them on a paper towel. i let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.  i put them back on the paper towel, and salt them right away. with the double fry method you get a perfectly crispy and meaty fry. give it a try and let me know how it turns out for you. #frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills burger how_to sides frying today we are making french fries in a cast iron skillet on the griddle. if i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there. it’s convenient to have everything i’m cooking for the whole meal right in front of me. i put my skillet off to the left and then cook my onions, burgers and buns over to the right. i set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees. i rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker. i rinse my fries again and dry them. i then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.   i remove them from the oil and put them on a paper towel.  i let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.   i put them back on the paper towel, and salt them right away. with the double fry method you get a perfectly crispy and meaty fry. give it a try and let me know how it turns out for you. #frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills burger recipe sides frying","CreateDateTime":"2023-10-12T17:31:01.000Z","ViewCount":75763,"LikeCount":2088,"GroupId":9209,"GroupCode":"cast-iron-skillet-fries-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Sides"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":3060,"Url":"https://www.instagram.com/reel/CyTqOx7xeEO/","ViewCount":5144,"LikeCount":110},{"Platform":"youtube","PostId":3055,"Url":"https://www.youtube.com/watch?v=Ml5Kh8I3qAs","ViewCount":23010,"LikeCount":988},{"Platform":"instagram","PostId":3054,"Url":"https://www.instagram.com/reel/CyOvulGyGl5/","ViewCount":4738,"LikeCount":101},{"Platform":"facebook","PostId":3053,"Url":"https://www.facebook.com/reel/591898309651755/","ViewCount":10473,"LikeCount":235},{"Platform":"tiktok","PostId":3052,"Url":"https://www.tiktok.com/@backyahdbbq/video/7288415068814019886","ViewCount":32398,"LikeCount":654}]},{"Id":3059,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=flsSNH-Jlhk","ThumbnailUrl":"media/posts/youtube_flsSNH-Jlhk.png","Description":"Today we’re making gyro inspired smashburgers\n\nI like gyros and I like smashburgers, so when @MeatNBone sent me some ground lamb, I figured I’d combine the two and see what I could come up with.\n\nI mi","SearchText":"today we’re making gyro inspired smashburgers\n\ni like gyros and i like smashburgers, so when @meatnbone sent me some ground lamb, i figured i’d combine the two and see what i could come up with.\n\ni mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.\n\ni formed them into patties and then let them rest in the fridge overnight.\n\nthe next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat.\n\ni flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese.\n\ni pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs.\n\ni toasted my homemade buns on low to get a consistent browning.\n\nfor the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.  \n\nit turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top.\n\n#lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying gyro smashburgers\n\ntoday we’re making gyro inspired smashburgers\n\ni like gyros and i like smashburgers, so when @meatnbone sent me some ground lamb, i figured i’d combine the two and see what i could come up with.\n\ni mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.\n\ni formed them into patties and then let them rest in the fridge overnight.\n\nthe next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat.\n\ni flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese.\n\ni pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs.\n\ni toasted my homemade buns on low to get a consistent browning.\n\nfor the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun. \n\nit turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top.\n\n#lamb #burgers #fries #smashburgers #griddle gyro smashburgers today we’re making gyro inspired smashburgersi like gyros and i like smashburgers, so when meat n' bone sent me some ground lamb, i figured i’d combine the two and see what i could come up with. i mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.i formed them into patties and then let them rest in the fridge overnight. the next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat. i flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese. i pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs. i toasted my homemade buns on low to get a consistent browning. for the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.  it turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top. #lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying gyro smashburgers today we’re making gyro inspired smashburgers i like gyros and i like smashburgers, so when @meat n' bone sent me some ground lamb, i figured i’d combine the two and see what i could come up with. i mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests. i formed them into patties and then let them rest in the fridge overnight. the next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat. i lipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese. i pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs. i toasted my homemade buns on low to get a consistent browning. for the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.   it turned out wicked good, it kinda tasted like a gyro, but the crispy edges and bacon took it way over the top. #lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying","CreateDateTime":"2023-10-11T17:30:53.000Z","ViewCount":36166,"LikeCount":1476,"GroupId":9565,"GroupCode":"gyro-inspired-smashburgers-recipe","IsPrimaryInGroup":true,"Animals":["lamb"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3059,"Url":"https://www.youtube.com/watch?v=flsSNH-Jlhk","ViewCount":20452,"LikeCount":1088},{"Platform":"instagram","PostId":3058,"Url":"https://www.instagram.com/reel/CyREzGfxaub/","ViewCount":6297,"LikeCount":175},{"Platform":"facebook","PostId":3056,"Url":"https://www.facebook.com/reel/615464780537685/","ViewCount":5209,"LikeCount":96},{"Platform":"tiktok","PostId":3057,"Url":"https://www.tiktok.com/@backyahdbbq/video/7288752030624206126","ViewCount":4208,"LikeCount":117}]},{"Id":3058,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CyREzGfxaub/","ThumbnailUrl":"media/posts/instagram_17989551152341395.png","Description":"Gyro Smashburgers\n\nToday we’re making gyro inspired smashburgers\n\nI like gyros and I like smashburgers, so when @meatnbone sent me some ground lamb, I figured I’d combine the two and see what I could ","SearchText":"today we’re making gyro inspired smashburgers\n\ni like gyros and i like smashburgers, so when @meatnbone sent me some ground lamb, i figured i’d combine the two and see what i could come up with.\n\ni mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.\n\ni formed them into patties and then let them rest in the fridge overnight.\n\nthe next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat.\n\ni flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese.\n\ni pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs.\n\ni toasted my homemade buns on low to get a consistent browning.\n\nfor the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.  \n\nit turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top.\n\n#lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying gyro smashburgers\n\ntoday we’re making gyro inspired smashburgers\n\ni like gyros and i like smashburgers, so when @meatnbone sent me some ground lamb, i figured i’d combine the two and see what i could come up with.\n\ni mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.\n\ni formed them into patties and then let them rest in the fridge overnight.\n\nthe next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat.\n\ni flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese.\n\ni pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs.\n\ni toasted my homemade buns on low to get a consistent browning.\n\nfor the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun. \n\nit turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top.\n\n#lamb #burgers #fries #smashburgers #griddle gyro smashburgers today we’re making gyro inspired smashburgersi like gyros and i like smashburgers, so when meat n' bone sent me some ground lamb, i figured i’d combine the two and see what i could come up with. i mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.i formed them into patties and then let them rest in the fridge overnight. the next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat. i flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese. i pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs. i toasted my homemade buns on low to get a consistent browning. for the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.  it turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top. #lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying gyro smashburgers today we’re making gyro inspired smashburgers i like gyros and i like smashburgers, so when @meat n' bone sent me some ground lamb, i figured i’d combine the two and see what i could come up with. i mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests. i formed them into patties and then let them rest in the fridge overnight. the next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat. i lipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese. i pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs. i toasted my homemade buns on low to get a consistent browning. for the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.   it turned out wicked good, it kinda tasted like a gyro, but the crispy edges and bacon took it way over the top. #lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying","CreateDateTime":"2023-10-11T17:25:49.000Z","ViewCount":36166,"LikeCount":1476,"GroupId":9565,"GroupCode":"gyro-inspired-smashburgers-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3059,"Url":"https://www.youtube.com/watch?v=flsSNH-Jlhk","ViewCount":20452,"LikeCount":1088},{"Platform":"instagram","PostId":3058,"Url":"https://www.instagram.com/reel/CyREzGfxaub/","ViewCount":6297,"LikeCount":175},{"Platform":"facebook","PostId":3056,"Url":"https://www.facebook.com/reel/615464780537685/","ViewCount":5209,"LikeCount":96},{"Platform":"tiktok","PostId":3057,"Url":"https://www.tiktok.com/@backyahdbbq/video/7288752030624206126","ViewCount":4208,"LikeCount":117}]},{"Id":3056,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/615464780537685/","ThumbnailUrl":"media/posts/facebook_615464780537685.png","Description":"Gyro Smashburgers Today we’re making gyro inspired smashburgersI like gyros and I like smashburgers, so when Meat N' Bone sent me some ground lamb, I figured I’d combine the two and see what I could c","SearchText":"today we’re making gyro inspired smashburgers\n\ni like gyros and i like smashburgers, so when @meatnbone sent me some ground lamb, i figured i’d combine the two and see what i could come up with.\n\ni mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.\n\ni formed them into patties and then let them rest in the fridge overnight.\n\nthe next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat.\n\ni flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese.\n\ni pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs.\n\ni toasted my homemade buns on low to get a consistent browning.\n\nfor the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.  \n\nit turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top.\n\n#lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying gyro smashburgers\n\ntoday we’re making gyro inspired smashburgers\n\ni like gyros and i like smashburgers, so when @meatnbone sent me some ground lamb, i figured i’d combine the two and see what i could come up with.\n\ni mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.\n\ni formed them into patties and then let them rest in the fridge overnight.\n\nthe next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat.\n\ni flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese.\n\ni pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs.\n\ni toasted my homemade buns on low to get a consistent browning.\n\nfor the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun. \n\nit turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top.\n\n#lamb #burgers #fries #smashburgers #griddle gyro smashburgers today we’re making gyro inspired smashburgersi like gyros and i like smashburgers, so when meat n' bone sent me some ground lamb, i figured i’d combine the two and see what i could come up with. i mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.i formed them into patties and then let them rest in the fridge overnight. the next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat. i flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese. i pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs. i toasted my homemade buns on low to get a consistent browning. for the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.  it turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top. #lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying gyro smashburgers today we’re making gyro inspired smashburgers i like gyros and i like smashburgers, so when @meat n' bone sent me some ground lamb, i figured i’d combine the two and see what i could come up with. i mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests. i formed them into patties and then let them rest in the fridge overnight. the next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat. i lipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese. i pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs. i toasted my homemade buns on low to get a consistent browning. for the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.   it turned out wicked good, it kinda tasted like a gyro, but the crispy edges and bacon took it way over the top. #lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying","CreateDateTime":"2023-10-11T17:21:22.000Z","ViewCount":36166,"LikeCount":1476,"GroupId":9565,"GroupCode":"gyro-inspired-smashburgers-recipe","IsPrimaryInGroup":false,"Animals":["lamb"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3059,"Url":"https://www.youtube.com/watch?v=flsSNH-Jlhk","ViewCount":20452,"LikeCount":1088},{"Platform":"instagram","PostId":3058,"Url":"https://www.instagram.com/reel/CyREzGfxaub/","ViewCount":6297,"LikeCount":175},{"Platform":"facebook","PostId":3056,"Url":"https://www.facebook.com/reel/615464780537685/","ViewCount":5209,"LikeCount":96},{"Platform":"tiktok","PostId":3057,"Url":"https://www.tiktok.com/@backyahdbbq/video/7288752030624206126","ViewCount":4208,"LikeCount":117}]},{"Id":3057,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7288752030624206126","ThumbnailUrl":"media/posts/tiktok_7288752030624206126.png","Description":"Gyro Smashburgers Today we’re making gyro inspired smashburgers I like gyros and I like smashburgers, so when @Meat N' Bone sent me some ground lamb, I figured I’d combine the two and see what I could","SearchText":"today we’re making gyro inspired smashburgers\n\ni like gyros and i like smashburgers, so when @meatnbone sent me some ground lamb, i figured i’d combine the two and see what i could come up with.\n\ni mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.\n\ni formed them into patties and then let them rest in the fridge overnight.\n\nthe next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat.\n\ni flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese.\n\ni pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs.\n\ni toasted my homemade buns on low to get a consistent browning.\n\nfor the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.  \n\nit turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top.\n\n#lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying gyro smashburgers\n\ntoday we’re making gyro inspired smashburgers\n\ni like gyros and i like smashburgers, so when @meatnbone sent me some ground lamb, i figured i’d combine the two and see what i could come up with.\n\ni mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.\n\ni formed them into patties and then let them rest in the fridge overnight.\n\nthe next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat.\n\ni flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese.\n\ni pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs.\n\ni toasted my homemade buns on low to get a consistent browning.\n\nfor the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun. \n\nit turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top.\n\n#lamb #burgers #fries #smashburgers #griddle gyro smashburgers today we’re making gyro inspired smashburgersi like gyros and i like smashburgers, so when meat n' bone sent me some ground lamb, i figured i’d combine the two and see what i could come up with. i mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests.i formed them into patties and then let them rest in the fridge overnight. the next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat. i flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese. i pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs. i toasted my homemade buns on low to get a consistent browning. for the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.  it turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top. #lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying gyro smashburgers today we’re making gyro inspired smashburgers i like gyros and i like smashburgers, so when @meat n' bone sent me some ground lamb, i figured i’d combine the two and see what i could come up with. i mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests. i formed them into patties and then let them rest in the fridge overnight. the next day i smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle.  i put some water on my smasher so it doesn’t stick to the meat. i lipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese. i pulled my fries and then added this potato slayer rub, that i’ve been putting on most things these days.  it has a good mix of spices and herbs. i toasted my homemade buns on low to get a consistent browning. for the burger stack, i started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun.   it turned out wicked good, it kinda tasted like a gyro, but the crispy edges and bacon took it way over the top. #lamb #burgers #fries #smashburgers #griddle lamb burger recipe burgers frying","CreateDateTime":"2023-10-11T17:20:48.000Z","ViewCount":36166,"LikeCount":1476,"GroupId":9565,"GroupCode":"gyro-inspired-smashburgers-recipe","IsPrimaryInGroup":false,"Animals":["lamb"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":3059,"Url":"https://www.youtube.com/watch?v=flsSNH-Jlhk","ViewCount":20452,"LikeCount":1088},{"Platform":"instagram","PostId":3058,"Url":"https://www.instagram.com/reel/CyREzGfxaub/","ViewCount":6297,"LikeCount":175},{"Platform":"facebook","PostId":3056,"Url":"https://www.facebook.com/reel/615464780537685/","ViewCount":5209,"LikeCount":96},{"Platform":"tiktok","PostId":3057,"Url":"https://www.tiktok.com/@backyahdbbq/video/7288752030624206126","ViewCount":4208,"LikeCount":117}]},{"Id":3055,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Ml5Kh8I3qAs","ThumbnailUrl":"media/posts/youtube_Ml5Kh8I3qAs.png","Description":"Today we are making french fries in a cast iron skillet on the griddle.\n\nIf I’m griddling burgers, then I’m also making fries.  And I definitely don’t want to be going back and forth from the griddle ","SearchText":"today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes. \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown. \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries burger recipe sides frying today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.  \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.  \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills recipe how_to burgers sides frying today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes. \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown. \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills how to make french fries in cast iron skillet in a griddle. today we are making french fries in a cast iron skillet on the griddle.if i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there. it’s convenient to have everything i’m cooking for the whole meal right in front of me. i put my skillet off to the left and then cook my onions, burgers and buns over to the right. i set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees. i rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker. i rinse my fries again and dry them. i then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.  i remove them from the oil and put them on a paper towel. i let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.  i put them back on the paper towel, and salt them right away. with the double fry method you get a perfectly crispy and meaty fry. give it a try and let me know how it turns out for you. #frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills burger how_to sides frying today we are making french fries in a cast iron skillet on the griddle. if i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there. it’s convenient to have everything i’m cooking for the whole meal right in front of me. i put my skillet off to the left and then cook my onions, burgers and buns over to the right. i set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees. i rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker. i rinse my fries again and dry them. i then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.   i remove them from the oil and put them on a paper towel.  i let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.   i put them back on the paper towel, and salt them right away. with the double fry method you get a perfectly crispy and meaty fry. give it a try and let me know how it turns out for you. #frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills burger recipe sides frying","CreateDateTime":"2023-10-10T19:54:29.000Z","ViewCount":75763,"LikeCount":2088,"GroupId":9209,"GroupCode":"cast-iron-skillet-fries-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":["Burgers","Sides"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":3060,"Url":"https://www.instagram.com/reel/CyTqOx7xeEO/","ViewCount":5144,"LikeCount":110},{"Platform":"youtube","PostId":3055,"Url":"https://www.youtube.com/watch?v=Ml5Kh8I3qAs","ViewCount":23010,"LikeCount":988},{"Platform":"instagram","PostId":3054,"Url":"https://www.instagram.com/reel/CyOvulGyGl5/","ViewCount":4738,"LikeCount":101},{"Platform":"facebook","PostId":3053,"Url":"https://www.facebook.com/reel/591898309651755/","ViewCount":10473,"LikeCount":235},{"Platform":"tiktok","PostId":3052,"Url":"https://www.tiktok.com/@backyahdbbq/video/7288415068814019886","ViewCount":32398,"LikeCount":654}]},{"Id":3054,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CyOvulGyGl5/","ThumbnailUrl":"media/posts/instagram_18011698267903461.png","Description":"Today we are making french fries in a cast iron skillet on the griddle.\n\nIf I’m griddling burgers, then I’m also making fries.  And I definitely don’t want to be going back and forth from the griddle ","SearchText":"today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes. \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown. \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries burger recipe sides frying today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.  \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.  \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills recipe how_to burgers sides frying today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes. \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown. \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills how to make french fries in cast iron skillet in a griddle. today we are making french fries in a cast iron skillet on the griddle.if i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there. it’s convenient to have everything i’m cooking for the whole meal right in front of me. i put my skillet off to the left and then cook my onions, burgers and buns over to the right. i set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees. i rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker. i rinse my fries again and dry them. i then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.  i remove them from the oil and put them on a paper towel. i let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.  i put them back on the paper towel, and salt them right away. with the double fry method you get a perfectly crispy and meaty fry. give it a try and let me know how it turns out for you. #frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills burger how_to sides frying today we are making french fries in a cast iron skillet on the griddle. if i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there. it’s convenient to have everything i’m cooking for the whole meal right in front of me. i put my skillet off to the left and then cook my onions, burgers and buns over to the right. i set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees. i rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker. i rinse my fries again and dry them. i then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.   i remove them from the oil and put them on a paper towel.  i let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.   i put them back on the paper towel, and salt them right away. with the double fry method you get a perfectly crispy and meaty fry. give it a try and let me know how it turns out for you. #frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills burger recipe sides frying","CreateDateTime":"2023-10-10T19:43:08.000Z","ViewCount":75763,"LikeCount":2088,"GroupId":9209,"GroupCode":"cast-iron-skillet-fries-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3060,"Url":"https://www.instagram.com/reel/CyTqOx7xeEO/","ViewCount":5144,"LikeCount":110},{"Platform":"youtube","PostId":3055,"Url":"https://www.youtube.com/watch?v=Ml5Kh8I3qAs","ViewCount":23010,"LikeCount":988},{"Platform":"instagram","PostId":3054,"Url":"https://www.instagram.com/reel/CyOvulGyGl5/","ViewCount":4738,"LikeCount":101},{"Platform":"facebook","PostId":3053,"Url":"https://www.facebook.com/reel/591898309651755/","ViewCount":10473,"LikeCount":235},{"Platform":"tiktok","PostId":3052,"Url":"https://www.tiktok.com/@backyahdbbq/video/7288415068814019886","ViewCount":32398,"LikeCount":654}]},{"Id":3053,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/591898309651755/","ThumbnailUrl":"media/posts/facebook_591898309651755.png","Description":"How to make French fries in cast iron skillet in a griddle. Today we are making french fries in a cast iron skillet on the griddle.If I’m griddling burgers, then I’m also making fries.  And I definite","SearchText":"today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes. \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown. \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries burger recipe sides frying today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.  \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.  \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills recipe how_to burgers sides frying today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes. \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown. \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills how to make french fries in cast iron skillet in a griddle. today we are making french fries in a cast iron skillet on the griddle.if i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there. it’s convenient to have everything i’m cooking for the whole meal right in front of me. i put my skillet off to the left and then cook my onions, burgers and buns over to the right. i set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees. i rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker. i rinse my fries again and dry them. i then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.  i remove them from the oil and put them on a paper towel. i let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.  i put them back on the paper towel, and salt them right away. with the double fry method you get a perfectly crispy and meaty fry. give it a try and let me know how it turns out for you. #frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills burger how_to sides frying today we are making french fries in a cast iron skillet on the griddle. if i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there. it’s convenient to have everything i’m cooking for the whole meal right in front of me. i put my skillet off to the left and then cook my onions, burgers and buns over to the right. i set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees. i rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker. i rinse my fries again and dry them. i then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.   i remove them from the oil and put them on a paper towel.  i let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.   i put them back on the paper towel, and salt them right away. with the double fry method you get a perfectly crispy and meaty fry. give it a try and let me know how it turns out for you. #frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills burger recipe sides frying","CreateDateTime":"2023-10-10T19:38:05.000Z","ViewCount":75763,"LikeCount":2088,"GroupId":9209,"GroupCode":"cast-iron-skillet-fries-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["Sides"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":3060,"Url":"https://www.instagram.com/reel/CyTqOx7xeEO/","ViewCount":5144,"LikeCount":110},{"Platform":"youtube","PostId":3055,"Url":"https://www.youtube.com/watch?v=Ml5Kh8I3qAs","ViewCount":23010,"LikeCount":988},{"Platform":"instagram","PostId":3054,"Url":"https://www.instagram.com/reel/CyOvulGyGl5/","ViewCount":4738,"LikeCount":101},{"Platform":"facebook","PostId":3053,"Url":"https://www.facebook.com/reel/591898309651755/","ViewCount":10473,"LikeCount":235},{"Platform":"tiktok","PostId":3052,"Url":"https://www.tiktok.com/@backyahdbbq/video/7288415068814019886","ViewCount":32398,"LikeCount":654}]},{"Id":3052,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7288415068814019886","ThumbnailUrl":"media/posts/tiktok_7288415068814019886.png","Description":"Today we are making french fries in a cast iron skillet on the griddle. If I’m griddling burgers, then I’m also making fries.  And I definitely don’t want to be going back and forth from the griddle o","SearchText":"today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes. \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown. \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries burger recipe sides frying today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.  \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.  \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills recipe how_to burgers sides frying today we are making french fries in a cast iron skillet on the griddle.\n\nif i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there.\n\nit’s convenient to have everything i’m cooking for the whole meal right in front of me.\n\ni put my skillet off to the left and then cook my onions, burgers and buns over to the right.\n\ni set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees.\n\ni rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker.\n\ni rinse my fries again and dry them.\n\ni then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes. \n\ni remove them from the oil and put them on a paper towel. \n\ni let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown. \n\ni put them back on the paper towel, and salt them right away.\n\nwith the double fry method you get a perfectly crispy and meaty fry.\n\ngive it a try and let me know how it turns out for you.\n\n#frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills how to make french fries in cast iron skillet in a griddle. today we are making french fries in a cast iron skillet on the griddle.if i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there. it’s convenient to have everything i’m cooking for the whole meal right in front of me. i put my skillet off to the left and then cook my onions, burgers and buns over to the right. i set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees. i rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker. i rinse my fries again and dry them. i then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.  i remove them from the oil and put them on a paper towel. i let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.  i put them back on the paper towel, and salt them right away. with the double fry method you get a perfectly crispy and meaty fry. give it a try and let me know how it turns out for you. #frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills burger how_to sides frying today we are making french fries in a cast iron skillet on the griddle. if i’m griddling burgers, then i’m also making fries.  and i definitely don’t want to be going back and forth from the griddle on the porch to the kitchen to cook fries, so i just put my cast iron skillet right on my griddle and cook my fries there. it’s convenient to have everything i’m cooking for the whole meal right in front of me. i put my skillet off to the left and then cook my onions, burgers and buns over to the right. i set the griddle to high, put my skillet on top, and then add enough oil to cover the fries and let the oil heat up to 350 degrees. i rinse and cut my fries.  i like skin on, just peel them first if you don’t.  i like my fries thicker, like 5 guys fries, but you can easily go thinner or thicker. i rinse my fries again and dry them. i then add them to my skillet and let them cook until they are probe tender, about 5-10 minutes.   i remove them from the oil and put them on a paper towel.  i let the oil temp get up to 375, and then cook them again for another 5-10 minutes until they are golden brown.   i put them back on the paper towel, and salt them right away. with the double fry method you get a perfectly crispy and meaty fry. give it a try and let me know how it turns out for you. #frenchfries #griddle #castironskillet #castironcooking #fries #friendsofweber #webergrills burger recipe sides frying","CreateDateTime":"2023-10-10T19:33:04.000Z","ViewCount":75763,"LikeCount":2088,"GroupId":9209,"GroupCode":"cast-iron-skillet-fries-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Sides"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":3060,"Url":"https://www.instagram.com/reel/CyTqOx7xeEO/","ViewCount":5144,"LikeCount":110},{"Platform":"youtube","PostId":3055,"Url":"https://www.youtube.com/watch?v=Ml5Kh8I3qAs","ViewCount":23010,"LikeCount":988},{"Platform":"instagram","PostId":3054,"Url":"https://www.instagram.com/reel/CyOvulGyGl5/","ViewCount":4738,"LikeCount":101},{"Platform":"facebook","PostId":3053,"Url":"https://www.facebook.com/reel/591898309651755/","ViewCount":10473,"LikeCount":235},{"Platform":"tiktok","PostId":3052,"Url":"https://www.tiktok.com/@backyahdbbq/video/7288415068814019886","ViewCount":32398,"LikeCount":654}]},{"Id":3051,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Ad_gFCIf_lg","ThumbnailUrl":"media/posts/youtube_Ad_gFCIf_lg.png","Description":"How to Hot Hold Smoked Meats Overnight\n\nHot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  It allows you to have a reasonable","SearchText":"how to hot hold smoked meats overnight\n\nhot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat.\n\nthink about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.  \n\ni started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year.\n\nyou want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held.\n\ni’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140.\n\nalso, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.  \n\ni put a link to the exact heatmax food warmer i use on my gear page.  https://backyahdbbq.com/gear\n\ncheck it out and let me know which one you go with.\n\n#brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering how to hot hold smoked meats overnight\n\nhot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat.\n\nthink about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results. \n\ni started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year.\n\nyou want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held.\n\ni’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140.\n\nalso, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow. \n\ni put a link to the exact @heatmaxfoodwarmers food warmer i use on my gear page.  https://backyahdbbq.com/gear\n\ncheck it out and let me know which one you go with.\n\n#brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig brisket pulled_pork how_to bbq smoking how to hot hold smoked meats overnight. hot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat. think about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.  i started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year. you want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held. i’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140. also, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.  i put a link to the exact heatmax food warmer i use on my gear page.  https://backyahdbbq.com/gear check it out and let me know which one you go with. #brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig pulled_pork brisket how_to tips bbq smoking how to hot hold smoked meats overnight hot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat. think about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.   i started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year. you want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held. i’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140. also, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.   i put a link to the exact @heatmax food warmers i use on my gear page. check it out and let me know which one you go with. #brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig brisket pulled_pork how_to bbq smoking","CreateDateTime":"2023-10-05T18:52:55.000Z","ViewCount":104416,"LikeCount":1808,"GroupId":9566,"GroupCode":"hot-holding-smoked-meats-method","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3051,"Url":"https://www.youtube.com/watch?v=Ad_gFCIf_lg","ViewCount":56238,"LikeCount":896},{"Platform":"instagram","PostId":3050,"Url":"https://www.instagram.com/reel/CyBxSmcvUAP/","ViewCount":6198,"LikeCount":110},{"Platform":"facebook","PostId":3048,"Url":"https://www.facebook.com/reel/276264465306209/","ViewCount":5906,"LikeCount":110},{"Platform":"tiktok","PostId":3049,"Url":"https://www.tiktok.com/@backyahdbbq/video/7286546134263254315","ViewCount":36074,"LikeCount":692}]},{"Id":3050,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CyBxSmcvUAP/","ThumbnailUrl":"media/posts/instagram_17992569302103905.png","Description":"How to Hot Hold Smoked Meats Overnight\n\nHot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  It allows you to have a reasonable","SearchText":"how to hot hold smoked meats overnight\n\nhot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat.\n\nthink about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.  \n\ni started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year.\n\nyou want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held.\n\ni’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140.\n\nalso, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.  \n\ni put a link to the exact heatmax food warmer i use on my gear page.  https://backyahdbbq.com/gear\n\ncheck it out and let me know which one you go with.\n\n#brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering how to hot hold smoked meats overnight\n\nhot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat.\n\nthink about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results. \n\ni started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year.\n\nyou want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held.\n\ni’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140.\n\nalso, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow. \n\ni put a link to the exact @heatmaxfoodwarmers food warmer i use on my gear page.  https://backyahdbbq.com/gear\n\ncheck it out and let me know which one you go with.\n\n#brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig brisket pulled_pork how_to bbq smoking how to hot hold smoked meats overnight. hot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat. think about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.  i started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year. you want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held. i’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140. also, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.  i put a link to the exact heatmax food warmer i use on my gear page.  https://backyahdbbq.com/gear check it out and let me know which one you go with. #brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig pulled_pork brisket how_to tips bbq smoking how to hot hold smoked meats overnight hot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat. think about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.   i started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year. you want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held. i’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140. also, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.   i put a link to the exact @heatmax food warmers i use on my gear page. check it out and let me know which one you go with. #brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig brisket pulled_pork how_to bbq smoking","CreateDateTime":"2023-10-05T18:46:56.000Z","ViewCount":104416,"LikeCount":1808,"GroupId":9566,"GroupCode":"hot-holding-smoked-meats-method","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3051,"Url":"https://www.youtube.com/watch?v=Ad_gFCIf_lg","ViewCount":56238,"LikeCount":896},{"Platform":"instagram","PostId":3050,"Url":"https://www.instagram.com/reel/CyBxSmcvUAP/","ViewCount":6198,"LikeCount":110},{"Platform":"facebook","PostId":3048,"Url":"https://www.facebook.com/reel/276264465306209/","ViewCount":5906,"LikeCount":110},{"Platform":"tiktok","PostId":3049,"Url":"https://www.tiktok.com/@backyahdbbq/video/7286546134263254315","ViewCount":36074,"LikeCount":692}]},{"Id":3048,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/276264465306209/","ThumbnailUrl":"media/posts/facebook_276264465306209.png","Description":"How to Hot Hold Smoked Meats Overnight. Hot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  It allows you to have a reasonable","SearchText":"how to hot hold smoked meats overnight\n\nhot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat.\n\nthink about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.  \n\ni started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year.\n\nyou want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held.\n\ni’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140.\n\nalso, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.  \n\ni put a link to the exact heatmax food warmer i use on my gear page.  https://backyahdbbq.com/gear\n\ncheck it out and let me know which one you go with.\n\n#brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering how to hot hold smoked meats overnight\n\nhot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat.\n\nthink about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results. \n\ni started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year.\n\nyou want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held.\n\ni’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140.\n\nalso, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow. \n\ni put a link to the exact @heatmaxfoodwarmers food warmer i use on my gear page.  https://backyahdbbq.com/gear\n\ncheck it out and let me know which one you go with.\n\n#brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig brisket pulled_pork how_to bbq smoking how to hot hold smoked meats overnight. hot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat. think about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.  i started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year. you want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held. i’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140. also, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.  i put a link to the exact heatmax food warmer i use on my gear page.  https://backyahdbbq.com/gear check it out and let me know which one you go with. #brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig pulled_pork brisket how_to tips bbq smoking how to hot hold smoked meats overnight hot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat. think about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.   i started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year. you want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held. i’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140. also, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.   i put a link to the exact @heatmax food warmers i use on my gear page. check it out and let me know which one you go with. #brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig brisket pulled_pork how_to bbq smoking","CreateDateTime":"2023-10-05T18:41:25.000Z","ViewCount":104416,"LikeCount":1808,"GroupId":9566,"GroupCode":"hot-holding-smoked-meats-method","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["pulled_pork","brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3051,"Url":"https://www.youtube.com/watch?v=Ad_gFCIf_lg","ViewCount":56238,"LikeCount":896},{"Platform":"instagram","PostId":3050,"Url":"https://www.instagram.com/reel/CyBxSmcvUAP/","ViewCount":6198,"LikeCount":110},{"Platform":"facebook","PostId":3048,"Url":"https://www.facebook.com/reel/276264465306209/","ViewCount":5906,"LikeCount":110},{"Platform":"tiktok","PostId":3049,"Url":"https://www.tiktok.com/@backyahdbbq/video/7286546134263254315","ViewCount":36074,"LikeCount":692}]},{"Id":3049,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7286546134263254315","ThumbnailUrl":"media/posts/tiktok_7286546134263254315.png","Description":"How to Hot Hold Smoked Meats Overnight Hot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  It allows you to have a reasonable ","SearchText":"how to hot hold smoked meats overnight\n\nhot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat.\n\nthink about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.  \n\ni started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year.\n\nyou want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held.\n\ni’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140.\n\nalso, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.  \n\ni put a link to the exact heatmax food warmer i use on my gear page.  https://backyahdbbq.com/gear\n\ncheck it out and let me know which one you go with.\n\n#brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering how to hot hold smoked meats overnight\n\nhot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat.\n\nthink about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results. \n\ni started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year.\n\nyou want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held.\n\ni’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140.\n\nalso, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow. \n\ni put a link to the exact @heatmaxfoodwarmers food warmer i use on my gear page.  https://backyahdbbq.com/gear\n\ncheck it out and let me know which one you go with.\n\n#brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig brisket pulled_pork how_to bbq smoking how to hot hold smoked meats overnight. hot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat. think about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.  i started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year. you want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held. i’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140. also, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.  i put a link to the exact heatmax food warmer i use on my gear page.  https://backyahdbbq.com/gear check it out and let me know which one you go with. #brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig pulled_pork brisket how_to tips bbq smoking how to hot hold smoked meats overnight hot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it.  it allows you to have a reasonable cooking schedule and produces a more tender piece of meat. think about it like an extended rest period, but instead of putting your meat in blankets and a cooler, you put it in an oven or food warmer.  i’ve hot held briskets and pork butts for up to 15 hours and always get great results.   i started hot holding in my oven, but outgrew that and now hot hold in a heatmax food warmer that i keep in my garage.  i’m going to need a bigger one soon, but it has met my small catering and private sales efforts for the last year. you want to make sure you are monitoring the temp inside the warmer and the meat temp.  i use a signals from thermoworks because i can monitor temps on my phone and it will alert me when it gets too hot or too cold.  you want the meat temp to stay above 140 to help minimize bacteria growth as it is held. i’ve found that setting the warmer dial to around the 3 mark gets me an ambient temp of 165 degrees and my meat stays above 140. also, with this style of warmer the heating element is on the bottom and is hotter than the rest, so i tend to only use the top 3 shelves.  i can still fit 3 briskets or 6 pork butts and use my oven as an overflow.   i put a link to the exact @heatmax food warmers i use on my gear page. check it out and let me know which one you go with. #brisket #bbq #smokedmeat #foodprep #howto #bbqtips #pulledpork #catering cow pig brisket pulled_pork how_to bbq smoking","CreateDateTime":"2023-10-05T18:40:50.000Z","ViewCount":104416,"LikeCount":1808,"GroupId":9566,"GroupCode":"hot-holding-smoked-meats-method","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3051,"Url":"https://www.youtube.com/watch?v=Ad_gFCIf_lg","ViewCount":56238,"LikeCount":896},{"Platform":"instagram","PostId":3050,"Url":"https://www.instagram.com/reel/CyBxSmcvUAP/","ViewCount":6198,"LikeCount":110},{"Platform":"facebook","PostId":3048,"Url":"https://www.facebook.com/reel/276264465306209/","ViewCount":5906,"LikeCount":110},{"Platform":"tiktok","PostId":3049,"Url":"https://www.tiktok.com/@backyahdbbq/video/7286546134263254315","ViewCount":36074,"LikeCount":692}]},{"Id":3045,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=1o5hG6XPM0g","ThumbnailUrl":"media/posts/youtube_1o5hG6XPM0g.png","Description":null,"SearchText":"","CreateDateTime":"2023-10-05T01:19:07.000Z","ViewCount":22601,"LikeCount":761,"GroupId":13,"GroupCode":"25poundbrisket","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3045,"Url":"https://www.youtube.com/watch?v=1o5hG6XPM0g","ViewCount":22601,"LikeCount":761}]},{"Id":3047,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cx_5SRupwXc/","ThumbnailUrl":"media/posts/instagram_18069642622422042.png","Description":"25 Pound Brisket","SearchText":"25 pound brisket cow brisket bbq 25 pound brisket cow brisket bbq 25 pound brisket cow brisket bbq","CreateDateTime":"2023-10-05T01:17:01.000Z","ViewCount":68437,"LikeCount":1217,"GroupId":9210,"GroupCode":"25-pound-brisket-cooking-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3047,"Url":"https://www.instagram.com/reel/Cx_5SRupwXc/","ViewCount":39323,"LikeCount":411},{"Platform":"facebook","PostId":3044,"Url":"https://www.facebook.com/reel/719736163309413/","ViewCount":8343,"LikeCount":111},{"Platform":"tiktok","PostId":3046,"Url":"https://www.tiktok.com/@backyahdbbq/video/7286276608883690798","ViewCount":20771,"LikeCount":695}]},{"Id":3044,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/719736163309413/","ThumbnailUrl":"media/posts/facebook_719736163309413.png","Description":"25 Pound Brisket","SearchText":"25 pound brisket cow brisket bbq 25 pound brisket cow brisket bbq 25 pound brisket cow brisket bbq","CreateDateTime":"2023-10-05T01:15:09.000Z","ViewCount":68437,"LikeCount":1217,"GroupId":9210,"GroupCode":"25-pound-brisket-cooking-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3047,"Url":"https://www.instagram.com/reel/Cx_5SRupwXc/","ViewCount":39323,"LikeCount":411},{"Platform":"facebook","PostId":3044,"Url":"https://www.facebook.com/reel/719736163309413/","ViewCount":8343,"LikeCount":111},{"Platform":"tiktok","PostId":3046,"Url":"https://www.tiktok.com/@backyahdbbq/video/7286276608883690798","ViewCount":20771,"LikeCount":695}]},{"Id":3046,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7286276608883690798","ThumbnailUrl":"media/posts/tiktok_7286276608883690798.png","Description":"25 Pound Brisket","SearchText":"25 pound brisket cow brisket bbq 25 pound brisket cow brisket bbq 25 pound brisket cow brisket bbq","CreateDateTime":"2023-10-05T01:14:44.000Z","ViewCount":68437,"LikeCount":1217,"GroupId":9210,"GroupCode":"25-pound-brisket-cooking-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3047,"Url":"https://www.instagram.com/reel/Cx_5SRupwXc/","ViewCount":39323,"LikeCount":411},{"Platform":"facebook","PostId":3044,"Url":"https://www.facebook.com/reel/719736163309413/","ViewCount":8343,"LikeCount":111},{"Platform":"tiktok","PostId":3046,"Url":"https://www.tiktok.com/@backyahdbbq/video/7286276608883690798","ViewCount":20771,"LikeCount":695}]},{"Id":3042,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/339424088559712","ThumbnailUrl":"media/posts/facebook_110899788073674_339424088559712.png","Description":"So close to being able to share my sourdough process.  My goal is to come up with a recipe that anyone can follow using basic tools. I’ve experimented with removing a lot of steps and then added some ","SearchText":"so close to being able to share my sourdough process.  my goal is to come up with a recipe that anyone can follow using basic tools. i’ve experimented with removing a lot of steps and then added some back that i think make a difference. more coming soon…\n\n#bread #baking #sourdough #sourdoughlife so close to being able to share my sourdough process.  my goal is to come up with a recipe that anyone can follow using basic tools. i’ve experimented with removing a lot of steps and then added some back that i think make a difference. more coming soon…\n\n#bread #baking #sourdough #sourdoughlife recipe process bread baking","CreateDateTime":"2023-10-04T02:57:21.000Z","ViewCount":0,"LikeCount":19,"GroupId":9211,"GroupCode":"easy-sourdough-bread-recipe-process","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3042,"Url":"https://www.facebook.com/234418655726923/posts/339424088559712","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":3043,"Url":"https://www.instagram.com/p/Cx9gBa1raTB/","ViewCount":0,"LikeCount":12}]},{"Id":3043,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cx9gBa1raTB/","ThumbnailUrl":"media/posts/instagram_17979485657320177.png","Description":"So close to being able to share my sourdough process.  My goal is to come up with a recipe that anyone can follow using basic tools. I’ve experimented with removing a lot of steps and then added some ","SearchText":"so close to being able to share my sourdough process.  my goal is to come up with a recipe that anyone can follow using basic tools. i’ve experimented with removing a lot of steps and then added some back that i think make a difference. more coming soon…\n\n#bread #baking #sourdough #sourdoughlife so close to being able to share my sourdough process.  my goal is to come up with a recipe that anyone can follow using basic tools. i’ve experimented with removing a lot of steps and then added some back that i think make a difference. more coming soon…\n\n#bread #baking #sourdough #sourdoughlife recipe process bread baking","CreateDateTime":"2023-10-04T02:57:16.000Z","ViewCount":0,"LikeCount":19,"GroupId":9211,"GroupCode":"easy-sourdough-bread-recipe-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3042,"Url":"https://www.facebook.com/234418655726923/posts/339424088559712","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":3043,"Url":"https://www.instagram.com/p/Cx9gBa1raTB/","ViewCount":0,"LikeCount":12}]},{"Id":3041,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=CTUBElYUHlc","ThumbnailUrl":"media/posts/youtube_CTUBElYUHlc.png","Description":"Today we’re making a simple brisket rub.\n\nThere are tons of great tasting rubs out there, but I like to make my own because I can tweak the ingredient ratios and I know exactly what’s going into it.\n\n","SearchText":"today we’re making a simple brisket rub.\n\nthere are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it.\n\nwhen building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale.\n\nanother reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt.\n\ni’m going to start with 100 grams of morton's kosher salt.\n\ni’ll then add 50 grams of coarse ground black pepper.\n\nyou could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams.\n\nyou can stop there, but i like to add more flavor.\n\nso today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion.\n\nall of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage.\n\nthe beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer.\n\ngive this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.\n\nthanks to @porterroadbutcher for the beautiful brisket! links are on my gear page.\n  \n#brisket #smokedmeats #howto #bbq #bbqtips today we’re making a simple brisket rub.\n\nthere are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it.\n\nwhen building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale.\n\nanother reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt.\n\ni’m going to start with 100 grams of morton’s kosher salt.\n\ni’ll then add 50 grams of coarse ground black pepper.\n\nyou could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams.\n\nyou can stop there, but i like to add more flavor.\n\nso today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion.\n\nall of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%. if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%. this method is called baker’s percentage.\n\nthe beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer.\n\ngive this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.\n\nthanks to @porterroad for the beautiful brisket! links are on my gear page.\n \n#brisket #smokedmeats #howto #bbq #bbqtips how to make a simple brisket rub. there are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it. when building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale. another reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt. i’m going to start with 100 grams of morton's kosher salt.i’ll then add 50 grams of coarse ground black pepper. you could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams. you can stop there, but i like to add more flavor.so today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion. all of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage. the beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer. give this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.thanks to porter road for the beautiful brisket! links are on my gear page.  #brisket #smokedmeats #howto #bbq #bbqtips cow brisket how_to bbq smoking today we’re making a simple brisket rub. there are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it. when building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale. another reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt. i’m going to start with 100 grams of morton's kosher salt. i’ll then add 50 grams of coarse ground black pepper. you could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams. you can stop there, but i like to add more flavor. so today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion. all of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage. the beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer. give this method a shot and feel free to share your favorite rub recipes and i’ll give it a try. thanks to @porterroadbutcher for the beautiful brisket! links are on my gear page.  #brisket #smokedmeats #howto #bbq #bbqtips  cow brisket how_to bbq smoking","CreateDateTime":"2023-10-03T18:51:58.000Z","ViewCount":271881,"LikeCount":8233,"GroupId":9568,"GroupCode":"homemade-brisket-rub-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3041,"Url":"https://www.youtube.com/watch?v=CTUBElYUHlc","ViewCount":78655,"LikeCount":3133},{"Platform":"instagram","PostId":3040,"Url":"https://www.instagram.com/reel/Cx8nk5aPqTD/","ViewCount":84345,"LikeCount":1287},{"Platform":"facebook","PostId":3039,"Url":"https://www.facebook.com/reel/645744050999339/","ViewCount":10264,"LikeCount":205},{"Platform":"tiktok","PostId":3037,"Url":"https://www.tiktok.com/@backyahdbbq/video/7285801860219407659","ViewCount":98617,"LikeCount":3608}]},{"Id":3040,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cx8nk5aPqTD/","ThumbnailUrl":"media/posts/instagram_18026682460722688.png","Description":"Today we’re making a simple brisket rub.\n\nThere are tons of great tasting rubs out there, but I like to make my own because I can tweak the ingredient ratios and I know exactly what’s going into it.\n\n","SearchText":"today we’re making a simple brisket rub.\n\nthere are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it.\n\nwhen building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale.\n\nanother reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt.\n\ni’m going to start with 100 grams of morton's kosher salt.\n\ni’ll then add 50 grams of coarse ground black pepper.\n\nyou could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams.\n\nyou can stop there, but i like to add more flavor.\n\nso today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion.\n\nall of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage.\n\nthe beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer.\n\ngive this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.\n\nthanks to @porterroadbutcher for the beautiful brisket! links are on my gear page.\n  \n#brisket #smokedmeats #howto #bbq #bbqtips today we’re making a simple brisket rub.\n\nthere are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it.\n\nwhen building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale.\n\nanother reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt.\n\ni’m going to start with 100 grams of morton’s kosher salt.\n\ni’ll then add 50 grams of coarse ground black pepper.\n\nyou could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams.\n\nyou can stop there, but i like to add more flavor.\n\nso today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion.\n\nall of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%. if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%. this method is called baker’s percentage.\n\nthe beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer.\n\ngive this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.\n\nthanks to @porterroad for the beautiful brisket! links are on my gear page.\n \n#brisket #smokedmeats #howto #bbq #bbqtips how to make a simple brisket rub. there are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it. when building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale. another reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt. i’m going to start with 100 grams of morton's kosher salt.i’ll then add 50 grams of coarse ground black pepper. you could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams. you can stop there, but i like to add more flavor.so today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion. all of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage. the beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer. give this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.thanks to porter road for the beautiful brisket! links are on my gear page.  #brisket #smokedmeats #howto #bbq #bbqtips cow brisket how_to bbq smoking today we’re making a simple brisket rub. there are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it. when building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale. another reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt. i’m going to start with 100 grams of morton's kosher salt. i’ll then add 50 grams of coarse ground black pepper. you could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams. you can stop there, but i like to add more flavor. so today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion. all of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage. the beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer. give this method a shot and feel free to share your favorite rub recipes and i’ll give it a try. thanks to @porterroadbutcher for the beautiful brisket! links are on my gear page.  #brisket #smokedmeats #howto #bbq #bbqtips  cow brisket how_to bbq smoking","CreateDateTime":"2023-10-03T18:45:46.000Z","ViewCount":271881,"LikeCount":8233,"GroupId":9568,"GroupCode":"homemade-brisket-rub-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3041,"Url":"https://www.youtube.com/watch?v=CTUBElYUHlc","ViewCount":78655,"LikeCount":3133},{"Platform":"instagram","PostId":3040,"Url":"https://www.instagram.com/reel/Cx8nk5aPqTD/","ViewCount":84345,"LikeCount":1287},{"Platform":"facebook","PostId":3039,"Url":"https://www.facebook.com/reel/645744050999339/","ViewCount":10264,"LikeCount":205},{"Platform":"tiktok","PostId":3037,"Url":"https://www.tiktok.com/@backyahdbbq/video/7285801860219407659","ViewCount":98617,"LikeCount":3608}]},{"Id":3039,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/645744050999339/","ThumbnailUrl":"media/posts/facebook_645744050999339.png","Description":"How to make a simple brisket rub. There are tons of great tasting rubs out there, but I like to make my own because I can tweak the ingredient ratios and I know exactly what’s going into it. When buil","SearchText":"today we’re making a simple brisket rub.\n\nthere are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it.\n\nwhen building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale.\n\nanother reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt.\n\ni’m going to start with 100 grams of morton's kosher salt.\n\ni’ll then add 50 grams of coarse ground black pepper.\n\nyou could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams.\n\nyou can stop there, but i like to add more flavor.\n\nso today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion.\n\nall of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage.\n\nthe beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer.\n\ngive this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.\n\nthanks to @porterroadbutcher for the beautiful brisket! links are on my gear page.\n  \n#brisket #smokedmeats #howto #bbq #bbqtips today we’re making a simple brisket rub.\n\nthere are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it.\n\nwhen building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale.\n\nanother reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt.\n\ni’m going to start with 100 grams of morton’s kosher salt.\n\ni’ll then add 50 grams of coarse ground black pepper.\n\nyou could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams.\n\nyou can stop there, but i like to add more flavor.\n\nso today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion.\n\nall of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%. if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%. this method is called baker’s percentage.\n\nthe beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer.\n\ngive this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.\n\nthanks to @porterroad for the beautiful brisket! links are on my gear page.\n \n#brisket #smokedmeats #howto #bbq #bbqtips how to make a simple brisket rub. there are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it. when building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale. another reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt. i’m going to start with 100 grams of morton's kosher salt.i’ll then add 50 grams of coarse ground black pepper. you could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams. you can stop there, but i like to add more flavor.so today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion. all of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage. the beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer. give this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.thanks to porter road for the beautiful brisket! links are on my gear page.  #brisket #smokedmeats #howto #bbq #bbqtips cow brisket how_to bbq smoking today we’re making a simple brisket rub. there are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it. when building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale. another reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt. i’m going to start with 100 grams of morton's kosher salt. i’ll then add 50 grams of coarse ground black pepper. you could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams. you can stop there, but i like to add more flavor. so today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion. all of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage. the beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer. give this method a shot and feel free to share your favorite rub recipes and i’ll give it a try. thanks to @porterroadbutcher for the beautiful brisket! links are on my gear page.  #brisket #smokedmeats #howto #bbq #bbqtips  cow brisket how_to bbq smoking","CreateDateTime":"2023-10-03T18:39:25.000Z","ViewCount":271881,"LikeCount":8233,"GroupId":9568,"GroupCode":"homemade-brisket-rub-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3041,"Url":"https://www.youtube.com/watch?v=CTUBElYUHlc","ViewCount":78655,"LikeCount":3133},{"Platform":"instagram","PostId":3040,"Url":"https://www.instagram.com/reel/Cx8nk5aPqTD/","ViewCount":84345,"LikeCount":1287},{"Platform":"facebook","PostId":3039,"Url":"https://www.facebook.com/reel/645744050999339/","ViewCount":10264,"LikeCount":205},{"Platform":"tiktok","PostId":3037,"Url":"https://www.tiktok.com/@backyahdbbq/video/7285801860219407659","ViewCount":98617,"LikeCount":3608}]},{"Id":3037,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7285801860219407659","ThumbnailUrl":"media/posts/tiktok_7285801860219407659.png","Description":"Today we’re making a simple brisket rub. There are tons of great tasting rubs out there, but I like to make my own because I can tweak the ingredient ratios and I know exactly what’s going into it. Wh","SearchText":"today we’re making a simple brisket rub.\n\nthere are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it.\n\nwhen building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale.\n\nanother reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt.\n\ni’m going to start with 100 grams of morton's kosher salt.\n\ni’ll then add 50 grams of coarse ground black pepper.\n\nyou could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams.\n\nyou can stop there, but i like to add more flavor.\n\nso today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion.\n\nall of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage.\n\nthe beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer.\n\ngive this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.\n\nthanks to @porterroadbutcher for the beautiful brisket! links are on my gear page.\n  \n#brisket #smokedmeats #howto #bbq #bbqtips today we’re making a simple brisket rub.\n\nthere are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it.\n\nwhen building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale.\n\nanother reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt.\n\ni’m going to start with 100 grams of morton’s kosher salt.\n\ni’ll then add 50 grams of coarse ground black pepper.\n\nyou could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams.\n\nyou can stop there, but i like to add more flavor.\n\nso today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion.\n\nall of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%. if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%. this method is called baker’s percentage.\n\nthe beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer.\n\ngive this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.\n\nthanks to @porterroad for the beautiful brisket! links are on my gear page.\n \n#brisket #smokedmeats #howto #bbq #bbqtips how to make a simple brisket rub. there are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it. when building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale. another reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt. i’m going to start with 100 grams of morton's kosher salt.i’ll then add 50 grams of coarse ground black pepper. you could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams. you can stop there, but i like to add more flavor.so today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion. all of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage. the beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer. give this method a shot and feel free to share your favorite rub recipes and i’ll give it a try.thanks to porter road for the beautiful brisket! links are on my gear page.  #brisket #smokedmeats #howto #bbq #bbqtips cow brisket how_to bbq smoking today we’re making a simple brisket rub. there are tons of great tasting rubs out there, but i like to make my own because i can tweak the ingredient ratios and i know exactly what’s going into it. when building a rub i weigh my ingredients because i want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons.  going by weight and the metric system is much easier to scale. another reason to weigh ingredients is because they come in all shapes and sizes.  for example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt. i’m going to start with 100 grams of morton's kosher salt. i’ll then add 50 grams of coarse ground black pepper. you could adjust the ratio of salt to pepper.  for example, if you like more pepper you could go up to 75 or 100 grams. you can stop there, but i like to add more flavor. so today i’m adding 25 grams of granulated garlic and 25 grams of granulated onion. all of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%.  if you want to bump up the pepper you’d adjust the percentage to say 60 or 75%.  this method is called baker’s percentage. the beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like.  then if you decide to sell your rub, you can send the measurements by weight to the co-packer. give this method a shot and feel free to share your favorite rub recipes and i’ll give it a try. thanks to @porterroadbutcher for the beautiful brisket! links are on my gear page.  #brisket #smokedmeats #howto #bbq #bbqtips  cow brisket how_to bbq smoking","CreateDateTime":"2023-10-03T18:32:49.000Z","ViewCount":271881,"LikeCount":8233,"GroupId":9568,"GroupCode":"homemade-brisket-rub-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3041,"Url":"https://www.youtube.com/watch?v=CTUBElYUHlc","ViewCount":78655,"LikeCount":3133},{"Platform":"instagram","PostId":3040,"Url":"https://www.instagram.com/reel/Cx8nk5aPqTD/","ViewCount":84345,"LikeCount":1287},{"Platform":"facebook","PostId":3039,"Url":"https://www.facebook.com/reel/645744050999339/","ViewCount":10264,"LikeCount":205},{"Platform":"tiktok","PostId":3037,"Url":"https://www.tiktok.com/@backyahdbbq/video/7285801860219407659","ViewCount":98617,"LikeCount":3608}]},{"Id":3035,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/338790445289743","ThumbnailUrl":"media/posts/facebook_110899788073674_338790445289743.png","Description":"Quick levain feed temp tip. If your kitchen is too cold, put in oven with light on to get warmer ambient temp. Mine hovers around 80f, which works out well to double levain in a couple hours. I also b","SearchText":"quick levain feed temp tip. if your kitchen is too cold, put in oven with light on to get warmer ambient temp. mine hovers around 80f, which works out well to double levain in a couple hours. i also build levain with warmer water to get the final levain temp to 80ish degrees. \n\nto find your water temperature multiply 80 times 3 and then subtract your starter temp and your ambient temp. \n\nlet’s say you pulled your starter out of the fridge the night before you are going to prep. the next morning, it will be the same as your room temperature, in my house that is 66° degrees. and you know that your ambient temp in your oven with the light on will be 80°.  \n\nso you take 80×3, which is 240 and subtract 66 and 80 which is 146…240-146 is 94 degrees. so your water temperature going into the levain should be 94°.  \n\n80x3 - starter temp - ambient temp = water temp. \n\n240 - 66 - 80 = 94 (water temp)\n\nnormal final dough calculations account for the flour temperature as well… but because the flour is an insignificant amount, when feeding a levain for one loaf, i do not consider it in this calculation. \n\n#sourdough #sourdoughbread how_to tips process bread baking quick levain feed temp tip. if your kitchen is too cold, put in oven with light on to get warmer ambient temp. mine hovers around 80f, which works out well to double levain in a couple hours. i also build levain with warmer water to get the final levain temp to 80ish degrees. \n\nto find your water temperature multiply 80 times 3 and then subtract your starter temp and your ambient temp. \n\nlet’s say you pulled your starter out of the fridge the night before you are going to prep. the next morning, it will be the same as your room temperature, in my house that is 66° degrees. and you know that your ambient temp in your oven with the light on will be 80°. \n\nso you take 80×3, which is 240 and subtract 66 and 80 which is 146…240-146 is 94 degrees. so your water temperature going into the levain should be 94°. \n\n80x3 - starter temp - ambient temp = water temp. \n\n240 - 66 - 80 = 94 (water temp)\n\nnormal final dough calculations account for the flour temperature as well… but because the flour is an insignificant amount, when feeding a levain for one loaf, i do not consider it in this calculation. \n\n#sourdough #sourdoughbread how_to tips bread baking","CreateDateTime":"2023-10-02T17:29:37.000Z","ViewCount":3,"LikeCount":15,"GroupId":9212,"GroupCode":"warm-levain-feeding-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3035,"Url":"https://www.facebook.com/234418655726923/posts/338790445289743","ViewCount":3,"LikeCount":3},{"Platform":"instagram","PostId":3036,"Url":"https://www.instagram.com/p/Cx56Qa6P9FF/","ViewCount":0,"LikeCount":12}]},{"Id":3036,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cx56Qa6P9FF/","ThumbnailUrl":"media/posts/instagram_18025277770713786.png","Description":"Quick levain feed temp tip. If your kitchen is too cold, put in oven with light on to get warmer ambient temp. Mine hovers around 80f, which works out well to double levain in a couple hours. I also b","SearchText":"quick levain feed temp tip. if your kitchen is too cold, put in oven with light on to get warmer ambient temp. mine hovers around 80f, which works out well to double levain in a couple hours. i also build levain with warmer water to get the final levain temp to 80ish degrees. \n\nto find your water temperature multiply 80 times 3 and then subtract your starter temp and your ambient temp. \n\nlet’s say you pulled your starter out of the fridge the night before you are going to prep. the next morning, it will be the same as your room temperature, in my house that is 66° degrees. and you know that your ambient temp in your oven with the light on will be 80°.  \n\nso you take 80×3, which is 240 and subtract 66 and 80 which is 146…240-146 is 94 degrees. so your water temperature going into the levain should be 94°.  \n\n80x3 - starter temp - ambient temp = water temp. \n\n240 - 66 - 80 = 94 (water temp)\n\nnormal final dough calculations account for the flour temperature as well… but because the flour is an insignificant amount, when feeding a levain for one loaf, i do not consider it in this calculation. \n\n#sourdough #sourdoughbread how_to tips process bread baking quick levain feed temp tip. if your kitchen is too cold, put in oven with light on to get warmer ambient temp. mine hovers around 80f, which works out well to double levain in a couple hours. i also build levain with warmer water to get the final levain temp to 80ish degrees. \n\nto find your water temperature multiply 80 times 3 and then subtract your starter temp and your ambient temp. \n\nlet’s say you pulled your starter out of the fridge the night before you are going to prep. the next morning, it will be the same as your room temperature, in my house that is 66° degrees. and you know that your ambient temp in your oven with the light on will be 80°. \n\nso you take 80×3, which is 240 and subtract 66 and 80 which is 146…240-146 is 94 degrees. so your water temperature going into the levain should be 94°. \n\n80x3 - starter temp - ambient temp = water temp. \n\n240 - 66 - 80 = 94 (water temp)\n\nnormal final dough calculations account for the flour temperature as well… but because the flour is an insignificant amount, when feeding a levain for one loaf, i do not consider it in this calculation. \n\n#sourdough #sourdoughbread how_to tips bread baking","CreateDateTime":"2023-10-02T17:29:33.000Z","ViewCount":3,"LikeCount":15,"GroupId":9212,"GroupCode":"warm-levain-feeding-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3035,"Url":"https://www.facebook.com/234418655726923/posts/338790445289743","ViewCount":3,"LikeCount":3},{"Platform":"instagram","PostId":3036,"Url":"https://www.instagram.com/p/Cx56Qa6P9FF/","ViewCount":0,"LikeCount":12}]},{"Id":3034,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cx4EQ4qvbQi/","ThumbnailUrl":"media/posts/instagram_18013312855743823.png","Description":"Easy Brioche Burger Buns Recipe\n\nIngredients:\n400g (3 cups) flour. 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. 7g (2 teaspoons or one packet) instant dry yeast. 5g (1 teaspoon) salt or 2g (","SearchText":"easy brioche burger buns recipe\n\ningredients:\n400g (3 cups) flour. 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. 7g (2 teaspoons or one packet) instant dry yeast. 5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. 240ml (1 cup) lukewarm (105f/40c) milk. 28g (2 tablespoons) softened butter. 1 egg. 1 beaten egg for brushing (optional). sesame seeds (optional).\n\nbuns: 8-10. time: 2.5 hours.\n\ninstructions:\nhere’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. start by adding the flour, yeast, and salt to a bowl and mix. then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment until it is a shaggy dough, about 30 seconds. scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. add the butter and knead for another minute. shape the dough into a ball. put the dough in an oiled container and let it double in size at 80 degrees. about one hour. punch out the air so the buns don’t have big air bubbles. place on a floured surface and fold the sides up and over itself to shape into a ball. divide the dough into 8-10 80g balls. pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter-clockwise a few times. place them all on a parchment paper-lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees. remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle. butter and toast them, add your patties and toppings, and you’re good to go.\n\nrecipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe\n\nthanks to vevor for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/\n\n#bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #hamburger #cheeseburger #griddle burger recipe bread baking","CreateDateTime":"2023-10-02T01:10:48.000Z","ViewCount":599981,"LikeCount":14496,"GroupId":9569,"GroupCode":"easy-brioche-burger-buns-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3034,"Url":"https://www.instagram.com/reel/Cx4EQ4qvbQi/","ViewCount":5756,"LikeCount":136},{"Platform":"youtube","PostId":3027,"Url":"https://www.youtube.com/watch?v=RamBQ_1E6vs","ViewCount":225530,"LikeCount":6635},{"Platform":"instagram","PostId":3026,"Url":"https://www.instagram.com/reel/CxvyIGwvEVU/","ViewCount":9826,"LikeCount":181},{"Platform":"facebook","PostId":3025,"Url":"https://www.facebook.com/reel/858046155668701/","ViewCount":4937,"LikeCount":86},{"Platform":"tiktok","PostId":3024,"Url":"https://www.tiktok.com/@backyahdbbq/video/7283952302573227310","ViewCount":353932,"LikeCount":7458}]},{"Id":3032,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=kBuprcPt6Uc","ThumbnailUrl":"media/posts/youtube_kBuprcPt6Uc.png","Description":"Here’s how I wrap briskets with foil.  \n\nI wrap my briskets when I’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  I don’t wrap to help them get through the sta","SearchText":"here’s how i wrap briskets with foil.  \n\ni wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker.\n\ni use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket.\n\ni use two sheets for more protection, just in case one layer gets punctured.  \n\ni also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine.\n\nif you overlap,  you’ll create a seam on the bottom and juices will leak out.\n\ni place the brisket in the middle of the foil and optionally add some tallow.\n\ni start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.  \n\ni then fold the remaining two sides.\n\ni press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark.\n\ni then put it back on the smoker and let it finish cooking.\n\n\n#bbq #brisket #smokedmeat #meat here’s how i wrap briskets with foil. \n\ni wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker.\n\ni use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket.\n\ni use two sheets for more protection, just in case one layer gets punctured. \n\ni also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine.\n\nif you overlap,  you’ll create a seam on the bottom and juices will leak out.\n\ni place the brisket in the middle of the foil and optionally add some tallow.\n\ni start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that. \n\ni then fold the remaining two sides.\n\ni press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark.\n\ni then put it back on the smoker and let it finish cooking.\n\n#bbq #brisket #smokedmeat #meat here’s how i wrap briskets with foil.  i wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker. i use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket. i use two sheets for more protection, just in case one layer gets punctured.  i also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine. if you overlap,  you’ll create a seam on the bottom and juices will leak out. i place the brisket in the middle of the foil and optionally add some tallow. i start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.  i then fold the remaining two sides.i press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark. i then put it back on the smoker and let it finish cooking. #bbq #brisket #smokedmeat #meat cow brisket how_to tips process bbq smoking here’s how i wrap briskets with foil.   i wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker. i use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket. i use two sheets for more protection, just in case one layer gets punctured.   i also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine. if you overlap,  you’ll create a seam on the bottom and juices will leak out. i place the brisket in the middle of the foil and optionally add some tallow. i start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.   i then fold the remaining two sides. i press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark. i then put it back on the smoker and let it finish cooking. #bbq #brisket #smokedmeat #meat cow brisket how_to bbq smoking","CreateDateTime":"2023-10-01T02:24:31.000Z","ViewCount":135593,"LikeCount":2443,"GroupId":9213,"GroupCode":"brisket-wrapping-techniques-with-foil","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3032,"Url":"https://www.youtube.com/watch?v=kBuprcPt6Uc","ViewCount":37364,"LikeCount":632},{"Platform":"instagram","PostId":3033,"Url":"https://www.instagram.com/reel/Cx1tZf-rg9x/","ViewCount":11898,"LikeCount":242},{"Platform":"facebook","PostId":3031,"Url":"https://www.facebook.com/reel/307493945393820/","ViewCount":10092,"LikeCount":87},{"Platform":"tiktok","PostId":3030,"Url":"https://www.tiktok.com/@backyahdbbq/video/7284805832091471147","ViewCount":76239,"LikeCount":1482}]},{"Id":3033,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cx1tZf-rg9x/","ThumbnailUrl":"media/posts/instagram_17974624760355432.png","Description":"Here’s how I wrap briskets with foil. \n\nI wrap my briskets when I’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  I don’t wrap to help them get through the stal","SearchText":"here’s how i wrap briskets with foil.  \n\ni wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker.\n\ni use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket.\n\ni use two sheets for more protection, just in case one layer gets punctured.  \n\ni also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine.\n\nif you overlap,  you’ll create a seam on the bottom and juices will leak out.\n\ni place the brisket in the middle of the foil and optionally add some tallow.\n\ni start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.  \n\ni then fold the remaining two sides.\n\ni press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark.\n\ni then put it back on the smoker and let it finish cooking.\n\n\n#bbq #brisket #smokedmeat #meat here’s how i wrap briskets with foil. \n\ni wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker.\n\ni use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket.\n\ni use two sheets for more protection, just in case one layer gets punctured. \n\ni also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine.\n\nif you overlap,  you’ll create a seam on the bottom and juices will leak out.\n\ni place the brisket in the middle of the foil and optionally add some tallow.\n\ni start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that. \n\ni then fold the remaining two sides.\n\ni press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark.\n\ni then put it back on the smoker and let it finish cooking.\n\n#bbq #brisket #smokedmeat #meat here’s how i wrap briskets with foil.  i wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker. i use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket. i use two sheets for more protection, just in case one layer gets punctured.  i also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine. if you overlap,  you’ll create a seam on the bottom and juices will leak out. i place the brisket in the middle of the foil and optionally add some tallow. i start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.  i then fold the remaining two sides.i press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark. i then put it back on the smoker and let it finish cooking. #bbq #brisket #smokedmeat #meat cow brisket how_to tips process bbq smoking here’s how i wrap briskets with foil.   i wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker. i use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket. i use two sheets for more protection, just in case one layer gets punctured.   i also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine. if you overlap,  you’ll create a seam on the bottom and juices will leak out. i place the brisket in the middle of the foil and optionally add some tallow. i start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.   i then fold the remaining two sides. i press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark. i then put it back on the smoker and let it finish cooking. #bbq #brisket #smokedmeat #meat cow brisket how_to bbq smoking","CreateDateTime":"2023-10-01T02:20:57.000Z","ViewCount":135593,"LikeCount":2443,"GroupId":9213,"GroupCode":"brisket-wrapping-techniques-with-foil","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":3032,"Url":"https://www.youtube.com/watch?v=kBuprcPt6Uc","ViewCount":37364,"LikeCount":632},{"Platform":"instagram","PostId":3033,"Url":"https://www.instagram.com/reel/Cx1tZf-rg9x/","ViewCount":11898,"LikeCount":242},{"Platform":"facebook","PostId":3031,"Url":"https://www.facebook.com/reel/307493945393820/","ViewCount":10092,"LikeCount":87},{"Platform":"tiktok","PostId":3030,"Url":"https://www.tiktok.com/@backyahdbbq/video/7284805832091471147","ViewCount":76239,"LikeCount":1482}]},{"Id":3031,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/307493945393820/","ThumbnailUrl":"media/posts/facebook_307493945393820.png","Description":"Here’s how I wrap briskets with foil.  I wrap my briskets when I’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  I don’t wrap to help them get through the stall","SearchText":"here’s how i wrap briskets with foil.  \n\ni wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker.\n\ni use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket.\n\ni use two sheets for more protection, just in case one layer gets punctured.  \n\ni also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine.\n\nif you overlap,  you’ll create a seam on the bottom and juices will leak out.\n\ni place the brisket in the middle of the foil and optionally add some tallow.\n\ni start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.  \n\ni then fold the remaining two sides.\n\ni press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark.\n\ni then put it back on the smoker and let it finish cooking.\n\n\n#bbq #brisket #smokedmeat #meat here’s how i wrap briskets with foil. \n\ni wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker.\n\ni use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket.\n\ni use two sheets for more protection, just in case one layer gets punctured. \n\ni also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine.\n\nif you overlap,  you’ll create a seam on the bottom and juices will leak out.\n\ni place the brisket in the middle of the foil and optionally add some tallow.\n\ni start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that. \n\ni then fold the remaining two sides.\n\ni press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark.\n\ni then put it back on the smoker and let it finish cooking.\n\n#bbq #brisket #smokedmeat #meat here’s how i wrap briskets with foil.  i wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker. i use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket. i use two sheets for more protection, just in case one layer gets punctured.  i also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine. if you overlap,  you’ll create a seam on the bottom and juices will leak out. i place the brisket in the middle of the foil and optionally add some tallow. i start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.  i then fold the remaining two sides.i press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark. i then put it back on the smoker and let it finish cooking. #bbq #brisket #smokedmeat #meat cow brisket how_to tips process bbq smoking here’s how i wrap briskets with foil.   i wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker. i use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket. i use two sheets for more protection, just in case one layer gets punctured.   i also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine. if you overlap,  you’ll create a seam on the bottom and juices will leak out. i place the brisket in the middle of the foil and optionally add some tallow. i start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.   i then fold the remaining two sides. i press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark. i then put it back on the smoker and let it finish cooking. #bbq #brisket #smokedmeat #meat cow brisket how_to bbq smoking","CreateDateTime":"2023-10-01T02:17:34.000Z","ViewCount":135593,"LikeCount":2443,"GroupId":9213,"GroupCode":"brisket-wrapping-techniques-with-foil","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3032,"Url":"https://www.youtube.com/watch?v=kBuprcPt6Uc","ViewCount":37364,"LikeCount":632},{"Platform":"instagram","PostId":3033,"Url":"https://www.instagram.com/reel/Cx1tZf-rg9x/","ViewCount":11898,"LikeCount":242},{"Platform":"facebook","PostId":3031,"Url":"https://www.facebook.com/reel/307493945393820/","ViewCount":10092,"LikeCount":87},{"Platform":"tiktok","PostId":3030,"Url":"https://www.tiktok.com/@backyahdbbq/video/7284805832091471147","ViewCount":76239,"LikeCount":1482}]},{"Id":3030,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7284805832091471147","ThumbnailUrl":"media/posts/tiktok_7284805832091471147.png","Description":"Here’s how I wrap briskets with foil.   I wrap my briskets when I’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  I don’t wrap to help them get through the stal","SearchText":"here’s how i wrap briskets with foil.  \n\ni wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker.\n\ni use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket.\n\ni use two sheets for more protection, just in case one layer gets punctured.  \n\ni also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine.\n\nif you overlap,  you’ll create a seam on the bottom and juices will leak out.\n\ni place the brisket in the middle of the foil and optionally add some tallow.\n\ni start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.  \n\ni then fold the remaining two sides.\n\ni press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark.\n\ni then put it back on the smoker and let it finish cooking.\n\n\n#bbq #brisket #smokedmeat #meat here’s how i wrap briskets with foil. \n\ni wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker.\n\ni use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket.\n\ni use two sheets for more protection, just in case one layer gets punctured. \n\ni also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine.\n\nif you overlap,  you’ll create a seam on the bottom and juices will leak out.\n\ni place the brisket in the middle of the foil and optionally add some tallow.\n\ni start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that. \n\ni then fold the remaining two sides.\n\ni press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark.\n\ni then put it back on the smoker and let it finish cooking.\n\n#bbq #brisket #smokedmeat #meat here’s how i wrap briskets with foil.  i wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker. i use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket. i use two sheets for more protection, just in case one layer gets punctured.  i also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine. if you overlap,  you’ll create a seam on the bottom and juices will leak out. i place the brisket in the middle of the foil and optionally add some tallow. i start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.  i then fold the remaining two sides.i press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark. i then put it back on the smoker and let it finish cooking. #bbq #brisket #smokedmeat #meat cow brisket how_to tips process bbq smoking here’s how i wrap briskets with foil.   i wrap my briskets when i’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees.  i don’t wrap to help them get through the stall, i only wrap because i don’t want them to get any darker. i use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket. i use two sheets for more protection, just in case one layer gets punctured.   i also don’t overlap the sheets.  i place them directly on top of one another.  you may need to overlap a little if your briskets are bigger than mine. if you overlap,  you’ll create a seam on the bottom and juices will leak out. i place the brisket in the middle of the foil and optionally add some tallow. i start by folding the foil on the short side of the brisket up and over the top.  i then fold the opposite side over that.   i then fold the remaining two sides. i press on the foil and follow the contour of the meat as much as possible.  the idea is to lock in the moisture, but not have air pockets. because steam will get captured in those air pockets which may ruin your bark. i then put it back on the smoker and let it finish cooking. #bbq #brisket #smokedmeat #meat cow brisket how_to bbq smoking","CreateDateTime":"2023-10-01T02:07:24.000Z","ViewCount":135593,"LikeCount":2443,"GroupId":9213,"GroupCode":"brisket-wrapping-techniques-with-foil","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3032,"Url":"https://www.youtube.com/watch?v=kBuprcPt6Uc","ViewCount":37364,"LikeCount":632},{"Platform":"instagram","PostId":3033,"Url":"https://www.instagram.com/reel/Cx1tZf-rg9x/","ViewCount":11898,"LikeCount":242},{"Platform":"facebook","PostId":3031,"Url":"https://www.facebook.com/reel/307493945393820/","ViewCount":10092,"LikeCount":87},{"Platform":"tiktok","PostId":3030,"Url":"https://www.tiktok.com/@backyahdbbq/video/7284805832091471147","ViewCount":76239,"LikeCount":1482}]},{"Id":3029,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/336898012145653","ThumbnailUrl":"media/posts/facebook_110899788073674_336898012145653.png","Description":"Grilling up some lamb chops from Meat N' Bone on the Weber Grills kettle.  Tried a bunch of different rubs from Fire & Smoke Society. Results coming soon. #lamb #bbq #webergrills","SearchText":"grilling up some lamb chops from meat n' bone on the weber grills kettle.  tried a bunch of different rubs from fire & smoke society. results coming soon. #lamb #bbq #webergrills grilling up some lamb chops from @meatnbone.  tried a bunch of different rubs from @fireandsmokesociety. results coming soon. #lamb #bbq #webergrills lamb lamb_chop showcase bbq grilling","CreateDateTime":"2023-09-29T02:35:32.000Z","ViewCount":0,"LikeCount":38,"GroupId":9570,"GroupCode":"grilling-lamb-chops-on-weber-kettle","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3029,"Url":"https://www.facebook.com/234418655726923/posts/336898012145653","ViewCount":0,"LikeCount":22},{"Platform":"instagram","PostId":3028,"Url":"https://www.instagram.com/p/CxwljN8rajj/","ViewCount":0,"LikeCount":16}]},{"Id":3028,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CxwljN8rajj/","ThumbnailUrl":"media/posts/instagram_17974162184545296.png","Description":"Grilling up some lamb chops from @meatnbone.  Tried a bunch of different rubs from @fireandsmokesociety. Results coming soon. #lamb #bbq #webergrills","SearchText":"grilling up some lamb chops from meat n' bone on the weber grills kettle.  tried a bunch of different rubs from fire & smoke society. results coming soon. #lamb #bbq #webergrills grilling up some lamb chops from @meatnbone.  tried a bunch of different rubs from @fireandsmokesociety. results coming soon. #lamb #bbq #webergrills lamb lamb_chop showcase bbq grilling","CreateDateTime":"2023-09-29T02:35:27.000Z","ViewCount":0,"LikeCount":38,"GroupId":9570,"GroupCode":"grilling-lamb-chops-on-weber-kettle","IsPrimaryInGroup":false,"Animals":["lamb"],"Dishes":["lamb_chop"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":3029,"Url":"https://www.facebook.com/234418655726923/posts/336898012145653","ViewCount":0,"LikeCount":22},{"Platform":"instagram","PostId":3028,"Url":"https://www.instagram.com/p/CxwljN8rajj/","ViewCount":0,"LikeCount":16}]},{"Id":3027,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=RamBQ_1E6vs","ThumbnailUrl":"media/posts/youtube_RamBQ_1E6vs.png","Description":"Easy Brioche Burger Buns Recipe\n\nIngredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey or 21g (1 tablespoon) sugar\n7g (2 teaspoons or one packet) instant dry yeast\n5g (1 teaspoon) salt or 2g (½ ","SearchText":"easy brioche burger buns recipe\n\ningredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey or 21g (1 tablespoon) sugar\n7g (2 teaspoons or one packet) instant dry yeast\n5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. \n240ml (1 cup) lukewarm (105f/40c) milk\n28g (2 tablespoons) softened butter\n1 egg\n1 beaten egg for brushing (optional)\nsesame seeds (optional)\n\nbuns: 8-10\ntime: 2.5 hours\n\ninstructions:\n\nhere’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. \n\nstart by adding the flour, yeast, and salt to a bowl and mix.  \n\nthen add the egg, milk, and honey.\n\nmix by hand or with a mixer on low with the flat beater attachment  until it is a shaggy dough, about 30 seconds. \n\nscrape the edges of the bowl if necessary.\n\nswitch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. \n\nadd the butter and knead for another minute. \n\nshape the dough into a ball. \n\nput the dough in an oiled container and let it double in size at 80 degrees. about one hour. \n\npunch out the air so the buns don’t have big air bubbles. \n\nplace on a floured surface and fold the sides up and over itself to shape into a ball. \n\ndivide the dough into 8-10 80g balls.  \n\npinch and tuck each ball until smooth.\n\nfinal shape each ball by placing it on the counter, put your claw over it, and rotate it counter clockwise a few times.\n\nplace them all on a parchment paper lined baking sheet.\n\nflatten them down thin so they bake as a bun, not a ball.\n\ncover for an hour at 80 degrees. \n\nremove all bubbles from the beaten egg with a paper towel.\n\nbrush the buns with the beaten egg and sprinkle on the sesame seeds.\n\nbake at 375f/190c for 12-15 minutes until they turn golden brown.\n\nthen let them cool on a wire rack.\n\nuse a bread knife to slice them down the middle. \n\nbutter and toast them, add your patties and toppings, and you’re good to go.\n\nrecipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe\n\nthanks to @vevor.official for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/ \n\n#bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking easy brioche burger buns recipe\n\ningredients:\n400g (3 cups) flour. \n42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. \n7g (2 teaspoons or one packet) instant dry yeast. \n5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. \n240ml (1 cup) lukewarm (105f/40c) milk. \n28g (2 tablespoons) softened butter. \n1 egg. \n1 beaten egg for brushing (optional). \nsesame seeds (optional).\n\nbuns: 8-10. \ntime: 2.5 hours.\n\ninstructions:\nhere’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. start by adding the flour, yeast, and salt to a bowl and mix. then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment until it is a shaggy dough, about 30 seconds. scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. add the butter and knead for another minute. shape the dough into a ball. put the dough in an oiled container and let it double in size at 80 degrees. about one hour. punch out the air so the buns don’t have big air bubbles. place on a floured surface and fold the sides up and over itself to shape into a ball. divide the dough into 8-10 80g balls. pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter-clockwise a few times. place them all on a parchment paper-lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees. remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle. butter and toast them, add your patties and toppings, and you’re good to go.\n\nrecipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe\n\nthanks to @vevorofficial for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/\n\n#bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle easy brioche burger buns recipe ingredients: 400g (3 cups) flour. 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. 7g (2 teaspoons or one packet) instant dry yeast. 5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. 240ml (1 cup) lukewarm (105f/40c) milk. 28g (2 tablespoons) softened butter. 1 egg. 1 beaten egg for brushing (optional). sesame seeds (optional). buns: 8-10. time: 2.5 hours. instructions: here’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. start by adding the flour, yeast, and salt to a bowl and mix. then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment until it is a shaggy dough, about 30 seconds. scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. add the butter and knead for another minute. shape the dough into a ball. put the dough in an oiled container and let it double in size at 80 degrees. about one hour. punch out the air so the buns don’t have big air bubbles. place on a floured surface and fold the sides up and over itself to shape into a ball. divide the dough into 8-10 80g balls. pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter-clockwise a few times. place them all on a parchment paper-lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees. remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle. butter and toast them, add your patties and toppings, and you’re good to go. recipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe thanks to vevor for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/ #bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking easy brioche burger buns recipe ingredients: 400g (3 cups) flour 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar 7g (2 teaspoons or one packet) instant dry yeast 5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter.  240ml (1 cup) lukewarm (105f/40c) milk 28g (2 tablespoons) softened butter 1 egg 1 beaten egg for brushing (optional) sesame seeds (optional) buns: 8-10 time: 2.5 hours instructions: here’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours.  start by adding the flour, yeast, and salt to a bowl and mix.   then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment  until it is a shaggy dough, about 30 seconds.  scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes.  add the butter and knead for another minute.  shape the dough into a ball.  put the dough in an oiled container and let it double in size at 80 degrees. about one hour.  punch out the air so the buns don’t have big air bubbles.  place on a floured surface and fold the sides up and over itself to shape into a ball.  divide the dough into 8-10 80g balls.   pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter clockwise a few times. place them all on a parchment paper lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees.  remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle.  butter and toast them, add your patties and toppings, and you’re good to go. recipe on my site. thanks to @vevor_us for the mixer, link and discount code are on my gear page.  #bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking","CreateDateTime":"2023-09-28T19:18:45.000Z","ViewCount":599981,"LikeCount":14496,"GroupId":9571,"GroupCode":"easy-brioche-burger-buns-recipe-2","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread","Burgers"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3034,"Url":"https://www.instagram.com/reel/Cx4EQ4qvbQi/","ViewCount":5756,"LikeCount":136},{"Platform":"youtube","PostId":3027,"Url":"https://www.youtube.com/watch?v=RamBQ_1E6vs","ViewCount":225530,"LikeCount":6635},{"Platform":"instagram","PostId":3026,"Url":"https://www.instagram.com/reel/CxvyIGwvEVU/","ViewCount":9826,"LikeCount":181},{"Platform":"facebook","PostId":3025,"Url":"https://www.facebook.com/reel/858046155668701/","ViewCount":4937,"LikeCount":86},{"Platform":"tiktok","PostId":3024,"Url":"https://www.tiktok.com/@backyahdbbq/video/7283952302573227310","ViewCount":353932,"LikeCount":7458}]},{"Id":3026,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CxvyIGwvEVU/","ThumbnailUrl":"media/posts/instagram_18013508656742012.png","Description":"Easy Brioche Burger Buns Recipe\n\nIngredients:\n400g (3 cups) flour. \n42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. \n7g (2 teaspoons or one packet) instant dry yeast. \n5g (1 teaspoon) salt or 2","SearchText":"easy brioche burger buns recipe\n\ningredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey or 21g (1 tablespoon) sugar\n7g (2 teaspoons or one packet) instant dry yeast\n5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. \n240ml (1 cup) lukewarm (105f/40c) milk\n28g (2 tablespoons) softened butter\n1 egg\n1 beaten egg for brushing (optional)\nsesame seeds (optional)\n\nbuns: 8-10\ntime: 2.5 hours\n\ninstructions:\n\nhere’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. \n\nstart by adding the flour, yeast, and salt to a bowl and mix.  \n\nthen add the egg, milk, and honey.\n\nmix by hand or with a mixer on low with the flat beater attachment  until it is a shaggy dough, about 30 seconds. \n\nscrape the edges of the bowl if necessary.\n\nswitch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. \n\nadd the butter and knead for another minute. \n\nshape the dough into a ball. \n\nput the dough in an oiled container and let it double in size at 80 degrees. about one hour. \n\npunch out the air so the buns don’t have big air bubbles. \n\nplace on a floured surface and fold the sides up and over itself to shape into a ball. \n\ndivide the dough into 8-10 80g balls.  \n\npinch and tuck each ball until smooth.\n\nfinal shape each ball by placing it on the counter, put your claw over it, and rotate it counter clockwise a few times.\n\nplace them all on a parchment paper lined baking sheet.\n\nflatten them down thin so they bake as a bun, not a ball.\n\ncover for an hour at 80 degrees. \n\nremove all bubbles from the beaten egg with a paper towel.\n\nbrush the buns with the beaten egg and sprinkle on the sesame seeds.\n\nbake at 375f/190c for 12-15 minutes until they turn golden brown.\n\nthen let them cool on a wire rack.\n\nuse a bread knife to slice them down the middle. \n\nbutter and toast them, add your patties and toppings, and you’re good to go.\n\nrecipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe\n\nthanks to @vevor.official for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/ \n\n#bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking easy brioche burger buns recipe\n\ningredients:\n400g (3 cups) flour. \n42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. \n7g (2 teaspoons or one packet) instant dry yeast. \n5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. \n240ml (1 cup) lukewarm (105f/40c) milk. \n28g (2 tablespoons) softened butter. \n1 egg. \n1 beaten egg for brushing (optional). \nsesame seeds (optional).\n\nbuns: 8-10. \ntime: 2.5 hours.\n\ninstructions:\nhere’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. start by adding the flour, yeast, and salt to a bowl and mix. then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment until it is a shaggy dough, about 30 seconds. scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. add the butter and knead for another minute. shape the dough into a ball. put the dough in an oiled container and let it double in size at 80 degrees. about one hour. punch out the air so the buns don’t have big air bubbles. place on a floured surface and fold the sides up and over itself to shape into a ball. divide the dough into 8-10 80g balls. pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter-clockwise a few times. place them all on a parchment paper-lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees. remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle. butter and toast them, add your patties and toppings, and you’re good to go.\n\nrecipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe\n\nthanks to @vevorofficial for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/\n\n#bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle easy brioche burger buns recipe ingredients: 400g (3 cups) flour. 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. 7g (2 teaspoons or one packet) instant dry yeast. 5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. 240ml (1 cup) lukewarm (105f/40c) milk. 28g (2 tablespoons) softened butter. 1 egg. 1 beaten egg for brushing (optional). sesame seeds (optional). buns: 8-10. time: 2.5 hours. instructions: here’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. start by adding the flour, yeast, and salt to a bowl and mix. then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment until it is a shaggy dough, about 30 seconds. scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. add the butter and knead for another minute. shape the dough into a ball. put the dough in an oiled container and let it double in size at 80 degrees. about one hour. punch out the air so the buns don’t have big air bubbles. place on a floured surface and fold the sides up and over itself to shape into a ball. divide the dough into 8-10 80g balls. pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter-clockwise a few times. place them all on a parchment paper-lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees. remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle. butter and toast them, add your patties and toppings, and you’re good to go. recipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe thanks to vevor for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/ #bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking easy brioche burger buns recipe ingredients: 400g (3 cups) flour 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar 7g (2 teaspoons or one packet) instant dry yeast 5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter.  240ml (1 cup) lukewarm (105f/40c) milk 28g (2 tablespoons) softened butter 1 egg 1 beaten egg for brushing (optional) sesame seeds (optional) buns: 8-10 time: 2.5 hours instructions: here’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours.  start by adding the flour, yeast, and salt to a bowl and mix.   then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment  until it is a shaggy dough, about 30 seconds.  scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes.  add the butter and knead for another minute.  shape the dough into a ball.  put the dough in an oiled container and let it double in size at 80 degrees. about one hour.  punch out the air so the buns don’t have big air bubbles.  place on a floured surface and fold the sides up and over itself to shape into a ball.  divide the dough into 8-10 80g balls.   pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter clockwise a few times. place them all on a parchment paper lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees.  remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle.  butter and toast them, add your patties and toppings, and you’re good to go. recipe on my site. thanks to @vevor_us for the mixer, link and discount code are on my gear page.  #bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking","CreateDateTime":"2023-09-28T19:09:23.000Z","ViewCount":599981,"LikeCount":14496,"GroupId":9571,"GroupCode":"easy-brioche-burger-buns-recipe-2","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3034,"Url":"https://www.instagram.com/reel/Cx4EQ4qvbQi/","ViewCount":5756,"LikeCount":136},{"Platform":"youtube","PostId":3027,"Url":"https://www.youtube.com/watch?v=RamBQ_1E6vs","ViewCount":225530,"LikeCount":6635},{"Platform":"instagram","PostId":3026,"Url":"https://www.instagram.com/reel/CxvyIGwvEVU/","ViewCount":9826,"LikeCount":181},{"Platform":"facebook","PostId":3025,"Url":"https://www.facebook.com/reel/858046155668701/","ViewCount":4937,"LikeCount":86},{"Platform":"tiktok","PostId":3024,"Url":"https://www.tiktok.com/@backyahdbbq/video/7283952302573227310","ViewCount":353932,"LikeCount":7458}]},{"Id":3025,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/858046155668701/","ThumbnailUrl":"media/posts/facebook_858046155668701.png","Description":"Easy Brioche Burger Buns Recipe Ingredients: 400g (3 cups) flour. 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. 7g (2 teaspoons or one packet) instant dry yeast. 5g (1 teaspoon) salt or 2g (½","SearchText":"easy brioche burger buns recipe\n\ningredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey or 21g (1 tablespoon) sugar\n7g (2 teaspoons or one packet) instant dry yeast\n5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. \n240ml (1 cup) lukewarm (105f/40c) milk\n28g (2 tablespoons) softened butter\n1 egg\n1 beaten egg for brushing (optional)\nsesame seeds (optional)\n\nbuns: 8-10\ntime: 2.5 hours\n\ninstructions:\n\nhere’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. \n\nstart by adding the flour, yeast, and salt to a bowl and mix.  \n\nthen add the egg, milk, and honey.\n\nmix by hand or with a mixer on low with the flat beater attachment  until it is a shaggy dough, about 30 seconds. \n\nscrape the edges of the bowl if necessary.\n\nswitch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. \n\nadd the butter and knead for another minute. \n\nshape the dough into a ball. \n\nput the dough in an oiled container and let it double in size at 80 degrees. about one hour. \n\npunch out the air so the buns don’t have big air bubbles. \n\nplace on a floured surface and fold the sides up and over itself to shape into a ball. \n\ndivide the dough into 8-10 80g balls.  \n\npinch and tuck each ball until smooth.\n\nfinal shape each ball by placing it on the counter, put your claw over it, and rotate it counter clockwise a few times.\n\nplace them all on a parchment paper lined baking sheet.\n\nflatten them down thin so they bake as a bun, not a ball.\n\ncover for an hour at 80 degrees. \n\nremove all bubbles from the beaten egg with a paper towel.\n\nbrush the buns with the beaten egg and sprinkle on the sesame seeds.\n\nbake at 375f/190c for 12-15 minutes until they turn golden brown.\n\nthen let them cool on a wire rack.\n\nuse a bread knife to slice them down the middle. \n\nbutter and toast them, add your patties and toppings, and you’re good to go.\n\nrecipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe\n\nthanks to @vevor.official for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/ \n\n#bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking easy brioche burger buns recipe\n\ningredients:\n400g (3 cups) flour. \n42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. \n7g (2 teaspoons or one packet) instant dry yeast. \n5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. \n240ml (1 cup) lukewarm (105f/40c) milk. \n28g (2 tablespoons) softened butter. \n1 egg. \n1 beaten egg for brushing (optional). \nsesame seeds (optional).\n\nbuns: 8-10. \ntime: 2.5 hours.\n\ninstructions:\nhere’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. start by adding the flour, yeast, and salt to a bowl and mix. then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment until it is a shaggy dough, about 30 seconds. scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. add the butter and knead for another minute. shape the dough into a ball. put the dough in an oiled container and let it double in size at 80 degrees. about one hour. punch out the air so the buns don’t have big air bubbles. place on a floured surface and fold the sides up and over itself to shape into a ball. divide the dough into 8-10 80g balls. pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter-clockwise a few times. place them all on a parchment paper-lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees. remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle. butter and toast them, add your patties and toppings, and you’re good to go.\n\nrecipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe\n\nthanks to @vevorofficial for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/\n\n#bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle easy brioche burger buns recipe ingredients: 400g (3 cups) flour. 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. 7g (2 teaspoons or one packet) instant dry yeast. 5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. 240ml (1 cup) lukewarm (105f/40c) milk. 28g (2 tablespoons) softened butter. 1 egg. 1 beaten egg for brushing (optional). sesame seeds (optional). buns: 8-10. time: 2.5 hours. instructions: here’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. start by adding the flour, yeast, and salt to a bowl and mix. then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment until it is a shaggy dough, about 30 seconds. scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. add the butter and knead for another minute. shape the dough into a ball. put the dough in an oiled container and let it double in size at 80 degrees. about one hour. punch out the air so the buns don’t have big air bubbles. place on a floured surface and fold the sides up and over itself to shape into a ball. divide the dough into 8-10 80g balls. pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter-clockwise a few times. place them all on a parchment paper-lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees. remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle. butter and toast them, add your patties and toppings, and you’re good to go. recipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe thanks to vevor for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/ #bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking easy brioche burger buns recipe ingredients: 400g (3 cups) flour 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar 7g (2 teaspoons or one packet) instant dry yeast 5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter.  240ml (1 cup) lukewarm (105f/40c) milk 28g (2 tablespoons) softened butter 1 egg 1 beaten egg for brushing (optional) sesame seeds (optional) buns: 8-10 time: 2.5 hours instructions: here’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours.  start by adding the flour, yeast, and salt to a bowl and mix.   then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment  until it is a shaggy dough, about 30 seconds.  scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes.  add the butter and knead for another minute.  shape the dough into a ball.  put the dough in an oiled container and let it double in size at 80 degrees. about one hour.  punch out the air so the buns don’t have big air bubbles.  place on a floured surface and fold the sides up and over itself to shape into a ball.  divide the dough into 8-10 80g balls.   pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter clockwise a few times. place them all on a parchment paper lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees.  remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle.  butter and toast them, add your patties and toppings, and you’re good to go. recipe on my site. thanks to @vevor_us for the mixer, link and discount code are on my gear page.  #bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking","CreateDateTime":"2023-09-28T19:03:06.000Z","ViewCount":599981,"LikeCount":14496,"GroupId":9571,"GroupCode":"easy-brioche-burger-buns-recipe-2","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread","Burgers"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3034,"Url":"https://www.instagram.com/reel/Cx4EQ4qvbQi/","ViewCount":5756,"LikeCount":136},{"Platform":"youtube","PostId":3027,"Url":"https://www.youtube.com/watch?v=RamBQ_1E6vs","ViewCount":225530,"LikeCount":6635},{"Platform":"instagram","PostId":3026,"Url":"https://www.instagram.com/reel/CxvyIGwvEVU/","ViewCount":9826,"LikeCount":181},{"Platform":"facebook","PostId":3025,"Url":"https://www.facebook.com/reel/858046155668701/","ViewCount":4937,"LikeCount":86},{"Platform":"tiktok","PostId":3024,"Url":"https://www.tiktok.com/@backyahdbbq/video/7283952302573227310","ViewCount":353932,"LikeCount":7458}]},{"Id":3024,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7283952302573227310","ThumbnailUrl":"media/posts/tiktok_7283952302573227310.png","Description":"Easy Brioche Burger Buns Recipe Ingredients: 400g (3 cups) flour 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar 7g (2 teaspoons or one packet) instant dry yeast 5g (1 teaspoon) salt or 2g (½ te","SearchText":"easy brioche burger buns recipe\n\ningredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey or 21g (1 tablespoon) sugar\n7g (2 teaspoons or one packet) instant dry yeast\n5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. \n240ml (1 cup) lukewarm (105f/40c) milk\n28g (2 tablespoons) softened butter\n1 egg\n1 beaten egg for brushing (optional)\nsesame seeds (optional)\n\nbuns: 8-10\ntime: 2.5 hours\n\ninstructions:\n\nhere’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. \n\nstart by adding the flour, yeast, and salt to a bowl and mix.  \n\nthen add the egg, milk, and honey.\n\nmix by hand or with a mixer on low with the flat beater attachment  until it is a shaggy dough, about 30 seconds. \n\nscrape the edges of the bowl if necessary.\n\nswitch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. \n\nadd the butter and knead for another minute. \n\nshape the dough into a ball. \n\nput the dough in an oiled container and let it double in size at 80 degrees. about one hour. \n\npunch out the air so the buns don’t have big air bubbles. \n\nplace on a floured surface and fold the sides up and over itself to shape into a ball. \n\ndivide the dough into 8-10 80g balls.  \n\npinch and tuck each ball until smooth.\n\nfinal shape each ball by placing it on the counter, put your claw over it, and rotate it counter clockwise a few times.\n\nplace them all on a parchment paper lined baking sheet.\n\nflatten them down thin so they bake as a bun, not a ball.\n\ncover for an hour at 80 degrees. \n\nremove all bubbles from the beaten egg with a paper towel.\n\nbrush the buns with the beaten egg and sprinkle on the sesame seeds.\n\nbake at 375f/190c for 12-15 minutes until they turn golden brown.\n\nthen let them cool on a wire rack.\n\nuse a bread knife to slice them down the middle. \n\nbutter and toast them, add your patties and toppings, and you’re good to go.\n\nrecipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe\n\nthanks to @vevor.official for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/ \n\n#bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking easy brioche burger buns recipe\n\ningredients:\n400g (3 cups) flour. \n42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. \n7g (2 teaspoons or one packet) instant dry yeast. \n5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. \n240ml (1 cup) lukewarm (105f/40c) milk. \n28g (2 tablespoons) softened butter. \n1 egg. \n1 beaten egg for brushing (optional). \nsesame seeds (optional).\n\nbuns: 8-10. \ntime: 2.5 hours.\n\ninstructions:\nhere’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. start by adding the flour, yeast, and salt to a bowl and mix. then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment until it is a shaggy dough, about 30 seconds. scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. add the butter and knead for another minute. shape the dough into a ball. put the dough in an oiled container and let it double in size at 80 degrees. about one hour. punch out the air so the buns don’t have big air bubbles. place on a floured surface and fold the sides up and over itself to shape into a ball. divide the dough into 8-10 80g balls. pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter-clockwise a few times. place them all on a parchment paper-lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees. remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle. butter and toast them, add your patties and toppings, and you’re good to go.\n\nrecipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe\n\nthanks to @vevorofficial for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/\n\n#bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle easy brioche burger buns recipe ingredients: 400g (3 cups) flour. 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. 7g (2 teaspoons or one packet) instant dry yeast. 5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. 240ml (1 cup) lukewarm (105f/40c) milk. 28g (2 tablespoons) softened butter. 1 egg. 1 beaten egg for brushing (optional). sesame seeds (optional). buns: 8-10. time: 2.5 hours. instructions: here’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. start by adding the flour, yeast, and salt to a bowl and mix. then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment until it is a shaggy dough, about 30 seconds. scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. add the butter and knead for another minute. shape the dough into a ball. put the dough in an oiled container and let it double in size at 80 degrees. about one hour. punch out the air so the buns don’t have big air bubbles. place on a floured surface and fold the sides up and over itself to shape into a ball. divide the dough into 8-10 80g balls. pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter-clockwise a few times. place them all on a parchment paper-lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees. remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle. butter and toast them, add your patties and toppings, and you’re good to go. recipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe thanks to vevor for the mixer. link and discount code are on my gear page. https://backyahdbbq.com/gear/ #bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking easy brioche burger buns recipe ingredients: 400g (3 cups) flour 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar 7g (2 teaspoons or one packet) instant dry yeast 5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter.  240ml (1 cup) lukewarm (105f/40c) milk 28g (2 tablespoons) softened butter 1 egg 1 beaten egg for brushing (optional) sesame seeds (optional) buns: 8-10 time: 2.5 hours instructions: here’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours.  start by adding the flour, yeast, and salt to a bowl and mix.   then add the egg, milk, and honey. mix by hand or with a mixer on low with the flat beater attachment  until it is a shaggy dough, about 30 seconds.  scrape the edges of the bowl if necessary. switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes.  add the butter and knead for another minute.  shape the dough into a ball.  put the dough in an oiled container and let it double in size at 80 degrees. about one hour.  punch out the air so the buns don’t have big air bubbles.  place on a floured surface and fold the sides up and over itself to shape into a ball.  divide the dough into 8-10 80g balls.   pinch and tuck each ball until smooth. final shape each ball by placing it on the counter, put your claw over it, and rotate it counter clockwise a few times. place them all on a parchment paper lined baking sheet. flatten them down thin so they bake as a bun, not a ball. cover for an hour at 80 degrees.  remove all bubbles from the beaten egg with a paper towel. brush the buns with the beaten egg and sprinkle on the sesame seeds. bake at 375f/190c for 12-15 minutes until they turn golden brown. then let them cool on a wire rack. use a bread knife to slice them down the middle.  butter and toast them, add your patties and toppings, and you’re good to go. recipe on my site. thanks to @vevor_us for the mixer, link and discount code are on my gear page.  #bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle recipe bread burgers baking","CreateDateTime":"2023-09-28T18:55:13.000Z","ViewCount":599981,"LikeCount":14496,"GroupId":9571,"GroupCode":"easy-brioche-burger-buns-recipe-2","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread","Burgers"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3034,"Url":"https://www.instagram.com/reel/Cx4EQ4qvbQi/","ViewCount":5756,"LikeCount":136},{"Platform":"youtube","PostId":3027,"Url":"https://www.youtube.com/watch?v=RamBQ_1E6vs","ViewCount":225530,"LikeCount":6635},{"Platform":"instagram","PostId":3026,"Url":"https://www.instagram.com/reel/CxvyIGwvEVU/","ViewCount":9826,"LikeCount":181},{"Platform":"facebook","PostId":3025,"Url":"https://www.facebook.com/reel/858046155668701/","ViewCount":4937,"LikeCount":86},{"Platform":"tiktok","PostId":3024,"Url":"https://www.tiktok.com/@backyahdbbq/video/7283952302573227310","ViewCount":353932,"LikeCount":7458}]},{"Id":3023,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1981896688876687/","ThumbnailUrl":"media/posts/facebook_1981896688876687.png","Description":"Brisket Trim Smashburgers. I save all my brisket trimmings. I render some of the fat down to tallow, which I use to fry french fries and when I wrap and reheat briskets.  I use the rest of the fat and","SearchText":"brisket trim smashburgers. i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers. i partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. i eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact. i like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better. i pre-smash my patties, so i have less work to do at the griddle. i butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.  i only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. i only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it. i cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt. a minute or so later, i pull them and let them rest for a minute before assembling. my special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.they turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat. you can find all the gear and your discount codes on my gear page. big thanks to porter road for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.  thanks to vevor for the grinder and the stand mixer.  see my links page to get 5% off any purchase. thanks to heritage steel for the amazing knives!thanks to weber grills for the griddle! #webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger recipe bbq burgers frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers.\n\ni partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. \n\ni eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact.\n\ni like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better.\n\ni pre-smash my patties, so i have less work to do at the griddle.\n\ni butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.  \n\ni only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. \n\ni only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it.\n\ni cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt.\n\na minute or so later, i pull them and let them rest for a minute before assembling.\n\nmy special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.\n\nthey turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat.\n\nyou can find all the gear and your discount codes on my gear page.\n\nbig thanks to @porterroadbutcher for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.  \n\nthanks to @vevor.official for the grinder and the stand mixer.  see my links page to get 5% off any purchase.\n\nthanks to @heritagesteel for the amazing @hammerstahl1 knives!\n\nthanks to @grillwithweber for the griddle! \n\n#webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger recipe bbq frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers.\n\ni partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. \n\ni eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact.\n\ni like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better.\n\ni pre-smash my patties, so i have less work to do at the griddle.\n\ni butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties. \n\ni only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. \n\ni only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it.\n\ni cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt.\n\na minute or so later, i pull them and let them rest for a minute before assembling.\n\nmy special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.\n\nthey turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat.\n\nyou can find all the gear and your discount codes on my gear page.\n\nbig thanks to @porterroad for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order. \n\nthanks to @vevorofficial for the grinder and the stand mixer.  see my links page to get 5% off any purchase.\n\nthanks to @heritagesteel for the amazing @hammerstahl knives!\n\nthanks to @webergrills for the griddle! \n\n#webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger sausage how_to bbq burgers frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers. i partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds.  i eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact. i like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better. i pre-smash my patties, so i have less work to do at the griddle. i butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.   i only use the smasher to get good meat contact with the griddle, i don’t apply much pressure.  i only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it. i cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt. a minute or so later, i pull them and let them rest for a minute before assembling. my special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce. they turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat. you can find all the gear and your discount codes on my gear page. big thanks to @porterroadbutcher for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.   thanks to @vevor_us for the grinder and the stand mixer.  see my links page to get 5% off any purchase. thanks to @heritage steel for the amazing knives! thanks to @weber grills for the griddle!  #webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger how_to bbq burgers frying","CreateDateTime":"2023-09-21T17:11:33.000Z","ViewCount":679931,"LikeCount":22161,"GroupId":9572,"GroupCode":"brisket-trim-smashburger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":3023,"Url":"https://www.facebook.com/reel/1981896688876687/","ViewCount":5899,"LikeCount":116},{"Platform":"youtube","PostId":3022,"Url":"https://www.youtube.com/watch?v=FisdsNbbg88","ViewCount":537985,"LikeCount":17504},{"Platform":"instagram","PostId":3021,"Url":"https://www.instagram.com/reel/Cxdh83Pxd36/","ViewCount":93243,"LikeCount":2380},{"Platform":"tiktok","PostId":3020,"Url":"https://www.tiktok.com/@backyahdbbq/video/7281323392349883690","ViewCount":42804,"LikeCount":2161}]},{"Id":3022,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=FisdsNbbg88","ThumbnailUrl":"media/posts/youtube_FisdsNbbg88.png","Description":"I save all my brisket trimmings. I render some of the fat down to tallow, which I use to fry french fries and when I wrap and reheat briskets.  I use the rest of the fat and meat to make sausage, stew","SearchText":"brisket trim smashburgers. i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers. i partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. i eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact. i like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better. i pre-smash my patties, so i have less work to do at the griddle. i butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.  i only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. i only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it. i cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt. a minute or so later, i pull them and let them rest for a minute before assembling. my special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.they turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat. you can find all the gear and your discount codes on my gear page. big thanks to porter road for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.  thanks to vevor for the grinder and the stand mixer.  see my links page to get 5% off any purchase. thanks to heritage steel for the amazing knives!thanks to weber grills for the griddle! #webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger recipe bbq burgers frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers.\n\ni partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. \n\ni eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact.\n\ni like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better.\n\ni pre-smash my patties, so i have less work to do at the griddle.\n\ni butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.  \n\ni only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. \n\ni only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it.\n\ni cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt.\n\na minute or so later, i pull them and let them rest for a minute before assembling.\n\nmy special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.\n\nthey turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat.\n\nyou can find all the gear and your discount codes on my gear page.\n\nbig thanks to @porterroadbutcher for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.  \n\nthanks to @vevor.official for the grinder and the stand mixer.  see my links page to get 5% off any purchase.\n\nthanks to @heritagesteel for the amazing @hammerstahl1 knives!\n\nthanks to @grillwithweber for the griddle! \n\n#webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger recipe bbq frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers.\n\ni partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. \n\ni eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact.\n\ni like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better.\n\ni pre-smash my patties, so i have less work to do at the griddle.\n\ni butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties. \n\ni only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. \n\ni only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it.\n\ni cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt.\n\na minute or so later, i pull them and let them rest for a minute before assembling.\n\nmy special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.\n\nthey turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat.\n\nyou can find all the gear and your discount codes on my gear page.\n\nbig thanks to @porterroad for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order. \n\nthanks to @vevorofficial for the grinder and the stand mixer.  see my links page to get 5% off any purchase.\n\nthanks to @heritagesteel for the amazing @hammerstahl knives!\n\nthanks to @webergrills for the griddle! \n\n#webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger sausage how_to bbq burgers frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers. i partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds.  i eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact. i like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better. i pre-smash my patties, so i have less work to do at the griddle. i butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.   i only use the smasher to get good meat contact with the griddle, i don’t apply much pressure.  i only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it. i cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt. a minute or so later, i pull them and let them rest for a minute before assembling. my special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce. they turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat. you can find all the gear and your discount codes on my gear page. big thanks to @porterroadbutcher for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.   thanks to @vevor_us for the grinder and the stand mixer.  see my links page to get 5% off any purchase. thanks to @heritage steel for the amazing knives! thanks to @weber grills for the griddle!  #webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger how_to bbq burgers frying","CreateDateTime":"2023-09-21T17:07:19.000Z","ViewCount":679931,"LikeCount":22161,"GroupId":9572,"GroupCode":"brisket-trim-smashburger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":3023,"Url":"https://www.facebook.com/reel/1981896688876687/","ViewCount":5899,"LikeCount":116},{"Platform":"youtube","PostId":3022,"Url":"https://www.youtube.com/watch?v=FisdsNbbg88","ViewCount":537985,"LikeCount":17504},{"Platform":"instagram","PostId":3021,"Url":"https://www.instagram.com/reel/Cxdh83Pxd36/","ViewCount":93243,"LikeCount":2380},{"Platform":"tiktok","PostId":3020,"Url":"https://www.tiktok.com/@backyahdbbq/video/7281323392349883690","ViewCount":42804,"LikeCount":2161}]},{"Id":3021,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cxdh83Pxd36/","ThumbnailUrl":"media/posts/instagram_17963415980626771.png","Description":"I save all my brisket trimmings. I render some of the fat down to tallow, which I use to fry french fries and when I wrap and reheat briskets.  I use the rest of the fat and meat to make sausage, stew","SearchText":"brisket trim smashburgers. i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers. i partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. i eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact. i like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better. i pre-smash my patties, so i have less work to do at the griddle. i butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.  i only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. i only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it. i cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt. a minute or so later, i pull them and let them rest for a minute before assembling. my special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.they turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat. you can find all the gear and your discount codes on my gear page. big thanks to porter road for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.  thanks to vevor for the grinder and the stand mixer.  see my links page to get 5% off any purchase. thanks to heritage steel for the amazing knives!thanks to weber grills for the griddle! #webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger recipe bbq burgers frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers.\n\ni partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. \n\ni eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact.\n\ni like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better.\n\ni pre-smash my patties, so i have less work to do at the griddle.\n\ni butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.  \n\ni only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. \n\ni only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it.\n\ni cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt.\n\na minute or so later, i pull them and let them rest for a minute before assembling.\n\nmy special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.\n\nthey turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat.\n\nyou can find all the gear and your discount codes on my gear page.\n\nbig thanks to @porterroadbutcher for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.  \n\nthanks to @vevor.official for the grinder and the stand mixer.  see my links page to get 5% off any purchase.\n\nthanks to @heritagesteel for the amazing @hammerstahl1 knives!\n\nthanks to @grillwithweber for the griddle! \n\n#webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger recipe bbq frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers.\n\ni partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. \n\ni eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact.\n\ni like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better.\n\ni pre-smash my patties, so i have less work to do at the griddle.\n\ni butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties. \n\ni only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. \n\ni only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it.\n\ni cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt.\n\na minute or so later, i pull them and let them rest for a minute before assembling.\n\nmy special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.\n\nthey turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat.\n\nyou can find all the gear and your discount codes on my gear page.\n\nbig thanks to @porterroad for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order. \n\nthanks to @vevorofficial for the grinder and the stand mixer.  see my links page to get 5% off any purchase.\n\nthanks to @heritagesteel for the amazing @hammerstahl knives!\n\nthanks to @webergrills for the griddle! \n\n#webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger sausage how_to bbq burgers frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers. i partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds.  i eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact. i like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better. i pre-smash my patties, so i have less work to do at the griddle. i butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.   i only use the smasher to get good meat contact with the griddle, i don’t apply much pressure.  i only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it. i cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt. a minute or so later, i pull them and let them rest for a minute before assembling. my special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce. they turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat. you can find all the gear and your discount codes on my gear page. big thanks to @porterroadbutcher for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.   thanks to @vevor_us for the grinder and the stand mixer.  see my links page to get 5% off any purchase. thanks to @heritage steel for the amazing knives! thanks to @weber grills for the griddle!  #webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger how_to bbq burgers frying","CreateDateTime":"2023-09-21T17:01:08.000Z","ViewCount":679931,"LikeCount":22161,"GroupId":9572,"GroupCode":"brisket-trim-smashburger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger","sausage"],"PostTypes":["how_to"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":3023,"Url":"https://www.facebook.com/reel/1981896688876687/","ViewCount":5899,"LikeCount":116},{"Platform":"youtube","PostId":3022,"Url":"https://www.youtube.com/watch?v=FisdsNbbg88","ViewCount":537985,"LikeCount":17504},{"Platform":"instagram","PostId":3021,"Url":"https://www.instagram.com/reel/Cxdh83Pxd36/","ViewCount":93243,"LikeCount":2380},{"Platform":"tiktok","PostId":3020,"Url":"https://www.tiktok.com/@backyahdbbq/video/7281323392349883690","ViewCount":42804,"LikeCount":2161}]},{"Id":3020,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7281323392349883690","ThumbnailUrl":"media/posts/tiktok_7281323392349883690.png","Description":"I save all my brisket trimmings. I render some of the fat down to tallow, which I use to fry french fries and when I wrap and reheat briskets.  I use the rest of the fat and meat to make sausage, stew","SearchText":"brisket trim smashburgers. i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers. i partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. i eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact. i like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better. i pre-smash my patties, so i have less work to do at the griddle. i butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.  i only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. i only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it. i cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt. a minute or so later, i pull them and let them rest for a minute before assembling. my special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.they turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat. you can find all the gear and your discount codes on my gear page. big thanks to porter road for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.  thanks to vevor for the grinder and the stand mixer.  see my links page to get 5% off any purchase. thanks to heritage steel for the amazing knives!thanks to weber grills for the griddle! #webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger recipe bbq burgers frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers.\n\ni partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. \n\ni eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact.\n\ni like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better.\n\ni pre-smash my patties, so i have less work to do at the griddle.\n\ni butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.  \n\ni only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. \n\ni only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it.\n\ni cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt.\n\na minute or so later, i pull them and let them rest for a minute before assembling.\n\nmy special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.\n\nthey turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat.\n\nyou can find all the gear and your discount codes on my gear page.\n\nbig thanks to @porterroadbutcher for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.  \n\nthanks to @vevor.official for the grinder and the stand mixer.  see my links page to get 5% off any purchase.\n\nthanks to @heritagesteel for the amazing @hammerstahl1 knives!\n\nthanks to @grillwithweber for the griddle! \n\n#webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger recipe bbq frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers.\n\ni partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds. \n\ni eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact.\n\ni like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better.\n\ni pre-smash my patties, so i have less work to do at the griddle.\n\ni butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties. \n\ni only use the smasher to get good meat contact with the griddle, i don’t apply much pressure. \n\ni only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it.\n\ni cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt.\n\na minute or so later, i pull them and let them rest for a minute before assembling.\n\nmy special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce.\n\nthey turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat.\n\nyou can find all the gear and your discount codes on my gear page.\n\nbig thanks to @porterroad for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order. \n\nthanks to @vevorofficial for the grinder and the stand mixer.  see my links page to get 5% off any purchase.\n\nthanks to @heritagesteel for the amazing @hammerstahl knives!\n\nthanks to @webergrills for the griddle! \n\n#webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger sausage how_to bbq burgers frying i save all my brisket trimmings. i render some of the fat down to tallow, which i use to fry french fries and when i wrap and reheat briskets.  i use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers. i partially freeze the meat, fat, and the grinder parts before i grind to keep it cool as it grinds.  i eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact. i like to double grind brisket meat to make it more tender using the 10mm plate.  you could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better. i pre-smash my patties, so i have less work to do at the griddle. i butter and toast my homemade buns on medium heat.  and then turn the griddle up to high before putting on the patties.   i only use the smasher to get good meat contact with the griddle, i don’t apply much pressure.  i only add salt to one side of the patty when making smashburgers, because i don’t want to over salt it. i cook until the edges thin out and crisp up.  i scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt. a minute or so later, i pull them and let them rest for a minute before assembling. my special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire  sauce, and sriracha.  i like a lot of pickles and a little bit of lettuce. they turned out wicked good.  freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat. you can find all the gear and your discount codes on my gear page. big thanks to @porterroadbutcher for supplying the beautiful briskets!  see my gear page to order their briskets and get 10% off your first order.   thanks to @vevor_us for the grinder and the stand mixer.  see my links page to get 5% off any purchase. thanks to @heritage steel for the amazing knives! thanks to @weber grills for the griddle!  #webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle cow burger how_to bbq burgers frying","CreateDateTime":"2023-09-21T16:53:43.000Z","ViewCount":679931,"LikeCount":22161,"GroupId":9572,"GroupCode":"brisket-trim-smashburger-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":3023,"Url":"https://www.facebook.com/reel/1981896688876687/","ViewCount":5899,"LikeCount":116},{"Platform":"youtube","PostId":3022,"Url":"https://www.youtube.com/watch?v=FisdsNbbg88","ViewCount":537985,"LikeCount":17504},{"Platform":"instagram","PostId":3021,"Url":"https://www.instagram.com/reel/Cxdh83Pxd36/","ViewCount":93243,"LikeCount":2380},{"Platform":"tiktok","PostId":3020,"Url":"https://www.tiktok.com/@backyahdbbq/video/7281323392349883690","ViewCount":42804,"LikeCount":2161}]},{"Id":3018,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/331211876047600","ThumbnailUrl":"media/posts/facebook_110899788073674_331211876047600.png","Description":"My go-to spot was dead yesterday so we headed up river a bit. The sun had set but we couldn’t go home empty handed. The new spot lit up and we brought home this beauty.  Will be back soon. Thankful th","SearchText":"my go-to spot was dead yesterday so we headed up river a bit. the sun had set but we couldn’t go home empty handed. the new spot lit up and we brought home this beauty.  will be back soon. thankful that i can feed my  family doing something i love. #fishing #salmon #pnwfishing #pinksalmon fish salmon showcase seafood my go-to spot was dead yesterday so we headed up river a bit. the sun had set but we couldn’t go home empty handed. the new spot lit up and we brought home this beauty.  will be back soon. thankful that i can feed my  family doing something i love. #fishing #salmon #pnwfishing #pinksalmon fish salmon showcase seafood","CreateDateTime":"2023-09-18T17:36:27.000Z","ViewCount":0,"LikeCount":22,"GroupId":9215,"GroupCode":"fishing-for-salmon-at-new-spot","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["showcase"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3018,"Url":"https://www.facebook.com/234418655726923/posts/331211876047600","ViewCount":0,"LikeCount":9},{"Platform":"instagram","PostId":3019,"Url":"https://www.instagram.com/p/CxV36P4PFSf/","ViewCount":0,"LikeCount":13}]},{"Id":3019,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CxV36P4PFSf/","ThumbnailUrl":"media/posts/instagram_17973900596364191.png","Description":"My go-to spot was dead yesterday so we headed up river a bit. The sun had set but we couldn’t go home empty handed. The new spot lit up and we brought home this beauty.  Will be back soon. Thankful th","SearchText":"my go-to spot was dead yesterday so we headed up river a bit. the sun had set but we couldn’t go home empty handed. the new spot lit up and we brought home this beauty.  will be back soon. thankful that i can feed my  family doing something i love. #fishing #salmon #pnwfishing #pinksalmon fish salmon showcase seafood my go-to spot was dead yesterday so we headed up river a bit. the sun had set but we couldn’t go home empty handed. the new spot lit up and we brought home this beauty.  will be back soon. thankful that i can feed my  family doing something i love. #fishing #salmon #pnwfishing #pinksalmon fish salmon showcase seafood","CreateDateTime":"2023-09-18T17:36:23.000Z","ViewCount":0,"LikeCount":22,"GroupId":9215,"GroupCode":"fishing-for-salmon-at-new-spot","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["showcase"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3018,"Url":"https://www.facebook.com/234418655726923/posts/331211876047600","ViewCount":0,"LikeCount":9},{"Platform":"instagram","PostId":3019,"Url":"https://www.instagram.com/p/CxV36P4PFSf/","ViewCount":0,"LikeCount":13}]},{"Id":3016,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/329604656208322","ThumbnailUrl":"media/posts/facebook_110899788073674_329604656208322.png","Description":"Still tweaking things, but this sourdough loaf turned out beautifully. No crumb shots because we gifted it to a friend. Recipe and how-to coming soon. #bread #sourdough #baking","SearchText":"still tweaking things, but this sourdough loaf turned out beautifully. no crumb shots because we gifted it to a friend. recipe and how-to coming soon. #bread #sourdough #baking recipe how_to showcase bread baking still tweaking things, but this sourdough loaf turned out beautifully. no crumb shots because we gifted it to a friend. recipe and how-to coming soon. #bread #sourdough #baking recipe how_to bread baking","CreateDateTime":"2023-09-16T00:23:35.000Z","ViewCount":0,"LikeCount":31,"GroupId":9216,"GroupCode":"beautiful-sourdough-loaf-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to","showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3016,"Url":"https://www.facebook.com/234418655726923/posts/329604656208322","ViewCount":0,"LikeCount":18},{"Platform":"instagram","PostId":3017,"Url":"https://www.instagram.com/p/CxO4HZbJPSr/","ViewCount":0,"LikeCount":13}]},{"Id":3017,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CxO4HZbJPSr/","ThumbnailUrl":"media/posts/instagram_18207394486255605.png","Description":"Still tweaking things, but this sourdough loaf turned out beautifully. No crumb shots because we gifted it to a friend. Recipe and how-to coming soon. #bread #sourdough #baking","SearchText":"still tweaking things, but this sourdough loaf turned out beautifully. no crumb shots because we gifted it to a friend. recipe and how-to coming soon. #bread #sourdough #baking recipe how_to showcase bread baking still tweaking things, but this sourdough loaf turned out beautifully. no crumb shots because we gifted it to a friend. recipe and how-to coming soon. #bread #sourdough #baking recipe how_to bread baking","CreateDateTime":"2023-09-16T00:23:30.000Z","ViewCount":0,"LikeCount":31,"GroupId":9216,"GroupCode":"beautiful-sourdough-loaf-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3016,"Url":"https://www.facebook.com/234418655726923/posts/329604656208322","ViewCount":0,"LikeCount":18},{"Platform":"instagram","PostId":3017,"Url":"https://www.instagram.com/p/CxO4HZbJPSr/","ViewCount":0,"LikeCount":13}]},{"Id":3014,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/329534579548663","ThumbnailUrl":"media/posts/facebook_110899788073674_329534579548663.png","Description":"Another great day on the Snohomish\n\n#fishing #salmon #pnwfishing","SearchText":"another great day on the snohomish\n\n#fishing #salmon #pnwfishing fish salmon showcase seafood another great day on the snohomish\n\n#fishing #salmon #pnwfishing fish salmon showcase seafood","CreateDateTime":"2023-09-15T20:55:53.000Z","ViewCount":0,"LikeCount":35,"GroupId":9217,"GroupCode":"fishing-adventures-in-snohomish","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["showcase"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3014,"Url":"https://www.facebook.com/234418655726923/posts/329534579548663","ViewCount":0,"LikeCount":12},{"Platform":"instagram","PostId":3015,"Url":"https://www.instagram.com/p/CxOgWMLynpx/","ViewCount":0,"LikeCount":23}]},{"Id":3015,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CxOgWMLynpx/","ThumbnailUrl":"media/posts/instagram_17898954665795213.png","Description":"Another great day on the Snohomish\n\n#fishing #salmon #pnwfishing","SearchText":"another great day on the snohomish\n\n#fishing #salmon #pnwfishing fish salmon showcase seafood another great day on the snohomish\n\n#fishing #salmon #pnwfishing fish salmon showcase seafood","CreateDateTime":"2023-09-15T20:55:48.000Z","ViewCount":0,"LikeCount":35,"GroupId":9217,"GroupCode":"fishing-adventures-in-snohomish","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["showcase"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3014,"Url":"https://www.facebook.com/234418655726923/posts/329534579548663","ViewCount":0,"LikeCount":12},{"Platform":"instagram","PostId":3015,"Url":"https://www.instagram.com/p/CxOgWMLynpx/","ViewCount":0,"LikeCount":23}]},{"Id":3013,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CxMdVzWxGjl/","ThumbnailUrl":"media/posts/instagram_17858918751013149.png","Description":"I like trimming briskets, but I also want to do it as quickly as possible. I follow the same flow for every trim, which has helped me be much more efficient. \n\nPut it in the freezer for 30 minutes to ","SearchText":"i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the cornersrners.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the corners.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq how to trim a brisket. i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the edges.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs. go with the grain. i put my left hand under the brisket to get it curved at a good angle for easier cuts. i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq smoking how to trim a brisket. i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. put it in the freezer for 30 minutes to harden the fat making it easier to cut. i wear a cut glove on my left hand and nitrile gloves on both hands. i have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. i also have a roll of paper towels and a trash can nearby. i use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts. remove from the bag by cutting along the deckle fat, so you don’t gouge the meat. pat down with a paper towel. i start with the fat side because fat is easier to trim when cold. cut off the mohawk. round off the point. splay out the flat. clean up the long side. carve out the deckle on that side a little. cut that corner at a 45 degree angle. round off the corners. do the same with the other long side. trim the flat fat to a quarter of an inch. trim the slope section between the point and the flat. trim the hump, working from the middle to the side. flip it over to the meat side. carve out the deckle. remove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency. clean up any rough edges and move onto the next brisket. #brisket #bbq #bbqtips #howto #smokedmeat #brisketprep i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient.  put it in the freezer for 30 minutes to harden the fat making it easier to cut. i wear a cut glove on my left hand and nitrile gloves on both hands.  i have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow.  i also have a roll of paper towels and a trash can nearby. i use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts. remove from the bag by cutting along the deckle fat, so you don’t gouge the meat. pat down with a paper towel. i start with the fat side because fat is easier to trim when cold. cut off the mohawk. round off the point. splay out the flat. clean up the long side. carve out the deckle on that side a little. cut that corner at a 45 degree angle. round off the edges. do the same with the other long side. trim the flat fat to a quarter of an inch. trim the slope section between the point and the flat. trim the hump, working from the middle to the side. flip it over to the meat side. carve out the deckle. remove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency. clean up any rough edges and move onto the next brisket. #brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq","CreateDateTime":"2023-09-15T01:51:51.000Z","ViewCount":4207101,"LikeCount":100674,"GroupId":9573,"GroupCode":"efficient-brisket-trimming-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3013,"Url":"https://www.instagram.com/reel/CxMdVzWxGjl/","ViewCount":170336,"LikeCount":3031},{"Platform":"youtube","PostId":3012,"Url":"https://www.youtube.com/watch?v=WDsUD1tFcl4","ViewCount":2435927,"LikeCount":59225},{"Platform":"instagram","PostId":3011,"Url":"https://www.instagram.com/reel/CxLm7eDvfsc/","ViewCount":19442,"LikeCount":413},{"Platform":"facebook","PostId":3010,"Url":"https://www.facebook.com/reel/1282484935794893/","ViewCount":600305,"LikeCount":7602},{"Platform":"tiktok","PostId":3009,"Url":"https://www.tiktok.com/@backyahdbbq/video/7278740120579116330","ViewCount":981091,"LikeCount":30403}]},{"Id":3012,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=WDsUD1tFcl4","ThumbnailUrl":"media/posts/youtube_WDsUD1tFcl4.png","Description":"I like trimming briskets, but I also want to do it as quickly as possible. I follow the same flow for every trim, which has helped me be much more efficient. \n\nPut it in the freezer for 30 minutes to ","SearchText":"i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the cornersrners.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the corners.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq how to trim a brisket. i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the edges.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs. go with the grain. i put my left hand under the brisket to get it curved at a good angle for easier cuts. i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq smoking how to trim a brisket. i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. put it in the freezer for 30 minutes to harden the fat making it easier to cut. i wear a cut glove on my left hand and nitrile gloves on both hands. i have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. i also have a roll of paper towels and a trash can nearby. i use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts. remove from the bag by cutting along the deckle fat, so you don’t gouge the meat. pat down with a paper towel. i start with the fat side because fat is easier to trim when cold. cut off the mohawk. round off the point. splay out the flat. clean up the long side. carve out the deckle on that side a little. cut that corner at a 45 degree angle. round off the corners. do the same with the other long side. trim the flat fat to a quarter of an inch. trim the slope section between the point and the flat. trim the hump, working from the middle to the side. flip it over to the meat side. carve out the deckle. remove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency. clean up any rough edges and move onto the next brisket. #brisket #bbq #bbqtips #howto #smokedmeat #brisketprep i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient.  put it in the freezer for 30 minutes to harden the fat making it easier to cut. i wear a cut glove on my left hand and nitrile gloves on both hands.  i have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow.  i also have a roll of paper towels and a trash can nearby. i use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts. remove from the bag by cutting along the deckle fat, so you don’t gouge the meat. pat down with a paper towel. i start with the fat side because fat is easier to trim when cold. cut off the mohawk. round off the point. splay out the flat. clean up the long side. carve out the deckle on that side a little. cut that corner at a 45 degree angle. round off the edges. do the same with the other long side. trim the flat fat to a quarter of an inch. trim the slope section between the point and the flat. trim the hump, working from the middle to the side. flip it over to the meat side. carve out the deckle. remove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency. clean up any rough edges and move onto the next brisket. #brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq","CreateDateTime":"2023-09-14T18:00:43.000Z","ViewCount":4207101,"LikeCount":100674,"GroupId":9573,"GroupCode":"efficient-brisket-trimming-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3013,"Url":"https://www.instagram.com/reel/CxMdVzWxGjl/","ViewCount":170336,"LikeCount":3031},{"Platform":"youtube","PostId":3012,"Url":"https://www.youtube.com/watch?v=WDsUD1tFcl4","ViewCount":2435927,"LikeCount":59225},{"Platform":"instagram","PostId":3011,"Url":"https://www.instagram.com/reel/CxLm7eDvfsc/","ViewCount":19442,"LikeCount":413},{"Platform":"facebook","PostId":3010,"Url":"https://www.facebook.com/reel/1282484935794893/","ViewCount":600305,"LikeCount":7602},{"Platform":"tiktok","PostId":3009,"Url":"https://www.tiktok.com/@backyahdbbq/video/7278740120579116330","ViewCount":981091,"LikeCount":30403}]},{"Id":3011,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CxLm7eDvfsc/","ThumbnailUrl":"media/posts/instagram_18010856407745707.png","Description":"How to trim a brisket. I like trimming briskets, but I also want to do it as quickly as possible. I follow the same flow for every trim, which has helped me be much more efficient. \n\nPut it in the fre","SearchText":"i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the cornersrners.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the corners.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq how to trim a brisket. i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the edges.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs. go with the grain. i put my left hand under the brisket to get it curved at a good angle for easier cuts. i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq smoking how to trim a brisket. i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. put it in the freezer for 30 minutes to harden the fat making it easier to cut. i wear a cut glove on my left hand and nitrile gloves on both hands. i have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. i also have a roll of paper towels and a trash can nearby. i use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts. remove from the bag by cutting along the deckle fat, so you don’t gouge the meat. pat down with a paper towel. i start with the fat side because fat is easier to trim when cold. cut off the mohawk. round off the point. splay out the flat. clean up the long side. carve out the deckle on that side a little. cut that corner at a 45 degree angle. round off the corners. do the same with the other long side. trim the flat fat to a quarter of an inch. trim the slope section between the point and the flat. trim the hump, working from the middle to the side. flip it over to the meat side. carve out the deckle. remove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency. clean up any rough edges and move onto the next brisket. #brisket #bbq #bbqtips #howto #smokedmeat #brisketprep i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient.  put it in the freezer for 30 minutes to harden the fat making it easier to cut. i wear a cut glove on my left hand and nitrile gloves on both hands.  i have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow.  i also have a roll of paper towels and a trash can nearby. i use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts. remove from the bag by cutting along the deckle fat, so you don’t gouge the meat. pat down with a paper towel. i start with the fat side because fat is easier to trim when cold. cut off the mohawk. round off the point. splay out the flat. clean up the long side. carve out the deckle on that side a little. cut that corner at a 45 degree angle. round off the edges. do the same with the other long side. trim the flat fat to a quarter of an inch. trim the slope section between the point and the flat. trim the hump, working from the middle to the side. flip it over to the meat side. carve out the deckle. remove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency. clean up any rough edges and move onto the next brisket. #brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq","CreateDateTime":"2023-09-14T17:56:36.000Z","ViewCount":4207101,"LikeCount":100674,"GroupId":9573,"GroupCode":"efficient-brisket-trimming-techniques","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":3013,"Url":"https://www.instagram.com/reel/CxMdVzWxGjl/","ViewCount":170336,"LikeCount":3031},{"Platform":"youtube","PostId":3012,"Url":"https://www.youtube.com/watch?v=WDsUD1tFcl4","ViewCount":2435927,"LikeCount":59225},{"Platform":"instagram","PostId":3011,"Url":"https://www.instagram.com/reel/CxLm7eDvfsc/","ViewCount":19442,"LikeCount":413},{"Platform":"facebook","PostId":3010,"Url":"https://www.facebook.com/reel/1282484935794893/","ViewCount":600305,"LikeCount":7602},{"Platform":"tiktok","PostId":3009,"Url":"https://www.tiktok.com/@backyahdbbq/video/7278740120579116330","ViewCount":981091,"LikeCount":30403}]},{"Id":3010,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1282484935794893/","ThumbnailUrl":"media/posts/facebook_1282484935794893.png","Description":"How to trim a brisket. I like trimming briskets, but I also want to do it as quickly as possible. I follow the same flow for every trim, which has helped me be much more efficient. Put it in the freez","SearchText":"i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the cornersrners.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the corners.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq how to trim a brisket. i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the edges.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs. go with the grain. i put my left hand under the brisket to get it curved at a good angle for easier cuts. i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq smoking how to trim a brisket. i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. put it in the freezer for 30 minutes to harden the fat making it easier to cut. i wear a cut glove on my left hand and nitrile gloves on both hands. i have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. i also have a roll of paper towels and a trash can nearby. i use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts. remove from the bag by cutting along the deckle fat, so you don’t gouge the meat. pat down with a paper towel. i start with the fat side because fat is easier to trim when cold. cut off the mohawk. round off the point. splay out the flat. clean up the long side. carve out the deckle on that side a little. cut that corner at a 45 degree angle. round off the corners. do the same with the other long side. trim the flat fat to a quarter of an inch. trim the slope section between the point and the flat. trim the hump, working from the middle to the side. flip it over to the meat side. carve out the deckle. remove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency. clean up any rough edges and move onto the next brisket. #brisket #bbq #bbqtips #howto #smokedmeat #brisketprep i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient.  put it in the freezer for 30 minutes to harden the fat making it easier to cut. i wear a cut glove on my left hand and nitrile gloves on both hands.  i have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow.  i also have a roll of paper towels and a trash can nearby. i use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts. remove from the bag by cutting along the deckle fat, so you don’t gouge the meat. pat down with a paper towel. i start with the fat side because fat is easier to trim when cold. cut off the mohawk. round off the point. splay out the flat. clean up the long side. carve out the deckle on that side a little. cut that corner at a 45 degree angle. round off the edges. do the same with the other long side. trim the flat fat to a quarter of an inch. trim the slope section between the point and the flat. trim the hump, working from the middle to the side. flip it over to the meat side. carve out the deckle. remove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency. clean up any rough edges and move onto the next brisket. #brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq","CreateDateTime":"2023-09-14T17:50:34.000Z","ViewCount":4207101,"LikeCount":100674,"GroupId":9573,"GroupCode":"efficient-brisket-trimming-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3013,"Url":"https://www.instagram.com/reel/CxMdVzWxGjl/","ViewCount":170336,"LikeCount":3031},{"Platform":"youtube","PostId":3012,"Url":"https://www.youtube.com/watch?v=WDsUD1tFcl4","ViewCount":2435927,"LikeCount":59225},{"Platform":"instagram","PostId":3011,"Url":"https://www.instagram.com/reel/CxLm7eDvfsc/","ViewCount":19442,"LikeCount":413},{"Platform":"facebook","PostId":3010,"Url":"https://www.facebook.com/reel/1282484935794893/","ViewCount":600305,"LikeCount":7602},{"Platform":"tiktok","PostId":3009,"Url":"https://www.tiktok.com/@backyahdbbq/video/7278740120579116330","ViewCount":981091,"LikeCount":30403}]},{"Id":3009,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7278740120579116330","ThumbnailUrl":"media/posts/tiktok_7278740120579116330.png","Description":"I like trimming briskets, but I also want to do it as quickly as possible. I follow the same flow for every trim, which has helped me be much more efficient.  Put it in the freezer for 30 minutes to h","SearchText":"i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the cornersrners.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the corners.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq how to trim a brisket. i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. \n\nput it in the freezer for 30 minutes to harden the fat making it easier to cut.\n\ni wear a cut glove on my left hand and nitrile gloves on both hands. \n\ni have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. \n\ni also have a roll of paper towels and a trash can nearby.\n\ni use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.\n\nremove from the bag by cutting along the deckle fat, so you don’t gouge the meat.\n\npat down with a paper towel.\n\ni start with the fat side because fat is easier to trim when cold.\n\ncut off the mohawk.\n\nround off the point.\n\nsplay out the flat.\n\nclean up the long side.\n\ncarve out the deckle on that side a little.\n\ncut that corner at a 45 degree angle.\n\nround off the edges.\n\ndo the same with the other long side.\n\ntrim the flat fat to a quarter of an inch.\n\ntrim the slope section between the point and the flat.\n\ntrim the hump, working from the middle to the side.\n\nflip it over to the meat side.\n\ncarve out the deckle.\n\nremove any fat globs. go with the grain. i put my left hand under the brisket to get it curved at a good angle for easier cuts. i’ll sometimes use my straight-edge slicing knife for efficiency.\n\nclean up any rough edges and move onto the next brisket.\n\n#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq smoking how to trim a brisket. i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient. put it in the freezer for 30 minutes to harden the fat making it easier to cut. i wear a cut glove on my left hand and nitrile gloves on both hands. i have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow. i also have a roll of paper towels and a trash can nearby. i use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts. remove from the bag by cutting along the deckle fat, so you don’t gouge the meat. pat down with a paper towel. i start with the fat side because fat is easier to trim when cold. cut off the mohawk. round off the point. splay out the flat. clean up the long side. carve out the deckle on that side a little. cut that corner at a 45 degree angle. round off the corners. do the same with the other long side. trim the flat fat to a quarter of an inch. trim the slope section between the point and the flat. trim the hump, working from the middle to the side. flip it over to the meat side. carve out the deckle. remove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency. clean up any rough edges and move onto the next brisket. #brisket #bbq #bbqtips #howto #smokedmeat #brisketprep i like trimming briskets, but i also want to do it as quickly as possible. i follow the same flow for every trim, which has helped me be much more efficient.  put it in the freezer for 30 minutes to harden the fat making it easier to cut. i wear a cut glove on my left hand and nitrile gloves on both hands.  i have 3 tubs, one to trim, one for meat trimmings, and one for fat. save the meat trimmings for burgers and the fat for tallow.  i also have a roll of paper towels and a trash can nearby. i use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts. remove from the bag by cutting along the deckle fat, so you don’t gouge the meat. pat down with a paper towel. i start with the fat side because fat is easier to trim when cold. cut off the mohawk. round off the point. splay out the flat. clean up the long side. carve out the deckle on that side a little. cut that corner at a 45 degree angle. round off the edges. do the same with the other long side. trim the flat fat to a quarter of an inch. trim the slope section between the point and the flat. trim the hump, working from the middle to the side. flip it over to the meat side. carve out the deckle. remove any fat globs.  go with the grain.  i put my left hand under the brisket to get it curved at a good angle for easier cuts.  i’ll sometimes use my straight-edge slicing knife for efficiency. clean up any rough edges and move onto the next brisket. #brisket #bbq #bbqtips #howto #smokedmeat #brisketprep cow brisket how_to tips bbq","CreateDateTime":"2023-09-14T17:49:17.000Z","ViewCount":4207101,"LikeCount":100674,"GroupId":9573,"GroupCode":"efficient-brisket-trimming-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":3013,"Url":"https://www.instagram.com/reel/CxMdVzWxGjl/","ViewCount":170336,"LikeCount":3031},{"Platform":"youtube","PostId":3012,"Url":"https://www.youtube.com/watch?v=WDsUD1tFcl4","ViewCount":2435927,"LikeCount":59225},{"Platform":"instagram","PostId":3011,"Url":"https://www.instagram.com/reel/CxLm7eDvfsc/","ViewCount":19442,"LikeCount":413},{"Platform":"facebook","PostId":3010,"Url":"https://www.facebook.com/reel/1282484935794893/","ViewCount":600305,"LikeCount":7602},{"Platform":"tiktok","PostId":3009,"Url":"https://www.tiktok.com/@backyahdbbq/video/7278740120579116330","ViewCount":981091,"LikeCount":30403}]},{"Id":3008,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=DZOfQ5bCWFU","ThumbnailUrl":"media/posts/youtube_DZOfQ5bCWFU.png","Description":"This is my 3rd sourdough loaf.  I didn’t post my second loaf because it wasn’t anything special.  But this one turned out great.  It had a great crust, evenly distributed crumb, and tasted amazing. Da","SearchText":"this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf.\n\ni like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing.\n\ni’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference.\n\nsourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. \n\nthere’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.  \n\nstay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner.\n\n#bread #sourdough #baking tips showcase process bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf.\n\ni like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing.\n\ni’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference.\n\nsourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. \n\nthere’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp. \n\nstay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner.\n\n#bread #sourdough #baking recipe bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf. i like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing. i’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference. sourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. there’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.  stay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner. #bread #sourdough #baking showcase process bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf. i like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing. i’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference. sourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years.  there’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.   stay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner. #bread #sourdough #baking @jonny, backyahd bbq  tips showcase process bread baking","CreateDateTime":"2023-09-12T16:30:51.000Z","ViewCount":17600,"LikeCount":624,"GroupId":9218,"GroupCode":"tartine-style-sourdough-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips","showcase","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3008,"Url":"https://www.youtube.com/watch?v=DZOfQ5bCWFU","ViewCount":8074,"LikeCount":355},{"Platform":"instagram","PostId":3007,"Url":"https://www.instagram.com/reel/CxGSrZexqRS/","ViewCount":2388,"LikeCount":53},{"Platform":"facebook","PostId":3006,"Url":"https://www.facebook.com/reel/683591657148980/","ViewCount":4081,"LikeCount":97},{"Platform":"tiktok","PostId":3005,"Url":"https://www.tiktok.com/@backyahdbbq/video/7277973747242388778","ViewCount":3057,"LikeCount":119}]},{"Id":3007,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CxGSrZexqRS/","ThumbnailUrl":"media/posts/instagram_17898730076855028.png","Description":"This is my 3rd sourdough loaf.  I didn’t post my second loaf because it wasn’t anything special.  But this one turned out great.  It had a great crust, evenly distributed crumb, and tasted amazing. Da","SearchText":"this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf.\n\ni like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing.\n\ni’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference.\n\nsourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. \n\nthere’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.  \n\nstay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner.\n\n#bread #sourdough #baking tips showcase process bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf.\n\ni like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing.\n\ni’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference.\n\nsourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. \n\nthere’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp. \n\nstay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner.\n\n#bread #sourdough #baking recipe bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf. i like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing. i’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference. sourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. there’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.  stay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner. #bread #sourdough #baking showcase process bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf. i like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing. i’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference. sourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years.  there’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.   stay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner. #bread #sourdough #baking @jonny, backyahd bbq  tips showcase process bread baking","CreateDateTime":"2023-09-12T16:23:28.000Z","ViewCount":17600,"LikeCount":624,"GroupId":9218,"GroupCode":"tartine-style-sourdough-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3008,"Url":"https://www.youtube.com/watch?v=DZOfQ5bCWFU","ViewCount":8074,"LikeCount":355},{"Platform":"instagram","PostId":3007,"Url":"https://www.instagram.com/reel/CxGSrZexqRS/","ViewCount":2388,"LikeCount":53},{"Platform":"facebook","PostId":3006,"Url":"https://www.facebook.com/reel/683591657148980/","ViewCount":4081,"LikeCount":97},{"Platform":"tiktok","PostId":3005,"Url":"https://www.tiktok.com/@backyahdbbq/video/7277973747242388778","ViewCount":3057,"LikeCount":119}]},{"Id":3006,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/683591657148980/","ThumbnailUrl":"media/posts/facebook_683591657148980.png","Description":"This is my 3rd sourdough loaf.  I didn’t post my second loaf because it wasn’t anything special.  But this one turned out great.  It had a great crust, evenly distributed crumb, and tasted amazing. Da","SearchText":"this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf.\n\ni like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing.\n\ni’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference.\n\nsourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. \n\nthere’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.  \n\nstay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner.\n\n#bread #sourdough #baking tips showcase process bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf.\n\ni like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing.\n\ni’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference.\n\nsourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. \n\nthere’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp. \n\nstay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner.\n\n#bread #sourdough #baking recipe bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf. i like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing. i’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference. sourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. there’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.  stay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner. #bread #sourdough #baking showcase process bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf. i like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing. i’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference. sourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years.  there’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.   stay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner. #bread #sourdough #baking @jonny, backyahd bbq  tips showcase process bread baking","CreateDateTime":"2023-09-12T16:20:00.000Z","ViewCount":17600,"LikeCount":624,"GroupId":9218,"GroupCode":"tartine-style-sourdough-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3008,"Url":"https://www.youtube.com/watch?v=DZOfQ5bCWFU","ViewCount":8074,"LikeCount":355},{"Platform":"instagram","PostId":3007,"Url":"https://www.instagram.com/reel/CxGSrZexqRS/","ViewCount":2388,"LikeCount":53},{"Platform":"facebook","PostId":3006,"Url":"https://www.facebook.com/reel/683591657148980/","ViewCount":4081,"LikeCount":97},{"Platform":"tiktok","PostId":3005,"Url":"https://www.tiktok.com/@backyahdbbq/video/7277973747242388778","ViewCount":3057,"LikeCount":119}]},{"Id":3005,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7277973747242388778","ThumbnailUrl":"media/posts/tiktok_7277973747242388778.png","Description":"This is my 3rd sourdough loaf.  I didn’t post my second loaf because it wasn’t anything special.  But this one turned out great.  It had a great crust, evenly distributed crumb, and tasted amazing. Da","SearchText":"this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf.\n\ni like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing.\n\ni’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference.\n\nsourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. \n\nthere’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.  \n\nstay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner.\n\n#bread #sourdough #baking tips showcase process bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf.\n\ni like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing.\n\ni’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference.\n\nsourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. \n\nthere’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp. \n\nstay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner.\n\n#bread #sourdough #baking recipe bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf. i like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing. i’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference. sourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years. there’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.  stay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner. #bread #sourdough #baking showcase process bread baking this is my 3rd sourdough loaf.  i didn’t post my second loaf because it wasn’t anything special.  but this one turned out great.  it had a great crust, evenly distributed crumb, and tasted amazing. dare i say very close to the tartine loaf. i like experimenting with things that have a crazy amount of variables, tweaking those variables and then coming up with something that works and is much simpler than how i found it.  sourdough is very much that thing. i’m still not ready to share the recipe and process as i want to get it more consistent.  but i promise it will help make sourdough less intimidating. there’s still a lot of steps and i’m trying to remove as many of those steps as possible.  but also keeping the ones that i’ve found to make a difference. sourdough is a commitment to a lot of upfront failure, but the payoff is huge. i was so excited about this loaf that i gave half of it away to some close friends just to share in the joy. and i hope to give away many more loaves in the coming years.  there’s a lot to learn to get a great loaf. mainly the percentage of ingredients and temperature of all the things, the water, the flour, the starter, the levin, the ambient temp.   stay tuned for an upcoming post on the recipe and process.  leave a comment if you want to see it, that might motivate me to post it sooner. #bread #sourdough #baking @jonny, backyahd bbq  tips showcase process bread baking","CreateDateTime":"2023-09-12T16:15:31.000Z","ViewCount":17600,"LikeCount":624,"GroupId":9218,"GroupCode":"tartine-style-sourdough-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips","showcase","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3008,"Url":"https://www.youtube.com/watch?v=DZOfQ5bCWFU","ViewCount":8074,"LikeCount":355},{"Platform":"instagram","PostId":3007,"Url":"https://www.instagram.com/reel/CxGSrZexqRS/","ViewCount":2388,"LikeCount":53},{"Platform":"facebook","PostId":3006,"Url":"https://www.facebook.com/reel/683591657148980/","ViewCount":4081,"LikeCount":97},{"Platform":"tiktok","PostId":3005,"Url":"https://www.tiktok.com/@backyahdbbq/video/7277973747242388778","ViewCount":3057,"LikeCount":119}]},{"Id":3003,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/327371273098327","ThumbnailUrl":"media/posts/facebook_110899788073674_327371273098327.png","Description":"Letting my buns rest. Fresh batch. New and easier slightly modified recipe coming soon. #hamburger #burgerbuns #baking","SearchText":"letting my buns rest. fresh batch. new and easier slightly modified recipe coming soon. #hamburger #burgerbuns #baking letting my buns rest. fresh batch. new and easier slightly modified recipe coming soon. #hamburger #burgerbuns #baking recipe bread baking","CreateDateTime":"2023-09-11T22:25:56.000Z","ViewCount":0,"LikeCount":34,"GroupId":9219,"GroupCode":"easy-homemade-burger-buns-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3003,"Url":"https://www.facebook.com/234418655726923/posts/327371273098327","ViewCount":0,"LikeCount":12},{"Platform":"instagram","PostId":3004,"Url":"https://www.instagram.com/p/CxEXeYuPe2Y/","ViewCount":0,"LikeCount":22}]},{"Id":3004,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CxEXeYuPe2Y/","ThumbnailUrl":"media/posts/instagram_17872571729920305.png","Description":"Letting my buns rest. Fresh batch. New and easier slightly modified recipe coming soon. #hamburger #burgerbuns #baking","SearchText":"letting my buns rest. fresh batch. new and easier slightly modified recipe coming soon. #hamburger #burgerbuns #baking letting my buns rest. fresh batch. new and easier slightly modified recipe coming soon. #hamburger #burgerbuns #baking recipe bread baking","CreateDateTime":"2023-09-11T22:25:52.000Z","ViewCount":0,"LikeCount":34,"GroupId":9219,"GroupCode":"easy-homemade-burger-buns-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":3003,"Url":"https://www.facebook.com/234418655726923/posts/327371273098327","ViewCount":0,"LikeCount":12},{"Platform":"instagram","PostId":3004,"Url":"https://www.instagram.com/p/CxEXeYuPe2Y/","ViewCount":0,"LikeCount":22}]},{"Id":3001,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/326835306485257","ThumbnailUrl":"media/posts/facebook_110899788073674_326835306485257.png","Description":"Another great day on the Snohomish #salmon #fishing #pnwfishing","SearchText":"another great day on the snohomish #salmon #fishing #pnwfishing fish salmon showcase seafood another great day on the snohomish #salmon #fishing #pnwfishing fish salmon tips seafood","CreateDateTime":"2023-09-10T22:04:25.000Z","ViewCount":1,"LikeCount":29,"GroupId":9220,"GroupCode":"snohomish-salmon-fishing-adventure","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["showcase"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3001,"Url":"https://www.facebook.com/234418655726923/posts/326835306485257","ViewCount":1,"LikeCount":18},{"Platform":"instagram","PostId":3002,"Url":"https://www.instagram.com/p/CxBwNx4SfGg/","ViewCount":0,"LikeCount":11}]},{"Id":3002,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CxBwNx4SfGg/","ThumbnailUrl":"media/posts/instagram_17850945189021784.png","Description":"Another great day on the Snohomish #salmon #fishing #pnwfishing","SearchText":"another great day on the snohomish #salmon #fishing #pnwfishing fish salmon showcase seafood another great day on the snohomish #salmon #fishing #pnwfishing fish salmon tips seafood","CreateDateTime":"2023-09-10T22:04:20.000Z","ViewCount":1,"LikeCount":29,"GroupId":9220,"GroupCode":"snohomish-salmon-fishing-adventure","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["tips"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3001,"Url":"https://www.facebook.com/234418655726923/posts/326835306485257","ViewCount":1,"LikeCount":18},{"Platform":"instagram","PostId":3002,"Url":"https://www.instagram.com/p/CxBwNx4SfGg/","ViewCount":0,"LikeCount":11}]},{"Id":3000,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=LlIFmSymNXQ","ThumbnailUrl":"media/posts/youtube_LlIFmSymNXQ.png","Description":"My friends and I have been going to see the Dave Matthews Band at the Gorge for years.  It’s a tradition to eat a big meal before the show and this year I volunteered to smoke a brisket.  We had Sunda","SearchText":"my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.  \n\nafter smoking the briskets, i hot-held them  in my oven overnight.  \n\ni put the sunday brisket in the fridge to get it down to 40 degrees.  \n\ni then vac sealed it and put it in the fridge until sunday morning.  \n\ni removed it from the bag and added some tallow on top.  \n\ni put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees.\n\ni wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.\n\nmy friends said it tasted just as good as my normal brisket - none of them could tell it was reheated.\n\nso, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. \n\nthanks to dripez @dripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear\n\n#bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to bbq smoking reheat whole brisket in oven. my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.  after smoking the briskets, i hot-held them  in my oven overnight.  i put the sunday brisket in the fridge to get it down to 40 degrees.  i then vac sealed it and put it in the fridge until sunday morning.  i removed it from the bag and added some tallow on top.  i put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees. i wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.my friends said it tasted just as good as my normal brisket - none of them could tell it was reheated. so, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. thanks to drip ez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear #bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to tips bbq smoking sous_vide reheat whole brisket in oven. my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday. \n\nafter smoking the briskets, i hot-held them  in my oven overnight. \n\ni put the sunday brisket in the fridge to get it down to 40 degrees. \n\ni then vac sealed it and put it in the fridge until sunday morning. \n\ni removed it from the bag and added some tallow on top. \n\ni put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees.\n\ni wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.\n\nmy friends said it tasted just as good as my normal brisket - none of them could tell it was reheated.\n\nso, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. \n\nthanks to dripez @bbq_dripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear\n\n#bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to tips bbq smoking sous_vide my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.   after smoking the briskets, i hot-held them  in my oven overnight.   i put the sunday brisket in the fridge to get it down to 40 degrees.   i then vac sealed it and put it in the fridge until sunday morning.   i removed it from the bag and added some tallow on top.   i put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees. i wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport. my friends said it tasted just as good as my normal brisket - none of them could tell it was reheated. so, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up.  thanks to @bbqdripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page. #bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to bbq smoking","CreateDateTime":"2023-09-09T21:01:09.000Z","ViewCount":104291,"LikeCount":2376,"GroupId":9574,"GroupCode":"smoking-brisket-for-concert-tradition","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3000,"Url":"https://www.youtube.com/watch?v=LlIFmSymNXQ","ViewCount":57832,"LikeCount":1114},{"Platform":"facebook","PostId":2997,"Url":"https://www.facebook.com/reel/684810243567660/","ViewCount":23302,"LikeCount":368},{"Platform":"instagram","PostId":2999,"Url":"https://www.instagram.com/reel/Cw_C_J5yMDY/","ViewCount":4944,"LikeCount":149},{"Platform":"tiktok","PostId":2998,"Url":"https://www.tiktok.com/@backyahdbbq/video/7276931178282732842","ViewCount":18213,"LikeCount":745}]},{"Id":2997,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/684810243567660/","ThumbnailUrl":"media/posts/facebook_684810243567660.png","Description":"Reheat Whole Brisket in Oven. My friends and I have been going to see the Dave Matthews Band at the Gorge for years.  It’s a tradition to eat a big meal before the show and this year I volunteered to ","SearchText":"my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.  \n\nafter smoking the briskets, i hot-held them  in my oven overnight.  \n\ni put the sunday brisket in the fridge to get it down to 40 degrees.  \n\ni then vac sealed it and put it in the fridge until sunday morning.  \n\ni removed it from the bag and added some tallow on top.  \n\ni put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees.\n\ni wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.\n\nmy friends said it tasted just as good as my normal brisket - none of them could tell it was reheated.\n\nso, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. \n\nthanks to dripez @dripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear\n\n#bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to bbq smoking reheat whole brisket in oven. my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.  after smoking the briskets, i hot-held them  in my oven overnight.  i put the sunday brisket in the fridge to get it down to 40 degrees.  i then vac sealed it and put it in the fridge until sunday morning.  i removed it from the bag and added some tallow on top.  i put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees. i wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.my friends said it tasted just as good as my normal brisket - none of them could tell it was reheated. so, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. thanks to drip ez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear #bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to tips bbq smoking sous_vide reheat whole brisket in oven. my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday. \n\nafter smoking the briskets, i hot-held them  in my oven overnight. \n\ni put the sunday brisket in the fridge to get it down to 40 degrees. \n\ni then vac sealed it and put it in the fridge until sunday morning. \n\ni removed it from the bag and added some tallow on top. \n\ni put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees.\n\ni wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.\n\nmy friends said it tasted just as good as my normal brisket - none of them could tell it was reheated.\n\nso, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. \n\nthanks to dripez @bbq_dripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear\n\n#bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to tips bbq smoking sous_vide my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.   after smoking the briskets, i hot-held them  in my oven overnight.   i put the sunday brisket in the fridge to get it down to 40 degrees.   i then vac sealed it and put it in the fridge until sunday morning.   i removed it from the bag and added some tallow on top.   i put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees. i wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport. my friends said it tasted just as good as my normal brisket - none of them could tell it was reheated. so, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up.  thanks to @bbqdripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page. #bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to bbq smoking","CreateDateTime":"2023-09-09T20:53:51.000Z","ViewCount":104291,"LikeCount":2376,"GroupId":9574,"GroupCode":"smoking-brisket-for-concert-tradition","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3000,"Url":"https://www.youtube.com/watch?v=LlIFmSymNXQ","ViewCount":57832,"LikeCount":1114},{"Platform":"facebook","PostId":2997,"Url":"https://www.facebook.com/reel/684810243567660/","ViewCount":23302,"LikeCount":368},{"Platform":"instagram","PostId":2999,"Url":"https://www.instagram.com/reel/Cw_C_J5yMDY/","ViewCount":4944,"LikeCount":149},{"Platform":"tiktok","PostId":2998,"Url":"https://www.tiktok.com/@backyahdbbq/video/7276931178282732842","ViewCount":18213,"LikeCount":745}]},{"Id":2999,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cw_C_J5yMDY/","ThumbnailUrl":"media/posts/instagram_18099234931344407.png","Description":"Reheat Whole Brisket in Oven. My friends and I have been going to see the Dave Matthews Band at the Gorge for years.  It’s a tradition to eat a big meal before the show and this year I volunteered to ","SearchText":"my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.  \n\nafter smoking the briskets, i hot-held them  in my oven overnight.  \n\ni put the sunday brisket in the fridge to get it down to 40 degrees.  \n\ni then vac sealed it and put it in the fridge until sunday morning.  \n\ni removed it from the bag and added some tallow on top.  \n\ni put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees.\n\ni wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.\n\nmy friends said it tasted just as good as my normal brisket - none of them could tell it was reheated.\n\nso, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. \n\nthanks to dripez @dripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear\n\n#bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to bbq smoking reheat whole brisket in oven. my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.  after smoking the briskets, i hot-held them  in my oven overnight.  i put the sunday brisket in the fridge to get it down to 40 degrees.  i then vac sealed it and put it in the fridge until sunday morning.  i removed it from the bag and added some tallow on top.  i put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees. i wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.my friends said it tasted just as good as my normal brisket - none of them could tell it was reheated. so, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. thanks to drip ez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear #bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to tips bbq smoking sous_vide reheat whole brisket in oven. my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday. \n\nafter smoking the briskets, i hot-held them  in my oven overnight. \n\ni put the sunday brisket in the fridge to get it down to 40 degrees. \n\ni then vac sealed it and put it in the fridge until sunday morning. \n\ni removed it from the bag and added some tallow on top. \n\ni put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees.\n\ni wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.\n\nmy friends said it tasted just as good as my normal brisket - none of them could tell it was reheated.\n\nso, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. \n\nthanks to dripez @bbq_dripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear\n\n#bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to tips bbq smoking sous_vide my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.   after smoking the briskets, i hot-held them  in my oven overnight.   i put the sunday brisket in the fridge to get it down to 40 degrees.   i then vac sealed it and put it in the fridge until sunday morning.   i removed it from the bag and added some tallow on top.   i put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees. i wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport. my friends said it tasted just as good as my normal brisket - none of them could tell it was reheated. so, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up.  thanks to @bbqdripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page. #bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to bbq smoking","CreateDateTime":"2023-09-09T20:52:22.000Z","ViewCount":104291,"LikeCount":2376,"GroupId":9574,"GroupCode":"smoking-brisket-for-concert-tradition","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking","sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":3000,"Url":"https://www.youtube.com/watch?v=LlIFmSymNXQ","ViewCount":57832,"LikeCount":1114},{"Platform":"facebook","PostId":2997,"Url":"https://www.facebook.com/reel/684810243567660/","ViewCount":23302,"LikeCount":368},{"Platform":"instagram","PostId":2999,"Url":"https://www.instagram.com/reel/Cw_C_J5yMDY/","ViewCount":4944,"LikeCount":149},{"Platform":"tiktok","PostId":2998,"Url":"https://www.tiktok.com/@backyahdbbq/video/7276931178282732842","ViewCount":18213,"LikeCount":745}]},{"Id":2998,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7276931178282732842","ThumbnailUrl":"media/posts/tiktok_7276931178282732842.png","Description":"My friends and I have been going to see the Dave Matthews Band at the Gorge for years.  It’s a tradition to eat a big meal before the show and this year I volunteered to smoke a brisket.  We had Sunda","SearchText":"my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.  \n\nafter smoking the briskets, i hot-held them  in my oven overnight.  \n\ni put the sunday brisket in the fridge to get it down to 40 degrees.  \n\ni then vac sealed it and put it in the fridge until sunday morning.  \n\ni removed it from the bag and added some tallow on top.  \n\ni put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees.\n\ni wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.\n\nmy friends said it tasted just as good as my normal brisket - none of them could tell it was reheated.\n\nso, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. \n\nthanks to dripez @dripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear\n\n#bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to bbq smoking reheat whole brisket in oven. my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.  after smoking the briskets, i hot-held them  in my oven overnight.  i put the sunday brisket in the fridge to get it down to 40 degrees.  i then vac sealed it and put it in the fridge until sunday morning.  i removed it from the bag and added some tallow on top.  i put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees. i wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.my friends said it tasted just as good as my normal brisket - none of them could tell it was reheated. so, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. thanks to drip ez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear #bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to tips bbq smoking sous_vide reheat whole brisket in oven. my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday. \n\nafter smoking the briskets, i hot-held them  in my oven overnight. \n\ni put the sunday brisket in the fridge to get it down to 40 degrees. \n\ni then vac sealed it and put it in the fridge until sunday morning. \n\ni removed it from the bag and added some tallow on top. \n\ni put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees.\n\ni wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport.\n\nmy friends said it tasted just as good as my normal brisket - none of them could tell it was reheated.\n\nso, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up. \n\nthanks to dripez @bbq_dripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page.  https://backyahdbbq.com/gear\n\n#bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to tips bbq smoking sous_vide my friends and i have been going to see the dave matthews band at the gorge for years.  it’s a tradition to eat a big meal before the show and this year i volunteered to smoke a brisket.  we had sunday night tickets, and i was already smoking three briskets for a different event on the previous wednesday.  so, instead of smoking twice in one week i figured i’d smoke them all at the same time and reheat the one for sunday.   after smoking the briskets, i hot-held them  in my oven overnight.   i put the sunday brisket in the fridge to get it down to 40 degrees.   i then vac sealed it and put it in the fridge until sunday morning.   i removed it from the bag and added some tallow on top.   i put it in the oven at 225 degrees for about two hours until the internal temp reached about 165 degrees. i wrapped it in foil, then put it in my dripez blanket to keep it warm and then in the tub for easy transport. my friends said it tasted just as good as my normal brisket - none of them could tell it was reheated. so, this was a great test. i’m going to start selling my briskets and it’s great that i now have a package-and-reheat method that works well.  stay tuned, because in my next experiment, i’m going to try to reheat a whole brisket with sous vide instead of the oven. my theory is that it will be less work because i won’t have to remove it from the plastic when i warm it up.  thanks to @bbqdripez for sponsoring this effort.  as always you can find all the gear i use and all your discounts on my gear page. #bbq #brisket #brisketprep #smokedmeat #smokedbrisket #howto #tips #bbqtips #cooking cow brisket how_to bbq smoking","CreateDateTime":"2023-09-09T20:49:41.000Z","ViewCount":104291,"LikeCount":2376,"GroupId":9574,"GroupCode":"smoking-brisket-for-concert-tradition","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":3000,"Url":"https://www.youtube.com/watch?v=LlIFmSymNXQ","ViewCount":57832,"LikeCount":1114},{"Platform":"facebook","PostId":2997,"Url":"https://www.facebook.com/reel/684810243567660/","ViewCount":23302,"LikeCount":368},{"Platform":"instagram","PostId":2999,"Url":"https://www.instagram.com/reel/Cw_C_J5yMDY/","ViewCount":4944,"LikeCount":149},{"Platform":"tiktok","PostId":2998,"Url":"https://www.tiktok.com/@backyahdbbq/video/7276931178282732842","ViewCount":18213,"LikeCount":745}]},{"Id":2996,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/326174976551290","ThumbnailUrl":"media/posts/facebook_110899788073674_326174976551290.png","Description":"Vac sealing a bunch of Porter Road briskets, 1 for a private sale and 2 for a Sunday event.  More info on the whole process coming soon. #bbq #briskets #smokedmeat #catering #brisket","SearchText":"vac sealing a bunch of porter road briskets, 1 for a private sale and 2 for a sunday event.  more info on the whole process coming soon. #bbq #briskets #smokedmeat #catering #brisket cow brisket process bbq smoking vac sealing a bunch of @porterroad briskets, 1 for a private sale and 2 for a sunday event.  more info on the whole process coming soon. #bbq #briskets #smokedmeat #catering #brisket cow brisket process bbq smoking","CreateDateTime":"2023-09-09T16:24:33.000Z","ViewCount":1,"LikeCount":21,"GroupId":9575,"GroupCode":"vac-sealing-porter-road-briskets","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2996,"Url":"https://www.facebook.com/234418655726923/posts/326174976551290","ViewCount":1,"LikeCount":9},{"Platform":"instagram","PostId":2995,"Url":"https://www.instagram.com/p/Cw-khzMrF_Z/","ViewCount":0,"LikeCount":12}]},{"Id":2995,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cw-khzMrF_Z/","ThumbnailUrl":"media/posts/instagram_17973942500338425.png","Description":"Vac sealing a bunch of @porterroad briskets, 1 for a private sale and 2 for a Sunday event.  More info on the whole process coming soon. #bbq #briskets #smokedmeat #catering #brisket","SearchText":"vac sealing a bunch of porter road briskets, 1 for a private sale and 2 for a sunday event.  more info on the whole process coming soon. #bbq #briskets #smokedmeat #catering #brisket cow brisket process bbq smoking vac sealing a bunch of @porterroad briskets, 1 for a private sale and 2 for a sunday event.  more info on the whole process coming soon. #bbq #briskets #smokedmeat #catering #brisket cow brisket process bbq smoking","CreateDateTime":"2023-09-09T16:24:29.000Z","ViewCount":1,"LikeCount":21,"GroupId":9575,"GroupCode":"vac-sealing-porter-road-briskets","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2996,"Url":"https://www.facebook.com/234418655726923/posts/326174976551290","ViewCount":1,"LikeCount":9},{"Platform":"instagram","PostId":2995,"Url":"https://www.instagram.com/p/Cw-khzMrF_Z/","ViewCount":0,"LikeCount":12}]},{"Id":2993,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/325227686646019","ThumbnailUrl":"media/posts/facebook_110899788073674_325227686646019.png","Description":"Getting ready to trim 3 Porter Road briskets. #bbq #briskettrim #smokedmeat #brisket","SearchText":"getting ready to trim 3 porter road briskets. #bbq #briskettrim #smokedmeat #brisket getting ready to trim 3 @porterroad briskets. #bbq #briskettrim #smokedmeat #brisket cow brisket process bbq smoking","CreateDateTime":"2023-09-07T19:04:28.000Z","ViewCount":0,"LikeCount":34,"GroupId":9576,"GroupCode":"trimming-porter-road-briskets","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2993,"Url":"https://www.facebook.com/234418655726923/posts/325227686646019","ViewCount":0,"LikeCount":13},{"Platform":"instagram","PostId":2994,"Url":"https://www.instagram.com/p/Cw5tPT5vm0t/","ViewCount":0,"LikeCount":21}]},{"Id":2994,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cw5tPT5vm0t/","ThumbnailUrl":"media/posts/instagram_18000248501089096.png","Description":"Getting ready to trim 3 @porterroad briskets. #bbq #briskettrim #smokedmeat #brisket","SearchText":"getting ready to trim 3 porter road briskets. #bbq #briskettrim #smokedmeat #brisket getting ready to trim 3 @porterroad briskets. #bbq #briskettrim #smokedmeat #brisket cow brisket process bbq smoking","CreateDateTime":"2023-09-07T19:04:24.000Z","ViewCount":0,"LikeCount":34,"GroupId":9576,"GroupCode":"trimming-porter-road-briskets","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2993,"Url":"https://www.facebook.com/234418655726923/posts/325227686646019","ViewCount":0,"LikeCount":13},{"Platform":"instagram","PostId":2994,"Url":"https://www.instagram.com/p/Cw5tPT5vm0t/","ViewCount":0,"LikeCount":21}]},{"Id":2992,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=YAL818rZq7w","ThumbnailUrl":"media/posts/youtube_YAL818rZq7w.png","Description":"I just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. \n\nI trimmed all of the briskets the same way.  Removed the mohawk, cleaned up the long edges, rounded ","SearchText":"i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. \n\ni trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side.\n\ni rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl @dripez prep tub.\n\ni used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night.\n\nthe next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker.\n\ni started everything at 250 degrees and then bumped up to 275 when i wrapped.\n\ni spritzed the butts with pineapple juice and the briskets with water.\n\ni let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil.\n\ni pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day.\n\ni’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.\n\nit was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process.\n\n\nthanks to @dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes.\n\n#bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. \n\ni trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side.\n\ni rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl dripez @bbq_dripez prep tub.\n\ni used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night.\n\nthe next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker.\n\ni started everything at 250 degrees and then bumped up to 275 when i wrapped.\n\ni spritzed the butts with pineapple juice and the briskets with water.\n\ni let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil.\n\ni pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day.\n\ni’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.\n\nit was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process.\n\nthanks to dripez @bbq_dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes.\n\n#bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. i trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side. i rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl drip ez prep tub. i used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night. the next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker. i started everything at 250 degrees and then bumped up to 275 when i wrapped. i spritzed the butts with pineapple juice and the briskets with water. i let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil. i pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day. i’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.it was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process. thanks to dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes. #bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event.  i trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side. i rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl dripez prep tub. i used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night. the next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker. i started everything at 250 degrees and then bumped up to 275 when i wrapped. i spritzed the butts with pineapple juice and the briskets with water. i let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil. i pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day. i’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker. it was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process. thanks to dripez @bbqdripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes. #bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig pulled_pork brisket process bbq smoking","CreateDateTime":"2023-09-06T18:40:08.000Z","ViewCount":173139,"LikeCount":4325,"GroupId":9577,"GroupCode":"brisket-trimming-techniques-explained","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2992,"Url":"https://www.youtube.com/watch?v=YAL818rZq7w","ViewCount":38739,"LikeCount":1155},{"Platform":"instagram","PostId":2991,"Url":"https://www.instagram.com/reel/Cw3EzZ1vj9-/","ViewCount":4249,"LikeCount":127},{"Platform":"facebook","PostId":2990,"Url":"https://www.facebook.com/reel/613708867619974/","ViewCount":75145,"LikeCount":1009},{"Platform":"tiktok","PostId":2989,"Url":"https://www.tiktok.com/@backyahdbbq/video/7275781549445123374","ViewCount":55006,"LikeCount":2034}]},{"Id":2991,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cw3EzZ1vj9-/","ThumbnailUrl":"media/posts/instagram_17844575079061269.png","Description":"I just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. \n\nI trimmed all of the briskets the same way.  Removed the mohawk, cleaned up the long edges, rounded ","SearchText":"i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. \n\ni trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side.\n\ni rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl @dripez prep tub.\n\ni used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night.\n\nthe next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker.\n\ni started everything at 250 degrees and then bumped up to 275 when i wrapped.\n\ni spritzed the butts with pineapple juice and the briskets with water.\n\ni let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil.\n\ni pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day.\n\ni’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.\n\nit was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process.\n\n\nthanks to @dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes.\n\n#bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. \n\ni trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side.\n\ni rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl dripez @bbq_dripez prep tub.\n\ni used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night.\n\nthe next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker.\n\ni started everything at 250 degrees and then bumped up to 275 when i wrapped.\n\ni spritzed the butts with pineapple juice and the briskets with water.\n\ni let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil.\n\ni pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day.\n\ni’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.\n\nit was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process.\n\nthanks to dripez @bbq_dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes.\n\n#bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. i trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side. i rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl drip ez prep tub. i used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night. the next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker. i started everything at 250 degrees and then bumped up to 275 when i wrapped. i spritzed the butts with pineapple juice and the briskets with water. i let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil. i pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day. i’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.it was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process. thanks to dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes. #bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event.  i trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side. i rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl dripez prep tub. i used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night. the next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker. i started everything at 250 degrees and then bumped up to 275 when i wrapped. i spritzed the butts with pineapple juice and the briskets with water. i let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil. i pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day. i’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker. it was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process. thanks to dripez @bbqdripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes. #bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig pulled_pork brisket process bbq smoking","CreateDateTime":"2023-09-06T18:34:48.000Z","ViewCount":173139,"LikeCount":4325,"GroupId":9577,"GroupCode":"brisket-trimming-techniques-explained","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2992,"Url":"https://www.youtube.com/watch?v=YAL818rZq7w","ViewCount":38739,"LikeCount":1155},{"Platform":"instagram","PostId":2991,"Url":"https://www.instagram.com/reel/Cw3EzZ1vj9-/","ViewCount":4249,"LikeCount":127},{"Platform":"facebook","PostId":2990,"Url":"https://www.facebook.com/reel/613708867619974/","ViewCount":75145,"LikeCount":1009},{"Platform":"tiktok","PostId":2989,"Url":"https://www.tiktok.com/@backyahdbbq/video/7275781549445123374","ViewCount":55006,"LikeCount":2034}]},{"Id":2990,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/613708867619974/","ThumbnailUrl":"media/posts/facebook_613708867619974.png","Description":"I just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. I trimmed all of the briskets the same way.  Removed the mohawk, cleaned up the long edges, rounded of","SearchText":"i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. \n\ni trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side.\n\ni rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl @dripez prep tub.\n\ni used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night.\n\nthe next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker.\n\ni started everything at 250 degrees and then bumped up to 275 when i wrapped.\n\ni spritzed the butts with pineapple juice and the briskets with water.\n\ni let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil.\n\ni pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day.\n\ni’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.\n\nit was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process.\n\n\nthanks to @dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes.\n\n#bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. \n\ni trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side.\n\ni rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl dripez @bbq_dripez prep tub.\n\ni used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night.\n\nthe next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker.\n\ni started everything at 250 degrees and then bumped up to 275 when i wrapped.\n\ni spritzed the butts with pineapple juice and the briskets with water.\n\ni let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil.\n\ni pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day.\n\ni’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.\n\nit was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process.\n\nthanks to dripez @bbq_dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes.\n\n#bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. i trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side. i rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl drip ez prep tub. i used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night. the next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker. i started everything at 250 degrees and then bumped up to 275 when i wrapped. i spritzed the butts with pineapple juice and the briskets with water. i let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil. i pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day. i’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.it was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process. thanks to dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes. #bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event.  i trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side. i rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl dripez prep tub. i used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night. the next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker. i started everything at 250 degrees and then bumped up to 275 when i wrapped. i spritzed the butts with pineapple juice and the briskets with water. i let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil. i pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day. i’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker. it was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process. thanks to dripez @bbqdripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes. #bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig pulled_pork brisket process bbq smoking","CreateDateTime":"2023-09-06T18:29:02.000Z","ViewCount":173139,"LikeCount":4325,"GroupId":9577,"GroupCode":"brisket-trimming-techniques-explained","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2992,"Url":"https://www.youtube.com/watch?v=YAL818rZq7w","ViewCount":38739,"LikeCount":1155},{"Platform":"instagram","PostId":2991,"Url":"https://www.instagram.com/reel/Cw3EzZ1vj9-/","ViewCount":4249,"LikeCount":127},{"Platform":"facebook","PostId":2990,"Url":"https://www.facebook.com/reel/613708867619974/","ViewCount":75145,"LikeCount":1009},{"Platform":"tiktok","PostId":2989,"Url":"https://www.tiktok.com/@backyahdbbq/video/7275781549445123374","ViewCount":55006,"LikeCount":2034}]},{"Id":2989,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7275781549445123374","ThumbnailUrl":"media/posts/tiktok_7275781549445123374.png","Description":"I just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event.  I trimmed all of the briskets the same way.  Removed the mohawk, cleaned up the long edges, rounded o","SearchText":"i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. \n\ni trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side.\n\ni rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl @dripez prep tub.\n\ni used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night.\n\nthe next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker.\n\ni started everything at 250 degrees and then bumped up to 275 when i wrapped.\n\ni spritzed the butts with pineapple juice and the briskets with water.\n\ni let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil.\n\ni pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day.\n\ni’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.\n\nit was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process.\n\n\nthanks to @dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes.\n\n#bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. \n\ni trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side.\n\ni rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl dripez @bbq_dripez prep tub.\n\ni used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night.\n\nthe next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker.\n\ni started everything at 250 degrees and then bumped up to 275 when i wrapped.\n\ni spritzed the butts with pineapple juice and the briskets with water.\n\ni let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil.\n\ni pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day.\n\ni’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.\n\nit was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process.\n\nthanks to dripez @bbq_dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes.\n\n#bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. i trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side. i rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl drip ez prep tub. i used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night. the next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker. i started everything at 250 degrees and then bumped up to 275 when i wrapped. i spritzed the butts with pineapple juice and the briskets with water. i let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil. i pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day. i’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker.it was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process. thanks to dripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes. #bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig brisket pulled_pork process bbq smoking i just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event.  i trimmed all of the briskets the same way.  removed the mohawk, cleaned up the long edges, rounded off the flat corners, trimmed the fat cap to a quarter of an inch, removed the deckle fat and any globs of fat from the meat side. i rubbed the briskets with a custom rub experiment, which was salt, pepper, garlic, onion, and a little celery salt.  and then put all four 15 pound briskets in my xl dripez prep tub. i used sriracha on the pork butts and tried this sweet preacher rub, which turned out wicked good.  i fit both butts in the original tub.  and put both tubs in the fridge for the night. the next morning i smoked the briskets on two weber smokey mountains and the butts on a pellet smoker. i started everything at 250 degrees and then bumped up to 275 when i wrapped. i spritzed the butts with pineapple juice and the briskets with water. i let them smoke until i was happy with the bark and then, as an experiment, i wrapped 2 briskets in paper, and wrapped 2 briskets and the butts in foil. i pulled when they were probe tender, around 195-203 degrees. i then hot held them until service the next day. i’ll have another video on the second event, but at the first event i sliced brisket out of my xl tub and then served the pork two ways, no sauce or sauced in my combo cooker. it was a huge success. i got a lot of great feedback and am looking forward to the next event.  stay tuned for a lot more follow up videos on each step of the process. thanks to dripez @bbqdripez (prep tubs) for sponsoring!  i’m a huge fan of all their products. see our gear page for links and discount codes. #bbq #catering #brisket #brisketprep #briskettrim #porkbutt #smokedmeat cow pig pulled_pork brisket process bbq smoking","CreateDateTime":"2023-09-06T18:28:30.000Z","ViewCount":173139,"LikeCount":4325,"GroupId":9577,"GroupCode":"brisket-trimming-techniques-explained","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["pulled_pork","brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2992,"Url":"https://www.youtube.com/watch?v=YAL818rZq7w","ViewCount":38739,"LikeCount":1155},{"Platform":"instagram","PostId":2991,"Url":"https://www.instagram.com/reel/Cw3EzZ1vj9-/","ViewCount":4249,"LikeCount":127},{"Platform":"facebook","PostId":2990,"Url":"https://www.facebook.com/reel/613708867619974/","ViewCount":75145,"LikeCount":1009},{"Platform":"tiktok","PostId":2989,"Url":"https://www.tiktok.com/@backyahdbbq/video/7275781549445123374","ViewCount":55006,"LikeCount":2034}]},{"Id":2988,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/324296693405785","ThumbnailUrl":"media/posts/facebook_110899788073674_324296693405785.png","Description":"Cross section of a brisket smoked on a Weber Smokey Mountain with charcoal and wood. This was a choice brisket, but turned out great.  #brisket #smokedmeat","SearchText":"cross section of a brisket smoked on a weber smokey mountain with charcoal and wood. this was a choice brisket, but turned out great.  #brisket #smokedmeat cow brisket showcase bbq smoking cross section of a brisket smoked on a weber smokey mountain with charcoal and wood. this was a choice brisket, but turned out great.  #brisket #smokedmeat cow brisket showcase bbq smoking","CreateDateTime":"2023-09-05T22:22:18.000Z","ViewCount":0,"LikeCount":34,"GroupId":9221,"GroupCode":"showcasing-smoked-brisket-cross-section","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2988,"Url":"https://www.facebook.com/234418655726923/posts/324296693405785","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":2987,"Url":"https://www.instagram.com/p/Cw06SXxSNUX/","ViewCount":0,"LikeCount":26}]},{"Id":2987,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cw06SXxSNUX/","ThumbnailUrl":"media/posts/instagram_18012173692876471.png","Description":"Cross section of a brisket smoked on a Weber Smokey Mountain with charcoal and wood. This was a choice brisket, but turned out great.  #brisket #smokedmeat","SearchText":"cross section of a brisket smoked on a weber smokey mountain with charcoal and wood. this was a choice brisket, but turned out great.  #brisket #smokedmeat cow brisket showcase bbq smoking cross section of a brisket smoked on a weber smokey mountain with charcoal and wood. this was a choice brisket, but turned out great.  #brisket #smokedmeat cow brisket showcase bbq smoking","CreateDateTime":"2023-09-05T22:22:13.000Z","ViewCount":0,"LikeCount":34,"GroupId":9221,"GroupCode":"showcasing-smoked-brisket-cross-section","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2988,"Url":"https://www.facebook.com/234418655726923/posts/324296693405785","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":2987,"Url":"https://www.instagram.com/p/Cw06SXxSNUX/","ViewCount":0,"LikeCount":26}]},{"Id":2984,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/323213313514123","ThumbnailUrl":"media/posts/facebook_110899788073674_323213313514123.png","Description":"Hey Drip EZ We’re gonna need a bigger tub! #salmon #pnwfishing #fishing","SearchText":"hey drip ez we’re gonna need a bigger tub! #salmon #pnwfishing #fishing fish salmon showcase seafood hey @bbq_dripez we’re gonna need a bigger tub! #salmon #pnwfishing #fishing fish salmon seafood","CreateDateTime":"2023-09-03T16:25:16.000Z","ViewCount":1,"LikeCount":21,"GroupId":9578,"GroupCode":"drip-ez-salmon-showcase","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["showcase"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2984,"Url":"https://www.facebook.com/234418655726923/posts/323213313514123","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":2985,"Url":"https://www.instagram.com/p/CwvH1kSxmdB/","ViewCount":0,"LikeCount":17}]},{"Id":2985,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CwvH1kSxmdB/","ThumbnailUrl":"media/posts/instagram_18047589289492156.png","Description":"Hey @bbq_dripez We’re gonna need a bigger tub! #salmon #pnwfishing #fishing","SearchText":"hey drip ez we’re gonna need a bigger tub! #salmon #pnwfishing #fishing fish salmon showcase seafood hey @bbq_dripez we’re gonna need a bigger tub! #salmon #pnwfishing #fishing fish salmon seafood","CreateDateTime":"2023-09-03T16:25:10.000Z","ViewCount":1,"LikeCount":21,"GroupId":9578,"GroupCode":"drip-ez-salmon-showcase","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":[],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2984,"Url":"https://www.facebook.com/234418655726923/posts/323213313514123","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":2985,"Url":"https://www.instagram.com/p/CwvH1kSxmdB/","ViewCount":0,"LikeCount":17}]},{"Id":2982,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/322391620262959","ThumbnailUrl":"media/posts/facebook_110899788073674_322391620262959.png","Description":"It’s been a fun past couple of days. Smoked 4 briskets and 2 pork butts for a couple of Labor Day parties. Tried out new charcoal and new pellets. Results coming soon.","SearchText":"it’s been a fun past couple of days. smoked 4 briskets and 2 pork butts for a couple of labor day parties. tried out new charcoal and new pellets. results coming soon. cow pig brisket pulled_pork tips bbq smoking it’s been a fun past couple of days. smoked 4 briskets and 2 pork butts for a couple of labor day parties. tried out new charcoal and new pellets. results coming soon.","CreateDateTime":"2023-09-02T01:01:15.000Z","ViewCount":1,"LikeCount":76,"GroupId":9222,"GroupCode":"labor-day-smoked-brisket-pork-butts","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2982,"Url":"https://www.facebook.com/234418655726923/posts/322391620262959","ViewCount":1,"LikeCount":17},{"Platform":"instagram","PostId":2986,"Url":"https://www.instagram.com/p/Cwq5THfph7U/","ViewCount":0,"LikeCount":59}]},{"Id":2986,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cwq5THfph7U/","ThumbnailUrl":"media/posts/instagram_18011562970893829.png","Description":"It’s been a fun past couple of days. Smoked 4 briskets and 2 pork butts for a couple of Labor Day parties. Tried out new charcoal and new pellets. Results coming soon.","SearchText":"it’s been a fun past couple of days. smoked 4 briskets and 2 pork butts for a couple of labor day parties. tried out new charcoal and new pellets. results coming soon. cow pig brisket pulled_pork tips bbq smoking it’s been a fun past couple of days. smoked 4 briskets and 2 pork butts for a couple of labor day parties. tried out new charcoal and new pellets. results coming soon.","CreateDateTime":"2023-09-02T01:01:10.000Z","ViewCount":1,"LikeCount":76,"GroupId":9222,"GroupCode":"labor-day-smoked-brisket-pork-butts","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2982,"Url":"https://www.facebook.com/234418655726923/posts/322391620262959","ViewCount":1,"LikeCount":17},{"Platform":"instagram","PostId":2986,"Url":"https://www.instagram.com/p/Cwq5THfph7U/","ViewCount":0,"LikeCount":59}]},{"Id":2981,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cwqn-BuypMR/","ThumbnailUrl":"media/posts/instagram_18037024456534954.png","Description":"My serving setup for 3 brisket, 2 butt event.  One tub and slicing knife to slice and serve brisket. Two pork options. One pulled directly from the tub and another hot and sauced from the combo cooker","SearchText":"my serving setup for 3 brisket, 2 butt event.  one tub and slicing knife to slice and serve brisket. two pork options. one pulled directly from the tub and another hot and sauced from the combo cooker. huge success. tubs are amazing for prepping, rubbing, resting, & serving. new code: backyahdsept23 for 15% off all tubs and other @bbq_dripez products. gear link is in my bio.","CreateDateTime":"2023-09-01T22:29:45.000Z","ViewCount":0,"LikeCount":7,"GroupId":9579,"GroupCode":"brisket-and-butt-serving-setup","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2981,"Url":"https://www.instagram.com/p/Cwqn-BuypMR/","ViewCount":0,"LikeCount":7}]},{"Id":2980,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=I1moEP5dNqM","ThumbnailUrl":"media/posts/youtube_I1moEP5dNqM.png","Description":"Briskets are hard to trim when the fat is soft\n\nI put it in the freezer for 30 minutes before I trim to harden the fat. \n\nCheck on it once in a while to make sure it doesn’t freeze all the way.\n\nI als","SearchText":"briskets are hard to trim when the fat is soft\n\ni put it in the freezer for 30 minutes before i trim to harden the fat. \n\ncheck on it once in a while to make sure it doesn’t freeze all the way.\n\ni also trim the fat side first because it will start softening as soon as you pull it out of the freezer.\n\nyour sharp knife will glide through that hardened fat with ease.\n\nhttps://backyahdbbq.com/gear\n\n\n#brisket #brisketprep #briskettrim #bbq #smokedmeat #meat #cooking cow brisket how_to tips bbq smoking","CreateDateTime":"2023-09-01T22:09:37.000Z","ViewCount":7688,"LikeCount":214,"GroupId":9580,"GroupCode":"best-brisket-trimming-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2980,"Url":"https://www.youtube.com/watch?v=I1moEP5dNqM","ViewCount":7688,"LikeCount":214}]},{"Id":2978,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/321362987032489","ThumbnailUrl":"media/posts/facebook_110899788073674_321362987032489.png","Description":"Death by drowning in beef brisket tallow isn’t a bad way to go.  #beef #tallow #bbq","SearchText":"death by drowning in beef brisket tallow isn’t a bad way to go.  #beef #tallow #bbq cow brisket bbq death by drowning in beef brisket tallow isn’t a bad way to go.  #beef #tallow #bbq cow brisket bbq","CreateDateTime":"2023-08-31T00:59:06.000Z","ViewCount":0,"LikeCount":58,"GroupId":9223,"GroupCode":"death-drowning-beef-brisket-tallow-20230831","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2978,"Url":"https://www.facebook.com/234418655726923/posts/321362987032489","ViewCount":0,"LikeCount":32},{"Platform":"instagram","PostId":2979,"Url":"https://www.instagram.com/p/CwlvdkjJChg/","ViewCount":0,"LikeCount":26}]},{"Id":2979,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CwlvdkjJChg/","ThumbnailUrl":"media/posts/instagram_17991554492237821.png","Description":"Death by drowning in beef brisket tallow isn’t a bad way to go.  #beef #tallow #bbq","SearchText":"death by drowning in beef brisket tallow isn’t a bad way to go.  #beef #tallow #bbq cow brisket bbq death by drowning in beef brisket tallow isn’t a bad way to go.  #beef #tallow #bbq cow brisket bbq","CreateDateTime":"2023-08-31T00:59:01.000Z","ViewCount":0,"LikeCount":58,"GroupId":9223,"GroupCode":"death-drowning-beef-brisket-tallow-20230831","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2978,"Url":"https://www.facebook.com/234418655726923/posts/321362987032489","ViewCount":0,"LikeCount":32},{"Platform":"instagram","PostId":2979,"Url":"https://www.instagram.com/p/CwlvdkjJChg/","ViewCount":0,"LikeCount":26}]},{"Id":2976,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/321262257042562","ThumbnailUrl":"media/posts/facebook_110899788073674_321262257042562.png","Description":"Is BBQ art a thing? There’s def beauty in this graph. #bbq #smokingmeat #bbqtools @thermoworks","SearchText":"is bbq art a thing? there’s def beauty in this graph. #bbq #smokingmeat #bbqtools @thermoworks showcase bbq smoking is bbq art a thing? there’s def beauty in this graph. #bbq #smokingmeat #bbqtools @thermoworks showcase bbq smoking","CreateDateTime":"2023-08-30T19:22:28.000Z","ViewCount":0,"LikeCount":5,"GroupId":9224,"GroupCode":"the-art-of-bbq-a-graphical-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2976,"Url":"https://www.facebook.com/234418655726923/posts/321262257042562","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":2977,"Url":"https://www.instagram.com/p/CwlI7_AvHLW/","ViewCount":0,"LikeCount":4}]},{"Id":2977,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CwlI7_AvHLW/","ThumbnailUrl":"media/posts/instagram_18158491186290058.png","Description":"Is BBQ art a thing? There’s def beauty in this graph. #bbq #smokingmeat #bbqtools @thermoworks","SearchText":"is bbq art a thing? there’s def beauty in this graph. #bbq #smokingmeat #bbqtools @thermoworks showcase bbq smoking is bbq art a thing? there’s def beauty in this graph. #bbq #smokingmeat #bbqtools @thermoworks showcase bbq smoking","CreateDateTime":"2023-08-30T19:22:23.000Z","ViewCount":0,"LikeCount":5,"GroupId":9224,"GroupCode":"the-art-of-bbq-a-graphical-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2976,"Url":"https://www.facebook.com/234418655726923/posts/321262257042562","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":2977,"Url":"https://www.instagram.com/p/CwlI7_AvHLW/","ViewCount":0,"LikeCount":4}]},{"Id":2974,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/320864187082369","ThumbnailUrl":"media/posts/facebook_110899788073674_320864187082369.png","Description":"Brisket prep. One XL tub to trim on. Two junior tubs for trimmings.","SearchText":"brisket prep. one xl tub to trim on. two junior tubs for trimmings. cow brisket how_to process bbq brisket prep. one xl tub to trim on. two junior tubs for trimmings. cow brisket process bbq","CreateDateTime":"2023-08-30T01:27:51.000Z","ViewCount":1,"LikeCount":16,"GroupId":9225,"GroupCode":"brisket-preparation-tips-and-tricks","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2974,"Url":"https://www.facebook.com/234418655726923/posts/320864187082369","ViewCount":1,"LikeCount":8},{"Platform":"instagram","PostId":2975,"Url":"https://www.instagram.com/p/CwjN9TAJj8w/","ViewCount":0,"LikeCount":8}]},{"Id":2975,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CwjN9TAJj8w/","ThumbnailUrl":"media/posts/instagram_17970880403343684.png","Description":"Brisket prep. One XL tub to trim on. Two junior tubs for trimmings.","SearchText":"brisket prep. one xl tub to trim on. two junior tubs for trimmings. cow brisket how_to process bbq brisket prep. one xl tub to trim on. two junior tubs for trimmings. cow brisket process bbq","CreateDateTime":"2023-08-30T01:27:46.000Z","ViewCount":1,"LikeCount":16,"GroupId":9225,"GroupCode":"brisket-preparation-tips-and-tricks","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2974,"Url":"https://www.facebook.com/234418655726923/posts/320864187082369","ViewCount":1,"LikeCount":8},{"Platform":"instagram","PostId":2975,"Url":"https://www.instagram.com/p/CwjN9TAJj8w/","ViewCount":0,"LikeCount":8}]},{"Id":2971,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=oV7Mgs35KOU","ThumbnailUrl":"media/posts/youtube_oV7Mgs35KOU.png","Description":"I’m taking another stab at instant pot sous vide steak, but this time I’m changing things up a bit.\n\nNot only did I get a new cast iron pan from Stargazer @stargazercastiron and a new vacuum sealer fr","SearchText":"i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit.\n\nnot only did i get a new cast iron pan from stargazer @stargazercastiron and a new vacuum sealer from vevor, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.\n\ni’m also not salting the steak overnight, i’m taking this rib eye filet from snake river farms @snakeriverfarmsofficial directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it.\n\ni’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga).\n\ni measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button.\n\ni filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours.\n\nwhen that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. \n\ni added some oil and then started the sear when the pan hit 450.  \n\ni seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131.\n\ni let it rest for just a few minutes while we finished preparing the rest of the meal.  \n\nto me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out.\n\nsee my gear page for all the gear i used in this video and all your discount codes.\n\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit.\n\nnot only did i get a new cast iron pan from @stargazercastiron and a new vacuum sealer from @vevorofficial , i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.\n\ni’m also not salting the steak overnight, i’m taking this rib eye filet from @snakeriverfarms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it.\n\ni’m folding over the edges to keep it clear for the seal. (a trick i learned from guga).\n\ni measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button.\n\ni filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours.\n\nwhen that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. \n\ni added some oil and then started the sear when the pan hit 450. \n\ni seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131.\n\ni let it rest for just a few minutes while we finished preparing the rest of the meal. \n\nto me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out.\n\nsee my gear page for all the gear i used in this video and all your discount codes.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit. not only did i get a new cast iron pan from stargazer cast iron and a new vacuum sealer from vevor, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.i’m also not salting the steak overnight, i’m taking this rib eye filet from snake river farms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it. i’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga). i measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button. i filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours. when that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. i added some oil and then started the sear when the pan hit 450.  i seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131. i let it rest for just a few minutes while we finished preparing the rest of the meal.  to me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out. see my gear page for all the gear i used in this video and all your discount codes. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak process bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit. not only did i get a new cast iron pan from @stargazer cast iron and a new vacuum sealer from @vevor_us, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear. i’m also not salting the steak overnight, i’m taking this rib eye filet from @snake river farms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it. i’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga). i measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button. i filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours. when that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up.  i added some oil and then started the sear when the pan hit 450.   i seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131. i let it rest for just a few minutes while we finished preparing the rest of the meal.   to me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out. see my gear page for all the gear i used in this video and all your discount codes. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto @jonny, backyahd bbq  cow steak recipe bbq sous_vide","CreateDateTime":"2023-08-28T02:43:37.000Z","ViewCount":1046498,"LikeCount":21454,"GroupId":9581,"GroupCode":"instant-pot-sous-vide-steak-experiment","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":2971,"Url":"https://www.youtube.com/watch?v=oV7Mgs35KOU","ViewCount":214038,"LikeCount":6419},{"Platform":"instagram","PostId":2973,"Url":"https://www.instagram.com/reel/CweMg58I6Vz/","ViewCount":18731,"LikeCount":380},{"Platform":"facebook","PostId":2972,"Url":"https://www.facebook.com/reel/298809266077803/","ViewCount":611350,"LikeCount":7803},{"Platform":"tiktok","PostId":2970,"Url":"https://www.tiktok.com/@backyahdbbq/video/7272196145777102122","ViewCount":202379,"LikeCount":6852}]},{"Id":2973,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CweMg58I6Vz/","ThumbnailUrl":"media/posts/instagram_18302378500114095.png","Description":"I’m taking another stab at instant pot sous vide steak, but this time I’m changing things up a bit.\n\nNot only did I get a new cast iron pan from @stargazercastiron and a new vacuum sealer from @vevoro","SearchText":"i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit.\n\nnot only did i get a new cast iron pan from stargazer @stargazercastiron and a new vacuum sealer from vevor, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.\n\ni’m also not salting the steak overnight, i’m taking this rib eye filet from snake river farms @snakeriverfarmsofficial directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it.\n\ni’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga).\n\ni measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button.\n\ni filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours.\n\nwhen that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. \n\ni added some oil and then started the sear when the pan hit 450.  \n\ni seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131.\n\ni let it rest for just a few minutes while we finished preparing the rest of the meal.  \n\nto me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out.\n\nsee my gear page for all the gear i used in this video and all your discount codes.\n\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit.\n\nnot only did i get a new cast iron pan from @stargazercastiron and a new vacuum sealer from @vevorofficial , i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.\n\ni’m also not salting the steak overnight, i’m taking this rib eye filet from @snakeriverfarms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it.\n\ni’m folding over the edges to keep it clear for the seal. (a trick i learned from guga).\n\ni measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button.\n\ni filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours.\n\nwhen that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. \n\ni added some oil and then started the sear when the pan hit 450. \n\ni seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131.\n\ni let it rest for just a few minutes while we finished preparing the rest of the meal. \n\nto me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out.\n\nsee my gear page for all the gear i used in this video and all your discount codes.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit. not only did i get a new cast iron pan from stargazer cast iron and a new vacuum sealer from vevor, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.i’m also not salting the steak overnight, i’m taking this rib eye filet from snake river farms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it. i’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga). i measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button. i filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours. when that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. i added some oil and then started the sear when the pan hit 450.  i seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131. i let it rest for just a few minutes while we finished preparing the rest of the meal.  to me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out. see my gear page for all the gear i used in this video and all your discount codes. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak process bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit. not only did i get a new cast iron pan from @stargazer cast iron and a new vacuum sealer from @vevor_us, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear. i’m also not salting the steak overnight, i’m taking this rib eye filet from @snake river farms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it. i’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga). i measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button. i filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours. when that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up.  i added some oil and then started the sear when the pan hit 450.   i seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131. i let it rest for just a few minutes while we finished preparing the rest of the meal.   to me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out. see my gear page for all the gear i used in this video and all your discount codes. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto @jonny, backyahd bbq  cow steak recipe bbq sous_vide","CreateDateTime":"2023-08-28T02:40:40.000Z","ViewCount":1046498,"LikeCount":21454,"GroupId":9581,"GroupCode":"instant-pot-sous-vide-steak-experiment","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":2971,"Url":"https://www.youtube.com/watch?v=oV7Mgs35KOU","ViewCount":214038,"LikeCount":6419},{"Platform":"instagram","PostId":2973,"Url":"https://www.instagram.com/reel/CweMg58I6Vz/","ViewCount":18731,"LikeCount":380},{"Platform":"facebook","PostId":2972,"Url":"https://www.facebook.com/reel/298809266077803/","ViewCount":611350,"LikeCount":7803},{"Platform":"tiktok","PostId":2970,"Url":"https://www.tiktok.com/@backyahdbbq/video/7272196145777102122","ViewCount":202379,"LikeCount":6852}]},{"Id":2972,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/298809266077803/","ThumbnailUrl":"media/posts/facebook_298809266077803.png","Description":"I’m taking another stab at instant pot sous vide steak, but this time I’m changing things up a bit. Not only did I get a new cast iron pan from Stargazer Cast Iron and a new vacuum sealer from Vevor, ","SearchText":"i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit.\n\nnot only did i get a new cast iron pan from stargazer @stargazercastiron and a new vacuum sealer from vevor, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.\n\ni’m also not salting the steak overnight, i’m taking this rib eye filet from snake river farms @snakeriverfarmsofficial directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it.\n\ni’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga).\n\ni measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button.\n\ni filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours.\n\nwhen that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. \n\ni added some oil and then started the sear when the pan hit 450.  \n\ni seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131.\n\ni let it rest for just a few minutes while we finished preparing the rest of the meal.  \n\nto me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out.\n\nsee my gear page for all the gear i used in this video and all your discount codes.\n\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit.\n\nnot only did i get a new cast iron pan from @stargazercastiron and a new vacuum sealer from @vevorofficial , i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.\n\ni’m also not salting the steak overnight, i’m taking this rib eye filet from @snakeriverfarms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it.\n\ni’m folding over the edges to keep it clear for the seal. (a trick i learned from guga).\n\ni measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button.\n\ni filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours.\n\nwhen that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. \n\ni added some oil and then started the sear when the pan hit 450. \n\ni seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131.\n\ni let it rest for just a few minutes while we finished preparing the rest of the meal. \n\nto me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out.\n\nsee my gear page for all the gear i used in this video and all your discount codes.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit. not only did i get a new cast iron pan from stargazer cast iron and a new vacuum sealer from vevor, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.i’m also not salting the steak overnight, i’m taking this rib eye filet from snake river farms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it. i’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga). i measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button. i filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours. when that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. i added some oil and then started the sear when the pan hit 450.  i seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131. i let it rest for just a few minutes while we finished preparing the rest of the meal.  to me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out. see my gear page for all the gear i used in this video and all your discount codes. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak process bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit. not only did i get a new cast iron pan from @stargazer cast iron and a new vacuum sealer from @vevor_us, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear. i’m also not salting the steak overnight, i’m taking this rib eye filet from @snake river farms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it. i’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga). i measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button. i filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours. when that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up.  i added some oil and then started the sear when the pan hit 450.   i seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131. i let it rest for just a few minutes while we finished preparing the rest of the meal.   to me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out. see my gear page for all the gear i used in this video and all your discount codes. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto @jonny, backyahd bbq  cow steak recipe bbq sous_vide","CreateDateTime":"2023-08-28T02:35:49.000Z","ViewCount":1046498,"LikeCount":21454,"GroupId":9581,"GroupCode":"instant-pot-sous-vide-steak-experiment","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":2971,"Url":"https://www.youtube.com/watch?v=oV7Mgs35KOU","ViewCount":214038,"LikeCount":6419},{"Platform":"instagram","PostId":2973,"Url":"https://www.instagram.com/reel/CweMg58I6Vz/","ViewCount":18731,"LikeCount":380},{"Platform":"facebook","PostId":2972,"Url":"https://www.facebook.com/reel/298809266077803/","ViewCount":611350,"LikeCount":7803},{"Platform":"tiktok","PostId":2970,"Url":"https://www.tiktok.com/@backyahdbbq/video/7272196145777102122","ViewCount":202379,"LikeCount":6852}]},{"Id":2970,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7272196145777102122","ThumbnailUrl":"media/posts/tiktok_7272196145777102122.png","Description":"I’m taking another stab at instant pot sous vide steak, but this time I’m changing things up a bit. Not only did I get a new cast iron pan from @Stargazer Cast Iron and a new vacuum sealer from @Vevor","SearchText":"i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit.\n\nnot only did i get a new cast iron pan from stargazer @stargazercastiron and a new vacuum sealer from vevor, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.\n\ni’m also not salting the steak overnight, i’m taking this rib eye filet from snake river farms @snakeriverfarmsofficial directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it.\n\ni’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga).\n\ni measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button.\n\ni filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours.\n\nwhen that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. \n\ni added some oil and then started the sear when the pan hit 450.  \n\ni seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131.\n\ni let it rest for just a few minutes while we finished preparing the rest of the meal.  \n\nto me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out.\n\nsee my gear page for all the gear i used in this video and all your discount codes.\n\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit.\n\nnot only did i get a new cast iron pan from @stargazercastiron and a new vacuum sealer from @vevorofficial , i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.\n\ni’m also not salting the steak overnight, i’m taking this rib eye filet from @snakeriverfarms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it.\n\ni’m folding over the edges to keep it clear for the seal. (a trick i learned from guga).\n\ni measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button.\n\ni filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours.\n\nwhen that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. \n\ni added some oil and then started the sear when the pan hit 450. \n\ni seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131.\n\ni let it rest for just a few minutes while we finished preparing the rest of the meal. \n\nto me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out.\n\nsee my gear page for all the gear i used in this video and all your discount codes.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit. not only did i get a new cast iron pan from stargazer cast iron and a new vacuum sealer from vevor, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear.i’m also not salting the steak overnight, i’m taking this rib eye filet from snake river farms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it. i’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga). i measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button. i filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours. when that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up. i added some oil and then started the sear when the pan hit 450.  i seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131. i let it rest for just a few minutes while we finished preparing the rest of the meal.  to me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out. see my gear page for all the gear i used in this video and all your discount codes. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak process bbq sous_vide i’m taking another stab at instant pot sous vide steak, but this time i’m changing things up a bit. not only did i get a new cast iron pan from @stargazer cast iron and a new vacuum sealer from @vevor_us, i’m also going to sous vide it to 131 instead of 125 and then sear it at 400+ instead of 350 to get a better sear. i’m also not salting the steak overnight, i’m taking this rib eye filet from @snake river farms directly from their bag, patting it down. and then adding  salt, granulated garlic, freshly ground black pepper and then vac sealing it. i’m folding over the edges to keep it clear for the seal.  (a trick i learned from guga). i measured out enough bag for the steak with enough room for the seal.  i then aligned the bag with the sealing element and hit the “manual seal” button to seal one side. i carefully placed the steak in the bag, aligned the other end with the vacuum seal area, closed it, chose “moist” and “gentle” pressure and then hit the vac & seal button. i filled up my instant pot to the fill line with hot tap water, about 115 degrees.  then put in the trivet, then the steak.  this time i’m setting it to 131 degrees for 3 and a half hours. when that was done, i removed it from the bag, patted it down and put it in the fridge while my pan heated up.  i added some oil and then started the sear when the pan hit 450.   i seared it on all sides until i was happy with the crust.  the tricky part of this is you aren’t really looking for done temp because i let the steak cool, i don’t have to let the steak come all the way back up to 131.  i temp’d it when i was happy with the sear and it read 120ish.  i decided to trust that the sous vide process cooked it to 131. i let it rest for just a few minutes while we finished preparing the rest of the meal.   to me, it turned out perfect.  a good sear and wall to wall pink.  overall much better than last time. give this method a try and let me know how it turns out. see my gear page for all the gear i used in this video and all your discount codes. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto @jonny, backyahd bbq  cow steak recipe bbq sous_vide","CreateDateTime":"2023-08-28T02:35:22.000Z","ViewCount":1046498,"LikeCount":21454,"GroupId":9581,"GroupCode":"instant-pot-sous-vide-steak-experiment","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":2971,"Url":"https://www.youtube.com/watch?v=oV7Mgs35KOU","ViewCount":214038,"LikeCount":6419},{"Platform":"instagram","PostId":2973,"Url":"https://www.instagram.com/reel/CweMg58I6Vz/","ViewCount":18731,"LikeCount":380},{"Platform":"facebook","PostId":2972,"Url":"https://www.facebook.com/reel/298809266077803/","ViewCount":611350,"LikeCount":7803},{"Platform":"tiktok","PostId":2970,"Url":"https://www.tiktok.com/@backyahdbbq/video/7272196145777102122","ViewCount":202379,"LikeCount":6852}]},{"Id":2968,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/319154877253300","ThumbnailUrl":"media/posts/facebook_110899788073674_319154877253300.png","Description":"Using my ThermoWorks Signals to keep track of my levain and starter ambient temp. Target temp should be 78 (give or take a few degrees) for both water and ambient temp. Oven with light on gets you clo","SearchText":"using my thermoworks signals to keep track of my levain and starter ambient temp. target temp should be 78 (give or take a few degrees) for both water and ambient temp. oven with light on gets you close to that temp, but all depends on temp of your house as well. signals will alert me if it gets to hot or too cold. if too hot, i turn off the light. if too cold i either turn on the light or put a warm towel in the oven or turn it on for a few seconds. someday i’ll get a proofer which will keep a consistent temp better than oven but this works for now. \n\ni pull starter from fridge where it is 40 degrees and then start a levain with 50g starter, 50g 100 degree water, 50g flour. which gets my levain resting temp to 78. \n\nthe jar to the left is my starter which i just re-fed because i was running low. the one in the middle is my test of joshua weissman’s process and the one to the right is my normal  levain.   \n\nsee https://backyahdbbq.com/links for all gear and discount codes\n\n#sourdough how_to tips process bread baking using my @thermoworks signals to keep track of my levain and starter ambient temp. target temp should be 78 (give or take a few degrees) for both water and ambient temp. oven with light on gets you close to that temp, but all depends on temp of your house as well. signals will alert me if it gets to hot or too cold. if too hot, i turn off the light. if too cold i either turn on the light or put a warm towel in the oven or turn it on for a few seconds. someday i’ll get a proofer which will keep a consistent temp better than oven but this works for now. \n\ni pull starter from fridge where it is 40 degrees and then start a levain with 50g starter, 50g 100 degree water, 50g flour. which gets my levain resting temp to 78. \n\nthe jar to the left is my starter which i just re-fed because i was running low. the one in the middle is my test of joshua weissman’s process and the one to the right is my normal  levain. \n\nsee https://backyahdbbq.com/links for all gear and discount codes\n\n#sourdough how_to tips process bread baking","CreateDateTime":"2023-08-26T15:34:27.000Z","ViewCount":0,"LikeCount":10,"GroupId":9226,"GroupCode":"thermoworks-signals-for-bread-baking","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2968,"Url":"https://www.facebook.com/234418655726923/posts/319154877253300","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":2969,"Url":"https://www.instagram.com/p/CwabqZDrWVI/","ViewCount":0,"LikeCount":7}]},{"Id":2969,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CwabqZDrWVI/","ThumbnailUrl":"media/posts/instagram_18352165723075452.png","Description":"Using my @thermoworks Signals to keep track of my levain and starter ambient temp. Target temp should be 78 (give or take a few degrees) for both water and ambient temp. Oven with light on gets you cl","SearchText":"using my thermoworks signals to keep track of my levain and starter ambient temp. target temp should be 78 (give or take a few degrees) for both water and ambient temp. oven with light on gets you close to that temp, but all depends on temp of your house as well. signals will alert me if it gets to hot or too cold. if too hot, i turn off the light. if too cold i either turn on the light or put a warm towel in the oven or turn it on for a few seconds. someday i’ll get a proofer which will keep a consistent temp better than oven but this works for now. \n\ni pull starter from fridge where it is 40 degrees and then start a levain with 50g starter, 50g 100 degree water, 50g flour. which gets my levain resting temp to 78. \n\nthe jar to the left is my starter which i just re-fed because i was running low. the one in the middle is my test of joshua weissman’s process and the one to the right is my normal  levain.   \n\nsee https://backyahdbbq.com/links for all gear and discount codes\n\n#sourdough how_to tips process bread baking using my @thermoworks signals to keep track of my levain and starter ambient temp. target temp should be 78 (give or take a few degrees) for both water and ambient temp. oven with light on gets you close to that temp, but all depends on temp of your house as well. signals will alert me if it gets to hot or too cold. if too hot, i turn off the light. if too cold i either turn on the light or put a warm towel in the oven or turn it on for a few seconds. someday i’ll get a proofer which will keep a consistent temp better than oven but this works for now. \n\ni pull starter from fridge where it is 40 degrees and then start a levain with 50g starter, 50g 100 degree water, 50g flour. which gets my levain resting temp to 78. \n\nthe jar to the left is my starter which i just re-fed because i was running low. the one in the middle is my test of joshua weissman’s process and the one to the right is my normal  levain. \n\nsee https://backyahdbbq.com/links for all gear and discount codes\n\n#sourdough how_to tips process bread baking","CreateDateTime":"2023-08-26T15:34:22.000Z","ViewCount":0,"LikeCount":10,"GroupId":9226,"GroupCode":"thermoworks-signals-for-bread-baking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2968,"Url":"https://www.facebook.com/234418655726923/posts/319154877253300","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":2969,"Url":"https://www.instagram.com/p/CwabqZDrWVI/","ViewCount":0,"LikeCount":7}]},{"Id":2967,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CwX45HwoNsn/","ThumbnailUrl":"media/posts/instagram_18032711179502547.png","Description":"Stargazer Cast Iron pans are casted from US-sourced recycled iron in Wisconsin, machined in Ohio and then hand finished and seasoned in Pennsylvania.  I’ve cooked a few eggs on it to learn it and got ","SearchText":"stargazer cast iron pans are casted from us-sourced recycled iron in wisconsin, machined in ohio and then hand finished and seasoned in pennsylvania.  i’ve cooked a few eggs on it to learn it and got amazing results.  searing a rib eye is next up on my list.\n\nonly the best in the backyahd\n\ncheck out my gear page for a link\n\n#castiron #castironpan #outdoorcooking stargazer cast iron pans are casted from us-sourced recycled iron in wisconsin, machined in ohio and then hand finished and seasoned in pennsylvania.  i’ve cooked a few eggs on it to learn it and got amazing results.  searing a rib eye is next up on my list. only the best in the backyahd check out my gear page for a link #castiron #castironpan #outdoorcooking cow steak review breakfast frying","CreateDateTime":"2023-08-25T15:52:53.000Z","ViewCount":6345,"LikeCount":75,"GroupId":9582,"GroupCode":"stargazer-cast-iron-pan-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2967,"Url":"https://www.instagram.com/reel/CwX45HwoNsn/","ViewCount":3037,"LikeCount":24},{"Platform":"tiktok","PostId":2966,"Url":"https://www.tiktok.com/@backyahdbbq/video/7271287996526300462","ViewCount":3308,"LikeCount":51}]},{"Id":2966,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7271287996526300462","ThumbnailUrl":"media/posts/tiktok_7271287996526300462.png","Description":"Stargazer Cast Iron pans are casted from US-sourced recycled iron in Wisconsin, machined in Ohio and then hand finished and seasoned in Pennsylvania.  I’ve cooked a few eggs on it to learn it and got ","SearchText":"stargazer cast iron pans are casted from us-sourced recycled iron in wisconsin, machined in ohio and then hand finished and seasoned in pennsylvania.  i’ve cooked a few eggs on it to learn it and got amazing results.  searing a rib eye is next up on my list.\n\nonly the best in the backyahd\n\ncheck out my gear page for a link\n\n#castiron #castironpan #outdoorcooking stargazer cast iron pans are casted from us-sourced recycled iron in wisconsin, machined in ohio and then hand finished and seasoned in pennsylvania.  i’ve cooked a few eggs on it to learn it and got amazing results.  searing a rib eye is next up on my list. only the best in the backyahd check out my gear page for a link #castiron #castironpan #outdoorcooking cow steak review breakfast frying","CreateDateTime":"2023-08-25T15:51:16.000Z","ViewCount":6345,"LikeCount":75,"GroupId":9582,"GroupCode":"stargazer-cast-iron-pan-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["Breakfast"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":2967,"Url":"https://www.instagram.com/reel/CwX45HwoNsn/","ViewCount":3037,"LikeCount":24},{"Platform":"tiktok","PostId":2966,"Url":"https://www.tiktok.com/@backyahdbbq/video/7271287996526300462","ViewCount":3308,"LikeCount":51}]},{"Id":2965,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/318223990679722","ThumbnailUrl":"media/posts/facebook_110899788073674_318223990679722.png","Description":"Fresh ThermoWorks drop.  I have a bunch of catering events coming up soon. I’m smoking 4 briskets and 2 pork butts next week and then another 4 briskets the week after.  I pinged my friends over at Th","SearchText":"fresh thermoworks drop.  i have a bunch of catering events coming up soon. i’m smoking 4 briskets and 2 pork butts next week and then another 4 briskets the week after.  i pinged my friends over at thermoworks and they hooked me up with another billows, which is a fan that you insert into the vent of your smoker to help regulate temperature.  i’m still old school and like to smoke with wood on my weber smokey mountains because i prefer the results over what i get with a pellet smoker.  i’ve also been wanting to try the thermapen ir, which has a probe, but also has an infrared laser.  i’m thinking this is going to be handy when i want to check griddle temps and quickly switch to checking meat temps. i also got some fresh color rings and a new ambient temp probe. and of course some jelly beans. fresh thermoworks drop.  i have a bunch of catering events coming up soon. i’m smoking 4 briskets and 2 pork butts next week and then another 4 briskets the week after.  i pinged my friends over at @thermoworks and they hooked me up with another billows, which is a fan that you insert into the vent of your smoker to help regulate temperature.  i’m still old school and like to smoke with wood on my weber smokey mountains because i prefer the results over what i get with a pellet smoker.  i’ve also been wanting to try the thermapen ir, which has a probe, but also has an infrared laser.  i’m thinking this is going to be handy when i want to check griddle temps and quickly switch to checking meat temps. i also got some fresh color rings and a new ambient temp probe. and of course some jelly beans.","CreateDateTime":"2023-08-24T18:18:18.000Z","ViewCount":1,"LikeCount":17,"GroupId":9227,"GroupCode":"thermoworks-billows-for-bbq-catering","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2965,"Url":"https://www.facebook.com/234418655726923/posts/318223990679722","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":2964,"Url":"https://www.instagram.com/p/CwVk0iDPQxx/","ViewCount":0,"LikeCount":13}]},{"Id":2964,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CwVk0iDPQxx/","ThumbnailUrl":"media/posts/instagram_18135166552305341.png","Description":"Fresh ThermoWorks drop.  I have a bunch of catering events coming up soon. I’m smoking 4 briskets and 2 pork butts next week and then another 4 briskets the week after.  I pinged my friends over at @t","SearchText":"fresh thermoworks drop.  i have a bunch of catering events coming up soon. i’m smoking 4 briskets and 2 pork butts next week and then another 4 briskets the week after.  i pinged my friends over at thermoworks and they hooked me up with another billows, which is a fan that you insert into the vent of your smoker to help regulate temperature.  i’m still old school and like to smoke with wood on my weber smokey mountains because i prefer the results over what i get with a pellet smoker.  i’ve also been wanting to try the thermapen ir, which has a probe, but also has an infrared laser.  i’m thinking this is going to be handy when i want to check griddle temps and quickly switch to checking meat temps. i also got some fresh color rings and a new ambient temp probe. and of course some jelly beans. fresh thermoworks drop.  i have a bunch of catering events coming up soon. i’m smoking 4 briskets and 2 pork butts next week and then another 4 briskets the week after.  i pinged my friends over at @thermoworks and they hooked me up with another billows, which is a fan that you insert into the vent of your smoker to help regulate temperature.  i’m still old school and like to smoke with wood on my weber smokey mountains because i prefer the results over what i get with a pellet smoker.  i’ve also been wanting to try the thermapen ir, which has a probe, but also has an infrared laser.  i’m thinking this is going to be handy when i want to check griddle temps and quickly switch to checking meat temps. i also got some fresh color rings and a new ambient temp probe. and of course some jelly beans.","CreateDateTime":"2023-08-24T18:18:11.000Z","ViewCount":1,"LikeCount":17,"GroupId":9227,"GroupCode":"thermoworks-billows-for-bbq-catering","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2965,"Url":"https://www.facebook.com/234418655726923/posts/318223990679722","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":2964,"Url":"https://www.instagram.com/p/CwVk0iDPQxx/","ViewCount":0,"LikeCount":13}]},{"Id":2962,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/317794597389328","ThumbnailUrl":"media/posts/facebook_110899788073674_317794597389328.png","Description":"It’s not all about the tools. Also, good tools help. Get exclusive 15% off Drip EZ prep tubs with code BACKYAHDBBQ https://backyahdbbq.com/links/ \n\nI use the tubs with every cook. For food prep, and a","SearchText":"it’s not all about the tools. also, good tools help. get exclusive 15% off drip ez prep tubs with code backyahdbbq https://backyahdbbq.com/links/ \n\ni use the tubs with every cook. for food prep, and also for serving, marinating, and lugging my tools around. \n\nthis is my camping setup. camp chef 2 burner griddle and scraper, cuisinart griddle tools, weber grills griddle tools and burger smasher, brinkmann tongs - two of them, one for food one for fire. all can be found on my gear page https://backyahdbbq.com/gear tips process bbq it’s not all about the tools. also, good tools help. get exclusive 15% off the @bbq_dripez prep tubs with code backyahdbbq https://backyahdbbq.com/links/. \n\ni use the tubs with every cook. for food prep, and also for serving, marinating, and lugging my tools around. \n\nthis is my camping setup. @campchef 2 burner griddle and scraper, @cuisinart griddle tools, @webergrills griddle tools and burger smasher, brinkmann tongs - two of them, one for food one for fire. all can be found on my gear page https://backyahdbbq.com/gear/ burger how_to tips bbq grilling","CreateDateTime":"2023-08-23T22:32:07.000Z","ViewCount":0,"LikeCount":11,"GroupId":9583,"GroupCode":"essential-bbq-tools-for-every-cook","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2962,"Url":"https://www.facebook.com/234418655726923/posts/317794597389328","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":2963,"Url":"https://www.instagram.com/p/CwTdEaQy4JF/","ViewCount":0,"LikeCount":8}]},{"Id":2963,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CwTdEaQy4JF/","ThumbnailUrl":"media/posts/instagram_18054525115420306.png","Description":"It’s not all about the tools. Also, good tools help. Get exclusive 15% off the @bbq_dripez prep tubs with code BACKYAHDBBQ https://backyahdbbq.com/links/. \n\nI use the tubs with every cook. For food pr","SearchText":"it’s not all about the tools. also, good tools help. get exclusive 15% off drip ez prep tubs with code backyahdbbq https://backyahdbbq.com/links/ \n\ni use the tubs with every cook. for food prep, and also for serving, marinating, and lugging my tools around. \n\nthis is my camping setup. camp chef 2 burner griddle and scraper, cuisinart griddle tools, weber grills griddle tools and burger smasher, brinkmann tongs - two of them, one for food one for fire. all can be found on my gear page https://backyahdbbq.com/gear tips process bbq it’s not all about the tools. also, good tools help. get exclusive 15% off the @bbq_dripez prep tubs with code backyahdbbq https://backyahdbbq.com/links/. \n\ni use the tubs with every cook. for food prep, and also for serving, marinating, and lugging my tools around. \n\nthis is my camping setup. @campchef 2 burner griddle and scraper, @cuisinart griddle tools, @webergrills griddle tools and burger smasher, brinkmann tongs - two of them, one for food one for fire. all can be found on my gear page https://backyahdbbq.com/gear/ burger how_to tips bbq grilling","CreateDateTime":"2023-08-23T22:31:58.000Z","ViewCount":0,"LikeCount":11,"GroupId":9583,"GroupCode":"essential-bbq-tools-for-every-cook","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2962,"Url":"https://www.facebook.com/234418655726923/posts/317794597389328","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":2963,"Url":"https://www.instagram.com/p/CwTdEaQy4JF/","ViewCount":0,"LikeCount":8}]},{"Id":2961,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=KOo5JHWJRjI","ThumbnailUrl":"media/posts/youtube_KOo5JHWJRjI.png","Description":"I just got a new vacuum sealer so I can freeze smoked meats and sous vide steaks.  I did a practice run on some Gochugaru and learned a few things along the way.\n\nThere are three modes “dry” for dry i","SearchText":"i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way.\n\nthere are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. \n\nthere are also two pressure settings: normal and gentle. \n\nfor gochugaru, i chose dry and normal pressure. \n\ni like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it.\n\nthen measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length.\n\nalign the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. \n\nthen load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer.\n\nplace the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.  \n\nmake sure nothing interferes with the sealing element.\n\nthen close the lid and hit the “vac and seal” button. \n\nit will vacuum for a few seconds and then seal. \n\njust for fun let’s also vac and seal some coffee.\n\nthis was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide.\n\ni can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well.\n\ncheck my bio for links to all discounts and gear used in my videos.\n\n#howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way.\n\nthere are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. \n\nthere are also two pressure settings: normal and gentle. \n\nfor gochugaru, i chose dry and normal pressure. \n\ni like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it.\n\nthen measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length.\n\nalign the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. \n\nthen load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer.\n\nplace the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket. \n\nmake sure nothing interferes with the sealing element.\n\nthen close the lid and hit the “vac and seal” button. \n\nit will vacuum for a few seconds and then seal. \n\njust for fun let’s also vac and seal some coffee.\n\nthis was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide.\n\ni can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well.\n\ncheck my bio for links to all discounts and gear used in my videos.\n\n#howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide @vevorofficial cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way. there are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. there are also two pressure settings: normal and gentle. for gochugaru, i chose dry and normal pressure. i like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it. then measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length. align the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. then load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer. place the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.  make sure nothing interferes with the sealing element.then close the lid and hit the “vac and seal” button. it will vacuum for a few seconds and then seal. just for fun let’s also vac and seal some coffee. this was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide. i can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well. check my bio for links to all discounts and gear used in my videos. #howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way. there are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids.  there are also two pressure settings: normal and gentle.  for gochugaru, i chose dry and normal pressure.  i like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it. then measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length. align the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag.  then load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer. place the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.   make sure nothing interferes with the sealing element. then close the lid and hit the “vac and seal” button.  it will vacuum for a few seconds and then seal.  just for fun let’s also vac and seal some coffee. this was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide. i can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well. check my bio for links to all discounts and gear used in my videos. #howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide @vevor_us  cow steak how_to tips bbq sous_vide","CreateDateTime":"2023-08-22T20:03:50.000Z","ViewCount":48055,"LikeCount":884,"GroupId":9584,"GroupCode":"vacuum-sealing-tips-for-sous-vide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":2961,"Url":"https://www.youtube.com/watch?v=KOo5JHWJRjI","ViewCount":30702,"LikeCount":494},{"Platform":"instagram","PostId":2960,"Url":"https://www.instagram.com/reel/CwQmOEeoQrm/","ViewCount":3889,"LikeCount":75},{"Platform":"facebook","PostId":2958,"Url":"https://www.facebook.com/reel/848423923321925/","ViewCount":4886,"LikeCount":68},{"Platform":"tiktok","PostId":2959,"Url":"https://www.tiktok.com/@backyahdbbq/video/7270236248705436971","ViewCount":8578,"LikeCount":247}]},{"Id":2960,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CwQmOEeoQrm/","ThumbnailUrl":"media/posts/instagram_17982620684179046.png","Description":"I just got a new vacuum sealer so I can freeze smoked meats and sous vide steaks.  I did a practice run on some Gochugaru and learned a few things along the way.\n\nThere are three modes “dry” for dry i","SearchText":"i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way.\n\nthere are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. \n\nthere are also two pressure settings: normal and gentle. \n\nfor gochugaru, i chose dry and normal pressure. \n\ni like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it.\n\nthen measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length.\n\nalign the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. \n\nthen load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer.\n\nplace the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.  \n\nmake sure nothing interferes with the sealing element.\n\nthen close the lid and hit the “vac and seal” button. \n\nit will vacuum for a few seconds and then seal. \n\njust for fun let’s also vac and seal some coffee.\n\nthis was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide.\n\ni can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well.\n\ncheck my bio for links to all discounts and gear used in my videos.\n\n#howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way.\n\nthere are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. \n\nthere are also two pressure settings: normal and gentle. \n\nfor gochugaru, i chose dry and normal pressure. \n\ni like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it.\n\nthen measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length.\n\nalign the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. \n\nthen load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer.\n\nplace the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket. \n\nmake sure nothing interferes with the sealing element.\n\nthen close the lid and hit the “vac and seal” button. \n\nit will vacuum for a few seconds and then seal. \n\njust for fun let’s also vac and seal some coffee.\n\nthis was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide.\n\ni can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well.\n\ncheck my bio for links to all discounts and gear used in my videos.\n\n#howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide @vevorofficial cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way. there are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. there are also two pressure settings: normal and gentle. for gochugaru, i chose dry and normal pressure. i like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it. then measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length. align the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. then load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer. place the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.  make sure nothing interferes with the sealing element.then close the lid and hit the “vac and seal” button. it will vacuum for a few seconds and then seal. just for fun let’s also vac and seal some coffee. this was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide. i can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well. check my bio for links to all discounts and gear used in my videos. #howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way. there are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids.  there are also two pressure settings: normal and gentle.  for gochugaru, i chose dry and normal pressure.  i like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it. then measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length. align the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag.  then load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer. place the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.   make sure nothing interferes with the sealing element. then close the lid and hit the “vac and seal” button.  it will vacuum for a few seconds and then seal.  just for fun let’s also vac and seal some coffee. this was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide. i can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well. check my bio for links to all discounts and gear used in my videos. #howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide @vevor_us  cow steak how_to tips bbq sous_vide","CreateDateTime":"2023-08-22T19:55:10.000Z","ViewCount":48055,"LikeCount":884,"GroupId":9584,"GroupCode":"vacuum-sealing-tips-for-sous-vide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":2961,"Url":"https://www.youtube.com/watch?v=KOo5JHWJRjI","ViewCount":30702,"LikeCount":494},{"Platform":"instagram","PostId":2960,"Url":"https://www.instagram.com/reel/CwQmOEeoQrm/","ViewCount":3889,"LikeCount":75},{"Platform":"facebook","PostId":2958,"Url":"https://www.facebook.com/reel/848423923321925/","ViewCount":4886,"LikeCount":68},{"Platform":"tiktok","PostId":2959,"Url":"https://www.tiktok.com/@backyahdbbq/video/7270236248705436971","ViewCount":8578,"LikeCount":247}]},{"Id":2958,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/848423923321925/","ThumbnailUrl":"media/posts/facebook_848423923321925.png","Description":"I just got a new vacuum sealer so I can freeze smoked meats and sous vide steaks.  I did a practice run on some Gochugaru and learned a few things along the way. There are three modes “dry” for dry in","SearchText":"i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way.\n\nthere are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. \n\nthere are also two pressure settings: normal and gentle. \n\nfor gochugaru, i chose dry and normal pressure. \n\ni like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it.\n\nthen measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length.\n\nalign the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. \n\nthen load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer.\n\nplace the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.  \n\nmake sure nothing interferes with the sealing element.\n\nthen close the lid and hit the “vac and seal” button. \n\nit will vacuum for a few seconds and then seal. \n\njust for fun let’s also vac and seal some coffee.\n\nthis was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide.\n\ni can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well.\n\ncheck my bio for links to all discounts and gear used in my videos.\n\n#howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way.\n\nthere are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. \n\nthere are also two pressure settings: normal and gentle. \n\nfor gochugaru, i chose dry and normal pressure. \n\ni like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it.\n\nthen measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length.\n\nalign the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. \n\nthen load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer.\n\nplace the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket. \n\nmake sure nothing interferes with the sealing element.\n\nthen close the lid and hit the “vac and seal” button. \n\nit will vacuum for a few seconds and then seal. \n\njust for fun let’s also vac and seal some coffee.\n\nthis was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide.\n\ni can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well.\n\ncheck my bio for links to all discounts and gear used in my videos.\n\n#howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide @vevorofficial cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way. there are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. there are also two pressure settings: normal and gentle. for gochugaru, i chose dry and normal pressure. i like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it. then measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length. align the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. then load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer. place the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.  make sure nothing interferes with the sealing element.then close the lid and hit the “vac and seal” button. it will vacuum for a few seconds and then seal. just for fun let’s also vac and seal some coffee. this was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide. i can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well. check my bio for links to all discounts and gear used in my videos. #howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way. there are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids.  there are also two pressure settings: normal and gentle.  for gochugaru, i chose dry and normal pressure.  i like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it. then measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length. align the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag.  then load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer. place the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.   make sure nothing interferes with the sealing element. then close the lid and hit the “vac and seal” button.  it will vacuum for a few seconds and then seal.  just for fun let’s also vac and seal some coffee. this was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide. i can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well. check my bio for links to all discounts and gear used in my videos. #howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide @vevor_us  cow steak how_to tips bbq sous_vide","CreateDateTime":"2023-08-22T19:50:36.000Z","ViewCount":48055,"LikeCount":884,"GroupId":9584,"GroupCode":"vacuum-sealing-tips-for-sous-vide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":2961,"Url":"https://www.youtube.com/watch?v=KOo5JHWJRjI","ViewCount":30702,"LikeCount":494},{"Platform":"instagram","PostId":2960,"Url":"https://www.instagram.com/reel/CwQmOEeoQrm/","ViewCount":3889,"LikeCount":75},{"Platform":"facebook","PostId":2958,"Url":"https://www.facebook.com/reel/848423923321925/","ViewCount":4886,"LikeCount":68},{"Platform":"tiktok","PostId":2959,"Url":"https://www.tiktok.com/@backyahdbbq/video/7270236248705436971","ViewCount":8578,"LikeCount":247}]},{"Id":2959,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7270236248705436971","ThumbnailUrl":"media/posts/tiktok_7270236248705436971.png","Description":"I just got a new vacuum sealer so I can freeze smoked meats and sous vide steaks.  I did a practice run on some Gochugaru and learned a few things along the way. There are three modes “dry” for dry in","SearchText":"i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way.\n\nthere are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. \n\nthere are also two pressure settings: normal and gentle. \n\nfor gochugaru, i chose dry and normal pressure. \n\ni like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it.\n\nthen measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length.\n\nalign the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. \n\nthen load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer.\n\nplace the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.  \n\nmake sure nothing interferes with the sealing element.\n\nthen close the lid and hit the “vac and seal” button. \n\nit will vacuum for a few seconds and then seal. \n\njust for fun let’s also vac and seal some coffee.\n\nthis was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide.\n\ni can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well.\n\ncheck my bio for links to all discounts and gear used in my videos.\n\n#howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way.\n\nthere are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. \n\nthere are also two pressure settings: normal and gentle. \n\nfor gochugaru, i chose dry and normal pressure. \n\ni like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it.\n\nthen measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length.\n\nalign the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. \n\nthen load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer.\n\nplace the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket. \n\nmake sure nothing interferes with the sealing element.\n\nthen close the lid and hit the “vac and seal” button. \n\nit will vacuum for a few seconds and then seal. \n\njust for fun let’s also vac and seal some coffee.\n\nthis was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide.\n\ni can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well.\n\ncheck my bio for links to all discounts and gear used in my videos.\n\n#howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide @vevorofficial cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way. there are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. there are also two pressure settings: normal and gentle. for gochugaru, i chose dry and normal pressure. i like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it. then measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length. align the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag. then load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer. place the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.  make sure nothing interferes with the sealing element.then close the lid and hit the “vac and seal” button. it will vacuum for a few seconds and then seal. just for fun let’s also vac and seal some coffee. this was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide. i can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well. check my bio for links to all discounts and gear used in my videos. #howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide cow steak how_to bbq sous_vide i just got a new vacuum sealer so i can freeze smoked meats and sous vide steaks.  i did a practice run on some gochugaru and learned a few things along the way. there are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids.  there are also two pressure settings: normal and gentle.  for gochugaru, i chose dry and normal pressure.  i like to load the bags with the lip coming over the top. the same way you hang a roll of tp. that way the curl of the bag rests on the sealing element after you cut it. then measure it out to your desired length and cut it with the slider. measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length. align the edge of the bag with the top of the sealing element. close the lid and press the “manual seal” button.  that will create the seal for the bottom of your bag.  then load up the bag. make sure you leave enough space at the top to reach the vacuum area and sealer. place the lip of the bag far enough in so the opening is in the vacuum sealing strip area.  which is the oblong oval cutout with the gasket.   make sure nothing interferes with the sealing element. then close the lid and hit the “vac and seal” button.  it will vacuum for a few seconds and then seal.  just for fun let’s also vac and seal some coffee. this was just a practice run. the real reason i wanted this is to vac seal and freeze smoked meats and steaks for sous vide. i can’t yet vouch for vevor or this product, but i didn’t have any issues and it seemed to work pretty well. check my bio for links to all discounts and gear used in my videos. #howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide @vevor_us  cow steak how_to tips bbq sous_vide","CreateDateTime":"2023-08-22T19:50:00.000Z","ViewCount":48055,"LikeCount":884,"GroupId":9584,"GroupCode":"vacuum-sealing-tips-for-sous-vide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":2961,"Url":"https://www.youtube.com/watch?v=KOo5JHWJRjI","ViewCount":30702,"LikeCount":494},{"Platform":"instagram","PostId":2960,"Url":"https://www.instagram.com/reel/CwQmOEeoQrm/","ViewCount":3889,"LikeCount":75},{"Platform":"facebook","PostId":2958,"Url":"https://www.facebook.com/reel/848423923321925/","ViewCount":4886,"LikeCount":68},{"Platform":"tiktok","PostId":2959,"Url":"https://www.tiktok.com/@backyahdbbq/video/7270236248705436971","ViewCount":8578,"LikeCount":247}]},{"Id":2953,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=4y5onY6toh8","ThumbnailUrl":"media/posts/youtube_4y5onY6toh8.png","Description":"I never really planned to get into bread making. I just happened to find a Jim Lahey book at the library and discovered that I could make no knead bread in a dutch oven. I had immediate success by fol","SearchText":"i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust.\n\nmy sense is that sourdough baking is a simple thing that we’ve made too complex.  \n\nthere are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.  \n\nmy goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did.\n\n#bread #breadmaking #sourdoughbread #sourdough recipe bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it’s time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust.\n\nmy sense is that sourdough baking is a simple thing that we’ve made too complex. \n\nthere are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product. \n\nmy goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did.\n\n#bread #breadmaking #sourdoughbread #sourdough how_to tips tutorial process bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust. my sense is that sourdough baking is a simple thing that we’ve made too complex.  there are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.  my goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did. #bread #breadmaking #sourdoughbread #sourdough process bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust. my sense is that sourdough baking is a simple thing that we’ve made too complex.   there are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.   my goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did. #bread #breadmaking #sourdoughbread #sourdough process bread baking","CreateDateTime":"2023-08-17T02:49:56.000Z","ViewCount":28455,"LikeCount":913,"GroupId":9228,"GroupCode":"no-knead-bread-baking-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2953,"Url":"https://www.youtube.com/watch?v=4y5onY6toh8","ViewCount":14874,"LikeCount":514},{"Platform":"instagram","PostId":2952,"Url":"https://www.instagram.com/reel/CwB4kbaoF69/","ViewCount":3462,"LikeCount":124},{"Platform":"facebook","PostId":2950,"Url":"https://www.facebook.com/reel/850281796693446/","ViewCount":2976,"LikeCount":61},{"Platform":"tiktok","PostId":2951,"Url":"https://www.tiktok.com/@backyahdbbq/video/7268116361207958827","ViewCount":7143,"LikeCount":214}]},{"Id":2952,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CwB4kbaoF69/","ThumbnailUrl":"media/posts/instagram_17997030515090906.png","Description":"I never really planned to get into bread making. I just happened to find a Jim Lahey book at the library and discovered that I could make no knead bread in a dutch oven. I had immediate success by fol","SearchText":"i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust.\n\nmy sense is that sourdough baking is a simple thing that we’ve made too complex.  \n\nthere are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.  \n\nmy goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did.\n\n#bread #breadmaking #sourdoughbread #sourdough recipe bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it’s time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust.\n\nmy sense is that sourdough baking is a simple thing that we’ve made too complex. \n\nthere are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product. \n\nmy goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did.\n\n#bread #breadmaking #sourdoughbread #sourdough how_to tips tutorial process bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust. my sense is that sourdough baking is a simple thing that we’ve made too complex.  there are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.  my goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did. #bread #breadmaking #sourdoughbread #sourdough process bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust. my sense is that sourdough baking is a simple thing that we’ve made too complex.   there are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.   my goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did. #bread #breadmaking #sourdoughbread #sourdough process bread baking","CreateDateTime":"2023-08-17T02:46:49.000Z","ViewCount":28455,"LikeCount":913,"GroupId":9228,"GroupCode":"no-knead-bread-baking-process","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2953,"Url":"https://www.youtube.com/watch?v=4y5onY6toh8","ViewCount":14874,"LikeCount":514},{"Platform":"instagram","PostId":2952,"Url":"https://www.instagram.com/reel/CwB4kbaoF69/","ViewCount":3462,"LikeCount":124},{"Platform":"facebook","PostId":2950,"Url":"https://www.facebook.com/reel/850281796693446/","ViewCount":2976,"LikeCount":61},{"Platform":"tiktok","PostId":2951,"Url":"https://www.tiktok.com/@backyahdbbq/video/7268116361207958827","ViewCount":7143,"LikeCount":214}]},{"Id":2950,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/850281796693446/","ThumbnailUrl":"media/posts/facebook_850281796693446.png","Description":"I never really planned to get into bread making. I just happened to find a Jim Lahey book at the library and discovered that I could make no knead bread in a dutch oven. I had immediate success by fol","SearchText":"i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust.\n\nmy sense is that sourdough baking is a simple thing that we’ve made too complex.  \n\nthere are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.  \n\nmy goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did.\n\n#bread #breadmaking #sourdoughbread #sourdough recipe bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it’s time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust.\n\nmy sense is that sourdough baking is a simple thing that we’ve made too complex. \n\nthere are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product. \n\nmy goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did.\n\n#bread #breadmaking #sourdoughbread #sourdough how_to tips tutorial process bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust. my sense is that sourdough baking is a simple thing that we’ve made too complex.  there are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.  my goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did. #bread #breadmaking #sourdoughbread #sourdough process bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust. my sense is that sourdough baking is a simple thing that we’ve made too complex.   there are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.   my goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did. #bread #breadmaking #sourdoughbread #sourdough process bread baking","CreateDateTime":"2023-08-17T02:44:20.000Z","ViewCount":28455,"LikeCount":913,"GroupId":9228,"GroupCode":"no-knead-bread-baking-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2953,"Url":"https://www.youtube.com/watch?v=4y5onY6toh8","ViewCount":14874,"LikeCount":514},{"Platform":"instagram","PostId":2952,"Url":"https://www.instagram.com/reel/CwB4kbaoF69/","ViewCount":3462,"LikeCount":124},{"Platform":"facebook","PostId":2950,"Url":"https://www.facebook.com/reel/850281796693446/","ViewCount":2976,"LikeCount":61},{"Platform":"tiktok","PostId":2951,"Url":"https://www.tiktok.com/@backyahdbbq/video/7268116361207958827","ViewCount":7143,"LikeCount":214}]},{"Id":2951,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7268116361207958827","ThumbnailUrl":"media/posts/tiktok_7268116361207958827.png","Description":"I never really planned to get into bread making. I just happened to find a Jim Lahey book at the library and discovered that I could make no knead bread in a dutch oven. I had immediate success by fol","SearchText":"i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust.\n\nmy sense is that sourdough baking is a simple thing that we’ve made too complex.  \n\nthere are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.  \n\nmy goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did.\n\n#bread #breadmaking #sourdoughbread #sourdough recipe bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it’s time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust.\n\nmy sense is that sourdough baking is a simple thing that we’ve made too complex. \n\nthere are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product. \n\nmy goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did.\n\n#bread #breadmaking #sourdoughbread #sourdough how_to tips tutorial process bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust. my sense is that sourdough baking is a simple thing that we’ve made too complex.  there are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.  my goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did. #bread #breadmaking #sourdoughbread #sourdough process bread baking i never really planned to get into bread making. i just happened to find a jim lahey book at the library and discovered that i could make no knead bread in a dutch oven. i had immediate success by following his recipe and have been tweaking my no-knead process ever since. in the meantime, i’ve also been trying to make sourdough. which starts with getting a good active sourdough starter. i had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which i’m calling cain and abel.  i’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking.  and, i finally have an edible loaf with a good crust, a good ear and an ok crumb.  it’s not overly sour and tastes great.  now that i have one i like, it's time to tweak and simplify the process. the next time i bake a loaf, i’m going to have a shorter bulk fermentation period. there should be an even distribution of medium and small holes, not big holes like this.  i also think i put too much rice flour on the top before i scored and baked it.  i can also play with the oven temperature to find a temp that gets me an even darker crust. my sense is that sourdough baking is a simple thing that we’ve made too complex.   there are so many steps in the process that are explained how to do, but i haven’t come across a resource that explains why each step is done. as i go about tweaking my recipe and process, i’m going to start removing steps to see what impact they have on the final product.   my goal is to continue to hone this art and share what i’ve learned in the simplest way possible so you can get into sourdough bread making easier than i did. #bread #breadmaking #sourdoughbread #sourdough process bread baking","CreateDateTime":"2023-08-17T02:43:47.000Z","ViewCount":28455,"LikeCount":913,"GroupId":9228,"GroupCode":"no-knead-bread-baking-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2953,"Url":"https://www.youtube.com/watch?v=4y5onY6toh8","ViewCount":14874,"LikeCount":514},{"Platform":"instagram","PostId":2952,"Url":"https://www.instagram.com/reel/CwB4kbaoF69/","ViewCount":3462,"LikeCount":124},{"Platform":"facebook","PostId":2950,"Url":"https://www.facebook.com/reel/850281796693446/","ViewCount":2976,"LikeCount":61},{"Platform":"tiktok","PostId":2951,"Url":"https://www.tiktok.com/@backyahdbbq/video/7268116361207958827","ViewCount":7143,"LikeCount":214}]},{"Id":2949,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/314352377733550","ThumbnailUrl":"media/posts/facebook_110899788073674_314352377733550.png","Description":"After many failures, today I made my first, somewhat successful, sourdough loaf. It was overproofed at tad and I added a bit too much rice flour pre-bake. But still very tasty. #baking #bread #sourdou","SearchText":"after many failures, today i made my first, somewhat successful, sourdough loaf. it was overproofed at tad and i added a bit too much rice flour pre-bake. but still very tasty. #baking #bread #sourdough #sourdoughbread showcase bread baking after many failures, today i made my first, somewhat successful, sourdough loaf. it was overproofed at tad and i added a bit too much rice flour pre-bake. but still very tasty. #baking #bread #sourdough #sourdoughbread showcase process bread baking","CreateDateTime":"2023-08-16T18:17:05.000Z","ViewCount":0,"LikeCount":19,"GroupId":9230,"GroupCode":"first-successful-sourdough-loaf","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2949,"Url":"https://www.facebook.com/234418655726923/posts/314352377733550","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2948,"Url":"https://www.instagram.com/p/CwA-U1VpGvL/","ViewCount":0,"LikeCount":14}]},{"Id":2948,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CwA-U1VpGvL/","ThumbnailUrl":"media/posts/instagram_17983401788148110.png","Description":"After many failures, today I made my first, somewhat successful, sourdough loaf. It was overproofed at tad and I added a bit too much rice flour pre-bake. But still very tasty. #baking #bread #sourdou","SearchText":"after many failures, today i made my first, somewhat successful, sourdough loaf. it was overproofed at tad and i added a bit too much rice flour pre-bake. but still very tasty. #baking #bread #sourdough #sourdoughbread showcase bread baking after many failures, today i made my first, somewhat successful, sourdough loaf. it was overproofed at tad and i added a bit too much rice flour pre-bake. but still very tasty. #baking #bread #sourdough #sourdoughbread showcase process bread baking","CreateDateTime":"2023-08-16T18:17:00.000Z","ViewCount":0,"LikeCount":19,"GroupId":9230,"GroupCode":"first-successful-sourdough-loaf","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2949,"Url":"https://www.facebook.com/234418655726923/posts/314352377733550","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2948,"Url":"https://www.instagram.com/p/CwA-U1VpGvL/","ViewCount":0,"LikeCount":14}]},{"Id":2946,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=sfHignAgSPk","ThumbnailUrl":"media/posts/youtube_sfHignAgSPk.png","Description":"The highlight of our year is a 50 person week-long family and friends camping trip on the Columbia river. \n\nAs usual, I planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.","SearchText":"the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. \n\nas usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.  \n\nour good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.\n\ni ran down to costco and grabbed the two pack of boneless pork butt. \n\ni’d rather get bone-in butts, because it’s less work, but that’s all i could find.\n\ni patted it down with a paper towel and then cut it into smaller sections instead of tying it. \n\nwhen doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.\n\ni slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. \n\ni smoked it at 250 until the bark was looking nice, about 175 internal. \n\nas suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. \n\ni then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. \n\nit was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal.\n\ni let it rest in a blanket until it dropped to 160 and then pulled it with my hands. \n\ni put cotton gloves under my nitrile gloves to protect my hands from the heat.  \n\ni added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. \n\ni then popped it in the freezer until we headed out to camp. \n\ncome monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. \n\nturned out great. lots of happy campers. \n\n#bbq #camping #howto #pulledpork #smokedmeat pig pulled_pork recipe bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. \n\nas usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat. \n\nour good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.\n\ni ran down to costco and grabbed the two pack of boneless pork butt. \n\ni’d rather get bone-in butts, because it’s less work, but that’s all i could find.\n\ni patted it down with a paper towel and then cut it into smaller sections instead of tying it. \n\nwhen doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.\n\ni slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. \n\ni smoked it at 250 until the bark was looking nice, about 175 internal. \n\nas suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. \n\ni then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. \n\nit was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal.\n\ni let it rest in a blanket until it dropped to 160 and then pulled it with my hands. \n\ni put cotton gloves under my nitrile gloves to protect my hands from the heat. \n\ni added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. \n\ni then popped it in the freezer until we headed out to camp. \n\ncome monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. \n\nturned out great. lots of happy campers. \n\n#bbq #camping #howto #pulledpork #smokedmeat pig pulled_pork recipe bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. as usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.  our good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.i ran down to costco and grabbed the two pack of boneless pork butt. i’d rather get bone-in butts, because it’s less work, but that’s all i could find. i patted it down with a paper towel and then cut it into smaller sections instead of tying it. when doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.i slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. i smoked it at 250 until the bark was looking nice, about 175 internal. as suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. i then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. it was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal. i let it rest in a blanket until it dropped to 160 and then pulled it with my hands. i put cotton gloves under my nitrile gloves to protect my hands from the heat.  i added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. i then popped it in the freezer until we headed out to camp. come monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. turned out great. lots of happy campers. #bbq #camping #howto #pulledpork #smokedmeat camp chef drip ez grilla grills costco pig pulled_pork how_to bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river.  as usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.   our good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out. i ran down to costco and grabbed the two pack of boneless pork butt.  i’d rather get bone-in butts, because it’s less work, but that’s all i could find. i patted it down with a paper towel and then cut it into smaller sections instead of tying it.  when doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop. i slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight.  i smoked it at 250 until the bark was looking nice, about 175 internal.  as suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust.  i then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking.  it was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal. i let it rest in a blanket until it dropped to 160 and then pulled it with my hands.  i put cotton gloves under my nitrile gloves to protect my hands from the heat.   i added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is.  i then popped it in the freezer until we headed out to camp.  come monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese.  turned out great. lots of happy campers.  #bbq #camping #howto #pulledpork #smokedmeat ","CreateDateTime":"2023-08-15T15:31:40.000Z","ViewCount":128818,"LikeCount":4245,"GroupId":9231,"GroupCode":"camping-trip-pulled-pork-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2946,"Url":"https://www.youtube.com/watch?v=sfHignAgSPk","ViewCount":79600,"LikeCount":2921},{"Platform":"instagram","PostId":2947,"Url":"https://www.instagram.com/reel/Cv-Fsd3LtRa/","ViewCount":4544,"LikeCount":120},{"Platform":"facebook","PostId":2945,"Url":"https://www.facebook.com/reel/1171199220936905/","ViewCount":5848,"LikeCount":153},{"Platform":"tiktok","PostId":2944,"Url":"https://www.tiktok.com/@backyahdbbq/video/7267563331748220202","ViewCount":38826,"LikeCount":1051}]},{"Id":2947,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cv-Fsd3LtRa/","ThumbnailUrl":"media/posts/instagram_18003443536823162.png","Description":"The highlight of our year is a 50 person week-long family and friends camping trip on the Columbia river. \n\nAs usual, I planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.","SearchText":"the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. \n\nas usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.  \n\nour good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.\n\ni ran down to costco and grabbed the two pack of boneless pork butt. \n\ni’d rather get bone-in butts, because it’s less work, but that’s all i could find.\n\ni patted it down with a paper towel and then cut it into smaller sections instead of tying it. \n\nwhen doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.\n\ni slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. \n\ni smoked it at 250 until the bark was looking nice, about 175 internal. \n\nas suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. \n\ni then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. \n\nit was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal.\n\ni let it rest in a blanket until it dropped to 160 and then pulled it with my hands. \n\ni put cotton gloves under my nitrile gloves to protect my hands from the heat.  \n\ni added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. \n\ni then popped it in the freezer until we headed out to camp. \n\ncome monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. \n\nturned out great. lots of happy campers. \n\n#bbq #camping #howto #pulledpork #smokedmeat pig pulled_pork recipe bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. \n\nas usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat. \n\nour good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.\n\ni ran down to costco and grabbed the two pack of boneless pork butt. \n\ni’d rather get bone-in butts, because it’s less work, but that’s all i could find.\n\ni patted it down with a paper towel and then cut it into smaller sections instead of tying it. \n\nwhen doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.\n\ni slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. \n\ni smoked it at 250 until the bark was looking nice, about 175 internal. \n\nas suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. \n\ni then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. \n\nit was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal.\n\ni let it rest in a blanket until it dropped to 160 and then pulled it with my hands. \n\ni put cotton gloves under my nitrile gloves to protect my hands from the heat. \n\ni added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. \n\ni then popped it in the freezer until we headed out to camp. \n\ncome monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. \n\nturned out great. lots of happy campers. \n\n#bbq #camping #howto #pulledpork #smokedmeat pig pulled_pork recipe bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. as usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.  our good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.i ran down to costco and grabbed the two pack of boneless pork butt. i’d rather get bone-in butts, because it’s less work, but that’s all i could find. i patted it down with a paper towel and then cut it into smaller sections instead of tying it. when doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.i slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. i smoked it at 250 until the bark was looking nice, about 175 internal. as suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. i then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. it was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal. i let it rest in a blanket until it dropped to 160 and then pulled it with my hands. i put cotton gloves under my nitrile gloves to protect my hands from the heat.  i added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. i then popped it in the freezer until we headed out to camp. come monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. turned out great. lots of happy campers. #bbq #camping #howto #pulledpork #smokedmeat camp chef drip ez grilla grills costco pig pulled_pork how_to bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river.  as usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.   our good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out. i ran down to costco and grabbed the two pack of boneless pork butt.  i’d rather get bone-in butts, because it’s less work, but that’s all i could find. i patted it down with a paper towel and then cut it into smaller sections instead of tying it.  when doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop. i slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight.  i smoked it at 250 until the bark was looking nice, about 175 internal.  as suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust.  i then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking.  it was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal. i let it rest in a blanket until it dropped to 160 and then pulled it with my hands.  i put cotton gloves under my nitrile gloves to protect my hands from the heat.   i added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is.  i then popped it in the freezer until we headed out to camp.  come monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese.  turned out great. lots of happy campers.  #bbq #camping #howto #pulledpork #smokedmeat ","CreateDateTime":"2023-08-15T15:26:32.000Z","ViewCount":128818,"LikeCount":4245,"GroupId":9231,"GroupCode":"camping-trip-pulled-pork-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2946,"Url":"https://www.youtube.com/watch?v=sfHignAgSPk","ViewCount":79600,"LikeCount":2921},{"Platform":"instagram","PostId":2947,"Url":"https://www.instagram.com/reel/Cv-Fsd3LtRa/","ViewCount":4544,"LikeCount":120},{"Platform":"facebook","PostId":2945,"Url":"https://www.facebook.com/reel/1171199220936905/","ViewCount":5848,"LikeCount":153},{"Platform":"tiktok","PostId":2944,"Url":"https://www.tiktok.com/@backyahdbbq/video/7267563331748220202","ViewCount":38826,"LikeCount":1051}]},{"Id":2945,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1171199220936905/","ThumbnailUrl":"media/posts/facebook_1171199220936905.png","Description":"The highlight of our year is a 50 person week-long family and friends camping trip on the Columbia river. As usual, I planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.  ","SearchText":"the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. \n\nas usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.  \n\nour good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.\n\ni ran down to costco and grabbed the two pack of boneless pork butt. \n\ni’d rather get bone-in butts, because it’s less work, but that’s all i could find.\n\ni patted it down with a paper towel and then cut it into smaller sections instead of tying it. \n\nwhen doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.\n\ni slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. \n\ni smoked it at 250 until the bark was looking nice, about 175 internal. \n\nas suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. \n\ni then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. \n\nit was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal.\n\ni let it rest in a blanket until it dropped to 160 and then pulled it with my hands. \n\ni put cotton gloves under my nitrile gloves to protect my hands from the heat.  \n\ni added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. \n\ni then popped it in the freezer until we headed out to camp. \n\ncome monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. \n\nturned out great. lots of happy campers. \n\n#bbq #camping #howto #pulledpork #smokedmeat pig pulled_pork recipe bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. \n\nas usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat. \n\nour good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.\n\ni ran down to costco and grabbed the two pack of boneless pork butt. \n\ni’d rather get bone-in butts, because it’s less work, but that’s all i could find.\n\ni patted it down with a paper towel and then cut it into smaller sections instead of tying it. \n\nwhen doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.\n\ni slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. \n\ni smoked it at 250 until the bark was looking nice, about 175 internal. \n\nas suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. \n\ni then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. \n\nit was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal.\n\ni let it rest in a blanket until it dropped to 160 and then pulled it with my hands. \n\ni put cotton gloves under my nitrile gloves to protect my hands from the heat. \n\ni added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. \n\ni then popped it in the freezer until we headed out to camp. \n\ncome monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. \n\nturned out great. lots of happy campers. \n\n#bbq #camping #howto #pulledpork #smokedmeat pig pulled_pork recipe bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. as usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.  our good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.i ran down to costco and grabbed the two pack of boneless pork butt. i’d rather get bone-in butts, because it’s less work, but that’s all i could find. i patted it down with a paper towel and then cut it into smaller sections instead of tying it. when doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.i slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. i smoked it at 250 until the bark was looking nice, about 175 internal. as suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. i then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. it was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal. i let it rest in a blanket until it dropped to 160 and then pulled it with my hands. i put cotton gloves under my nitrile gloves to protect my hands from the heat.  i added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. i then popped it in the freezer until we headed out to camp. come monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. turned out great. lots of happy campers. #bbq #camping #howto #pulledpork #smokedmeat camp chef drip ez grilla grills costco pig pulled_pork how_to bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river.  as usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.   our good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out. i ran down to costco and grabbed the two pack of boneless pork butt.  i’d rather get bone-in butts, because it’s less work, but that’s all i could find. i patted it down with a paper towel and then cut it into smaller sections instead of tying it.  when doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop. i slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight.  i smoked it at 250 until the bark was looking nice, about 175 internal.  as suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust.  i then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking.  it was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal. i let it rest in a blanket until it dropped to 160 and then pulled it with my hands.  i put cotton gloves under my nitrile gloves to protect my hands from the heat.   i added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is.  i then popped it in the freezer until we headed out to camp.  come monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese.  turned out great. lots of happy campers.  #bbq #camping #howto #pulledpork #smokedmeat ","CreateDateTime":"2023-08-15T15:17:41.000Z","ViewCount":128818,"LikeCount":4245,"GroupId":9231,"GroupCode":"camping-trip-pulled-pork-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2946,"Url":"https://www.youtube.com/watch?v=sfHignAgSPk","ViewCount":79600,"LikeCount":2921},{"Platform":"instagram","PostId":2947,"Url":"https://www.instagram.com/reel/Cv-Fsd3LtRa/","ViewCount":4544,"LikeCount":120},{"Platform":"facebook","PostId":2945,"Url":"https://www.facebook.com/reel/1171199220936905/","ViewCount":5848,"LikeCount":153},{"Platform":"tiktok","PostId":2944,"Url":"https://www.tiktok.com/@backyahdbbq/video/7267563331748220202","ViewCount":38826,"LikeCount":1051}]},{"Id":2944,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7267563331748220202","ThumbnailUrl":"media/posts/tiktok_7267563331748220202.png","Description":"The highlight of our year is a 50 person week-long family and friends camping trip on the Columbia river.  As usual, I planned on cooking most of the week, but hadn’t planned on pre-smoking any meat. ","SearchText":"the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. \n\nas usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.  \n\nour good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.\n\ni ran down to costco and grabbed the two pack of boneless pork butt. \n\ni’d rather get bone-in butts, because it’s less work, but that’s all i could find.\n\ni patted it down with a paper towel and then cut it into smaller sections instead of tying it. \n\nwhen doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.\n\ni slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. \n\ni smoked it at 250 until the bark was looking nice, about 175 internal. \n\nas suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. \n\ni then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. \n\nit was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal.\n\ni let it rest in a blanket until it dropped to 160 and then pulled it with my hands. \n\ni put cotton gloves under my nitrile gloves to protect my hands from the heat.  \n\ni added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. \n\ni then popped it in the freezer until we headed out to camp. \n\ncome monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. \n\nturned out great. lots of happy campers. \n\n#bbq #camping #howto #pulledpork #smokedmeat pig pulled_pork recipe bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. \n\nas usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat. \n\nour good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.\n\ni ran down to costco and grabbed the two pack of boneless pork butt. \n\ni’d rather get bone-in butts, because it’s less work, but that’s all i could find.\n\ni patted it down with a paper towel and then cut it into smaller sections instead of tying it. \n\nwhen doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.\n\ni slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. \n\ni smoked it at 250 until the bark was looking nice, about 175 internal. \n\nas suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. \n\ni then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. \n\nit was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal.\n\ni let it rest in a blanket until it dropped to 160 and then pulled it with my hands. \n\ni put cotton gloves under my nitrile gloves to protect my hands from the heat. \n\ni added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. \n\ni then popped it in the freezer until we headed out to camp. \n\ncome monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. \n\nturned out great. lots of happy campers. \n\n#bbq #camping #howto #pulledpork #smokedmeat pig pulled_pork recipe bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river. as usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.  our good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out.i ran down to costco and grabbed the two pack of boneless pork butt. i’d rather get bone-in butts, because it’s less work, but that’s all i could find. i patted it down with a paper towel and then cut it into smaller sections instead of tying it. when doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop.i slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight. i smoked it at 250 until the bark was looking nice, about 175 internal. as suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust. i then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking. it was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal. i let it rest in a blanket until it dropped to 160 and then pulled it with my hands. i put cotton gloves under my nitrile gloves to protect my hands from the heat.  i added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is. i then popped it in the freezer until we headed out to camp. come monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese. turned out great. lots of happy campers. #bbq #camping #howto #pulledpork #smokedmeat camp chef drip ez grilla grills costco pig pulled_pork how_to bbq smoking the highlight of our year is a 50 person week-long family and friends camping trip on the columbia river.  as usual, i planned on cooking most of the week, but hadn’t planned on pre-smoking any meat.   our good friend, who organizes the event, texted me the friday before kick off to see if i could do pulled pork sandwiches for monday night dinner.  i’m always looking for a reason to smoke some meat so i was happy to help out. i ran down to costco and grabbed the two pack of boneless pork butt.  i’d rather get bone-in butts, because it’s less work, but that’s all i could find. i patted it down with a paper towel and then cut it into smaller sections instead of tying it.  when doing smaller pieces, it will cook faster and you’ll have more surface area for the bark to develop. i slathered in sriracha and then applied this franklin rub that a friend from austin gave me, and topped with some black pepper. i let it rest in the prep tub and then in the fridge overnight.  i smoked it at 250 until the bark was looking nice, about 175 internal.  as suggested by a bunch of you, i’m trying bear mountain pellets, which turned out great - no clogs and minimal dust.  i then wrapped it in foil and bumped the smoker to 275. i poured on the rendered fat that i caught in the drip pans as it was smoking.  it was really nice out and we wanted to go on a short hike, so i let the smoker go and then remotely shut it off with the app when it hit 205 internal. i let it rest in a blanket until it dropped to 160 and then pulled it with my hands.  i put cotton gloves under my nitrile gloves to protect my hands from the heat.   i added the juices from the foil and then tasted it. at this point, i’d usually add more rub if it needs it.  but, in this case it was good as-is.  i then popped it in the freezer until we headed out to camp.  come monday night i griddled it up and added some trader joe’s sriracha bbq sauce and smoked provolone cheese.  turned out great. lots of happy campers.  #bbq #camping #howto #pulledpork #smokedmeat ","CreateDateTime":"2023-08-15T14:57:42.000Z","ViewCount":128818,"LikeCount":4245,"GroupId":9231,"GroupCode":"camping-trip-pulled-pork-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2946,"Url":"https://www.youtube.com/watch?v=sfHignAgSPk","ViewCount":79600,"LikeCount":2921},{"Platform":"instagram","PostId":2947,"Url":"https://www.instagram.com/reel/Cv-Fsd3LtRa/","ViewCount":4544,"LikeCount":120},{"Platform":"facebook","PostId":2945,"Url":"https://www.facebook.com/reel/1171199220936905/","ViewCount":5848,"LikeCount":153},{"Platform":"tiktok","PostId":2944,"Url":"https://www.tiktok.com/@backyahdbbq/video/7267563331748220202","ViewCount":38826,"LikeCount":1051}]},{"Id":2943,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/312887191213402","ThumbnailUrl":"media/posts/facebook_110899788073674_312887191213402.png","Description":"American Wagyu Rib eye filet from Snake River Farms, yea it was as good as it looks. #steak","SearchText":"american wagyu rib eye filet from snake river farms, yea it was as good as it looks. #steak cow steak review bbq american wagyu rib eye filet from @snakeriverfarms, yea it was as good as it looks. #steak cow steak review bbq","CreateDateTime":"2023-08-13T22:32:41.000Z","ViewCount":0,"LikeCount":46,"GroupId":9585,"GroupCode":"snake-river-farms-wagyu-rib-eye-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2943,"Url":"https://www.facebook.com/234418655726923/posts/312887191213402","ViewCount":0,"LikeCount":26},{"Platform":"instagram","PostId":2942,"Url":"https://www.instagram.com/p/Cv5tL_wyDSE/","ViewCount":0,"LikeCount":20}]},{"Id":2942,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cv5tL_wyDSE/","ThumbnailUrl":"media/posts/instagram_17845267977036473.png","Description":"American Wagyu Rib eye filet from @snakeriverfarms, yea it was as good as it looks. #steak","SearchText":"american wagyu rib eye filet from snake river farms, yea it was as good as it looks. #steak cow steak review bbq american wagyu rib eye filet from @snakeriverfarms, yea it was as good as it looks. #steak cow steak review bbq","CreateDateTime":"2023-08-13T22:32:34.000Z","ViewCount":0,"LikeCount":46,"GroupId":9585,"GroupCode":"snake-river-farms-wagyu-rib-eye-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2943,"Url":"https://www.facebook.com/234418655726923/posts/312887191213402","ViewCount":0,"LikeCount":26},{"Platform":"instagram","PostId":2942,"Url":"https://www.instagram.com/p/Cv5tL_wyDSE/","ViewCount":0,"LikeCount":20}]},{"Id":2941,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=yVjeKEVkmpo","ThumbnailUrl":"media/posts/youtube_yVjeKEVkmpo.png","Description":"This @campchef 2 burner griddle has been camping with us for years. Our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. We like the griddle, but we’ve al","SearchText":"this @campchef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten.\n\n#bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping this @campchef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten.\n\n#bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping this camp chef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten. #bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping tips review bbq this @camp chef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten. #bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping tips","CreateDateTime":"2023-08-12T23:57:44.000Z","ViewCount":144716,"LikeCount":1776,"GroupId":9232,"GroupCode":"upgrading-our-camping-griddle-setup","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2941,"Url":"https://www.youtube.com/watch?v=yVjeKEVkmpo","ViewCount":20641,"LikeCount":409},{"Platform":"instagram","PostId":2940,"Url":"https://www.instagram.com/reel/Cv3RuDog9n4/","ViewCount":4518,"LikeCount":95},{"Platform":"facebook","PostId":2938,"Url":"https://www.facebook.com/reel/1177567789862743/","ViewCount":102676,"LikeCount":819},{"Platform":"tiktok","PostId":2939,"Url":"https://www.tiktok.com/@backyahdbbq/video/7266587095228157230","ViewCount":16881,"LikeCount":453}]},{"Id":2940,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cv3RuDog9n4/","ThumbnailUrl":"media/posts/instagram_17988529748210711.png","Description":"This @campchef 2 burner griddle has been camping with us for years. Our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. We like the griddle, but we’ve al","SearchText":"this @campchef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten.\n\n#bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping this @campchef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten.\n\n#bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping this camp chef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten. #bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping tips review bbq this @camp chef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten. #bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping tips","CreateDateTime":"2023-08-12T23:55:04.000Z","ViewCount":144716,"LikeCount":1776,"GroupId":9232,"GroupCode":"upgrading-our-camping-griddle-setup","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2941,"Url":"https://www.youtube.com/watch?v=yVjeKEVkmpo","ViewCount":20641,"LikeCount":409},{"Platform":"instagram","PostId":2940,"Url":"https://www.instagram.com/reel/Cv3RuDog9n4/","ViewCount":4518,"LikeCount":95},{"Platform":"facebook","PostId":2938,"Url":"https://www.facebook.com/reel/1177567789862743/","ViewCount":102676,"LikeCount":819},{"Platform":"tiktok","PostId":2939,"Url":"https://www.tiktok.com/@backyahdbbq/video/7266587095228157230","ViewCount":16881,"LikeCount":453}]},{"Id":2938,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1177567789862743/","ThumbnailUrl":"media/posts/facebook_1177567789862743.png","Description":"This Camp Chef 2 burner griddle has been camping with us for years. Our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. We like the griddle, but we’ve al","SearchText":"this @campchef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten.\n\n#bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping this @campchef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten.\n\n#bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping this camp chef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten. #bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping tips review bbq this @camp chef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten. #bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping tips","CreateDateTime":"2023-08-12T23:50:12.000Z","ViewCount":144716,"LikeCount":1776,"GroupId":9232,"GroupCode":"upgrading-our-camping-griddle-setup","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2941,"Url":"https://www.youtube.com/watch?v=yVjeKEVkmpo","ViewCount":20641,"LikeCount":409},{"Platform":"instagram","PostId":2940,"Url":"https://www.instagram.com/reel/Cv3RuDog9n4/","ViewCount":4518,"LikeCount":95},{"Platform":"facebook","PostId":2938,"Url":"https://www.facebook.com/reel/1177567789862743/","ViewCount":102676,"LikeCount":819},{"Platform":"tiktok","PostId":2939,"Url":"https://www.tiktok.com/@backyahdbbq/video/7266587095228157230","ViewCount":16881,"LikeCount":453}]},{"Id":2939,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7266587095228157230","ThumbnailUrl":"media/posts/tiktok_7266587095228157230.png","Description":"This @Camp Chef 2 burner griddle has been camping with us for years. Our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. We like the griddle, but we’ve a","SearchText":"this @campchef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten.\n\n#bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping this @campchef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten.\n\n#bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping this camp chef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten. #bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping tips review bbq this @camp chef 2 burner griddle has been camping with us for years. our group continues to grow each year so we’ll probably need to upgrade to the 3 burner next year. we like the griddle, but we’ve always had dinky little scrapers.  so, we were determined to fix that this year.  we stopped by hooked on toys and told them our dilemma and they dug deep into a bin and pulled out this monster of a scraper.  the flat end of it is made out of thick metal with a little curled lip on the end, which seems to help position it just right.  the rod is long enough to get good leverage for the caked on spots.  it’s all made out of sturdy metal and it seems like it will last a very long time.  bonus tip here for you, when you run the griddle for 3 meals a day for 50 people you are going to have a lot of grease and gunk, so we put the griddle’s front left leg in a bucket, dump all the scraps and grease it in and then just throw the bucket away at the end of the week. definitely a good buy for $12. highly recommended. ten out of ten. #bbq #bbqtools #bbqgear #griddle #outdoorcooking #campcooking #camping tips","CreateDateTime":"2023-08-12T23:49:18.000Z","ViewCount":144716,"LikeCount":1776,"GroupId":9232,"GroupCode":"upgrading-our-camping-griddle-setup","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2941,"Url":"https://www.youtube.com/watch?v=yVjeKEVkmpo","ViewCount":20641,"LikeCount":409},{"Platform":"instagram","PostId":2940,"Url":"https://www.instagram.com/reel/Cv3RuDog9n4/","ViewCount":4518,"LikeCount":95},{"Platform":"facebook","PostId":2938,"Url":"https://www.facebook.com/reel/1177567789862743/","ViewCount":102676,"LikeCount":819},{"Platform":"tiktok","PostId":2939,"Url":"https://www.tiktok.com/@backyahdbbq/video/7266587095228157230","ViewCount":16881,"LikeCount":453}]},{"Id":2934,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/311251634710291","ThumbnailUrl":"media/posts/facebook_110899788073674_311251634710291.png","Description":"My burger arsenal…the Weber smasher is big and sturdy, tongs I’ve had for many years for onions, knife to get cross section shots, ThermoWorks Thermapen to ensure good medium doneness, cuisinart spatu","SearchText":"my burger arsenal…the weber smasher is big and sturdy, tongs i’ve had for many years for onions, knife to get cross section shots, thermoworks thermapen to ensure good medium doneness, cuisinart spatula to flip. cow burger tips burgers grilling my burger arsenal…the weber smasher is big and sturdy, tongs i’ve had for many years for onions, knife to get cross section shots, thermoworks thermapen to ensure good medium doneness, cuisinart spatula to flip. burger tips bbq burgers grilling","CreateDateTime":"2023-08-10T15:54:32.000Z","ViewCount":0,"LikeCount":21,"GroupId":9234,"GroupCode":"essential-burger-grilling-tools","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2934,"Url":"https://www.facebook.com/234418655726923/posts/311251634710291","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2935,"Url":"https://www.instagram.com/p/CvxRPk9rUi5/","ViewCount":0,"LikeCount":16}]},{"Id":2935,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CvxRPk9rUi5/","ThumbnailUrl":"media/posts/instagram_17936550560705143.png","Description":"My burger arsenal…the Weber smasher is big and sturdy, tongs I’ve had for many years for onions, knife to get cross section shots, ThermoWorks Thermapen to ensure good medium doneness, cuisinart spatu","SearchText":"my burger arsenal…the weber smasher is big and sturdy, tongs i’ve had for many years for onions, knife to get cross section shots, thermoworks thermapen to ensure good medium doneness, cuisinart spatula to flip. cow burger tips burgers grilling my burger arsenal…the weber smasher is big and sturdy, tongs i’ve had for many years for onions, knife to get cross section shots, thermoworks thermapen to ensure good medium doneness, cuisinart spatula to flip. burger tips bbq burgers grilling","CreateDateTime":"2023-08-10T15:54:27.000Z","ViewCount":0,"LikeCount":21,"GroupId":9234,"GroupCode":"essential-burger-grilling-tools","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2934,"Url":"https://www.facebook.com/234418655726923/posts/311251634710291","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2935,"Url":"https://www.instagram.com/p/CvxRPk9rUi5/","ViewCount":0,"LikeCount":16}]},{"Id":2932,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/310897104745744","ThumbnailUrl":"media/posts/facebook_110899788073674_310897104745744.png","Description":"Made two loaves of my no knead with cold proof bread. One white and one 12.5% wheat.  I couldn’t get crumb shots as they were a gift. Updated video coming soon. \n\n#bread #nokneadbread #baking","SearchText":"made two loaves of my no knead with cold proof bread. one white and one 12.5% wheat.  i couldn’t get crumb shots as they were a gift. updated video coming soon. \n\n#bread #nokneadbread #baking showcase bread baking made two loaves of my no knead with cold proof bread. one white and one 12.5% wheat.  i couldn’t get crumb shots as they were a gift. updated video coming soon. \n\n#bread #nokneadbread #baking recipe bread baking","CreateDateTime":"2023-08-10T00:25:03.000Z","ViewCount":0,"LikeCount":24,"GroupId":9235,"GroupCode":"no-knead-bread-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2932,"Url":"https://www.facebook.com/234418655726923/posts/310897104745744","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2933,"Url":"https://www.instagram.com/p/Cvvm3vHPbVk/","ViewCount":0,"LikeCount":19}]},{"Id":2933,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cvvm3vHPbVk/","ThumbnailUrl":"media/posts/instagram_18025125676558313.png","Description":"Made two loaves of my no knead with cold proof bread. One white and one 12.5% wheat.  I couldn’t get crumb shots as they were a gift. Updated video coming soon. \n\n#bread #nokneadbread #baking","SearchText":"made two loaves of my no knead with cold proof bread. one white and one 12.5% wheat.  i couldn’t get crumb shots as they were a gift. updated video coming soon. \n\n#bread #nokneadbread #baking showcase bread baking made two loaves of my no knead with cold proof bread. one white and one 12.5% wheat.  i couldn’t get crumb shots as they were a gift. updated video coming soon. \n\n#bread #nokneadbread #baking recipe bread baking","CreateDateTime":"2023-08-10T00:24:57.000Z","ViewCount":0,"LikeCount":24,"GroupId":9235,"GroupCode":"no-knead-bread-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2932,"Url":"https://www.facebook.com/234418655726923/posts/310897104745744","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2933,"Url":"https://www.instagram.com/p/Cvvm3vHPbVk/","ViewCount":0,"LikeCount":19}]},{"Id":2931,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=CdjADw6m8N8","ThumbnailUrl":"media/posts/youtube_CdjADw6m8N8.png","Description":"Today I’m making a no-knead walnut date loaf. This is based on Jim Lahey’s Walnut Raisin loaf from his My bread book. \n\nIt starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams o","SearchText":"today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. \n\nit starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water.\n\nmix that up until it is a all moist and shaggy.\n\ncover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees.\n\nthen flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.  \n\nfold up each side and let sit for another 1-2 hours. \n\npre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes.\n\nremove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it.\n\nremove the dutch oven and let sit on a rack for an hour or so until it is cool.\n\nslice it up and enjoy.\n\n#bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. \n\nit starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water.\n\nmix that up until it is a all moist and shaggy.\n\ncover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees.\n\nthen flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula. \n\nfold up each side and let sit for another 1-2 hours. \n\npre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes.\n\nremove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it.\n\nremove the dutch oven and let sit on a rack for an hour or so until it is cool.\n\nslice it up and enjoy.\n\n#bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. it starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water. mix that up until it is a all moist and shaggy. cover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees. then flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.  fold up each side and let sit for another 1-2 hours. pre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes. remove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it. remove the dutch oven and let sit on a rack for an hour or so until it is cool. slice it up and enjoy. #bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book.  it starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water. mix that up until it is a all moist and shaggy. cover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees. then flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.   fold up each side and let sit for another 1-2 hours.  pre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes. remove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it. remove the dutch oven and let sit on a rack for an hour or so until it is cool. slice it up and enjoy. #bread #baking #easyrecipe #nokneadbread recipe how_to process bread baking","CreateDateTime":"2023-08-09T22:11:52.000Z","ViewCount":41491,"LikeCount":849,"GroupId":9236,"GroupCode":"no-knead-walnut-date-loaf-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2931,"Url":"https://www.youtube.com/watch?v=CdjADw6m8N8","ViewCount":18889,"LikeCount":507},{"Platform":"instagram","PostId":2930,"Url":"https://www.instagram.com/reel/CvvXFQhAZ1B/","ViewCount":3202,"LikeCount":65},{"Platform":"facebook","PostId":2928,"Url":"https://www.facebook.com/reel/770181825109046/","ViewCount":3433,"LikeCount":49},{"Platform":"tiktok","PostId":2929,"Url":"https://www.tiktok.com/@backyahdbbq/video/7265446842752617774","ViewCount":8129,"LikeCount":99},{"Platform":"tiktok","PostId":7,"Url":"https://www.tiktok.com/@backyahdbbq/video/7173503166275685674","ViewCount":7838,"LikeCount":129}]},{"Id":2930,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CvvXFQhAZ1B/","ThumbnailUrl":"media/posts/instagram_17986989110334597.png","Description":"Today I’m making a no-knead walnut date loaf. This is based on Jim Lahey’s Walnut Raisin loaf from his My bread book. \n\nIt starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams o","SearchText":"today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. \n\nit starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water.\n\nmix that up until it is a all moist and shaggy.\n\ncover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees.\n\nthen flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.  \n\nfold up each side and let sit for another 1-2 hours. \n\npre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes.\n\nremove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it.\n\nremove the dutch oven and let sit on a rack for an hour or so until it is cool.\n\nslice it up and enjoy.\n\n#bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. \n\nit starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water.\n\nmix that up until it is a all moist and shaggy.\n\ncover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees.\n\nthen flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula. \n\nfold up each side and let sit for another 1-2 hours. \n\npre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes.\n\nremove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it.\n\nremove the dutch oven and let sit on a rack for an hour or so until it is cool.\n\nslice it up and enjoy.\n\n#bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. it starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water. mix that up until it is a all moist and shaggy. cover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees. then flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.  fold up each side and let sit for another 1-2 hours. pre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes. remove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it. remove the dutch oven and let sit on a rack for an hour or so until it is cool. slice it up and enjoy. #bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book.  it starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water. mix that up until it is a all moist and shaggy. cover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees. then flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.   fold up each side and let sit for another 1-2 hours.  pre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes. remove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it. remove the dutch oven and let sit on a rack for an hour or so until it is cool. slice it up and enjoy. #bread #baking #easyrecipe #nokneadbread recipe how_to process bread baking","CreateDateTime":"2023-08-09T22:07:38.000Z","ViewCount":41491,"LikeCount":849,"GroupId":9236,"GroupCode":"no-knead-walnut-date-loaf-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2931,"Url":"https://www.youtube.com/watch?v=CdjADw6m8N8","ViewCount":18889,"LikeCount":507},{"Platform":"instagram","PostId":2930,"Url":"https://www.instagram.com/reel/CvvXFQhAZ1B/","ViewCount":3202,"LikeCount":65},{"Platform":"facebook","PostId":2928,"Url":"https://www.facebook.com/reel/770181825109046/","ViewCount":3433,"LikeCount":49},{"Platform":"tiktok","PostId":2929,"Url":"https://www.tiktok.com/@backyahdbbq/video/7265446842752617774","ViewCount":8129,"LikeCount":99},{"Platform":"tiktok","PostId":7,"Url":"https://www.tiktok.com/@backyahdbbq/video/7173503166275685674","ViewCount":7838,"LikeCount":129}]},{"Id":2928,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/770181825109046/","ThumbnailUrl":"media/posts/facebook_770181825109046.png","Description":"Today I’m making a no-knead walnut date loaf. This is based on Jim Lahey’s Walnut Raisin loaf from his My bread book. It starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of ","SearchText":"today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. \n\nit starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water.\n\nmix that up until it is a all moist and shaggy.\n\ncover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees.\n\nthen flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.  \n\nfold up each side and let sit for another 1-2 hours. \n\npre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes.\n\nremove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it.\n\nremove the dutch oven and let sit on a rack for an hour or so until it is cool.\n\nslice it up and enjoy.\n\n#bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. \n\nit starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water.\n\nmix that up until it is a all moist and shaggy.\n\ncover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees.\n\nthen flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula. \n\nfold up each side and let sit for another 1-2 hours. \n\npre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes.\n\nremove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it.\n\nremove the dutch oven and let sit on a rack for an hour or so until it is cool.\n\nslice it up and enjoy.\n\n#bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. it starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water. mix that up until it is a all moist and shaggy. cover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees. then flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.  fold up each side and let sit for another 1-2 hours. pre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes. remove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it. remove the dutch oven and let sit on a rack for an hour or so until it is cool. slice it up and enjoy. #bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book.  it starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water. mix that up until it is a all moist and shaggy. cover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees. then flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.   fold up each side and let sit for another 1-2 hours.  pre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes. remove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it. remove the dutch oven and let sit on a rack for an hour or so until it is cool. slice it up and enjoy. #bread #baking #easyrecipe #nokneadbread recipe how_to process bread baking","CreateDateTime":"2023-08-09T22:05:00.000Z","ViewCount":41491,"LikeCount":849,"GroupId":9236,"GroupCode":"no-knead-walnut-date-loaf-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2931,"Url":"https://www.youtube.com/watch?v=CdjADw6m8N8","ViewCount":18889,"LikeCount":507},{"Platform":"instagram","PostId":2930,"Url":"https://www.instagram.com/reel/CvvXFQhAZ1B/","ViewCount":3202,"LikeCount":65},{"Platform":"facebook","PostId":2928,"Url":"https://www.facebook.com/reel/770181825109046/","ViewCount":3433,"LikeCount":49},{"Platform":"tiktok","PostId":2929,"Url":"https://www.tiktok.com/@backyahdbbq/video/7265446842752617774","ViewCount":8129,"LikeCount":99},{"Platform":"tiktok","PostId":7,"Url":"https://www.tiktok.com/@backyahdbbq/video/7173503166275685674","ViewCount":7838,"LikeCount":129}]},{"Id":2929,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7265446842752617774","ThumbnailUrl":"media/posts/tiktok_7265446842752617774.png","Description":"Today I’m making a no-knead walnut date loaf. This is based on Jim Lahey’s Walnut Raisin loaf from his My bread book.  It starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of","SearchText":"today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. \n\nit starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water.\n\nmix that up until it is a all moist and shaggy.\n\ncover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees.\n\nthen flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.  \n\nfold up each side and let sit for another 1-2 hours. \n\npre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes.\n\nremove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it.\n\nremove the dutch oven and let sit on a rack for an hour or so until it is cool.\n\nslice it up and enjoy.\n\n#bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. \n\nit starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water.\n\nmix that up until it is a all moist and shaggy.\n\ncover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees.\n\nthen flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula. \n\nfold up each side and let sit for another 1-2 hours. \n\npre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes.\n\nremove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it.\n\nremove the dutch oven and let sit on a rack for an hour or so until it is cool.\n\nslice it up and enjoy.\n\n#bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book. it starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water. mix that up until it is a all moist and shaggy. cover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees. then flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.  fold up each side and let sit for another 1-2 hours. pre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes. remove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it. remove the dutch oven and let sit on a rack for an hour or so until it is cool. slice it up and enjoy. #bread #baking #easyrecipe #nokneadbread recipe bread baking today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book.  it starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water. mix that up until it is a all moist and shaggy. cover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees. then flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.   fold up each side and let sit for another 1-2 hours.  pre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes. remove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it. remove the dutch oven and let sit on a rack for an hour or so until it is cool. slice it up and enjoy. #bread #baking #easyrecipe #nokneadbread recipe how_to process bread baking","CreateDateTime":"2023-08-09T22:04:36.000Z","ViewCount":41491,"LikeCount":849,"GroupId":9236,"GroupCode":"no-knead-walnut-date-loaf-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2931,"Url":"https://www.youtube.com/watch?v=CdjADw6m8N8","ViewCount":18889,"LikeCount":507},{"Platform":"instagram","PostId":2930,"Url":"https://www.instagram.com/reel/CvvXFQhAZ1B/","ViewCount":3202,"LikeCount":65},{"Platform":"facebook","PostId":2928,"Url":"https://www.facebook.com/reel/770181825109046/","ViewCount":3433,"LikeCount":49},{"Platform":"tiktok","PostId":2929,"Url":"https://www.tiktok.com/@backyahdbbq/video/7265446842752617774","ViewCount":8129,"LikeCount":99},{"Platform":"tiktok","PostId":7,"Url":"https://www.tiktok.com/@backyahdbbq/video/7173503166275685674","ViewCount":7838,"LikeCount":129}]},{"Id":2926,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/310759074759547","ThumbnailUrl":"media/posts/facebook_110899788073674_310759074759547.png","Description":"Quick half batch of buns for some burgers tonight https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/ #bbq #burgerbuns #recipe #baking","SearchText":"quick half batch of buns for some burgers tonight https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/ #bbq #burgerbuns #recipe #baking quick half batch of buns for some burgers tonight https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/ #bbq #burgerbuns #recipe #baking recipe bread burgers baking","CreateDateTime":"2023-08-09T17:13:59.000Z","ViewCount":0,"LikeCount":24,"GroupId":9238,"GroupCode":"quick-burger-bun-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2926,"Url":"https://www.facebook.com/234418655726923/posts/310759074759547","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":2927,"Url":"https://www.instagram.com/p/Cvu1ijWxPw_/","ViewCount":0,"LikeCount":16}]},{"Id":2927,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cvu1ijWxPw_/","ThumbnailUrl":"media/posts/instagram_17967149522386638.png","Description":"Quick half batch of buns for some burgers tonight https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/ #bbq #burgerbuns #recipe #baking","SearchText":"quick half batch of buns for some burgers tonight https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/ #bbq #burgerbuns #recipe #baking quick half batch of buns for some burgers tonight https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/ #bbq #burgerbuns #recipe #baking recipe bread burgers baking","CreateDateTime":"2023-08-09T17:13:54.000Z","ViewCount":0,"LikeCount":24,"GroupId":9238,"GroupCode":"quick-burger-bun-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread","Burgers"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2926,"Url":"https://www.facebook.com/234418655726923/posts/310759074759547","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":2927,"Url":"https://www.instagram.com/p/Cvu1ijWxPw_/","ViewCount":0,"LikeCount":16}]},{"Id":2925,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/310335758135212","ThumbnailUrl":"media/posts/facebook_110899788073674_310335758135212.png","Description":"Thanks for the 1.5M views!","SearchText":"thanks for the 1.5m views!","CreateDateTime":"2023-08-08T21:57:12.000Z","ViewCount":1,"LikeCount":18,"GroupId":9586,"GroupCode":"celebrating-1-5-million-views","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2925,"Url":"https://www.facebook.com/234418655726923/posts/310335758135212","ViewCount":1,"LikeCount":18}]},{"Id":2924,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=-fXAvoL2nGI","ThumbnailUrl":"media/posts/youtube_-fXAvoL2nGI.png","Description":"Let’s learn how to spatchcock a chicken, turkey or any other type of bird.  \n\nI like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.\n\nRemove the bird f","SearchText":"let’s learn how to spatchcock a chicken, turkey or any other type of bird.  \n\ni like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.\n\nremove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.  \n\nyou can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. \n\npat it dry with a paper towel and pluck any leftover feathers.\n\nflip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.  \n\ni cook the bird with them on and then eat them on my own before i bring the bird back into the house.\n\nusing poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters.\n\noptionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock.\n\nmake a small slit in the cartilage between the breasts.\n\nput a hand on each side and press down firmly to splay it out.\n\ni like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. \n\nyou don’t need a knife to remove it.\n\nflip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own.\n\nlet me know in the comments if you want to see a video on how i cook a spatchcocked chicken.\n\n#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep chicken whole_chicken how_to bbq let’s learn how to spatchcock a chicken, turkey or any other type of bird. \n\ni like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.\n\nremove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack. \n\nyou can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. \n\npat it dry with a paper towel and pluck any leftover feathers.\n\nflip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”. \n\ni cook the bird with them on and then eat them on my own before i bring the bird back into the house.\n\nusing poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters.\n\noptionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock.\n\nmake a small slit in the cartilage between the breasts.\n\nput a hand on each side and press down firmly to splay it out.\n\ni like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. \n\nyou don’t need a knife to remove it.\n\nflip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own.\n\nlet me know in the comments if you want to see a video on how i cook a spatchcocked chicken.\n\n#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep let’s learn how to spatchcock a chicken, turkey or any other type of bird.  i like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after. remove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.  you can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. pat it dry with a paper towel and pluck any leftover feathers. flip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.  i cook the bird with them on and then eat them on my own before i bring the bird back into the house. using poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters. optionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock. make a small slit in the cartilage between the breasts. put a hand on each side and press down firmly to splay it out. i like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. you don’t need a knife to remove it. flip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own. let me know in the comments if you want to see a video on how i cook a spatchcocked chicken.#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep let’s learn how to spatchcock a chicken, turkey or any other type of bird.   i like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after. remove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.   you can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution.  pat it dry with a paper towel and pluck any leftover feathers. flip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.   i cook the bird with them on and then eat them on my own before i bring the bird back into the house. using poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters. optionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock. make a small slit in the cartilage between the breasts. put a hand on each side and press down firmly to splay it out. i like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out.  you don’t need a knife to remove it. flip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own. let me know in the comments if you want to see a video on how i cook a spatchcocked chicken. #bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep","CreateDateTime":"2023-08-08T18:30:36.000Z","ViewCount":10956428,"LikeCount":286826,"GroupId":9239,"GroupCode":"spatchcocking-poultry-techniques","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2924,"Url":"https://www.youtube.com/watch?v=-fXAvoL2nGI","ViewCount":9102098,"LikeCount":264928},{"Platform":"instagram","PostId":2923,"Url":"https://www.instagram.com/reel/CvsYk0TNhrA/","ViewCount":70069,"LikeCount":1077},{"Platform":"facebook","PostId":2922,"Url":"https://www.facebook.com/reel/622827079991028/","ViewCount":1687647,"LikeCount":17686},{"Platform":"tiktok","PostId":2921,"Url":"https://www.tiktok.com/@backyahdbbq/video/7265017342801775914","ViewCount":96614,"LikeCount":3135}]},{"Id":2923,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CvsYk0TNhrA/","ThumbnailUrl":"media/posts/instagram_17966441912576579.png","Description":"Let’s learn how to spatchcock a chicken, turkey or any other type of bird. \n\nI like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.\n\nRemove the bird fr","SearchText":"let’s learn how to spatchcock a chicken, turkey or any other type of bird.  \n\ni like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.\n\nremove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.  \n\nyou can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. \n\npat it dry with a paper towel and pluck any leftover feathers.\n\nflip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.  \n\ni cook the bird with them on and then eat them on my own before i bring the bird back into the house.\n\nusing poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters.\n\noptionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock.\n\nmake a small slit in the cartilage between the breasts.\n\nput a hand on each side and press down firmly to splay it out.\n\ni like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. \n\nyou don’t need a knife to remove it.\n\nflip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own.\n\nlet me know in the comments if you want to see a video on how i cook a spatchcocked chicken.\n\n#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep chicken whole_chicken how_to bbq let’s learn how to spatchcock a chicken, turkey or any other type of bird. \n\ni like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.\n\nremove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack. \n\nyou can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. \n\npat it dry with a paper towel and pluck any leftover feathers.\n\nflip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”. \n\ni cook the bird with them on and then eat them on my own before i bring the bird back into the house.\n\nusing poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters.\n\noptionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock.\n\nmake a small slit in the cartilage between the breasts.\n\nput a hand on each side and press down firmly to splay it out.\n\ni like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. \n\nyou don’t need a knife to remove it.\n\nflip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own.\n\nlet me know in the comments if you want to see a video on how i cook a spatchcocked chicken.\n\n#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep let’s learn how to spatchcock a chicken, turkey or any other type of bird.  i like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after. remove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.  you can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. pat it dry with a paper towel and pluck any leftover feathers. flip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.  i cook the bird with them on and then eat them on my own before i bring the bird back into the house. using poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters. optionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock. make a small slit in the cartilage between the breasts. put a hand on each side and press down firmly to splay it out. i like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. you don’t need a knife to remove it. flip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own. let me know in the comments if you want to see a video on how i cook a spatchcocked chicken.#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep let’s learn how to spatchcock a chicken, turkey or any other type of bird.   i like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after. remove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.   you can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution.  pat it dry with a paper towel and pluck any leftover feathers. flip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.   i cook the bird with them on and then eat them on my own before i bring the bird back into the house. using poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters. optionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock. make a small slit in the cartilage between the breasts. put a hand on each side and press down firmly to splay it out. i like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out.  you don’t need a knife to remove it. flip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own. let me know in the comments if you want to see a video on how i cook a spatchcocked chicken. #bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep","CreateDateTime":"2023-08-08T18:23:09.000Z","ViewCount":10956428,"LikeCount":286826,"GroupId":9239,"GroupCode":"spatchcocking-poultry-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2924,"Url":"https://www.youtube.com/watch?v=-fXAvoL2nGI","ViewCount":9102098,"LikeCount":264928},{"Platform":"instagram","PostId":2923,"Url":"https://www.instagram.com/reel/CvsYk0TNhrA/","ViewCount":70069,"LikeCount":1077},{"Platform":"facebook","PostId":2922,"Url":"https://www.facebook.com/reel/622827079991028/","ViewCount":1687647,"LikeCount":17686},{"Platform":"tiktok","PostId":2921,"Url":"https://www.tiktok.com/@backyahdbbq/video/7265017342801775914","ViewCount":96614,"LikeCount":3135}]},{"Id":2922,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/622827079991028/","ThumbnailUrl":"media/posts/facebook_622827079991028.png","Description":"Let’s learn how to spatchcock a chicken, turkey or any other type of bird.  I like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after. Remove the bird from","SearchText":"let’s learn how to spatchcock a chicken, turkey or any other type of bird.  \n\ni like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.\n\nremove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.  \n\nyou can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. \n\npat it dry with a paper towel and pluck any leftover feathers.\n\nflip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.  \n\ni cook the bird with them on and then eat them on my own before i bring the bird back into the house.\n\nusing poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters.\n\noptionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock.\n\nmake a small slit in the cartilage between the breasts.\n\nput a hand on each side and press down firmly to splay it out.\n\ni like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. \n\nyou don’t need a knife to remove it.\n\nflip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own.\n\nlet me know in the comments if you want to see a video on how i cook a spatchcocked chicken.\n\n#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep chicken whole_chicken how_to bbq let’s learn how to spatchcock a chicken, turkey or any other type of bird. \n\ni like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.\n\nremove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack. \n\nyou can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. \n\npat it dry with a paper towel and pluck any leftover feathers.\n\nflip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”. \n\ni cook the bird with them on and then eat them on my own before i bring the bird back into the house.\n\nusing poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters.\n\noptionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock.\n\nmake a small slit in the cartilage between the breasts.\n\nput a hand on each side and press down firmly to splay it out.\n\ni like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. \n\nyou don’t need a knife to remove it.\n\nflip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own.\n\nlet me know in the comments if you want to see a video on how i cook a spatchcocked chicken.\n\n#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep let’s learn how to spatchcock a chicken, turkey or any other type of bird.  i like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after. remove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.  you can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. pat it dry with a paper towel and pluck any leftover feathers. flip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.  i cook the bird with them on and then eat them on my own before i bring the bird back into the house. using poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters. optionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock. make a small slit in the cartilage between the breasts. put a hand on each side and press down firmly to splay it out. i like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. you don’t need a knife to remove it. flip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own. let me know in the comments if you want to see a video on how i cook a spatchcocked chicken.#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep let’s learn how to spatchcock a chicken, turkey or any other type of bird.   i like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after. remove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.   you can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution.  pat it dry with a paper towel and pluck any leftover feathers. flip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.   i cook the bird with them on and then eat them on my own before i bring the bird back into the house. using poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters. optionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock. make a small slit in the cartilage between the breasts. put a hand on each side and press down firmly to splay it out. i like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out.  you don’t need a knife to remove it. flip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own. let me know in the comments if you want to see a video on how i cook a spatchcocked chicken. #bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep","CreateDateTime":"2023-08-08T18:19:06.000Z","ViewCount":10956428,"LikeCount":286826,"GroupId":9239,"GroupCode":"spatchcocking-poultry-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2924,"Url":"https://www.youtube.com/watch?v=-fXAvoL2nGI","ViewCount":9102098,"LikeCount":264928},{"Platform":"instagram","PostId":2923,"Url":"https://www.instagram.com/reel/CvsYk0TNhrA/","ViewCount":70069,"LikeCount":1077},{"Platform":"facebook","PostId":2922,"Url":"https://www.facebook.com/reel/622827079991028/","ViewCount":1687647,"LikeCount":17686},{"Platform":"tiktok","PostId":2921,"Url":"https://www.tiktok.com/@backyahdbbq/video/7265017342801775914","ViewCount":96614,"LikeCount":3135}]},{"Id":2921,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7265017342801775914","ThumbnailUrl":"media/posts/tiktok_7265017342801775914.png","Description":"Let’s learn how to spatchcock a chicken, turkey or any other type of bird.   I like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after. Remove the bird fro","SearchText":"let’s learn how to spatchcock a chicken, turkey or any other type of bird.  \n\ni like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.\n\nremove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.  \n\nyou can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. \n\npat it dry with a paper towel and pluck any leftover feathers.\n\nflip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.  \n\ni cook the bird with them on and then eat them on my own before i bring the bird back into the house.\n\nusing poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters.\n\noptionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock.\n\nmake a small slit in the cartilage between the breasts.\n\nput a hand on each side and press down firmly to splay it out.\n\ni like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. \n\nyou don’t need a knife to remove it.\n\nflip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own.\n\nlet me know in the comments if you want to see a video on how i cook a spatchcocked chicken.\n\n#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep chicken whole_chicken how_to bbq let’s learn how to spatchcock a chicken, turkey or any other type of bird. \n\ni like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.\n\nremove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack. \n\nyou can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. \n\npat it dry with a paper towel and pluck any leftover feathers.\n\nflip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”. \n\ni cook the bird with them on and then eat them on my own before i bring the bird back into the house.\n\nusing poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters.\n\noptionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock.\n\nmake a small slit in the cartilage between the breasts.\n\nput a hand on each side and press down firmly to splay it out.\n\ni like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. \n\nyou don’t need a knife to remove it.\n\nflip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own.\n\nlet me know in the comments if you want to see a video on how i cook a spatchcocked chicken.\n\n#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep let’s learn how to spatchcock a chicken, turkey or any other type of bird.  i like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after. remove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.  you can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution. pat it dry with a paper towel and pluck any leftover feathers. flip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.  i cook the bird with them on and then eat them on my own before i bring the bird back into the house. using poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters. optionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock. make a small slit in the cartilage between the breasts. put a hand on each side and press down firmly to splay it out. i like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out. you don’t need a knife to remove it. flip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own. let me know in the comments if you want to see a video on how i cook a spatchcocked chicken.#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep let’s learn how to spatchcock a chicken, turkey or any other type of bird.   i like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after. remove the bird from the bag and clean out the cavity. you can throw those bits away or save for stock or a snack.   you can optionally rinse the bird. if you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution.  pat it dry with a paper towel and pluck any leftover feathers. flip the bird on its belly and find the oysters.  they are the bulges of meat on the backbone, right between the legs.  some say this is the best part of the chicken. the french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.   i cook the bird with them on and then eat them on my own before i bring the bird back into the house. using poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters. optionally cut along the other side of the backbone and remove it.  i like to leave it on for smaller birds.  if you remove it, then save it to make your own chicken stock. make a small slit in the cartilage between the breasts. put a hand on each side and press down firmly to splay it out. i like to remove the keel bone so the bird lays flatter. rotate the bird 180 degrees. run your thumbnails under and around the keel bone and then pull it out.  you don’t need a knife to remove it. flip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts.  you can secure the wings with toothpicks if they don’t want to stay tucked on their own. let me know in the comments if you want to see a video on how i cook a spatchcocked chicken. #bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep","CreateDateTime":"2023-08-08T18:17:54.000Z","ViewCount":10956428,"LikeCount":286826,"GroupId":9239,"GroupCode":"spatchcocking-poultry-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2924,"Url":"https://www.youtube.com/watch?v=-fXAvoL2nGI","ViewCount":9102098,"LikeCount":264928},{"Platform":"instagram","PostId":2923,"Url":"https://www.instagram.com/reel/CvsYk0TNhrA/","ViewCount":70069,"LikeCount":1077},{"Platform":"facebook","PostId":2922,"Url":"https://www.facebook.com/reel/622827079991028/","ViewCount":1687647,"LikeCount":17686},{"Platform":"tiktok","PostId":2921,"Url":"https://www.tiktok.com/@backyahdbbq/video/7265017342801775914","ViewCount":96614,"LikeCount":3135}]},{"Id":2919,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=kvCOMD5Jeko","ThumbnailUrl":"media/posts/youtube_kvCOMD5Jeko.png","Description":"Today, I’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan.\n\nWe were making instant pot yogurt the other day and I happened to notice this sous vide button.  I’","SearchText":"today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan.\n\nwe were making instant pot yogurt the other day and i happened to notice this sous vide button.  i’ve been wanting to try sous vide steak, but haven’t pulled this trigger on a circulator yet, so i figured i’d give the instant pot a try.   \n\nsous vide means cooking vacuum sealed food in warm water.  \n\nthe benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.  \n\ni don’t have a sous vide circulator or a vacuum sealer, so we’re going to try with an instant pot and a ziplock bag and remove the air from the bag with water displacement.\n\ni pre-salted this beautiful american wagyu strip from snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.  \n\nthis is called dry brining, the salt will be absorbed deep into the meat through osmosis.\n\nthe next day i trimmed off a little bit of the fat so i can sear the steak in it later.  \n\ni typically use avocado or olive oil to sear, but i didn’t want to introduce any oil flavors to the wagyu.\n\ni half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.  \n\ni put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it.\n\ni put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours.\n\n2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear.\n\ni flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust.\n\nit turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan. sous vide means cooking vacuum sealed food in warm water.  the benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.  i pre-salted this beautiful american wagyu strip from snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.  this is called dry brining, the salt will be absorbed deep into the meat through osmosis. the next day i trimmed off a little bit of the fat so i can sear the steak in it later.  i half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.  i put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it. i put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours. 2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear. i flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust. it turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan.\n\nsous vide means cooking vacuum sealed food in warm water. \n\nthe benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust. \n\ni pre-salted this beautiful american wagyu strip from @snakeriverfarms and placed it in the fridge for the night on a wire rack in a prep tub. \n\nthis is called dry brining, the salt will be absorbed deep into the meat through osmosis.\n\nthe next day i trimmed off a little bit of the fat so i can sear the steak in it later. \n\ni half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom. \n\ni put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it.\n\ni put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours.\n\n2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear.\n\ni flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust.\n\nit turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan. sous vide means cooking vacuum sealed food in warm water.   the benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.   i don’t have a sous vide circulator or a vacuum sealer, so we’re going to try with an instant pot and a ziplock bag and remove the air from the bag with water displacement. i pre-salted this beautiful american wagyu strip from @snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.   this is called dry brining, the salt will be absorbed deep into the meat through osmosis. the next day i trimmed off a little bit of the fat so i can sear the steak in it later.   i typically use avocado or olive oil to sear, but i didn’t want to introduce any oil flavors to the wagyu. i half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.   i put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it. i put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours. 2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear. i flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust. it turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide","CreateDateTime":"2023-07-29T16:10:14.000Z","ViewCount":310019,"LikeCount":5462,"GroupId":9587,"GroupCode":"sous-vide-steak-in-instant-pot","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":2919,"Url":"https://www.youtube.com/watch?v=kvCOMD5Jeko","ViewCount":233934,"LikeCount":3781},{"Platform":"facebook","PostId":2917,"Url":"https://www.facebook.com/reel/305966135184414/","ViewCount":10512,"LikeCount":190},{"Platform":"instagram","PostId":2918,"Url":"https://www.instagram.com/reel/CvSYGlJuDt2/","ViewCount":14541,"LikeCount":138},{"Platform":"tiktok","PostId":2914,"Url":"https://www.tiktok.com/@backyahdbbq/video/7261267655686966571","ViewCount":51032,"LikeCount":1353}]},{"Id":2917,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/305966135184414/","ThumbnailUrl":"media/posts/facebook_305966135184414.png","Description":"Today, I’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan. Sous vide means cooking vacuum sealed food in warm water.  The benefit of cooking this way is that y","SearchText":"today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan.\n\nwe were making instant pot yogurt the other day and i happened to notice this sous vide button.  i’ve been wanting to try sous vide steak, but haven’t pulled this trigger on a circulator yet, so i figured i’d give the instant pot a try.   \n\nsous vide means cooking vacuum sealed food in warm water.  \n\nthe benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.  \n\ni don’t have a sous vide circulator or a vacuum sealer, so we’re going to try with an instant pot and a ziplock bag and remove the air from the bag with water displacement.\n\ni pre-salted this beautiful american wagyu strip from snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.  \n\nthis is called dry brining, the salt will be absorbed deep into the meat through osmosis.\n\nthe next day i trimmed off a little bit of the fat so i can sear the steak in it later.  \n\ni typically use avocado or olive oil to sear, but i didn’t want to introduce any oil flavors to the wagyu.\n\ni half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.  \n\ni put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it.\n\ni put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours.\n\n2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear.\n\ni flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust.\n\nit turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan. sous vide means cooking vacuum sealed food in warm water.  the benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.  i pre-salted this beautiful american wagyu strip from snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.  this is called dry brining, the salt will be absorbed deep into the meat through osmosis. the next day i trimmed off a little bit of the fat so i can sear the steak in it later.  i half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.  i put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it. i put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours. 2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear. i flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust. it turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan.\n\nsous vide means cooking vacuum sealed food in warm water. \n\nthe benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust. \n\ni pre-salted this beautiful american wagyu strip from @snakeriverfarms and placed it in the fridge for the night on a wire rack in a prep tub. \n\nthis is called dry brining, the salt will be absorbed deep into the meat through osmosis.\n\nthe next day i trimmed off a little bit of the fat so i can sear the steak in it later. \n\ni half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom. \n\ni put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it.\n\ni put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours.\n\n2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear.\n\ni flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust.\n\nit turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan. sous vide means cooking vacuum sealed food in warm water.   the benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.   i don’t have a sous vide circulator or a vacuum sealer, so we’re going to try with an instant pot and a ziplock bag and remove the air from the bag with water displacement. i pre-salted this beautiful american wagyu strip from @snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.   this is called dry brining, the salt will be absorbed deep into the meat through osmosis. the next day i trimmed off a little bit of the fat so i can sear the steak in it later.   i typically use avocado or olive oil to sear, but i didn’t want to introduce any oil flavors to the wagyu. i half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.   i put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it. i put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours. 2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear. i flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust. it turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide","CreateDateTime":"2023-07-29T16:02:56.000Z","ViewCount":310019,"LikeCount":5462,"GroupId":9587,"GroupCode":"sous-vide-steak-in-instant-pot","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2919,"Url":"https://www.youtube.com/watch?v=kvCOMD5Jeko","ViewCount":233934,"LikeCount":3781},{"Platform":"facebook","PostId":2917,"Url":"https://www.facebook.com/reel/305966135184414/","ViewCount":10512,"LikeCount":190},{"Platform":"instagram","PostId":2918,"Url":"https://www.instagram.com/reel/CvSYGlJuDt2/","ViewCount":14541,"LikeCount":138},{"Platform":"tiktok","PostId":2914,"Url":"https://www.tiktok.com/@backyahdbbq/video/7261267655686966571","ViewCount":51032,"LikeCount":1353}]},{"Id":2918,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CvSYGlJuDt2/","ThumbnailUrl":"media/posts/instagram_17920783286764350.png","Description":"Today, I’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan.\n\nSous vide means cooking vacuum sealed food in warm water. \n\nThe benefit of cooking this way is that","SearchText":"today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan.\n\nwe were making instant pot yogurt the other day and i happened to notice this sous vide button.  i’ve been wanting to try sous vide steak, but haven’t pulled this trigger on a circulator yet, so i figured i’d give the instant pot a try.   \n\nsous vide means cooking vacuum sealed food in warm water.  \n\nthe benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.  \n\ni don’t have a sous vide circulator or a vacuum sealer, so we’re going to try with an instant pot and a ziplock bag and remove the air from the bag with water displacement.\n\ni pre-salted this beautiful american wagyu strip from snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.  \n\nthis is called dry brining, the salt will be absorbed deep into the meat through osmosis.\n\nthe next day i trimmed off a little bit of the fat so i can sear the steak in it later.  \n\ni typically use avocado or olive oil to sear, but i didn’t want to introduce any oil flavors to the wagyu.\n\ni half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.  \n\ni put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it.\n\ni put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours.\n\n2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear.\n\ni flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust.\n\nit turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan. sous vide means cooking vacuum sealed food in warm water.  the benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.  i pre-salted this beautiful american wagyu strip from snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.  this is called dry brining, the salt will be absorbed deep into the meat through osmosis. the next day i trimmed off a little bit of the fat so i can sear the steak in it later.  i half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.  i put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it. i put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours. 2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear. i flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust. it turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan.\n\nsous vide means cooking vacuum sealed food in warm water. \n\nthe benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust. \n\ni pre-salted this beautiful american wagyu strip from @snakeriverfarms and placed it in the fridge for the night on a wire rack in a prep tub. \n\nthis is called dry brining, the salt will be absorbed deep into the meat through osmosis.\n\nthe next day i trimmed off a little bit of the fat so i can sear the steak in it later. \n\ni half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom. \n\ni put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it.\n\ni put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours.\n\n2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear.\n\ni flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust.\n\nit turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan. sous vide means cooking vacuum sealed food in warm water.   the benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.   i don’t have a sous vide circulator or a vacuum sealer, so we’re going to try with an instant pot and a ziplock bag and remove the air from the bag with water displacement. i pre-salted this beautiful american wagyu strip from @snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.   this is called dry brining, the salt will be absorbed deep into the meat through osmosis. the next day i trimmed off a little bit of the fat so i can sear the steak in it later.   i typically use avocado or olive oil to sear, but i didn’t want to introduce any oil flavors to the wagyu. i half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.   i put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it. i put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours. 2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear. i flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust. it turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide","CreateDateTime":"2023-07-29T16:02:06.000Z","ViewCount":310019,"LikeCount":5462,"GroupId":9587,"GroupCode":"sous-vide-steak-in-instant-pot","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2919,"Url":"https://www.youtube.com/watch?v=kvCOMD5Jeko","ViewCount":233934,"LikeCount":3781},{"Platform":"facebook","PostId":2917,"Url":"https://www.facebook.com/reel/305966135184414/","ViewCount":10512,"LikeCount":190},{"Platform":"instagram","PostId":2918,"Url":"https://www.instagram.com/reel/CvSYGlJuDt2/","ViewCount":14541,"LikeCount":138},{"Platform":"tiktok","PostId":2914,"Url":"https://www.tiktok.com/@backyahdbbq/video/7261267655686966571","ViewCount":51032,"LikeCount":1353}]},{"Id":2914,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7261267655686966571","ThumbnailUrl":"media/posts/tiktok_7261267655686966571.png","Description":"Today, I’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan. Sous vide means cooking vacuum sealed food in warm water.   The benefit of cooking this way is that ","SearchText":"today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan.\n\nwe were making instant pot yogurt the other day and i happened to notice this sous vide button.  i’ve been wanting to try sous vide steak, but haven’t pulled this trigger on a circulator yet, so i figured i’d give the instant pot a try.   \n\nsous vide means cooking vacuum sealed food in warm water.  \n\nthe benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.  \n\ni don’t have a sous vide circulator or a vacuum sealer, so we’re going to try with an instant pot and a ziplock bag and remove the air from the bag with water displacement.\n\ni pre-salted this beautiful american wagyu strip from snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.  \n\nthis is called dry brining, the salt will be absorbed deep into the meat through osmosis.\n\nthe next day i trimmed off a little bit of the fat so i can sear the steak in it later.  \n\ni typically use avocado or olive oil to sear, but i didn’t want to introduce any oil flavors to the wagyu.\n\ni half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.  \n\ni put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it.\n\ni put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours.\n\n2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear.\n\ni flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust.\n\nit turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan. sous vide means cooking vacuum sealed food in warm water.  the benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.  i pre-salted this beautiful american wagyu strip from snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.  this is called dry brining, the salt will be absorbed deep into the meat through osmosis. the next day i trimmed off a little bit of the fat so i can sear the steak in it later.  i half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.  i put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it. i put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours. 2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear. i flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust. it turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan.\n\nsous vide means cooking vacuum sealed food in warm water. \n\nthe benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust. \n\ni pre-salted this beautiful american wagyu strip from @snakeriverfarms and placed it in the fridge for the night on a wire rack in a prep tub. \n\nthis is called dry brining, the salt will be absorbed deep into the meat through osmosis.\n\nthe next day i trimmed off a little bit of the fat so i can sear the steak in it later. \n\ni half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom. \n\ni put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it.\n\ni put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours.\n\n2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear.\n\ni flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust.\n\nit turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear.\n\n#steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto today, i’m going to try to sous vide a steak in an instant pot and then sear it in a cast iron pan. sous vide means cooking vacuum sealed food in warm water.   the benefit of cooking this way is that you set the water to your desired doneness temp and your food will cook to exactly that temp and hold it there. it’s a good way to get a perfectly cooked steak, but you’ll still need to sear it to get a good crust.   i don’t have a sous vide circulator or a vacuum sealer, so we’re going to try with an instant pot and a ziplock bag and remove the air from the bag with water displacement. i pre-salted this beautiful american wagyu strip from @snake river farms and placed it in the fridge for the night on a wire rack in a prep tub.   this is called dry brining, the salt will be absorbed deep into the meat through osmosis. the next day i trimmed off a little bit of the fat so i can sear the steak in it later.   i typically use avocado or olive oil to sear, but i didn’t want to introduce any oil flavors to the wagyu. i half filled the instant pot with hot tap water and put in the wire trivet to lift the steak from the bottom.   i put the steak in the bag, zipped it until it was almost closed and then submerged the steak into the water until all the air escaped and then fully zipped it. i put the lid on, clicked the sous vide button once and set temp to 125, clicked the button again and set the timer to 2 hours. 2 hours later, i rendered the steak fat in a cast iron pan, removed the steak from the instant pot and seared it.  it will be gray when it comes out of the bag, but fear not, it will be cooked perfectly after the sear. i flipped it every 60 seconds until the internal temp hit 130, which carried over to 135. i removed most of the fat from the pan and then made a quick pan sauce while the steak rested.  i then reheated the fat from the pan and poured it over the steak to re-introduce some crust. it turned out wicked good, wall to wall pink and a good sear.  if i try this again, i would set my sous vide temp to 120 and use a slightly hotter cast iron pan to get an even better sear. #steak #sousvide #castiron #bbq #recipe #food #cooking #steakrecipe #howto cow steak recipe bbq sous_vide","CreateDateTime":"2023-07-29T15:47:21.000Z","ViewCount":310019,"LikeCount":5462,"GroupId":9587,"GroupCode":"sous-vide-steak-in-instant-pot","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"youtube","PostId":2919,"Url":"https://www.youtube.com/watch?v=kvCOMD5Jeko","ViewCount":233934,"LikeCount":3781},{"Platform":"facebook","PostId":2917,"Url":"https://www.facebook.com/reel/305966135184414/","ViewCount":10512,"LikeCount":190},{"Platform":"instagram","PostId":2918,"Url":"https://www.instagram.com/reel/CvSYGlJuDt2/","ViewCount":14541,"LikeCount":138},{"Platform":"tiktok","PostId":2914,"Url":"https://www.tiktok.com/@backyahdbbq/video/7261267655686966571","ViewCount":51032,"LikeCount":1353}]},{"Id":2913,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=K4XpOQk2BMo","ThumbnailUrl":"media/posts/youtube_K4XpOQk2BMo.png","Description":"Fries in cast iron pan on the griddle. Save this sound and use as white noise. Lately, when I’ve been cooking burgers on my griddle, I just put a cast iron pan with a little bit of oil to the side and","SearchText":"fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. \n\nput griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber @grillwithweber how_to bbq burgers sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. put griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber weber grills burger how_to bbq sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. \n\nput griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber burger how_to process bbq sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot.  it’s been working out great. we got some wicked good fries lately.  put griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #f#friesb#bbqf#frenchfriesh#howtog#griddlec#castironw#webergrillsf#friendsofweber","CreateDateTime":"2023-07-28T23:58:58.000Z","ViewCount":15294,"LikeCount":279,"GroupId":9588,"GroupCode":"double-frying-fries-on-the-griddle","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ","Burgers","Sides"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2913,"Url":"https://www.youtube.com/watch?v=K4XpOQk2BMo","ViewCount":4074,"LikeCount":124},{"Platform":"facebook","PostId":2912,"Url":"https://www.facebook.com/reel/606597251463793/","ViewCount":3515,"LikeCount":58},{"Platform":"instagram","PostId":2916,"Url":"https://www.instagram.com/reel/CvQpE5_rKme/","ViewCount":3073,"LikeCount":40},{"Platform":"tiktok","PostId":2915,"Url":"https://www.tiktok.com/@backyahdbbq/video/7261019575305686318","ViewCount":4632,"LikeCount":57}]},{"Id":2912,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/606597251463793/","ThumbnailUrl":"media/posts/facebook_606597251463793.png","Description":"Fries in cast iron pan on the griddle. Save this sound and use as white noise. Lately, when I’ve been cooking burgers on my griddle, I just put a cast iron pan with a little bit of oil to the side and","SearchText":"fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. \n\nput griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber @grillwithweber how_to bbq burgers sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. put griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber weber grills burger how_to bbq sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. \n\nput griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber burger how_to process bbq sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot.  it’s been working out great. we got some wicked good fries lately.  put griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #f#friesb#bbqf#frenchfriesh#howtog#griddlec#castironw#webergrillsf#friendsofweber","CreateDateTime":"2023-07-28T23:49:47.000Z","ViewCount":15294,"LikeCount":279,"GroupId":9588,"GroupCode":"double-frying-fries-on-the-griddle","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["BBQ","Sides"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2913,"Url":"https://www.youtube.com/watch?v=K4XpOQk2BMo","ViewCount":4074,"LikeCount":124},{"Platform":"facebook","PostId":2912,"Url":"https://www.facebook.com/reel/606597251463793/","ViewCount":3515,"LikeCount":58},{"Platform":"instagram","PostId":2916,"Url":"https://www.instagram.com/reel/CvQpE5_rKme/","ViewCount":3073,"LikeCount":40},{"Platform":"tiktok","PostId":2915,"Url":"https://www.tiktok.com/@backyahdbbq/video/7261019575305686318","ViewCount":4632,"LikeCount":57}]},{"Id":2916,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CvQpE5_rKme/","ThumbnailUrl":"media/posts/instagram_18230652997171194.png","Description":"Fries in cast iron pan on the griddle. Save this sound and use as white noise. Lately, when I’ve been cooking burgers on my griddle, I just put a cast iron pan with a little bit of oil to the side and","SearchText":"fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. \n\nput griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber @grillwithweber how_to bbq burgers sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. put griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber weber grills burger how_to bbq sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. \n\nput griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber burger how_to process bbq sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot.  it’s been working out great. we got some wicked good fries lately.  put griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #f#friesb#bbqf#frenchfriesh#howtog#griddlec#castironw#webergrillsf#friendsofweber","CreateDateTime":"2023-07-28T23:49:00.000Z","ViewCount":15294,"LikeCount":279,"GroupId":9588,"GroupCode":"double-frying-fries-on-the-griddle","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger"],"PostTypes":["how_to","process"],"Categories":["BBQ","Sides"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2913,"Url":"https://www.youtube.com/watch?v=K4XpOQk2BMo","ViewCount":4074,"LikeCount":124},{"Platform":"facebook","PostId":2912,"Url":"https://www.facebook.com/reel/606597251463793/","ViewCount":3515,"LikeCount":58},{"Platform":"instagram","PostId":2916,"Url":"https://www.instagram.com/reel/CvQpE5_rKme/","ViewCount":3073,"LikeCount":40},{"Platform":"tiktok","PostId":2915,"Url":"https://www.tiktok.com/@backyahdbbq/video/7261019575305686318","ViewCount":4632,"LikeCount":57}]},{"Id":2915,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7261019575305686318","ThumbnailUrl":"media/posts/tiktok_7261019575305686318.png","Description":"Fries in cast iron pan on the griddle. Save this sound and use as white noise. Lately, when I’ve been cooking burgers on my griddle, I just put a cast iron pan with a little bit of oil to the side and","SearchText":"fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. \n\nput griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber @grillwithweber how_to bbq burgers sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. put griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber weber grills burger how_to bbq sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot. it’s been working out great. we got some wicked good fries lately. \n\nput griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #fries #bbq #frenchfries #howto #griddle #castiron #webergrills #friendsofweber burger how_to process bbq sides frying fries in cast iron pan on the griddle. save this sound and use as white noise. lately, when i’ve been cooking burgers on my griddle, i just put a cast iron pan with a little bit of oil to the side and double fry my fries right there. it saves me from having to cook inside, and everything is in one spot.  it’s been working out great. we got some wicked good fries lately.  put griddle on high. oil in pan. heat to 375. fry in batches so fries are submerged. remove from oil. let cool for a few mins. back to 375 oil until crispy. remove to paper towel and salt. #f#friesb#bbqf#frenchfriesh#howtog#griddlec#castironw#webergrillsf#friendsofweber","CreateDateTime":"2023-07-28T23:44:31.000Z","ViewCount":15294,"LikeCount":279,"GroupId":9588,"GroupCode":"double-frying-fries-on-the-griddle","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2913,"Url":"https://www.youtube.com/watch?v=K4XpOQk2BMo","ViewCount":4074,"LikeCount":124},{"Platform":"facebook","PostId":2912,"Url":"https://www.facebook.com/reel/606597251463793/","ViewCount":3515,"LikeCount":58},{"Platform":"instagram","PostId":2916,"Url":"https://www.instagram.com/reel/CvQpE5_rKme/","ViewCount":3073,"LikeCount":40},{"Platform":"tiktok","PostId":2915,"Url":"https://www.tiktok.com/@backyahdbbq/video/7261019575305686318","ViewCount":4632,"LikeCount":57}]},{"Id":2911,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7260146215600327978","ThumbnailUrl":"media/posts/tiktok_7260146215600327978.png","Description":"Let’s one-up Mickey Ds and griddle up some Big Mac smashburgers with homemade sauce, buns and fries. Start by making your own buns if you have time. This is a very simple recipe that only takes about ","SearchText":"let’s one-up mickey ds and griddle up some big mac smashburgers with homemade sauce, buns and fries. start by making your own buns if you have time. this is a very simple recipe that only takes about an hour. here’s that video:  @jonny, backyahd bbq  slice your buns leaving a middle section and then butter and toast them. presmash your patties so you have less work to do on your @weber grills griddle.  today i’m using this wicked good american wagyu burger meat from @snake river farms. prep your onions, pickles, and potatoes, and then make the big mac sauce with mayo, diced pickles or relish, onions, mustard, vinegar, paprika, granulated garlic, onion, and pepper. the red in the sauce comes from paprika not ketchup. but you can add ketchup if you want to trigger the big mac sauce police. double fry your fries at around 350 degrees.  you can use a cast iron pan on the griddle if you don’t have a fryer. smash your patties on high and add salt and pepper.  flip and add american cheese.   add the sauce, onions, pickles and lettuce on bottom and middle buns. add patty one, middle bun, tomato (if that’s your thing), patty two and then the top bun. this turned out to be one of the best smashburgers i’ve made to date.  it’s a big mac the way i think mcdonald’s should make them - the crusty smashburger adds a ton of flavor and texture. give it a try and let me know how it turns out. #bbq #griddle #burgers #smashburgers #webergrills cow burger recipe bbq burgers frying","CreateDateTime":"2023-07-26T15:15:25.000Z","ViewCount":4113,"LikeCount":117,"GroupId":9589,"GroupCode":"homemade-big-mac-smashburgers-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2911,"Url":"https://www.tiktok.com/@backyahdbbq/video/7260146215600327978","ViewCount":4113,"LikeCount":117}]},{"Id":2910,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7259913812944457002","ThumbnailUrl":"media/posts/tiktok_7259913812944457002.png","Description":"Simple Burger Bun Recipe.  Full recipe on blog  Ingredients: 400g (3 cups) flour 42g (2 tablespoons) honey 8g (1.5 teaspoons) instant dry yeast 5g (1 teaspoon) salt 240ml (1 cup) lukewarm (105F/50C) m","SearchText":"simple burger bun recipe.  full recipe on blog  ingredients: 400g (3 cups) flour 42g (2 tablespoons) honey 8g (1.5 teaspoons) instant dry yeast 5g (1 teaspoon) salt 240ml (1 cup) lukewarm (105f/50c) milk 28g (2 tablespoons) melted butter (use less than 5g of salt if you use salted butter) 1 beaten egg beaten eggs for brushing (optional) sesame seeds (optional) instructions: here’s a simple burger bun recipe that takes only about an hour. start by combining the milk, honey, butter, and yeast. stir them together until well mixed. let it sit for a few minutes until the yeast becomes frothy and activated. add the egg, flour, and salt.  mix all the ingredients together until they form a sticky dough. cover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax. scrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. if the dough feels sticky, use a bench scraper or move your hands faster as you knead.   then divide up the big ball into smaller balls. i use 120 grams for big mac style buns with a middle section, and 100 grams for normal buns. shape each piece into a round ball by tucking the edges underneath and rolling it between your hands. place them on a baking sheet lined with parchment paper, leaving some space between each bun. press down on each bun to flatten them a little bit. cover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly. preheat your oven to 375°f (190°c). brush the tops with egg and then optionally sprinkle sesame seeds on top. bake the buns for 12-15 minutes or until they turn golden brown. remove the buns from the oven and let them cool on a wire rack. slice in three sections for big mac buns and two sections for regular buns. add butter and toast them on your pan or griddle.  and then assemble your burgers.  the buns are light and fluffy and hold together well. -- this recipe is from hungry man kitchen, which i modified to use honey instead of sugar. #bbq #baking #burgerbuns #cooking #easyrecipe #recipe  recipe bread burgers baking simple burger bun recipe. \n\nfull recipe on blog https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\ningredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey\n8g (1.5 teaspoons) instant dry yeast\n5g (1 teaspoon) salt\n240ml (1 cup) lukewarm (105f/50c) milk\n28g (2 tablespoons) melted butter (use less than 5g of salt if you use salted butter)\n1 beaten egg\nbeaten eggs for brushing (optional)\nsesame seeds (optional)\n\ninstructions:\n\nhere’s a simple burger bun recipe that takes only about an hour.\n\nstart by combining the milk, honey, butter, and yeast. stir them together until well mixed. let it sit for a few minutes until the yeast becomes frothy and activated.\n\nadd the egg, flour, and salt.  mix all the ingredients together until they form a sticky dough.\n\ncover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax.\n\nscrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. if the dough feels sticky, use a bench scraper or move your hands faster as you knead.\n \nthen divide up the big ball into smaller balls. i use 120 grams for big mac style buns with a middle section, and 100 grams for normal buns.\n\nshape each piece into a round ball by tucking the edges underneath and rolling it between your hands. place them on a baking sheet lined with parchment paper, leaving some space between each bun.\n\npress down on each bun to flatten them a little bit.\n\ncover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly.\n\npreheat your oven to 375°f (190°c).\n\nbrush the tops with egg and then optionally sprinkle sesame seeds on top.\n\nbake the buns for 12-15 minutes or until they turn golden brown.\n\nremove the buns from the oven and let them cool on a wire rack.\n\nslice in three sections for big mac buns and two sections for regular buns. add butter and toast them on your pan or griddle.  and then assemble your burgers.  the buns are light and fluffy and hold together well.\n\n—\nthis recipe is from hungry man kitchen, which i modified to use honey instead of sugar.\n\n#bbq #baking #burgerbuns #cooking burger recipe bread burgers baking full recipe on blog https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\ningredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey\n8g (1.5 teaspoons) instant dry yeast\n5g (1 teaspoon) salt\n240ml (1 cup) lukewarm (105f/50c) milk\n28g (2 tablespoons) melted butter (use less than 5g of salt if you use salted butter)\n1 beaten egg\nbeaten eggs for brushing (optional)\nsesame seeds (optional)\n\ninstructions:\n\nhere’s a simple burger bun recipe that takes only about an hour.\n\nstart by combining the milk, honey, butter, and yeast. stir them together until well mixed. let it sit for a few minutes until the yeast becomes frothy and activated.\n\nadd the egg, flour, and salt.  mix all the ingredients together until they form a sticky dough.\n\ncover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax.\n\nscrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. if the dough feels sticky, use a bench scraper or move your hands faster as you knead.\n \nthen divide up the big ball into smaller balls. i use 120 grams for big mac style buns with a middle section, and 100 grams for normal buns.\n\nshape each piece into a round ball by tucking the edges underneath and rolling it between your hands. place them on a baking sheet lined with parchment paper, leaving some space between each bun.\n\npress down on each bun to flatten them a little bit.\n\ncover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly.\n\npreheat your oven to 375°f (190°c).\n\nbrush the tops with egg and then optionally sprinkle sesame seeds on top.\n\nbake the buns for 12-15 minutes or until they turn golden brown.\n\nremove the buns from the oven and let them cool on a wire rack.\n\nslice in three sections for big mac buns and two sections for regular buns. add butter and toast them on your pan or griddle.  and then assemble your burgers.  the buns are light and fluffy and hold together well.\n\n--\nthis recipe is from hungry man kitchen, which i modified to use honey instead of sugar.\n\n#bbq #baking #burgerbuns #cooking recipe bread burgers baking","CreateDateTime":"2023-07-26T00:13:34.000Z","ViewCount":2232352,"LikeCount":63376,"GroupId":9590,"GroupCode":"simple-burger-bun-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread","Burgers"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2910,"Url":"https://www.tiktok.com/@backyahdbbq/video/7259913812944457002","ViewCount":378937,"LikeCount":9224},{"Platform":"instagram","PostId":2908,"Url":"https://www.instagram.com/reel/CvInYQCrk3r/","ViewCount":5518,"LikeCount":149},{"Platform":"youtube","PostId":2907,"Url":"https://www.youtube.com/watch?v=ydQx5pOdMwE","ViewCount":1847897,"LikeCount":54003}]},{"Id":2909,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2505098306326168/","ThumbnailUrl":"media/posts/facebook_2505098306326168.png","Description":"Simple Burger Bun Recipe. Full recipe on blog https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/  #bbq #baking #burgerbuns #cooking","SearchText":"simple burger bun recipe. full recipe on blog https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/  #bbq #baking #burgerbuns #cooking","CreateDateTime":"2023-07-25T21:02:36.000Z","ViewCount":7625,"LikeCount":292,"GroupId":9591,"GroupCode":"quick-homemade-burger-bun-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2909,"Url":"https://www.facebook.com/reel/2505098306326168/","ViewCount":7625,"LikeCount":292}]},{"Id":2908,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CvInYQCrk3r/","ThumbnailUrl":"media/posts/instagram_17843526153034595.png","Description":"Simple Burger Bun Recipe. \n\nFull recipe on blog https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\nIngredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey\n8g (1.5 teaspoons) instant dry ","SearchText":"simple burger bun recipe.  full recipe on blog  ingredients: 400g (3 cups) flour 42g (2 tablespoons) honey 8g (1.5 teaspoons) instant dry yeast 5g (1 teaspoon) salt 240ml (1 cup) lukewarm (105f/50c) milk 28g (2 tablespoons) melted butter (use less than 5g of salt if you use salted butter) 1 beaten egg beaten eggs for brushing (optional) sesame seeds (optional) instructions: here’s a simple burger bun recipe that takes only about an hour. start by combining the milk, honey, butter, and yeast. stir them together until well mixed. let it sit for a few minutes until the yeast becomes frothy and activated. add the egg, flour, and salt.  mix all the ingredients together until they form a sticky dough. cover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax. scrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. if the dough feels sticky, use a bench scraper or move your hands faster as you knead.   then divide up the big ball into smaller balls. i use 120 grams for big mac style buns with a middle section, and 100 grams for normal buns. shape each piece into a round ball by tucking the edges underneath and rolling it between your hands. place them on a baking sheet lined with parchment paper, leaving some space between each bun. press down on each bun to flatten them a little bit. cover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly. preheat your oven to 375°f (190°c). brush the tops with egg and then optionally sprinkle sesame seeds on top. bake the buns for 12-15 minutes or until they turn golden brown. remove the buns from the oven and let them cool on a wire rack. slice in three sections for big mac buns and two sections for regular buns. add butter and toast them on your pan or griddle.  and then assemble your burgers.  the buns are light and fluffy and hold together well. -- this recipe is from hungry man kitchen, which i modified to use honey instead of sugar. #bbq #baking #burgerbuns #cooking #easyrecipe #recipe  recipe bread burgers baking simple burger bun recipe. \n\nfull recipe on blog https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\ningredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey\n8g (1.5 teaspoons) instant dry yeast\n5g (1 teaspoon) salt\n240ml (1 cup) lukewarm (105f/50c) milk\n28g (2 tablespoons) melted butter (use less than 5g of salt if you use salted butter)\n1 beaten egg\nbeaten eggs for brushing (optional)\nsesame seeds (optional)\n\ninstructions:\n\nhere’s a simple burger bun recipe that takes only about an hour.\n\nstart by combining the milk, honey, butter, and yeast. stir them together until well mixed. let it sit for a few minutes until the yeast becomes frothy and activated.\n\nadd the egg, flour, and salt.  mix all the ingredients together until they form a sticky dough.\n\ncover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax.\n\nscrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. if the dough feels sticky, use a bench scraper or move your hands faster as you knead.\n \nthen divide up the big ball into smaller balls. i use 120 grams for big mac style buns with a middle section, and 100 grams for normal buns.\n\nshape each piece into a round ball by tucking the edges underneath and rolling it between your hands. place them on a baking sheet lined with parchment paper, leaving some space between each bun.\n\npress down on each bun to flatten them a little bit.\n\ncover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly.\n\npreheat your oven to 375°f (190°c).\n\nbrush the tops with egg and then optionally sprinkle sesame seeds on top.\n\nbake the buns for 12-15 minutes or until they turn golden brown.\n\nremove the buns from the oven and let them cool on a wire rack.\n\nslice in three sections for big mac buns and two sections for regular buns. add butter and toast them on your pan or griddle.  and then assemble your burgers.  the buns are light and fluffy and hold together well.\n\n—\nthis recipe is from hungry man kitchen, which i modified to use honey instead of sugar.\n\n#bbq #baking #burgerbuns #cooking burger recipe bread burgers baking full recipe on blog https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\ningredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey\n8g (1.5 teaspoons) instant dry yeast\n5g (1 teaspoon) salt\n240ml (1 cup) lukewarm (105f/50c) milk\n28g (2 tablespoons) melted butter (use less than 5g of salt if you use salted butter)\n1 beaten egg\nbeaten eggs for brushing (optional)\nsesame seeds (optional)\n\ninstructions:\n\nhere’s a simple burger bun recipe that takes only about an hour.\n\nstart by combining the milk, honey, butter, and yeast. stir them together until well mixed. let it sit for a few minutes until the yeast becomes frothy and activated.\n\nadd the egg, flour, and salt.  mix all the ingredients together until they form a sticky dough.\n\ncover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax.\n\nscrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. if the dough feels sticky, use a bench scraper or move your hands faster as you knead.\n \nthen divide up the big ball into smaller balls. i use 120 grams for big mac style buns with a middle section, and 100 grams for normal buns.\n\nshape each piece into a round ball by tucking the edges underneath and rolling it between your hands. place them on a baking sheet lined with parchment paper, leaving some space between each bun.\n\npress down on each bun to flatten them a little bit.\n\ncover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly.\n\npreheat your oven to 375°f (190°c).\n\nbrush the tops with egg and then optionally sprinkle sesame seeds on top.\n\nbake the buns for 12-15 minutes or until they turn golden brown.\n\nremove the buns from the oven and let them cool on a wire rack.\n\nslice in three sections for big mac buns and two sections for regular buns. add butter and toast them on your pan or griddle.  and then assemble your burgers.  the buns are light and fluffy and hold together well.\n\n--\nthis recipe is from hungry man kitchen, which i modified to use honey instead of sugar.\n\n#bbq #baking #burgerbuns #cooking recipe bread burgers baking","CreateDateTime":"2023-07-25T21:00:25.000Z","ViewCount":2232352,"LikeCount":63376,"GroupId":9590,"GroupCode":"simple-burger-bun-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Bread","Burgers"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2910,"Url":"https://www.tiktok.com/@backyahdbbq/video/7259913812944457002","ViewCount":378937,"LikeCount":9224},{"Platform":"instagram","PostId":2908,"Url":"https://www.instagram.com/reel/CvInYQCrk3r/","ViewCount":5518,"LikeCount":149},{"Platform":"youtube","PostId":2907,"Url":"https://www.youtube.com/watch?v=ydQx5pOdMwE","ViewCount":1847897,"LikeCount":54003}]},{"Id":2907,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ydQx5pOdMwE","ThumbnailUrl":"media/posts/youtube_ydQx5pOdMwE.png","Description":"Full recipe on blog https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\nIngredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey\n8g (1.5 teaspoons) instant dry yeast\n5g (1 teaspoon) salt\n2","SearchText":"simple burger bun recipe.  full recipe on blog  ingredients: 400g (3 cups) flour 42g (2 tablespoons) honey 8g (1.5 teaspoons) instant dry yeast 5g (1 teaspoon) salt 240ml (1 cup) lukewarm (105f/50c) milk 28g (2 tablespoons) melted butter (use less than 5g of salt if you use salted butter) 1 beaten egg beaten eggs for brushing (optional) sesame seeds (optional) instructions: here’s a simple burger bun recipe that takes only about an hour. start by combining the milk, honey, butter, and yeast. stir them together until well mixed. let it sit for a few minutes until the yeast becomes frothy and activated. add the egg, flour, and salt.  mix all the ingredients together until they form a sticky dough. cover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax. scrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. if the dough feels sticky, use a bench scraper or move your hands faster as you knead.   then divide up the big ball into smaller balls. i use 120 grams for big mac style buns with a middle section, and 100 grams for normal buns. shape each piece into a round ball by tucking the edges underneath and rolling it between your hands. place them on a baking sheet lined with parchment paper, leaving some space between each bun. press down on each bun to flatten them a little bit. cover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly. preheat your oven to 375°f (190°c). brush the tops with egg and then optionally sprinkle sesame seeds on top. bake the buns for 12-15 minutes or until they turn golden brown. remove the buns from the oven and let them cool on a wire rack. slice in three sections for big mac buns and two sections for regular buns. add butter and toast them on your pan or griddle.  and then assemble your burgers.  the buns are light and fluffy and hold together well. -- this recipe is from hungry man kitchen, which i modified to use honey instead of sugar. #bbq #baking #burgerbuns #cooking #easyrecipe #recipe  recipe bread burgers baking simple burger bun recipe. \n\nfull recipe on blog https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\ningredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey\n8g (1.5 teaspoons) instant dry yeast\n5g (1 teaspoon) salt\n240ml (1 cup) lukewarm (105f/50c) milk\n28g (2 tablespoons) melted butter (use less than 5g of salt if you use salted butter)\n1 beaten egg\nbeaten eggs for brushing (optional)\nsesame seeds (optional)\n\ninstructions:\n\nhere’s a simple burger bun recipe that takes only about an hour.\n\nstart by combining the milk, honey, butter, and yeast. stir them together until well mixed. let it sit for a few minutes until the yeast becomes frothy and activated.\n\nadd the egg, flour, and salt.  mix all the ingredients together until they form a sticky dough.\n\ncover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax.\n\nscrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. if the dough feels sticky, use a bench scraper or move your hands faster as you knead.\n \nthen divide up the big ball into smaller balls. i use 120 grams for big mac style buns with a middle section, and 100 grams for normal buns.\n\nshape each piece into a round ball by tucking the edges underneath and rolling it between your hands. place them on a baking sheet lined with parchment paper, leaving some space between each bun.\n\npress down on each bun to flatten them a little bit.\n\ncover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly.\n\npreheat your oven to 375°f (190°c).\n\nbrush the tops with egg and then optionally sprinkle sesame seeds on top.\n\nbake the buns for 12-15 minutes or until they turn golden brown.\n\nremove the buns from the oven and let them cool on a wire rack.\n\nslice in three sections for big mac buns and two sections for regular buns. add butter and toast them on your pan or griddle.  and then assemble your burgers.  the buns are light and fluffy and hold together well.\n\n—\nthis recipe is from hungry man kitchen, which i modified to use honey instead of sugar.\n\n#bbq #baking #burgerbuns #cooking burger recipe bread burgers baking full recipe on blog https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/\n\ningredients:\n\n400g (3 cups) flour\n42g (2 tablespoons) honey\n8g (1.5 teaspoons) instant dry yeast\n5g (1 teaspoon) salt\n240ml (1 cup) lukewarm (105f/50c) milk\n28g (2 tablespoons) melted butter (use less than 5g of salt if you use salted butter)\n1 beaten egg\nbeaten eggs for brushing (optional)\nsesame seeds (optional)\n\ninstructions:\n\nhere’s a simple burger bun recipe that takes only about an hour.\n\nstart by combining the milk, honey, butter, and yeast. stir them together until well mixed. let it sit for a few minutes until the yeast becomes frothy and activated.\n\nadd the egg, flour, and salt.  mix all the ingredients together until they form a sticky dough.\n\ncover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax.\n\nscrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. if the dough feels sticky, use a bench scraper or move your hands faster as you knead.\n \nthen divide up the big ball into smaller balls. i use 120 grams for big mac style buns with a middle section, and 100 grams for normal buns.\n\nshape each piece into a round ball by tucking the edges underneath and rolling it between your hands. place them on a baking sheet lined with parchment paper, leaving some space between each bun.\n\npress down on each bun to flatten them a little bit.\n\ncover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly.\n\npreheat your oven to 375°f (190°c).\n\nbrush the tops with egg and then optionally sprinkle sesame seeds on top.\n\nbake the buns for 12-15 minutes or until they turn golden brown.\n\nremove the buns from the oven and let them cool on a wire rack.\n\nslice in three sections for big mac buns and two sections for regular buns. add butter and toast them on your pan or griddle.  and then assemble your burgers.  the buns are light and fluffy and hold together well.\n\n--\nthis recipe is from hungry man kitchen, which i modified to use honey instead of sugar.\n\n#bbq #baking #burgerbuns #cooking recipe bread burgers baking","CreateDateTime":"2023-07-25T17:10:53.000Z","ViewCount":2232352,"LikeCount":63376,"GroupId":9590,"GroupCode":"simple-burger-bun-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread","Burgers"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2910,"Url":"https://www.tiktok.com/@backyahdbbq/video/7259913812944457002","ViewCount":378937,"LikeCount":9224},{"Platform":"instagram","PostId":2908,"Url":"https://www.instagram.com/reel/CvInYQCrk3r/","ViewCount":5518,"LikeCount":149},{"Platform":"youtube","PostId":2907,"Url":"https://www.youtube.com/watch?v=ydQx5pOdMwE","ViewCount":1847897,"LikeCount":54003}]},{"Id":2905,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/302807442221377","ThumbnailUrl":"media/posts/facebook_110899788073674_302807442221377.png","Description":"Prepping these REP Provisions wings for lunch tomorrow with some Franklin Barbecue BBQ Spice Rub that a friend from Austin gifted me.  On an air rack in the fridge for the night in Drip EZ tub.  We’ll","SearchText":"prepping these rep provisions wings for lunch tomorrow with some franklin barbecue bbq spice rub that a friend from austin gifted me.  on an air rack in the fridge for the night in drip ez tub.  we’ll cook on weber grills with their new heat controller. #bbq #wings chicken chicken_wings process bbq grilling prepping these @repprovisions wings for lunch tomorrow with some @franklinbbq bbq spice rub that a friend from austin gifted me.  on an air rack in the fridge for the night in @bbq_dripez tub.  we’ll cook on @webergrills with their new heat controller. chicken chicken_wings tips bbq grilling","CreateDateTime":"2023-07-25T01:14:58.000Z","ViewCount":0,"LikeCount":25,"GroupId":9592,"GroupCode":"prepping-bbq-wings-for-grilling","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2905,"Url":"https://www.facebook.com/234418655726923/posts/302807442221377","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":2906,"Url":"https://www.instagram.com/p/CvGf3bUJpqI/","ViewCount":0,"LikeCount":17}]},{"Id":2906,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CvGf3bUJpqI/","ThumbnailUrl":"media/posts/instagram_17999023078852353.png","Description":"Prepping these @repprovisions wings for lunch tomorrow with some @franklinbbq BBQ Spice Rub that a friend from Austin gifted me.  On an air rack in the fridge for the night in @bbq_dripez tub.  We’ll ","SearchText":"prepping these rep provisions wings for lunch tomorrow with some franklin barbecue bbq spice rub that a friend from austin gifted me.  on an air rack in the fridge for the night in drip ez tub.  we’ll cook on weber grills with their new heat controller. #bbq #wings chicken chicken_wings process bbq grilling prepping these @repprovisions wings for lunch tomorrow with some @franklinbbq bbq spice rub that a friend from austin gifted me.  on an air rack in the fridge for the night in @bbq_dripez tub.  we’ll cook on @webergrills with their new heat controller. chicken chicken_wings tips bbq grilling","CreateDateTime":"2023-07-25T01:14:53.000Z","ViewCount":0,"LikeCount":25,"GroupId":9592,"GroupCode":"prepping-bbq-wings-for-grilling","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2905,"Url":"https://www.facebook.com/234418655726923/posts/302807442221377","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":2906,"Url":"https://www.instagram.com/p/CvGf3bUJpqI/","ViewCount":0,"LikeCount":17}]},{"Id":2903,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/302746452227476","ThumbnailUrl":"media/posts/facebook_110899788073674_302746452227476.png","Description":"I was in San Fran for the weekend and caught Tartine Bakery on my last day there right as they were closing. They only had a half country loaf left, so I took it. Notice the evenly distributed small a","SearchText":"i was in san fran for the weekend and caught tartine bakery on my last day there right as they were closing. they only had a half country loaf left, so i took it. notice the evenly distributed small and medium sized pockets in the crumb and the dark thick crust. truest amazing experience. slicing video coming soon. #bread #sourdough #bakery #sanfrancisco review showcase bread baking i was in san fran for the weekend and caught @tartinebakery on my last day there right as they were closing. they only had a half country loaf left, so i took it. notice the evenly distributed small and medium sized pockets in the crumb and the dark thick crust. truest amazing experience. slicing video coming soon. #bread #sourdough #bakery #sanfrancisco review showcase bread baking","CreateDateTime":"2023-07-24T21:41:04.000Z","ViewCount":2,"LikeCount":22,"GroupId":9593,"GroupCode":"tartine-bakery-bread-experience","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review","showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2903,"Url":"https://www.facebook.com/234418655726923/posts/302746452227476","ViewCount":2,"LikeCount":5},{"Platform":"instagram","PostId":2904,"Url":"https://www.instagram.com/p/CvGHYkByoAZ/","ViewCount":0,"LikeCount":17}]},{"Id":2904,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CvGHYkByoAZ/","ThumbnailUrl":"media/posts/instagram_17963535002430673.png","Description":"I was in San Fran for the weekend and caught @tartinebakery on my last day there right as they were closing. They only had a half country loaf left, so I took it. Notice the evenly distributed small a","SearchText":"i was in san fran for the weekend and caught tartine bakery on my last day there right as they were closing. they only had a half country loaf left, so i took it. notice the evenly distributed small and medium sized pockets in the crumb and the dark thick crust. truest amazing experience. slicing video coming soon. #bread #sourdough #bakery #sanfrancisco review showcase bread baking i was in san fran for the weekend and caught @tartinebakery on my last day there right as they were closing. they only had a half country loaf left, so i took it. notice the evenly distributed small and medium sized pockets in the crumb and the dark thick crust. truest amazing experience. slicing video coming soon. #bread #sourdough #bakery #sanfrancisco review showcase bread baking","CreateDateTime":"2023-07-24T21:40:57.000Z","ViewCount":2,"LikeCount":22,"GroupId":9593,"GroupCode":"tartine-bakery-bread-experience","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review","showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2903,"Url":"https://www.facebook.com/234418655726923/posts/302746452227476","ViewCount":2,"LikeCount":5},{"Platform":"instagram","PostId":2904,"Url":"https://www.instagram.com/p/CvGHYkByoAZ/","ViewCount":0,"LikeCount":17}]},{"Id":2901,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/298798655955589","ThumbnailUrl":"media/posts/facebook_110899788073674_298798655955589.png","Description":"This @snakeriverfarms American Wagyu Strip Steak “Gold” is all salted and ready for the fridge until lunch tomorrow. #steak #steakprep #bbq","SearchText":"this @snakeriverfarms american wagyu strip steak “gold” is all salted and ready for the fridge until lunch tomorrow. #steak #steakprep #bbq cow steak tips bbq this @snakeriverfarms american wagyu strip steak “gold” is all salted and ready for the fridge until lunch tomorrow. #steak #steakprep #bbq cow steak showcase process bbq","CreateDateTime":"2023-07-17T04:05:37.000Z","ViewCount":1,"LikeCount":29,"GroupId":9241,"GroupCode":"american-wagyu-strip-steak-prep-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2901,"Url":"https://www.facebook.com/234418655726923/posts/298798655955589","ViewCount":1,"LikeCount":8},{"Platform":"instagram","PostId":2902,"Url":"https://www.instagram.com/p/CuyNCSOunnR/","ViewCount":0,"LikeCount":21}]},{"Id":2902,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CuyNCSOunnR/","ThumbnailUrl":"media/posts/instagram_17983202597102408.png","Description":"This @snakeriverfarms American Wagyu Strip Steak “Gold” is all salted and ready for the fridge until lunch tomorrow. #steak #steakprep #bbq","SearchText":"this @snakeriverfarms american wagyu strip steak “gold” is all salted and ready for the fridge until lunch tomorrow. #steak #steakprep #bbq cow steak tips bbq this @snakeriverfarms american wagyu strip steak “gold” is all salted and ready for the fridge until lunch tomorrow. #steak #steakprep #bbq cow steak showcase process bbq","CreateDateTime":"2023-07-17T04:05:32.000Z","ViewCount":1,"LikeCount":29,"GroupId":9241,"GroupCode":"american-wagyu-strip-steak-prep-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2901,"Url":"https://www.facebook.com/234418655726923/posts/298798655955589","ViewCount":1,"LikeCount":8},{"Platform":"instagram","PostId":2902,"Url":"https://www.instagram.com/p/CuyNCSOunnR/","ViewCount":0,"LikeCount":21}]},{"Id":2900,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=2aix8NIONPU","ThumbnailUrl":"media/posts/youtube_2aix8NIONPU.png","Description":"Raw meat can make you sick and even kill you because it carries foodborne pathogens.\n\nWhen prepping meat you have to be careful to not spread those pathogens to other things in your kitchen.\n\nI like t","SearchText":"raw meat can make you sick and even kill you because it carries foodborne pathogens.\n\nwhen prepping meat you have to be careful to not spread those pathogens to other things in your kitchen.\n\ni like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else.\n\nfor example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.  \n\nwhen i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles.\n\nonce those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle.\n\nthese prep tubs also help keep the juices contained and reduce the number of things i need to wash.\n\njust something to keep in mind the next time you are prepping your meat.  always keep one hand clean because\n\n\n#bbq #bbqtips #cooking #foodprep #foodsafety tips raw meat can make you sick and even kill you because it carries foodborne pathogens.\n\nwhen prepping meat you have to be careful to not spread those pathogens to other things in your kitchen.\n\ni like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else.\n\nfor example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand. \n\nwhen i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles.\n\nonce those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle.\n\nthese prep tubs also help keep the juices contained and reduce the number of things i need to wash.\n\njust something to keep in mind the next time you are prepping your meat.  always keep one hand clean because\n\n#bbq #bbqtips #cooking #foodprep #foodsafety raw meat can make you sick and even kill you because it carries foodborne pathogens. when prepping meat you have to be careful to not spread those pathogens to other things in your kitchen. i like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else. for example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.  when i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles. once those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle. these prep tubs also help keep the juices contained and reduce the number of things i need to wash. just something to keep in mind the next time you are prepping your meat.  always keep one hand clean because… #bbq #bbqtips #cooking #foodprep #foodsafety tips raw meat can make you sick and even kill you because it carries foodborne pathogens. when prepping meat you have to be careful to not spread those pathogens to other things in your kitchen. i like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else. for example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.   when i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles. once those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle. these prep tubs also help keep the juices contained and reduce the number of things i need to wash. just something to keep in mind the next time you are prepping your meat.  always keep one hand clean because #bbq #bbqtips #cooking #foodprep #foodsafety","CreateDateTime":"2023-07-17T00:14:11.000Z","ViewCount":64713,"LikeCount":1946,"GroupId":9242,"GroupCode":"safe-meat-handling-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2900,"Url":"https://www.youtube.com/watch?v=2aix8NIONPU","ViewCount":8950,"LikeCount":264},{"Platform":"instagram","PostId":2899,"Url":"https://www.instagram.com/reel/CuxyEFdOknv/","ViewCount":6677,"LikeCount":198},{"Platform":"facebook","PostId":2897,"Url":"https://www.facebook.com/reel/582876590712988/","ViewCount":8435,"LikeCount":187},{"Platform":"tiktok","PostId":2898,"Url":"https://www.tiktok.com/@backyahdbbq/video/7256572296817577259","ViewCount":40651,"LikeCount":1297}]},{"Id":2899,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CuxyEFdOknv/","ThumbnailUrl":"media/posts/instagram_17984091338250471.png","Description":"Raw meat can make you sick and even kill you because it carries foodborne pathogens.\n\nWhen prepping meat you have to be careful to not spread those pathogens to other things in your kitchen.\n\nI like t","SearchText":"raw meat can make you sick and even kill you because it carries foodborne pathogens.\n\nwhen prepping meat you have to be careful to not spread those pathogens to other things in your kitchen.\n\ni like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else.\n\nfor example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.  \n\nwhen i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles.\n\nonce those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle.\n\nthese prep tubs also help keep the juices contained and reduce the number of things i need to wash.\n\njust something to keep in mind the next time you are prepping your meat.  always keep one hand clean because\n\n\n#bbq #bbqtips #cooking #foodprep #foodsafety tips raw meat can make you sick and even kill you because it carries foodborne pathogens.\n\nwhen prepping meat you have to be careful to not spread those pathogens to other things in your kitchen.\n\ni like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else.\n\nfor example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand. \n\nwhen i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles.\n\nonce those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle.\n\nthese prep tubs also help keep the juices contained and reduce the number of things i need to wash.\n\njust something to keep in mind the next time you are prepping your meat.  always keep one hand clean because\n\n#bbq #bbqtips #cooking #foodprep #foodsafety raw meat can make you sick and even kill you because it carries foodborne pathogens. when prepping meat you have to be careful to not spread those pathogens to other things in your kitchen. i like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else. for example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.  when i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles. once those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle. these prep tubs also help keep the juices contained and reduce the number of things i need to wash. just something to keep in mind the next time you are prepping your meat.  always keep one hand clean because… #bbq #bbqtips #cooking #foodprep #foodsafety tips raw meat can make you sick and even kill you because it carries foodborne pathogens. when prepping meat you have to be careful to not spread those pathogens to other things in your kitchen. i like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else. for example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.   when i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles. once those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle. these prep tubs also help keep the juices contained and reduce the number of things i need to wash. just something to keep in mind the next time you are prepping your meat.  always keep one hand clean because #bbq #bbqtips #cooking #foodprep #foodsafety","CreateDateTime":"2023-07-17T00:10:47.000Z","ViewCount":64713,"LikeCount":1946,"GroupId":9242,"GroupCode":"safe-meat-handling-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2900,"Url":"https://www.youtube.com/watch?v=2aix8NIONPU","ViewCount":8950,"LikeCount":264},{"Platform":"instagram","PostId":2899,"Url":"https://www.instagram.com/reel/CuxyEFdOknv/","ViewCount":6677,"LikeCount":198},{"Platform":"facebook","PostId":2897,"Url":"https://www.facebook.com/reel/582876590712988/","ViewCount":8435,"LikeCount":187},{"Platform":"tiktok","PostId":2898,"Url":"https://www.tiktok.com/@backyahdbbq/video/7256572296817577259","ViewCount":40651,"LikeCount":1297}]},{"Id":2897,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/582876590712988/","ThumbnailUrl":"media/posts/facebook_582876590712988.png","Description":"Raw meat can make you sick and even kill you because it carries foodborne pathogens. When prepping meat you have to be careful to not spread those pathogens to other things in your kitchen. I like to ","SearchText":"raw meat can make you sick and even kill you because it carries foodborne pathogens.\n\nwhen prepping meat you have to be careful to not spread those pathogens to other things in your kitchen.\n\ni like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else.\n\nfor example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.  \n\nwhen i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles.\n\nonce those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle.\n\nthese prep tubs also help keep the juices contained and reduce the number of things i need to wash.\n\njust something to keep in mind the next time you are prepping your meat.  always keep one hand clean because\n\n\n#bbq #bbqtips #cooking #foodprep #foodsafety tips raw meat can make you sick and even kill you because it carries foodborne pathogens.\n\nwhen prepping meat you have to be careful to not spread those pathogens to other things in your kitchen.\n\ni like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else.\n\nfor example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand. \n\nwhen i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles.\n\nonce those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle.\n\nthese prep tubs also help keep the juices contained and reduce the number of things i need to wash.\n\njust something to keep in mind the next time you are prepping your meat.  always keep one hand clean because\n\n#bbq #bbqtips #cooking #foodprep #foodsafety raw meat can make you sick and even kill you because it carries foodborne pathogens. when prepping meat you have to be careful to not spread those pathogens to other things in your kitchen. i like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else. for example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.  when i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles. once those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle. these prep tubs also help keep the juices contained and reduce the number of things i need to wash. just something to keep in mind the next time you are prepping your meat.  always keep one hand clean because… #bbq #bbqtips #cooking #foodprep #foodsafety tips raw meat can make you sick and even kill you because it carries foodborne pathogens. when prepping meat you have to be careful to not spread those pathogens to other things in your kitchen. i like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else. for example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.   when i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles. once those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle. these prep tubs also help keep the juices contained and reduce the number of things i need to wash. just something to keep in mind the next time you are prepping your meat.  always keep one hand clean because #bbq #bbqtips #cooking #foodprep #foodsafety","CreateDateTime":"2023-07-17T00:07:34.000Z","ViewCount":64713,"LikeCount":1946,"GroupId":9242,"GroupCode":"safe-meat-handling-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2900,"Url":"https://www.youtube.com/watch?v=2aix8NIONPU","ViewCount":8950,"LikeCount":264},{"Platform":"instagram","PostId":2899,"Url":"https://www.instagram.com/reel/CuxyEFdOknv/","ViewCount":6677,"LikeCount":198},{"Platform":"facebook","PostId":2897,"Url":"https://www.facebook.com/reel/582876590712988/","ViewCount":8435,"LikeCount":187},{"Platform":"tiktok","PostId":2898,"Url":"https://www.tiktok.com/@backyahdbbq/video/7256572296817577259","ViewCount":40651,"LikeCount":1297}]},{"Id":2898,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7256572296817577259","ThumbnailUrl":"media/posts/tiktok_7256572296817577259.png","Description":"Raw meat can make you sick and even kill you because it carries foodborne pathogens. When prepping meat you have to be careful to not spread those pathogens to other things in your kitchen. I like to ","SearchText":"raw meat can make you sick and even kill you because it carries foodborne pathogens.\n\nwhen prepping meat you have to be careful to not spread those pathogens to other things in your kitchen.\n\ni like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else.\n\nfor example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.  \n\nwhen i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles.\n\nonce those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle.\n\nthese prep tubs also help keep the juices contained and reduce the number of things i need to wash.\n\njust something to keep in mind the next time you are prepping your meat.  always keep one hand clean because\n\n\n#bbq #bbqtips #cooking #foodprep #foodsafety tips raw meat can make you sick and even kill you because it carries foodborne pathogens.\n\nwhen prepping meat you have to be careful to not spread those pathogens to other things in your kitchen.\n\ni like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else.\n\nfor example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand. \n\nwhen i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles.\n\nonce those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle.\n\nthese prep tubs also help keep the juices contained and reduce the number of things i need to wash.\n\njust something to keep in mind the next time you are prepping your meat.  always keep one hand clean because\n\n#bbq #bbqtips #cooking #foodprep #foodsafety raw meat can make you sick and even kill you because it carries foodborne pathogens. when prepping meat you have to be careful to not spread those pathogens to other things in your kitchen. i like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else. for example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.  when i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles. once those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle. these prep tubs also help keep the juices contained and reduce the number of things i need to wash. just something to keep in mind the next time you are prepping your meat.  always keep one hand clean because… #bbq #bbqtips #cooking #foodprep #foodsafety tips raw meat can make you sick and even kill you because it carries foodborne pathogens. when prepping meat you have to be careful to not spread those pathogens to other things in your kitchen. i like to wear nitrile gloves when handling raw meat because it helps keep the pathogens out of my pores and makes clean up easier. if you don’t wear gloves, then make sure you wash your hands well before touching anything else. for example, when i’m trimming a brisket or pork butt, i’ll wear a cut glove under a nitrile glove on my left hand and just a nitrile glove on my right hand.   when i’m done trimming, i’ll apply a rub.  but before i do that, i’ll remove my right glove because that glove is contaminated and i don’t want the pathogens spreading to my binder and rub bottles. once those pathogens are on the bottles they will survive there for several weeks or even months.  so, you could unknowingly spread those pathogens every time you use that bottle. these prep tubs also help keep the juices contained and reduce the number of things i need to wash. just something to keep in mind the next time you are prepping your meat.  always keep one hand clean because #bbq #bbqtips #cooking #foodprep #foodsafety","CreateDateTime":"2023-07-17T00:06:49.000Z","ViewCount":64713,"LikeCount":1946,"GroupId":9242,"GroupCode":"safe-meat-handling-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2900,"Url":"https://www.youtube.com/watch?v=2aix8NIONPU","ViewCount":8950,"LikeCount":264},{"Platform":"instagram","PostId":2899,"Url":"https://www.instagram.com/reel/CuxyEFdOknv/","ViewCount":6677,"LikeCount":198},{"Platform":"facebook","PostId":2897,"Url":"https://www.facebook.com/reel/582876590712988/","ViewCount":8435,"LikeCount":187},{"Platform":"tiktok","PostId":2898,"Url":"https://www.tiktok.com/@backyahdbbq/video/7256572296817577259","ViewCount":40651,"LikeCount":1297}]},{"Id":2895,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/705828464890384/","ThumbnailUrl":"media/posts/facebook_705828464890384.png","Description":"Over the past couple of months I’ve been testing this new rub from Camp Scoville out of California. It’s called Burning Bat sQuatch and it has ghost pepper flakes in it.  My normal comfort level is wi","SearchText":"over the past couple of months i’ve been testing this new rub from camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it. #bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy 15% off with code backyahdbbq https://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub over the past couple of months i’ve been testing this new rub from camp scoville (@campscoville) out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it.\n\n#bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy\n\n15% off with code backyahdbbq\nhttps://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub burger tips bbq pizza burgers breakfast over the past couple of months i’ve been testing this new rub from camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it.\n\n#bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy\n\n15% off with code backyahdbbq\nhttps://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub burger tips bbq pizza breakfast over the past couple of months i’ve been testing this new rub from @camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it. #bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy","CreateDateTime":"2023-07-14T16:24:37.000Z","ViewCount":10126,"LikeCount":241,"GroupId":9244,"GroupCode":"camp-scoville-burning-bat-rub-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2895,"Url":"https://www.facebook.com/reel/705828464890384/","ViewCount":2921,"LikeCount":53},{"Platform":"youtube","PostId":2896,"Url":"https://www.youtube.com/watch?v=nc9MYS-0XJs","ViewCount":3224,"LikeCount":120},{"Platform":"instagram","PostId":2894,"Url":"https://www.instagram.com/reel/Curyjdct9ST/","ViewCount":1792,"LikeCount":29},{"Platform":"tiktok","PostId":2893,"Url":"https://www.tiktok.com/@backyahdbbq/video/7255707335769984302","ViewCount":2189,"LikeCount":39}]},{"Id":2896,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=nc9MYS-0XJs","ThumbnailUrl":"media/posts/youtube_nc9MYS-0XJs.png","Description":"Over the past couple of months I’ve been testing this new rub from Camp Scoville (@campscoville) out of California. It’s called Burning Bat sQuatch and it has ghost pepper flakes in it.  My normal com","SearchText":"over the past couple of months i’ve been testing this new rub from camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it. #bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy 15% off with code backyahdbbq https://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub over the past couple of months i’ve been testing this new rub from camp scoville (@campscoville) out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it.\n\n#bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy\n\n15% off with code backyahdbbq\nhttps://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub burger tips bbq pizza burgers breakfast over the past couple of months i’ve been testing this new rub from camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it.\n\n#bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy\n\n15% off with code backyahdbbq\nhttps://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub burger tips bbq pizza breakfast over the past couple of months i’ve been testing this new rub from @camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it. #bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy","CreateDateTime":"2023-07-14T16:23:58.000Z","ViewCount":10126,"LikeCount":241,"GroupId":9244,"GroupCode":"camp-scoville-burning-bat-rub-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["BBQ","Pizza","Burgers","Breakfast"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2895,"Url":"https://www.facebook.com/reel/705828464890384/","ViewCount":2921,"LikeCount":53},{"Platform":"youtube","PostId":2896,"Url":"https://www.youtube.com/watch?v=nc9MYS-0XJs","ViewCount":3224,"LikeCount":120},{"Platform":"instagram","PostId":2894,"Url":"https://www.instagram.com/reel/Curyjdct9ST/","ViewCount":1792,"LikeCount":29},{"Platform":"tiktok","PostId":2893,"Url":"https://www.tiktok.com/@backyahdbbq/video/7255707335769984302","ViewCount":2189,"LikeCount":39}]},{"Id":2894,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Curyjdct9ST/","ThumbnailUrl":"media/posts/instagram_17895344213832838.png","Description":"Over the past couple of months I’ve been testing this new rub from Camp Scoville out of California. It’s called Burning Bat sQuatch and it has ghost pepper flakes in it.  My normal comfort level is wi","SearchText":"over the past couple of months i’ve been testing this new rub from camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it. #bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy 15% off with code backyahdbbq https://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub over the past couple of months i’ve been testing this new rub from camp scoville (@campscoville) out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it.\n\n#bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy\n\n15% off with code backyahdbbq\nhttps://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub burger tips bbq pizza burgers breakfast over the past couple of months i’ve been testing this new rub from camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it.\n\n#bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy\n\n15% off with code backyahdbbq\nhttps://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub burger tips bbq pizza breakfast over the past couple of months i’ve been testing this new rub from @camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it. #bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy","CreateDateTime":"2023-07-14T16:19:10.000Z","ViewCount":10126,"LikeCount":241,"GroupId":9244,"GroupCode":"camp-scoville-burning-bat-rub-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["BBQ","Pizza","Breakfast"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2895,"Url":"https://www.facebook.com/reel/705828464890384/","ViewCount":2921,"LikeCount":53},{"Platform":"youtube","PostId":2896,"Url":"https://www.youtube.com/watch?v=nc9MYS-0XJs","ViewCount":3224,"LikeCount":120},{"Platform":"instagram","PostId":2894,"Url":"https://www.instagram.com/reel/Curyjdct9ST/","ViewCount":1792,"LikeCount":29},{"Platform":"tiktok","PostId":2893,"Url":"https://www.tiktok.com/@backyahdbbq/video/7255707335769984302","ViewCount":2189,"LikeCount":39}]},{"Id":2893,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7255707335769984302","ThumbnailUrl":"media/posts/tiktok_7255707335769984302.png","Description":"Over the past couple of months I’ve been testing this new rub from @Camp Scoville out of California. It’s called Burning Bat sQuatch and it has ghost pepper flakes in it.  My normal comfort level is w","SearchText":"over the past couple of months i’ve been testing this new rub from camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it. #bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy 15% off with code backyahdbbq https://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub over the past couple of months i’ve been testing this new rub from camp scoville (@campscoville) out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it.\n\n#bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy\n\n15% off with code backyahdbbq\nhttps://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub burger tips bbq pizza burgers breakfast over the past couple of months i’ve been testing this new rub from camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it.\n\n#bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy\n\n15% off with code backyahdbbq\nhttps://campscoville.com/discount/backyahdbbq/?redirect=/products/bbq-rub burger tips bbq pizza breakfast over the past couple of months i’ve been testing this new rub from @camp scoville out of california. it’s called burning bat squatch and it has ghost pepper flakes in it.  my normal comfort level is with jalapenos, serranos, and poblanos, so i wasn’t quite sure if i’d like it.  but it has really grown on me. i like to use it on my pizza, smashburger, burritos, and eggs.  it adds a nice sweet, salty, and spicy kick. it does pour out quickly so put a little in your palm and then pinch and sprinkle it onto your food. you’ll find a link and code to it on my gear page. come back here after you’ve tried it and let me know how you like it. #bbq #bbqtips #pizza #burgers #fries #eggs #bbqrubs #ghostpeppers #spicy","CreateDateTime":"2023-07-14T16:10:27.000Z","ViewCount":10126,"LikeCount":241,"GroupId":9244,"GroupCode":"camp-scoville-burning-bat-rub-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2895,"Url":"https://www.facebook.com/reel/705828464890384/","ViewCount":2921,"LikeCount":53},{"Platform":"youtube","PostId":2896,"Url":"https://www.youtube.com/watch?v=nc9MYS-0XJs","ViewCount":3224,"LikeCount":120},{"Platform":"instagram","PostId":2894,"Url":"https://www.instagram.com/reel/Curyjdct9ST/","ViewCount":1792,"LikeCount":29},{"Platform":"tiktok","PostId":2893,"Url":"https://www.tiktok.com/@backyahdbbq/video/7255707335769984302","ViewCount":2189,"LikeCount":39}]},{"Id":2888,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=CdNGYhUh0q4","ThumbnailUrl":"media/posts/youtube_CdNGYhUh0q4.png","Description":"I’ve been experimenting with adding different types of flour (wheat/rye) and I love dates and nuts. This was one of my favorite loaves I’ve made to date. It was moist, sweet, and crunchy.\n\n375g bread ","SearchText":"i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date. it was moist, sweet, and crunchy.\n\n375g bread flour\n25g rye flour\n3g instant yeast\n8g salt\n300g water 73f degrees \nhandful (or two) of toasted almonds\nhandful (or two) of diced and blanched dates\n\ntoast almonds\ndice and blanch dates (pat them dry)\ncombine everything except almonds and dates\nfold in almonds and dates\nlet sit for 30m\nstretch and fold\nsit for 30m\nstretch and fold\n3 hrs bulk rise total or when you see air pockets and it has doubled\nremove from bowl onto floured surface\nshape into ball\nplace in parchment paper lined bowl\nlet sit at room temp until doubled in size\npreheat dutch oven at 475 for 30m\nsprinkle with a little flour\nscore bread with scissors or knife or lame\nbake covered for 25 mins\nremove cover and parchment paper\nbake for additional 5-25 mins, until crust is dark\nremove, rest on wire rack for at least 1 hr\nslice\n\n#bread #baking #nokneadbread recipe how_to process bread baking i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date. it was moist, sweet, and crunchy.\n\n375g bread flour\n25g rye flour\n3g instant yeast\n8g salt\n300g water 73f degrees \nhandful (or two) of toasted almonds\nhandful (or two) of diced and blanched dates\n\ntoast almonds\ndice and blanch dates (pat them dry)\ncombine everything except almonds and dates\nfold in almonds and dates\nlet sit for 30m\nstretch and fold\nsit for 30m\nstretch and fold\n3 hrs bulk rise total or when you see air pockets and it has doubled\nremove from bowl onto floured surface\nshape into ball\nplace in parchment paper lined bowl\nlet sit at room temp until doubled in size\npreheat dutch oven at 475 for 30m\nsprinkle with a little flour\nscore bread with scissors or knife or lame\nbake covered for 25 mins\nremove cover and parchment paper\nbake for additional 5-25 mins, until crust is dark\nremove, rest on wire rack for at least 1 hr\nslice\n\n#bread #baking #nokneadbread recipe bread baking i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date.  it was moist, sweet, and crunchy. 375g bread flour 25g rye flour 3g instant yeast 8g salt 300g water 73f degrees handful (or two) of toasted almonds handful (or two) of diced and blanched dates toast almonds dice and blanch dates (pat them dry) combine everything except almonds and dates fold in almonds and dateslet sit for 30m stretch and fold sit for 30m stretch and fold 3 hrs bulk rise total or when you see air pockets and it has doubledremove from bowl onto floured surfaceshape into ballplace in parchment paper lined bowllet sit at room temp until doubled in sizepreheat dutch oven at 475 for 30msprinkle with a little flourscore bread with scissors or knife or lamebake covered for 25 minsremove cover and parchment paperbake for additional 5-25 mins, until crust is darkremove, rest on wire rack for at least 1 hrslice#bread #baking #nokneadbread no knead almond date rye bread. i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date..  it was moist, sweet, and crunchy. 375g bread flour 25g rye flour 3g instant yeast 8g salt 300g water 73f degrees  handful (or two) of toasted almonds handful (or two) of diced and blanched dates toast almonds dice and blanch dates (pat them dry) combine everything except almonds and dates fold in almonds and dates let sit for 30m stretch and fold sit for 30m stretch and fold 3 hrs bulk rise total or when you see air pockets and it has doubled remove from bowl onto floured surface shape into ball place in parchment paper lined bowl let sit at room temp until doubled in size preheat dutch oven at 475 for 30m sprinkle with a little flour score bread with scissors or knife or lame bake covered for 25 mins remove cover and parchment paper bake for additional 5-25 mins, until crust is dark remove, rest on wire rack for at least 1 hr slice #bread #baking #nokneadbread recipe bread baking","CreateDateTime":"2023-07-13T19:40:39.000Z","ViewCount":10299,"LikeCount":188,"GroupId":9245,"GroupCode":"moist-date-and-nut-bread-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2888,"Url":"https://www.youtube.com/watch?v=CdNGYhUh0q4","ViewCount":3059,"LikeCount":80},{"Platform":"instagram","PostId":2891,"Url":"https://www.instagram.com/reel/CupkPnBuC37/","ViewCount":1726,"LikeCount":37},{"Platform":"facebook","PostId":2887,"Url":"https://www.facebook.com/reel/940344240375332/","ViewCount":3043,"LikeCount":36},{"Platform":"tiktok","PostId":2890,"Url":"https://www.tiktok.com/@backyahdbbq/video/7255387735870016811","ViewCount":2471,"LikeCount":35}]},{"Id":2891,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CupkPnBuC37/","ThumbnailUrl":"media/posts/instagram_18006209773865395.png","Description":"I’ve been experimenting with adding different types of flour (wheat/rye) and I love dates and nuts. This was one of my favorite loaves I’ve made to date. It was moist, sweet, and crunchy.\n\n375g bread ","SearchText":"i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date. it was moist, sweet, and crunchy.\n\n375g bread flour\n25g rye flour\n3g instant yeast\n8g salt\n300g water 73f degrees \nhandful (or two) of toasted almonds\nhandful (or two) of diced and blanched dates\n\ntoast almonds\ndice and blanch dates (pat them dry)\ncombine everything except almonds and dates\nfold in almonds and dates\nlet sit for 30m\nstretch and fold\nsit for 30m\nstretch and fold\n3 hrs bulk rise total or when you see air pockets and it has doubled\nremove from bowl onto floured surface\nshape into ball\nplace in parchment paper lined bowl\nlet sit at room temp until doubled in size\npreheat dutch oven at 475 for 30m\nsprinkle with a little flour\nscore bread with scissors or knife or lame\nbake covered for 25 mins\nremove cover and parchment paper\nbake for additional 5-25 mins, until crust is dark\nremove, rest on wire rack for at least 1 hr\nslice\n\n#bread #baking #nokneadbread recipe how_to process bread baking i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date. it was moist, sweet, and crunchy.\n\n375g bread flour\n25g rye flour\n3g instant yeast\n8g salt\n300g water 73f degrees \nhandful (or two) of toasted almonds\nhandful (or two) of diced and blanched dates\n\ntoast almonds\ndice and blanch dates (pat them dry)\ncombine everything except almonds and dates\nfold in almonds and dates\nlet sit for 30m\nstretch and fold\nsit for 30m\nstretch and fold\n3 hrs bulk rise total or when you see air pockets and it has doubled\nremove from bowl onto floured surface\nshape into ball\nplace in parchment paper lined bowl\nlet sit at room temp until doubled in size\npreheat dutch oven at 475 for 30m\nsprinkle with a little flour\nscore bread with scissors or knife or lame\nbake covered for 25 mins\nremove cover and parchment paper\nbake for additional 5-25 mins, until crust is dark\nremove, rest on wire rack for at least 1 hr\nslice\n\n#bread #baking #nokneadbread recipe bread baking i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date.  it was moist, sweet, and crunchy. 375g bread flour 25g rye flour 3g instant yeast 8g salt 300g water 73f degrees handful (or two) of toasted almonds handful (or two) of diced and blanched dates toast almonds dice and blanch dates (pat them dry) combine everything except almonds and dates fold in almonds and dateslet sit for 30m stretch and fold sit for 30m stretch and fold 3 hrs bulk rise total or when you see air pockets and it has doubledremove from bowl onto floured surfaceshape into ballplace in parchment paper lined bowllet sit at room temp until doubled in sizepreheat dutch oven at 475 for 30msprinkle with a little flourscore bread with scissors or knife or lamebake covered for 25 minsremove cover and parchment paperbake for additional 5-25 mins, until crust is darkremove, rest on wire rack for at least 1 hrslice#bread #baking #nokneadbread no knead almond date rye bread. i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date..  it was moist, sweet, and crunchy. 375g bread flour 25g rye flour 3g instant yeast 8g salt 300g water 73f degrees  handful (or two) of toasted almonds handful (or two) of diced and blanched dates toast almonds dice and blanch dates (pat them dry) combine everything except almonds and dates fold in almonds and dates let sit for 30m stretch and fold sit for 30m stretch and fold 3 hrs bulk rise total or when you see air pockets and it has doubled remove from bowl onto floured surface shape into ball place in parchment paper lined bowl let sit at room temp until doubled in size preheat dutch oven at 475 for 30m sprinkle with a little flour score bread with scissors or knife or lame bake covered for 25 mins remove cover and parchment paper bake for additional 5-25 mins, until crust is dark remove, rest on wire rack for at least 1 hr slice #bread #baking #nokneadbread recipe bread baking","CreateDateTime":"2023-07-13T19:36:03.000Z","ViewCount":10299,"LikeCount":188,"GroupId":9245,"GroupCode":"moist-date-and-nut-bread-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2888,"Url":"https://www.youtube.com/watch?v=CdNGYhUh0q4","ViewCount":3059,"LikeCount":80},{"Platform":"instagram","PostId":2891,"Url":"https://www.instagram.com/reel/CupkPnBuC37/","ViewCount":1726,"LikeCount":37},{"Platform":"facebook","PostId":2887,"Url":"https://www.facebook.com/reel/940344240375332/","ViewCount":3043,"LikeCount":36},{"Platform":"tiktok","PostId":2890,"Url":"https://www.tiktok.com/@backyahdbbq/video/7255387735870016811","ViewCount":2471,"LikeCount":35}]},{"Id":2887,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/940344240375332/","ThumbnailUrl":"media/posts/facebook_940344240375332.png","Description":"I’ve been experimenting with adding different types of flour (wheat/rye) and I love dates and nuts. This was one of my favorite loaves I’ve made to date.  It was moist, sweet, and crunchy. 375g bread ","SearchText":"i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date. it was moist, sweet, and crunchy.\n\n375g bread flour\n25g rye flour\n3g instant yeast\n8g salt\n300g water 73f degrees \nhandful (or two) of toasted almonds\nhandful (or two) of diced and blanched dates\n\ntoast almonds\ndice and blanch dates (pat them dry)\ncombine everything except almonds and dates\nfold in almonds and dates\nlet sit for 30m\nstretch and fold\nsit for 30m\nstretch and fold\n3 hrs bulk rise total or when you see air pockets and it has doubled\nremove from bowl onto floured surface\nshape into ball\nplace in parchment paper lined bowl\nlet sit at room temp until doubled in size\npreheat dutch oven at 475 for 30m\nsprinkle with a little flour\nscore bread with scissors or knife or lame\nbake covered for 25 mins\nremove cover and parchment paper\nbake for additional 5-25 mins, until crust is dark\nremove, rest on wire rack for at least 1 hr\nslice\n\n#bread #baking #nokneadbread recipe how_to process bread baking i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date. it was moist, sweet, and crunchy.\n\n375g bread flour\n25g rye flour\n3g instant yeast\n8g salt\n300g water 73f degrees \nhandful (or two) of toasted almonds\nhandful (or two) of diced and blanched dates\n\ntoast almonds\ndice and blanch dates (pat them dry)\ncombine everything except almonds and dates\nfold in almonds and dates\nlet sit for 30m\nstretch and fold\nsit for 30m\nstretch and fold\n3 hrs bulk rise total or when you see air pockets and it has doubled\nremove from bowl onto floured surface\nshape into ball\nplace in parchment paper lined bowl\nlet sit at room temp until doubled in size\npreheat dutch oven at 475 for 30m\nsprinkle with a little flour\nscore bread with scissors or knife or lame\nbake covered for 25 mins\nremove cover and parchment paper\nbake for additional 5-25 mins, until crust is dark\nremove, rest on wire rack for at least 1 hr\nslice\n\n#bread #baking #nokneadbread recipe bread baking i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date.  it was moist, sweet, and crunchy. 375g bread flour 25g rye flour 3g instant yeast 8g salt 300g water 73f degrees handful (or two) of toasted almonds handful (or two) of diced and blanched dates toast almonds dice and blanch dates (pat them dry) combine everything except almonds and dates fold in almonds and dateslet sit for 30m stretch and fold sit for 30m stretch and fold 3 hrs bulk rise total or when you see air pockets and it has doubledremove from bowl onto floured surfaceshape into ballplace in parchment paper lined bowllet sit at room temp until doubled in sizepreheat dutch oven at 475 for 30msprinkle with a little flourscore bread with scissors or knife or lamebake covered for 25 minsremove cover and parchment paperbake for additional 5-25 mins, until crust is darkremove, rest on wire rack for at least 1 hrslice#bread #baking #nokneadbread no knead almond date rye bread. i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date..  it was moist, sweet, and crunchy. 375g bread flour 25g rye flour 3g instant yeast 8g salt 300g water 73f degrees  handful (or two) of toasted almonds handful (or two) of diced and blanched dates toast almonds dice and blanch dates (pat them dry) combine everything except almonds and dates fold in almonds and dates let sit for 30m stretch and fold sit for 30m stretch and fold 3 hrs bulk rise total or when you see air pockets and it has doubled remove from bowl onto floured surface shape into ball place in parchment paper lined bowl let sit at room temp until doubled in size preheat dutch oven at 475 for 30m sprinkle with a little flour score bread with scissors or knife or lame bake covered for 25 mins remove cover and parchment paper bake for additional 5-25 mins, until crust is dark remove, rest on wire rack for at least 1 hr slice #bread #baking #nokneadbread recipe bread baking","CreateDateTime":"2023-07-13T19:31:09.000Z","ViewCount":10299,"LikeCount":188,"GroupId":9245,"GroupCode":"moist-date-and-nut-bread-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2888,"Url":"https://www.youtube.com/watch?v=CdNGYhUh0q4","ViewCount":3059,"LikeCount":80},{"Platform":"instagram","PostId":2891,"Url":"https://www.instagram.com/reel/CupkPnBuC37/","ViewCount":1726,"LikeCount":37},{"Platform":"facebook","PostId":2887,"Url":"https://www.facebook.com/reel/940344240375332/","ViewCount":3043,"LikeCount":36},{"Platform":"tiktok","PostId":2890,"Url":"https://www.tiktok.com/@backyahdbbq/video/7255387735870016811","ViewCount":2471,"LikeCount":35}]},{"Id":2890,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7255387735870016811","ThumbnailUrl":"media/posts/tiktok_7255387735870016811.png","Description":"No Knead Almond Date Rye Bread. I’ve been experimenting with adding different types of flour (wheat/rye) and I love dates and nuts. This was one of my favorite loaves I’ve made to date..  It was moist","SearchText":"i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date. it was moist, sweet, and crunchy.\n\n375g bread flour\n25g rye flour\n3g instant yeast\n8g salt\n300g water 73f degrees \nhandful (or two) of toasted almonds\nhandful (or two) of diced and blanched dates\n\ntoast almonds\ndice and blanch dates (pat them dry)\ncombine everything except almonds and dates\nfold in almonds and dates\nlet sit for 30m\nstretch and fold\nsit for 30m\nstretch and fold\n3 hrs bulk rise total or when you see air pockets and it has doubled\nremove from bowl onto floured surface\nshape into ball\nplace in parchment paper lined bowl\nlet sit at room temp until doubled in size\npreheat dutch oven at 475 for 30m\nsprinkle with a little flour\nscore bread with scissors or knife or lame\nbake covered for 25 mins\nremove cover and parchment paper\nbake for additional 5-25 mins, until crust is dark\nremove, rest on wire rack for at least 1 hr\nslice\n\n#bread #baking #nokneadbread recipe how_to process bread baking i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date. it was moist, sweet, and crunchy.\n\n375g bread flour\n25g rye flour\n3g instant yeast\n8g salt\n300g water 73f degrees \nhandful (or two) of toasted almonds\nhandful (or two) of diced and blanched dates\n\ntoast almonds\ndice and blanch dates (pat them dry)\ncombine everything except almonds and dates\nfold in almonds and dates\nlet sit for 30m\nstretch and fold\nsit for 30m\nstretch and fold\n3 hrs bulk rise total or when you see air pockets and it has doubled\nremove from bowl onto floured surface\nshape into ball\nplace in parchment paper lined bowl\nlet sit at room temp until doubled in size\npreheat dutch oven at 475 for 30m\nsprinkle with a little flour\nscore bread with scissors or knife or lame\nbake covered for 25 mins\nremove cover and parchment paper\nbake for additional 5-25 mins, until crust is dark\nremove, rest on wire rack for at least 1 hr\nslice\n\n#bread #baking #nokneadbread recipe bread baking i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date.  it was moist, sweet, and crunchy. 375g bread flour 25g rye flour 3g instant yeast 8g salt 300g water 73f degrees handful (or two) of toasted almonds handful (or two) of diced and blanched dates toast almonds dice and blanch dates (pat them dry) combine everything except almonds and dates fold in almonds and dateslet sit for 30m stretch and fold sit for 30m stretch and fold 3 hrs bulk rise total or when you see air pockets and it has doubledremove from bowl onto floured surfaceshape into ballplace in parchment paper lined bowllet sit at room temp until doubled in sizepreheat dutch oven at 475 for 30msprinkle with a little flourscore bread with scissors or knife or lamebake covered for 25 minsremove cover and parchment paperbake for additional 5-25 mins, until crust is darkremove, rest on wire rack for at least 1 hrslice#bread #baking #nokneadbread no knead almond date rye bread. i’ve been experimenting with adding different types of flour (wheat/rye) and i love dates and nuts. this was one of my favorite loaves i’ve made to date..  it was moist, sweet, and crunchy. 375g bread flour 25g rye flour 3g instant yeast 8g salt 300g water 73f degrees  handful (or two) of toasted almonds handful (or two) of diced and blanched dates toast almonds dice and blanch dates (pat them dry) combine everything except almonds and dates fold in almonds and dates let sit for 30m stretch and fold sit for 30m stretch and fold 3 hrs bulk rise total or when you see air pockets and it has doubled remove from bowl onto floured surface shape into ball place in parchment paper lined bowl let sit at room temp until doubled in size preheat dutch oven at 475 for 30m sprinkle with a little flour score bread with scissors or knife or lame bake covered for 25 mins remove cover and parchment paper bake for additional 5-25 mins, until crust is dark remove, rest on wire rack for at least 1 hr slice #bread #baking #nokneadbread recipe bread baking","CreateDateTime":"2023-07-13T19:30:03.000Z","ViewCount":10299,"LikeCount":188,"GroupId":9245,"GroupCode":"moist-date-and-nut-bread-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2888,"Url":"https://www.youtube.com/watch?v=CdNGYhUh0q4","ViewCount":3059,"LikeCount":80},{"Platform":"instagram","PostId":2891,"Url":"https://www.instagram.com/reel/CupkPnBuC37/","ViewCount":1726,"LikeCount":37},{"Platform":"facebook","PostId":2887,"Url":"https://www.facebook.com/reel/940344240375332/","ViewCount":3043,"LikeCount":36},{"Platform":"tiktok","PostId":2890,"Url":"https://www.tiktok.com/@backyahdbbq/video/7255387735870016811","ViewCount":2471,"LikeCount":35}]},{"Id":2889,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Umm2mzYAS3U","ThumbnailUrl":"media/posts/youtube_Umm2mzYAS3U.png","Description":"Let’s one-up Mickey Ds and griddle up some Big Mac smashburgers with homemade sauce, buns and fries.\n\nStart by making your own buns if you have time. This is a very simple recipe that only takes about","SearchText":"let’s one-up mickey ds and griddle up some big mac smashburgers with homemade sauce, buns and fries.\n\nstart by making your own buns if you have time. this is a very simple recipe that only takes about an hour. i plan to post a full bun video, so be sure to follow if you want to see that.  \n\nslice your buns leaving a middle section and then butter and toast them.\n\npresmash your patties so you have less work to do on your @grillwithweber griddle.  today i’m using this wicked good american wagyu burger meat from ​⁠snake river farms @snakeriverfarmsofficial.\n\nprep your onions, pickles, and potatoes, and then make the big mac sauce with mayo, diced pickles or relish, onions, mustard, vinegar, paprika, granulated garlic, onion, and pepper. the red in the sauce comes from paprika not ketchup. but you can add ketchup if you want to trigger the big mac sauce police.\n\ndouble fry your fries at around 350 degrees.  you can use a cast iron pan on the griddle if you don’t have a fryer.\n\nsmash your patties on high and add salt and pepper.  flip and add american cheese.  \n\nadd the sauce, onions, pickles and lettuce on bottom and middle buns.\n\nadd patty one, middle bun, tomato (if that’s your thing), patty two and then the top bun.\n\nthis turned out to be one of the best smashburgers i’ve made to date.  it’s a big mac the way i think mcdonald’s should make them - the crusty smashburger adds a ton of flavor and texture.\n\ngive it a try and let me know how it turns out.\n\n#bbq #griddle #burgers #smashburgers #webergrills cow burger recipe bbq burgers frying let’s one-up mickey ds and griddle up some big mac smashburgers with homemade sauce, buns and fries.\n\nstart by making your own buns if you have time. this is a very simple recipe that only takes about an hour. i plan to post a full bun video, so be sure to follow if you want to see that. \n\nslice your buns leaving a middle section and then butter and toast them.\n\npresmash your patties so you have less work to do on your @webergrills griddle.  today i’m using this wicked good american wagyu burger meat from @snakeriverfarms.\n\nprep your onions, pickles, and potatoes, and then make the big mac sauce with mayo, diced pickles or relish, onions, mustard, vinegar, paprika, granulated garlic, onion, and pepper. the red in the sauce comes from paprika not ketchup. but you can add ketchup if you want to trigger the big mac sauce police.\n\ndouble fry your fries at around 350 degrees.  you can use a cast iron pan on the griddle if you don’t have a fryer.\n\nsmash your patties on high and add salt and pepper.  flip and add american cheese. \n\nadd the sauce, onions, pickles and lettuce on bottom and middle buns.\n\nadd patty one, middle bun, tomato (if that’s your thing), patty two and then the top bun.\n\nthis turned out to be one of the best smashburgers i’ve made to date.  it’s a big mac the way i think mcdonald’s should make them - the crusty smashburger adds a ton of flavor and texture.\n\ngive it a try and let me know how it turns out.\n\n#bbq #griddle #burgers #smashburgers #webergrills cow burger recipe bbq bread burgers frying let’s one-up mickey ds and griddle up some big mac smashburgers with homemade sauce, buns and fries. start by making your own buns if you have time. this is a very simple recipe that only takes about an hour. i plan to post a full bun video, so be sure to follow if you want to see that.  slice your buns leaving a middle section and then butter and toast them. presmash your patties so you have less work to do on your weber grills griddle.  today i’m using this amazing american wagyu burger meat from snake river farms. prep your onions, pickles, and potatoes, and then make the big mac sauce with mayo, diced pickles or relish, onions, mustard, vinegar, paprika, granulated garlic, onion, and pepper. the red in the sauce comes from paprika not ketchup. but you can add ketchup if you want to trigger the big mac sauce police. double fry your fries at around 350 degrees.  you can use a cast iron pan on the griddle if you don’t have a fryer.smash your patties on high and add salt and pepper.  flip and add american cheese.  add the sauce, onions, pickles and lettuce on bottom and middle buns.add patty one, middle bun, tomato (if that’s your thing), patty two and then the top bun. this turned out to be one of the best smashburgers i’ve made to date.  it’s a big mac the way i think mcdonald’s should make them - the crusty smashburger adds a ton of flavor and texture. give it a try and let me know how it turns out.#bbq #griddle #burgers #smashburgers #webergrills cow burger recipe bbq burgers frying","CreateDateTime":"2023-07-13T17:57:33.000Z","ViewCount":10519,"LikeCount":345,"GroupId":9594,"GroupCode":"homemade-big-mac-smashburgers","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2889,"Url":"https://www.youtube.com/watch?v=Umm2mzYAS3U","ViewCount":3062,"LikeCount":187},{"Platform":"instagram","PostId":2881,"Url":"https://www.instagram.com/reel/CunFm2CsQY9/","ViewCount":1975,"LikeCount":53},{"Platform":"facebook","PostId":2880,"Url":"https://www.facebook.com/reel/2034153170263877/","ViewCount":5482,"LikeCount":105}]},{"Id":2884,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/296575982844523","ThumbnailUrl":"media/posts/facebook_110899788073674_296575982844523.png","Description":"Almond date rye bread \n\n#bread #nokneadbread #baking","SearchText":"almond date rye bread \n\n#bread #nokneadbread #baking almond date rye bread \n\n#bread #nokneadbread #baking recipe bread baking","CreateDateTime":"2023-07-12T22:40:13.000Z","ViewCount":0,"LikeCount":17,"GroupId":9246,"GroupCode":"almond-date-rye-bread-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2884,"Url":"https://www.facebook.com/234418655726923/posts/296575982844523","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":2883,"Url":"https://www.instagram.com/p/CunUnk8PJPQ/","ViewCount":0,"LikeCount":9}]},{"Id":2883,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CunUnk8PJPQ/","ThumbnailUrl":"media/posts/instagram_18012698836682615.png","Description":"Almond date rye bread \n\n#bread #nokneadbread #baking","SearchText":"almond date rye bread \n\n#bread #nokneadbread #baking almond date rye bread \n\n#bread #nokneadbread #baking recipe bread baking","CreateDateTime":"2023-07-12T22:40:09.000Z","ViewCount":0,"LikeCount":17,"GroupId":9246,"GroupCode":"almond-date-rye-bread-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2884,"Url":"https://www.facebook.com/234418655726923/posts/296575982844523","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":2883,"Url":"https://www.instagram.com/p/CunUnk8PJPQ/","ViewCount":0,"LikeCount":9}]},{"Id":2881,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CunFm2CsQY9/","ThumbnailUrl":"media/posts/instagram_18067376353396052.png","Description":"Let’s one-up Mickey Ds and griddle up some Big Mac smashburgers with homemade sauce, buns and fries.\n\nStart by making your own buns if you have time. This is a very simple recipe that only takes about","SearchText":"let’s one-up mickey ds and griddle up some big mac smashburgers with homemade sauce, buns and fries.\n\nstart by making your own buns if you have time. this is a very simple recipe that only takes about an hour. i plan to post a full bun video, so be sure to follow if you want to see that.  \n\nslice your buns leaving a middle section and then butter and toast them.\n\npresmash your patties so you have less work to do on your @grillwithweber griddle.  today i’m using this wicked good american wagyu burger meat from ​⁠snake river farms @snakeriverfarmsofficial.\n\nprep your onions, pickles, and potatoes, and then make the big mac sauce with mayo, diced pickles or relish, onions, mustard, vinegar, paprika, granulated garlic, onion, and pepper. the red in the sauce comes from paprika not ketchup. but you can add ketchup if you want to trigger the big mac sauce police.\n\ndouble fry your fries at around 350 degrees.  you can use a cast iron pan on the griddle if you don’t have a fryer.\n\nsmash your patties on high and add salt and pepper.  flip and add american cheese.  \n\nadd the sauce, onions, pickles and lettuce on bottom and middle buns.\n\nadd patty one, middle bun, tomato (if that’s your thing), patty two and then the top bun.\n\nthis turned out to be one of the best smashburgers i’ve made to date.  it’s a big mac the way i think mcdonald’s should make them - the crusty smashburger adds a ton of flavor and texture.\n\ngive it a try and let me know how it turns out.\n\n#bbq #griddle #burgers #smashburgers #webergrills cow burger recipe bbq burgers frying let’s one-up mickey ds and griddle up some big mac smashburgers with homemade sauce, buns and fries.\n\nstart by making your own buns if you have time. this is a very simple recipe that only takes about an hour. i plan to post a full bun video, so be sure to follow if you want to see that. \n\nslice your buns leaving a middle section and then butter and toast them.\n\npresmash your patties so you have less work to do on your @webergrills griddle.  today i’m using this wicked good american wagyu burger meat from @snakeriverfarms.\n\nprep your onions, pickles, and potatoes, and then make the big mac sauce with mayo, diced pickles or relish, onions, mustard, vinegar, paprika, granulated garlic, onion, and pepper. the red in the sauce comes from paprika not ketchup. but you can add ketchup if you want to trigger the big mac sauce police.\n\ndouble fry your fries at around 350 degrees.  you can use a cast iron pan on the griddle if you don’t have a fryer.\n\nsmash your patties on high and add salt and pepper.  flip and add american cheese. \n\nadd the sauce, onions, pickles and lettuce on bottom and middle buns.\n\nadd patty one, middle bun, tomato (if that’s your thing), patty two and then the top bun.\n\nthis turned out to be one of the best smashburgers i’ve made to date.  it’s a big mac the way i think mcdonald’s should make them - the crusty smashburger adds a ton of flavor and texture.\n\ngive it a try and let me know how it turns out.\n\n#bbq #griddle #burgers #smashburgers #webergrills cow burger recipe bbq bread burgers frying let’s one-up mickey ds and griddle up some big mac smashburgers with homemade sauce, buns and fries. start by making your own buns if you have time. this is a very simple recipe that only takes about an hour. i plan to post a full bun video, so be sure to follow if you want to see that.  slice your buns leaving a middle section and then butter and toast them. presmash your patties so you have less work to do on your weber grills griddle.  today i’m using this amazing american wagyu burger meat from snake river farms. prep your onions, pickles, and potatoes, and then make the big mac sauce with mayo, diced pickles or relish, onions, mustard, vinegar, paprika, granulated garlic, onion, and pepper. the red in the sauce comes from paprika not ketchup. but you can add ketchup if you want to trigger the big mac sauce police. double fry your fries at around 350 degrees.  you can use a cast iron pan on the griddle if you don’t have a fryer.smash your patties on high and add salt and pepper.  flip and add american cheese.  add the sauce, onions, pickles and lettuce on bottom and middle buns.add patty one, middle bun, tomato (if that’s your thing), patty two and then the top bun. this turned out to be one of the best smashburgers i’ve made to date.  it’s a big mac the way i think mcdonald’s should make them - the crusty smashburger adds a ton of flavor and texture. give it a try and let me know how it turns out.#bbq #griddle #burgers #smashburgers #webergrills cow burger recipe bbq burgers frying","CreateDateTime":"2023-07-12T20:31:24.000Z","ViewCount":10519,"LikeCount":345,"GroupId":9594,"GroupCode":"homemade-big-mac-smashburgers","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["BBQ","Bread","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2889,"Url":"https://www.youtube.com/watch?v=Umm2mzYAS3U","ViewCount":3062,"LikeCount":187},{"Platform":"instagram","PostId":2881,"Url":"https://www.instagram.com/reel/CunFm2CsQY9/","ViewCount":1975,"LikeCount":53},{"Platform":"facebook","PostId":2880,"Url":"https://www.facebook.com/reel/2034153170263877/","ViewCount":5482,"LikeCount":105}]},{"Id":2880,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/2034153170263877/","ThumbnailUrl":"media/posts/facebook_2034153170263877.png","Description":"Let’s one-up Mickey Ds and griddle up some Big Mac smashburgers with homemade sauce, buns and fries. Start by making your own buns if you have time. This is a very simple recipe that only takes about ","SearchText":"let’s one-up mickey ds and griddle up some big mac smashburgers with homemade sauce, buns and fries.\n\nstart by making your own buns if you have time. this is a very simple recipe that only takes about an hour. i plan to post a full bun video, so be sure to follow if you want to see that.  \n\nslice your buns leaving a middle section and then butter and toast them.\n\npresmash your patties so you have less work to do on your @grillwithweber griddle.  today i’m using this wicked good american wagyu burger meat from ​⁠snake river farms @snakeriverfarmsofficial.\n\nprep your onions, pickles, and potatoes, and then make the big mac sauce with mayo, diced pickles or relish, onions, mustard, vinegar, paprika, granulated garlic, onion, and pepper. the red in the sauce comes from paprika not ketchup. but you can add ketchup if you want to trigger the big mac sauce police.\n\ndouble fry your fries at around 350 degrees.  you can use a cast iron pan on the griddle if you don’t have a fryer.\n\nsmash your patties on high and add salt and pepper.  flip and add american cheese.  \n\nadd the sauce, onions, pickles and lettuce on bottom and middle buns.\n\nadd patty one, middle bun, tomato (if that’s your thing), patty two and then the top bun.\n\nthis turned out to be one of the best smashburgers i’ve made to date.  it’s a big mac the way i think mcdonald’s should make them - the crusty smashburger adds a ton of flavor and texture.\n\ngive it a try and let me know how it turns out.\n\n#bbq #griddle #burgers #smashburgers #webergrills cow burger recipe bbq burgers frying let’s one-up mickey ds and griddle up some big mac smashburgers with homemade sauce, buns and fries.\n\nstart by making your own buns if you have time. this is a very simple recipe that only takes about an hour. i plan to post a full bun video, so be sure to follow if you want to see that. \n\nslice your buns leaving a middle section and then butter and toast them.\n\npresmash your patties so you have less work to do on your @webergrills griddle.  today i’m using this wicked good american wagyu burger meat from @snakeriverfarms.\n\nprep your onions, pickles, and potatoes, and then make the big mac sauce with mayo, diced pickles or relish, onions, mustard, vinegar, paprika, granulated garlic, onion, and pepper. the red in the sauce comes from paprika not ketchup. but you can add ketchup if you want to trigger the big mac sauce police.\n\ndouble fry your fries at around 350 degrees.  you can use a cast iron pan on the griddle if you don’t have a fryer.\n\nsmash your patties on high and add salt and pepper.  flip and add american cheese. \n\nadd the sauce, onions, pickles and lettuce on bottom and middle buns.\n\nadd patty one, middle bun, tomato (if that’s your thing), patty two and then the top bun.\n\nthis turned out to be one of the best smashburgers i’ve made to date.  it’s a big mac the way i think mcdonald’s should make them - the crusty smashburger adds a ton of flavor and texture.\n\ngive it a try and let me know how it turns out.\n\n#bbq #griddle #burgers #smashburgers #webergrills cow burger recipe bbq bread burgers frying let’s one-up mickey ds and griddle up some big mac smashburgers with homemade sauce, buns and fries. start by making your own buns if you have time. this is a very simple recipe that only takes about an hour. i plan to post a full bun video, so be sure to follow if you want to see that.  slice your buns leaving a middle section and then butter and toast them. presmash your patties so you have less work to do on your weber grills griddle.  today i’m using this amazing american wagyu burger meat from snake river farms. prep your onions, pickles, and potatoes, and then make the big mac sauce with mayo, diced pickles or relish, onions, mustard, vinegar, paprika, granulated garlic, onion, and pepper. the red in the sauce comes from paprika not ketchup. but you can add ketchup if you want to trigger the big mac sauce police. double fry your fries at around 350 degrees.  you can use a cast iron pan on the griddle if you don’t have a fryer.smash your patties on high and add salt and pepper.  flip and add american cheese.  add the sauce, onions, pickles and lettuce on bottom and middle buns.add patty one, middle bun, tomato (if that’s your thing), patty two and then the top bun. this turned out to be one of the best smashburgers i’ve made to date.  it’s a big mac the way i think mcdonald’s should make them - the crusty smashburger adds a ton of flavor and texture. give it a try and let me know how it turns out.#bbq #griddle #burgers #smashburgers #webergrills cow burger recipe bbq burgers frying","CreateDateTime":"2023-07-12T20:25:35.000Z","ViewCount":10519,"LikeCount":345,"GroupId":9594,"GroupCode":"homemade-big-mac-smashburgers","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2889,"Url":"https://www.youtube.com/watch?v=Umm2mzYAS3U","ViewCount":3062,"LikeCount":187},{"Platform":"instagram","PostId":2881,"Url":"https://www.instagram.com/reel/CunFm2CsQY9/","ViewCount":1975,"LikeCount":53},{"Platform":"facebook","PostId":2880,"Url":"https://www.facebook.com/reel/2034153170263877/","ViewCount":5482,"LikeCount":105}]},{"Id":2879,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7254730481126837550","ThumbnailUrl":"media/posts/tiktok_7254730481126837550.png","Description":"Bothers me to have to discard so much flour when building a starter… So this time I figured I would try the no discard method… Very small amount of white flour, rye flour, and hot water. We’ll see how","SearchText":"bothers me to have to discard so much flour when building a starter… so this time i figured i would try the no discard method… very small amount of white flour, rye flour, and hot water. we’ll see how it grows… #bread #baking #sourdough #sourdoughstarter  tips process bread baking","CreateDateTime":"2023-07-12T00:59:36.000Z","ViewCount":9040,"LikeCount":87,"GroupId":9595,"GroupCode":"no-discard-sourdough-starter-method","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2879,"Url":"https://www.tiktok.com/@backyahdbbq/video/7254730481126837550","ViewCount":9040,"LikeCount":87}]},{"Id":2877,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/296057182896403","ThumbnailUrl":"media/posts/facebook_110899788073674_296057182896403.png","Description":"When you’re feeding 40 youth campers and 16 counselors you have to optimize for bulk. This is the first time I put a 10 pound tube of burger meat for tacos on a griddle.","SearchText":"when you’re feeding 40 youth campers and 16 counselors you have to optimize for bulk. this is the first time i put a 10 pound tube of burger meat for tacos on a griddle. cow burger process burgers frying when you’re feeding 40 youth campers and 16 counselors you have to optimize for bulk. this is the first time i put a 10 pound tube of burger meat for tacos on a griddle. cow burger tips bbq burgers frying","CreateDateTime":"2023-07-11T22:32:33.000Z","ViewCount":594,"LikeCount":49,"GroupId":9247,"GroupCode":"bulk-griddled-burger-tacos-for-camps","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["process"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":2877,"Url":"https://www.facebook.com/234418655726923/posts/296057182896403","ViewCount":0,"LikeCount":26},{"Platform":"instagram","PostId":2878,"Url":"https://www.instagram.com/p/Cuku8gGyOvN/","ViewCount":594,"LikeCount":23}]},{"Id":2878,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/Cuku8gGyOvN/","ThumbnailUrl":"media/posts/instagram_18022760026598344.png","Description":"When you’re feeding 40 youth campers and 16 counselors you have to optimize for bulk. This is the first time I put a 10 pound tube of burger meat for tacos on a griddle.","SearchText":"when you’re feeding 40 youth campers and 16 counselors you have to optimize for bulk. this is the first time i put a 10 pound tube of burger meat for tacos on a griddle. cow burger process burgers frying when you’re feeding 40 youth campers and 16 counselors you have to optimize for bulk. this is the first time i put a 10 pound tube of burger meat for tacos on a griddle. cow burger tips bbq burgers frying","CreateDateTime":"2023-07-11T22:32:28.000Z","ViewCount":594,"LikeCount":49,"GroupId":9247,"GroupCode":"bulk-griddled-burger-tacos-for-camps","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":2877,"Url":"https://www.facebook.com/234418655726923/posts/296057182896403","ViewCount":0,"LikeCount":26},{"Platform":"instagram","PostId":2878,"Url":"https://www.instagram.com/p/Cuku8gGyOvN/","ViewCount":594,"LikeCount":23}]},{"Id":2875,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/295482906287164","ThumbnailUrl":"media/posts/facebook_110899788073674_295482906287164.png","Description":"Spatula or tongs?","SearchText":"spatula or tongs? spatula or tongs?","CreateDateTime":"2023-07-10T19:01:41.000Z","ViewCount":1,"LikeCount":28,"GroupId":9248,"GroupCode":"spatula-vs-tongs-which-to-use","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2875,"Url":"https://www.facebook.com/234418655726923/posts/295482906287164","ViewCount":1,"LikeCount":5},{"Platform":"instagram","PostId":2876,"Url":"https://www.instagram.com/p/CuhyBTnvBPQ/","ViewCount":0,"LikeCount":23}]},{"Id":2876,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CuhyBTnvBPQ/","ThumbnailUrl":"media/posts/instagram_17867108429953170.png","Description":"Spatula or tongs?","SearchText":"spatula or tongs? spatula or tongs?","CreateDateTime":"2023-07-10T19:01:37.000Z","ViewCount":1,"LikeCount":28,"GroupId":9248,"GroupCode":"spatula-vs-tongs-which-to-use","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2875,"Url":"https://www.facebook.com/234418655726923/posts/295482906287164","ViewCount":1,"LikeCount":5},{"Platform":"instagram","PostId":2876,"Url":"https://www.instagram.com/p/CuhyBTnvBPQ/","ViewCount":0,"LikeCount":23}]},{"Id":2873,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/295126056322849","ThumbnailUrl":"media/posts/facebook_110899788073674_295126056322849.png","Description":"Every sign has a story.","SearchText":"every sign has a story. every sign has a story.","CreateDateTime":"2023-07-10T04:02:25.000Z","ViewCount":1,"LikeCount":18,"GroupId":9249,"GroupCode":"stories-behind-bbq-signs","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2873,"Url":"https://www.facebook.com/234418655726923/posts/295126056322849","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":2874,"Url":"https://www.instagram.com/p/CugLG2lL_uN/","ViewCount":0,"LikeCount":14}]},{"Id":2874,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CugLG2lL_uN/","ThumbnailUrl":"media/posts/instagram_17876296037916436.png","Description":"Every sign has a story.","SearchText":"every sign has a story. every sign has a story.","CreateDateTime":"2023-07-10T04:02:21.000Z","ViewCount":1,"LikeCount":18,"GroupId":9249,"GroupCode":"stories-behind-bbq-signs","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2873,"Url":"https://www.facebook.com/234418655726923/posts/295126056322849","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":2874,"Url":"https://www.instagram.com/p/CugLG2lL_uN/","ViewCount":0,"LikeCount":14}]},{"Id":2872,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/294877276347727","ThumbnailUrl":"media/posts/facebook_110899788073674_294877276347727.png","Description":"I torched this frozen Snake River Farms strip steak right from the freezer. Very meaty, perfect med rare, good crust. Full method video coming soon.","SearchText":"i torched this frozen snake river farms strip steak right from the freezer. very meaty, perfect med rare, good crust. full method video coming soon. cow steak process bbq grilling i torched this frozen @snakeriverfarms strip steak right from the freezer. very meaty, perfect med rare, good crust. full method video coming soon. cow steak how_to bbq grilling","CreateDateTime":"2023-07-09T16:28:03.000Z","ViewCount":1,"LikeCount":82,"GroupId":9596,"GroupCode":"frozen-snake-river-farms-steak-method","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2872,"Url":"https://www.facebook.com/234418655726923/posts/294877276347727","ViewCount":1,"LikeCount":57},{"Platform":"instagram","PostId":2871,"Url":"https://www.instagram.com/p/Cue7pEJxpOv/","ViewCount":0,"LikeCount":25}]},{"Id":2871,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cue7pEJxpOv/","ThumbnailUrl":"media/posts/instagram_18020030647613074.png","Description":"I torched this frozen @snakeriverfarms strip steak right from the freezer. Very meaty, perfect med rare, good crust. Full method video coming soon.","SearchText":"i torched this frozen snake river farms strip steak right from the freezer. very meaty, perfect med rare, good crust. full method video coming soon. cow steak process bbq grilling i torched this frozen @snakeriverfarms strip steak right from the freezer. very meaty, perfect med rare, good crust. full method video coming soon. cow steak how_to bbq grilling","CreateDateTime":"2023-07-09T16:27:58.000Z","ViewCount":1,"LikeCount":82,"GroupId":9596,"GroupCode":"frozen-snake-river-farms-steak-method","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2872,"Url":"https://www.facebook.com/234418655726923/posts/294877276347727","ViewCount":1,"LikeCount":57},{"Platform":"instagram","PostId":2871,"Url":"https://www.instagram.com/p/Cue7pEJxpOv/","ViewCount":0,"LikeCount":25}]},{"Id":2870,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=qzMLxb5Am9A","ThumbnailUrl":"media/posts/youtube_qzMLxb5Am9A.png","Description":"Big Mac Smashburgers with Snake River Farms @snakeriverfarmsofficial American Wagyu Ground Beef on the Weber @GrillwithWeber 36” griddle.\n\nLet me know if you want the bun and special sauce recipes.\n\n#","SearchText":"big mac smashburgers with snake river farms @snakeriverfarmsofficial american wagyu ground beef on the weber @grillwithweber 36” griddle.\n\nlet me know if you want the bun and special sauce recipes.\n\n#bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling big mac smashburgers with @snakeriverfarms american wagyu ground beef on the @webergrills 36” griddle.\n\nlet me know if you want the bun and special sauce recipes.\n\n#bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe bbq burgers grilling big mac smashburgers with snake river farms american wagyu ground beef on the weber grills 36” griddle. let me know if you want the bun and special sauce recipes.  #bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling big mac smashburgers with @snake river farms american wagyu ground beef on the @weber grills 36” griddle. let me know if you want the bun and special sauce recipes.    #bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling","CreateDateTime":"2023-07-06T18:43:32.000Z","ViewCount":12682,"LikeCount":365,"GroupId":9250,"GroupCode":"big-mac-smashburgers-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2870,"Url":"https://www.youtube.com/watch?v=qzMLxb5Am9A","ViewCount":4353,"LikeCount":172},{"Platform":"instagram","PostId":2869,"Url":"https://www.instagram.com/reel/CuXbvtEOcBG/","ViewCount":1371,"LikeCount":29},{"Platform":"facebook","PostId":2867,"Url":"https://www.facebook.com/reel/636762285052018/","ViewCount":4076,"LikeCount":72},{"Platform":"tiktok","PostId":2868,"Url":"https://www.tiktok.com/@backyahdbbq/video/7252774670091455786","ViewCount":2882,"LikeCount":92}]},{"Id":2869,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CuXbvtEOcBG/","ThumbnailUrl":"media/posts/instagram_17846539389016342.png","Description":"Big Mac Smashburgers with @snakeriverfarms American Wagyu Ground Beef on the @webergrills 36” griddle.\n\nLet me know if you want the bun and special sauce recipes.\n\n#bbq #griddle #burgers #smashburgers","SearchText":"big mac smashburgers with snake river farms @snakeriverfarmsofficial american wagyu ground beef on the weber @grillwithweber 36” griddle.\n\nlet me know if you want the bun and special sauce recipes.\n\n#bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling big mac smashburgers with @snakeriverfarms american wagyu ground beef on the @webergrills 36” griddle.\n\nlet me know if you want the bun and special sauce recipes.\n\n#bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe bbq burgers grilling big mac smashburgers with snake river farms american wagyu ground beef on the weber grills 36” griddle. let me know if you want the bun and special sauce recipes.  #bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling big mac smashburgers with @snake river farms american wagyu ground beef on the @weber grills 36” griddle. let me know if you want the bun and special sauce recipes.    #bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling","CreateDateTime":"2023-07-06T18:37:02.000Z","ViewCount":12682,"LikeCount":365,"GroupId":9250,"GroupCode":"big-mac-smashburgers-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2870,"Url":"https://www.youtube.com/watch?v=qzMLxb5Am9A","ViewCount":4353,"LikeCount":172},{"Platform":"instagram","PostId":2869,"Url":"https://www.instagram.com/reel/CuXbvtEOcBG/","ViewCount":1371,"LikeCount":29},{"Platform":"facebook","PostId":2867,"Url":"https://www.facebook.com/reel/636762285052018/","ViewCount":4076,"LikeCount":72},{"Platform":"tiktok","PostId":2868,"Url":"https://www.tiktok.com/@backyahdbbq/video/7252774670091455786","ViewCount":2882,"LikeCount":92}]},{"Id":2867,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/636762285052018/","ThumbnailUrl":"media/posts/facebook_636762285052018.png","Description":"Big Mac Smashburgers with Snake River Farms American Wagyu Ground Beef on the Weber Grills 36” griddle. Let me know if you want the bun and special sauce recipes.  #bbq #griddle #burgers #smashburgers","SearchText":"big mac smashburgers with snake river farms @snakeriverfarmsofficial american wagyu ground beef on the weber @grillwithweber 36” griddle.\n\nlet me know if you want the bun and special sauce recipes.\n\n#bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling big mac smashburgers with @snakeriverfarms american wagyu ground beef on the @webergrills 36” griddle.\n\nlet me know if you want the bun and special sauce recipes.\n\n#bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe bbq burgers grilling big mac smashburgers with snake river farms american wagyu ground beef on the weber grills 36” griddle. let me know if you want the bun and special sauce recipes.  #bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling big mac smashburgers with @snake river farms american wagyu ground beef on the @weber grills 36” griddle. let me know if you want the bun and special sauce recipes.    #bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling","CreateDateTime":"2023-07-06T18:32:00.000Z","ViewCount":12682,"LikeCount":365,"GroupId":9250,"GroupCode":"big-mac-smashburgers-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2870,"Url":"https://www.youtube.com/watch?v=qzMLxb5Am9A","ViewCount":4353,"LikeCount":172},{"Platform":"instagram","PostId":2869,"Url":"https://www.instagram.com/reel/CuXbvtEOcBG/","ViewCount":1371,"LikeCount":29},{"Platform":"facebook","PostId":2867,"Url":"https://www.facebook.com/reel/636762285052018/","ViewCount":4076,"LikeCount":72},{"Platform":"tiktok","PostId":2868,"Url":"https://www.tiktok.com/@backyahdbbq/video/7252774670091455786","ViewCount":2882,"LikeCount":92}]},{"Id":2868,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7252774670091455786","ThumbnailUrl":"media/posts/tiktok_7252774670091455786.png","Description":"Big Mac Smashburgers with @Snake River Farms American Wagyu Ground Beef on the @Weber Grills 36” griddle. Let me know if you want the bun and special sauce recipes.    #bbq #griddle #burgers #smashbur","SearchText":"big mac smashburgers with snake river farms @snakeriverfarmsofficial american wagyu ground beef on the weber @grillwithweber 36” griddle.\n\nlet me know if you want the bun and special sauce recipes.\n\n#bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling big mac smashburgers with @snakeriverfarms american wagyu ground beef on the @webergrills 36” griddle.\n\nlet me know if you want the bun and special sauce recipes.\n\n#bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe bbq burgers grilling big mac smashburgers with snake river farms american wagyu ground beef on the weber grills 36” griddle. let me know if you want the bun and special sauce recipes.  #bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling big mac smashburgers with @snake river farms american wagyu ground beef on the @weber grills 36” griddle. let me know if you want the bun and special sauce recipes.    #bbq #griddle #burgers #smashburgers #friendsofweber #webergrills cow burger recipe burgers grilling","CreateDateTime":"2023-07-06T18:30:03.000Z","ViewCount":12682,"LikeCount":365,"GroupId":9250,"GroupCode":"big-mac-smashburgers-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2870,"Url":"https://www.youtube.com/watch?v=qzMLxb5Am9A","ViewCount":4353,"LikeCount":172},{"Platform":"instagram","PostId":2869,"Url":"https://www.instagram.com/reel/CuXbvtEOcBG/","ViewCount":1371,"LikeCount":29},{"Platform":"facebook","PostId":2867,"Url":"https://www.facebook.com/reel/636762285052018/","ViewCount":4076,"LikeCount":72},{"Platform":"tiktok","PostId":2868,"Url":"https://www.tiktok.com/@backyahdbbq/video/7252774670091455786","ViewCount":2882,"LikeCount":92}]},{"Id":2866,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/292536749915113","ThumbnailUrl":null,"Description":"You can also follow on Instagram to see more.","SearchText":"you can also follow on instagram to see more.","CreateDateTime":"2023-07-05T20:56:18.000Z","ViewCount":0,"LikeCount":1,"GroupId":9597,"GroupCode":"follow-us-on-instagram-for-more","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2866,"Url":"https://www.facebook.com/234418655726923/posts/292536749915113","ViewCount":0,"LikeCount":1}]},{"Id":2865,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=M7jVm7SA20k","ThumbnailUrl":"media/posts/youtube_M7jVm7SA20k.png","Description":"When I was first learning how to trim a brisket I stressed pretty hard about not gouging into the fat cap.  I’m here to tell you that I’ve done it and I’ve survived and it’s okay.  Exposing a little o","SearchText":"when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  \n\nmusic by @ianmullmusic amazing guitar work on his channel. check him out! \n\n#bbq #bbqtips #brisket #briskettrim #howto #learnontiktok #smokedmeat #smokedbrisket #brisketprep cow brisket how_to bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic. in fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.your goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  as you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting. when you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat. everything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  music by ian mull amazing guitar work on his channel. check him out! #bbq #bbqtips #brisket #briskettrim #howto #learnontiktok #smokedmeat #smokedbrisket #brisketprep cow brisket how_to tips bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  \n\nmusic by ian mull amazing guitar work on his channel. check him out! \n\n#gifted #affiliate #bbq #bbqtips #brisket #briskettrim #howto #learn #smokedmeat #smokedbrisket #brisketprep cow brisket how_to bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it. \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake. \n\nmusic by @ianmullmusic amazing guitar work on his channel. check him out! \n\n#gifted #affiliate #bbq #bbqtips #brisket #briskettrim #howto #learn #smokedmeat #smokedbrisket #brisketprep cow brisket how_to tips bbq smoking","CreateDateTime":"2023-07-05T20:12:32.000Z","ViewCount":1493019,"LikeCount":16276,"GroupId":9251,"GroupCode":"trimming-brisket-without-stress","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2865,"Url":"https://www.youtube.com/watch?v=M7jVm7SA20k","ViewCount":103690,"LikeCount":2237},{"Platform":"facebook","PostId":2864,"Url":"https://www.facebook.com/reel/814458406900541/","ViewCount":1165219,"LikeCount":10112},{"Platform":"facebook","PostId":2502,"Url":"https://www.facebook.com/234418655726923/posts/201491289019660","ViewCount":95,"LikeCount":4},{"Platform":"instagram","PostId":185,"Url":"https://www.instagram.com/reel/ClUdEfajVBl/","ViewCount":224015,"LikeCount":3923}]},{"Id":2864,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/814458406900541/","ThumbnailUrl":"media/posts/facebook_814458406900541.png","Description":"When I was first learning how to trim a brisket I stressed pretty hard about not gouging into the fat cap.  I’m here to tell you that I’ve done it and I’ve survived and it’s okay.  Exposing a little o","SearchText":"when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  \n\nmusic by @ianmullmusic amazing guitar work on his channel. check him out! \n\n#bbq #bbqtips #brisket #briskettrim #howto #learnontiktok #smokedmeat #smokedbrisket #brisketprep cow brisket how_to bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic. in fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.your goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  as you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting. when you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat. everything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  music by ian mull amazing guitar work on his channel. check him out! #bbq #bbqtips #brisket #briskettrim #howto #learnontiktok #smokedmeat #smokedbrisket #brisketprep cow brisket how_to tips bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  \n\nmusic by ian mull amazing guitar work on his channel. check him out! \n\n#gifted #affiliate #bbq #bbqtips #brisket #briskettrim #howto #learn #smokedmeat #smokedbrisket #brisketprep cow brisket how_to bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it. \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake. \n\nmusic by @ianmullmusic amazing guitar work on his channel. check him out! \n\n#gifted #affiliate #bbq #bbqtips #brisket #briskettrim #howto #learn #smokedmeat #smokedbrisket #brisketprep cow brisket how_to tips bbq smoking","CreateDateTime":"2023-07-05T19:59:37.000Z","ViewCount":1493019,"LikeCount":16276,"GroupId":9251,"GroupCode":"trimming-brisket-without-stress","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2865,"Url":"https://www.youtube.com/watch?v=M7jVm7SA20k","ViewCount":103690,"LikeCount":2237},{"Platform":"facebook","PostId":2864,"Url":"https://www.facebook.com/reel/814458406900541/","ViewCount":1165219,"LikeCount":10112},{"Platform":"facebook","PostId":2502,"Url":"https://www.facebook.com/234418655726923/posts/201491289019660","ViewCount":95,"LikeCount":4},{"Platform":"instagram","PostId":185,"Url":"https://www.instagram.com/reel/ClUdEfajVBl/","ViewCount":224015,"LikeCount":3923}]},{"Id":2862,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CuCrmxXubpo/","ThumbnailUrl":"media/posts/instagram_18011474791681857.png","Description":"Let’s smoke some pork on a 14” Smokey Joe.  I usually smoke on my Weber Smokey Mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. I got this grill used for only","SearchText":"let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it.\n\ncheck out my joe setup video for the full details on how i setup the smokey joe as a smoker.\n\ni season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.\n\nlight one end of your charcoal and put your pork on the indirect side. \n\nyou’ll want to use a leave-in probe to monitor the meat and ambient temp. \n\nput the lid on with the vents over the meat so the smoke flows towards it. \n\nleave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook.\n\nopen the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again.\n\none load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.\n\n if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly.\n\nwhen i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.\n\ni removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.\n\ni shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.\n\nit actually turned out great.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work.\n\n#bbq #howto #smokedmeat #webergrills #bbqhacks #bbqtips pig pulled_pork how_to bbq smoking replying to @jonny, backyahd bbq let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it. check out my joe setup video for the full details on how i setup the smokey joe as a smoker. i season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out. light one end of your charcoal and put your pork on the indirect side.   you’ll want to use a leave-in probe to monitor the meat and ambient temp.  put the lid on with the vents over the meat so the smoke flows towards it.   leave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again. one load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly. when i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker. i removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub. i shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist. it actually turned out great.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work. #bbq #howto #bbqtips #bbqhacks #weber #webergrills  pig pulled_pork how_to bbq smoking let’s smoke some pork on a 14” smokey joe.  i let’s let’s smoke some pork on a 14” weber smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it.\n\ncheck out my joe setup video for the full details on how i setup the smokey joe as a smoker.\n\nstart with some pork, today i’m using country style ribs, but you can use swap for butt or shoulder.\n\ni season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.\n\nlight one end of your charcoal and put your pork on the indirect side.  \n\nyou’ll want to use a leave-in probe to monitor the meat and ambient temp. i’m trying out this new wireless prob from chef iq, which i’ve liked so far, but it wasn’t reading ambient temp, so i added my thermoworks signals as well.\n\nput the lid on with the vents over the meat so the smoke flows towards it.  \n\nleave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook.\n\nyou’ll want to closely monitor the temps throughout the cook and adjust your vents as necessary. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again.\n\none load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.\n\ncheck on your meat regularly.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly.\n\nwhen i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.\n\ni removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.\n\ni shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.\n\nit actually turned out great.  surprisingly, my family is still raving about it as being one of the best things i’ve smoked.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work.\n\n\n\n#bbq #smokedmeat #bbqtips #bbqhacks #howto #webergrills #weber pig pork_ribs how_to bbq smoking let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it. check out my joe setup video for the full details on how i setup the smokey joe as a smoker. start with some pork, today i’m using country style ribs, but you can use swap for butt or shoulder. i season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.light one end of your charcoal and put your pork on the indirect side.  you’ll want to use a leave-in probe to monitor the meat and ambient temp. i’m trying out this new wireless prob from chef iq, which i’ve liked so far, but it wasn’t reading ambient temp, so i added my thermoworks signals as well. put the lid on with the vents over the meat so the smoke flows towards it.  leave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook. you’ll want to closely monitor the temps throughout the cook and adjust your vents as necessary. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again. one load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible. check on your meat regularly.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly. when i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.i removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.i shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.it actually turned out great.  surprisingly, my family is still raving about it as being one of the best things i’ve smoked.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work. pig pork_ribs how_to bbq smoking","CreateDateTime":"2023-06-28T17:10:10.000Z","ViewCount":105158,"LikeCount":2379,"GroupId":9598,"GroupCode":"smoking-pork-on-a-14-smokey-joe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2862,"Url":"https://www.instagram.com/reel/CuCrmxXubpo/","ViewCount":2126,"LikeCount":45},{"Platform":"tiktok","PostId":2861,"Url":"https://www.tiktok.com/@backyahdbbq/video/7249783062958050602","ViewCount":18044,"LikeCount":684},{"Platform":"youtube","PostId":2859,"Url":"https://www.youtube.com/watch?v=p2TRmUB2VG0","ViewCount":28294,"LikeCount":643},{"Platform":"facebook","PostId":2858,"Url":"https://www.facebook.com/reel/227673736754273/","ViewCount":56694,"LikeCount":1007}]},{"Id":2863,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CuCq7Y1gAQY/","ThumbnailUrl":"media/posts/instagram_18224138377227302.png","Description":"Let’s set up this little grill as a smoker.  I have few smokers and grills, but I wanted to show you that you don’t need fancy grills and tools to get decent results.  If you are thinking about gettin","SearchText":"let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started.\n\nfirst find a used weber smokey joe online or on my gear page. \n\nwrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals.\n\nplace a wire mesh on the other side if you are using lump charcoal.\n\nseparate the two zones with a piece of metal, i use the long end of a charcoal basket.\n\ncreate a makeshift aluminum water pan and place it on the foil.\n\nadd charcoal and wood chips above the wire mesh.\n\nlight one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. \n\nthe coals will slowly burn to the other end during the cook.\n\ninsert your meat and probes. \n\nput on your lid with your top and bottom vents wide open.\n\nwhen it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments.\n\nif you find that your meat is drying out you can add water to your pan or spritz.\n\none load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook.\n\ni’ll post the full pork butt cook video with this setup soon, so be sure to follow.\n\n#bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started. first find a used weber smokey joe online or on my gear page.  wrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals. place a wire mesh on the other side if you are using lump charcoal. separate the two zones with a piece of metal, i use the long end of a charcoal basket. create a makeshift aluminum water pan and place it on the foil. add charcoal and wood chips above the wire mesh. light one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol.  the coals will slowly burn to the other end during the cook. insert your meat and probes.  put on your lid with your top and bottom vents wide open. when it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments. if you find that your meat is drying out you can add water to your pan or spritz. one load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook. i’ll post the full pork butt cook video with this setup soon, so be sure to follow. #bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started.\n\nfirst find a used weber smokey joe online or on my gear page. \n\nwrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals.\n\nplace a wire mesh on the other side if you are using lump charcoal.\n\nseparate the two zones with a piece of metal, i use the long end of a charcoal basket.\n\ncreate a makeshift aluminum water pan and place it on the foil.\n\nadd charcoal and wood chips above the wire mesh.\n\nlight one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. \n\nthe coals will slowly burn to the other end during the cook.\n\ninsert your meat and probes. \n\nput on your lid with your top and bottom vents wide open.\n\nwhen it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments.\n\nif you find that your meat is drying out you can add water to your pan or spritz.\n\none load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook.\n\ni’ll post the full pork butt cook video with this setup soon, so be sure to follow.\n\n#bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started. first find a used weber smokey joe online or on my gear page. wrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals. place a wire mesh on the other side if you are using lump charcoal. separate the two zones with a piece of metal, i use the long end of a charcoal basket. create a makeshift aluminum water pan and place it on the foil. add charcoal and wood chips above the wire mesh. light one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. the coals will slowly burn to the other end during the cook. insert your meat and probes. put on your lid with your top and bottom vents wide open.when it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments. if you find that your meat is drying out you can add water to your pan or spritz. one load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook. i’ll post the full pork butt cook video with this setup soon, so be sure to follow. #bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking","CreateDateTime":"2023-06-28T17:03:56.000Z","ViewCount":3876472,"LikeCount":126346,"GroupId":9252,"GroupCode":"affordable-smoking-with-a-basic-grill","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2863,"Url":"https://www.instagram.com/reel/CuCq7Y1gAQY/","ViewCount":15788,"LikeCount":505},{"Platform":"tiktok","PostId":2860,"Url":"https://www.tiktok.com/@backyahdbbq/video/7249780756585844014","ViewCount":1484101,"LikeCount":63219},{"Platform":"youtube","PostId":2857,"Url":"https://www.youtube.com/watch?v=YASHgj_nIp4","ViewCount":562289,"LikeCount":10494},{"Platform":"facebook","PostId":2856,"Url":"https://www.facebook.com/reel/6228204070610015/","ViewCount":1814294,"LikeCount":52128}]},{"Id":2861,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7249783062958050602","ThumbnailUrl":"media/posts/tiktok_7249783062958050602.png","Description":"Replying to @Jonny, Backyahd BBQ Let’s smoke some pork on a 14” Smokey Joe.  I usually smoke on my Weber Smokey Mountain, but wanted to show you that you don’t need a fancy smoker to get decent result","SearchText":"let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it.\n\ncheck out my joe setup video for the full details on how i setup the smokey joe as a smoker.\n\ni season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.\n\nlight one end of your charcoal and put your pork on the indirect side. \n\nyou’ll want to use a leave-in probe to monitor the meat and ambient temp. \n\nput the lid on with the vents over the meat so the smoke flows towards it. \n\nleave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook.\n\nopen the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again.\n\none load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.\n\n if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly.\n\nwhen i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.\n\ni removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.\n\ni shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.\n\nit actually turned out great.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work.\n\n#bbq #howto #smokedmeat #webergrills #bbqhacks #bbqtips pig pulled_pork how_to bbq smoking replying to @jonny, backyahd bbq let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it. check out my joe setup video for the full details on how i setup the smokey joe as a smoker. i season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out. light one end of your charcoal and put your pork on the indirect side.   you’ll want to use a leave-in probe to monitor the meat and ambient temp.  put the lid on with the vents over the meat so the smoke flows towards it.   leave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again. one load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly. when i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker. i removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub. i shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist. it actually turned out great.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work. #bbq #howto #bbqtips #bbqhacks #weber #webergrills  pig pulled_pork how_to bbq smoking let’s smoke some pork on a 14” smokey joe.  i let’s let’s smoke some pork on a 14” weber smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it.\n\ncheck out my joe setup video for the full details on how i setup the smokey joe as a smoker.\n\nstart with some pork, today i’m using country style ribs, but you can use swap for butt or shoulder.\n\ni season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.\n\nlight one end of your charcoal and put your pork on the indirect side.  \n\nyou’ll want to use a leave-in probe to monitor the meat and ambient temp. i’m trying out this new wireless prob from chef iq, which i’ve liked so far, but it wasn’t reading ambient temp, so i added my thermoworks signals as well.\n\nput the lid on with the vents over the meat so the smoke flows towards it.  \n\nleave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook.\n\nyou’ll want to closely monitor the temps throughout the cook and adjust your vents as necessary. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again.\n\none load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.\n\ncheck on your meat regularly.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly.\n\nwhen i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.\n\ni removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.\n\ni shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.\n\nit actually turned out great.  surprisingly, my family is still raving about it as being one of the best things i’ve smoked.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work.\n\n\n\n#bbq #smokedmeat #bbqtips #bbqhacks #howto #webergrills #weber pig pork_ribs how_to bbq smoking let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it. check out my joe setup video for the full details on how i setup the smokey joe as a smoker. start with some pork, today i’m using country style ribs, but you can use swap for butt or shoulder. i season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.light one end of your charcoal and put your pork on the indirect side.  you’ll want to use a leave-in probe to monitor the meat and ambient temp. i’m trying out this new wireless prob from chef iq, which i’ve liked so far, but it wasn’t reading ambient temp, so i added my thermoworks signals as well. put the lid on with the vents over the meat so the smoke flows towards it.  leave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook. you’ll want to closely monitor the temps throughout the cook and adjust your vents as necessary. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again. one load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible. check on your meat regularly.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly. when i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.i removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.i shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.it actually turned out great.  surprisingly, my family is still raving about it as being one of the best things i’ve smoked.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work. pig pork_ribs how_to bbq smoking","CreateDateTime":"2023-06-28T17:01:16.000Z","ViewCount":105158,"LikeCount":2379,"GroupId":9598,"GroupCode":"smoking-pork-on-a-14-smokey-joe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2862,"Url":"https://www.instagram.com/reel/CuCrmxXubpo/","ViewCount":2126,"LikeCount":45},{"Platform":"tiktok","PostId":2861,"Url":"https://www.tiktok.com/@backyahdbbq/video/7249783062958050602","ViewCount":18044,"LikeCount":684},{"Platform":"youtube","PostId":2859,"Url":"https://www.youtube.com/watch?v=p2TRmUB2VG0","ViewCount":28294,"LikeCount":643},{"Platform":"facebook","PostId":2858,"Url":"https://www.facebook.com/reel/227673736754273/","ViewCount":56694,"LikeCount":1007}]},{"Id":2860,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7249780756585844014","ThumbnailUrl":"media/posts/tiktok_7249780756585844014.png","Description":"Let’s set up this little grill as a smoker.  I have few smokers and grills, but I wanted to show you that you don’t need fancy grills and tools to get decent results.  If you are thinking about gettin","SearchText":"let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started.\n\nfirst find a used weber smokey joe online or on my gear page. \n\nwrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals.\n\nplace a wire mesh on the other side if you are using lump charcoal.\n\nseparate the two zones with a piece of metal, i use the long end of a charcoal basket.\n\ncreate a makeshift aluminum water pan and place it on the foil.\n\nadd charcoal and wood chips above the wire mesh.\n\nlight one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. \n\nthe coals will slowly burn to the other end during the cook.\n\ninsert your meat and probes. \n\nput on your lid with your top and bottom vents wide open.\n\nwhen it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments.\n\nif you find that your meat is drying out you can add water to your pan or spritz.\n\none load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook.\n\ni’ll post the full pork butt cook video with this setup soon, so be sure to follow.\n\n#bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started. first find a used weber smokey joe online or on my gear page.  wrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals. place a wire mesh on the other side if you are using lump charcoal. separate the two zones with a piece of metal, i use the long end of a charcoal basket. create a makeshift aluminum water pan and place it on the foil. add charcoal and wood chips above the wire mesh. light one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol.  the coals will slowly burn to the other end during the cook. insert your meat and probes.  put on your lid with your top and bottom vents wide open. when it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments. if you find that your meat is drying out you can add water to your pan or spritz. one load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook. i’ll post the full pork butt cook video with this setup soon, so be sure to follow. #bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started.\n\nfirst find a used weber smokey joe online or on my gear page. \n\nwrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals.\n\nplace a wire mesh on the other side if you are using lump charcoal.\n\nseparate the two zones with a piece of metal, i use the long end of a charcoal basket.\n\ncreate a makeshift aluminum water pan and place it on the foil.\n\nadd charcoal and wood chips above the wire mesh.\n\nlight one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. \n\nthe coals will slowly burn to the other end during the cook.\n\ninsert your meat and probes. \n\nput on your lid with your top and bottom vents wide open.\n\nwhen it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments.\n\nif you find that your meat is drying out you can add water to your pan or spritz.\n\none load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook.\n\ni’ll post the full pork butt cook video with this setup soon, so be sure to follow.\n\n#bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started. first find a used weber smokey joe online or on my gear page. wrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals. place a wire mesh on the other side if you are using lump charcoal. separate the two zones with a piece of metal, i use the long end of a charcoal basket. create a makeshift aluminum water pan and place it on the foil. add charcoal and wood chips above the wire mesh. light one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. the coals will slowly burn to the other end during the cook. insert your meat and probes. put on your lid with your top and bottom vents wide open.when it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments. if you find that your meat is drying out you can add water to your pan or spritz. one load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook. i’ll post the full pork butt cook video with this setup soon, so be sure to follow. #bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking","CreateDateTime":"2023-06-28T16:52:14.000Z","ViewCount":3876472,"LikeCount":126346,"GroupId":9252,"GroupCode":"affordable-smoking-with-a-basic-grill","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2863,"Url":"https://www.instagram.com/reel/CuCq7Y1gAQY/","ViewCount":15788,"LikeCount":505},{"Platform":"tiktok","PostId":2860,"Url":"https://www.tiktok.com/@backyahdbbq/video/7249780756585844014","ViewCount":1484101,"LikeCount":63219},{"Platform":"youtube","PostId":2857,"Url":"https://www.youtube.com/watch?v=YASHgj_nIp4","ViewCount":562289,"LikeCount":10494},{"Platform":"facebook","PostId":2856,"Url":"https://www.facebook.com/reel/6228204070610015/","ViewCount":1814294,"LikeCount":52128}]},{"Id":2859,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=p2TRmUB2VG0","ThumbnailUrl":"media/posts/youtube_p2TRmUB2VG0.png","Description":"Let’s smoke some pork on a 14” Smokey Joe.  I Let’s Let’s smoke some pork on a 14” Weber Smokey Joe.  I usually smoke on my Weber Smokey Mountain, but wanted to show you that you don’t need a fancy sm","SearchText":"let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it.\n\ncheck out my joe setup video for the full details on how i setup the smokey joe as a smoker.\n\ni season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.\n\nlight one end of your charcoal and put your pork on the indirect side. \n\nyou’ll want to use a leave-in probe to monitor the meat and ambient temp. \n\nput the lid on with the vents over the meat so the smoke flows towards it. \n\nleave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook.\n\nopen the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again.\n\none load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.\n\n if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly.\n\nwhen i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.\n\ni removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.\n\ni shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.\n\nit actually turned out great.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work.\n\n#bbq #howto #smokedmeat #webergrills #bbqhacks #bbqtips pig pulled_pork how_to bbq smoking replying to @jonny, backyahd bbq let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it. check out my joe setup video for the full details on how i setup the smokey joe as a smoker. i season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out. light one end of your charcoal and put your pork on the indirect side.   you’ll want to use a leave-in probe to monitor the meat and ambient temp.  put the lid on with the vents over the meat so the smoke flows towards it.   leave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again. one load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly. when i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker. i removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub. i shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist. it actually turned out great.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work. #bbq #howto #bbqtips #bbqhacks #weber #webergrills  pig pulled_pork how_to bbq smoking let’s smoke some pork on a 14” smokey joe.  i let’s let’s smoke some pork on a 14” weber smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it.\n\ncheck out my joe setup video for the full details on how i setup the smokey joe as a smoker.\n\nstart with some pork, today i’m using country style ribs, but you can use swap for butt or shoulder.\n\ni season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.\n\nlight one end of your charcoal and put your pork on the indirect side.  \n\nyou’ll want to use a leave-in probe to monitor the meat and ambient temp. i’m trying out this new wireless prob from chef iq, which i’ve liked so far, but it wasn’t reading ambient temp, so i added my thermoworks signals as well.\n\nput the lid on with the vents over the meat so the smoke flows towards it.  \n\nleave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook.\n\nyou’ll want to closely monitor the temps throughout the cook and adjust your vents as necessary. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again.\n\none load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.\n\ncheck on your meat regularly.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly.\n\nwhen i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.\n\ni removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.\n\ni shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.\n\nit actually turned out great.  surprisingly, my family is still raving about it as being one of the best things i’ve smoked.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work.\n\n\n\n#bbq #smokedmeat #bbqtips #bbqhacks #howto #webergrills #weber pig pork_ribs how_to bbq smoking let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it. check out my joe setup video for the full details on how i setup the smokey joe as a smoker. start with some pork, today i’m using country style ribs, but you can use swap for butt or shoulder. i season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.light one end of your charcoal and put your pork on the indirect side.  you’ll want to use a leave-in probe to monitor the meat and ambient temp. i’m trying out this new wireless prob from chef iq, which i’ve liked so far, but it wasn’t reading ambient temp, so i added my thermoworks signals as well. put the lid on with the vents over the meat so the smoke flows towards it.  leave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook. you’ll want to closely monitor the temps throughout the cook and adjust your vents as necessary. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again. one load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible. check on your meat regularly.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly. when i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.i removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.i shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.it actually turned out great.  surprisingly, my family is still raving about it as being one of the best things i’ve smoked.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work. pig pork_ribs how_to bbq smoking","CreateDateTime":"2023-06-28T16:38:44.000Z","ViewCount":105158,"LikeCount":2379,"GroupId":9598,"GroupCode":"smoking-pork-on-a-14-smokey-joe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2862,"Url":"https://www.instagram.com/reel/CuCrmxXubpo/","ViewCount":2126,"LikeCount":45},{"Platform":"tiktok","PostId":2861,"Url":"https://www.tiktok.com/@backyahdbbq/video/7249783062958050602","ViewCount":18044,"LikeCount":684},{"Platform":"youtube","PostId":2859,"Url":"https://www.youtube.com/watch?v=p2TRmUB2VG0","ViewCount":28294,"LikeCount":643},{"Platform":"facebook","PostId":2858,"Url":"https://www.facebook.com/reel/227673736754273/","ViewCount":56694,"LikeCount":1007}]},{"Id":2858,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/227673736754273/","ThumbnailUrl":"media/posts/facebook_227673736754273.png","Description":"Let’s smoke some pork on a 14” Smokey Joe.  I usually smoke on my Weber Smokey Mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. I got this grill used for only","SearchText":"let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it.\n\ncheck out my joe setup video for the full details on how i setup the smokey joe as a smoker.\n\ni season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.\n\nlight one end of your charcoal and put your pork on the indirect side. \n\nyou’ll want to use a leave-in probe to monitor the meat and ambient temp. \n\nput the lid on with the vents over the meat so the smoke flows towards it. \n\nleave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook.\n\nopen the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again.\n\none load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.\n\n if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly.\n\nwhen i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.\n\ni removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.\n\ni shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.\n\nit actually turned out great.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work.\n\n#bbq #howto #smokedmeat #webergrills #bbqhacks #bbqtips pig pulled_pork how_to bbq smoking replying to @jonny, backyahd bbq let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it. check out my joe setup video for the full details on how i setup the smokey joe as a smoker. i season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out. light one end of your charcoal and put your pork on the indirect side.   you’ll want to use a leave-in probe to monitor the meat and ambient temp.  put the lid on with the vents over the meat so the smoke flows towards it.   leave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again. one load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly. when i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker. i removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub. i shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist. it actually turned out great.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work. #bbq #howto #bbqtips #bbqhacks #weber #webergrills  pig pulled_pork how_to bbq smoking let’s smoke some pork on a 14” smokey joe.  i let’s let’s smoke some pork on a 14” weber smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it.\n\ncheck out my joe setup video for the full details on how i setup the smokey joe as a smoker.\n\nstart with some pork, today i’m using country style ribs, but you can use swap for butt or shoulder.\n\ni season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.\n\nlight one end of your charcoal and put your pork on the indirect side.  \n\nyou’ll want to use a leave-in probe to monitor the meat and ambient temp. i’m trying out this new wireless prob from chef iq, which i’ve liked so far, but it wasn’t reading ambient temp, so i added my thermoworks signals as well.\n\nput the lid on with the vents over the meat so the smoke flows towards it.  \n\nleave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook.\n\nyou’ll want to closely monitor the temps throughout the cook and adjust your vents as necessary. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again.\n\none load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible.\n\ncheck on your meat regularly.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly.\n\nwhen i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.\n\ni removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.\n\ni shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.\n\nit actually turned out great.  surprisingly, my family is still raving about it as being one of the best things i’ve smoked.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work.\n\n\n\n#bbq #smokedmeat #bbqtips #bbqhacks #howto #webergrills #weber pig pork_ribs how_to bbq smoking let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it. check out my joe setup video for the full details on how i setup the smokey joe as a smoker. start with some pork, today i’m using country style ribs, but you can use swap for butt or shoulder. i season my pork with salt, pepper, garlic, onion, paprika, and i added some of this dry sriracha that i’ve been wanting to try out.light one end of your charcoal and put your pork on the indirect side.  you’ll want to use a leave-in probe to monitor the meat and ambient temp. i’m trying out this new wireless prob from chef iq, which i’ve liked so far, but it wasn’t reading ambient temp, so i added my thermoworks signals as well. put the lid on with the vents over the meat so the smoke flows towards it.  leave the vents open until the ambient temp hits 250 and then close them about half way.  you’re going to target 250 for the entire cook. you’ll want to closely monitor the temps throughout the cook and adjust your vents as necessary. open the vents for more airflow and therefore more heat and vice versa.  i only adjusted the bottom vents with very small adjustments and gave it time to settle into the new temp before adjusting again. one load of charcoal lasted about 4 hours for this cook and i had to refill it.  with a smokey mountain you’d just add charcoal or wood through the door, but with the smokey joe, you have to remove the meat and top grate to manage the fire.  the meat will cool quickly so add more charcoal and get the meat back on as fast as possible. check on your meat regularly.  if it starts to dry out, then you can add water the water pan or spritz. i also had to flip the meat a few times to help it cook evenly. when i was happy with the bark, i put the pork in a foil pan with butter and some thinned out bbq sauce and then put it back on the smoker.i removed from the heat when it was probe tender throughout and then let it rest for an hour in my bbq blanket and prep tub.i shredded two strips and left one for slices.  as i shredded, i added some bbq sauce and melted butter to keep it all moist.it actually turned out great.  surprisingly, my family is still raving about it as being one of the best things i’ve smoked.  it’s definitely a bit more work to smoke on a smokey joe, but the best smoker is the one you have. if that’s all you have or all you can afford, then you have to make it work. pig pork_ribs how_to bbq smoking","CreateDateTime":"2023-06-28T16:29:22.000Z","ViewCount":105158,"LikeCount":2379,"GroupId":9598,"GroupCode":"smoking-pork-on-a-14-smokey-joe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2862,"Url":"https://www.instagram.com/reel/CuCrmxXubpo/","ViewCount":2126,"LikeCount":45},{"Platform":"tiktok","PostId":2861,"Url":"https://www.tiktok.com/@backyahdbbq/video/7249783062958050602","ViewCount":18044,"LikeCount":684},{"Platform":"youtube","PostId":2859,"Url":"https://www.youtube.com/watch?v=p2TRmUB2VG0","ViewCount":28294,"LikeCount":643},{"Platform":"facebook","PostId":2858,"Url":"https://www.facebook.com/reel/227673736754273/","ViewCount":56694,"LikeCount":1007}]},{"Id":2857,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=YASHgj_nIp4","ThumbnailUrl":"media/posts/youtube_YASHgj_nIp4.png","Description":"Let’s set up this little grill as a smoker.  I have few smokers and grills, but I wanted to show you that you don’t need fancy grills and tools to get decent results.  If you are thinking about gettin","SearchText":"let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started.\n\nfirst find a used weber smokey joe online or on my gear page. \n\nwrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals.\n\nplace a wire mesh on the other side if you are using lump charcoal.\n\nseparate the two zones with a piece of metal, i use the long end of a charcoal basket.\n\ncreate a makeshift aluminum water pan and place it on the foil.\n\nadd charcoal and wood chips above the wire mesh.\n\nlight one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. \n\nthe coals will slowly burn to the other end during the cook.\n\ninsert your meat and probes. \n\nput on your lid with your top and bottom vents wide open.\n\nwhen it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments.\n\nif you find that your meat is drying out you can add water to your pan or spritz.\n\none load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook.\n\ni’ll post the full pork butt cook video with this setup soon, so be sure to follow.\n\n#bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started. first find a used weber smokey joe online or on my gear page.  wrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals. place a wire mesh on the other side if you are using lump charcoal. separate the two zones with a piece of metal, i use the long end of a charcoal basket. create a makeshift aluminum water pan and place it on the foil. add charcoal and wood chips above the wire mesh. light one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol.  the coals will slowly burn to the other end during the cook. insert your meat and probes.  put on your lid with your top and bottom vents wide open. when it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments. if you find that your meat is drying out you can add water to your pan or spritz. one load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook. i’ll post the full pork butt cook video with this setup soon, so be sure to follow. #bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started.\n\nfirst find a used weber smokey joe online or on my gear page. \n\nwrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals.\n\nplace a wire mesh on the other side if you are using lump charcoal.\n\nseparate the two zones with a piece of metal, i use the long end of a charcoal basket.\n\ncreate a makeshift aluminum water pan and place it on the foil.\n\nadd charcoal and wood chips above the wire mesh.\n\nlight one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. \n\nthe coals will slowly burn to the other end during the cook.\n\ninsert your meat and probes. \n\nput on your lid with your top and bottom vents wide open.\n\nwhen it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments.\n\nif you find that your meat is drying out you can add water to your pan or spritz.\n\none load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook.\n\ni’ll post the full pork butt cook video with this setup soon, so be sure to follow.\n\n#bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started. first find a used weber smokey joe online or on my gear page. wrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals. place a wire mesh on the other side if you are using lump charcoal. separate the two zones with a piece of metal, i use the long end of a charcoal basket. create a makeshift aluminum water pan and place it on the foil. add charcoal and wood chips above the wire mesh. light one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. the coals will slowly burn to the other end during the cook. insert your meat and probes. put on your lid with your top and bottom vents wide open.when it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments. if you find that your meat is drying out you can add water to your pan or spritz. one load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook. i’ll post the full pork butt cook video with this setup soon, so be sure to follow. #bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking","CreateDateTime":"2023-06-27T21:12:00.000Z","ViewCount":3876472,"LikeCount":126346,"GroupId":9252,"GroupCode":"affordable-smoking-with-a-basic-grill","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2863,"Url":"https://www.instagram.com/reel/CuCq7Y1gAQY/","ViewCount":15788,"LikeCount":505},{"Platform":"tiktok","PostId":2860,"Url":"https://www.tiktok.com/@backyahdbbq/video/7249780756585844014","ViewCount":1484101,"LikeCount":63219},{"Platform":"youtube","PostId":2857,"Url":"https://www.youtube.com/watch?v=YASHgj_nIp4","ViewCount":562289,"LikeCount":10494},{"Platform":"facebook","PostId":2856,"Url":"https://www.facebook.com/reel/6228204070610015/","ViewCount":1814294,"LikeCount":52128}]},{"Id":2856,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/6228204070610015/","ThumbnailUrl":"media/posts/facebook_6228204070610015.png","Description":"Let’s set up this little grill as a smoker.  I have few smokers and grills, but I wanted to show you that you don’t need fancy grills and tools to get decent results.  If you are thinking about gettin","SearchText":"let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started.\n\nfirst find a used weber smokey joe online or on my gear page. \n\nwrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals.\n\nplace a wire mesh on the other side if you are using lump charcoal.\n\nseparate the two zones with a piece of metal, i use the long end of a charcoal basket.\n\ncreate a makeshift aluminum water pan and place it on the foil.\n\nadd charcoal and wood chips above the wire mesh.\n\nlight one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. \n\nthe coals will slowly burn to the other end during the cook.\n\ninsert your meat and probes. \n\nput on your lid with your top and bottom vents wide open.\n\nwhen it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments.\n\nif you find that your meat is drying out you can add water to your pan or spritz.\n\none load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook.\n\ni’ll post the full pork butt cook video with this setup soon, so be sure to follow.\n\n#bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started. first find a used weber smokey joe online or on my gear page.  wrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals. place a wire mesh on the other side if you are using lump charcoal. separate the two zones with a piece of metal, i use the long end of a charcoal basket. create a makeshift aluminum water pan and place it on the foil. add charcoal and wood chips above the wire mesh. light one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol.  the coals will slowly burn to the other end during the cook. insert your meat and probes.  put on your lid with your top and bottom vents wide open. when it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments. if you find that your meat is drying out you can add water to your pan or spritz. one load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook. i’ll post the full pork butt cook video with this setup soon, so be sure to follow. #bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started.\n\nfirst find a used weber smokey joe online or on my gear page. \n\nwrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals.\n\nplace a wire mesh on the other side if you are using lump charcoal.\n\nseparate the two zones with a piece of metal, i use the long end of a charcoal basket.\n\ncreate a makeshift aluminum water pan and place it on the foil.\n\nadd charcoal and wood chips above the wire mesh.\n\nlight one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. \n\nthe coals will slowly burn to the other end during the cook.\n\ninsert your meat and probes. \n\nput on your lid with your top and bottom vents wide open.\n\nwhen it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments.\n\nif you find that your meat is drying out you can add water to your pan or spritz.\n\none load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook.\n\ni’ll post the full pork butt cook video with this setup soon, so be sure to follow.\n\n#bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking let’s set up this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started. first find a used weber smokey joe online or on my gear page. wrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals. place a wire mesh on the other side if you are using lump charcoal. separate the two zones with a piece of metal, i use the long end of a charcoal basket. create a makeshift aluminum water pan and place it on the foil. add charcoal and wood chips above the wire mesh. light one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alcohol. the coals will slowly burn to the other end during the cook. insert your meat and probes. put on your lid with your top and bottom vents wide open.when it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments. if you find that your meat is drying out you can add water to your pan or spritz. one load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook. i’ll post the full pork butt cook video with this setup soon, so be sure to follow. #bbq #smoker #food #howto #bbqtips #bbqhacks #webergrills pig pulled_pork how_to bbq smoking","CreateDateTime":"2023-06-27T21:05:18.000Z","ViewCount":3876472,"LikeCount":126346,"GroupId":9252,"GroupCode":"affordable-smoking-with-a-basic-grill","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2863,"Url":"https://www.instagram.com/reel/CuCq7Y1gAQY/","ViewCount":15788,"LikeCount":505},{"Platform":"tiktok","PostId":2860,"Url":"https://www.tiktok.com/@backyahdbbq/video/7249780756585844014","ViewCount":1484101,"LikeCount":63219},{"Platform":"youtube","PostId":2857,"Url":"https://www.youtube.com/watch?v=YASHgj_nIp4","ViewCount":562289,"LikeCount":10494},{"Platform":"facebook","PostId":2856,"Url":"https://www.facebook.com/reel/6228204070610015/","ViewCount":1814294,"LikeCount":52128}]},{"Id":2853,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=pFZkw16qB8I","ThumbnailUrl":"media/posts/youtube_pFZkw16qB8I.png","Description":"All the goodness from my air fryer torch steak experiment.  Beef from  Snake River Farms@snakeriverfarmsofficial, torch from @grillblazer. \n\nLinks and codes on my gear page. Full video and process are","SearchText":"all the goodness from my air fryer torch steak experiment.  beef from  snake river farms@snakeriverfarmsofficial, torch from @grillblazer. \n\nlinks and codes on my gear page. full video and process are in my feed.  \n\n#bbq #beef #steak #ribeye cow steak showcase bbq frying all the goodness from my air fryer torch steak experiment.  beef from @snakeriverfarms, torch from @grillblazer. \n\nlinks and codes on my gear page. full video and process are in my feed. \n\n#bbq #beef #steak #ribeye cow steak showcase bbq frying all the goodness from my air fryer torch steak experiment.  beef from snake river farms, torch from grillblazer. links and codes on my gear page. full video and process are in my feed.  #bbq #beef #steak #ribeye cow steak process bbq frying all the goodness from my air fryer torch steak experiment.  beef from @snake river farms, torch from @grillblazer.com.  links and codes on my gear page. full video and process are in my feed.   #bbq #beef #steak #ribeye  @jonny, backyahd bbq  cow steak process bbq frying","CreateDateTime":"2023-06-24T16:04:54.000Z","ViewCount":27233,"LikeCount":337,"GroupId":9599,"GroupCode":"air-fryer-torch-steak-experiment","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2853,"Url":"https://www.youtube.com/watch?v=pFZkw16qB8I","ViewCount":13370,"LikeCount":159},{"Platform":"instagram","PostId":2855,"Url":"https://www.instagram.com/reel/Ct4QgB6A4Qa/","ViewCount":1550,"LikeCount":11},{"Platform":"facebook","PostId":2852,"Url":"https://www.facebook.com/reel/134635856313177/","ViewCount":7626,"LikeCount":79},{"Platform":"tiktok","PostId":2854,"Url":"https://www.tiktok.com/@backyahdbbq/video/7248282367272504622","ViewCount":4687,"LikeCount":88}]},{"Id":2855,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Ct4QgB6A4Qa/","ThumbnailUrl":"media/posts/instagram_17990531933107468.png","Description":"All the goodness from my air fryer torch steak experiment.  Beef from @snakeriverfarms, torch from @grillblazer. \n\nLinks and codes on my gear page. Full video and process are in my feed. \n\n#bbq #beef ","SearchText":"all the goodness from my air fryer torch steak experiment.  beef from  snake river farms@snakeriverfarmsofficial, torch from @grillblazer. \n\nlinks and codes on my gear page. full video and process are in my feed.  \n\n#bbq #beef #steak #ribeye cow steak showcase bbq frying all the goodness from my air fryer torch steak experiment.  beef from @snakeriverfarms, torch from @grillblazer. \n\nlinks and codes on my gear page. full video and process are in my feed. \n\n#bbq #beef #steak #ribeye cow steak showcase bbq frying all the goodness from my air fryer torch steak experiment.  beef from snake river farms, torch from grillblazer. links and codes on my gear page. full video and process are in my feed.  #bbq #beef #steak #ribeye cow steak process bbq frying all the goodness from my air fryer torch steak experiment.  beef from @snake river farms, torch from @grillblazer.com.  links and codes on my gear page. full video and process are in my feed.   #bbq #beef #steak #ribeye  @jonny, backyahd bbq  cow steak process bbq frying","CreateDateTime":"2023-06-24T16:01:27.000Z","ViewCount":27233,"LikeCount":337,"GroupId":9599,"GroupCode":"air-fryer-torch-steak-experiment","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2853,"Url":"https://www.youtube.com/watch?v=pFZkw16qB8I","ViewCount":13370,"LikeCount":159},{"Platform":"instagram","PostId":2855,"Url":"https://www.instagram.com/reel/Ct4QgB6A4Qa/","ViewCount":1550,"LikeCount":11},{"Platform":"facebook","PostId":2852,"Url":"https://www.facebook.com/reel/134635856313177/","ViewCount":7626,"LikeCount":79},{"Platform":"tiktok","PostId":2854,"Url":"https://www.tiktok.com/@backyahdbbq/video/7248282367272504622","ViewCount":4687,"LikeCount":88}]},{"Id":2852,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/134635856313177/","ThumbnailUrl":"media/posts/facebook_134635856313177.png","Description":"All the goodness from my air fryer torch steak experiment.  Beef from Snake River Farms, torch from Grillblazer. Links and codes on my gear page. Full video and process are in my feed.  #bbq #beef #st","SearchText":"all the goodness from my air fryer torch steak experiment.  beef from  snake river farms@snakeriverfarmsofficial, torch from @grillblazer. \n\nlinks and codes on my gear page. full video and process are in my feed.  \n\n#bbq #beef #steak #ribeye cow steak showcase bbq frying all the goodness from my air fryer torch steak experiment.  beef from @snakeriverfarms, torch from @grillblazer. \n\nlinks and codes on my gear page. full video and process are in my feed. \n\n#bbq #beef #steak #ribeye cow steak showcase bbq frying all the goodness from my air fryer torch steak experiment.  beef from snake river farms, torch from grillblazer. links and codes on my gear page. full video and process are in my feed.  #bbq #beef #steak #ribeye cow steak process bbq frying all the goodness from my air fryer torch steak experiment.  beef from @snake river farms, torch from @grillblazer.com.  links and codes on my gear page. full video and process are in my feed.   #bbq #beef #steak #ribeye  @jonny, backyahd bbq  cow steak process bbq frying","CreateDateTime":"2023-06-24T15:58:10.000Z","ViewCount":27233,"LikeCount":337,"GroupId":9599,"GroupCode":"air-fryer-torch-steak-experiment","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2853,"Url":"https://www.youtube.com/watch?v=pFZkw16qB8I","ViewCount":13370,"LikeCount":159},{"Platform":"instagram","PostId":2855,"Url":"https://www.instagram.com/reel/Ct4QgB6A4Qa/","ViewCount":1550,"LikeCount":11},{"Platform":"facebook","PostId":2852,"Url":"https://www.facebook.com/reel/134635856313177/","ViewCount":7626,"LikeCount":79},{"Platform":"tiktok","PostId":2854,"Url":"https://www.tiktok.com/@backyahdbbq/video/7248282367272504622","ViewCount":4687,"LikeCount":88}]},{"Id":2854,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7248282367272504622","ThumbnailUrl":"media/posts/tiktok_7248282367272504622.png","Description":"All the goodness from my air fryer torch steak experiment.  Beef from @Snake River Farms, torch from @Grillblazer.com.  Links and codes on my gear page. Full video and process are in my feed.   #bbq #","SearchText":"all the goodness from my air fryer torch steak experiment.  beef from  snake river farms@snakeriverfarmsofficial, torch from @grillblazer. \n\nlinks and codes on my gear page. full video and process are in my feed.  \n\n#bbq #beef #steak #ribeye cow steak showcase bbq frying all the goodness from my air fryer torch steak experiment.  beef from @snakeriverfarms, torch from @grillblazer. \n\nlinks and codes on my gear page. full video and process are in my feed. \n\n#bbq #beef #steak #ribeye cow steak showcase bbq frying all the goodness from my air fryer torch steak experiment.  beef from snake river farms, torch from grillblazer. links and codes on my gear page. full video and process are in my feed.  #bbq #beef #steak #ribeye cow steak process bbq frying all the goodness from my air fryer torch steak experiment.  beef from @snake river farms, torch from @grillblazer.com.  links and codes on my gear page. full video and process are in my feed.   #bbq #beef #steak #ribeye  @jonny, backyahd bbq  cow steak process bbq frying","CreateDateTime":"2023-06-24T15:57:44.000Z","ViewCount":27233,"LikeCount":337,"GroupId":9599,"GroupCode":"air-fryer-torch-steak-experiment","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2853,"Url":"https://www.youtube.com/watch?v=pFZkw16qB8I","ViewCount":13370,"LikeCount":159},{"Platform":"instagram","PostId":2855,"Url":"https://www.instagram.com/reel/Ct4QgB6A4Qa/","ViewCount":1550,"LikeCount":11},{"Platform":"facebook","PostId":2852,"Url":"https://www.facebook.com/reel/134635856313177/","ViewCount":7626,"LikeCount":79},{"Platform":"tiktok","PostId":2854,"Url":"https://www.tiktok.com/@backyahdbbq/video/7248282367272504622","ViewCount":4687,"LikeCount":88}]},{"Id":2850,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/285660390602749","ThumbnailUrl":"media/posts/facebook_110899788073674_285660390602749.png","Description":"Order up, two Big Mac smashburgers with a side of skin on hand cut fries.\n\nBeef is American wagyu from Snake River Farms\n\n#burger #smashburger","SearchText":"order up, two big mac smashburgers with a side of skin on hand cut fries.\n\nbeef is american wagyu from snake river farms\n\n#burger #smashburger cow burger burgers order up, two big mac smashburgers with a side of skin on hand cut fries. \n\nbeef is american wagyu from @snakeriverfarms \n\n#burger #smashburger cow burger burgers","CreateDateTime":"2023-06-23T21:14:02.000Z","ViewCount":0,"LikeCount":51,"GroupId":9600,"GroupCode":"order-two-big-mac-smashburgers-20230623","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":[],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2850,"Url":"https://www.facebook.com/234418655726923/posts/285660390602749","ViewCount":0,"LikeCount":24},{"Platform":"instagram","PostId":2851,"Url":"https://www.instagram.com/p/Ct2Ppi0SxC8/","ViewCount":0,"LikeCount":27}]},{"Id":2851,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Ct2Ppi0SxC8/","ThumbnailUrl":"media/posts/instagram_17960481605421599.png","Description":"Order up, two Big Mac smashburgers with a side of skin on hand cut fries. \n\nBeef is American wagyu from @snakeriverfarms \n\n#burger #smashburger","SearchText":"order up, two big mac smashburgers with a side of skin on hand cut fries.\n\nbeef is american wagyu from snake river farms\n\n#burger #smashburger cow burger burgers order up, two big mac smashburgers with a side of skin on hand cut fries. \n\nbeef is american wagyu from @snakeriverfarms \n\n#burger #smashburger cow burger burgers","CreateDateTime":"2023-06-23T21:13:56.000Z","ViewCount":0,"LikeCount":51,"GroupId":9600,"GroupCode":"order-two-big-mac-smashburgers-20230623","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":[],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2850,"Url":"https://www.facebook.com/234418655726923/posts/285660390602749","ViewCount":0,"LikeCount":24},{"Platform":"instagram","PostId":2851,"Url":"https://www.instagram.com/p/Ct2Ppi0SxC8/","ViewCount":0,"LikeCount":27}]},{"Id":2848,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/285586713943450","ThumbnailUrl":"media/posts/facebook_110899788073674_285586713943450.png","Description":"Fresh homemade hamburger buns this morning for some special smash burgers for lunch…more on that coming soon. #hamburger #baking #burgerbuns","SearchText":"fresh homemade hamburger buns this morning for some special smash burgers for lunch…more on that coming soon. #hamburger #baking #burgerbuns recipe bread burgers baking fresh homemade hamburger buns this morning for some special smash burgers for lunch…more on that coming soon. #hamburger #baking #burgerbuns burger recipe bread burgers baking","CreateDateTime":"2023-06-23T17:17:52.000Z","ViewCount":0,"LikeCount":25,"GroupId":9254,"GroupCode":"homemade-hamburger-buns-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread","Burgers"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2848,"Url":"https://www.facebook.com/234418655726923/posts/285586713943450","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2849,"Url":"https://www.instagram.com/p/Ct10nlaREyd/","ViewCount":0,"LikeCount":20}]},{"Id":2849,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Ct10nlaREyd/","ThumbnailUrl":"media/posts/instagram_17885495903808993.png","Description":"Fresh homemade hamburger buns this morning for some special smash burgers for lunch…more on that coming soon. #hamburger #baking #burgerbuns","SearchText":"fresh homemade hamburger buns this morning for some special smash burgers for lunch…more on that coming soon. #hamburger #baking #burgerbuns recipe bread burgers baking fresh homemade hamburger buns this morning for some special smash burgers for lunch…more on that coming soon. #hamburger #baking #burgerbuns burger recipe bread burgers baking","CreateDateTime":"2023-06-23T17:17:44.000Z","ViewCount":0,"LikeCount":25,"GroupId":9254,"GroupCode":"homemade-hamburger-buns-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Bread","Burgers"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2848,"Url":"https://www.facebook.com/234418655726923/posts/285586713943450","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2849,"Url":"https://www.instagram.com/p/Ct10nlaREyd/","ViewCount":0,"LikeCount":20}]},{"Id":2847,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Ctzxah2sR0e/","ThumbnailUrl":"media/posts/instagram_17919685682654205.png","Description":"Let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from @snakeriverfarms with an air fryer, torch and a rub instead of just salt. \n\nI started by defrosting the ","SearchText":"let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from @snakeriverfarms with an air fryer, torch and a rub instead of just salt. \n\ni started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. \n\ni usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. \n\nit’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°. i flipped it when it hit 80 degrees and removed it when it hit 100 degrees.\n\ni let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. \n\ni topped with some compound butter made with the rub, and let it rest for 10 minutes.\n\nthe center was a perfect medium rare, but there was a little more gray band than i like. \n\nnext time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.\n\nall in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust.\n\n#bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe bbq frying let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from snake river farms with an air fryer, torch and a rub instead of just salt. i started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. i usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. it’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees. i let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. i topped with some compound butter made with the rub, and let it rest for 10 minutes. the center was a perfect medium rare, but there was a little more gray band than i like.  next time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.all in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust. #bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe bbq frying let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from snake river farms @snakeriverfarmsofficial with an air fryer, torch and a rub instead of just salt. \n\ni started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. \n\ni usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. \n\nit’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees.\n\ni let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. \n\ni topped with some compound butter made with the rub, and let it rest for 10 minutes.\n\nthe center was a perfect medium rare, but there was a little more gray band than i like.  \n\nnext time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.\n\nall in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust.\n\n#bbq #steak #recipe #ribeye #food #meat #beef #foodie let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from @snake river farms with an air fryer, torch and a rub instead of just salt.  i started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub.  i usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try.  it’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees. i let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak.  i topped with some compound butter made with the rub, and let it rest for 10 minutes. the center was a perfect medium rare, but there was a little more gray band than i like.   next time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100. all in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust. #bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe process bbq frying","CreateDateTime":"2023-06-22T22:12:54.000Z","ViewCount":27705,"LikeCount":550,"GroupId":9255,"GroupCode":"reverse-searing-wagyu-ribeye-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":2847,"Url":"https://www.instagram.com/reel/Ctzxah2sR0e/","ViewCount":3281,"LikeCount":101},{"Platform":"facebook","PostId":2844,"Url":"https://www.facebook.com/reel/1687843048331822/","ViewCount":5637,"LikeCount":88},{"Platform":"youtube","PostId":2845,"Url":"https://www.youtube.com/watch?v=8bAhv9bEbzQ","ViewCount":4173,"LikeCount":109},{"Platform":"tiktok","PostId":2846,"Url":"https://www.tiktok.com/@backyahdbbq/video/7247634853712235818","ViewCount":14614,"LikeCount":252}]},{"Id":2844,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1687843048331822/","ThumbnailUrl":"media/posts/facebook_1687843048331822.png","Description":"Let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from Snake River Farms with an air fryer, torch and a rub instead of just salt. I started by defrosting the s","SearchText":"let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from @snakeriverfarms with an air fryer, torch and a rub instead of just salt. \n\ni started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. \n\ni usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. \n\nit’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°. i flipped it when it hit 80 degrees and removed it when it hit 100 degrees.\n\ni let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. \n\ni topped with some compound butter made with the rub, and let it rest for 10 minutes.\n\nthe center was a perfect medium rare, but there was a little more gray band than i like. \n\nnext time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.\n\nall in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust.\n\n#bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe bbq frying let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from snake river farms with an air fryer, torch and a rub instead of just salt. i started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. i usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. it’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees. i let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. i topped with some compound butter made with the rub, and let it rest for 10 minutes. the center was a perfect medium rare, but there was a little more gray band than i like.  next time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.all in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust. #bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe bbq frying let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from snake river farms @snakeriverfarmsofficial with an air fryer, torch and a rub instead of just salt. \n\ni started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. \n\ni usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. \n\nit’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees.\n\ni let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. \n\ni topped with some compound butter made with the rub, and let it rest for 10 minutes.\n\nthe center was a perfect medium rare, but there was a little more gray band than i like.  \n\nnext time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.\n\nall in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust.\n\n#bbq #steak #recipe #ribeye #food #meat #beef #foodie let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from @snake river farms with an air fryer, torch and a rub instead of just salt.  i started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub.  i usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try.  it’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees. i let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak.  i topped with some compound butter made with the rub, and let it rest for 10 minutes. the center was a perfect medium rare, but there was a little more gray band than i like.   next time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100. all in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust. #bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe process bbq frying","CreateDateTime":"2023-06-22T22:09:34.000Z","ViewCount":27705,"LikeCount":550,"GroupId":9255,"GroupCode":"reverse-searing-wagyu-ribeye-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":2847,"Url":"https://www.instagram.com/reel/Ctzxah2sR0e/","ViewCount":3281,"LikeCount":101},{"Platform":"facebook","PostId":2844,"Url":"https://www.facebook.com/reel/1687843048331822/","ViewCount":5637,"LikeCount":88},{"Platform":"youtube","PostId":2845,"Url":"https://www.youtube.com/watch?v=8bAhv9bEbzQ","ViewCount":4173,"LikeCount":109},{"Platform":"tiktok","PostId":2846,"Url":"https://www.tiktok.com/@backyahdbbq/video/7247634853712235818","ViewCount":14614,"LikeCount":252}]},{"Id":2845,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=8bAhv9bEbzQ","ThumbnailUrl":"media/posts/youtube_8bAhv9bEbzQ.png","Description":"Let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from Snake River Farms @snakeriverfarmsofficial with an air fryer, torch and a rub instead of just salt. \n\nI ","SearchText":"let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from @snakeriverfarms with an air fryer, torch and a rub instead of just salt. \n\ni started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. \n\ni usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. \n\nit’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°. i flipped it when it hit 80 degrees and removed it when it hit 100 degrees.\n\ni let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. \n\ni topped with some compound butter made with the rub, and let it rest for 10 minutes.\n\nthe center was a perfect medium rare, but there was a little more gray band than i like. \n\nnext time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.\n\nall in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust.\n\n#bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe bbq frying let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from snake river farms with an air fryer, torch and a rub instead of just salt. i started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. i usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. it’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees. i let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. i topped with some compound butter made with the rub, and let it rest for 10 minutes. the center was a perfect medium rare, but there was a little more gray band than i like.  next time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.all in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust. #bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe bbq frying let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from snake river farms @snakeriverfarmsofficial with an air fryer, torch and a rub instead of just salt. \n\ni started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. \n\ni usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. \n\nit’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees.\n\ni let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. \n\ni topped with some compound butter made with the rub, and let it rest for 10 minutes.\n\nthe center was a perfect medium rare, but there was a little more gray band than i like.  \n\nnext time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.\n\nall in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust.\n\n#bbq #steak #recipe #ribeye #food #meat #beef #foodie let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from @snake river farms with an air fryer, torch and a rub instead of just salt.  i started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub.  i usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try.  it’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees. i let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak.  i topped with some compound butter made with the rub, and let it rest for 10 minutes. the center was a perfect medium rare, but there was a little more gray band than i like.   next time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100. all in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust. #bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe process bbq frying","CreateDateTime":"2023-06-22T22:09:10.000Z","ViewCount":27705,"LikeCount":550,"GroupId":9255,"GroupCode":"reverse-searing-wagyu-ribeye-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2847,"Url":"https://www.instagram.com/reel/Ctzxah2sR0e/","ViewCount":3281,"LikeCount":101},{"Platform":"facebook","PostId":2844,"Url":"https://www.facebook.com/reel/1687843048331822/","ViewCount":5637,"LikeCount":88},{"Platform":"youtube","PostId":2845,"Url":"https://www.youtube.com/watch?v=8bAhv9bEbzQ","ViewCount":4173,"LikeCount":109},{"Platform":"tiktok","PostId":2846,"Url":"https://www.tiktok.com/@backyahdbbq/video/7247634853712235818","ViewCount":14614,"LikeCount":252}]},{"Id":2846,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7247634853712235818","ThumbnailUrl":"media/posts/tiktok_7247634853712235818.png","Description":"Let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from @Snake River Farms with an air fryer, torch and a rub instead of just salt.  I started by defrosting the","SearchText":"let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from @snakeriverfarms with an air fryer, torch and a rub instead of just salt. \n\ni started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. \n\ni usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. \n\nit’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°. i flipped it when it hit 80 degrees and removed it when it hit 100 degrees.\n\ni let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. \n\ni topped with some compound butter made with the rub, and let it rest for 10 minutes.\n\nthe center was a perfect medium rare, but there was a little more gray band than i like. \n\nnext time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.\n\nall in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust.\n\n#bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe bbq frying let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from snake river farms with an air fryer, torch and a rub instead of just salt. i started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. i usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. it’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees. i let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. i topped with some compound butter made with the rub, and let it rest for 10 minutes. the center was a perfect medium rare, but there was a little more gray band than i like.  next time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.all in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust. #bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe bbq frying let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from snake river farms @snakeriverfarmsofficial with an air fryer, torch and a rub instead of just salt. \n\ni started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub. \n\ni usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try. \n\nit’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees.\n\ni let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak. \n\ni topped with some compound butter made with the rub, and let it rest for 10 minutes.\n\nthe center was a perfect medium rare, but there was a little more gray band than i like.  \n\nnext time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100.\n\nall in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust.\n\n#bbq #steak #recipe #ribeye #food #meat #beef #foodie let’s experiment today and try to reverse sear this beautiful, american wagyu ribeye filet from @snake river farms with an air fryer, torch and a rub instead of just salt.  i started by defrosting the steak in cold water. i patted it down with a paper towel, and then applied the rub.  i usually start prepping my steaks 24 hours in advance so the salt has time to penetrate into the meat. i typically only use salt, but snake river farms also sent me this rub, so i figured i’d give it a try.  it’s the next day and after letting the steak temper for 30 minutes, i put it in my air fryer set to 250°.  i flipped it when it hit 80 degrees and removed it when it hit 100 degrees. i let it rest for 5 minutes then seared it with my grill gun torch on the lowest setting.  i monitored the temp closely and stopped searing when the internal temp hit 120 degrees for a medium rare steak.  i topped with some compound butter made with the rub, and let it rest for 10 minutes. the center was a perfect medium rare, but there was a little more gray band than i like.   next time, i’d prep with only salt and just use the rub when serving.  i’d also try starting with a cold air fryer so the temp gradually increases to help minimize the gray band. and, so i have more time to build the crust, i’d start searing when the steak hits 80 degrees instead of 100. all in all it was a great experiment and i learned a lot.  the ribeye filet was very tender and tasty, kind of like a well marbled filet mignon.  let me know if you want a follow up video where i tweak the process to see if i can get less gray band and more crust. #bbq #steak #recipe #ribeye #food #meat #beef #foodie cow steak recipe process bbq frying","CreateDateTime":"2023-06-22T22:05:04.000Z","ViewCount":27705,"LikeCount":550,"GroupId":9255,"GroupCode":"reverse-searing-wagyu-ribeye-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe","process"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":2847,"Url":"https://www.instagram.com/reel/Ctzxah2sR0e/","ViewCount":3281,"LikeCount":101},{"Platform":"facebook","PostId":2844,"Url":"https://www.facebook.com/reel/1687843048331822/","ViewCount":5637,"LikeCount":88},{"Platform":"youtube","PostId":2845,"Url":"https://www.youtube.com/watch?v=8bAhv9bEbzQ","ViewCount":4173,"LikeCount":109},{"Platform":"tiktok","PostId":2846,"Url":"https://www.tiktok.com/@backyahdbbq/video/7247634853712235818","ViewCount":14614,"LikeCount":252}]},{"Id":2842,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/284673814034740","ThumbnailUrl":"media/posts/facebook_110899788073674_284673814034740.png","Description":"Did a bunch of experimenting today with this Snake River Farms Ribeye filet. First I seasoned it with a rub, which I rarely do, then I air fryered it which I’ve never done, then torched it. Video comi","SearchText":"did a bunch of experimenting today with this snake river farms ribeye filet. first i seasoned it with a rub, which i rarely do, then i air fryered it which i’ve never done, then torched it. video coming soon on thoughts. the meat was incredible, extremely tender, and i learned a bunch from the experiment. #bbq #steak #ribeye cow steak tips process bbq frying did a bunch of experimenting today with this @snakeriverfarms ribeye filet. first i seasoned it with a rub, which i rarely do, then i air fryered it which i’ve never done, then torched it. video coming soon on thoughts. the meat was incredible, extremely tender, and i learned a bunch from the experiment. #bbq #steak #ribeye cow steak process bbq frying","CreateDateTime":"2023-06-22T00:19:27.000Z","ViewCount":0,"LikeCount":22,"GroupId":9601,"GroupCode":"air-fryer-ribeye-filet-experiment","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":2842,"Url":"https://www.facebook.com/234418655726923/posts/284673814034740","ViewCount":0,"LikeCount":9},{"Platform":"instagram","PostId":2843,"Url":"https://www.instagram.com/p/CtxbRnHPy-Z/","ViewCount":0,"LikeCount":13}]},{"Id":2843,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CtxbRnHPy-Z/","ThumbnailUrl":"media/posts/instagram_17925122555715495.png","Description":"Did a bunch of experimenting today with this @snakeriverfarms Ribeye filet. First I seasoned it with a rub, which I rarely do, then I air fryered it which I’ve never done, then torched it. Video comin","SearchText":"did a bunch of experimenting today with this snake river farms ribeye filet. first i seasoned it with a rub, which i rarely do, then i air fryered it which i’ve never done, then torched it. video coming soon on thoughts. the meat was incredible, extremely tender, and i learned a bunch from the experiment. #bbq #steak #ribeye cow steak tips process bbq frying did a bunch of experimenting today with this @snakeriverfarms ribeye filet. first i seasoned it with a rub, which i rarely do, then i air fryered it which i’ve never done, then torched it. video coming soon on thoughts. the meat was incredible, extremely tender, and i learned a bunch from the experiment. #bbq #steak #ribeye cow steak process bbq frying","CreateDateTime":"2023-06-22T00:19:20.000Z","ViewCount":0,"LikeCount":22,"GroupId":9601,"GroupCode":"air-fryer-ribeye-filet-experiment","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":2842,"Url":"https://www.facebook.com/234418655726923/posts/284673814034740","ViewCount":0,"LikeCount":9},{"Platform":"instagram","PostId":2843,"Url":"https://www.instagram.com/p/CtxbRnHPy-Z/","ViewCount":0,"LikeCount":13}]},{"Id":2840,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/284128684089253","ThumbnailUrl":"media/posts/facebook_110899788073674_284128684089253.png","Description":"Thinly sliced this Snake River Farms Ribeye Filet for some Korean bulgogi. Still trying to convince wife to share recipe to no avail. \n\n#bbq #steak #bulgogi","SearchText":"thinly sliced this snake river farms ribeye filet for some korean bulgogi. still trying to convince wife to share recipe to no avail. \n\n#bbq #steak #bulgogi thinly sliced this @snakeriverfarms ribeye filet for some korean bulgogi. still trying to convince wife to share recipe to no avail. \n\n#bbq #steak #bulgogi cow steak recipe bbq","CreateDateTime":"2023-06-20T22:17:00.000Z","ViewCount":0,"LikeCount":13,"GroupId":9602,"GroupCode":"korean-bulgogi-ribeye-filet-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2840,"Url":"https://www.facebook.com/234418655726923/posts/284128684089253","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":2841,"Url":"https://www.instagram.com/p/CtuoeGySyPh/","ViewCount":0,"LikeCount":10}]},{"Id":2841,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CtuoeGySyPh/","ThumbnailUrl":"media/posts/instagram_17933248970603534.png","Description":"Thinly sliced this @snakeriverfarms Ribeye Filet for some Korean bulgogi. Still trying to convince wife to share recipe to no avail. \n\n#bbq #steak #bulgogi","SearchText":"thinly sliced this snake river farms ribeye filet for some korean bulgogi. still trying to convince wife to share recipe to no avail. \n\n#bbq #steak #bulgogi thinly sliced this @snakeriverfarms ribeye filet for some korean bulgogi. still trying to convince wife to share recipe to no avail. \n\n#bbq #steak #bulgogi cow steak recipe bbq","CreateDateTime":"2023-06-20T22:16:54.000Z","ViewCount":0,"LikeCount":13,"GroupId":9602,"GroupCode":"korean-bulgogi-ribeye-filet-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2840,"Url":"https://www.facebook.com/234418655726923/posts/284128684089253","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":2841,"Url":"https://www.instagram.com/p/CtuoeGySyPh/","ViewCount":0,"LikeCount":10}]},{"Id":2839,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7246878910179314990","ThumbnailUrl":"media/posts/tiktok_7246878910179314990.png","Description":"When you’re in Denver and are looking for an authentic Texas style bbq joint definitely consider Post Oak BBQ.  They named it Post Oak because that is the type of wood used in central texas style BBQ.","SearchText":"when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.   they were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs. i also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.   for sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return. so, if you decide to go to post oak, get the brisket, mac, caviar and call it good. as an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits. #bbq #denver #reviews #denverco #texasbbq #brisket #beefribs #denvercolorado #denverfood @jonny, backyahd bbq  cow pig brisket pulled_pork pork_ribs beef_ribs review bbq sides smoking when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak denver barbecue.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.  they were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.i also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.  for sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return. so, if you decide to go to post oak, get the brisket, mac, caviar and call it good. as an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits. #bbq #denver #reviews #denverco #texasbbq #brisket #beefribs cow pig brisket pulled_pork pork_ribs beef_ribs review bbq sides smoking when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.  \n\nthey were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.\n\ni also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.  \n\nfor sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return.\n\nso, if you decide to go to post oak, get the brisket, mac, caviar and call it good.\n\nas an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits.\n\n#bbq #denver #reviews #denverco #texasbbq #brisket #beefribs when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas. \n\nthey were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.\n\ni also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside. \n\nfor sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return.\n\nso, if you decide to go to post oak, get the brisket, mac, caviar and call it good.\n\nas an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits.\n\n#bbq #denver #sreviews #denverco #texasbbq #brisket #beefribs #denvercolorado #denverfoodie","CreateDateTime":"2023-06-20T21:11:36.000Z","ViewCount":150883,"LikeCount":2191,"GroupId":9256,"GroupCode":"authentic-texas-bbq-in-denver","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork","pork_ribs","beef_ribs"],"PostTypes":["review"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2839,"Url":"https://www.tiktok.com/@backyahdbbq/video/7246878910179314990","ViewCount":29759,"LikeCount":826},{"Platform":"facebook","PostId":2836,"Url":"https://www.facebook.com/reel/1434294107373167/","ViewCount":113066,"LikeCount":1129},{"Platform":"youtube","PostId":2837,"Url":"https://www.youtube.com/watch?v=YkE4xVniNjI","ViewCount":6281,"LikeCount":188},{"Platform":"instagram","PostId":2838,"Url":"https://www.instagram.com/reel/CtuEV28NcH3/","ViewCount":1777,"LikeCount":48}]},{"Id":2836,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1434294107373167/","ThumbnailUrl":"media/posts/facebook_1434294107373167.png","Description":"When you’re in Denver and are looking for an authentic Texas style bbq joint definitely consider Post Oak Denver Barbecue.  They named it Post Oak because that is the type of wood used in central texa","SearchText":"when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.   they were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs. i also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.   for sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return. so, if you decide to go to post oak, get the brisket, mac, caviar and call it good. as an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits. #bbq #denver #reviews #denverco #texasbbq #brisket #beefribs #denvercolorado #denverfood @jonny, backyahd bbq  cow pig brisket pulled_pork pork_ribs beef_ribs review bbq sides smoking when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak denver barbecue.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.  they were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.i also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.  for sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return. so, if you decide to go to post oak, get the brisket, mac, caviar and call it good. as an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits. #bbq #denver #reviews #denverco #texasbbq #brisket #beefribs cow pig brisket pulled_pork pork_ribs beef_ribs review bbq sides smoking when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.  \n\nthey were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.\n\ni also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.  \n\nfor sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return.\n\nso, if you decide to go to post oak, get the brisket, mac, caviar and call it good.\n\nas an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits.\n\n#bbq #denver #reviews #denverco #texasbbq #brisket #beefribs when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas. \n\nthey were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.\n\ni also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside. \n\nfor sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return.\n\nso, if you decide to go to post oak, get the brisket, mac, caviar and call it good.\n\nas an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits.\n\n#bbq #denver #sreviews #denverco #texasbbq #brisket #beefribs #denvercolorado #denverfoodie","CreateDateTime":"2023-06-20T17:12:48.000Z","ViewCount":150883,"LikeCount":2191,"GroupId":9256,"GroupCode":"authentic-texas-bbq-in-denver","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork","pork_ribs","beef_ribs"],"PostTypes":["review"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2839,"Url":"https://www.tiktok.com/@backyahdbbq/video/7246878910179314990","ViewCount":29759,"LikeCount":826},{"Platform":"facebook","PostId":2836,"Url":"https://www.facebook.com/reel/1434294107373167/","ViewCount":113066,"LikeCount":1129},{"Platform":"youtube","PostId":2837,"Url":"https://www.youtube.com/watch?v=YkE4xVniNjI","ViewCount":6281,"LikeCount":188},{"Platform":"instagram","PostId":2838,"Url":"https://www.instagram.com/reel/CtuEV28NcH3/","ViewCount":1777,"LikeCount":48}]},{"Id":2837,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=YkE4xVniNjI","ThumbnailUrl":"media/posts/youtube_YkE4xVniNjI.png","Description":"When you’re in Denver and are looking for an authentic Texas style bbq joint definitely consider Post Oak BBQ.  They named it Post Oak because that is the type of wood used in central texas style BBQ.","SearchText":"when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.   they were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs. i also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.   for sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return. so, if you decide to go to post oak, get the brisket, mac, caviar and call it good. as an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits. #bbq #denver #reviews #denverco #texasbbq #brisket #beefribs #denvercolorado #denverfood @jonny, backyahd bbq  cow pig brisket pulled_pork pork_ribs beef_ribs review bbq sides smoking when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak denver barbecue.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.  they were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.i also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.  for sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return. so, if you decide to go to post oak, get the brisket, mac, caviar and call it good. as an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits. #bbq #denver #reviews #denverco #texasbbq #brisket #beefribs cow pig brisket pulled_pork pork_ribs beef_ribs review bbq sides smoking when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.  \n\nthey were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.\n\ni also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.  \n\nfor sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return.\n\nso, if you decide to go to post oak, get the brisket, mac, caviar and call it good.\n\nas an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits.\n\n#bbq #denver #reviews #denverco #texasbbq #brisket #beefribs when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas. \n\nthey were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.\n\ni also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside. \n\nfor sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return.\n\nso, if you decide to go to post oak, get the brisket, mac, caviar and call it good.\n\nas an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits.\n\n#bbq #denver #sreviews #denverco #texasbbq #brisket #beefribs #denvercolorado #denverfoodie","CreateDateTime":"2023-06-20T17:10:05.000Z","ViewCount":150883,"LikeCount":2191,"GroupId":9256,"GroupCode":"authentic-texas-bbq-in-denver","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2839,"Url":"https://www.tiktok.com/@backyahdbbq/video/7246878910179314990","ViewCount":29759,"LikeCount":826},{"Platform":"facebook","PostId":2836,"Url":"https://www.facebook.com/reel/1434294107373167/","ViewCount":113066,"LikeCount":1129},{"Platform":"youtube","PostId":2837,"Url":"https://www.youtube.com/watch?v=YkE4xVniNjI","ViewCount":6281,"LikeCount":188},{"Platform":"instagram","PostId":2838,"Url":"https://www.instagram.com/reel/CtuEV28NcH3/","ViewCount":1777,"LikeCount":48}]},{"Id":2838,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CtuEV28NcH3/","ThumbnailUrl":"media/posts/instagram_17885078024808469.png","Description":"When you’re in Denver and are looking for an authentic Texas style bbq joint definitely consider Post Oak BBQ.  They named it Post Oak because that is the type of wood used in central texas style BBQ.","SearchText":"when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.   they were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs. i also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.   for sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return. so, if you decide to go to post oak, get the brisket, mac, caviar and call it good. as an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits. #bbq #denver #reviews #denverco #texasbbq #brisket #beefribs #denvercolorado #denverfood @jonny, backyahd bbq  cow pig brisket pulled_pork pork_ribs beef_ribs review bbq sides smoking when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak denver barbecue.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.  they were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.i also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.  for sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return. so, if you decide to go to post oak, get the brisket, mac, caviar and call it good. as an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits. #bbq #denver #reviews #denverco #texasbbq #brisket #beefribs cow pig brisket pulled_pork pork_ribs beef_ribs review bbq sides smoking when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas.  \n\nthey were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.\n\ni also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside.  \n\nfor sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return.\n\nso, if you decide to go to post oak, get the brisket, mac, caviar and call it good.\n\nas an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits.\n\n#bbq #denver #reviews #denverco #texasbbq #brisket #beefribs when you’re in denver and are looking for an authentic texas style bbq joint definitely consider post oak bbq.  they named it post oak because that is the type of wood used in central texas style bbq. they have it shipped over from austin to get that specific flavor profile. they have won a bunch of awards for their bbq and it’s warranted.  i personally think it is as good as the barbeque i get in texas. \n\nthey were serving beef ribs when i was there, so i couldn’t pass that up, but also wanted to try the brisket. since i was the only one eating i didn’t want a full half pound of brisket, so i just got a bite.  the beef rib was good, but if i go back i’d just get the brisket.  it was a really flavorful prime cut from goodstock, which is actually run by nolan ryan.  it had the perfect amount of salt and pepper, tender and moist.  don’t get me wrong, i loved the beef rib, i just wish i had two stomachs.\n\ni also got a pulled pork sandwich and a pork rib.  you tune in for honesty, so i have to say the pork didn’t blow me away.  they do add some sauce when they pull, but i feel like it also needs more rub on the inside and more bark on the outside. \n\nfor sides, i got the jalapeno bacon mac n cheese and elote.  the mac was great. rich, creamy and spicy.  i wasn’t a fan of the elote.  if you get the mac, you don’t really need the elote as they are similar in flavor profile.  i’d probably go texas caviar if i return.\n\nso, if you decide to go to post oak, get the brisket, mac, caviar and call it good.\n\nas an aside, if post oak happens to see this video, i highly recommend getting the line guys some cotton gloves and a cut glove.  they were trying to pull the pork with only nitrile gloves and it was too hot.  and a cut glove to protect the digits.\n\n#bbq #denver #sreviews #denverco #texasbbq #brisket #beefribs #denvercolorado #denverfoodie","CreateDateTime":"2023-06-20T17:04:20.000Z","ViewCount":150883,"LikeCount":2191,"GroupId":9256,"GroupCode":"authentic-texas-bbq-in-denver","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2839,"Url":"https://www.tiktok.com/@backyahdbbq/video/7246878910179314990","ViewCount":29759,"LikeCount":826},{"Platform":"facebook","PostId":2836,"Url":"https://www.facebook.com/reel/1434294107373167/","ViewCount":113066,"LikeCount":1129},{"Platform":"youtube","PostId":2837,"Url":"https://www.youtube.com/watch?v=YkE4xVniNjI","ViewCount":6281,"LikeCount":188},{"Platform":"instagram","PostId":2838,"Url":"https://www.instagram.com/reel/CtuEV28NcH3/","ViewCount":1777,"LikeCount":48}]},{"Id":2829,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=GqBCRQb-e34","ThumbnailUrl":"media/posts/youtube_GqBCRQb-e34.png","Description":"Had an amazing time making pizza while on vacation with 18 of our family and friends. \n\n#pizza #pizzalover #pizzaparty #pizzatime #family","SearchText":"had an amazing time making pizza while on vacation with 18 of our family and friends. \n\n#pizza #pizzalover #pizzaparty #pizzatime #family showcase pizza had an amazing time making pizza while on vacation with 18 of our family and friends. \n\n#pizza #pizzalover #pizzaparty #pizzatime #family showcase pizza","CreateDateTime":"2023-06-17T15:59:04.000Z","ViewCount":2725,"LikeCount":96,"GroupId":9257,"GroupCode":"family-pizza-party-on-vacation","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2829,"Url":"https://www.youtube.com/watch?v=GqBCRQb-e34","ViewCount":1656,"LikeCount":78},{"Platform":"instagram","PostId":2833,"Url":"https://www.instagram.com/reel/Ctkb19xOu9y/","ViewCount":1069,"LikeCount":18}]},{"Id":2827,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/636573341827902/","ThumbnailUrl":"media/posts/facebook_636573341827902.png","Description":"18 Pizza Party. It’s an honor to bring joy to people through food. Especially family and friends that love pizza. #pizza #pizzalover #pizzaparty #pizzatime #family","SearchText":"18 pizza party. it’s an honor to bring joy to people through food. especially family and friends that love pizza. #pizza #pizzalover #pizzaparty #pizzatime #family showcase pizza it’s an honor to be able to bring joy to people through food especially family and friends that love pizza.  #pizza #pizzatiktok #family #pizzanight  showcase pizza","CreateDateTime":"2023-06-16T23:18:39.000Z","ViewCount":5580,"LikeCount":105,"GroupId":9603,"GroupCode":"pizza-party-celebration-ideas","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2827,"Url":"https://www.facebook.com/reel/636573341827902/","ViewCount":3043,"LikeCount":53},{"Platform":"tiktok","PostId":2831,"Url":"https://www.tiktok.com/@backyahdbbq/video/7245422995047484718","ViewCount":2537,"LikeCount":52}]},{"Id":2833,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Ctkb19xOu9y/","ThumbnailUrl":"media/posts/instagram_17897068328815427.png","Description":"Had an amazing time making pizza while on vacation with 18 of our family and friends. \n\n#pizza #pizzalover #pizzaparty #pizzatime #family","SearchText":"had an amazing time making pizza while on vacation with 18 of our family and friends. \n\n#pizza #pizzalover #pizzaparty #pizzatime #family showcase pizza had an amazing time making pizza while on vacation with 18 of our family and friends. \n\n#pizza #pizzalover #pizzaparty #pizzatime #family showcase pizza","CreateDateTime":"2023-06-16T23:16:18.000Z","ViewCount":2725,"LikeCount":96,"GroupId":9257,"GroupCode":"family-pizza-party-on-vacation","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2829,"Url":"https://www.youtube.com/watch?v=GqBCRQb-e34","ViewCount":1656,"LikeCount":78},{"Platform":"instagram","PostId":2833,"Url":"https://www.instagram.com/reel/Ctkb19xOu9y/","ViewCount":1069,"LikeCount":18}]},{"Id":2831,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7245422995047484718","ThumbnailUrl":"media/posts/tiktok_7245422995047484718.png","Description":"It’s an honor to be able to bring joy to people through food especially family and friends that love pizza.  #pizza #pizzatiktok #family #pizzanight ","SearchText":"18 pizza party. it’s an honor to bring joy to people through food. especially family and friends that love pizza. #pizza #pizzalover #pizzaparty #pizzatime #family showcase pizza it’s an honor to be able to bring joy to people through food especially family and friends that love pizza.  #pizza #pizzatiktok #family #pizzanight  showcase pizza","CreateDateTime":"2023-06-16T23:01:51.000Z","ViewCount":5580,"LikeCount":105,"GroupId":9603,"GroupCode":"pizza-party-celebration-ideas","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2827,"Url":"https://www.facebook.com/reel/636573341827902/","ViewCount":3043,"LikeCount":53},{"Platform":"tiktok","PostId":2831,"Url":"https://www.tiktok.com/@backyahdbbq/video/7245422995047484718","ViewCount":2537,"LikeCount":52}]},{"Id":2826,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/281434624358659","ThumbnailUrl":"media/posts/facebook_110899788073674_281434624358659.png","Description":"We are starting the summer off right with some American wagyu steaks and burgers from Snake River Farms \n\n#bbq #steak","SearchText":"we are starting the summer off right with some american wagyu steaks and burgers from snake river farms \n\n#bbq #steak cow steak burger showcase bbq we are starting the summer off right with some american wagyu steaks and burgers from @snakeriverfarms \n\n#bbq #steak cow steak burger showcase bbq","CreateDateTime":"2023-06-15T23:05:53.000Z","ViewCount":0,"LikeCount":18,"GroupId":9604,"GroupCode":"american-wagyu-steak-burger-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak","burger"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2826,"Url":"https://www.facebook.com/234418655726923/posts/281434624358659","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2834,"Url":"https://www.instagram.com/p/Cth2F72vX8d/","ViewCount":0,"LikeCount":13}]},{"Id":2834,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cth2F72vX8d/","ThumbnailUrl":"media/posts/instagram_17880238862886523.png","Description":"We are starting the summer off right with some American wagyu steaks and burgers from @snakeriverfarms \n\n#bbq #steak","SearchText":"we are starting the summer off right with some american wagyu steaks and burgers from snake river farms \n\n#bbq #steak cow steak burger showcase bbq we are starting the summer off right with some american wagyu steaks and burgers from @snakeriverfarms \n\n#bbq #steak cow steak burger showcase bbq","CreateDateTime":"2023-06-15T23:05:49.000Z","ViewCount":0,"LikeCount":18,"GroupId":9604,"GroupCode":"american-wagyu-steak-burger-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak","burger"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2826,"Url":"https://www.facebook.com/234418655726923/posts/281434624358659","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2834,"Url":"https://www.instagram.com/p/Cth2F72vX8d/","ViewCount":0,"LikeCount":13}]},{"Id":2830,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=QEyVpFj_MrU","ThumbnailUrl":"media/posts/youtube_QEyVpFj_MrU.png","Description":"I’m headed to Denver soon and will have time to try one texas style bbq joint.  I’m thinking Pit Fiend because of this brisket photo, but open to suggestions. So, denver folks out there, what other jo","SearchText":"i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider?\n\n#denver #denvercolorado #bbq #texasbbq #denverco #brisket cow brisket bbq smoking i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider?\n\n#denver #denvercolorado #bbq #texasbbq #denverco #brisket i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider? #denver #denvercolorado #bbq #texasbbq #denverco #brisket cow brisket review bbq i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider? #denver #denvercolorado #bbq #texasbbq #denverco #brisket ","CreateDateTime":"2023-06-15T16:38:44.000Z","ViewCount":8102,"LikeCount":74,"GroupId":9258,"GroupCode":"best-texas-bbq-joints-in-denver","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2830,"Url":"https://www.youtube.com/watch?v=QEyVpFj_MrU","ViewCount":1396,"LikeCount":27},{"Platform":"instagram","PostId":2835,"Url":"https://www.instagram.com/reel/CthJcvcLY9F/","ViewCount":1171,"LikeCount":8},{"Platform":"facebook","PostId":2828,"Url":"https://www.facebook.com/reel/1894936700900565/","ViewCount":2797,"LikeCount":12},{"Platform":"tiktok","PostId":2832,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244951555630320938","ViewCount":2738,"LikeCount":27}]},{"Id":2835,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CthJcvcLY9F/","ThumbnailUrl":"media/posts/instagram_17989892312036881.png","Description":"I’m headed to Denver soon and will have time to try one texas style bbq joint.  I’m thinking Pit Fiend because of this brisket photo, but open to suggestions. So, denver folks out there, what other jo","SearchText":"i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider?\n\n#denver #denvercolorado #bbq #texasbbq #denverco #brisket cow brisket bbq smoking i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider?\n\n#denver #denvercolorado #bbq #texasbbq #denverco #brisket i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider? #denver #denvercolorado #bbq #texasbbq #denverco #brisket cow brisket review bbq i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider? #denver #denvercolorado #bbq #texasbbq #denverco #brisket ","CreateDateTime":"2023-06-15T16:36:25.000Z","ViewCount":8102,"LikeCount":74,"GroupId":9258,"GroupCode":"best-texas-bbq-joints-in-denver","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2830,"Url":"https://www.youtube.com/watch?v=QEyVpFj_MrU","ViewCount":1396,"LikeCount":27},{"Platform":"instagram","PostId":2835,"Url":"https://www.instagram.com/reel/CthJcvcLY9F/","ViewCount":1171,"LikeCount":8},{"Platform":"facebook","PostId":2828,"Url":"https://www.facebook.com/reel/1894936700900565/","ViewCount":2797,"LikeCount":12},{"Platform":"tiktok","PostId":2832,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244951555630320938","ViewCount":2738,"LikeCount":27}]},{"Id":2828,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1894936700900565/","ThumbnailUrl":"media/posts/facebook_1894936700900565.png","Description":"I’m headed to Denver soon and will have time to try one texas style bbq joint.  I’m thinking Pit Fiend because of this brisket photo, but open to suggestions. So, denver folks out there, what other jo","SearchText":"i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider?\n\n#denver #denvercolorado #bbq #texasbbq #denverco #brisket cow brisket bbq smoking i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider?\n\n#denver #denvercolorado #bbq #texasbbq #denverco #brisket i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider? #denver #denvercolorado #bbq #texasbbq #denverco #brisket cow brisket review bbq i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider? #denver #denvercolorado #bbq #texasbbq #denverco #brisket ","CreateDateTime":"2023-06-15T16:33:10.000Z","ViewCount":8102,"LikeCount":74,"GroupId":9258,"GroupCode":"best-texas-bbq-joints-in-denver","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2830,"Url":"https://www.youtube.com/watch?v=QEyVpFj_MrU","ViewCount":1396,"LikeCount":27},{"Platform":"instagram","PostId":2835,"Url":"https://www.instagram.com/reel/CthJcvcLY9F/","ViewCount":1171,"LikeCount":8},{"Platform":"facebook","PostId":2828,"Url":"https://www.facebook.com/reel/1894936700900565/","ViewCount":2797,"LikeCount":12},{"Platform":"tiktok","PostId":2832,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244951555630320938","ViewCount":2738,"LikeCount":27}]},{"Id":2832,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7244951555630320938","ThumbnailUrl":"media/posts/tiktok_7244951555630320938.png","Description":"I’m headed to Denver soon and will have time to try one texas style bbq joint.  I’m thinking Pit Fiend because of this brisket photo, but open to suggestions. So, denver folks out there, what other jo","SearchText":"i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider?\n\n#denver #denvercolorado #bbq #texasbbq #denverco #brisket cow brisket bbq smoking i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider?\n\n#denver #denvercolorado #bbq #texasbbq #denverco #brisket i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider? #denver #denvercolorado #bbq #texasbbq #denverco #brisket cow brisket review bbq i’m headed to denver soon and will have time to try one texas style bbq joint.  i’m thinking pit fiend because of this brisket photo, but open to suggestions. so, denver folks out there, what other joints should i consider? #denver #denvercolorado #bbq #texasbbq #denverco #brisket ","CreateDateTime":"2023-06-15T16:32:34.000Z","ViewCount":8102,"LikeCount":74,"GroupId":9258,"GroupCode":"best-texas-bbq-joints-in-denver","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2830,"Url":"https://www.youtube.com/watch?v=QEyVpFj_MrU","ViewCount":1396,"LikeCount":27},{"Platform":"instagram","PostId":2835,"Url":"https://www.instagram.com/reel/CthJcvcLY9F/","ViewCount":1171,"LikeCount":8},{"Platform":"facebook","PostId":2828,"Url":"https://www.facebook.com/reel/1894936700900565/","ViewCount":2797,"LikeCount":12},{"Platform":"tiktok","PostId":2832,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244951555630320938","ViewCount":2738,"LikeCount":27}]},{"Id":2825,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/280676077767847","ThumbnailUrl":"media/posts/facebook_110899788073674_280676077767847.png","Description":"Picanha steak for lunch. Gonna let osmosis do it’s thing to get the salt penetrated.  Only salt. No trim. On a wire rack in prep tub in fridge until ready to grill. \n\nPicanha from Porter Road #bbq #st","SearchText":"picanha steak for lunch. gonna let osmosis do it’s thing to get the salt penetrated.  only salt. no trim. on a wire rack in prep tub in fridge until ready to grill. \n\npicanha from porter road #bbq #steak #picanha #grilling cow steak process bbq grilling picanha steak for lunch. gonna let osmosis do it’s thing to get the salt penetrated.  only salt. no trim. on a wire rack in prep tub in fridge until ready to grill. \n\npicanha from @porterroad #bbq #steak #picanha #grilling cow steak tips bbq grilling","CreateDateTime":"2023-06-14T15:52:09.000Z","ViewCount":2,"LikeCount":35,"GroupId":9605,"GroupCode":"osmosis-technique-for-picanha-steak","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2825,"Url":"https://www.facebook.com/234418655726923/posts/280676077767847","ViewCount":2,"LikeCount":3},{"Platform":"instagram","PostId":2824,"Url":"https://www.instagram.com/p/CtefqMfxzea/","ViewCount":0,"LikeCount":32}]},{"Id":2824,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CtefqMfxzea/","ThumbnailUrl":"media/posts/instagram_17945049878644324.png","Description":"Picanha steak for lunch. Gonna let osmosis do it’s thing to get the salt penetrated.  Only salt. No trim. On a wire rack in prep tub in fridge until ready to grill. \n\nPicanha from @porterroad #bbq #st","SearchText":"picanha steak for lunch. gonna let osmosis do it’s thing to get the salt penetrated.  only salt. no trim. on a wire rack in prep tub in fridge until ready to grill. \n\npicanha from porter road #bbq #steak #picanha #grilling cow steak process bbq grilling picanha steak for lunch. gonna let osmosis do it’s thing to get the salt penetrated.  only salt. no trim. on a wire rack in prep tub in fridge until ready to grill. \n\npicanha from @porterroad #bbq #steak #picanha #grilling cow steak tips bbq grilling","CreateDateTime":"2023-06-14T15:52:04.000Z","ViewCount":2,"LikeCount":35,"GroupId":9605,"GroupCode":"osmosis-technique-for-picanha-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2825,"Url":"https://www.facebook.com/234418655726923/posts/280676077767847","ViewCount":2,"LikeCount":3},{"Platform":"instagram","PostId":2824,"Url":"https://www.instagram.com/p/CtefqMfxzea/","ViewCount":0,"LikeCount":32}]},{"Id":2823,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7244227876810165546","ThumbnailUrl":"media/posts/tiktok_7244227876810165546.png","Description":"Let’s make my McDonald’s go to a deluxe quarter pounder with cheese smashburger taco.  I presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger s","SearchText":"let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.   i precook my tortillas over medium high heat and assemble later.   get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it. i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from @weber grills  #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday  cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.  \n\ni precook my tortillas over medium high heat and assemble later.  \n\nget your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust.\n\nscrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust.\n\ni like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.\n\ni put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out.\n\ngriddle from​⁠ @grillwithweber \n\n#burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce. \n\ni precook my tortillas over medium high heat and assemble later. \n\nget your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust.\n\nscrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust.\n\ni like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.\n\ni put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out.\n\ngriddle from @webergrills \n\n#burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.  i precook my tortillas over medium high heat and assemble later.  get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from weber grills #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.   i precook my tortillas over medium high heat and assemble later.   get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it. i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from @weber grills  #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday  cow burger how_to burgers frying","CreateDateTime":"2023-06-13T17:44:10.000Z","ViewCount":356936,"LikeCount":8289,"GroupId":9260,"GroupCode":"deluxe-quarter-pounder-smashburger-taco","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2823,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244227876810165546","ViewCount":9039,"LikeCount":334},{"Platform":"youtube","PostId":2819,"Url":"https://www.youtube.com/watch?v=NdYvZOrRsdg","ViewCount":294618,"LikeCount":6791},{"Platform":"instagram","PostId":2821,"Url":"https://www.instagram.com/reel/CtcCrKKpXE5/","ViewCount":14903,"LikeCount":378},{"Platform":"facebook","PostId":2822,"Url":"https://www.facebook.com/reel/1723708654746296/","ViewCount":38155,"LikeCount":759},{"Platform":"tiktok","PostId":2820,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244215675776961838","ViewCount":221,"LikeCount":27}]},{"Id":2819,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=NdYvZOrRsdg","ThumbnailUrl":"media/posts/youtube_NdYvZOrRsdg.png","Description":"Let’s make my McDonald’s go to a deluxe quarter pounder with cheese smashburger taco.  I presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger s","SearchText":"let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.   i precook my tortillas over medium high heat and assemble later.   get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it. i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from @weber grills  #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday  cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.  \n\ni precook my tortillas over medium high heat and assemble later.  \n\nget your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust.\n\nscrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust.\n\ni like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.\n\ni put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out.\n\ngriddle from​⁠ @grillwithweber \n\n#burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce. \n\ni precook my tortillas over medium high heat and assemble later. \n\nget your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust.\n\nscrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust.\n\ni like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.\n\ni put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out.\n\ngriddle from @webergrills \n\n#burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.  i precook my tortillas over medium high heat and assemble later.  get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from weber grills #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.   i precook my tortillas over medium high heat and assemble later.   get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it. i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from @weber grills  #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday  cow burger how_to burgers frying","CreateDateTime":"2023-06-13T17:07:34.000Z","ViewCount":356936,"LikeCount":8289,"GroupId":9260,"GroupCode":"deluxe-quarter-pounder-smashburger-taco","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2823,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244227876810165546","ViewCount":9039,"LikeCount":334},{"Platform":"youtube","PostId":2819,"Url":"https://www.youtube.com/watch?v=NdYvZOrRsdg","ViewCount":294618,"LikeCount":6791},{"Platform":"instagram","PostId":2821,"Url":"https://www.instagram.com/reel/CtcCrKKpXE5/","ViewCount":14903,"LikeCount":378},{"Platform":"facebook","PostId":2822,"Url":"https://www.facebook.com/reel/1723708654746296/","ViewCount":38155,"LikeCount":759},{"Platform":"tiktok","PostId":2820,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244215675776961838","ViewCount":221,"LikeCount":27}]},{"Id":2821,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CtcCrKKpXE5/","ThumbnailUrl":"media/posts/instagram_18018772291527099.png","Description":"Let’s make my McDonald’s go to a deluxe quarter pounder with cheese smashburger taco.  I presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger s","SearchText":"let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.   i precook my tortillas over medium high heat and assemble later.   get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it. i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from @weber grills  #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday  cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.  \n\ni precook my tortillas over medium high heat and assemble later.  \n\nget your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust.\n\nscrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust.\n\ni like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.\n\ni put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out.\n\ngriddle from​⁠ @grillwithweber \n\n#burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce. \n\ni precook my tortillas over medium high heat and assemble later. \n\nget your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust.\n\nscrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust.\n\ni like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.\n\ni put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out.\n\ngriddle from @webergrills \n\n#burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.  i precook my tortillas over medium high heat and assemble later.  get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from weber grills #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.   i precook my tortillas over medium high heat and assemble later.   get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it. i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from @weber grills  #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday  cow burger how_to burgers frying","CreateDateTime":"2023-06-13T17:02:03.000Z","ViewCount":356936,"LikeCount":8289,"GroupId":9260,"GroupCode":"deluxe-quarter-pounder-smashburger-taco","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2823,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244227876810165546","ViewCount":9039,"LikeCount":334},{"Platform":"youtube","PostId":2819,"Url":"https://www.youtube.com/watch?v=NdYvZOrRsdg","ViewCount":294618,"LikeCount":6791},{"Platform":"instagram","PostId":2821,"Url":"https://www.instagram.com/reel/CtcCrKKpXE5/","ViewCount":14903,"LikeCount":378},{"Platform":"facebook","PostId":2822,"Url":"https://www.facebook.com/reel/1723708654746296/","ViewCount":38155,"LikeCount":759},{"Platform":"tiktok","PostId":2820,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244215675776961838","ViewCount":221,"LikeCount":27}]},{"Id":2822,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1723708654746296/","ThumbnailUrl":"media/posts/facebook_1723708654746296.png","Description":"Let’s make my McDonald’s go to a deluxe quarter pounder with cheese smashburger taco.  I presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger s","SearchText":"let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.   i precook my tortillas over medium high heat and assemble later.   get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it. i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from @weber grills  #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday  cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.  \n\ni precook my tortillas over medium high heat and assemble later.  \n\nget your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust.\n\nscrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust.\n\ni like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.\n\ni put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out.\n\ngriddle from​⁠ @grillwithweber \n\n#burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce. \n\ni precook my tortillas over medium high heat and assemble later. \n\nget your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust.\n\nscrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust.\n\ni like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.\n\ni put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out.\n\ngriddle from @webergrills \n\n#burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.  i precook my tortillas over medium high heat and assemble later.  get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from weber grills #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.   i precook my tortillas over medium high heat and assemble later.   get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it. i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from @weber grills  #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday  cow burger how_to burgers frying","CreateDateTime":"2023-06-13T16:58:24.000Z","ViewCount":356936,"LikeCount":8289,"GroupId":9260,"GroupCode":"deluxe-quarter-pounder-smashburger-taco","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2823,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244227876810165546","ViewCount":9039,"LikeCount":334},{"Platform":"youtube","PostId":2819,"Url":"https://www.youtube.com/watch?v=NdYvZOrRsdg","ViewCount":294618,"LikeCount":6791},{"Platform":"instagram","PostId":2821,"Url":"https://www.instagram.com/reel/CtcCrKKpXE5/","ViewCount":14903,"LikeCount":378},{"Platform":"facebook","PostId":2822,"Url":"https://www.facebook.com/reel/1723708654746296/","ViewCount":38155,"LikeCount":759},{"Platform":"tiktok","PostId":2820,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244215675776961838","ViewCount":221,"LikeCount":27}]},{"Id":2820,"Platform":"tiktok","Type":null,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244215675776961838","ThumbnailUrl":null,"Description":"Let’s make my McDonald’s go to a deluxe quarter pounder with cheese smashburger taco.  I presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger s","SearchText":"let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.   i precook my tortillas over medium high heat and assemble later.   get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it. i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from @weber grills  #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday  cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.  \n\ni precook my tortillas over medium high heat and assemble later.  \n\nget your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust.\n\nscrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust.\n\ni like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.\n\ni put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out.\n\ngriddle from​⁠ @grillwithweber \n\n#burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce. \n\ni precook my tortillas over medium high heat and assemble later. \n\nget your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust.\n\nscrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust.\n\ni like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.\n\ni put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out.\n\ngriddle from @webergrills \n\n#burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.  i precook my tortillas over medium high heat and assemble later.  get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it.i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from weber grills #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday cow burger how_to burgers frying let’s make my mcdonald’s go to a deluxe quarter pounder with cheese smashburger taco.  i presmash 4 ounce 80/20 ground beef patties, and make a mayo, mustard, sriracha, worcester, and ketchup burger sauce.   i precook my tortillas over medium high heat and assemble later.   get your griddle on high and lay the patty down. smash in a circular motion around the edges, not the middle.  so you get crispy edges and a moist middle. keep pressure on it for a few seconds to ensure a good crust. scrape it off the griddle, make sure you use a good amount of pressure here so you get all the crust. there should be nothing left on the griddle. give it a flip and smash again to get a good underside crust. i like to cook my cheese directly on the griddle and then lay the burger on top of it.  that way i get crispy fried cheese and can still feel the texture of the burger as i eat it. i put the sauce on the pattie, then my homemade pickled red onions, lettuce, tomatoes and pickles.  this was a 10/10.  this was a big boi - might need a bigger tortilla next time.  see that crispy cheese and burger crust?  give it a try and let me know how it turns out. griddle from @weber grills  #burger #smashburger #howto #webergrills #friendsofweber #bbq #smashburgertaco #tacotuesday  cow burger how_to burgers frying","CreateDateTime":"2023-06-13T16:56:46.000Z","ViewCount":356936,"LikeCount":8289,"GroupId":9260,"GroupCode":"deluxe-quarter-pounder-smashburger-taco","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2823,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244227876810165546","ViewCount":9039,"LikeCount":334},{"Platform":"youtube","PostId":2819,"Url":"https://www.youtube.com/watch?v=NdYvZOrRsdg","ViewCount":294618,"LikeCount":6791},{"Platform":"instagram","PostId":2821,"Url":"https://www.instagram.com/reel/CtcCrKKpXE5/","ViewCount":14903,"LikeCount":378},{"Platform":"facebook","PostId":2822,"Url":"https://www.facebook.com/reel/1723708654746296/","ViewCount":38155,"LikeCount":759},{"Platform":"tiktok","PostId":2820,"Url":"https://www.tiktok.com/@backyahdbbq/video/7244215675776961838","ViewCount":221,"LikeCount":27}]},{"Id":2815,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=JC9sNE8De9o","ThumbnailUrl":"media/posts/youtube_JC9sNE8De9o.png","Description":"I was 8 when we got my first paper route. My brother and I would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our BMX bikes for a good","SearchText":"i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school.\n\nfast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?\n\nthe sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. \n\n\nthis wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. \n\nto this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday.\n\nbeef bacon from @porterroadbutcher . griddle from @grillwithweber \n\n#storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking cow bacon process bread i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school.\n\nfast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?\n\nthe sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. \n\nthis wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. \n\nto this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday.\n\nbeef bacon from @porterroad. griddle from @webergrills \n\n#storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking cow bacon process bread i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school. fast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?the sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. this wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. to this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday. beef bacon from porter road. griddle from weber grills #storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school. fast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex? the sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes.  this wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves.  to this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday. beef bacon from @porterroadbutcher. griddle from @weber grills  #storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking ","CreateDateTime":"2023-06-12T02:11:18.000Z","ViewCount":42817,"LikeCount":1494,"GroupId":9606,"GroupCode":"bacon-infused-donut-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["bacon"],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2815,"Url":"https://www.youtube.com/watch?v=JC9sNE8De9o","ViewCount":16184,"LikeCount":422},{"Platform":"instagram","PostId":2817,"Url":"https://www.instagram.com/reel/CtX3OuNLgqH/","ViewCount":15625,"LikeCount":731},{"Platform":"facebook","PostId":2818,"Url":"https://www.facebook.com/reel/752534163289329/","ViewCount":4324,"LikeCount":121},{"Platform":"tiktok","PostId":2816,"Url":"https://www.tiktok.com/@backyahdbbq/video/7243612576200920363","ViewCount":6684,"LikeCount":220}]},{"Id":2817,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CtX3OuNLgqH/","ThumbnailUrl":"media/posts/instagram_18005902054662774.png","Description":"I was 8 when we got my first paper route. My brother and I would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our BMX bikes for a good","SearchText":"i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school.\n\nfast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?\n\nthe sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. \n\n\nthis wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. \n\nto this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday.\n\nbeef bacon from @porterroadbutcher . griddle from @grillwithweber \n\n#storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking cow bacon process bread i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school.\n\nfast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?\n\nthe sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. \n\nthis wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. \n\nto this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday.\n\nbeef bacon from @porterroad. griddle from @webergrills \n\n#storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking cow bacon process bread i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school. fast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?the sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. this wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. to this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday. beef bacon from porter road. griddle from weber grills #storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school. fast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex? the sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes.  this wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves.  to this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday. beef bacon from @porterroadbutcher. griddle from @weber grills  #storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking ","CreateDateTime":"2023-06-12T02:05:06.000Z","ViewCount":42817,"LikeCount":1494,"GroupId":9606,"GroupCode":"bacon-infused-donut-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["bacon"],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2815,"Url":"https://www.youtube.com/watch?v=JC9sNE8De9o","ViewCount":16184,"LikeCount":422},{"Platform":"instagram","PostId":2817,"Url":"https://www.instagram.com/reel/CtX3OuNLgqH/","ViewCount":15625,"LikeCount":731},{"Platform":"facebook","PostId":2818,"Url":"https://www.facebook.com/reel/752534163289329/","ViewCount":4324,"LikeCount":121},{"Platform":"tiktok","PostId":2816,"Url":"https://www.tiktok.com/@backyahdbbq/video/7243612576200920363","ViewCount":6684,"LikeCount":220}]},{"Id":2818,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/752534163289329/","ThumbnailUrl":"media/posts/facebook_752534163289329.png","Description":"I was 8 when we got my first paper route. My brother and I would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our BMX bikes for a good","SearchText":"i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school.\n\nfast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?\n\nthe sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. \n\n\nthis wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. \n\nto this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday.\n\nbeef bacon from @porterroadbutcher . griddle from @grillwithweber \n\n#storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking cow bacon process bread i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school.\n\nfast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?\n\nthe sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. \n\nthis wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. \n\nto this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday.\n\nbeef bacon from @porterroad. griddle from @webergrills \n\n#storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking cow bacon process bread i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school. fast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?the sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. this wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. to this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday. beef bacon from porter road. griddle from weber grills #storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school. fast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex? the sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes.  this wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves.  to this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday. beef bacon from @porterroadbutcher. griddle from @weber grills  #storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking ","CreateDateTime":"2023-06-12T01:59:05.000Z","ViewCount":42817,"LikeCount":1494,"GroupId":9606,"GroupCode":"bacon-infused-donut-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2815,"Url":"https://www.youtube.com/watch?v=JC9sNE8De9o","ViewCount":16184,"LikeCount":422},{"Platform":"instagram","PostId":2817,"Url":"https://www.instagram.com/reel/CtX3OuNLgqH/","ViewCount":15625,"LikeCount":731},{"Platform":"facebook","PostId":2818,"Url":"https://www.facebook.com/reel/752534163289329/","ViewCount":4324,"LikeCount":121},{"Platform":"tiktok","PostId":2816,"Url":"https://www.tiktok.com/@backyahdbbq/video/7243612576200920363","ViewCount":6684,"LikeCount":220}]},{"Id":2816,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7243612576200920363","ThumbnailUrl":"media/posts/tiktok_7243612576200920363.png","Description":"I was 8 when we got my first paper route. My brother and I would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our BMX bikes for a good","SearchText":"i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school.\n\nfast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?\n\nthe sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. \n\n\nthis wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. \n\nto this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday.\n\nbeef bacon from @porterroadbutcher . griddle from @grillwithweber \n\n#storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking cow bacon process bread i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school.\n\nfast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?\n\nthe sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. \n\nthis wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. \n\nto this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday.\n\nbeef bacon from @porterroad. griddle from @webergrills \n\n#storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking cow bacon process bread i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school. fast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex?the sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes. this wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves. to this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday. beef bacon from porter road. griddle from weber grills #storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking i was 8 when we got my first paper route. my brother and i would wake up at 5 am everyday, individually rubber band and plastic bag each of the 150 papers and then head out on our bmx bikes for a good hour and a half.  when we were done we’d stop at the deli and get a dozen day-old donuts for a dollar and have breakfast on the deli steps until it was time for school. fast forward 9 years to the summer before college when i worked at that same deli as a dishwasher and then sandwich maker.  i was drawn to the simplicity of the sandwich, but also amazed at all the variations. how could something so simple also be so complex? the sandwich crew behind the counter would try to guess which sandwich people would order and test out new creations between rushes.  this wasn’t an average sandwich shop, the bread was so big and thick that most people would order half a sandwich or save half for dinner.  i always think of those fat slices every time i cut into one of my loaves.  to this day i have an appreciation for sandwich making and all the possibilities, and hope to be able to assemble one for you someday. beef bacon from @porterroadbutcher. griddle from @weber grills  #storytime #griddle #webergrills #friendsofweber #webergriddle #sandwich #sandwichmaking #cooking #outdoorcooking ","CreateDateTime":"2023-06-12T01:56:30.000Z","ViewCount":42817,"LikeCount":1494,"GroupId":9606,"GroupCode":"bacon-infused-donut-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2815,"Url":"https://www.youtube.com/watch?v=JC9sNE8De9o","ViewCount":16184,"LikeCount":422},{"Platform":"instagram","PostId":2817,"Url":"https://www.instagram.com/reel/CtX3OuNLgqH/","ViewCount":15625,"LikeCount":731},{"Platform":"facebook","PostId":2818,"Url":"https://www.facebook.com/reel/752534163289329/","ViewCount":4324,"LikeCount":121},{"Platform":"tiktok","PostId":2816,"Url":"https://www.tiktok.com/@backyahdbbq/video/7243612576200920363","ViewCount":6684,"LikeCount":220}]},{"Id":2812,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=OgsdJF29HxA","ThumbnailUrl":"media/posts/youtube_OgsdJF29HxA.png","Description":"In prep for father’s day I want to share a classic dad joke that won’t go unnoticed by your kids.\n\nYou could get all technical and sit them down and talk about how you pre-salt your steaks so the salt","SearchText":"in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids.\n\nyou could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point.\n\nor you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out.\n\nthe guest steak is a chuck eye from porter road. prep tub is from @dripez. salt is diamond crystal. \n\n#bbq #steak #dadjokes #bbqtips #howto #learn in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids.\n\nyou could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point.\n\nor you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.  that is a guaranteed knee slapper.  give it a try and let me know how it turns out.\n\nthe guest steak is a chuck eye from @porterroad. prep tub is from @bbq_dripez . salt is @diamondcrystalsalt. \n\n#bbq #steak #dadjokes #bbqtips #howto #learn cow steak how_to tips bbq in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids. you could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point. or you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out.the guest steak is a chuck eye from porter road. prep tub is from drip ez. salt is diamond crystal. #bbq #steak #dadjokes #bbqtips #howto #learning cow steak how_to tips bbq in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids. you could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point. or you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out. the guest steak is a chuck eye from @porterroadbutcher. prep tub is from @bbqdripez. salt is @diamond crystal salt company.  #bbq #steak #dadjokes #bbqtips #howto #learnontiktok #steaktiktok  cow steak how_to tips bbq","CreateDateTime":"2023-06-08T16:54:17.000Z","ViewCount":73339,"LikeCount":1003,"GroupId":9607,"GroupCode":"dad-jokes-for-fathers-day-bbq","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2812,"Url":"https://www.youtube.com/watch?v=OgsdJF29HxA","ViewCount":4292,"LikeCount":139},{"Platform":"instagram","PostId":2814,"Url":"https://www.instagram.com/reel/CtPJM7rs30l/","ViewCount":2672,"LikeCount":66},{"Platform":"facebook","PostId":2811,"Url":"https://www.facebook.com/reel/616009407157665/","ViewCount":61178,"LikeCount":616},{"Platform":"tiktok","PostId":2813,"Url":"https://www.tiktok.com/@backyahdbbq/video/7242356229434199342","ViewCount":5197,"LikeCount":182}]},{"Id":2814,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CtPJM7rs30l/","ThumbnailUrl":"media/posts/instagram_17983264325165038.png","Description":"In prep for father’s day I want to share a classic dad joke that won’t go unnoticed by your kids.\n\nYou could get all technical and sit them down and talk about how you pre-salt your steaks so the salt","SearchText":"in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids.\n\nyou could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point.\n\nor you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out.\n\nthe guest steak is a chuck eye from porter road. prep tub is from @dripez. salt is diamond crystal. \n\n#bbq #steak #dadjokes #bbqtips #howto #learn in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids.\n\nyou could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point.\n\nor you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.  that is a guaranteed knee slapper.  give it a try and let me know how it turns out.\n\nthe guest steak is a chuck eye from @porterroad. prep tub is from @bbq_dripez . salt is @diamondcrystalsalt. \n\n#bbq #steak #dadjokes #bbqtips #howto #learn cow steak how_to tips bbq in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids. you could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point. or you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out.the guest steak is a chuck eye from porter road. prep tub is from drip ez. salt is diamond crystal. #bbq #steak #dadjokes #bbqtips #howto #learning cow steak how_to tips bbq in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids. you could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point. or you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out. the guest steak is a chuck eye from @porterroadbutcher. prep tub is from @bbqdripez. salt is @diamond crystal salt company.  #bbq #steak #dadjokes #bbqtips #howto #learnontiktok #steaktiktok  cow steak how_to tips bbq","CreateDateTime":"2023-06-08T16:48:46.000Z","ViewCount":73339,"LikeCount":1003,"GroupId":9607,"GroupCode":"dad-jokes-for-fathers-day-bbq","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2812,"Url":"https://www.youtube.com/watch?v=OgsdJF29HxA","ViewCount":4292,"LikeCount":139},{"Platform":"instagram","PostId":2814,"Url":"https://www.instagram.com/reel/CtPJM7rs30l/","ViewCount":2672,"LikeCount":66},{"Platform":"facebook","PostId":2811,"Url":"https://www.facebook.com/reel/616009407157665/","ViewCount":61178,"LikeCount":616},{"Platform":"tiktok","PostId":2813,"Url":"https://www.tiktok.com/@backyahdbbq/video/7242356229434199342","ViewCount":5197,"LikeCount":182}]},{"Id":2811,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/616009407157665/","ThumbnailUrl":"media/posts/facebook_616009407157665.png","Description":"In prep for father’s day I want to share a classic dad joke that won’t go unnoticed by your kids. You could get all technical and sit them down and talk about how you pre-salt your steaks so the salt ","SearchText":"in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids.\n\nyou could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point.\n\nor you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out.\n\nthe guest steak is a chuck eye from porter road. prep tub is from @dripez. salt is diamond crystal. \n\n#bbq #steak #dadjokes #bbqtips #howto #learn in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids.\n\nyou could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point.\n\nor you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.  that is a guaranteed knee slapper.  give it a try and let me know how it turns out.\n\nthe guest steak is a chuck eye from @porterroad. prep tub is from @bbq_dripez . salt is @diamondcrystalsalt. \n\n#bbq #steak #dadjokes #bbqtips #howto #learn cow steak how_to tips bbq in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids. you could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point. or you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out.the guest steak is a chuck eye from porter road. prep tub is from drip ez. salt is diamond crystal. #bbq #steak #dadjokes #bbqtips #howto #learning cow steak how_to tips bbq in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids. you could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point. or you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out. the guest steak is a chuck eye from @porterroadbutcher. prep tub is from @bbqdripez. salt is @diamond crystal salt company.  #bbq #steak #dadjokes #bbqtips #howto #learnontiktok #steaktiktok  cow steak how_to tips bbq","CreateDateTime":"2023-06-08T16:43:52.000Z","ViewCount":73339,"LikeCount":1003,"GroupId":9607,"GroupCode":"dad-jokes-for-fathers-day-bbq","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2812,"Url":"https://www.youtube.com/watch?v=OgsdJF29HxA","ViewCount":4292,"LikeCount":139},{"Platform":"instagram","PostId":2814,"Url":"https://www.instagram.com/reel/CtPJM7rs30l/","ViewCount":2672,"LikeCount":66},{"Platform":"facebook","PostId":2811,"Url":"https://www.facebook.com/reel/616009407157665/","ViewCount":61178,"LikeCount":616},{"Platform":"tiktok","PostId":2813,"Url":"https://www.tiktok.com/@backyahdbbq/video/7242356229434199342","ViewCount":5197,"LikeCount":182}]},{"Id":2813,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7242356229434199342","ThumbnailUrl":"media/posts/tiktok_7242356229434199342.png","Description":"In prep for father’s day I want to share a classic dad joke that won’t go unnoticed by your kids. You could get all technical and sit them down and talk about how you pre-salt your steaks so the salt ","SearchText":"in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids.\n\nyou could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point.\n\nor you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out.\n\nthe guest steak is a chuck eye from porter road. prep tub is from @dripez. salt is diamond crystal. \n\n#bbq #steak #dadjokes #bbqtips #howto #learn in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids.\n\nyou could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point.\n\nor you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.  that is a guaranteed knee slapper.  give it a try and let me know how it turns out.\n\nthe guest steak is a chuck eye from @porterroad. prep tub is from @bbq_dripez . salt is @diamondcrystalsalt. \n\n#bbq #steak #dadjokes #bbqtips #howto #learn cow steak how_to tips bbq in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids. you could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point. or you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out.the guest steak is a chuck eye from porter road. prep tub is from drip ez. salt is diamond crystal. #bbq #steak #dadjokes #bbqtips #howto #learning cow steak how_to tips bbq in prep for father’s day i want to share a classic dad joke that won’t go unnoticed by your kids. you could get all technical and sit them down and talk about how you pre-salt your steaks so the salt penetrates deep into the meat and draws out the moisture through a process called osmosis which tenderizes and flavors your steak.  the liquid in the steak grabs a hold of that salt and draws it back into the meat so it’s fully seasoned all the way through.  you could also tell them it’s sometimes called dry-brining, but i’m sure they would argue that it’s actually curing the meat. or they might be fully asleep at that point. or you could just tell them you are insaaaalting your steaks.  because the salt goes “in” the steak.   that is a guaranteed knee slapper.  give it a try and let me know how it turns out. the guest steak is a chuck eye from @porterroadbutcher. prep tub is from @bbqdripez. salt is @diamond crystal salt company.  #bbq #steak #dadjokes #bbqtips #howto #learnontiktok #steaktiktok  cow steak how_to tips bbq","CreateDateTime":"2023-06-08T16:41:13.000Z","ViewCount":73339,"LikeCount":1003,"GroupId":9607,"GroupCode":"dad-jokes-for-fathers-day-bbq","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2812,"Url":"https://www.youtube.com/watch?v=OgsdJF29HxA","ViewCount":4292,"LikeCount":139},{"Platform":"instagram","PostId":2814,"Url":"https://www.instagram.com/reel/CtPJM7rs30l/","ViewCount":2672,"LikeCount":66},{"Platform":"facebook","PostId":2811,"Url":"https://www.facebook.com/reel/616009407157665/","ViewCount":61178,"LikeCount":616},{"Platform":"tiktok","PostId":2813,"Url":"https://www.tiktok.com/@backyahdbbq/video/7242356229434199342","ViewCount":5197,"LikeCount":182}]},{"Id":2809,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/276049461563842","ThumbnailUrl":"media/posts/facebook_110899788073674_276049461563842.png","Description":"Inside skirt from Porter Road for tacos with the neighbors on my new Weber Grills kettle. #bbq #happy #meat #tacos #webergrills #friendsofweber #buildyourownmastertouch #tacotuesday","SearchText":"inside skirt from porter road for tacos with the neighbors on my new weber grills kettle. #bbq #happy #meat #tacos #webergrills #friendsofweber #buildyourownmastertouch #tacotuesday cow showcase bbq grilling inside skirt from @porterroad for tacos with the neighbors on my new @webergrills kettle. #bbq #happy #meat #tacos #webergrills #friendsofweber #buildyourownmastertouch #tacotuesday cow steak showcase bbq grilling","CreateDateTime":"2023-06-07T01:32:53.000Z","ViewCount":0,"LikeCount":20,"GroupId":9608,"GroupCode":"weber-kettle-tacos-with-skirt-steak","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2809,"Url":"https://www.facebook.com/234418655726923/posts/276049461563842","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":2810,"Url":"https://www.instagram.com/p/CtK7wozpfqc/","ViewCount":0,"LikeCount":12}]},{"Id":2810,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CtK7wozpfqc/","ThumbnailUrl":"media/posts/instagram_18269427628122924.png","Description":"Inside skirt from @porterroad for tacos with the neighbors on my new @webergrills kettle. #bbq #happy #meat #tacos #webergrills #friendsofweber #buildyourownmastertouch #tacotuesday","SearchText":"inside skirt from porter road for tacos with the neighbors on my new weber grills kettle. #bbq #happy #meat #tacos #webergrills #friendsofweber #buildyourownmastertouch #tacotuesday cow showcase bbq grilling inside skirt from @porterroad for tacos with the neighbors on my new @webergrills kettle. #bbq #happy #meat #tacos #webergrills #friendsofweber #buildyourownmastertouch #tacotuesday cow steak showcase bbq grilling","CreateDateTime":"2023-06-07T01:32:48.000Z","ViewCount":0,"LikeCount":20,"GroupId":9608,"GroupCode":"weber-kettle-tacos-with-skirt-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2809,"Url":"https://www.facebook.com/234418655726923/posts/276049461563842","ViewCount":0,"LikeCount":8},{"Platform":"instagram","PostId":2810,"Url":"https://www.instagram.com/p/CtK7wozpfqc/","ViewCount":0,"LikeCount":12}]},{"Id":2806,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=9u4JDYjbGPc","ThumbnailUrl":"media/posts/youtube_9u4JDYjbGPc.png","Description":"Turn your volume up. Fall asleep to this singing bread.  There’s something amazing about bread singing fresh out of the oven. No knead bread making method is not a lot of work with tasty results. See ","SearchText":"turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread recipe bread baking turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread turn your volume up. fall asleep to this singing bread. there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread     @jonny, backyahd bbq  how_to bread baking","CreateDateTime":"2023-06-06T20:08:52.000Z","ViewCount":9052,"LikeCount":167,"GroupId":9261,"GroupCode":"no-knead-bread-baking-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2806,"Url":"https://www.youtube.com/watch?v=9u4JDYjbGPc","ViewCount":1383,"LikeCount":36},{"Platform":"instagram","PostId":2808,"Url":"https://www.instagram.com/reel/CtKV3epuxuq/","ViewCount":2131,"LikeCount":59},{"Platform":"facebook","PostId":2805,"Url":"https://www.facebook.com/reel/1849615638772506/","ViewCount":2744,"LikeCount":26},{"Platform":"tiktok","PostId":2807,"Url":"https://www.tiktok.com/@backyahdbbq/video/7241665091299527978","ViewCount":2794,"LikeCount":46}]},{"Id":2808,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CtKV3epuxuq/","ThumbnailUrl":"media/posts/instagram_17959448084552171.png","Description":"Turn your volume up. Fall asleep to this singing bread.  There’s something amazing about bread singing fresh out of the oven. No knead bread making method is not a lot of work with tasty results. See ","SearchText":"turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread recipe bread baking turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread turn your volume up. fall asleep to this singing bread. there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread     @jonny, backyahd bbq  how_to bread baking","CreateDateTime":"2023-06-06T20:02:21.000Z","ViewCount":9052,"LikeCount":167,"GroupId":9261,"GroupCode":"no-knead-bread-baking-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2806,"Url":"https://www.youtube.com/watch?v=9u4JDYjbGPc","ViewCount":1383,"LikeCount":36},{"Platform":"instagram","PostId":2808,"Url":"https://www.instagram.com/reel/CtKV3epuxuq/","ViewCount":2131,"LikeCount":59},{"Platform":"facebook","PostId":2805,"Url":"https://www.facebook.com/reel/1849615638772506/","ViewCount":2744,"LikeCount":26},{"Platform":"tiktok","PostId":2807,"Url":"https://www.tiktok.com/@backyahdbbq/video/7241665091299527978","ViewCount":2794,"LikeCount":46}]},{"Id":2805,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1849615638772506/","ThumbnailUrl":"media/posts/facebook_1849615638772506.png","Description":"Turn your volume up. Fall asleep to this singing bread.  There’s something amazing about bread singing fresh out of the oven. No knead bread making method is not a lot of work with tasty results. See ","SearchText":"turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread recipe bread baking turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread turn your volume up. fall asleep to this singing bread. there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread     @jonny, backyahd bbq  how_to bread baking","CreateDateTime":"2023-06-06T19:59:55.000Z","ViewCount":9052,"LikeCount":167,"GroupId":9261,"GroupCode":"no-knead-bread-baking-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2806,"Url":"https://www.youtube.com/watch?v=9u4JDYjbGPc","ViewCount":1383,"LikeCount":36},{"Platform":"instagram","PostId":2808,"Url":"https://www.instagram.com/reel/CtKV3epuxuq/","ViewCount":2131,"LikeCount":59},{"Platform":"facebook","PostId":2805,"Url":"https://www.facebook.com/reel/1849615638772506/","ViewCount":2744,"LikeCount":26},{"Platform":"tiktok","PostId":2807,"Url":"https://www.tiktok.com/@backyahdbbq/video/7241665091299527978","ViewCount":2794,"LikeCount":46}]},{"Id":2807,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7241665091299527978","ThumbnailUrl":"media/posts/tiktok_7241665091299527978.png","Description":"Turn your volume up. Fall asleep to this singing bread. There’s something amazing about bread singing fresh out of the oven. No knead bread making method is not a lot of work with tasty results. See B","SearchText":"turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread recipe bread baking turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread turn your volume up. fall asleep to this singing bread.  there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread turn your volume up. fall asleep to this singing bread. there’s something amazing about bread singing fresh out of the oven. no knead bread making method is not a lot of work with tasty results. see busy people bread video in my feed for method. #bread #breadmaking #nokneadbread     @jonny, backyahd bbq  how_to bread baking","CreateDateTime":"2023-06-06T19:59:12.000Z","ViewCount":9052,"LikeCount":167,"GroupId":9261,"GroupCode":"no-knead-bread-baking-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2806,"Url":"https://www.youtube.com/watch?v=9u4JDYjbGPc","ViewCount":1383,"LikeCount":36},{"Platform":"instagram","PostId":2808,"Url":"https://www.instagram.com/reel/CtKV3epuxuq/","ViewCount":2131,"LikeCount":59},{"Platform":"facebook","PostId":2805,"Url":"https://www.facebook.com/reel/1849615638772506/","ViewCount":2744,"LikeCount":26},{"Platform":"tiktok","PostId":2807,"Url":"https://www.tiktok.com/@backyahdbbq/video/7241665091299527978","ViewCount":2794,"LikeCount":46}]},{"Id":2802,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=1gSnf92UCFA","ThumbnailUrl":"media/posts/youtube_1gSnf92UCFA.png","Description":"Here’s a bbq tip for you. This little guy is called a pit snack because it is a snack that you eat at the pit. They are usually little one-bite morsels of meat that will go unnoticed.  For example, wh","SearchText":"here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks.\n\n#bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks. #bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you’re done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it’s cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks.\n\n#bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks. #bbq #bbqhacks #bbqtips  @jonny, backyahd bbq @jonny, backyahd bbq @jonny, backyahd bbq  cow steak tips bbq","CreateDateTime":"2023-06-05T23:02:07.000Z","ViewCount":1686207,"LikeCount":31629,"GroupId":9262,"GroupCode":"pit-snacks-quick-bbq-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2802,"Url":"https://www.youtube.com/watch?v=1gSnf92UCFA","ViewCount":6321,"LikeCount":166},{"Platform":"facebook","PostId":2801,"Url":"https://www.facebook.com/reel/615415527204558/","ViewCount":1288373,"LikeCount":11124},{"Platform":"instagram","PostId":2804,"Url":"https://www.instagram.com/reel/CtIE6absTQd/","ViewCount":20051,"LikeCount":497},{"Platform":"tiktok","PostId":2803,"Url":"https://www.tiktok.com/@backyahdbbq/video/7241339048579878190","ViewCount":371462,"LikeCount":19842}]},{"Id":2801,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/615415527204558/","ThumbnailUrl":"media/posts/facebook_615415527204558.png","Description":"Here’s a bbq tip for you. This little guy is called a pit snack because it is a snack that you eat at the pit. They are usually little one-bite morsels of meat that will go unnoticed.  For example, wh","SearchText":"here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks.\n\n#bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks. #bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you’re done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it’s cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks.\n\n#bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks. #bbq #bbqhacks #bbqtips  @jonny, backyahd bbq @jonny, backyahd bbq @jonny, backyahd bbq  cow steak tips bbq","CreateDateTime":"2023-06-05T22:58:43.000Z","ViewCount":1686207,"LikeCount":31629,"GroupId":9262,"GroupCode":"pit-snacks-quick-bbq-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2802,"Url":"https://www.youtube.com/watch?v=1gSnf92UCFA","ViewCount":6321,"LikeCount":166},{"Platform":"facebook","PostId":2801,"Url":"https://www.facebook.com/reel/615415527204558/","ViewCount":1288373,"LikeCount":11124},{"Platform":"instagram","PostId":2804,"Url":"https://www.instagram.com/reel/CtIE6absTQd/","ViewCount":20051,"LikeCount":497},{"Platform":"tiktok","PostId":2803,"Url":"https://www.tiktok.com/@backyahdbbq/video/7241339048579878190","ViewCount":371462,"LikeCount":19842}]},{"Id":2804,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CtIE6absTQd/","ThumbnailUrl":"media/posts/instagram_18250420399095335.png","Description":"Here’s a bbq tip for you. This little guy is called a pit snack because it is a snack that you eat at the pit. They are usually little one-bite morsels of meat that will go unnoticed.  For example, wh","SearchText":"here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks.\n\n#bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks. #bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you’re done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it’s cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks.\n\n#bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks. #bbq #bbqhacks #bbqtips  @jonny, backyahd bbq @jonny, backyahd bbq @jonny, backyahd bbq  cow steak tips bbq","CreateDateTime":"2023-06-05T22:55:41.000Z","ViewCount":1686207,"LikeCount":31629,"GroupId":9262,"GroupCode":"pit-snacks-quick-bbq-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2802,"Url":"https://www.youtube.com/watch?v=1gSnf92UCFA","ViewCount":6321,"LikeCount":166},{"Platform":"facebook","PostId":2801,"Url":"https://www.facebook.com/reel/615415527204558/","ViewCount":1288373,"LikeCount":11124},{"Platform":"instagram","PostId":2804,"Url":"https://www.instagram.com/reel/CtIE6absTQd/","ViewCount":20051,"LikeCount":497},{"Platform":"tiktok","PostId":2803,"Url":"https://www.tiktok.com/@backyahdbbq/video/7241339048579878190","ViewCount":371462,"LikeCount":19842}]},{"Id":2803,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7241339048579878190","ThumbnailUrl":"media/posts/tiktok_7241339048579878190.png","Description":"Here’s a bbq tip for you. This little guy is called a pit snack because it is a snack that you eat at the pit. They are usually little one-bite morsels of meat that will go unnoticed.  For example, wh","SearchText":"here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks.\n\n#bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks. #bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you’re done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it’s cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks.\n\n#bbq #bbqhacks #bbqtips cow steak tips bbq here’s a bbq tip for you. this little guy is called a pit snack because it is a snack that you eat at the pit. they are usually little one-bite morsels of meat that will go unnoticed.  for example, when you're done slicing your picanha steaks and you have a little knob at the end.  that’s a great candidate for a pit snack.  your family is never going to ask where it went and your friends are none the wiser. think of it as a taste tester to ensure that you are producing the highest quality bbq to your family and friends.  you want to make sure that, one it’s safe to eat, and two that it's cooked perfectly. so in a sense you are actually doing a good service by eating it before everyone else. it’s nothing to feel guilty about. you worked your butt off prepping that meat you deserve pit snacks. #bbq #bbqhacks #bbqtips  @jonny, backyahd bbq @jonny, backyahd bbq @jonny, backyahd bbq  cow steak tips bbq","CreateDateTime":"2023-06-05T22:54:09.000Z","ViewCount":1686207,"LikeCount":31629,"GroupId":9262,"GroupCode":"pit-snacks-quick-bbq-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2802,"Url":"https://www.youtube.com/watch?v=1gSnf92UCFA","ViewCount":6321,"LikeCount":166},{"Platform":"facebook","PostId":2801,"Url":"https://www.facebook.com/reel/615415527204558/","ViewCount":1288373,"LikeCount":11124},{"Platform":"instagram","PostId":2804,"Url":"https://www.instagram.com/reel/CtIE6absTQd/","ViewCount":20051,"LikeCount":497},{"Platform":"tiktok","PostId":2803,"Url":"https://www.tiktok.com/@backyahdbbq/video/7241339048579878190","ViewCount":371462,"LikeCount":19842}]},{"Id":2799,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CtFq9agLZ_Y/","ThumbnailUrl":"media/posts/instagram_18011206987715805.png","Description":"When removing chicken legs I like to minimize the use of my knife and pull most of it off with my hands.  Not only is it satisfying, it also gets you the most amount of meat and clean oysters.\n\nI star","SearchText":"when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters.\n\ni start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat.\n\ni then pop the femur out of the hip socket so the end of the bone is exposed.\n\ni then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video.\n\ni flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact.\n\ni follow my earlier slit in the skin right above the oysters and then around and down the backbone.\n\nfold down the top flap of skin and meat to expose the oyster.\n\ni use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.\n\nafter slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand. \n\ni then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick. \n\nrepeat that same process on the other leg and continue breaking down the rest of the chicken. \n\nlet me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.\n\n#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters.\n\ni start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat.\n\ni then pop the femur out of the hip socket so the end of the bone is exposed.\n\ni then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video.\n\ni flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact.\n\ni follow my earlier slit in the skin right above the oysters and then around and down the backbone.\n\nfold down the top flap of skin and meat to expose the oyster.\n\ni use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.\n\nafter slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.  \n\ni then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.  \n\nrepeat that same process on the other leg and continue breaking down the rest of the chicken. \n\nlet me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.\n\n#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters. i start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat. i then pop the femur out of the hip socket so the end of the bone is exposed. i then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video. i flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact. i follow my earlier slit in the skin right above the oysters and then around and down the backbone.fold down the top flap of skin and meat to expose the oyster. i use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.after slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.  i then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.  repeat that same process on the other leg and continue breaking down the rest of the chicken. let me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters. i start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat. i then pop the femur out of the hip socket so the end of the bone is exposed. i then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video. i flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact. i follow my earlier slit in the skin right above the oysters and then around and down the backbone. fold down the top flap of skin and meat to expose the oyster. i use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit. after slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.   i then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.   repeat that same process on the other leg and continue breaking down the rest of the chicken.  let me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat. #chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq ","CreateDateTime":"2023-06-05T00:30:40.000Z","ViewCount":37190,"LikeCount":1019,"GroupId":9263,"GroupCode":"hand-pulling-chicken-legs-technique","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2799,"Url":"https://www.instagram.com/reel/CtFq9agLZ_Y/","ViewCount":5191,"LikeCount":237},{"Platform":"youtube","PostId":2797,"Url":"https://www.youtube.com/watch?v=F4SDCxsUiDg","ViewCount":9181,"LikeCount":211},{"Platform":"facebook","PostId":2796,"Url":"https://www.facebook.com/reel/692376962695897/","ViewCount":5584,"LikeCount":78},{"Platform":"tiktok","PostId":2798,"Url":"https://www.tiktok.com/@backyahdbbq/video/7240989855516200235","ViewCount":17234,"LikeCount":493}]},{"Id":2797,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=F4SDCxsUiDg","ThumbnailUrl":"media/posts/youtube_F4SDCxsUiDg.png","Description":"When removing chicken legs I like to minimize the use of my knife and pull most of it off with my hands.  Not only is it satisfying, it also gets you the most amount of meat and clean oysters.\n\nI star","SearchText":"when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters.\n\ni start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat.\n\ni then pop the femur out of the hip socket so the end of the bone is exposed.\n\ni then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video.\n\ni flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact.\n\ni follow my earlier slit in the skin right above the oysters and then around and down the backbone.\n\nfold down the top flap of skin and meat to expose the oyster.\n\ni use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.\n\nafter slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand. \n\ni then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick. \n\nrepeat that same process on the other leg and continue breaking down the rest of the chicken. \n\nlet me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.\n\n#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters.\n\ni start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat.\n\ni then pop the femur out of the hip socket so the end of the bone is exposed.\n\ni then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video.\n\ni flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact.\n\ni follow my earlier slit in the skin right above the oysters and then around and down the backbone.\n\nfold down the top flap of skin and meat to expose the oyster.\n\ni use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.\n\nafter slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.  \n\ni then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.  \n\nrepeat that same process on the other leg and continue breaking down the rest of the chicken. \n\nlet me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.\n\n#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters. i start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat. i then pop the femur out of the hip socket so the end of the bone is exposed. i then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video. i flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact. i follow my earlier slit in the skin right above the oysters and then around and down the backbone.fold down the top flap of skin and meat to expose the oyster. i use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.after slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.  i then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.  repeat that same process on the other leg and continue breaking down the rest of the chicken. let me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters. i start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat. i then pop the femur out of the hip socket so the end of the bone is exposed. i then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video. i flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact. i follow my earlier slit in the skin right above the oysters and then around and down the backbone. fold down the top flap of skin and meat to expose the oyster. i use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit. after slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.   i then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.   repeat that same process on the other leg and continue breaking down the rest of the chicken.  let me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat. #chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq ","CreateDateTime":"2023-06-05T00:26:41.000Z","ViewCount":37190,"LikeCount":1019,"GroupId":9263,"GroupCode":"hand-pulling-chicken-legs-technique","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2799,"Url":"https://www.instagram.com/reel/CtFq9agLZ_Y/","ViewCount":5191,"LikeCount":237},{"Platform":"youtube","PostId":2797,"Url":"https://www.youtube.com/watch?v=F4SDCxsUiDg","ViewCount":9181,"LikeCount":211},{"Platform":"facebook","PostId":2796,"Url":"https://www.facebook.com/reel/692376962695897/","ViewCount":5584,"LikeCount":78},{"Platform":"tiktok","PostId":2798,"Url":"https://www.tiktok.com/@backyahdbbq/video/7240989855516200235","ViewCount":17234,"LikeCount":493}]},{"Id":2796,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/692376962695897/","ThumbnailUrl":"media/posts/facebook_692376962695897.png","Description":"When removing chicken legs I like to minimize the use of my knife and pull most of it off with my hands.  Not only is it satisfying, it also gets you the most amount of meat and clean oysters. I start","SearchText":"when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters.\n\ni start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat.\n\ni then pop the femur out of the hip socket so the end of the bone is exposed.\n\ni then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video.\n\ni flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact.\n\ni follow my earlier slit in the skin right above the oysters and then around and down the backbone.\n\nfold down the top flap of skin and meat to expose the oyster.\n\ni use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.\n\nafter slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand. \n\ni then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick. \n\nrepeat that same process on the other leg and continue breaking down the rest of the chicken. \n\nlet me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.\n\n#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters.\n\ni start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat.\n\ni then pop the femur out of the hip socket so the end of the bone is exposed.\n\ni then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video.\n\ni flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact.\n\ni follow my earlier slit in the skin right above the oysters and then around and down the backbone.\n\nfold down the top flap of skin and meat to expose the oyster.\n\ni use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.\n\nafter slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.  \n\ni then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.  \n\nrepeat that same process on the other leg and continue breaking down the rest of the chicken. \n\nlet me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.\n\n#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters. i start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat. i then pop the femur out of the hip socket so the end of the bone is exposed. i then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video. i flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact. i follow my earlier slit in the skin right above the oysters and then around and down the backbone.fold down the top flap of skin and meat to expose the oyster. i use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.after slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.  i then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.  repeat that same process on the other leg and continue breaking down the rest of the chicken. let me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters. i start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat. i then pop the femur out of the hip socket so the end of the bone is exposed. i then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video. i flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact. i follow my earlier slit in the skin right above the oysters and then around and down the backbone. fold down the top flap of skin and meat to expose the oyster. i use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit. after slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.   i then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.   repeat that same process on the other leg and continue breaking down the rest of the chicken.  let me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat. #chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq ","CreateDateTime":"2023-06-05T00:19:54.000Z","ViewCount":37190,"LikeCount":1019,"GroupId":9263,"GroupCode":"hand-pulling-chicken-legs-technique","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2799,"Url":"https://www.instagram.com/reel/CtFq9agLZ_Y/","ViewCount":5191,"LikeCount":237},{"Platform":"youtube","PostId":2797,"Url":"https://www.youtube.com/watch?v=F4SDCxsUiDg","ViewCount":9181,"LikeCount":211},{"Platform":"facebook","PostId":2796,"Url":"https://www.facebook.com/reel/692376962695897/","ViewCount":5584,"LikeCount":78},{"Platform":"tiktok","PostId":2798,"Url":"https://www.tiktok.com/@backyahdbbq/video/7240989855516200235","ViewCount":17234,"LikeCount":493}]},{"Id":2798,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7240989855516200235","ThumbnailUrl":"media/posts/tiktok_7240989855516200235.png","Description":"When removing chicken legs I like to minimize the use of my knife and pull most of it off with my hands.  Not only is it satisfying, it also gets you the most amount of meat and clean oysters. I start","SearchText":"when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters.\n\ni start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat.\n\ni then pop the femur out of the hip socket so the end of the bone is exposed.\n\ni then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video.\n\ni flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact.\n\ni follow my earlier slit in the skin right above the oysters and then around and down the backbone.\n\nfold down the top flap of skin and meat to expose the oyster.\n\ni use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.\n\nafter slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand. \n\ni then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick. \n\nrepeat that same process on the other leg and continue breaking down the rest of the chicken. \n\nlet me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.\n\n#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters.\n\ni start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat.\n\ni then pop the femur out of the hip socket so the end of the bone is exposed.\n\ni then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video.\n\ni flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact.\n\ni follow my earlier slit in the skin right above the oysters and then around and down the backbone.\n\nfold down the top flap of skin and meat to expose the oyster.\n\ni use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.\n\nafter slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.  \n\ni then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.  \n\nrepeat that same process on the other leg and continue breaking down the rest of the chicken. \n\nlet me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.\n\n#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters. i start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat. i then pop the femur out of the hip socket so the end of the bone is exposed. i then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video. i flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact. i follow my earlier slit in the skin right above the oysters and then around and down the backbone.fold down the top flap of skin and meat to expose the oyster. i use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit.after slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.  i then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.  repeat that same process on the other leg and continue breaking down the rest of the chicken. let me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat.#chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq when removing chicken legs i like to minimize the use of my knife and pull most of it off with my hands.  not only is it satisfying, it also gets you the most amount of meat and clean oysters. i start by slitting the skin between the breast and the leg, right along the fat line.  go slowly here so you don’t cut into the meat. i then pop the femur out of the hip socket so the end of the bone is exposed. i then slit the belly meat along the fat line. i’ll talk more about the chicken belly meat in a future video. i flip it over and find the two bulges of meat on the backbone called the oysters. they are delicious little morsels of meat, so i like to make sure they stay intact. i follow my earlier slit in the skin right above the oysters and then around and down the backbone. fold down the top flap of skin and meat to expose the oyster. i use the tip of my knife to start the oyster shucking and then pull that flap down until it won’t go any further, that means i’ve hit the hip cartilage that needs to be slit. after slitting the cartilage, i place one hand on the backbone and pull the leg off with my other hand.   i then separate the drumstick from the thigh but cutting along the fat line closer to the drumstick.   repeat that same process on the other leg and continue breaking down the rest of the chicken.  let me know in the comments if you want to see a part 2 where i’d remove the wings and the breast meat. #chicken #chickenprep #bbqtips #chickenbreakdown #foodprep #butchery #cooking #chickenfabrication #bbq ","CreateDateTime":"2023-06-05T00:18:58.000Z","ViewCount":37190,"LikeCount":1019,"GroupId":9263,"GroupCode":"hand-pulling-chicken-legs-technique","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2799,"Url":"https://www.instagram.com/reel/CtFq9agLZ_Y/","ViewCount":5191,"LikeCount":237},{"Platform":"youtube","PostId":2797,"Url":"https://www.youtube.com/watch?v=F4SDCxsUiDg","ViewCount":9181,"LikeCount":211},{"Platform":"facebook","PostId":2796,"Url":"https://www.facebook.com/reel/692376962695897/","ViewCount":5584,"LikeCount":78},{"Platform":"tiktok","PostId":2798,"Url":"https://www.tiktok.com/@backyahdbbq/video/7240989855516200235","ViewCount":17234,"LikeCount":493}]},{"Id":2795,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/274877841681004","ThumbnailUrl":"media/posts/facebook_110899788073674_274877841681004.png","Description":"The exclusive fog gray color is 🔥 \n\n#webergrills #friendsofweber #buildyourownmastertouch #bbq #grilling Weber Grills","SearchText":"the exclusive fog gray color is 🔥 \n\n#webergrills #friendsofweber #buildyourownmastertouch #bbq #grilling weber grills showcase bbq grilling the exclusive fog gray color is 🔥 \n\n#webergrills #friendsofweber #buildyourownmastertouch #bbq #grilling @webergrills showcase bbq grilling","CreateDateTime":"2023-06-04T22:01:30.000Z","ViewCount":4,"LikeCount":42,"GroupId":9609,"GroupCode":"exclusive-fog-gray-weber-grills-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2795,"Url":"https://www.facebook.com/234418655726923/posts/274877841681004","ViewCount":4,"LikeCount":5},{"Platform":"instagram","PostId":2800,"Url":"https://www.instagram.com/p/CtFZ-i4SlOu/","ViewCount":0,"LikeCount":37}]},{"Id":2800,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CtFZ-i4SlOu/","ThumbnailUrl":"media/posts/instagram_17980975295495123.png","Description":"The exclusive fog gray color is 🔥 \n\n#webergrills #friendsofweber #buildyourownmastertouch #bbq #grilling @webergrills","SearchText":"the exclusive fog gray color is 🔥 \n\n#webergrills #friendsofweber #buildyourownmastertouch #bbq #grilling weber grills showcase bbq grilling the exclusive fog gray color is 🔥 \n\n#webergrills #friendsofweber #buildyourownmastertouch #bbq #grilling @webergrills showcase bbq grilling","CreateDateTime":"2023-06-04T22:01:24.000Z","ViewCount":4,"LikeCount":42,"GroupId":9609,"GroupCode":"exclusive-fog-gray-weber-grills-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2795,"Url":"https://www.facebook.com/234418655726923/posts/274877841681004","ViewCount":4,"LikeCount":5},{"Platform":"instagram","PostId":2800,"Url":"https://www.instagram.com/p/CtFZ-i4SlOu/","ViewCount":0,"LikeCount":37}]},{"Id":2794,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=I2_g1Hr6Owg","ThumbnailUrl":"media/posts/youtube_I2_g1Hr6Owg.png","Description":"Today we are grilling a Wagyu Picanha from @MeatNBone on the @GrillwithWeber kettle. \n\nPicanha is one of my favorite cuts of all time and this cook turned out amazing. \n\nFor picanha, you want to cut i","SearchText":"today we are grilling a wagyu picanha from @meatnbone on the @grillwithweber kettle. \n\npicanha is one of my favorite cuts of all time and this cook turned out amazing. \n\nfor picanha, you want to cut it into steaks with the grain and then against the grain when you serve it.\n\ngive the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night.\n\nthe next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again.\n\nthen sear over direct heat until they hit 125ish and then let them rest for 5 minutes.\n\nslice against the grain and serve as-is or with a chimichurri.\n\n#bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from meat n' bone on the weber grills kettle. picanha is one of my favorite cuts of all time and this cook turned out amazing. for picanha, you want to cut it into steaks with the grain and then against the grain when you serve it. give the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night. the next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again. then sear over direct heat until they hit 125ish and then let them rest for 5 minutes. slice against the grain and serve as-is or with a chimichurri. #bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from @meatnbone on the @webergrills kettle. \n\npicanha is one of my favorite cuts of all time and this cook turned out amazing. \n\nfor picanha, you want to cut it into steaks with the grain and then against the grain when you serve it.\n\ngive the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night.\n\nthe next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again.\n\nthen sear over direct heat until they hit 125ish and then let them rest for 5 minutes.\n\nslice against the grain and serve as-is or with a chimichurri.\n\n#bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from @meat n' bone on the @weber grills kettle.  picanha is one of my favorite cuts of all time and this cook turned out amazing.  for picanha, you want to cut it into steaks with the grain and then against the grain when you serve it. give the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night. the next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again. then sear over direct heat until they hit 125ish and then let them rest for 5 minutes. slice against the grain and serve as-is or with a chimichurri. #bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber  cow steak how_to bbq grilling","CreateDateTime":"2023-06-01T15:09:05.000Z","ViewCount":2591084,"LikeCount":27893,"GroupId":9265,"GroupCode":"grilling-wagyu-picanha-on-a-kettle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2794,"Url":"https://www.youtube.com/watch?v=I2_g1Hr6Owg","ViewCount":61612,"LikeCount":1171},{"Platform":"facebook","PostId":2791,"Url":"https://www.facebook.com/reel/1424311568330337/","ViewCount":2389393,"LikeCount":22647},{"Platform":"instagram","PostId":2793,"Url":"https://www.instagram.com/reel/Cs7afLrtQLM/","ViewCount":19186,"LikeCount":500},{"Platform":"tiktok","PostId":2792,"Url":"https://www.tiktok.com/@backyahdbbq/video/7239514056925777194","ViewCount":120893,"LikeCount":3575}]},{"Id":2791,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1424311568330337/","ThumbnailUrl":"media/posts/facebook_1424311568330337.png","Description":"Today we are grilling a Wagyu Picanha from Meat N' Bone on the Weber Grills kettle. Picanha is one of my favorite cuts of all time and this cook turned out amazing. For picanha, you want to cut it int","SearchText":"today we are grilling a wagyu picanha from @meatnbone on the @grillwithweber kettle. \n\npicanha is one of my favorite cuts of all time and this cook turned out amazing. \n\nfor picanha, you want to cut it into steaks with the grain and then against the grain when you serve it.\n\ngive the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night.\n\nthe next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again.\n\nthen sear over direct heat until they hit 125ish and then let them rest for 5 minutes.\n\nslice against the grain and serve as-is or with a chimichurri.\n\n#bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from meat n' bone on the weber grills kettle. picanha is one of my favorite cuts of all time and this cook turned out amazing. for picanha, you want to cut it into steaks with the grain and then against the grain when you serve it. give the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night. the next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again. then sear over direct heat until they hit 125ish and then let them rest for 5 minutes. slice against the grain and serve as-is or with a chimichurri. #bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from @meatnbone on the @webergrills kettle. \n\npicanha is one of my favorite cuts of all time and this cook turned out amazing. \n\nfor picanha, you want to cut it into steaks with the grain and then against the grain when you serve it.\n\ngive the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night.\n\nthe next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again.\n\nthen sear over direct heat until they hit 125ish and then let them rest for 5 minutes.\n\nslice against the grain and serve as-is or with a chimichurri.\n\n#bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from @meat n' bone on the @weber grills kettle.  picanha is one of my favorite cuts of all time and this cook turned out amazing.  for picanha, you want to cut it into steaks with the grain and then against the grain when you serve it. give the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night. the next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again. then sear over direct heat until they hit 125ish and then let them rest for 5 minutes. slice against the grain and serve as-is or with a chimichurri. #bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber  cow steak how_to bbq grilling","CreateDateTime":"2023-06-01T01:00:57.000Z","ViewCount":2591084,"LikeCount":27893,"GroupId":9265,"GroupCode":"grilling-wagyu-picanha-on-a-kettle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2794,"Url":"https://www.youtube.com/watch?v=I2_g1Hr6Owg","ViewCount":61612,"LikeCount":1171},{"Platform":"facebook","PostId":2791,"Url":"https://www.facebook.com/reel/1424311568330337/","ViewCount":2389393,"LikeCount":22647},{"Platform":"instagram","PostId":2793,"Url":"https://www.instagram.com/reel/Cs7afLrtQLM/","ViewCount":19186,"LikeCount":500},{"Platform":"tiktok","PostId":2792,"Url":"https://www.tiktok.com/@backyahdbbq/video/7239514056925777194","ViewCount":120893,"LikeCount":3575}]},{"Id":2793,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cs7afLrtQLM/","ThumbnailUrl":"media/posts/instagram_18180750583274795.png","Description":"Today we are grilling a Wagyu Picanha from @meatnbone on the @webergrills kettle. \n\nPicanha is one of my favorite cuts of all time and this cook turned out amazing. \n\nFor picanha, you want to cut it i","SearchText":"today we are grilling a wagyu picanha from @meatnbone on the @grillwithweber kettle. \n\npicanha is one of my favorite cuts of all time and this cook turned out amazing. \n\nfor picanha, you want to cut it into steaks with the grain and then against the grain when you serve it.\n\ngive the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night.\n\nthe next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again.\n\nthen sear over direct heat until they hit 125ish and then let them rest for 5 minutes.\n\nslice against the grain and serve as-is or with a chimichurri.\n\n#bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from meat n' bone on the weber grills kettle. picanha is one of my favorite cuts of all time and this cook turned out amazing. for picanha, you want to cut it into steaks with the grain and then against the grain when you serve it. give the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night. the next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again. then sear over direct heat until they hit 125ish and then let them rest for 5 minutes. slice against the grain and serve as-is or with a chimichurri. #bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from @meatnbone on the @webergrills kettle. \n\npicanha is one of my favorite cuts of all time and this cook turned out amazing. \n\nfor picanha, you want to cut it into steaks with the grain and then against the grain when you serve it.\n\ngive the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night.\n\nthe next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again.\n\nthen sear over direct heat until they hit 125ish and then let them rest for 5 minutes.\n\nslice against the grain and serve as-is or with a chimichurri.\n\n#bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from @meat n' bone on the @weber grills kettle.  picanha is one of my favorite cuts of all time and this cook turned out amazing.  for picanha, you want to cut it into steaks with the grain and then against the grain when you serve it. give the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night. the next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again. then sear over direct heat until they hit 125ish and then let them rest for 5 minutes. slice against the grain and serve as-is or with a chimichurri. #bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber  cow steak how_to bbq grilling","CreateDateTime":"2023-06-01T00:55:33.000Z","ViewCount":2591084,"LikeCount":27893,"GroupId":9265,"GroupCode":"grilling-wagyu-picanha-on-a-kettle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2794,"Url":"https://www.youtube.com/watch?v=I2_g1Hr6Owg","ViewCount":61612,"LikeCount":1171},{"Platform":"facebook","PostId":2791,"Url":"https://www.facebook.com/reel/1424311568330337/","ViewCount":2389393,"LikeCount":22647},{"Platform":"instagram","PostId":2793,"Url":"https://www.instagram.com/reel/Cs7afLrtQLM/","ViewCount":19186,"LikeCount":500},{"Platform":"tiktok","PostId":2792,"Url":"https://www.tiktok.com/@backyahdbbq/video/7239514056925777194","ViewCount":120893,"LikeCount":3575}]},{"Id":2792,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7239514056925777194","ThumbnailUrl":"media/posts/tiktok_7239514056925777194.png","Description":"Today we are grilling a Wagyu Picanha from @Meat N' Bone on the @Weber Grills kettle.  Picanha is one of my favorite cuts of all time and this cook turned out amazing.  For picanha, you want to cut it","SearchText":"today we are grilling a wagyu picanha from @meatnbone on the @grillwithweber kettle. \n\npicanha is one of my favorite cuts of all time and this cook turned out amazing. \n\nfor picanha, you want to cut it into steaks with the grain and then against the grain when you serve it.\n\ngive the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night.\n\nthe next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again.\n\nthen sear over direct heat until they hit 125ish and then let them rest for 5 minutes.\n\nslice against the grain and serve as-is or with a chimichurri.\n\n#bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from meat n' bone on the weber grills kettle. picanha is one of my favorite cuts of all time and this cook turned out amazing. for picanha, you want to cut it into steaks with the grain and then against the grain when you serve it. give the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night. the next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again. then sear over direct heat until they hit 125ish and then let them rest for 5 minutes. slice against the grain and serve as-is or with a chimichurri. #bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from @meatnbone on the @webergrills kettle. \n\npicanha is one of my favorite cuts of all time and this cook turned out amazing. \n\nfor picanha, you want to cut it into steaks with the grain and then against the grain when you serve it.\n\ngive the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night.\n\nthe next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again.\n\nthen sear over direct heat until they hit 125ish and then let them rest for 5 minutes.\n\nslice against the grain and serve as-is or with a chimichurri.\n\n#bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber cow steak how_to bbq grilling today we are grilling a wagyu picanha from @meat n' bone on the @weber grills kettle.  picanha is one of my favorite cuts of all time and this cook turned out amazing.  for picanha, you want to cut it into steaks with the grain and then against the grain when you serve it. give the steaks a good dose of salt, place them on a wire rack, and then in the fridge for the night. the next day, dry them off and cook indirect at 400. flip when the internal temp hits 80.  remove from the grill when they hit 100 and pat them dry again. then sear over direct heat until they hit 125ish and then let them rest for 5 minutes. slice against the grain and serve as-is or with a chimichurri. #bbq #steak #picanha #steakrecipe #howto #webergrills #friendsofweber  cow steak how_to bbq grilling","CreateDateTime":"2023-06-01T00:52:12.000Z","ViewCount":2591084,"LikeCount":27893,"GroupId":9265,"GroupCode":"grilling-wagyu-picanha-on-a-kettle","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2794,"Url":"https://www.youtube.com/watch?v=I2_g1Hr6Owg","ViewCount":61612,"LikeCount":1171},{"Platform":"facebook","PostId":2791,"Url":"https://www.facebook.com/reel/1424311568330337/","ViewCount":2389393,"LikeCount":22647},{"Platform":"instagram","PostId":2793,"Url":"https://www.instagram.com/reel/Cs7afLrtQLM/","ViewCount":19186,"LikeCount":500},{"Platform":"tiktok","PostId":2792,"Url":"https://www.tiktok.com/@backyahdbbq/video/7239514056925777194","ViewCount":120893,"LikeCount":3575}]},{"Id":2790,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=FsBdtr2-4NI","ThumbnailUrl":"media/posts/youtube_FsBdtr2-4NI.png","Description":"Who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat?\n\nThese beauties were grilled on the Weber kettle and the new Weber ","SearchText":"who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat?\n\nthese beauties were grilled on the weber kettle and the new weber heat controller. \n\n#chicken #bbq #chickenwings who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat? these beauties were grilled on the weber kettle and the new weber heat controller. #chicken #bbq #chickenwings chicken chicken_wings tips showcase bbq grilling who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat?\n\nthese beauties were grilled on the weber kettle and the new weber heat controller. \n\n#chicken #bbq #chickenwings who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat? these beauties were grilled on the weber kettle and the new weber heat controller.  ##chicken##bbq##chickenwings","CreateDateTime":"2023-05-31T17:25:07.000Z","ViewCount":10353,"LikeCount":302,"GroupId":9266,"GroupCode":"grilled-chicken-wings-with-tips-on","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2790,"Url":"https://www.youtube.com/watch?v=FsBdtr2-4NI","ViewCount":2669,"LikeCount":83},{"Platform":"facebook","PostId":2787,"Url":"https://www.facebook.com/reel/823757505765239/","ViewCount":2439,"LikeCount":34},{"Platform":"instagram","PostId":2789,"Url":"https://www.instagram.com/reel/Cs44A2SJhaI/","ViewCount":2367,"LikeCount":113},{"Platform":"tiktok","PostId":2788,"Url":"https://www.tiktok.com/@backyahdbbq/video/7239146922143911211","ViewCount":2878,"LikeCount":72}]},{"Id":2787,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/823757505765239/","ThumbnailUrl":"media/posts/facebook_823757505765239.png","Description":"Who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat? These beauties were grilled on the Weber kettle and the new Weber H","SearchText":"who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat?\n\nthese beauties were grilled on the weber kettle and the new weber heat controller. \n\n#chicken #bbq #chickenwings who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat? these beauties were grilled on the weber kettle and the new weber heat controller. #chicken #bbq #chickenwings chicken chicken_wings tips showcase bbq grilling who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat?\n\nthese beauties were grilled on the weber kettle and the new weber heat controller. \n\n#chicken #bbq #chickenwings who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat? these beauties were grilled on the weber kettle and the new weber heat controller.  ##chicken##bbq##chickenwings","CreateDateTime":"2023-05-31T01:18:35.000Z","ViewCount":10353,"LikeCount":302,"GroupId":9266,"GroupCode":"grilled-chicken-wings-with-tips-on","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["tips","showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2790,"Url":"https://www.youtube.com/watch?v=FsBdtr2-4NI","ViewCount":2669,"LikeCount":83},{"Platform":"facebook","PostId":2787,"Url":"https://www.facebook.com/reel/823757505765239/","ViewCount":2439,"LikeCount":34},{"Platform":"instagram","PostId":2789,"Url":"https://www.instagram.com/reel/Cs44A2SJhaI/","ViewCount":2367,"LikeCount":113},{"Platform":"tiktok","PostId":2788,"Url":"https://www.tiktok.com/@backyahdbbq/video/7239146922143911211","ViewCount":2878,"LikeCount":72}]},{"Id":2789,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cs44A2SJhaI/","ThumbnailUrl":"media/posts/instagram_18273501331131716.png","Description":"Who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat?\n\nThese beauties were grilled on the Weber kettle and the new Weber ","SearchText":"who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat?\n\nthese beauties were grilled on the weber kettle and the new weber heat controller. \n\n#chicken #bbq #chickenwings who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat? these beauties were grilled on the weber kettle and the new weber heat controller. #chicken #bbq #chickenwings chicken chicken_wings tips showcase bbq grilling who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat?\n\nthese beauties were grilled on the weber kettle and the new weber heat controller. \n\n#chicken #bbq #chickenwings who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat? these beauties were grilled on the weber kettle and the new weber heat controller.  ##chicken##bbq##chickenwings","CreateDateTime":"2023-05-31T01:13:57.000Z","ViewCount":10353,"LikeCount":302,"GroupId":9266,"GroupCode":"grilled-chicken-wings-with-tips-on","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2790,"Url":"https://www.youtube.com/watch?v=FsBdtr2-4NI","ViewCount":2669,"LikeCount":83},{"Platform":"facebook","PostId":2787,"Url":"https://www.facebook.com/reel/823757505765239/","ViewCount":2439,"LikeCount":34},{"Platform":"instagram","PostId":2789,"Url":"https://www.instagram.com/reel/Cs44A2SJhaI/","ViewCount":2367,"LikeCount":113},{"Platform":"tiktok","PostId":2788,"Url":"https://www.tiktok.com/@backyahdbbq/video/7239146922143911211","ViewCount":2878,"LikeCount":72}]},{"Id":2788,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7239146922143911211","ThumbnailUrl":"media/posts/tiktok_7239146922143911211.png","Description":"Who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat? These beauties were grilled on the Weber kettle and the new Weber H","SearchText":"who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat?\n\nthese beauties were grilled on the weber kettle and the new weber heat controller. \n\n#chicken #bbq #chickenwings who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat? these beauties were grilled on the weber kettle and the new weber heat controller. #chicken #bbq #chickenwings chicken chicken_wings tips showcase bbq grilling who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat?\n\nthese beauties were grilled on the weber kettle and the new weber heat controller. \n\n#chicken #bbq #chickenwings who else here likes to cook their wings with the wing tips on and gnaw on them for that extra crispy bit of skin and sliver of meat? these beauties were grilled on the weber kettle and the new weber heat controller.  ##chicken##bbq##chickenwings","CreateDateTime":"2023-05-31T01:07:25.000Z","ViewCount":10353,"LikeCount":302,"GroupId":9266,"GroupCode":"grilled-chicken-wings-with-tips-on","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2790,"Url":"https://www.youtube.com/watch?v=FsBdtr2-4NI","ViewCount":2669,"LikeCount":83},{"Platform":"facebook","PostId":2787,"Url":"https://www.facebook.com/reel/823757505765239/","ViewCount":2439,"LikeCount":34},{"Platform":"instagram","PostId":2789,"Url":"https://www.instagram.com/reel/Cs44A2SJhaI/","ViewCount":2367,"LikeCount":113},{"Platform":"tiktok","PostId":2788,"Url":"https://www.tiktok.com/@backyahdbbq/video/7239146922143911211","ViewCount":2878,"LikeCount":72}]},{"Id":2784,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ZWrN166XZjU","ThumbnailUrl":"media/posts/youtube_ZWrN166XZjU.png","Description":"One of the best cuts of meat I’ve ever tasted…This Wagyu Picanha, from @MeatNBone, really floored us all. Highly recommended. Reverse seared on the Weber kettle. Only salt and some chimmichurri. #stea","SearchText":"one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meatnbone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from meat n' bone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meatnbone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu cow steak review bbq grilling one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meat n' bone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #bbqtiktok #steakrecipe ","CreateDateTime":"2023-05-28T22:55:55.000Z","ViewCount":51162,"LikeCount":636,"GroupId":9268,"GroupCode":"wagyu-picanha-reverse-seared-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2784,"Url":"https://www.youtube.com/watch?v=ZWrN166XZjU","ViewCount":35424,"LikeCount":240},{"Platform":"facebook","PostId":2783,"Url":"https://www.facebook.com/reel/992695035059947/","ViewCount":5092,"LikeCount":59},{"Platform":"instagram","PostId":2786,"Url":"https://www.instagram.com/reel/CszdDJpM8Cl/","ViewCount":4159,"LikeCount":177},{"Platform":"tiktok","PostId":2785,"Url":"https://www.tiktok.com/@backyahdbbq/video/7238366675840683306","ViewCount":6487,"LikeCount":160}]},{"Id":2783,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/992695035059947/","ThumbnailUrl":"media/posts/facebook_992695035059947.png","Description":"One of the best cuts of meat I’ve ever tasted…This Wagyu Picanha, from Meat N' Bone, really floored us all. Highly recommended. Reverse seared on the Weber kettle. Only salt and some chimmichurri. #st","SearchText":"one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meatnbone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from meat n' bone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meatnbone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu cow steak review bbq grilling one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meat n' bone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #bbqtiktok #steakrecipe ","CreateDateTime":"2023-05-28T22:48:38.000Z","ViewCount":51162,"LikeCount":636,"GroupId":9268,"GroupCode":"wagyu-picanha-reverse-seared-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2784,"Url":"https://www.youtube.com/watch?v=ZWrN166XZjU","ViewCount":35424,"LikeCount":240},{"Platform":"facebook","PostId":2783,"Url":"https://www.facebook.com/reel/992695035059947/","ViewCount":5092,"LikeCount":59},{"Platform":"instagram","PostId":2786,"Url":"https://www.instagram.com/reel/CszdDJpM8Cl/","ViewCount":4159,"LikeCount":177},{"Platform":"tiktok","PostId":2785,"Url":"https://www.tiktok.com/@backyahdbbq/video/7238366675840683306","ViewCount":6487,"LikeCount":160}]},{"Id":2786,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CszdDJpM8Cl/","ThumbnailUrl":"media/posts/instagram_17988789320051681.png","Description":"One of the best cuts of meat I’ve ever tasted…This Wagyu Picanha, from @meatnbone, really floored us all. Highly recommended. Reverse seared on the Weber kettle. Only salt and some chimmichurri. #stea","SearchText":"one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meatnbone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from meat n' bone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meatnbone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu cow steak review bbq grilling one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meat n' bone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #bbqtiktok #steakrecipe ","CreateDateTime":"2023-05-28T22:43:42.000Z","ViewCount":51162,"LikeCount":636,"GroupId":9268,"GroupCode":"wagyu-picanha-reverse-seared-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2784,"Url":"https://www.youtube.com/watch?v=ZWrN166XZjU","ViewCount":35424,"LikeCount":240},{"Platform":"facebook","PostId":2783,"Url":"https://www.facebook.com/reel/992695035059947/","ViewCount":5092,"LikeCount":59},{"Platform":"instagram","PostId":2786,"Url":"https://www.instagram.com/reel/CszdDJpM8Cl/","ViewCount":4159,"LikeCount":177},{"Platform":"tiktok","PostId":2785,"Url":"https://www.tiktok.com/@backyahdbbq/video/7238366675840683306","ViewCount":6487,"LikeCount":160}]},{"Id":2785,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7238366675840683306","ThumbnailUrl":"media/posts/tiktok_7238366675840683306.png","Description":"One of the best cuts of meat I’ve ever tasted…This Wagyu Picanha, from @Meat N' Bone, really floored us all. Highly recommended. Reverse seared on the Weber kettle. Only salt and some chimmichurri. #s","SearchText":"one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meatnbone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from meat n' bone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meatnbone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #steakrecipe #wagyu cow steak review bbq grilling one of the best cuts of meat i’ve ever tasted…this wagyu picanha, from @meat n' bone, really floored us all. highly recommended. reverse seared on the weber kettle. only salt and some chimmichurri. #steak #picanha #bbq #bbqtiktok #steakrecipe ","CreateDateTime":"2023-05-28T22:39:47.000Z","ViewCount":51162,"LikeCount":636,"GroupId":9268,"GroupCode":"wagyu-picanha-reverse-seared-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2784,"Url":"https://www.youtube.com/watch?v=ZWrN166XZjU","ViewCount":35424,"LikeCount":240},{"Platform":"facebook","PostId":2783,"Url":"https://www.facebook.com/reel/992695035059947/","ViewCount":5092,"LikeCount":59},{"Platform":"instagram","PostId":2786,"Url":"https://www.instagram.com/reel/CszdDJpM8Cl/","ViewCount":4159,"LikeCount":177},{"Platform":"tiktok","PostId":2785,"Url":"https://www.tiktok.com/@backyahdbbq/video/7238366675840683306","ViewCount":6487,"LikeCount":160}]},{"Id":2782,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=vBNMKsqpoKI","ThumbnailUrl":"media/posts/youtube_vBNMKsqpoKI.png","Description":"After you’re done searing and basting your steak you have gold in your pan. Use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. Regardless, dont leave it on","SearchText":"after you’re done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meatnbone, which was 🔥  #steak cow steak tips bbq frying after your done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from meat n' bone, which was 🔥  #steak #steaklover cow steak tips bbq grilling after you’re done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meatnbone, which was 🔥  #steak #steakdinner #steaklover cow steak tips bbq frying after your done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meat n' bone, which was 🔥  #steak #steaktiktok cow steak tips bbq","CreateDateTime":"2023-05-28T02:25:16.000Z","ViewCount":13221,"LikeCount":313,"GroupId":9610,"GroupCode":"make-your-own-steak-pan-sauce","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2782,"Url":"https://www.youtube.com/watch?v=vBNMKsqpoKI","ViewCount":3612,"LikeCount":69},{"Platform":"facebook","PostId":2779,"Url":"https://www.facebook.com/reel/633261425362549/","ViewCount":2892,"LikeCount":66},{"Platform":"instagram","PostId":2781,"Url":"https://www.instagram.com/reel/CsxQjtJM5mb/","ViewCount":2857,"LikeCount":90},{"Platform":"tiktok","PostId":2780,"Url":"https://www.tiktok.com/@backyahdbbq/video/7238050788671638826","ViewCount":3860,"LikeCount":88}]},{"Id":2779,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/633261425362549/","ThumbnailUrl":"media/posts/facebook_633261425362549.png","Description":"After your done searing and basting your steak you have gold in your pan. Use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. Regardless, dont leave it on y","SearchText":"after you’re done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meatnbone, which was 🔥  #steak cow steak tips bbq frying after your done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from meat n' bone, which was 🔥  #steak #steaklover cow steak tips bbq grilling after you’re done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meatnbone, which was 🔥  #steak #steakdinner #steaklover cow steak tips bbq frying after your done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meat n' bone, which was 🔥  #steak #steaktiktok cow steak tips bbq","CreateDateTime":"2023-05-28T02:15:40.000Z","ViewCount":13221,"LikeCount":313,"GroupId":9610,"GroupCode":"make-your-own-steak-pan-sauce","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2782,"Url":"https://www.youtube.com/watch?v=vBNMKsqpoKI","ViewCount":3612,"LikeCount":69},{"Platform":"facebook","PostId":2779,"Url":"https://www.facebook.com/reel/633261425362549/","ViewCount":2892,"LikeCount":66},{"Platform":"instagram","PostId":2781,"Url":"https://www.instagram.com/reel/CsxQjtJM5mb/","ViewCount":2857,"LikeCount":90},{"Platform":"tiktok","PostId":2780,"Url":"https://www.tiktok.com/@backyahdbbq/video/7238050788671638826","ViewCount":3860,"LikeCount":88}]},{"Id":2781,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CsxQjtJM5mb/","ThumbnailUrl":"media/posts/instagram_18020987179517462.png","Description":"After you’re done searing and basting your steak you have gold in your pan. Use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. Regardless, dont leave it on","SearchText":"after you’re done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meatnbone, which was 🔥  #steak cow steak tips bbq frying after your done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from meat n' bone, which was 🔥  #steak #steaklover cow steak tips bbq grilling after you’re done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meatnbone, which was 🔥  #steak #steakdinner #steaklover cow steak tips bbq frying after your done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meat n' bone, which was 🔥  #steak #steaktiktok cow steak tips bbq","CreateDateTime":"2023-05-28T02:14:53.000Z","ViewCount":13221,"LikeCount":313,"GroupId":9610,"GroupCode":"make-your-own-steak-pan-sauce","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"youtube","PostId":2782,"Url":"https://www.youtube.com/watch?v=vBNMKsqpoKI","ViewCount":3612,"LikeCount":69},{"Platform":"facebook","PostId":2779,"Url":"https://www.facebook.com/reel/633261425362549/","ViewCount":2892,"LikeCount":66},{"Platform":"instagram","PostId":2781,"Url":"https://www.instagram.com/reel/CsxQjtJM5mb/","ViewCount":2857,"LikeCount":90},{"Platform":"tiktok","PostId":2780,"Url":"https://www.tiktok.com/@backyahdbbq/video/7238050788671638826","ViewCount":3860,"LikeCount":88}]},{"Id":2780,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7238050788671638826","ThumbnailUrl":"media/posts/tiktok_7238050788671638826.png","Description":"After your done searing and basting your steak you have gold in your pan. Use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. Regardless, dont leave it on y","SearchText":"after you’re done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meatnbone, which was 🔥  #steak cow steak tips bbq frying after your done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from meat n' bone, which was 🔥  #steak #steaklover cow steak tips bbq grilling after you’re done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meatnbone, which was 🔥  #steak #steakdinner #steaklover cow steak tips bbq frying after your done searing and basting your steak you have gold in your pan. use as-is or add some herbs, beef stock, wine, butter to make your own special steak pan sauce. regardless, dont leave it on your pan. this is a 45+ dry aged kansas strip from @meat n' bone, which was 🔥  #steak #steaktiktok cow steak tips bbq","CreateDateTime":"2023-05-28T02:13:55.000Z","ViewCount":13221,"LikeCount":313,"GroupId":9610,"GroupCode":"make-your-own-steak-pan-sauce","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2782,"Url":"https://www.youtube.com/watch?v=vBNMKsqpoKI","ViewCount":3612,"LikeCount":69},{"Platform":"facebook","PostId":2779,"Url":"https://www.facebook.com/reel/633261425362549/","ViewCount":2892,"LikeCount":66},{"Platform":"instagram","PostId":2781,"Url":"https://www.instagram.com/reel/CsxQjtJM5mb/","ViewCount":2857,"LikeCount":90},{"Platform":"tiktok","PostId":2780,"Url":"https://www.tiktok.com/@backyahdbbq/video/7238050788671638826","ViewCount":3860,"LikeCount":88}]},{"Id":2777,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/581064407344937/","ThumbnailUrl":"media/posts/facebook_581064407344937.png","Description":"The Weber Charcoal Heat Controller is a cone-shaped device that you put in the center of your Weber grill. You fill it with a full chimney of lit charcoal and open all the vents. Alternatively, you ca","SearchText":"the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame. the air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.keep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides. the direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area. #bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber weber grills the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame.\n\nthe air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.\n\nkeep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides.\n\nthe direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area.\n\n#bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @grillwithweber how_to tips bbq grilling the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it’s better to light them in the chimney to give the starters more space to create a bigger flame.\n\nthe air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.\n\nkeep all the vents open during cooking.  it’s not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides.\n\nthe direct heat area isn’t very large, but you can turn the heat controller upside down to get more direct heat surface area.\n\n#bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @webergrills \n\nmusic by @josiahandthe how_to tips bbq grilling the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame. the air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly. keep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides. the direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area. #bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @weber grills  music by @josiah and the bonnevilles  how_to tips bbq grilling","CreateDateTime":"2023-05-27T17:32:41.000Z","ViewCount":78191,"LikeCount":1007,"GroupId":9611,"GroupCode":"weber-charcoal-heat-controller-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2777,"Url":"https://www.facebook.com/reel/581064407344937/","ViewCount":2933,"LikeCount":55},{"Platform":"youtube","PostId":2778,"Url":"https://www.youtube.com/watch?v=EB8gSJfGwlk","ViewCount":48651,"LikeCount":501},{"Platform":"instagram","PostId":2776,"Url":"https://www.instagram.com/reel/CswPF23upmN/","ViewCount":3414,"LikeCount":60},{"Platform":"tiktok","PostId":2775,"Url":"https://www.tiktok.com/@backyahdbbq/video/7237898547625069870","ViewCount":23193,"LikeCount":391}]},{"Id":2778,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=EB8gSJfGwlk","ThumbnailUrl":"media/posts/youtube_EB8gSJfGwlk.png","Description":"The Weber Charcoal Heat Controller is a cone-shaped device that you put in the center of your Weber grill. You fill it with a full chimney of lit charcoal and open all the vents. Alternatively, you ca","SearchText":"the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame. the air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.keep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides. the direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area. #bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber weber grills the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame.\n\nthe air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.\n\nkeep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides.\n\nthe direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area.\n\n#bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @grillwithweber how_to tips bbq grilling the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it’s better to light them in the chimney to give the starters more space to create a bigger flame.\n\nthe air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.\n\nkeep all the vents open during cooking.  it’s not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides.\n\nthe direct heat area isn’t very large, but you can turn the heat controller upside down to get more direct heat surface area.\n\n#bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @webergrills \n\nmusic by @josiahandthe how_to tips bbq grilling the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame. the air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly. keep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides. the direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area. #bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @weber grills  music by @josiah and the bonnevilles  how_to tips bbq grilling","CreateDateTime":"2023-05-27T17:32:10.000Z","ViewCount":78191,"LikeCount":1007,"GroupId":9611,"GroupCode":"weber-charcoal-heat-controller-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2777,"Url":"https://www.facebook.com/reel/581064407344937/","ViewCount":2933,"LikeCount":55},{"Platform":"youtube","PostId":2778,"Url":"https://www.youtube.com/watch?v=EB8gSJfGwlk","ViewCount":48651,"LikeCount":501},{"Platform":"instagram","PostId":2776,"Url":"https://www.instagram.com/reel/CswPF23upmN/","ViewCount":3414,"LikeCount":60},{"Platform":"tiktok","PostId":2775,"Url":"https://www.tiktok.com/@backyahdbbq/video/7237898547625069870","ViewCount":23193,"LikeCount":391}]},{"Id":2776,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CswPF23upmN/","ThumbnailUrl":"media/posts/instagram_18360536020024165.png","Description":"The Weber Charcoal Heat Controller is a cone-shaped device that you put in the center of your Weber grill. You fill it with a full chimney of lit charcoal and open all the vents. Alternatively, you ca","SearchText":"the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame. the air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.keep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides. the direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area. #bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber weber grills the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame.\n\nthe air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.\n\nkeep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides.\n\nthe direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area.\n\n#bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @grillwithweber how_to tips bbq grilling the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it’s better to light them in the chimney to give the starters more space to create a bigger flame.\n\nthe air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.\n\nkeep all the vents open during cooking.  it’s not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides.\n\nthe direct heat area isn’t very large, but you can turn the heat controller upside down to get more direct heat surface area.\n\n#bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @webergrills \n\nmusic by @josiahandthe how_to tips bbq grilling the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame. the air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly. keep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides. the direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area. #bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @weber grills  music by @josiah and the bonnevilles  how_to tips bbq grilling","CreateDateTime":"2023-05-27T16:43:09.000Z","ViewCount":78191,"LikeCount":1007,"GroupId":9611,"GroupCode":"weber-charcoal-heat-controller-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2777,"Url":"https://www.facebook.com/reel/581064407344937/","ViewCount":2933,"LikeCount":55},{"Platform":"youtube","PostId":2778,"Url":"https://www.youtube.com/watch?v=EB8gSJfGwlk","ViewCount":48651,"LikeCount":501},{"Platform":"instagram","PostId":2776,"Url":"https://www.instagram.com/reel/CswPF23upmN/","ViewCount":3414,"LikeCount":60},{"Platform":"tiktok","PostId":2775,"Url":"https://www.tiktok.com/@backyahdbbq/video/7237898547625069870","ViewCount":23193,"LikeCount":391}]},{"Id":2775,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7237898547625069870","ThumbnailUrl":"media/posts/tiktok_7237898547625069870.png","Description":"The Weber Charcoal Heat Controller is a cone-shaped device that you put in the center of your Weber grill. You fill it with a full chimney of lit charcoal and open all the vents. Alternatively, you ca","SearchText":"the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame. the air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.keep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides. the direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area. #bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber weber grills the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame.\n\nthe air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.\n\nkeep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides.\n\nthe direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area.\n\n#bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @grillwithweber how_to tips bbq grilling the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it’s better to light them in the chimney to give the starters more space to create a bigger flame.\n\nthe air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly.\n\nkeep all the vents open during cooking.  it’s not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides.\n\nthe direct heat area isn’t very large, but you can turn the heat controller upside down to get more direct heat surface area.\n\n#bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @webergrills \n\nmusic by @josiahandthe how_to tips bbq grilling the weber charcoal heat controller is a cone-shaped device that you put in the center of your weber grill. you fill it with a full chimney of lit charcoal and open all the vents. alternatively, you can light the charcoal directly in the heat controller, but it's better to light them in the chimney to give the starters more space to create a bigger flame. the air flows from the bottom vents to the hot charcoal in the heat controller, then up to the top of the kettle, circulating the hot air down and around your food. this makes sure the heat is the same on top and bottom, so your food cooks evenly. keep all the vents open during cooking.  it's not required, but you could turn the lid throughout the cook to keep the airflow consistent around the sides. the direct heat area isn't very large, but you can turn the heat controller upside down to get more direct heat surface area. #bbq #grilling #bbqtips #bbqgear #webergrills #friendsofweber @weber grills  music by @josiah and the bonnevilles  how_to tips bbq grilling","CreateDateTime":"2023-05-27T16:23:12.000Z","ViewCount":78191,"LikeCount":1007,"GroupId":9611,"GroupCode":"weber-charcoal-heat-controller-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2777,"Url":"https://www.facebook.com/reel/581064407344937/","ViewCount":2933,"LikeCount":55},{"Platform":"youtube","PostId":2778,"Url":"https://www.youtube.com/watch?v=EB8gSJfGwlk","ViewCount":48651,"LikeCount":501},{"Platform":"instagram","PostId":2776,"Url":"https://www.instagram.com/reel/CswPF23upmN/","ViewCount":3414,"LikeCount":60},{"Platform":"tiktok","PostId":2775,"Url":"https://www.tiktok.com/@backyahdbbq/video/7237898547625069870","ViewCount":23193,"LikeCount":391}]},{"Id":2773,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/270048562163932","ThumbnailUrl":"media/posts/facebook_110899788073674_270048562163932.png","Description":"Amazing chicken dinner with the fam. I tried a new chicken rub that I’ve been tweaking and I may have nailed it. Sweet spicy salty. Topped with a spicy sauce. Delicious! \n\n#chicken #bbq #grilling","SearchText":"amazing chicken dinner with the fam. i tried a new chicken rub that i’ve been tweaking and i may have nailed it. sweet spicy salty. topped with a spicy sauce. delicious! \n\n#chicken #bbq #grilling amazing chicken dinner with the fam. i tried a new chicken rub that i’ve been tweaking and i may have nailed it. sweet spicy salty. topped with a spicy sauce. delicious! \n\n#chicken #bbq #grilling","CreateDateTime":"2023-05-27T05:00:12.000Z","ViewCount":2,"LikeCount":18,"GroupId":9269,"GroupCode":"delicious-chicken-dinner-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2773,"Url":"https://www.facebook.com/234418655726923/posts/270048562163932","ViewCount":2,"LikeCount":6},{"Platform":"instagram","PostId":2774,"Url":"https://www.instagram.com/p/Csu-vSBOYkj/","ViewCount":0,"LikeCount":12}]},{"Id":2774,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Csu-vSBOYkj/","ThumbnailUrl":"media/posts/instagram_17974546952124604.png","Description":"Amazing chicken dinner with the fam. I tried a new chicken rub that I’ve been tweaking and I may have nailed it. Sweet spicy salty. Topped with a spicy sauce. Delicious! \n\n#chicken #bbq #grilling","SearchText":"amazing chicken dinner with the fam. i tried a new chicken rub that i’ve been tweaking and i may have nailed it. sweet spicy salty. topped with a spicy sauce. delicious! \n\n#chicken #bbq #grilling amazing chicken dinner with the fam. i tried a new chicken rub that i’ve been tweaking and i may have nailed it. sweet spicy salty. topped with a spicy sauce. delicious! \n\n#chicken #bbq #grilling","CreateDateTime":"2023-05-27T05:00:06.000Z","ViewCount":2,"LikeCount":18,"GroupId":9269,"GroupCode":"delicious-chicken-dinner-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2773,"Url":"https://www.facebook.com/234418655726923/posts/270048562163932","ViewCount":2,"LikeCount":6},{"Platform":"instagram","PostId":2774,"Url":"https://www.instagram.com/p/Csu-vSBOYkj/","ViewCount":0,"LikeCount":12}]},{"Id":2771,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/269939285508193","ThumbnailUrl":"media/posts/facebook_110899788073674_269939285508193.png","Description":"Wings and drummies on! First time trying chicken on the new @webergrills Charcoal Heat Controller. #chicken #bbq #grilling #friendsofweber #chickenwings","SearchText":"wings and drummies on! first time trying chicken on the new @webergrills charcoal heat controller. #chicken #bbq #grilling #friendsofweber #chickenwings wings and drummies on! first time trying chicken on the new @webergrills charcoal heat controller. #chicken #bbq #grilling #friendsofweber #chickenwings","CreateDateTime":"2023-05-27T00:45:58.000Z","ViewCount":1,"LikeCount":13,"GroupId":9270,"GroupCode":"chicken-wings-on-charcoal-heat-controlle","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2771,"Url":"https://www.facebook.com/234418655726923/posts/269939285508193","ViewCount":1,"LikeCount":2},{"Platform":"instagram","PostId":2772,"Url":"https://www.instagram.com/p/CsuhpVPpnNi/","ViewCount":0,"LikeCount":11}]},{"Id":2772,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CsuhpVPpnNi/","ThumbnailUrl":"media/posts/instagram_17867254775926533.png","Description":"Wings and drummies on! First time trying chicken on the new @webergrills Charcoal Heat Controller. #chicken #bbq #grilling #friendsofweber #chickenwings","SearchText":"wings and drummies on! first time trying chicken on the new @webergrills charcoal heat controller. #chicken #bbq #grilling #friendsofweber #chickenwings wings and drummies on! first time trying chicken on the new @webergrills charcoal heat controller. #chicken #bbq #grilling #friendsofweber #chickenwings","CreateDateTime":"2023-05-27T00:45:53.000Z","ViewCount":1,"LikeCount":13,"GroupId":9270,"GroupCode":"chicken-wings-on-charcoal-heat-controlle","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2771,"Url":"https://www.facebook.com/234418655726923/posts/269939285508193","ViewCount":1,"LikeCount":2},{"Platform":"instagram","PostId":2772,"Url":"https://www.instagram.com/p/CsuhpVPpnNi/","ViewCount":0,"LikeCount":11}]},{"Id":2769,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/269791795522942","ThumbnailUrl":"media/posts/facebook_110899788073674_269791795522942.png","Description":"Some chicken wings and drummies for dinner. I like to mix some baking powder into my rub to help dry out the skin. Wire rack helps air flow around and dry out all sides.  Prep tub helps keep all the r","SearchText":"some chicken wings and drummies for dinner. i like to mix some baking powder into my rub to help dry out the skin. wire rack helps air flow around and dry out all sides.  prep tub helps keep all the rub and chicken juices contained while it sits in the fridge for at least a few hours to overnight.  #bbq #chicken #chickenwings #summer some chicken wings and drummies for dinner. i like to mix some baking powder into my rub to help dry out the skin. wire rack helps air flow around and dry out all sides.  prep tub helps keep all the rub and chicken juices contained while it sits in the fridge for at least a few hours to overnight.  #bbq #chicken #chickenwings #summer","CreateDateTime":"2023-05-26T17:16:05.000Z","ViewCount":0,"LikeCount":20,"GroupId":9271,"GroupCode":"crispy-chicken-wings-prep-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2769,"Url":"https://www.facebook.com/234418655726923/posts/269791795522942","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":2770,"Url":"https://www.instagram.com/p/CstuKchJ6Hc/","ViewCount":0,"LikeCount":16}]},{"Id":2770,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CstuKchJ6Hc/","ThumbnailUrl":"media/posts/instagram_17913371528672613.png","Description":"Some chicken wings and drummies for dinner. I like to mix some baking powder into my rub to help dry out the skin. Wire rack helps air flow around and dry out all sides.  Prep tub helps keep all the r","SearchText":"some chicken wings and drummies for dinner. i like to mix some baking powder into my rub to help dry out the skin. wire rack helps air flow around and dry out all sides.  prep tub helps keep all the rub and chicken juices contained while it sits in the fridge for at least a few hours to overnight.  #bbq #chicken #chickenwings #summer some chicken wings and drummies for dinner. i like to mix some baking powder into my rub to help dry out the skin. wire rack helps air flow around and dry out all sides.  prep tub helps keep all the rub and chicken juices contained while it sits in the fridge for at least a few hours to overnight.  #bbq #chicken #chickenwings #summer","CreateDateTime":"2023-05-26T17:16:01.000Z","ViewCount":0,"LikeCount":20,"GroupId":9271,"GroupCode":"crispy-chicken-wings-prep-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2769,"Url":"https://www.facebook.com/234418655726923/posts/269791795522942","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":2770,"Url":"https://www.instagram.com/p/CstuKchJ6Hc/","ViewCount":0,"LikeCount":16}]},{"Id":2768,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7237348880961047850","ThumbnailUrl":"media/posts/tiktok_7237348880961047850.png","Description":"Smashburger taco tips #bbq #bbqtips #smashburger #tacos #smashburgertacos ","SearchText":"smashburger taco tips #bbq #bbqtips #smashburger #tacos #smashburgertacos  cow burger tips bbq","CreateDateTime":"2023-05-26T04:50:10.000Z","ViewCount":6954,"LikeCount":207,"GroupId":9612,"GroupCode":"smashburger-taco-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2768,"Url":"https://www.tiktok.com/@backyahdbbq/video/7237348880961047850","ViewCount":6954,"LikeCount":207}]},{"Id":2767,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Csr9OyipCUa/","ThumbnailUrl":"media/posts/instagram_17873920958904988.png","Description":"Build Your Own Master-Touch Weber Kettle. Weber has this new webpage where you can customize your own Weber kettle. You can choose a color and a trim.  I spent a few minutes looking at all the colors,","SearchText":"build your own master-touch weber kettle. weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me.\n\ni have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them.\n\nthe burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique.\n\nand if i’m going with a gray kettle i want to go with black trim for a nice contrast.\n\nthe grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer. \n\ni also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top.\n\ni’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on.\n\nit rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one.\n\ni’m really hoping this looks as good in person as it does in the pictures. \n\nyou can find a link to the build your own master-touch page on weber.com and my gear page.\n\ncome back in a bit for part 2 where i will unbox, assemble and do a first cook.\n\n#bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @webergrills weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me. i have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them. the burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique. and if i’m going with a gray kettle i want to go with black trim for a nice contrast. the grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer.  i also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top. i’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on. it rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one. i’m really hoping this looks as good in person as it does in the pictures.  you can find a link to the build your own master-touch page on weber.com and my gear page. come back in a bit for part 2 where i will unbox, assemble and do a first cook. #bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @weber grills  weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me. i have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them. the burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique. and if i’m going with a gray kettle i want to go with black trim for a nice contrast. the grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer.  i also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top. i’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on. it rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one. i’m really hoping this looks as good in person as it does in the pictures.  you can find a link to the build your own master-touch page on weber.com and my gear page. come back in a bit for part 2 where i will unbox, assemble and do a first cook. #bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch weber grills tips review bbq grilling weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me.\n\ni have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them.\n\nthe burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique.\n\nand if i’m going with a gray kettle i want to go with black trim for a nice contrast.\n\nthe grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer. \n\ni also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top.\n\ni’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on.\n\nit rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one.\n\ni’m really hoping this looks as good in person as it does in the pictures. \n\nyou can find a link to the build your own master-touch page on weber.com and my gear page.\n\ncome back in a bit for part 2 where i will unbox, assemble and do a first cook.\n\n#bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @grillwithweber","CreateDateTime":"2023-05-26T00:50:30.000Z","ViewCount":25319,"LikeCount":372,"GroupId":9272,"GroupCode":"customize-your-weber-kettle-colors","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2767,"Url":"https://www.instagram.com/reel/Csr9OyipCUa/","ViewCount":2851,"LikeCount":30},{"Platform":"tiktok","PostId":2766,"Url":"https://www.tiktok.com/@backyahdbbq/video/7237286447802436910","ViewCount":10208,"LikeCount":189},{"Platform":"facebook","PostId":2764,"Url":"https://www.facebook.com/reel/1333946940809229/","ViewCount":2536,"LikeCount":32},{"Platform":"youtube","PostId":2765,"Url":"https://www.youtube.com/watch?v=wy5eiKaTPUM","ViewCount":9724,"LikeCount":121}]},{"Id":2766,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7237286447802436910","ThumbnailUrl":"media/posts/tiktok_7237286447802436910.png","Description":"Weber has this new webpage where you can customize your own Weber kettle. You can choose a color and a trim.  I spent a few minutes looking at all the colors, but the fog gray really stood out to me. ","SearchText":"build your own master-touch weber kettle. weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me.\n\ni have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them.\n\nthe burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique.\n\nand if i’m going with a gray kettle i want to go with black trim for a nice contrast.\n\nthe grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer. \n\ni also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top.\n\ni’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on.\n\nit rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one.\n\ni’m really hoping this looks as good in person as it does in the pictures. \n\nyou can find a link to the build your own master-touch page on weber.com and my gear page.\n\ncome back in a bit for part 2 where i will unbox, assemble and do a first cook.\n\n#bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @webergrills weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me. i have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them. the burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique. and if i’m going with a gray kettle i want to go with black trim for a nice contrast. the grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer.  i also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top. i’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on. it rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one. i’m really hoping this looks as good in person as it does in the pictures.  you can find a link to the build your own master-touch page on weber.com and my gear page. come back in a bit for part 2 where i will unbox, assemble and do a first cook. #bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @weber grills  weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me. i have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them. the burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique. and if i’m going with a gray kettle i want to go with black trim for a nice contrast. the grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer.  i also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top. i’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on. it rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one. i’m really hoping this looks as good in person as it does in the pictures.  you can find a link to the build your own master-touch page on weber.com and my gear page. come back in a bit for part 2 where i will unbox, assemble and do a first cook. #bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch weber grills tips review bbq grilling weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me.\n\ni have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them.\n\nthe burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique.\n\nand if i’m going with a gray kettle i want to go with black trim for a nice contrast.\n\nthe grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer. \n\ni also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top.\n\ni’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on.\n\nit rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one.\n\ni’m really hoping this looks as good in person as it does in the pictures. \n\nyou can find a link to the build your own master-touch page on weber.com and my gear page.\n\ncome back in a bit for part 2 where i will unbox, assemble and do a first cook.\n\n#bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @grillwithweber","CreateDateTime":"2023-05-26T00:47:51.000Z","ViewCount":25319,"LikeCount":372,"GroupId":9272,"GroupCode":"customize-your-weber-kettle-colors","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2767,"Url":"https://www.instagram.com/reel/Csr9OyipCUa/","ViewCount":2851,"LikeCount":30},{"Platform":"tiktok","PostId":2766,"Url":"https://www.tiktok.com/@backyahdbbq/video/7237286447802436910","ViewCount":10208,"LikeCount":189},{"Platform":"facebook","PostId":2764,"Url":"https://www.facebook.com/reel/1333946940809229/","ViewCount":2536,"LikeCount":32},{"Platform":"youtube","PostId":2765,"Url":"https://www.youtube.com/watch?v=wy5eiKaTPUM","ViewCount":9724,"LikeCount":121}]},{"Id":2764,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1333946940809229/","ThumbnailUrl":"media/posts/facebook_1333946940809229.png","Description":"Weber has this new webpage where you can customize your own Weber kettle. You can choose a color and a trim.  I spent a few minutes looking at all the colors, but the fog gray really stood out to me. ","SearchText":"build your own master-touch weber kettle. weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me.\n\ni have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them.\n\nthe burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique.\n\nand if i’m going with a gray kettle i want to go with black trim for a nice contrast.\n\nthe grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer. \n\ni also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top.\n\ni’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on.\n\nit rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one.\n\ni’m really hoping this looks as good in person as it does in the pictures. \n\nyou can find a link to the build your own master-touch page on weber.com and my gear page.\n\ncome back in a bit for part 2 where i will unbox, assemble and do a first cook.\n\n#bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @webergrills weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me. i have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them. the burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique. and if i’m going with a gray kettle i want to go with black trim for a nice contrast. the grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer.  i also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top. i’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on. it rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one. i’m really hoping this looks as good in person as it does in the pictures.  you can find a link to the build your own master-touch page on weber.com and my gear page. come back in a bit for part 2 where i will unbox, assemble and do a first cook. #bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @weber grills  weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me. i have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them. the burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique. and if i’m going with a gray kettle i want to go with black trim for a nice contrast. the grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer.  i also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top. i’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on. it rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one. i’m really hoping this looks as good in person as it does in the pictures.  you can find a link to the build your own master-touch page on weber.com and my gear page. come back in a bit for part 2 where i will unbox, assemble and do a first cook. #bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch weber grills tips review bbq grilling weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me.\n\ni have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them.\n\nthe burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique.\n\nand if i’m going with a gray kettle i want to go with black trim for a nice contrast.\n\nthe grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer. \n\ni also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top.\n\ni’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on.\n\nit rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one.\n\ni’m really hoping this looks as good in person as it does in the pictures. \n\nyou can find a link to the build your own master-touch page on weber.com and my gear page.\n\ncome back in a bit for part 2 where i will unbox, assemble and do a first cook.\n\n#bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @grillwithweber","CreateDateTime":"2023-05-25T20:19:05.000Z","ViewCount":25319,"LikeCount":372,"GroupId":9272,"GroupCode":"customize-your-weber-kettle-colors","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":2767,"Url":"https://www.instagram.com/reel/Csr9OyipCUa/","ViewCount":2851,"LikeCount":30},{"Platform":"tiktok","PostId":2766,"Url":"https://www.tiktok.com/@backyahdbbq/video/7237286447802436910","ViewCount":10208,"LikeCount":189},{"Platform":"facebook","PostId":2764,"Url":"https://www.facebook.com/reel/1333946940809229/","ViewCount":2536,"LikeCount":32},{"Platform":"youtube","PostId":2765,"Url":"https://www.youtube.com/watch?v=wy5eiKaTPUM","ViewCount":9724,"LikeCount":121}]},{"Id":2765,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=wy5eiKaTPUM","ThumbnailUrl":"media/posts/youtube_wy5eiKaTPUM.png","Description":"Weber has this new webpage where you can customize your own Weber kettle. You can choose a color and a trim.  I spent a few minutes looking at all the colors, but the fog gray really stood out to me.\n","SearchText":"build your own master-touch weber kettle. weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me.\n\ni have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them.\n\nthe burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique.\n\nand if i’m going with a gray kettle i want to go with black trim for a nice contrast.\n\nthe grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer. \n\ni also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top.\n\ni’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on.\n\nit rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one.\n\ni’m really hoping this looks as good in person as it does in the pictures. \n\nyou can find a link to the build your own master-touch page on weber.com and my gear page.\n\ncome back in a bit for part 2 where i will unbox, assemble and do a first cook.\n\n#bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @webergrills weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me. i have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them. the burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique. and if i’m going with a gray kettle i want to go with black trim for a nice contrast. the grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer.  i also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top. i’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on. it rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one. i’m really hoping this looks as good in person as it does in the pictures.  you can find a link to the build your own master-touch page on weber.com and my gear page. come back in a bit for part 2 where i will unbox, assemble and do a first cook. #bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @weber grills  weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me. i have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them. the burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique. and if i’m going with a gray kettle i want to go with black trim for a nice contrast. the grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer.  i also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top. i’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on. it rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one. i’m really hoping this looks as good in person as it does in the pictures.  you can find a link to the build your own master-touch page on weber.com and my gear page. come back in a bit for part 2 where i will unbox, assemble and do a first cook. #bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch weber grills tips review bbq grilling weber has this new webpage where you can customize your own weber kettle. you can choose a color and a trim.  i spent a few minutes looking at all the colors, but the fog gray really stood out to me.\n\ni have plenty black weber kettles, so i wanted to try something different. i liked the white and the slate, but with this experience you get a couple of exclusive colors, so i wanted to try one of them.\n\nthe burnt orange was nice, but i really liked the fog gray. it’s hand applied so every one of them is unique.\n\nand if i’m going with a gray kettle i want to go with black trim for a nice contrast.\n\nthe grill grates are usually the first thing to be replaced, so i upgraded to stainless steel so they last longer. \n\ni also wanted to try this low and slow setup.  it looks like a good way to do a snake, but it also has a diffuser on top.\n\ni’m going to miss not having a side table, so i’m going to do this utility upgrade so i have hooks to hang all my tools on.\n\nit rains all the time here, so i definitely need a cover, and my current chimney is on its last leg so i might as well get a new one.\n\ni’m really hoping this looks as good in person as it does in the pictures. \n\nyou can find a link to the build your own master-touch page on weber.com and my gear page.\n\ncome back in a bit for part 2 where i will unbox, assemble and do a first cook.\n\n#bbq #grilling #bbqtips #charcoalgrill #kettle #webergrills #friendsofweber #buildyourownmastertouch @grillwithweber","CreateDateTime":"2023-05-25T20:18:43.000Z","ViewCount":25319,"LikeCount":372,"GroupId":9272,"GroupCode":"customize-your-weber-kettle-colors","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2767,"Url":"https://www.instagram.com/reel/Csr9OyipCUa/","ViewCount":2851,"LikeCount":30},{"Platform":"tiktok","PostId":2766,"Url":"https://www.tiktok.com/@backyahdbbq/video/7237286447802436910","ViewCount":10208,"LikeCount":189},{"Platform":"facebook","PostId":2764,"Url":"https://www.facebook.com/reel/1333946940809229/","ViewCount":2536,"LikeCount":32},{"Platform":"youtube","PostId":2765,"Url":"https://www.youtube.com/watch?v=wy5eiKaTPUM","ViewCount":9724,"LikeCount":121}]},{"Id":2763,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=G5x8aQE0khw","ThumbnailUrl":"media/posts/youtube_G5x8aQE0khw.png","Description":"My biggest pizza event yet. 40 pizzas. 20 per @iamcambro proofing box. Here’s how I form each dough ball. 250g each. Let me know if you want to see whole process. \n\n#pizza #dough #pizzadough #pizzapar","SearchText":"my biggest pizza event yet. 40 pizzas. 20 per @iamcambro proofing box. here’s how i form each dough ball. 250g each. let me know if you want to see whole process. \n\n#pizza #dough #pizzadough #pizzaparty #pizzalover process pizza baking my biggest pizza event yet. 40 pizzas. 20 per cambro manufacturing proofing box. here’s how i form each dough ball. 250g each. let me know if you want to see whole process. #pizza #dough #pizzadough #pizzaparty #pizzalover process pizza baking","CreateDateTime":"2023-05-24T19:13:50.000Z","ViewCount":7133,"LikeCount":93,"GroupId":9613,"GroupCode":"40-pizza-dough-ball-formation-process","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2763,"Url":"https://www.youtube.com/watch?v=G5x8aQE0khw","ViewCount":4837,"LikeCount":71},{"Platform":"facebook","PostId":2762,"Url":"https://www.facebook.com/reel/792739848893771/","ViewCount":2296,"LikeCount":22}]},{"Id":2762,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/792739848893771/","ThumbnailUrl":"media/posts/facebook_792739848893771.png","Description":"My biggest pizza event yet. 40 pizzas. 20 per Cambro Manufacturing proofing box. Here’s how I form each dough ball. 250g each. Let me know if you want to see whole process. #pizza #dough #pizzadough #","SearchText":"my biggest pizza event yet. 40 pizzas. 20 per @iamcambro proofing box. here’s how i form each dough ball. 250g each. let me know if you want to see whole process. \n\n#pizza #dough #pizzadough #pizzaparty #pizzalover process pizza baking my biggest pizza event yet. 40 pizzas. 20 per cambro manufacturing proofing box. here’s how i form each dough ball. 250g each. let me know if you want to see whole process. #pizza #dough #pizzadough #pizzaparty #pizzalover process pizza baking","CreateDateTime":"2023-05-24T18:54:20.000Z","ViewCount":7133,"LikeCount":93,"GroupId":9613,"GroupCode":"40-pizza-dough-ball-formation-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2763,"Url":"https://www.youtube.com/watch?v=G5x8aQE0khw","ViewCount":4837,"LikeCount":71},{"Platform":"facebook","PostId":2762,"Url":"https://www.facebook.com/reel/792739848893771/","ViewCount":2296,"LikeCount":22}]},{"Id":2761,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=vWuqi3-Zd4o","ThumbnailUrl":"media/posts/youtube_vWuqi3-Zd4o.png","Description":"Cutting this beautiful Wagyu Picanha from @MeatNBone  into steaks. You’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu","SearchText":"cutting this beautiful wagyu picanha from @meatnbone  into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cow steak tips bbq cutting this beautiful wagyu picanha from @meatnbone into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cutting this beautiful wagyu picanha from meat n' bone into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cow steak how_to bbq cutting up this beautiful wagyu picanha from @meat n' bone. cut into steaks with the grain and cut against the grain when you serve.  #bbq #steak #wagyu  cow steak tips showcase bbq","CreateDateTime":"2023-05-24T00:05:49.000Z","ViewCount":11430,"LikeCount":254,"GroupId":9273,"GroupCode":"perfect-wagyu-picanha-steaks-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2761,"Url":"https://www.youtube.com/watch?v=vWuqi3-Zd4o","ViewCount":2664,"LikeCount":50},{"Platform":"instagram","PostId":2760,"Url":"https://www.instagram.com/reel/CsmtzGYuujR/","ViewCount":3349,"LikeCount":96},{"Platform":"facebook","PostId":2759,"Url":"https://www.facebook.com/reel/548710880800143/","ViewCount":2262,"LikeCount":31},{"Platform":"tiktok","PostId":2758,"Url":"https://www.tiktok.com/@backyahdbbq/video/7236255533659933995","ViewCount":3155,"LikeCount":77}]},{"Id":2760,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CsmtzGYuujR/","ThumbnailUrl":"media/posts/instagram_17981584901321455.png","Description":"Cutting this beautiful Wagyu Picanha from @meatnbone into steaks. You’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu","SearchText":"cutting this beautiful wagyu picanha from @meatnbone  into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cow steak tips bbq cutting this beautiful wagyu picanha from @meatnbone into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cutting this beautiful wagyu picanha from meat n' bone into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cow steak how_to bbq cutting up this beautiful wagyu picanha from @meat n' bone. cut into steaks with the grain and cut against the grain when you serve.  #bbq #steak #wagyu  cow steak tips showcase bbq","CreateDateTime":"2023-05-23T23:58:42.000Z","ViewCount":11430,"LikeCount":254,"GroupId":9273,"GroupCode":"perfect-wagyu-picanha-steaks-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2761,"Url":"https://www.youtube.com/watch?v=vWuqi3-Zd4o","ViewCount":2664,"LikeCount":50},{"Platform":"instagram","PostId":2760,"Url":"https://www.instagram.com/reel/CsmtzGYuujR/","ViewCount":3349,"LikeCount":96},{"Platform":"facebook","PostId":2759,"Url":"https://www.facebook.com/reel/548710880800143/","ViewCount":2262,"LikeCount":31},{"Platform":"tiktok","PostId":2758,"Url":"https://www.tiktok.com/@backyahdbbq/video/7236255533659933995","ViewCount":3155,"LikeCount":77}]},{"Id":2759,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/548710880800143/","ThumbnailUrl":"media/posts/facebook_548710880800143.png","Description":"Cutting this beautiful Wagyu Picanha from Meat N' Bone into steaks. You’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu","SearchText":"cutting this beautiful wagyu picanha from @meatnbone  into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cow steak tips bbq cutting this beautiful wagyu picanha from @meatnbone into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cutting this beautiful wagyu picanha from meat n' bone into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cow steak how_to bbq cutting up this beautiful wagyu picanha from @meat n' bone. cut into steaks with the grain and cut against the grain when you serve.  #bbq #steak #wagyu  cow steak tips showcase bbq","CreateDateTime":"2023-05-23T23:55:17.000Z","ViewCount":11430,"LikeCount":254,"GroupId":9273,"GroupCode":"perfect-wagyu-picanha-steaks-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2761,"Url":"https://www.youtube.com/watch?v=vWuqi3-Zd4o","ViewCount":2664,"LikeCount":50},{"Platform":"instagram","PostId":2760,"Url":"https://www.instagram.com/reel/CsmtzGYuujR/","ViewCount":3349,"LikeCount":96},{"Platform":"facebook","PostId":2759,"Url":"https://www.facebook.com/reel/548710880800143/","ViewCount":2262,"LikeCount":31},{"Platform":"tiktok","PostId":2758,"Url":"https://www.tiktok.com/@backyahdbbq/video/7236255533659933995","ViewCount":3155,"LikeCount":77}]},{"Id":2758,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7236255533659933995","ThumbnailUrl":"media/posts/tiktok_7236255533659933995.png","Description":"Cutting up this beautiful Wagyu Picanha from @Meat N' Bone. Cut into steaks with the grain and cut against the grain when you serve.  #bbq #steak #wagyu ","SearchText":"cutting this beautiful wagyu picanha from @meatnbone  into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cow steak tips bbq cutting this beautiful wagyu picanha from @meatnbone into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cutting this beautiful wagyu picanha from meat n' bone into steaks. you’ll want to cut with the grain to create the steaks, and then against the grain when you serve it. #bbq #steak #bbqprep #wagyu cow steak how_to bbq cutting up this beautiful wagyu picanha from @meat n' bone. cut into steaks with the grain and cut against the grain when you serve.  #bbq #steak #wagyu  cow steak tips showcase bbq","CreateDateTime":"2023-05-23T06:07:27.000Z","ViewCount":11430,"LikeCount":254,"GroupId":9273,"GroupCode":"perfect-wagyu-picanha-steaks-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips","showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2761,"Url":"https://www.youtube.com/watch?v=vWuqi3-Zd4o","ViewCount":2664,"LikeCount":50},{"Platform":"instagram","PostId":2760,"Url":"https://www.instagram.com/reel/CsmtzGYuujR/","ViewCount":3349,"LikeCount":96},{"Platform":"facebook","PostId":2759,"Url":"https://www.facebook.com/reel/548710880800143/","ViewCount":2262,"LikeCount":31},{"Platform":"tiktok","PostId":2758,"Url":"https://www.tiktok.com/@backyahdbbq/video/7236255533659933995","ViewCount":3155,"LikeCount":77}]},{"Id":2756,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/267779439057511","ThumbnailUrl":"media/posts/facebook_110899788073674_267779439057511.png","Description":"Any questions? \n\n#chicken #bbq #chickenprep","SearchText":"any questions? \n\n#chicken #bbq #chickenprep any questions? \n\n#chicken #bbq #chickenprep","CreateDateTime":"2023-05-22T20:58:21.000Z","ViewCount":0,"LikeCount":59,"GroupId":9274,"GroupCode":"any-questions-20230522","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2756,"Url":"https://www.facebook.com/234418655726923/posts/267779439057511","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":2757,"Url":"https://www.instagram.com/p/Csj0a1pyFy2/","ViewCount":0,"LikeCount":57}]},{"Id":2757,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Csj0a1pyFy2/","ThumbnailUrl":"media/posts/instagram_17987051006044719.png","Description":"Any questions? \n\n#chicken #bbq #chickenprep","SearchText":"any questions? \n\n#chicken #bbq #chickenprep any questions? \n\n#chicken #bbq #chickenprep","CreateDateTime":"2023-05-22T20:58:17.000Z","ViewCount":0,"LikeCount":59,"GroupId":9274,"GroupCode":"any-questions-20230522","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2756,"Url":"https://www.facebook.com/234418655726923/posts/267779439057511","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":2757,"Url":"https://www.instagram.com/p/Csj0a1pyFy2/","ViewCount":0,"LikeCount":57}]},{"Id":2754,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/267613805740741","ThumbnailUrl":"media/posts/facebook_110899788073674_267613805740741.png","Description":"Just a couple of slabs hanging out by the fire. Wagyu Picanha from Meat N' Bone. Trying out the new Weber Grills Charcoal Heat Controller. Good airflow, temps to 500, grommet didn’t melt (lol). One of","SearchText":"just a couple of slabs hanging out by the fire. wagyu picanha from meat n' bone. trying out the new weber grills charcoal heat controller. good airflow, temps to 500, grommet didn’t melt (lol). one of best cuts i’ve ever tried. truly enjoyable cook that the whole fam and visiting cousins loved.  #webergrills #friendsofweber #steak #grilling #wagyu cow steak showcase bbq grilling just a couple of slabs hanging out by the fire. wagyu picanha from @meatnbone. trying out the new @webergrills charcoal heat controller. good airflow, temps to 500, grommet didn’t melt (lol). one of best cuts i’ve ever tried. truly enjoyable cook that the whole fam and visiting cousins loved.  #webergrills #friendsofweber #steak #grilling #wagyu cow steak review bbq grilling","CreateDateTime":"2023-05-22T14:27:03.000Z","ViewCount":3,"LikeCount":37,"GroupId":9614,"GroupCode":"wagyu-picanha-grill-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2754,"Url":"https://www.facebook.com/234418655726923/posts/267613805740741","ViewCount":3,"LikeCount":6},{"Platform":"instagram","PostId":2755,"Url":"https://www.instagram.com/p/CsjHojQLpwK/","ViewCount":0,"LikeCount":31}]},{"Id":2755,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CsjHojQLpwK/","ThumbnailUrl":"media/posts/instagram_18269353222126778.png","Description":"Just a couple of slabs hanging out by the fire. Wagyu Picanha from @meatnbone. Trying out the new @webergrills Charcoal Heat Controller. Good airflow, temps to 500, grommet didn’t melt (lol). One of b","SearchText":"just a couple of slabs hanging out by the fire. wagyu picanha from meat n' bone. trying out the new weber grills charcoal heat controller. good airflow, temps to 500, grommet didn’t melt (lol). one of best cuts i’ve ever tried. truly enjoyable cook that the whole fam and visiting cousins loved.  #webergrills #friendsofweber #steak #grilling #wagyu cow steak showcase bbq grilling just a couple of slabs hanging out by the fire. wagyu picanha from @meatnbone. trying out the new @webergrills charcoal heat controller. good airflow, temps to 500, grommet didn’t melt (lol). one of best cuts i’ve ever tried. truly enjoyable cook that the whole fam and visiting cousins loved.  #webergrills #friendsofweber #steak #grilling #wagyu cow steak review bbq grilling","CreateDateTime":"2023-05-22T14:26:56.000Z","ViewCount":3,"LikeCount":37,"GroupId":9614,"GroupCode":"wagyu-picanha-grill-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2754,"Url":"https://www.facebook.com/234418655726923/posts/267613805740741","ViewCount":3,"LikeCount":6},{"Platform":"instagram","PostId":2755,"Url":"https://www.instagram.com/p/CsjHojQLpwK/","ViewCount":0,"LikeCount":31}]},{"Id":2752,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/266372759198179","ThumbnailUrl":"media/posts/facebook_110899788073674_266372759198179.png","Description":"Beautiful Wagyu Picanha from Meat N' Bone\n\n#steak #picanha #brazil","SearchText":"beautiful wagyu picanha from meat n' bone\n\n#steak #picanha #brazil beautiful wagyu picanha from @meatnbone \n\n#steak #picanha #brazil cow steak showcase bbq","CreateDateTime":"2023-05-20T14:11:32.000Z","ViewCount":1,"LikeCount":47,"GroupId":9615,"GroupCode":"wagyu-picanha-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2752,"Url":"https://www.facebook.com/234418655726923/posts/266372759198179","ViewCount":1,"LikeCount":23},{"Platform":"instagram","PostId":2753,"Url":"https://www.instagram.com/p/Csd8Reqrurc/","ViewCount":0,"LikeCount":24}]},{"Id":2753,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Csd8Reqrurc/","ThumbnailUrl":"media/posts/instagram_17972223323161499.png","Description":"Beautiful Wagyu Picanha from @meatnbone \n\n#steak #picanha #brazil","SearchText":"beautiful wagyu picanha from meat n' bone\n\n#steak #picanha #brazil beautiful wagyu picanha from @meatnbone \n\n#steak #picanha #brazil cow steak showcase bbq","CreateDateTime":"2023-05-20T14:11:28.000Z","ViewCount":1,"LikeCount":47,"GroupId":9615,"GroupCode":"wagyu-picanha-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2752,"Url":"https://www.facebook.com/234418655726923/posts/266372759198179","ViewCount":1,"LikeCount":23},{"Platform":"instagram","PostId":2753,"Url":"https://www.instagram.com/p/Csd8Reqrurc/","ViewCount":0,"LikeCount":24}]},{"Id":2751,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CsaHefUua4s/","ThumbnailUrl":"media/posts/instagram_17995848643757397.png","Description":"Guess what my kid wanted for dinner after I got home from a 6hr/40 pizza catering gig? Good thing I love making pizza and cheesy bread #pizza","SearchText":"guess what my kid wanted for dinner after i got home from a 6hr/40 pizza catering gig? good thing i love making pizza and cheesy bread #pizza process pizza bread baking guess what my kid wanted for dinner after i got home from a 6hr/40 pizza catering gig? good thing i love making pizza and cheesy bread #pizza recipe pizza bread baking","CreateDateTime":"2023-05-19T02:32:53.000Z","ViewCount":5002,"LikeCount":204,"GroupId":9275,"GroupCode":"post-gig-pizza-night-with-the-kids","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Pizza","Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2751,"Url":"https://www.instagram.com/reel/CsaHefUua4s/","ViewCount":2333,"LikeCount":116},{"Platform":"tiktok","PostId":2750,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234715670611627307","ViewCount":2669,"LikeCount":88}]},{"Id":2750,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7234715670611627307","ThumbnailUrl":"media/posts/tiktok_7234715670611627307.png","Description":"Guess what my kid wanted for dinner after I got home from a 6hr/40 pizza catering gig? Good thing I love making pizza and cheesy bread #pizza","SearchText":"guess what my kid wanted for dinner after i got home from a 6hr/40 pizza catering gig? good thing i love making pizza and cheesy bread #pizza process pizza bread baking guess what my kid wanted for dinner after i got home from a 6hr/40 pizza catering gig? good thing i love making pizza and cheesy bread #pizza recipe pizza bread baking","CreateDateTime":"2023-05-19T02:31:58.000Z","ViewCount":5002,"LikeCount":204,"GroupId":9275,"GroupCode":"post-gig-pizza-night-with-the-kids","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Pizza","Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2751,"Url":"https://www.instagram.com/reel/CsaHefUua4s/","ViewCount":2333,"LikeCount":116},{"Platform":"tiktok","PostId":2750,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234715670611627307","ViewCount":2669,"LikeCount":88}]},{"Id":2749,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CsZ07oxJc1k/","ThumbnailUrl":"media/posts/instagram_18007335058678604.png","Description":"All setup to cook 40 pizzas. Unfortunately it was a private party so I wasn’t able to capture much of the cook. But was a huge success. People loved the dough. #pizza","SearchText":"all setup to cook 40 pizzas. unfortunately it was a private party so i wasn’t able to capture much of the cook. but was a huge success. people loved the dough. #pizza showcase pizza baking all setup to cook 40 pizzas. unfortunately it was a private party so i wasn’t able to capture much of the cook. but was a huge success. people loved the dough. #pizza showcase pizza","CreateDateTime":"2023-05-18T23:51:15.000Z","ViewCount":6314,"LikeCount":115,"GroupId":9276,"GroupCode":"cooking-40-pizzas-success-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2749,"Url":"https://www.instagram.com/reel/CsZ07oxJc1k/","ViewCount":2309,"LikeCount":42},{"Platform":"tiktok","PostId":2748,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234673732013460782","ViewCount":4005,"LikeCount":73}]},{"Id":2748,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7234673732013460782","ThumbnailUrl":"media/posts/tiktok_7234673732013460782.png","Description":"All setup to cook 40 pizzas. Unfortunately it was a private party so I wasn’t able to capture much of the cook. But was a huge success. People loved the dough. #pizza","SearchText":"all setup to cook 40 pizzas. unfortunately it was a private party so i wasn’t able to capture much of the cook. but was a huge success. people loved the dough. #pizza showcase pizza baking all setup to cook 40 pizzas. unfortunately it was a private party so i wasn’t able to capture much of the cook. but was a huge success. people loved the dough. #pizza showcase pizza","CreateDateTime":"2023-05-18T23:49:12.000Z","ViewCount":6314,"LikeCount":115,"GroupId":9276,"GroupCode":"cooking-40-pizzas-success-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2749,"Url":"https://www.instagram.com/reel/CsZ07oxJc1k/","ViewCount":2309,"LikeCount":42},{"Platform":"tiktok","PostId":2748,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234673732013460782","ViewCount":4005,"LikeCount":73}]},{"Id":2747,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CsZFJkop5KZ/","ThumbnailUrl":"media/posts/instagram_18279892282187962.png","Description":"My biggest pizza event yet. 40 pizzas. 20 per @cambromfg proofing box. Here’s how I form each dough ball. 250g each. Let me know if you want to see whole process. \n\n#pizza #dough #pizzadough #pizzapar","SearchText":"my biggest pizza event yet. 40 pizzas. 20 per @cambromfg proofing box. here’s how i form each dough ball. 250g each. let me know if you want to see whole process. \n\n#pizza #dough #pizzadough #pizzaparty #pizzalover how_to process pizza baking","CreateDateTime":"2023-05-18T16:53:43.000Z","ViewCount":9660,"LikeCount":165,"GroupId":9616,"GroupCode":"dough-ball-forming-for-pizza-event","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","process"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2747,"Url":"https://www.instagram.com/reel/CsZFJkop5KZ/","ViewCount":2342,"LikeCount":56},{"Platform":"tiktok","PostId":2746,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234564631774235947","ViewCount":7318,"LikeCount":109}]},{"Id":2746,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7234564631774235947","ThumbnailUrl":"media/posts/tiktok_7234564631774235947.png","Description":"My biggest pizza event yet. 40 pizzas. 20 per @Cambro proofing box. Here’s how i form each dough ball. 250g each. Let me know if you want to see whole process.  #pizza #dough #pizzadough #pizzaparty #","SearchText":"my biggest pizza event yet. 40 pizzas. 20 per @cambro proofing box. here’s how i form each dough ball. 250g each. let me know if you want to see whole process.  #pizza #dough #pizzadough #pizzaparty #pizzalover  process pizza baking sometimes all you need is a classic pepperoni. #pizza #pizzalover  pizza 24 hour pizza dough poolish cold ferment. this slows down the fermenting process and helps develop a better texture and structure.  #affiliate #pizza #pizzalover #pizzadough  music by @seanmarshallmusic. great channel for guitar insight and learning and great tones.  how_to tips tutorial process pizza bread check my gear page for $10 off a stoke pizza oven.  i love brisket and i love pizza - so i combined them. in addition to shredded brisket, i added pickled red onions, white onions, jalapenos, black olives, mozarella and parmesan cheese. i put the @stoke.backyard pizza oven on high and let the center of the stone get to 750 degrees and launched it. after launch you’ll want to turn the oven temp down to low to help stabilize temp and cook the pizza evenly then quarter turn it every 20ish seconds.  you’ll want to keep an eye on it the whole time to make sure it doesn’t burn.  a few burn spots around the edges of the crust are ok. the results - a delicious cheesy smoked brisket pizza with a perfectly crispy crust.   this is now one of my favorite combos because #gifted #affiliate #bbq #smokedmeat #brisket #pizza #outdoorcooking #pizzaoven #pickledonions #pizzalover  pizza night is our new favorite night of the week. it gets better each time we make it. everyone forms their own dough and toppings….and the young ones are learning how to turn. thanks to @stoke.backyard for sending me the oven. also check out @josiahandthe ‘s music. i really like what he is doing and i’ve been listening to him on repeat for a while now.  he’s doing folk covers of some non-folk songs and has some great original stuff too.   #pizza #tiktokpizza #pizzanight #family #pizzapizza #pizzatime  showcase pizza baking","CreateDateTime":"2023-05-18T16:45:53.000Z","ViewCount":32848,"LikeCount":565,"GroupId":4914,"GroupCode":"ai-group-20251227-pizza-poolish","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2746,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234564631774235947","ViewCount":9660,"LikeCount":165},{"Platform":"tiktok","PostId":2627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7222305251095825707","ViewCount":2174,"LikeCount":76},{"Platform":"tiktok","PostId":30,"Url":"https://www.tiktok.com/@backyahdbbq/video/7159441772756913454","ViewCount":5097,"LikeCount":66},{"Platform":"tiktok","PostId":31,"Url":"https://www.tiktok.com/@backyahdbbq/video/7159335252798917934","ViewCount":3916,"LikeCount":64},{"Platform":"tiktok","PostId":53,"Url":"https://www.tiktok.com/@backyahdbbq/video/7150077282344783150","ViewCount":3202,"LikeCount":76},{"Platform":"tiktok","PostId":63,"Url":"https://www.tiktok.com/@backyahdbbq/video/7143029013995343146","ViewCount":8799,"LikeCount":118}]},{"Id":2745,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CsXFNNdtqI1/","ThumbnailUrl":"media/posts/instagram_18288535093108805.png","Description":"Here’s a couple of smashburger taco tips. \n\nI like to weigh my patties for consistency. Today I’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas.\n\nI then like to pre-smash","SearchText":"here’s a couple of smashburger taco tips. \n\ni like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas.\n\ni then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps \nspeed up the cook.\n\ni have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat.\n\ni don’t smash raw burger meat into the raw tortilla. \n\ni cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover.\n\ni also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.\n\ni then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings.\n\nto me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty. \n\nif someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.\n\ngive these tips a try and let me know how it turns out.\n\n#burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @webergrills cow burger how_to tips bbq burgers frying here’s a couple of smashburger taco tips. \n\ni like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas.\n\ni then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps \nspeed up the cook.\n\ni have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat.\n\ni don’t smash raw burger meat into the raw tortilla.  \n\n\ni cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover.\n\ni also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.\n\ni then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings.\n\nto me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.  \n\nif someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.\n\ngive these tips a try and let me know how it turns out.\n\n#burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @grillwithweber cow burger how_to bbq burgers frying here’s a couple of smashburger taco tips. i like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas. i then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps speed up the cook. i have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat. i don’t smash raw burger meat into the raw tortilla.  i cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover. i also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.i then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings. to me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.  if someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.give these tips a try and let me know how it turns out. #burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber weber grills cow burger how_to bbq burgers frying here’s a couple of smashburger taco tips.  i like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas. i then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps speed up the cook. i have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat. i don’t smash raw burger meat into the raw tortilla.   i cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover. i also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together. i then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings. to me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.   if someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce. give these tips a try and let me know how it turns out. #burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @weber grills  cow burger how_to tips burgers grilling","CreateDateTime":"2023-05-17T22:15:21.000Z","ViewCount":16898,"LikeCount":474,"GroupId":9277,"GroupCode":"smashburger-taco-tips-and-tricks","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to","tips"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":2745,"Url":"https://www.instagram.com/reel/CsXFNNdtqI1/","ViewCount":4106,"LikeCount":141},{"Platform":"youtube","PostId":2743,"Url":"https://www.youtube.com/watch?v=7bvNXzFs9Wo","ViewCount":5536,"LikeCount":183},{"Platform":"facebook","PostId":2742,"Url":"https://www.facebook.com/reel/1222760725044800/","ViewCount":3349,"LikeCount":63},{"Platform":"tiktok","PostId":2744,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234275732107709738","ViewCount":3907,"LikeCount":87}]},{"Id":2743,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=7bvNXzFs9Wo","ThumbnailUrl":"media/posts/youtube_7bvNXzFs9Wo.png","Description":"Here’s a couple of smashburger taco tips. \n\nI like to weigh my patties for consistency. Today I’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas.\n\nI then like to pre-smash","SearchText":"here’s a couple of smashburger taco tips. \n\ni like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas.\n\ni then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps \nspeed up the cook.\n\ni have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat.\n\ni don’t smash raw burger meat into the raw tortilla. \n\ni cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover.\n\ni also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.\n\ni then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings.\n\nto me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty. \n\nif someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.\n\ngive these tips a try and let me know how it turns out.\n\n#burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @webergrills cow burger how_to tips bbq burgers frying here’s a couple of smashburger taco tips. \n\ni like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas.\n\ni then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps \nspeed up the cook.\n\ni have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat.\n\ni don’t smash raw burger meat into the raw tortilla.  \n\n\ni cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover.\n\ni also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.\n\ni then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings.\n\nto me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.  \n\nif someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.\n\ngive these tips a try and let me know how it turns out.\n\n#burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @grillwithweber cow burger how_to bbq burgers frying here’s a couple of smashburger taco tips. i like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas. i then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps speed up the cook. i have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat. i don’t smash raw burger meat into the raw tortilla.  i cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover. i also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.i then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings. to me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.  if someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.give these tips a try and let me know how it turns out. #burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber weber grills cow burger how_to bbq burgers frying here’s a couple of smashburger taco tips.  i like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas. i then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps speed up the cook. i have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat. i don’t smash raw burger meat into the raw tortilla.   i cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover. i also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together. i then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings. to me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.   if someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce. give these tips a try and let me know how it turns out. #burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @weber grills  cow burger how_to tips burgers grilling","CreateDateTime":"2023-05-17T22:12:51.000Z","ViewCount":16898,"LikeCount":474,"GroupId":9277,"GroupCode":"smashburger-taco-tips-and-tricks","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":2745,"Url":"https://www.instagram.com/reel/CsXFNNdtqI1/","ViewCount":4106,"LikeCount":141},{"Platform":"youtube","PostId":2743,"Url":"https://www.youtube.com/watch?v=7bvNXzFs9Wo","ViewCount":5536,"LikeCount":183},{"Platform":"facebook","PostId":2742,"Url":"https://www.facebook.com/reel/1222760725044800/","ViewCount":3349,"LikeCount":63},{"Platform":"tiktok","PostId":2744,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234275732107709738","ViewCount":3907,"LikeCount":87}]},{"Id":2742,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1222760725044800/","ThumbnailUrl":"media/posts/facebook_1222760725044800.png","Description":"Here’s a couple of smashburger taco tips. I like to weigh my patties for consistency. Today I’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas. I then like to pre-smash th","SearchText":"here’s a couple of smashburger taco tips. \n\ni like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas.\n\ni then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps \nspeed up the cook.\n\ni have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat.\n\ni don’t smash raw burger meat into the raw tortilla. \n\ni cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover.\n\ni also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.\n\ni then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings.\n\nto me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty. \n\nif someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.\n\ngive these tips a try and let me know how it turns out.\n\n#burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @webergrills cow burger how_to tips bbq burgers frying here’s a couple of smashburger taco tips. \n\ni like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas.\n\ni then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps \nspeed up the cook.\n\ni have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat.\n\ni don’t smash raw burger meat into the raw tortilla.  \n\n\ni cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover.\n\ni also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.\n\ni then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings.\n\nto me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.  \n\nif someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.\n\ngive these tips a try and let me know how it turns out.\n\n#burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @grillwithweber cow burger how_to bbq burgers frying here’s a couple of smashburger taco tips. i like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas. i then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps speed up the cook. i have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat. i don’t smash raw burger meat into the raw tortilla.  i cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover. i also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.i then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings. to me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.  if someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.give these tips a try and let me know how it turns out. #burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber weber grills cow burger how_to bbq burgers frying here’s a couple of smashburger taco tips.  i like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas. i then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps speed up the cook. i have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat. i don’t smash raw burger meat into the raw tortilla.   i cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover. i also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together. i then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings. to me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.   if someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce. give these tips a try and let me know how it turns out. #burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @weber grills  cow burger how_to tips burgers grilling","CreateDateTime":"2023-05-17T22:06:02.000Z","ViewCount":16898,"LikeCount":474,"GroupId":9277,"GroupCode":"smashburger-taco-tips-and-tricks","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":2745,"Url":"https://www.instagram.com/reel/CsXFNNdtqI1/","ViewCount":4106,"LikeCount":141},{"Platform":"youtube","PostId":2743,"Url":"https://www.youtube.com/watch?v=7bvNXzFs9Wo","ViewCount":5536,"LikeCount":183},{"Platform":"facebook","PostId":2742,"Url":"https://www.facebook.com/reel/1222760725044800/","ViewCount":3349,"LikeCount":63},{"Platform":"tiktok","PostId":2744,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234275732107709738","ViewCount":3907,"LikeCount":87}]},{"Id":2744,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7234275732107709738","ThumbnailUrl":"media/posts/tiktok_7234275732107709738.png","Description":"Here’s a couple of smashburger taco tips.  I like to weigh my patties for consistency. Today I’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas. I then like to pre-smash t","SearchText":"here’s a couple of smashburger taco tips. \n\ni like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas.\n\ni then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps \nspeed up the cook.\n\ni have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat.\n\ni don’t smash raw burger meat into the raw tortilla. \n\ni cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover.\n\ni also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.\n\ni then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings.\n\nto me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty. \n\nif someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.\n\ngive these tips a try and let me know how it turns out.\n\n#burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @webergrills cow burger how_to tips bbq burgers frying here’s a couple of smashburger taco tips. \n\ni like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas.\n\ni then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps \nspeed up the cook.\n\ni have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat.\n\ni don’t smash raw burger meat into the raw tortilla.  \n\n\ni cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover.\n\ni also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.\n\ni then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings.\n\nto me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.  \n\nif someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.\n\ngive these tips a try and let me know how it turns out.\n\n#burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @grillwithweber cow burger how_to bbq burgers frying here’s a couple of smashburger taco tips. i like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas. i then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps speed up the cook. i have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat. i don’t smash raw burger meat into the raw tortilla.  i cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover. i also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together.i then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings. to me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.  if someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce.give these tips a try and let me know how it turns out. #burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber weber grills cow burger how_to bbq burgers frying here’s a couple of smashburger taco tips.  i like to weigh my patties for consistency. today i’m going with 5 ounce patties, but you could go 3 ounces for smaller tortillas. i then like to pre-smash them.  that way i have less smashing to do on the griddle, which helps speed up the cook. i have two zones on my griddle, one for burgers at high heat and one for cheese and tortillas at medium heat. i don’t smash raw burger meat into the raw tortilla.   i cook both sides of the burger to get more char flavor.  i salt and pepper them right after i lay them down.  then lightly smash them into the griddle - applying more pressure to the edges of the patty.  i flip them once the edges start to thin out, smash them a little more, and then add cheese and cover. i also pre-cook the tortillas a little to take the edge off, lay down some cheese, and then place the tortilla on top to help meld them together. i then assemble starting with the tortilla with crispy fried cheese, then the burger with melted cheese, then all the toppings. to me this is the perfect smashburger taco.  you’ve maximized your meat flavor and have a lot of good texture with the crispy burger edges, crispy cheese, and melted cheese on the patty.   if someone in your family doesn’t want a tortilla or bun you could just lay everything in a nice bed of lettuce. give these tips a try and let me know how it turns out. #burger #smashburger #taco #griddle #howto #bbq #bbqtips #webergrills #friendsofweber @weber grills  cow burger how_to tips burgers grilling","CreateDateTime":"2023-05-17T22:04:44.000Z","ViewCount":16898,"LikeCount":474,"GroupId":9277,"GroupCode":"smashburger-taco-tips-and-tricks","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to","tips"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":2745,"Url":"https://www.instagram.com/reel/CsXFNNdtqI1/","ViewCount":4106,"LikeCount":141},{"Platform":"youtube","PostId":2743,"Url":"https://www.youtube.com/watch?v=7bvNXzFs9Wo","ViewCount":5536,"LikeCount":183},{"Platform":"facebook","PostId":2742,"Url":"https://www.facebook.com/reel/1222760725044800/","ViewCount":3349,"LikeCount":63},{"Platform":"tiktok","PostId":2744,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234275732107709738","ViewCount":3907,"LikeCount":87}]},{"Id":2740,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/264767122692076","ThumbnailUrl":"media/posts/facebook_110899788073674_264767122692076.png","Description":"Getting “night before Christmas” vibes from this","SearchText":"getting “night before christmas” vibes from this getting “night before christmas” vibes from this","CreateDateTime":"2023-05-17T18:37:20.000Z","ViewCount":0,"LikeCount":12,"GroupId":9278,"GroupCode":"getting-night-before-christmas-vib-20230517","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2740,"Url":"https://www.facebook.com/234418655726923/posts/264767122692076","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":2741,"Url":"https://www.instagram.com/p/CsWsTe5yZ1C/","ViewCount":0,"LikeCount":9}]},{"Id":2741,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CsWsTe5yZ1C/","ThumbnailUrl":"media/posts/instagram_17981543369131801.png","Description":"Getting “night before Christmas” vibes from this","SearchText":"getting “night before christmas” vibes from this getting “night before christmas” vibes from this","CreateDateTime":"2023-05-17T18:37:14.000Z","ViewCount":0,"LikeCount":12,"GroupId":9278,"GroupCode":"getting-night-before-christmas-vib-20230517","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2740,"Url":"https://www.facebook.com/234418655726923/posts/264767122692076","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":2741,"Url":"https://www.instagram.com/p/CsWsTe5yZ1C/","ViewCount":0,"LikeCount":9}]},{"Id":2737,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=kQ7QbdVwG34","ThumbnailUrl":"media/posts/youtube_kQ7QbdVwG34.png","Description":"Smashburger Tacos on the Weber Griddle. I like to smash both sides of the burger to build more flavor. I also like to precook my tortillas and melt cheese directly on the griddle and then melt into th","SearchText":"smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking @grillwithweber cow burger recipe burgers smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking @webergrills cow burger how_to burgers grilling smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking weber grills cow burger recipe burgers grilling smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking cow burger how_to burgers grilling","CreateDateTime":"2023-05-16T15:03:54.000Z","ViewCount":18974,"LikeCount":367,"GroupId":9617,"GroupCode":"smashburger-tacos-on-the-griddle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2737,"Url":"https://www.youtube.com/watch?v=kQ7QbdVwG34","ViewCount":2242,"LikeCount":46},{"Platform":"instagram","PostId":2739,"Url":"https://www.instagram.com/reel/CsTukDMLZtH/","ViewCount":8030,"LikeCount":159},{"Platform":"facebook","PostId":2736,"Url":"https://www.facebook.com/reel/245658868143780/","ViewCount":2272,"LikeCount":36},{"Platform":"tiktok","PostId":2738,"Url":"https://www.tiktok.com/@backyahdbbq/video/7233794298448366894","ViewCount":6430,"LikeCount":126}]},{"Id":2739,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CsTukDMLZtH/","ThumbnailUrl":"media/posts/instagram_17985116858077967.png","Description":"Smashburger Tacos on the Weber Griddle. I like to smash both sides of the burger to build more flavor. I also like to precook my tortillas and melt cheese directly on the griddle and then melt into th","SearchText":"smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking @grillwithweber cow burger recipe burgers smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking @webergrills cow burger how_to burgers grilling smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking weber grills cow burger recipe burgers grilling smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking cow burger how_to burgers grilling","CreateDateTime":"2023-05-16T15:00:10.000Z","ViewCount":18974,"LikeCount":367,"GroupId":9617,"GroupCode":"smashburger-tacos-on-the-griddle","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2737,"Url":"https://www.youtube.com/watch?v=kQ7QbdVwG34","ViewCount":2242,"LikeCount":46},{"Platform":"instagram","PostId":2739,"Url":"https://www.instagram.com/reel/CsTukDMLZtH/","ViewCount":8030,"LikeCount":159},{"Platform":"facebook","PostId":2736,"Url":"https://www.facebook.com/reel/245658868143780/","ViewCount":2272,"LikeCount":36},{"Platform":"tiktok","PostId":2738,"Url":"https://www.tiktok.com/@backyahdbbq/video/7233794298448366894","ViewCount":6430,"LikeCount":126}]},{"Id":2736,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/245658868143780/","ThumbnailUrl":"media/posts/facebook_245658868143780.png","Description":"Smashburger Tacos on the Weber Griddle. I like to smash both sides of the burger to build more flavor. I also like to precook my tortillas and melt cheese directly on the griddle and then melt into th","SearchText":"smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking @grillwithweber cow burger recipe burgers smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking @webergrills cow burger how_to burgers grilling smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking weber grills cow burger recipe burgers grilling smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking cow burger how_to burgers grilling","CreateDateTime":"2023-05-16T14:57:54.000Z","ViewCount":18974,"LikeCount":367,"GroupId":9617,"GroupCode":"smashburger-tacos-on-the-griddle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2737,"Url":"https://www.youtube.com/watch?v=kQ7QbdVwG34","ViewCount":2242,"LikeCount":46},{"Platform":"instagram","PostId":2739,"Url":"https://www.instagram.com/reel/CsTukDMLZtH/","ViewCount":8030,"LikeCount":159},{"Platform":"facebook","PostId":2736,"Url":"https://www.facebook.com/reel/245658868143780/","ViewCount":2272,"LikeCount":36},{"Platform":"tiktok","PostId":2738,"Url":"https://www.tiktok.com/@backyahdbbq/video/7233794298448366894","ViewCount":6430,"LikeCount":126}]},{"Id":2738,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7233794298448366894","ThumbnailUrl":"media/posts/tiktok_7233794298448366894.png","Description":"Smashburger Tacos on the Weber Griddle. I like to smash both sides of the burger to build more flavor. I also like to precook my tortillas and melt cheese directly on the griddle and then melt into th","SearchText":"smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking @grillwithweber cow burger recipe burgers smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking @webergrills cow burger how_to burgers grilling smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking weber grills cow burger recipe burgers grilling smashburger tacos on the weber griddle. i like to smash both sides of the burger to build more flavor. i also like to precook my tortillas and melt cheese directly on the griddle and then melt into the tortilla. crispy cheese crunch on every bite. #tacos #smashburger #tacotuesday #webergrills #friendsofweber #griddle #griddlecooking cow burger how_to burgers grilling","CreateDateTime":"2023-05-16T14:56:35.000Z","ViewCount":18974,"LikeCount":367,"GroupId":9617,"GroupCode":"smashburger-tacos-on-the-griddle","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2737,"Url":"https://www.youtube.com/watch?v=kQ7QbdVwG34","ViewCount":2242,"LikeCount":46},{"Platform":"instagram","PostId":2739,"Url":"https://www.instagram.com/reel/CsTukDMLZtH/","ViewCount":8030,"LikeCount":159},{"Platform":"facebook","PostId":2736,"Url":"https://www.facebook.com/reel/245658868143780/","ViewCount":2272,"LikeCount":36},{"Platform":"tiktok","PostId":2738,"Url":"https://www.tiktok.com/@backyahdbbq/video/7233794298448366894","ViewCount":6430,"LikeCount":126}]},{"Id":2735,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=YfwlzdfmKl0","ThumbnailUrl":"media/posts/youtube_YfwlzdfmKl0.png","Description":"Let’s unbox the new Weber @GrillwithWeber 36” Griddle #bbq #griddle #griddlenation ##griddlecooking","SearchText":"let’s unbox the new weber @grillwithweber 36” griddle #bbq #griddle #griddlenation ##griddlecooking","CreateDateTime":"2023-05-15T18:29:42.000Z","ViewCount":14585,"LikeCount":151,"GroupId":9618,"GroupCode":"weber-36-inch-griddle-unboxing","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2735,"Url":"https://www.youtube.com/watch?v=YfwlzdfmKl0","ViewCount":14585,"LikeCount":151}]},{"Id":2702,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7232457853376761134","ThumbnailUrl":"media/posts/tiktok_7232457853376761134.png","Description":"Wings Three Ways. Mustard sauce, sriracha bbq sauce, sauceless. #bbq #chicken #chickenwings #bbqtiktok ","SearchText":"wings three ways. mustard sauce, sriracha bbq sauce, sauceless. #bbq #chicken #chickenwings #bbqtiktok  chicken chicken_wings showcase bbq","CreateDateTime":"2023-05-13T00:30:29.000Z","ViewCount":5284,"LikeCount":287,"GroupId":9619,"GroupCode":"wings-three-ways-recipe-showcase","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2702,"Url":"https://www.tiktok.com/@backyahdbbq/video/7232457853376761134","ViewCount":5284,"LikeCount":287}]},{"Id":2700,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/261609759674479","ThumbnailUrl":"media/posts/facebook_110899788073674_261609759674479.png","Description":"Lettuce Wrapped Smashburger for the Wifey on the @webergrills Griddle\n\n#smashburger #griddle #bbq #lettucewraps #webergrills #friendsofweber","SearchText":"lettuce wrapped smashburger for the wifey on the @webergrills griddle\n\n#smashburger #griddle #bbq #lettucewraps #webergrills #friendsofweber cow burger recipe bbq burgers grilling lettuce wrapped smashburger for the wifey on the @webergrills griddle\n\n#smashburger #griddle #bbq #lettucewraps #webergrills #friendsofweber cow burger recipe burgers grilling","CreateDateTime":"2023-05-12T02:07:01.000Z","ViewCount":0,"LikeCount":10,"GroupId":9279,"GroupCode":"lettuce-wrapped-smashburger-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2700,"Url":"https://www.facebook.com/234418655726923/posts/261609759674479","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":2701,"Url":"https://www.instagram.com/p/CsIC_uURVSy/","ViewCount":0,"LikeCount":9}]},{"Id":2701,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CsIC_uURVSy/","ThumbnailUrl":"media/posts/instagram_17947789118620064.png","Description":"Lettuce Wrapped Smashburger for the Wifey on the @webergrills Griddle\n\n#smashburger #griddle #bbq #lettucewraps #webergrills #friendsofweber","SearchText":"lettuce wrapped smashburger for the wifey on the @webergrills griddle\n\n#smashburger #griddle #bbq #lettucewraps #webergrills #friendsofweber cow burger recipe bbq burgers grilling lettuce wrapped smashburger for the wifey on the @webergrills griddle\n\n#smashburger #griddle #bbq #lettucewraps #webergrills #friendsofweber cow burger recipe burgers grilling","CreateDateTime":"2023-05-12T02:06:55.000Z","ViewCount":0,"LikeCount":10,"GroupId":9279,"GroupCode":"lettuce-wrapped-smashburger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2700,"Url":"https://www.facebook.com/234418655726923/posts/261609759674479","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":2701,"Url":"https://www.instagram.com/p/CsIC_uURVSy/","ViewCount":0,"LikeCount":9}]},{"Id":2699,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CsH8YU0JHlm/","ThumbnailUrl":"media/posts/instagram_17850334703973209.png","Description":"Unboxing the new 36” @webergrills Griddle\n\n#bbq #griddle #unboxing #friendsofweber #webergrills","SearchText":"unboxing the new 36” @webergrills griddle\n\n#bbq #griddle #unboxing #friendsofweber #webergrills unboxing the new 36” weber grills griddle #bbq #griddle #unboxing #friendsofweber #webergrills unboxing the new 36” @weber grills griddle #bbq #griddle #unboxing #friendsofweber #webergrills showcase bbq","CreateDateTime":"2023-05-12T01:09:51.000Z","ViewCount":15911,"LikeCount":145,"GroupId":9280,"GroupCode":"weber-grills-36-inch-griddle-unboxing","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2699,"Url":"https://www.instagram.com/reel/CsH8YU0JHlm/","ViewCount":2844,"LikeCount":40},{"Platform":"facebook","PostId":2703,"Url":"https://www.facebook.com/reel/932450947964789/","ViewCount":3645,"LikeCount":27},{"Platform":"tiktok","PostId":2698,"Url":"https://www.tiktok.com/@backyahdbbq/video/7232096194082901294","ViewCount":9422,"LikeCount":78}]},{"Id":2703,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/932450947964789/","ThumbnailUrl":"media/posts/facebook_932450947964789.png","Description":"Unboxing the new 36” Weber Grills Griddle #bbq #griddle #unboxing #friendsofweber #webergrills","SearchText":"unboxing the new 36” @webergrills griddle\n\n#bbq #griddle #unboxing #friendsofweber #webergrills unboxing the new 36” weber grills griddle #bbq #griddle #unboxing #friendsofweber #webergrills unboxing the new 36” @weber grills griddle #bbq #griddle #unboxing #friendsofweber #webergrills showcase bbq","CreateDateTime":"2023-05-12T01:07:26.000Z","ViewCount":15911,"LikeCount":145,"GroupId":9280,"GroupCode":"weber-grills-36-inch-griddle-unboxing","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2699,"Url":"https://www.instagram.com/reel/CsH8YU0JHlm/","ViewCount":2844,"LikeCount":40},{"Platform":"facebook","PostId":2703,"Url":"https://www.facebook.com/reel/932450947964789/","ViewCount":3645,"LikeCount":27},{"Platform":"tiktok","PostId":2698,"Url":"https://www.tiktok.com/@backyahdbbq/video/7232096194082901294","ViewCount":9422,"LikeCount":78}]},{"Id":2698,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7232096194082901294","ThumbnailUrl":"media/posts/tiktok_7232096194082901294.png","Description":"Unboxing the new 36” @Weber Grills Griddle #bbq #griddle #unboxing #friendsofweber #webergrills","SearchText":"unboxing the new 36” @webergrills griddle\n\n#bbq #griddle #unboxing #friendsofweber #webergrills unboxing the new 36” weber grills griddle #bbq #griddle #unboxing #friendsofweber #webergrills unboxing the new 36” @weber grills griddle #bbq #griddle #unboxing #friendsofweber #webergrills showcase bbq","CreateDateTime":"2023-05-12T01:06:58.000Z","ViewCount":15911,"LikeCount":145,"GroupId":9280,"GroupCode":"weber-grills-36-inch-griddle-unboxing","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2699,"Url":"https://www.instagram.com/reel/CsH8YU0JHlm/","ViewCount":2844,"LikeCount":40},{"Platform":"facebook","PostId":2703,"Url":"https://www.facebook.com/reel/932450947964789/","ViewCount":3645,"LikeCount":27},{"Platform":"tiktok","PostId":2698,"Url":"https://www.tiktok.com/@backyahdbbq/video/7232096194082901294","ViewCount":9422,"LikeCount":78}]},{"Id":2696,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=esoWX7DmFfo","ThumbnailUrl":"media/posts/youtube_esoWX7DmFfo.png","Description":"The whole point of no knead bread is it doesn’t require a lot of hands on time and even Jim Lahey says to leave it alone for 12-18 hours after the initial mix. \n\nBut I personally like to give it a str","SearchText":"the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. \n\nbut i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.  \n\nwith a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once.\n\nwhen you’re done, put the cover back on and back on the counter to continue proofing.\n\nsee my busy people bread video for the whole recipe.\n\n#bread #nokneadbread #breadtips recipe tips bread baking stretch & fold \nthe whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. \n\nbut i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well. \n\nwith a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once.\n\nwhen you’re done, put the cover back on and back on the counter to continue proofing.\n\nsee my busy people bread video for the whole recipe.\n\n#bread #nokneadbread #breadtips recipe tips bread baking the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. but i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.  with a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once. when you’re done, put the cover back on and back on the counter to continue proofing. see my busy people bread video for the whole recipe. #bread #nokneadbread #breadtips the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix.  but i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.   with a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once. when you’re done, put the cover back on and back on the counter to continue proofing. see my busy people bread video @jonny, backyahd bbq  for the whole recipe. #bread #nokneadbread #breadtips #breadmaking ","CreateDateTime":"2023-05-11T15:13:56.000Z","ViewCount":65178,"LikeCount":1114,"GroupId":9620,"GroupCode":"no-knead-bread-tips-and-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2696,"Url":"https://www.youtube.com/watch?v=esoWX7DmFfo","ViewCount":42184,"LikeCount":695},{"Platform":"instagram","PostId":2697,"Url":"https://www.instagram.com/reel/CsG32xas-AO/","ViewCount":2891,"LikeCount":78},{"Platform":"facebook","PostId":2704,"Url":"https://www.facebook.com/reel/626161732741918/","ViewCount":5356,"LikeCount":48},{"Platform":"tiktok","PostId":2695,"Url":"https://www.tiktok.com/@backyahdbbq/video/7231804700926954798","ViewCount":14747,"LikeCount":293}]},{"Id":2697,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CsG32xas-AO/","ThumbnailUrl":"media/posts/instagram_18025836514521913.png","Description":"Stretch & Fold \nThe whole point of no knead bread is it doesn’t require a lot of hands on time and even Jim Lahey says to leave it alone for 12-18 hours after the initial mix. \n\nBut I personally like ","SearchText":"the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. \n\nbut i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.  \n\nwith a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once.\n\nwhen you’re done, put the cover back on and back on the counter to continue proofing.\n\nsee my busy people bread video for the whole recipe.\n\n#bread #nokneadbread #breadtips recipe tips bread baking stretch & fold \nthe whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. \n\nbut i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well. \n\nwith a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once.\n\nwhen you’re done, put the cover back on and back on the counter to continue proofing.\n\nsee my busy people bread video for the whole recipe.\n\n#bread #nokneadbread #breadtips recipe tips bread baking the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. but i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.  with a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once. when you’re done, put the cover back on and back on the counter to continue proofing. see my busy people bread video for the whole recipe. #bread #nokneadbread #breadtips the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix.  but i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.   with a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once. when you’re done, put the cover back on and back on the counter to continue proofing. see my busy people bread video @jonny, backyahd bbq  for the whole recipe. #bread #nokneadbread #breadtips #breadmaking ","CreateDateTime":"2023-05-11T15:11:09.000Z","ViewCount":65178,"LikeCount":1114,"GroupId":9620,"GroupCode":"no-knead-bread-tips-and-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2696,"Url":"https://www.youtube.com/watch?v=esoWX7DmFfo","ViewCount":42184,"LikeCount":695},{"Platform":"instagram","PostId":2697,"Url":"https://www.instagram.com/reel/CsG32xas-AO/","ViewCount":2891,"LikeCount":78},{"Platform":"facebook","PostId":2704,"Url":"https://www.facebook.com/reel/626161732741918/","ViewCount":5356,"LikeCount":48},{"Platform":"tiktok","PostId":2695,"Url":"https://www.tiktok.com/@backyahdbbq/video/7231804700926954798","ViewCount":14747,"LikeCount":293}]},{"Id":2704,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/626161732741918/","ThumbnailUrl":"media/posts/facebook_626161732741918.png","Description":"The whole point of no knead bread is it doesn’t require a lot of hands on time and even Jim Lahey says to leave it alone for 12-18 hours after the initial mix. But I personally like to give it a stret","SearchText":"the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. \n\nbut i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.  \n\nwith a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once.\n\nwhen you’re done, put the cover back on and back on the counter to continue proofing.\n\nsee my busy people bread video for the whole recipe.\n\n#bread #nokneadbread #breadtips recipe tips bread baking stretch & fold \nthe whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. \n\nbut i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well. \n\nwith a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once.\n\nwhen you’re done, put the cover back on and back on the counter to continue proofing.\n\nsee my busy people bread video for the whole recipe.\n\n#bread #nokneadbread #breadtips recipe tips bread baking the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. but i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.  with a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once. when you’re done, put the cover back on and back on the counter to continue proofing. see my busy people bread video for the whole recipe. #bread #nokneadbread #breadtips the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix.  but i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.   with a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once. when you’re done, put the cover back on and back on the counter to continue proofing. see my busy people bread video @jonny, backyahd bbq  for the whole recipe. #bread #nokneadbread #breadtips #breadmaking ","CreateDateTime":"2023-05-11T15:08:55.000Z","ViewCount":65178,"LikeCount":1114,"GroupId":9620,"GroupCode":"no-knead-bread-tips-and-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2696,"Url":"https://www.youtube.com/watch?v=esoWX7DmFfo","ViewCount":42184,"LikeCount":695},{"Platform":"instagram","PostId":2697,"Url":"https://www.instagram.com/reel/CsG32xas-AO/","ViewCount":2891,"LikeCount":78},{"Platform":"facebook","PostId":2704,"Url":"https://www.facebook.com/reel/626161732741918/","ViewCount":5356,"LikeCount":48},{"Platform":"tiktok","PostId":2695,"Url":"https://www.tiktok.com/@backyahdbbq/video/7231804700926954798","ViewCount":14747,"LikeCount":293}]},{"Id":2695,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7231804700926954798","ThumbnailUrl":"media/posts/tiktok_7231804700926954798.png","Description":"The whole point of no knead bread is it doesn’t require a lot of hands on time and even Jim Lahey says to leave it alone for 12-18 hours after the initial mix.  But I personally like to give it a stre","SearchText":"the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. \n\nbut i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.  \n\nwith a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once.\n\nwhen you’re done, put the cover back on and back on the counter to continue proofing.\n\nsee my busy people bread video for the whole recipe.\n\n#bread #nokneadbread #breadtips recipe tips bread baking stretch & fold \nthe whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. \n\nbut i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well. \n\nwith a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once.\n\nwhen you’re done, put the cover back on and back on the counter to continue proofing.\n\nsee my busy people bread video for the whole recipe.\n\n#bread #nokneadbread #breadtips recipe tips bread baking the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix. but i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.  with a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once. when you’re done, put the cover back on and back on the counter to continue proofing. see my busy people bread video for the whole recipe. #bread #nokneadbread #breadtips the whole point of no knead bread is it doesn’t require a lot of hands on time and even jim lahey says to leave it alone for 12-18 hours after the initial mix.  but i personally like to give it a stretch and fold about 30 minutes into the first proof. i’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well.   with a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. turn the bowl and repeat.  go around a few times until you have a consistent smooth surface.  i like to do a couple of slap and folds as well to help shape it into a ball.  you could do a few more rounds of stretch and folds every 30 minutes, but i only do it once. when you’re done, put the cover back on and back on the counter to continue proofing. see my busy people bread video @jonny, backyahd bbq  for the whole recipe. #bread #nokneadbread #breadtips #breadmaking ","CreateDateTime":"2023-05-11T06:16:21.000Z","ViewCount":65178,"LikeCount":1114,"GroupId":9620,"GroupCode":"no-knead-bread-tips-and-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2696,"Url":"https://www.youtube.com/watch?v=esoWX7DmFfo","ViewCount":42184,"LikeCount":695},{"Platform":"instagram","PostId":2697,"Url":"https://www.instagram.com/reel/CsG32xas-AO/","ViewCount":2891,"LikeCount":78},{"Platform":"facebook","PostId":2704,"Url":"https://www.facebook.com/reel/626161732741918/","ViewCount":5356,"LikeCount":48},{"Platform":"tiktok","PostId":2695,"Url":"https://www.tiktok.com/@backyahdbbq/video/7231804700926954798","ViewCount":14747,"LikeCount":293}]},{"Id":2705,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1223619158519452/","ThumbnailUrl":"media/posts/facebook_1223619158519452.png","Description":"We were fresh out of dino nuggies, so I had to make a quick Costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch. I patted them dry, slathered wit","SearchText":"we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch. i patted them dry, slathered with olive oil, and rubbed with this new spg hot rub from sucklebusters, which is like their normal spg, but with some jalapeno and habanero peppers. i let them sit in the new drip ez junior prep tub for a bit while i got my coals going.  i put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.  i then dumped and arranged all the wings on the indirect side. i flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.  our favorite was the sriracha, but we also liked combining the two sauces at the table. #ad #bbq #chicken #chickenwings #grilling chicken chicken_wings recipe bbq grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch.\n\ni padded them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebuster, which is like their normal spg, but with some jalapeno and habanero peppers. \n\ni let them sit in the new @bbq_dripez junior prep tub for a bit while i got my coals going. \n\ni put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees. \n\ni then dumped and arranged all the wings on the indirect side. \n\ni flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees. \n\nour favorite was the sriracha, but we also liked combining the two sauces at the table.\n\n#ad #bbq #chicken #chickenwings #grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch. i padded them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebusters, which is like their normal spg, but with some jalapeno and habanero peppers.  i let them sit in the new @bbqdripez junior prep tub for a bit while i got my coals going.   i put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.   i then dumped and arranged all the wings on the indirect side.  i flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.   our favorite was the sriracha, but we also liked combining the two sauces at the table.  #ad #bbq #chicken #chickenwings #grilling @jonny, backyahd bbq @jonny, backyahd bbq  chicken chicken_wings recipe bbq grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch.\n\ni patted them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebusters , which is like their normal spg, but with some jalapeno and habanero peppers. \n\ni let them sit in the new dripez @dripez junior prep tub for a bit while i got my coals going.  \n\ni put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.  \n\ni then dumped and arranged all the wings on the indirect side. \n\ni flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.  \n\nour favorite was the sriracha, but we also liked combining the two sauces at the table.\n\nyou can find the dripez hot wings bundle and a 15% off code on my gear page: https://backyahdbbq.com/gear\n\n#ad #bbq #chicken #chickenwings #grilling chicken chicken_wings recipe bbq grilling","CreateDateTime":"2023-05-11T00:00:26.000Z","ViewCount":813760,"LikeCount":14763,"GroupId":9621,"GroupCode":"grilled-chicken-wings-with-spg-hot-rub","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2705,"Url":"https://www.facebook.com/reel/1223619158519452/","ViewCount":397111,"LikeCount":6235},{"Platform":"instagram","PostId":2694,"Url":"https://www.instagram.com/reel/CsFPf_xtTuR/","ViewCount":25736,"LikeCount":402},{"Platform":"tiktok","PostId":2693,"Url":"https://www.tiktok.com/@backyahdbbq/video/7231707232478448938","ViewCount":9389,"LikeCount":512},{"Platform":"youtube","PostId":2692,"Url":"https://www.youtube.com/watch?v=LO6nJugrpIo","ViewCount":381524,"LikeCount":7614}]},{"Id":2694,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CsFPf_xtTuR/","ThumbnailUrl":"media/posts/instagram_18006927658661528.png","Description":"We were fresh out of dino nuggies, so I had to make a quick Costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch.\n\nI padded them dry, slathered wi","SearchText":"we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch. i patted them dry, slathered with olive oil, and rubbed with this new spg hot rub from sucklebusters, which is like their normal spg, but with some jalapeno and habanero peppers. i let them sit in the new drip ez junior prep tub for a bit while i got my coals going.  i put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.  i then dumped and arranged all the wings on the indirect side. i flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.  our favorite was the sriracha, but we also liked combining the two sauces at the table. #ad #bbq #chicken #chickenwings #grilling chicken chicken_wings recipe bbq grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch.\n\ni padded them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebuster, which is like their normal spg, but with some jalapeno and habanero peppers. \n\ni let them sit in the new @bbq_dripez junior prep tub for a bit while i got my coals going. \n\ni put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees. \n\ni then dumped and arranged all the wings on the indirect side. \n\ni flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees. \n\nour favorite was the sriracha, but we also liked combining the two sauces at the table.\n\n#ad #bbq #chicken #chickenwings #grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch. i padded them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebusters, which is like their normal spg, but with some jalapeno and habanero peppers.  i let them sit in the new @bbqdripez junior prep tub for a bit while i got my coals going.   i put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.   i then dumped and arranged all the wings on the indirect side.  i flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.   our favorite was the sriracha, but we also liked combining the two sauces at the table.  #ad #bbq #chicken #chickenwings #grilling @jonny, backyahd bbq @jonny, backyahd bbq  chicken chicken_wings recipe bbq grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch.\n\ni patted them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebusters , which is like their normal spg, but with some jalapeno and habanero peppers. \n\ni let them sit in the new dripez @dripez junior prep tub for a bit while i got my coals going.  \n\ni put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.  \n\ni then dumped and arranged all the wings on the indirect side. \n\ni flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.  \n\nour favorite was the sriracha, but we also liked combining the two sauces at the table.\n\nyou can find the dripez hot wings bundle and a 15% off code on my gear page: https://backyahdbbq.com/gear\n\n#ad #bbq #chicken #chickenwings #grilling chicken chicken_wings recipe bbq grilling","CreateDateTime":"2023-05-10T23:59:02.000Z","ViewCount":813760,"LikeCount":14763,"GroupId":9621,"GroupCode":"grilled-chicken-wings-with-spg-hot-rub","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2705,"Url":"https://www.facebook.com/reel/1223619158519452/","ViewCount":397111,"LikeCount":6235},{"Platform":"instagram","PostId":2694,"Url":"https://www.instagram.com/reel/CsFPf_xtTuR/","ViewCount":25736,"LikeCount":402},{"Platform":"tiktok","PostId":2693,"Url":"https://www.tiktok.com/@backyahdbbq/video/7231707232478448938","ViewCount":9389,"LikeCount":512},{"Platform":"youtube","PostId":2692,"Url":"https://www.youtube.com/watch?v=LO6nJugrpIo","ViewCount":381524,"LikeCount":7614}]},{"Id":2693,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7231707232478448938","ThumbnailUrl":"media/posts/tiktok_7231707232478448938.png","Description":"We were fresh out of dino nuggies, so I had to make a quick Costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch. I padded them dry, slathered wit","SearchText":"we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch. i patted them dry, slathered with olive oil, and rubbed with this new spg hot rub from sucklebusters, which is like their normal spg, but with some jalapeno and habanero peppers. i let them sit in the new drip ez junior prep tub for a bit while i got my coals going.  i put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.  i then dumped and arranged all the wings on the indirect side. i flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.  our favorite was the sriracha, but we also liked combining the two sauces at the table. #ad #bbq #chicken #chickenwings #grilling chicken chicken_wings recipe bbq grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch.\n\ni padded them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebuster, which is like their normal spg, but with some jalapeno and habanero peppers. \n\ni let them sit in the new @bbq_dripez junior prep tub for a bit while i got my coals going. \n\ni put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees. \n\ni then dumped and arranged all the wings on the indirect side. \n\ni flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees. \n\nour favorite was the sriracha, but we also liked combining the two sauces at the table.\n\n#ad #bbq #chicken #chickenwings #grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch. i padded them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebusters, which is like their normal spg, but with some jalapeno and habanero peppers.  i let them sit in the new @bbqdripez junior prep tub for a bit while i got my coals going.   i put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.   i then dumped and arranged all the wings on the indirect side.  i flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.   our favorite was the sriracha, but we also liked combining the two sauces at the table.  #ad #bbq #chicken #chickenwings #grilling @jonny, backyahd bbq @jonny, backyahd bbq  chicken chicken_wings recipe bbq grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch.\n\ni patted them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebusters , which is like their normal spg, but with some jalapeno and habanero peppers. \n\ni let them sit in the new dripez @dripez junior prep tub for a bit while i got my coals going.  \n\ni put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.  \n\ni then dumped and arranged all the wings on the indirect side. \n\ni flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.  \n\nour favorite was the sriracha, but we also liked combining the two sauces at the table.\n\nyou can find the dripez hot wings bundle and a 15% off code on my gear page: https://backyahdbbq.com/gear\n\n#ad #bbq #chicken #chickenwings #grilling chicken chicken_wings recipe bbq grilling","CreateDateTime":"2023-05-10T23:57:39.000Z","ViewCount":813760,"LikeCount":14763,"GroupId":9621,"GroupCode":"grilled-chicken-wings-with-spg-hot-rub","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2705,"Url":"https://www.facebook.com/reel/1223619158519452/","ViewCount":397111,"LikeCount":6235},{"Platform":"instagram","PostId":2694,"Url":"https://www.instagram.com/reel/CsFPf_xtTuR/","ViewCount":25736,"LikeCount":402},{"Platform":"tiktok","PostId":2693,"Url":"https://www.tiktok.com/@backyahdbbq/video/7231707232478448938","ViewCount":9389,"LikeCount":512},{"Platform":"youtube","PostId":2692,"Url":"https://www.youtube.com/watch?v=LO6nJugrpIo","ViewCount":381524,"LikeCount":7614}]},{"Id":2692,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=LO6nJugrpIo","ThumbnailUrl":"media/posts/youtube_LO6nJugrpIo.png","Description":"We were fresh out of dino nuggies, so I had to make a quick Costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch.\n\nI patted them dry, slathered wi","SearchText":"we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch. i patted them dry, slathered with olive oil, and rubbed with this new spg hot rub from sucklebusters, which is like their normal spg, but with some jalapeno and habanero peppers. i let them sit in the new drip ez junior prep tub for a bit while i got my coals going.  i put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.  i then dumped and arranged all the wings on the indirect side. i flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.  our favorite was the sriracha, but we also liked combining the two sauces at the table. #ad #bbq #chicken #chickenwings #grilling chicken chicken_wings recipe bbq grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch.\n\ni padded them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebuster, which is like their normal spg, but with some jalapeno and habanero peppers. \n\ni let them sit in the new @bbq_dripez junior prep tub for a bit while i got my coals going. \n\ni put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees. \n\ni then dumped and arranged all the wings on the indirect side. \n\ni flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees. \n\nour favorite was the sriracha, but we also liked combining the two sauces at the table.\n\n#ad #bbq #chicken #chickenwings #grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch. i padded them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebusters, which is like their normal spg, but with some jalapeno and habanero peppers.  i let them sit in the new @bbqdripez junior prep tub for a bit while i got my coals going.   i put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.   i then dumped and arranged all the wings on the indirect side.  i flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.   our favorite was the sriracha, but we also liked combining the two sauces at the table.  #ad #bbq #chicken #chickenwings #grilling @jonny, backyahd bbq @jonny, backyahd bbq  chicken chicken_wings recipe bbq grilling we were fresh out of dino nuggies, so i had to make a quick costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch.\n\ni patted them dry, slathered with olive oil, and rubbed with this new spg hot rub from @sucklebusters , which is like their normal spg, but with some jalapeno and habanero peppers. \n\ni let them sit in the new dripez @dripez junior prep tub for a bit while i got my coals going.  \n\ni put the whole chimney in my bro n sear and opened all the vents to get some nice airflow and get it up to 400 degrees.  \n\ni then dumped and arranged all the wings on the indirect side. \n\ni flipped them a few times to get a consistent cook, then sprayed with oil when they hit 180, and sauced at 190.  i went with 1/3rd mustard sauce, 1/3rd sriracha bbq sauce, and 1/3rd sauceless. the family was getting hungry, so i finished off the stragglers over direct heat and pulled them at 200 degrees.  \n\nour favorite was the sriracha, but we also liked combining the two sauces at the table.\n\nyou can find the dripez hot wings bundle and a 15% off code on my gear page: https://backyahdbbq.com/gear\n\n#ad #bbq #chicken #chickenwings #grilling chicken chicken_wings recipe bbq grilling","CreateDateTime":"2023-05-10T18:01:48.000Z","ViewCount":813760,"LikeCount":14763,"GroupId":9621,"GroupCode":"grilled-chicken-wings-with-spg-hot-rub","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2705,"Url":"https://www.facebook.com/reel/1223619158519452/","ViewCount":397111,"LikeCount":6235},{"Platform":"instagram","PostId":2694,"Url":"https://www.instagram.com/reel/CsFPf_xtTuR/","ViewCount":25736,"LikeCount":402},{"Platform":"tiktok","PostId":2693,"Url":"https://www.tiktok.com/@backyahdbbq/video/7231707232478448938","ViewCount":9389,"LikeCount":512},{"Platform":"youtube","PostId":2692,"Url":"https://www.youtube.com/watch?v=LO6nJugrpIo","ViewCount":381524,"LikeCount":7614}]},{"Id":2691,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=MaCcarew0BQ","ThumbnailUrl":"media/posts/youtube_MaCcarew0BQ.png","Description":"I was tired of my probe wires getting pinched.\n\nSo, I drilled a hole in my Weber\n\nInstalled a grommet.\n\nAnd now my probes are out of the way, don’t get pinched, and I get a better seal.\n\nMy Weber has ","SearchText":"i was tired of my probe wires getting pinched.\n\nso, i drilled a hole in my weber\n\ninstalled a grommet.\n\nand now my probes are out of the way, don’t get pinched, and i get a better seal.\n\nmy weber has a side table, so i removed that first to get a clear shot for my drill.\n\ni found a good spot for the port in the back, right below the kettle lip, and above the grate.\n\ni taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole.\n\ni used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside.\n\nyou could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. \n\ni slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole.\n\ni reassembled the grill and sent a probe through the port and it worked out great. \n\ngive this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever.\n\n#bbq #bbqhacks #bbqtips #grilling #diy how_to tips tutorial bbq grilling weber kettle probe port mod\n\ni was tired of my probe wires getting pinched.\n\nso, i drilled a hole in my weber\n\ninstalled a grommet.\n\nand now my probes are out of the way, don’t get pinched, and i get a better seal.\n\nmy weber has a side table, so i removed that first to get a clear shot for my drill.\n\ni found a good spot for the port in the back, right below the kettle lip, and above the grate.\n\ni taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole.\n\ni used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside.\n\nyou could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. \n\ni slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole.\n\ni reassembled the grill and sent a probe through the port and it worked out great. \n\ngive this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever.\n\n#bbq #bbqhacks #bbqtips #grilling how_to tips tutorial bbq grilling weber kettle probe port mod i was tired of my probe wires getting pinched. so, i drilled a hole in my weber installed a grommet.  and now my probes are out of the way, don’t get pinched, and i get a better seal. my weber has a side table, so i removed that first to get a clear shot for my drill. i found a good spot for the port in the back, right below the kettle lip, and above the grate. i taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole. i used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside. you could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. i slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole. i reassembled the grill and sent a probe through the port and it worked out great. give this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever. #bbq #bbqhacks #bbqtips #grilling how_to tips bbq grilling weber kettle probe port mod i was tired of my probe wires getting pinched. so, i drilled a hole in my weber installed a grommet. and now my probes are out of the way, don’t get pinched, and i get a better seal. my weber has a side table, so i removed that first to get a clear shot for my drill. i found a good spot for the port in the back, right below the kettle lip, and above the grate. i taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole. i used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside. you could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs.  i slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole. i reassembled the grill and sent a probe through the port and it worked out great.  give this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever. #bbq #bbqhacks #bbqtips #grilling how_to tips bbq grilling","CreateDateTime":"2023-05-08T19:37:32.000Z","ViewCount":1801985,"LikeCount":14114,"GroupId":9281,"GroupCode":"weber-kettle-probe-port-modification","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2691,"Url":"https://www.youtube.com/watch?v=MaCcarew0BQ","ViewCount":384801,"LikeCount":4095},{"Platform":"instagram","PostId":2690,"Url":"https://www.instagram.com/reel/Cr9fS0MMuiD/","ViewCount":16407,"LikeCount":149},{"Platform":"facebook","PostId":2706,"Url":"https://www.facebook.com/reel/960695724958068/","ViewCount":1081606,"LikeCount":5413},{"Platform":"tiktok","PostId":2689,"Url":"https://www.tiktok.com/@backyahdbbq/video/7230589076817087790","ViewCount":319171,"LikeCount":4457}]},{"Id":2690,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cr9fS0MMuiD/","ThumbnailUrl":"media/posts/instagram_17854762760935510.png","Description":"Weber Kettle Probe Port Mod\n\nI was tired of my probe wires getting pinched.\n\nSo, I drilled a hole in my Weber\n\nInstalled a grommet.\n\nAnd now my probes are out of the way, don’t get pinched, and I get ","SearchText":"i was tired of my probe wires getting pinched.\n\nso, i drilled a hole in my weber\n\ninstalled a grommet.\n\nand now my probes are out of the way, don’t get pinched, and i get a better seal.\n\nmy weber has a side table, so i removed that first to get a clear shot for my drill.\n\ni found a good spot for the port in the back, right below the kettle lip, and above the grate.\n\ni taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole.\n\ni used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside.\n\nyou could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. \n\ni slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole.\n\ni reassembled the grill and sent a probe through the port and it worked out great. \n\ngive this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever.\n\n#bbq #bbqhacks #bbqtips #grilling #diy how_to tips tutorial bbq grilling weber kettle probe port mod\n\ni was tired of my probe wires getting pinched.\n\nso, i drilled a hole in my weber\n\ninstalled a grommet.\n\nand now my probes are out of the way, don’t get pinched, and i get a better seal.\n\nmy weber has a side table, so i removed that first to get a clear shot for my drill.\n\ni found a good spot for the port in the back, right below the kettle lip, and above the grate.\n\ni taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole.\n\ni used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside.\n\nyou could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. \n\ni slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole.\n\ni reassembled the grill and sent a probe through the port and it worked out great. \n\ngive this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever.\n\n#bbq #bbqhacks #bbqtips #grilling how_to tips tutorial bbq grilling weber kettle probe port mod i was tired of my probe wires getting pinched. so, i drilled a hole in my weber installed a grommet.  and now my probes are out of the way, don’t get pinched, and i get a better seal. my weber has a side table, so i removed that first to get a clear shot for my drill. i found a good spot for the port in the back, right below the kettle lip, and above the grate. i taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole. i used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside. you could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. i slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole. i reassembled the grill and sent a probe through the port and it worked out great. give this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever. #bbq #bbqhacks #bbqtips #grilling how_to tips bbq grilling weber kettle probe port mod i was tired of my probe wires getting pinched. so, i drilled a hole in my weber installed a grommet. and now my probes are out of the way, don’t get pinched, and i get a better seal. my weber has a side table, so i removed that first to get a clear shot for my drill. i found a good spot for the port in the back, right below the kettle lip, and above the grate. i taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole. i used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside. you could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs.  i slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole. i reassembled the grill and sent a probe through the port and it worked out great.  give this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever. #bbq #bbqhacks #bbqtips #grilling how_to tips bbq grilling","CreateDateTime":"2023-05-07T23:43:01.000Z","ViewCount":1801985,"LikeCount":14114,"GroupId":9281,"GroupCode":"weber-kettle-probe-port-modification","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2691,"Url":"https://www.youtube.com/watch?v=MaCcarew0BQ","ViewCount":384801,"LikeCount":4095},{"Platform":"instagram","PostId":2690,"Url":"https://www.instagram.com/reel/Cr9fS0MMuiD/","ViewCount":16407,"LikeCount":149},{"Platform":"facebook","PostId":2706,"Url":"https://www.facebook.com/reel/960695724958068/","ViewCount":1081606,"LikeCount":5413},{"Platform":"tiktok","PostId":2689,"Url":"https://www.tiktok.com/@backyahdbbq/video/7230589076817087790","ViewCount":319171,"LikeCount":4457}]},{"Id":2706,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/960695724958068/","ThumbnailUrl":"media/posts/facebook_960695724958068.png","Description":"Weber Kettle Probe Port Mod I was tired of my probe wires getting pinched. So, I drilled a hole in my Weber Installed a grommet.  And now my probes are out of the way, don’t get pinched, and I get a b","SearchText":"i was tired of my probe wires getting pinched.\n\nso, i drilled a hole in my weber\n\ninstalled a grommet.\n\nand now my probes are out of the way, don’t get pinched, and i get a better seal.\n\nmy weber has a side table, so i removed that first to get a clear shot for my drill.\n\ni found a good spot for the port in the back, right below the kettle lip, and above the grate.\n\ni taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole.\n\ni used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside.\n\nyou could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. \n\ni slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole.\n\ni reassembled the grill and sent a probe through the port and it worked out great. \n\ngive this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever.\n\n#bbq #bbqhacks #bbqtips #grilling #diy how_to tips tutorial bbq grilling weber kettle probe port mod\n\ni was tired of my probe wires getting pinched.\n\nso, i drilled a hole in my weber\n\ninstalled a grommet.\n\nand now my probes are out of the way, don’t get pinched, and i get a better seal.\n\nmy weber has a side table, so i removed that first to get a clear shot for my drill.\n\ni found a good spot for the port in the back, right below the kettle lip, and above the grate.\n\ni taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole.\n\ni used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside.\n\nyou could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. \n\ni slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole.\n\ni reassembled the grill and sent a probe through the port and it worked out great. \n\ngive this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever.\n\n#bbq #bbqhacks #bbqtips #grilling how_to tips tutorial bbq grilling weber kettle probe port mod i was tired of my probe wires getting pinched. so, i drilled a hole in my weber installed a grommet.  and now my probes are out of the way, don’t get pinched, and i get a better seal. my weber has a side table, so i removed that first to get a clear shot for my drill. i found a good spot for the port in the back, right below the kettle lip, and above the grate. i taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole. i used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside. you could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. i slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole. i reassembled the grill and sent a probe through the port and it worked out great. give this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever. #bbq #bbqhacks #bbqtips #grilling how_to tips bbq grilling weber kettle probe port mod i was tired of my probe wires getting pinched. so, i drilled a hole in my weber installed a grommet. and now my probes are out of the way, don’t get pinched, and i get a better seal. my weber has a side table, so i removed that first to get a clear shot for my drill. i found a good spot for the port in the back, right below the kettle lip, and above the grate. i taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole. i used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside. you could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs.  i slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole. i reassembled the grill and sent a probe through the port and it worked out great.  give this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever. #bbq #bbqhacks #bbqtips #grilling how_to tips bbq grilling","CreateDateTime":"2023-05-07T23:39:06.000Z","ViewCount":1801985,"LikeCount":14114,"GroupId":9281,"GroupCode":"weber-kettle-probe-port-modification","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2691,"Url":"https://www.youtube.com/watch?v=MaCcarew0BQ","ViewCount":384801,"LikeCount":4095},{"Platform":"instagram","PostId":2690,"Url":"https://www.instagram.com/reel/Cr9fS0MMuiD/","ViewCount":16407,"LikeCount":149},{"Platform":"facebook","PostId":2706,"Url":"https://www.facebook.com/reel/960695724958068/","ViewCount":1081606,"LikeCount":5413},{"Platform":"tiktok","PostId":2689,"Url":"https://www.tiktok.com/@backyahdbbq/video/7230589076817087790","ViewCount":319171,"LikeCount":4457}]},{"Id":2689,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7230589076817087790","ThumbnailUrl":"media/posts/tiktok_7230589076817087790.png","Description":"Weber Kettle Probe Port Mod I was tired of my probe wires getting pinched. So, I drilled a hole in my Weber Installed a grommet. And now my probes are out of the way, don’t get pinched, and I get a be","SearchText":"i was tired of my probe wires getting pinched.\n\nso, i drilled a hole in my weber\n\ninstalled a grommet.\n\nand now my probes are out of the way, don’t get pinched, and i get a better seal.\n\nmy weber has a side table, so i removed that first to get a clear shot for my drill.\n\ni found a good spot for the port in the back, right below the kettle lip, and above the grate.\n\ni taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole.\n\ni used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside.\n\nyou could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. \n\ni slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole.\n\ni reassembled the grill and sent a probe through the port and it worked out great. \n\ngive this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever.\n\n#bbq #bbqhacks #bbqtips #grilling #diy how_to tips tutorial bbq grilling weber kettle probe port mod\n\ni was tired of my probe wires getting pinched.\n\nso, i drilled a hole in my weber\n\ninstalled a grommet.\n\nand now my probes are out of the way, don’t get pinched, and i get a better seal.\n\nmy weber has a side table, so i removed that first to get a clear shot for my drill.\n\ni found a good spot for the port in the back, right below the kettle lip, and above the grate.\n\ni taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole.\n\ni used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside.\n\nyou could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. \n\ni slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole.\n\ni reassembled the grill and sent a probe through the port and it worked out great. \n\ngive this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever.\n\n#bbq #bbqhacks #bbqtips #grilling how_to tips tutorial bbq grilling weber kettle probe port mod i was tired of my probe wires getting pinched. so, i drilled a hole in my weber installed a grommet.  and now my probes are out of the way, don’t get pinched, and i get a better seal. my weber has a side table, so i removed that first to get a clear shot for my drill. i found a good spot for the port in the back, right below the kettle lip, and above the grate. i taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole. i used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside. you could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs. i slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole. i reassembled the grill and sent a probe through the port and it worked out great. give this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever. #bbq #bbqhacks #bbqtips #grilling how_to tips bbq grilling weber kettle probe port mod i was tired of my probe wires getting pinched. so, i drilled a hole in my weber installed a grommet. and now my probes are out of the way, don’t get pinched, and i get a better seal. my weber has a side table, so i removed that first to get a clear shot for my drill. i found a good spot for the port in the back, right below the kettle lip, and above the grate. i taped it off to help prevent the drill from slipping, drew a rough outline, marked center, and drilled a pilot hole. i used a step bit to get the hole to 1.25 inches.  i alternated between drilling from the outside and inside. you could paint that rough edge with high temp paint, but i’m not worried about it.  i just sanded it a little to remove any burrs.  i slit the eyes of my grommet so my probes could fit in easily.  i then lubed it up with some olive oil and maneuvered it into the hole. i reassembled the grill and sent a probe through the port and it worked out great.  give this mod a try and let me know how it turns out.  it will probably void your warranty, but i’m not worried because i’m keeping this one forever. #bbq #bbqhacks #bbqtips #grilling how_to tips bbq grilling","CreateDateTime":"2023-05-07T23:38:40.000Z","ViewCount":1801985,"LikeCount":14114,"GroupId":9281,"GroupCode":"weber-kettle-probe-port-modification","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2691,"Url":"https://www.youtube.com/watch?v=MaCcarew0BQ","ViewCount":384801,"LikeCount":4095},{"Platform":"instagram","PostId":2690,"Url":"https://www.instagram.com/reel/Cr9fS0MMuiD/","ViewCount":16407,"LikeCount":149},{"Platform":"facebook","PostId":2706,"Url":"https://www.facebook.com/reel/960695724958068/","ViewCount":1081606,"LikeCount":5413},{"Platform":"tiktok","PostId":2689,"Url":"https://www.tiktok.com/@backyahdbbq/video/7230589076817087790","ViewCount":319171,"LikeCount":4457}]},{"Id":2687,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/258100056692116","ThumbnailUrl":"media/posts/facebook_110899788073674_258100056692116.png","Description":"4 knobs are better than 3!  Haven’t decided what to cook first. Gotta season it first. \n\n#griddle #webergrills #friendsofweber","SearchText":"4 knobs are better than 3!  haven’t decided what to cook first. gotta season it first. \n\n#griddle #webergrills #friendsofweber tips bbq 4 knobs are better than 3!  haven’t decided what to cook first. gotta season it first. \n\n#griddle #webergrills #friendsofweber showcase bbq grilling","CreateDateTime":"2023-05-05T18:36:33.000Z","ViewCount":1,"LikeCount":28,"GroupId":9282,"GroupCode":"grilling-tips-4-knobs-advantage","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2687,"Url":"https://www.facebook.com/234418655726923/posts/258100056692116","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":2688,"Url":"https://www.instagram.com/p/Cr3yrWgPiqy/","ViewCount":0,"LikeCount":21}]},{"Id":2688,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cr3yrWgPiqy/","ThumbnailUrl":"media/posts/instagram_17962216571311524.png","Description":"4 knobs are better than 3!  Haven’t decided what to cook first. Gotta season it first. \n\n#griddle #webergrills #friendsofweber","SearchText":"4 knobs are better than 3!  haven’t decided what to cook first. gotta season it first. \n\n#griddle #webergrills #friendsofweber tips bbq 4 knobs are better than 3!  haven’t decided what to cook first. gotta season it first. \n\n#griddle #webergrills #friendsofweber showcase bbq grilling","CreateDateTime":"2023-05-05T18:36:28.000Z","ViewCount":1,"LikeCount":28,"GroupId":9282,"GroupCode":"grilling-tips-4-knobs-advantage","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2687,"Url":"https://www.facebook.com/234418655726923/posts/258100056692116","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":2688,"Url":"https://www.instagram.com/p/Cr3yrWgPiqy/","ViewCount":0,"LikeCount":21}]},{"Id":2685,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/257642573404531","ThumbnailUrl":"media/posts/facebook_110899788073674_257642573404531.png","Description":"So glad I waited for the 36”. Going to try the seasoning wax on this tomorrow. \n\n#webergrills #friendsofweber","SearchText":"so glad i waited for the 36”. going to try the seasoning wax on this tomorrow. \n\n#webergrills #friendsofweber so glad i waited for the 36”. going to try the seasoning wax on this tomorrow. \n\n#webergrills #friendsofweber","CreateDateTime":"2023-05-05T01:05:52.000Z","ViewCount":0,"LikeCount":30,"GroupId":9283,"GroupCode":"using-seasoning-wax-on-36-grill","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2685,"Url":"https://www.facebook.com/234418655726923/posts/257642573404531","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":2686,"Url":"https://www.instagram.com/p/Cr16b19pZGj/","ViewCount":0,"LikeCount":23}]},{"Id":2686,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cr16b19pZGj/","ThumbnailUrl":"media/posts/instagram_18016867825570880.png","Description":"So glad I waited for the 36”. Going to try the seasoning wax on this tomorrow. \n\n#webergrills #friendsofweber","SearchText":"so glad i waited for the 36”. going to try the seasoning wax on this tomorrow. \n\n#webergrills #friendsofweber so glad i waited for the 36”. going to try the seasoning wax on this tomorrow. \n\n#webergrills #friendsofweber","CreateDateTime":"2023-05-05T01:05:47.000Z","ViewCount":0,"LikeCount":30,"GroupId":9283,"GroupCode":"using-seasoning-wax-on-36-grill","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2685,"Url":"https://www.facebook.com/234418655726923/posts/257642573404531","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":2686,"Url":"https://www.instagram.com/p/Cr16b19pZGj/","ViewCount":0,"LikeCount":23}]},{"Id":2683,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/255733040262151","ThumbnailUrl":"media/posts/facebook_110899788073674_255733040262151.png","Description":"I’ve had ShakeShack a handful of times and have never been impressed. But today hit different. The SmokeShake double was definitely a decent burger. Even had smash lace. 8/10","SearchText":"i’ve had shakeshack a handful of times and have never been impressed. but today hit different. the smokeshake double was definitely a decent burger. even had smash lace. 8/10 cow burger review burgers i’ve had shake shack a handful of times and have never been impressed. but today hit different. the smoke shack double was definitely a decent burger. even had smash lace. 8/10 cow burger review burgers","CreateDateTime":"2023-05-01T20:32:09.000Z","ViewCount":0,"LikeCount":27,"GroupId":9622,"GroupCode":"smokeshake-burger-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["review"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2683,"Url":"https://www.facebook.com/234418655726923/posts/255733040262151","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2684,"Url":"https://www.instagram.com/p/CrtsuetyGEm/","ViewCount":0,"LikeCount":22}]},{"Id":2684,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CrtsuetyGEm/","ThumbnailUrl":"media/posts/instagram_17996980309846818.png","Description":"I’ve had Shake Shack a handful of times and have never been impressed. But today hit different. The Smoke Shack double was definitely a decent burger. Even had smash lace. 8/10","SearchText":"i’ve had shakeshack a handful of times and have never been impressed. but today hit different. the smokeshake double was definitely a decent burger. even had smash lace. 8/10 cow burger review burgers i’ve had shake shack a handful of times and have never been impressed. but today hit different. the smoke shack double was definitely a decent burger. even had smash lace. 8/10 cow burger review burgers","CreateDateTime":"2023-05-01T20:32:04.000Z","ViewCount":0,"LikeCount":27,"GroupId":9622,"GroupCode":"smokeshake-burger-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["review"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2683,"Url":"https://www.facebook.com/234418655726923/posts/255733040262151","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2684,"Url":"https://www.instagram.com/p/CrtsuetyGEm/","ViewCount":0,"LikeCount":22}]},{"Id":2707,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/5734030073363238/","ThumbnailUrl":"media/posts/facebook_5734030073363238.png","Description":"How to setup Weber Kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills","SearchText":"how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how_to bbq smoking how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills #bbqtiktok ","CreateDateTime":"2023-05-01T04:37:36.000Z","ViewCount":758256,"LikeCount":11689,"GroupId":9284,"GroupCode":"setup-weber-kettle-as-a-smoker","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2707,"Url":"https://www.facebook.com/reel/5734030073363238/","ViewCount":6071,"LikeCount":71},{"Platform":"youtube","PostId":2677,"Url":"https://www.youtube.com/watch?v=dzepNOp7OtM","ViewCount":593223,"LikeCount":8163},{"Platform":"instagram","PostId":2681,"Url":"https://www.instagram.com/reel/Crr-tdyLJh5/","ViewCount":24269,"LikeCount":419},{"Platform":"tiktok","PostId":2679,"Url":"https://www.tiktok.com/@backyahdbbq/video/7228066091677830442","ViewCount":134693,"LikeCount":3036}]},{"Id":2708,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/786260583057458/","ThumbnailUrl":"media/posts/facebook_786260583057458.png","Description":"Bro n Sear is a great DIY version of the Slow n Sear. Here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills","SearchText":"bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills #bbqtiktok how_to tips bbq smoking grilling","CreateDateTime":"2023-05-01T04:36:45.000Z","ViewCount":230248,"LikeCount":6898,"GroupId":9285,"GroupCode":"diy-bro-n-sear-building-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2708,"Url":"https://www.facebook.com/reel/786260583057458/","ViewCount":3499,"LikeCount":44},{"Platform":"youtube","PostId":2678,"Url":"https://www.youtube.com/watch?v=BMoO9nF_kJU","ViewCount":38298,"LikeCount":1115},{"Platform":"instagram","PostId":2682,"Url":"https://www.instagram.com/reel/Crr-khotUnS/","ViewCount":14715,"LikeCount":223},{"Platform":"tiktok","PostId":2680,"Url":"https://www.tiktok.com/@backyahdbbq/video/7228065800182107435","ViewCount":173736,"LikeCount":5516}]},{"Id":2677,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=dzepNOp7OtM","ThumbnailUrl":"media/posts/youtube_dzepNOp7OtM.png","Description":"How to setup Weber Kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills","SearchText":"how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how_to bbq smoking how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills #bbqtiktok ","CreateDateTime":"2023-05-01T04:35:52.000Z","ViewCount":758256,"LikeCount":11689,"GroupId":9284,"GroupCode":"setup-weber-kettle-as-a-smoker","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2707,"Url":"https://www.facebook.com/reel/5734030073363238/","ViewCount":6071,"LikeCount":71},{"Platform":"youtube","PostId":2677,"Url":"https://www.youtube.com/watch?v=dzepNOp7OtM","ViewCount":593223,"LikeCount":8163},{"Platform":"instagram","PostId":2681,"Url":"https://www.instagram.com/reel/Crr-tdyLJh5/","ViewCount":24269,"LikeCount":419},{"Platform":"tiktok","PostId":2679,"Url":"https://www.tiktok.com/@backyahdbbq/video/7228066091677830442","ViewCount":134693,"LikeCount":3036}]},{"Id":2678,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=BMoO9nF_kJU","ThumbnailUrl":"media/posts/youtube_BMoO9nF_kJU.png","Description":"Bro n Sear is a great DIY version of the Slow n Sear. Here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills","SearchText":"bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills #bbqtiktok how_to tips bbq smoking grilling","CreateDateTime":"2023-05-01T04:35:19.000Z","ViewCount":230248,"LikeCount":6898,"GroupId":9285,"GroupCode":"diy-bro-n-sear-building-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2708,"Url":"https://www.facebook.com/reel/786260583057458/","ViewCount":3499,"LikeCount":44},{"Platform":"youtube","PostId":2678,"Url":"https://www.youtube.com/watch?v=BMoO9nF_kJU","ViewCount":38298,"LikeCount":1115},{"Platform":"instagram","PostId":2682,"Url":"https://www.instagram.com/reel/Crr-khotUnS/","ViewCount":14715,"LikeCount":223},{"Platform":"tiktok","PostId":2680,"Url":"https://www.tiktok.com/@backyahdbbq/video/7228065800182107435","ViewCount":173736,"LikeCount":5516}]},{"Id":2681,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Crr-tdyLJh5/","ThumbnailUrl":"media/posts/instagram_17964475904454913.png","Description":"How to setup Weber Kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills","SearchText":"how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how_to bbq smoking how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills #bbqtiktok ","CreateDateTime":"2023-05-01T04:31:26.000Z","ViewCount":758256,"LikeCount":11689,"GroupId":9284,"GroupCode":"setup-weber-kettle-as-a-smoker","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2707,"Url":"https://www.facebook.com/reel/5734030073363238/","ViewCount":6071,"LikeCount":71},{"Platform":"youtube","PostId":2677,"Url":"https://www.youtube.com/watch?v=dzepNOp7OtM","ViewCount":593223,"LikeCount":8163},{"Platform":"instagram","PostId":2681,"Url":"https://www.instagram.com/reel/Crr-tdyLJh5/","ViewCount":24269,"LikeCount":419},{"Platform":"tiktok","PostId":2679,"Url":"https://www.tiktok.com/@backyahdbbq/video/7228066091677830442","ViewCount":134693,"LikeCount":3036}]},{"Id":2682,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Crr-khotUnS/","ThumbnailUrl":"media/posts/instagram_17995529758892768.png","Description":"Bro n Sear is a great DIY version of the Slow n Sear. Here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills","SearchText":"bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills #bbqtiktok how_to tips bbq smoking grilling","CreateDateTime":"2023-05-01T04:30:11.000Z","ViewCount":230248,"LikeCount":6898,"GroupId":9285,"GroupCode":"diy-bro-n-sear-building-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2708,"Url":"https://www.facebook.com/reel/786260583057458/","ViewCount":3499,"LikeCount":44},{"Platform":"youtube","PostId":2678,"Url":"https://www.youtube.com/watch?v=BMoO9nF_kJU","ViewCount":38298,"LikeCount":1115},{"Platform":"instagram","PostId":2682,"Url":"https://www.instagram.com/reel/Crr-khotUnS/","ViewCount":14715,"LikeCount":223},{"Platform":"tiktok","PostId":2680,"Url":"https://www.tiktok.com/@backyahdbbq/video/7228065800182107435","ViewCount":173736,"LikeCount":5516}]},{"Id":2679,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7228066091677830442","ThumbnailUrl":"media/posts/tiktok_7228066091677830442.png","Description":"How to setup Weber Kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills #bbqtiktok ","SearchText":"how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how_to bbq smoking how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills how to setup weber kettle as a smoker #bbq #bbqtips #grilling #smoking #webergrills #bbqtiktok ","CreateDateTime":"2023-05-01T04:28:24.000Z","ViewCount":758256,"LikeCount":11689,"GroupId":9284,"GroupCode":"setup-weber-kettle-as-a-smoker","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2707,"Url":"https://www.facebook.com/reel/5734030073363238/","ViewCount":6071,"LikeCount":71},{"Platform":"youtube","PostId":2677,"Url":"https://www.youtube.com/watch?v=dzepNOp7OtM","ViewCount":593223,"LikeCount":8163},{"Platform":"instagram","PostId":2681,"Url":"https://www.instagram.com/reel/Crr-tdyLJh5/","ViewCount":24269,"LikeCount":419},{"Platform":"tiktok","PostId":2679,"Url":"https://www.tiktok.com/@backyahdbbq/video/7228066091677830442","ViewCount":134693,"LikeCount":3036}]},{"Id":2680,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7228065800182107435","ThumbnailUrl":"media/posts/tiktok_7228065800182107435.png","Description":"Bro n Sear is a great DIY version of the Slow n Sear. Here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills #bbqtiktok","SearchText":"bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills bro n sear is a great diy version of the slow n sear. here’s how to build one. #bbq #bbqhack #grilling #smoking #bbqtips #webergrills #bbqtiktok how_to tips bbq smoking grilling","CreateDateTime":"2023-05-01T04:27:18.000Z","ViewCount":230248,"LikeCount":6898,"GroupId":9285,"GroupCode":"diy-bro-n-sear-building-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2708,"Url":"https://www.facebook.com/reel/786260583057458/","ViewCount":3499,"LikeCount":44},{"Platform":"youtube","PostId":2678,"Url":"https://www.youtube.com/watch?v=BMoO9nF_kJU","ViewCount":38298,"LikeCount":1115},{"Platform":"instagram","PostId":2682,"Url":"https://www.instagram.com/reel/Crr-khotUnS/","ViewCount":14715,"LikeCount":223},{"Platform":"tiktok","PostId":2680,"Url":"https://www.tiktok.com/@backyahdbbq/video/7228065800182107435","ViewCount":173736,"LikeCount":5516}]},{"Id":2676,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=d_cc5msagDU","ThumbnailUrl":"media/posts/youtube_d_cc5msagDU.png","Description":"First catch n cook of the season in the bag #fish #bbq #fishing #catchandcook","SearchText":"first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook \n\nmusic by @monicavalli first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook  music by @monicavalli17 ","CreateDateTime":"2023-04-28T23:26:32.000Z","ViewCount":8300,"LikeCount":164,"GroupId":9286,"GroupCode":"first-catch-and-cook-of-the-season","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2676,"Url":"https://www.youtube.com/watch?v=d_cc5msagDU","ViewCount":2666,"LikeCount":52},{"Platform":"instagram","PostId":2675,"Url":"https://www.instagram.com/reel/CrmRdkIuqH7/","ViewCount":1152,"LikeCount":27},{"Platform":"facebook","PostId":2709,"Url":"https://www.facebook.com/reel/3492292991015576/","ViewCount":2001,"LikeCount":11},{"Platform":"tiktok","PostId":2674,"Url":"https://www.tiktok.com/@backyahdbbq/video/7227242224965176619","ViewCount":2481,"LikeCount":74}]},{"Id":2675,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrmRdkIuqH7/","ThumbnailUrl":"media/posts/instagram_18000605098738966.png","Description":"First catch n cook of the season in the bag #fish #bbq #fishing #catchandcook \n\nMusic by @monicavalli","SearchText":"first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook \n\nmusic by @monicavalli first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook  music by @monicavalli17 ","CreateDateTime":"2023-04-28T23:20:03.000Z","ViewCount":8300,"LikeCount":164,"GroupId":9286,"GroupCode":"first-catch-and-cook-of-the-season","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2676,"Url":"https://www.youtube.com/watch?v=d_cc5msagDU","ViewCount":2666,"LikeCount":52},{"Platform":"instagram","PostId":2675,"Url":"https://www.instagram.com/reel/CrmRdkIuqH7/","ViewCount":1152,"LikeCount":27},{"Platform":"facebook","PostId":2709,"Url":"https://www.facebook.com/reel/3492292991015576/","ViewCount":2001,"LikeCount":11},{"Platform":"tiktok","PostId":2674,"Url":"https://www.tiktok.com/@backyahdbbq/video/7227242224965176619","ViewCount":2481,"LikeCount":74}]},{"Id":2709,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/3492292991015576/","ThumbnailUrl":"media/posts/facebook_3492292991015576.png","Description":"First catch n cook of the season in the bag #fish #bbq #fishing #catchandcook","SearchText":"first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook \n\nmusic by @monicavalli first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook  music by @monicavalli17 ","CreateDateTime":"2023-04-28T23:15:43.000Z","ViewCount":8300,"LikeCount":164,"GroupId":9286,"GroupCode":"first-catch-and-cook-of-the-season","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2676,"Url":"https://www.youtube.com/watch?v=d_cc5msagDU","ViewCount":2666,"LikeCount":52},{"Platform":"instagram","PostId":2675,"Url":"https://www.instagram.com/reel/CrmRdkIuqH7/","ViewCount":1152,"LikeCount":27},{"Platform":"facebook","PostId":2709,"Url":"https://www.facebook.com/reel/3492292991015576/","ViewCount":2001,"LikeCount":11},{"Platform":"tiktok","PostId":2674,"Url":"https://www.tiktok.com/@backyahdbbq/video/7227242224965176619","ViewCount":2481,"LikeCount":74}]},{"Id":2674,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7227242224965176619","ThumbnailUrl":"media/posts/tiktok_7227242224965176619.png","Description":"First catch n cook of the season in the bag #fish #bbq #fishing #catchandcook  Music by @monicavalli17 ","SearchText":"first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook \n\nmusic by @monicavalli first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook first catch n cook of the season in the bag #fish #bbq #fishing #catchandcook  music by @monicavalli17 ","CreateDateTime":"2023-04-28T23:11:12.000Z","ViewCount":8300,"LikeCount":164,"GroupId":9286,"GroupCode":"first-catch-and-cook-of-the-season","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2676,"Url":"https://www.youtube.com/watch?v=d_cc5msagDU","ViewCount":2666,"LikeCount":52},{"Platform":"instagram","PostId":2675,"Url":"https://www.instagram.com/reel/CrmRdkIuqH7/","ViewCount":1152,"LikeCount":27},{"Platform":"facebook","PostId":2709,"Url":"https://www.facebook.com/reel/3492292991015576/","ViewCount":2001,"LikeCount":11},{"Platform":"tiktok","PostId":2674,"Url":"https://www.tiktok.com/@backyahdbbq/video/7227242224965176619","ViewCount":2481,"LikeCount":74}]},{"Id":2673,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrlkIF2JaG5/","ThumbnailUrl":"media/posts/instagram_18215782972235814.png","Description":"Use reusable plastic shower cap to cover bread while it proofs #bread #breadbaking #breadtips","SearchText":"use reusable plastic shower cap to cover bread while it proofs #bread #breadbaking #breadtips  use reusable plastic shower cap to cover bread while it proofs #bread #breadbaking #breadtips how_to tips bread baking use reusable plastic shower cap to cover bread while it proofs #bread #breadtiktok #breadtips ","CreateDateTime":"2023-04-28T16:43:21.000Z","ViewCount":20418,"LikeCount":514,"GroupId":9287,"GroupCode":"bread-proofing-tips-with-shower-caps","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2673,"Url":"https://www.instagram.com/reel/CrlkIF2JaG5/","ViewCount":2269,"LikeCount":28},{"Platform":"youtube","PostId":2671,"Url":"https://www.youtube.com/watch?v=2tcd52lfLJE","ViewCount":5621,"LikeCount":180},{"Platform":"facebook","PostId":2710,"Url":"https://www.facebook.com/reel/462712136049072/","ViewCount":1886,"LikeCount":19},{"Platform":"tiktok","PostId":2672,"Url":"https://www.tiktok.com/@backyahdbbq/video/7227140909924896046","ViewCount":10642,"LikeCount":287}]},{"Id":2671,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=2tcd52lfLJE","ThumbnailUrl":"media/posts/youtube_2tcd52lfLJE.png","Description":null,"SearchText":"use reusable plastic shower cap to cover bread while it proofs #bread #breadbaking #breadtips  use reusable plastic shower cap to cover bread while it proofs #bread #breadbaking #breadtips how_to tips bread baking use reusable plastic shower cap to cover bread while it proofs #bread #breadtiktok #breadtips ","CreateDateTime":"2023-04-28T16:42:18.000Z","ViewCount":20418,"LikeCount":514,"GroupId":9287,"GroupCode":"bread-proofing-tips-with-shower-caps","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2673,"Url":"https://www.instagram.com/reel/CrlkIF2JaG5/","ViewCount":2269,"LikeCount":28},{"Platform":"youtube","PostId":2671,"Url":"https://www.youtube.com/watch?v=2tcd52lfLJE","ViewCount":5621,"LikeCount":180},{"Platform":"facebook","PostId":2710,"Url":"https://www.facebook.com/reel/462712136049072/","ViewCount":1886,"LikeCount":19},{"Platform":"tiktok","PostId":2672,"Url":"https://www.tiktok.com/@backyahdbbq/video/7227140909924896046","ViewCount":10642,"LikeCount":287}]},{"Id":2710,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/462712136049072/","ThumbnailUrl":"media/posts/facebook_462712136049072.png","Description":"Use reusable plastic shower cap to cover bread while it proofs #bread #breadbaking #breadtips","SearchText":"use reusable plastic shower cap to cover bread while it proofs #bread #breadbaking #breadtips  use reusable plastic shower cap to cover bread while it proofs #bread #breadbaking #breadtips how_to tips bread baking use reusable plastic shower cap to cover bread while it proofs #bread #breadtiktok #breadtips ","CreateDateTime":"2023-04-28T16:39:10.000Z","ViewCount":20418,"LikeCount":514,"GroupId":9287,"GroupCode":"bread-proofing-tips-with-shower-caps","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2673,"Url":"https://www.instagram.com/reel/CrlkIF2JaG5/","ViewCount":2269,"LikeCount":28},{"Platform":"youtube","PostId":2671,"Url":"https://www.youtube.com/watch?v=2tcd52lfLJE","ViewCount":5621,"LikeCount":180},{"Platform":"facebook","PostId":2710,"Url":"https://www.facebook.com/reel/462712136049072/","ViewCount":1886,"LikeCount":19},{"Platform":"tiktok","PostId":2672,"Url":"https://www.tiktok.com/@backyahdbbq/video/7227140909924896046","ViewCount":10642,"LikeCount":287}]},{"Id":2672,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7227140909924896046","ThumbnailUrl":"media/posts/tiktok_7227140909924896046.png","Description":"Use reusable plastic shower cap to cover bread while it proofs #bread #breadtiktok #breadtips ","SearchText":"use reusable plastic shower cap to cover bread while it proofs #bread #breadbaking #breadtips  use reusable plastic shower cap to cover bread while it proofs #bread #breadbaking #breadtips how_to tips bread baking use reusable plastic shower cap to cover bread while it proofs #bread #breadtiktok #breadtips ","CreateDateTime":"2023-04-28T16:38:16.000Z","ViewCount":20418,"LikeCount":514,"GroupId":9287,"GroupCode":"bread-proofing-tips-with-shower-caps","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2673,"Url":"https://www.instagram.com/reel/CrlkIF2JaG5/","ViewCount":2269,"LikeCount":28},{"Platform":"youtube","PostId":2671,"Url":"https://www.youtube.com/watch?v=2tcd52lfLJE","ViewCount":5621,"LikeCount":180},{"Platform":"facebook","PostId":2710,"Url":"https://www.facebook.com/reel/462712136049072/","ViewCount":1886,"LikeCount":19},{"Platform":"tiktok","PostId":2672,"Url":"https://www.tiktok.com/@backyahdbbq/video/7227140909924896046","ViewCount":10642,"LikeCount":287}]},{"Id":2668,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=itvn3n9tGUY","ThumbnailUrl":"media/posts/youtube_itvn3n9tGUY.png","Description":null,"SearchText":" brisket burnt ends #bbq #brisket cow brisket bbq smoking brisket burnt ends #bbq #brisket cow brisket bbq brisket burnt ends  #bbq #brisket cow brisket bbq","CreateDateTime":"2023-04-27T00:04:38.000Z","ViewCount":11761,"LikeCount":271,"GroupId":9288,"GroupCode":"brisket-burnt-ends-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2668,"Url":"https://www.youtube.com/watch?v=itvn3n9tGUY","ViewCount":3353,"LikeCount":77},{"Platform":"facebook","PostId":2711,"Url":"https://www.facebook.com/reel/255453140329468/","ViewCount":2046,"LikeCount":20},{"Platform":"instagram","PostId":2670,"Url":"https://www.instagram.com/reel/CrhMnpTtv2d/","ViewCount":2929,"LikeCount":73},{"Platform":"tiktok","PostId":2669,"Url":"https://www.tiktok.com/@backyahdbbq/video/7226512406283980078","ViewCount":3433,"LikeCount":101}]},{"Id":2711,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/255453140329468/","ThumbnailUrl":"media/posts/facebook_255453140329468.png","Description":"Brisket Burnt Ends #bbq #brisket","SearchText":" brisket burnt ends #bbq #brisket cow brisket bbq smoking brisket burnt ends #bbq #brisket cow brisket bbq brisket burnt ends  #bbq #brisket cow brisket bbq","CreateDateTime":"2023-04-27T00:01:55.000Z","ViewCount":11761,"LikeCount":271,"GroupId":9288,"GroupCode":"brisket-burnt-ends-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2668,"Url":"https://www.youtube.com/watch?v=itvn3n9tGUY","ViewCount":3353,"LikeCount":77},{"Platform":"facebook","PostId":2711,"Url":"https://www.facebook.com/reel/255453140329468/","ViewCount":2046,"LikeCount":20},{"Platform":"instagram","PostId":2670,"Url":"https://www.instagram.com/reel/CrhMnpTtv2d/","ViewCount":2929,"LikeCount":73},{"Platform":"tiktok","PostId":2669,"Url":"https://www.tiktok.com/@backyahdbbq/video/7226512406283980078","ViewCount":3433,"LikeCount":101}]},{"Id":2670,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrhMnpTtv2d/","ThumbnailUrl":"media/posts/instagram_17949811775615304.png","Description":"Brisket Burnt Ends #bbq #brisket","SearchText":" brisket burnt ends #bbq #brisket cow brisket bbq smoking brisket burnt ends #bbq #brisket cow brisket bbq brisket burnt ends  #bbq #brisket cow brisket bbq","CreateDateTime":"2023-04-27T00:01:17.000Z","ViewCount":11761,"LikeCount":271,"GroupId":9288,"GroupCode":"brisket-burnt-ends-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2668,"Url":"https://www.youtube.com/watch?v=itvn3n9tGUY","ViewCount":3353,"LikeCount":77},{"Platform":"facebook","PostId":2711,"Url":"https://www.facebook.com/reel/255453140329468/","ViewCount":2046,"LikeCount":20},{"Platform":"instagram","PostId":2670,"Url":"https://www.instagram.com/reel/CrhMnpTtv2d/","ViewCount":2929,"LikeCount":73},{"Platform":"tiktok","PostId":2669,"Url":"https://www.tiktok.com/@backyahdbbq/video/7226512406283980078","ViewCount":3433,"LikeCount":101}]},{"Id":2669,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7226512406283980078","ThumbnailUrl":"media/posts/tiktok_7226512406283980078.png","Description":"Brisket Burnt Ends  #bbq #brisket","SearchText":" brisket burnt ends #bbq #brisket cow brisket bbq smoking brisket burnt ends #bbq #brisket cow brisket bbq brisket burnt ends  #bbq #brisket cow brisket bbq","CreateDateTime":"2023-04-26T23:59:08.000Z","ViewCount":11761,"LikeCount":271,"GroupId":9288,"GroupCode":"brisket-burnt-ends-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2668,"Url":"https://www.youtube.com/watch?v=itvn3n9tGUY","ViewCount":3353,"LikeCount":77},{"Platform":"facebook","PostId":2711,"Url":"https://www.facebook.com/reel/255453140329468/","ViewCount":2046,"LikeCount":20},{"Platform":"instagram","PostId":2670,"Url":"https://www.instagram.com/reel/CrhMnpTtv2d/","ViewCount":2929,"LikeCount":73},{"Platform":"tiktok","PostId":2669,"Url":"https://www.tiktok.com/@backyahdbbq/video/7226512406283980078","ViewCount":3433,"LikeCount":101}]},{"Id":2664,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=6QoFW148N_k","ThumbnailUrl":"media/posts/youtube_6QoFW148N_k.png","Description":"Burnt ends are nice and dark. Time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends","SearchText":"burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends cow brisket process bbq smoking burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends cow brisket process bbq braising burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends  cow brisket process bbq braising","CreateDateTime":"2023-04-26T00:18:50.000Z","ViewCount":8935,"LikeCount":250,"GroupId":9289,"GroupCode":"confit-technique-for-burnt-ends","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2664,"Url":"https://www.youtube.com/watch?v=6QoFW148N_k","ViewCount":2204,"LikeCount":36},{"Platform":"facebook","PostId":2712,"Url":"https://www.facebook.com/reel/204726465646805/","ViewCount":1481,"LikeCount":24},{"Platform":"instagram","PostId":2666,"Url":"https://www.instagram.com/reel/CreTakcrp4_/","ViewCount":3062,"LikeCount":145},{"Platform":"tiktok","PostId":2665,"Url":"https://www.tiktok.com/@backyahdbbq/video/7226095635022318894","ViewCount":2188,"LikeCount":45}]},{"Id":2712,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/204726465646805/","ThumbnailUrl":"media/posts/facebook_204726465646805.png","Description":"Burnt ends are nice and dark. Time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends","SearchText":"burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends cow brisket process bbq smoking burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends cow brisket process bbq braising burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends  cow brisket process bbq braising","CreateDateTime":"2023-04-25T21:03:41.000Z","ViewCount":8935,"LikeCount":250,"GroupId":9289,"GroupCode":"confit-technique-for-burnt-ends","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2664,"Url":"https://www.youtube.com/watch?v=6QoFW148N_k","ViewCount":2204,"LikeCount":36},{"Platform":"facebook","PostId":2712,"Url":"https://www.facebook.com/reel/204726465646805/","ViewCount":1481,"LikeCount":24},{"Platform":"instagram","PostId":2666,"Url":"https://www.instagram.com/reel/CreTakcrp4_/","ViewCount":3062,"LikeCount":145},{"Platform":"tiktok","PostId":2665,"Url":"https://www.tiktok.com/@backyahdbbq/video/7226095635022318894","ViewCount":2188,"LikeCount":45}]},{"Id":2666,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CreTakcrp4_/","ThumbnailUrl":"media/posts/instagram_18093906130325854.png","Description":"Burnt ends are nice and dark. Time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends","SearchText":"burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends cow brisket process bbq smoking burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends cow brisket process bbq braising burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends  cow brisket process bbq braising","CreateDateTime":"2023-04-25T21:02:50.000Z","ViewCount":8935,"LikeCount":250,"GroupId":9289,"GroupCode":"confit-technique-for-burnt-ends","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":2664,"Url":"https://www.youtube.com/watch?v=6QoFW148N_k","ViewCount":2204,"LikeCount":36},{"Platform":"facebook","PostId":2712,"Url":"https://www.facebook.com/reel/204726465646805/","ViewCount":1481,"LikeCount":24},{"Platform":"instagram","PostId":2666,"Url":"https://www.instagram.com/reel/CreTakcrp4_/","ViewCount":3062,"LikeCount":145},{"Platform":"tiktok","PostId":2665,"Url":"https://www.tiktok.com/@backyahdbbq/video/7226095635022318894","ViewCount":2188,"LikeCount":45}]},{"Id":2665,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7226095635022318894","ThumbnailUrl":"media/posts/tiktok_7226095635022318894.png","Description":"Burnt ends are nice and dark. Time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends ","SearchText":"burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends cow brisket process bbq smoking burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends cow brisket process bbq braising burnt ends are nice and dark. time to give them a warm bath in their own fat, aka confit. #bbq #brisket #burntends  cow brisket process bbq braising","CreateDateTime":"2023-04-25T21:01:45.000Z","ViewCount":8935,"LikeCount":250,"GroupId":9289,"GroupCode":"confit-technique-for-burnt-ends","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["braising"],"GroupPlatforms":[{"Platform":"youtube","PostId":2664,"Url":"https://www.youtube.com/watch?v=6QoFW148N_k","ViewCount":2204,"LikeCount":36},{"Platform":"facebook","PostId":2712,"Url":"https://www.facebook.com/reel/204726465646805/","ViewCount":1481,"LikeCount":24},{"Platform":"instagram","PostId":2666,"Url":"https://www.instagram.com/reel/CreTakcrp4_/","ViewCount":3062,"LikeCount":145},{"Platform":"tiktok","PostId":2665,"Url":"https://www.tiktok.com/@backyahdbbq/video/7226095635022318894","ViewCount":2188,"LikeCount":45}]},{"Id":2663,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/252406057261516","ThumbnailUrl":"media/posts/facebook_110899788073674_252406057261516.png","Description":"Beef Cubes 🤤","SearchText":"beef cubes 🤤 cow beef_ribs showcase bbq beef cubes 🤤 cow","CreateDateTime":"2023-04-25T19:31:50.000Z","ViewCount":1,"LikeCount":20,"GroupId":9290,"GroupCode":"beef-cubes-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2663,"Url":"https://www.facebook.com/234418655726923/posts/252406057261516","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":2667,"Url":"https://www.instagram.com/p/CreJDtkPfZx/","ViewCount":0,"LikeCount":13}]},{"Id":2667,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CreJDtkPfZx/","ThumbnailUrl":"media/posts/instagram_17956256096529155.png","Description":"Beef Cubes 🤤","SearchText":"beef cubes 🤤 cow beef_ribs showcase bbq beef cubes 🤤 cow","CreateDateTime":"2023-04-25T19:31:47.000Z","ViewCount":1,"LikeCount":20,"GroupId":9290,"GroupCode":"beef-cubes-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2663,"Url":"https://www.facebook.com/234418655726923/posts/252406057261516","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":2667,"Url":"https://www.instagram.com/p/CreJDtkPfZx/","ViewCount":0,"LikeCount":13}]},{"Id":2662,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrcWyu0tFeX/","ThumbnailUrl":"media/posts/instagram_17973074465503945.png","Description":"Shout out to @bruntworkwear for sending me these amazing boots and pants. Blown away by the craftsmanship, quality, and comfort. \n\nCheck out @sean_mann_ on guitar.","SearchText":"shout out to @bruntworkwear for sending me these amazing boots and pants. blown away by the craftsmanship, quality, and comfort. \n\ncheck out @sean_mann_ on guitar. shout out to @bruntworkwear for sending me these amazing boots and pants. blown away by the craftsmanship, quality, and comfort.  check out @__sean_mann on guitar. ","CreateDateTime":"2023-04-25T02:53:44.000Z","ViewCount":2652,"LikeCount":30,"GroupId":9291,"GroupCode":"brunt-workwear-shout-out","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2662,"Url":"https://www.instagram.com/reel/CrcWyu0tFeX/","ViewCount":1126,"LikeCount":15},{"Platform":"tiktok","PostId":2661,"Url":"https://www.tiktok.com/@backyahdbbq/video/7225812044048567598","ViewCount":1526,"LikeCount":15}]},{"Id":2661,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7225812044048567598","ThumbnailUrl":"media/posts/tiktok_7225812044048567598.png","Description":"Shout out to @bruntworkwear for sending me these amazing boots and pants. Blown away by the craftsmanship, quality, and comfort.  Check out @__sean_mann on guitar. ","SearchText":"shout out to @bruntworkwear for sending me these amazing boots and pants. blown away by the craftsmanship, quality, and comfort. \n\ncheck out @sean_mann_ on guitar. shout out to @bruntworkwear for sending me these amazing boots and pants. blown away by the craftsmanship, quality, and comfort.  check out @__sean_mann on guitar. ","CreateDateTime":"2023-04-25T02:41:22.000Z","ViewCount":2652,"LikeCount":30,"GroupId":9291,"GroupCode":"brunt-workwear-shout-out","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2662,"Url":"https://www.instagram.com/reel/CrcWyu0tFeX/","ViewCount":1126,"LikeCount":15},{"Platform":"tiktok","PostId":2661,"Url":"https://www.tiktok.com/@backyahdbbq/video/7225812044048567598","ViewCount":1526,"LikeCount":15}]},{"Id":2660,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrcGZJeL0YH/","ThumbnailUrl":"media/posts/instagram_18266246404183709.png","Description":"Any guesses on what I’m up to?","SearchText":"any guesses on what i’m up to?","CreateDateTime":"2023-04-25T00:30:59.000Z","ViewCount":1018,"LikeCount":8,"GroupId":9625,"GroupCode":"mystery-bbq-challenge-teaser","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2660,"Url":"https://www.instagram.com/reel/CrcGZJeL0YH/","ViewCount":1018,"LikeCount":8}]},{"Id":2658,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=LLQE_suO088","ThumbnailUrl":"media/posts/youtube_LLQE_suO088.png","Description":"Reverse seared chicken. Smoke skin side up at 250 until 150 internal. Skin side down until crispy. Baste with butter garlic thyme.  #chicken #bbq","SearchText":"reverse seared chicken. smoke skin side up at 250 until 150 internal. skin side down until crispy. baste with butter garlic thyme.  #chicken #bbq chicken chicken_breast recipe bbq smoking reverse seared chicken. smoke skin side up at 250 until 150 internal. skin side down until crispy. baste with butter garlic thyme.  #chicken #bbq chicken whole_chicken recipe bbq smoking reverse seared chicken. smoke skin side up at 250 until 150 internal. skin side down until crispy. baste with butter garlic thyme.  #chicken #bbq chicken chicken_breast recipe bbq smoking","CreateDateTime":"2023-04-24T20:31:03.000Z","ViewCount":23192,"LikeCount":324,"GroupId":9292,"GroupCode":"reverse-seared-chicken-recipe","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_breast"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2658,"Url":"https://www.youtube.com/watch?v=LLQE_suO088","ViewCount":17466,"LikeCount":165},{"Platform":"facebook","PostId":2713,"Url":"https://www.facebook.com/reel/976756360126229/","ViewCount":1289,"LikeCount":21},{"Platform":"instagram","PostId":2659,"Url":"https://www.instagram.com/reel/CrbqipOLBEp/","ViewCount":4437,"LikeCount":138}]},{"Id":2713,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/976756360126229/","ThumbnailUrl":"media/posts/facebook_976756360126229.png","Description":"Reverse seared chicken. Smoke skin side up at 250 until 150 internal. Skin side down until crispy. Baste with butter garlic thyme.  #chicken #bbq","SearchText":"reverse seared chicken. smoke skin side up at 250 until 150 internal. skin side down until crispy. baste with butter garlic thyme.  #chicken #bbq chicken chicken_breast recipe bbq smoking reverse seared chicken. smoke skin side up at 250 until 150 internal. skin side down until crispy. baste with butter garlic thyme.  #chicken #bbq chicken whole_chicken recipe bbq smoking reverse seared chicken. smoke skin side up at 250 until 150 internal. skin side down until crispy. baste with butter garlic thyme.  #chicken #bbq chicken chicken_breast recipe bbq smoking","CreateDateTime":"2023-04-24T20:28:40.000Z","ViewCount":23192,"LikeCount":324,"GroupId":9292,"GroupCode":"reverse-seared-chicken-recipe","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2658,"Url":"https://www.youtube.com/watch?v=LLQE_suO088","ViewCount":17466,"LikeCount":165},{"Platform":"facebook","PostId":2713,"Url":"https://www.facebook.com/reel/976756360126229/","ViewCount":1289,"LikeCount":21},{"Platform":"instagram","PostId":2659,"Url":"https://www.instagram.com/reel/CrbqipOLBEp/","ViewCount":4437,"LikeCount":138}]},{"Id":2659,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrbqipOLBEp/","ThumbnailUrl":"media/posts/instagram_18080315902354784.png","Description":"Reverse seared chicken. Smoke skin side up at 250 until 150 internal. Skin side down until crispy. Baste with butter garlic thyme.  #chicken #bbq","SearchText":"reverse seared chicken. smoke skin side up at 250 until 150 internal. skin side down until crispy. baste with butter garlic thyme.  #chicken #bbq chicken chicken_breast recipe bbq smoking reverse seared chicken. smoke skin side up at 250 until 150 internal. skin side down until crispy. baste with butter garlic thyme.  #chicken #bbq chicken whole_chicken recipe bbq smoking reverse seared chicken. smoke skin side up at 250 until 150 internal. skin side down until crispy. baste with butter garlic thyme.  #chicken #bbq chicken chicken_breast recipe bbq smoking","CreateDateTime":"2023-04-24T20:28:10.000Z","ViewCount":23192,"LikeCount":324,"GroupId":9292,"GroupCode":"reverse-seared-chicken-recipe","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_breast"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2658,"Url":"https://www.youtube.com/watch?v=LLQE_suO088","ViewCount":17466,"LikeCount":165},{"Platform":"facebook","PostId":2713,"Url":"https://www.facebook.com/reel/976756360126229/","ViewCount":1289,"LikeCount":21},{"Platform":"instagram","PostId":2659,"Url":"https://www.instagram.com/reel/CrbqipOLBEp/","ViewCount":4437,"LikeCount":138}]},{"Id":2652,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7225661892184788270","ThumbnailUrl":"media/posts/tiktok_7225661892184788270.png","Description":"Smoke skin up at 250 until 150 internal. Crank to 450. Skin side down until crispy. #chicken #bbq ","SearchText":"smoke skin up at 250 until 150 internal. crank to 450. skin side down until crispy. #chicken #bbq  chicken whole_chicken how_to tips process bbq smoking","CreateDateTime":"2023-04-24T16:58:58.000Z","ViewCount":56450,"LikeCount":800,"GroupId":9626,"GroupCode":"crispy-smoked-whole-chicken-guide","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2652,"Url":"https://www.tiktok.com/@backyahdbbq/video/7225661892184788270","ViewCount":56450,"LikeCount":800}]},{"Id":2655,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrZ0pVRO8x8/","ThumbnailUrl":"media/posts/instagram_17909247119673159.png","Description":"Some raw footage from our trip to Snow’s BBQ in Lexington Texas. Definitely worth the wait at least once in your life. #bbq #texasbbq","SearchText":"some raw footage from our trip to snow’s bbq in lexington texas. definitely worth the wait at least once in your life. #bbq #texasbbq review bbq some raw footage from our trip to snow’s bbq in lexington texas. definitely worth the wait at least once in your life. #bbq #texasbbq review bbq some raw footage from our trip to snow’s bbq in lexington texas. definitely worth the wait at least once in your life. #bbq #texasbbq  review bbq","CreateDateTime":"2023-04-24T03:17:08.000Z","ViewCount":30010,"LikeCount":900,"GroupId":9293,"GroupCode":"snows-bbq-trip-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2655,"Url":"https://www.instagram.com/reel/CrZ0pVRO8x8/","ViewCount":15945,"LikeCount":581},{"Platform":"facebook","PostId":2714,"Url":"https://www.facebook.com/reel/946454479869955/","ViewCount":1360,"LikeCount":49},{"Platform":"tiktok","PostId":2653,"Url":"https://www.tiktok.com/@backyahdbbq/video/7225448973186682158","ViewCount":12705,"LikeCount":270}]},{"Id":2714,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/946454479869955/","ThumbnailUrl":"media/posts/facebook_946454479869955.png","Description":"Some raw footage from our trip to Snow’s BBQ in Lexington Texas. Definitely worth the wait at least once in your life. #bbq #texasbbq","SearchText":"some raw footage from our trip to snow’s bbq in lexington texas. definitely worth the wait at least once in your life. #bbq #texasbbq review bbq some raw footage from our trip to snow’s bbq in lexington texas. definitely worth the wait at least once in your life. #bbq #texasbbq review bbq some raw footage from our trip to snow’s bbq in lexington texas. definitely worth the wait at least once in your life. #bbq #texasbbq  review bbq","CreateDateTime":"2023-04-24T03:13:36.000Z","ViewCount":30010,"LikeCount":900,"GroupId":9293,"GroupCode":"snows-bbq-trip-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2655,"Url":"https://www.instagram.com/reel/CrZ0pVRO8x8/","ViewCount":15945,"LikeCount":581},{"Platform":"facebook","PostId":2714,"Url":"https://www.facebook.com/reel/946454479869955/","ViewCount":1360,"LikeCount":49},{"Platform":"tiktok","PostId":2653,"Url":"https://www.tiktok.com/@backyahdbbq/video/7225448973186682158","ViewCount":12705,"LikeCount":270}]},{"Id":2653,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7225448973186682158","ThumbnailUrl":"media/posts/tiktok_7225448973186682158.png","Description":"Some raw footage from our trip to Snow’s BBQ in Lexington Texas. Definitely worth the wait at least once in your life. #bbq #texasbbq ","SearchText":"some raw footage from our trip to snow’s bbq in lexington texas. definitely worth the wait at least once in your life. #bbq #texasbbq review bbq some raw footage from our trip to snow’s bbq in lexington texas. definitely worth the wait at least once in your life. #bbq #texasbbq review bbq some raw footage from our trip to snow’s bbq in lexington texas. definitely worth the wait at least once in your life. #bbq #texasbbq  review bbq","CreateDateTime":"2023-04-24T03:12:24.000Z","ViewCount":30010,"LikeCount":900,"GroupId":9293,"GroupCode":"snows-bbq-trip-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2655,"Url":"https://www.instagram.com/reel/CrZ0pVRO8x8/","ViewCount":15945,"LikeCount":581},{"Platform":"facebook","PostId":2714,"Url":"https://www.facebook.com/reel/946454479869955/","ViewCount":1360,"LikeCount":49},{"Platform":"tiktok","PostId":2653,"Url":"https://www.tiktok.com/@backyahdbbq/video/7225448973186682158","ViewCount":12705,"LikeCount":270}]},{"Id":2651,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=03zjj1rmDc8","ThumbnailUrl":"media/posts/youtube_03zjj1rmDc8.png","Description":"Butter and peanut butter bread. Classic and one of my favs. See my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe","SearchText":"butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread baking butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread baking butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe ","CreateDateTime":"2023-04-21T17:50:50.000Z","ViewCount":8248,"LikeCount":244,"GroupId":9294,"GroupCode":"easy-no-knead-peanut-butter-bread","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2651,"Url":"https://www.youtube.com/watch?v=03zjj1rmDc8","ViewCount":3121,"LikeCount":61},{"Platform":"instagram","PostId":2656,"Url":"https://www.instagram.com/reel/CrTpy14pF3K/","ViewCount":2277,"LikeCount":111},{"Platform":"facebook","PostId":2715,"Url":"https://www.facebook.com/reel/1632943763852276/","ViewCount":1078,"LikeCount":14},{"Platform":"tiktok","PostId":2654,"Url":"https://www.tiktok.com/@backyahdbbq/video/7224560415693458731","ViewCount":1772,"LikeCount":58}]},{"Id":2656,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrTpy14pF3K/","ThumbnailUrl":"media/posts/instagram_17964335594214717.png","Description":"Butter and peanut butter bread. Classic and one of my favs. See my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe","SearchText":"butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread baking butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread baking butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe ","CreateDateTime":"2023-04-21T17:46:58.000Z","ViewCount":8248,"LikeCount":244,"GroupId":9294,"GroupCode":"easy-no-knead-peanut-butter-bread","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2651,"Url":"https://www.youtube.com/watch?v=03zjj1rmDc8","ViewCount":3121,"LikeCount":61},{"Platform":"instagram","PostId":2656,"Url":"https://www.instagram.com/reel/CrTpy14pF3K/","ViewCount":2277,"LikeCount":111},{"Platform":"facebook","PostId":2715,"Url":"https://www.facebook.com/reel/1632943763852276/","ViewCount":1078,"LikeCount":14},{"Platform":"tiktok","PostId":2654,"Url":"https://www.tiktok.com/@backyahdbbq/video/7224560415693458731","ViewCount":1772,"LikeCount":58}]},{"Id":2715,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1632943763852276/","ThumbnailUrl":"media/posts/facebook_1632943763852276.png","Description":"Butter and peanut butter bread. Classic and one of my favs. See my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe","SearchText":"butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread baking butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread baking butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe ","CreateDateTime":"2023-04-21T17:44:45.000Z","ViewCount":8248,"LikeCount":244,"GroupId":9294,"GroupCode":"easy-no-knead-peanut-butter-bread","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2651,"Url":"https://www.youtube.com/watch?v=03zjj1rmDc8","ViewCount":3121,"LikeCount":61},{"Platform":"instagram","PostId":2656,"Url":"https://www.instagram.com/reel/CrTpy14pF3K/","ViewCount":2277,"LikeCount":111},{"Platform":"facebook","PostId":2715,"Url":"https://www.facebook.com/reel/1632943763852276/","ViewCount":1078,"LikeCount":14},{"Platform":"tiktok","PostId":2654,"Url":"https://www.tiktok.com/@backyahdbbq/video/7224560415693458731","ViewCount":1772,"LikeCount":58}]},{"Id":2654,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7224560415693458731","ThumbnailUrl":"media/posts/tiktok_7224560415693458731.png","Description":"Butter and peanut butter bread. Classic and one of my favs. See my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe ","SearchText":"butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread baking butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread baking butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe recipe bread butter and peanut butter bread. classic and one of my favs. see my busy people bread video for recipe. #bread #cooking #noknead #easyrecipe ","CreateDateTime":"2023-04-21T17:44:32.000Z","ViewCount":8248,"LikeCount":244,"GroupId":9294,"GroupCode":"easy-no-knead-peanut-butter-bread","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2651,"Url":"https://www.youtube.com/watch?v=03zjj1rmDc8","ViewCount":3121,"LikeCount":61},{"Platform":"instagram","PostId":2656,"Url":"https://www.instagram.com/reel/CrTpy14pF3K/","ViewCount":2277,"LikeCount":111},{"Platform":"facebook","PostId":2715,"Url":"https://www.facebook.com/reel/1632943763852276/","ViewCount":1078,"LikeCount":14},{"Platform":"tiktok","PostId":2654,"Url":"https://www.tiktok.com/@backyahdbbq/video/7224560415693458731","ViewCount":1772,"LikeCount":58}]},{"Id":2650,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/250150834153705","ThumbnailUrl":"media/posts/facebook_110899788073674_250150834153705.png","Description":"The hardest part about making bread is waiting for it to cool… \n\n#bread","SearchText":"the hardest part about making bread is waiting for it to cool… \n\n#bread bread baking the hardest part about making bread is waiting for it to cool… \n\n#bread tips bread baking","CreateDateTime":"2023-04-21T15:21:56.000Z","ViewCount":1,"LikeCount":22,"GroupId":9295,"GroupCode":"cooling-tips-for-homemade-bread","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2650,"Url":"https://www.facebook.com/234418655726923/posts/250150834153705","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":2657,"Url":"https://www.instagram.com/p/CrTZR1aLpi4/","ViewCount":0,"LikeCount":18}]},{"Id":2657,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CrTZR1aLpi4/","ThumbnailUrl":"media/posts/instagram_17849787386947667.png","Description":"The hardest part about making bread is waiting for it to cool… \n\n#bread","SearchText":"the hardest part about making bread is waiting for it to cool… \n\n#bread bread baking the hardest part about making bread is waiting for it to cool… \n\n#bread tips bread baking","CreateDateTime":"2023-04-21T15:21:53.000Z","ViewCount":1,"LikeCount":22,"GroupId":9295,"GroupCode":"cooling-tips-for-homemade-bread","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2650,"Url":"https://www.facebook.com/234418655726923/posts/250150834153705","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":2657,"Url":"https://www.instagram.com/p/CrTZR1aLpi4/","ViewCount":0,"LikeCount":18}]},{"Id":2649,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=reBwlVyJ3Rg","ThumbnailUrl":"media/posts/youtube_reBwlVyJ3Rg.png","Description":"Today we’re smoking wagyu beef back ribs. These are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. \n\nFor beef back ribs, I leave the membrane alone to","SearchText":"today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. \n\nfor beef back ribs, i leave the membrane alone to keep them together while they cook.  \n\ni slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight.\n\nthe next day, i started smoking them at 7am at 250 degrees.\n\nbecause beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.\n\ni wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender.\n\ni rested them in my blanket and prep tub for an hour or so before slicing in.\n\nthey turned out great.  moist, tender, and pulled off the bone with a gentle tug.\n\n#bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to tips process bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. for beef back ribs, i leave the membrane alone to keep them together while they cook.  i slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight. the next day, i started smoking them at 7am at 250 degrees. because beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.i wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender. i rested them in my blanket and prep tub for an hour or so before slicing in. they turned out great.  moist, tender, and pulled off the bone with a gentle tug. #bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. \n\nfor beef back ribs, i leave the membrane alone to keep them together while they cook. \n\ni slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight.\n\nthe next day, i started smoking them at 7am at 250 degrees.\n\nbecause beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.\n\ni wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender.\n\ni rested them in my blanket and prep tub for an hour or so before slicing in.\n\nthey turned out great.  moist, tender, and pulled off the bone with a gentle tug.\n\n#bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them.  for beef back ribs, i leave the membrane alone to keep them together while they cook.   i slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight. the next day, i started smoking them at 7am at 250 degrees. because beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber. i wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender. i rested them in my blanket and prep tub for an hour or so before slicing in. they turned out great.  moist, tender, and pulled off the bone with a gentle tug. #bbq #beef #beefribs #howto #bbqtiktok #learn #smokedmeat cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-04-20T17:30:22.000Z","ViewCount":35325,"LikeCount":1220,"GroupId":9296,"GroupCode":"today-smoking-wagyu-beef-back-20230420","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2649,"Url":"https://www.youtube.com/watch?v=reBwlVyJ3Rg","ViewCount":5422,"LikeCount":203},{"Platform":"facebook","PostId":2716,"Url":"https://www.facebook.com/reel/764640535198368/","ViewCount":1579,"LikeCount":37},{"Platform":"instagram","PostId":2648,"Url":"https://www.instagram.com/reel/CrRChcepyj0/","ViewCount":8526,"LikeCount":440},{"Platform":"tiktok","PostId":2647,"Url":"https://www.tiktok.com/@backyahdbbq/video/7224184030462299434","ViewCount":19798,"LikeCount":540}]},{"Id":2716,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/764640535198368/","ThumbnailUrl":"media/posts/facebook_764640535198368.png","Description":"Today we’re smoking wagyu beef back ribs. These are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. For beef back ribs, I leave the membrane alone to k","SearchText":"today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. \n\nfor beef back ribs, i leave the membrane alone to keep them together while they cook.  \n\ni slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight.\n\nthe next day, i started smoking them at 7am at 250 degrees.\n\nbecause beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.\n\ni wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender.\n\ni rested them in my blanket and prep tub for an hour or so before slicing in.\n\nthey turned out great.  moist, tender, and pulled off the bone with a gentle tug.\n\n#bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to tips process bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. for beef back ribs, i leave the membrane alone to keep them together while they cook.  i slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight. the next day, i started smoking them at 7am at 250 degrees. because beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.i wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender. i rested them in my blanket and prep tub for an hour or so before slicing in. they turned out great.  moist, tender, and pulled off the bone with a gentle tug. #bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. \n\nfor beef back ribs, i leave the membrane alone to keep them together while they cook. \n\ni slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight.\n\nthe next day, i started smoking them at 7am at 250 degrees.\n\nbecause beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.\n\ni wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender.\n\ni rested them in my blanket and prep tub for an hour or so before slicing in.\n\nthey turned out great.  moist, tender, and pulled off the bone with a gentle tug.\n\n#bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them.  for beef back ribs, i leave the membrane alone to keep them together while they cook.   i slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight. the next day, i started smoking them at 7am at 250 degrees. because beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber. i wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender. i rested them in my blanket and prep tub for an hour or so before slicing in. they turned out great.  moist, tender, and pulled off the bone with a gentle tug. #bbq #beef #beefribs #howto #bbqtiktok #learn #smokedmeat cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-04-20T17:26:06.000Z","ViewCount":35325,"LikeCount":1220,"GroupId":9296,"GroupCode":"today-smoking-wagyu-beef-back-20230420","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2649,"Url":"https://www.youtube.com/watch?v=reBwlVyJ3Rg","ViewCount":5422,"LikeCount":203},{"Platform":"facebook","PostId":2716,"Url":"https://www.facebook.com/reel/764640535198368/","ViewCount":1579,"LikeCount":37},{"Platform":"instagram","PostId":2648,"Url":"https://www.instagram.com/reel/CrRChcepyj0/","ViewCount":8526,"LikeCount":440},{"Platform":"tiktok","PostId":2647,"Url":"https://www.tiktok.com/@backyahdbbq/video/7224184030462299434","ViewCount":19798,"LikeCount":540}]},{"Id":2648,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrRChcepyj0/","ThumbnailUrl":"media/posts/instagram_17895416624728263.png","Description":"Today we’re smoking wagyu beef back ribs. These are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. \n\nFor beef back ribs, I leave the membrane alone to","SearchText":"today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. \n\nfor beef back ribs, i leave the membrane alone to keep them together while they cook.  \n\ni slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight.\n\nthe next day, i started smoking them at 7am at 250 degrees.\n\nbecause beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.\n\ni wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender.\n\ni rested them in my blanket and prep tub for an hour or so before slicing in.\n\nthey turned out great.  moist, tender, and pulled off the bone with a gentle tug.\n\n#bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to tips process bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. for beef back ribs, i leave the membrane alone to keep them together while they cook.  i slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight. the next day, i started smoking them at 7am at 250 degrees. because beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.i wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender. i rested them in my blanket and prep tub for an hour or so before slicing in. they turned out great.  moist, tender, and pulled off the bone with a gentle tug. #bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. \n\nfor beef back ribs, i leave the membrane alone to keep them together while they cook. \n\ni slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight.\n\nthe next day, i started smoking them at 7am at 250 degrees.\n\nbecause beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.\n\ni wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender.\n\ni rested them in my blanket and prep tub for an hour or so before slicing in.\n\nthey turned out great.  moist, tender, and pulled off the bone with a gentle tug.\n\n#bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them.  for beef back ribs, i leave the membrane alone to keep them together while they cook.   i slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight. the next day, i started smoking them at 7am at 250 degrees. because beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber. i wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender. i rested them in my blanket and prep tub for an hour or so before slicing in. they turned out great.  moist, tender, and pulled off the bone with a gentle tug. #bbq #beef #beefribs #howto #bbqtiktok #learn #smokedmeat cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-04-20T17:25:11.000Z","ViewCount":35325,"LikeCount":1220,"GroupId":9296,"GroupCode":"today-smoking-wagyu-beef-back-20230420","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2649,"Url":"https://www.youtube.com/watch?v=reBwlVyJ3Rg","ViewCount":5422,"LikeCount":203},{"Platform":"facebook","PostId":2716,"Url":"https://www.facebook.com/reel/764640535198368/","ViewCount":1579,"LikeCount":37},{"Platform":"instagram","PostId":2648,"Url":"https://www.instagram.com/reel/CrRChcepyj0/","ViewCount":8526,"LikeCount":440},{"Platform":"tiktok","PostId":2647,"Url":"https://www.tiktok.com/@backyahdbbq/video/7224184030462299434","ViewCount":19798,"LikeCount":540}]},{"Id":2647,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7224184030462299434","ThumbnailUrl":"media/posts/tiktok_7224184030462299434.png","Description":"Today we’re smoking wagyu beef back ribs. These are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them.  For beef back ribs, I leave the membrane alone to ","SearchText":"today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. \n\nfor beef back ribs, i leave the membrane alone to keep them together while they cook.  \n\ni slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight.\n\nthe next day, i started smoking them at 7am at 250 degrees.\n\nbecause beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.\n\ni wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender.\n\ni rested them in my blanket and prep tub for an hour or so before slicing in.\n\nthey turned out great.  moist, tender, and pulled off the bone with a gentle tug.\n\n#bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to tips process bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. for beef back ribs, i leave the membrane alone to keep them together while they cook.  i slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight. the next day, i started smoking them at 7am at 250 degrees. because beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.i wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender. i rested them in my blanket and prep tub for an hour or so before slicing in. they turned out great.  moist, tender, and pulled off the bone with a gentle tug. #bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them. \n\nfor beef back ribs, i leave the membrane alone to keep them together while they cook. \n\ni slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight.\n\nthe next day, i started smoking them at 7am at 250 degrees.\n\nbecause beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber.\n\ni wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender.\n\ni rested them in my blanket and prep tub for an hour or so before slicing in.\n\nthey turned out great.  moist, tender, and pulled off the bone with a gentle tug.\n\n#bbq #beef #beefribs #howto #learn #smokedmeat cow beef_ribs how_to bbq smoking today we’re smoking wagyu beef back ribs. these are the same bones that the ribeye is connected to, so you get some tasty rib eye meat between them.  for beef back ribs, i leave the membrane alone to keep them together while they cook.   i slathered with worcester sauce, and then rubbed with salt, pepper, garlic and lawry’s and let them sit in the fridge overnight. the next day, i started smoking them at 7am at 250 degrees. because beef back ribs are so thin they run the risk of drying out, so i like to spritz every hour with 50/50 apple cider vinegar and worcester sauce mix.  i also included a water pan to help keep the humidity high in the cooking chamber. i wrapped them in foil when i was happy with the color and then bumped the smoker up to 275 until they were probe tender. i rested them in my blanket and prep tub for an hour or so before slicing in. they turned out great.  moist, tender, and pulled off the bone with a gentle tug. #bbq #beef #beefribs #howto #bbqtiktok #learn #smokedmeat cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-04-20T17:23:48.000Z","ViewCount":35325,"LikeCount":1220,"GroupId":9296,"GroupCode":"today-smoking-wagyu-beef-back-20230420","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2649,"Url":"https://www.youtube.com/watch?v=reBwlVyJ3Rg","ViewCount":5422,"LikeCount":203},{"Platform":"facebook","PostId":2716,"Url":"https://www.facebook.com/reel/764640535198368/","ViewCount":1579,"LikeCount":37},{"Platform":"instagram","PostId":2648,"Url":"https://www.instagram.com/reel/CrRChcepyj0/","ViewCount":8526,"LikeCount":440},{"Platform":"tiktok","PostId":2647,"Url":"https://www.tiktok.com/@backyahdbbq/video/7224184030462299434","ViewCount":19798,"LikeCount":540}]},{"Id":2646,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7223993555520425258","ThumbnailUrl":"media/posts/tiktok_7223993555520425258.png","Description":"Pepperoni and black olive pizza was one of my favorites growing up… It was also the second most requested topping combination for the party.  Something about that combo… #p#pizzap#pizzatime","SearchText":"pepperoni and black olive pizza was one of my favorites growing up… it was also the second most requested topping combination for the party.  something about that combo… #p#pizzap#pizzatime pig showcase pizza","CreateDateTime":"2023-04-20T05:04:42.000Z","ViewCount":5791,"LikeCount":85,"GroupId":9627,"GroupCode":"pepperoni-and-black-olive-pizza","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2646,"Url":"https://www.tiktok.com/@backyahdbbq/video/7223993555520425258","ViewCount":5791,"LikeCount":85}]},{"Id":2644,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/249265804242208","ThumbnailUrl":"media/posts/facebook_110899788073674_249265804242208.png","Description":"Not a bad start to the season. #trout #fishing #pnwfishing","SearchText":"not a bad start to the season. #trout #fishing #pnwfishing fish not a bad start to the season. #trout #fishing #pnwfishing fish","CreateDateTime":"2023-04-20T03:31:21.000Z","ViewCount":0,"LikeCount":27,"GroupId":9297,"GroupCode":"trout-season-kickoff-showcase","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2644,"Url":"https://www.facebook.com/234418655726923/posts/249265804242208","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":2645,"Url":"https://www.instagram.com/p/CrPjKX3uX8v/","ViewCount":0,"LikeCount":20}]},{"Id":2645,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CrPjKX3uX8v/","ThumbnailUrl":"media/posts/instagram_17967661745466553.png","Description":"Not a bad start to the season. #trout #fishing #pnwfishing","SearchText":"not a bad start to the season. #trout #fishing #pnwfishing fish not a bad start to the season. #trout #fishing #pnwfishing fish","CreateDateTime":"2023-04-20T03:31:17.000Z","ViewCount":0,"LikeCount":27,"GroupId":9297,"GroupCode":"trout-season-kickoff-showcase","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2644,"Url":"https://www.facebook.com/234418655726923/posts/249265804242208","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":2645,"Url":"https://www.instagram.com/p/CrPjKX3uX8v/","ViewCount":0,"LikeCount":20}]},{"Id":2641,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=VhWec6y7Y4w","ThumbnailUrl":"media/posts/youtube_VhWec6y7Y4w.png","Description":"We made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites.\n\nOutside skirt is one of the best tasting cuts and really fun to prep.\n\nThey come covered wit","SearchText":"we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites.\n\noutside skirt is one of the best tasting cuts and really fun to prep.\n\nthey come covered with a membrane that is best removed by just ripping it off.  \n\ngrab one end and pull it, flip it over and pull it again.\n\nthen clean up any large fat deposits and cut into smaller pieces.\n\nto help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika.\n\nwe put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it worked out perfectly.\n\n#steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling skirt steak tacos. we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites. outside skirt is one of the best tasting cuts and really fun to prep. they come covered with a membrane that is best removed by just ripping it off.  grab one end and pull it, flip it over and pull it again. then clean up any large fat deposits and cut into smaller pieces. to help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika. we put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy. #steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites.\n\noutside skirt is one of the best tasting cuts and really fun to prep.\n\nthey come covered with a membrane that is best removed by just ripping it off. \n\ngrab one end and pull it, flip it over and pull it again.\n\nthen clean up any large fat deposits and cut into smaller pieces.\n\nto help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika.\n\nwe put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy.\n\n#steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites. outside skirt is one of the best tasting cuts and really fun to prep. they come covered with a membrane that is best removed by just ripping it off.   grab one end and pull it, flip it over and pull it again. then clean up any large fat deposits and cut into smaller pieces. to help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika. we put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy. #steak #tacos #tacotuesday #bbq  cow steak recipe bbq grilling","CreateDateTime":"2023-04-18T21:42:53.000Z","ViewCount":40191,"LikeCount":727,"GroupId":9628,"GroupCode":"outdoor-taco-night-with-skirt-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2641,"Url":"https://www.youtube.com/watch?v=VhWec6y7Y4w","ViewCount":12461,"LikeCount":209},{"Platform":"facebook","PostId":2717,"Url":"https://www.facebook.com/reel/917704322839506/","ViewCount":4685,"LikeCount":54},{"Platform":"instagram","PostId":2642,"Url":"https://www.instagram.com/reel/CrMVY9CsiS8/","ViewCount":9124,"LikeCount":169},{"Platform":"tiktok","PostId":2640,"Url":"https://www.tiktok.com/@backyahdbbq/video/7223497908140756267","ViewCount":13921,"LikeCount":295}]},{"Id":2717,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/917704322839506/","ThumbnailUrl":"media/posts/facebook_917704322839506.png","Description":"Skirt Steak Tacos. We made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites. Outside skirt is one of the best tasting cuts and really fun to prep. They","SearchText":"we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites.\n\noutside skirt is one of the best tasting cuts and really fun to prep.\n\nthey come covered with a membrane that is best removed by just ripping it off.  \n\ngrab one end and pull it, flip it over and pull it again.\n\nthen clean up any large fat deposits and cut into smaller pieces.\n\nto help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika.\n\nwe put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it worked out perfectly.\n\n#steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling skirt steak tacos. we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites. outside skirt is one of the best tasting cuts and really fun to prep. they come covered with a membrane that is best removed by just ripping it off.  grab one end and pull it, flip it over and pull it again. then clean up any large fat deposits and cut into smaller pieces. to help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika. we put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy. #steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites.\n\noutside skirt is one of the best tasting cuts and really fun to prep.\n\nthey come covered with a membrane that is best removed by just ripping it off. \n\ngrab one end and pull it, flip it over and pull it again.\n\nthen clean up any large fat deposits and cut into smaller pieces.\n\nto help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika.\n\nwe put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy.\n\n#steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites. outside skirt is one of the best tasting cuts and really fun to prep. they come covered with a membrane that is best removed by just ripping it off.   grab one end and pull it, flip it over and pull it again. then clean up any large fat deposits and cut into smaller pieces. to help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika. we put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy. #steak #tacos #tacotuesday #bbq  cow steak recipe bbq grilling","CreateDateTime":"2023-04-18T21:35:36.000Z","ViewCount":40191,"LikeCount":727,"GroupId":9628,"GroupCode":"outdoor-taco-night-with-skirt-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2641,"Url":"https://www.youtube.com/watch?v=VhWec6y7Y4w","ViewCount":12461,"LikeCount":209},{"Platform":"facebook","PostId":2717,"Url":"https://www.facebook.com/reel/917704322839506/","ViewCount":4685,"LikeCount":54},{"Platform":"instagram","PostId":2642,"Url":"https://www.instagram.com/reel/CrMVY9CsiS8/","ViewCount":9124,"LikeCount":169},{"Platform":"tiktok","PostId":2640,"Url":"https://www.tiktok.com/@backyahdbbq/video/7223497908140756267","ViewCount":13921,"LikeCount":295}]},{"Id":2642,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrMVY9CsiS8/","ThumbnailUrl":"media/posts/instagram_17990208997904609.png","Description":"We made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites.\n\nOutside skirt is one of the best tasting cuts and really fun to prep.\n\nThey come covered wit","SearchText":"we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites.\n\noutside skirt is one of the best tasting cuts and really fun to prep.\n\nthey come covered with a membrane that is best removed by just ripping it off.  \n\ngrab one end and pull it, flip it over and pull it again.\n\nthen clean up any large fat deposits and cut into smaller pieces.\n\nto help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika.\n\nwe put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it worked out perfectly.\n\n#steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling skirt steak tacos. we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites. outside skirt is one of the best tasting cuts and really fun to prep. they come covered with a membrane that is best removed by just ripping it off.  grab one end and pull it, flip it over and pull it again. then clean up any large fat deposits and cut into smaller pieces. to help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika. we put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy. #steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites.\n\noutside skirt is one of the best tasting cuts and really fun to prep.\n\nthey come covered with a membrane that is best removed by just ripping it off. \n\ngrab one end and pull it, flip it over and pull it again.\n\nthen clean up any large fat deposits and cut into smaller pieces.\n\nto help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika.\n\nwe put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy.\n\n#steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites. outside skirt is one of the best tasting cuts and really fun to prep. they come covered with a membrane that is best removed by just ripping it off.   grab one end and pull it, flip it over and pull it again. then clean up any large fat deposits and cut into smaller pieces. to help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika. we put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy. #steak #tacos #tacotuesday #bbq  cow steak recipe bbq grilling","CreateDateTime":"2023-04-18T21:33:50.000Z","ViewCount":40191,"LikeCount":727,"GroupId":9628,"GroupCode":"outdoor-taco-night-with-skirt-steak","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2641,"Url":"https://www.youtube.com/watch?v=VhWec6y7Y4w","ViewCount":12461,"LikeCount":209},{"Platform":"facebook","PostId":2717,"Url":"https://www.facebook.com/reel/917704322839506/","ViewCount":4685,"LikeCount":54},{"Platform":"instagram","PostId":2642,"Url":"https://www.instagram.com/reel/CrMVY9CsiS8/","ViewCount":9124,"LikeCount":169},{"Platform":"tiktok","PostId":2640,"Url":"https://www.tiktok.com/@backyahdbbq/video/7223497908140756267","ViewCount":13921,"LikeCount":295}]},{"Id":2640,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7223497908140756267","ThumbnailUrl":"media/posts/tiktok_7223497908140756267.png","Description":"We made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites. Outside skirt is one of the best tasting cuts and really fun to prep. They come covered with ","SearchText":"we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites.\n\noutside skirt is one of the best tasting cuts and really fun to prep.\n\nthey come covered with a membrane that is best removed by just ripping it off.  \n\ngrab one end and pull it, flip it over and pull it again.\n\nthen clean up any large fat deposits and cut into smaller pieces.\n\nto help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika.\n\nwe put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it worked out perfectly.\n\n#steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling skirt steak tacos. we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites. outside skirt is one of the best tasting cuts and really fun to prep. they come covered with a membrane that is best removed by just ripping it off.  grab one end and pull it, flip it over and pull it again. then clean up any large fat deposits and cut into smaller pieces. to help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika. we put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy. #steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites.\n\noutside skirt is one of the best tasting cuts and really fun to prep.\n\nthey come covered with a membrane that is best removed by just ripping it off. \n\ngrab one end and pull it, flip it over and pull it again.\n\nthen clean up any large fat deposits and cut into smaller pieces.\n\nto help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika.\n\nwe put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy.\n\n#steak #tacos #tacotuesday #bbq #howto cow steak how_to bbq grilling we made a ton of food while on vacation, but taco night with outside skirt steak was one of the favorites. outside skirt is one of the best tasting cuts and really fun to prep. they come covered with a membrane that is best removed by just ripping it off.   grab one end and pull it, flip it over and pull it again. then clean up any large fat deposits and cut into smaller pieces. to help tenderize and flavor the meat we grabbed some worcester sauce and limes from a nearby shop and made a simple marinade with salt, pepper, and paprika. we put it in the fridge for a few hours and then grilled it over direct high heat. this was the first time i had cooked on a gas grill in a very long time, but it all worked out, and everyone was happy. #steak #tacos #tacotuesday #bbq  cow steak recipe bbq grilling","CreateDateTime":"2023-04-18T21:01:19.000Z","ViewCount":40191,"LikeCount":727,"GroupId":9628,"GroupCode":"outdoor-taco-night-with-skirt-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2641,"Url":"https://www.youtube.com/watch?v=VhWec6y7Y4w","ViewCount":12461,"LikeCount":209},{"Platform":"facebook","PostId":2717,"Url":"https://www.facebook.com/reel/917704322839506/","ViewCount":4685,"LikeCount":54},{"Platform":"instagram","PostId":2642,"Url":"https://www.instagram.com/reel/CrMVY9CsiS8/","ViewCount":9124,"LikeCount":169},{"Platform":"tiktok","PostId":2640,"Url":"https://www.tiktok.com/@backyahdbbq/video/7223497908140756267","ViewCount":13921,"LikeCount":295}]},{"Id":2638,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/248017927700329","ThumbnailUrl":"media/posts/facebook_110899788073674_248017927700329.png","Description":"Enough dough for 18 pizzas","SearchText":"enough dough for 18 pizzas enough dough for 18 pizzas #pizza #pizzadough","CreateDateTime":"2023-04-17T16:38:53.000Z","ViewCount":1,"LikeCount":13,"GroupId":9629,"GroupCode":"dough-recipe-for-18-pizzas","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2638,"Url":"https://www.facebook.com/234418655726923/posts/248017927700329","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":2639,"Url":"https://www.instagram.com/p/CrJO53VpCWa/","ViewCount":0,"LikeCount":7}]},{"Id":2639,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CrJO53VpCWa/","ThumbnailUrl":"media/posts/instagram_18079456084352180.png","Description":"Enough dough for 18 pizzas #pizza #pizzadough","SearchText":"enough dough for 18 pizzas enough dough for 18 pizzas #pizza #pizzadough","CreateDateTime":"2023-04-17T16:38:49.000Z","ViewCount":1,"LikeCount":13,"GroupId":9629,"GroupCode":"dough-recipe-for-18-pizzas","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2638,"Url":"https://www.facebook.com/234418655726923/posts/248017927700329","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":2639,"Url":"https://www.instagram.com/p/CrJO53VpCWa/","ViewCount":0,"LikeCount":7}]},{"Id":2635,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=IAWX5kAsTjc","ThumbnailUrl":"media/posts/youtube_IAWX5kAsTjc.png","Description":"See last short for recipe #bread #freshbread","SearchText":"see last short for recipe #bread #freshbread recipe bread baking morning bread. see last reel for recipe #bread #freshbread recipe bread breakfast baking morning bread. see last reel for recipe #bread #freshbread","CreateDateTime":"2023-04-17T15:29:08.000Z","ViewCount":5545,"LikeCount":156,"GroupId":9298,"GroupCode":"fresh-morning-bread-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2635,"Url":"https://www.youtube.com/watch?v=IAWX5kAsTjc","ViewCount":2221,"LikeCount":56},{"Platform":"facebook","PostId":2718,"Url":"https://www.facebook.com/reel/495234119365428/","ViewCount":1065,"LikeCount":14},{"Platform":"instagram","PostId":2637,"Url":"https://www.instagram.com/reel/CrJGFCbRfAA/","ViewCount":2259,"LikeCount":86}]},{"Id":2718,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/495234119365428/","ThumbnailUrl":"media/posts/facebook_495234119365428.png","Description":"Morning bread. See last reel for recipe #bread #freshbread","SearchText":"see last short for recipe #bread #freshbread recipe bread baking morning bread. see last reel for recipe #bread #freshbread recipe bread breakfast baking morning bread. see last reel for recipe #bread #freshbread","CreateDateTime":"2023-04-17T15:24:51.000Z","ViewCount":5545,"LikeCount":156,"GroupId":9298,"GroupCode":"fresh-morning-bread-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread","Breakfast"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2635,"Url":"https://www.youtube.com/watch?v=IAWX5kAsTjc","ViewCount":2221,"LikeCount":56},{"Platform":"facebook","PostId":2718,"Url":"https://www.facebook.com/reel/495234119365428/","ViewCount":1065,"LikeCount":14},{"Platform":"instagram","PostId":2637,"Url":"https://www.instagram.com/reel/CrJGFCbRfAA/","ViewCount":2259,"LikeCount":86}]},{"Id":2637,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrJGFCbRfAA/","ThumbnailUrl":"media/posts/instagram_17972028089093922.png","Description":"Morning bread. See last reel for recipe #bread #freshbread","SearchText":"see last short for recipe #bread #freshbread recipe bread baking morning bread. see last reel for recipe #bread #freshbread recipe bread breakfast baking morning bread. see last reel for recipe #bread #freshbread","CreateDateTime":"2023-04-17T15:22:24.000Z","ViewCount":5545,"LikeCount":156,"GroupId":9298,"GroupCode":"fresh-morning-bread-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2635,"Url":"https://www.youtube.com/watch?v=IAWX5kAsTjc","ViewCount":2221,"LikeCount":56},{"Platform":"facebook","PostId":2718,"Url":"https://www.facebook.com/reel/495234119365428/","ViewCount":1065,"LikeCount":14},{"Platform":"instagram","PostId":2637,"Url":"https://www.instagram.com/reel/CrJGFCbRfAA/","ViewCount":2259,"LikeCount":86}]},{"Id":2636,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7223036630368734510","ThumbnailUrl":"media/posts/tiktok_7223036630368734510.png","Description":"Morning bread. See bread playlist for recipe #bread #freshbread@backyahdbbq ","SearchText":"morning bread. see bread playlist for recipe #bread #freshbread@backyahdbbq  recipe bread baking","CreateDateTime":"2023-04-17T15:11:20.000Z","ViewCount":1667,"LikeCount":62,"GroupId":9630,"GroupCode":"freshly-baked-morning-bread-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2636,"Url":"https://www.tiktok.com/@backyahdbbq/video/7223036630368734510","ViewCount":1667,"LikeCount":62}]},{"Id":2632,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=qc7XA5wIovg","ThumbnailUrl":"media/posts/youtube_qc7XA5wIovg.png","Description":"Busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  It takes about 24 hours from start to finish, but o","SearchText":"busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time.\n\ncombine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.  \n\nit will look shaggy like this.  you don’t need to knead it.\n\ncover it with plastic wrap and set on the counter.\n\n30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.  \n\nlet it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top.\n\nscrape your dough onto a floured surface and add more flour to the top.\n\npick up each edge and fold towards the center, flip it over, and tuck the edges.\n\ncrumple up some parchment paper, add some flour, and put the dough on it.\n\nput it in a covered bowl and then in the fridge overnight.\n\nthe next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes.\n\nscore the dough with a knife or scissors.\n\ncarefully remove the dutch oven, put the dough in, and cook covered for 25 minutes.\n\nremove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it.\n\nlet it cool on a wire rack for an hour or so and slice in.\n\nprops to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. \n\n#bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time. combine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.  it will look shaggy like this.  you don’t need to knead it. cover it with plastic wrap and set on the counter. 30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.  let it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top. scrape your dough onto a floured surface and add more flour to the top. pick up each edge and fold towards the center, flip it over, and tuck the edges. crumple up some parchment paper, add some flour, and put the dough on it. put it in a covered bowl and then in the fridge overnight. the next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes. score the dough with a knife or scissors. carefully remove the dutch oven, put the dough in, and cook covered for 25 minutes. remove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it. let it cool on a wire rack for an hour or so and slice in. props to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. #bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time.\n\ncombine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water. \n\nit will look shaggy like this.  you don’t need to knead it.\n\ncover it with plastic wrap and set on the counter.\n\n30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten. \n\nlet it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top.\n\nscrape your dough onto a floured surface and add more flour to the top.\n\npick up each edge and fold towards the center, flip it over, and tuck the edges.\n\ncrumple up some parchment paper, add some flour, and put the dough on it.\n\nput it in a covered bowl and then in the fridge overnight.\n\nthe next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes.\n\nscore the dough with a knife or scissors.\n\ncarefully remove the dutch oven, put the dough in, and cook covered for 25 minutes.\n\nremove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it.\n\nlet it cool on a wire rack for an hour or so and slice in.\n\nprops to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. \n\n#bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time. in the morning, combine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.   it will look shaggy like this.  you don’t need to knead it. cover it with plastic wrap and set on the counter. 30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.   let it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top. scrape your dough onto a floured surface and add more flour to the top. pick up each edge and fold towards the center, flip it over, and tuck the edges. crumple up some parchment paper, add some flour, and put the dough on it. put it in a covered bowl and then in the fridge overnight. the next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes. score the dough with a knife or scissors. carefully remove the dutch oven, put the dough in, and cook covered for 25 minutes. remove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it. let it cool on a wire rack for an hour or so and slice in. props to jim lahey for the recipe, my mod is to proof overnight so easy to bake in the morning.  #bread #howto #cooking #nokneadbread recipe how_to bread baking","CreateDateTime":"2023-04-16T22:44:20.000Z","ViewCount":867592,"LikeCount":27459,"GroupId":9299,"GroupCode":"quick-homemade-bread-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2632,"Url":"https://www.youtube.com/watch?v=qc7XA5wIovg","ViewCount":817519,"LikeCount":25008},{"Platform":"facebook","PostId":2719,"Url":"https://www.facebook.com/reel/1291483395085376/","ViewCount":2067,"LikeCount":39},{"Platform":"instagram","PostId":2634,"Url":"https://www.instagram.com/reel/CrHTDfBsH9E/","ViewCount":6352,"LikeCount":181},{"Platform":"tiktok","PostId":2633,"Url":"https://www.tiktok.com/@backyahdbbq/video/7222779716221046058","ViewCount":41654,"LikeCount":2231}]},{"Id":2719,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1291483395085376/","ThumbnailUrl":"media/posts/facebook_1291483395085376.png","Description":"Busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  It takes about 24 hours from start to finish, but o","SearchText":"busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time.\n\ncombine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.  \n\nit will look shaggy like this.  you don’t need to knead it.\n\ncover it with plastic wrap and set on the counter.\n\n30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.  \n\nlet it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top.\n\nscrape your dough onto a floured surface and add more flour to the top.\n\npick up each edge and fold towards the center, flip it over, and tuck the edges.\n\ncrumple up some parchment paper, add some flour, and put the dough on it.\n\nput it in a covered bowl and then in the fridge overnight.\n\nthe next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes.\n\nscore the dough with a knife or scissors.\n\ncarefully remove the dutch oven, put the dough in, and cook covered for 25 minutes.\n\nremove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it.\n\nlet it cool on a wire rack for an hour or so and slice in.\n\nprops to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. \n\n#bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time. combine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.  it will look shaggy like this.  you don’t need to knead it. cover it with plastic wrap and set on the counter. 30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.  let it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top. scrape your dough onto a floured surface and add more flour to the top. pick up each edge and fold towards the center, flip it over, and tuck the edges. crumple up some parchment paper, add some flour, and put the dough on it. put it in a covered bowl and then in the fridge overnight. the next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes. score the dough with a knife or scissors. carefully remove the dutch oven, put the dough in, and cook covered for 25 minutes. remove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it. let it cool on a wire rack for an hour or so and slice in. props to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. #bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time.\n\ncombine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water. \n\nit will look shaggy like this.  you don’t need to knead it.\n\ncover it with plastic wrap and set on the counter.\n\n30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten. \n\nlet it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top.\n\nscrape your dough onto a floured surface and add more flour to the top.\n\npick up each edge and fold towards the center, flip it over, and tuck the edges.\n\ncrumple up some parchment paper, add some flour, and put the dough on it.\n\nput it in a covered bowl and then in the fridge overnight.\n\nthe next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes.\n\nscore the dough with a knife or scissors.\n\ncarefully remove the dutch oven, put the dough in, and cook covered for 25 minutes.\n\nremove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it.\n\nlet it cool on a wire rack for an hour or so and slice in.\n\nprops to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. \n\n#bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time. in the morning, combine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.   it will look shaggy like this.  you don’t need to knead it. cover it with plastic wrap and set on the counter. 30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.   let it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top. scrape your dough onto a floured surface and add more flour to the top. pick up each edge and fold towards the center, flip it over, and tuck the edges. crumple up some parchment paper, add some flour, and put the dough on it. put it in a covered bowl and then in the fridge overnight. the next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes. score the dough with a knife or scissors. carefully remove the dutch oven, put the dough in, and cook covered for 25 minutes. remove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it. let it cool on a wire rack for an hour or so and slice in. props to jim lahey for the recipe, my mod is to proof overnight so easy to bake in the morning.  #bread #howto #cooking #nokneadbread recipe how_to bread baking","CreateDateTime":"2023-04-16T22:38:03.000Z","ViewCount":867592,"LikeCount":27459,"GroupId":9299,"GroupCode":"quick-homemade-bread-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2632,"Url":"https://www.youtube.com/watch?v=qc7XA5wIovg","ViewCount":817519,"LikeCount":25008},{"Platform":"facebook","PostId":2719,"Url":"https://www.facebook.com/reel/1291483395085376/","ViewCount":2067,"LikeCount":39},{"Platform":"instagram","PostId":2634,"Url":"https://www.instagram.com/reel/CrHTDfBsH9E/","ViewCount":6352,"LikeCount":181},{"Platform":"tiktok","PostId":2633,"Url":"https://www.tiktok.com/@backyahdbbq/video/7222779716221046058","ViewCount":41654,"LikeCount":2231}]},{"Id":2634,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrHTDfBsH9E/","ThumbnailUrl":"media/posts/instagram_18331389037077702.png","Description":"Busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  It takes about 24 hours from start to finish, but o","SearchText":"busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time.\n\ncombine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.  \n\nit will look shaggy like this.  you don’t need to knead it.\n\ncover it with plastic wrap and set on the counter.\n\n30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.  \n\nlet it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top.\n\nscrape your dough onto a floured surface and add more flour to the top.\n\npick up each edge and fold towards the center, flip it over, and tuck the edges.\n\ncrumple up some parchment paper, add some flour, and put the dough on it.\n\nput it in a covered bowl and then in the fridge overnight.\n\nthe next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes.\n\nscore the dough with a knife or scissors.\n\ncarefully remove the dutch oven, put the dough in, and cook covered for 25 minutes.\n\nremove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it.\n\nlet it cool on a wire rack for an hour or so and slice in.\n\nprops to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. \n\n#bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time. combine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.  it will look shaggy like this.  you don’t need to knead it. cover it with plastic wrap and set on the counter. 30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.  let it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top. scrape your dough onto a floured surface and add more flour to the top. pick up each edge and fold towards the center, flip it over, and tuck the edges. crumple up some parchment paper, add some flour, and put the dough on it. put it in a covered bowl and then in the fridge overnight. the next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes. score the dough with a knife or scissors. carefully remove the dutch oven, put the dough in, and cook covered for 25 minutes. remove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it. let it cool on a wire rack for an hour or so and slice in. props to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. #bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time.\n\ncombine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water. \n\nit will look shaggy like this.  you don’t need to knead it.\n\ncover it with plastic wrap and set on the counter.\n\n30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten. \n\nlet it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top.\n\nscrape your dough onto a floured surface and add more flour to the top.\n\npick up each edge and fold towards the center, flip it over, and tuck the edges.\n\ncrumple up some parchment paper, add some flour, and put the dough on it.\n\nput it in a covered bowl and then in the fridge overnight.\n\nthe next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes.\n\nscore the dough with a knife or scissors.\n\ncarefully remove the dutch oven, put the dough in, and cook covered for 25 minutes.\n\nremove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it.\n\nlet it cool on a wire rack for an hour or so and slice in.\n\nprops to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. \n\n#bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time. in the morning, combine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.   it will look shaggy like this.  you don’t need to knead it. cover it with plastic wrap and set on the counter. 30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.   let it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top. scrape your dough onto a floured surface and add more flour to the top. pick up each edge and fold towards the center, flip it over, and tuck the edges. crumple up some parchment paper, add some flour, and put the dough on it. put it in a covered bowl and then in the fridge overnight. the next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes. score the dough with a knife or scissors. carefully remove the dutch oven, put the dough in, and cook covered for 25 minutes. remove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it. let it cool on a wire rack for an hour or so and slice in. props to jim lahey for the recipe, my mod is to proof overnight so easy to bake in the morning.  #bread #howto #cooking #nokneadbread recipe how_to bread baking","CreateDateTime":"2023-04-16T22:37:08.000Z","ViewCount":867592,"LikeCount":27459,"GroupId":9299,"GroupCode":"quick-homemade-bread-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2632,"Url":"https://www.youtube.com/watch?v=qc7XA5wIovg","ViewCount":817519,"LikeCount":25008},{"Platform":"facebook","PostId":2719,"Url":"https://www.facebook.com/reel/1291483395085376/","ViewCount":2067,"LikeCount":39},{"Platform":"instagram","PostId":2634,"Url":"https://www.instagram.com/reel/CrHTDfBsH9E/","ViewCount":6352,"LikeCount":181},{"Platform":"tiktok","PostId":2633,"Url":"https://www.tiktok.com/@backyahdbbq/video/7222779716221046058","ViewCount":41654,"LikeCount":2231}]},{"Id":2633,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7222779716221046058","ThumbnailUrl":"media/posts/tiktok_7222779716221046058.png","Description":"Busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  It takes about 24 hours from start to finish, but o","SearchText":"busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time.\n\ncombine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.  \n\nit will look shaggy like this.  you don’t need to knead it.\n\ncover it with plastic wrap and set on the counter.\n\n30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.  \n\nlet it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top.\n\nscrape your dough onto a floured surface and add more flour to the top.\n\npick up each edge and fold towards the center, flip it over, and tuck the edges.\n\ncrumple up some parchment paper, add some flour, and put the dough on it.\n\nput it in a covered bowl and then in the fridge overnight.\n\nthe next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes.\n\nscore the dough with a knife or scissors.\n\ncarefully remove the dutch oven, put the dough in, and cook covered for 25 minutes.\n\nremove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it.\n\nlet it cool on a wire rack for an hour or so and slice in.\n\nprops to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. \n\n#bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time. combine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.  it will look shaggy like this.  you don’t need to knead it. cover it with plastic wrap and set on the counter. 30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.  let it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top. scrape your dough onto a floured surface and add more flour to the top. pick up each edge and fold towards the center, flip it over, and tuck the edges. crumple up some parchment paper, add some flour, and put the dough on it. put it in a covered bowl and then in the fridge overnight. the next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes. score the dough with a knife or scissors. carefully remove the dutch oven, put the dough in, and cook covered for 25 minutes. remove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it. let it cool on a wire rack for an hour or so and slice in. props to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. #bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time.\n\ncombine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water. \n\nit will look shaggy like this.  you don’t need to knead it.\n\ncover it with plastic wrap and set on the counter.\n\n30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten. \n\nlet it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top.\n\nscrape your dough onto a floured surface and add more flour to the top.\n\npick up each edge and fold towards the center, flip it over, and tuck the edges.\n\ncrumple up some parchment paper, add some flour, and put the dough on it.\n\nput it in a covered bowl and then in the fridge overnight.\n\nthe next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes.\n\nscore the dough with a knife or scissors.\n\ncarefully remove the dutch oven, put the dough in, and cook covered for 25 minutes.\n\nremove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it.\n\nlet it cool on a wire rack for an hour or so and slice in.\n\nprops to jim lahey, for the recipe, my modification is to proof it in the fridge overnight so it’s ready to bake in the morning. \n\n#bread #howto #cooking #nokneadbread recipe how_to bread baking busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread.  it takes about 24 hours from start to finish, but only a few minutes of hands-on time. in the morning, combine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water.   it will look shaggy like this.  you don’t need to knead it. cover it with plastic wrap and set on the counter. 30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten.   let it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top. scrape your dough onto a floured surface and add more flour to the top. pick up each edge and fold towards the center, flip it over, and tuck the edges. crumple up some parchment paper, add some flour, and put the dough on it. put it in a covered bowl and then in the fridge overnight. the next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes. score the dough with a knife or scissors. carefully remove the dutch oven, put the dough in, and cook covered for 25 minutes. remove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it. let it cool on a wire rack for an hour or so and slice in. props to jim lahey for the recipe, my mod is to proof overnight so easy to bake in the morning.  #bread #howto #cooking #nokneadbread recipe how_to bread baking","CreateDateTime":"2023-04-16T22:34:22.000Z","ViewCount":867592,"LikeCount":27459,"GroupId":9299,"GroupCode":"quick-homemade-bread-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2632,"Url":"https://www.youtube.com/watch?v=qc7XA5wIovg","ViewCount":817519,"LikeCount":25008},{"Platform":"facebook","PostId":2719,"Url":"https://www.facebook.com/reel/1291483395085376/","ViewCount":2067,"LikeCount":39},{"Platform":"instagram","PostId":2634,"Url":"https://www.instagram.com/reel/CrHTDfBsH9E/","ViewCount":6352,"LikeCount":181},{"Platform":"tiktok","PostId":2633,"Url":"https://www.tiktok.com/@backyahdbbq/video/7222779716221046058","ViewCount":41654,"LikeCount":2231}]},{"Id":2626,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=58JkzEQ1Ato","ThumbnailUrl":"media/posts/youtube_58JkzEQ1Ato.png","Description":"Sometimes all you need is a classic pepperoni #pizza #pizzalover","SearchText":"sometimes all you need is a classic pepperoni #pizza #pizzalover pizza sometimes all you need is a classic pepperoni. #pizza #pizzalover sometimes all you need is a classic pepperoni #pizza #pizzalover pizza","CreateDateTime":"2023-04-15T17:53:28.000Z","ViewCount":38949,"LikeCount":835,"GroupId":9300,"GroupCode":"classic-pepperoni-pizza-love","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2626,"Url":"https://www.youtube.com/watch?v=58JkzEQ1Ato","ViewCount":2541,"LikeCount":60},{"Platform":"facebook","PostId":2720,"Url":"https://www.facebook.com/reel/245461078053549/","ViewCount":860,"LikeCount":21},{"Platform":"instagram","PostId":2629,"Url":"https://www.instagram.com/reel/CrEAMN7u9yc/","ViewCount":2700,"LikeCount":189},{"Platform":"tiktok","PostId":2627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7222305251095825707","ViewCount":32848,"LikeCount":565}]},{"Id":2720,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/245461078053549/","ThumbnailUrl":"media/posts/facebook_245461078053549.png","Description":"Sometimes all you need is a classic pepperoni. #pizza #pizzalover","SearchText":"sometimes all you need is a classic pepperoni #pizza #pizzalover pizza sometimes all you need is a classic pepperoni. #pizza #pizzalover sometimes all you need is a classic pepperoni #pizza #pizzalover pizza","CreateDateTime":"2023-04-15T17:46:43.000Z","ViewCount":38949,"LikeCount":835,"GroupId":9300,"GroupCode":"classic-pepperoni-pizza-love","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2626,"Url":"https://www.youtube.com/watch?v=58JkzEQ1Ato","ViewCount":2541,"LikeCount":60},{"Platform":"facebook","PostId":2720,"Url":"https://www.facebook.com/reel/245461078053549/","ViewCount":860,"LikeCount":21},{"Platform":"instagram","PostId":2629,"Url":"https://www.instagram.com/reel/CrEAMN7u9yc/","ViewCount":2700,"LikeCount":189},{"Platform":"tiktok","PostId":2627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7222305251095825707","ViewCount":32848,"LikeCount":565}]},{"Id":2629,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrEAMN7u9yc/","ThumbnailUrl":"media/posts/instagram_18082700413346596.png","Description":"Sometimes all you need is a classic pepperoni #pizza #pizzalover","SearchText":"sometimes all you need is a classic pepperoni #pizza #pizzalover pizza sometimes all you need is a classic pepperoni. #pizza #pizzalover sometimes all you need is a classic pepperoni #pizza #pizzalover pizza","CreateDateTime":"2023-04-15T15:55:06.000Z","ViewCount":38949,"LikeCount":835,"GroupId":9300,"GroupCode":"classic-pepperoni-pizza-love","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2626,"Url":"https://www.youtube.com/watch?v=58JkzEQ1Ato","ViewCount":2541,"LikeCount":60},{"Platform":"facebook","PostId":2720,"Url":"https://www.facebook.com/reel/245461078053549/","ViewCount":860,"LikeCount":21},{"Platform":"instagram","PostId":2629,"Url":"https://www.instagram.com/reel/CrEAMN7u9yc/","ViewCount":2700,"LikeCount":189},{"Platform":"tiktok","PostId":2627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7222305251095825707","ViewCount":32848,"LikeCount":565}]},{"Id":2627,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7222305251095825707","ThumbnailUrl":"media/posts/tiktok_7222305251095825707.png","Description":"Sometimes all you need is a classic pepperoni. #pizza #pizzalover ","SearchText":"my biggest pizza event yet. 40 pizzas. 20 per @cambro proofing box. here’s how i form each dough ball. 250g each. let me know if you want to see whole process.  #pizza #dough #pizzadough #pizzaparty #pizzalover  process pizza baking sometimes all you need is a classic pepperoni. #pizza #pizzalover  pizza 24 hour pizza dough poolish cold ferment. this slows down the fermenting process and helps develop a better texture and structure.  #affiliate #pizza #pizzalover #pizzadough  music by @seanmarshallmusic. great channel for guitar insight and learning and great tones.  how_to tips tutorial process pizza bread check my gear page for $10 off a stoke pizza oven.  i love brisket and i love pizza - so i combined them. in addition to shredded brisket, i added pickled red onions, white onions, jalapenos, black olives, mozarella and parmesan cheese. i put the @stoke.backyard pizza oven on high and let the center of the stone get to 750 degrees and launched it. after launch you’ll want to turn the oven temp down to low to help stabilize temp and cook the pizza evenly then quarter turn it every 20ish seconds.  you’ll want to keep an eye on it the whole time to make sure it doesn’t burn.  a few burn spots around the edges of the crust are ok. the results - a delicious cheesy smoked brisket pizza with a perfectly crispy crust.   this is now one of my favorite combos because #gifted #affiliate #bbq #smokedmeat #brisket #pizza #outdoorcooking #pizzaoven #pickledonions #pizzalover  pizza night is our new favorite night of the week. it gets better each time we make it. everyone forms their own dough and toppings….and the young ones are learning how to turn. thanks to @stoke.backyard for sending me the oven. also check out @josiahandthe ‘s music. i really like what he is doing and i’ve been listening to him on repeat for a while now.  he’s doing folk covers of some non-folk songs and has some great original stuff too.   #pizza #tiktokpizza #pizzanight #family #pizzapizza #pizzatime  showcase pizza baking","CreateDateTime":"2023-04-15T15:53:17.000Z","ViewCount":38949,"LikeCount":835,"GroupId":4914,"GroupCode":"ai-group-20251227-pizza-poolish","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2626,"Url":"https://www.youtube.com/watch?v=58JkzEQ1Ato","ViewCount":2541,"LikeCount":60},{"Platform":"facebook","PostId":2720,"Url":"https://www.facebook.com/reel/245461078053549/","ViewCount":860,"LikeCount":21},{"Platform":"instagram","PostId":2629,"Url":"https://www.instagram.com/reel/CrEAMN7u9yc/","ViewCount":2700,"LikeCount":189},{"Platform":"tiktok","PostId":2627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7222305251095825707","ViewCount":32848,"LikeCount":565}]},{"Id":2625,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/246428464525942","ThumbnailUrl":"media/posts/facebook_110899788073674_246428464525942.png","Description":"Brought the @stoke.backyard pizza oven on vacation and was looking for a place to setup. Removed the lid from the house’s gas grill and it fit perfectly. #pizza #bbqhack","SearchText":"brought the @stoke.backyard pizza oven on vacation and was looking for a place to setup. removed the lid from the house’s gas grill and it fit perfectly. #pizza #bbqhack tips bbq pizza grilling brought the @stoke.backyard pizza oven on vacation and was looking for a place to setup. removed the lid from the house’s gas grill and it fit perfectly. #pizza #bbqhack tips bbq pizza grilling","CreateDateTime":"2023-04-14T16:58:00.000Z","ViewCount":2,"LikeCount":20,"GroupId":9301,"GroupCode":"using-a-grill-for-pizza-cooking","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ","Pizza"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2625,"Url":"https://www.facebook.com/234418655726923/posts/246428464525942","ViewCount":2,"LikeCount":8},{"Platform":"instagram","PostId":2630,"Url":"https://www.instagram.com/p/CrBitO6LC_l/","ViewCount":0,"LikeCount":12}]},{"Id":2630,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CrBitO6LC_l/","ThumbnailUrl":"media/posts/instagram_17991391315763144.png","Description":"Brought the @stoke.backyard pizza oven on vacation and was looking for a place to setup. Removed the lid from the house’s gas grill and it fit perfectly. #pizza #bbqhack","SearchText":"brought the @stoke.backyard pizza oven on vacation and was looking for a place to setup. removed the lid from the house’s gas grill and it fit perfectly. #pizza #bbqhack tips bbq pizza grilling brought the @stoke.backyard pizza oven on vacation and was looking for a place to setup. removed the lid from the house’s gas grill and it fit perfectly. #pizza #bbqhack tips bbq pizza grilling","CreateDateTime":"2023-04-14T16:57:56.000Z","ViewCount":2,"LikeCount":20,"GroupId":9301,"GroupCode":"using-a-grill-for-pizza-cooking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ","Pizza"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2625,"Url":"https://www.facebook.com/234418655726923/posts/246428464525942","ViewCount":2,"LikeCount":8},{"Platform":"instagram","PostId":2630,"Url":"https://www.instagram.com/p/CrBitO6LC_l/","ViewCount":0,"LikeCount":12}]},{"Id":2631,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CrAPMTvLhMx/","ThumbnailUrl":"media/posts/instagram_17910147719738511.png","Description":"These s’mores pizzas are always a huge hit. Pizza dough, butter, cinnamon, sugar graham cracker, chocolate chips, mini marshmallows. #dessertpizza #smores","SearchText":"these s’mores pizzas are always a huge hit. pizza dough, butter, cinnamon, sugar graham cracker, chocolate chips, mini marshmallows. #dessertpizza #smores recipe pizza desserts baking these s’mores pizzas are always a huge hit. pizza dough, butter, cinnamon, sugar graham cracker, chocolate chips, mini marshmallows. #dessertpizza #smores  recipe pizza desserts baking","CreateDateTime":"2023-04-14T04:48:36.000Z","ViewCount":4030,"LikeCount":116,"GroupId":9302,"GroupCode":"smores-pizza-recipe-delight","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Pizza","Desserts"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2631,"Url":"https://www.instagram.com/reel/CrAPMTvLhMx/","ViewCount":2146,"LikeCount":79},{"Platform":"tiktok","PostId":2628,"Url":"https://www.tiktok.com/@backyahdbbq/video/7221762375798590763","ViewCount":1884,"LikeCount":37}]},{"Id":2628,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7221762375798590763","ThumbnailUrl":"media/posts/tiktok_7221762375798590763.png","Description":"These s’mores pizzas are always a huge hit. Pizza dough, butter, cinnamon, sugar graham cracker, chocolate chips, mini marshmallows. #dessertpizza #smores ","SearchText":"these s’mores pizzas are always a huge hit. pizza dough, butter, cinnamon, sugar graham cracker, chocolate chips, mini marshmallows. #dessertpizza #smores recipe pizza desserts baking these s’mores pizzas are always a huge hit. pizza dough, butter, cinnamon, sugar graham cracker, chocolate chips, mini marshmallows. #dessertpizza #smores  recipe pizza desserts baking","CreateDateTime":"2023-04-14T04:46:42.000Z","ViewCount":4030,"LikeCount":116,"GroupId":9302,"GroupCode":"smores-pizza-recipe-delight","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Pizza","Desserts"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2631,"Url":"https://www.instagram.com/reel/CrAPMTvLhMx/","ViewCount":2146,"LikeCount":79},{"Platform":"tiktok","PostId":2628,"Url":"https://www.tiktok.com/@backyahdbbq/video/7221762375798590763","ViewCount":1884,"LikeCount":37}]},{"Id":2622,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=YlHDGDCfUrQ","ThumbnailUrl":"media/posts/youtube_YlHDGDCfUrQ.png","Description":"Today we are smoking a boneless pork butt.  \n\nStart by patting down with a paper towel. \n\nTrim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later.\n\nSplay ","SearchText":"today we are smoking a boneless pork butt.  \n\nstart by patting down with a paper towel. \n\ntrim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later.\n\nsplay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix.\n\nfor boneless pork butts, i like to tie it up to help it keep its shape while it smokes.\n\noptionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning.\n\nfire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark.\n\nrender the fat that you trimmed off into lard and use it when you wrap in foil.\n\nput back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees.\n\nlet it rest for a few hours in a cooler or overnight in a food warmer or oven.\n\nthen get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. \n\n#ad #bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt.  start by patting down with a paper towel. trim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later. splay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix. for boneless pork butts, i like to tie it up to help it keep its shape while it smokes. optionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning. fire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark. render the fat that you trimmed off into lard and use it when you wrap in foil. put back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees. let it rest for a few hours in a cooler or overnight in a food warmer or oven. then get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. #bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt. \n\nstart by patting down with a paper towel. \n\ntrim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later.\n\nsplay it out, pop up the sides of your dripez @bbq_dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters @sucklebuster for a nice sweet/spice mix.\n\nfor boneless pork butts, i like to tie it up to help it keep its shape while it smokes.\n\noptionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning.\n\nfire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark.\n\nrender the fat that you trimmed off into lard and use it when you wrap in foil.\n\nput back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees.\n\nlet it rest for a few hours in a cooler or overnight in a food warmer or oven.\n\nthen get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. \n\n#bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt.   start by patting down with a paper towel.  trim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later. splay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix. for boneless pork butts, i like to tie it up to help it keep its shape while it smokes. optionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning. fire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark. render the fat that you trimmed off into lard and use it when you wrap in foil. put back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees. let it rest for a few hours in a cooler or overnight in a food warmer or oven. then get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce.  #bbq #porkbutt #smokedmeat #howto #learnontiktok #bbqtiktok @backyahdbbq  pig pulled_pork how_to bbq smoking","CreateDateTime":"2023-04-11T13:44:43.000Z","ViewCount":57763,"LikeCount":1168,"GroupId":9631,"GroupCode":"smoking-a-boneless-pork-butt-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2622,"Url":"https://www.youtube.com/watch?v=YlHDGDCfUrQ","ViewCount":30848,"LikeCount":454},{"Platform":"facebook","PostId":2721,"Url":"https://www.facebook.com/reel/1214743036100303/","ViewCount":3270,"LikeCount":63},{"Platform":"instagram","PostId":2624,"Url":"https://www.instagram.com/reel/Cq5dM5ou3bv/","ViewCount":2747,"LikeCount":70},{"Platform":"tiktok","PostId":2623,"Url":"https://www.tiktok.com/@backyahdbbq/video/7220607978699787563","ViewCount":20898,"LikeCount":581}]},{"Id":2721,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1214743036100303/","ThumbnailUrl":"media/posts/facebook_1214743036100303.png","Description":"Today we are smoking a boneless pork butt.  Start by patting down with a paper towel. Trim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later. Splay it ou","SearchText":"today we are smoking a boneless pork butt.  \n\nstart by patting down with a paper towel. \n\ntrim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later.\n\nsplay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix.\n\nfor boneless pork butts, i like to tie it up to help it keep its shape while it smokes.\n\noptionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning.\n\nfire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark.\n\nrender the fat that you trimmed off into lard and use it when you wrap in foil.\n\nput back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees.\n\nlet it rest for a few hours in a cooler or overnight in a food warmer or oven.\n\nthen get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. \n\n#ad #bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt.  start by patting down with a paper towel. trim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later. splay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix. for boneless pork butts, i like to tie it up to help it keep its shape while it smokes. optionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning. fire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark. render the fat that you trimmed off into lard and use it when you wrap in foil. put back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees. let it rest for a few hours in a cooler or overnight in a food warmer or oven. then get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. #bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt. \n\nstart by patting down with a paper towel. \n\ntrim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later.\n\nsplay it out, pop up the sides of your dripez @bbq_dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters @sucklebuster for a nice sweet/spice mix.\n\nfor boneless pork butts, i like to tie it up to help it keep its shape while it smokes.\n\noptionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning.\n\nfire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark.\n\nrender the fat that you trimmed off into lard and use it when you wrap in foil.\n\nput back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees.\n\nlet it rest for a few hours in a cooler or overnight in a food warmer or oven.\n\nthen get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. \n\n#bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt.   start by patting down with a paper towel.  trim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later. splay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix. for boneless pork butts, i like to tie it up to help it keep its shape while it smokes. optionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning. fire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark. render the fat that you trimmed off into lard and use it when you wrap in foil. put back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees. let it rest for a few hours in a cooler or overnight in a food warmer or oven. then get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce.  #bbq #porkbutt #smokedmeat #howto #learnontiktok #bbqtiktok @backyahdbbq  pig pulled_pork how_to bbq smoking","CreateDateTime":"2023-04-11T13:39:46.000Z","ViewCount":57763,"LikeCount":1168,"GroupId":9631,"GroupCode":"smoking-a-boneless-pork-butt-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2622,"Url":"https://www.youtube.com/watch?v=YlHDGDCfUrQ","ViewCount":30848,"LikeCount":454},{"Platform":"facebook","PostId":2721,"Url":"https://www.facebook.com/reel/1214743036100303/","ViewCount":3270,"LikeCount":63},{"Platform":"instagram","PostId":2624,"Url":"https://www.instagram.com/reel/Cq5dM5ou3bv/","ViewCount":2747,"LikeCount":70},{"Platform":"tiktok","PostId":2623,"Url":"https://www.tiktok.com/@backyahdbbq/video/7220607978699787563","ViewCount":20898,"LikeCount":581}]},{"Id":2624,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cq5dM5ou3bv/","ThumbnailUrl":"media/posts/instagram_17890021694800877.png","Description":"Today we are smoking a boneless pork butt. \n\nStart by patting down with a paper towel. \n\nTrim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later.\n\nSplay i","SearchText":"today we are smoking a boneless pork butt.  \n\nstart by patting down with a paper towel. \n\ntrim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later.\n\nsplay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix.\n\nfor boneless pork butts, i like to tie it up to help it keep its shape while it smokes.\n\noptionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning.\n\nfire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark.\n\nrender the fat that you trimmed off into lard and use it when you wrap in foil.\n\nput back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees.\n\nlet it rest for a few hours in a cooler or overnight in a food warmer or oven.\n\nthen get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. \n\n#ad #bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt.  start by patting down with a paper towel. trim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later. splay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix. for boneless pork butts, i like to tie it up to help it keep its shape while it smokes. optionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning. fire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark. render the fat that you trimmed off into lard and use it when you wrap in foil. put back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees. let it rest for a few hours in a cooler or overnight in a food warmer or oven. then get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. #bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt. \n\nstart by patting down with a paper towel. \n\ntrim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later.\n\nsplay it out, pop up the sides of your dripez @bbq_dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters @sucklebuster for a nice sweet/spice mix.\n\nfor boneless pork butts, i like to tie it up to help it keep its shape while it smokes.\n\noptionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning.\n\nfire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark.\n\nrender the fat that you trimmed off into lard and use it when you wrap in foil.\n\nput back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees.\n\nlet it rest for a few hours in a cooler or overnight in a food warmer or oven.\n\nthen get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. \n\n#bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt.   start by patting down with a paper towel.  trim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later. splay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix. for boneless pork butts, i like to tie it up to help it keep its shape while it smokes. optionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning. fire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark. render the fat that you trimmed off into lard and use it when you wrap in foil. put back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees. let it rest for a few hours in a cooler or overnight in a food warmer or oven. then get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce.  #bbq #porkbutt #smokedmeat #howto #learnontiktok #bbqtiktok @backyahdbbq  pig pulled_pork how_to bbq smoking","CreateDateTime":"2023-04-11T13:39:02.000Z","ViewCount":57763,"LikeCount":1168,"GroupId":9631,"GroupCode":"smoking-a-boneless-pork-butt-guide","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2622,"Url":"https://www.youtube.com/watch?v=YlHDGDCfUrQ","ViewCount":30848,"LikeCount":454},{"Platform":"facebook","PostId":2721,"Url":"https://www.facebook.com/reel/1214743036100303/","ViewCount":3270,"LikeCount":63},{"Platform":"instagram","PostId":2624,"Url":"https://www.instagram.com/reel/Cq5dM5ou3bv/","ViewCount":2747,"LikeCount":70},{"Platform":"tiktok","PostId":2623,"Url":"https://www.tiktok.com/@backyahdbbq/video/7220607978699787563","ViewCount":20898,"LikeCount":581}]},{"Id":2623,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7220607978699787563","ThumbnailUrl":"media/posts/tiktok_7220607978699787563.png","Description":"Today we are smoking a boneless pork butt.   Start by patting down with a paper towel.  Trim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later. Splay it ","SearchText":"today we are smoking a boneless pork butt.  \n\nstart by patting down with a paper towel. \n\ntrim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later.\n\nsplay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix.\n\nfor boneless pork butts, i like to tie it up to help it keep its shape while it smokes.\n\noptionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning.\n\nfire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark.\n\nrender the fat that you trimmed off into lard and use it when you wrap in foil.\n\nput back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees.\n\nlet it rest for a few hours in a cooler or overnight in a food warmer or oven.\n\nthen get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. \n\n#ad #bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt.  start by patting down with a paper towel. trim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later. splay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix. for boneless pork butts, i like to tie it up to help it keep its shape while it smokes. optionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning. fire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark. render the fat that you trimmed off into lard and use it when you wrap in foil. put back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees. let it rest for a few hours in a cooler or overnight in a food warmer or oven. then get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. #bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt. \n\nstart by patting down with a paper towel. \n\ntrim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later.\n\nsplay it out, pop up the sides of your dripez @bbq_dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters @sucklebuster for a nice sweet/spice mix.\n\nfor boneless pork butts, i like to tie it up to help it keep its shape while it smokes.\n\noptionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning.\n\nfire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark.\n\nrender the fat that you trimmed off into lard and use it when you wrap in foil.\n\nput back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees.\n\nlet it rest for a few hours in a cooler or overnight in a food warmer or oven.\n\nthen get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce. \n\n#bbq #smokedpork #howto #smokedmeat #porkbutt pig pulled_pork how_to bbq smoking today we are smoking a boneless pork butt.   start by patting down with a paper towel.  trim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later. splay it out, pop up the sides of your dripez prep tub and get your rub on the inside. today we’re trying hog waller from sucklebusters for a nice sweet/spice mix. for boneless pork butts, i like to tie it up to help it keep its shape while it smokes. optionally add a binder, such as mustard, and apply a thick coating of rub. give it a few minutes for the rub to settle or let it sit in the fridge overnight so it’s all ready in the morning. fire up the pit to 250 and smoke for a good 8 hours until the bark is nice and dark. render the fat that you trimmed off into lard and use it when you wrap in foil. put back on the pit or oven at 350 until it is probe tender throughout, between 195 and 210 degrees. let it rest for a few hours in a cooler or overnight in a food warmer or oven. then get to shredding. add more rub and the juices from the wrap and serve with your favorite bbq sauce.  #bbq #porkbutt #smokedmeat #howto #learnontiktok #bbqtiktok @backyahdbbq  pig pulled_pork how_to bbq smoking","CreateDateTime":"2023-04-11T02:06:54.000Z","ViewCount":57763,"LikeCount":1168,"GroupId":9631,"GroupCode":"smoking-a-boneless-pork-butt-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2622,"Url":"https://www.youtube.com/watch?v=YlHDGDCfUrQ","ViewCount":30848,"LikeCount":454},{"Platform":"facebook","PostId":2721,"Url":"https://www.facebook.com/reel/1214743036100303/","ViewCount":3270,"LikeCount":63},{"Platform":"instagram","PostId":2624,"Url":"https://www.instagram.com/reel/Cq5dM5ou3bv/","ViewCount":2747,"LikeCount":70},{"Platform":"tiktok","PostId":2623,"Url":"https://www.tiktok.com/@backyahdbbq/video/7220607978699787563","ViewCount":20898,"LikeCount":581}]},{"Id":2621,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cqwmm8mgG8R/","ThumbnailUrl":"media/posts/instagram_17999565070706608.png","Description":"Butcher’s Knot on boneless pork butt #bbq #howto #butcher","SearchText":"butcher’s knot on boneless pork butt #bbq #howto #butcher","CreateDateTime":"2023-04-08T03:05:53.000Z","ViewCount":22616,"LikeCount":314,"GroupId":9632,"GroupCode":"butchers-knot-on-boneless-pork-butt","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2621,"Url":"https://www.instagram.com/reel/Cqwmm8mgG8R/","ViewCount":22616,"LikeCount":314}]},{"Id":2620,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7219455992973495595","ThumbnailUrl":"media/posts/tiktok_7219455992973495595.png","Description":"Butcher’s Knot on boneless pork butt. See linked videos for step by step #bbq #howto #butcher  @backyahdbbq @backyahdbbq ","SearchText":"butcher’s knot on boneless pork butt. see linked videos for step by step #bbq #howto #butcher  @backyahdbbq @backyahdbbq ","CreateDateTime":"2023-04-07T23:36:33.000Z","ViewCount":15986,"LikeCount":398,"GroupId":9633,"GroupCode":"butcher-knot-boneless-pork-butt-20230407","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2620,"Url":"https://www.tiktok.com/@backyahdbbq/video/7219455992973495595","ViewCount":15986,"LikeCount":398}]},{"Id":2617,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=3x8phy_szrM","ThumbnailUrl":"media/posts/youtube_3x8phy_szrM.png","Description":"This is only the juice from the pork butt wrap. Full cook coming soon. #bbq #porkbutt","SearchText":"this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt pig pulled_pork process bbq this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt this is only the juice from the pork butt wrap. full cook coming aoon. #bbq #porkbutt ","CreateDateTime":"2023-04-06T17:44:51.000Z","ViewCount":6949,"LikeCount":156,"GroupId":9303,"GroupCode":"pork-butt-wrap-juice-preview","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2617,"Url":"https://www.youtube.com/watch?v=3x8phy_szrM","ViewCount":1786,"LikeCount":35},{"Platform":"facebook","PostId":2722,"Url":"https://www.facebook.com/reel/217775724269017/","ViewCount":1591,"LikeCount":39},{"Platform":"instagram","PostId":2619,"Url":"https://www.instagram.com/reel/CqtBD9tJ9um/","ViewCount":1408,"LikeCount":25},{"Platform":"tiktok","PostId":2618,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218991817910521130","ViewCount":2164,"LikeCount":57}]},{"Id":2722,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/217775724269017/","ThumbnailUrl":"media/posts/facebook_217775724269017.png","Description":"This is only the juice from the pork butt wrap. Full cook coming soon. #bbq #porkbutt","SearchText":"this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt pig pulled_pork process bbq this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt this is only the juice from the pork butt wrap. full cook coming aoon. #bbq #porkbutt ","CreateDateTime":"2023-04-06T17:41:10.000Z","ViewCount":6949,"LikeCount":156,"GroupId":9303,"GroupCode":"pork-butt-wrap-juice-preview","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2617,"Url":"https://www.youtube.com/watch?v=3x8phy_szrM","ViewCount":1786,"LikeCount":35},{"Platform":"facebook","PostId":2722,"Url":"https://www.facebook.com/reel/217775724269017/","ViewCount":1591,"LikeCount":39},{"Platform":"instagram","PostId":2619,"Url":"https://www.instagram.com/reel/CqtBD9tJ9um/","ViewCount":1408,"LikeCount":25},{"Platform":"tiktok","PostId":2618,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218991817910521130","ViewCount":2164,"LikeCount":57}]},{"Id":2619,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqtBD9tJ9um/","ThumbnailUrl":"media/posts/instagram_17926492058674183.png","Description":"This is only the juice from the pork butt wrap. Full cook coming soon. #bbq #porkbutt","SearchText":"this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt pig pulled_pork process bbq this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt this is only the juice from the pork butt wrap. full cook coming aoon. #bbq #porkbutt ","CreateDateTime":"2023-04-06T17:39:58.000Z","ViewCount":6949,"LikeCount":156,"GroupId":9303,"GroupCode":"pork-butt-wrap-juice-preview","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2617,"Url":"https://www.youtube.com/watch?v=3x8phy_szrM","ViewCount":1786,"LikeCount":35},{"Platform":"facebook","PostId":2722,"Url":"https://www.facebook.com/reel/217775724269017/","ViewCount":1591,"LikeCount":39},{"Platform":"instagram","PostId":2619,"Url":"https://www.instagram.com/reel/CqtBD9tJ9um/","ViewCount":1408,"LikeCount":25},{"Platform":"tiktok","PostId":2618,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218991817910521130","ViewCount":2164,"LikeCount":57}]},{"Id":2618,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7218991817910521130","ThumbnailUrl":"media/posts/tiktok_7218991817910521130.png","Description":"This is only the juice from the pork butt wrap. Full cook coming aoon. #bbq #porkbutt ","SearchText":"this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt pig pulled_pork process bbq this is only the juice from the pork butt wrap. full cook coming soon. #bbq #porkbutt this is only the juice from the pork butt wrap. full cook coming aoon. #bbq #porkbutt ","CreateDateTime":"2023-04-06T17:35:33.000Z","ViewCount":6949,"LikeCount":156,"GroupId":9303,"GroupCode":"pork-butt-wrap-juice-preview","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2617,"Url":"https://www.youtube.com/watch?v=3x8phy_szrM","ViewCount":1786,"LikeCount":35},{"Platform":"facebook","PostId":2722,"Url":"https://www.facebook.com/reel/217775724269017/","ViewCount":1591,"LikeCount":39},{"Platform":"instagram","PostId":2619,"Url":"https://www.instagram.com/reel/CqtBD9tJ9um/","ViewCount":1408,"LikeCount":25},{"Platform":"tiktok","PostId":2618,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218991817910521130","ViewCount":2164,"LikeCount":57}]},{"Id":2616,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cqqq2-yNHAn/","ThumbnailUrl":"media/posts/instagram_17988931735902111.png","Description":"Cooking and assembling the brisket smashburgers.  I could go for another one right now.  #bbq #brisket #burger #smashburger","SearchText":"cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cow burger process bbq burgers cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cow burger process bbq burgers cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger @backyahdbbq  cow burger process bbq burgers","CreateDateTime":"2023-04-05T19:47:38.000Z","ViewCount":25805,"LikeCount":575,"GroupId":9304,"GroupCode":"brisket-smashburger-assembly-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2616,"Url":"https://www.instagram.com/reel/Cqqq2-yNHAn/","ViewCount":15621,"LikeCount":250},{"Platform":"youtube","PostId":2614,"Url":"https://www.youtube.com/watch?v=J9ur1SPqCNE","ViewCount":4739,"LikeCount":90},{"Platform":"facebook","PostId":2723,"Url":"https://www.facebook.com/reel/212063078133091/","ViewCount":2517,"LikeCount":101},{"Platform":"tiktok","PostId":2615,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218653007607581995","ViewCount":2928,"LikeCount":134}]},{"Id":2614,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=J9ur1SPqCNE","ThumbnailUrl":"media/posts/youtube_J9ur1SPqCNE.png","Description":"Cooking and assembling the brisket smashburgers.  I could go for another one right now.  #bbq #brisket #burger #smashburger","SearchText":"cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cow burger process bbq burgers cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cow burger process bbq burgers cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger @backyahdbbq  cow burger process bbq burgers","CreateDateTime":"2023-04-05T19:46:06.000Z","ViewCount":25805,"LikeCount":575,"GroupId":9304,"GroupCode":"brisket-smashburger-assembly-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["process"],"Categories":["BBQ","Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2616,"Url":"https://www.instagram.com/reel/Cqqq2-yNHAn/","ViewCount":15621,"LikeCount":250},{"Platform":"youtube","PostId":2614,"Url":"https://www.youtube.com/watch?v=J9ur1SPqCNE","ViewCount":4739,"LikeCount":90},{"Platform":"facebook","PostId":2723,"Url":"https://www.facebook.com/reel/212063078133091/","ViewCount":2517,"LikeCount":101},{"Platform":"tiktok","PostId":2615,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218653007607581995","ViewCount":2928,"LikeCount":134}]},{"Id":2723,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/212063078133091/","ThumbnailUrl":"media/posts/facebook_212063078133091.png","Description":"Cooking and assembling the brisket smashburgers.  I could go for another one right now.  #bbq #brisket #burger #smashburger","SearchText":"cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cow burger process bbq burgers cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cow burger process bbq burgers cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger @backyahdbbq  cow burger process bbq burgers","CreateDateTime":"2023-04-05T19:41:06.000Z","ViewCount":25805,"LikeCount":575,"GroupId":9304,"GroupCode":"brisket-smashburger-assembly-process","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["process"],"Categories":["BBQ","Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2616,"Url":"https://www.instagram.com/reel/Cqqq2-yNHAn/","ViewCount":15621,"LikeCount":250},{"Platform":"youtube","PostId":2614,"Url":"https://www.youtube.com/watch?v=J9ur1SPqCNE","ViewCount":4739,"LikeCount":90},{"Platform":"facebook","PostId":2723,"Url":"https://www.facebook.com/reel/212063078133091/","ViewCount":2517,"LikeCount":101},{"Platform":"tiktok","PostId":2615,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218653007607581995","ViewCount":2928,"LikeCount":134}]},{"Id":2615,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7218653007607581995","ThumbnailUrl":"media/posts/tiktok_7218653007607581995.png","Description":"Cooking and assembling the brisket smashburgers.  I could go for another one right now.  #bbq #brisket #burger #smashburger @backyahdbbq ","SearchText":"cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cow burger process bbq burgers cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger cow burger process bbq burgers cooking and assembling the brisket smashburgers.  i could go for another one right now.  #bbq #brisket #burger #smashburger @backyahdbbq  cow burger process bbq burgers","CreateDateTime":"2023-04-05T19:40:43.000Z","ViewCount":25805,"LikeCount":575,"GroupId":9304,"GroupCode":"brisket-smashburger-assembly-process","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["process"],"Categories":["BBQ","Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2616,"Url":"https://www.instagram.com/reel/Cqqq2-yNHAn/","ViewCount":15621,"LikeCount":250},{"Platform":"youtube","PostId":2614,"Url":"https://www.youtube.com/watch?v=J9ur1SPqCNE","ViewCount":4739,"LikeCount":90},{"Platform":"facebook","PostId":2723,"Url":"https://www.facebook.com/reel/212063078133091/","ViewCount":2517,"LikeCount":101},{"Platform":"tiktok","PostId":2615,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218653007607581995","ViewCount":2928,"LikeCount":134}]},{"Id":2724,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/934951040977544/","ThumbnailUrl":"media/posts/facebook_934951040977544.png","Description":"Let’s make brisket smash burgers. Trim the fat cap down to a quarter of an inch and round off the corners. Flip it over and remove the hard fat and silver skin. Get the surface tacky by rubbing it or ","SearchText":"let’s make brisket smash burgers. trim the fat cap down to a quarter of an inch and round off the corners. flip it over and remove the hard fat and silver skin. get the surface tacky by rubbing it or use a binder. rub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters. smoke it at 250 degrees for a good 7-9 hours. foil boat it when the bottom and sides have developed a nice and dark bark.  keep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees. remove from the pit, cover with foil, then plastic wrap to lock in the moisture. put it in your blanket and prep tub and let it rest until it hits 160 degrees. remove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day. cut it in half and then slice each side against the grain. toast your buns first smash your brisket slices and top with pickled red onions flip, add cheese, and cover. sauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good. i could have added more sauce but i really wanted the brisket flavor to shine. #brisket #smashburger #bbq cow brisket burger recipe bbq burgers smoking let’s make brisket smash burgers.\n\ntrim the fat cap down to a quarter of an inch and round off the corners. \n\nflip it over and remove the hard fat and silver skin.\n\nget the surface tacky by rubbing it or use a binder.\n\nrub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters.\n\nsmoke it at 250 degrees for a good 7-9 hours. \n\nfoil boat it when the bottom and sides have developed a nice and dark bark.  \n\nkeep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees.\n\nremove from the pit, cover with foil, then plastic wrap to lock in the moisture. \n\nput it in your blanket and prep tub and let it rest until it hits 160 degrees. \n\nremove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day.\n\ncut it in half and then slice each side against the grain.\n\ntoast your buns first\n\nsmash your brisket slices and top with pickled red onions\n\nflip, add cheese, and cover.\n\nsauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good. \n\ni could have added more sauce but i really wanted the brisket flavor to shine.\n\n#ad #brisket #smashburger #bbq cow brisket recipe bbq burgers smoking let’s make brisket smash burgers. trim the fat cap down to a quarter of an inch and round off the corners.  flip it over and remove the hard fat and silver skin. get the surface tacky by rubbing it or use a binder. rub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters. smoke it at 250 degrees for a good 7-9 hours.  foil boat it when the bottom and sides have developed a nice and dark bark.   keep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees. remove from the pit, cover with foil, then plastic wrap to lock in the moisture.  put it in your blanket and prep tub and let it rest until it hits 160 degrees.  remove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day. cut it in half and then slice each side against the grain. toast your buns first smash your brisket slices and top with pickled red onions flip, add cheese, and cover. sauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good.  i could have added more sauce but i really wanted the brisket flavor to shine. #brisket #smashburger #bbq cow brisket recipe bbq burgers smoking let’s make brisket smash burgers.\n\ntrim the fat cap down to a quarter of an inch and round off the corners. \n\nflip it over and remove the hard fat and silver skin.\n\nget the surface tacky by rubbing it or use a binder.\n\nrub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters.\n\nsmoke it at 250 degrees for a good 7-9 hours. \n\nfoil boat it when the bottom and sides have developed a nice and dark bark. \n\nkeep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees.\n\nremove from the pit, cover with foil, then plastic wrap to lock in the moisture. \n\nput it in your blanket and prep tub and let it rest until it hits 160 degrees. \n\nremove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day.\n\ncut it in half and then slice each side against the grain.\n\ntoast your buns first\n\nsmash your brisket slices and top with pickled red onions\n\nflip, add cheese, and cover.\n\nsauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.  the crispy edges and moist center were wicked good. \n\ni could have added more sauce but i really wanted the brisket flavor to shine.\n\n#brisket #smashburger #bbq cow brisket recipe bbq burgers smoking","CreateDateTime":"2023-04-04T21:00:57.000Z","ViewCount":43266,"LikeCount":768,"GroupId":9305,"GroupCode":"brisket-smash-burger-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket","burger"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2724,"Url":"https://www.facebook.com/reel/934951040977544/","ViewCount":3649,"LikeCount":65},{"Platform":"youtube","PostId":2611,"Url":"https://www.youtube.com/watch?v=rAVMPIEF0hk","ViewCount":15834,"LikeCount":335},{"Platform":"tiktok","PostId":2612,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218301706478652718","ViewCount":15219,"LikeCount":269},{"Platform":"instagram","PostId":2613,"Url":"https://www.instagram.com/reel/CqoNrcpNnTQ/","ViewCount":8564,"LikeCount":99}]},{"Id":2611,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=rAVMPIEF0hk","ThumbnailUrl":"media/posts/youtube_rAVMPIEF0hk.png","Description":"Let’s make brisket smash burgers.\n\nTrim the fat cap down to a quarter of an inch and round off the corners. \n\nFlip it over and remove the hard fat and silver skin.\n\nGet the surface tacky by rubbing it","SearchText":"let’s make brisket smash burgers. trim the fat cap down to a quarter of an inch and round off the corners. flip it over and remove the hard fat and silver skin. get the surface tacky by rubbing it or use a binder. rub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters. smoke it at 250 degrees for a good 7-9 hours. foil boat it when the bottom and sides have developed a nice and dark bark.  keep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees. remove from the pit, cover with foil, then plastic wrap to lock in the moisture. put it in your blanket and prep tub and let it rest until it hits 160 degrees. remove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day. cut it in half and then slice each side against the grain. toast your buns first smash your brisket slices and top with pickled red onions flip, add cheese, and cover. sauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good. i could have added more sauce but i really wanted the brisket flavor to shine. #brisket #smashburger #bbq cow brisket burger recipe bbq burgers smoking let’s make brisket smash burgers.\n\ntrim the fat cap down to a quarter of an inch and round off the corners. \n\nflip it over and remove the hard fat and silver skin.\n\nget the surface tacky by rubbing it or use a binder.\n\nrub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters.\n\nsmoke it at 250 degrees for a good 7-9 hours. \n\nfoil boat it when the bottom and sides have developed a nice and dark bark.  \n\nkeep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees.\n\nremove from the pit, cover with foil, then plastic wrap to lock in the moisture. \n\nput it in your blanket and prep tub and let it rest until it hits 160 degrees. \n\nremove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day.\n\ncut it in half and then slice each side against the grain.\n\ntoast your buns first\n\nsmash your brisket slices and top with pickled red onions\n\nflip, add cheese, and cover.\n\nsauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good. \n\ni could have added more sauce but i really wanted the brisket flavor to shine.\n\n#ad #brisket #smashburger #bbq cow brisket recipe bbq burgers smoking let’s make brisket smash burgers. trim the fat cap down to a quarter of an inch and round off the corners.  flip it over and remove the hard fat and silver skin. get the surface tacky by rubbing it or use a binder. rub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters. smoke it at 250 degrees for a good 7-9 hours.  foil boat it when the bottom and sides have developed a nice and dark bark.   keep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees. remove from the pit, cover with foil, then plastic wrap to lock in the moisture.  put it in your blanket and prep tub and let it rest until it hits 160 degrees.  remove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day. cut it in half and then slice each side against the grain. toast your buns first smash your brisket slices and top with pickled red onions flip, add cheese, and cover. sauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good.  i could have added more sauce but i really wanted the brisket flavor to shine. #brisket #smashburger #bbq cow brisket recipe bbq burgers smoking let’s make brisket smash burgers.\n\ntrim the fat cap down to a quarter of an inch and round off the corners. \n\nflip it over and remove the hard fat and silver skin.\n\nget the surface tacky by rubbing it or use a binder.\n\nrub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters.\n\nsmoke it at 250 degrees for a good 7-9 hours. \n\nfoil boat it when the bottom and sides have developed a nice and dark bark. \n\nkeep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees.\n\nremove from the pit, cover with foil, then plastic wrap to lock in the moisture. \n\nput it in your blanket and prep tub and let it rest until it hits 160 degrees. \n\nremove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day.\n\ncut it in half and then slice each side against the grain.\n\ntoast your buns first\n\nsmash your brisket slices and top with pickled red onions\n\nflip, add cheese, and cover.\n\nsauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.  the crispy edges and moist center were wicked good. \n\ni could have added more sauce but i really wanted the brisket flavor to shine.\n\n#brisket #smashburger #bbq cow brisket recipe bbq burgers smoking","CreateDateTime":"2023-04-04T21:00:38.000Z","ViewCount":43266,"LikeCount":768,"GroupId":9305,"GroupCode":"brisket-smash-burger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2724,"Url":"https://www.facebook.com/reel/934951040977544/","ViewCount":3649,"LikeCount":65},{"Platform":"youtube","PostId":2611,"Url":"https://www.youtube.com/watch?v=rAVMPIEF0hk","ViewCount":15834,"LikeCount":335},{"Platform":"tiktok","PostId":2612,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218301706478652718","ViewCount":15219,"LikeCount":269},{"Platform":"instagram","PostId":2613,"Url":"https://www.instagram.com/reel/CqoNrcpNnTQ/","ViewCount":8564,"LikeCount":99}]},{"Id":2612,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7218301706478652718","ThumbnailUrl":"media/posts/tiktok_7218301706478652718.png","Description":"Let’s make brisket smash burgers. Trim the fat cap down to a quarter of an inch and round off the corners.  Flip it over and remove the hard fat and silver skin. Get the surface tacky by rubbing it or","SearchText":"let’s make brisket smash burgers. trim the fat cap down to a quarter of an inch and round off the corners. flip it over and remove the hard fat and silver skin. get the surface tacky by rubbing it or use a binder. rub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters. smoke it at 250 degrees for a good 7-9 hours. foil boat it when the bottom and sides have developed a nice and dark bark.  keep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees. remove from the pit, cover with foil, then plastic wrap to lock in the moisture. put it in your blanket and prep tub and let it rest until it hits 160 degrees. remove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day. cut it in half and then slice each side against the grain. toast your buns first smash your brisket slices and top with pickled red onions flip, add cheese, and cover. sauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good. i could have added more sauce but i really wanted the brisket flavor to shine. #brisket #smashburger #bbq cow brisket burger recipe bbq burgers smoking let’s make brisket smash burgers.\n\ntrim the fat cap down to a quarter of an inch and round off the corners. \n\nflip it over and remove the hard fat and silver skin.\n\nget the surface tacky by rubbing it or use a binder.\n\nrub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters.\n\nsmoke it at 250 degrees for a good 7-9 hours. \n\nfoil boat it when the bottom and sides have developed a nice and dark bark.  \n\nkeep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees.\n\nremove from the pit, cover with foil, then plastic wrap to lock in the moisture. \n\nput it in your blanket and prep tub and let it rest until it hits 160 degrees. \n\nremove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day.\n\ncut it in half and then slice each side against the grain.\n\ntoast your buns first\n\nsmash your brisket slices and top with pickled red onions\n\nflip, add cheese, and cover.\n\nsauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good. \n\ni could have added more sauce but i really wanted the brisket flavor to shine.\n\n#ad #brisket #smashburger #bbq cow brisket recipe bbq burgers smoking let’s make brisket smash burgers. trim the fat cap down to a quarter of an inch and round off the corners.  flip it over and remove the hard fat and silver skin. get the surface tacky by rubbing it or use a binder. rub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters. smoke it at 250 degrees for a good 7-9 hours.  foil boat it when the bottom and sides have developed a nice and dark bark.   keep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees. remove from the pit, cover with foil, then plastic wrap to lock in the moisture.  put it in your blanket and prep tub and let it rest until it hits 160 degrees.  remove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day. cut it in half and then slice each side against the grain. toast your buns first smash your brisket slices and top with pickled red onions flip, add cheese, and cover. sauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good.  i could have added more sauce but i really wanted the brisket flavor to shine. #brisket #smashburger #bbq cow brisket recipe bbq burgers smoking let’s make brisket smash burgers.\n\ntrim the fat cap down to a quarter of an inch and round off the corners. \n\nflip it over and remove the hard fat and silver skin.\n\nget the surface tacky by rubbing it or use a binder.\n\nrub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters.\n\nsmoke it at 250 degrees for a good 7-9 hours. \n\nfoil boat it when the bottom and sides have developed a nice and dark bark. \n\nkeep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees.\n\nremove from the pit, cover with foil, then plastic wrap to lock in the moisture. \n\nput it in your blanket and prep tub and let it rest until it hits 160 degrees. \n\nremove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day.\n\ncut it in half and then slice each side against the grain.\n\ntoast your buns first\n\nsmash your brisket slices and top with pickled red onions\n\nflip, add cheese, and cover.\n\nsauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.  the crispy edges and moist center were wicked good. \n\ni could have added more sauce but i really wanted the brisket flavor to shine.\n\n#brisket #smashburger #bbq cow brisket recipe bbq burgers smoking","CreateDateTime":"2023-04-04T20:57:21.000Z","ViewCount":43266,"LikeCount":768,"GroupId":9305,"GroupCode":"brisket-smash-burger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2724,"Url":"https://www.facebook.com/reel/934951040977544/","ViewCount":3649,"LikeCount":65},{"Platform":"youtube","PostId":2611,"Url":"https://www.youtube.com/watch?v=rAVMPIEF0hk","ViewCount":15834,"LikeCount":335},{"Platform":"tiktok","PostId":2612,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218301706478652718","ViewCount":15219,"LikeCount":269},{"Platform":"instagram","PostId":2613,"Url":"https://www.instagram.com/reel/CqoNrcpNnTQ/","ViewCount":8564,"LikeCount":99}]},{"Id":2613,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqoNrcpNnTQ/","ThumbnailUrl":"media/posts/instagram_17960542238284445.png","Description":"Let’s make brisket smash burgers.\n\nTrim the fat cap down to a quarter of an inch and round off the corners. \n\nFlip it over and remove the hard fat and silver skin.\n\nGet the surface tacky by rubbing it","SearchText":"let’s make brisket smash burgers. trim the fat cap down to a quarter of an inch and round off the corners. flip it over and remove the hard fat and silver skin. get the surface tacky by rubbing it or use a binder. rub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters. smoke it at 250 degrees for a good 7-9 hours. foil boat it when the bottom and sides have developed a nice and dark bark.  keep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees. remove from the pit, cover with foil, then plastic wrap to lock in the moisture. put it in your blanket and prep tub and let it rest until it hits 160 degrees. remove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day. cut it in half and then slice each side against the grain. toast your buns first smash your brisket slices and top with pickled red onions flip, add cheese, and cover. sauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good. i could have added more sauce but i really wanted the brisket flavor to shine. #brisket #smashburger #bbq cow brisket burger recipe bbq burgers smoking let’s make brisket smash burgers.\n\ntrim the fat cap down to a quarter of an inch and round off the corners. \n\nflip it over and remove the hard fat and silver skin.\n\nget the surface tacky by rubbing it or use a binder.\n\nrub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters.\n\nsmoke it at 250 degrees for a good 7-9 hours. \n\nfoil boat it when the bottom and sides have developed a nice and dark bark.  \n\nkeep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees.\n\nremove from the pit, cover with foil, then plastic wrap to lock in the moisture. \n\nput it in your blanket and prep tub and let it rest until it hits 160 degrees. \n\nremove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day.\n\ncut it in half and then slice each side against the grain.\n\ntoast your buns first\n\nsmash your brisket slices and top with pickled red onions\n\nflip, add cheese, and cover.\n\nsauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good. \n\ni could have added more sauce but i really wanted the brisket flavor to shine.\n\n#ad #brisket #smashburger #bbq cow brisket recipe bbq burgers smoking let’s make brisket smash burgers. trim the fat cap down to a quarter of an inch and round off the corners.  flip it over and remove the hard fat and silver skin. get the surface tacky by rubbing it or use a binder. rub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters. smoke it at 250 degrees for a good 7-9 hours.  foil boat it when the bottom and sides have developed a nice and dark bark.   keep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees. remove from the pit, cover with foil, then plastic wrap to lock in the moisture.  put it in your blanket and prep tub and let it rest until it hits 160 degrees.  remove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day. cut it in half and then slice each side against the grain. toast your buns first smash your brisket slices and top with pickled red onions flip, add cheese, and cover. sauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.   the crispy edges and moist center were wicked good.  i could have added more sauce but i really wanted the brisket flavor to shine. #brisket #smashburger #bbq cow brisket recipe bbq burgers smoking let’s make brisket smash burgers.\n\ntrim the fat cap down to a quarter of an inch and round off the corners. \n\nflip it over and remove the hard fat and silver skin.\n\nget the surface tacky by rubbing it or use a binder.\n\nrub with your favorite bbq rub, cover, and let sit in the fridge overnight.  today, i’m trying the 1836 rub from sucklebusters.\n\nsmoke it at 250 degrees for a good 7-9 hours. \n\nfoil boat it when the bottom and sides have developed a nice and dark bark. \n\nkeep smoking until the top bark is squishy and the whole brisket is probe tender, around 203 degrees.\n\nremove from the pit, cover with foil, then plastic wrap to lock in the moisture. \n\nput it in your blanket and prep tub and let it rest until it hits 160 degrees. \n\nremove it from the blanket and keep it warm in your oven or food warmer at 145 until the next day.\n\ncut it in half and then slice each side against the grain.\n\ntoast your buns first\n\nsmash your brisket slices and top with pickled red onions\n\nflip, add cheese, and cover.\n\nsauce and pickle the buns, stack your slices, add any pickled red onions from the pan and top bun.  the crispy edges and moist center were wicked good. \n\ni could have added more sauce but i really wanted the brisket flavor to shine.\n\n#brisket #smashburger #bbq cow brisket recipe bbq burgers smoking","CreateDateTime":"2023-04-04T20:53:57.000Z","ViewCount":43266,"LikeCount":768,"GroupId":9305,"GroupCode":"brisket-smash-burger-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2724,"Url":"https://www.facebook.com/reel/934951040977544/","ViewCount":3649,"LikeCount":65},{"Platform":"youtube","PostId":2611,"Url":"https://www.youtube.com/watch?v=rAVMPIEF0hk","ViewCount":15834,"LikeCount":335},{"Platform":"tiktok","PostId":2612,"Url":"https://www.tiktok.com/@backyahdbbq/video/7218301706478652718","ViewCount":15219,"LikeCount":269},{"Platform":"instagram","PostId":2613,"Url":"https://www.instagram.com/reel/CqoNrcpNnTQ/","ViewCount":8564,"LikeCount":99}]},{"Id":2609,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=XCn75Zfj07U","ThumbnailUrl":"media/posts/youtube_XCn75Zfj07U.png","Description":"Let’s learn how to spatchcock a chicken\n\nRemove the bird from the bag and clean out the cavity\nOptionally rinse it and pat it dry with a paper towel.\nRemove any leftover feathers.\nPlace back side up a","SearchText":"let’s learn how to spatchcock a chicken\n\nremove the bird from the bag and clean out the cavity\noptionally rinse it and pat it dry with a paper towel.\nremove any leftover feathers.\nplace back side up and find the oysters.\navoid the oysters when cutting out the backbone and save as a pit snack.\nusing a sharp knife or poultry shears cut along one side of the backbone\noptionally cut along the other side of the backbone and remove it\nmake a small slit in the cartilage between the breasts\nput a hand on each side and press down to splay it out\nflip it around and use your thumbs to loosen the keel bone and pull it out\nflip it over and tuck the wings, secure with toothpicks if they don’t want to stay tucked on their own\n\nhttps://backyahdbbq.com/gear let’s learn how to spatchcock a chicken\n\nremove the bird from the bag and clean out the cavity\noptionally rinse it and pat it dry with a paper towel.\nremove any leftover feathers.\nplace back side up and find the oysters.\navoid the oysters when cutting out the backbone and save as a pit snack.\nusing a sharp knife or poultry shears cut along one side of the backbone\noptionally cut along the other side of the backbone and remove it\nmake a small slit in the cartilage between the breasts\nput a hand on each side and press down to splay it out\nflip it around and use your thumbs to loosen the keel bone and pull it out\nflip it over and tuck the wings, secure with toothpicks if they don’t want to stay tucked on their own\n\n#chicken #spatchcock #bbq let’s learn how to spatchcock a chicken\n\nremove the bird from the bag and clean out the cavity\noptionally rinse it and pat it dry with a paper towel.\nremove any leftover feathers.\nplace back side up and find the oysters.\navoid the oysters when cutting out the backbone and save as a pit snack.\nusing a sharp knife or poultry shears cut along one side of the backbone\noptionally cut along the other side of the backbone and remove it\nmake a small slit in the cartilage between the breasts\nput a hand on each side and press down to splay it out\nflip it around and use your thumbs to loosen the keel bone and pull it out\nflip it over and tuck the wings, secure with toothpicks if they don’t want to stay tucked on their own\n#bbq #chicken #spatchcockchicken #spatchcock #bbqtips #howto #cooking chicken whole_chicken how_to tips tutorial bbq","CreateDateTime":"2023-04-01T16:56:26.000Z","ViewCount":2974864,"LikeCount":77172,"GroupId":9307,"GroupCode":"let-learn-how-spatchcock-chicken-20230401-2","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2609,"Url":"https://www.youtube.com/watch?v=XCn75Zfj07U","ViewCount":1268284,"LikeCount":16899},{"Platform":"facebook","PostId":2725,"Url":"https://www.facebook.com/reel/743743293801923/","ViewCount":2132,"LikeCount":81},{"Platform":"instagram","PostId":1401,"Url":"https://www.instagram.com/reel/CoIjnOCjBCI/","ViewCount":1704448,"LikeCount":60192}]},{"Id":2610,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqgDmm_Jm7E/","ThumbnailUrl":"media/posts/instagram_17987085688937612.png","Description":"How to pick a good brisket\n\nI live a few minutes away from a costco that has prime briskets. \n\nI know lots of folks don’t have easy access like that, so I don’t take it for granted. \n\nBut when you hav","SearchText":"how to pick a good brisket\n\ni live a few minutes away from a costco that has prime briskets. \n\ni know lots of folks don’t have easy access like that, so i don’t take it for granted. \n\nbut when you have briskets choose from start by comparing the flat corners and find the thickest one.\n\ncheck the other side of the flat for excessive browning\n\ncheck the fat cap for any butchering issues.\n\ncheck for excessive discoloration.\n\ncheck the point and find one with the most meat.\n\nbend it to see how flexible it is.\n\ncheck for any waterlogged or stringy meat.\n\nfind one with good marbling.\n\ncheck the deckle - you don’t want too much deckle because it’s heavy and it should be white.\n\nany of these briskets would have worked, but i feel like with those simple checks i got the best one out of the bunch.\n\n#bbq #brisket #howto cow brisket how_to tips bbq","CreateDateTime":"2023-04-01T16:53:03.000Z","ViewCount":17866,"LikeCount":256,"GroupId":9634,"GroupCode":"how-to-pick-a-good-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2610,"Url":"https://www.instagram.com/reel/CqgDmm_Jm7E/","ViewCount":17866,"LikeCount":256}]},{"Id":2725,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/743743293801923/","ThumbnailUrl":"media/posts/facebook_743743293801923.png","Description":"Let’s learn how to spatchcock a chicken\n\nRemove the bird from the bag and clean out the cavity\nOptionally rinse it and pat it dry with a paper towel.\nRemove any leftover feathers.\nPlace back side up a","SearchText":"let’s learn how to spatchcock a chicken\n\nremove the bird from the bag and clean out the cavity\noptionally rinse it and pat it dry with a paper towel.\nremove any leftover feathers.\nplace back side up and find the oysters.\navoid the oysters when cutting out the backbone and save as a pit snack.\nusing a sharp knife or poultry shears cut along one side of the backbone\noptionally cut along the other side of the backbone and remove it\nmake a small slit in the cartilage between the breasts\nput a hand on each side and press down to splay it out\nflip it around and use your thumbs to loosen the keel bone and pull it out\nflip it over and tuck the wings, secure with toothpicks if they don’t want to stay tucked on their own\n\nhttps://backyahdbbq.com/gear let’s learn how to spatchcock a chicken\n\nremove the bird from the bag and clean out the cavity\noptionally rinse it and pat it dry with a paper towel.\nremove any leftover feathers.\nplace back side up and find the oysters.\navoid the oysters when cutting out the backbone and save as a pit snack.\nusing a sharp knife or poultry shears cut along one side of the backbone\noptionally cut along the other side of the backbone and remove it\nmake a small slit in the cartilage between the breasts\nput a hand on each side and press down to splay it out\nflip it around and use your thumbs to loosen the keel bone and pull it out\nflip it over and tuck the wings, secure with toothpicks if they don’t want to stay tucked on their own\n\n#chicken #spatchcock #bbq let’s learn how to spatchcock a chicken\n\nremove the bird from the bag and clean out the cavity\noptionally rinse it and pat it dry with a paper towel.\nremove any leftover feathers.\nplace back side up and find the oysters.\navoid the oysters when cutting out the backbone and save as a pit snack.\nusing a sharp knife or poultry shears cut along one side of the backbone\noptionally cut along the other side of the backbone and remove it\nmake a small slit in the cartilage between the breasts\nput a hand on each side and press down to splay it out\nflip it around and use your thumbs to loosen the keel bone and pull it out\nflip it over and tuck the wings, secure with toothpicks if they don’t want to stay tucked on their own\n#bbq #chicken #spatchcockchicken #spatchcock #bbqtips #howto #cooking chicken whole_chicken how_to tips tutorial bbq","CreateDateTime":"2023-04-01T16:19:09.000Z","ViewCount":2974864,"LikeCount":77172,"GroupId":9307,"GroupCode":"let-learn-how-spatchcock-chicken-20230401-2","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2609,"Url":"https://www.youtube.com/watch?v=XCn75Zfj07U","ViewCount":1268284,"LikeCount":16899},{"Platform":"facebook","PostId":2725,"Url":"https://www.facebook.com/reel/743743293801923/","ViewCount":2132,"LikeCount":81},{"Platform":"instagram","PostId":1401,"Url":"https://www.instagram.com/reel/CoIjnOCjBCI/","ViewCount":1704448,"LikeCount":60192}]},{"Id":2608,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cqd3NNoDzpd/","ThumbnailUrl":"media/posts/instagram_17980926359044280.png","Description":"Second one in a row like this. Comment if you want the recipe. It’s easy! Only 5-10m hands on time.  #bread #noknead #nokneadbread","SearchText":"second one in a row like this. comment if you want the recipe. it’s easy! only 5-10m hands on time.  #bread #noknead #nokneadbread second one in a row like this. comment if you want the recipe. it’s easy! only 5-10m hands on time.  #bread #noknead #nokneadbread  recipe bread","CreateDateTime":"2023-03-31T20:24:58.000Z","ViewCount":4362,"LikeCount":90,"GroupId":9308,"GroupCode":"easy-no-knead-bread-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2608,"Url":"https://www.instagram.com/reel/Cqd3NNoDzpd/","ViewCount":2465,"LikeCount":40},{"Platform":"tiktok","PostId":2607,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216807051652091179","ViewCount":1897,"LikeCount":50}]},{"Id":2607,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7216807051652091179","ThumbnailUrl":"media/posts/tiktok_7216807051652091179.png","Description":"Second one in a row like this. Comment if you want the recipe. It’s easy! Only 5-10m hands on time.  #bread #noknead #nokneadbread ","SearchText":"second one in a row like this. comment if you want the recipe. it’s easy! only 5-10m hands on time.  #bread #noknead #nokneadbread second one in a row like this. comment if you want the recipe. it’s easy! only 5-10m hands on time.  #bread #noknead #nokneadbread  recipe bread","CreateDateTime":"2023-03-31T20:17:20.000Z","ViewCount":4362,"LikeCount":90,"GroupId":9308,"GroupCode":"easy-no-knead-bread-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2608,"Url":"https://www.instagram.com/reel/Cqd3NNoDzpd/","ViewCount":2465,"LikeCount":40},{"Platform":"tiktok","PostId":2607,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216807051652091179","ViewCount":1897,"LikeCount":50}]},{"Id":2606,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqbEzXjDZV8/","ThumbnailUrl":"media/posts/instagram_17962369580222066.png","Description":"I like the cold grate spin method for cooking steaks. Using a two zone set up place the steaks on the cold side and spin the grate. You can also put directly on the Hot side but it will quickly burn g","SearchText":"i like the cold grate spin method for cooking steaks. using a two zone set up place the steaks on the cold side and spin the grate. you can also put directly on the hot side but it will quickly burn grate marks, creating an uneven sear. you can also flip the steaks to the cold side and rotate again much easier with a slow n sear spinnable grate which i make it at some point. #steak #bbq #bbqtips cow steak tips bbq grilling i like the cold grate spin method for cooking steaks. using a two zone setup. place the steaks on the cold side then spin the grate. you can also put directly on the hot side, but it will quickly burn grate marks creating an uneven sear. you could also flip the steaks to the cold side and rotate again. much easier with the slow n sear spinnable grate, which i might get at some point.  #steak #bbq #bbqtips ","CreateDateTime":"2023-03-30T18:29:23.000Z","ViewCount":32857,"LikeCount":408,"GroupId":9635,"GroupCode":"cold-grate-spin-method-for-steaks","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":2606,"Url":"https://www.instagram.com/reel/CqbEzXjDZV8/","ViewCount":27848,"LikeCount":249},{"Platform":"tiktok","PostId":2605,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216401602255818030","ViewCount":5009,"LikeCount":159}]},{"Id":2605,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7216401602255818030","ThumbnailUrl":"media/posts/tiktok_7216401602255818030.png","Description":"I like the cold grate spin method for cooking steaks. Using a two zone setup. Place the steaks on the cold side then spin the grate. You can also put directly on the hot side, but it will quickly burn","SearchText":"i like the cold grate spin method for cooking steaks. using a two zone set up place the steaks on the cold side and spin the grate. you can also put directly on the hot side but it will quickly burn grate marks, creating an uneven sear. you can also flip the steaks to the cold side and rotate again much easier with a slow n sear spinnable grate which i make it at some point. #steak #bbq #bbqtips cow steak tips bbq grilling i like the cold grate spin method for cooking steaks. using a two zone setup. place the steaks on the cold side then spin the grate. you can also put directly on the hot side, but it will quickly burn grate marks creating an uneven sear. you could also flip the steaks to the cold side and rotate again. much easier with the slow n sear spinnable grate, which i might get at some point.  #steak #bbq #bbqtips ","CreateDateTime":"2023-03-30T18:04:19.000Z","ViewCount":32857,"LikeCount":408,"GroupId":9635,"GroupCode":"cold-grate-spin-method-for-steaks","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2606,"Url":"https://www.instagram.com/reel/CqbEzXjDZV8/","ViewCount":27848,"LikeCount":249},{"Platform":"tiktok","PostId":2605,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216401602255818030","ViewCount":5009,"LikeCount":159}]},{"Id":2604,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cqa2qT4JkxX/","ThumbnailUrl":"media/posts/instagram_17967591782471862.png","Description":"The thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, I’ll never be able to see what the insid","SearchText":"the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread showcase process bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking","CreateDateTime":"2023-03-30T16:22:29.000Z","ViewCount":3263,"LikeCount":103,"GroupId":9309,"GroupCode":"homemade-bread-gift-idea","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2604,"Url":"https://www.instagram.com/reel/Cqa2qT4JkxX/","ViewCount":1553,"LikeCount":38},{"Platform":"tiktok","PostId":2603,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216364436301597998","ViewCount":1709,"LikeCount":39},{"Platform":"facebook","PostId":2601,"Url":"https://www.facebook.com/234418655726923/posts/238552091980246","ViewCount":1,"LikeCount":10},{"Platform":"instagram","PostId":2602,"Url":"https://www.instagram.com/p/CqatFB5LwOW/","ViewCount":0,"LikeCount":16}]},{"Id":2603,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7216364436301597998","ThumbnailUrl":"media/posts/tiktok_7216364436301597998.png","Description":"The thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, I’ll never be able to see what the insid","SearchText":"the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread showcase process bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking","CreateDateTime":"2023-03-30T15:40:04.000Z","ViewCount":3263,"LikeCount":103,"GroupId":9309,"GroupCode":"homemade-bread-gift-idea","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2604,"Url":"https://www.instagram.com/reel/Cqa2qT4JkxX/","ViewCount":1553,"LikeCount":38},{"Platform":"tiktok","PostId":2603,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216364436301597998","ViewCount":1709,"LikeCount":39},{"Platform":"facebook","PostId":2601,"Url":"https://www.facebook.com/234418655726923/posts/238552091980246","ViewCount":1,"LikeCount":10},{"Platform":"instagram","PostId":2602,"Url":"https://www.instagram.com/p/CqatFB5LwOW/","ViewCount":0,"LikeCount":16}]},{"Id":2601,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/238552091980246","ThumbnailUrl":"media/posts/facebook_110899788073674_238552091980246.png","Description":"The thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, I’ll never be able to see what the insid","SearchText":"the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread showcase process bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking","CreateDateTime":"2023-03-30T14:58:16.000Z","ViewCount":3263,"LikeCount":103,"GroupId":9309,"GroupCode":"homemade-bread-gift-idea","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2604,"Url":"https://www.instagram.com/reel/Cqa2qT4JkxX/","ViewCount":1553,"LikeCount":38},{"Platform":"tiktok","PostId":2603,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216364436301597998","ViewCount":1709,"LikeCount":39},{"Platform":"facebook","PostId":2601,"Url":"https://www.facebook.com/234418655726923/posts/238552091980246","ViewCount":1,"LikeCount":10},{"Platform":"instagram","PostId":2602,"Url":"https://www.instagram.com/p/CqatFB5LwOW/","ViewCount":0,"LikeCount":16}]},{"Id":2602,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CqatFB5LwOW/","ThumbnailUrl":"media/posts/instagram_17988102136909831.png","Description":"The thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, I’ll never be able to see what the insid","SearchText":"the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread showcase process bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking the thing about making bread is that when you start to produce decent results, your wife will ask you to make bread for her friends as a gift, so in this case, i’ll never be able to see what the inside looks like… but i have a feeling it’s going to be pretty.  i still have a lot to learn about making bread, but enjoying every bit of it.  for this loaf i did lahey’s no knead, then proofed overnight in fridge, then directly to dutch oven. sourdough loaves coming soon. as soon as my starter is ready... #bread #nokneadbread recipe bread baking","CreateDateTime":"2023-03-30T14:58:11.000Z","ViewCount":3263,"LikeCount":103,"GroupId":9309,"GroupCode":"homemade-bread-gift-idea","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2604,"Url":"https://www.instagram.com/reel/Cqa2qT4JkxX/","ViewCount":1553,"LikeCount":38},{"Platform":"tiktok","PostId":2603,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216364436301597998","ViewCount":1709,"LikeCount":39},{"Platform":"facebook","PostId":2601,"Url":"https://www.facebook.com/234418655726923/posts/238552091980246","ViewCount":1,"LikeCount":10},{"Platform":"instagram","PostId":2602,"Url":"https://www.instagram.com/p/CqatFB5LwOW/","ViewCount":0,"LikeCount":16}]},{"Id":2599,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/238234212012034","ThumbnailUrl":"media/posts/facebook_110899788073674_238234212012034.png","Description":"Great feeling when your sourdough starter doubles for the first time. Following the methods from @the_sourdough_journey. His YouTube channel is one of the best IMO.  #sourdough #sourdoughstarter","SearchText":"great feeling when your sourdough starter doubles for the first time. following the methods from @the_sourdough_journey. his youtube channel is one of the best imo.  #sourdough #sourdoughstarter tutorial process bread great feeling when your sourdough starter doubles for the first time. following the methods from @the_sourdough_journey. his youtube channel is one of the best imo.  #sourdough #sourdoughstarter process bread baking","CreateDateTime":"2023-03-30T04:35:22.000Z","ViewCount":1,"LikeCount":33,"GroupId":9310,"GroupCode":"sourdough-starter-doubling-success","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tutorial","process"],"Categories":["Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2599,"Url":"https://www.facebook.com/234418655726923/posts/238234212012034","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":2600,"Url":"https://www.instagram.com/p/CqZly0cOtBt/","ViewCount":0,"LikeCount":26}]},{"Id":2600,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CqZly0cOtBt/","ThumbnailUrl":"media/posts/instagram_17973137549318963.png","Description":"Great feeling when your sourdough starter doubles for the first time. Following the methods from @the_sourdough_journey. His YouTube channel is one of the best IMO.  #sourdough #sourdoughstarter","SearchText":"great feeling when your sourdough starter doubles for the first time. following the methods from @the_sourdough_journey. his youtube channel is one of the best imo.  #sourdough #sourdoughstarter tutorial process bread great feeling when your sourdough starter doubles for the first time. following the methods from @the_sourdough_journey. his youtube channel is one of the best imo.  #sourdough #sourdoughstarter process bread baking","CreateDateTime":"2023-03-30T04:35:17.000Z","ViewCount":1,"LikeCount":33,"GroupId":9310,"GroupCode":"sourdough-starter-doubling-success","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2599,"Url":"https://www.facebook.com/234418655726923/posts/238234212012034","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":2600,"Url":"https://www.instagram.com/p/CqZly0cOtBt/","ViewCount":0,"LikeCount":26}]},{"Id":2726,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/214458584504507/","ThumbnailUrl":"media/posts/facebook_214458584504507.png","Description":"The idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  But, you don’t need a binder, you can just quickly r","SearchText":"the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option. #bbq #bbqlovers #brisket #smokedmeat #bbqprep cow brisket how_to tips bbq smoking the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option.\n\n\n#bbq #bbqtips #bbqprep #beef #smokedmeat #brisket #texasbbq the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option.\n#bbq #bbqprep #brisket the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option. #bbq #brisket #bbqprep cow brisket tips bbq","CreateDateTime":"2023-03-30T03:29:29.000Z","ViewCount":51166,"LikeCount":1085,"GroupId":9311,"GroupCode":"using-binders-for-bbq-rubs","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2726,"Url":"https://www.facebook.com/reel/214458584504507/","ViewCount":3432,"LikeCount":67},{"Platform":"youtube","PostId":2598,"Url":"https://www.youtube.com/watch?v=vk29SwSysCk","ViewCount":80,"LikeCount":3},{"Platform":"instagram","PostId":2597,"Url":"https://www.instagram.com/reel/CqZAwxqjsZj/","ViewCount":23196,"LikeCount":308},{"Platform":"tiktok","PostId":2596,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216107771081575722","ViewCount":24458,"LikeCount":707}]},{"Id":2598,"Platform":"youtube","Type":null,"Url":"https://www.youtube.com/watch?v=vk29SwSysCk","ThumbnailUrl":"https://i.ytimg.com/vi/vk29SwSysCk/hqdefault.jpg","Description":"The idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  But, you don’t need a binder, you can just quickly r","SearchText":"the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option. #bbq #bbqlovers #brisket #smokedmeat #bbqprep cow brisket how_to tips bbq smoking the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option.\n\n\n#bbq #bbqtips #bbqprep #beef #smokedmeat #brisket #texasbbq the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option.\n#bbq #bbqprep #brisket the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option. #bbq #brisket #bbqprep cow brisket tips bbq","CreateDateTime":"2023-03-30T03:29:04.000Z","ViewCount":51166,"LikeCount":1085,"GroupId":9311,"GroupCode":"using-binders-for-bbq-rubs","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2726,"Url":"https://www.facebook.com/reel/214458584504507/","ViewCount":3432,"LikeCount":67},{"Platform":"youtube","PostId":2598,"Url":"https://www.youtube.com/watch?v=vk29SwSysCk","ViewCount":80,"LikeCount":3},{"Platform":"instagram","PostId":2597,"Url":"https://www.instagram.com/reel/CqZAwxqjsZj/","ViewCount":23196,"LikeCount":308},{"Platform":"tiktok","PostId":2596,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216107771081575722","ViewCount":24458,"LikeCount":707}]},{"Id":2597,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqZAwxqjsZj/","ThumbnailUrl":"media/posts/instagram_17986291504945083.png","Description":"The idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  But, you don’t need a binder, you can just quickly r","SearchText":"the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option. #bbq #bbqlovers #brisket #smokedmeat #bbqprep cow brisket how_to tips bbq smoking the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option.\n\n\n#bbq #bbqtips #bbqprep #beef #smokedmeat #brisket #texasbbq the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option.\n#bbq #bbqprep #brisket the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option. #bbq #brisket #bbqprep cow brisket tips bbq","CreateDateTime":"2023-03-29T23:12:06.000Z","ViewCount":51166,"LikeCount":1085,"GroupId":9311,"GroupCode":"using-binders-for-bbq-rubs","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2726,"Url":"https://www.facebook.com/reel/214458584504507/","ViewCount":3432,"LikeCount":67},{"Platform":"youtube","PostId":2598,"Url":"https://www.youtube.com/watch?v=vk29SwSysCk","ViewCount":80,"LikeCount":3},{"Platform":"instagram","PostId":2597,"Url":"https://www.instagram.com/reel/CqZAwxqjsZj/","ViewCount":23196,"LikeCount":308},{"Platform":"tiktok","PostId":2596,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216107771081575722","ViewCount":24458,"LikeCount":707}]},{"Id":2596,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7216107771081575722","ThumbnailUrl":"media/posts/tiktok_7216107771081575722.png","Description":"The idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  But, you don’t need a binder, you can just quickly r","SearchText":"the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option. #bbq #bbqlovers #brisket #smokedmeat #bbqprep cow brisket how_to tips bbq smoking the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option.\n\n\n#bbq #bbqtips #bbqprep #beef #smokedmeat #brisket #texasbbq the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option.\n#bbq #bbqprep #brisket the idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.  but, you don’t need a binder, you can just quickly rub your meat with your hands. this friction will create that tacky surface your rub needs to stick to it.  i keep a water spray bottle on hand to get spots that won’t tack up like the hard white fat between the two muscles.  i’m not saying i’ll never use a binder again, but i like to experiment and not using a binder is definitely an option. #bbq #brisket #bbqprep cow brisket tips bbq","CreateDateTime":"2023-03-29T23:03:44.000Z","ViewCount":51166,"LikeCount":1085,"GroupId":9311,"GroupCode":"using-binders-for-bbq-rubs","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2726,"Url":"https://www.facebook.com/reel/214458584504507/","ViewCount":3432,"LikeCount":67},{"Platform":"youtube","PostId":2598,"Url":"https://www.youtube.com/watch?v=vk29SwSysCk","ViewCount":80,"LikeCount":3},{"Platform":"instagram","PostId":2597,"Url":"https://www.instagram.com/reel/CqZAwxqjsZj/","ViewCount":23196,"LikeCount":308},{"Platform":"tiktok","PostId":2596,"Url":"https://www.tiktok.com/@backyahdbbq/video/7216107771081575722","ViewCount":24458,"LikeCount":707}]},{"Id":2595,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=kzUXjv5tcX0","ThumbnailUrl":"media/posts/youtube_kzUXjv5tcX0.png","Description":"I’ve smoked with charcoal and wood for years and a handful of times on a pellet smoker.  I started with the Pit Boss pellets which worked fine, but tried the Costco Pellets to see if I could save a fe","SearchText":"i’ve smoked with charcoal and wood for years and a handful of times on a pellet smoker.  i started with the pit boss pellets which worked fine, but tried the costco pellets to see if i could save a few bucks. unfortunately, they have so much dust that they continuously clogged the auger. i could sift them, but i’d rather not. before buying my next bag, i thought i’d ask you all.  which pellets do you like the best?\n\n#bbq #pelletgrills #pelletsmoker which smoker pellets should i try next? i’ve smoked with charcoal and wood for years and a handful of times on a pellet smoker.  i started with the pit boss pellets which worked fine, but tried the costco pellets to see if i could save a few bucks. unfortunately, they have so much dust that they continuously clogged the auger. i could sift them, but i’d rather not. before buying my next bag, i thought i’d ask you all. #bbq #bbqlife #pelletgrill #pelletsmoker tips review bbq smoking","CreateDateTime":"2023-03-29T18:27:18.000Z","ViewCount":122728,"LikeCount":595,"GroupId":9636,"GroupCode":"pellet-smoker-dust-issues","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2595,"Url":"https://www.youtube.com/watch?v=kzUXjv5tcX0","ViewCount":120238,"LikeCount":564},{"Platform":"facebook","PostId":2727,"Url":"https://www.facebook.com/reel/721618729749603/","ViewCount":2490,"LikeCount":31}]},{"Id":2727,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/721618729749603/","ThumbnailUrl":"media/posts/facebook_721618729749603.png","Description":"Which Smoker Pellets Should I Try Next? I’ve smoked with charcoal and wood for years and a handful of times on a pellet smoker.  I started with the Pit Boss pellets which worked fine, but tried the Co","SearchText":"i’ve smoked with charcoal and wood for years and a handful of times on a pellet smoker.  i started with the pit boss pellets which worked fine, but tried the costco pellets to see if i could save a few bucks. unfortunately, they have so much dust that they continuously clogged the auger. i could sift them, but i’d rather not. before buying my next bag, i thought i’d ask you all.  which pellets do you like the best?\n\n#bbq #pelletgrills #pelletsmoker which smoker pellets should i try next? i’ve smoked with charcoal and wood for years and a handful of times on a pellet smoker.  i started with the pit boss pellets which worked fine, but tried the costco pellets to see if i could save a few bucks. unfortunately, they have so much dust that they continuously clogged the auger. i could sift them, but i’d rather not. before buying my next bag, i thought i’d ask you all. #bbq #bbqlife #pelletgrill #pelletsmoker tips review bbq smoking","CreateDateTime":"2023-03-29T18:21:24.000Z","ViewCount":122728,"LikeCount":595,"GroupId":9636,"GroupCode":"pellet-smoker-dust-issues","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2595,"Url":"https://www.youtube.com/watch?v=kzUXjv5tcX0","ViewCount":120238,"LikeCount":564},{"Platform":"facebook","PostId":2727,"Url":"https://www.facebook.com/reel/721618729749603/","ViewCount":2490,"LikeCount":31}]},{"Id":2594,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=as0P6AMuMrw","ThumbnailUrl":"media/posts/youtube_as0P6AMuMrw.png","Description":"Less than a minute to get enough charcoal lit to start smoking. I definitely prefer a min with the torch over lighter cubes or tumbleweeds. But still use tumbleweeds when lighting whole baskets.  #bbq","SearchText":"less than a minute to get enough charcoal lit to start smoking. i definitely prefer a min with the torch over lighter cubes or tumbleweeds. but still use tumbleweeds when lighting whole baskets.  #bbq #bbqtips #grillblazer\n\nsee our gear page for 10% the grill gun https://backyahdbbq.com/gear/ how_to tips bbq smoking","CreateDateTime":"2023-03-29T16:26:10.000Z","ViewCount":2023,"LikeCount":37,"GroupId":9637,"GroupCode":"efficient-charcoal-lighting-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2594,"Url":"https://www.youtube.com/watch?v=as0P6AMuMrw","ViewCount":2023,"LikeCount":37}]},{"Id":2587,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=YTHL2RErN8E","ThumbnailUrl":"media/posts/youtube_YTHL2RErN8E.png","Description":"Here’s how I prep a beef shank\n\nI remove from the packaging and pat down with a paper towel.\n\nI like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate direct","SearchText":"here’s how i prep a beef shank\n\ni remove from the packaging and pat down with a paper towel.\n\ni like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.  \n\nthis fat won’t render very well and can be quite chewy.\n\ni slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two.\n\none trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife.\n\ni’ll also cut off any loose bits of meat and fat that will just burn up.\n\nyou don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization.\n\ni then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me.\n\nbeef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.\n\ni then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat.\n\ncheck out my beef shank tacos video for the full cook.\n\n#bbq #beefshank #howto #bbqprep #beef #butchery here’s how i prep a beef shanki remove from the packaging and pat down with a paper towel. i like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.  this fat won’t render very well and can be quite chewy. i slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two. one trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife. i’ll also cut off any loose bits of meat and fat that will just burn up. you don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization. i then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me. beef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.i then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat. check out my beef shank tacos video for the full cook. #bbq #beefshank #howto #bbqprep #beef #butchery cow how_to tips process bbq here’s how i prep a beef shank\n\ni remove from the packaging and pat down with a paper towel.\n\ni like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark. \n\nthis fat won’t render very well and can be quite chewy.\n\ni slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two.\n\none trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife.\n\ni’ll also cut off any loose bits of meat and fat that will just burn up.\n\nyou don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization.\n\ni then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me.\n\nbeef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.\n\ni then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat.\n\ncheck out my beef shank tacos video for the full cook.\n\n#bbq #beefshank #howto #bbqprep #beef #butchery cow how_to process bbq here’s how i prep a beef shank i remove from the packaging and pat down with a paper towel. i like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.   this fat won’t render very well and can be quite chewy. i slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two. one trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife. i’ll also cut off any loose bits of meat and fat that will just burn up. you don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization. i then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me. beef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it. i then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat. check out my beef shank tacos video for the full cook. #bbq #beefshank #howto #bbqprep #beef #butchery cow how_to process bbq","CreateDateTime":"2023-03-29T01:15:58.000Z","ViewCount":289149,"LikeCount":4637,"GroupId":9312,"GroupCode":"beef-shank-preparation-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2587,"Url":"https://www.youtube.com/watch?v=YTHL2RErN8E","ViewCount":90845,"LikeCount":1916},{"Platform":"facebook","PostId":2728,"Url":"https://www.facebook.com/reel/890965032016018/","ViewCount":171830,"LikeCount":2168},{"Platform":"instagram","PostId":2592,"Url":"https://www.instagram.com/reel/CqWpsHQp6zN/","ViewCount":9048,"LikeCount":152},{"Platform":"tiktok","PostId":2589,"Url":"https://www.tiktok.com/@backyahdbbq/video/7215769421816581419","ViewCount":17426,"LikeCount":401}]},{"Id":2728,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/890965032016018/","ThumbnailUrl":"media/posts/facebook_890965032016018.png","Description":"Here’s how I prep a beef shankI remove from the packaging and pat down with a paper towel. I like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly ","SearchText":"here’s how i prep a beef shank\n\ni remove from the packaging and pat down with a paper towel.\n\ni like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.  \n\nthis fat won’t render very well and can be quite chewy.\n\ni slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two.\n\none trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife.\n\ni’ll also cut off any loose bits of meat and fat that will just burn up.\n\nyou don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization.\n\ni then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me.\n\nbeef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.\n\ni then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat.\n\ncheck out my beef shank tacos video for the full cook.\n\n#bbq #beefshank #howto #bbqprep #beef #butchery here’s how i prep a beef shanki remove from the packaging and pat down with a paper towel. i like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.  this fat won’t render very well and can be quite chewy. i slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two. one trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife. i’ll also cut off any loose bits of meat and fat that will just burn up. you don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization. i then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me. beef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.i then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat. check out my beef shank tacos video for the full cook. #bbq #beefshank #howto #bbqprep #beef #butchery cow how_to tips process bbq here’s how i prep a beef shank\n\ni remove from the packaging and pat down with a paper towel.\n\ni like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark. \n\nthis fat won’t render very well and can be quite chewy.\n\ni slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two.\n\none trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife.\n\ni’ll also cut off any loose bits of meat and fat that will just burn up.\n\nyou don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization.\n\ni then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me.\n\nbeef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.\n\ni then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat.\n\ncheck out my beef shank tacos video for the full cook.\n\n#bbq #beefshank #howto #bbqprep #beef #butchery cow how_to process bbq here’s how i prep a beef shank i remove from the packaging and pat down with a paper towel. i like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.   this fat won’t render very well and can be quite chewy. i slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two. one trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife. i’ll also cut off any loose bits of meat and fat that will just burn up. you don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization. i then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me. beef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it. i then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat. check out my beef shank tacos video for the full cook. #bbq #beefshank #howto #bbqprep #beef #butchery cow how_to process bbq","CreateDateTime":"2023-03-29T01:12:49.000Z","ViewCount":289149,"LikeCount":4637,"GroupId":9312,"GroupCode":"beef-shank-preparation-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2587,"Url":"https://www.youtube.com/watch?v=YTHL2RErN8E","ViewCount":90845,"LikeCount":1916},{"Platform":"facebook","PostId":2728,"Url":"https://www.facebook.com/reel/890965032016018/","ViewCount":171830,"LikeCount":2168},{"Platform":"instagram","PostId":2592,"Url":"https://www.instagram.com/reel/CqWpsHQp6zN/","ViewCount":9048,"LikeCount":152},{"Platform":"tiktok","PostId":2589,"Url":"https://www.tiktok.com/@backyahdbbq/video/7215769421816581419","ViewCount":17426,"LikeCount":401}]},{"Id":2592,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqWpsHQp6zN/","ThumbnailUrl":"media/posts/instagram_18005727760570042.png","Description":"Here’s how I prep a beef shank\n\nI remove from the packaging and pat down with a paper towel.\n\nI like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate direct","SearchText":"here’s how i prep a beef shank\n\ni remove from the packaging and pat down with a paper towel.\n\ni like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.  \n\nthis fat won’t render very well and can be quite chewy.\n\ni slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two.\n\none trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife.\n\ni’ll also cut off any loose bits of meat and fat that will just burn up.\n\nyou don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization.\n\ni then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me.\n\nbeef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.\n\ni then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat.\n\ncheck out my beef shank tacos video for the full cook.\n\n#bbq #beefshank #howto #bbqprep #beef #butchery here’s how i prep a beef shanki remove from the packaging and pat down with a paper towel. i like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.  this fat won’t render very well and can be quite chewy. i slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two. one trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife. i’ll also cut off any loose bits of meat and fat that will just burn up. you don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization. i then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me. beef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.i then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat. check out my beef shank tacos video for the full cook. #bbq #beefshank #howto #bbqprep #beef #butchery cow how_to tips process bbq here’s how i prep a beef shank\n\ni remove from the packaging and pat down with a paper towel.\n\ni like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark. \n\nthis fat won’t render very well and can be quite chewy.\n\ni slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two.\n\none trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife.\n\ni’ll also cut off any loose bits of meat and fat that will just burn up.\n\nyou don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization.\n\ni then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me.\n\nbeef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.\n\ni then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat.\n\ncheck out my beef shank tacos video for the full cook.\n\n#bbq #beefshank #howto #bbqprep #beef #butchery cow how_to process bbq here’s how i prep a beef shank i remove from the packaging and pat down with a paper towel. i like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.   this fat won’t render very well and can be quite chewy. i slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two. one trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife. i’ll also cut off any loose bits of meat and fat that will just burn up. you don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization. i then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me. beef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it. i then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat. check out my beef shank tacos video for the full cook. #bbq #beefshank #howto #bbqprep #beef #butchery cow how_to process bbq","CreateDateTime":"2023-03-29T01:12:15.000Z","ViewCount":289149,"LikeCount":4637,"GroupId":9312,"GroupCode":"beef-shank-preparation-techniques","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2587,"Url":"https://www.youtube.com/watch?v=YTHL2RErN8E","ViewCount":90845,"LikeCount":1916},{"Platform":"facebook","PostId":2728,"Url":"https://www.facebook.com/reel/890965032016018/","ViewCount":171830,"LikeCount":2168},{"Platform":"instagram","PostId":2592,"Url":"https://www.instagram.com/reel/CqWpsHQp6zN/","ViewCount":9048,"LikeCount":152},{"Platform":"tiktok","PostId":2589,"Url":"https://www.tiktok.com/@backyahdbbq/video/7215769421816581419","ViewCount":17426,"LikeCount":401}]},{"Id":2589,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7215769421816581419","ThumbnailUrl":"media/posts/tiktok_7215769421816581419.png","Description":"Here’s how I prep a beef shank I remove from the packaging and pat down with a paper towel. I like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly","SearchText":"here’s how i prep a beef shank\n\ni remove from the packaging and pat down with a paper towel.\n\ni like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.  \n\nthis fat won’t render very well and can be quite chewy.\n\ni slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two.\n\none trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife.\n\ni’ll also cut off any loose bits of meat and fat that will just burn up.\n\nyou don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization.\n\ni then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me.\n\nbeef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.\n\ni then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat.\n\ncheck out my beef shank tacos video for the full cook.\n\n#bbq #beefshank #howto #bbqprep #beef #butchery here’s how i prep a beef shanki remove from the packaging and pat down with a paper towel. i like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.  this fat won’t render very well and can be quite chewy. i slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two. one trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife. i’ll also cut off any loose bits of meat and fat that will just burn up. you don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization. i then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me. beef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.i then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat. check out my beef shank tacos video for the full cook. #bbq #beefshank #howto #bbqprep #beef #butchery cow how_to tips process bbq here’s how i prep a beef shank\n\ni remove from the packaging and pat down with a paper towel.\n\ni like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark. \n\nthis fat won’t render very well and can be quite chewy.\n\ni slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two.\n\none trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife.\n\ni’ll also cut off any loose bits of meat and fat that will just burn up.\n\nyou don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization.\n\ni then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me.\n\nbeef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it.\n\ni then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat.\n\ncheck out my beef shank tacos video for the full cook.\n\n#bbq #beefshank #howto #bbqprep #beef #butchery cow how_to process bbq here’s how i prep a beef shank i remove from the packaging and pat down with a paper towel. i like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark.   this fat won’t render very well and can be quite chewy. i slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two. one trick i like to use is to cut an opening in the fat on one end and then flip the meat and knife around and cut the other direction while holding the fat over the knife. i’ll also cut off any loose bits of meat and fat that will just burn up. you don’t need a binder, but sometimes i like to use olive oil when i don’t have a fat cap to help create extra caramelization. i then rub with my custom beef rub, which is kosher salt, black pepper, granulated garlic, and a few more special ingredients.  i’m thinking about selling my rub, so let me know in the comments if that is something you’d be willing to test out for me. beef shanks are known to fall apart, so i tie them down.  see my butcher’s knot video for a step-by-step on how i tied it. i then put it on a wire rack and prep tub and then fridge for the night to let the rub and salt penetrate into the meat. check out my beef shank tacos video for the full cook. #bbq #beefshank #howto #bbqprep #beef #butchery cow how_to process bbq","CreateDateTime":"2023-03-29T01:10:56.000Z","ViewCount":289149,"LikeCount":4637,"GroupId":9312,"GroupCode":"beef-shank-preparation-techniques","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2587,"Url":"https://www.youtube.com/watch?v=YTHL2RErN8E","ViewCount":90845,"LikeCount":1916},{"Platform":"facebook","PostId":2728,"Url":"https://www.facebook.com/reel/890965032016018/","ViewCount":171830,"LikeCount":2168},{"Platform":"instagram","PostId":2592,"Url":"https://www.instagram.com/reel/CqWpsHQp6zN/","ViewCount":9048,"LikeCount":152},{"Platform":"tiktok","PostId":2589,"Url":"https://www.tiktok.com/@backyahdbbq/video/7215769421816581419","ViewCount":17426,"LikeCount":401}]},{"Id":2590,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7215694967824747822","ThumbnailUrl":"media/posts/tiktok_7215694967824747822.png","Description":"Trying out @sucklebusters 1836 on a 15lb brisket. Hold shaker high. Get even coats. Pat don’t rub. #bbq #bbqtips #brisket ","SearchText":"trying out @sucklebusters 1836 on a 15lb brisket. hold shaker high. get even coats. pat don’t rub. #bbq #bbqtips #brisket  cow brisket tips bbq smoking","CreateDateTime":"2023-03-28T20:21:53.000Z","ViewCount":2356,"LikeCount":60,"GroupId":9638,"GroupCode":"brisket-smoking-tips-with-sucklebusters","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2590,"Url":"https://www.tiktok.com/@backyahdbbq/video/7215694967824747822","ViewCount":2356,"LikeCount":60}]},{"Id":2588,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=SckKbPwnb4g","ThumbnailUrl":"media/posts/youtube_SckKbPwnb4g.png","Description":"This is what a well rendered brisket fat cap looks like. You want it squishy. #bbq #brisket #bbqtips","SearchText":"this is what a well rendered brisket fat cap looks like. you want it squishy. #bbq #brisket #bbqtips cow brisket tips bbq this is what a well rendered brisket fat cap looks like. you want it squishy. #bbq #brisket #bbqtips cow brisket tips bbq this is what a well rendered fat cap looks like. you want it squishy. #bbq #brisket #bbqtips ","CreateDateTime":"2023-03-28T16:56:35.000Z","ViewCount":25303,"LikeCount":632,"GroupId":9313,"GroupCode":"well-rendered-brisket-fat-cap-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2588,"Url":"https://www.youtube.com/watch?v=SckKbPwnb4g","ViewCount":6527,"LikeCount":68},{"Platform":"instagram","PostId":2593,"Url":"https://www.instagram.com/reel/CqUeyKpDjvk/","ViewCount":2800,"LikeCount":65},{"Platform":"tiktok","PostId":2591,"Url":"https://www.tiktok.com/@backyahdbbq/video/7215456136512687403","ViewCount":15976,"LikeCount":499}]},{"Id":2593,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqUeyKpDjvk/","ThumbnailUrl":"media/posts/instagram_17999264686706235.png","Description":"This is what a well rendered brisket fat cap looks like. You want it squishy. #bbq #brisket #bbqtips","SearchText":"this is what a well rendered brisket fat cap looks like. you want it squishy. #bbq #brisket #bbqtips cow brisket tips bbq this is what a well rendered brisket fat cap looks like. you want it squishy. #bbq #brisket #bbqtips cow brisket tips bbq this is what a well rendered fat cap looks like. you want it squishy. #bbq #brisket #bbqtips ","CreateDateTime":"2023-03-28T04:59:59.000Z","ViewCount":25303,"LikeCount":632,"GroupId":9313,"GroupCode":"well-rendered-brisket-fat-cap-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2588,"Url":"https://www.youtube.com/watch?v=SckKbPwnb4g","ViewCount":6527,"LikeCount":68},{"Platform":"instagram","PostId":2593,"Url":"https://www.instagram.com/reel/CqUeyKpDjvk/","ViewCount":2800,"LikeCount":65},{"Platform":"tiktok","PostId":2591,"Url":"https://www.tiktok.com/@backyahdbbq/video/7215456136512687403","ViewCount":15976,"LikeCount":499}]},{"Id":2591,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7215456136512687403","ThumbnailUrl":"media/posts/tiktok_7215456136512687403.png","Description":"This is what a well rendered fat cap looks like. You want it squishy. #bbq #brisket #bbqtips ","SearchText":"this is what a well rendered brisket fat cap looks like. you want it squishy. #bbq #brisket #bbqtips cow brisket tips bbq this is what a well rendered brisket fat cap looks like. you want it squishy. #bbq #brisket #bbqtips cow brisket tips bbq this is what a well rendered fat cap looks like. you want it squishy. #bbq #brisket #bbqtips ","CreateDateTime":"2023-03-28T04:55:17.000Z","ViewCount":25303,"LikeCount":632,"GroupId":9313,"GroupCode":"well-rendered-brisket-fat-cap-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2588,"Url":"https://www.youtube.com/watch?v=SckKbPwnb4g","ViewCount":6527,"LikeCount":68},{"Platform":"instagram","PostId":2593,"Url":"https://www.instagram.com/reel/CqUeyKpDjvk/","ViewCount":2800,"LikeCount":65},{"Platform":"tiktok","PostId":2591,"Url":"https://www.tiktok.com/@backyahdbbq/video/7215456136512687403","ViewCount":15976,"LikeCount":499}]},{"Id":2480,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqR3r_Ijr5e/","ThumbnailUrl":"media/posts/instagram_18283944157097056.png","Description":"Brisket slice #bbq #brisket #howto","SearchText":"brisket slice #bbq #brisket #howto cow brisket how_to bbq brisket slice #bbq #brisket #howto  cow brisket how_to bbq","CreateDateTime":"2023-03-27T04:38:56.000Z","ViewCount":6915,"LikeCount":234,"GroupId":9314,"GroupCode":"brisket-slicing-techniques-2","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2480,"Url":"https://www.instagram.com/reel/CqR3r_Ijr5e/","ViewCount":4051,"LikeCount":110},{"Platform":"tiktok","PostId":2479,"Url":"https://www.tiktok.com/@backyahdbbq/video/7215060431470153002","ViewCount":2864,"LikeCount":124}]},{"Id":2479,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7215060431470153002","ThumbnailUrl":"media/posts/tiktok_7215060431470153002.png","Description":"Brisket slice #bbq #brisket #howto ","SearchText":"brisket slice #bbq #brisket #howto cow brisket how_to bbq brisket slice #bbq #brisket #howto  cow brisket how_to bbq","CreateDateTime":"2023-03-27T03:19:38.000Z","ViewCount":6915,"LikeCount":234,"GroupId":9314,"GroupCode":"brisket-slicing-techniques-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2480,"Url":"https://www.instagram.com/reel/CqR3r_Ijr5e/","ViewCount":4051,"LikeCount":110},{"Platform":"tiktok","PostId":2479,"Url":"https://www.tiktok.com/@backyahdbbq/video/7215060431470153002","ViewCount":2864,"LikeCount":124}]},{"Id":2478,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7214569919675977006","ThumbnailUrl":"media/posts/tiktok_7214569919675977006.png","Description":"Less than a minute to get enough charcoal lit to start smoking. I definitely prefer a min with the torch over lighter cubes or tumbleweeds. But still use tumbleweeds when lighting whole baskets.  #bbq","SearchText":"less than a minute to get enough charcoal lit to start smoking. i definitely prefer a min with the torch over lighter cubes or tumbleweeds. but still use tumbleweeds when lighting whole baskets.  #bbq #bbqtips #grillblazer  how_to tips bbq smoking less than a minute to get enough charcoal lit to start smoking. i definitely prefer a min with the torch over lighter cubes or tumbleweeds. but still use tumbleweeds when lighting whole baskets.  #bbq #bbqtips #grillblazer how_to tips bbq smoking","CreateDateTime":"2023-03-25T19:36:13.000Z","ViewCount":22718,"LikeCount":345,"GroupId":9315,"GroupCode":"quick-charcoal-lighting-techniques","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2478,"Url":"https://www.tiktok.com/@backyahdbbq/video/7214569919675977006","ViewCount":19239,"LikeCount":268},{"Platform":"instagram","PostId":2469,"Url":"https://www.instagram.com/reel/CqJD5-qjrkl/","ViewCount":3479,"LikeCount":77}]},{"Id":2477,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=InlMyMTR33E","ThumbnailUrl":"media/posts/youtube_InlMyMTR33E.png","Description":null,"SearchText":"","CreateDateTime":"2023-03-25T19:22:29.000Z","ViewCount":9960,"LikeCount":286,"GroupId":9639,"GroupCode":"essential-bbq-sauces-for-grilling","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2477,"Url":"https://www.youtube.com/watch?v=InlMyMTR33E","ViewCount":9960,"LikeCount":286}]},{"Id":2729,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/923098555569509/","ThumbnailUrl":"media/posts/facebook_923098555569509.png","Description":"Today we smoked and braised this Porter Road beef shank and made some tacos.Beef shank is a tough cut of meat so you have to take it low and slow to get it tender. I start by trimming off the layer of","SearchText":"today we smoked and braised this porter road beef shank and made some tacos.beef shank is a tough cut of meat so you have to take it low and slow to get it tender. i start by trimming off the layer of fat and silver skin.  i want my rub to stick to the meat and develop a crust that is fully edible and enjoyable.stick your knife between the fat and the meat, tilt the knife up a bit, and slide it away from you so you are sliding against the fat instead of cutting into the meat.beef shanks are known to fall apart as they cook, so i like to wrap it in butcher’s twine to keep it together and help it cook evenly.check out my how to tie a butcher’s knot video for details on how i tied it.i used olive oil as a binder and then rubbed with my custom beef rub.  i’m thinking about bottling and selling a backyahd rub. let me know in the comments if that is something you’d buy.i put it on a wire rack in my prep tub and in the fridge for the night.i smoked it at 250-275 until the bark was as dark as i liked it, which is right around 180 degrees and 9ish hours.i then braised it in my dutch oven with red wine, beef stock, tomato paste, onions, garlic, bell peppers, red pepper flakes, ground black pepper and peppercorns, bay leaves, oregano, chili in adobo, and added salt to taste.i preheated the braising liquid in the smoker for a good hour before adding the shank to let the liquid temp get up to the same temp as the meat.  i prefer to buy unsalted beef stock and tomato paste and add salt to my liking after everything has melded together.i increased the heat to 375, until the meat was probe tender, around 203 degrees.i removed it from the heat and let it rest for a bit, before shredding with my hands and mixing with the rest of the liquid.we ate tacos for days and loved every bit of it.  definitely give the beef shank a try and let me know how it turns out. #bbq #beefshank #tacos porter road cow roast_beef recipe how_to tips process bbq smoking braising today we smoked and braised this porter road beef shank and made some tacos.\n\nbeef shank is a tough cut of meat so you have to take it low and slow to get it tender. \n\ni start by trimming off the layer of fat and silver skin.  i want my rub to stick to the meat and develop a crust that is fully edible and enjoyable.\n\nstick your knife between the fat and the meat, tilt the knife up a bit, and slide it away from you so you are sliding against the fat instead of cutting into the meat.\n\nbeef shanks are known to fall apart as they cook, so i like to wrap it in butcher’s twine to keep it together and help it cook evenly.\n\ncheck out my how to tie a butcher’s knot video for details on how i tied it.\n\ni used olive oil as a binder and then rubbed with my custom beef rub. \n\ni’m thinking about bottling and selling a backyahd rub. let me know in the comments if that is something you’d buy.\n\ni put it on a wire rack in my prep tub and in the fridge for the night.\n\ni smoked it at 250-275 until the bark was as dark as i liked it, which is right around 180 degrees and 9ish hours.\n\ni then braised it in my dutch oven with red wine, beef stock, tomato paste, onions, garlic, bell peppers, red pepper flakes, ground black pepper and peppercorns, bay leaves, oregano, chili in adobo, and added salt to taste.\n\ni preheated the braising liquid in the smoker for a good hour before adding the shank to let the liquid temp get up to the same temp as the meat.  i prefer to buy unsalted beef stock and tomato paste and add salt to my liking after everything has melded together.\n\ni increased the heat to 375, until the meat was probe tender, around 203 degrees.\n\ni removed it from the heat and let it rest for a bit, before shredding with my hands and mixing with the rest of the liquid.\n\nwe ate tacos for days and loved every bit of it.  definitely give the beef shank a try and let me know how it turns out.\n\n#bbq #beefshank #tacos #smokedmeat cow recipe how_to tips process bbq smoking braising today we smoked and braised this porter road beef shank and made some tacos. beef shank is a tough cut of meat so you have to take it low and slow to get it tender.  i start by trimming off the layer of fat and silver skin.  i want my rub to stick to the meat and develop a crust that is fully edible and enjoyable. stick your knife between the fat and the meat, tilt the knife up a bit, and slide it away from you so you are sliding against the fat instead of cutting into the meat. beef shanks are known to fall apart as they cook, so i like to wrap it in butcher’s twine to keep it together and help it cook evenly. check out my how to tie a butcher’s knot video for details on how i tied it. i used olive oil as a binder and then rubbed with my custom beef rub.   i’m thinking about bottling and selling a backyahd rub. let me know in the comments if that is something you’d buy. i put it on a wire rack in my prep tub and in the fridge for the night. i smoked it at 250-275 until the bark was as dark as i liked it, which is right around 180 degrees and 9ish hours. i then braised it in my dutch oven with red wine, beef stock, tomato paste, onions, garlic, bell peppers, red pepper flakes, ground black pepper and peppercorns, bay leaves, oregano, chili in adobo, and added salt to taste. i preheated the braising liquid in the smoker for a good hour before adding the shank to let the liquid temp get up to the same temp as the meat.  i prefer to buy unsalted beef stock and tomato paste and add salt to my liking after everything has melded together. i increased the heat to 375, until the meat was probe tender, around 203 degrees. i removed it from the heat and let it rest for a bit, before shredding with my hands and mixing with the rest of the liquid. we ate tacos for days and loved every bit of it.  definitely give the beef shank a try and let me know how it turns out. #bbq #beef #smokedmeat #tacos #howto #learnontiktok #cooking@backyahdbbq @backyahdbbq  cow recipe how_to tips process bbq smoking braising","CreateDateTime":"2023-03-25T19:17:56.000Z","ViewCount":12629,"LikeCount":322,"GroupId":9640,"GroupCode":"smoked-braised-beef-shank-tacos-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["roast_beef"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking","braising"],"GroupPlatforms":[{"Platform":"facebook","PostId":2729,"Url":"https://www.facebook.com/reel/923098555569509/","ViewCount":865,"LikeCount":17},{"Platform":"instagram","PostId":2475,"Url":"https://www.instagram.com/reel/CqLDOSqjGog/","ViewCount":3162,"LikeCount":96},{"Platform":"tiktok","PostId":2472,"Url":"https://www.tiktok.com/@backyahdbbq/video/7213904426023816494","ViewCount":8602,"LikeCount":209}]},{"Id":2481,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/235590165609772","ThumbnailUrl":"media/posts/facebook_110899788073674_235590165609772.png","Description":"Which slice do you go for first? Burnt ends for me #brisket","SearchText":"which slice do you go for first? burnt ends for me #brisket cow brisket showcase bbq smoking which slice do you go for first? burnt ends for me #brisket cow brisket showcase bbq smoking","CreateDateTime":"2023-03-24T21:41:14.000Z","ViewCount":1,"LikeCount":30,"GroupId":9316,"GroupCode":"burnt-ends-first-slice-choice","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2481,"Url":"https://www.facebook.com/234418655726923/posts/235590165609772","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":2476,"Url":"https://www.instagram.com/p/CqL-bK3P5LZ/","ViewCount":0,"LikeCount":24}]},{"Id":2476,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CqL-bK3P5LZ/","ThumbnailUrl":"media/posts/instagram_17987333899794769.png","Description":"Which slice do you go for first? Burnt ends for me #brisket","SearchText":"which slice do you go for first? burnt ends for me #brisket cow brisket showcase bbq smoking which slice do you go for first? burnt ends for me #brisket cow brisket showcase bbq smoking","CreateDateTime":"2023-03-24T21:41:09.000Z","ViewCount":1,"LikeCount":30,"GroupId":9316,"GroupCode":"burnt-ends-first-slice-choice","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2481,"Url":"https://www.facebook.com/234418655726923/posts/235590165609772","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":2476,"Url":"https://www.instagram.com/p/CqL-bK3P5LZ/","ViewCount":0,"LikeCount":24}]},{"Id":2475,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqLDOSqjGog/","ThumbnailUrl":"media/posts/instagram_17854421480937471.png","Description":"Today we smoked and braised this Porter Road beef shank and made some tacos.\n\nBeef shank is a tough cut of meat so you have to take it low and slow to get it tender. \n\nI start by trimming off the laye","SearchText":"today we smoked and braised this porter road beef shank and made some tacos.beef shank is a tough cut of meat so you have to take it low and slow to get it tender. i start by trimming off the layer of fat and silver skin.  i want my rub to stick to the meat and develop a crust that is fully edible and enjoyable.stick your knife between the fat and the meat, tilt the knife up a bit, and slide it away from you so you are sliding against the fat instead of cutting into the meat.beef shanks are known to fall apart as they cook, so i like to wrap it in butcher’s twine to keep it together and help it cook evenly.check out my how to tie a butcher’s knot video for details on how i tied it.i used olive oil as a binder and then rubbed with my custom beef rub.  i’m thinking about bottling and selling a backyahd rub. let me know in the comments if that is something you’d buy.i put it on a wire rack in my prep tub and in the fridge for the night.i smoked it at 250-275 until the bark was as dark as i liked it, which is right around 180 degrees and 9ish hours.i then braised it in my dutch oven with red wine, beef stock, tomato paste, onions, garlic, bell peppers, red pepper flakes, ground black pepper and peppercorns, bay leaves, oregano, chili in adobo, and added salt to taste.i preheated the braising liquid in the smoker for a good hour before adding the shank to let the liquid temp get up to the same temp as the meat.  i prefer to buy unsalted beef stock and tomato paste and add salt to my liking after everything has melded together.i increased the heat to 375, until the meat was probe tender, around 203 degrees.i removed it from the heat and let it rest for a bit, before shredding with my hands and mixing with the rest of the liquid.we ate tacos for days and loved every bit of it.  definitely give the beef shank a try and let me know how it turns out. #bbq #beefshank #tacos porter road cow roast_beef recipe how_to tips process bbq smoking braising today we smoked and braised this porter road beef shank and made some tacos.\n\nbeef shank is a tough cut of meat so you have to take it low and slow to get it tender. \n\ni start by trimming off the layer of fat and silver skin.  i want my rub to stick to the meat and develop a crust that is fully edible and enjoyable.\n\nstick your knife between the fat and the meat, tilt the knife up a bit, and slide it away from you so you are sliding against the fat instead of cutting into the meat.\n\nbeef shanks are known to fall apart as they cook, so i like to wrap it in butcher’s twine to keep it together and help it cook evenly.\n\ncheck out my how to tie a butcher’s knot video for details on how i tied it.\n\ni used olive oil as a binder and then rubbed with my custom beef rub. \n\ni’m thinking about bottling and selling a backyahd rub. let me know in the comments if that is something you’d buy.\n\ni put it on a wire rack in my prep tub and in the fridge for the night.\n\ni smoked it at 250-275 until the bark was as dark as i liked it, which is right around 180 degrees and 9ish hours.\n\ni then braised it in my dutch oven with red wine, beef stock, tomato paste, onions, garlic, bell peppers, red pepper flakes, ground black pepper and peppercorns, bay leaves, oregano, chili in adobo, and added salt to taste.\n\ni preheated the braising liquid in the smoker for a good hour before adding the shank to let the liquid temp get up to the same temp as the meat.  i prefer to buy unsalted beef stock and tomato paste and add salt to my liking after everything has melded together.\n\ni increased the heat to 375, until the meat was probe tender, around 203 degrees.\n\ni removed it from the heat and let it rest for a bit, before shredding with my hands and mixing with the rest of the liquid.\n\nwe ate tacos for days and loved every bit of it.  definitely give the beef shank a try and let me know how it turns out.\n\n#bbq #beefshank #tacos #smokedmeat cow recipe how_to tips process bbq smoking braising today we smoked and braised this porter road beef shank and made some tacos. beef shank is a tough cut of meat so you have to take it low and slow to get it tender.  i start by trimming off the layer of fat and silver skin.  i want my rub to stick to the meat and develop a crust that is fully edible and enjoyable. stick your knife between the fat and the meat, tilt the knife up a bit, and slide it away from you so you are sliding against the fat instead of cutting into the meat. beef shanks are known to fall apart as they cook, so i like to wrap it in butcher’s twine to keep it together and help it cook evenly. check out my how to tie a butcher’s knot video for details on how i tied it. i used olive oil as a binder and then rubbed with my custom beef rub.   i’m thinking about bottling and selling a backyahd rub. let me know in the comments if that is something you’d buy. i put it on a wire rack in my prep tub and in the fridge for the night. i smoked it at 250-275 until the bark was as dark as i liked it, which is right around 180 degrees and 9ish hours. i then braised it in my dutch oven with red wine, beef stock, tomato paste, onions, garlic, bell peppers, red pepper flakes, ground black pepper and peppercorns, bay leaves, oregano, chili in adobo, and added salt to taste. i preheated the braising liquid in the smoker for a good hour before adding the shank to let the liquid temp get up to the same temp as the meat.  i prefer to buy unsalted beef stock and tomato paste and add salt to my liking after everything has melded together. i increased the heat to 375, until the meat was probe tender, around 203 degrees. i removed it from the heat and let it rest for a bit, before shredding with my hands and mixing with the rest of the liquid. we ate tacos for days and loved every bit of it.  definitely give the beef shank a try and let me know how it turns out. #bbq #beef #smokedmeat #tacos #howto #learnontiktok #cooking@backyahdbbq @backyahdbbq  cow recipe how_to tips process bbq smoking braising","CreateDateTime":"2023-03-24T13:07:00.000Z","ViewCount":12629,"LikeCount":322,"GroupId":9640,"GroupCode":"smoked-braised-beef-shank-tacos-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking","braising"],"GroupPlatforms":[{"Platform":"facebook","PostId":2729,"Url":"https://www.facebook.com/reel/923098555569509/","ViewCount":865,"LikeCount":17},{"Platform":"instagram","PostId":2475,"Url":"https://www.instagram.com/reel/CqLDOSqjGog/","ViewCount":3162,"LikeCount":96},{"Platform":"tiktok","PostId":2472,"Url":"https://www.tiktok.com/@backyahdbbq/video/7213904426023816494","ViewCount":8602,"LikeCount":209}]},{"Id":2482,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/235221348979987","ThumbnailUrl":"media/posts/facebook_110899788073674_235221348979987.png","Description":"All tucked in for the night. Rest up. See you in the morning. #bbq #brisket #porkbutt","SearchText":"all tucked in for the night. rest up. see you in the morning. #bbq #brisket #porkbutt all tucked in for the night. rest up. see you in the morning. #bbq #brisket #porkbutt","CreateDateTime":"2023-03-24T05:24:40.000Z","ViewCount":1,"LikeCount":17,"GroupId":9317,"GroupCode":"goodnight-brisket-and-pork-butt-prep","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2482,"Url":"https://www.facebook.com/234418655726923/posts/235221348979987","ViewCount":1,"LikeCount":5},{"Platform":"instagram","PostId":2474,"Url":"https://www.instagram.com/p/CqKOqnnO1XE/","ViewCount":0,"LikeCount":12}]},{"Id":2474,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CqKOqnnO1XE/","ThumbnailUrl":"media/posts/instagram_17977616897117332.png","Description":"All tucked in for the night. Rest up. See you in the morning. #bbq #brisket #porkbutt","SearchText":"all tucked in for the night. rest up. see you in the morning. #bbq #brisket #porkbutt all tucked in for the night. rest up. see you in the morning. #bbq #brisket #porkbutt","CreateDateTime":"2023-03-24T05:24:35.000Z","ViewCount":1,"LikeCount":17,"GroupId":9317,"GroupCode":"goodnight-brisket-and-pork-butt-prep","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2482,"Url":"https://www.facebook.com/234418655726923/posts/235221348979987","ViewCount":1,"LikeCount":5},{"Platform":"instagram","PostId":2474,"Url":"https://www.instagram.com/p/CqKOqnnO1XE/","ViewCount":0,"LikeCount":12}]},{"Id":2483,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/235204218981700","ThumbnailUrl":"media/posts/facebook_110899788073674_235204218981700.png","Description":"Meateorite #bbq #dadjokes #brisket","SearchText":"meateorite #bbq #dadjokes #brisket cow brisket bbq meateorite #bbq #dadjokes #brisket","CreateDateTime":"2023-03-24T04:29:22.000Z","ViewCount":2,"LikeCount":15,"GroupId":9318,"GroupCode":"meateorite-bbq-dad-jokes","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2483,"Url":"https://www.facebook.com/234418655726923/posts/235204218981700","ViewCount":2,"LikeCount":6},{"Platform":"instagram","PostId":2473,"Url":"https://www.instagram.com/p/CqKIVxXu5KL/","ViewCount":0,"LikeCount":9}]},{"Id":2473,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CqKIVxXu5KL/","ThumbnailUrl":"media/posts/instagram_17971939355189256.png","Description":"Meateorite #bbq #dadjokes #brisket","SearchText":"meateorite #bbq #dadjokes #brisket cow brisket bbq meateorite #bbq #dadjokes #brisket","CreateDateTime":"2023-03-24T04:29:18.000Z","ViewCount":2,"LikeCount":15,"GroupId":9318,"GroupCode":"meateorite-bbq-dad-jokes","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2483,"Url":"https://www.facebook.com/234418655726923/posts/235204218981700","ViewCount":2,"LikeCount":6},{"Platform":"instagram","PostId":2473,"Url":"https://www.instagram.com/p/CqKIVxXu5KL/","ViewCount":0,"LikeCount":9}]},{"Id":2472,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7213904426023816494","ThumbnailUrl":"media/posts/tiktok_7213904426023816494.png","Description":"Today we smoked and braised this Porter Road beef shank and made some tacos. Beef shank is a tough cut of meat so you have to take it low and slow to get it tender.  I start by trimming off the layer ","SearchText":"today we smoked and braised this porter road beef shank and made some tacos.beef shank is a tough cut of meat so you have to take it low and slow to get it tender. i start by trimming off the layer of fat and silver skin.  i want my rub to stick to the meat and develop a crust that is fully edible and enjoyable.stick your knife between the fat and the meat, tilt the knife up a bit, and slide it away from you so you are sliding against the fat instead of cutting into the meat.beef shanks are known to fall apart as they cook, so i like to wrap it in butcher’s twine to keep it together and help it cook evenly.check out my how to tie a butcher’s knot video for details on how i tied it.i used olive oil as a binder and then rubbed with my custom beef rub.  i’m thinking about bottling and selling a backyahd rub. let me know in the comments if that is something you’d buy.i put it on a wire rack in my prep tub and in the fridge for the night.i smoked it at 250-275 until the bark was as dark as i liked it, which is right around 180 degrees and 9ish hours.i then braised it in my dutch oven with red wine, beef stock, tomato paste, onions, garlic, bell peppers, red pepper flakes, ground black pepper and peppercorns, bay leaves, oregano, chili in adobo, and added salt to taste.i preheated the braising liquid in the smoker for a good hour before adding the shank to let the liquid temp get up to the same temp as the meat.  i prefer to buy unsalted beef stock and tomato paste and add salt to my liking after everything has melded together.i increased the heat to 375, until the meat was probe tender, around 203 degrees.i removed it from the heat and let it rest for a bit, before shredding with my hands and mixing with the rest of the liquid.we ate tacos for days and loved every bit of it.  definitely give the beef shank a try and let me know how it turns out. #bbq #beefshank #tacos porter road cow roast_beef recipe how_to tips process bbq smoking braising today we smoked and braised this porter road beef shank and made some tacos.\n\nbeef shank is a tough cut of meat so you have to take it low and slow to get it tender. \n\ni start by trimming off the layer of fat and silver skin.  i want my rub to stick to the meat and develop a crust that is fully edible and enjoyable.\n\nstick your knife between the fat and the meat, tilt the knife up a bit, and slide it away from you so you are sliding against the fat instead of cutting into the meat.\n\nbeef shanks are known to fall apart as they cook, so i like to wrap it in butcher’s twine to keep it together and help it cook evenly.\n\ncheck out my how to tie a butcher’s knot video for details on how i tied it.\n\ni used olive oil as a binder and then rubbed with my custom beef rub. \n\ni’m thinking about bottling and selling a backyahd rub. let me know in the comments if that is something you’d buy.\n\ni put it on a wire rack in my prep tub and in the fridge for the night.\n\ni smoked it at 250-275 until the bark was as dark as i liked it, which is right around 180 degrees and 9ish hours.\n\ni then braised it in my dutch oven with red wine, beef stock, tomato paste, onions, garlic, bell peppers, red pepper flakes, ground black pepper and peppercorns, bay leaves, oregano, chili in adobo, and added salt to taste.\n\ni preheated the braising liquid in the smoker for a good hour before adding the shank to let the liquid temp get up to the same temp as the meat.  i prefer to buy unsalted beef stock and tomato paste and add salt to my liking after everything has melded together.\n\ni increased the heat to 375, until the meat was probe tender, around 203 degrees.\n\ni removed it from the heat and let it rest for a bit, before shredding with my hands and mixing with the rest of the liquid.\n\nwe ate tacos for days and loved every bit of it.  definitely give the beef shank a try and let me know how it turns out.\n\n#bbq #beefshank #tacos #smokedmeat cow recipe how_to tips process bbq smoking braising today we smoked and braised this porter road beef shank and made some tacos. beef shank is a tough cut of meat so you have to take it low and slow to get it tender.  i start by trimming off the layer of fat and silver skin.  i want my rub to stick to the meat and develop a crust that is fully edible and enjoyable. stick your knife between the fat and the meat, tilt the knife up a bit, and slide it away from you so you are sliding against the fat instead of cutting into the meat. beef shanks are known to fall apart as they cook, so i like to wrap it in butcher’s twine to keep it together and help it cook evenly. check out my how to tie a butcher’s knot video for details on how i tied it. i used olive oil as a binder and then rubbed with my custom beef rub.   i’m thinking about bottling and selling a backyahd rub. let me know in the comments if that is something you’d buy. i put it on a wire rack in my prep tub and in the fridge for the night. i smoked it at 250-275 until the bark was as dark as i liked it, which is right around 180 degrees and 9ish hours. i then braised it in my dutch oven with red wine, beef stock, tomato paste, onions, garlic, bell peppers, red pepper flakes, ground black pepper and peppercorns, bay leaves, oregano, chili in adobo, and added salt to taste. i preheated the braising liquid in the smoker for a good hour before adding the shank to let the liquid temp get up to the same temp as the meat.  i prefer to buy unsalted beef stock and tomato paste and add salt to my liking after everything has melded together. i increased the heat to 375, until the meat was probe tender, around 203 degrees. i removed it from the heat and let it rest for a bit, before shredding with my hands and mixing with the rest of the liquid. we ate tacos for days and loved every bit of it.  definitely give the beef shank a try and let me know how it turns out. #bbq #beef #smokedmeat #tacos #howto #learnontiktok #cooking@backyahdbbq @backyahdbbq  cow recipe how_to tips process bbq smoking braising","CreateDateTime":"2023-03-24T00:33:42.000Z","ViewCount":12629,"LikeCount":322,"GroupId":9640,"GroupCode":"smoked-braised-beef-shank-tacos-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking","braising"],"GroupPlatforms":[{"Platform":"facebook","PostId":2729,"Url":"https://www.facebook.com/reel/923098555569509/","ViewCount":865,"LikeCount":17},{"Platform":"instagram","PostId":2475,"Url":"https://www.instagram.com/reel/CqLDOSqjGog/","ViewCount":3162,"LikeCount":96},{"Platform":"tiktok","PostId":2472,"Url":"https://www.tiktok.com/@backyahdbbq/video/7213904426023816494","ViewCount":8602,"LikeCount":209}]},{"Id":2484,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/235104388991683","ThumbnailUrl":"media/posts/facebook_110899788073674_235104388991683.png","Description":"Pork butt is ready to be wrapped #bbq #porkbutt","SearchText":"pork butt is ready to be wrapped #bbq #porkbutt pig pulled_pork process bbq pork butt is ready to be wrapped #bbq #porkbutt pig pulled_pork process bbq","CreateDateTime":"2023-03-23T23:40:52.000Z","ViewCount":0,"LikeCount":31,"GroupId":9319,"GroupCode":"wrapping-pork-butt-for-pulled-pork","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2484,"Url":"https://www.facebook.com/234418655726923/posts/235104388991683","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2471,"Url":"https://www.instagram.com/p/CqJnUi6Pc6m/","ViewCount":0,"LikeCount":26}]},{"Id":2471,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CqJnUi6Pc6m/","ThumbnailUrl":"media/posts/instagram_18202236796244157.png","Description":"Pork butt is ready to be wrapped #bbq #porkbutt","SearchText":"pork butt is ready to be wrapped #bbq #porkbutt pig pulled_pork process bbq pork butt is ready to be wrapped #bbq #porkbutt pig pulled_pork process bbq","CreateDateTime":"2023-03-23T23:40:47.000Z","ViewCount":0,"LikeCount":31,"GroupId":9319,"GroupCode":"wrapping-pork-butt-for-pulled-pork","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2484,"Url":"https://www.facebook.com/234418655726923/posts/235104388991683","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":2471,"Url":"https://www.instagram.com/p/CqJnUi6Pc6m/","ViewCount":0,"LikeCount":26}]},{"Id":2470,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqJH09lD-_t/","ThumbnailUrl":"media/posts/instagram_18136222318292239.png","Description":"I’m not a huge fan of grill marks on my steaks… Here’s how I get a consistent char with the cold grate method. #bbq #bbqtips #steak #grilling","SearchText":"i’m not a huge fan of grill marks on my steaks… here’s how i get a consistent char with the cold grate method. #bbq #bbqtips #steak #grilling cow steak how_to tips bbq grilling","CreateDateTime":"2023-03-23T19:06:06.000Z","ViewCount":15896,"LikeCount":211,"GroupId":9641,"GroupCode":"cold-grate-method-for-steak-charring","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":2470,"Url":"https://www.instagram.com/reel/CqJH09lD-_t/","ViewCount":15896,"LikeCount":211}]},{"Id":2469,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqJD5-qjrkl/","ThumbnailUrl":"media/posts/instagram_17943673484489278.png","Description":"Less than a minute to get enough charcoal lit to start smoking. I definitely prefer a min with the torch over lighter cubes or tumbleweeds. But still use tumbleweeds when lighting whole baskets.  #bbq","SearchText":"less than a minute to get enough charcoal lit to start smoking. i definitely prefer a min with the torch over lighter cubes or tumbleweeds. but still use tumbleweeds when lighting whole baskets.  #bbq #bbqtips #grillblazer  how_to tips bbq smoking less than a minute to get enough charcoal lit to start smoking. i definitely prefer a min with the torch over lighter cubes or tumbleweeds. but still use tumbleweeds when lighting whole baskets.  #bbq #bbqtips #grillblazer how_to tips bbq smoking","CreateDateTime":"2023-03-23T18:34:12.000Z","ViewCount":22718,"LikeCount":345,"GroupId":9315,"GroupCode":"quick-charcoal-lighting-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2478,"Url":"https://www.tiktok.com/@backyahdbbq/video/7214569919675977006","ViewCount":19239,"LikeCount":268},{"Platform":"instagram","PostId":2469,"Url":"https://www.instagram.com/reel/CqJD5-qjrkl/","ViewCount":3479,"LikeCount":77}]},{"Id":2485,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/234547142380741","ThumbnailUrl":"media/posts/facebook_110899788073674_234547142380741.png","Description":"Ready to trim #brisket #brisketprep #bbq #briskettrim","SearchText":"ready to trim #brisket #brisketprep #bbq #briskettrim ready to trim #brisket #brisketprep #bbq #briskettrim","CreateDateTime":"2023-03-22T22:22:28.000Z","ViewCount":0,"LikeCount":33,"GroupId":9320,"GroupCode":"brisket-trimming-techniques-5","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2485,"Url":"https://www.facebook.com/234418655726923/posts/234547142380741","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":2468,"Url":"https://www.instagram.com/p/CqG5jjUPn39/","ViewCount":0,"LikeCount":29}]},{"Id":2468,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CqG5jjUPn39/","ThumbnailUrl":"media/posts/instagram_17991163363870618.png","Description":"Ready to trim #brisket #brisketprep #bbq #briskettrim","SearchText":"ready to trim #brisket #brisketprep #bbq #briskettrim ready to trim #brisket #brisketprep #bbq #briskettrim","CreateDateTime":"2023-03-22T22:22:24.000Z","ViewCount":0,"LikeCount":33,"GroupId":9320,"GroupCode":"brisket-trimming-techniques-5","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2485,"Url":"https://www.facebook.com/234418655726923/posts/234547142380741","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":2468,"Url":"https://www.instagram.com/p/CqG5jjUPn39/","ViewCount":0,"LikeCount":29}]},{"Id":2466,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CqBN-v_JmpQ/","ThumbnailUrl":"media/posts/instagram_18029572609479135.png","Description":"Picked up a couple of ribeyes from QFC yesterday.  Turned out to be amazing. Have a great week everyone. #bbq #steak #bbqtiktok","SearchText":"picked up a couple of ribeyes from qfc yesterday.  turned out to be amazing. have a great week everyone. #bbq #steak #bbqtiktok cow steak review bbq picked up a couple of ribeyes from qfc yesterday.  turned out to be amazing. have a great week everyone. #bbq #steak #bbqtiktok  cow steak showcase bbq","CreateDateTime":"2023-03-20T17:25:48.000Z","ViewCount":4288,"LikeCount":122,"GroupId":9321,"GroupCode":"amazing-ribeye-steaks-from-qfc","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2466,"Url":"https://www.instagram.com/reel/CqBN-v_JmpQ/","ViewCount":2481,"LikeCount":56},{"Platform":"tiktok","PostId":2464,"Url":"https://www.tiktok.com/@backyahdbbq/video/7212680413423209771","ViewCount":1807,"LikeCount":66}]},{"Id":2464,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7212680413423209771","ThumbnailUrl":"media/posts/tiktok_7212680413423209771.png","Description":"Picked up a couple of ribeyes from QFC yesterday.  Turned out to be amazing. Have a great week everyone. #bbq #steak #bbqtiktok ","SearchText":"picked up a couple of ribeyes from qfc yesterday.  turned out to be amazing. have a great week everyone. #bbq #steak #bbqtiktok cow steak review bbq picked up a couple of ribeyes from qfc yesterday.  turned out to be amazing. have a great week everyone. #bbq #steak #bbqtiktok  cow steak showcase bbq","CreateDateTime":"2023-03-20T17:23:55.000Z","ViewCount":4288,"LikeCount":122,"GroupId":9321,"GroupCode":"amazing-ribeye-steaks-from-qfc","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2466,"Url":"https://www.instagram.com/reel/CqBN-v_JmpQ/","ViewCount":2481,"LikeCount":56},{"Platform":"tiktok","PostId":2464,"Url":"https://www.tiktok.com/@backyahdbbq/video/7212680413423209771","ViewCount":1807,"LikeCount":66}]},{"Id":2463,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=diCbvW6RL88","ThumbnailUrl":"media/posts/youtube_diCbvW6RL88.png","Description":"I made pickled red onions with honey instead of sugar and I’m never going back. Honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.  \n\n","SearchText":"i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.  \n\n\nred onion (1 large)\n\nbrine ingredients:\nhot water (250g/1c)\nwhite vinegar (250g/1c)\nsalt 10g/2t\nhoney 40g/3t\n\nextra ingredients:\nbeet (1)\ngarlic (2+ clove smashed)\nthyme (4 sprigs)\nbay leaves (1)\nblack peppercorns (10)\nred pepper flakes (pinch)\npoblano/serrano/jalapeño pepper (1)\nshallot (1)\n\n\nother ingredients to try:\n\nrosemary\nsage leaves\nsichuan peppercorns\ncumin seeds\ncoriander seeds\nmustard seeds\n#pickledonions #pickledredonions #recipe #tacos recipe bbq sides i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.    red onion (1 large).  brine ingredients:hot water (250g/1c).  white vinegar (250g/1c).   salt 10g/2t.  honey 40g/3t.  extra ingredients:   beet (1).  garlic (2+ clove smashed).  thyme (4 sprigs).  bay leaves (1).  black peppercorns (10).  red pepper flakes (pinch).  poblano/serrano/jalapeño pepper (1)shallot (1).  other ingredients to try:   rosemary, sage leaves, sichuan peppercorns, cumin seeds, coriander seeds, mustard seeds #pickledonions #pickledredonions #recipe #tacos recipe sides i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t. \n\nred onion (1 large)\n\nbrine ingredients:\nhot water (250g/1c)\nwhite vinegar (250g/1c)\nsalt 10g/2t\nhoney 40g/3t\n\nextra ingredients:\nbeet (1)\ngarlic (2+ clove smashed)\nthyme (4 sprigs)\nbay leaves (1)\nblack peppercorns (10)\nred pepper flakes (pinch)\npoblano/serrano/jalapeño pepper (1)\nshallot (1)\n\nother ingredients to try:\n\nrosemary\nsage leaves\nsichuan peppercorns\ncumin seeds\ncoriander seeds\nmustard seeds\n#pickledonions #pickledredonions #recipe #tacos i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.   red onion (1 large) brine ingredients: hot water (250g/1c) white vinegar (250g/1c) salt 10g/2t honey 40g/3t extra ingredients: beet (1) garlic (2+ clove smashed) thyme (4 sprigs) bay leaves (1) black peppercorns (10) red pepper flakes (pinch) poblano/serrano/jalapeño pepper (1) shallot (1) other ingredients to try: rosemary sage leaves sichuan peppercorns cumin seeds coriander seeds mustard seeds #pickledonions #pickledredonions #recipe #tacos  ","CreateDateTime":"2023-03-19T03:52:55.000Z","ViewCount":34909,"LikeCount":1193,"GroupId":9322,"GroupCode":"honey-pickled-red-onions-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2463,"Url":"https://www.youtube.com/watch?v=diCbvW6RL88","ViewCount":4074,"LikeCount":134},{"Platform":"facebook","PostId":2730,"Url":"https://www.facebook.com/reel/214252461186774/","ViewCount":6235,"LikeCount":120},{"Platform":"instagram","PostId":2467,"Url":"https://www.instagram.com/reel/Cp9LoYajEFm/","ViewCount":4094,"LikeCount":131},{"Platform":"tiktok","PostId":2465,"Url":"https://www.tiktok.com/@backyahdbbq/video/7212098745947721003","ViewCount":20506,"LikeCount":808}]},{"Id":2730,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/214252461186774/","ThumbnailUrl":"media/posts/facebook_214252461186774.png","Description":"I made pickled red onions with honey instead of sugar and I’m never going back. Honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.    ","SearchText":"i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.  \n\n\nred onion (1 large)\n\nbrine ingredients:\nhot water (250g/1c)\nwhite vinegar (250g/1c)\nsalt 10g/2t\nhoney 40g/3t\n\nextra ingredients:\nbeet (1)\ngarlic (2+ clove smashed)\nthyme (4 sprigs)\nbay leaves (1)\nblack peppercorns (10)\nred pepper flakes (pinch)\npoblano/serrano/jalapeño pepper (1)\nshallot (1)\n\n\nother ingredients to try:\n\nrosemary\nsage leaves\nsichuan peppercorns\ncumin seeds\ncoriander seeds\nmustard seeds\n#pickledonions #pickledredonions #recipe #tacos recipe bbq sides i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.    red onion (1 large).  brine ingredients:hot water (250g/1c).  white vinegar (250g/1c).   salt 10g/2t.  honey 40g/3t.  extra ingredients:   beet (1).  garlic (2+ clove smashed).  thyme (4 sprigs).  bay leaves (1).  black peppercorns (10).  red pepper flakes (pinch).  poblano/serrano/jalapeño pepper (1)shallot (1).  other ingredients to try:   rosemary, sage leaves, sichuan peppercorns, cumin seeds, coriander seeds, mustard seeds #pickledonions #pickledredonions #recipe #tacos recipe sides i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t. \n\nred onion (1 large)\n\nbrine ingredients:\nhot water (250g/1c)\nwhite vinegar (250g/1c)\nsalt 10g/2t\nhoney 40g/3t\n\nextra ingredients:\nbeet (1)\ngarlic (2+ clove smashed)\nthyme (4 sprigs)\nbay leaves (1)\nblack peppercorns (10)\nred pepper flakes (pinch)\npoblano/serrano/jalapeño pepper (1)\nshallot (1)\n\nother ingredients to try:\n\nrosemary\nsage leaves\nsichuan peppercorns\ncumin seeds\ncoriander seeds\nmustard seeds\n#pickledonions #pickledredonions #recipe #tacos i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.   red onion (1 large) brine ingredients: hot water (250g/1c) white vinegar (250g/1c) salt 10g/2t honey 40g/3t extra ingredients: beet (1) garlic (2+ clove smashed) thyme (4 sprigs) bay leaves (1) black peppercorns (10) red pepper flakes (pinch) poblano/serrano/jalapeño pepper (1) shallot (1) other ingredients to try: rosemary sage leaves sichuan peppercorns cumin seeds coriander seeds mustard seeds #pickledonions #pickledredonions #recipe #tacos  ","CreateDateTime":"2023-03-19T03:49:05.000Z","ViewCount":34909,"LikeCount":1193,"GroupId":9322,"GroupCode":"honey-pickled-red-onions-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2463,"Url":"https://www.youtube.com/watch?v=diCbvW6RL88","ViewCount":4074,"LikeCount":134},{"Platform":"facebook","PostId":2730,"Url":"https://www.facebook.com/reel/214252461186774/","ViewCount":6235,"LikeCount":120},{"Platform":"instagram","PostId":2467,"Url":"https://www.instagram.com/reel/Cp9LoYajEFm/","ViewCount":4094,"LikeCount":131},{"Platform":"tiktok","PostId":2465,"Url":"https://www.tiktok.com/@backyahdbbq/video/7212098745947721003","ViewCount":20506,"LikeCount":808}]},{"Id":2467,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cp9LoYajEFm/","ThumbnailUrl":"media/posts/instagram_17958321479278868.png","Description":"I made pickled red onions with honey instead of sugar and I’m never going back. Honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t. \n\nR","SearchText":"i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.  \n\n\nred onion (1 large)\n\nbrine ingredients:\nhot water (250g/1c)\nwhite vinegar (250g/1c)\nsalt 10g/2t\nhoney 40g/3t\n\nextra ingredients:\nbeet (1)\ngarlic (2+ clove smashed)\nthyme (4 sprigs)\nbay leaves (1)\nblack peppercorns (10)\nred pepper flakes (pinch)\npoblano/serrano/jalapeño pepper (1)\nshallot (1)\n\n\nother ingredients to try:\n\nrosemary\nsage leaves\nsichuan peppercorns\ncumin seeds\ncoriander seeds\nmustard seeds\n#pickledonions #pickledredonions #recipe #tacos recipe bbq sides i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.    red onion (1 large).  brine ingredients:hot water (250g/1c).  white vinegar (250g/1c).   salt 10g/2t.  honey 40g/3t.  extra ingredients:   beet (1).  garlic (2+ clove smashed).  thyme (4 sprigs).  bay leaves (1).  black peppercorns (10).  red pepper flakes (pinch).  poblano/serrano/jalapeño pepper (1)shallot (1).  other ingredients to try:   rosemary, sage leaves, sichuan peppercorns, cumin seeds, coriander seeds, mustard seeds #pickledonions #pickledredonions #recipe #tacos recipe sides i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t. \n\nred onion (1 large)\n\nbrine ingredients:\nhot water (250g/1c)\nwhite vinegar (250g/1c)\nsalt 10g/2t\nhoney 40g/3t\n\nextra ingredients:\nbeet (1)\ngarlic (2+ clove smashed)\nthyme (4 sprigs)\nbay leaves (1)\nblack peppercorns (10)\nred pepper flakes (pinch)\npoblano/serrano/jalapeño pepper (1)\nshallot (1)\n\nother ingredients to try:\n\nrosemary\nsage leaves\nsichuan peppercorns\ncumin seeds\ncoriander seeds\nmustard seeds\n#pickledonions #pickledredonions #recipe #tacos i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.   red onion (1 large) brine ingredients: hot water (250g/1c) white vinegar (250g/1c) salt 10g/2t honey 40g/3t extra ingredients: beet (1) garlic (2+ clove smashed) thyme (4 sprigs) bay leaves (1) black peppercorns (10) red pepper flakes (pinch) poblano/serrano/jalapeño pepper (1) shallot (1) other ingredients to try: rosemary sage leaves sichuan peppercorns cumin seeds coriander seeds mustard seeds #pickledonions #pickledredonions #recipe #tacos  ","CreateDateTime":"2023-03-19T03:48:33.000Z","ViewCount":34909,"LikeCount":1193,"GroupId":9322,"GroupCode":"honey-pickled-red-onions-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2463,"Url":"https://www.youtube.com/watch?v=diCbvW6RL88","ViewCount":4074,"LikeCount":134},{"Platform":"facebook","PostId":2730,"Url":"https://www.facebook.com/reel/214252461186774/","ViewCount":6235,"LikeCount":120},{"Platform":"instagram","PostId":2467,"Url":"https://www.instagram.com/reel/Cp9LoYajEFm/","ViewCount":4094,"LikeCount":131},{"Platform":"tiktok","PostId":2465,"Url":"https://www.tiktok.com/@backyahdbbq/video/7212098745947721003","ViewCount":20506,"LikeCount":808}]},{"Id":2465,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7212098745947721003","ThumbnailUrl":"media/posts/tiktok_7212098745947721003.png","Description":"I made pickled red onions with honey instead of sugar and I’m never going back. Honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.   R","SearchText":"i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.  \n\n\nred onion (1 large)\n\nbrine ingredients:\nhot water (250g/1c)\nwhite vinegar (250g/1c)\nsalt 10g/2t\nhoney 40g/3t\n\nextra ingredients:\nbeet (1)\ngarlic (2+ clove smashed)\nthyme (4 sprigs)\nbay leaves (1)\nblack peppercorns (10)\nred pepper flakes (pinch)\npoblano/serrano/jalapeño pepper (1)\nshallot (1)\n\n\nother ingredients to try:\n\nrosemary\nsage leaves\nsichuan peppercorns\ncumin seeds\ncoriander seeds\nmustard seeds\n#pickledonions #pickledredonions #recipe #tacos recipe bbq sides i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.    red onion (1 large).  brine ingredients:hot water (250g/1c).  white vinegar (250g/1c).   salt 10g/2t.  honey 40g/3t.  extra ingredients:   beet (1).  garlic (2+ clove smashed).  thyme (4 sprigs).  bay leaves (1).  black peppercorns (10).  red pepper flakes (pinch).  poblano/serrano/jalapeño pepper (1)shallot (1).  other ingredients to try:   rosemary, sage leaves, sichuan peppercorns, cumin seeds, coriander seeds, mustard seeds #pickledonions #pickledredonions #recipe #tacos recipe sides i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t. \n\nred onion (1 large)\n\nbrine ingredients:\nhot water (250g/1c)\nwhite vinegar (250g/1c)\nsalt 10g/2t\nhoney 40g/3t\n\nextra ingredients:\nbeet (1)\ngarlic (2+ clove smashed)\nthyme (4 sprigs)\nbay leaves (1)\nblack peppercorns (10)\nred pepper flakes (pinch)\npoblano/serrano/jalapeño pepper (1)\nshallot (1)\n\nother ingredients to try:\n\nrosemary\nsage leaves\nsichuan peppercorns\ncumin seeds\ncoriander seeds\nmustard seeds\n#pickledonions #pickledredonions #recipe #tacos i made pickled red onions with honey instead of sugar and i’m never going back. honey will add floral notes and has a lower glycemic index, antioxidants, vitamins, and minerals that sugar doesn’t.   red onion (1 large) brine ingredients: hot water (250g/1c) white vinegar (250g/1c) salt 10g/2t honey 40g/3t extra ingredients: beet (1) garlic (2+ clove smashed) thyme (4 sprigs) bay leaves (1) black peppercorns (10) red pepper flakes (pinch) poblano/serrano/jalapeño pepper (1) shallot (1) other ingredients to try: rosemary sage leaves sichuan peppercorns cumin seeds coriander seeds mustard seeds #pickledonions #pickledredonions #recipe #tacos  ","CreateDateTime":"2023-03-19T03:46:46.000Z","ViewCount":34909,"LikeCount":1193,"GroupId":9322,"GroupCode":"honey-pickled-red-onions-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2463,"Url":"https://www.youtube.com/watch?v=diCbvW6RL88","ViewCount":4074,"LikeCount":134},{"Platform":"facebook","PostId":2730,"Url":"https://www.facebook.com/reel/214252461186774/","ViewCount":6235,"LikeCount":120},{"Platform":"instagram","PostId":2467,"Url":"https://www.instagram.com/reel/Cp9LoYajEFm/","ViewCount":4094,"LikeCount":131},{"Platform":"tiktok","PostId":2465,"Url":"https://www.tiktok.com/@backyahdbbq/video/7212098745947721003","ViewCount":20506,"LikeCount":808}]},{"Id":2462,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=x2ubO8Gr3ek","ThumbnailUrl":"media/posts/youtube_x2ubO8Gr3ek.png","Description":null,"SearchText":" let’s take a look at some of the differences between morton’s kosher salt and diamond crystal kosher salt. #bbq #bbqrub #cooking #koshersalt #bbqtips tips review bbq","CreateDateTime":"2023-03-17T19:00:21.000Z","ViewCount":27497,"LikeCount":374,"GroupId":9643,"GroupCode":"morton-vs-diamond-crystal-kosher-salt","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2462,"Url":"https://www.youtube.com/watch?v=x2ubO8Gr3ek","ViewCount":23577,"LikeCount":297},{"Platform":"instagram","PostId":2461,"Url":"https://www.instagram.com/reel/Cp5oKZKjYg9/","ViewCount":3920,"LikeCount":77}]},{"Id":2461,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cp5oKZKjYg9/","ThumbnailUrl":"media/posts/instagram_17868338183834809.png","Description":"Let’s take a look at some of the differences between Morton’s kosher salt and diamond crystal kosher salt. #bbq #bbqrub #cooking #koshersalt #bbqtips","SearchText":" let’s take a look at some of the differences between morton’s kosher salt and diamond crystal kosher salt. #bbq #bbqrub #cooking #koshersalt #bbqtips tips review bbq","CreateDateTime":"2023-03-17T18:42:10.000Z","ViewCount":27497,"LikeCount":374,"GroupId":9643,"GroupCode":"morton-vs-diamond-crystal-kosher-salt","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2462,"Url":"https://www.youtube.com/watch?v=x2ubO8Gr3ek","ViewCount":23577,"LikeCount":297},{"Platform":"instagram","PostId":2461,"Url":"https://www.instagram.com/reel/Cp5oKZKjYg9/","ViewCount":3920,"LikeCount":77}]},{"Id":2731,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1219416242027078/","ThumbnailUrl":"media/posts/facebook_1219416242027078.png","Description":"Pre Smash Burgers","SearchText":"pre smash burgers cow burger burgers frying","CreateDateTime":"2023-03-16T18:13:26.000Z","ViewCount":2854,"LikeCount":45,"GroupId":9644,"GroupCode":"pre-smash-burger-preparation-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":[],"Categories":["Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"facebook","PostId":2731,"Url":"https://www.facebook.com/reel/1219416242027078/","ViewCount":2854,"LikeCount":45}]},{"Id":2460,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=GdIZ9mBoAbc","ThumbnailUrl":"media/posts/youtube_GdIZ9mBoAbc.png","Description":null,"SearchText":"","CreateDateTime":"2023-03-16T15:58:48.000Z","ViewCount":2805,"LikeCount":102,"GroupId":9645,"GroupCode":"ultimate-grilling-marinades-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2460,"Url":"https://www.youtube.com/watch?v=GdIZ9mBoAbc","ViewCount":2805,"LikeCount":102}]},{"Id":2459,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cp1Qr3yDImd/","ThumbnailUrl":"media/posts/instagram_17985146254937087.png","Description":"When I am making a bunch of smashburgers. I like to pre-smash them, so everything is ready to go, and I can cook them all quickly without having to smash them in the pan… And theoretically, this would","SearchText":"when i am making a bunch of smashburgers. i like to pre-smash them, so everything is ready to go, and i can cook them all quickly without having to smash them in the pan… and theoretically, this would help to keep the juices in the meat instead of squeezing them out. #bbq #burger #smashburger #castiron cow burger tips bbq burgers frying when i am making a bunch of smashburgers. i like to pre-smash them, so everything is ready to go, and i can cook them all quickly without having to smash them in the pan… and theoretically, this would help to keep the juices in the meat instead of squeezing them out. #bbq #burger #smashburger #castiron  cow burger tips burgers grilling","CreateDateTime":"2023-03-16T01:58:59.000Z","ViewCount":29870,"LikeCount":615,"GroupId":9324,"GroupCode":"pre-smashing-smashburgers-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":2459,"Url":"https://www.instagram.com/reel/Cp1Qr3yDImd/","ViewCount":21261,"LikeCount":326},{"Platform":"tiktok","PostId":2458,"Url":"https://www.tiktok.com/@backyahdbbq/video/7210957273844305198","ViewCount":8609,"LikeCount":289}]},{"Id":2458,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7210957273844305198","ThumbnailUrl":"media/posts/tiktok_7210957273844305198.png","Description":"When I am making a bunch of smashburgers. I like to pre-smash them, so everything is ready to go, and I can cook them all quickly without having to smash them in the pan… And theoretically, this would","SearchText":"when i am making a bunch of smashburgers. i like to pre-smash them, so everything is ready to go, and i can cook them all quickly without having to smash them in the pan… and theoretically, this would help to keep the juices in the meat instead of squeezing them out. #bbq #burger #smashburger #castiron cow burger tips bbq burgers frying when i am making a bunch of smashburgers. i like to pre-smash them, so everything is ready to go, and i can cook them all quickly without having to smash them in the pan… and theoretically, this would help to keep the juices in the meat instead of squeezing them out. #bbq #burger #smashburger #castiron  cow burger tips burgers grilling","CreateDateTime":"2023-03-16T01:57:11.000Z","ViewCount":29870,"LikeCount":615,"GroupId":9324,"GroupCode":"pre-smashing-smashburgers-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":2459,"Url":"https://www.instagram.com/reel/Cp1Qr3yDImd/","ViewCount":21261,"LikeCount":326},{"Platform":"tiktok","PostId":2458,"Url":"https://www.tiktok.com/@backyahdbbq/video/7210957273844305198","ViewCount":8609,"LikeCount":289}]},{"Id":2732,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/1227720237857656/","ThumbnailUrl":"media/posts/facebook_1227720237857656.png","Description":"How to Tie a Butcher’s Knot","SearchText":"how to tie a butcher’s knot how_to tips tutorial how to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok cow how_to tips bbq  how to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot cow how_to bbq how to tie a butcher’s knot  #bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok","CreateDateTime":"2023-03-14T23:12:34.000Z","ViewCount":48769,"LikeCount":884,"GroupId":9325,"GroupCode":"how-to-tie-a-butchers-knot-3","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2732,"Url":"https://www.facebook.com/reel/1227720237857656/","ViewCount":20433,"LikeCount":159},{"Platform":"facebook","PostId":2487,"Url":"https://www.facebook.com/234418655726923/posts/226657176503071","ViewCount":26,"LikeCount":5},{"Platform":"youtube","PostId":2437,"Url":"https://www.youtube.com/watch?v=_XHjwMSa0Qw","ViewCount":1789,"LikeCount":39},{"Platform":"instagram","PostId":2432,"Url":"https://www.instagram.com/reel/CpiVFoTp9GF/","ViewCount":10904,"LikeCount":340},{"Platform":"tiktok","PostId":2431,"Url":"https://www.tiktok.com/@backyahdbbq/video/7208226636393778478","ViewCount":15617,"LikeCount":341}]},{"Id":2455,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=fPu1EhGbFzM","ThumbnailUrl":"media/posts/youtube_fPu1EhGbFzM.png","Description":null,"SearchText":"","CreateDateTime":"2023-03-14T23:10:41.000Z","ViewCount":199695,"LikeCount":3393,"GroupId":9646,"GroupCode":"ultimate-bbq-rub-recipes","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2455,"Url":"https://www.youtube.com/watch?v=fPu1EhGbFzM","ViewCount":199695,"LikeCount":3393}]},{"Id":2457,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CpyXmMTjycQ/","ThumbnailUrl":"media/posts/instagram_18008678392581273.png","Description":"How to tie a butcher’s knot (short). See my feed for the longer version that has more details. #bbq #meatprep #cooking #howto #bbqtips #butchersknot","SearchText":"how to tie a butcher’s knot (short). see my feed for the longer version that has more details. #bbq #meatprep #cooking #howto #bbqtips #butchersknot","CreateDateTime":"2023-03-14T23:04:08.000Z","ViewCount":20896,"LikeCount":309,"GroupId":9647,"GroupCode":"how-to-tie-a-butchers-knot-4","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2457,"Url":"https://www.instagram.com/reel/CpyXmMTjycQ/","ViewCount":20896,"LikeCount":309}]},{"Id":2456,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7210540184318889258","ThumbnailUrl":"media/posts/tiktok_7210540184318889258.png","Description":"How to tie a butcher’s knot (short). See linked video for longer version with more info. @backyahdbbq  #bbq #meat #howto #meatprep #learnontiktok #cooking #butchersknot #bbqtiktok #bbqtips ","SearchText":"how to tie a butcher’s knot (short). see linked video for longer version with more info. @backyahdbbq  #bbq #meat #howto #meatprep #learnontiktok #cooking #butchersknot #bbqtiktok #bbqtips  how_to bbq","CreateDateTime":"2023-03-14T22:58:47.000Z","ViewCount":58186,"LikeCount":1307,"GroupId":9648,"GroupCode":"how-to-tie-a-butchers-knot-5","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2456,"Url":"https://www.tiktok.com/@backyahdbbq/video/7210540184318889258","ViewCount":58186,"LikeCount":1307}]},{"Id":2454,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7210480919738666283","ThumbnailUrl":"media/posts/tiktok_7210480919738666283.png","Description":"Just a normal Monday night in the Backyahd. If you havent noticed, I’m a huge fan of mustard sauce. Music @adamsimonsmusic #bbq #bbqchicken #mustardsauce #bbqtiktok #chicken ","SearchText":"just a normal monday night in the backyahd. if you havent noticed, i’m a huge fan of mustard sauce. music @adamsimonsmusic #bbq #bbqchicken #mustardsauce #bbqtiktok #chicken  chicken showcase bbq grilling","CreateDateTime":"2023-03-14T19:08:49.000Z","ViewCount":1808,"LikeCount":50,"GroupId":9649,"GroupCode":"grilling-bbq-chicken-with-mustard-sauce","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2454,"Url":"https://www.tiktok.com/@backyahdbbq/video/7210480919738666283","ViewCount":1808,"LikeCount":50}]},{"Id":2453,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CpxoXaXjrIZ/","ThumbnailUrl":"media/posts/instagram_17894005061714680.png","Description":"How to slice a brisket #bbq #beef #howto #cooking #smokedmeat #smokedbrisket","SearchText":"how to slice a brisket #bbq #beef #howto #cooking #smokedmeat #smokedbrisket cow brisket how_to bbq smoking","CreateDateTime":"2023-03-14T16:09:10.000Z","ViewCount":24128,"LikeCount":404,"GroupId":9650,"GroupCode":"how-to-slice-a-brisket-2","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2522,"Url":"https://www.facebook.com/234418655726923/posts/179305691238220","ViewCount":2,"LikeCount":5},{"Platform":"instagram","PostId":214,"Url":"https://www.instagram.com/p/Cgzz_r9PWuQ/","ViewCount":0,"LikeCount":30},{"Platform":"instagram","PostId":2453,"Url":"https://www.instagram.com/reel/CpxoXaXjrIZ/","ViewCount":24126,"LikeCount":369}]},{"Id":2452,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cpvhi2ADoMr/","ThumbnailUrl":"media/posts/instagram_17991162541723928.png","Description":"Which smoker pellets do you like best? I am new to the pellet smoker world and have tried pit boss, which was fine, but the Costco ones clogged my auger, because of so much dust. I’m looking for recom","SearchText":"which smoker pellets do you like best? i am new to the pellet smoker world and have tried pit boss, which was fine, but the costco ones clogged my auger, because of so much dust. i’m looking for recommendations…\n\n#bbq #bbqpellets #bbqgear #pelletgrill #pelletsmoker","CreateDateTime":"2023-03-13T20:31:57.000Z","ViewCount":7586,"LikeCount":129,"GroupId":9651,"GroupCode":"best-smoker-pellets-recommendations","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2452,"Url":"https://www.instagram.com/reel/Cpvhi2ADoMr/","ViewCount":7586,"LikeCount":129}]},{"Id":2451,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7210130018880490795","ThumbnailUrl":"media/posts/tiktok_7210130018880490795.png","Description":"I’m new to the pellet smoker world… I’m looking for some recommendations on pellets to buy. The Costco pellets had so much dust, they clogged my auger… So I’m looking for an alternative. #bbq #smoker ","SearchText":"i’m new to the pellet smoker world… i’m looking for some recommendations on pellets to buy. the costco pellets had so much dust, they clogged my auger… so i’m looking for an alternative. #bbq #smoker #bbqgear #pelletgrill #pelletsmoker ","CreateDateTime":"2023-03-13T20:27:08.000Z","ViewCount":152484,"LikeCount":988,"GroupId":9652,"GroupCode":"best-pellets-for-pellet-smokers","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2451,"Url":"https://www.tiktok.com/@backyahdbbq/video/7210130018880490795","ViewCount":152484,"LikeCount":988}]},{"Id":2450,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7209833851546357034","ThumbnailUrl":"media/posts/tiktok_7209833851546357034.png","Description":"Replying to @inzayn89 Here’s Pork Steaks Part 2 we cooked these pork steaks on direct heat at 275 until thry developed a nice crust and then mopped with a thin mustard sauce, wrapped them in foil to s","SearchText":"replying to @inzayn89 here’s pork steaks part 2 we cooked these pork steaks on direct heat at 275 until thry developed a nice crust and then mopped with a thin mustard sauce, wrapped them in foil to speed up the cook, and then let them rest for a bit before slicing in… served with a little more mustard sauce. @backyahdbbq #bbq #bbqtips #porksteaks #grilling  #bbqtiktok #howto #learnontiktok #cooking  pig pork_shoulder how_to tips process bbq grilling","CreateDateTime":"2023-03-13T01:17:49.000Z","ViewCount":28841,"LikeCount":396,"GroupId":9653,"GroupCode":"grilled-pork-steaks-with-mustard-mop","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2450,"Url":"https://www.tiktok.com/@backyahdbbq/video/7209833851546357034","ViewCount":28841,"LikeCount":396}]},{"Id":2435,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7209038269919612206","ThumbnailUrl":"media/posts/tiktok_7209038269919612206.png","Description":"Beef shank bath. Full cook coming soon. #bbq #beef ","SearchText":"beef shank bath. full cook coming soon. #bbq #beef  cow showcase bbq sous_vide","CreateDateTime":"2023-03-10T21:50:30.000Z","ViewCount":2107,"LikeCount":57,"GroupId":9654,"GroupCode":"beef-shank-sous-vide-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2435,"Url":"https://www.tiktok.com/@backyahdbbq/video/7209038269919612206","ViewCount":2107,"LikeCount":57}]},{"Id":2436,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CplpNR6jVu7/","ThumbnailUrl":"media/posts/instagram_17968057196210960.png","Description":"Here’s part two of the pork steak cook. Cook them over direct heat at 275 until the crust forms and mop with a thin mustard sauce, wrap in foil until probe tender rest for a bit and then serve with so","SearchText":"here’s part two of the pork steak cook. cook them over direct heat at 275 until the crust forms and mop with a thin mustard sauce, wrap in foil until probe tender rest for a bit and then serve with some more mustard sauce. pig pork_chop recipe how_to process bbq grilling","CreateDateTime":"2023-03-10T00:25:18.000Z","ViewCount":24035,"LikeCount":511,"GroupId":9655,"GroupCode":"pork-steak-cooking-guide-part-2","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_chop"],"PostTypes":["recipe","how_to","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":2436,"Url":"https://www.instagram.com/reel/CplpNR6jVu7/","ViewCount":24035,"LikeCount":511}]},{"Id":2486,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/227238803111575","ThumbnailUrl":"media/posts/facebook_110899788073674_227238803111575.png","Description":"Beef shank tacos with pickled red onions and jalapeños","SearchText":"beef shank tacos with pickled red onions and jalapeños cow recipe bbq beef shank tacos with pickled red onions and jalapeños","CreateDateTime":"2023-03-09T18:38:46.000Z","ViewCount":1,"LikeCount":32,"GroupId":9326,"GroupCode":"beef-shank-tacos-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2486,"Url":"https://www.facebook.com/234418655726923/posts/227238803111575","ViewCount":1,"LikeCount":9},{"Platform":"instagram","PostId":2434,"Url":"https://www.instagram.com/p/CplBnvpvvk6/","ViewCount":0,"LikeCount":23}]},{"Id":2434,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CplBnvpvvk6/","ThumbnailUrl":"media/posts/instagram_17994279235663921.png","Description":"Beef shank tacos with pickled red onions and jalapeños","SearchText":"beef shank tacos with pickled red onions and jalapeños cow recipe bbq beef shank tacos with pickled red onions and jalapeños","CreateDateTime":"2023-03-09T18:38:42.000Z","ViewCount":1,"LikeCount":32,"GroupId":9326,"GroupCode":"beef-shank-tacos-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2486,"Url":"https://www.facebook.com/234418655726923/posts/227238803111575","ViewCount":1,"LikeCount":9},{"Platform":"instagram","PostId":2434,"Url":"https://www.instagram.com/p/CplBnvpvvk6/","ViewCount":0,"LikeCount":23}]},{"Id":2433,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cpk3t9uJLt-/","ThumbnailUrl":"media/posts/instagram_17946574238422415.png","Description":"Here’s how to remove a brisket from the packaging. #brisket #smokedmeat","SearchText":"here’s how to remove a brisket from the packaging. #brisket #smokedmeat cow brisket how_to tutorial bbq smoking","CreateDateTime":"2023-03-09T17:12:41.000Z","ViewCount":617518,"LikeCount":5503,"GroupId":9656,"GroupCode":"how-to-remove-brisket-from-packaging","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2433,"Url":"https://www.instagram.com/reel/Cpk3t9uJLt-/","ViewCount":617518,"LikeCount":5503}]},{"Id":2487,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/226657176503071","ThumbnailUrl":"media/posts/facebook_110899788073674_226657176503071.png","Description":"How to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok","SearchText":"how to tie a butcher’s knot how_to tips tutorial how to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok cow how_to tips bbq  how to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot cow how_to bbq how to tie a butcher’s knot  #bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok","CreateDateTime":"2023-03-08T18:06:41.000Z","ViewCount":48769,"LikeCount":884,"GroupId":9325,"GroupCode":"how-to-tie-a-butchers-knot-3","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2732,"Url":"https://www.facebook.com/reel/1227720237857656/","ViewCount":20433,"LikeCount":159},{"Platform":"facebook","PostId":2487,"Url":"https://www.facebook.com/234418655726923/posts/226657176503071","ViewCount":26,"LikeCount":5},{"Platform":"youtube","PostId":2437,"Url":"https://www.youtube.com/watch?v=_XHjwMSa0Qw","ViewCount":1789,"LikeCount":39},{"Platform":"instagram","PostId":2432,"Url":"https://www.instagram.com/reel/CpiVFoTp9GF/","ViewCount":10904,"LikeCount":340},{"Platform":"tiktok","PostId":2431,"Url":"https://www.tiktok.com/@backyahdbbq/video/7208226636393778478","ViewCount":15617,"LikeCount":341}]},{"Id":2437,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=_XHjwMSa0Qw","ThumbnailUrl":"media/posts/youtube__XHjwMSa0Qw.png","Description":null,"SearchText":"how to tie a butcher’s knot how_to tips tutorial how to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok cow how_to tips bbq  how to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot cow how_to bbq how to tie a butcher’s knot  #bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok","CreateDateTime":"2023-03-08T18:00:42.000Z","ViewCount":48769,"LikeCount":884,"GroupId":9325,"GroupCode":"how-to-tie-a-butchers-knot-3","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2732,"Url":"https://www.facebook.com/reel/1227720237857656/","ViewCount":20433,"LikeCount":159},{"Platform":"facebook","PostId":2487,"Url":"https://www.facebook.com/234418655726923/posts/226657176503071","ViewCount":26,"LikeCount":5},{"Platform":"youtube","PostId":2437,"Url":"https://www.youtube.com/watch?v=_XHjwMSa0Qw","ViewCount":1789,"LikeCount":39},{"Platform":"instagram","PostId":2432,"Url":"https://www.instagram.com/reel/CpiVFoTp9GF/","ViewCount":10904,"LikeCount":340},{"Platform":"tiktok","PostId":2431,"Url":"https://www.tiktok.com/@backyahdbbq/video/7208226636393778478","ViewCount":15617,"LikeCount":341}]},{"Id":2432,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CpiVFoTp9GF/","ThumbnailUrl":"media/posts/instagram_18349561495030899.png","Description":"How to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot","SearchText":"how to tie a butcher’s knot how_to tips tutorial how to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok cow how_to tips bbq  how to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot cow how_to bbq how to tie a butcher’s knot  #bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok","CreateDateTime":"2023-03-08T17:32:09.000Z","ViewCount":48769,"LikeCount":884,"GroupId":9325,"GroupCode":"how-to-tie-a-butchers-knot-3","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2732,"Url":"https://www.facebook.com/reel/1227720237857656/","ViewCount":20433,"LikeCount":159},{"Platform":"facebook","PostId":2487,"Url":"https://www.facebook.com/234418655726923/posts/226657176503071","ViewCount":26,"LikeCount":5},{"Platform":"youtube","PostId":2437,"Url":"https://www.youtube.com/watch?v=_XHjwMSa0Qw","ViewCount":1789,"LikeCount":39},{"Platform":"instagram","PostId":2432,"Url":"https://www.instagram.com/reel/CpiVFoTp9GF/","ViewCount":10904,"LikeCount":340},{"Platform":"tiktok","PostId":2431,"Url":"https://www.tiktok.com/@backyahdbbq/video/7208226636393778478","ViewCount":15617,"LikeCount":341}]},{"Id":2431,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7208226636393778478","ThumbnailUrl":"media/posts/tiktok_7208226636393778478.png","Description":"How to tie a butcher’s knot  #bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok","SearchText":"how to tie a butcher’s knot how_to tips tutorial how to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok cow how_to tips bbq  how to tie a butcher’s knot \n\n#bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot cow how_to bbq how to tie a butcher’s knot  #bbq #bbqtips #howto #learn #cooking #beef #meat #meatprep #smokedmeat #kitchenskills #knot #butcher #butchersknot #learnontiktok","CreateDateTime":"2023-03-08T17:20:58.000Z","ViewCount":48769,"LikeCount":884,"GroupId":9325,"GroupCode":"how-to-tie-a-butchers-knot-3","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2732,"Url":"https://www.facebook.com/reel/1227720237857656/","ViewCount":20433,"LikeCount":159},{"Platform":"facebook","PostId":2487,"Url":"https://www.facebook.com/234418655726923/posts/226657176503071","ViewCount":26,"LikeCount":5},{"Platform":"youtube","PostId":2437,"Url":"https://www.youtube.com/watch?v=_XHjwMSa0Qw","ViewCount":1789,"LikeCount":39},{"Platform":"instagram","PostId":2432,"Url":"https://www.instagram.com/reel/CpiVFoTp9GF/","ViewCount":10904,"LikeCount":340},{"Platform":"tiktok","PostId":2431,"Url":"https://www.tiktok.com/@backyahdbbq/video/7208226636393778478","ViewCount":15617,"LikeCount":341}]},{"Id":2430,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CpYommGj0Cr/","ThumbnailUrl":"media/posts/instagram_17955770795299873.png","Description":"I have this beautiful pork butt from ChopBox @eatchopbox that I was planning to go the pulled pork route with, but one can only eat so much pulled pork, so we are going to make pork steaks instead. \n\n","SearchText":"i have this beautiful pork butt from chopbox @eatchopbox that i was planning to go the pulled pork route with, but one can only eat so much pulled pork, so we are going to make pork steaks instead. \n\nthis is a duroc pork butt, which is on the high-end of the pork grade scale, so it’s going to have better marbling than regular pork. \n\nafter removing it from the packaging, we’ll pat it down with a paper towel.\n\nit comes beautifully tied, but we are going to remove the twine so we can cut into steaks. \n\nwe are going for about 1 and a half inch thick steaks.  you’ll want them to all be roughly the same thickness so they cook evenly. \n\nsave the rest of the trimmed off bits for a stir fry or tacos.\n\nspread on some olive oil.\n\nand then apply my custom rub, which is just salt, pepper, garlic, onion, chili powder, cumin, and sugar.\n\ni had a few hours before i needed to cook them, so i put them on a wire rack in my tub, and then in the fridge.\n\nfollow for part 2, where we’ll cook these pork steaks over direct heat.\n\n#bbq #bbqprep #pork #porksteaks pig how_to bbq grilling i have this beautiful pork butt from chopbox that i was planning to go the pulled pork route with, but one can only eat so much pulled pork, so we are going to make pork steaks instead.   this is a duroc pork butt, which is on the high-end of the pork grade scale, so it’s going to have better marbling than regular pork.    after removing it from the packaging, we’ll pat it down with a paper towel. it comes beautifully tied, but we are going to remove the twine so we can cut into steaks.   we are going for about 1 and a half inch thick steaks.  you’ll want them to all be roughly the same thickness so they cook evenly.  save the rest of the trimmed off bits for a stir fry or tacos. spread on some olive oil. and then apply my custom rub, which is just salt, pepper, garlic, onion, chili powder, cumin, and sugar. i had a few hours before i needed to cook them, so i put them on a wire rack in my tub, and then in the fridge. follow for part 2, where we’ll cook these pork steaks over direct heat. check my gear page for 15% off chopbox @eatchopbox meats.  #bbq #bbqprep #bbqtips #pork #porksteaks #bbqtiktok  pig how_to bbq grilling","CreateDateTime":"2023-03-04T23:11:31.000Z","ViewCount":19800,"LikeCount":426,"GroupId":9658,"GroupCode":"grilling-duroc-pork-steaks-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":2430,"Url":"https://www.instagram.com/reel/CpYommGj0Cr/","ViewCount":9537,"LikeCount":174},{"Platform":"tiktok","PostId":2429,"Url":"https://www.tiktok.com/@backyahdbbq/video/7206813914066144554","ViewCount":10263,"LikeCount":252}]},{"Id":2429,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7206813914066144554","ThumbnailUrl":"media/posts/tiktok_7206813914066144554.png","Description":"I have this beautiful pork butt from ChopBox that I was planning to go the pulled pork route with, but one can only eat so much pulled pork, so we are going to make pork steaks instead.   This is a Du","SearchText":"i have this beautiful pork butt from chopbox @eatchopbox that i was planning to go the pulled pork route with, but one can only eat so much pulled pork, so we are going to make pork steaks instead. \n\nthis is a duroc pork butt, which is on the high-end of the pork grade scale, so it’s going to have better marbling than regular pork. \n\nafter removing it from the packaging, we’ll pat it down with a paper towel.\n\nit comes beautifully tied, but we are going to remove the twine so we can cut into steaks. \n\nwe are going for about 1 and a half inch thick steaks.  you’ll want them to all be roughly the same thickness so they cook evenly. \n\nsave the rest of the trimmed off bits for a stir fry or tacos.\n\nspread on some olive oil.\n\nand then apply my custom rub, which is just salt, pepper, garlic, onion, chili powder, cumin, and sugar.\n\ni had a few hours before i needed to cook them, so i put them on a wire rack in my tub, and then in the fridge.\n\nfollow for part 2, where we’ll cook these pork steaks over direct heat.\n\n#bbq #bbqprep #pork #porksteaks pig how_to bbq grilling i have this beautiful pork butt from chopbox that i was planning to go the pulled pork route with, but one can only eat so much pulled pork, so we are going to make pork steaks instead.   this is a duroc pork butt, which is on the high-end of the pork grade scale, so it’s going to have better marbling than regular pork.    after removing it from the packaging, we’ll pat it down with a paper towel. it comes beautifully tied, but we are going to remove the twine so we can cut into steaks.   we are going for about 1 and a half inch thick steaks.  you’ll want them to all be roughly the same thickness so they cook evenly.  save the rest of the trimmed off bits for a stir fry or tacos. spread on some olive oil. and then apply my custom rub, which is just salt, pepper, garlic, onion, chili powder, cumin, and sugar. i had a few hours before i needed to cook them, so i put them on a wire rack in my tub, and then in the fridge. follow for part 2, where we’ll cook these pork steaks over direct heat. check my gear page for 15% off chopbox @eatchopbox meats.  #bbq #bbqprep #bbqtips #pork #porksteaks #bbqtiktok  pig how_to bbq grilling","CreateDateTime":"2023-03-04T21:58:53.000Z","ViewCount":19800,"LikeCount":426,"GroupId":9658,"GroupCode":"grilling-duroc-pork-steaks-guide","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":2430,"Url":"https://www.instagram.com/reel/CpYommGj0Cr/","ViewCount":9537,"LikeCount":174},{"Platform":"tiktok","PostId":2429,"Url":"https://www.tiktok.com/@backyahdbbq/video/7206813914066144554","ViewCount":10263,"LikeCount":252}]},{"Id":2428,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CpYHBoPD1_2/","ThumbnailUrl":"media/posts/instagram_18000197701650445.png","Description":"We’ve been fans of DripEZ prep tubs and use the blanket with all cooks now. They are a startup smaller company that is great to work with and continually developing new products. Def give them a follo","SearchText":"we’ve been fans of dripez prep tubs and use the blanket with all cooks now. they are a startup smaller company that is great to work with and continually developing new products. def give them a follow and check my gear page for links for 15% off with code backyahdbbq. #bbq #bbqprep #bbqtips #bbqgear review bbq","CreateDateTime":"2023-03-04T18:18:38.000Z","ViewCount":6777,"LikeCount":39,"GroupId":9659,"GroupCode":"dripez-prep-tub-review-and-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2428,"Url":"https://www.instagram.com/reel/CpYHBoPD1_2/","ViewCount":6777,"LikeCount":39}]},{"Id":2427,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CpV0JCqjNbK/","ThumbnailUrl":"media/posts/instagram_17986460596749836.png","Description":"When I’m building a custom rub I like to test it before I smoke a whole butt or brisket with it.  You could test it dry, but the flavor profile will change when the ingredients meld together with heat","SearchText":"when i’m building a custom rub i like to test it before i smoke a whole butt or brisket with it.  you could test it dry, but the flavor profile will change when the ingredients meld together with heat. so, just put some oil in a pan on low heat, add my rub, let it cook for a bit, and then taste it.  this pork rub needed a little more sweetness, so i added some sugar to the rub and tested again.  it’s also a great way to test out a store bought rubs, to see how it might taste. \n#bbq #bbqtips #bbqhacks when i’m building a custom rub i like to test it before i smoke a whole butt or brisket with it.  you could test it dry, but the flavor profile will change when the ingredients meld together with heat. so, just put some oil in a pan on low heat, add my rub, let it cook for a bit, and then taste it.  this pork rub needed a little more sweetness, so i added some sugar to the rub and tested again.  it’s also a great way to test out a store bought rubs, to see how it might taste. #bbq #bbqtips #bbqhacks #bbqtiktok  pig brisket pulled_pork tips bbq frying","CreateDateTime":"2023-03-03T20:53:14.000Z","ViewCount":22032,"LikeCount":912,"GroupId":9660,"GroupCode":"testing-custom-bbq-rubs","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2427,"Url":"https://www.instagram.com/reel/CpV0JCqjNbK/","ViewCount":8278,"LikeCount":196},{"Platform":"tiktok","PostId":2426,"Url":"https://www.tiktok.com/@backyahdbbq/video/7206401896838434090","ViewCount":13754,"LikeCount":716}]},{"Id":2426,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7206401896838434090","ThumbnailUrl":"media/posts/tiktok_7206401896838434090.png","Description":"When I’m building a custom rub I like to test it before I smoke a whole butt or brisket with it.  You could test it dry, but the flavor profile will change when the ingredients meld together with heat","SearchText":"when i’m building a custom rub i like to test it before i smoke a whole butt or brisket with it.  you could test it dry, but the flavor profile will change when the ingredients meld together with heat. so, just put some oil in a pan on low heat, add my rub, let it cook for a bit, and then taste it.  this pork rub needed a little more sweetness, so i added some sugar to the rub and tested again.  it’s also a great way to test out a store bought rubs, to see how it might taste. \n#bbq #bbqtips #bbqhacks when i’m building a custom rub i like to test it before i smoke a whole butt or brisket with it.  you could test it dry, but the flavor profile will change when the ingredients meld together with heat. so, just put some oil in a pan on low heat, add my rub, let it cook for a bit, and then taste it.  this pork rub needed a little more sweetness, so i added some sugar to the rub and tested again.  it’s also a great way to test out a store bought rubs, to see how it might taste. #bbq #bbqtips #bbqhacks #bbqtiktok  pig brisket pulled_pork tips bbq frying","CreateDateTime":"2023-03-03T19:20:05.000Z","ViewCount":22032,"LikeCount":912,"GroupId":9660,"GroupCode":"testing-custom-bbq-rubs","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":2427,"Url":"https://www.instagram.com/reel/CpV0JCqjNbK/","ViewCount":8278,"LikeCount":196},{"Platform":"tiktok","PostId":2426,"Url":"https://www.tiktok.com/@backyahdbbq/video/7206401896838434090","ViewCount":13754,"LikeCount":716}]},{"Id":2425,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7206141613494619435","ThumbnailUrl":"media/posts/tiktok_7206141613494619435.png","Description":"Rib eye to 120. Tried with my brisket rub. And I’m using a custom olive oil sauce finish, like chimmichurri without the parsley.  #bbq #steak #bbqtiktok ","SearchText":"rib eye to 120. tried with my brisket rub. and i’m using a custom olive oil sauce finish, like chimmichurri without the parsley.  #bbq #steak #bbqtiktok  cow steak showcase bbq grilling","CreateDateTime":"2023-03-03T02:29:58.000Z","ViewCount":2477,"LikeCount":108,"GroupId":9661,"GroupCode":"rib-eye-steak-with-custom-sauce","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2425,"Url":"https://www.tiktok.com/@backyahdbbq/video/7206141613494619435","ViewCount":2477,"LikeCount":108}]},{"Id":2423,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7206099695674953006","ThumbnailUrl":"media/posts/tiktok_7206099695674953006.png","Description":"The sounds of my wagyu poblano burger cook #bbq #burger #asmr ","SearchText":"the sounds of my wagyu poblano burger cook #bbq #burger #asmr  cow burger showcase process bbq burgers grilling","CreateDateTime":"2023-03-02T23:47:18.000Z","ViewCount":1909,"LikeCount":68,"GroupId":9662,"GroupCode":"wagyu-poblano-burger-asmr-cooking","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase","process"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2423,"Url":"https://www.tiktok.com/@backyahdbbq/video/7206099695674953006","ViewCount":1909,"LikeCount":68}]},{"Id":2424,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CpThKo0jfg8/","ThumbnailUrl":"media/posts/instagram_18207348133235572.png","Description":"Wagyu Poblano Burger #bbq #burger","SearchText":"wagyu poblano burger #bbq #burger cow burger bbq burgers grilling","CreateDateTime":"2023-03-02T23:33:36.000Z","ViewCount":19004,"LikeCount":242,"GroupId":9663,"GroupCode":"wagyu-poblano-burger-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":[],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":2424,"Url":"https://www.instagram.com/reel/CpThKo0jfg8/","ViewCount":19004,"LikeCount":242}]},{"Id":2419,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7205962497017417006","ThumbnailUrl":"media/posts/tiktok_7205962497017417006.png","Description":"Wagyu beef rib slice. I like to slice bone side up so I can see where I’m cutting. #bbq #beef #howto #beefribs #bbqtips ","SearchText":"wagyu beef rib slice. i like to slice bone side up so i can see where i’m cutting. #bbq #beef #howto #beefribs #bbqtips  cow beef_ribs how_to tips bbq","CreateDateTime":"2023-03-02T14:54:58.000Z","ViewCount":15946,"LikeCount":439,"GroupId":9664,"GroupCode":"wagyu-beef-rib-slicing-technique","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2419,"Url":"https://www.tiktok.com/@backyahdbbq/video/7205962497017417006","ViewCount":15946,"LikeCount":439}]},{"Id":2422,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CpRnF0JDO11/","ThumbnailUrl":"media/posts/instagram_17864334479890960.png","Description":"Mustard sauce mop on pork steak #bbq","SearchText":"mustard sauce mop on pork steak #bbq pig steak tips bbq mustard sauce mop on pork steaks #bbq #bbqtiktok  pig pork_chop recipe bbq","CreateDateTime":"2023-03-02T05:42:00.000Z","ViewCount":71537,"LikeCount":463,"GroupId":9665,"GroupCode":"mustard-sauce-mop-for-pork-steak","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2422,"Url":"https://www.instagram.com/reel/CpRnF0JDO11/","ViewCount":6483,"LikeCount":112},{"Platform":"tiktok","PostId":2420,"Url":"https://www.tiktok.com/@backyahdbbq/video/7205795995534347563","ViewCount":65054,"LikeCount":351}]},{"Id":2420,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7205795995534347563","ThumbnailUrl":"media/posts/tiktok_7205795995534347563.png","Description":"Mustard sauce mop on pork steaks #bbq #bbqtiktok ","SearchText":"mustard sauce mop on pork steak #bbq pig steak tips bbq mustard sauce mop on pork steaks #bbq #bbqtiktok  pig pork_chop recipe bbq","CreateDateTime":"2023-03-02T04:08:57.000Z","ViewCount":71537,"LikeCount":463,"GroupId":9665,"GroupCode":"mustard-sauce-mop-for-pork-steak","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2422,"Url":"https://www.instagram.com/reel/CpRnF0JDO11/","ViewCount":6483,"LikeCount":112},{"Platform":"tiktok","PostId":2420,"Url":"https://www.tiktok.com/@backyahdbbq/video/7205795995534347563","ViewCount":65054,"LikeCount":351}]},{"Id":2421,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7205738304577244462","ThumbnailUrl":"media/posts/tiktok_7205738304577244462.png","Description":"One of the best burgers I’ve ever made. Can you guess what’s in the special sauce? Wagyu burger topped with poblano  #bbq #burger #grilling #bbqtiktok #outdoorcooking ","SearchText":"one of the best burgers i’ve ever made. can you guess what’s in the special sauce? wagyu burger topped with poblano  #bbq #burger #grilling #bbqtiktok #outdoorcooking  cow burger showcase bbq burgers grilling","CreateDateTime":"2023-03-02T00:24:58.000Z","ViewCount":3033,"LikeCount":178,"GroupId":9666,"GroupCode":"wagyu-burger-with-special-sauce","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2421,"Url":"https://www.tiktok.com/@backyahdbbq/video/7205738304577244462","ViewCount":3033,"LikeCount":178}]},{"Id":2488,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/222415280260594","ThumbnailUrl":"media/posts/facebook_110899788073674_222415280260594.png","Description":"Three Little Steakies\n\n#steak #bbq #reversesear","SearchText":"three little steakies\n\n#steak #bbq #reversesear three little steakies\n\n#steak #bbq #reversesear","CreateDateTime":"2023-03-01T06:35:56.000Z","ViewCount":1,"LikeCount":28,"GroupId":9327,"GroupCode":"three-little-steakies-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2488,"Url":"https://www.facebook.com/234418655726923/posts/222415280260594","ViewCount":1,"LikeCount":8},{"Platform":"instagram","PostId":2418,"Url":"https://www.instagram.com/p/CpPIimUu6FE/","ViewCount":0,"LikeCount":20}]},{"Id":2418,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CpPIimUu6FE/","ThumbnailUrl":"media/posts/instagram_18179270665253797.png","Description":"Three Little Steakies\n\n#steak #bbq #reversesear","SearchText":"three little steakies\n\n#steak #bbq #reversesear three little steakies\n\n#steak #bbq #reversesear","CreateDateTime":"2023-03-01T06:35:52.000Z","ViewCount":1,"LikeCount":28,"GroupId":9327,"GroupCode":"three-little-steakies-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2488,"Url":"https://www.facebook.com/234418655726923/posts/222415280260594","ViewCount":1,"LikeCount":8},{"Platform":"instagram","PostId":2418,"Url":"https://www.instagram.com/p/CpPIimUu6FE/","ViewCount":0,"LikeCount":20}]},{"Id":2417,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7205368634481315115","ThumbnailUrl":"media/posts/tiktok_7205368634481315115.png","Description":"Ambient temp probe hack to keep it in place #bbq #bbqtips #bbqhacks #bbqtiktok @backyahdbbq ","SearchText":"ambient temp probe hack to keep it in place #bbq #bbqtips #bbqhacks #bbqtiktok @backyahdbbq  how_to tips bbq","CreateDateTime":"2023-03-01T00:30:24.000Z","ViewCount":49510,"LikeCount":316,"GroupId":9667,"GroupCode":"ambient-temp-probe-placement-hack","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2417,"Url":"https://www.tiktok.com/@backyahdbbq/video/7205368634481315115","ViewCount":49510,"LikeCount":316}]},{"Id":2438,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=UVCHSL_4NVc","ThumbnailUrl":"media/posts/youtube_UVCHSL_4NVc.png","Description":"ChopBox (https://chopbox.com) sent me these center cut strips to try, so I figured I’d reverse sear them all at the same time and see which one I liked best. \n\nThe 3 grades we are looking at today are","SearchText":"chopbox (https://chopbox.com) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. \n\nthe 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling.\n\ni pre-salted them and let them sit in the fridge overnight on a wire rack. \n\ni then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. \n\nwhen they hit 110 i patted them dry to get a better sear.\n\ni then seared them until they hit 120 and let them rest for about 10 minutes before slicing.\n\ni started with the regular prime grade. really good steak, flavorful and juicy. \n\nthe elite prime was next.  definitely had a better taste and more tender than prime. \n\nelite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.  \n\nthen of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. \n\non a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either.\n\nyou can get all these aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code.\n\nhttps://backyahdbbq.com/gear\nhttps://chopbox.com cow steak review bbq smoking chopbox (@eatchopbox) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best.  the 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling. i pre-salted them and let them sit in the fridge overnight on a wire rack.  i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly.  when they hit 110 i patted them dry to get a better sear. i then seared them until they hit 120 and let them rest for about 10 minutes before slicing. i started with the regular prime grade. really good steak, flavorful and juicy.  the elite prime was next.  definitely had a better taste and more tender than prime.  elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.   then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money.  on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. #bbq #steak #reversesear #howto #bbqtiktok  cow steak how_to bbq smoking chopbox (chop box) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. the 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling. i pre-salted them and let them sit in the fridge overnight on a wire rack. i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. when they hit 110 i patted them dry to get a better sear. i then seared them until they hit 120 and let them rest for about 10 minutes before slicing. i started with the regular prime grade. really good steak, flavorful and juicy. the elite prime was next.  definitely had a better taste and more tender than prime. elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.  then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. cow steak review process bbq smoking chopbox (@eatchopbox) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. \n\nthe 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling.\n\ni pre-salted them and let them sit in the fridge overnight on a wire rack. \n\ni then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. \n\nwhen they hit 110 i patted them dry to get a better sear.\n\ni then seared them until they hit 120 and let them rest for about 10 minutes before slicing.\n\ni started with the regular prime grade. really good steak, flavorful and juicy. \n\nthe elite prime was next.  definitely had a better taste and more tender than prime. \n\nelite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime. \n\nthen of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. \n\non a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either.\n\nyou can get all these aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code.\n\n#bbq #steak #reversesear #grilling #outdoorcooking cow steak review bbq smoking grilling @eatchopbox sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i like best.  the 3 grades we are looking at today are prime, elite prime, and wagyu. i pre-salted them and let them sit in the fridge overnight on a wire rack. the salt will be absorbed into the meat through osmosis. i setup my weber with the bro n’ sear, lit one end, and opened all my vents. i closed the vents halfway when the internal temp hit 200 so it will settle at 225. i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly.  when they hit 110 i removed the probes and then pat dry so my heat is spent searing the meat not steaming the surface moisture.  i then torched all the charcoal and seared them until the internal temp was around 120, which will carry over to 125-130 degrees. you’re gonna want to burn the crust a little bit and screw up the grill marks, just to prove you aren’t perfect. make sure you rest them for about 10 minutes before slicing in.  i tried the normal prime grade and thought it was the best steak i ever cooked. juicy and flavorful. then i tried the elite prime and the texture was a lot softer, more tender,  and had a almost wagyu like flavor.  elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.   then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money.  on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. #bbq #steak #reversesear #bbqtiktok #bbqtips #howto #learnontiktok #cooking #grilling #smoking  cow steak how_to tips tutorial review process bbq smoking grilling","CreateDateTime":"2023-02-28T17:42:20.000Z","ViewCount":28719,"LikeCount":824,"GroupId":9668,"GroupCode":"comparing-prime-elite-prime-and-wagyu-st","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2438,"Url":"https://www.youtube.com/watch?v=UVCHSL_4NVc","ViewCount":5176,"LikeCount":144},{"Platform":"tiktok","PostId":2416,"Url":"https://www.tiktok.com/@backyahdbbq/video/7205261657147313451","ViewCount":3562,"LikeCount":172},{"Platform":"facebook","PostId":2733,"Url":"https://www.facebook.com/reel/122542613921217/","ViewCount":4450,"LikeCount":38},{"Platform":"instagram","PostId":2415,"Url":"https://www.instagram.com/reel/CpNsL1kDmLr/","ViewCount":10377,"LikeCount":159},{"Platform":"tiktok","PostId":2414,"Url":"https://www.tiktok.com/@backyahdbbq/video/7204604237165219115","ViewCount":5154,"LikeCount":311}]},{"Id":2416,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7205261657147313451","ThumbnailUrl":"media/posts/tiktok_7205261657147313451.png","Description":"ChopBox (@eatchopbox) sent me these center cut strips to try, so I figured I’d reverse sear them all at the same time and see which one I liked best.  The 3 grades we are looking at today are prime, e","SearchText":"chopbox (https://chopbox.com) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. \n\nthe 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling.\n\ni pre-salted them and let them sit in the fridge overnight on a wire rack. \n\ni then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. \n\nwhen they hit 110 i patted them dry to get a better sear.\n\ni then seared them until they hit 120 and let them rest for about 10 minutes before slicing.\n\ni started with the regular prime grade. really good steak, flavorful and juicy. \n\nthe elite prime was next.  definitely had a better taste and more tender than prime. \n\nelite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.  \n\nthen of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. \n\non a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either.\n\nyou can get all these aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code.\n\nhttps://backyahdbbq.com/gear\nhttps://chopbox.com cow steak review bbq smoking chopbox (@eatchopbox) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best.  the 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling. i pre-salted them and let them sit in the fridge overnight on a wire rack.  i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly.  when they hit 110 i patted them dry to get a better sear. i then seared them until they hit 120 and let them rest for about 10 minutes before slicing. i started with the regular prime grade. really good steak, flavorful and juicy.  the elite prime was next.  definitely had a better taste and more tender than prime.  elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.   then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money.  on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. #bbq #steak #reversesear #howto #bbqtiktok  cow steak how_to bbq smoking chopbox (chop box) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. the 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling. i pre-salted them and let them sit in the fridge overnight on a wire rack. i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. when they hit 110 i patted them dry to get a better sear. i then seared them until they hit 120 and let them rest for about 10 minutes before slicing. i started with the regular prime grade. really good steak, flavorful and juicy. the elite prime was next.  definitely had a better taste and more tender than prime. elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.  then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. cow steak review process bbq smoking chopbox (@eatchopbox) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. \n\nthe 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling.\n\ni pre-salted them and let them sit in the fridge overnight on a wire rack. \n\ni then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. \n\nwhen they hit 110 i patted them dry to get a better sear.\n\ni then seared them until they hit 120 and let them rest for about 10 minutes before slicing.\n\ni started with the regular prime grade. really good steak, flavorful and juicy. \n\nthe elite prime was next.  definitely had a better taste and more tender than prime. \n\nelite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime. \n\nthen of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. \n\non a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either.\n\nyou can get all these aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code.\n\n#bbq #steak #reversesear #grilling #outdoorcooking cow steak review bbq smoking grilling @eatchopbox sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i like best.  the 3 grades we are looking at today are prime, elite prime, and wagyu. i pre-salted them and let them sit in the fridge overnight on a wire rack. the salt will be absorbed into the meat through osmosis. i setup my weber with the bro n’ sear, lit one end, and opened all my vents. i closed the vents halfway when the internal temp hit 200 so it will settle at 225. i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly.  when they hit 110 i removed the probes and then pat dry so my heat is spent searing the meat not steaming the surface moisture.  i then torched all the charcoal and seared them until the internal temp was around 120, which will carry over to 125-130 degrees. you’re gonna want to burn the crust a little bit and screw up the grill marks, just to prove you aren’t perfect. make sure you rest them for about 10 minutes before slicing in.  i tried the normal prime grade and thought it was the best steak i ever cooked. juicy and flavorful. then i tried the elite prime and the texture was a lot softer, more tender,  and had a almost wagyu like flavor.  elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.   then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money.  on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. #bbq #steak #reversesear #bbqtiktok #bbqtips #howto #learnontiktok #cooking #grilling #smoking  cow steak how_to tips tutorial review process bbq smoking grilling","CreateDateTime":"2023-02-28T17:35:24.000Z","ViewCount":28719,"LikeCount":824,"GroupId":9668,"GroupCode":"comparing-prime-elite-prime-and-wagyu-st","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2438,"Url":"https://www.youtube.com/watch?v=UVCHSL_4NVc","ViewCount":5176,"LikeCount":144},{"Platform":"tiktok","PostId":2416,"Url":"https://www.tiktok.com/@backyahdbbq/video/7205261657147313451","ViewCount":3562,"LikeCount":172},{"Platform":"facebook","PostId":2733,"Url":"https://www.facebook.com/reel/122542613921217/","ViewCount":4450,"LikeCount":38},{"Platform":"instagram","PostId":2415,"Url":"https://www.instagram.com/reel/CpNsL1kDmLr/","ViewCount":10377,"LikeCount":159},{"Platform":"tiktok","PostId":2414,"Url":"https://www.tiktok.com/@backyahdbbq/video/7204604237165219115","ViewCount":5154,"LikeCount":311}]},{"Id":2733,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/reel/122542613921217/","ThumbnailUrl":"media/posts/facebook_122542613921217.png","Description":"ChopBox (Chop Box) sent me these center cut strips to try, so I figured I’d reverse sear them all at the same time and see which one I liked best. The 3 grades we are looking at today are prime, elite","SearchText":"chopbox (https://chopbox.com) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. \n\nthe 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling.\n\ni pre-salted them and let them sit in the fridge overnight on a wire rack. \n\ni then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. \n\nwhen they hit 110 i patted them dry to get a better sear.\n\ni then seared them until they hit 120 and let them rest for about 10 minutes before slicing.\n\ni started with the regular prime grade. really good steak, flavorful and juicy. \n\nthe elite prime was next.  definitely had a better taste and more tender than prime. \n\nelite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.  \n\nthen of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. \n\non a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either.\n\nyou can get all these aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code.\n\nhttps://backyahdbbq.com/gear\nhttps://chopbox.com cow steak review bbq smoking chopbox (@eatchopbox) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best.  the 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling. i pre-salted them and let them sit in the fridge overnight on a wire rack.  i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly.  when they hit 110 i patted them dry to get a better sear. i then seared them until they hit 120 and let them rest for about 10 minutes before slicing. i started with the regular prime grade. really good steak, flavorful and juicy.  the elite prime was next.  definitely had a better taste and more tender than prime.  elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.   then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money.  on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. #bbq #steak #reversesear #howto #bbqtiktok  cow steak how_to bbq smoking chopbox (chop box) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. the 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling. i pre-salted them and let them sit in the fridge overnight on a wire rack. i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. when they hit 110 i patted them dry to get a better sear. i then seared them until they hit 120 and let them rest for about 10 minutes before slicing. i started with the regular prime grade. really good steak, flavorful and juicy. the elite prime was next.  definitely had a better taste and more tender than prime. elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.  then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. cow steak review process bbq smoking chopbox (@eatchopbox) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. \n\nthe 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling.\n\ni pre-salted them and let them sit in the fridge overnight on a wire rack. \n\ni then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. \n\nwhen they hit 110 i patted them dry to get a better sear.\n\ni then seared them until they hit 120 and let them rest for about 10 minutes before slicing.\n\ni started with the regular prime grade. really good steak, flavorful and juicy. \n\nthe elite prime was next.  definitely had a better taste and more tender than prime. \n\nelite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime. \n\nthen of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. \n\non a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either.\n\nyou can get all these aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code.\n\n#bbq #steak #reversesear #grilling #outdoorcooking cow steak review bbq smoking grilling @eatchopbox sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i like best.  the 3 grades we are looking at today are prime, elite prime, and wagyu. i pre-salted them and let them sit in the fridge overnight on a wire rack. the salt will be absorbed into the meat through osmosis. i setup my weber with the bro n’ sear, lit one end, and opened all my vents. i closed the vents halfway when the internal temp hit 200 so it will settle at 225. i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly.  when they hit 110 i removed the probes and then pat dry so my heat is spent searing the meat not steaming the surface moisture.  i then torched all the charcoal and seared them until the internal temp was around 120, which will carry over to 125-130 degrees. you’re gonna want to burn the crust a little bit and screw up the grill marks, just to prove you aren’t perfect. make sure you rest them for about 10 minutes before slicing in.  i tried the normal prime grade and thought it was the best steak i ever cooked. juicy and flavorful. then i tried the elite prime and the texture was a lot softer, more tender,  and had a almost wagyu like flavor.  elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.   then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money.  on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. #bbq #steak #reversesear #bbqtiktok #bbqtips #howto #learnontiktok #cooking #grilling #smoking  cow steak how_to tips tutorial review process bbq smoking grilling","CreateDateTime":"2023-02-28T17:17:46.000Z","ViewCount":28719,"LikeCount":824,"GroupId":9668,"GroupCode":"comparing-prime-elite-prime-and-wagyu-st","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2438,"Url":"https://www.youtube.com/watch?v=UVCHSL_4NVc","ViewCount":5176,"LikeCount":144},{"Platform":"tiktok","PostId":2416,"Url":"https://www.tiktok.com/@backyahdbbq/video/7205261657147313451","ViewCount":3562,"LikeCount":172},{"Platform":"facebook","PostId":2733,"Url":"https://www.facebook.com/reel/122542613921217/","ViewCount":4450,"LikeCount":38},{"Platform":"instagram","PostId":2415,"Url":"https://www.instagram.com/reel/CpNsL1kDmLr/","ViewCount":10377,"LikeCount":159},{"Platform":"tiktok","PostId":2414,"Url":"https://www.tiktok.com/@backyahdbbq/video/7204604237165219115","ViewCount":5154,"LikeCount":311}]},{"Id":2415,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CpNsL1kDmLr/","ThumbnailUrl":"media/posts/instagram_18062005873374099.png","Description":"ChopBox (@eatchopbox) sent me these center cut strips to try, so I figured I’d reverse sear them all at the same time and see which one I liked best. \n\nThe 3 grades we are looking at today are prime, ","SearchText":"chopbox (https://chopbox.com) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. \n\nthe 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling.\n\ni pre-salted them and let them sit in the fridge overnight on a wire rack. \n\ni then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. \n\nwhen they hit 110 i patted them dry to get a better sear.\n\ni then seared them until they hit 120 and let them rest for about 10 minutes before slicing.\n\ni started with the regular prime grade. really good steak, flavorful and juicy. \n\nthe elite prime was next.  definitely had a better taste and more tender than prime. \n\nelite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.  \n\nthen of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. \n\non a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either.\n\nyou can get all these aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code.\n\nhttps://backyahdbbq.com/gear\nhttps://chopbox.com cow steak review bbq smoking chopbox (@eatchopbox) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best.  the 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling. i pre-salted them and let them sit in the fridge overnight on a wire rack.  i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly.  when they hit 110 i patted them dry to get a better sear. i then seared them until they hit 120 and let them rest for about 10 minutes before slicing. i started with the regular prime grade. really good steak, flavorful and juicy.  the elite prime was next.  definitely had a better taste and more tender than prime.  elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.   then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money.  on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. #bbq #steak #reversesear #howto #bbqtiktok  cow steak how_to bbq smoking chopbox (chop box) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. the 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling. i pre-salted them and let them sit in the fridge overnight on a wire rack. i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. when they hit 110 i patted them dry to get a better sear. i then seared them until they hit 120 and let them rest for about 10 minutes before slicing. i started with the regular prime grade. really good steak, flavorful and juicy. the elite prime was next.  definitely had a better taste and more tender than prime. elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.  then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. cow steak review process bbq smoking chopbox (@eatchopbox) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. \n\nthe 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling.\n\ni pre-salted them and let them sit in the fridge overnight on a wire rack. \n\ni then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. \n\nwhen they hit 110 i patted them dry to get a better sear.\n\ni then seared them until they hit 120 and let them rest for about 10 minutes before slicing.\n\ni started with the regular prime grade. really good steak, flavorful and juicy. \n\nthe elite prime was next.  definitely had a better taste and more tender than prime. \n\nelite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime. \n\nthen of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. \n\non a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either.\n\nyou can get all these aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code.\n\n#bbq #steak #reversesear #grilling #outdoorcooking cow steak review bbq smoking grilling @eatchopbox sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i like best.  the 3 grades we are looking at today are prime, elite prime, and wagyu. i pre-salted them and let them sit in the fridge overnight on a wire rack. the salt will be absorbed into the meat through osmosis. i setup my weber with the bro n’ sear, lit one end, and opened all my vents. i closed the vents halfway when the internal temp hit 200 so it will settle at 225. i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly.  when they hit 110 i removed the probes and then pat dry so my heat is spent searing the meat not steaming the surface moisture.  i then torched all the charcoal and seared them until the internal temp was around 120, which will carry over to 125-130 degrees. you’re gonna want to burn the crust a little bit and screw up the grill marks, just to prove you aren’t perfect. make sure you rest them for about 10 minutes before slicing in.  i tried the normal prime grade and thought it was the best steak i ever cooked. juicy and flavorful. then i tried the elite prime and the texture was a lot softer, more tender,  and had a almost wagyu like flavor.  elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.   then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money.  on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. #bbq #steak #reversesear #bbqtiktok #bbqtips #howto #learnontiktok #cooking #grilling #smoking  cow steak how_to tips tutorial review process bbq smoking grilling","CreateDateTime":"2023-02-28T17:09:22.000Z","ViewCount":28719,"LikeCount":824,"GroupId":9668,"GroupCode":"comparing-prime-elite-prime-and-wagyu-st","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2438,"Url":"https://www.youtube.com/watch?v=UVCHSL_4NVc","ViewCount":5176,"LikeCount":144},{"Platform":"tiktok","PostId":2416,"Url":"https://www.tiktok.com/@backyahdbbq/video/7205261657147313451","ViewCount":3562,"LikeCount":172},{"Platform":"facebook","PostId":2733,"Url":"https://www.facebook.com/reel/122542613921217/","ViewCount":4450,"LikeCount":38},{"Platform":"instagram","PostId":2415,"Url":"https://www.instagram.com/reel/CpNsL1kDmLr/","ViewCount":10377,"LikeCount":159},{"Platform":"tiktok","PostId":2414,"Url":"https://www.tiktok.com/@backyahdbbq/video/7204604237165219115","ViewCount":5154,"LikeCount":311}]},{"Id":2414,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7204604237165219115","ThumbnailUrl":"media/posts/tiktok_7204604237165219115.png","Description":"@eatchopbox sent me these center cut strips to try, so I figured I’d reverse sear them all at the same time and see which one I like best.  The 3 grades we are looking at today are prime, elite prime,","SearchText":"chopbox (https://chopbox.com) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. \n\nthe 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling.\n\ni pre-salted them and let them sit in the fridge overnight on a wire rack. \n\ni then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. \n\nwhen they hit 110 i patted them dry to get a better sear.\n\ni then seared them until they hit 120 and let them rest for about 10 minutes before slicing.\n\ni started with the regular prime grade. really good steak, flavorful and juicy. \n\nthe elite prime was next.  definitely had a better taste and more tender than prime. \n\nelite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.  \n\nthen of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. \n\non a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either.\n\nyou can get all these aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code.\n\nhttps://backyahdbbq.com/gear\nhttps://chopbox.com cow steak review bbq smoking chopbox (@eatchopbox) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best.  the 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling. i pre-salted them and let them sit in the fridge overnight on a wire rack.  i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly.  when they hit 110 i patted them dry to get a better sear. i then seared them until they hit 120 and let them rest for about 10 minutes before slicing. i started with the regular prime grade. really good steak, flavorful and juicy.  the elite prime was next.  definitely had a better taste and more tender than prime.  elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.   then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money.  on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. #bbq #steak #reversesear #howto #bbqtiktok  cow steak how_to bbq smoking chopbox (chop box) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. the 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling. i pre-salted them and let them sit in the fridge overnight on a wire rack. i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. when they hit 110 i patted them dry to get a better sear. i then seared them until they hit 120 and let them rest for about 10 minutes before slicing. i started with the regular prime grade. really good steak, flavorful and juicy. the elite prime was next.  definitely had a better taste and more tender than prime. elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.  then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. cow steak review process bbq smoking chopbox (@eatchopbox) sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i liked best. \n\nthe 3 grades we are looking at today are prime, elite prime, and wagyu.  i’m mostly interested in the elite prime, because it’s only a few dollars more than regular prime and has much better marbling.\n\ni pre-salted them and let them sit in the fridge overnight on a wire rack. \n\ni then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly. \n\nwhen they hit 110 i patted them dry to get a better sear.\n\ni then seared them until they hit 120 and let them rest for about 10 minutes before slicing.\n\ni started with the regular prime grade. really good steak, flavorful and juicy. \n\nthe elite prime was next.  definitely had a better taste and more tender than prime. \n\nelite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime. \n\nthen of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money. \n\non a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either.\n\nyou can get all these aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code.\n\n#bbq #steak #reversesear #grilling #outdoorcooking cow steak review bbq smoking grilling @eatchopbox sent me these center cut strips to try, so i figured i’d reverse sear them all at the same time and see which one i like best.  the 3 grades we are looking at today are prime, elite prime, and wagyu. i pre-salted them and let them sit in the fridge overnight on a wire rack. the salt will be absorbed into the meat through osmosis. i setup my weber with the bro n’ sear, lit one end, and opened all my vents. i closed the vents halfway when the internal temp hit 200 so it will settle at 225. i then smoked them at 225 until the internal temp hit 90 degrees and then flipped them so they cook evenly.  when they hit 110 i removed the probes and then pat dry so my heat is spent searing the meat not steaming the surface moisture.  i then torched all the charcoal and seared them until the internal temp was around 120, which will carry over to 125-130 degrees. you’re gonna want to burn the crust a little bit and screw up the grill marks, just to prove you aren’t perfect. make sure you rest them for about 10 minutes before slicing in.  i tried the normal prime grade and thought it was the best steak i ever cooked. juicy and flavorful. then i tried the elite prime and the texture was a lot softer, more tender,  and had a almost wagyu like flavor.  elite prime beef is on the higher end of the prime grade. it’s from purebread holstein steers that are grain finished for more than 300 days, resulting in a much more dense marbling than regular prime.   then of course the wagyu was amazing, the most tender, flavorful, and smokey bite, but also a lot more money.  on a normal day, i’d go with elite prime and save the wagyu for a special occasion, but you can’t go wrong with either. you can get all these dry aged hand cut steaks and a lot more meat at chopbox.com. they are a smaller meat delivery company on the east coast that is giving all my followers 15% off, so check my gear page for that code. #bbq #steak #reversesear #bbqtiktok #bbqtips #howto #learnontiktok #cooking #grilling #smoking  cow steak how_to tips tutorial review process bbq smoking grilling","CreateDateTime":"2023-02-26T23:04:11.000Z","ViewCount":28719,"LikeCount":824,"GroupId":9668,"GroupCode":"comparing-prime-elite-prime-and-wagyu-st","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips","tutorial","review","process"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2438,"Url":"https://www.youtube.com/watch?v=UVCHSL_4NVc","ViewCount":5176,"LikeCount":144},{"Platform":"tiktok","PostId":2416,"Url":"https://www.tiktok.com/@backyahdbbq/video/7205261657147313451","ViewCount":3562,"LikeCount":172},{"Platform":"facebook","PostId":2733,"Url":"https://www.facebook.com/reel/122542613921217/","ViewCount":4450,"LikeCount":38},{"Platform":"instagram","PostId":2415,"Url":"https://www.instagram.com/reel/CpNsL1kDmLr/","ViewCount":10377,"LikeCount":159},{"Platform":"tiktok","PostId":2414,"Url":"https://www.tiktok.com/@backyahdbbq/video/7204604237165219115","ViewCount":5154,"LikeCount":311}]},{"Id":2413,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7201566079032839467","ThumbnailUrl":"media/posts/tiktok_7201566079032839467.png","Description":"I live a few minutes away from a costco that has prime briskets.   I know lots of folks don’t have easy access like that, so I don’t take it for granted.   But when you have briskets choose from start","SearchText":"i live a few minutes away from a costco that has prime briskets.   i know lots of folks don’t have easy access like that, so i don’t take it for granted.   but when you have briskets choose from start by comparing the flat corners and find the thickest one. check the other side of the flat for excessive browning check the fat cap for any butchering issues. check for excessive discoloration. check the point and find one with the most meat. bend it to see how flexible it is. check for any waterlogged or stringy meat. find one with good marbling. check the deckle - you don’t want too much deckle because it’s heavy and it should be white. any of these briskets would have worked, but i feel like with those simple checks i got the best one out of the bunch. music by @shannonlcallihan - so much guitar goodness on her page. def check out.  #bbq #bbqprep #bbqtips #howto #smokedbrisket #cooking #texasbbq #learnontiktok  cow brisket how_to tips bbq smoking","CreateDateTime":"2023-02-18T18:34:33.000Z","ViewCount":169243,"LikeCount":6977,"GroupId":9669,"GroupCode":"choosing-the-perfect-prime-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2413,"Url":"https://www.tiktok.com/@backyahdbbq/video/7201566079032839467","ViewCount":169243,"LikeCount":6977}]},{"Id":2489,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/219102683925187","ThumbnailUrl":"media/posts/facebook_110899788073674_219102683925187.png","Description":"The tale of three steakies. Coming soon…\n#steak #bbq","SearchText":"the tale of three steakies. coming soon…\n#steak #bbq the tale of three steakies. coming soon…\n#steak #bbq","CreateDateTime":"2023-02-18T05:44:58.000Z","ViewCount":0,"LikeCount":17,"GroupId":9328,"GroupCode":"the-tale-of-three-steakies","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2489,"Url":"https://www.facebook.com/234418655726923/posts/219102683925187","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":2412,"Url":"https://www.instagram.com/p/Coyt9pRurdj/","ViewCount":0,"LikeCount":14}]},{"Id":2412,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Coyt9pRurdj/","ThumbnailUrl":"media/posts/instagram_17982248590929470.png","Description":"The tale of three steakies. Coming soon…\n#steak #bbq","SearchText":"the tale of three steakies. coming soon…\n#steak #bbq the tale of three steakies. coming soon…\n#steak #bbq","CreateDateTime":"2023-02-18T05:44:54.000Z","ViewCount":0,"LikeCount":17,"GroupId":9328,"GroupCode":"the-tale-of-three-steakies","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2489,"Url":"https://www.facebook.com/234418655726923/posts/219102683925187","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":2412,"Url":"https://www.instagram.com/p/Coyt9pRurdj/","ViewCount":0,"LikeCount":14}]},{"Id":2490,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/219057973929658","ThumbnailUrl":"media/posts/facebook_110899788073674_219057973929658.png","Description":"“Don’t skip leg day” - My imaginary personal trainer","SearchText":"“don’t skip leg day” - my imaginary personal trainer “don’t skip leg day” - my imaginary personal trainer","CreateDateTime":"2023-02-18T00:11:05.000Z","ViewCount":1,"LikeCount":20,"GroupId":9329,"GroupCode":"dont-skip-leg-day-motivation","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2490,"Url":"https://www.facebook.com/234418655726923/posts/219057973929658","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":2411,"Url":"https://www.instagram.com/p/CoyHwLwP7-I/","ViewCount":0,"LikeCount":14}]},{"Id":2411,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CoyHwLwP7-I/","ThumbnailUrl":"media/posts/instagram_17953340015303815.png","Description":"“Don’t skip leg day” - My imaginary personal trainer","SearchText":"“don’t skip leg day” - my imaginary personal trainer “don’t skip leg day” - my imaginary personal trainer","CreateDateTime":"2023-02-18T00:11:00.000Z","ViewCount":1,"LikeCount":20,"GroupId":9329,"GroupCode":"dont-skip-leg-day-motivation","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2490,"Url":"https://www.facebook.com/234418655726923/posts/219057973929658","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":2411,"Url":"https://www.instagram.com/p/CoyHwLwP7-I/","ViewCount":0,"LikeCount":14}]},{"Id":2410,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CoxRScfJJ1W/","ThumbnailUrl":"media/posts/instagram_17980009129945406.png","Description":"Chop Box Unbox. What should we cook first? \n\nMusic by @josiahandthe he’s got a great thing going. Check him out. \n\n#bbq #bbqmeat #steak #pork #burgers","SearchText":"chop box unbox. what should we cook first? \n\nmusic by @josiahandthe he’s got a great thing going. check him out. \n\n#bbq #bbqmeat #steak #pork #burgers chop box unbox. what should we cook first? music by @josiahandthe josiah’s got a good thing going. def check him out.   #bbq #bbqtiktok #steak #burger #pork  cow pig steak burger showcase bbq burgers","CreateDateTime":"2023-02-17T16:15:42.000Z","ViewCount":7840,"LikeCount":108,"GroupId":9670,"GroupCode":"chop-box-unboxing-and-first-cook-vote","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2410,"Url":"https://www.instagram.com/reel/CoxRScfJJ1W/","ViewCount":5334,"LikeCount":53},{"Platform":"tiktok","PostId":2409,"Url":"https://www.tiktok.com/@backyahdbbq/video/7201022471867288875","ViewCount":2506,"LikeCount":55}]},{"Id":2409,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7201022471867288875","ThumbnailUrl":"media/posts/tiktok_7201022471867288875.png","Description":"Chop Box Unbox. What should we cook first? Music by @josiahandthe Josiah’s got a good thing going. Def check him out.   #bbq #bbqtiktok #steak #burger #pork ","SearchText":"chop box unbox. what should we cook first? \n\nmusic by @josiahandthe he’s got a great thing going. check him out. \n\n#bbq #bbqmeat #steak #pork #burgers chop box unbox. what should we cook first? music by @josiahandthe josiah’s got a good thing going. def check him out.   #bbq #bbqtiktok #steak #burger #pork  cow pig steak burger showcase bbq burgers","CreateDateTime":"2023-02-17T07:25:56.000Z","ViewCount":7840,"LikeCount":108,"GroupId":9670,"GroupCode":"chop-box-unboxing-and-first-cook-vote","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["steak","burger"],"PostTypes":["showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":2410,"Url":"https://www.instagram.com/reel/CoxRScfJJ1W/","ViewCount":5334,"LikeCount":53},{"Platform":"tiktok","PostId":2409,"Url":"https://www.tiktok.com/@backyahdbbq/video/7201022471867288875","ViewCount":2506,"LikeCount":55}]},{"Id":2408,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7200925506479328554","ThumbnailUrl":"media/posts/tiktok_7200925506479328554.png","Description":"When I first started building my own rubs, I thought all kosher salt was the same.  It wasn’t until I looked at the labels and discovered that, by volume, Morton’s has almost double the amount of sodi","SearchText":"when i first started building my own rubs, i thought all kosher salt was the same.  it wasn’t until i looked at the labels and discovered that, by volume, morton’s has almost double the amount of sodium as diamond crystal. and morton’s table salt has even more sodium than morton’s kosher.  as you can see here morton’s granules are a lot thicker than diamond crystal and table salt is the smallest. so, when someone tells you they use a 1:1 or 1:2 salt to pepper ratio, have a look at what brand and type of salt they are using. if you don’t, then your ratios will be way off. franklin and goldee’s use morton’s. leroy and lewis uses diamond crystal.  snow’s bbq uses table salt.  i personally like to use diamond crystal. but i wouldn’t have a problem using morton’s or table salt, because i don’t build rubs by volume, i build them by weight.  that way i always know how much sodium i’m adding to my meat, which is right around 1%.   check out the linked diy rub and 1% salt videos where i go into this in more detail. #bbq #bbqtips #bbqrub #howto #salt #diamondcrystal #learnontiktok #bbqtiktok @backyahdbbq @backyahdbbq  how_to tips tutorial bbq","CreateDateTime":"2023-02-17T01:08:52.000Z","ViewCount":10850,"LikeCount":565,"GroupId":9671,"GroupCode":"understanding-kosher-salt-variations","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2408,"Url":"https://www.tiktok.com/@backyahdbbq/video/7200925506479328554","ViewCount":10850,"LikeCount":565}]},{"Id":2491,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/218534707315318","ThumbnailUrl":"media/posts/facebook_110899788073674_218534707315318.png","Description":"Chimney glow","SearchText":"chimney glow showcase bbq chimney glow","CreateDateTime":"2023-02-15T06:07:14.000Z","ViewCount":1,"LikeCount":16,"GroupId":9330,"GroupCode":"chimney-glow-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2491,"Url":"https://www.facebook.com/234418655726923/posts/218534707315318","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":2406,"Url":"https://www.instagram.com/p/CorCH6pu-lx/","ViewCount":0,"LikeCount":10}]},{"Id":2406,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CorCH6pu-lx/","ThumbnailUrl":"media/posts/instagram_17881047038805617.png","Description":"Chimney glow","SearchText":"chimney glow showcase bbq chimney glow","CreateDateTime":"2023-02-15T06:07:08.000Z","ViewCount":1,"LikeCount":16,"GroupId":9330,"GroupCode":"chimney-glow-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2491,"Url":"https://www.facebook.com/234418655726923/posts/218534707315318","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":2406,"Url":"https://www.instagram.com/p/CorCH6pu-lx/","ViewCount":0,"LikeCount":10}]},{"Id":2404,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7200221540607167790","ThumbnailUrl":"media/posts/tiktok_7200221540607167790.png","Description":"When a normal lighter will do, but your torch is there. #bbq #fire #grillblazer ","SearchText":"when a normal lighter will do, but your torch is there. #bbq #fire #grillblazer  showcase bbq","CreateDateTime":"2023-02-15T03:37:10.000Z","ViewCount":5300,"LikeCount":124,"GroupId":9672,"GroupCode":"lighter-vs-torch-bbq-showdown","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2404,"Url":"https://www.tiktok.com/@backyahdbbq/video/7200221540607167790","ViewCount":5300,"LikeCount":124}]},{"Id":2407,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CoppzA2p1gO/","ThumbnailUrl":"media/posts/instagram_18177310450267335.png","Description":"I use wood chunks when I smoke on my Weber Smokey Mountain or Weber Kettle and like to use chunks that are roughly 3 inches by 3 inches.\n\nA lot of the time the smaller bags of chunks have a lot of woo","SearchText":"i use wood chunks when i smoke on my weber smokey mountain or weber kettle and like to use chunks that are roughly 3 inches by 3 inches.\n\na lot of the time the smaller bags of chunks have a lot of wood chips in them that will fall through the grate.  instead of buying bags of chunks, i buy the bigger bags of splits and make my own chunks.\n\ni start by splitting the bigger splits down to 3 inch sections with an axe, then use my chainsaw to cut them into 3 inch chunks.  if those chunks are too big, i’ll break them down further with a hatchet.  i’ll then put them back in the bag where they’ll stay until my next smoke.\n\nmusic by @dimitris_loiz amazing guitarist. def check out his page. \n\nthanks to @barebonesliving for the new axe and hatchet. check my gear page for 15% off. \n\n#bbq #bbqtips #bbqhacks #smokedmeat #webergrills #barebonesliving #bbqtiktok #howto how_to tips process bbq smoking i use wood chunks when i smoke on my weber smokey mountain or weber kettle and like to use chunks that are roughly 3 inches by 3 inches. a lot of the time the smaller bags of chunks have a lot of wood chips in them that will fall through the grate.  instead of buying bags of chunks, i buy the bigger bags of splits and make my own chunks. i start by splitting the bigger splits down to 3 inch sections with an axe, then use my chainsaw to cut them into 3 inch chunks.  if those chunks are too big, i’ll break them down further with a hatchet.  i’ll then put them back in the bag where they’ll stay until my next smoke. music by @dimitris_loiz amazing guitarist. def check out his page.  thanks to @barebonesliving for the new axe and hatchet. check my gear page for 15% off.  #bbq #bbqtips #bbqhacks #smokedmeat #webergrills #barebonesliving #bbqtiktok #howto how_to tips bbq smoking","CreateDateTime":"2023-02-14T17:16:08.000Z","ViewCount":26119,"LikeCount":394,"GroupId":9673,"GroupCode":"using-wood-chunks-for-smoking","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2407,"Url":"https://www.instagram.com/reel/CoppzA2p1gO/","ViewCount":6516,"LikeCount":99},{"Platform":"tiktok","PostId":2405,"Url":"https://www.tiktok.com/@backyahdbbq/video/7200059259705412907","ViewCount":19603,"LikeCount":295}]},{"Id":2405,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7200059259705412907","ThumbnailUrl":"media/posts/tiktok_7200059259705412907.png","Description":"I use wood chunks when I smoke on my Weber Smokey Mountain or Weber Kettle and like to use chunks that are roughly 3 inches by 3 inches. A lot of the time the smaller bags of chunks have a lot of wood","SearchText":"i use wood chunks when i smoke on my weber smokey mountain or weber kettle and like to use chunks that are roughly 3 inches by 3 inches.\n\na lot of the time the smaller bags of chunks have a lot of wood chips in them that will fall through the grate.  instead of buying bags of chunks, i buy the bigger bags of splits and make my own chunks.\n\ni start by splitting the bigger splits down to 3 inch sections with an axe, then use my chainsaw to cut them into 3 inch chunks.  if those chunks are too big, i’ll break them down further with a hatchet.  i’ll then put them back in the bag where they’ll stay until my next smoke.\n\nmusic by @dimitris_loiz amazing guitarist. def check out his page. \n\nthanks to @barebonesliving for the new axe and hatchet. check my gear page for 15% off. \n\n#bbq #bbqtips #bbqhacks #smokedmeat #webergrills #barebonesliving #bbqtiktok #howto how_to tips process bbq smoking i use wood chunks when i smoke on my weber smokey mountain or weber kettle and like to use chunks that are roughly 3 inches by 3 inches. a lot of the time the smaller bags of chunks have a lot of wood chips in them that will fall through the grate.  instead of buying bags of chunks, i buy the bigger bags of splits and make my own chunks. i start by splitting the bigger splits down to 3 inch sections with an axe, then use my chainsaw to cut them into 3 inch chunks.  if those chunks are too big, i’ll break them down further with a hatchet.  i’ll then put them back in the bag where they’ll stay until my next smoke. music by @dimitris_loiz amazing guitarist. def check out his page.  thanks to @barebonesliving for the new axe and hatchet. check my gear page for 15% off.  #bbq #bbqtips #bbqhacks #smokedmeat #webergrills #barebonesliving #bbqtiktok #howto how_to tips bbq smoking","CreateDateTime":"2023-02-14T17:07:35.000Z","ViewCount":26119,"LikeCount":394,"GroupId":9673,"GroupCode":"using-wood-chunks-for-smoking","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":2407,"Url":"https://www.instagram.com/reel/CoppzA2p1gO/","ViewCount":6516,"LikeCount":99},{"Platform":"tiktok","PostId":2405,"Url":"https://www.tiktok.com/@backyahdbbq/video/7200059259705412907","ViewCount":19603,"LikeCount":295}]},{"Id":1404,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7198677534702325038","ThumbnailUrl":"media/posts/tiktok_7198677534702325038.png","Description":"Wrap your pork butt when the fat cap has split, the bark is dark enough, and it is squishy all around (fully rendered). Today that was around 177 degrees after about 6 hours at 275. Music by @__sean_m","SearchText":"wrap your pork butt when the fat cap has split, the bark is dark enough, and it is squishy all around (fully rendered). today that was around 177 degrees after about 6 hours at 275. music by @__sean_mann the dude is amazing. def check him out.  #bbq #webergrills #smokedpork #bbq #howto #bbqtips #learnontiktok #cooking #smokingmeat #bbqtiktok  @backyahdbbq  pig pork_shoulder how_to tips process bbq smoking","CreateDateTime":"2023-02-10T23:45:36.000Z","ViewCount":8464,"LikeCount":200,"GroupId":9674,"GroupCode":"when-to-wrap-pork-butt-while-smoking","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":1404,"Url":"https://www.tiktok.com/@backyahdbbq/video/7198677534702325038","ViewCount":8464,"LikeCount":200}]},{"Id":2492,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/217666550735467","ThumbnailUrl":"media/posts/facebook_110899788073674_217666550735467.png","Description":"Two butts on. Ready for wrap. #weber #webergrills #webergrill #bbq #smokedpork #pulledpork","SearchText":"two butts on. ready for wrap. #weber #webergrills #webergrill #bbq #smokedpork #pulledpork pig pulled_pork process bbq smoking two butts on. ready for wrap. #weber #webergrills #webergrill #bbq #smokedpork #pulledpork pig pulled_pork process bbq smoking","CreateDateTime":"2023-02-10T23:20:19.000Z","ViewCount":1,"LikeCount":25,"GroupId":9331,"GroupCode":"smoking-pulled-pork-wrapping-time","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2492,"Url":"https://www.facebook.com/234418655726923/posts/217666550735467","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":1408,"Url":"https://www.instagram.com/p/CogAYUEPfcE/","ViewCount":0,"LikeCount":21}]},{"Id":1408,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CogAYUEPfcE/","ThumbnailUrl":"media/posts/instagram_17985661225736879.png","Description":"Two butts on. Ready for wrap. #weber #webergrills #webergrill #bbq #smokedpork #pulledpork","SearchText":"two butts on. ready for wrap. #weber #webergrills #webergrill #bbq #smokedpork #pulledpork pig pulled_pork process bbq smoking two butts on. ready for wrap. #weber #webergrills #webergrill #bbq #smokedpork #pulledpork pig pulled_pork process bbq smoking","CreateDateTime":"2023-02-10T23:20:15.000Z","ViewCount":1,"LikeCount":25,"GroupId":9331,"GroupCode":"smoking-pulled-pork-wrapping-time","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2492,"Url":"https://www.facebook.com/234418655726923/posts/217666550735467","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":1408,"Url":"https://www.instagram.com/p/CogAYUEPfcE/","ViewCount":0,"LikeCount":21}]},{"Id":1405,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7198607482611060010","ThumbnailUrl":"media/posts/tiktok_7198607482611060010.png","Description":"Proof that not everything can be an album cover #CapCut #bbq @backyahdbbq @backyahdbbq @backyahdbbq ","SearchText":"proof that not everything can be an album cover #capcut #bbq @backyahdbbq @backyahdbbq @backyahdbbq  showcase bbq","CreateDateTime":"2023-02-10T19:13:53.000Z","ViewCount":3223,"LikeCount":71,"GroupId":9675,"GroupCode":"bbq-album-cover-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":1405,"Url":"https://www.tiktok.com/@backyahdbbq/video/7198607482611060010","ViewCount":3223,"LikeCount":71}]},{"Id":1406,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7198384607153130794","ThumbnailUrl":"media/posts/tiktok_7198384607153130794.png","Description":"I have an early start tomorrow, so I’m going to prep my butts tonight.  I pinch the plastic and slowly cut open the bag so I don’t spray pork juice everywhere.   I then pat dry with paper towels. I th","SearchText":"i have an early start tomorrow, so i’m going to prep my butts tonight.  i pinch the plastic and slowly cut open the bag so i don’t spray pork juice everywhere.   i then pat dry with paper towels. i then remove any flappy pieces that will just burn up. trim any excess or hard fat, bone bits - or anything that looks gross. i then slather with sriracha. and rub with a custom blend of salt, pepper, garlic, onion and paprika. i keep them in the fridge overnight.  this will give the rub a chance to penetrate the meat a bit and be all ready for the morning. music by @monicavalli17 - so much good guitar work up on her page. def check out.  #bbq #bbqtips #howto #cooking #learnontiktok #smokedpork #bbqprep #smokedmeat #bbqtiktok  pig pork_shoulder how_to tips process bbq smoking","CreateDateTime":"2023-02-10T04:48:56.000Z","ViewCount":61162,"LikeCount":1625,"GroupId":9676,"GroupCode":"how-to-prep-pork-shoulders-for-smoking","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":1406,"Url":"https://www.tiktok.com/@backyahdbbq/video/7198384607153130794","ViewCount":61162,"LikeCount":1625}]},{"Id":1407,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7198279481432345902","ThumbnailUrl":"media/posts/tiktok_7198279481432345902.png","Description":"Wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. But you don’t have to wrap at all and you don’t have to wrap at 165. I like to wrap","SearchText":"wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. but you don’t have to wrap at all and you don’t have to wrap at 165. i like to wrap between 175-185, but go by how the bark looks and if the fat cap is full rendered.  i pull it off the pit when it is probe tender and the internal temp is between 195 and 205. goldies doesn’t wrap, leroy and lewis foil boats, snow’s bbq wraps in foil, and franklin bbq wraps in paper, so you can get great results with any method. don’t wrap at all if you want very dark bark and don’t need to speed up the cook, but make sure you have enough humidity in your pit by adding a water pan or spritzing so it doesn’t dry out. you can wrap in foil after you pull off the pit during the rest. using a foil boat will expose your fat cap to more smoke, resulting in a darker crispier bark and will also confit the flat. when it is done smoking, add a layer of foil to cover the brisket while it is resting. wrapping in foil will cook the brisket the fastest because of the locked in steam and will result in a softer bark. wrapping in paper will allow the brisket to breathe, take on a little more smoke, and result in a crunchier bark. if you want to try wrapping in paper, then check my gear page for 15% off all bryco butcher paper. thanks to @bryco_goods butcher paper for partnering with us!  #sponsored #bbq #bbqtips #bbqprep #brisketprep #cooking #smokedmeat #smokedbrisket #texasbbq #bbqtiktok #howto #learnontiktok  cow brisket tips bbq smoking wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. but you don’t have to wrap at all and you don’t have to wrap at 165. i like to wrap between 175-185, but go by how the bark looks and if the fat cap is full rendered.  i pull it off the pit when it is probe tender and the internal temp is between 195 and 205.\n\ngoldies doesn’t wrap, leroy and lewis foil boats, snow’s bbq wraps in foil, and franklin bbq wraps in paper, so you can get great results with any method.\n\ndon’t wrap at all if you want very dark bark and don’t need to speed up the cook, but make sure you have enough humidity in your pit by adding a water pan or spritzing so it doesn’t dry out. you can wrap in foil after you pull off the pit during the rest.\n\nusing a foil boat will expose your fat cap to more smoke, resulting in a darker crispier bark and will also confit the flat. when it is done smoking, add a layer of foil to cover the brisket while it is resting.\n\nwrapping in foil will cook the brisket the fastest because of the locked in steam and will result in a softer bark.\n\nwrapping in paper will allow the brisket to breathe, take on a little more smoke, and result in a crunchier bark.\n\nif you want to try wrapping in paper, then check my gear page for 15% off all @brycogoods6113  butcher paper.\n\nhttps://backyahdbbq.com/gear wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. but you don’t have to wrap at all and you don’t have to wrap at 165. i like to wrap between 175-185, but go by how the bark looks and if the fat cap is full rendered.  i pull it off the pit when it is probe tender and the internal temp is between 195 and 205.\n\ngoldies doesn’t wrap, leroy and lewis foil boats, snow’s bbq wraps in foil, and franklin bbq wraps in paper, so you can get great results with any method.\n\ndon’t wrap at all if you want very dark bark and don’t need to speed up the cook, but make sure you have enough humidity in your pit by adding a water pan or spritzing so it doesn’t dry out. you can wrap in foil after you pull off the pit during the rest.\n\nusing a foil boat will expose your fat cap to more smoke, resulting in a darker crispier bark and will also confit the flat. when it is done smoking, add a layer of foil to cover the brisket while it is resting.\n\nwrapping in foil will cook the brisket the fastest because of the locked in steam and will result in a softer bark.\n\nwrapping in paper will allow the brisket to breathe, take on a little more smoke, and result in a crunchier bark.\n\nif you want to try wrapping in paper, then check my gear page for 15% off all bryco butcher paper.\n\nthanks to @bryco_goods butcher paper for partnering with us! \n\n#sponsored #bbq #bbqtips #bbqprep #brisketprep #cooking #smokedmeat #bbqtiktok #howto #learn cow brisket how_to tips bbq smoking","CreateDateTime":"2023-02-09T22:01:00.000Z","ViewCount":211209,"LikeCount":3109,"GroupId":9677,"GroupCode":"brisket-wrapping-techniques-explained-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":1407,"Url":"https://www.tiktok.com/@backyahdbbq/video/7198279481432345902","ViewCount":35763,"LikeCount":1214},{"Platform":"youtube","PostId":2439,"Url":"https://www.youtube.com/watch?v=YLOR-omIv7w","ViewCount":143381,"LikeCount":1577},{"Platform":"instagram","PostId":1409,"Url":"https://www.instagram.com/reel/Coch6mpDpid/","ViewCount":32065,"LikeCount":318}]},{"Id":2439,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=YLOR-omIv7w","ThumbnailUrl":"media/posts/youtube_YLOR-omIv7w.png","Description":"Wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. But you don’t have to wrap at all and you don’t have to wrap at 165. I like to wrap","SearchText":"wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. but you don’t have to wrap at all and you don’t have to wrap at 165. i like to wrap between 175-185, but go by how the bark looks and if the fat cap is full rendered.  i pull it off the pit when it is probe tender and the internal temp is between 195 and 205. goldies doesn’t wrap, leroy and lewis foil boats, snow’s bbq wraps in foil, and franklin bbq wraps in paper, so you can get great results with any method. don’t wrap at all if you want very dark bark and don’t need to speed up the cook, but make sure you have enough humidity in your pit by adding a water pan or spritzing so it doesn’t dry out. you can wrap in foil after you pull off the pit during the rest. using a foil boat will expose your fat cap to more smoke, resulting in a darker crispier bark and will also confit the flat. when it is done smoking, add a layer of foil to cover the brisket while it is resting. wrapping in foil will cook the brisket the fastest because of the locked in steam and will result in a softer bark. wrapping in paper will allow the brisket to breathe, take on a little more smoke, and result in a crunchier bark. if you want to try wrapping in paper, then check my gear page for 15% off all bryco butcher paper. thanks to @bryco_goods butcher paper for partnering with us!  #sponsored #bbq #bbqtips #bbqprep #brisketprep #cooking #smokedmeat #smokedbrisket #texasbbq #bbqtiktok #howto #learnontiktok  cow brisket tips bbq smoking wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. but you don’t have to wrap at all and you don’t have to wrap at 165. i like to wrap between 175-185, but go by how the bark looks and if the fat cap is full rendered.  i pull it off the pit when it is probe tender and the internal temp is between 195 and 205.\n\ngoldies doesn’t wrap, leroy and lewis foil boats, snow’s bbq wraps in foil, and franklin bbq wraps in paper, so you can get great results with any method.\n\ndon’t wrap at all if you want very dark bark and don’t need to speed up the cook, but make sure you have enough humidity in your pit by adding a water pan or spritzing so it doesn’t dry out. you can wrap in foil after you pull off the pit during the rest.\n\nusing a foil boat will expose your fat cap to more smoke, resulting in a darker crispier bark and will also confit the flat. when it is done smoking, add a layer of foil to cover the brisket while it is resting.\n\nwrapping in foil will cook the brisket the fastest because of the locked in steam and will result in a softer bark.\n\nwrapping in paper will allow the brisket to breathe, take on a little more smoke, and result in a crunchier bark.\n\nif you want to try wrapping in paper, then check my gear page for 15% off all @brycogoods6113  butcher paper.\n\nhttps://backyahdbbq.com/gear wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. but you don’t have to wrap at all and you don’t have to wrap at 165. i like to wrap between 175-185, but go by how the bark looks and if the fat cap is full rendered.  i pull it off the pit when it is probe tender and the internal temp is between 195 and 205.\n\ngoldies doesn’t wrap, leroy and lewis foil boats, snow’s bbq wraps in foil, and franklin bbq wraps in paper, so you can get great results with any method.\n\ndon’t wrap at all if you want very dark bark and don’t need to speed up the cook, but make sure you have enough humidity in your pit by adding a water pan or spritzing so it doesn’t dry out. you can wrap in foil after you pull off the pit during the rest.\n\nusing a foil boat will expose your fat cap to more smoke, resulting in a darker crispier bark and will also confit the flat. when it is done smoking, add a layer of foil to cover the brisket while it is resting.\n\nwrapping in foil will cook the brisket the fastest because of the locked in steam and will result in a softer bark.\n\nwrapping in paper will allow the brisket to breathe, take on a little more smoke, and result in a crunchier bark.\n\nif you want to try wrapping in paper, then check my gear page for 15% off all bryco butcher paper.\n\nthanks to @bryco_goods butcher paper for partnering with us! \n\n#sponsored #bbq #bbqtips #bbqprep #brisketprep #cooking #smokedmeat #bbqtiktok #howto #learn cow brisket how_to tips bbq smoking","CreateDateTime":"2023-02-09T15:01:05.000Z","ViewCount":211209,"LikeCount":3109,"GroupId":9677,"GroupCode":"brisket-wrapping-techniques-explained-2","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":1407,"Url":"https://www.tiktok.com/@backyahdbbq/video/7198279481432345902","ViewCount":35763,"LikeCount":1214},{"Platform":"youtube","PostId":2439,"Url":"https://www.youtube.com/watch?v=YLOR-omIv7w","ViewCount":143381,"LikeCount":1577},{"Platform":"instagram","PostId":1409,"Url":"https://www.instagram.com/reel/Coch6mpDpid/","ViewCount":32065,"LikeCount":318}]},{"Id":1409,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Coch6mpDpid/","ThumbnailUrl":"media/posts/instagram_17946649658347754.png","Description":"Wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. But you don’t have to wrap at all and you don’t have to wrap at 165. I like to wrap","SearchText":"wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. but you don’t have to wrap at all and you don’t have to wrap at 165. i like to wrap between 175-185, but go by how the bark looks and if the fat cap is full rendered.  i pull it off the pit when it is probe tender and the internal temp is between 195 and 205. goldies doesn’t wrap, leroy and lewis foil boats, snow’s bbq wraps in foil, and franklin bbq wraps in paper, so you can get great results with any method. don’t wrap at all if you want very dark bark and don’t need to speed up the cook, but make sure you have enough humidity in your pit by adding a water pan or spritzing so it doesn’t dry out. you can wrap in foil after you pull off the pit during the rest. using a foil boat will expose your fat cap to more smoke, resulting in a darker crispier bark and will also confit the flat. when it is done smoking, add a layer of foil to cover the brisket while it is resting. wrapping in foil will cook the brisket the fastest because of the locked in steam and will result in a softer bark. wrapping in paper will allow the brisket to breathe, take on a little more smoke, and result in a crunchier bark. if you want to try wrapping in paper, then check my gear page for 15% off all bryco butcher paper. thanks to @bryco_goods butcher paper for partnering with us!  #sponsored #bbq #bbqtips #bbqprep #brisketprep #cooking #smokedmeat #smokedbrisket #texasbbq #bbqtiktok #howto #learnontiktok  cow brisket tips bbq smoking wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. but you don’t have to wrap at all and you don’t have to wrap at 165. i like to wrap between 175-185, but go by how the bark looks and if the fat cap is full rendered.  i pull it off the pit when it is probe tender and the internal temp is between 195 and 205.\n\ngoldies doesn’t wrap, leroy and lewis foil boats, snow’s bbq wraps in foil, and franklin bbq wraps in paper, so you can get great results with any method.\n\ndon’t wrap at all if you want very dark bark and don’t need to speed up the cook, but make sure you have enough humidity in your pit by adding a water pan or spritzing so it doesn’t dry out. you can wrap in foil after you pull off the pit during the rest.\n\nusing a foil boat will expose your fat cap to more smoke, resulting in a darker crispier bark and will also confit the flat. when it is done smoking, add a layer of foil to cover the brisket while it is resting.\n\nwrapping in foil will cook the brisket the fastest because of the locked in steam and will result in a softer bark.\n\nwrapping in paper will allow the brisket to breathe, take on a little more smoke, and result in a crunchier bark.\n\nif you want to try wrapping in paper, then check my gear page for 15% off all @brycogoods6113  butcher paper.\n\nhttps://backyahdbbq.com/gear wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. but you don’t have to wrap at all and you don’t have to wrap at 165. i like to wrap between 175-185, but go by how the bark looks and if the fat cap is full rendered.  i pull it off the pit when it is probe tender and the internal temp is between 195 and 205.\n\ngoldies doesn’t wrap, leroy and lewis foil boats, snow’s bbq wraps in foil, and franklin bbq wraps in paper, so you can get great results with any method.\n\ndon’t wrap at all if you want very dark bark and don’t need to speed up the cook, but make sure you have enough humidity in your pit by adding a water pan or spritzing so it doesn’t dry out. you can wrap in foil after you pull off the pit during the rest.\n\nusing a foil boat will expose your fat cap to more smoke, resulting in a darker crispier bark and will also confit the flat. when it is done smoking, add a layer of foil to cover the brisket while it is resting.\n\nwrapping in foil will cook the brisket the fastest because of the locked in steam and will result in a softer bark.\n\nwrapping in paper will allow the brisket to breathe, take on a little more smoke, and result in a crunchier bark.\n\nif you want to try wrapping in paper, then check my gear page for 15% off all bryco butcher paper.\n\nthanks to @bryco_goods butcher paper for partnering with us! \n\n#sponsored #bbq #bbqtips #bbqprep #brisketprep #cooking #smokedmeat #bbqtiktok #howto #learn cow brisket how_to tips bbq smoking","CreateDateTime":"2023-02-09T14:57:17.000Z","ViewCount":211209,"LikeCount":3109,"GroupId":9677,"GroupCode":"brisket-wrapping-techniques-explained-2","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":1407,"Url":"https://www.tiktok.com/@backyahdbbq/video/7198279481432345902","ViewCount":35763,"LikeCount":1214},{"Platform":"youtube","PostId":2439,"Url":"https://www.youtube.com/watch?v=YLOR-omIv7w","ViewCount":143381,"LikeCount":1577},{"Platform":"instagram","PostId":1409,"Url":"https://www.instagram.com/reel/Coch6mpDpid/","ViewCount":32065,"LikeCount":318}]},{"Id":1403,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CoYHjXiDRbc/","ThumbnailUrl":"media/posts/instagram_18005694658569854.png","Description":"Let’s smoke some pork on a 14” Smokey Joe.  I usually smoke on my Weber Smokey Mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. I got this grill used for only","SearchText":"let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it.\n\ncheck out my joe setup video for the full details on how i setup the smokey joe as a smoker. #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #smokedpork #pulledpork #cooking #meat #barbeque pig pulled_pork how_to bbq smoking let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it. check out my joe setup video for the full details on how i setup the smokey joe as a smoker. #bbq #bbqtips #bbqhacks #howto #learnontiktok #smokedmeat #smokedpork #pulledpork #cooking #meat #barbeque #webergrills #grillblazer  @backyahdbbq  pig pulled_pork how_to bbq smoking","CreateDateTime":"2023-02-07T21:50:52.000Z","ViewCount":39306,"LikeCount":829,"GroupId":9678,"GroupCode":"smoking-pork-on-a-smokey-joe-grill-2","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":1403,"Url":"https://www.instagram.com/reel/CoYHjXiDRbc/","ViewCount":5090,"LikeCount":137},{"Platform":"tiktok","PostId":1402,"Url":"https://www.tiktok.com/@backyahdbbq/video/7197533741391154474","ViewCount":34216,"LikeCount":692}]},{"Id":1402,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7197533741391154474","ThumbnailUrl":"media/posts/tiktok_7197533741391154474.png","Description":"Let’s smoke some pork on a 14” Smokey Joe.  I usually smoke on my Weber Smokey Mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. I got this grill used for only","SearchText":"let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it.\n\ncheck out my joe setup video for the full details on how i setup the smokey joe as a smoker. #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #smokedpork #pulledpork #cooking #meat #barbeque pig pulled_pork how_to bbq smoking let’s smoke some pork on a 14” smokey joe.  i usually smoke on my weber smokey mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. i got this grill used for only $5 and have just about gotten my money’s worth out of it. check out my joe setup video for the full details on how i setup the smokey joe as a smoker. #bbq #bbqtips #bbqhacks #howto #learnontiktok #smokedmeat #smokedpork #pulledpork #cooking #meat #barbeque #webergrills #grillblazer  @backyahdbbq  pig pulled_pork how_to bbq smoking","CreateDateTime":"2023-02-07T21:47:06.000Z","ViewCount":39306,"LikeCount":829,"GroupId":9678,"GroupCode":"smoking-pork-on-a-smokey-joe-grill-2","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":1403,"Url":"https://www.instagram.com/reel/CoYHjXiDRbc/","ViewCount":5090,"LikeCount":137},{"Platform":"tiktok","PostId":1402,"Url":"https://www.tiktok.com/@backyahdbbq/video/7197533741391154474","ViewCount":34216,"LikeCount":692}]},{"Id":1400,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CoLZ22Cj-fM/","ThumbnailUrl":"media/posts/instagram_18074336311340169.png","Description":"Let’s setup this little grill as a smoker.  I have few smokers and grills, but I wanted to show you that you don’t need fancy grills and tools to get decent results.  If you are thinking about getting","SearchText":"let’s setup this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started.\n\nfirst find a used weber smokey joe online or on my gear page. \n\nwrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals.\n\nplace a wire mesh on the other side if you are using lump charcoal.\n\nseparate the two zones with a piece of metal, i use the long end of a charcoal basket.\n\ncreate a makeshift aluminum water pan and place it on the foil.\n\nadd charcoal and wood chips above the wire mesh.\n\nlight one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alchohol. \n\nthe coals will slowly burn to the other end during the cook.\n\ninsert your meat and probes. \n\nput on your lid with your top and bottom vents wide open.\n\nwhen it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments.\n\nif you find that your meat is drying out you can add water to your pan or spritz.\n\none load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook.\n\ni’ll post the full pork butt cook video with this setup soon, so be sure to follow.\n\n#bbq #bbqtips #bbqhowto #howto #learn #amokedmeat #bbqhacks #webergrills #grillblazer #cooking #outdoorcooking pig pulled_pork pork_shoulder how_to tips tutorial process bbq smoking let’s setup this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started. first find a used weber smokey joe online or on my gear page.  wrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals. place a wire mesh on the other side if you are using lump charcoal. separate the two zones with a piece of metal, i use the long end of a charcoal basket. create a makeshift aluminum water pan and place it on the foil. add charcoal and wood chips above the wire mesh. light one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alchohol.  the coals will slowly burn to the other end during the cook. insert your meat and probes.  put on your lid with your top and bottom vents wide open. when it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments. if you find that your meat is drying out you can add water to your pan or spritz. one load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook. i’ll post the full pork butt cook video with this setup soon, so be sure to follow. #bbq #bbqtips #bbqhacks #smokedmeat #grillblazer #webergrills #barbecue  pig pork_shoulder how_to tips tutorial process bbq smoking","CreateDateTime":"2023-02-02T23:21:50.000Z","ViewCount":196709,"LikeCount":5775,"GroupId":9679,"GroupCode":"affordable-smoking-setup-for-beginners","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork","pork_shoulder"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":1400,"Url":"https://www.instagram.com/reel/CoLZ22Cj-fM/","ViewCount":35187,"LikeCount":888},{"Platform":"tiktok","PostId":1398,"Url":"https://www.tiktok.com/@backyahdbbq/video/7195005837272993070","ViewCount":161522,"LikeCount":4887}]},{"Id":1401,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CoIjnOCjBCI/","ThumbnailUrl":"media/posts/instagram_18228794038165346.png","Description":"Let’s learn how to spatchcock a chicken\n\nRemove the bird from the bag and clean out the cavity\nOptionally rinse it and pat it dry with a paper towel.\nRemove any leftover feathers.\nPlace back side up a","SearchText":"let’s learn how to spatchcock a chicken\n\nremove the bird from the bag and clean out the cavity\noptionally rinse it and pat it dry with a paper towel.\nremove any leftover feathers.\nplace back side up and find the oysters.\navoid the oysters when cutting out the backbone and save as a pit snack.\nusing a sharp knife or poultry shears cut along one side of the backbone\noptionally cut along the other side of the backbone and remove it\nmake a small slit in the cartilage between the breasts\nput a hand on each side and press down to splay it out\nflip it around and use your thumbs to loosen the keel bone and pull it out\nflip it over and tuck the wings, secure with toothpicks if they don’t want to stay tucked on their own\n\nhttps://backyahdbbq.com/gear let’s learn how to spatchcock a chicken\n\nremove the bird from the bag and clean out the cavity\noptionally rinse it and pat it dry with a paper towel.\nremove any leftover feathers.\nplace back side up and find the oysters.\navoid the oysters when cutting out the backbone and save as a pit snack.\nusing a sharp knife or poultry shears cut along one side of the backbone\noptionally cut along the other side of the backbone and remove it\nmake a small slit in the cartilage between the breasts\nput a hand on each side and press down to splay it out\nflip it around and use your thumbs to loosen the keel bone and pull it out\nflip it over and tuck the wings, secure with toothpicks if they don’t want to stay tucked on their own\n\n#chicken #spatchcock #bbq let’s learn how to spatchcock a chicken\n\nremove the bird from the bag and clean out the cavity\noptionally rinse it and pat it dry with a paper towel.\nremove any leftover feathers.\nplace back side up and find the oysters.\navoid the oysters when cutting out the backbone and save as a pit snack.\nusing a sharp knife or poultry shears cut along one side of the backbone\noptionally cut along the other side of the backbone and remove it\nmake a small slit in the cartilage between the breasts\nput a hand on each side and press down to splay it out\nflip it around and use your thumbs to loosen the keel bone and pull it out\nflip it over and tuck the wings, secure with toothpicks if they don’t want to stay tucked on their own\n#bbq #chicken #spatchcockchicken #spatchcock #bbqtips #howto #cooking chicken whole_chicken how_to tips tutorial bbq","CreateDateTime":"2023-02-01T20:46:44.000Z","ViewCount":2974864,"LikeCount":77172,"GroupId":9307,"GroupCode":"let-learn-how-spatchcock-chicken-20230401-2","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2609,"Url":"https://www.youtube.com/watch?v=XCn75Zfj07U","ViewCount":1268284,"LikeCount":16899},{"Platform":"facebook","PostId":2725,"Url":"https://www.facebook.com/reel/743743293801923/","ViewCount":2132,"LikeCount":81},{"Platform":"instagram","PostId":1401,"Url":"https://www.instagram.com/reel/CoIjnOCjBCI/","ViewCount":1704448,"LikeCount":60192}]},{"Id":1398,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7195005837272993070","ThumbnailUrl":"media/posts/tiktok_7195005837272993070.png","Description":"Let’s setup this little grill as a smoker.  I have few smokers and grills, but I wanted to show you that you don’t need fancy grills and tools to get decent results.  If you are thinking about getting","SearchText":"let’s setup this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started.\n\nfirst find a used weber smokey joe online or on my gear page. \n\nwrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals.\n\nplace a wire mesh on the other side if you are using lump charcoal.\n\nseparate the two zones with a piece of metal, i use the long end of a charcoal basket.\n\ncreate a makeshift aluminum water pan and place it on the foil.\n\nadd charcoal and wood chips above the wire mesh.\n\nlight one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alchohol. \n\nthe coals will slowly burn to the other end during the cook.\n\ninsert your meat and probes. \n\nput on your lid with your top and bottom vents wide open.\n\nwhen it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments.\n\nif you find that your meat is drying out you can add water to your pan or spritz.\n\none load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook.\n\ni’ll post the full pork butt cook video with this setup soon, so be sure to follow.\n\n#bbq #bbqtips #bbqhowto #howto #learn #amokedmeat #bbqhacks #webergrills #grillblazer #cooking #outdoorcooking pig pulled_pork pork_shoulder how_to tips tutorial process bbq smoking let’s setup this little grill as a smoker.  i have few smokers and grills, but i wanted to show you that you don’t need fancy grills and tools to get decent results.  if you are thinking about getting into smoking meat, this would be a very affordable way to get started. first find a used weber smokey joe online or on my gear page.  wrap two thirds of the charcoal grate in two layers of foil to help target the airflow towards the coals. place a wire mesh on the other side if you are using lump charcoal. separate the two zones with a piece of metal, i use the long end of a charcoal basket. create a makeshift aluminum water pan and place it on the foil. add charcoal and wood chips above the wire mesh. light one of one end of the charcoal - i’m using a torch, but you can use lighter cubes or paper towels and alchohol.  the coals will slowly burn to the other end during the cook. insert your meat and probes.  put on your lid with your top and bottom vents wide open. when it is close to your target temp, close the top and bottom vents about half way to restrict airflow and stabilize the temp. you’ll have to adjust the vents throughout the cook, so keep a close eye on it.  i usually leave the top vent alone and adjust the bottom vent in very small increments. if you find that your meat is drying out you can add water to your pan or spritz. one load of charcoal lasted about 4 hours, so you may have to refill it midway through the cook. i’ll post the full pork butt cook video with this setup soon, so be sure to follow. #bbq #bbqtips #bbqhacks #smokedmeat #grillblazer #webergrills #barbecue  pig pork_shoulder how_to tips tutorial process bbq smoking","CreateDateTime":"2023-02-01T02:17:36.000Z","ViewCount":196709,"LikeCount":5775,"GroupId":9679,"GroupCode":"affordable-smoking-setup-for-beginners","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":1400,"Url":"https://www.instagram.com/reel/CoLZ22Cj-fM/","ViewCount":35187,"LikeCount":888},{"Platform":"tiktok","PostId":1398,"Url":"https://www.tiktok.com/@backyahdbbq/video/7195005837272993070","ViewCount":161522,"LikeCount":4887}]},{"Id":1399,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7193936810177891630","ThumbnailUrl":"media/posts/tiktok_7193936810177891630.png","Description":"Let’s learn how to spatchcock a chicken Remove the bird from the bag and clean out the cavity Optionally rinse it and pat it dry with a paper towel. Remove any leftover feathers. Place back side up an","SearchText":"let’s learn how to spatchcock a chicken remove the bird from the bag and clean out the cavity optionally rinse it and pat it dry with a paper towel. remove any leftover feathers. place back side up and find the oysters. avoid the oysters when cutting out the backbone and save as a pit snack. using a sharp knife or poultry shears cut along one side of the backbone optionally cut along the other side of the backbone and remove it make a small slit in the cartilage between the breasts put a hand on each side and press down to splay it out flip it around and use your thumbs to loosen the keel bone and pull it out flip it over and tuck the wings, secure with toothpicks if they don’t want to stay tucked on their own music by @alaniarussi very nice guitar work up on his page. check him out.  #bbq #chicken #spatchcocking #spatchcookchicken #bbqtiktok #bbqtips #howto #cooking #learnontiktok  chicken whole_chicken how_to tips tutorial process bbq","CreateDateTime":"2023-01-29T05:09:14.000Z","ViewCount":639891,"LikeCount":16010,"GroupId":9680,"GroupCode":"how-to-spatchcock-a-chicken-2","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":1399,"Url":"https://www.tiktok.com/@backyahdbbq/video/7193936810177891630","ViewCount":639891,"LikeCount":16010}]},{"Id":1385,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7192831585140493610","ThumbnailUrl":"media/posts/tiktok_7192831585140493610.png","Description":"Replying to @hndyrandy Hey Randy. Lots of people use serrated knives to slice meat. They are great when you have a hard exterior and soft interior like brisket or bread. It helps get a good grip and h","SearchText":"replying to @hndyrandy hey randy. lots of people use serrated knives to slice meat. they are great when you have a hard exterior and soft interior like brisket or bread. it helps get a good grip and helps not rip the bark. here are some clips from franklin and terry black’s in austin using serrated knives. franklin’s slicing knife that he sells is also serrated. music by @dillonbodiford great sound. check him out.  #bbq #bbqtips #bbqtiktok #smokedmeat #smokedbrisket  cow brisket tips showcase bbq smoking","CreateDateTime":"2023-01-26T05:40:33.000Z","ViewCount":36970,"LikeCount":943,"GroupId":9681,"GroupCode":"serrated-knives-for-slicing-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":1385,"Url":"https://www.tiktok.com/@backyahdbbq/video/7192831585140493610","ViewCount":36970,"LikeCount":943}]},{"Id":1386,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7192340600526687534","ThumbnailUrl":"media/posts/tiktok_7192340600526687534.png","Description":"Let’s learn how to slice a brisket First put cotton gloves under your nitrile gloves to protect your hands from the heat. I like this 12” serrated victorinox knife, because it’s long enough to cover t","SearchText":"let’s learn how to slice a brisket first put cotton gloves under your nitrile gloves to protect your hands from the heat. i like this 12” serrated victorinox knife, because it’s long enough to cover the whole brisket width, and it’s thin, but any bread knife will work. place the brisket down on your cutting board with point on your right and flat on your left, find the end of the point in the middle, gently rest your left hand on the flat and place your knife to the right of your hand. using a gentile sawing motion, slice all the way down to the board being careful not to upset the top bark and don’t drag the bark on the underside of the brisket.   slice a big chunk off the hump, that’s the side of the point opposite the mohawk, optionally cut off the bottom flat muscle, and slice that into burnt end chunks. slice the point into roughly ½ inch slices.  only slice as much as you need to serve because the meat will start to brown and dry as soon as it is sliced. slice the flat in roughly ¼ inch slices. music by @asmusplaysguitar so much goodness up on his page. check him out! #bbq #brisket #smokedmeat #howto #learnontiktok #bbqtiktok #bbqtips #barbeque #smokedbrisket #meat #cooking ","CreateDateTime":"2023-01-24T21:55:01.000Z","ViewCount":2420045,"LikeCount":52737,"GroupId":9682,"GroupCode":"brisket-slicing-techniques-3","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":3712,"Url":"https://www.facebook.com/reel/1836608540175821/","ViewCount":225213,"LikeCount":2392},{"Platform":"youtube","PostId":3713,"Url":"https://www.youtube.com/watch?v=XAMlF6MfyyY","ViewCount":1700826,"LikeCount":36090},{"Platform":"tiktok","PostId":1386,"Url":"https://www.tiktok.com/@backyahdbbq/video/7192340600526687534","ViewCount":494006,"LikeCount":14255}]},{"Id":1387,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7192065283689958699","ThumbnailUrl":"media/posts/tiktok_7192065283689958699.png","Description":"One of the main reasons I cook chicken is to rip off the skin and make crispy skin chips.  see linked video for a how to @@backyahdbbq #chicken","SearchText":"one of the main reasons i cook chicken is to rip off the skin and make crispy skin chips.  see linked video for a how to @@backyahdbbq #chicken chicken how_to tutorial appetizers frying","CreateDateTime":"2023-01-24T04:06:47.000Z","ViewCount":4639,"LikeCount":97,"GroupId":9683,"GroupCode":"crispy-chicken-skin-chips-recipe","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":[],"PostTypes":["how_to","tutorial"],"Categories":["Appetizers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"tiktok","PostId":1387,"Url":"https://www.tiktok.com/@backyahdbbq/video/7192065283689958699","ViewCount":4639,"LikeCount":97}]},{"Id":1388,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7191649304249978158","ThumbnailUrl":"media/posts/tiktok_7191649304249978158.png","Description":"My kid is my #1 supporter and first taster; he’s always constructive with his feedback, and I’m a much better cook because of it. He was also the first one to encourage me to start sharing my methods ","SearchText":"my kid is my #1 supporter and first taster; he’s always constructive with his feedback, and i’m a much better cook because of it. he was also the first one to encourage me to start sharing my methods online, so if you’ve learned anything from my videos, then you also have him to thank for it.  beef back ribs are one of my favorite things to smoke because they are tasty, relatively fast, and so easy to make. i can start smoking them in the morning and have them ready by the time he gets home from school. thanks to @bbqdripez for the bbq blanket. 15% off code on my gear page. thanks to grilla grills for the alpha smoker.  #bbq #beef #beefribs #beefbackribs #smokedmeat #smokedbeef #howto #learn #learnontiktok #bbqtiktok #cooking cow beef_ribs how_to tutorial bbq smoking","CreateDateTime":"2023-01-23T01:12:24.000Z","ViewCount":11138,"LikeCount":1024,"GroupId":9684,"GroupCode":"cooking-beef-ribs-with-my-sons-support","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":1388,"Url":"https://www.tiktok.com/@backyahdbbq/video/7191649304249978158","ViewCount":11138,"LikeCount":1024}]},{"Id":2493,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/213299417838847","ThumbnailUrl":"media/posts/facebook_110899788073674_213299417838847.png","Description":"Dino Ribs Full Cook! Check my gear page for links to the ribs and all the other products I’m using. \n\nThanks to @porterroad for the Dino Ribs!  Check my gear page for a link. They are usually hard to ","SearchText":"dino ribs full cook! check my gear page for links to the ribs and all the other products i’m using. \n\nthanks to @porterroad for the dino ribs!  check my gear page for a link. they are usually hard to find locally, unless you are in texas of course.  thanks to @cambromfg for the gobox, heat max for the food warmer, @mychefiq for the wireless probe to try, @barebonesliving for the fire gloves.  @bbq_dripez for the tubs, blanket and mitts. @thermoworks for being a great partner and amazing thermometer product company. \n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to process bbq smoking grilling dino ribs full cook! check my gear page for links to the ribs and all the other products i’m using. \n\nthanks to @porterroad for the dino ribs!  check my gear page for a link. they are usually hard to find locally, unless you are in texas of course.  thanks to @cambromfg for the gobox, heat max for the food warmer, @mychefiq for the wireless probe to try, @barebonesliving for the fire gloves.  @bbq_dripez for the tubs, blanket and mitts. @thermoworks for being a great partner and amazing thermometer product company. \n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to bbq smoking dino ribs full cook! check my gear page for links to the ribs and all the other products i’m using.  thanks to @porterroadbutcher for the dino ribs!  check my gear page for a link. they are usually hard to find locally, unless you are in texas of course.  thanks to @cambro for the gobox, heat max for the food warmer, @chef iq for the wireless probe to try, @barebonesliving for the fire gloves.  @bbqdripez for the ribs, blanket and mitts. @thermoworks for being a great partner and amazing thermometer product company.   #bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto #learnontiktok #bbqtiktok #foodtok cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-01-19T17:26:59.000Z","ViewCount":266574,"LikeCount":21447,"GroupId":9332,"GroupCode":"dino-ribs-full-cook-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2493,"Url":"https://www.facebook.com/234418655726923/posts/213299417838847","ViewCount":41,"LikeCount":7},{"Platform":"instagram","PostId":1391,"Url":"https://www.instagram.com/reel/CndTt8YItma/","ViewCount":4868,"LikeCount":148},{"Platform":"tiktok","PostId":1389,"Url":"https://www.tiktok.com/@backyahdbbq/video/7189058307322203438","ViewCount":261665,"LikeCount":21292}]},{"Id":1391,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CndTt8YItma/","ThumbnailUrl":"media/posts/instagram_17917256699660333.png","Description":"Dino Ribs Full Cook! Check my gear page for links to the ribs and all the other products I’m using. \n\nThanks to @porterroad for the Dino Ribs!  Check my gear page for a link. They are usually hard to ","SearchText":"dino ribs full cook! check my gear page for links to the ribs and all the other products i’m using. \n\nthanks to @porterroad for the dino ribs!  check my gear page for a link. they are usually hard to find locally, unless you are in texas of course.  thanks to @cambromfg for the gobox, heat max for the food warmer, @mychefiq for the wireless probe to try, @barebonesliving for the fire gloves.  @bbq_dripez for the tubs, blanket and mitts. @thermoworks for being a great partner and amazing thermometer product company. \n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to process bbq smoking grilling dino ribs full cook! check my gear page for links to the ribs and all the other products i’m using. \n\nthanks to @porterroad for the dino ribs!  check my gear page for a link. they are usually hard to find locally, unless you are in texas of course.  thanks to @cambromfg for the gobox, heat max for the food warmer, @mychefiq for the wireless probe to try, @barebonesliving for the fire gloves.  @bbq_dripez for the tubs, blanket and mitts. @thermoworks for being a great partner and amazing thermometer product company. \n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to bbq smoking dino ribs full cook! check my gear page for links to the ribs and all the other products i’m using.  thanks to @porterroadbutcher for the dino ribs!  check my gear page for a link. they are usually hard to find locally, unless you are in texas of course.  thanks to @cambro for the gobox, heat max for the food warmer, @chef iq for the wireless probe to try, @barebonesliving for the fire gloves.  @bbqdripez for the ribs, blanket and mitts. @thermoworks for being a great partner and amazing thermometer product company.   #bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto #learnontiktok #bbqtiktok #foodtok cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-01-16T01:44:02.000Z","ViewCount":266574,"LikeCount":21447,"GroupId":9332,"GroupCode":"dino-ribs-full-cook-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2493,"Url":"https://www.facebook.com/234418655726923/posts/213299417838847","ViewCount":41,"LikeCount":7},{"Platform":"instagram","PostId":1391,"Url":"https://www.instagram.com/reel/CndTt8YItma/","ViewCount":4868,"LikeCount":148},{"Platform":"tiktok","PostId":1389,"Url":"https://www.tiktok.com/@backyahdbbq/video/7189058307322203438","ViewCount":261665,"LikeCount":21292}]},{"Id":1389,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7189058307322203438","ThumbnailUrl":"media/posts/tiktok_7189058307322203438.png","Description":"Dino Ribs Full Cook! Check my gear page for links to the ribs and all the other products I’m using.  Thanks to @porterroadbutcher for the Dino Ribs!  Check my gear page for a link. They are usually ha","SearchText":"dino ribs full cook! check my gear page for links to the ribs and all the other products i’m using. \n\nthanks to @porterroad for the dino ribs!  check my gear page for a link. they are usually hard to find locally, unless you are in texas of course.  thanks to @cambromfg for the gobox, heat max for the food warmer, @mychefiq for the wireless probe to try, @barebonesliving for the fire gloves.  @bbq_dripez for the tubs, blanket and mitts. @thermoworks for being a great partner and amazing thermometer product company. \n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to process bbq smoking grilling dino ribs full cook! check my gear page for links to the ribs and all the other products i’m using. \n\nthanks to @porterroad for the dino ribs!  check my gear page for a link. they are usually hard to find locally, unless you are in texas of course.  thanks to @cambromfg for the gobox, heat max for the food warmer, @mychefiq for the wireless probe to try, @barebonesliving for the fire gloves.  @bbq_dripez for the tubs, blanket and mitts. @thermoworks for being a great partner and amazing thermometer product company. \n\n#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto cow beef_ribs how_to bbq smoking dino ribs full cook! check my gear page for links to the ribs and all the other products i’m using.  thanks to @porterroadbutcher for the dino ribs!  check my gear page for a link. they are usually hard to find locally, unless you are in texas of course.  thanks to @cambro for the gobox, heat max for the food warmer, @chef iq for the wireless probe to try, @barebonesliving for the fire gloves.  @bbqdripez for the ribs, blanket and mitts. @thermoworks for being a great partner and amazing thermometer product company.   #bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto #learnontiktok #bbqtiktok #foodtok cow beef_ribs how_to bbq smoking","CreateDateTime":"2023-01-16T01:38:03.000Z","ViewCount":266574,"LikeCount":21447,"GroupId":9332,"GroupCode":"dino-ribs-full-cook-guide","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2493,"Url":"https://www.facebook.com/234418655726923/posts/213299417838847","ViewCount":41,"LikeCount":7},{"Platform":"instagram","PostId":1391,"Url":"https://www.instagram.com/reel/CndTt8YItma/","ViewCount":4868,"LikeCount":148},{"Platform":"tiktok","PostId":1389,"Url":"https://www.tiktok.com/@backyahdbbq/video/7189058307322203438","ViewCount":261665,"LikeCount":21292}]},{"Id":1390,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7188278595180301614","ThumbnailUrl":"media/posts/tiktok_7188278595180301614.png","Description":"@PorterRoadButcher Dino Ribs. Check out that marble! Link on my gear page. Full cook coming soon.  Music by @Morgiu. Crazy talented guitarist.  #beef #dinoribs #bbq #beefribs ","SearchText":"@porterroadbutcher dino ribs. check out that marble! link on my gear page. full cook coming soon.  music by @morgiu. crazy talented guitarist.  #beef #dinoribs #bbq #beefribs  cow beef_ribs showcase bbq","CreateDateTime":"2023-01-13T23:12:26.000Z","ViewCount":3717,"LikeCount":83,"GroupId":9685,"GroupCode":"showcasing-dino-beef-ribs-marble","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":1390,"Url":"https://www.tiktok.com/@backyahdbbq/video/7188278595180301614","ViewCount":3717,"LikeCount":83}]},{"Id":1383,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CnVLCLHoYMG/","ThumbnailUrl":"media/posts/instagram_17996334844621979.png","Description":"As much as I love the grind, my favorite part of bbq is slicing and serving.  The smiles, appreciation, thankfulness and joy that comes directly from the people eating my food makes the grind worth it","SearchText":"as much as i love the grind, my favorite part of bbq is slicing and serving.  the smiles, appreciation, thankfulness and joy that comes directly from the people eating my food makes the grind worth it.  while i spend countless hours perfecting my craft, the folks that enjoy the food don’t know that i’m trying a new method that maybe resulted in a smaller smoke ring, or a new rub variation that has a little more salt, or that i mixed a little more mesquite in this time.\n\nwhen slicing, i like to break it down into 3 parts, the flat, the point, and burnt ends so folks can try a little bit of each.  i cut it in half, then cut off the hump, for burnt ends, then slice the flat in ¼” slices and the point in ½” slices. \n\nwhile we do want to make the perfect brisket, that shouldn’t be our only and final goal. it would be boring if you settle on an approach or recipe and just churned that out for the rest of your life. you have to keep experimenting to keep it interesting. \n\nthe best compliment that i’ve ever received is when someone told me that they can tell i put my soul into it.\n\nmusic by @diegoleanza. great guitar work up on his page def check him out. \n\n#bbq #smokedmeat #smokedbrisket #brisket #barbecue #cooking #outdoorcooking #webergrills #howto #learn #meat #beef #texasbbq cow brisket how_to bbq smoking as much as i love the grind, my favorite part of bbq is slicing and serving.  the smiles, appreciation, thankfulness and joy that comes directly from the people eating my food makes the grind worth it.  while i spend countless hours perfecting my craft, the folks that enjoy the food don’t know that i’m trying a new method that maybe resulted in a smaller smoke ring, or a new rub variation that has a little more salt, or that i mixed a little more mesquite in this time. when slicing, i like to break it down into 3 parts, the flat, the point, and burnt ends so folks can try a little bit of each.  i cut it in half, then cut off the hump, for burnt ends, then slice the flat in ¼” slices and the point in ½” slices.  while we do want to make the perfect brisket, that shouldn’t be our only and final goal. it would be boring if you settle on an approach or recipe and just churned that out for the rest of your life. you have to keep experimenting to keep it interesting.   the best compliment that i’ve ever received is when someone told me that they can tell i put my soul into it. music by @diego leanza. great guitar work up on his page def check him out.  #bbq#bbqo#smokedmeato#smokedbrisketi#brisketr#barbecueo#cookingt#outdoorcookingb#webergrillsw#howtoa#learnontiktoka#meate#beefxasbbq ","CreateDateTime":"2023-01-12T21:50:54.000Z","ViewCount":56939,"LikeCount":2317,"GroupId":9686,"GroupCode":"the-joy-of-serving-bbq-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":1383,"Url":"https://www.instagram.com/reel/CnVLCLHoYMG/","ViewCount":19462,"LikeCount":440},{"Platform":"tiktok","PostId":1381,"Url":"https://www.tiktok.com/@backyahdbbq/video/7187870445859884334","ViewCount":37477,"LikeCount":1877}]},{"Id":1381,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7187870445859884334","ThumbnailUrl":"media/posts/tiktok_7187870445859884334.png","Description":"As much as I love the grind, my favorite part of bbq is slicing and serving.  The smiles, appreciation, thankfulness and joy that comes directly from the people eating my food makes the grind worth it","SearchText":"as much as i love the grind, my favorite part of bbq is slicing and serving.  the smiles, appreciation, thankfulness and joy that comes directly from the people eating my food makes the grind worth it.  while i spend countless hours perfecting my craft, the folks that enjoy the food don’t know that i’m trying a new method that maybe resulted in a smaller smoke ring, or a new rub variation that has a little more salt, or that i mixed a little more mesquite in this time.\n\nwhen slicing, i like to break it down into 3 parts, the flat, the point, and burnt ends so folks can try a little bit of each.  i cut it in half, then cut off the hump, for burnt ends, then slice the flat in ¼” slices and the point in ½” slices. \n\nwhile we do want to make the perfect brisket, that shouldn’t be our only and final goal. it would be boring if you settle on an approach or recipe and just churned that out for the rest of your life. you have to keep experimenting to keep it interesting. \n\nthe best compliment that i’ve ever received is when someone told me that they can tell i put my soul into it.\n\nmusic by @diegoleanza. great guitar work up on his page def check him out. \n\n#bbq #smokedmeat #smokedbrisket #brisket #barbecue #cooking #outdoorcooking #webergrills #howto #learn #meat #beef #texasbbq cow brisket how_to bbq smoking as much as i love the grind, my favorite part of bbq is slicing and serving.  the smiles, appreciation, thankfulness and joy that comes directly from the people eating my food makes the grind worth it.  while i spend countless hours perfecting my craft, the folks that enjoy the food don’t know that i’m trying a new method that maybe resulted in a smaller smoke ring, or a new rub variation that has a little more salt, or that i mixed a little more mesquite in this time. when slicing, i like to break it down into 3 parts, the flat, the point, and burnt ends so folks can try a little bit of each.  i cut it in half, then cut off the hump, for burnt ends, then slice the flat in ¼” slices and the point in ½” slices.  while we do want to make the perfect brisket, that shouldn’t be our only and final goal. it would be boring if you settle on an approach or recipe and just churned that out for the rest of your life. you have to keep experimenting to keep it interesting.   the best compliment that i’ve ever received is when someone told me that they can tell i put my soul into it. music by @diego leanza. great guitar work up on his page def check him out.  #bbq#bbqo#smokedmeato#smokedbrisketi#brisketr#barbecueo#cookingt#outdoorcookingb#webergrillsw#howtoa#learnontiktoka#meate#beefxasbbq ","CreateDateTime":"2023-01-12T20:48:33.000Z","ViewCount":56939,"LikeCount":2317,"GroupId":9686,"GroupCode":"the-joy-of-serving-bbq-brisket","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":1383,"Url":"https://www.instagram.com/reel/CnVLCLHoYMG/","ViewCount":19462,"LikeCount":440},{"Platform":"tiktok","PostId":1381,"Url":"https://www.tiktok.com/@backyahdbbq/video/7187870445859884334","ViewCount":37477,"LikeCount":1877}]},{"Id":1384,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CnUk2fyIVxB/","ThumbnailUrl":"media/posts/instagram_18004789582560029.png","Description":"If your house is on the cold side, you can temper your steak in the oven with the light on to bring it up to temp quicker.\n\nYou’ll want to get your pan a little hotter than your target temp because it","SearchText":"if your house is on the cold side, you can temper your steak in the oven with the light on to bring it up to temp quicker.\n\nyou’ll want to get your pan a little hotter than your target temp because it will cool a bit after you put your steaks on.\n\npress your steak into the pan to get more direct contact and a more consistent sear.\n\n#steak #castiron #cookingtips cow steak tips bbq frying if your house is on the cold side, you can temper your steak in the oven with the light on to bring it up to temp quicker. you’ll want to get your pan a little hotter than your target temp because it will cool a bit after you put your steaks on. press your steak into the pan to get more direct contact and a more consistent sear. #steak #steaktiktok #cookingtips #castiron  cow steak how_to tips frying","CreateDateTime":"2023-01-12T16:18:42.000Z","ViewCount":14439,"LikeCount":243,"GroupId":9687,"GroupCode":"oven-tempering-technique-for-steak","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":1384,"Url":"https://www.instagram.com/reel/CnUk2fyIVxB/","ViewCount":5032,"LikeCount":55},{"Platform":"tiktok","PostId":1382,"Url":"https://www.tiktok.com/@backyahdbbq/video/7187562460629454123","ViewCount":9407,"LikeCount":188}]},{"Id":1382,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7187562460629454123","ThumbnailUrl":"media/posts/tiktok_7187562460629454123.png","Description":"If your house is on the cold side, you can temper your steak in the oven with the light on to bring it up to temp quicker. You’ll want to get your pan a little hotter than your target temp because it ","SearchText":"if your house is on the cold side, you can temper your steak in the oven with the light on to bring it up to temp quicker.\n\nyou’ll want to get your pan a little hotter than your target temp because it will cool a bit after you put your steaks on.\n\npress your steak into the pan to get more direct contact and a more consistent sear.\n\n#steak #castiron #cookingtips cow steak tips bbq frying if your house is on the cold side, you can temper your steak in the oven with the light on to bring it up to temp quicker. you’ll want to get your pan a little hotter than your target temp because it will cool a bit after you put your steaks on. press your steak into the pan to get more direct contact and a more consistent sear. #steak #steaktiktok #cookingtips #castiron  cow steak how_to tips frying","CreateDateTime":"2023-01-12T00:53:23.000Z","ViewCount":14439,"LikeCount":243,"GroupId":9687,"GroupCode":"oven-tempering-technique-for-steak","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips"],"Categories":[],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":1384,"Url":"https://www.instagram.com/reel/CnUk2fyIVxB/","ViewCount":5032,"LikeCount":55},{"Platform":"tiktok","PostId":1382,"Url":"https://www.tiktok.com/@backyahdbbq/video/7187562460629454123","ViewCount":9407,"LikeCount":188}]},{"Id":1378,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CnP9FU3o0hr/","ThumbnailUrl":"media/posts/instagram_17875949798803113.png","Description":"It’s 2pm and we just decided to have tacos tonight. Unfortunately, I just polished off my last jar of pickled red onions, so let’s make a fresh batch with what we have on hand.\n\nFor a single onion, I ","SearchText":"it’s 2pm and we just decided to have tacos tonight. unfortunately, i just polished off my last jar of pickled red onions, so let’s make a fresh batch with what we have on hand.\n\nfor a single onion, i use 250 grams (or 1 cup) of vinegar, 250 grams of lukewarm water, 10 grams (or 2 teaspoons) of salt, and 40 grams (or 3 tablespoons) of sugar.  i like to add a small beet and a little red wine vinegar for color. i usually like to add a shallot and serrano or jalapeno peppers, but we don’t have any.  the thyme was frozen and the bay leaves weren’t fresh, but that’s all i had, so i just added them to the mix.\n\ni did have some fresh garlic, black peppercorns, and added some red pepper flakes for a little spice.  you could also add rosemary, sage, or toasted cumin, coriander, or mustard seeds or any other herbs you like.\n\ni mixed everything together and let sit on the counter for a bit before putting them in the fridge to cool - where they will last for a couple of weeks.\n\nlast minute pickled red onions are definitely better than none at all.\n\nrecipe\n\nonions\nred onion (1 large)\n\nbrine ingredients\nhot water (250g/1c)\nwhite vinegar (250g/1c)\nsalt 10g/2t\nsugar 40g/3t\n\nextra ingredients\nbeet (1)\nred wine vinegar (10g)\ngarlic (1 clove smashed)\nthyme (4 sprigs)\nbay leaves (1)\nblack peppercorns (10)\nred pepper flakes (pinch)\npoblano/serrano/jalapeño pepper (1)\nshallot (1)\n\nother ingredients to try\n\nrosemary\nsage leaves\nsichuan peppercorns\ncumin seeds\ncoriander seeds\nmustard seeds\nmusic by @jeffuzzel amazing sounds up on his page. check him out. \n\nthanks to  @barebonesliving for the knife!\n\n#cooking #food #pickedonions #pickledredonions #recipe #pickles #pickling #onions #howto recipe how_to sides it’s 2pm and we just decided to have tacos tonight. unfortunately, i just polished off my last jar of pickled red onions, so let’s make a fresh batch with what we have on hand. for a single onion, i use 250 grams (or 1 cup) of vinegar, 250 grams of lukewarm water, 10 grams (or 2 teaspoons) of salt, and 40 grams (or 3 tablespoons) of sugar.  i like to add a small beet and a little red wine vinegar for color. i usually like to add a shallot and serrano or jalapeno peppers, but we don’t have any.  the thyme was frozen and the bay leaves weren’t fresh, but that’s all i had, so i just added them to the mix. i did have some fresh garlic, black peppercorns, and added some red pepper flakes for a little spice.  you could also add rosemary, sage, or toasted cumin, coriander, or mustard seeds or any other herbs you like. i mixed everything together and let sit on the counter for a bit before putting them in the fridge to cool - where they will last for a couple of weeks. last minute pickled red onions are definitely better than none at all. recipe onions red onion (1 large) brine ingredients hot water (250g/1c) white vinegar (250g/1c) salt 10g/2t sugar 40g/3t extra ingredients beet (1) red wine vinegar (10g) garlic (1 clove smashed) thyme (4 sprigs) bay leaves (1) black peppercorns (10) red pepper flakes (pinch) poblano/serrano/jalapeño pepper (1) shallot (1) other ingredients to try rosemary sage leaves sichuan peppercorns cumin seeds coriander seeds mustard seeds music by @jeff uzzel amazing sounds up on his page. check him out.  thanks to @barebones for the knife! #cooking #food #pickedonions #pickledredonions #recipe #pickles #pickling #onions #howto recipe how_to","CreateDateTime":"2023-01-10T21:12:40.000Z","ViewCount":62931,"LikeCount":2046,"GroupId":9688,"GroupCode":"quick-pickled-red-onions-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":["Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":1378,"Url":"https://www.instagram.com/reel/CnP9FU3o0hr/","ViewCount":33592,"LikeCount":618},{"Platform":"tiktok","PostId":1380,"Url":"https://www.tiktok.com/@backyahdbbq/video/7187134090645228843","ViewCount":29339,"LikeCount":1428}]},{"Id":1380,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7187134090645228843","ThumbnailUrl":"media/posts/tiktok_7187134090645228843.png","Description":"It’s 2pm and we just decided to have tacos tonight. Unfortunately, I just polished off my last jar of pickled red onions, so let’s make a fresh batch with what we have on hand. For a single onion, I u","SearchText":"it’s 2pm and we just decided to have tacos tonight. unfortunately, i just polished off my last jar of pickled red onions, so let’s make a fresh batch with what we have on hand.\n\nfor a single onion, i use 250 grams (or 1 cup) of vinegar, 250 grams of lukewarm water, 10 grams (or 2 teaspoons) of salt, and 40 grams (or 3 tablespoons) of sugar.  i like to add a small beet and a little red wine vinegar for color. i usually like to add a shallot and serrano or jalapeno peppers, but we don’t have any.  the thyme was frozen and the bay leaves weren’t fresh, but that’s all i had, so i just added them to the mix.\n\ni did have some fresh garlic, black peppercorns, and added some red pepper flakes for a little spice.  you could also add rosemary, sage, or toasted cumin, coriander, or mustard seeds or any other herbs you like.\n\ni mixed everything together and let sit on the counter for a bit before putting them in the fridge to cool - where they will last for a couple of weeks.\n\nlast minute pickled red onions are definitely better than none at all.\n\nrecipe\n\nonions\nred onion (1 large)\n\nbrine ingredients\nhot water (250g/1c)\nwhite vinegar (250g/1c)\nsalt 10g/2t\nsugar 40g/3t\n\nextra ingredients\nbeet (1)\nred wine vinegar (10g)\ngarlic (1 clove smashed)\nthyme (4 sprigs)\nbay leaves (1)\nblack peppercorns (10)\nred pepper flakes (pinch)\npoblano/serrano/jalapeño pepper (1)\nshallot (1)\n\nother ingredients to try\n\nrosemary\nsage leaves\nsichuan peppercorns\ncumin seeds\ncoriander seeds\nmustard seeds\nmusic by @jeffuzzel amazing sounds up on his page. check him out. \n\nthanks to  @barebonesliving for the knife!\n\n#cooking #food #pickedonions #pickledredonions #recipe #pickles #pickling #onions #howto recipe how_to sides it’s 2pm and we just decided to have tacos tonight. unfortunately, i just polished off my last jar of pickled red onions, so let’s make a fresh batch with what we have on hand. for a single onion, i use 250 grams (or 1 cup) of vinegar, 250 grams of lukewarm water, 10 grams (or 2 teaspoons) of salt, and 40 grams (or 3 tablespoons) of sugar.  i like to add a small beet and a little red wine vinegar for color. i usually like to add a shallot and serrano or jalapeno peppers, but we don’t have any.  the thyme was frozen and the bay leaves weren’t fresh, but that’s all i had, so i just added them to the mix. i did have some fresh garlic, black peppercorns, and added some red pepper flakes for a little spice.  you could also add rosemary, sage, or toasted cumin, coriander, or mustard seeds or any other herbs you like. i mixed everything together and let sit on the counter for a bit before putting them in the fridge to cool - where they will last for a couple of weeks. last minute pickled red onions are definitely better than none at all. recipe onions red onion (1 large) brine ingredients hot water (250g/1c) white vinegar (250g/1c) salt 10g/2t sugar 40g/3t extra ingredients beet (1) red wine vinegar (10g) garlic (1 clove smashed) thyme (4 sprigs) bay leaves (1) black peppercorns (10) red pepper flakes (pinch) poblano/serrano/jalapeño pepper (1) shallot (1) other ingredients to try rosemary sage leaves sichuan peppercorns cumin seeds coriander seeds mustard seeds music by @jeff uzzel amazing sounds up on his page. check him out.  thanks to @barebones for the knife! #cooking #food #pickedonions #pickledredonions #recipe #pickles #pickling #onions #howto recipe how_to","CreateDateTime":"2023-01-10T21:11:14.000Z","ViewCount":62931,"LikeCount":2046,"GroupId":9688,"GroupCode":"quick-pickled-red-onions-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":1378,"Url":"https://www.instagram.com/reel/CnP9FU3o0hr/","ViewCount":33592,"LikeCount":618},{"Platform":"tiktok","PostId":1380,"Url":"https://www.tiktok.com/@backyahdbbq/video/7187134090645228843","ViewCount":29339,"LikeCount":1428}]},{"Id":1379,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CnF2_xLoNu8/","ThumbnailUrl":"media/posts/instagram_17967941449964979.png","Description":"When you screw up and accidentally burn your table with your pizza oven, just do what I did and burn the whole thing to match it. \n\nConnect your grill gun to your propane tank because this will take a","SearchText":"when you screw up and accidentally burn your table with your pizza oven, just do what i did and burn the whole thing to match it. \n\nconnect your grill gun to your propane tank because this will take a while. i found that slowly moving the flame over a few square inches until the wood has flamed up for a second worked best.  i did two coats of burning, with a sand after each one.\n\nhere’s how it looked after the first coat.\n\nhere’s how it looked after the second coat.\n\nand here’s how it looks after the final sand.\n\ni actually like how it turned out. \n\ndefinitely much better than having a burned spot in the middle.\n\nthanks to @grillblazer the gun!  link on my gear page for 10% off.\n\nmusic by @tuff.guitar - great guitar work up on his page. check him out. \n\n#bbq #bbqtips #woodworking #woodfinish #yakisugi #burnfinish #outdoorcooking #howto #learn #grillgun #grillblazer how_to tips tutorial process bbq when you screw up and accidentally burn your table with your pizza oven, just do what i did and burn the whole thing to match it.   connect your grill gun to your propane tank because this will take a while. i found that slowly moving the flame over a few square inches until the wood has flamed up for a second worked best.  i did two coats of burning, with a sand after each one. here’s how it looked after the first coat. here’s how it looked after the second coat. and here’s how it looks after the final sand. i actually like how it turned out.   definitely much better than having a burned spot in the middle. thanks to @grillblazer.com the gun!  link on my gear page for 10% off. music by @quinn tuff def check out his stuff very nice guitar work.  #bbq #bbqtips #woodworking #woodfinish #yakisugi #burnfinish #outdoorcooking #howto #learnontiktok #grillgun #grillblazer #shousugiban  how_to tips tutorial bbq","CreateDateTime":"2023-01-06T23:07:54.000Z","ViewCount":32247,"LikeCount":2333,"GroupId":9689,"GroupCode":"burning-a-table-to-match-your-oven","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":1379,"Url":"https://www.instagram.com/reel/CnF2_xLoNu8/","ViewCount":3513,"LikeCount":118},{"Platform":"tiktok","PostId":371,"Url":"https://www.tiktok.com/@backyahdbbq/video/7184616012749327662","ViewCount":28734,"LikeCount":2215}]},{"Id":371,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7184616012749327662","ThumbnailUrl":"media/posts/tiktok_7184616012749327662.png","Description":"When you screw up and accidentally burn your table with your pizza oven, just do what I did and burn the whole thing to match it.   Connect your grill gun to your propane tank because this will take a","SearchText":"when you screw up and accidentally burn your table with your pizza oven, just do what i did and burn the whole thing to match it. \n\nconnect your grill gun to your propane tank because this will take a while. i found that slowly moving the flame over a few square inches until the wood has flamed up for a second worked best.  i did two coats of burning, with a sand after each one.\n\nhere’s how it looked after the first coat.\n\nhere’s how it looked after the second coat.\n\nand here’s how it looks after the final sand.\n\ni actually like how it turned out. \n\ndefinitely much better than having a burned spot in the middle.\n\nthanks to @grillblazer the gun!  link on my gear page for 10% off.\n\nmusic by @tuff.guitar - great guitar work up on his page. check him out. \n\n#bbq #bbqtips #woodworking #woodfinish #yakisugi #burnfinish #outdoorcooking #howto #learn #grillgun #grillblazer how_to tips tutorial process bbq when you screw up and accidentally burn your table with your pizza oven, just do what i did and burn the whole thing to match it.   connect your grill gun to your propane tank because this will take a while. i found that slowly moving the flame over a few square inches until the wood has flamed up for a second worked best.  i did two coats of burning, with a sand after each one. here’s how it looked after the first coat. here’s how it looked after the second coat. and here’s how it looks after the final sand. i actually like how it turned out.   definitely much better than having a burned spot in the middle. thanks to @grillblazer.com the gun!  link on my gear page for 10% off. music by @quinn tuff def check out his stuff very nice guitar work.  #bbq #bbqtips #woodworking #woodfinish #yakisugi #burnfinish #outdoorcooking #howto #learnontiktok #grillgun #grillblazer #shousugiban  how_to tips tutorial bbq","CreateDateTime":"2023-01-04T02:19:44.000Z","ViewCount":32247,"LikeCount":2333,"GroupId":9689,"GroupCode":"burning-a-table-to-match-your-oven","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":1379,"Url":"https://www.instagram.com/reel/CnF2_xLoNu8/","ViewCount":3513,"LikeCount":118},{"Platform":"tiktok","PostId":371,"Url":"https://www.tiktok.com/@backyahdbbq/video/7184616012749327662","ViewCount":28734,"LikeCount":2215}]},{"Id":2494,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/209127791589343","ThumbnailUrl":"media/posts/facebook_110899788073674_209127791589343.png","Description":"Let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface. \n\nStart off by leveling your griddle. You can put washers under the griddle pegs to level ","SearchText":"let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface. \n\nstart off by leveling your griddle. you can put washers under the griddle pegs to level it out.\n\nthen while the griddle is cold, wash and rinse it with dish soap and water.\n\nturn the heat up to high and let that water steam off and wipe it down with a paper towel.\n\nput on a thin layer of high temp cooking oil, such as grape seed, avocado, or canola oil.  i would avoid bacon or other animal based fat as it may go rancid.\n\nusing tongs or a heat proof glove, wipe the oil around the entire surface, including the sides, back, and outside walls. \n\nlet that first layer smoke off.\n\nyou can optionally let the griddle cool before applying the next layer.  i didn’t have time and haven’t noticed a difference.\n\nonce that layer has stopped smoking, keep applying layers of oil and letting it smoke off until you get a nice dark brown surface.\n\nyou don’t have to do this after every time you cook. when you’re done cooking, just scrap off the food, rinse with water, let that burn off, let it cool, and apply a thin coat of oil to help minimize rust between cooks\n\nhere’s what the griddle looks like after applying 4 coats.  if i had time, i would have flipped the grill 180 degrees to season the very front.\n\n#bbq #grilling #howto #blackstonegriddle #blackstone #griddlecooking #griddle #outdoorcooking #learn #barbecue how_to tips tutorial process bbq let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface. \n\nstart off by leveling your griddle. you can put washers under the griddle pegs to level it out.\n\nthen while the griddle is cold, wash and rinse it with dish soap and water.\n\nturn the heat up to high and let that water steam off and wipe it down with a paper towel.\n\nput on a thin layer of high temp cooking oil, such as grape seed, avocado, or canola oil.  i would avoid bacon or other animal based fat as it may go rancid.\n\nusing tongs or a heat proof glove, wipe the oil around the entire surface, including the sides, back, and outside walls. \n\nlet that first layer smoke off.\n\nyou can optionally let the griddle cool before applying the next layer.  i didn’t have time and haven’t noticed a difference.\n\nonce that layer has stopped smoking, keep applying layers of oil and letting it smoke off until you get a nice dark brown surface.\n\nyou don’t have to do this after every time you cook. when you’re done cooking, just scrap off the food, rinse with water, let that burn off, let it cool, and apply a thin coat of oil to help minimize rust between cooks\n\nhere’s what the griddle looks like after applying 4 coats.  if i had time, i would have flipped the grill 180 degrees to season the very front.\n\n#bbq #grilling #howto #blackstonegriddle #blackstone #griddlecooking #griddle #outdoorcooking #learn #barbecue how_to tips bbq grilling let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface.   start off by leveling your griddle. you can put washers under the griddle pegs to level it out. then while the griddle is cold, wash and rinse it with dish soap and water. turn the heat up to high and let that water steam off and wipe it down with a paper towel. put on a thin layer of high temp cooking oil, such as grape seed, avocado, or canola oil.  i would avoid bacon or other animal based fat as it may go rancid. using tongs or a heat proof glove, wipe the oil around the entire surface, including the sides, back, and outside walls.  let that first layer smoke off. you can optionally let the griddle cool before applying the next layer.  i didn’t have time and haven’t noticed a difference. once that layer has stopped smoking, keep applying layers of oil and letting it smoke off until you get a nice dark brown surface. you don’t have to do this after every time you cook. when you’re done cooking, just scrap off the food, rinse with water, let that burn off, let it cool, and apply a thin coat of oil to help minimize rust between cooks here’s what the griddle looks like after applying 4 coats.  if i had time, i would have flipped the grill 180 degrees to season the very front. #bbq #grilling #howto #blackstonegriddle #learnontiktok #blackstone #griddlecooking #griddle #outdoorcooking #learn #barbecue  how_to tips bbq grilling","CreateDateTime":"2022-12-30T15:19:41.000Z","ViewCount":182365,"LikeCount":4999,"GroupId":9333,"GroupCode":"seasoning-your-blackstone-griddle","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2494,"Url":"https://www.facebook.com/234418655726923/posts/209127791589343","ViewCount":165,"LikeCount":4},{"Platform":"instagram","PostId":367,"Url":"https://www.instagram.com/reel/CmnEmu1oUdp/","ViewCount":17356,"LikeCount":190},{"Platform":"tiktok","PostId":363,"Url":"https://www.tiktok.com/@backyahdbbq/video/7181242383269580078","ViewCount":164844,"LikeCount":4805}]},{"Id":370,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7182748103701941550","ThumbnailUrl":"media/posts/tiktok_7182748103701941550.png","Description":"I wrap beef ribs the same way I wrap a brisket.  But only wrap ribs after they are fully cooked and if I need to hold them for more than a few hours to help them stay moist. Start with 2 sheets of ove","SearchText":"i wrap beef ribs the same way i wrap a brisket.  but only wrap ribs after they are fully cooked and if i need to hold them for more than a few hours to help them stay moist. start with 2 sheets of overlapped 18” butcher paper and spritz it to make it more pliable. add a little tallow to the paper and place the ribs in the middle. optionally add more tallow to the top of the ribs to help keep it moist. bring the paper up and over the ribs and tuck it under the the top. hold the paper with one hand and the ribs with the other and pull in opposite directions to get a tight wrap. tuck the top two corners. fold over the sides and flatten the long edges. flip the ribs away from you so they are now bone side up. fold the very top of the paper down to create a clean edge. flip the ribs away from you again so they are now meat side up. you’ll want to hold them above 140 to keep them out of the danger zone, so insert a probe, wrap in a towel or blanket, and keep in a prep tub, food warmer, or cambro up until you are ready to serve. thanks to @porterroadbutcher for the ribs, @cambro for the go box, @bbqdripez for the blanket, and heat max for the food warmer.  #bbq #bbqtips #howto #learnontiktok #beef #bbqtiktok #food #smokedmeat #webergrills  cow brisket beef_ribs how_to tips tutorial process bbq smoking","CreateDateTime":"2022-12-30T01:31:16.000Z","ViewCount":24505,"LikeCount":1238,"GroupId":9690,"GroupCode":"wrapping-beef-ribs-like-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket","beef_ribs"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":370,"Url":"https://www.tiktok.com/@backyahdbbq/video/7182748103701941550","ViewCount":24505,"LikeCount":1238}]},{"Id":367,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CmnEmu1oUdp/","ThumbnailUrl":"media/posts/instagram_17979988594877494.png","Description":"Let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface. \n\nStart off by leveling your griddle. You can put washers under the griddle pegs to level ","SearchText":"let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface. \n\nstart off by leveling your griddle. you can put washers under the griddle pegs to level it out.\n\nthen while the griddle is cold, wash and rinse it with dish soap and water.\n\nturn the heat up to high and let that water steam off and wipe it down with a paper towel.\n\nput on a thin layer of high temp cooking oil, such as grape seed, avocado, or canola oil.  i would avoid bacon or other animal based fat as it may go rancid.\n\nusing tongs or a heat proof glove, wipe the oil around the entire surface, including the sides, back, and outside walls. \n\nlet that first layer smoke off.\n\nyou can optionally let the griddle cool before applying the next layer.  i didn’t have time and haven’t noticed a difference.\n\nonce that layer has stopped smoking, keep applying layers of oil and letting it smoke off until you get a nice dark brown surface.\n\nyou don’t have to do this after every time you cook. when you’re done cooking, just scrap off the food, rinse with water, let that burn off, let it cool, and apply a thin coat of oil to help minimize rust between cooks\n\nhere’s what the griddle looks like after applying 4 coats.  if i had time, i would have flipped the grill 180 degrees to season the very front.\n\n#bbq #grilling #howto #blackstonegriddle #blackstone #griddlecooking #griddle #outdoorcooking #learn #barbecue how_to tips tutorial process bbq let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface. \n\nstart off by leveling your griddle. you can put washers under the griddle pegs to level it out.\n\nthen while the griddle is cold, wash and rinse it with dish soap and water.\n\nturn the heat up to high and let that water steam off and wipe it down with a paper towel.\n\nput on a thin layer of high temp cooking oil, such as grape seed, avocado, or canola oil.  i would avoid bacon or other animal based fat as it may go rancid.\n\nusing tongs or a heat proof glove, wipe the oil around the entire surface, including the sides, back, and outside walls. \n\nlet that first layer smoke off.\n\nyou can optionally let the griddle cool before applying the next layer.  i didn’t have time and haven’t noticed a difference.\n\nonce that layer has stopped smoking, keep applying layers of oil and letting it smoke off until you get a nice dark brown surface.\n\nyou don’t have to do this after every time you cook. when you’re done cooking, just scrap off the food, rinse with water, let that burn off, let it cool, and apply a thin coat of oil to help minimize rust between cooks\n\nhere’s what the griddle looks like after applying 4 coats.  if i had time, i would have flipped the grill 180 degrees to season the very front.\n\n#bbq #grilling #howto #blackstonegriddle #blackstone #griddlecooking #griddle #outdoorcooking #learn #barbecue how_to tips bbq grilling let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface.   start off by leveling your griddle. you can put washers under the griddle pegs to level it out. then while the griddle is cold, wash and rinse it with dish soap and water. turn the heat up to high and let that water steam off and wipe it down with a paper towel. put on a thin layer of high temp cooking oil, such as grape seed, avocado, or canola oil.  i would avoid bacon or other animal based fat as it may go rancid. using tongs or a heat proof glove, wipe the oil around the entire surface, including the sides, back, and outside walls.  let that first layer smoke off. you can optionally let the griddle cool before applying the next layer.  i didn’t have time and haven’t noticed a difference. once that layer has stopped smoking, keep applying layers of oil and letting it smoke off until you get a nice dark brown surface. you don’t have to do this after every time you cook. when you’re done cooking, just scrap off the food, rinse with water, let that burn off, let it cool, and apply a thin coat of oil to help minimize rust between cooks here’s what the griddle looks like after applying 4 coats.  if i had time, i would have flipped the grill 180 degrees to season the very front. #bbq #grilling #howto #blackstonegriddle #learnontiktok #blackstone #griddlecooking #griddle #outdoorcooking #learn #barbecue  how_to tips bbq grilling","CreateDateTime":"2022-12-26T00:10:13.000Z","ViewCount":182365,"LikeCount":4999,"GroupId":9333,"GroupCode":"seasoning-your-blackstone-griddle","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2494,"Url":"https://www.facebook.com/234418655726923/posts/209127791589343","ViewCount":165,"LikeCount":4},{"Platform":"instagram","PostId":367,"Url":"https://www.instagram.com/reel/CmnEmu1oUdp/","ViewCount":17356,"LikeCount":190},{"Platform":"tiktok","PostId":363,"Url":"https://www.tiktok.com/@backyahdbbq/video/7181242383269580078","ViewCount":164844,"LikeCount":4805}]},{"Id":363,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7181242383269580078","ThumbnailUrl":"media/posts/tiktok_7181242383269580078.png","Description":"Let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface.   Start off by leveling your griddle. You can put washers under the griddle pegs to level ","SearchText":"let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface. \n\nstart off by leveling your griddle. you can put washers under the griddle pegs to level it out.\n\nthen while the griddle is cold, wash and rinse it with dish soap and water.\n\nturn the heat up to high and let that water steam off and wipe it down with a paper towel.\n\nput on a thin layer of high temp cooking oil, such as grape seed, avocado, or canola oil.  i would avoid bacon or other animal based fat as it may go rancid.\n\nusing tongs or a heat proof glove, wipe the oil around the entire surface, including the sides, back, and outside walls. \n\nlet that first layer smoke off.\n\nyou can optionally let the griddle cool before applying the next layer.  i didn’t have time and haven’t noticed a difference.\n\nonce that layer has stopped smoking, keep applying layers of oil and letting it smoke off until you get a nice dark brown surface.\n\nyou don’t have to do this after every time you cook. when you’re done cooking, just scrap off the food, rinse with water, let that burn off, let it cool, and apply a thin coat of oil to help minimize rust between cooks\n\nhere’s what the griddle looks like after applying 4 coats.  if i had time, i would have flipped the grill 180 degrees to season the very front.\n\n#bbq #grilling #howto #blackstonegriddle #blackstone #griddlecooking #griddle #outdoorcooking #learn #barbecue how_to tips tutorial process bbq let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface. \n\nstart off by leveling your griddle. you can put washers under the griddle pegs to level it out.\n\nthen while the griddle is cold, wash and rinse it with dish soap and water.\n\nturn the heat up to high and let that water steam off and wipe it down with a paper towel.\n\nput on a thin layer of high temp cooking oil, such as grape seed, avocado, or canola oil.  i would avoid bacon or other animal based fat as it may go rancid.\n\nusing tongs or a heat proof glove, wipe the oil around the entire surface, including the sides, back, and outside walls. \n\nlet that first layer smoke off.\n\nyou can optionally let the griddle cool before applying the next layer.  i didn’t have time and haven’t noticed a difference.\n\nonce that layer has stopped smoking, keep applying layers of oil and letting it smoke off until you get a nice dark brown surface.\n\nyou don’t have to do this after every time you cook. when you’re done cooking, just scrap off the food, rinse with water, let that burn off, let it cool, and apply a thin coat of oil to help minimize rust between cooks\n\nhere’s what the griddle looks like after applying 4 coats.  if i had time, i would have flipped the grill 180 degrees to season the very front.\n\n#bbq #grilling #howto #blackstonegriddle #blackstone #griddlecooking #griddle #outdoorcooking #learn #barbecue how_to tips bbq grilling let’s learn how to season a new blackstone griddle to remove dust and debris help create a non-stick surface.   start off by leveling your griddle. you can put washers under the griddle pegs to level it out. then while the griddle is cold, wash and rinse it with dish soap and water. turn the heat up to high and let that water steam off and wipe it down with a paper towel. put on a thin layer of high temp cooking oil, such as grape seed, avocado, or canola oil.  i would avoid bacon or other animal based fat as it may go rancid. using tongs or a heat proof glove, wipe the oil around the entire surface, including the sides, back, and outside walls.  let that first layer smoke off. you can optionally let the griddle cool before applying the next layer.  i didn’t have time and haven’t noticed a difference. once that layer has stopped smoking, keep applying layers of oil and letting it smoke off until you get a nice dark brown surface. you don’t have to do this after every time you cook. when you’re done cooking, just scrap off the food, rinse with water, let that burn off, let it cool, and apply a thin coat of oil to help minimize rust between cooks here’s what the griddle looks like after applying 4 coats.  if i had time, i would have flipped the grill 180 degrees to season the very front. #bbq #grilling #howto #blackstonegriddle #learnontiktok #blackstone #griddlecooking #griddle #outdoorcooking #learn #barbecue  how_to tips bbq grilling","CreateDateTime":"2022-12-26T00:08:18.000Z","ViewCount":182365,"LikeCount":4999,"GroupId":9333,"GroupCode":"seasoning-your-blackstone-griddle","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2494,"Url":"https://www.facebook.com/234418655726923/posts/209127791589343","ViewCount":165,"LikeCount":4},{"Platform":"instagram","PostId":367,"Url":"https://www.instagram.com/reel/CmnEmu1oUdp/","ViewCount":17356,"LikeCount":190},{"Platform":"tiktok","PostId":363,"Url":"https://www.tiktok.com/@backyahdbbq/video/7181242383269580078","ViewCount":164844,"LikeCount":4805}]},{"Id":368,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CmiqkjEIGI5/","ThumbnailUrl":"media/posts/instagram_18257736367188753.png","Description":"Wrapping gifts in normal wrapping paper is boring, do what pit masters do and wrap them in butcher paper.\n\nJust like a brisket, start with 2 overlapped pieces of 18” butcher paper.\n\nI typically spritz","SearchText":"wrapping gifts in normal wrapping paper is boring, do what pit masters do and wrap them in butcher paper.\n\njust like a brisket, start with 2 overlapped pieces of 18” butcher paper.\n\ni typically spritz with water to make it more pliable, but didn’t want to get the gifts wet.\n\nthen place your gift in the middle and squeeze on some tallow to keep it moist while it rests.\n\nthen fold the bottom section of the paper up and over and tuck it under.\n\nthen fold the top corners\n\nthen fold the sides towards the middle and flatten the long edges.\n\nthen flip the gift away from you.\n\nfold the very top edge to create a presentable line\n\nand flip your gift again.\n\ni don’t tape when i wrap meat, but you’ll want to for a gift to keep away the prying eyes.\n\nthen place it under the tree and anticipate much appreciation from your loved ones.\n\n#bbq #christmas #howto #giftwrapping #giftwrappingideas cow brisket how_to bbq wrapping gifts in normal wrapping paper is boring, do what pit masters do and wrap them in butcher paper. just like a brisket, start with 2 overlapped pieces of 18” butcher paper. i typically spritz with water to make it more pliable, but didn’t want to get the gifts wet. then place your gift in the middle and squeeze on some tallow to keep it moist while it rests. then fold the bottom section of the paper up and over and tuck it under. then fold the top corners then fold the sides towards the middle and flatten the long edges. then flip the gift away from you. fold the very top edge to create a presentable line and flip your gift again. i don’t tape when i wrap meat, but you’ll want to for a gift to keep away the prying eyes. then place it under the tree and anticipate much appreciation from your loved ones. #bbq #bbqtiktok #foodtiktok #christmas #howto #learnontiktok #giftwrapping #giftwrappinghacks @backyahdbbq  how_to","CreateDateTime":"2022-12-24T07:08:09.000Z","ViewCount":34401,"LikeCount":1172,"GroupId":9691,"GroupCode":"wrap-gifts-like-a-pit-master","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":368,"Url":"https://www.instagram.com/reel/CmiqkjEIGI5/","ViewCount":16377,"LikeCount":133},{"Platform":"tiktok","PostId":364,"Url":"https://www.tiktok.com/@backyahdbbq/video/7180603271634062635","ViewCount":18024,"LikeCount":1039}]},{"Id":364,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7180603271634062635","ThumbnailUrl":"media/posts/tiktok_7180603271634062635.png","Description":"Wrapping gifts in normal wrapping paper is boring, do what pit masters do and wrap them in butcher paper. Just like a brisket, start with 2 overlapped pieces of 18” butcher paper. I typically spritz w","SearchText":"wrapping gifts in normal wrapping paper is boring, do what pit masters do and wrap them in butcher paper.\n\njust like a brisket, start with 2 overlapped pieces of 18” butcher paper.\n\ni typically spritz with water to make it more pliable, but didn’t want to get the gifts wet.\n\nthen place your gift in the middle and squeeze on some tallow to keep it moist while it rests.\n\nthen fold the bottom section of the paper up and over and tuck it under.\n\nthen fold the top corners\n\nthen fold the sides towards the middle and flatten the long edges.\n\nthen flip the gift away from you.\n\nfold the very top edge to create a presentable line\n\nand flip your gift again.\n\ni don’t tape when i wrap meat, but you’ll want to for a gift to keep away the prying eyes.\n\nthen place it under the tree and anticipate much appreciation from your loved ones.\n\n#bbq #christmas #howto #giftwrapping #giftwrappingideas cow brisket how_to bbq wrapping gifts in normal wrapping paper is boring, do what pit masters do and wrap them in butcher paper. just like a brisket, start with 2 overlapped pieces of 18” butcher paper. i typically spritz with water to make it more pliable, but didn’t want to get the gifts wet. then place your gift in the middle and squeeze on some tallow to keep it moist while it rests. then fold the bottom section of the paper up and over and tuck it under. then fold the top corners then fold the sides towards the middle and flatten the long edges. then flip the gift away from you. fold the very top edge to create a presentable line and flip your gift again. i don’t tape when i wrap meat, but you’ll want to for a gift to keep away the prying eyes. then place it under the tree and anticipate much appreciation from your loved ones. #bbq #bbqtiktok #foodtiktok #christmas #howto #learnontiktok #giftwrapping #giftwrappinghacks @backyahdbbq  how_to","CreateDateTime":"2022-12-24T06:48:24.000Z","ViewCount":34401,"LikeCount":1172,"GroupId":9691,"GroupCode":"wrap-gifts-like-a-pit-master","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":368,"Url":"https://www.instagram.com/reel/CmiqkjEIGI5/","ViewCount":16377,"LikeCount":133},{"Platform":"tiktok","PostId":364,"Url":"https://www.tiktok.com/@backyahdbbq/video/7180603271634062635","ViewCount":18024,"LikeCount":1039}]},{"Id":365,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7180552390830050606","ThumbnailUrl":"media/posts/tiktok_7180552390830050606.png","Description":"Had the neighbors over for a pizza party. Ran out of propane and the neighbor brought their tank over. Saved the day. Great to be part of a good community. Music by @William Jack wow. Great stuff up o","SearchText":"had the neighbors over for a pizza party. ran out of propane and the neighbor brought their tank over. saved the day. great to be part of a good community. music by @william jack wow. great stuff up on his page. thanks to @stoke pizza ovens for the oven. comment if you want the pizza dough recipe. #pizza #family #neighbors #outdoorpizzaoven #pizzatok  recipe showcase pizza baking","CreateDateTime":"2022-12-24T03:30:46.000Z","ViewCount":2807,"LikeCount":55,"GroupId":9692,"GroupCode":"community-pizza-party-success","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","showcase"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":365,"Url":"https://www.tiktok.com/@backyahdbbq/video/7180552390830050606","ViewCount":2807,"LikeCount":55}]},{"Id":2495,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/207716068397182","ThumbnailUrl":"media/posts/facebook_110899788073674_207716068397182.png","Description":"Dino ribs on the WSM. \n\nThanks to @porterroad for hooking me up with the ribs.  \n\nAlso trying out the Smart Thermometer from @mychefiq. Pretty slick!  Still doing side by side with the @thermoworks Si","SearchText":"dino ribs on the wsm. \n\nthanks to @porterroad for hooking me up with the ribs.  \n\nalso trying out the smart thermometer from @mychefiq. pretty slick!  still doing side by side with the @thermoworks signals. lots of pros to both of them. \n\n#bbq #beef #dinoribs #webergrills cow beef_ribs review bbq smoking dino ribs on the wsm. \n\nthanks to @porterroad for hooking me up with the ribs. \n\nalso trying out the smart thermometer from @mychefiq. pretty slick!  still doing side by side with the @thermoworks signals. lots of pros to both of them. \n\n#bbq #beef #dinoribs #webergrills","CreateDateTime":"2022-12-24T02:03:44.000Z","ViewCount":0,"LikeCount":27,"GroupId":9334,"GroupCode":"dino-ribs-review-on-wsm","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2495,"Url":"https://www.facebook.com/234418655726923/posts/207716068397182","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":369,"Url":"https://www.instagram.com/p/CmiIIMOLEgR/","ViewCount":0,"LikeCount":26}]},{"Id":369,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CmiIIMOLEgR/","ThumbnailUrl":"media/posts/instagram_17955356276135421.png","Description":"Dino ribs on the WSM. \n\nThanks to @porterroad for hooking me up with the ribs. \n\nAlso trying out the Smart Thermometer from @mychefiq. Pretty slick!  Still doing side by side with the @thermoworks Sig","SearchText":"dino ribs on the wsm. \n\nthanks to @porterroad for hooking me up with the ribs.  \n\nalso trying out the smart thermometer from @mychefiq. pretty slick!  still doing side by side with the @thermoworks signals. lots of pros to both of them. \n\n#bbq #beef #dinoribs #webergrills cow beef_ribs review bbq smoking dino ribs on the wsm. \n\nthanks to @porterroad for hooking me up with the ribs. \n\nalso trying out the smart thermometer from @mychefiq. pretty slick!  still doing side by side with the @thermoworks signals. lots of pros to both of them. \n\n#bbq #beef #dinoribs #webergrills","CreateDateTime":"2022-12-24T02:03:39.000Z","ViewCount":0,"LikeCount":27,"GroupId":9334,"GroupCode":"dino-ribs-review-on-wsm","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2495,"Url":"https://www.facebook.com/234418655726923/posts/207716068397182","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":369,"Url":"https://www.instagram.com/p/CmiIIMOLEgR/","ViewCount":0,"LikeCount":26}]},{"Id":366,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7180477108458638635","ThumbnailUrl":"media/posts/tiktok_7180477108458638635.png","Description":"Decided to make a quick loaf this morning for lunch. 400g flour, 300g water, 1g red wine vinegar, 10g salt, 7g of yeast. 3h bulk. 1hr proof. 475 for 30m covered. Uncovered for 10m. 100 degree water an","SearchText":"decided to make a quick loaf this morning for lunch. 400g flour, 300g water, 1g red wine vinegar, 10g salt, 7g of yeast. 3h bulk. 1hr proof. 475 for 30m covered. uncovered for 10m. 100 degree water and more yeast and it was ready for lunch. not the prettiest loaf but still tasty. music by the amazing @mateusasato #bread #baking #nokneadbread  recipe tips process bread baking","CreateDateTime":"2022-12-23T22:38:36.000Z","ViewCount":3021,"LikeCount":64,"GroupId":9693,"GroupCode":"quick-homemade-bread-recipe-2","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","tips","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":366,"Url":"https://www.tiktok.com/@backyahdbbq/video/7180477108458638635","ViewCount":3021,"LikeCount":64}]},{"Id":362,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7180157688490298667","ThumbnailUrl":"media/posts/tiktok_7180157688490298667.png","Description":"When smoking a brisket, we save the trimmings and render them down into tallow while smoking it.   But with beef ribs, we don’t typically trim the fat cap off so we have nothing to create tallow with.","SearchText":"when smoking a brisket, we save the trimmings and render them down into tallow while smoking it.   but with beef ribs, we don’t typically trim the fat cap off so we have nothing to create tallow with. that’s why we put a pan under the ribs as they smoke to catch all the fat drippings. we then strain the fat through a paper towel into a glass jar - and also put some in a squeeze bottle to easily apply it to the top of our ribs before we wrap. this beef tallow also makes great french fries or fried onions or anything else you can think of where you’d use vegetable oil. thanks to @porterroadbutcher for the ribs, @mychefiq for the wireless probe, @bryco goods for the paper, @bbqdripez for the mitts, and @barebones for the new fire gloves. check my gear page for all discount codes.  music by @roman  bulakhov. great stuff on his page. def check him out.  #bbq #beefribs #dinoribs #tallow #smokedmeat #beeftallow #webergrills @backyahdbbq  cow brisket beef_ribs how_to tips process bbq smoking frying","CreateDateTime":"2022-12-23T01:59:05.000Z","ViewCount":15923,"LikeCount":620,"GroupId":9694,"GroupCode":"rendering-tallow-from-brisket-trimmings","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket","beef_ribs"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking","frying"],"GroupPlatforms":[{"Platform":"tiktok","PostId":362,"Url":"https://www.tiktok.com/@backyahdbbq/video/7180157688490298667","ViewCount":15923,"LikeCount":620}]},{"Id":2496,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/207180298450759","ThumbnailUrl":"media/posts/facebook_110899788073674_207180298450759.png","Description":"We headed back to Maine for Thanksgiving. The turkey was decent, but we couldn’t visit without getting some fresh Maine lobster.  Not going to lie, we picked @lukeslobster because of the view and it d","SearchText":"we headed back to maine for thanksgiving. the turkey was decent, but we couldn’t visit without getting some fresh maine lobster.  not going to lie, we picked @lukeslobster because of the view and it did not disappoint. the food was amazing.  the lobster rolls were stacked with buttery claws on toasted buns. the sides and salads were fresh.  the whole lobsters were full of delicious warm fresh lobster meat - right from the tank.  definitely stop by the next time you are in portland.\n\nmusic by @jakebaynesofficial def check him out \n\n#maine #lobster #lobsterroll #mainelobster #portlandmaine lobster turkey shellfish review showcase seafood sides we headed back to maine for thanksgiving. the turkey was decent, but we couldn’t visit without getting some fresh maine lobster.  not going to lie, we picked @lukeslobster because of the view and it did not disappoint. the food was amazing.  the lobster rolls were stacked with buttery claws on toasted buns. the sides and salads were fresh.  the whole lobsters were full of delicious warm fresh lobster meat - right from the tank.  definitely stop by the next time you are in portland.\n\nmusic by @jakebaynesofficial def check him out \n\n#maine #lobster #lobsterroll #mainelobster #portlandmaine lobster turkey review seafood sides we headed back to maine for thanksgiving. the turkey was decent, but we couldn’t visit without getting some fresh maine lobster.  not going to lie, we picked @luke’s lobster  because of the view and it did not disappoint. the food was amazing.  the lobster rolls were stacked with buttery claws on toasted buns. the sides and salads were fresh.  the whole lobsters were full of delicious warm fresh lobster meat - right from the tank.  definitely stop by the next time you are in portland. music by @jake baynes def check him out  #maine #lobster #mainelobster #lobsterroll #portlandmaine  lobster turkey review seafood sides","CreateDateTime":"2022-12-21T15:35:21.000Z","ViewCount":8035,"LikeCount":228,"GroupId":9335,"GroupCode":"maine-lobster-roll-review","IsPrimaryInGroup":true,"Animals":["lobster","turkey","shellfish"],"Dishes":[],"PostTypes":["review","showcase"],"Categories":["Seafood","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2496,"Url":"https://www.facebook.com/234418655726923/posts/207180298450759","ViewCount":5,"LikeCount":2},{"Platform":"instagram","PostId":182,"Url":"https://www.instagram.com/reel/CltxU2zjWq9/","ViewCount":2601,"LikeCount":59},{"Platform":"tiktok","PostId":9,"Url":"https://www.tiktok.com/@backyahdbbq/video/7172950657199099182","ViewCount":5429,"LikeCount":167}]},{"Id":360,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7179323344892874027","ThumbnailUrl":"media/posts/tiktok_7179323344892874027.png","Description":"Checking beef rib for doneness. I also check for probe tenderness, but a good flex is a good indication too.  Thanks to @porterroadbutcher for the ribs, @CHEF iQ for the wireless probe, @bbqdripez for","SearchText":"checking beef rib for doneness. i also check for probe tenderness, but a good flex is a good indication too.  thanks to @porterroadbutcher for the ribs, @chef iq for the wireless probe, @bbqdripez for the bbq mitts.  music by @sean mann great clean guitar work up on his page. check him out.  #bbq #beef #beefribs #webergrills #smokedmeat #barbecue #dinorib  cow beef_ribs tips process bbq smoking","CreateDateTime":"2022-12-20T20:01:26.000Z","ViewCount":6227,"LikeCount":178,"GroupId":9695,"GroupCode":"beef-ribs-doneness-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":360,"Url":"https://www.tiktok.com/@backyahdbbq/video/7179323344892874027","ViewCount":6227,"LikeCount":178}]},{"Id":2497,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/206828798485909","ThumbnailUrl":"media/posts/facebook_110899788073674_206828798485909.png","Description":"Fresh beef rib tallow #bbq #barbecue #beefrib #beef","SearchText":"fresh beef rib tallow #bbq #barbecue #beefrib #beef cow beef_ribs bbq fresh beef rib tallow #bbq #barbecue #beefrib #beef cow beef_ribs showcase bbq","CreateDateTime":"2022-12-20T00:56:43.000Z","ViewCount":0,"LikeCount":14,"GroupId":9336,"GroupCode":"fresh-beef-rib-tallow-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2497,"Url":"https://www.facebook.com/234418655726923/posts/206828798485909","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":361,"Url":"https://www.instagram.com/p/CmXtSDQPxic/","ViewCount":0,"LikeCount":12}]},{"Id":361,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CmXtSDQPxic/","ThumbnailUrl":"media/posts/instagram_18239654728150100.png","Description":"Fresh beef rib tallow #bbq #barbecue #beefrib #beef","SearchText":"fresh beef rib tallow #bbq #barbecue #beefrib #beef cow beef_ribs bbq fresh beef rib tallow #bbq #barbecue #beefrib #beef cow beef_ribs showcase bbq","CreateDateTime":"2022-12-20T00:56:40.000Z","ViewCount":0,"LikeCount":14,"GroupId":9336,"GroupCode":"fresh-beef-rib-tallow-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2497,"Url":"https://www.facebook.com/234418655726923/posts/206828798485909","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":361,"Url":"https://www.instagram.com/p/CmXtSDQPxic/","ViewCount":0,"LikeCount":12}]},{"Id":2498,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/206812931820829","ThumbnailUrl":"media/posts/facebook_110899788073674_206812931820829.png","Description":"This is my first time cooking a pork brisket, so I figured I’d cook it just like a beef brisket and top with some chimichurri. \n\nLet’s start by trimming off anything that we think will dry out or burn","SearchText":"this is my first time cooking a pork brisket, so i figured i’d cook it just like a beef brisket and top with some chimichurri. \n\nlet’s start by trimming off anything that we think will dry out or burn up.  save the trimmings for later use in sausage or stir fry. \n\nthen rub with a custom blend of salt, pepper, garlic, and paprika, and let it sit in the fridge overnight. \n\nwe then smoke at 250 for about nine hours. then foil  boat it until it hits about 203 and is probe tender \n\nwhile it’s resting in our barbecue blanket,  let’s make a quick chimichurri with some garlic, serranos, habaneros, olive oil, salt, red wine vinegar, oregano, parsley, and black pepper. \n\nthe bark wasn’t as dark as i like it, but this is one of the first times smoking on a pellet grill, so i may have to reset my bark expectations. it was an easy cook as far as fire management goes, but i personally miss the crunchy bark that i get with my normal charcoal and wood set up.  it still tasted great though and the family was happy with it, so that’s all that really matters. \nthanks to @porterroad for the brisket, @grillagrills for the smoker, @bbq_dripez for the blanket, @barebonesliving for the knives, and @thermoworks for the thermapen one.\n\nmusic by @sean_mann_ check him out for more amazing guitar work. \n\n#gifted #affiliate #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedpork #recipes #porkbrisket #grilling #smoking pig brisket recipe how_to tips process bbq smoking this is my first time cooking a pork brisket, so i figured i’d cook it just like a beef brisket and top with some chimichurri. \n\nlet’s start by trimming off anything that we think will dry out or burn up.  save the trimmings for later use in sausage or stir fry. \n\nthen rub with a custom blend of salt, pepper, garlic, and paprika, and let it sit in the fridge overnight. \n\nwe then smoke at 250 for about nine hours. then foil  boat it until it hits about 203 and is probe tender \n\nwhile it’s resting in our barbecue blanket,  let’s make a quick chimichurri with some garlic, serranos, habaneros, olive oil, salt, red wine vinegar, oregano, parsley, and black pepper. \n\nthe bark wasn’t as dark as i like it, but this is one of the first times smoking on a pellet grill, so i may have to reset my bark expectations. it was an easy cook as far as fire management goes, but i personally miss the crunchy bark that i get with my normal charcoal and wood set up.  it still tasted great though and the family was happy with it, so that’s all that really matters. \nthanks to @porterroad for the brisket, @grillagrills for the smoker, @bbq_dripez for the blanket, @barebonesliving for the knives, and @thermoworks for the thermapen one.\n\nmusic by @sean_mann_ check him out for more amazing guitar work. \n\n#gifted #affiliate #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedpork #recipes #porkbrisket #grilling #smoking pig brisket how_to bbq smoking this is my first time cooking a pork brisket, so i figured i’d cook it just like a beef brisket and top with some chimichurri.  let’s start by trimming off anything that we think will dry out or burn up.  save the trimmings for later use in sausage or stir fry.  then rub with a custom blend of salt, pepper, garlic, and paprika, and let it sit in the fridge overnight.  we then smoke at 250 for about nine hours. then foil  boat it until it hits about 203 and is probe tender   while it’s resting in our barbecue blanket,  let’s make a quick chimichurri with some garlic, serranos, habaneros, olive oil, salt, red wine vinegar, oregano, parsley, and black pepper.  the bark wasn’t as dark as i like it, but this is one of the first times smoking on a pellet grill, so i may have to reset my bark expectations. it was an easy cook as far as fire management goes, but i personally miss the crunchy bark that i get with my normal charcoal and wood set up.   it still tasted great though and the family was happy with it, so that’s all that really matters.   thanks to @porterroadbutcher for the pork brisket, grilla grills for the smoker, @bbqdripez for the bbq blanket, @barebones for the knives, and @thermoworks for the thermapen one.  music by @sean mann check out his channel for more amazing guitar work.  #gifted #affiliate #bbq #bbqtips #howto #learnontiktok #brisket #smokedmeat #smokedpork #recipes #porkbrisket #grilling #smoking #pork pig brisket how_to bbq smoking","CreateDateTime":"2022-12-19T22:47:05.000Z","ViewCount":16684,"LikeCount":356,"GroupId":9337,"GroupCode":"pork-brisket-cooking-guide","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":["recipe","how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2498,"Url":"https://www.facebook.com/234418655726923/posts/206812931820829","ViewCount":11,"LikeCount":3},{"Platform":"instagram","PostId":180,"Url":"https://www.instagram.com/reel/CmDG2A9Jmfd/","ViewCount":5089,"LikeCount":103},{"Platform":"tiktok","PostId":4,"Url":"https://www.tiktok.com/@backyahdbbq/video/7176056944128560426","ViewCount":11584,"LikeCount":250}]},{"Id":358,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7178913961864154411","ThumbnailUrl":"media/posts/tiktok_7178913961864154411.png","Description":"Rain or shine or snow, bbq must go on. Setting up the Weber Smokey Mountain for an all day beef rib cook with some hickory and time.  Thanks to @PorterRoadButcher for the beef ribs!  Music by @chrispi","SearchText":"rain or shine or snow, bbq must go on. setting up the weber smokey mountain for an all day beef rib cook with some hickory and time.  thanks to @porterroadbutcher for the beef ribs!  music by @chrispiccomusic some great music on his page and lots of song journals. great stuff #bbq #beef #winter #snow #webergrills  cow beef_ribs showcase process bbq smoking","CreateDateTime":"2022-12-19T17:32:55.000Z","ViewCount":3496,"LikeCount":79,"GroupId":9696,"GroupCode":"winter-bbq-beef-ribs-on-the-smoker","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":358,"Url":"https://www.tiktok.com/@backyahdbbq/video/7178913961864154411","ViewCount":3496,"LikeCount":79}]},{"Id":2499,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/206677211834401","ThumbnailUrl":"media/posts/facebook_110899788073674_206677211834401.png","Description":"Dino Ribs ready for the smoker. Thanks to @porterroad for the ribs! #bbq #beefribs","SearchText":"dino ribs ready for the smoker. thanks to @porterroad for the ribs! #bbq #beefribs cow beef_ribs showcase bbq smoking dino ribs ready for the smoker. thanks to @porterroad for the ribs! #bbq #beefribs cow beef_ribs showcase bbq smoking","CreateDateTime":"2022-12-19T07:41:37.000Z","ViewCount":0,"LikeCount":16,"GroupId":9338,"GroupCode":"dino-ribs-ready-for-the-smoker","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2499,"Url":"https://www.facebook.com/234418655726923/posts/206677211834401","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":359,"Url":"https://www.instagram.com/p/CmV20k7OsZJ/","ViewCount":0,"LikeCount":13}]},{"Id":359,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CmV20k7OsZJ/","ThumbnailUrl":"media/posts/instagram_18334726582036416.png","Description":"Dino Ribs ready for the smoker. Thanks to @porterroad for the ribs! #bbq #beefribs","SearchText":"dino ribs ready for the smoker. thanks to @porterroad for the ribs! #bbq #beefribs cow beef_ribs showcase bbq smoking dino ribs ready for the smoker. thanks to @porterroad for the ribs! #bbq #beefribs cow beef_ribs showcase bbq smoking","CreateDateTime":"2022-12-19T07:41:32.000Z","ViewCount":0,"LikeCount":16,"GroupId":9338,"GroupCode":"dino-ribs-ready-for-the-smoker","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2499,"Url":"https://www.facebook.com/234418655726923/posts/206677211834401","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":359,"Url":"https://www.instagram.com/p/CmV20k7OsZJ/","ViewCount":0,"LikeCount":13}]},{"Id":357,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7178004169192787243","ThumbnailUrl":"media/posts/tiktok_7178004169192787243.png","Description":"A quick pulled pork avocado pickled red onion cheese on homemade bread sandwich.  Music by @Rock Choi masterful guitar work. Check him out.  Thanks to @Barebones for the Dutch oven.  #gifted #bbq #san","SearchText":"a quick pulled pork avocado pickled red onion cheese on homemade bread sandwich.  music by @rock choi masterful guitar work. check him out.  thanks to @barebones for the dutch oven.  #gifted #bbq #sandwich #pulledporksandwich #pulledpork #pickledredonion #avocado #bread pig pulled_pork showcase bbq bread","CreateDateTime":"2022-12-17T06:42:40.000Z","ViewCount":4159,"LikeCount":90,"GroupId":9697,"GroupCode":"pulled-pork-avocado-sandwich-showcase","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ","Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":357,"Url":"https://www.tiktok.com/@backyahdbbq/video/7178004169192787243","ViewCount":4159,"LikeCount":90}]},{"Id":1,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7177493362122001706","ThumbnailUrl":"media/posts/tiktok_7177493362122001706.png","Description":"I’ve barbequed a ton of thinly sliced spicy korean pork, but have never smoked a spicey korean pork butt.  I cut it in half and smoked a half with my normal rub and the other half with my spicy korean","SearchText":"i’ve barbequed a ton of thinly sliced spicy korean pork, but have never smoked a spicey korean pork butt.  i cut it in half and smoked a half with my normal rub and the other half with my spicy korean pork marinade. i injected it, rubbed it, bagged it, and then let it sit it the fridge overnight. then smoked at 250 until it got this beautiful color and char. then wrapped in foil until it hit 203. i pulled it off the smoker, let it cool a bit, then held it at 145 until dinner time. the fam was hungry, so i had to rush upstairs, but quickly added a little sear to crisp it up a bit. definitely recommend you give this a try.  i really liked it - next time i’d take more time to sear the entire butt before slicing it. -- music by @noé socha please check him out. amazing work -- thanks to @grillblazer.com for the grill gun, @porterroadbutcher for the pork butt, @barebonesliving for the knives and grill, grilla grilla for the smoker, heat max food warmers for the food warmer, @themeatstick and @chef iq for the wireless probes, and @cambro for the high heat pans.  #gifted #affiliate #bbq #bbqtips #smokedmeat #smokedpork #koreanbbq #pork #smokedpork #howto #learnontiktok  pig pork_shoulder how_to tips process bbq smoking grilling","CreateDateTime":"2022-12-15T21:40:07.000Z","ViewCount":11613,"LikeCount":504,"GroupId":9698,"GroupCode":"smoking-spicy-korean-pork-butt-method","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":1,"Url":"https://www.tiktok.com/@backyahdbbq/video/7177493362122001706","ViewCount":11613,"LikeCount":504}]},{"Id":2,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7177120820391677230","ThumbnailUrl":"media/posts/tiktok_7177120820391677230.png","Description":"One of my fav parts about making bread is seeing and hearing the gluten strand fall.  #bread #asmr #gluten #breadmaking ","SearchText":"one of my fav parts about making bread is seeing and hearing the gluten strand fall.  #bread #asmr #gluten #breadmaking  process bread baking","CreateDateTime":"2022-12-14T21:34:33.000Z","ViewCount":8022,"LikeCount":108,"GroupId":9699,"GroupCode":"gluten-strand-sound-in-bread-making","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2,"Url":"https://www.tiktok.com/@backyahdbbq/video/7177120820391677230","ViewCount":8022,"LikeCount":108}]},{"Id":179,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CmH65xODaBg/","ThumbnailUrl":"media/posts/instagram_17975624698768508.png","Description":"The 30% off @thermoworks Thermapen One sale ends today - it’s usually $99, but today is $69. It’s a bit more than what you’ll pay for the cheaper ones on Amazon, but I’ve tried a bunch and stuck with ","SearchText":"the 30% off @thermoworks thermapen one sale ends today - it’s usually $99, but today is $69. it’s a bit more than what you’ll pay for the cheaper ones on amazon, but i’ve tried a bunch and stuck with the thermapen one because it is reliable, accurate, and fast.  it’s my go-to probe for every cook. i use thermoworks signals to monitor temp while cooking, and use my thermapen one to check for finishing temp and tenderness.  it would make a great christmas gift.  you can find them both on my gear page. \n\n#affiliate #bbq #bbqtips #giftideas #smokedmeat tips review bbq smoking the 30% off @thermoworks thermapen one sale ends today - it’s usually $99, but today is $69. it’s a bit more than what you’ll pay for the cheaper ones on amazon, but i’ve tried a bunch and stuck with the thermapen one because it is reliable, accurate, and fast.  it’s my go-to probe for every cook. i use thermoworks signals to monitor temp while cooking, and use my thermapen one to check for finishing temp and tenderness.  it would make a great christmas gift.  you can find them both on my gear page.  #affiliate #bbq #bbqtips #giftideas #smokedmeat  tips review bbq smoking","CreateDateTime":"2022-12-13T21:49:03.000Z","ViewCount":6396,"LikeCount":87,"GroupId":9700,"GroupCode":"thermoworks-thermapen-one-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":179,"Url":"https://www.instagram.com/reel/CmH65xODaBg/","ViewCount":3286,"LikeCount":51},{"Platform":"tiktok","PostId":3,"Url":"https://www.tiktok.com/@backyahdbbq/video/7176752966668504363","ViewCount":3110,"LikeCount":36}]},{"Id":3,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7176752966668504363","ThumbnailUrl":"media/posts/tiktok_7176752966668504363.png","Description":"The 30% off @thermoworks Thermapen One sale ends today - it’s usually $99, but today is $69. It’s a bit more than what you’ll pay for the cheaper ones on Amazon, but I’ve tried a bunch and stuck with ","SearchText":"the 30% off @thermoworks thermapen one sale ends today - it’s usually $99, but today is $69. it’s a bit more than what you’ll pay for the cheaper ones on amazon, but i’ve tried a bunch and stuck with the thermapen one because it is reliable, accurate, and fast.  it’s my go-to probe for every cook. i use thermoworks signals to monitor temp while cooking, and use my thermapen one to check for finishing temp and tenderness.  it would make a great christmas gift.  you can find them both on my gear page. \n\n#affiliate #bbq #bbqtips #giftideas #smokedmeat tips review bbq smoking the 30% off @thermoworks thermapen one sale ends today - it’s usually $99, but today is $69. it’s a bit more than what you’ll pay for the cheaper ones on amazon, but i’ve tried a bunch and stuck with the thermapen one because it is reliable, accurate, and fast.  it’s my go-to probe for every cook. i use thermoworks signals to monitor temp while cooking, and use my thermapen one to check for finishing temp and tenderness.  it would make a great christmas gift.  you can find them both on my gear page.  #affiliate #bbq #bbqtips #giftideas #smokedmeat  tips review bbq smoking","CreateDateTime":"2022-12-13T21:47:02.000Z","ViewCount":6396,"LikeCount":87,"GroupId":9700,"GroupCode":"thermoworks-thermapen-one-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":179,"Url":"https://www.instagram.com/reel/CmH65xODaBg/","ViewCount":3286,"LikeCount":51},{"Platform":"tiktok","PostId":3,"Url":"https://www.tiktok.com/@backyahdbbq/video/7176752966668504363","ViewCount":3110,"LikeCount":36}]},{"Id":180,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CmDG2A9Jmfd/","ThumbnailUrl":"media/posts/instagram_18333489172033692.png","Description":"This is my first time cooking a pork brisket, so I figured I’d cook it just like a beef brisket and top with some chimichurri. \n\nLet’s start by trimming off anything that we think will dry out or burn","SearchText":"this is my first time cooking a pork brisket, so i figured i’d cook it just like a beef brisket and top with some chimichurri. \n\nlet’s start by trimming off anything that we think will dry out or burn up.  save the trimmings for later use in sausage or stir fry. \n\nthen rub with a custom blend of salt, pepper, garlic, and paprika, and let it sit in the fridge overnight. \n\nwe then smoke at 250 for about nine hours. then foil  boat it until it hits about 203 and is probe tender \n\nwhile it’s resting in our barbecue blanket,  let’s make a quick chimichurri with some garlic, serranos, habaneros, olive oil, salt, red wine vinegar, oregano, parsley, and black pepper. \n\nthe bark wasn’t as dark as i like it, but this is one of the first times smoking on a pellet grill, so i may have to reset my bark expectations. it was an easy cook as far as fire management goes, but i personally miss the crunchy bark that i get with my normal charcoal and wood set up.  it still tasted great though and the family was happy with it, so that’s all that really matters. \nthanks to @porterroad for the brisket, @grillagrills for the smoker, @bbq_dripez for the blanket, @barebonesliving for the knives, and @thermoworks for the thermapen one.\n\nmusic by @sean_mann_ check him out for more amazing guitar work. \n\n#gifted #affiliate #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedpork #recipes #porkbrisket #grilling #smoking pig brisket recipe how_to tips process bbq smoking this is my first time cooking a pork brisket, so i figured i’d cook it just like a beef brisket and top with some chimichurri. \n\nlet’s start by trimming off anything that we think will dry out or burn up.  save the trimmings for later use in sausage or stir fry. \n\nthen rub with a custom blend of salt, pepper, garlic, and paprika, and let it sit in the fridge overnight. \n\nwe then smoke at 250 for about nine hours. then foil  boat it until it hits about 203 and is probe tender \n\nwhile it’s resting in our barbecue blanket,  let’s make a quick chimichurri with some garlic, serranos, habaneros, olive oil, salt, red wine vinegar, oregano, parsley, and black pepper. \n\nthe bark wasn’t as dark as i like it, but this is one of the first times smoking on a pellet grill, so i may have to reset my bark expectations. it was an easy cook as far as fire management goes, but i personally miss the crunchy bark that i get with my normal charcoal and wood set up.  it still tasted great though and the family was happy with it, so that’s all that really matters. \nthanks to @porterroad for the brisket, @grillagrills for the smoker, @bbq_dripez for the blanket, @barebonesliving for the knives, and @thermoworks for the thermapen one.\n\nmusic by @sean_mann_ check him out for more amazing guitar work. \n\n#gifted #affiliate #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedpork #recipes #porkbrisket #grilling #smoking pig brisket how_to bbq smoking this is my first time cooking a pork brisket, so i figured i’d cook it just like a beef brisket and top with some chimichurri.  let’s start by trimming off anything that we think will dry out or burn up.  save the trimmings for later use in sausage or stir fry.  then rub with a custom blend of salt, pepper, garlic, and paprika, and let it sit in the fridge overnight.  we then smoke at 250 for about nine hours. then foil  boat it until it hits about 203 and is probe tender   while it’s resting in our barbecue blanket,  let’s make a quick chimichurri with some garlic, serranos, habaneros, olive oil, salt, red wine vinegar, oregano, parsley, and black pepper.  the bark wasn’t as dark as i like it, but this is one of the first times smoking on a pellet grill, so i may have to reset my bark expectations. it was an easy cook as far as fire management goes, but i personally miss the crunchy bark that i get with my normal charcoal and wood set up.   it still tasted great though and the family was happy with it, so that’s all that really matters.   thanks to @porterroadbutcher for the pork brisket, grilla grills for the smoker, @bbqdripez for the bbq blanket, @barebones for the knives, and @thermoworks for the thermapen one.  music by @sean mann check out his channel for more amazing guitar work.  #gifted #affiliate #bbq #bbqtips #howto #learnontiktok #brisket #smokedmeat #smokedpork #recipes #porkbrisket #grilling #smoking #pork pig brisket how_to bbq smoking","CreateDateTime":"2022-12-12T00:56:20.000Z","ViewCount":16684,"LikeCount":356,"GroupId":9337,"GroupCode":"pork-brisket-cooking-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2498,"Url":"https://www.facebook.com/234418655726923/posts/206812931820829","ViewCount":11,"LikeCount":3},{"Platform":"instagram","PostId":180,"Url":"https://www.instagram.com/reel/CmDG2A9Jmfd/","ViewCount":5089,"LikeCount":103},{"Platform":"tiktok","PostId":4,"Url":"https://www.tiktok.com/@backyahdbbq/video/7176056944128560426","ViewCount":11584,"LikeCount":250}]},{"Id":4,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7176056944128560426","ThumbnailUrl":"media/posts/tiktok_7176056944128560426.png","Description":"This is my first time cooking a pork brisket, so I figured I’d cook it just like a beef brisket and top with some chimichurri.  Let’s start by trimming off anything that we think will dry out or burn ","SearchText":"this is my first time cooking a pork brisket, so i figured i’d cook it just like a beef brisket and top with some chimichurri. \n\nlet’s start by trimming off anything that we think will dry out or burn up.  save the trimmings for later use in sausage or stir fry. \n\nthen rub with a custom blend of salt, pepper, garlic, and paprika, and let it sit in the fridge overnight. \n\nwe then smoke at 250 for about nine hours. then foil  boat it until it hits about 203 and is probe tender \n\nwhile it’s resting in our barbecue blanket,  let’s make a quick chimichurri with some garlic, serranos, habaneros, olive oil, salt, red wine vinegar, oregano, parsley, and black pepper. \n\nthe bark wasn’t as dark as i like it, but this is one of the first times smoking on a pellet grill, so i may have to reset my bark expectations. it was an easy cook as far as fire management goes, but i personally miss the crunchy bark that i get with my normal charcoal and wood set up.  it still tasted great though and the family was happy with it, so that’s all that really matters. \nthanks to @porterroad for the brisket, @grillagrills for the smoker, @bbq_dripez for the blanket, @barebonesliving for the knives, and @thermoworks for the thermapen one.\n\nmusic by @sean_mann_ check him out for more amazing guitar work. \n\n#gifted #affiliate #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedpork #recipes #porkbrisket #grilling #smoking pig brisket recipe how_to tips process bbq smoking this is my first time cooking a pork brisket, so i figured i’d cook it just like a beef brisket and top with some chimichurri. \n\nlet’s start by trimming off anything that we think will dry out or burn up.  save the trimmings for later use in sausage or stir fry. \n\nthen rub with a custom blend of salt, pepper, garlic, and paprika, and let it sit in the fridge overnight. \n\nwe then smoke at 250 for about nine hours. then foil  boat it until it hits about 203 and is probe tender \n\nwhile it’s resting in our barbecue blanket,  let’s make a quick chimichurri with some garlic, serranos, habaneros, olive oil, salt, red wine vinegar, oregano, parsley, and black pepper. \n\nthe bark wasn’t as dark as i like it, but this is one of the first times smoking on a pellet grill, so i may have to reset my bark expectations. it was an easy cook as far as fire management goes, but i personally miss the crunchy bark that i get with my normal charcoal and wood set up.  it still tasted great though and the family was happy with it, so that’s all that really matters. \nthanks to @porterroad for the brisket, @grillagrills for the smoker, @bbq_dripez for the blanket, @barebonesliving for the knives, and @thermoworks for the thermapen one.\n\nmusic by @sean_mann_ check him out for more amazing guitar work. \n\n#gifted #affiliate #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedpork #recipes #porkbrisket #grilling #smoking pig brisket how_to bbq smoking this is my first time cooking a pork brisket, so i figured i’d cook it just like a beef brisket and top with some chimichurri.  let’s start by trimming off anything that we think will dry out or burn up.  save the trimmings for later use in sausage or stir fry.  then rub with a custom blend of salt, pepper, garlic, and paprika, and let it sit in the fridge overnight.  we then smoke at 250 for about nine hours. then foil  boat it until it hits about 203 and is probe tender   while it’s resting in our barbecue blanket,  let’s make a quick chimichurri with some garlic, serranos, habaneros, olive oil, salt, red wine vinegar, oregano, parsley, and black pepper.  the bark wasn’t as dark as i like it, but this is one of the first times smoking on a pellet grill, so i may have to reset my bark expectations. it was an easy cook as far as fire management goes, but i personally miss the crunchy bark that i get with my normal charcoal and wood set up.   it still tasted great though and the family was happy with it, so that’s all that really matters.   thanks to @porterroadbutcher for the pork brisket, grilla grills for the smoker, @bbqdripez for the bbq blanket, @barebones for the knives, and @thermoworks for the thermapen one.  music by @sean mann check out his channel for more amazing guitar work.  #gifted #affiliate #bbq #bbqtips #howto #learnontiktok #brisket #smokedmeat #smokedpork #recipes #porkbrisket #grilling #smoking #pork pig brisket how_to bbq smoking","CreateDateTime":"2022-12-12T00:46:09.000Z","ViewCount":16684,"LikeCount":356,"GroupId":9337,"GroupCode":"pork-brisket-cooking-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2498,"Url":"https://www.facebook.com/234418655726923/posts/206812931820829","ViewCount":11,"LikeCount":3},{"Platform":"instagram","PostId":180,"Url":"https://www.instagram.com/reel/CmDG2A9Jmfd/","ViewCount":5089,"LikeCount":103},{"Platform":"tiktok","PostId":4,"Url":"https://www.tiktok.com/@backyahdbbq/video/7176056944128560426","ViewCount":11584,"LikeCount":250}]},{"Id":2500,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/204681105367345","ThumbnailUrl":"media/posts/facebook_110899788073674_204681105367345.png","Description":"Check my gear page for 15% off the REST EZ BBQ Blanket and Prep Tub with code BACKYAHDBBQ\n\nWe’re headed over to our friend’s house in a hour and they’ve never had Texas style brisket\n\nSo we’re going t","SearchText":"check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\nwe’re headed over to our friend’s house in a hour and they’ve never had texas style brisket\n\nso we’re going to bring some of our leftover brisket from yesterday’s cook. \n\nhere’s how i reheated and transported it so it’s at serving temp when we arrived.\n\nmy goal is to slowly get it up to 150 degrees, drive 30 minutes to my friend’s house, and serve it around 145 degrees. \n\nyou could sous vide it, or put it in the oven for a bit to get it up to serving temp. i’d definitely stay away from the microwave.\n\ni’m going to pull it right from the fridge, re-wrap it in foil, put in a foil pan, stick in a few thermoworks signals probes, so i know when it hits my target temp, cover with foil, have another probe monitor oven temp, and then cook in the oven at 225 degrees for about an hour.\n\nwe’re ready to head out, i put it in our drip ez bbq blanket, then in the prep tub, where it will stay above 140 for a good couple of hours. \n\nthe blanket is nice because it is insulated, because it saves you from having to use towels, and the prep tub makes it easy to carry from my house to my car and my car to my friend’s house.\n\nthis setup works well for a single brisket or pork shoulder, but i’d move up to a cooler or cambro if i had a bunch of meat. \n\ncheck my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\n#sponsored #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedbrisket cow pig brisket pork_shoulder how_to tips bbq smoking roasting check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\nwe’re headed over to our friend’s house in a hour and they’ve never had texas style brisket\n\nso we’re going to bring some of our leftover brisket from yesterday’s cook. \n\nhere’s how i reheated and transported it so it’s at serving temp when we arrived.\n\nmy goal is to slowly get it up to 150 degrees, drive 30 minutes to my friend’s house, and serve it around 145 degrees. \n\nyou could sous vide it, or put it in the oven for a bit to get it up to serving temp. i’d definitely stay away from the microwave.\n\ni’m going to pull it right from the fridge, re-wrap it in foil, put in a foil pan, stick in a few thermoworks signals probes, so i know when it hits my target temp, cover with foil, have another probe monitor oven temp, and then cook in the oven at 225 degrees for about an hour.\n\nwe’re ready to head out, i put it in our dripez bbq blanket, then in the prep tub, where it will stay above 140 for a good couple of hours. \n\nthe blanket is nice because it is insulated, because it saves you from having to use towels, and the prep tub makes it easy to carry from my house to my car and my car to my friend’s house.\n\nthis setup works well for a single brisket or pork shoulder, but i’d move up to a cooler or cambro if i had a bunch of meat. \n\ncheck my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\n#sponsored #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedbrisket check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq we’re headed over to our friend’s house in a hour and they’ve never had texas style brisket so we’re going to bring some of our leftover brisket from yesterday’s cook.   here’s how i reheated and transported it so it’s at serving temp when we arrived. my goal is to slowly get it up to 150 degrees, drive 30 minutes to my friend’s house, and serve it around 145 degrees.  you could sous vide it, or put it in the oven for a bit to get it up to serving temp. i’d definitely stay away from the microwave. i’m going to pull it right from the fridge, re-wrap it in foil, put in a foil pan, stick in a few thermoworks signals probes, so i know when it hits my target temp, cover with foil, have another probe monitor oven temp, and then cook in the oven at 225 degrees for about an hour. we’re ready to head out, i put it in our dripez bbq blanket, then in the prep tub, where it will stay above 140 for a good couple of hours.   the blanket is nice because it is insulated, because it saves you from having to use towels, and the prep tub makes it easy to carry from my house to my car and my car to my friend’s house. this setup works well for a single brisket or pork shoulder, but i’d move up to a cooler or cambro if i had a bunch of meat.  check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq #sponsored #bbq #bbqtips #howto #learnontiktok #brisket #smokedmeat #smokedbrisket cow brisket how_to tips bbq sous_vide","CreateDateTime":"2022-12-09T19:09:54.000Z","ViewCount":42060,"LikeCount":1598,"GroupId":9701,"GroupCode":"transporting-leftover-texas-brisket","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["brisket","pork_shoulder"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking","roasting"],"GroupPlatforms":[{"Platform":"facebook","PostId":2500,"Url":"https://www.facebook.com/234418655726923/posts/204681105367345","ViewCount":34,"LikeCount":2},{"Platform":"instagram","PostId":181,"Url":"https://www.instagram.com/reel/Cl4ikTnjqOk/","ViewCount":3871,"LikeCount":44},{"Platform":"tiktok","PostId":5,"Url":"https://www.tiktok.com/@backyahdbbq/video/7174536457946778923","ViewCount":38155,"LikeCount":1552}]},{"Id":181,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cl4ikTnjqOk/","ThumbnailUrl":"media/posts/instagram_17982538831775508.png","Description":"Check my gear page for 15% off the REST EZ BBQ Blanket and Prep Tub with code BACKYAHDBBQ\n\nWe’re headed over to our friend’s house in a hour and they’ve never had Texas style brisket\n\nSo we’re going t","SearchText":"check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\nwe’re headed over to our friend’s house in a hour and they’ve never had texas style brisket\n\nso we’re going to bring some of our leftover brisket from yesterday’s cook. \n\nhere’s how i reheated and transported it so it’s at serving temp when we arrived.\n\nmy goal is to slowly get it up to 150 degrees, drive 30 minutes to my friend’s house, and serve it around 145 degrees. \n\nyou could sous vide it, or put it in the oven for a bit to get it up to serving temp. i’d definitely stay away from the microwave.\n\ni’m going to pull it right from the fridge, re-wrap it in foil, put in a foil pan, stick in a few thermoworks signals probes, so i know when it hits my target temp, cover with foil, have another probe monitor oven temp, and then cook in the oven at 225 degrees for about an hour.\n\nwe’re ready to head out, i put it in our drip ez bbq blanket, then in the prep tub, where it will stay above 140 for a good couple of hours. \n\nthe blanket is nice because it is insulated, because it saves you from having to use towels, and the prep tub makes it easy to carry from my house to my car and my car to my friend’s house.\n\nthis setup works well for a single brisket or pork shoulder, but i’d move up to a cooler or cambro if i had a bunch of meat. \n\ncheck my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\n#sponsored #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedbrisket cow pig brisket pork_shoulder how_to tips bbq smoking roasting check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\nwe’re headed over to our friend’s house in a hour and they’ve never had texas style brisket\n\nso we’re going to bring some of our leftover brisket from yesterday’s cook. \n\nhere’s how i reheated and transported it so it’s at serving temp when we arrived.\n\nmy goal is to slowly get it up to 150 degrees, drive 30 minutes to my friend’s house, and serve it around 145 degrees. \n\nyou could sous vide it, or put it in the oven for a bit to get it up to serving temp. i’d definitely stay away from the microwave.\n\ni’m going to pull it right from the fridge, re-wrap it in foil, put in a foil pan, stick in a few thermoworks signals probes, so i know when it hits my target temp, cover with foil, have another probe monitor oven temp, and then cook in the oven at 225 degrees for about an hour.\n\nwe’re ready to head out, i put it in our dripez bbq blanket, then in the prep tub, where it will stay above 140 for a good couple of hours. \n\nthe blanket is nice because it is insulated, because it saves you from having to use towels, and the prep tub makes it easy to carry from my house to my car and my car to my friend’s house.\n\nthis setup works well for a single brisket or pork shoulder, but i’d move up to a cooler or cambro if i had a bunch of meat. \n\ncheck my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\n#sponsored #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedbrisket check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq we’re headed over to our friend’s house in a hour and they’ve never had texas style brisket so we’re going to bring some of our leftover brisket from yesterday’s cook.   here’s how i reheated and transported it so it’s at serving temp when we arrived. my goal is to slowly get it up to 150 degrees, drive 30 minutes to my friend’s house, and serve it around 145 degrees.  you could sous vide it, or put it in the oven for a bit to get it up to serving temp. i’d definitely stay away from the microwave. i’m going to pull it right from the fridge, re-wrap it in foil, put in a foil pan, stick in a few thermoworks signals probes, so i know when it hits my target temp, cover with foil, have another probe monitor oven temp, and then cook in the oven at 225 degrees for about an hour. we’re ready to head out, i put it in our dripez bbq blanket, then in the prep tub, where it will stay above 140 for a good couple of hours.   the blanket is nice because it is insulated, because it saves you from having to use towels, and the prep tub makes it easy to carry from my house to my car and my car to my friend’s house. this setup works well for a single brisket or pork shoulder, but i’d move up to a cooler or cambro if i had a bunch of meat.  check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq #sponsored #bbq #bbqtips #howto #learnontiktok #brisket #smokedmeat #smokedbrisket cow brisket how_to tips bbq sous_vide","CreateDateTime":"2022-12-07T22:29:10.000Z","ViewCount":42060,"LikeCount":1598,"GroupId":9701,"GroupCode":"transporting-leftover-texas-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2500,"Url":"https://www.facebook.com/234418655726923/posts/204681105367345","ViewCount":34,"LikeCount":2},{"Platform":"instagram","PostId":181,"Url":"https://www.instagram.com/reel/Cl4ikTnjqOk/","ViewCount":3871,"LikeCount":44},{"Platform":"tiktok","PostId":5,"Url":"https://www.tiktok.com/@backyahdbbq/video/7174536457946778923","ViewCount":38155,"LikeCount":1552}]},{"Id":5,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7174536457946778923","ThumbnailUrl":"media/posts/tiktok_7174536457946778923.png","Description":"Check my gear page for 15% off the REST EZ BBQ Blanket and Prep Tub with code BACKYAHDBBQ We’re headed over to our friend’s house in a hour and they’ve never had Texas style brisket So we’re going to ","SearchText":"check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\nwe’re headed over to our friend’s house in a hour and they’ve never had texas style brisket\n\nso we’re going to bring some of our leftover brisket from yesterday’s cook. \n\nhere’s how i reheated and transported it so it’s at serving temp when we arrived.\n\nmy goal is to slowly get it up to 150 degrees, drive 30 minutes to my friend’s house, and serve it around 145 degrees. \n\nyou could sous vide it, or put it in the oven for a bit to get it up to serving temp. i’d definitely stay away from the microwave.\n\ni’m going to pull it right from the fridge, re-wrap it in foil, put in a foil pan, stick in a few thermoworks signals probes, so i know when it hits my target temp, cover with foil, have another probe monitor oven temp, and then cook in the oven at 225 degrees for about an hour.\n\nwe’re ready to head out, i put it in our drip ez bbq blanket, then in the prep tub, where it will stay above 140 for a good couple of hours. \n\nthe blanket is nice because it is insulated, because it saves you from having to use towels, and the prep tub makes it easy to carry from my house to my car and my car to my friend’s house.\n\nthis setup works well for a single brisket or pork shoulder, but i’d move up to a cooler or cambro if i had a bunch of meat. \n\ncheck my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\n#sponsored #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedbrisket cow pig brisket pork_shoulder how_to tips bbq smoking roasting check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\nwe’re headed over to our friend’s house in a hour and they’ve never had texas style brisket\n\nso we’re going to bring some of our leftover brisket from yesterday’s cook. \n\nhere’s how i reheated and transported it so it’s at serving temp when we arrived.\n\nmy goal is to slowly get it up to 150 degrees, drive 30 minutes to my friend’s house, and serve it around 145 degrees. \n\nyou could sous vide it, or put it in the oven for a bit to get it up to serving temp. i’d definitely stay away from the microwave.\n\ni’m going to pull it right from the fridge, re-wrap it in foil, put in a foil pan, stick in a few thermoworks signals probes, so i know when it hits my target temp, cover with foil, have another probe monitor oven temp, and then cook in the oven at 225 degrees for about an hour.\n\nwe’re ready to head out, i put it in our dripez bbq blanket, then in the prep tub, where it will stay above 140 for a good couple of hours. \n\nthe blanket is nice because it is insulated, because it saves you from having to use towels, and the prep tub makes it easy to carry from my house to my car and my car to my friend’s house.\n\nthis setup works well for a single brisket or pork shoulder, but i’d move up to a cooler or cambro if i had a bunch of meat. \n\ncheck my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq\n\n#sponsored #bbq #bbqtips #howto #learn #brisket #smokedmeat #smokedbrisket check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq we’re headed over to our friend’s house in a hour and they’ve never had texas style brisket so we’re going to bring some of our leftover brisket from yesterday’s cook.   here’s how i reheated and transported it so it’s at serving temp when we arrived. my goal is to slowly get it up to 150 degrees, drive 30 minutes to my friend’s house, and serve it around 145 degrees.  you could sous vide it, or put it in the oven for a bit to get it up to serving temp. i’d definitely stay away from the microwave. i’m going to pull it right from the fridge, re-wrap it in foil, put in a foil pan, stick in a few thermoworks signals probes, so i know when it hits my target temp, cover with foil, have another probe monitor oven temp, and then cook in the oven at 225 degrees for about an hour. we’re ready to head out, i put it in our dripez bbq blanket, then in the prep tub, where it will stay above 140 for a good couple of hours.   the blanket is nice because it is insulated, because it saves you from having to use towels, and the prep tub makes it easy to carry from my house to my car and my car to my friend’s house. this setup works well for a single brisket or pork shoulder, but i’d move up to a cooler or cambro if i had a bunch of meat.  check my gear page for 15% off the rest ez bbq blanket and prep tub with code backyahdbbq #sponsored #bbq #bbqtips #howto #learnontiktok #brisket #smokedmeat #smokedbrisket cow brisket how_to tips bbq sous_vide","CreateDateTime":"2022-12-07T22:25:50.000Z","ViewCount":42060,"LikeCount":1598,"GroupId":9701,"GroupCode":"transporting-leftover-texas-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["sous_vide"],"GroupPlatforms":[{"Platform":"facebook","PostId":2500,"Url":"https://www.facebook.com/234418655726923/posts/204681105367345","ViewCount":34,"LikeCount":2},{"Platform":"instagram","PostId":181,"Url":"https://www.instagram.com/reel/Cl4ikTnjqOk/","ViewCount":3871,"LikeCount":44},{"Platform":"tiktok","PostId":5,"Url":"https://www.tiktok.com/@backyahdbbq/video/7174536457946778923","ViewCount":38155,"LikeCount":1552}]},{"Id":6,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7174087163972275498","ThumbnailUrl":"media/posts/tiktok_7174087163972275498.png","Description":"Smoked Pork butt with in Korean pork bulgogi marinade. That color! Thanks to @PorterRoadButcher for the butt Thanks to @TheMeatStick for the probe Thanks to Grilla Grills for the smoker.  Music by @Ce","SearchText":"smoked pork butt with in korean pork bulgogi marinade. that color! thanks to @porterroadbutcher for the butt thanks to @themeatstick for the probe thanks to grilla grills for the smoker.  music by @cesar0787 check out his guitar work  #gifted #smokedmeat #bbq #pork #koreanbbq  pig pork_shoulder showcase bbq smoking","CreateDateTime":"2022-12-06T17:22:40.000Z","ViewCount":4607,"LikeCount":99,"GroupId":9702,"GroupCode":"smoked-pork-butt-korean-bulgogi-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":6,"Url":"https://www.tiktok.com/@backyahdbbq/video/7174087163972275498","ViewCount":4607,"LikeCount":99}]},{"Id":7,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7173503166275685674","ThumbnailUrl":"media/posts/tiktok_7173503166275685674.png","Description":"Today I’m making a no-knead walnut date loaf. This is based on Jim Lahey’s Walnut Raisin loaf from his My bread book.  It starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of","SearchText":"today i’m making a no-knead walnut date loaf. this is based on jim lahey’s walnut raisin loaf from his my bread book.  it starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water. mix that up until it is a all moist and shaggy. cover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees.  i put mine in the oven with light on where it hovers around 80 degrees. then flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.   fold up each side and let sit for another 1-2 hours.  pre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes. remove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it. remove the dutch oven and let sit on a rack for an hour or so until it is cool. slice it up and enjoy. thanks to @barebonesliving for the dutch oven.  #gifted #bread #howto #nokneadbread  recipe how_to process bread baking","CreateDateTime":"2022-12-05T03:36:14.000Z","ViewCount":41491,"LikeCount":849,"GroupId":9703,"GroupCode":"no-knead-walnut-date-loaf-recipe-2","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to","process"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2931,"Url":"https://www.youtube.com/watch?v=CdjADw6m8N8","ViewCount":18889,"LikeCount":507},{"Platform":"instagram","PostId":2930,"Url":"https://www.instagram.com/reel/CvvXFQhAZ1B/","ViewCount":3202,"LikeCount":65},{"Platform":"facebook","PostId":2928,"Url":"https://www.facebook.com/reel/770181825109046/","ViewCount":3433,"LikeCount":49},{"Platform":"tiktok","PostId":2929,"Url":"https://www.tiktok.com/@backyahdbbq/video/7265446842752617774","ViewCount":8129,"LikeCount":99},{"Platform":"tiktok","PostId":7,"Url":"https://www.tiktok.com/@backyahdbbq/video/7173503166275685674","ViewCount":7838,"LikeCount":129}]},{"Id":182,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CltxU2zjWq9/","ThumbnailUrl":"media/posts/instagram_17942685422521293.png","Description":"We headed back to Maine for Thanksgiving. The turkey was decent, but we couldn’t visit without getting some fresh Maine lobster.  Not going to lie, we picked @lukeslobster because of the view and it d","SearchText":"we headed back to maine for thanksgiving. the turkey was decent, but we couldn’t visit without getting some fresh maine lobster.  not going to lie, we picked @lukeslobster because of the view and it did not disappoint. the food was amazing.  the lobster rolls were stacked with buttery claws on toasted buns. the sides and salads were fresh.  the whole lobsters were full of delicious warm fresh lobster meat - right from the tank.  definitely stop by the next time you are in portland.\n\nmusic by @jakebaynesofficial def check him out \n\n#maine #lobster #lobsterroll #mainelobster #portlandmaine lobster turkey shellfish review showcase seafood sides we headed back to maine for thanksgiving. the turkey was decent, but we couldn’t visit without getting some fresh maine lobster.  not going to lie, we picked @lukeslobster because of the view and it did not disappoint. the food was amazing.  the lobster rolls were stacked with buttery claws on toasted buns. the sides and salads were fresh.  the whole lobsters were full of delicious warm fresh lobster meat - right from the tank.  definitely stop by the next time you are in portland.\n\nmusic by @jakebaynesofficial def check him out \n\n#maine #lobster #lobsterroll #mainelobster #portlandmaine lobster turkey review seafood sides we headed back to maine for thanksgiving. the turkey was decent, but we couldn’t visit without getting some fresh maine lobster.  not going to lie, we picked @luke’s lobster  because of the view and it did not disappoint. the food was amazing.  the lobster rolls were stacked with buttery claws on toasted buns. the sides and salads were fresh.  the whole lobsters were full of delicious warm fresh lobster meat - right from the tank.  definitely stop by the next time you are in portland. music by @jake baynes def check him out  #maine #lobster #mainelobster #lobsterroll #portlandmaine  lobster turkey review seafood sides","CreateDateTime":"2022-12-03T18:07:09.000Z","ViewCount":8035,"LikeCount":228,"GroupId":9335,"GroupCode":"maine-lobster-roll-review","IsPrimaryInGroup":false,"Animals":["lobster","turkey"],"Dishes":[],"PostTypes":["review"],"Categories":["Seafood","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2496,"Url":"https://www.facebook.com/234418655726923/posts/207180298450759","ViewCount":5,"LikeCount":2},{"Platform":"instagram","PostId":182,"Url":"https://www.instagram.com/reel/CltxU2zjWq9/","ViewCount":2601,"LikeCount":59},{"Platform":"tiktok","PostId":9,"Url":"https://www.tiktok.com/@backyahdbbq/video/7172950657199099182","ViewCount":5429,"LikeCount":167}]},{"Id":8,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7172978874463292718","ThumbnailUrl":"media/posts/tiktok_7172978874463292718.png","Description":"I like bread with character. Walnuts and dates. Recipe coming soon. ","SearchText":"i like bread with character. walnuts and dates. recipe coming soon.  recipe bread baking","CreateDateTime":"2022-12-03T17:41:45.000Z","ViewCount":3694,"LikeCount":55,"GroupId":9704,"GroupCode":"characterful-bread-with-walnuts-and-date","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":8,"Url":"https://www.tiktok.com/@backyahdbbq/video/7172978874463292718","ViewCount":3694,"LikeCount":55}]},{"Id":9,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7172950657199099182","ThumbnailUrl":"media/posts/tiktok_7172950657199099182.png","Description":"We headed back to Maine for Thanksgiving. The turkey was decent, but we couldn’t visit without getting some fresh Maine lobster.  Not going to lie, we picked @Luke’s Lobster  because of the view and i","SearchText":"we headed back to maine for thanksgiving. the turkey was decent, but we couldn’t visit without getting some fresh maine lobster.  not going to lie, we picked @lukeslobster because of the view and it did not disappoint. the food was amazing.  the lobster rolls were stacked with buttery claws on toasted buns. the sides and salads were fresh.  the whole lobsters were full of delicious warm fresh lobster meat - right from the tank.  definitely stop by the next time you are in portland.\n\nmusic by @jakebaynesofficial def check him out \n\n#maine #lobster #lobsterroll #mainelobster #portlandmaine lobster turkey shellfish review showcase seafood sides we headed back to maine for thanksgiving. the turkey was decent, but we couldn’t visit without getting some fresh maine lobster.  not going to lie, we picked @lukeslobster because of the view and it did not disappoint. the food was amazing.  the lobster rolls were stacked with buttery claws on toasted buns. the sides and salads were fresh.  the whole lobsters were full of delicious warm fresh lobster meat - right from the tank.  definitely stop by the next time you are in portland.\n\nmusic by @jakebaynesofficial def check him out \n\n#maine #lobster #lobsterroll #mainelobster #portlandmaine lobster turkey review seafood sides we headed back to maine for thanksgiving. the turkey was decent, but we couldn’t visit without getting some fresh maine lobster.  not going to lie, we picked @luke’s lobster  because of the view and it did not disappoint. the food was amazing.  the lobster rolls were stacked with buttery claws on toasted buns. the sides and salads were fresh.  the whole lobsters were full of delicious warm fresh lobster meat - right from the tank.  definitely stop by the next time you are in portland. music by @jake baynes def check him out  #maine #lobster #mainelobster #lobsterroll #portlandmaine  lobster turkey review seafood sides","CreateDateTime":"2022-12-03T15:52:20.000Z","ViewCount":8035,"LikeCount":228,"GroupId":9335,"GroupCode":"maine-lobster-roll-review","IsPrimaryInGroup":false,"Animals":["lobster","turkey"],"Dishes":[],"PostTypes":["review"],"Categories":["Seafood","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2496,"Url":"https://www.facebook.com/234418655726923/posts/207180298450759","ViewCount":5,"LikeCount":2},{"Platform":"instagram","PostId":182,"Url":"https://www.instagram.com/reel/CltxU2zjWq9/","ViewCount":2601,"LikeCount":59},{"Platform":"tiktok","PostId":9,"Url":"https://www.tiktok.com/@backyahdbbq/video/7172950657199099182","ViewCount":5429,"LikeCount":167}]},{"Id":10,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7172368865614171434","ThumbnailUrl":"media/posts/tiktok_7172368865614171434.png","Description":"I’m not a huge fan of grill marks on my steaks.  I prefer the flavor of a consistent char across the entire surface.  One way to achieve that is with the cold grate method. I pre-salt my steaks in the","SearchText":"i’m not a huge fan of grill marks on my steaks.  i prefer the flavor of a consistent char across the entire surface.  one way to achieve that is with the cold grate method. i pre-salt my steaks in the fridge overnight to let the salt penetrate throughout and tenderize it.  i get my grill ripping hot with some charcoal and wood chunks, but don’t put my grate on yet.  in my opinion, grill marks add a bitter taste to the steak because those little strips have to burn while the rest of the surface chars. the steak goes on the grate while it is still cold.  i put both over the heat when the flames have died down i cook it a minute or so per side paying close attention to the sear.  when it’s close to my target temp i remove the grate and put the sides directly on the hot coals to crisp up the fat.  let it rest a bit. pepper to taste and enjoy that consistent char thanks to @porterroadbutcher for the steak and @barebonesliving for the grill and knives! music by @ianmullmusic amazing guitar work on this channel. check him out! #gifted #bbq #bbqtips #howto #learnontiktok #steak #grill #outdoorcooking  cow steak how_to tips process bbq grilling","CreateDateTime":"2022-12-02T02:14:27.000Z","ViewCount":848730,"LikeCount":35283,"GroupId":9705,"GroupCode":"cold-grate-method-for-steak-charring-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":10,"Url":"https://www.tiktok.com/@backyahdbbq/video/7172368865614171434","ViewCount":848730,"LikeCount":35283}]},{"Id":2501,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/203043925531063","ThumbnailUrl":"media/posts/facebook_110899788073674_203043925531063.png","Description":"Snow loaf in my @barebonesliving cast iron Dutch oven \n\n#gifted #bread","SearchText":"snow loaf in my @barebonesliving cast iron dutch oven \n\n#gifted #bread showcase bread baking snow loaf in my @barebonesliving cast iron dutch oven \n\n#gifted #bread showcase bread baking","CreateDateTime":"2022-12-01T18:05:54.000Z","ViewCount":0,"LikeCount":13,"GroupId":9339,"GroupCode":"snow-loaf-baked-in-dutch-oven","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2501,"Url":"https://www.facebook.com/234418655726923/posts/203043925531063","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":183,"Url":"https://www.instagram.com/p/Clon9MQPUIw/","ViewCount":0,"LikeCount":12}]},{"Id":183,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Clon9MQPUIw/","ThumbnailUrl":"media/posts/instagram_17970017512973009.png","Description":"Snow loaf in my @barebonesliving cast iron Dutch oven \n\n#gifted #bread","SearchText":"snow loaf in my @barebonesliving cast iron dutch oven \n\n#gifted #bread showcase bread baking snow loaf in my @barebonesliving cast iron dutch oven \n\n#gifted #bread showcase bread baking","CreateDateTime":"2022-12-01T18:05:49.000Z","ViewCount":0,"LikeCount":13,"GroupId":9339,"GroupCode":"snow-loaf-baked-in-dutch-oven","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2501,"Url":"https://www.facebook.com/234418655726923/posts/203043925531063","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":183,"Url":"https://www.instagram.com/p/Clon9MQPUIw/","ViewCount":0,"LikeCount":12}]},{"Id":184,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/ClUwK1LjjJO/","ThumbnailUrl":"media/posts/instagram_17913799853644284.png","Description":"That beautiful singing sear never gets old. Ribeye from @porterroad, grill from @barebonesliving \n\n#gifted #affiliate #bbq #steak #ribeye #sear #sizzle","SearchText":"that beautiful singing sear never gets old. ribeye from @porterroad, grill from @barebonesliving \n\n#gifted #affiliate #bbq #steak #ribeye #sear #sizzle cow steak showcase bbq grilling that beautiful singing sear never gets old. ribeye from @porterroadbutcher, grill from @barebonesliving  #gifted #affiliate #bbq #steak #ribeye #sear #sizzle  cow steak showcase bbq grilling","CreateDateTime":"2022-11-24T00:53:49.000Z","ViewCount":24883,"LikeCount":279,"GroupId":9706,"GroupCode":"perfect-ribeye-sear-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":184,"Url":"https://www.instagram.com/reel/ClUwK1LjjJO/","ViewCount":19549,"LikeCount":159},{"Platform":"tiktok","PostId":11,"Url":"https://www.tiktok.com/@backyahdbbq/video/7169378616755621162","ViewCount":5334,"LikeCount":120}]},{"Id":11,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7169378616755621162","ThumbnailUrl":"media/posts/tiktok_7169378616755621162.png","Description":"That beautiful singing sear never gets old. Ribeye from @PorterRoadButcher, grill from @barebonesliving  #gifted #affiliate #bbq #steak #ribeye #sear #sizzle ","SearchText":"that beautiful singing sear never gets old. ribeye from @porterroad, grill from @barebonesliving \n\n#gifted #affiliate #bbq #steak #ribeye #sear #sizzle cow steak showcase bbq grilling that beautiful singing sear never gets old. ribeye from @porterroadbutcher, grill from @barebonesliving  #gifted #affiliate #bbq #steak #ribeye #sear #sizzle  cow steak showcase bbq grilling","CreateDateTime":"2022-11-24T00:50:43.000Z","ViewCount":24883,"LikeCount":279,"GroupId":9706,"GroupCode":"perfect-ribeye-sear-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":184,"Url":"https://www.instagram.com/reel/ClUwK1LjjJO/","ViewCount":19549,"LikeCount":159},{"Platform":"tiktok","PostId":11,"Url":"https://www.tiktok.com/@backyahdbbq/video/7169378616755621162","ViewCount":5334,"LikeCount":120}]},{"Id":2502,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/201491289019660","ThumbnailUrl":"media/posts/facebook_110899788073674_201491289019660.png","Description":"When I was first learning how to trim a brisket I stressed pretty hard about not gouging into the fat cap.  I’m here to tell you that I’ve done it and I’ve survived and it’s okay.  Exposing a little o","SearchText":"when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  \n\nmusic by @ianmullmusic amazing guitar work on his channel. check him out! \n\n#bbq #bbqtips #brisket #briskettrim #howto #learnontiktok #smokedmeat #smokedbrisket #brisketprep cow brisket how_to bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic. in fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.your goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  as you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting. when you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat. everything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  music by ian mull amazing guitar work on his channel. check him out! #bbq #bbqtips #brisket #briskettrim #howto #learnontiktok #smokedmeat #smokedbrisket #brisketprep cow brisket how_to tips bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  \n\nmusic by ian mull amazing guitar work on his channel. check him out! \n\n#gifted #affiliate #bbq #bbqtips #brisket #briskettrim #howto #learn #smokedmeat #smokedbrisket #brisketprep cow brisket how_to bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it. \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake. \n\nmusic by @ianmullmusic amazing guitar work on his channel. check him out! \n\n#gifted #affiliate #bbq #bbqtips #brisket #briskettrim #howto #learn #smokedmeat #smokedbrisket #brisketprep cow brisket how_to tips bbq smoking","CreateDateTime":"2022-11-23T22:07:13.000Z","ViewCount":1493019,"LikeCount":16276,"GroupId":9251,"GroupCode":"trimming-brisket-without-stress","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2865,"Url":"https://www.youtube.com/watch?v=M7jVm7SA20k","ViewCount":103690,"LikeCount":2237},{"Platform":"facebook","PostId":2864,"Url":"https://www.facebook.com/reel/814458406900541/","ViewCount":1165219,"LikeCount":10112},{"Platform":"facebook","PostId":2502,"Url":"https://www.facebook.com/234418655726923/posts/201491289019660","ViewCount":95,"LikeCount":4},{"Platform":"instagram","PostId":185,"Url":"https://www.instagram.com/reel/ClUdEfajVBl/","ViewCount":224015,"LikeCount":3923}]},{"Id":185,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/ClUdEfajVBl/","ThumbnailUrl":"media/posts/instagram_18006242911513018.png","Description":"When I was first learning how to trim a brisket I stressed pretty hard about not gouging into the fat cap.  I’m here to tell you that I’ve done it and I’ve survived and it’s okay.  Exposing a little o","SearchText":"when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  \n\nmusic by @ianmullmusic amazing guitar work on his channel. check him out! \n\n#bbq #bbqtips #brisket #briskettrim #howto #learnontiktok #smokedmeat #smokedbrisket #brisketprep cow brisket how_to bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic. in fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.your goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  as you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting. when you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat. everything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  music by ian mull amazing guitar work on his channel. check him out! #bbq #bbqtips #brisket #briskettrim #howto #learnontiktok #smokedmeat #smokedbrisket #brisketprep cow brisket how_to tips bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.  \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.  \n\nmusic by ian mull amazing guitar work on his channel. check him out! \n\n#gifted #affiliate #bbq #bbqtips #brisket #briskettrim #howto #learn #smokedmeat #smokedbrisket #brisketprep cow brisket how_to bbq smoking when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.\n\nin fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.\n\nyour goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it. \n\nas you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.\n\nwhen you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat.\n\neverything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake. \n\nmusic by @ianmullmusic amazing guitar work on his channel. check him out! \n\n#gifted #affiliate #bbq #bbqtips #brisket #briskettrim #howto #learn #smokedmeat #smokedbrisket #brisketprep cow brisket how_to tips bbq smoking","CreateDateTime":"2022-11-23T22:06:18.000Z","ViewCount":1493019,"LikeCount":16276,"GroupId":9251,"GroupCode":"trimming-brisket-without-stress","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2865,"Url":"https://www.youtube.com/watch?v=M7jVm7SA20k","ViewCount":103690,"LikeCount":2237},{"Platform":"facebook","PostId":2864,"Url":"https://www.facebook.com/reel/814458406900541/","ViewCount":1165219,"LikeCount":10112},{"Platform":"facebook","PostId":2502,"Url":"https://www.facebook.com/234418655726923/posts/201491289019660","ViewCount":95,"LikeCount":4},{"Platform":"instagram","PostId":185,"Url":"https://www.instagram.com/reel/ClUdEfajVBl/","ViewCount":224015,"LikeCount":3923}]},{"Id":2503,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/201335115701944","ThumbnailUrl":"media/posts/facebook_110899788073674_201335115701944.png","Description":"First loaf in my new Cast Iron Dutch Oven courtesy of @barebonesliving","SearchText":"first loaf in my new cast iron dutch oven courtesy of @barebonesliving showcase bread baking first loaf in my new cast iron dutch oven courtesy of @barebonesliving showcase bread baking","CreateDateTime":"2022-11-23T04:13:09.000Z","ViewCount":1,"LikeCount":22,"GroupId":9340,"GroupCode":"cast-iron-dutch-oven-bread-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2503,"Url":"https://www.facebook.com/234418655726923/posts/201335115701944","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":186,"Url":"https://www.instagram.com/p/ClSiS_ur8xg/","ViewCount":0,"LikeCount":18}]},{"Id":186,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/ClSiS_ur8xg/","ThumbnailUrl":"media/posts/instagram_17880391406719780.png","Description":"First loaf in my new Cast Iron Dutch Oven courtesy of @barebonesliving","SearchText":"first loaf in my new cast iron dutch oven courtesy of @barebonesliving showcase bread baking first loaf in my new cast iron dutch oven courtesy of @barebonesliving showcase bread baking","CreateDateTime":"2022-11-23T04:13:04.000Z","ViewCount":1,"LikeCount":22,"GroupId":9340,"GroupCode":"cast-iron-dutch-oven-bread-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2503,"Url":"https://www.facebook.com/234418655726923/posts/201335115701944","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":186,"Url":"https://www.instagram.com/p/ClSiS_ur8xg/","ViewCount":0,"LikeCount":18}]},{"Id":12,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7168975464457833774","ThumbnailUrl":"media/posts/tiktok_7168975464457833774.png","Description":"First loaf in my new @Barebones cast iron Dutch oven. Crunchy chewy deliciousness  Leave a comment if you want the recipe and if you want to see more bread videos. See my gear page for Dutch oven link","SearchText":"first loaf in my new @barebones cast iron dutch oven. crunchy chewy deliciousness  leave a comment if you want the recipe and if you want to see more bread videos. see my gear page for dutch oven link and use code backyahd15 for 15% off.  #gifted #affiliate #bread #dutchoven  showcase bread baking","CreateDateTime":"2022-11-22T22:46:16.000Z","ViewCount":9059,"LikeCount":185,"GroupId":9707,"GroupCode":"baking-bread-in-a-cast-iron-dutch-oven","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":12,"Url":"https://www.tiktok.com/@backyahdbbq/video/7168975464457833774","ViewCount":9059,"LikeCount":185}]},{"Id":13,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7167106722979384619","ThumbnailUrl":"media/posts/tiktok_7167106722979384619.png","Description":"When I was first learning how to trim a brisket I stressed pretty hard about not gouging into the fat cap.  I’m here to tell you that I’ve done it and I’ve survived and it’s okay.  Exposing a little o","SearchText":"when i was first learning how to trim a brisket i stressed pretty hard about not gouging into the fat cap.  i’m here to tell you that i’ve done it and i’ve survived and it’s okay.  exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic. in fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great. your goal should be to trim the fat cap down to about a quarter of an inch all the way around.  sometimes that means putting your knife in awkward positions.  it helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.   as you are trimming, feel and look around for anything that looks more than a quarter of an inch.  trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting. when you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed.  i personally like to continue cutting because aesthetically i don’t want a piece of flappy fat left on top of my meat. everything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make mistake.   music by @ianmullmusic amazing guitar work on his channel. check him out!  #gifted #affiliate #bbq #bbqtips #brisket #briskettrim #howto #learnontiktok #smokedmeat #smokedbrisket #brisketprep @backyahdbbq  @backyahdbbq @backyahdbbq  cow brisket how_to tips tutorial bbq smoking","CreateDateTime":"2022-11-17T21:54:40.000Z","ViewCount":2482672,"LikeCount":121713,"GroupId":9708,"GroupCode":"brisket-trimming-tips-for-beginners-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":13,"Url":"https://www.tiktok.com/@backyahdbbq/video/7167106722979384619","ViewCount":2482672,"LikeCount":121713}]},{"Id":2504,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/200218205813635","ThumbnailUrl":"media/posts/facebook_110899788073674_200218205813635.png","Description":"Pork brisket with chimichurri. Thanks Porter Road for brisket! Seriously one of the best tasting things I’ve ever cooked. \n\n#bbq #pork #chimichurri","SearchText":"pork brisket with chimichurri. thanks porter road for brisket! seriously one of the best tasting things i’ve ever cooked. \n\n#bbq #pork #chimichurri pig brisket recipe bbq pork brisket with chimichurri. thanks @porterroad for brisket! seriously one of the best tasting things i’ve ever cooked. \n\n#bbq #pork #chimichurri","CreateDateTime":"2022-11-17T15:47:14.000Z","ViewCount":1,"LikeCount":25,"GroupId":9709,"GroupCode":"pork-brisket-with-chimichurri-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2504,"Url":"https://www.facebook.com/234418655726923/posts/200218205813635","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":187,"Url":"https://www.instagram.com/p/ClEU9UApraN/","ViewCount":0,"LikeCount":18}]},{"Id":187,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/ClEU9UApraN/","ThumbnailUrl":"media/posts/instagram_17945811032229833.png","Description":"Pork brisket with chimichurri. Thanks @porterroad for brisket! Seriously one of the best tasting things I’ve ever cooked. \n\n#bbq #pork #chimichurri","SearchText":"pork brisket with chimichurri. thanks porter road for brisket! seriously one of the best tasting things i’ve ever cooked. \n\n#bbq #pork #chimichurri pig brisket recipe bbq pork brisket with chimichurri. thanks @porterroad for brisket! seriously one of the best tasting things i’ve ever cooked. \n\n#bbq #pork #chimichurri","CreateDateTime":"2022-11-17T15:47:09.000Z","ViewCount":1,"LikeCount":25,"GroupId":9709,"GroupCode":"pork-brisket-with-chimichurri-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2504,"Url":"https://www.facebook.com/234418655726923/posts/200218205813635","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":187,"Url":"https://www.instagram.com/p/ClEU9UApraN/","ViewCount":0,"LikeCount":18}]},{"Id":14,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7166717520102051118","ThumbnailUrl":"media/posts/tiktok_7166717520102051118.png","Description":"Getting this @PorterRoadButcher Pork Brisket in our new Grilla Grills Alpha.  Music by @Sean Mann excellent guitar work on his channel. Check him out! #gifted #affiliate #bbq #pork #smokedmeat","SearchText":"getting this @porterroadbutcher pork brisket in our new grilla grills alpha.  music by @sean mann excellent guitar work on his channel. check him out! #gifted #affiliate #bbq #pork #smokedmeat pig brisket showcase bbq smoking grilling","CreateDateTime":"2022-11-16T20:44:22.000Z","ViewCount":7843,"LikeCount":135,"GroupId":9710,"GroupCode":"pork-brisket-in-grilla-grills-alpha","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":14,"Url":"https://www.tiktok.com/@backyahdbbq/video/7166717520102051118","ViewCount":7843,"LikeCount":135}]},{"Id":188,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Ck_z4m0jI70/","ThumbnailUrl":"media/posts/instagram_17962182152089318.png","Description":"Making your own bbq rub is easy, but it’s good to have a process in place so when you find a mix of ingredients that you like you’re able to easily replicate it.  I use the baker’s percentage method u","SearchText":"making your own bbq rub is easy, but it’s good to have a process in place so when you find a mix of ingredients that you like you’re able to easily replicate it.  i use the baker’s percentage method using the weight of each ingredient as a percentage of the meat’s weight.\n\nfor this rub we’ll use 1% salt, ½ % garlic, and 1% pepper.\n\nthis brisket weights 56 hundred grams, so we’ll start with 1% or 56 grams of salt.  today we are using 28 grams of both diamond crystal kosher salt and lawry’s seasoning salt. lawry’s has a little less sodium than salt, but it’s close enough for bbq.  you can just use 56 grams of salt if you don’t have lawry’s.\n\nwe’ll then add ½ % or 28 grams of granulated garlic.\n\nthen 1% or 56 grams of coarse ground black pepper.\n\ngive that a good shake and apply an even coat to all sides of your meat.\n\nif your meat isn’t tacky you can optionally rub it to release a little moisture or apply a binder such as water, olive oil, or mustard. \n\ni like to finish with a little bit more pepper, before i put it in the fridge for the night. \n\nthese ingredients and amounts work for me right now, but i’m always tweaking them based on how i liked my last cook. feel free to add more or less or whatever seasonings you like. just remember to log everything.\n\nnow when you serve your meat, ask your friends what they think of the salt level and the flavor and adjust your ingredient ratios on your next cook. \n\n#affiliate #bbq #bbqrub #diy #bbqtips #bbqhack #smokedmeat #brisketprep #howto #learnontiktok cow brisket how_to bbq smoking making your own bbq rub is easy, but it’s good to have a process in place so when you find a mix of ingredients that you like you’re able to easily replicate it.  i use the baker’s percentage method using the weight of each ingredient as a percentage of the meat’s weight. for this rub we’ll use 1% salt, ½ % garlic, and 1% pepper. this brisket weights 56 hundred grams, so we’ll start with 1% or 56 grams of salt.  today we are using 28 grams of both diamond crystal kosher salt and lawry’s seasoning salt. lawry’s has a little less sodium than salt, but it’s close enough for bbq.  you can just use 56 grams of salt if you don’t have lawry’s. we’ll then add ½ % or 28 grams of granulated garlic. then 1% or 56 grams of coarse ground black pepper. give that a good shake and apply an even coat to all sides of your meat. if your meat isn’t tacky you can optionally rub it to release a little moisture or apply a binder such as water, olive oil, or mustard.  i like to finish with a little bit more pepper, before i put it in the fridge for the night.  these ingredients and amounts work for me right now, but i’m always tweaking them based on how i liked my last cook. feel free to add more or less or whatever seasonings you like. just remember to log everything. now when you serve your meat, ask your friends what they think of the salt level and the flavor and adjust your ingredient ratios on your next cook.  @backyahdbbq  #affiliate #bbq #bbqrub #diy #bbqtips #bbqhack #smokedmeat #brisketprep #howto #learnontiktok ","CreateDateTime":"2022-11-15T21:43:11.000Z","ViewCount":22009,"LikeCount":1297,"GroupId":9711,"GroupCode":"easy-bbq-rub-using-bakers-percentage","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":188,"Url":"https://www.instagram.com/reel/Ck_z4m0jI70/","ViewCount":2342,"LikeCount":61},{"Platform":"tiktok","PostId":15,"Url":"https://www.tiktok.com/@backyahdbbq/video/7166360889061330219","ViewCount":19667,"LikeCount":1236}]},{"Id":15,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7166360889061330219","ThumbnailUrl":"media/posts/tiktok_7166360889061330219.png","Description":"Making your own bbq rub is easy, but it’s good to have a process in place so when you find a mix of ingredients that you like you’re able to easily replicate it.  I use the baker’s percentage method u","SearchText":"making your own bbq rub is easy, but it’s good to have a process in place so when you find a mix of ingredients that you like you’re able to easily replicate it.  i use the baker’s percentage method using the weight of each ingredient as a percentage of the meat’s weight.\n\nfor this rub we’ll use 1% salt, ½ % garlic, and 1% pepper.\n\nthis brisket weights 56 hundred grams, so we’ll start with 1% or 56 grams of salt.  today we are using 28 grams of both diamond crystal kosher salt and lawry’s seasoning salt. lawry’s has a little less sodium than salt, but it’s close enough for bbq.  you can just use 56 grams of salt if you don’t have lawry’s.\n\nwe’ll then add ½ % or 28 grams of granulated garlic.\n\nthen 1% or 56 grams of coarse ground black pepper.\n\ngive that a good shake and apply an even coat to all sides of your meat.\n\nif your meat isn’t tacky you can optionally rub it to release a little moisture or apply a binder such as water, olive oil, or mustard. \n\ni like to finish with a little bit more pepper, before i put it in the fridge for the night. \n\nthese ingredients and amounts work for me right now, but i’m always tweaking them based on how i liked my last cook. feel free to add more or less or whatever seasonings you like. just remember to log everything.\n\nnow when you serve your meat, ask your friends what they think of the salt level and the flavor and adjust your ingredient ratios on your next cook. \n\n#affiliate #bbq #bbqrub #diy #bbqtips #bbqhack #smokedmeat #brisketprep #howto #learnontiktok cow brisket how_to bbq smoking making your own bbq rub is easy, but it’s good to have a process in place so when you find a mix of ingredients that you like you’re able to easily replicate it.  i use the baker’s percentage method using the weight of each ingredient as a percentage of the meat’s weight. for this rub we’ll use 1% salt, ½ % garlic, and 1% pepper. this brisket weights 56 hundred grams, so we’ll start with 1% or 56 grams of salt.  today we are using 28 grams of both diamond crystal kosher salt and lawry’s seasoning salt. lawry’s has a little less sodium than salt, but it’s close enough for bbq.  you can just use 56 grams of salt if you don’t have lawry’s. we’ll then add ½ % or 28 grams of granulated garlic. then 1% or 56 grams of coarse ground black pepper. give that a good shake and apply an even coat to all sides of your meat. if your meat isn’t tacky you can optionally rub it to release a little moisture or apply a binder such as water, olive oil, or mustard.  i like to finish with a little bit more pepper, before i put it in the fridge for the night.  these ingredients and amounts work for me right now, but i’m always tweaking them based on how i liked my last cook. feel free to add more or less or whatever seasonings you like. just remember to log everything. now when you serve your meat, ask your friends what they think of the salt level and the flavor and adjust your ingredient ratios on your next cook.  @backyahdbbq  #affiliate #bbq #bbqrub #diy #bbqtips #bbqhack #smokedmeat #brisketprep #howto #learnontiktok ","CreateDateTime":"2022-11-15T21:40:30.000Z","ViewCount":22009,"LikeCount":1297,"GroupId":9711,"GroupCode":"easy-bbq-rub-using-bakers-percentage","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":188,"Url":"https://www.instagram.com/reel/Ck_z4m0jI70/","ViewCount":2342,"LikeCount":61},{"Platform":"tiktok","PostId":15,"Url":"https://www.tiktok.com/@backyahdbbq/video/7166360889061330219","ViewCount":19667,"LikeCount":1236}]},{"Id":2505,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/199659845869471","ThumbnailUrl":"media/posts/facebook_110899788073674_199659845869471.png","Description":"Brisket trim with slicing knife. I’ve seen @1042_bbq use a slicing knife a bunch so I thought I would give it a try. It worked well. I only had to resort to the boning knife for the deckle scoop. \n\nMu","SearchText":"brisket trim with slicing knife. i’ve seen @1042_bbq use a slicing knife a bunch so i thought i would give it a try. it worked well. i only had to resort to the boning knife for the deckle scoop. \n\nmusic by @zeppelinbarnatra. very nice guitar work up on his channel. check him out!\n\n#bbq #brisket #briskettrim #howto #smokedmeat #brisketprep cow brisket how_to tips tutorial bbq smoking brisket trim with slicing knife. i’ve seen @1042_bbq use a slicing knife a bunch so i thought i would give it a try. it worked well. i only had to resort to the boning knife for the deckle scoop. \n\nmusic by @zeppelinbarnatra. very nice guitar work up on his channel. check him out!\n\n#bbq #brisket #briskettrim #howto #smokedmeat #brisketprep cow brisket how_to bbq smoking","CreateDateTime":"2022-11-14T22:37:52.000Z","ViewCount":2287,"LikeCount":40,"GroupId":9341,"GroupCode":"brisket-trimming-with-slicing-knife","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2505,"Url":"https://www.facebook.com/234418655726923/posts/199659845869471","ViewCount":21,"LikeCount":5},{"Platform":"instagram","PostId":189,"Url":"https://www.instagram.com/reel/Ck3cZJjpBZQ/","ViewCount":2266,"LikeCount":35}]},{"Id":16,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7165691090643832107","ThumbnailUrl":"media/posts/tiktok_7165691090643832107.png","Description":"Brisket right after unwrapping. That steam and bark. It was delicious!  Foil boat on this one.  Music by @Cesar0787 check out his page with tons of great guitar work  #bbq #brisket #smoked #smokedmeat","SearchText":"brisket right after unwrapping. that steam and bark. it was delicious!  foil boat on this one.  music by @cesar0787 check out his page with tons of great guitar work  #bbq #brisket #smoked #smokedmeat  cow brisket showcase bbq smoking","CreateDateTime":"2022-11-14T02:21:20.000Z","ViewCount":9734,"LikeCount":264,"GroupId":9712,"GroupCode":"unwrapped-brisket-with-perfect-bark","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":16,"Url":"https://www.tiktok.com/@backyahdbbq/video/7165691090643832107","ViewCount":9734,"LikeCount":264}]},{"Id":189,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Ck3cZJjpBZQ/","ThumbnailUrl":"media/posts/instagram_18182476402246033.png","Description":"Brisket trim with slicing knife. I’ve seen @1042_bbq use a slicing knife a bunch so I thought I would give it a try. It worked well. I only had to resort to the boning knife for the deckle scoop. \n\nMu","SearchText":"brisket trim with slicing knife. i’ve seen @1042_bbq use a slicing knife a bunch so i thought i would give it a try. it worked well. i only had to resort to the boning knife for the deckle scoop. \n\nmusic by @zeppelinbarnatra. very nice guitar work up on his channel. check him out!\n\n#bbq #brisket #briskettrim #howto #smokedmeat #brisketprep cow brisket how_to tips tutorial bbq smoking brisket trim with slicing knife. i’ve seen @1042_bbq use a slicing knife a bunch so i thought i would give it a try. it worked well. i only had to resort to the boning knife for the deckle scoop. \n\nmusic by @zeppelinbarnatra. very nice guitar work up on his channel. check him out!\n\n#bbq #brisket #briskettrim #howto #smokedmeat #brisketprep cow brisket how_to bbq smoking","CreateDateTime":"2022-11-12T15:42:30.000Z","ViewCount":2287,"LikeCount":40,"GroupId":9341,"GroupCode":"brisket-trimming-with-slicing-knife","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2505,"Url":"https://www.facebook.com/234418655726923/posts/199659845869471","ViewCount":21,"LikeCount":5},{"Platform":"instagram","PostId":189,"Url":"https://www.instagram.com/reel/Ck3cZJjpBZQ/","ViewCount":2266,"LikeCount":35}]},{"Id":17,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7164894333857205550","ThumbnailUrl":"media/posts/tiktok_7164894333857205550.png","Description":"Brisket trim with slicing knife. I’ve seen @Brent Sanders use a slicing knife a bunch and wanted to give it a try. It worked well! I only resorted to the boning knife for the deckle scoop. Music by @N","SearchText":"brisket trim with slicing knife. i’ve seen @brent sanders use a slicing knife a bunch and wanted to give it a try. it worked well! i only resorted to the boning knife for the deckle scoop. music by @nathaniel murphy def check him out.  #affiliate #bbq #bbqtips #brisket #briksetprep #briskettrim #smokedmeat #howto #learnontiktok @backyahdbbq @backyahdbbq  cow brisket how_to tips tutorial bbq smoking","CreateDateTime":"2022-11-11T22:49:31.000Z","ViewCount":24504,"LikeCount":762,"GroupId":9713,"GroupCode":"brisket-trim-using-a-slicing-knife","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":17,"Url":"https://www.tiktok.com/@backyahdbbq/video/7164894333857205550","ViewCount":24504,"LikeCount":762}]},{"Id":18,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7164507858049027371","ThumbnailUrl":"media/posts/tiktok_7164507858049027371.png","Description":"If your brisket is a little too long for your smoker, just put a wood chunk under it to prop it up. You can also use this trick if you have any top puddling to help it drain off. You can remove the wo","SearchText":"if your brisket is a little too long for your smoker, just put a wood chunk under it to prop it up. you can also use this trick if you have any top puddling to help it drain off. you can remove the wood chunk prop after your brisket shrinks enough to fit in on its own. i’ve found that a well trimmed 15lb brisket fits in the 18” weber smokey mountain pretty well.  you could also just trim a little more off the flat if it’s a really long one. music by @kaelan dijulio cool guitar vibes on his channel. check him out!  #bbq #bbqtips #bbqhack #brisket #howto #learnontiktok #smokedmeat #brisket @backyahdbbq @backyahdbbq  cow brisket how_to tips bbq smoking","CreateDateTime":"2022-11-10T21:49:45.000Z","ViewCount":17175,"LikeCount":821,"GroupId":9714,"GroupCode":"brisket-prop-technique-for-smokers","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":18,"Url":"https://www.tiktok.com/@backyahdbbq/video/7164507858049027371","ViewCount":17175,"LikeCount":821}]},{"Id":19,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7164215590536727854","ThumbnailUrl":"media/posts/tiktok_7164215590536727854.png","Description":"Aeropress is my go to afternoon coffee brewer  Music by @Eric Krasno very nice guitar work up on his channel. Check him out.  #coffee #aeropress #aeropresscoffee #coffeetiktok  ","SearchText":"aeropress is my go to afternoon coffee brewer  music by @eric krasno very nice guitar work up on his channel. check him out.  #coffee #aeropress #aeropresscoffee #coffeetiktok  ","CreateDateTime":"2022-11-10T02:55:43.000Z","ViewCount":5143,"LikeCount":92,"GroupId":9715,"GroupCode":"aeropress-coffee-brewing-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":19,"Url":"https://www.tiktok.com/@backyahdbbq/video/7164215590536727854","ViewCount":5143,"LikeCount":92}]},{"Id":20,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7163876004769926442","ThumbnailUrl":"media/posts/tiktok_7163876004769926442.png","Description":"That pizza crust crunch never gets old. Another pizza night with the family and @Stoke Pizza Ovens. Still working on perfecting the dough. Will share once I’m 99.5% happy with it.  Music by @Alan Iaru","SearchText":"that pizza crust crunch never gets old. another pizza night with the family and @stoke pizza ovens. still working on perfecting the dough. will share once i’m 99.5% happy with it.  music by @alan iarussi so much goodness up on his channel. def check him out.  #gifted #pizza #crunchy #outdoorcooking #pizzaovens   showcase pizza bread baking","CreateDateTime":"2022-11-09T04:57:57.000Z","ViewCount":4612,"LikeCount":77,"GroupId":9716,"GroupCode":"perfecting-outdoor-pizza-crust","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza","Bread"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":20,"Url":"https://www.tiktok.com/@backyahdbbq/video/7163876004769926442","ViewCount":4612,"LikeCount":77}]},{"Id":21,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7163773910767439150","ThumbnailUrl":"media/posts/tiktok_7163773910767439150.png","Description":"Don’t try this at home. Demo purposes only. The brisket FLAT fat squeeze in slowmo.  Music by @John Mark Nelson amazing guitar work on his page. Check him out.  #bbq #brisket #smokedbrisket","SearchText":"don’t try this at home. demo purposes only. the brisket flat fat squeeze in slowmo.  music by @john mark nelson amazing guitar work on his page. check him out.  #bbq #brisket #smokedbrisket cow brisket showcase process bbq smoking","CreateDateTime":"2022-11-08T22:22:11.000Z","ViewCount":6709,"LikeCount":112,"GroupId":9717,"GroupCode":"brisket-flat-fat-squeeze-slowmo-demo","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":21,"Url":"https://www.tiktok.com/@backyahdbbq/video/7163773910767439150","ViewCount":6709,"LikeCount":112}]},{"Id":22,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7163736309067009323","ThumbnailUrl":"media/posts/tiktok_7163736309067009323.png","Description":"When slicing a brisket I give the people what they want and go right for the burnt ends.  Music by @Monica Valli - lots of great guitar work on her channel! #gifted #bbq #brisket #smokedmeat #smokedbr","SearchText":"when slicing a brisket i give the people what they want and go right for the burnt ends.  music by @monica valli - lots of great guitar work on her channel! #gifted #bbq #brisket #smokedmeat #smokedbrisket@backyahdbbq   cow brisket showcase bbq smoking","CreateDateTime":"2022-11-08T19:55:50.000Z","ViewCount":6224,"LikeCount":177,"GroupId":9718,"GroupCode":"slicing-brisket-for-burnt-ends","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":22,"Url":"https://www.tiktok.com/@backyahdbbq/video/7163736309067009323","ViewCount":6224,"LikeCount":177}]},{"Id":2440,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=Z_K78g9hcIQ","ThumbnailUrl":"media/posts/youtube_Z_K78g9hcIQ.png","Description":"Trying to find the best butcher paper for smoking meat can be a bit overwhelming. There are so many butcher paper options on Amazon with different prices, widths, lengths, and colors.  You’ll definite","SearchText":"trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered, @brycogoods6113 pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\nhttps://backyahdbbq.com/best-butcher-paper-for-smoking-meat/\n\njonny cow brisket how_to tips bbq smoking trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\n#sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings. \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\n#sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim cow brisket how_to tips bbq smoking trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa. you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.   all things considered, @bryco goods 18” pink butcher paper with the box is a good way go. check my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos. #sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim #learnontiktok @backyahdbbq @backyahdbbq @backyahdbbq  cow brisket tips bbq smoking","CreateDateTime":"2022-11-07T02:40:40.000Z","ViewCount":290639,"LikeCount":22652,"GroupId":9342,"GroupCode":"choosing-the-best-butcher-paper-for-smok","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2440,"Url":"https://www.youtube.com/watch?v=Z_K78g9hcIQ","ViewCount":10119,"LikeCount":76},{"Platform":"facebook","PostId":2506,"Url":"https://www.facebook.com/234418655726923/posts/198004089368380","ViewCount":26,"LikeCount":1},{"Platform":"instagram","PostId":190,"Url":"https://www.instagram.com/reel/CkpCvs2pnVZ/","ViewCount":3894,"LikeCount":107},{"Platform":"tiktok","PostId":23,"Url":"https://www.tiktok.com/@backyahdbbq/video/7163079464883113258","ViewCount":276600,"LikeCount":22468}]},{"Id":2506,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/198004089368380","ThumbnailUrl":"media/posts/facebook_110899788073674_198004089368380.png","Description":"Trying to find the best butcher paper for smoking meat can be a bit overwhelming. There are so many butcher paper options on Amazon with different prices, widths, lengths, and colors.  You’ll definite","SearchText":"trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered, @brycogoods6113 pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\nhttps://backyahdbbq.com/best-butcher-paper-for-smoking-meat/\n\njonny cow brisket how_to tips bbq smoking trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\n#sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings. \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\n#sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim cow brisket how_to tips bbq smoking trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa. you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.   all things considered, @bryco goods 18” pink butcher paper with the box is a good way go. check my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos. #sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim #learnontiktok @backyahdbbq @backyahdbbq @backyahdbbq  cow brisket tips bbq smoking","CreateDateTime":"2022-11-07T01:42:35.000Z","ViewCount":290639,"LikeCount":22652,"GroupId":9342,"GroupCode":"choosing-the-best-butcher-paper-for-smok","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2440,"Url":"https://www.youtube.com/watch?v=Z_K78g9hcIQ","ViewCount":10119,"LikeCount":76},{"Platform":"facebook","PostId":2506,"Url":"https://www.facebook.com/234418655726923/posts/198004089368380","ViewCount":26,"LikeCount":1},{"Platform":"instagram","PostId":190,"Url":"https://www.instagram.com/reel/CkpCvs2pnVZ/","ViewCount":3894,"LikeCount":107},{"Platform":"tiktok","PostId":23,"Url":"https://www.tiktok.com/@backyahdbbq/video/7163079464883113258","ViewCount":276600,"LikeCount":22468}]},{"Id":190,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CkpCvs2pnVZ/","ThumbnailUrl":"media/posts/instagram_18252126682188973.png","Description":"Trying to find the best butcher paper for smoking meat can be a bit overwhelming. There are so many butcher paper options on Amazon with different prices, widths, lengths, and colors.  You’ll definite","SearchText":"trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered, @brycogoods6113 pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\nhttps://backyahdbbq.com/best-butcher-paper-for-smoking-meat/\n\njonny cow brisket how_to tips bbq smoking trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\n#sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings. \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\n#sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim cow brisket how_to tips bbq smoking trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa. you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.   all things considered, @bryco goods 18” pink butcher paper with the box is a good way go. check my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos. #sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim #learnontiktok @backyahdbbq @backyahdbbq @backyahdbbq  cow brisket tips bbq smoking","CreateDateTime":"2022-11-07T01:41:57.000Z","ViewCount":290639,"LikeCount":22652,"GroupId":9342,"GroupCode":"choosing-the-best-butcher-paper-for-smok","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2440,"Url":"https://www.youtube.com/watch?v=Z_K78g9hcIQ","ViewCount":10119,"LikeCount":76},{"Platform":"facebook","PostId":2506,"Url":"https://www.facebook.com/234418655726923/posts/198004089368380","ViewCount":26,"LikeCount":1},{"Platform":"instagram","PostId":190,"Url":"https://www.instagram.com/reel/CkpCvs2pnVZ/","ViewCount":3894,"LikeCount":107},{"Platform":"tiktok","PostId":23,"Url":"https://www.tiktok.com/@backyahdbbq/video/7163079464883113258","ViewCount":276600,"LikeCount":22468}]},{"Id":23,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7163079464883113258","ThumbnailUrl":"media/posts/tiktok_7163079464883113258.png","Description":"Trying to find the best butcher paper for smoking meat can be a bit overwhelming. There are so many butcher paper options on Amazon with different prices, widths, lengths, and colors.  You’ll definite","SearchText":"trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered, @brycogoods6113 pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\nhttps://backyahdbbq.com/best-butcher-paper-for-smoking-meat/\n\njonny cow brisket how_to tips bbq smoking trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.  \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\n#sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa.\n\nyou have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached.\n\nyou have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway.\n\nyou’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings. \n\nall things considered, @bryco_goods 18” pink butcher paper with the box is a good way go.\n\ncheck my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos.\n\n#sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim cow brisket how_to tips bbq smoking trying to find the best butcher paper for smoking meat can be a bit overwhelming. there are so many butcher paper options on amazon with different prices, widths, lengths, and colors.  you’ll definitely want paper that is unwaxed, unbleached, and uncoated. i’d also stick with paper that is fda approved and made in the usa. you have three color options: brown, pink and white.  brown is the most natural, pink is the same as brown with color added, and white is bleached. most people use pink because it helps mask the pink myoglobin that some people think is blood.  i prefer not to use white because, although likely harmless, i don’t want my meat to touch anything that has been bleached. you have two size options: 18 inch or 24 inch. i go with 18 inch because 24 is sometimes not wide enough for larger briskets and i end up having to use two sheets anyway. you’re going to need a way to cut the paper, you can just use a knife or scissors, but most butcher paper companies now have dispenser boxes that have a sharp edge.  it’s only about a dollar more for the box, so definitely worth the time savings.   all things considered, @bryco goods 18” pink butcher paper with the box is a good way go. check my gear page for a link to blog that goes into the options in detail.  also, check my feed for a how to wrap a brisket and paper vs foil videos. #sponsored #bbq #bbqtips #bbqhacks #howto #learn #smokedmeat #brisket #smokedbrisket #cooking #barbeque #brisketprep #briskettrim #learnontiktok @backyahdbbq @backyahdbbq @backyahdbbq  cow brisket tips bbq smoking","CreateDateTime":"2022-11-07T01:26:51.000Z","ViewCount":290639,"LikeCount":22652,"GroupId":9342,"GroupCode":"choosing-the-best-butcher-paper-for-smok","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2440,"Url":"https://www.youtube.com/watch?v=Z_K78g9hcIQ","ViewCount":10119,"LikeCount":76},{"Platform":"facebook","PostId":2506,"Url":"https://www.facebook.com/234418655726923/posts/198004089368380","ViewCount":26,"LikeCount":1},{"Platform":"instagram","PostId":190,"Url":"https://www.instagram.com/reel/CkpCvs2pnVZ/","ViewCount":3894,"LikeCount":107},{"Platform":"tiktok","PostId":23,"Url":"https://www.tiktok.com/@backyahdbbq/video/7163079464883113258","ViewCount":276600,"LikeCount":22468}]},{"Id":191,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CkjN9rGjXu8/","ThumbnailUrl":"media/posts/instagram_17953761845192234.png","Description":"We hadn’t planned on making s’mores pizza, but after making 15 regular pizzas, we had 3 dough balls left and needed more dessert. Someone said wouldn’t it be cool if we made s’mores? \n\nSo, we ran to t","SearchText":"we hadn’t planned on making s’mores pizza, but after making 15 regular pizzas, we had 3 dough balls left and needed more dessert. someone said wouldn’t it be cool if we made s’mores? \n\nso, we ran to the store grabbed some marshmallows and graham crackers and started experimenting. we formed the dough just like pizza, applied a heavy coat of butter and par-baked it for a bit. then added cinnomon/sugar, graham crackers, chocolate chips, and of course marshmallows. then we baked it in our stoke just like a pizza. it actually turned out amazing. \n\ni put a ton of effort into making regular pizza, but most of us will remember the smores pizzas. \n\nmusic by @alangogoll - fantastic guitar work up on his page. check him out! \n\n#gifted #pizza #smorespizza #smores #outdoorcooking #dessert #family recipe pizza desserts baking we hadn’t planned on making smores pizza, but after making 15 regular pizzas, we had 3 dough balls left and needed more dessert.  someone said wouldn’t it be cool if we made smores? so, we ran to the store grabbed some marshmallows and graham crackers and started experimenting. we formed the dough just like pizza, applied a heavy coat of butter and par-baked it for a bit.  then added cinnomon/sugar, graham crackers, chocolate chips, and of course marshmallows.   then we baked it in our stoke just like a pizza.  it actually turned out amazing. i put a ton of effort into making regular pizza, but most of us will remember the smores pizzas.   music by @alan gogoll - fantastic guitar work up on his page. check him out!  #gifted #pizza #smorespizza #smores #outdoorcooking #dessert #family  recipe pizza desserts baking","CreateDateTime":"2022-11-04T19:12:15.000Z","ViewCount":11162,"LikeCount":379,"GroupId":9719,"GroupCode":"smores-pizza-dessert-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Pizza","Desserts"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":191,"Url":"https://www.instagram.com/reel/CkjN9rGjXu8/","ViewCount":3904,"LikeCount":43},{"Platform":"tiktok","PostId":24,"Url":"https://www.tiktok.com/@backyahdbbq/video/7162208599886875947","ViewCount":7258,"LikeCount":336}]},{"Id":24,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7162208599886875947","ThumbnailUrl":"media/posts/tiktok_7162208599886875947.png","Description":"We hadn’t planned on making smores pizza, but after making 15 regular pizzas, we had 3 dough balls left and needed more dessert.  Someone said wouldn’t it be cool if we made smores? So, we ran to the ","SearchText":"we hadn’t planned on making s’mores pizza, but after making 15 regular pizzas, we had 3 dough balls left and needed more dessert. someone said wouldn’t it be cool if we made s’mores? \n\nso, we ran to the store grabbed some marshmallows and graham crackers and started experimenting. we formed the dough just like pizza, applied a heavy coat of butter and par-baked it for a bit. then added cinnomon/sugar, graham crackers, chocolate chips, and of course marshmallows. then we baked it in our stoke just like a pizza. it actually turned out amazing. \n\ni put a ton of effort into making regular pizza, but most of us will remember the smores pizzas. \n\nmusic by @alangogoll - fantastic guitar work up on his page. check him out! \n\n#gifted #pizza #smorespizza #smores #outdoorcooking #dessert #family recipe pizza desserts baking we hadn’t planned on making smores pizza, but after making 15 regular pizzas, we had 3 dough balls left and needed more dessert.  someone said wouldn’t it be cool if we made smores? so, we ran to the store grabbed some marshmallows and graham crackers and started experimenting. we formed the dough just like pizza, applied a heavy coat of butter and par-baked it for a bit.  then added cinnomon/sugar, graham crackers, chocolate chips, and of course marshmallows.   then we baked it in our stoke just like a pizza.  it actually turned out amazing. i put a ton of effort into making regular pizza, but most of us will remember the smores pizzas.   music by @alan gogoll - fantastic guitar work up on his page. check him out!  #gifted #pizza #smorespizza #smores #outdoorcooking #dessert #family  recipe pizza desserts baking","CreateDateTime":"2022-11-04T17:07:35.000Z","ViewCount":11162,"LikeCount":379,"GroupId":9719,"GroupCode":"smores-pizza-dessert-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Pizza","Desserts"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":191,"Url":"https://www.instagram.com/reel/CkjN9rGjXu8/","ViewCount":3904,"LikeCount":43},{"Platform":"tiktok","PostId":24,"Url":"https://www.tiktok.com/@backyahdbbq/video/7162208599886875947","ViewCount":7258,"LikeCount":336}]},{"Id":25,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7162033183377329454","ThumbnailUrl":"media/posts/tiktok_7162033183377329454.png","Description":"Last look at this beautiful brisket before it goes into the smoke bath for a good nine hours.  Music by @Memphis Gerald check him out!  #bbq #brisket ","SearchText":"last look at this beautiful brisket before it goes into the smoke bath for a good nine hours.  music by @memphis gerald check him out!  #bbq #brisket  cow brisket showcase process bbq smoking","CreateDateTime":"2022-11-04T05:47:20.000Z","ViewCount":5294,"LikeCount":116,"GroupId":9720,"GroupCode":"beautiful-brisket-before-smoking","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":25,"Url":"https://www.tiktok.com/@backyahdbbq/video/7162033183377329454","ViewCount":5294,"LikeCount":116}]},{"Id":26,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7161922183747439918","ThumbnailUrl":"media/posts/tiktok_7161922183747439918.png","Description":"Here’s how I get my Weber Smokey Mountain Setup for an all day brisket smoke with ThermoWorks Signals and Billows.  Music by @The Chris George Project some great stuff up on his page. Check him out.  ","SearchText":"here’s how i get my weber smokey mountain setup for an all day brisket smoke with thermoworks signals and billows.  music by @the chris george project some great stuff up on his page. check him out.  #affiliate #bbq #bbqtips #webergrills #brisket #brisketprep #webersmokeymountain #smokedbrisket #smokedmeat  cow brisket how_to tips tutorial bbq smoking","CreateDateTime":"2022-11-03T22:36:09.000Z","ViewCount":26479,"LikeCount":492,"GroupId":9721,"GroupCode":"weber-smokey-mountain-brisket-setup","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":26,"Url":"https://www.tiktok.com/@backyahdbbq/video/7161922183747439918","ViewCount":26479,"LikeCount":492}]},{"Id":27,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7161587850549415211","ThumbnailUrl":"media/posts/tiktok_7161587850549415211.png","Description":"Stop guessing how much salt you should put on your meat. 1% salt by weight is a great starting point. Just weigh your meat in grams after you trim it, divide that by 100, and that is how many grams of","SearchText":"stop guessing how much salt you should put on your meat. 1% salt by weight is a great starting point. just weigh your meat in grams after you trim it, divide that by 100, and that is how many grams of salt you should use. here i have a total weight of 6000 grams, the tub weighs 1000 grams, so i subtract that to get 5000 grams of meat weight.  divide that by 100 and you get 50 grams.  i weigh out 50 grams of salt and apply it to my meat.   when i have time, i like to put salt on first to let it dry brine for a while in the fridge before i add other ingredients. if you find that 1% isn’t enough go up to 1.5%, but probably not above 2%. salt enhances the natural meat flavors, tenderizes it, and helps retain moisture.  having the right amount can make or break your cook so…  music by @roman  bulakhov. some truly great guitar work up on his page. def check him out.  #dripezpartner #dripez #gifted #affiliate #bbq #bbqtips #cooking #cookingtips #salt #diamondcrystal #brisket #brisketprep  cow brisket how_to tips bbq smoking","CreateDateTime":"2022-11-03T00:58:38.000Z","ViewCount":19063,"LikeCount":968,"GroupId":9722,"GroupCode":"salt-measurement-for-perfect-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":27,"Url":"https://www.tiktok.com/@backyahdbbq/video/7161587850549415211","ViewCount":19063,"LikeCount":968}]},{"Id":28,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7160767954152639790","ThumbnailUrl":"media/posts/tiktok_7160767954152639790.png","Description":"I’ve never put water in the weber smokey mountain water pan, I mainly use it as a drip pan and heat deflector.   I line mine with two sheets of aluminum foil for easy clean up.  Before each cook, I re","SearchText":"i’ve never put water in the weber smokey mountain water pan, i mainly use it as a drip pan and heat deflector.   i line mine with two sheets of aluminum foil for easy clean up.  before each cook, i remove the old one with all the grease and drippings, and tightly line the inside of the bowl with two fresh sheets and i’m good to go. music by @monica valli amazing guitar work up in her channel. #bbq #bbqtips #webergrills #weber  how_to tips bbq smoking","CreateDateTime":"2022-10-31T19:57:06.000Z","ViewCount":55378,"LikeCount":1194,"GroupId":9723,"GroupCode":"weber-smokey-mountain-water-pan-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":28,"Url":"https://www.tiktok.com/@backyahdbbq/video/7160767954152639790","ViewCount":55378,"LikeCount":1194}]},{"Id":192,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CkW-7gFpXNK/","ThumbnailUrl":"media/posts/instagram_17869186397755177.png","Description":"First pizza from a pizza party with our close friends. We’ve all known each other since our kids were babies. They are growing up together. There’s a fine line between brother and sisters and friends.","SearchText":"first pizza from a pizza party with our close friends. we’ve all known each other since our kids were babies. they are growing up together. there’s a fine line between brother and sisters and friends. but, we don’t over think it. \n\nmusic by @josiahandthe. he’s doing so much goodness. please check him out if you like this cover of anti-hero you’ll love his other stuff. \n\n#gifted #affiliate #commissioned #pizza #pizzlover #backyardpizza #pizzaparty #pizzaoven #fire #backyard #outdoorcooking #outdoors first pizza at our pizza party with a bunch of our close family friends. we’ve all known each other since our kids were babies. they are growing up together. there’s a fine line between brother and sisters and friends. but, we don’t over think it.  music by @josiahandthe. he’s doing so much goodness. please check him out if you like this cover of anti-hero you’ll love his other stuff.  #gifted #affiliate #commissioned #pizza #pizzlover #backyardpizza #pizzaparty #pizzaoven #fire #backyard #outdoorcooking #outdoors ","CreateDateTime":"2022-10-31T01:11:11.000Z","ViewCount":7372,"LikeCount":139,"GroupId":9724,"GroupCode":"first-pizza-party-memories","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":192,"Url":"https://www.instagram.com/reel/CkW-7gFpXNK/","ViewCount":3606,"LikeCount":44},{"Platform":"tiktok","PostId":29,"Url":"https://www.tiktok.com/@backyahdbbq/video/7160475853300747562","ViewCount":3766,"LikeCount":95}]},{"Id":29,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7160475853300747562","ThumbnailUrl":"media/posts/tiktok_7160475853300747562.png","Description":"First pizza at our pizza party with a bunch of our close family friends. We’ve all known each other since our kids were babies. They are growing up together. There’s a fine line between brother and si","SearchText":"first pizza from a pizza party with our close friends. we’ve all known each other since our kids were babies. they are growing up together. there’s a fine line between brother and sisters and friends. but, we don’t over think it. \n\nmusic by @josiahandthe. he’s doing so much goodness. please check him out if you like this cover of anti-hero you’ll love his other stuff. \n\n#gifted #affiliate #commissioned #pizza #pizzlover #backyardpizza #pizzaparty #pizzaoven #fire #backyard #outdoorcooking #outdoors first pizza at our pizza party with a bunch of our close family friends. we’ve all known each other since our kids were babies. they are growing up together. there’s a fine line between brother and sisters and friends. but, we don’t over think it.  music by @josiahandthe. he’s doing so much goodness. please check him out if you like this cover of anti-hero you’ll love his other stuff.  #gifted #affiliate #commissioned #pizza #pizzlover #backyardpizza #pizzaparty #pizzaoven #fire #backyard #outdoorcooking #outdoors ","CreateDateTime":"2022-10-31T01:03:31.000Z","ViewCount":7372,"LikeCount":139,"GroupId":9724,"GroupCode":"first-pizza-party-memories","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":192,"Url":"https://www.instagram.com/reel/CkW-7gFpXNK/","ViewCount":3606,"LikeCount":44},{"Platform":"tiktok","PostId":29,"Url":"https://www.tiktok.com/@backyahdbbq/video/7160475853300747562","ViewCount":3766,"LikeCount":95}]},{"Id":30,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7159441772756913454","ThumbnailUrl":"media/posts/tiktok_7159441772756913454.png","Description":"24 hour pizza dough Poolish cold ferment. This slows down the fermenting process and helps develop a better texture and structure.  #affiliate #pizza #pizzalover #pizzadough  Music by @Seanmarshallmus","SearchText":"my biggest pizza event yet. 40 pizzas. 20 per @cambro proofing box. here’s how i form each dough ball. 250g each. let me know if you want to see whole process.  #pizza #dough #pizzadough #pizzaparty #pizzalover  process pizza baking sometimes all you need is a classic pepperoni. #pizza #pizzalover  pizza 24 hour pizza dough poolish cold ferment. this slows down the fermenting process and helps develop a better texture and structure.  #affiliate #pizza #pizzalover #pizzadough  music by @seanmarshallmusic. great channel for guitar insight and learning and great tones.  how_to tips tutorial process pizza bread check my gear page for $10 off a stoke pizza oven.  i love brisket and i love pizza - so i combined them. in addition to shredded brisket, i added pickled red onions, white onions, jalapenos, black olives, mozarella and parmesan cheese. i put the @stoke.backyard pizza oven on high and let the center of the stone get to 750 degrees and launched it. after launch you’ll want to turn the oven temp down to low to help stabilize temp and cook the pizza evenly then quarter turn it every 20ish seconds.  you’ll want to keep an eye on it the whole time to make sure it doesn’t burn.  a few burn spots around the edges of the crust are ok. the results - a delicious cheesy smoked brisket pizza with a perfectly crispy crust.   this is now one of my favorite combos because #gifted #affiliate #bbq #smokedmeat #brisket #pizza #outdoorcooking #pizzaoven #pickledonions #pizzalover  pizza night is our new favorite night of the week. it gets better each time we make it. everyone forms their own dough and toppings….and the young ones are learning how to turn. thanks to @stoke.backyard for sending me the oven. also check out @josiahandthe ‘s music. i really like what he is doing and i’ve been listening to him on repeat for a while now.  he’s doing folk covers of some non-folk songs and has some great original stuff too.   #pizza #tiktokpizza #pizzanight #family #pizzapizza #pizzatime  showcase pizza baking","CreateDateTime":"2022-10-28T06:10:51.000Z","ViewCount":32848,"LikeCount":565,"GroupId":4914,"GroupCode":"ai-group-20251227-pizza-poolish","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["Pizza","Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":2746,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234564631774235947","ViewCount":9660,"LikeCount":165},{"Platform":"tiktok","PostId":2627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7222305251095825707","ViewCount":2174,"LikeCount":76},{"Platform":"tiktok","PostId":30,"Url":"https://www.tiktok.com/@backyahdbbq/video/7159441772756913454","ViewCount":5097,"LikeCount":66},{"Platform":"tiktok","PostId":31,"Url":"https://www.tiktok.com/@backyahdbbq/video/7159335252798917934","ViewCount":3916,"LikeCount":64},{"Platform":"tiktok","PostId":53,"Url":"https://www.tiktok.com/@backyahdbbq/video/7150077282344783150","ViewCount":3202,"LikeCount":76},{"Platform":"tiktok","PostId":63,"Url":"https://www.tiktok.com/@backyahdbbq/video/7143029013995343146","ViewCount":8799,"LikeCount":118}]},{"Id":31,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7159335252798917934","ThumbnailUrl":"media/posts/tiktok_7159335252798917934.png","Description":"Poolish prep for 18 pizzas. Poolish is a pre-ferment that helps make your dough lighter, stretchier, easier on the stomach and taste amazing. Leave a comment if you want to see more pizza videos.  Che","SearchText":"poolish prep for 18 pizzas. poolish is a pre-ferment that helps make your dough lighter, stretchier, easier on the stomach and taste amazing. leave a comment if you want to see more pizza videos.  check my gear page for @bbqdripez prep tub.  music from @evan honer covering cover me up by jason isbell. check out his channel. some great stuff up there.  #affiliate #pizza #pizzaprep #poolish #poolishpizza  how_to tutorial process pizza bread","CreateDateTime":"2022-10-27T23:17:21.000Z","ViewCount":32848,"LikeCount":565,"GroupId":9726,"GroupCode":"poolish-prep-for-amazing-pizza-dough","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tutorial","process"],"Categories":["Pizza","Bread"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":31,"Url":"https://www.tiktok.com/@backyahdbbq/video/7159335252798917934","ViewCount":32848,"LikeCount":565}]},{"Id":2507,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/195859492916173","ThumbnailUrl":"media/posts/facebook_110899788073674_195859492916173.png","Description":"The center of the pizza is often neglected and the first bite is usually pretty lame… So I load up a slice or two of pepperoni or salami, right in the middle to make that first bite just as good as th","SearchText":"the center of the pizza is often neglected and the first bite is usually pretty lame… so i load up a slice or two of pepperoni or salami, right in the middle to make that first bite just as good as the rest. #affiliate #pizza #pizzalover stoke pizza ovens fra' mani tips pizza baking the center of the pizza is often neglected and the first bite is usually pretty lame… so i load up a slice or two of pepperoni or salami, right in the middle to make that first bite just as good as the rest. #affiliate #pizza #pizzalover tips pizza","CreateDateTime":"2022-10-27T16:56:18.000Z","ViewCount":4,"LikeCount":22,"GroupId":9727,"GroupCode":"how-to-add-flavor-to-pizza-centers","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2507,"Url":"https://www.facebook.com/234418655726923/posts/195859492916173","ViewCount":4,"LikeCount":5},{"Platform":"instagram","PostId":193,"Url":"https://www.instagram.com/p/CkOYK4BJFQq/","ViewCount":0,"LikeCount":17}]},{"Id":193,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CkOYK4BJFQq/","ThumbnailUrl":"media/posts/instagram_17888172953725650.png","Description":"The center of the pizza is often neglected and the first bite is usually pretty lame… So I load up a slice or two of pepperoni or salami, right in the middle to make that first bite just as good as th","SearchText":"the center of the pizza is often neglected and the first bite is usually pretty lame… so i load up a slice or two of pepperoni or salami, right in the middle to make that first bite just as good as the rest. #affiliate #pizza #pizzalover stoke pizza ovens fra' mani tips pizza baking the center of the pizza is often neglected and the first bite is usually pretty lame… so i load up a slice or two of pepperoni or salami, right in the middle to make that first bite just as good as the rest. #affiliate #pizza #pizzalover tips pizza","CreateDateTime":"2022-10-27T16:56:14.000Z","ViewCount":4,"LikeCount":22,"GroupId":9727,"GroupCode":"how-to-add-flavor-to-pizza-centers","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2507,"Url":"https://www.facebook.com/234418655726923/posts/195859492916173","ViewCount":4,"LikeCount":5},{"Platform":"instagram","PostId":193,"Url":"https://www.instagram.com/p/CkOYK4BJFQq/","ViewCount":0,"LikeCount":17}]},{"Id":32,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7158897600337415466","ThumbnailUrl":"media/posts/tiktok_7158897600337415466.png","Description":"Today I’m focusing on the burnt ends. First I slice the brisket in half, right where the mohawk ends. Then I slice off a nice sized chunk from the hump side of the point. Then slice it in half lengthw","SearchText":"today i’m focusing on the burnt ends. first i slice the brisket in half, right where the mohawk ends. then i slice off a nice sized chunk from the hump side of the point. then slice it in half lengthwise to remove the flat muscle. then slice the remaining point section into bite sized pieces and directly hand them to my guests. in my opinion this is one of the best bites in bbq.  it has great bark, it’s very tender, seasoned perfectly, and melts in your mouth. let’s take a second to enjoy more of that hump in slow mo. i’ll do a full how to slice a brisket video soon, but  music by @noah in the open covering @mateusasato - so much goodness on both of their channels. check them out.  #bbq #brisket #smokedbrisket #howto #learnontiktok #smokedmeat #texasbbq @backyahdbbq @backyahdbbq @backyahdbbq  cow brisket how_to showcase process bbq smoking","CreateDateTime":"2022-10-26T18:59:21.000Z","ViewCount":15406,"LikeCount":763,"GroupId":9728,"GroupCode":"burnt-ends-brisket-how-to","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":32,"Url":"https://www.tiktok.com/@backyahdbbq/video/7158897600337415466","ViewCount":15406,"LikeCount":763}]},{"Id":33,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7158613890522254634","ThumbnailUrl":"media/posts/tiktok_7158613890522254634.png","Description":"People often ask what’s the story behind the name Backyahd BBQ.  My response is that I grew up in Maine and that’s just how we say it there.  I don’t live in Maine now, but I miss it. Not so much the ","SearchText":"people often ask what’s the story behind the name backyahd bbq.  my response is that i grew up in maine and that’s just how we say it there.  i don’t live in maine now, but i miss it. not so much the place, but the people. the friends and family that helped make me who i am today. the people who i first cooked for over 30 years ago.   it was mostly steak and potatoes on an old rusted out gas grill. but it’s where i fell in love with cooking. but it was less about the cooking and more about bringing joy to others with food. while growing up i could never figure out why people called maine “vacationland”. to me it was always just home. but now that i’m just a visitor i get what they mean. music by @asherbelskymusic. very nice guitar work up on his channel. please check him out.  #affiliate #bbq #outdoorcooking #chicken #spatchcocking #webergrills #storytime #maine @backyahdbbq @backyahdbbq @backyahdbbq  cow chicken steak whole_chicken showcase bbq grilling","CreateDateTime":"2022-10-26T00:38:11.000Z","ViewCount":8742,"LikeCount":423,"GroupId":9729,"GroupCode":"the-story-behind-backyahd-bbq-name","IsPrimaryInGroup":true,"Animals":["cow","chicken"],"Dishes":["steak","whole_chicken"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":33,"Url":"https://www.tiktok.com/@backyahdbbq/video/7158613890522254634","ViewCount":8742,"LikeCount":423}]},{"Id":34,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7158239354379439403","ThumbnailUrl":"media/posts/tiktok_7158239354379439403.png","Description":"Soft and crunchy in the same time! Thanks @maestrovitoiacopelli! #pizza #asmr #crunchy ","SearchText":"soft and crunchy in the same time! thanks @maestrovitoiacopelli! #pizza #asmr #crunchy  showcase pizza","CreateDateTime":"2022-10-25T00:24:45.000Z","ViewCount":5768,"LikeCount":125,"GroupId":9730,"GroupCode":"soft-and-crunchy-pizza-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":34,"Url":"https://www.tiktok.com/@backyahdbbq/video/7158239354379439403","ViewCount":5768,"LikeCount":125}]},{"Id":35,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7157868730226167082","ThumbnailUrl":"media/posts/tiktok_7157868730226167082.png","Description":"Today we are smoking a spatchcocked chicken and celebrating the one year anniversary of my first BBQ video. I started Backyahd BBQ because I too, was once new to BBQ. My goal was share what I’ve learn","SearchText":"today we are smoking a spatchcocked chicken and celebrating the one year anniversary of my first bbq video. i started backyahd bbq because i too, was once new to bbq. my goal was share what i’ve learned to help others just getting started on their bbq journey.  i was not expecting the overwhelmingly positive response, amazing community, and definitely didn’t anticipate 116k followers, 18 million views, and 1 million likes in the first year.  now creating bbq, cooking, and outdoors content has become a big part of my life and i’m having a lot of fun doing it. i’ve made a bunch of new friends, and now often talk with and get sponsored by the brands that i’ve been using for years. i always like it when my content gets a lot of engagement, but i always create content that i would want to watch. sometimes i’ll post a video that takes hours to make and it will get hundreds of views, and other videos take a few minutes and get millions of views.  i haven’t quite figured out the algorithm, but i’m not sure i want to.  i just want to publish great content that i think you will benefit from or be entertained by.   music by @rhett shull - you probably already know who he is but if not check out his page for more amazing guitar work.  #affiliate #bbq #bbqtips #chicken #smokedchicken #100k #1millionlikes #100kfollowers #learnontiktok #howto #cooking #1yearanniversary #barbecue #spatchcocking @backyahdbbq @backyahdbbq @backyahdbbq  chicken whole_chicken how_to tips tutorial showcase bbq smoking","CreateDateTime":"2022-10-24T00:26:34.000Z","ViewCount":22208,"LikeCount":1326,"GroupId":9731,"GroupCode":"smoking-spatchcock-chicken-tutorial","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips","tutorial","showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":35,"Url":"https://www.tiktok.com/@backyahdbbq/video/7157868730226167082","ViewCount":22208,"LikeCount":1326}]},{"Id":2508,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/194679196367536","ThumbnailUrl":"media/posts/facebook_110899788073674_194679196367536.png","Description":"Trying out the new smart thermometer from @mychefiq. Really impressed so far. Easy to set up, the app is really nice and the probe is super thin. \n\n#gifted #bbq #chicken #spatchcockchicken","SearchText":"trying out the new smart thermometer from @mychefiq. really impressed so far. easy to set up, the app is really nice and the probe is super thin. \n\n#gifted #bbq #chicken #spatchcockchicken trying out the new smart thermometer from @mychefiq. really impressed so far. easy to set up, the app is really nice and the probe is super thin. \n\n#gifted #bbq #chicken #spatchcockchicken","CreateDateTime":"2022-10-22T00:15:44.000Z","ViewCount":1,"LikeCount":16,"GroupId":9343,"GroupCode":"review-of-mychef-iq-smart-thermometer","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2508,"Url":"https://www.facebook.com/234418655726923/posts/194679196367536","ViewCount":1,"LikeCount":3},{"Platform":"instagram","PostId":194,"Url":"https://www.instagram.com/p/Cj_tsIHPydj/","ViewCount":0,"LikeCount":13}]},{"Id":194,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cj_tsIHPydj/","ThumbnailUrl":"media/posts/instagram_17968082641924260.png","Description":"Trying out the new smart thermometer from @mychefiq. Really impressed so far. Easy to set up, the app is really nice and the probe is super thin. \n\n#gifted #bbq #chicken #spatchcockchicken","SearchText":"trying out the new smart thermometer from @mychefiq. really impressed so far. easy to set up, the app is really nice and the probe is super thin. \n\n#gifted #bbq #chicken #spatchcockchicken trying out the new smart thermometer from @mychefiq. really impressed so far. easy to set up, the app is really nice and the probe is super thin. \n\n#gifted #bbq #chicken #spatchcockchicken","CreateDateTime":"2022-10-22T00:15:40.000Z","ViewCount":1,"LikeCount":16,"GroupId":9343,"GroupCode":"review-of-mychef-iq-smart-thermometer","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2508,"Url":"https://www.facebook.com/234418655726923/posts/194679196367536","ViewCount":1,"LikeCount":3},{"Platform":"instagram","PostId":194,"Url":"https://www.instagram.com/p/Cj_tsIHPydj/","ViewCount":0,"LikeCount":13}]},{"Id":36,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7157088377110678830","ThumbnailUrl":"media/posts/tiktok_7157088377110678830.png","Description":"Trying out this new wireless probe from @mychefiq easy to setup, accurate, and very thin. more info coming soon after I use it more.  #gifted #bbq #chicken #webergrills #smokedchicken  Music by @thewi","SearchText":"trying out this new wireless probe from @mychefiq easy to setup, accurate, and very thin. more info coming soon after i use it more.  #gifted #bbq #chicken #webergrills #smokedchicken  music by @thewildwoodsband great stuff on their page. check them out! chicken review bbq smoking","CreateDateTime":"2022-10-21T21:58:23.000Z","ViewCount":5560,"LikeCount":85,"GroupId":9732,"GroupCode":"wireless-probe-chicken-smoking-review","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":36,"Url":"https://www.tiktok.com/@backyahdbbq/video/7157088377110678830","ViewCount":5560,"LikeCount":85}]},{"Id":37,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7157033492059180334","ThumbnailUrl":"media/posts/tiktok_7157033492059180334.png","Description":"When cooking a whole hog you’ll have the joy of chopping up all that crispy skin.  #bbq #smokedmeat #pig #pulledpork #pigskin #wholehog #chicharrones @backyahdbbq @backyahdbbq @backyahdbbq  ","SearchText":"when cooking a whole hog you’ll have the joy of chopping up all that crispy skin.  #bbq #smokedmeat #pig #pulledpork #pigskin #wholehog #chicharrones @backyahdbbq @backyahdbbq @backyahdbbq   pig pulled_pork showcase bbq smoking","CreateDateTime":"2022-10-21T18:25:32.000Z","ViewCount":8840,"LikeCount":106,"GroupId":9733,"GroupCode":"whole-hog-crispy-skin-delight","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":37,"Url":"https://www.tiktok.com/@backyahdbbq/video/7157033492059180334","ViewCount":8840,"LikeCount":106}]},{"Id":2509,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/194292709739518","ThumbnailUrl":"media/posts/facebook_110899788073674_194292709739518.png","Description":"How many briskets can you fit in a @bbq_dripez XL tub? Just a little less than 4 15lb briskets! \n\n#affiliate #bbq #brisket #brisketprep #smokedmeat #texasbbq","SearchText":"how many briskets can you fit in a @bbq_dripez xl tub? just a little less than 4 15lb briskets! \n\n#affiliate #bbq #brisket #brisketprep #smokedmeat #texasbbq how many briskets can you fit in a @bbq_dripez xl tub? just a little less than 4 15lb briskets! \n\ncheck my gear page for 10% off all dripez products. \n#affiliate #bbq #brisket #brisketprep #smokedmeat #texasbbq cow brisket tips bbq smoking","CreateDateTime":"2022-10-20T00:32:08.000Z","ViewCount":3570,"LikeCount":76,"GroupId":9734,"GroupCode":"brisket-capacity-in-xl-tub-test","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2509,"Url":"https://www.facebook.com/234418655726923/posts/194292709739518","ViewCount":8,"LikeCount":2},{"Platform":"instagram","PostId":195,"Url":"https://www.instagram.com/reel/Cj6l1YujPGA/","ViewCount":3562,"LikeCount":74}]},{"Id":195,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cj6l1YujPGA/","ThumbnailUrl":"media/posts/instagram_18065177659328866.png","Description":"How many briskets can you fit in a @bbq_dripez XL tub? Just a little less than 4 15lb briskets! \n\nCheck my gear page for 10% off all DripEZ products. \n#affiliate #bbq #brisket #brisketprep #smokedmeat","SearchText":"how many briskets can you fit in a @bbq_dripez xl tub? just a little less than 4 15lb briskets! \n\n#affiliate #bbq #brisket #brisketprep #smokedmeat #texasbbq how many briskets can you fit in a @bbq_dripez xl tub? just a little less than 4 15lb briskets! \n\ncheck my gear page for 10% off all dripez products. \n#affiliate #bbq #brisket #brisketprep #smokedmeat #texasbbq cow brisket tips bbq smoking","CreateDateTime":"2022-10-20T00:31:30.000Z","ViewCount":3570,"LikeCount":76,"GroupId":9734,"GroupCode":"brisket-capacity-in-xl-tub-test","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2509,"Url":"https://www.facebook.com/234418655726923/posts/194292709739518","ViewCount":8,"LikeCount":2},{"Platform":"instagram","PostId":195,"Url":"https://www.instagram.com/reel/Cj6l1YujPGA/","ViewCount":3562,"LikeCount":74}]},{"Id":38,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7156327413402701098","ThumbnailUrl":"media/posts/tiktok_7156327413402701098.png","Description":"Experimenting with adding mini pancakes to the menu. These were delicious. Almost like a pancake cereal. Thanks to @minkdogblends for sending me a bunch of spices and syrups to try.  Music by @billsbe","SearchText":"experimenting with adding mini pancakes to the menu. these were delicious. almost like a pancake cereal. thanks to @minkdogblends for sending me a bunch of spices and syrups to try.  music by @billsbeats some great beats on his page.  #gifted #breakfast #pancakes #berries #maplesyrup #slowmo #vibes #goodmorning  review showcase breakfast","CreateDateTime":"2022-10-19T20:45:32.000Z","ViewCount":3450,"LikeCount":38,"GroupId":9735,"GroupCode":"mini-pancake-breakfast-experiment","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review","showcase"],"Categories":["Breakfast"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":38,"Url":"https://www.tiktok.com/@backyahdbbq/video/7156327413402701098","ViewCount":3450,"LikeCount":38}]},{"Id":39,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7155300387841527086","ThumbnailUrl":"media/posts/tiktok_7155300387841527086.png","Description":"Here’s how I setup my Weber Kettle for both hot and fast grilling and low and slow smoking. I create a two zone setup with charcoal and wood on one side and foil on the other side.  When smoking I put","SearchText":"here’s how i setup my weber kettle for both hot and fast grilling and low and slow smoking. i create a two zone setup with charcoal and wood on one side and foil on the other side.  when smoking i put the meat on the indirect side over the foil.  when grilling i put the meat directly over the coals to sear it and put it on the indirect side to rest or hold it while it gets up to temp. even with hot and fast grilling it’s good to have a safe zone to put your food in case there are any flare ups.  i start with an empty clean grill.  i then take two charcoal grates and criss-cross overlap them - this allows me to easily cook with lump charcoal or chips and prevents the charcoal from falling through the cracks too quickly as it burns. you can use just one grate  if that is all you have.  i then wrap two thirds of the grates with 3 layers of heavy duty aluminum foil. this helps direct the airflow from the bottom vents to the coals and not directly at the meat.  i then put my bro n sear in the opening. a bro n sear is diy version of the slow n sear. we just bolt together two charcoal baskets to make one big basket. i have another video on that build. if you aren’t a diy person you can just buy a slow n sear.  you’ll get many hours of smoking time and it’s easy to setup and reload.  i then lay down some wood chunks or chips into the bro n sear. then top with charcoal.  i light the whole chimney for hot and fast and light only a few charcoal for low and slow. they will slowly burn from one end to the other. that’s called the minion method.  i then install my grilling grate and setup my ambient temp probe.  close the lid and open all the vents to help it get up to temp. i put the lid vents over the meat so the hot air and smoke flow from the coals towards the meat and out the vent.  leave a comment if you like to see a part 2 where i can share how i do a full cook.  #affiliate #bbq #bbqtips #bbqhacks #howto #learnontiktok #smokedmeat #grilling #webergrill #webergrills #weber #diy #diyprojects #barbecue #weberkettle @backyahdbbq  how_to tips tutorial process bbq smoking grilling","CreateDateTime":"2022-10-17T02:20:07.000Z","ViewCount":64107,"LikeCount":1073,"GroupId":9736,"GroupCode":"weber-kettle-two-zone-setup-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":39,"Url":"https://www.tiktok.com/@backyahdbbq/video/7155300387841527086","ViewCount":64107,"LikeCount":1073}]},{"Id":40,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7155299732338904363","ThumbnailUrl":"media/posts/tiktok_7155299732338904363.png","Description":"Years ago I was looking for ways to improve my Weber kettle setup. I considered buying the Slow N’ Sear from SnS grills, but it’s a hundred bucks.   I got my first Weber for free, so I couldn’t stomac","SearchText":"years ago i was looking for ways to improve my weber kettle setup. i considered buying the slow n’ sear from sns grills, but it’s a hundred bucks.   i got my first weber for free, so i couldn’t stomach paying that much for an accessory. so i did some more searching and found a diy version called the bro n’ sear from daddy dutch on youtube.  it’s just two normal charcoal baskets bolted together to make one big basket. it works great.  its easy to setup, maintains temp for many hours, is easy to refill mid cook, and only costs around $30. let’s build one. grab some regular charcoal baskets, which you can find on my gear page if you don’t already have some.  get one ½ inch by 1 inch stainless steel bolt and two 5/16ths by 3/4ths inch bolts and the corresponding washers, and nuts. open one side of the baskets. you’ll have to bend the tabs out a little to loosen it up.  align them so the long edge is 20 inches. install the big bolt through the center slot on the straight edge. overlap the flaps, align the holes, mark them, and drill them out.  install the small bolts to the curved edge flaps.  that’s it!  you now have a diy version of the slow and sear.  check my feed for a full weber kettle setup video that includes how i use the bro n sear #affiliate #bbq #bbqtips #bbqhacks #grilling #smoking #smokedmeats #barbeque #webergrills #weberkettle #weber #webergrills #howto #learnontiktok #diy #diyprojects  how_to tips tutorial bbq smoking grilling","CreateDateTime":"2022-10-17T02:17:31.000Z","ViewCount":75963,"LikeCount":3493,"GroupId":9737,"GroupCode":"diy-slow-n-sear-for-weber-kettle","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":40,"Url":"https://www.tiktok.com/@backyahdbbq/video/7155299732338904363","ViewCount":75963,"LikeCount":3493}]},{"Id":41,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7154482354432560426","ThumbnailUrl":"media/posts/tiktok_7154482354432560426.png","Description":"The @BBQDripEZ XL prep tub can fit just under 4 15 pound briskets. Probably 2-3 in the original size.  Check my gear page for discount.  #affiliate #bbq #bbqtips #brisket #brisketprep@backyahdbbq ","SearchText":"the @bbqdripez xl prep tub can fit just under 4 15 pound briskets. probably 2-3 in the original size.  check my gear page for discount.  #affiliate #bbq #bbqtips #brisket #brisketprep@backyahdbbq  cow brisket tips review bbq","CreateDateTime":"2022-10-14T21:25:44.000Z","ViewCount":17067,"LikeCount":922,"GroupId":9738,"GroupCode":"bbqdripez-xl-brisket-prep-tub-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":41,"Url":"https://www.tiktok.com/@backyahdbbq/video/7154482354432560426","ViewCount":17067,"LikeCount":922}]},{"Id":42,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7154175665498246446","ThumbnailUrl":"media/posts/tiktok_7154175665498246446.png","Description":"Brisket bark pre wrap. Mostly B-roll because I love gawking at it.  Music by @Jack Barksdale lots of great stuff up on his page! #bbq #brisket #brisketprep #smokedbrisket #barbecue #bark #meat #smoked","SearchText":"brisket bark pre wrap. mostly b-roll because i love gawking at it.  music by @jack barksdale lots of great stuff up on his page! #bbq #brisket #brisketprep #smokedbrisket #barbecue #bark #meat #smokedmeat  cow brisket showcase process bbq smoking","CreateDateTime":"2022-10-14T01:35:31.000Z","ViewCount":6886,"LikeCount":230,"GroupId":9739,"GroupCode":"brisket-bark-pre-wrap-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":42,"Url":"https://www.tiktok.com/@backyahdbbq/video/7154175665498246446","ViewCount":6886,"LikeCount":230}]},{"Id":196,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CjpCMIzDtp8/","ThumbnailUrl":"media/posts/instagram_17978970331672354.png","Description":"Got my first Carnivore Club box today. Seriously some of the best salami and pepperoni I’ve ever tasted.  Luckily, we were already going to make pizza tonight, so we had to try out the pepperoni on it","SearchText":"got my first carnivore club box today. seriously some of the best salami and pepperoni i’ve ever tasted.  luckily, we were already going to make pizza tonight, so we had to try out the pepperoni on it.  turned out amazing. one of the best pizzas we’ve made so far.\n\nlink to carnivore club on my gear page.\n\n#gifted #affiliate #pizza #pepperoni #pizzalovers #outdoorcooking #pizzaoven #carnivoreclub #asmr #unboxing #salami #curedmeats pig review pizza baking got my first carnivore club box today. seriously some of the best salami and pepperoni i’ve ever tasted.  luckily, we were already going to make pizza tonight, so we had to try out the pepperoni on it.  turned out amazing. one of the best pizzas we’ve made so far. link to carnivore club on my gear page. #gifted #affiliate #pizza #pepperoni #pizzalovers #outdoorcooking #pizzaoven #carnivoreclub #asmr #unboxing #salami #curedmeats pig review pizza baking","CreateDateTime":"2022-10-13T04:53:43.000Z","ViewCount":7071,"LikeCount":92,"GroupId":9740,"GroupCode":"carnivore-club-pizza-experience","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["review"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":196,"Url":"https://www.instagram.com/reel/CjpCMIzDtp8/","ViewCount":1866,"LikeCount":20},{"Platform":"tiktok","PostId":43,"Url":"https://www.tiktok.com/@backyahdbbq/video/7153854707344198955","ViewCount":5205,"LikeCount":72}]},{"Id":43,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7153854707344198955","ThumbnailUrl":"media/posts/tiktok_7153854707344198955.png","Description":"Got my first Carnivore Club box today. Seriously some of the best salami and pepperoni I’ve ever tasted.  Luckily, we were already going to make pizza tonight, so we had to try out the pepperoni on it","SearchText":"got my first carnivore club box today. seriously some of the best salami and pepperoni i’ve ever tasted.  luckily, we were already going to make pizza tonight, so we had to try out the pepperoni on it.  turned out amazing. one of the best pizzas we’ve made so far.\n\nlink to carnivore club on my gear page.\n\n#gifted #affiliate #pizza #pepperoni #pizzalovers #outdoorcooking #pizzaoven #carnivoreclub #asmr #unboxing #salami #curedmeats pig review pizza baking got my first carnivore club box today. seriously some of the best salami and pepperoni i’ve ever tasted.  luckily, we were already going to make pizza tonight, so we had to try out the pepperoni on it.  turned out amazing. one of the best pizzas we’ve made so far. link to carnivore club on my gear page. #gifted #affiliate #pizza #pepperoni #pizzalovers #outdoorcooking #pizzaoven #carnivoreclub #asmr #unboxing #salami #curedmeats pig review pizza baking","CreateDateTime":"2022-10-13T04:50:21.000Z","ViewCount":7071,"LikeCount":92,"GroupId":9740,"GroupCode":"carnivore-club-pizza-experience","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["review"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":196,"Url":"https://www.instagram.com/reel/CjpCMIzDtp8/","ViewCount":1866,"LikeCount":20},{"Platform":"tiktok","PostId":43,"Url":"https://www.tiktok.com/@backyahdbbq/video/7153854707344198955","ViewCount":5205,"LikeCount":72}]},{"Id":44,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7153770564585327918","ThumbnailUrl":"media/posts/tiktok_7153770564585327918.png","Description":"It’s national pulled pork day! When I smoke a pork butt for the family I don’t like to put sugar or hot spices during the cook because we’ll later add bbq sauce for pulled pork sandwiches, lime and sa","SearchText":"it’s national pulled pork day! when i smoke a pork butt for the family i don’t like to put sugar or hot spices during the cook because we’ll later add bbq sauce for pulled pork sandwiches, lime and salsa for tacos, or gochujang for korean bibimbap bowls. i start with a 10+ pound butt with a big money muscle. i’ll then trim off any hard fat that won’t render. pat it down with a paper towel apply a mustard binder rub with salt, pepper, garlic, and onion - no sugar or hot spices. smoke it fat side up at 250 for 9ish hours i’ll then wrap when the fat cap has split, is fully rendered, and squishy. i’ll continue to cook it at 250 until it probes tender. right around 200 degrees. i then take it off the heat and let it rest. right before we eat i pull with the bone or my hands. we’ll have a good meal and then freeze the rest to eat in the coming days. #affiliate #bbq #bbqtips #pulledpork #pork #nationalpulledporkday #pulledporkday #howto #learnontiktok #smokedmeat #webergrills pig pulled_pork pork_shoulder how_to tips process bbq smoking","CreateDateTime":"2022-10-12T23:23:31.000Z","ViewCount":26339,"LikeCount":1491,"GroupId":9741,"GroupCode":"national-pulled-pork-day-celebration","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork","pork_shoulder"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":44,"Url":"https://www.tiktok.com/@backyahdbbq/video/7153770564585327918","ViewCount":26339,"LikeCount":1491}]},{"Id":2510,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/192825299886259","ThumbnailUrl":"media/posts/facebook_110899788073674_192825299886259.png","Description":"Some of the best syrup I’ve ever tasted. Thanks @minkdogblends for the help sweetening our day.  \n\n#gifted #breakfast #waffles #sausage","SearchText":"some of the best syrup i’ve ever tasted. thanks @minkdogblends for the help sweetening our day.  \n\n#gifted #breakfast #waffles #sausage sausage breakfast some of the best syrup i’ve ever tasted. thanks @minkdogblends for the help sweetening our day. \n\n#gifted #breakfast #waffles #sausage","CreateDateTime":"2022-10-12T17:25:34.000Z","ViewCount":0,"LikeCount":7,"GroupId":9344,"GroupCode":"delicious-syrup-for-breakfast-treats","IsPrimaryInGroup":true,"Animals":[],"Dishes":["sausage"],"PostTypes":[],"Categories":["Breakfast"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2510,"Url":"https://www.facebook.com/234418655726923/posts/192825299886259","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":197,"Url":"https://www.instagram.com/p/CjnzmB3pN73/","ViewCount":0,"LikeCount":5}]},{"Id":197,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CjnzmB3pN73/","ThumbnailUrl":"media/posts/instagram_18182284000243242.png","Description":"Some of the best syrup I’ve ever tasted. Thanks @minkdogblends for the help sweetening our day. \n\n#gifted #breakfast #waffles #sausage","SearchText":"some of the best syrup i’ve ever tasted. thanks @minkdogblends for the help sweetening our day.  \n\n#gifted #breakfast #waffles #sausage sausage breakfast some of the best syrup i’ve ever tasted. thanks @minkdogblends for the help sweetening our day. \n\n#gifted #breakfast #waffles #sausage","CreateDateTime":"2022-10-12T17:25:29.000Z","ViewCount":0,"LikeCount":7,"GroupId":9344,"GroupCode":"delicious-syrup-for-breakfast-treats","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2510,"Url":"https://www.facebook.com/234418655726923/posts/192825299886259","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":197,"Url":"https://www.instagram.com/p/CjnzmB3pN73/","ViewCount":0,"LikeCount":5}]},{"Id":45,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7153428438408531246","ThumbnailUrl":"media/posts/tiktok_7153428438408531246.png","Description":"My kid’s pizza. He’s getting good at it. Better than me. We just finished a quick run at mountain bike park and have an hour before the high school football game starts. We typically would have grabbe","SearchText":"my kid’s pizza. he’s getting good at it. better than me. we just finished a quick run at mountain bike park and have an hour before the high school football game starts. we typically would have grabbed some fast food, but i had some pizza dough ready to go so we made a quick pit stop at home to make our own pizzas. now that my kid knows how to form his own pizza dough, we could divide and conquer. he ran upstairs and turned the dough ball into a full pizza while i setup and preheated the pizza oven. i was surprised to see how well he formed the pizza dough and got a really good balance of his favorite ingredients. he understands to not put too much sauce or toppings. i made some pizza as well, but his turned out to be the best.   music by @the brothers comatose. lots of great stuff on their page. #affiliate #gifted #pizza #pizzalover #outdoorpizzaoven #family #outdoorcooking #pepperoni #pepperonipizza pig showcase process pizza baking","CreateDateTime":"2022-10-12T01:15:55.000Z","ViewCount":3835,"LikeCount":129,"GroupId":9742,"GroupCode":"homemade-pizza-with-my-kid","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["showcase","process"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":45,"Url":"https://www.tiktok.com/@backyahdbbq/video/7153428438408531246","ViewCount":3835,"LikeCount":129}]},{"Id":46,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7153040064065457454","ThumbnailUrl":"media/posts/tiktok_7153040064065457454.png","Description":"One of my favorite things to do is manage a live fire. We used this old fire pit as a burn barrel and maintained 225 in our cinder block pit all day. Music by @WILKES amazing voice. Great sound. Lots ","SearchText":"one of my favorite things to do is manage a live fire. we used this old fire pit as a burn barrel and maintained 225 in our cinder block pit all day. music by @wilkes amazing voice. great sound. lots of great stuff on his page.  #bbq #fire #outdoorcooking #cinderblockpit #wholehog #livefire #livefirecooking @backyahdbbq @backyahdbbq  pig showcase process bbq smoking","CreateDateTime":"2022-10-11T00:08:49.000Z","ViewCount":9927,"LikeCount":92,"GroupId":9743,"GroupCode":"live-fire-cinder-block-pit-cooking","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":46,"Url":"https://www.tiktok.com/@backyahdbbq/video/7153040064065457454","ViewCount":9927,"LikeCount":92}]},{"Id":47,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7152310607990017322","ThumbnailUrl":"media/posts/tiktok_7152310607990017322.png","Description":"When to wrap? Don’t go by temp alone. Once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  I like a deep dark mahogany, almost black bark.  The f","SearchText":"when to wrap? don’t go by temp alone. once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  i like a deep dark mahogany, almost black bark.  the fat cap should also be rendered - it will feel squishy like this. 165 is a good temp to start thinking about wrapping - i usually wrap around 180.  thanks to @themeatstick for sending me a meatstick to try. if you get one you definitely need the extender.   thanks to @bryco goods for sending me the butcher paper.  prime brisket from @costco wholesale   #gifted #affiliate #themeatstick #bbq #bbqtips #brisket #smokedmeat #brisketprep #howto #learnontiktok #cooking #outdoorcooking #costco @backyahdbbq @backyahdbbq @backyahdbbq  cow brisket tips bbq smoking don’t go by temp alone. once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  i like a deep dark mahogany, almost black bark. \n\nthe fat cap should also be rendered - it will feel squishy like this.\n\n165 is a good temp to start thinking about wrapping - i usually wrap around 180, but\n\nthanks to the the meatstick for sending me a meatstick to try. if you get one you definitely need the extender.  \n\nthanks to bryco goods for sending me the butcher paper. prime brisket from costco \n\n#gifted #affiliate #themeatstick #bbq #bbqtips #brisket #smokedmeat #brisketprep #howto #learnontiktok #cooking #outdoorcooking #costco don’t go by temp alone. once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  i like a deep dark mahogany, almost black bark. \n\nthe fat cap should also be rendered - it will feel squishy like this.\n\n165 is a good temp to start thinking about wrapping - i usually wrap around 180, but\n\nthanks to @themeatstickig for sending me a meatstick to try. if you get one you definitely need the extender. \n\nthanks to @bryco_goods for sending me the butcher paper. prime brisket from @costco \n\n#gifted #affiliate #themeatstick #bbq #bbqtips #brisket #smokedmeat #brisketprep #howto #learnontiktok #cooking #outdoorcooking #costco cow brisket how_to bbq smoking","CreateDateTime":"2022-10-09T00:58:12.000Z","ViewCount":43880,"LikeCount":2559,"GroupId":9744,"GroupCode":"brisket-wrapping-tips-for-perfect-bark","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":47,"Url":"https://www.tiktok.com/@backyahdbbq/video/7152310607990017322","ViewCount":29977,"LikeCount":2141},{"Platform":"facebook","PostId":2511,"Url":"https://www.facebook.com/234418655726923/posts/192138413288281","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":198,"Url":"https://www.instagram.com/reel/CjeTxJyp1ot/","ViewCount":13902,"LikeCount":414}]},{"Id":2511,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/192138413288281","ThumbnailUrl":"media/posts/facebook_110899788073674_192138413288281.png","Description":"Don’t go by temp alone. Once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  I like a deep dark mahogany, almost black bark. \n\nThe fat cap should","SearchText":"when to wrap? don’t go by temp alone. once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  i like a deep dark mahogany, almost black bark.  the fat cap should also be rendered - it will feel squishy like this. 165 is a good temp to start thinking about wrapping - i usually wrap around 180.  thanks to @themeatstick for sending me a meatstick to try. if you get one you definitely need the extender.   thanks to @bryco goods for sending me the butcher paper.  prime brisket from @costco wholesale   #gifted #affiliate #themeatstick #bbq #bbqtips #brisket #smokedmeat #brisketprep #howto #learnontiktok #cooking #outdoorcooking #costco @backyahdbbq @backyahdbbq @backyahdbbq  cow brisket tips bbq smoking don’t go by temp alone. once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  i like a deep dark mahogany, almost black bark. \n\nthe fat cap should also be rendered - it will feel squishy like this.\n\n165 is a good temp to start thinking about wrapping - i usually wrap around 180, but\n\nthanks to the the meatstick for sending me a meatstick to try. if you get one you definitely need the extender.  \n\nthanks to bryco goods for sending me the butcher paper. prime brisket from costco \n\n#gifted #affiliate #themeatstick #bbq #bbqtips #brisket #smokedmeat #brisketprep #howto #learnontiktok #cooking #outdoorcooking #costco don’t go by temp alone. once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  i like a deep dark mahogany, almost black bark. \n\nthe fat cap should also be rendered - it will feel squishy like this.\n\n165 is a good temp to start thinking about wrapping - i usually wrap around 180, but\n\nthanks to @themeatstickig for sending me a meatstick to try. if you get one you definitely need the extender. \n\nthanks to @bryco_goods for sending me the butcher paper. prime brisket from @costco \n\n#gifted #affiliate #themeatstick #bbq #bbqtips #brisket #smokedmeat #brisketprep #howto #learnontiktok #cooking #outdoorcooking #costco cow brisket how_to bbq smoking","CreateDateTime":"2022-10-09T00:55:28.000Z","ViewCount":43880,"LikeCount":2559,"GroupId":9744,"GroupCode":"brisket-wrapping-tips-for-perfect-bark","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":47,"Url":"https://www.tiktok.com/@backyahdbbq/video/7152310607990017322","ViewCount":29977,"LikeCount":2141},{"Platform":"facebook","PostId":2511,"Url":"https://www.facebook.com/234418655726923/posts/192138413288281","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":198,"Url":"https://www.instagram.com/reel/CjeTxJyp1ot/","ViewCount":13902,"LikeCount":414}]},{"Id":198,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CjeTxJyp1ot/","ThumbnailUrl":"media/posts/instagram_17879662631749217.png","Description":"Don’t go by temp alone. Once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  I like a deep dark mahogany, almost black bark. \n\nThe fat cap should","SearchText":"when to wrap? don’t go by temp alone. once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  i like a deep dark mahogany, almost black bark.  the fat cap should also be rendered - it will feel squishy like this. 165 is a good temp to start thinking about wrapping - i usually wrap around 180.  thanks to @themeatstick for sending me a meatstick to try. if you get one you definitely need the extender.   thanks to @bryco goods for sending me the butcher paper.  prime brisket from @costco wholesale   #gifted #affiliate #themeatstick #bbq #bbqtips #brisket #smokedmeat #brisketprep #howto #learnontiktok #cooking #outdoorcooking #costco @backyahdbbq @backyahdbbq @backyahdbbq  cow brisket tips bbq smoking don’t go by temp alone. once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  i like a deep dark mahogany, almost black bark. \n\nthe fat cap should also be rendered - it will feel squishy like this.\n\n165 is a good temp to start thinking about wrapping - i usually wrap around 180, but\n\nthanks to the the meatstick for sending me a meatstick to try. if you get one you definitely need the extender.  \n\nthanks to bryco goods for sending me the butcher paper. prime brisket from costco \n\n#gifted #affiliate #themeatstick #bbq #bbqtips #brisket #smokedmeat #brisketprep #howto #learnontiktok #cooking #outdoorcooking #costco don’t go by temp alone. once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap.  i like a deep dark mahogany, almost black bark. \n\nthe fat cap should also be rendered - it will feel squishy like this.\n\n165 is a good temp to start thinking about wrapping - i usually wrap around 180, but\n\nthanks to @themeatstickig for sending me a meatstick to try. if you get one you definitely need the extender. \n\nthanks to @bryco_goods for sending me the butcher paper. prime brisket from @costco \n\n#gifted #affiliate #themeatstick #bbq #bbqtips #brisket #smokedmeat #brisketprep #howto #learnontiktok #cooking #outdoorcooking #costco cow brisket how_to bbq smoking","CreateDateTime":"2022-10-09T00:54:55.000Z","ViewCount":43880,"LikeCount":2559,"GroupId":9744,"GroupCode":"brisket-wrapping-tips-for-perfect-bark","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":47,"Url":"https://www.tiktok.com/@backyahdbbq/video/7152310607990017322","ViewCount":29977,"LikeCount":2141},{"Platform":"facebook","PostId":2511,"Url":"https://www.facebook.com/234418655726923/posts/192138413288281","ViewCount":1,"LikeCount":4},{"Platform":"instagram","PostId":198,"Url":"https://www.instagram.com/reel/CjeTxJyp1ot/","ViewCount":13902,"LikeCount":414}]},{"Id":2512,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/192099866625469","ThumbnailUrl":"media/posts/facebook_110899788073674_192099866625469.png","Description":"Another amazing family pizza night with Stoke Pizza Ovens. I like to finish with extra cheese to get a nice crisp on top of the pepperoni.  60% hydration worked out really well too. \n\n#gifted #pizza #","SearchText":"another amazing family pizza night with stoke pizza ovens. i like to finish with extra cheese to get a nice crisp on top of the pepperoni.  60% hydration worked out really well too. \n\n#gifted #pizza #pizzalover #backyardpizza recipe pizza baking another amazing family pizza night with @stoke.backyard. i like to finish with extra cheese to get a nice crisp on top of the pepperoni.  60% hydration worked out really well too. \n\n#gifted #pizza #pizzalover #backyardpizza recipe pizza baking","CreateDateTime":"2022-10-08T19:15:45.000Z","ViewCount":4,"LikeCount":12,"GroupId":9745,"GroupCode":"perfecting-backyard-pizza-night","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2512,"Url":"https://www.facebook.com/234418655726923/posts/192099866625469","ViewCount":4,"LikeCount":3},{"Platform":"instagram","PostId":199,"Url":"https://www.instagram.com/p/CjdtBg0POsw/","ViewCount":0,"LikeCount":9}]},{"Id":199,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CjdtBg0POsw/","ThumbnailUrl":"media/posts/instagram_18050441557329329.png","Description":"Another amazing family pizza night with @stoke.backyard. I like to finish with extra cheese to get a nice crisp on top of the pepperoni.  60% hydration worked out really well too. \n\n#gifted #pizza #pi","SearchText":"another amazing family pizza night with stoke pizza ovens. i like to finish with extra cheese to get a nice crisp on top of the pepperoni.  60% hydration worked out really well too. \n\n#gifted #pizza #pizzalover #backyardpizza recipe pizza baking another amazing family pizza night with @stoke.backyard. i like to finish with extra cheese to get a nice crisp on top of the pepperoni.  60% hydration worked out really well too. \n\n#gifted #pizza #pizzalover #backyardpizza recipe pizza baking","CreateDateTime":"2022-10-08T19:15:40.000Z","ViewCount":4,"LikeCount":12,"GroupId":9745,"GroupCode":"perfecting-backyard-pizza-night","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2512,"Url":"https://www.facebook.com/234418655726923/posts/192099866625469","ViewCount":4,"LikeCount":3},{"Platform":"instagram","PostId":199,"Url":"https://www.instagram.com/p/CjdtBg0POsw/","ViewCount":0,"LikeCount":9}]},{"Id":2513,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/191856449983144","ThumbnailUrl":"media/posts/facebook_110899788073674_191856449983144.png","Description":"I like everything about whole hog bbq, but the crispy skin is my favorite part.\n\nTo get it super crispy, you’ll need a lot of salt - table salt works well. You can optionally put a little oil on the s","SearchText":"i like everything about whole hog bbq, but the crispy skin is my favorite part.\n\nto get it super crispy, you’ll need a lot of salt - table salt works well. you can optionally put a little oil on the skin if the salt isn’t sticking - but you want it to be as dry as possible. \n\nyou’ll also want to flip the hog towards the end of the cook so the skin gets direct heat. it won’t take long for it to get bubbly, crispy and delicious.\n\nwhen the skin is bubbly and the meat is probing tender, around 200 degrees, break down the pig in quarters and take it to the chopping block, shred with your hands or double cleaver it.\n\ndirectly serve the skin to your guests that are hanging around the table - its a guaranteed crowd pleaser.\n\nchop the skin into bite size chunks and mix in with the chopped pork.  the combination of crispy skin and chopped rib, belly, cheek, shoulder and ham meat is simply amazing.\n\nyou have to smoke a whole hog at least once in your life and when you do - make sure you get the skin nice and crispy.\n\nmusic by @mp_gannon check him out. amazing slide guitarist out of nashville \n\n#bbq #bbqtips #wholehogbbq #cinderblockpit #pig #smokedmeat #crispskin #chicharrones #smokedpig #outdoorcooking #cooking #pork #pulledpork #wholehog #asmr pig pulled_pork pork_ribs pork_shoulder how_to tips process bbq smoking i like everything about whole hog bbq, but the crispy skin is my favorite part.\n\nto get it super crispy, you’ll need a lot of salt - table salt works well. you can optionally put a little oil on the skin if the salt isn’t sticking - but you want it to be as dry as possible. \n\nyou’ll also want to flip the hog towards the end of the cook so the skin gets direct heat. it won’t take long for it to get bubbly, crispy and delicious.\n\nwhen the skin is bubbly and the meat is probing tender, around 200 degrees, break down the pig in quarters and take it to the chopping block, shred with your hands or double cleaver it.\n\ndirectly serve the skin to your guests that are hanging around the table - its a guaranteed crowd pleaser.\n\nchop the skin into bite size chunks and mix in with the chopped pork.  the combination of crispy skin and chopped rib, belly, cheek, shoulder and ham meat is simply amazing.\n\nyou have to smoke a whole hog at least once in your life and when you do - make sure you get the skin nice and crispy.\n\nmusic by @mp_gannon check him out. amazing slide guitarist out of nashville \n\n#bbq #bbqtips #wholehogbbq #cinderblockpit #pig #smokedmeat #crispskin #chicharrones #smokedpig #outdoorcooking #cooking #pork #pulledpork #wholehog #asmr i like everything about whole hog bbq, but the crispy skin is my favorite part. to get it super crispy, you’ll need a lot of salt - table salt works well. you can optionally put a little oil on the skin if the salt isn’t sticking - but you want it to be as dry as possible.  you’ll also want to flip the hog towards the end of the cook so the skin gets direct heat. it won’t take long for it to get bubbly, crispy and delicious. when the skin is bubbly and the meat is probing tender, around 200 degrees, break down the pig in quarters and take it to the chopping block, shred with your hands or double cleaver it. directly serve the skin to your guests that are hanging around the table - its a guaranteed crowd pleaser. chop the skin into bite size chunks and mix in with the chopped pork.  the combination of crispy skin and chopped rib, belly, cheek, shoulder and ham meat is simply amazing. you have to smoke a whole hog at least once in your life and when you do - make sure you get the skin nice and crispy.  music by @mp_gannon - check him out. amazing slide guitarist out of nashville #bbq #bbqtips #wholehogbbq #cinderblockpit #pig #smokedmeat #crispskin #chicharrones #smokedpig #outdoorcooking #cooking #pork #pulledpork #wholehog #porklovers@backyahdbbq  pig pulled_pork tips bbq smoking","CreateDateTime":"2022-10-07T14:25:25.000Z","ViewCount":63539,"LikeCount":2251,"GroupId":9345,"GroupCode":"crispy-skin-tips-for-whole-hog-bbq","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork","pork_ribs","pork_shoulder"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2513,"Url":"https://www.facebook.com/234418655726923/posts/191856449983144","ViewCount":133,"LikeCount":7},{"Platform":"instagram","PostId":200,"Url":"https://www.instagram.com/reel/CjZAYW_DQWH/","ViewCount":10253,"LikeCount":200},{"Platform":"tiktok","PostId":48,"Url":"https://www.tiktok.com/@backyahdbbq/video/7151542031070956846","ViewCount":53153,"LikeCount":2044}]},{"Id":200,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CjZAYW_DQWH/","ThumbnailUrl":"media/posts/instagram_17901385010607940.png","Description":"I like everything about whole hog bbq, but the crispy skin is my favorite part.\n\nTo get it super crispy, you’ll need a lot of salt - table salt works well. You can optionally put a little oil on the s","SearchText":"i like everything about whole hog bbq, but the crispy skin is my favorite part.\n\nto get it super crispy, you’ll need a lot of salt - table salt works well. you can optionally put a little oil on the skin if the salt isn’t sticking - but you want it to be as dry as possible. \n\nyou’ll also want to flip the hog towards the end of the cook so the skin gets direct heat. it won’t take long for it to get bubbly, crispy and delicious.\n\nwhen the skin is bubbly and the meat is probing tender, around 200 degrees, break down the pig in quarters and take it to the chopping block, shred with your hands or double cleaver it.\n\ndirectly serve the skin to your guests that are hanging around the table - its a guaranteed crowd pleaser.\n\nchop the skin into bite size chunks and mix in with the chopped pork.  the combination of crispy skin and chopped rib, belly, cheek, shoulder and ham meat is simply amazing.\n\nyou have to smoke a whole hog at least once in your life and when you do - make sure you get the skin nice and crispy.\n\nmusic by @mp_gannon check him out. amazing slide guitarist out of nashville \n\n#bbq #bbqtips #wholehogbbq #cinderblockpit #pig #smokedmeat #crispskin #chicharrones #smokedpig #outdoorcooking #cooking #pork #pulledpork #wholehog #asmr pig pulled_pork pork_ribs pork_shoulder how_to tips process bbq smoking i like everything about whole hog bbq, but the crispy skin is my favorite part.\n\nto get it super crispy, you’ll need a lot of salt - table salt works well. you can optionally put a little oil on the skin if the salt isn’t sticking - but you want it to be as dry as possible. \n\nyou’ll also want to flip the hog towards the end of the cook so the skin gets direct heat. it won’t take long for it to get bubbly, crispy and delicious.\n\nwhen the skin is bubbly and the meat is probing tender, around 200 degrees, break down the pig in quarters and take it to the chopping block, shred with your hands or double cleaver it.\n\ndirectly serve the skin to your guests that are hanging around the table - its a guaranteed crowd pleaser.\n\nchop the skin into bite size chunks and mix in with the chopped pork.  the combination of crispy skin and chopped rib, belly, cheek, shoulder and ham meat is simply amazing.\n\nyou have to smoke a whole hog at least once in your life and when you do - make sure you get the skin nice and crispy.\n\nmusic by @mp_gannon check him out. amazing slide guitarist out of nashville \n\n#bbq #bbqtips #wholehogbbq #cinderblockpit #pig #smokedmeat #crispskin #chicharrones #smokedpig #outdoorcooking #cooking #pork #pulledpork #wholehog #asmr i like everything about whole hog bbq, but the crispy skin is my favorite part. to get it super crispy, you’ll need a lot of salt - table salt works well. you can optionally put a little oil on the skin if the salt isn’t sticking - but you want it to be as dry as possible.  you’ll also want to flip the hog towards the end of the cook so the skin gets direct heat. it won’t take long for it to get bubbly, crispy and delicious. when the skin is bubbly and the meat is probing tender, around 200 degrees, break down the pig in quarters and take it to the chopping block, shred with your hands or double cleaver it. directly serve the skin to your guests that are hanging around the table - its a guaranteed crowd pleaser. chop the skin into bite size chunks and mix in with the chopped pork.  the combination of crispy skin and chopped rib, belly, cheek, shoulder and ham meat is simply amazing. you have to smoke a whole hog at least once in your life and when you do - make sure you get the skin nice and crispy.  music by @mp_gannon - check him out. amazing slide guitarist out of nashville #bbq #bbqtips #wholehogbbq #cinderblockpit #pig #smokedmeat #crispskin #chicharrones #smokedpig #outdoorcooking #cooking #pork #pulledpork #wholehog #porklovers@backyahdbbq  pig pulled_pork tips bbq smoking","CreateDateTime":"2022-10-06T23:28:59.000Z","ViewCount":63539,"LikeCount":2251,"GroupId":9345,"GroupCode":"crispy-skin-tips-for-whole-hog-bbq","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2513,"Url":"https://www.facebook.com/234418655726923/posts/191856449983144","ViewCount":133,"LikeCount":7},{"Platform":"instagram","PostId":200,"Url":"https://www.instagram.com/reel/CjZAYW_DQWH/","ViewCount":10253,"LikeCount":200},{"Platform":"tiktok","PostId":48,"Url":"https://www.tiktok.com/@backyahdbbq/video/7151542031070956846","ViewCount":53153,"LikeCount":2044}]},{"Id":48,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7151542031070956846","ThumbnailUrl":"media/posts/tiktok_7151542031070956846.png","Description":"I like everything about whole hog bbq, but the crispy skin is my favorite part. To get it super crispy, you’ll need a lot of salt - table salt works well. You can optionally put a little oil on the sk","SearchText":"i like everything about whole hog bbq, but the crispy skin is my favorite part.\n\nto get it super crispy, you’ll need a lot of salt - table salt works well. you can optionally put a little oil on the skin if the salt isn’t sticking - but you want it to be as dry as possible. \n\nyou’ll also want to flip the hog towards the end of the cook so the skin gets direct heat. it won’t take long for it to get bubbly, crispy and delicious.\n\nwhen the skin is bubbly and the meat is probing tender, around 200 degrees, break down the pig in quarters and take it to the chopping block, shred with your hands or double cleaver it.\n\ndirectly serve the skin to your guests that are hanging around the table - its a guaranteed crowd pleaser.\n\nchop the skin into bite size chunks and mix in with the chopped pork.  the combination of crispy skin and chopped rib, belly, cheek, shoulder and ham meat is simply amazing.\n\nyou have to smoke a whole hog at least once in your life and when you do - make sure you get the skin nice and crispy.\n\nmusic by @mp_gannon check him out. amazing slide guitarist out of nashville \n\n#bbq #bbqtips #wholehogbbq #cinderblockpit #pig #smokedmeat #crispskin #chicharrones #smokedpig #outdoorcooking #cooking #pork #pulledpork #wholehog #asmr pig pulled_pork pork_ribs pork_shoulder how_to tips process bbq smoking i like everything about whole hog bbq, but the crispy skin is my favorite part.\n\nto get it super crispy, you’ll need a lot of salt - table salt works well. you can optionally put a little oil on the skin if the salt isn’t sticking - but you want it to be as dry as possible. \n\nyou’ll also want to flip the hog towards the end of the cook so the skin gets direct heat. it won’t take long for it to get bubbly, crispy and delicious.\n\nwhen the skin is bubbly and the meat is probing tender, around 200 degrees, break down the pig in quarters and take it to the chopping block, shred with your hands or double cleaver it.\n\ndirectly serve the skin to your guests that are hanging around the table - its a guaranteed crowd pleaser.\n\nchop the skin into bite size chunks and mix in with the chopped pork.  the combination of crispy skin and chopped rib, belly, cheek, shoulder and ham meat is simply amazing.\n\nyou have to smoke a whole hog at least once in your life and when you do - make sure you get the skin nice and crispy.\n\nmusic by @mp_gannon check him out. amazing slide guitarist out of nashville \n\n#bbq #bbqtips #wholehogbbq #cinderblockpit #pig #smokedmeat #crispskin #chicharrones #smokedpig #outdoorcooking #cooking #pork #pulledpork #wholehog #asmr i like everything about whole hog bbq, but the crispy skin is my favorite part. to get it super crispy, you’ll need a lot of salt - table salt works well. you can optionally put a little oil on the skin if the salt isn’t sticking - but you want it to be as dry as possible.  you’ll also want to flip the hog towards the end of the cook so the skin gets direct heat. it won’t take long for it to get bubbly, crispy and delicious. when the skin is bubbly and the meat is probing tender, around 200 degrees, break down the pig in quarters and take it to the chopping block, shred with your hands or double cleaver it. directly serve the skin to your guests that are hanging around the table - its a guaranteed crowd pleaser. chop the skin into bite size chunks and mix in with the chopped pork.  the combination of crispy skin and chopped rib, belly, cheek, shoulder and ham meat is simply amazing. you have to smoke a whole hog at least once in your life and when you do - make sure you get the skin nice and crispy.  music by @mp_gannon - check him out. amazing slide guitarist out of nashville #bbq #bbqtips #wholehogbbq #cinderblockpit #pig #smokedmeat #crispskin #chicharrones #smokedpig #outdoorcooking #cooking #pork #pulledpork #wholehog #porklovers@backyahdbbq  pig pulled_pork tips bbq smoking","CreateDateTime":"2022-10-06T23:15:42.000Z","ViewCount":63539,"LikeCount":2251,"GroupId":9345,"GroupCode":"crispy-skin-tips-for-whole-hog-bbq","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2513,"Url":"https://www.facebook.com/234418655726923/posts/191856449983144","ViewCount":133,"LikeCount":7},{"Platform":"instagram","PostId":200,"Url":"https://www.instagram.com/reel/CjZAYW_DQWH/","ViewCount":10253,"LikeCount":200},{"Platform":"tiktok","PostId":48,"Url":"https://www.tiktok.com/@backyahdbbq/video/7151542031070956846","ViewCount":53153,"LikeCount":2044}]},{"Id":49,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7151183727379615022","ThumbnailUrl":"media/posts/tiktok_7151183727379615022.png","Description":"Shredding pork butts by hand is a must. Put some cotton gloves under your nitrile gloves to protect from heat. Add sauce and rub to taste.  Sauce is a vinegar-heavy thin bbq sauce. Rub is salt pepper ","SearchText":"shredding pork butts by hand is a must. put some cotton gloves under your nitrile gloves to protect from heat. add sauce and rub to taste.  sauce is a vinegar-heavy thin bbq sauce. rub is salt pepper garlic paprika chili powder.  music by @josiahandthe @backyahdbbq  #affiliate #bbq #bbqpork #pulledpork #porkbutt #bbqtips #bbqlove #smokedmeat  pig pulled_pork pork_shoulder how_to tips bbq smoking","CreateDateTime":"2022-10-06T00:05:21.000Z","ViewCount":20025,"LikeCount":219,"GroupId":9746,"GroupCode":"hand-shredded-pulled-pork-tips","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork","pork_shoulder"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":49,"Url":"https://www.tiktok.com/@backyahdbbq/video/7151183727379615022","ViewCount":20025,"LikeCount":219}]},{"Id":50,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7150819633229122862","ThumbnailUrl":"media/posts/tiktok_7150819633229122862.png","Description":"How I maintain temp while transporting meat (briskets, pork) from my house to service location. A Cooler. Moving blankets and towels. Low tech but works.   ##bbq##bbqtips##brisket##smokedmeat##porksho","SearchText":"how i maintain temp while transporting meat (briskets, pork) from my house to service location. a cooler. moving blankets and towels. low tech but works.   ##bbq##bbqtips##brisket##smokedmeat##porkshoulder##pulledpork##smokedbrisket##coleman##colemancooler cow pig brisket pulled_pork pork_shoulder how_to tips bbq smoking","CreateDateTime":"2022-10-05T00:32:27.000Z","ViewCount":92253,"LikeCount":2168,"GroupId":9747,"GroupCode":"transporting-meat-temp-maintenance-tips","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork","pork_shoulder"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":50,"Url":"https://www.tiktok.com/@backyahdbbq/video/7150819633229122862","ViewCount":92253,"LikeCount":2168}]},{"Id":51,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7150693910652751146","ThumbnailUrl":"media/posts/tiktok_7150693910652751146.png","Description":"Giving the @themeatstick MiniX a try. It only goes to 185 internal, so I had to pull it out at that temp. The MeatStick X is a better choice for smoking meat as it can go to 200+ and has ambient temp ","SearchText":"giving the @themeatstick minix a try. it only goes to 185 internal, so i had to pull it out at that temp. the meatstick x is a better choice for smoking meat as it can go to 200+ and has ambient temp as well. more thoughts on it coming soon.  smoked on the @masterbuilt gravity fed 800. music by @mp_gannon  #gifted #pork #porkbutt #pig #smokedmeat #bbq pig pork_shoulder review bbq smoking","CreateDateTime":"2022-10-04T16:24:58.000Z","ViewCount":3910,"LikeCount":83,"GroupId":9748,"GroupCode":"the-meatstick-minix-review-for-smoking","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":51,"Url":"https://www.tiktok.com/@backyahdbbq/video/7150693910652751146","ViewCount":3910,"LikeCount":83}]},{"Id":52,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7150402335154425130","ThumbnailUrl":"media/posts/tiktok_7150402335154425130.png","Description":"Replying to @jmudvayne Here you go smashburgers on the @Blackstone Griddles ","SearchText":"replying to @jmudvayne here you go smashburgers on the @blackstone griddles  cow burger showcase burgers grilling","CreateDateTime":"2022-10-03T21:33:12.000Z","ViewCount":6157,"LikeCount":330,"GroupId":9749,"GroupCode":"blackstone-griddles-smashburgers","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":52,"Url":"https://www.tiktok.com/@backyahdbbq/video/7150402335154425130","ViewCount":6157,"LikeCount":330}]},{"Id":201,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CjO0lAWJYuQ/","ThumbnailUrl":"media/posts/instagram_17915605802624450.png","Description":"Check my gear page for $10 off a Stoke Pizza Oven. \n\nI love brisket and I love pizza - so I combined them.\n\nIn addition to shredded brisket, I added pickled red onions, white onions, jalapenos, black ","SearchText":"check my gear page for $10 off a stoke pizza oven. \n\ni love brisket and i love pizza - so i combined them.\n\nin addition to shredded brisket, i added pickled red onions, white onions, jalapenos, black olives, mozarella and parmesan cheese.\n\ni put the @stoke.backyard pizza oven on high and let the center of the stone get to 750 degrees and launched it.\n\nafter launch you’ll want to turn the oven temp down to low to help stabilize temp and cook the pizza evenly\n\nthen quarter turn it every 20ish seconds.  you’ll want to keep an eye on it the whole time to make sure it doesn’t burn.  a few burn spots around the edges of the crust are ok.\n\nthe results - a delicious cheesy smoked brisket pizza with a perfectly crispy crust. \n\nthis is now one of my favorite combos because\n\n#gifted #affiliate #bbq #smokedmeat #brisket #pizza #outdoorcooking #pizzaoven #pickledonions cow brisket recipe bbq pizza smoking baking","CreateDateTime":"2022-10-03T00:33:29.000Z","ViewCount":37833,"LikeCount":650,"GroupId":9750,"GroupCode":"brisket-pizza-recipe-with-stoke-oven","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["recipe"],"Categories":["BBQ","Pizza"],"CookingMethods":["smoking","baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":201,"Url":"https://www.instagram.com/reel/CjO0lAWJYuQ/","ViewCount":4985,"LikeCount":85},{"Platform":"tiktok","PostId":53,"Url":"https://www.tiktok.com/@backyahdbbq/video/7150077282344783150","ViewCount":32848,"LikeCount":565}]},{"Id":53,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7150077282344783150","ThumbnailUrl":"media/posts/tiktok_7150077282344783150.png","Description":"Check my gear page for $10 off a Stoke Pizza Oven.  I love brisket and I love pizza - so I combined them. In addition to shredded brisket, I added pickled red onions, white onions, jalapenos, black ol","SearchText":"my biggest pizza event yet. 40 pizzas. 20 per @cambro proofing box. here’s how i form each dough ball. 250g each. let me know if you want to see whole process.  #pizza #dough #pizzadough #pizzaparty #pizzalover  process pizza baking sometimes all you need is a classic pepperoni. #pizza #pizzalover  pizza 24 hour pizza dough poolish cold ferment. this slows down the fermenting process and helps develop a better texture and structure.  #affiliate #pizza #pizzalover #pizzadough  music by @seanmarshallmusic. great channel for guitar insight and learning and great tones.  how_to tips tutorial process pizza bread check my gear page for $10 off a stoke pizza oven.  i love brisket and i love pizza - so i combined them. in addition to shredded brisket, i added pickled red onions, white onions, jalapenos, black olives, mozarella and parmesan cheese. i put the @stoke.backyard pizza oven on high and let the center of the stone get to 750 degrees and launched it. after launch you’ll want to turn the oven temp down to low to help stabilize temp and cook the pizza evenly then quarter turn it every 20ish seconds.  you’ll want to keep an eye on it the whole time to make sure it doesn’t burn.  a few burn spots around the edges of the crust are ok. the results - a delicious cheesy smoked brisket pizza with a perfectly crispy crust.   this is now one of my favorite combos because #gifted #affiliate #bbq #smokedmeat #brisket #pizza #outdoorcooking #pizzaoven #pickledonions #pizzalover  pizza night is our new favorite night of the week. it gets better each time we make it. everyone forms their own dough and toppings….and the young ones are learning how to turn. thanks to @stoke.backyard for sending me the oven. also check out @josiahandthe ‘s music. i really like what he is doing and i’ve been listening to him on repeat for a while now.  he’s doing folk covers of some non-folk songs and has some great original stuff too.   #pizza #tiktokpizza #pizzanight #family #pizzapizza #pizzatime  showcase pizza baking","CreateDateTime":"2022-10-03T00:31:44.000Z","ViewCount":37833,"LikeCount":650,"GroupId":4914,"GroupCode":"ai-group-20251227-pizza-poolish","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":201,"Url":"https://www.instagram.com/reel/CjO0lAWJYuQ/","ViewCount":4985,"LikeCount":85},{"Platform":"tiktok","PostId":53,"Url":"https://www.tiktok.com/@backyahdbbq/video/7150077282344783150","ViewCount":32848,"LikeCount":565}]},{"Id":202,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CjMmoBoDtk1/","ThumbnailUrl":"media/posts/instagram_17958438974009124.png","Description":"Finally got around to refinishing my patio bar that you’ve seen in a ton of my videos. It was a simple job and the results are amazing. Something wonderful about applying that first coat of urethane a","SearchText":"finally got around to refinishing my patio bar that you’ve seen in a ton of my videos. it was a simple job and the results are amazing. something wonderful about applying that first coat of urethane after a fresh sand.\n\nmusic my @mp_gannon check out his page for more great guitar work. \n\n#woodworking #refinish #wood #friends #family #neighbors #cookouts #gatherings #bbq #beforeandafter #howto how_to bbq finally got around to refinishing my patio bar that you’ve seen in a ton of my videos. it was a simple job and the results are amazing. something wonderful about applying that first coat of urethane after a fresh sand. music my @mp_gannon check out his page for more great guitar work.  #affiliate #diy #diyprojects #woodwork #woodworking #refinish #wood #friends #family #neighbors #cookouts #gatherings #bbq #beforeandafter #howto #learnontiktok@backyahdbbq ","CreateDateTime":"2022-10-02T03:53:52.000Z","ViewCount":8840,"LikeCount":307,"GroupId":9751,"GroupCode":"refinishing-my-patio-bar-project","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":202,"Url":"https://www.instagram.com/reel/CjMmoBoDtk1/","ViewCount":1692,"LikeCount":40},{"Platform":"tiktok","PostId":54,"Url":"https://www.tiktok.com/@backyahdbbq/video/7149709498322668846","ViewCount":7148,"LikeCount":267}]},{"Id":54,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7149709498322668846","ThumbnailUrl":"media/posts/tiktok_7149709498322668846.png","Description":"Finally got around to refinishing my patio bar that you’ve seen in a ton of my videos. It was a simple job and the results are amazing. Something wonderful about applying that first coat of urethane a","SearchText":"finally got around to refinishing my patio bar that you’ve seen in a ton of my videos. it was a simple job and the results are amazing. something wonderful about applying that first coat of urethane after a fresh sand.\n\nmusic my @mp_gannon check out his page for more great guitar work. \n\n#woodworking #refinish #wood #friends #family #neighbors #cookouts #gatherings #bbq #beforeandafter #howto how_to bbq finally got around to refinishing my patio bar that you’ve seen in a ton of my videos. it was a simple job and the results are amazing. something wonderful about applying that first coat of urethane after a fresh sand. music my @mp_gannon check out his page for more great guitar work.  #affiliate #diy #diyprojects #woodwork #woodworking #refinish #wood #friends #family #neighbors #cookouts #gatherings #bbq #beforeandafter #howto #learnontiktok@backyahdbbq ","CreateDateTime":"2022-10-02T00:44:33.000Z","ViewCount":8840,"LikeCount":307,"GroupId":9751,"GroupCode":"refinishing-my-patio-bar-project","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":202,"Url":"https://www.instagram.com/reel/CjMmoBoDtk1/","ViewCount":1692,"LikeCount":40},{"Platform":"tiktok","PostId":54,"Url":"https://www.tiktok.com/@backyahdbbq/video/7149709498322668846","ViewCount":7148,"LikeCount":267}]},{"Id":55,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7149214267013664043","ThumbnailUrl":"media/posts/tiktok_7149214267013664043.png","Description":"Sometimes you have to squish the fat to really take in the beauty of the art that you just created. Perfectly rendered flat fat cap goes a long way towards producing an amazing bite.  Music by the ama","SearchText":"sometimes you have to squish the fat to really take in the beauty of the art that you just created. perfectly rendered flat fat cap goes a long way towards producing an amazing bite.  music by the amazing @mike gannon check him out. lots of great guitar work.  #bbq #brisket #smokedmeat #smokedbrisket #texasbbq  cow brisket tips showcase bbq smoking","CreateDateTime":"2022-09-30T16:43:04.000Z","ViewCount":4223,"LikeCount":70,"GroupId":9752,"GroupCode":"perfectly-rendered-brisket-fat-cap","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":55,"Url":"https://www.tiktok.com/@backyahdbbq/video/7149214267013664043","ViewCount":4223,"LikeCount":70}]},{"Id":56,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7148943818505850158","ThumbnailUrl":"media/posts/tiktok_7148943818505850158.png","Description":"Shredding this beautiful prime brisket. Don’t forget to pour in the extra tallow from the pan it was resting in.  Prime Brisket from Costco and Tub from @BBQDripEZ - 10% off on my gear page Music by @","SearchText":"shredding this beautiful prime brisket. don’t forget to pour in the extra tallow from the pan it was resting in.  prime brisket from costco and tub from @bbqdripez - 10% off on my gear page music by @josiahandthe - def go check him out  #affiliate #bbq #bbqtips #beeftallow #brisket #smokedmeat #smokedbrisket cow brisket tips showcase process bbq smoking","CreateDateTime":"2022-09-29T23:13:22.000Z","ViewCount":92617,"LikeCount":1894,"GroupId":9753,"GroupCode":"prime-brisket-shredding-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips","showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":56,"Url":"https://www.tiktok.com/@backyahdbbq/video/7148943818505850158","ViewCount":92617,"LikeCount":1894}]},{"Id":57,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7148884287679499566","ThumbnailUrl":"media/posts/tiktok_7148884287679499566.png","Description":"The new @ThermoWorks ThermoPop 2 is now available. Although I have the Thermapen ONE and Classic, I’ve been using the Pop 2 because it’s slightly more convenient - I don’t have to retract the probe to","SearchText":"the new @thermoworks thermopop 2 is now available. although i have the thermapen one and classic, i’ve been using the pop 2 because it’s slightly more convenient - i don’t have to retract the probe to use it. also, great for checking if meat is probe tender. imo a great starter instant read thermometer for $35 versus around $100 for the thermapen one. cool how the thermopop has .1 accuracy under 100 degrees. it takes 2 seconds to get temp, 1 second-ish longer than thermapen one, but plenty fast enough for bbq, especially smoked meat.  i just smoked 4 briskets and 2 pork butts and the pop was my go-to throughout the cook.  thanks to thermoworks for sending me a pop 2 to try! check my gear page for a link.  #affiliate #gifted #bbq #steak #temp #brisket #bbqtips #smokedbrisket #smokedmeat cow pig brisket pulled_pork review bbq smoking the new thermoworks thermopop 2 is now available. although i have the thermapen one and classic, i’ve been using the pop 2 because it’s slightly more convenient - i don’t have to retract the probe to use it. also, great for checking if meat is probe tender. imo a great starter instant read thermometer for $35 versus around $100 for the thermapen one. i tested all 3 in this steak and they were all the same temp. cool how the thermopop has .1 accuracy under 100 degrees. it takes 2 seconds to get temp, 1 second-ish longer than thermapen one, but plenty fast enough for bbq, especially smoked meat.  i just smoked 4 briskets and 2 pork butts and the pop was my go-to throughout the cook. \n\nthanks to thermoworks for sending me a pop 2 to try!\n\ncheck my gear page for a link.  \n\n#affiliate #bbq #steak #temp #bbqtools #bbqtips cow pulled_pork brisket review bbq smoking the new @thermoworks thermopop 2 is now available. although i have the thermapen one and classic, i’ve been using the pop 2 because it’s slightly more convenient - i don’t have to retract the probe to use it. also, great for checking if meat is probe tender. imo a great starter instant read thermometer for $35 versus around $100 for the thermapen one. i tested all 3 in this steak and they were all the same temp. cool how the thermopop has .1 accuracy under 100 degrees. it takes 2 seconds to get temp, 1 second-ish longer than thermapen one, but plenty fast enough for bbq, especially smoked meat.  i just smoked 4 briskets and 2 pork butts and the pop was my go-to throughout the cook. \n\nthanks to thermoworks for sending me a pop 2 to try!\n\ncheck my gear page for a link. \n\n#affiliate #bbq #steak #temp #bbqtools #bbqtips","CreateDateTime":"2022-09-29T19:22:19.000Z","ViewCount":4229,"LikeCount":52,"GroupId":9346,"GroupCode":"thermoworks-thermopop-2-review","IsPrimaryInGroup":false,"Animals":["cow","pig"],"Dishes":["brisket","pulled_pork"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":57,"Url":"https://www.tiktok.com/@backyahdbbq/video/7148884287679499566","ViewCount":4226,"LikeCount":36},{"Platform":"facebook","PostId":2514,"Url":"https://www.facebook.com/234418655726923/posts/190449960123793","ViewCount":3,"LikeCount":5},{"Platform":"instagram","PostId":203,"Url":"https://www.instagram.com/p/CjGWCFIpbGU/","ViewCount":0,"LikeCount":11}]},{"Id":2514,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/190449960123793","ThumbnailUrl":"media/posts/facebook_110899788073674_190449960123793.png","Description":"The new ThermoWorks ThermoPop 2 is now available. Although I have the Thermapen ONE and Classic, I’ve been using the Pop 2 because it’s slightly more convenient - I don’t have to retract the probe to ","SearchText":"the new @thermoworks thermopop 2 is now available. although i have the thermapen one and classic, i’ve been using the pop 2 because it’s slightly more convenient - i don’t have to retract the probe to use it. also, great for checking if meat is probe tender. imo a great starter instant read thermometer for $35 versus around $100 for the thermapen one. cool how the thermopop has .1 accuracy under 100 degrees. it takes 2 seconds to get temp, 1 second-ish longer than thermapen one, but plenty fast enough for bbq, especially smoked meat.  i just smoked 4 briskets and 2 pork butts and the pop was my go-to throughout the cook.  thanks to thermoworks for sending me a pop 2 to try! check my gear page for a link.  #affiliate #gifted #bbq #steak #temp #brisket #bbqtips #smokedbrisket #smokedmeat cow pig brisket pulled_pork review bbq smoking the new thermoworks thermopop 2 is now available. although i have the thermapen one and classic, i’ve been using the pop 2 because it’s slightly more convenient - i don’t have to retract the probe to use it. also, great for checking if meat is probe tender. imo a great starter instant read thermometer for $35 versus around $100 for the thermapen one. i tested all 3 in this steak and they were all the same temp. cool how the thermopop has .1 accuracy under 100 degrees. it takes 2 seconds to get temp, 1 second-ish longer than thermapen one, but plenty fast enough for bbq, especially smoked meat.  i just smoked 4 briskets and 2 pork butts and the pop was my go-to throughout the cook. \n\nthanks to thermoworks for sending me a pop 2 to try!\n\ncheck my gear page for a link.  \n\n#affiliate #bbq #steak #temp #bbqtools #bbqtips cow pulled_pork brisket review bbq smoking the new @thermoworks thermopop 2 is now available. although i have the thermapen one and classic, i’ve been using the pop 2 because it’s slightly more convenient - i don’t have to retract the probe to use it. also, great for checking if meat is probe tender. imo a great starter instant read thermometer for $35 versus around $100 for the thermapen one. i tested all 3 in this steak and they were all the same temp. cool how the thermopop has .1 accuracy under 100 degrees. it takes 2 seconds to get temp, 1 second-ish longer than thermapen one, but plenty fast enough for bbq, especially smoked meat.  i just smoked 4 briskets and 2 pork butts and the pop was my go-to throughout the cook. \n\nthanks to thermoworks for sending me a pop 2 to try!\n\ncheck my gear page for a link. \n\n#affiliate #bbq #steak #temp #bbqtools #bbqtips","CreateDateTime":"2022-09-29T17:32:23.000Z","ViewCount":4229,"LikeCount":52,"GroupId":9346,"GroupCode":"thermoworks-thermopop-2-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["pulled_pork","brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":57,"Url":"https://www.tiktok.com/@backyahdbbq/video/7148884287679499566","ViewCount":4226,"LikeCount":36},{"Platform":"facebook","PostId":2514,"Url":"https://www.facebook.com/234418655726923/posts/190449960123793","ViewCount":3,"LikeCount":5},{"Platform":"instagram","PostId":203,"Url":"https://www.instagram.com/p/CjGWCFIpbGU/","ViewCount":0,"LikeCount":11}]},{"Id":203,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CjGWCFIpbGU/","ThumbnailUrl":"media/posts/instagram_17970990376830723.png","Description":"The new @thermoworks ThermoPop 2 is now available. Although I have the Thermapen ONE and Classic, I’ve been using the Pop 2 because it’s slightly more convenient - I don’t have to retract the probe to","SearchText":"the new @thermoworks thermopop 2 is now available. although i have the thermapen one and classic, i’ve been using the pop 2 because it’s slightly more convenient - i don’t have to retract the probe to use it. also, great for checking if meat is probe tender. imo a great starter instant read thermometer for $35 versus around $100 for the thermapen one. cool how the thermopop has .1 accuracy under 100 degrees. it takes 2 seconds to get temp, 1 second-ish longer than thermapen one, but plenty fast enough for bbq, especially smoked meat.  i just smoked 4 briskets and 2 pork butts and the pop was my go-to throughout the cook.  thanks to thermoworks for sending me a pop 2 to try! check my gear page for a link.  #affiliate #gifted #bbq #steak #temp #brisket #bbqtips #smokedbrisket #smokedmeat cow pig brisket pulled_pork review bbq smoking the new thermoworks thermopop 2 is now available. although i have the thermapen one and classic, i’ve been using the pop 2 because it’s slightly more convenient - i don’t have to retract the probe to use it. also, great for checking if meat is probe tender. imo a great starter instant read thermometer for $35 versus around $100 for the thermapen one. i tested all 3 in this steak and they were all the same temp. cool how the thermopop has .1 accuracy under 100 degrees. it takes 2 seconds to get temp, 1 second-ish longer than thermapen one, but plenty fast enough for bbq, especially smoked meat.  i just smoked 4 briskets and 2 pork butts and the pop was my go-to throughout the cook. \n\nthanks to thermoworks for sending me a pop 2 to try!\n\ncheck my gear page for a link.  \n\n#affiliate #bbq #steak #temp #bbqtools #bbqtips cow pulled_pork brisket review bbq smoking the new @thermoworks thermopop 2 is now available. although i have the thermapen one and classic, i’ve been using the pop 2 because it’s slightly more convenient - i don’t have to retract the probe to use it. also, great for checking if meat is probe tender. imo a great starter instant read thermometer for $35 versus around $100 for the thermapen one. i tested all 3 in this steak and they were all the same temp. cool how the thermopop has .1 accuracy under 100 degrees. it takes 2 seconds to get temp, 1 second-ish longer than thermapen one, but plenty fast enough for bbq, especially smoked meat.  i just smoked 4 briskets and 2 pork butts and the pop was my go-to throughout the cook. \n\nthanks to thermoworks for sending me a pop 2 to try!\n\ncheck my gear page for a link. \n\n#affiliate #bbq #steak #temp #bbqtools #bbqtips","CreateDateTime":"2022-09-29T17:32:14.000Z","ViewCount":4229,"LikeCount":52,"GroupId":9346,"GroupCode":"thermoworks-thermopop-2-review","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":57,"Url":"https://www.tiktok.com/@backyahdbbq/video/7148884287679499566","ViewCount":4226,"LikeCount":36},{"Platform":"facebook","PostId":2514,"Url":"https://www.facebook.com/234418655726923/posts/190449960123793","ViewCount":3,"LikeCount":5},{"Platform":"instagram","PostId":203,"Url":"https://www.instagram.com/p/CjGWCFIpbGU/","ViewCount":0,"LikeCount":11}]},{"Id":2515,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/190257166809739","ThumbnailUrl":"media/posts/facebook_110899788073674_190257166809739.png","Description":"Foil boat helps cook the flat own fat while continuing to render the fat cap #brisket","SearchText":"foil boat helps cook the flat own fat while continuing to render the fat cap #brisket foil boat helps cook the flat own fat while continuing to render the fat cap #brisket","CreateDateTime":"2022-09-28T14:22:18.000Z","ViewCount":0,"LikeCount":21,"GroupId":9347,"GroupCode":"foil-boat-brisket-cooking-technique","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2515,"Url":"https://www.facebook.com/234418655726923/posts/190257166809739","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":204,"Url":"https://www.instagram.com/p/CjDYq6VrC5B/","ViewCount":0,"LikeCount":18}]},{"Id":58,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7148435449265147179","ThumbnailUrl":"media/posts/tiktok_7148435449265147179.png","Description":"Brisket foil boat and tallow squeeze. Foil boat cooks flat in own fat and continues to render the fat cap. Tag me in any music that you that you want me to use in my future videos.  Thanks to @evan.no","SearchText":"brisket foil boat and tallow squeeze. foil boat cooks flat in own fat and continues to render the fat cap. tag me in any music that you that you want me to use in my future videos.  thanks to @evan.novoa for being cool with me using his music. check him out. lots of great guitar work.  #bbq #bbqtips #brisket #learnontiktok #grill #cooking  #smokedmeat #outdoorcooking #beef  #smokedbrisket #howto  cow brisket how_to tips process bbq smoking","CreateDateTime":"2022-09-28T14:20:58.000Z","ViewCount":12474,"LikeCount":299,"GroupId":9754,"GroupCode":"brisket-foil-boat-cooking-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":58,"Url":"https://www.tiktok.com/@backyahdbbq/video/7148435449265147179","ViewCount":12474,"LikeCount":299}]},{"Id":204,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CjDYq6VrC5B/","ThumbnailUrl":"media/posts/instagram_17957607883907397.png","Description":"Foil boat helps cook the flat own fat while continuing to render the fat cap #brisket","SearchText":"foil boat helps cook the flat own fat while continuing to render the fat cap #brisket foil boat helps cook the flat own fat while continuing to render the fat cap #brisket","CreateDateTime":"2022-09-28T13:57:34.000Z","ViewCount":0,"LikeCount":21,"GroupId":9347,"GroupCode":"foil-boat-brisket-cooking-technique","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2515,"Url":"https://www.facebook.com/234418655726923/posts/190257166809739","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":204,"Url":"https://www.instagram.com/p/CjDYq6VrC5B/","ViewCount":0,"LikeCount":18}]},{"Id":2516,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/189933826842073","ThumbnailUrl":"media/posts/facebook_110899788073674_189933826842073.png","Description":"Made lots of pizza this weekend. It’s turning into one of our favorite things to do with family and friends. #pizza #pizzalover #pizzatime #pizzas","SearchText":"made lots of pizza this weekend. it’s turning into one of our favorite things to do with family and friends. #pizza #pizzalover #pizzatime #pizzas showcase pizza baking made lots of pizza this weekend. it’s turning into one of our favorite things to do with family and friends. #pizza #pizzalover #pizzatime #pizzas showcase pizza baking","CreateDateTime":"2022-09-26T14:45:31.000Z","ViewCount":1,"LikeCount":18,"GroupId":9348,"GroupCode":"family-pizza-making-weekend","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2516,"Url":"https://www.facebook.com/234418655726923/posts/189933826842073","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":205,"Url":"https://www.instagram.com/p/Ci-Ujn_rrcK/","ViewCount":0,"LikeCount":11}]},{"Id":205,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Ci-Ujn_rrcK/","ThumbnailUrl":"media/posts/instagram_17916863114615717.png","Description":"Made lots of pizza this weekend. It’s turning into one of our favorite things to do with family and friends. #pizza #pizzalover #pizzatime #pizzas","SearchText":"made lots of pizza this weekend. it’s turning into one of our favorite things to do with family and friends. #pizza #pizzalover #pizzatime #pizzas showcase pizza baking made lots of pizza this weekend. it’s turning into one of our favorite things to do with family and friends. #pizza #pizzalover #pizzatime #pizzas showcase pizza baking","CreateDateTime":"2022-09-26T14:45:25.000Z","ViewCount":1,"LikeCount":18,"GroupId":9348,"GroupCode":"family-pizza-making-weekend","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2516,"Url":"https://www.facebook.com/234418655726923/posts/189933826842073","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":205,"Url":"https://www.instagram.com/p/Ci-Ujn_rrcK/","ViewCount":0,"LikeCount":11}]},{"Id":59,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7146360687017790766","ThumbnailUrl":"media/posts/tiktok_7146360687017790766.png","Description":"I wear nitrile gloves to protect my hands from the meat and the meat from my hands.  A must have for bbq prep. Music by @Evan Novoa - His cover of Yellow Ledbetter by Pearl Jam. Check him out. Lots of","SearchText":"i wear nitrile gloves to protect my hands from the meat and the meat from my hands.  a must have for bbq prep. music by @evan novoa - his cover of yellow ledbetter by pearl jam. check him out. lots of great guitar work. #affiliate #bbq #bbqprep #smokedmeat #smokedbrisket #bbqtips #cooking #learnontiktok #briskettrim #brisketprep #chicken #beef #pork #mealprep #foodprep cow pig chicken brisket how_to tips bbq smoking","CreateDateTime":"2022-09-23T00:09:34.000Z","ViewCount":40599,"LikeCount":1751,"GroupId":9755,"GroupCode":"essential-nitrile-gloves-for-bbq-prep","IsPrimaryInGroup":true,"Animals":["cow","pig","chicken"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":59,"Url":"https://www.tiktok.com/@backyahdbbq/video/7146360687017790766","ViewCount":40599,"LikeCount":1751}]},{"Id":2441,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=O86otwJHsvo","ThumbnailUrl":"media/posts/youtube_O86otwJHsvo.png","Description":"Brisket wrap test. Butcher paper vs foil. We did a side by side comparison. A bunch of us liked the paper and a bunch liked the foil. Paper will get you a crunchier bark. Foil will cook faster and hav","SearchText":"brisket wrap test. butcher paper vs foil. we did a side by side comparison. a bunch of us liked the paper and a bunch liked the foil. paper will get you a crunchier bark. foil will cook faster and have a softer bark. which one do you prefer? \n\nspecial thanks to @brycogoods6113 for sponsoring this video and providing the paper. \n\n#sponsored #bbq #bbqtips #bbqhacks #blindtastetest #brisket #brisketprep #briskettrim #learn #howto #cooking #learnontiktok #barbeque #smokedmeat #smokedbrisket cow brisket tips bbq smoking brisket wrap test. butcher paper vs foil. we did a side by side comparison. a bunch of us liked the paper and a bunch liked the foil. paper will get you a crunchier bark. foil will cook faster and have a softer bark. which one do you prefer? \n\nspecial thanks to @bryco_goods for sponsoring this video and providing the paper. \n\n#sponsored #bbq #bbqtips #bbqhacks #blindtastetest #brisket #brisketprep #briskettrim #learn #howto #cooking #learnontiktok #barbeque #smokedmeat #smokedbrisket cow brisket how_to tips bbq smoking brisket wrap test. butcher paper vs foil. we did a side by side comparison. a bunch of us liked the paper and a bunch liked the foil. paper will get you a crunchier bark. foil will cook faster and have a softer bark. which one do you prefer?  special thanks to @bryco_goods for sponsoring this video and providing the paper.  #sponsored #bbq #bbqtips #bbqhacks #blindtastetest #brisket #brisketprep #briskettrim #learn #howto #cooking #learnontiktok #barbeque #smokedmeat #smokedbrisket cow brisket how_to tips review bbq smoking","CreateDateTime":"2022-09-20T17:45:08.000Z","ViewCount":482217,"LikeCount":25394,"GroupId":9756,"GroupCode":"brisket-wrap-test-paper-vs-foil-2","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2441,"Url":"https://www.youtube.com/watch?v=O86otwJHsvo","ViewCount":5987,"LikeCount":55},{"Platform":"instagram","PostId":206,"Url":"https://www.instagram.com/reel/CivLepEJ7uE/","ViewCount":1657,"LikeCount":62},{"Platform":"tiktok","PostId":60,"Url":"https://www.tiktok.com/@backyahdbbq/video/7144937284029435182","ViewCount":474573,"LikeCount":25277}]},{"Id":206,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CivLepEJ7uE/","ThumbnailUrl":"media/posts/instagram_17947171745231946.png","Description":"Brisket wrap test. Butcher paper vs foil. We did a side by side comparison. A bunch of us liked the paper and a bunch liked the foil. Paper will get you a crunchier bark. Foil will cook faster and hav","SearchText":"brisket wrap test. butcher paper vs foil. we did a side by side comparison. a bunch of us liked the paper and a bunch liked the foil. paper will get you a crunchier bark. foil will cook faster and have a softer bark. which one do you prefer? \n\nspecial thanks to @brycogoods6113 for sponsoring this video and providing the paper. \n\n#sponsored #bbq #bbqtips #bbqhacks #blindtastetest #brisket #brisketprep #briskettrim #learn #howto #cooking #learnontiktok #barbeque #smokedmeat #smokedbrisket cow brisket tips bbq smoking brisket wrap test. butcher paper vs foil. we did a side by side comparison. a bunch of us liked the paper and a bunch liked the foil. paper will get you a crunchier bark. foil will cook faster and have a softer bark. which one do you prefer? \n\nspecial thanks to @bryco_goods for sponsoring this video and providing the paper. \n\n#sponsored #bbq #bbqtips #bbqhacks #blindtastetest #brisket #brisketprep #briskettrim #learn #howto #cooking #learnontiktok #barbeque #smokedmeat #smokedbrisket cow brisket how_to tips bbq smoking brisket wrap test. butcher paper vs foil. we did a side by side comparison. a bunch of us liked the paper and a bunch liked the foil. paper will get you a crunchier bark. foil will cook faster and have a softer bark. which one do you prefer?  special thanks to @bryco_goods for sponsoring this video and providing the paper.  #sponsored #bbq #bbqtips #bbqhacks #blindtastetest #brisket #brisketprep #briskettrim #learn #howto #cooking #learnontiktok #barbeque #smokedmeat #smokedbrisket cow brisket how_to tips review bbq smoking","CreateDateTime":"2022-09-20T17:40:15.000Z","ViewCount":482217,"LikeCount":25394,"GroupId":9756,"GroupCode":"brisket-wrap-test-paper-vs-foil-2","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2441,"Url":"https://www.youtube.com/watch?v=O86otwJHsvo","ViewCount":5987,"LikeCount":55},{"Platform":"instagram","PostId":206,"Url":"https://www.instagram.com/reel/CivLepEJ7uE/","ViewCount":1657,"LikeCount":62},{"Platform":"tiktok","PostId":60,"Url":"https://www.tiktok.com/@backyahdbbq/video/7144937284029435182","ViewCount":474573,"LikeCount":25277}]},{"Id":60,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7144937284029435182","ThumbnailUrl":"media/posts/tiktok_7144937284029435182.png","Description":"Brisket wrap test. Butcher paper vs foil. We did a side by side comparison. A bunch of us liked the paper and a bunch liked the foil. Paper will get you a crunchier bark. Foil will cook faster and hav","SearchText":"brisket wrap test. butcher paper vs foil. we did a side by side comparison. a bunch of us liked the paper and a bunch liked the foil. paper will get you a crunchier bark. foil will cook faster and have a softer bark. which one do you prefer? \n\nspecial thanks to @brycogoods6113 for sponsoring this video and providing the paper. \n\n#sponsored #bbq #bbqtips #bbqhacks #blindtastetest #brisket #brisketprep #briskettrim #learn #howto #cooking #learnontiktok #barbeque #smokedmeat #smokedbrisket cow brisket tips bbq smoking brisket wrap test. butcher paper vs foil. we did a side by side comparison. a bunch of us liked the paper and a bunch liked the foil. paper will get you a crunchier bark. foil will cook faster and have a softer bark. which one do you prefer? \n\nspecial thanks to @bryco_goods for sponsoring this video and providing the paper. \n\n#sponsored #bbq #bbqtips #bbqhacks #blindtastetest #brisket #brisketprep #briskettrim #learn #howto #cooking #learnontiktok #barbeque #smokedmeat #smokedbrisket cow brisket how_to tips bbq smoking brisket wrap test. butcher paper vs foil. we did a side by side comparison. a bunch of us liked the paper and a bunch liked the foil. paper will get you a crunchier bark. foil will cook faster and have a softer bark. which one do you prefer?  special thanks to @bryco_goods for sponsoring this video and providing the paper.  #sponsored #bbq #bbqtips #bbqhacks #blindtastetest #brisket #brisketprep #briskettrim #learn #howto #cooking #learnontiktok #barbeque #smokedmeat #smokedbrisket cow brisket how_to tips review bbq smoking","CreateDateTime":"2022-09-19T04:06:05.000Z","ViewCount":482217,"LikeCount":25394,"GroupId":9756,"GroupCode":"brisket-wrap-test-paper-vs-foil-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2441,"Url":"https://www.youtube.com/watch?v=O86otwJHsvo","ViewCount":5987,"LikeCount":55},{"Platform":"instagram","PostId":206,"Url":"https://www.instagram.com/reel/CivLepEJ7uE/","ViewCount":1657,"LikeCount":62},{"Platform":"tiktok","PostId":60,"Url":"https://www.tiktok.com/@backyahdbbq/video/7144937284029435182","ViewCount":474573,"LikeCount":25277}]},{"Id":61,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7143781734339956011","ThumbnailUrl":"media/posts/tiktok_7143781734339956011.png","Description":"Brisket unwrap PAPER. Paper vs foil video coming soon. Follow so you don’t miss it! Thanks to @Bryco Goods for the paper. #sponsored #bbq #brisket #brisketprep  #beef #cow #barbecue #smokedmeat #smoke","SearchText":"brisket unwrap paper. paper vs foil video coming soon. follow so you don’t miss it! thanks to @bryco goods for the paper. #sponsored #bbq #brisket #brisketprep  #beef #cow #barbecue #smokedmeat #smokedbrisket  music by @mp_gannon check him out. very tasteful slide guitar. @backyahdbbq  brisket unwrap foil. paper vs foil video coming soon. follow so you don’t miss it! #bbq #brisket #brisketprep #beef #cow #barbecue #smokedmeat #smokedbrisket  music by @mike gannon check him out. very tasteful slide guitar.  ","CreateDateTime":"2022-09-16T01:21:56.000Z","ViewCount":21929,"LikeCount":820,"GroupId":9757,"GroupCode":"brisket-wrap-paper-vs-foil","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":61,"Url":"https://www.tiktok.com/@backyahdbbq/video/7143781734339956011","ViewCount":9016,"LikeCount":261},{"Platform":"tiktok","PostId":62,"Url":"https://www.tiktok.com/@backyahdbbq/video/7143780964844522794","ViewCount":12913,"LikeCount":559}]},{"Id":62,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7143780964844522794","ThumbnailUrl":"media/posts/tiktok_7143780964844522794.png","Description":"Brisket unwrap FOIL. Paper vs foil video coming soon. Follow so you don’t miss it! #bbq #brisket #brisketprep #beef #cow #barbecue #smokedmeat #smokedbrisket  Music by @Mike Gannon check him out. very","SearchText":"brisket unwrap paper. paper vs foil video coming soon. follow so you don’t miss it! thanks to @bryco goods for the paper. #sponsored #bbq #brisket #brisketprep  #beef #cow #barbecue #smokedmeat #smokedbrisket  music by @mp_gannon check him out. very tasteful slide guitar. @backyahdbbq  brisket unwrap foil. paper vs foil video coming soon. follow so you don’t miss it! #bbq #brisket #brisketprep #beef #cow #barbecue #smokedmeat #smokedbrisket  music by @mike gannon check him out. very tasteful slide guitar.  ","CreateDateTime":"2022-09-16T01:18:51.000Z","ViewCount":21929,"LikeCount":820,"GroupId":9757,"GroupCode":"brisket-wrap-paper-vs-foil","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":61,"Url":"https://www.tiktok.com/@backyahdbbq/video/7143781734339956011","ViewCount":9016,"LikeCount":261},{"Platform":"tiktok","PostId":62,"Url":"https://www.tiktok.com/@backyahdbbq/video/7143780964844522794","ViewCount":12913,"LikeCount":559}]},{"Id":63,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7143029013995343146","ThumbnailUrl":"media/posts/tiktok_7143029013995343146.png","Description":"Pizza night is our new favorite night of the week. It gets better each time we make it. Everyone forms their own dough and toppings….and the young ones are learning how to turn. Thanks to @stoke.backy","SearchText":"my biggest pizza event yet. 40 pizzas. 20 per @cambro proofing box. here’s how i form each dough ball. 250g each. let me know if you want to see whole process.  #pizza #dough #pizzadough #pizzaparty #pizzalover  process pizza baking sometimes all you need is a classic pepperoni. #pizza #pizzalover  pizza 24 hour pizza dough poolish cold ferment. this slows down the fermenting process and helps develop a better texture and structure.  #affiliate #pizza #pizzalover #pizzadough  music by @seanmarshallmusic. great channel for guitar insight and learning and great tones.  how_to tips tutorial process pizza bread check my gear page for $10 off a stoke pizza oven.  i love brisket and i love pizza - so i combined them. in addition to shredded brisket, i added pickled red onions, white onions, jalapenos, black olives, mozarella and parmesan cheese. i put the @stoke.backyard pizza oven on high and let the center of the stone get to 750 degrees and launched it. after launch you’ll want to turn the oven temp down to low to help stabilize temp and cook the pizza evenly then quarter turn it every 20ish seconds.  you’ll want to keep an eye on it the whole time to make sure it doesn’t burn.  a few burn spots around the edges of the crust are ok. the results - a delicious cheesy smoked brisket pizza with a perfectly crispy crust.   this is now one of my favorite combos because #gifted #affiliate #bbq #smokedmeat #brisket #pizza #outdoorcooking #pizzaoven #pickledonions #pizzalover  pizza night is our new favorite night of the week. it gets better each time we make it. everyone forms their own dough and toppings….and the young ones are learning how to turn. thanks to @stoke.backyard for sending me the oven. also check out @josiahandthe ‘s music. i really like what he is doing and i’ve been listening to him on repeat for a while now.  he’s doing folk covers of some non-folk songs and has some great original stuff too.   #pizza #tiktokpizza #pizzanight #family #pizzapizza #pizzatime  showcase pizza baking","CreateDateTime":"2022-09-14T00:40:49.000Z","ViewCount":32848,"LikeCount":565,"GroupId":4914,"GroupCode":"ai-group-20251227-pizza-poolish","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":2746,"Url":"https://www.tiktok.com/@backyahdbbq/video/7234564631774235947","ViewCount":9660,"LikeCount":165},{"Platform":"tiktok","PostId":2627,"Url":"https://www.tiktok.com/@backyahdbbq/video/7222305251095825707","ViewCount":2174,"LikeCount":76},{"Platform":"tiktok","PostId":30,"Url":"https://www.tiktok.com/@backyahdbbq/video/7159441772756913454","ViewCount":5097,"LikeCount":66},{"Platform":"tiktok","PostId":31,"Url":"https://www.tiktok.com/@backyahdbbq/video/7159335252798917934","ViewCount":3916,"LikeCount":64},{"Platform":"tiktok","PostId":53,"Url":"https://www.tiktok.com/@backyahdbbq/video/7150077282344783150","ViewCount":3202,"LikeCount":76},{"Platform":"tiktok","PostId":63,"Url":"https://www.tiktok.com/@backyahdbbq/video/7143029013995343146","ViewCount":8799,"LikeCount":118}]},{"Id":207,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CiTxUTZr0Qi/","ThumbnailUrl":"media/posts/instagram_17917803566601311.png","Description":"Best one yet. Getting better each time. Mozzarella, pepperoni, ham, onions, peppers, jalapeños. Thanks to @stoke.backyard for the oven. Great family weekly tradition now. See my gear page for 10% off.","SearchText":"best one yet. getting better each time. mozzarella, pepperoni, ham, onions, peppers, jalapeños. thanks to @stoke.backyard for the oven. great family weekly tradition now. see my gear page for 10% off. #pizza #pizzaoven cow pig ham showcase pizza baking","CreateDateTime":"2022-09-10T02:09:23.000Z","ViewCount":0,"LikeCount":9,"GroupId":9759,"GroupCode":"ultimate-family-pizza-night","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["ham"],"PostTypes":["showcase"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"instagram","PostId":207,"Url":"https://www.instagram.com/p/CiTxUTZr0Qi/","ViewCount":0,"LikeCount":9}]},{"Id":2517,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/186401233861999","ThumbnailUrl":"media/posts/facebook_110899788073674_186401233861999.png","Description":"Amazing day tending fire, smoking meat, and feeding friends. Whole hog cinder block pit.   #bbq #pork #pig #wholehog","SearchText":"amazing day tending fire, smoking meat, and feeding friends. whole hog cinder block pit.   #bbq #pork #pig #wholehog amazing day tending fire, smoking meat, and feeding friends. whole hog cinder block pit.  #bbq #pork #pig #wholehog","CreateDateTime":"2022-09-08T15:36:59.000Z","ViewCount":0,"LikeCount":12,"GroupId":9349,"GroupCode":"whole-hog-cinder-block-bbq-experience","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2517,"Url":"https://www.facebook.com/234418655726923/posts/186401233861999","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":208,"Url":"https://www.instagram.com/p/CiQEIptrFKg/","ViewCount":0,"LikeCount":7}]},{"Id":208,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CiQEIptrFKg/","ThumbnailUrl":"media/posts/instagram_18000175048496657.png","Description":"Amazing day tending fire, smoking meat, and feeding friends. Whole hog cinder block pit.  #bbq #pork #pig #wholehog","SearchText":"amazing day tending fire, smoking meat, and feeding friends. whole hog cinder block pit.   #bbq #pork #pig #wholehog amazing day tending fire, smoking meat, and feeding friends. whole hog cinder block pit.  #bbq #pork #pig #wholehog","CreateDateTime":"2022-09-08T15:36:51.000Z","ViewCount":0,"LikeCount":12,"GroupId":9349,"GroupCode":"whole-hog-cinder-block-bbq-experience","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2517,"Url":"https://www.facebook.com/234418655726923/posts/186401233861999","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":208,"Url":"https://www.instagram.com/p/CiQEIptrFKg/","ViewCount":0,"LikeCount":7}]},{"Id":64,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7140695927278406955","ThumbnailUrl":"media/posts/tiktok_7140695927278406955.png","Description":"Whole hog cinder block pit sneak peek #bbq #wholehog ","SearchText":"whole hog cinder block pit sneak peek #bbq #wholehog  pig showcase bbq smoking","CreateDateTime":"2022-09-07T17:47:15.000Z","ViewCount":15812,"LikeCount":360,"GroupId":9760,"GroupCode":"whole-hog-cinder-block-pit-20220907","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":64,"Url":"https://www.tiktok.com/@backyahdbbq/video/7140695927278406955","ViewCount":15812,"LikeCount":360}]},{"Id":65,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7140438077256011054","ThumbnailUrl":"media/posts/tiktok_7140438077256011054.png","Description":"Transport your briskets with a cooler and moving blankets. Keep it at 150 as long as possible, but never under 140 for more than 4hrs. #bbq #bbqtips #brisket #brisketprep #cooking #cookingtips #smoked","SearchText":"transport your briskets with a cooler and moving blankets. keep it at 150 as long as possible, but never under 140 for more than 4hrs. #bbq #bbqtips #brisket #brisketprep #cooking #cookingtips #smokedmeat #smokedbrisket @backyahdbbq @backyahdbbq @backyahdbbq ","CreateDateTime":"2022-09-07T01:06:36.000Z","ViewCount":105290,"LikeCount":3346,"GroupId":9761,"GroupCode":"brisket-transport-tips-and-tricks","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":65,"Url":"https://www.tiktok.com/@backyahdbbq/video/7140438077256011054","ViewCount":105290,"LikeCount":3346}]},{"Id":2518,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/185297813972341","ThumbnailUrl":"media/posts/facebook_110899788073674_185297813972341.png","Description":"Wish y’all were here for the brisket blind taste test.  #bbq #brisket","SearchText":"wish y’all were here for the brisket blind taste test.  #bbq #brisket cow brisket review bbq wish y’all were here for the brisket blind taste test.  #bbq #brisket cow brisket review bbq","CreateDateTime":"2022-09-02T21:40:09.000Z","ViewCount":1,"LikeCount":19,"GroupId":9350,"GroupCode":"brisket-blind-taste-test-reviews","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2518,"Url":"https://www.facebook.com/234418655726923/posts/185297813972341","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":209,"Url":"https://www.instagram.com/p/CiBQ7nPBdPz/","ViewCount":0,"LikeCount":13}]},{"Id":209,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CiBQ7nPBdPz/","ThumbnailUrl":"media/posts/instagram_18193019353207468.png","Description":"Wish y’all were here for the brisket blind taste test.  #bbq #brisket","SearchText":"wish y’all were here for the brisket blind taste test.  #bbq #brisket cow brisket review bbq wish y’all were here for the brisket blind taste test.  #bbq #brisket cow brisket review bbq","CreateDateTime":"2022-09-02T21:40:04.000Z","ViewCount":1,"LikeCount":19,"GroupId":9350,"GroupCode":"brisket-blind-taste-test-reviews","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2518,"Url":"https://www.facebook.com/234418655726923/posts/185297813972341","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":209,"Url":"https://www.instagram.com/p/CiBQ7nPBdPz/","ViewCount":0,"LikeCount":13}]},{"Id":66,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7138466974690200878","ThumbnailUrl":"media/posts/tiktok_7138466974690200878.png","Description":"Simple yet delicious brisket rub. Just 1 part diamond crystal kosher salt. 1 part coarse ground black pepper. 1/2 part granulated garlic. #bbq #brisket #brisketprep #smokedmeat ","SearchText":"simple yet delicious brisket rub. just 1 part diamond crystal kosher salt. 1 part coarse ground black pepper. 1/2 part granulated garlic. #bbq #brisket #brisketprep #smokedmeat ","CreateDateTime":"2022-09-01T17:37:44.000Z","ViewCount":59093,"LikeCount":931,"GroupId":9762,"GroupCode":"simple-brisket-rub-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":66,"Url":"https://www.tiktok.com/@backyahdbbq/video/7138466974690200878","ViewCount":59093,"LikeCount":931}]},{"Id":2519,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/185043157331140","ThumbnailUrl":"media/posts/facebook_110899788073674_185043157331140.png","Description":"We have a big boy on the @webergrills Smokey mountain today #bbq #brisket #webergrills #smokedmeat","SearchText":"we have a big boy on the @webergrills smokey mountain today #bbq #brisket #webergrills #smokedmeat we have a big boy on the @webergrills smokey mountain today #bbq #brisket #webergrills #smokedmeat","CreateDateTime":"2022-09-01T16:41:16.000Z","ViewCount":0,"LikeCount":16,"GroupId":9351,"GroupCode":"weber-smokey-mountain-brisket-cook","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2519,"Url":"https://www.facebook.com/234418655726923/posts/185043157331140","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":210,"Url":"https://www.instagram.com/p/Ch-J7qlpTl3/","ViewCount":0,"LikeCount":11}]},{"Id":210,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Ch-J7qlpTl3/","ThumbnailUrl":"media/posts/instagram_18214005601080247.png","Description":"We have a big boy on the @webergrills Smokey mountain today #bbq #brisket #webergrills #smokedmeat","SearchText":"we have a big boy on the @webergrills smokey mountain today #bbq #brisket #webergrills #smokedmeat we have a big boy on the @webergrills smokey mountain today #bbq #brisket #webergrills #smokedmeat","CreateDateTime":"2022-09-01T16:41:11.000Z","ViewCount":0,"LikeCount":16,"GroupId":9351,"GroupCode":"weber-smokey-mountain-brisket-cook","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2519,"Url":"https://www.facebook.com/234418655726923/posts/185043157331140","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":210,"Url":"https://www.instagram.com/p/Ch-J7qlpTl3/","ViewCount":0,"LikeCount":11}]},{"Id":67,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7138299127716171054","ThumbnailUrl":"media/posts/tiktok_7138299127716171054.png","Description":"Sweet dreams my beautiful briskets. See you in the morning. nuhnight. #bbq #brisket #drybrine #smokedmeat #brisketprep ","SearchText":"sweet dreams my beautiful briskets. see you in the morning. nuhnight. #bbq #brisket #drybrine #smokedmeat #brisketprep ","CreateDateTime":"2022-09-01T06:46:28.000Z","ViewCount":73868,"LikeCount":1195,"GroupId":9763,"GroupCode":"brisket-dry-brine-preparation","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":67,"Url":"https://www.tiktok.com/@backyahdbbq/video/7138299127716171054","ViewCount":73868,"LikeCount":1195}]},{"Id":68,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7138206930425629994","ThumbnailUrl":"media/posts/tiktok_7138206930425629994.png","Description":"A sharp knife is much safer than a dull knife. #bbq #bbqtips #howto #brisketprep #briskettrim #brisket #smokedbrisket #affiliate @Jonny G, Backyahd BBQ @Jonny G, Backyahd BBQ ","SearchText":"a sharp knife is much safer than a dull knife. #bbq #bbqtips #howto #brisketprep #briskettrim #brisket #smokedbrisket #affiliate @jonny g, backyahd bbq @jonny g, backyahd bbq  cow brisket tips bbq","CreateDateTime":"2022-09-01T00:48:36.000Z","ViewCount":143219,"LikeCount":5684,"GroupId":9764,"GroupCode":"safe-knives-for-brisket-trimming","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":68,"Url":"https://www.tiktok.com/@backyahdbbq/video/7138206930425629994","ViewCount":143219,"LikeCount":5684}]},{"Id":69,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7137832921725062446","ThumbnailUrl":"media/posts/tiktok_7137832921725062446.png","Description":"Here’s how I safely remove a brisket from the packaging. #bbq #bbqtips #howto #brisket #brisketprep #briskettrim #smokedbrisket @Jonny G, Backyahd BBQ ","SearchText":"here’s how i safely remove a brisket from the packaging. #bbq #bbqtips #howto #brisket #brisketprep #briskettrim #smokedbrisket @jonny g, backyahd bbq  cow brisket how_to bbq smoking","CreateDateTime":"2022-08-31T00:37:15.000Z","ViewCount":5809286,"LikeCount":377199,"GroupId":9765,"GroupCode":"how-to-safely-remove-brisket-packaging","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":69,"Url":"https://www.tiktok.com/@backyahdbbq/video/7137832921725062446","ViewCount":5809286,"LikeCount":377199}]},{"Id":70,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7137462790142332203","ThumbnailUrl":"media/posts/tiktok_7137462790142332203.png","Description":"Secure your cutting board with some wet paper towels #bbq #bbqtips #brisketprep #beef #howto #briskettrim @Backyahd BBQ ","SearchText":"secure your cutting board with some wet paper towels #bbq #bbqtips #brisketprep #beef #howto #briskettrim @backyahd bbq  cow brisket tips bbq","CreateDateTime":"2022-08-30T00:40:57.000Z","ViewCount":43742,"LikeCount":1205,"GroupId":9766,"GroupCode":"secure-your-cutting-board-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":70,"Url":"https://www.tiktok.com/@backyahdbbq/video/7137462790142332203","ViewCount":43742,"LikeCount":1205}]},{"Id":71,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7137099261639920938","ThumbnailUrl":"media/posts/tiktok_7137099261639920938.png","Description":"Throw brisket in freezer for a bit before you trim. Cold hard fat is a lot easier to cut. #bbq #bbqtips #brisket #brisketprep ","SearchText":"throw brisket in freezer for a bit before you trim. cold hard fat is a lot easier to cut. #bbq #bbqtips #brisket #brisketprep  cow brisket tips bbq","CreateDateTime":"2022-08-29T01:10:17.000Z","ViewCount":44202,"LikeCount":1369,"GroupId":9767,"GroupCode":"trimming-brisket-tips-for-ease","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":71,"Url":"https://www.tiktok.com/@backyahdbbq/video/7137099261639920938","ViewCount":44202,"LikeCount":1369}]},{"Id":2520,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/183853110783478","ThumbnailUrl":"media/posts/facebook_110899788073674_183853110783478.png","Description":"I enjoy all burgers but the Oklahoma onion burger is one of my favs! Try them with red onions too. #affiliate #burger #bbq #bbqtips #smashburger #howto #recipes #castiron","SearchText":"i enjoy all burgers but the oklahoma onion burger is one of my favs! try them with red onions too. #affiliate #burger #bbq #bbqtips #smashburger #howto #recipes #castiron cow burger how_to tips burgers i enjoy all burgers but the oklahoma onion burger is one of my favs! try them with red onions too. #affiliate #burger #bbq #bbqtips #smashburger #howto #recipes #castiron cow burger how_to bbq burgers i enjoy all burgers. but the oklahoma onion burger is one of my favs! try them with red onions too. #affiliate #burger #castiron #bbq #bbqtips #howto #learnontiktok  cow burger how_to bbq burgers","CreateDateTime":"2022-08-26T18:55:20.000Z","ViewCount":26566,"LikeCount":931,"GroupId":9352,"GroupCode":"oklahoma-onion-burger-recipe-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to","tips"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2520,"Url":"https://www.facebook.com/234418655726923/posts/183853110783478","ViewCount":12,"LikeCount":4},{"Platform":"instagram","PostId":211,"Url":"https://www.instagram.com/reel/Chu8BXwDIzO/","ViewCount":6299,"LikeCount":156},{"Platform":"tiktok","PostId":72,"Url":"https://www.tiktok.com/@backyahdbbq/video/7136228794209144106","ViewCount":20255,"LikeCount":771}]},{"Id":211,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Chu8BXwDIzO/","ThumbnailUrl":"media/posts/instagram_17942630096108315.png","Description":"I enjoy all burgers but the Oklahoma onion burger is one of my favs! Try them with red onions too. #affiliate #burger #bbq #bbqtips #smashburger #howto #recipes #castiron","SearchText":"i enjoy all burgers but the oklahoma onion burger is one of my favs! try them with red onions too. #affiliate #burger #bbq #bbqtips #smashburger #howto #recipes #castiron cow burger how_to tips burgers i enjoy all burgers but the oklahoma onion burger is one of my favs! try them with red onions too. #affiliate #burger #bbq #bbqtips #smashburger #howto #recipes #castiron cow burger how_to bbq burgers i enjoy all burgers. but the oklahoma onion burger is one of my favs! try them with red onions too. #affiliate #burger #castiron #bbq #bbqtips #howto #learnontiktok  cow burger how_to bbq burgers","CreateDateTime":"2022-08-26T18:54:42.000Z","ViewCount":26566,"LikeCount":931,"GroupId":9352,"GroupCode":"oklahoma-onion-burger-recipe-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["BBQ","Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2520,"Url":"https://www.facebook.com/234418655726923/posts/183853110783478","ViewCount":12,"LikeCount":4},{"Platform":"instagram","PostId":211,"Url":"https://www.instagram.com/reel/Chu8BXwDIzO/","ViewCount":6299,"LikeCount":156},{"Platform":"tiktok","PostId":72,"Url":"https://www.tiktok.com/@backyahdbbq/video/7136228794209144106","ViewCount":20255,"LikeCount":771}]},{"Id":72,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7136228794209144106","ThumbnailUrl":"media/posts/tiktok_7136228794209144106.png","Description":"I enjoy all burgers. But the Oklahoma onion burger is one of my favs! Try them with red onions too. #affiliate #burger #castiron #bbq #bbqtips #howto #learnontiktok ","SearchText":"i enjoy all burgers but the oklahoma onion burger is one of my favs! try them with red onions too. #affiliate #burger #bbq #bbqtips #smashburger #howto #recipes #castiron cow burger how_to tips burgers i enjoy all burgers but the oklahoma onion burger is one of my favs! try them with red onions too. #affiliate #burger #bbq #bbqtips #smashburger #howto #recipes #castiron cow burger how_to bbq burgers i enjoy all burgers. but the oklahoma onion burger is one of my favs! try them with red onions too. #affiliate #burger #castiron #bbq #bbqtips #howto #learnontiktok  cow burger how_to bbq burgers","CreateDateTime":"2022-08-26T16:52:27.000Z","ViewCount":26566,"LikeCount":931,"GroupId":9352,"GroupCode":"oklahoma-onion-burger-recipe-tips","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["BBQ","Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2520,"Url":"https://www.facebook.com/234418655726923/posts/183853110783478","ViewCount":12,"LikeCount":4},{"Platform":"instagram","PostId":211,"Url":"https://www.instagram.com/reel/Chu8BXwDIzO/","ViewCount":6299,"LikeCount":156},{"Platform":"tiktok","PostId":72,"Url":"https://www.tiktok.com/@backyahdbbq/video/7136228794209144106","ViewCount":20255,"LikeCount":771}]},{"Id":73,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7135668748496833838","ThumbnailUrl":"media/posts/tiktok_7135668748496833838.png","Description":"Brisket trim max meat. Had to feed 16 people with this one brisket so I tried kept as much meat as possible #brisket #briskettrim #bbq #bbqtips #howto #learnontiktok @Backyahd BBQ ","SearchText":"brisket trim max meat. had to feed 16 people with this one brisket so i tried kept as much meat as possible #brisket #briskettrim #bbq #bbqtips #howto #learnontiktok @backyahd bbq  cow brisket how_to tips bbq","CreateDateTime":"2022-08-25T04:39:12.000Z","ViewCount":201856,"LikeCount":9126,"GroupId":9768,"GroupCode":"maximizing-brisket-trim-techniques","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":73,"Url":"https://www.tiktok.com/@backyahdbbq/video/7135668748496833838","ViewCount":201856,"LikeCount":9126}]},{"Id":74,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7134870728788200750","ThumbnailUrl":"media/posts/tiktok_7134870728788200750.png","Description":"Lukas Nelson & Brisket - Texas in Seattle - I smoked a brisket and went to a Lukas Nelson concert on the same day! Truly in my happy place - my favorite music and favorite food. Doesn’t get any better","SearchText":"lukas nelson & brisket - texas in seattle - i smoked a brisket and went to a lukas nelson concert on the same day! truly in my happy place - my favorite music and favorite food. doesn’t get any better than that!  #bbq #texas #texasbbq #austin #brisket #smokedbrisket #atx #seattle #theshowbox #concert #smokedmeat@backyahd bbq @backyahd bbq @backyahd bbq  cow brisket showcase bbq smoking lukas nelson & brisket - texas in seattle - i smoked a brisket and went to a lukas nelson concert on the same day! truly in my happy place - my favorite music and favorite food. doesn’t get any better than that! \n\njonny\nhttps://backyahdbbq.com\n\n#bbq  #texas #texasbbq #brisket #austin #smokedbrisket #atx #seattle #theshowbox #concert #smokedmeat\n\n@lukasnelsonofficial cow brisket showcase bbq smoking lukas nelson & brisket - texas in seattle - i smoked a brisket and went to a lukas nelson concert on the same day! truly in my happy place - my favorite music and favorite food. doesn’t get any better than that!  #bbq #texas #texasbbq #austin #brisket #smokedbrisket #atx #seattle #theshowbox #concert #smokedmeat @lukasnelsonofficial cow brisket showcase bbq smoking","CreateDateTime":"2022-08-23T01:02:26.000Z","ViewCount":19794,"LikeCount":143,"GroupId":9769,"GroupCode":"brisket-and-concert-bliss","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":74,"Url":"https://www.tiktok.com/@backyahdbbq/video/7134870728788200750","ViewCount":18142,"LikeCount":118},{"Platform":"youtube","PostId":2442,"Url":"https://www.youtube.com/watch?v=c9-wXQ-AjgM","ViewCount":368,"LikeCount":12},{"Platform":"instagram","PostId":212,"Url":"https://www.instagram.com/reel/Chk9x1tjY1t/","ViewCount":1284,"LikeCount":13}]},{"Id":2442,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=c9-wXQ-AjgM","ThumbnailUrl":"media/posts/youtube_c9-wXQ-AjgM.png","Description":"Lukas Nelson & Brisket - Texas in Seattle - I smoked a brisket and went to a Lukas Nelson concert on the same day! Truly in my happy place - my favorite music and favorite food. Doesn’t get any better","SearchText":"lukas nelson & brisket - texas in seattle - i smoked a brisket and went to a lukas nelson concert on the same day! truly in my happy place - my favorite music and favorite food. doesn’t get any better than that!  #bbq #texas #texasbbq #austin #brisket #smokedbrisket #atx #seattle #theshowbox #concert #smokedmeat@backyahd bbq @backyahd bbq @backyahd bbq  cow brisket showcase bbq smoking lukas nelson & brisket - texas in seattle - i smoked a brisket and went to a lukas nelson concert on the same day! truly in my happy place - my favorite music and favorite food. doesn’t get any better than that! \n\njonny\nhttps://backyahdbbq.com\n\n#bbq  #texas #texasbbq #brisket #austin #smokedbrisket #atx #seattle #theshowbox #concert #smokedmeat\n\n@lukasnelsonofficial cow brisket showcase bbq smoking lukas nelson & brisket - texas in seattle - i smoked a brisket and went to a lukas nelson concert on the same day! truly in my happy place - my favorite music and favorite food. doesn’t get any better than that!  #bbq #texas #texasbbq #austin #brisket #smokedbrisket #atx #seattle #theshowbox #concert #smokedmeat @lukasnelsonofficial cow brisket showcase bbq smoking","CreateDateTime":"2022-08-22T22:13:30.000Z","ViewCount":19794,"LikeCount":143,"GroupId":9769,"GroupCode":"brisket-and-concert-bliss","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":74,"Url":"https://www.tiktok.com/@backyahdbbq/video/7134870728788200750","ViewCount":18142,"LikeCount":118},{"Platform":"youtube","PostId":2442,"Url":"https://www.youtube.com/watch?v=c9-wXQ-AjgM","ViewCount":368,"LikeCount":12},{"Platform":"instagram","PostId":212,"Url":"https://www.instagram.com/reel/Chk9x1tjY1t/","ViewCount":1284,"LikeCount":13}]},{"Id":212,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Chk9x1tjY1t/","ThumbnailUrl":"media/posts/instagram_17977092526589743.png","Description":"Lukas Nelson & Brisket - Texas in Seattle - I smoked a brisket and went to a Lukas Nelson concert on the same day! Truly in my happy place - my favorite music and favorite food. Doesn’t get any better","SearchText":"lukas nelson & brisket - texas in seattle - i smoked a brisket and went to a lukas nelson concert on the same day! truly in my happy place - my favorite music and favorite food. doesn’t get any better than that!  #bbq #texas #texasbbq #austin #brisket #smokedbrisket #atx #seattle #theshowbox #concert #smokedmeat@backyahd bbq @backyahd bbq @backyahd bbq  cow brisket showcase bbq smoking lukas nelson & brisket - texas in seattle - i smoked a brisket and went to a lukas nelson concert on the same day! truly in my happy place - my favorite music and favorite food. doesn’t get any better than that! \n\njonny\nhttps://backyahdbbq.com\n\n#bbq  #texas #texasbbq #brisket #austin #smokedbrisket #atx #seattle #theshowbox #concert #smokedmeat\n\n@lukasnelsonofficial cow brisket showcase bbq smoking lukas nelson & brisket - texas in seattle - i smoked a brisket and went to a lukas nelson concert on the same day! truly in my happy place - my favorite music and favorite food. doesn’t get any better than that!  #bbq #texas #texasbbq #austin #brisket #smokedbrisket #atx #seattle #theshowbox #concert #smokedmeat @lukasnelsonofficial cow brisket showcase bbq smoking","CreateDateTime":"2022-08-22T22:00:45.000Z","ViewCount":19794,"LikeCount":143,"GroupId":9769,"GroupCode":"brisket-and-concert-bliss","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":74,"Url":"https://www.tiktok.com/@backyahdbbq/video/7134870728788200750","ViewCount":18142,"LikeCount":118},{"Platform":"youtube","PostId":2442,"Url":"https://www.youtube.com/watch?v=c9-wXQ-AjgM","ViewCount":368,"LikeCount":12},{"Platform":"instagram","PostId":212,"Url":"https://www.instagram.com/reel/Chk9x1tjY1t/","ViewCount":1284,"LikeCount":13}]},{"Id":2443,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=F3J5M-kYSIw","ThumbnailUrl":"media/posts/youtube_F3J5M-kYSIw.png","Description":"Step-by-step instructions here: https://backyahdbbq.com/how-to-wrap-brisket-with-butcher-paper/\nButcher Paper here: https://amzn.to/3eotS5F","SearchText":"step-by-step instructions here: https://backyahdbbq.com/how-to-wrap-brisket-with-butcher-paper/\nbutcher paper here: https://amzn.to/3eots5f cow brisket how_to bbq","CreateDateTime":"2022-08-08T01:22:38.000Z","ViewCount":310268,"LikeCount":6499,"GroupId":9770,"GroupCode":"how-to-wrap-brisket-with-butcher-paper-2","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2443,"Url":"https://www.youtube.com/watch?v=F3J5M-kYSIw","ViewCount":310268,"LikeCount":6499}]},{"Id":2521,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/180100171158772","ThumbnailUrl":"media/posts/facebook_110899788073674_180100171158772.png","Description":"How to Wrap Brisket with Butcher Paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef Bryco Goods","SearchText":"how to wrap brisket with butcher paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef bryco goods cow brisket how_to bbq smoking how to wrap brisket with butcher paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef @bryco_goods cow brisket how_to bbq smoking how to wrap brisket with butcher paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef @backyahdbbq cow brisket how_to bbq smoking","CreateDateTime":"2022-08-08T01:16:58.000Z","ViewCount":442245,"LikeCount":14854,"GroupId":9353,"GroupCode":"how-to-wrap-brisket-with-butcher-paper","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2521,"Url":"https://www.facebook.com/234418655726923/posts/180100171158772","ViewCount":54,"LikeCount":5},{"Platform":"instagram","PostId":213,"Url":"https://www.instagram.com/reel/Cg-r9DQpEIs/","ViewCount":5274,"LikeCount":134},{"Platform":"tiktok","PostId":75,"Url":"https://www.tiktok.com/@backyahdbbq/video/7129304158951230766","ViewCount":436917,"LikeCount":14715}]},{"Id":213,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cg-r9DQpEIs/","ThumbnailUrl":"media/posts/instagram_17888646974679498.png","Description":"How to Wrap Brisket with Butcher Paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef @bryco_goods","SearchText":"how to wrap brisket with butcher paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef bryco goods cow brisket how_to bbq smoking how to wrap brisket with butcher paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef @bryco_goods cow brisket how_to bbq smoking how to wrap brisket with butcher paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef @backyahdbbq cow brisket how_to bbq smoking","CreateDateTime":"2022-08-08T01:09:35.000Z","ViewCount":442245,"LikeCount":14854,"GroupId":9353,"GroupCode":"how-to-wrap-brisket-with-butcher-paper","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2521,"Url":"https://www.facebook.com/234418655726923/posts/180100171158772","ViewCount":54,"LikeCount":5},{"Platform":"instagram","PostId":213,"Url":"https://www.instagram.com/reel/Cg-r9DQpEIs/","ViewCount":5274,"LikeCount":134},{"Platform":"tiktok","PostId":75,"Url":"https://www.tiktok.com/@backyahdbbq/video/7129304158951230766","ViewCount":436917,"LikeCount":14715}]},{"Id":75,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7129304158951230766","ThumbnailUrl":"media/posts/tiktok_7129304158951230766.png","Description":"How to Wrap Brisket with Butcher Paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef @backyahdbbq","SearchText":"how to wrap brisket with butcher paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef bryco goods cow brisket how_to bbq smoking how to wrap brisket with butcher paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef @bryco_goods cow brisket how_to bbq smoking how to wrap brisket with butcher paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef @backyahdbbq cow brisket how_to bbq smoking","CreateDateTime":"2022-08-08T01:01:18.000Z","ViewCount":442245,"LikeCount":14854,"GroupId":9353,"GroupCode":"how-to-wrap-brisket-with-butcher-paper","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2521,"Url":"https://www.facebook.com/234418655726923/posts/180100171158772","ViewCount":54,"LikeCount":5},{"Platform":"instagram","PostId":213,"Url":"https://www.instagram.com/reel/Cg-r9DQpEIs/","ViewCount":5274,"LikeCount":134},{"Platform":"tiktok","PostId":75,"Url":"https://www.tiktok.com/@backyahdbbq/video/7129304158951230766","ViewCount":436917,"LikeCount":14715}]},{"Id":2522,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/179305691238220","ThumbnailUrl":"media/posts/facebook_110899788073674_179305691238220.png","Description":"How to slice a brisket. Video coming soon! #bbq #brisket #bbqtips","SearchText":"how to slice a brisket. video coming soon! #bbq #brisket #bbqtips cow brisket how_to tips bbq how to slice a brisket. video coming soon! #bbq #brisket #bbqtips cow brisket how_to tips bbq","CreateDateTime":"2022-08-03T19:45:48.000Z","ViewCount":24128,"LikeCount":404,"GroupId":9354,"GroupCode":"how-to-slice-a-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2522,"Url":"https://www.facebook.com/234418655726923/posts/179305691238220","ViewCount":2,"LikeCount":5},{"Platform":"instagram","PostId":214,"Url":"https://www.instagram.com/p/Cgzz_r9PWuQ/","ViewCount":0,"LikeCount":30},{"Platform":"instagram","PostId":2453,"Url":"https://www.instagram.com/reel/CpxoXaXjrIZ/","ViewCount":24126,"LikeCount":369}]},{"Id":214,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cgzz_r9PWuQ/","ThumbnailUrl":"media/posts/instagram_17906540816524335.png","Description":"How to slice a brisket. Video coming soon! #bbq #brisket #bbqtips","SearchText":"how to slice a brisket. video coming soon! #bbq #brisket #bbqtips cow brisket how_to tips bbq how to slice a brisket. video coming soon! #bbq #brisket #bbqtips cow brisket how_to tips bbq","CreateDateTime":"2022-08-03T19:45:41.000Z","ViewCount":24128,"LikeCount":404,"GroupId":9354,"GroupCode":"how-to-slice-a-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2522,"Url":"https://www.facebook.com/234418655726923/posts/179305691238220","ViewCount":2,"LikeCount":5},{"Platform":"instagram","PostId":214,"Url":"https://www.instagram.com/p/Cgzz_r9PWuQ/","ViewCount":0,"LikeCount":30},{"Platform":"instagram","PostId":2453,"Url":"https://www.instagram.com/reel/CpxoXaXjrIZ/","ViewCount":24126,"LikeCount":369}]},{"Id":2523,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/178361964665926","ThumbnailUrl":"media/posts/facebook_110899788073674_178361964665926.png","Description":"Family pizza night is more fun when you have your own outdoor pizza oven. Everyone stretches their own dough and puts on their own toppings. And we’re all learning how to launch, turn, and monitor the","SearchText":"family pizza night is more fun when you have your own outdoor pizza oven. everyone stretches their own dough and puts on their own toppings. and we’re all learning how to launch, turn, and monitor the cook. lots to learn, but lots of fun. #gifted #pizza #family how_to pizza baking family pizza night is more fun when you have your own outdoor pizza oven. everyone stretches their own dough and puts on their own toppings. and we’re all learning how to launch, turn, and monitor the cook. lots to learn, but lots of fun. #gifted #pizza #family how_to pizza baking","CreateDateTime":"2022-07-30T00:02:30.000Z","ViewCount":1,"LikeCount":18,"GroupId":9355,"GroupCode":"family-pizza-night-with-outdoor-oven","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2523,"Url":"https://www.facebook.com/234418655726923/posts/178361964665926","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":215,"Url":"https://www.instagram.com/p/CgnZZalvUhi/","ViewCount":0,"LikeCount":12}]},{"Id":215,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CgnZZalvUhi/","ThumbnailUrl":"media/posts/instagram_18032558896374258.png","Description":"Family pizza night is more fun when you have your own outdoor pizza oven. Everyone stretches their own dough and puts on their own toppings. And we’re all learning how to launch, turn, and monitor the","SearchText":"family pizza night is more fun when you have your own outdoor pizza oven. everyone stretches their own dough and puts on their own toppings. and we’re all learning how to launch, turn, and monitor the cook. lots to learn, but lots of fun. #gifted #pizza #family how_to pizza baking family pizza night is more fun when you have your own outdoor pizza oven. everyone stretches their own dough and puts on their own toppings. and we’re all learning how to launch, turn, and monitor the cook. lots to learn, but lots of fun. #gifted #pizza #family how_to pizza baking","CreateDateTime":"2022-07-30T00:02:23.000Z","ViewCount":1,"LikeCount":18,"GroupId":9355,"GroupCode":"family-pizza-night-with-outdoor-oven","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2523,"Url":"https://www.facebook.com/234418655726923/posts/178361964665926","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":215,"Url":"https://www.instagram.com/p/CgnZZalvUhi/","ViewCount":0,"LikeCount":12}]},{"Id":216,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CglDN09DLC1/","ThumbnailUrl":"media/posts/instagram_17960006047750666.png","Description":"Throw chicken skin back on the grill to make delicious crispy chicken skin chips #bbq #bbqtips #chicken #asmr #chickenskin","SearchText":"throw chicken skin back on the grill to make delicious crispy chicken skin chips #bbq #bbqtips #chicken #asmr #chickenskin throw your chicken skin back on the grill to make delicious crispy chicken skin chips #bbq #chicken #bbqtips #cooking #howto #learnontiktok #smokedchicken #crispychicken #asmr #spatchcocking #bbqhack","CreateDateTime":"2022-07-29T02:11:47.000Z","ViewCount":26153,"LikeCount":1071,"GroupId":9771,"GroupCode":"crispy-grilled-chicken-skin-chips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":216,"Url":"https://www.instagram.com/reel/CglDN09DLC1/","ViewCount":8692,"LikeCount":325},{"Platform":"tiktok","PostId":76,"Url":"https://www.tiktok.com/@backyahdbbq/video/7125587624588348714","ViewCount":17461,"LikeCount":746}]},{"Id":76,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7125587624588348714","ThumbnailUrl":"media/posts/tiktok_7125587624588348714.png","Description":"Throw your chicken skin back on the grill to make delicious crispy chicken skin chips #bbq #chicken #bbqtips #cooking #howto #learnontiktok #smokedchicken #crispychicken #asmr #spatchcocking #bbqhack","SearchText":"throw chicken skin back on the grill to make delicious crispy chicken skin chips #bbq #bbqtips #chicken #asmr #chickenskin throw your chicken skin back on the grill to make delicious crispy chicken skin chips #bbq #chicken #bbqtips #cooking #howto #learnontiktok #smokedchicken #crispychicken #asmr #spatchcocking #bbqhack","CreateDateTime":"2022-07-29T00:39:16.000Z","ViewCount":26153,"LikeCount":1071,"GroupId":9771,"GroupCode":"crispy-grilled-chicken-skin-chips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":216,"Url":"https://www.instagram.com/reel/CglDN09DLC1/","ViewCount":8692,"LikeCount":325},{"Platform":"tiktok","PostId":76,"Url":"https://www.tiktok.com/@backyahdbbq/video/7125587624588348714","ViewCount":17461,"LikeCount":746}]},{"Id":2524,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/176589288176527","ThumbnailUrl":"media/posts/facebook_110899788073674_176589288176527.png","Description":"She got a little crispy. But NTB for my first pizza. It was delicious. Can’t wait to learn more and experiment. Thanks @stoke.backyard for the oven! #pizza #outdoorpizzaoven #learningnewthings #affili","SearchText":"she got a little crispy. but ntb for my first pizza. it was delicious. can’t wait to learn more and experiment. thanks @stoke.backyard for the oven! #pizza #outdoorpizzaoven #learningnewthings #affiliate recipe pizza baking she got a little crispy. but ntb for my first pizza. it was delicious. can’t wait to learn more and experiment. thanks @stoke.backyard for the oven! #pizza #outdoorpizzaoven #learningnewthings #affiliate","CreateDateTime":"2022-07-21T05:53:30.000Z","ViewCount":1,"LikeCount":16,"GroupId":9356,"GroupCode":"crispy-outdoor-pizza-experiment","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["Pizza"],"CookingMethods":["baking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2524,"Url":"https://www.facebook.com/234418655726923/posts/176589288176527","ViewCount":1,"LikeCount":5},{"Platform":"instagram","PostId":217,"Url":"https://www.instagram.com/p/CgQ2aevu3n-/","ViewCount":0,"LikeCount":11}]},{"Id":217,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CgQ2aevu3n-/","ThumbnailUrl":"media/posts/instagram_17927252777451320.png","Description":"She got a little crispy. But NTB for my first pizza. It was delicious. Can’t wait to learn more and experiment. Thanks @stoke.backyard for the oven! #pizza #outdoorpizzaoven #learningnewthings #affili","SearchText":"she got a little crispy. but ntb for my first pizza. it was delicious. can’t wait to learn more and experiment. thanks @stoke.backyard for the oven! #pizza #outdoorpizzaoven #learningnewthings #affiliate recipe pizza baking she got a little crispy. but ntb for my first pizza. it was delicious. can’t wait to learn more and experiment. thanks @stoke.backyard for the oven! #pizza #outdoorpizzaoven #learningnewthings #affiliate","CreateDateTime":"2022-07-21T05:53:24.000Z","ViewCount":1,"LikeCount":16,"GroupId":9356,"GroupCode":"crispy-outdoor-pizza-experiment","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2524,"Url":"https://www.facebook.com/234418655726923/posts/176589288176527","ViewCount":1,"LikeCount":5},{"Platform":"instagram","PostId":217,"Url":"https://www.instagram.com/p/CgQ2aevu3n-/","ViewCount":0,"LikeCount":11}]},{"Id":77,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7122666939326975275","ThumbnailUrl":"media/posts/tiktok_7122666939326975275.png","Description":"Thanksgiving is just around the corner. Practice your spatchcock on some little chickens to get ready for the big bird #affiliate #bbq #chicken #spatchcocking #howto #learnontiktok #bbqtips #bbqtiktok","SearchText":"thanksgiving is just around the corner. practice your spatchcock on some little chickens to get ready for the big bird #affiliate #bbq #chicken #spatchcocking #howto #learnontiktok #bbqtips #bbqtiktok  #bbqchicken chicken turkey whole_chicken how_to tips tutorial bbq grilling","CreateDateTime":"2022-07-21T03:45:31.000Z","ViewCount":531209,"LikeCount":33509,"GroupId":9772,"GroupCode":"spatchcock-chicken-for-thanksgiving-prep","IsPrimaryInGroup":true,"Animals":["chicken","turkey"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":77,"Url":"https://www.tiktok.com/@backyahdbbq/video/7122666939326975275","ViewCount":531209,"LikeCount":33509}]},{"Id":2525,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/176344318201024","ThumbnailUrl":"media/posts/facebook_110899788073674_176344318201024.png","Description":"Please meet my new friend “spatchy”. #chicken #smokedchicken #bbq #spatchcockchicken #spatchcock","SearchText":"please meet my new friend “spatchy”. #chicken #smokedchicken #bbq #spatchcockchicken #spatchcock please meet my new friend “spatchy”. #chicken #smokedchicken #bbq #spatchcockchicken #spatchcock","CreateDateTime":"2022-07-20T01:38:27.000Z","ViewCount":1,"LikeCount":21,"GroupId":9357,"GroupCode":"please-meet-new-friend-spatchy-20220720","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2525,"Url":"https://www.facebook.com/234418655726923/posts/176344318201024","ViewCount":1,"LikeCount":8},{"Platform":"instagram","PostId":218,"Url":"https://www.instagram.com/p/CgN0bSdJCQZ/","ViewCount":0,"LikeCount":13}]},{"Id":218,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CgN0bSdJCQZ/","ThumbnailUrl":"media/posts/instagram_17921159252374429.png","Description":"Please meet my new friend “spatchy”. #chicken #smokedchicken #bbq #spatchcockchicken #spatchcock","SearchText":"please meet my new friend “spatchy”. #chicken #smokedchicken #bbq #spatchcockchicken #spatchcock please meet my new friend “spatchy”. #chicken #smokedchicken #bbq #spatchcockchicken #spatchcock","CreateDateTime":"2022-07-20T01:38:19.000Z","ViewCount":1,"LikeCount":21,"GroupId":9357,"GroupCode":"please-meet-new-friend-spatchy-20220720","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2525,"Url":"https://www.facebook.com/234418655726923/posts/176344318201024","ViewCount":1,"LikeCount":8},{"Platform":"instagram","PostId":218,"Url":"https://www.instagram.com/p/CgN0bSdJCQZ/","ViewCount":0,"LikeCount":13}]},{"Id":2526,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/176143738221082","ThumbnailUrl":"media/posts/facebook_110899788073674_176143738221082.png","Description":"Besties #steak #yum","SearchText":"besties #steak #yum cow steak showcase besties #steak #yum cow steak","CreateDateTime":"2022-07-19T05:20:41.000Z","ViewCount":0,"LikeCount":13,"GroupId":9358,"GroupCode":"best-steak-dishes-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2526,"Url":"https://www.facebook.com/234418655726923/posts/176143738221082","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":219,"Url":"https://www.instagram.com/p/CgLpEsvuCTV/","ViewCount":0,"LikeCount":11}]},{"Id":219,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CgLpEsvuCTV/","ThumbnailUrl":"media/posts/instagram_17900819459552208.png","Description":"Besties #steak #yum","SearchText":"besties #steak #yum cow steak showcase besties #steak #yum cow steak","CreateDateTime":"2022-07-19T05:20:38.000Z","ViewCount":0,"LikeCount":13,"GroupId":9358,"GroupCode":"best-steak-dishes-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2526,"Url":"https://www.facebook.com/234418655726923/posts/176143738221082","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":219,"Url":"https://www.instagram.com/p/CgLpEsvuCTV/","ViewCount":0,"LikeCount":11}]},{"Id":78,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7121867727630863658","ThumbnailUrl":"media/posts/tiktok_7121867727630863658.png","Description":"Getting up to temp for a reverse seared rib eye. Better together @Weber Grills and @thermoworks #bbq #affiliate","SearchText":"getting up to temp for a reverse seared rib eye. better together @weber grills and @thermoworks #bbq #affiliate cow steak showcase process bbq grilling","CreateDateTime":"2022-07-19T00:04:09.000Z","ViewCount":9837,"LikeCount":156,"GroupId":9773,"GroupCode":"reverse-seared-rib-eye-prep-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":78,"Url":"https://www.tiktok.com/@backyahdbbq/video/7121867727630863658","ViewCount":9837,"LikeCount":156}]},{"Id":220,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CgI6QyvD1zP/","ThumbnailUrl":"media/posts/instagram_18306229804032847.png","Description":"Try this @masterbuilt gravity fed charcoal grate hack so you can use lump charcoal, burn longer, and any fire starter. #affiliate #bbq #bbqhacks #bbqtips #lumpcharcoal #masterbuilt #howto","SearchText":"try this @masterbuilt gravity fed charcoal grate hack so you can use lump charcoal, burn longer, and any fire starter. #affiliate #bbq #bbqhacks #bbqtips #lumpcharcoal #masterbuilt #howto try this @masterbuilt gravity fed charcoal grate hack so you can use lump charcoal, burn longer, and any fire starter #affiliate #bbq #bbqhacks #bbqtips #learnontiktok #lumpcharcoal #masterbuilt #howto","CreateDateTime":"2022-07-18T03:55:48.000Z","ViewCount":44459,"LikeCount":1024,"GroupId":9774,"GroupCode":"masterbuilt-charcoal-grate-hack","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":220,"Url":"https://www.instagram.com/reel/CgI6QyvD1zP/","ViewCount":6152,"LikeCount":149},{"Platform":"tiktok","PostId":79,"Url":"https://www.tiktok.com/@backyahdbbq/video/7121537725483732270","ViewCount":38307,"LikeCount":875}]},{"Id":79,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7121537725483732270","ThumbnailUrl":"media/posts/tiktok_7121537725483732270.png","Description":"Try this @Masterbuilt gravity fed charcoal grate hack so you can use lump charcoal, burn longer, and any fire starter #affiliate #bbq #bbqhacks #bbqtips #learnontiktok #lumpcharcoal #masterbuilt #howt","SearchText":"try this @masterbuilt gravity fed charcoal grate hack so you can use lump charcoal, burn longer, and any fire starter. #affiliate #bbq #bbqhacks #bbqtips #lumpcharcoal #masterbuilt #howto try this @masterbuilt gravity fed charcoal grate hack so you can use lump charcoal, burn longer, and any fire starter #affiliate #bbq #bbqhacks #bbqtips #learnontiktok #lumpcharcoal #masterbuilt #howto","CreateDateTime":"2022-07-18T02:43:35.000Z","ViewCount":44459,"LikeCount":1024,"GroupId":9774,"GroupCode":"masterbuilt-charcoal-grate-hack","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":220,"Url":"https://www.instagram.com/reel/CgI6QyvD1zP/","ViewCount":6152,"LikeCount":149},{"Platform":"tiktok","PostId":79,"Url":"https://www.tiktok.com/@backyahdbbq/video/7121537725483732270","ViewCount":38307,"LikeCount":875}]},{"Id":80,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7120024159689690410","ThumbnailUrl":"media/posts/tiktok_7120024159689690410.png","Description":"Try the cold grate method to get max steak crust and flavor #affiliate #bbq #steak #bbqtips #webergrills @thermoworks @Weber Grills","SearchText":"try the cold grate method to get max steak crust and flavor #affiliate #bbq #steak #bbqtips #webergrills @thermoworks @weber grills cow steak tips bbq grilling try the cold grate method to get max steak crust and flavor #affiliate #bbq #bbqtips #steak #webergrills @thermoworks @webergrills cow steak tips bbq grilling try the cold grate method to get max steak crust and flavor #affiliate #bbq #bbqtips #steak #webergrills @grillwithweber @thermapen cow steak tips bbq grilling","CreateDateTime":"2022-07-14T00:50:10.000Z","ViewCount":56436,"LikeCount":2266,"GroupId":9775,"GroupCode":"cold-grate-method-for-steak-crust","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":80,"Url":"https://www.tiktok.com/@backyahdbbq/video/7120024159689690410","ViewCount":39010,"LikeCount":1975},{"Platform":"instagram","PostId":221,"Url":"https://www.instagram.com/reel/Cf-R-XjDmXu/","ViewCount":8763,"LikeCount":184},{"Platform":"youtube","PostId":2444,"Url":"https://www.youtube.com/watch?v=9AJBXXL_3xM","ViewCount":8663,"LikeCount":107}]},{"Id":221,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cf-R-XjDmXu/","ThumbnailUrl":"media/posts/instagram_17946292996952378.png","Description":"Try the cold grate method to get max steak crust and flavor #affiliate #bbq #bbqtips #steak #webergrills @thermoworks @webergrills","SearchText":"try the cold grate method to get max steak crust and flavor #affiliate #bbq #steak #bbqtips #webergrills @thermoworks @weber grills cow steak tips bbq grilling try the cold grate method to get max steak crust and flavor #affiliate #bbq #bbqtips #steak #webergrills @thermoworks @webergrills cow steak tips bbq grilling try the cold grate method to get max steak crust and flavor #affiliate #bbq #bbqtips #steak #webergrills @grillwithweber @thermapen cow steak tips bbq grilling","CreateDateTime":"2022-07-14T00:48:59.000Z","ViewCount":56436,"LikeCount":2266,"GroupId":9775,"GroupCode":"cold-grate-method-for-steak-crust","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":80,"Url":"https://www.tiktok.com/@backyahdbbq/video/7120024159689690410","ViewCount":39010,"LikeCount":1975},{"Platform":"instagram","PostId":221,"Url":"https://www.instagram.com/reel/Cf-R-XjDmXu/","ViewCount":8763,"LikeCount":184},{"Platform":"youtube","PostId":2444,"Url":"https://www.youtube.com/watch?v=9AJBXXL_3xM","ViewCount":8663,"LikeCount":107}]},{"Id":2444,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=9AJBXXL_3xM","ThumbnailUrl":"media/posts/youtube_9AJBXXL_3xM.png","Description":"Try the cold grate method to get max steak crust and flavor #affiliate #bbq #bbqtips #steak #webergrills @GrillwithWeber @thermapen","SearchText":"try the cold grate method to get max steak crust and flavor #affiliate #bbq #steak #bbqtips #webergrills @thermoworks @weber grills cow steak tips bbq grilling try the cold grate method to get max steak crust and flavor #affiliate #bbq #bbqtips #steak #webergrills @thermoworks @webergrills cow steak tips bbq grilling try the cold grate method to get max steak crust and flavor #affiliate #bbq #bbqtips #steak #webergrills @grillwithweber @thermapen cow steak tips bbq grilling","CreateDateTime":"2022-07-14T00:38:08.000Z","ViewCount":56436,"LikeCount":2266,"GroupId":9775,"GroupCode":"cold-grate-method-for-steak-crust","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":80,"Url":"https://www.tiktok.com/@backyahdbbq/video/7120024159689690410","ViewCount":39010,"LikeCount":1975},{"Platform":"instagram","PostId":221,"Url":"https://www.instagram.com/reel/Cf-R-XjDmXu/","ViewCount":8763,"LikeCount":184},{"Platform":"youtube","PostId":2444,"Url":"https://www.youtube.com/watch?v=9AJBXXL_3xM","ViewCount":8663,"LikeCount":107}]},{"Id":2445,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=1CdQhjNsoaw","ThumbnailUrl":"media/posts/youtube_1CdQhjNsoaw.png","Description":null,"SearchText":" try the reverse sear method the next time you can’t get out of a frozen burger patty situation. #bbq #bbqtips #burger #griddle cow burger tips burgers grilling use the reverse sear method when you can’t get out of a frozen burger patty situation. #bbq #bbqtips #howto #learnontiktok #cooking #griddle #burger #blackstonegriddle cow burger how_to burgers grilling","CreateDateTime":"2022-07-08T02:31:00.000Z","ViewCount":100871,"LikeCount":1636,"GroupId":9777,"GroupCode":"reverse-sear-frozen-burger-method","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2445,"Url":"https://www.youtube.com/watch?v=1CdQhjNsoaw","ViewCount":4766,"LikeCount":95},{"Platform":"instagram","PostId":222,"Url":"https://www.instagram.com/reel/Cfu-bVqjWVH/","ViewCount":8584,"LikeCount":173},{"Platform":"tiktok","PostId":81,"Url":"https://www.tiktok.com/@backyahdbbq/video/7117766940369620270","ViewCount":87521,"LikeCount":1368}]},{"Id":222,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Cfu-bVqjWVH/","ThumbnailUrl":"media/posts/instagram_17885857799673708.png","Description":"Try the reverse sear method the next time you can’t get out of a frozen burger patty situation. #bbq #bbqtips #burger #griddle","SearchText":" try the reverse sear method the next time you can’t get out of a frozen burger patty situation. #bbq #bbqtips #burger #griddle cow burger tips burgers grilling use the reverse sear method when you can’t get out of a frozen burger patty situation. #bbq #bbqtips #howto #learnontiktok #cooking #griddle #burger #blackstonegriddle cow burger how_to burgers grilling","CreateDateTime":"2022-07-08T02:11:00.000Z","ViewCount":100871,"LikeCount":1636,"GroupId":9777,"GroupCode":"reverse-sear-frozen-burger-method","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2445,"Url":"https://www.youtube.com/watch?v=1CdQhjNsoaw","ViewCount":4766,"LikeCount":95},{"Platform":"instagram","PostId":222,"Url":"https://www.instagram.com/reel/Cfu-bVqjWVH/","ViewCount":8584,"LikeCount":173},{"Platform":"tiktok","PostId":81,"Url":"https://www.tiktok.com/@backyahdbbq/video/7117766940369620270","ViewCount":87521,"LikeCount":1368}]},{"Id":81,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7117766940369620270","ThumbnailUrl":"media/posts/tiktok_7117766940369620270.png","Description":"Use the reverse sear method when you can’t get out of a frozen burger patty situation. #bbq #bbqtips #howto #learnontiktok #cooking #griddle #burger #blackstonegriddle","SearchText":" try the reverse sear method the next time you can’t get out of a frozen burger patty situation. #bbq #bbqtips #burger #griddle cow burger tips burgers grilling use the reverse sear method when you can’t get out of a frozen burger patty situation. #bbq #bbqtips #howto #learnontiktok #cooking #griddle #burger #blackstonegriddle cow burger how_to burgers grilling","CreateDateTime":"2022-07-07T22:51:01.000Z","ViewCount":100871,"LikeCount":1636,"GroupId":9777,"GroupCode":"reverse-sear-frozen-burger-method","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"youtube","PostId":2445,"Url":"https://www.youtube.com/watch?v=1CdQhjNsoaw","ViewCount":4766,"LikeCount":95},{"Platform":"instagram","PostId":222,"Url":"https://www.instagram.com/reel/Cfu-bVqjWVH/","ViewCount":8584,"LikeCount":173},{"Platform":"tiktok","PostId":81,"Url":"https://www.tiktok.com/@backyahdbbq/video/7117766940369620270","ViewCount":87521,"LikeCount":1368}]},{"Id":223,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CfkhRMOpJVm/","ThumbnailUrl":"media/posts/instagram_18243271177110353.png","Description":"Snow’s Brisket #bbq #texas #brisket #smokedmeat #bbqtips #smokedbrisket #lowandslow #texasbbq @snowsbbq","SearchText":"snow’s brisket #bbq #texas #brisket #smokedmeat #bbqtips #smokedbrisket #lowandslow #texasbbq @snowsbbq cow brisket tips bbq smoking","CreateDateTime":"2022-07-04T00:44:31.000Z","ViewCount":1578,"LikeCount":55,"GroupId":9778,"GroupCode":"snows-brisket-smoking-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":223,"Url":"https://www.instagram.com/reel/CfkhRMOpJVm/","ViewCount":1578,"LikeCount":55}]},{"Id":224,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CfiJBpvjh6x/","ThumbnailUrl":"media/posts/instagram_17967329449673065.png","Description":"Pinkerton’s Brisket #bbq #texasbbq #sanantonio #smokedmeat #brisket #bbqtips #smokedbrisket #texas @pinkertonsbbq","SearchText":"pinkerton’s brisket #bbq #texasbbq #sanantonio #smokedmeat #brisket #bbqtips #smokedbrisket #texas @pinkertonsbbq cow brisket tips bbq smoking","CreateDateTime":"2022-07-03T02:32:06.000Z","ViewCount":24454,"LikeCount":791,"GroupId":9779,"GroupCode":"pinkertons-brisket-smoking-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":224,"Url":"https://www.instagram.com/reel/CfiJBpvjh6x/","ViewCount":24454,"LikeCount":791}]},{"Id":225,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CfegjjJA1GA/","ThumbnailUrl":"media/posts/instagram_17849298053792271.png","Description":"Valentina’s Brisket #bbq #texasbbq #atx #austin #smokedmeat #texmex #brisket #smokedbrisket #texas @valentinastexmexbbq","SearchText":"valentina’s brisket #bbq #texasbbq #atx #austin #smokedmeat #texmex #brisket #smokedbrisket #texas @valentinastexmexbbq cow brisket showcase bbq smoking","CreateDateTime":"2022-07-01T16:43:36.000Z","ViewCount":6972,"LikeCount":121,"GroupId":9780,"GroupCode":"valentinas-smoked-brisket-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":225,"Url":"https://www.instagram.com/reel/CfegjjJA1GA/","ViewCount":6972,"LikeCount":121}]},{"Id":226,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CfUXFt2JvWf/","ThumbnailUrl":"media/posts/instagram_18232804861188910.png","Description":"You don’t need parchment paper when you twist and slide your smashburger. #bbq #burger #smashburger #griddle #griddlecooking","SearchText":"you don’t need parchment paper when you twist and slide your smashburger. #bbq #burger #smashburger #griddle #griddlecooking cow burger how_to tips bbq burgers frying","CreateDateTime":"2022-06-27T18:06:13.000Z","ViewCount":10125,"LikeCount":302,"GroupId":9781,"GroupCode":"smashburger-twist-and-slide-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to","tips"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":226,"Url":"https://www.instagram.com/reel/CfUXFt2JvWf/","ViewCount":10125,"LikeCount":302}]},{"Id":82,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7113794637063572782","ThumbnailUrl":"media/posts/tiktok_7113794637063572782.png","Description":"You don’t need parchment paper with this twist and slide technique. #bbq #bbqtips #griddle #smashburger #beef #burger #hamburger","SearchText":"you don’t need parchment paper with this twist and slide technique. #bbq #bbqtips #griddle #smashburger #beef #burger #hamburger cow burger how_to tips bbq burgers frying","CreateDateTime":"2022-06-27T05:56:28.000Z","ViewCount":196623,"LikeCount":3411,"GroupId":9782,"GroupCode":"twist-and-slide-burger-technique","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to","tips"],"Categories":["BBQ","Burgers"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"tiktok","PostId":82,"Url":"https://www.tiktok.com/@backyahdbbq/video/7113794637063572782","ViewCount":196623,"LikeCount":3411}]},{"Id":227,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CfM2QC5DxyK/","ThumbnailUrl":"media/posts/instagram_18133797400272372.png","Description":"Franklin’s Brisket #bbq #texasbbq #austintexas #brisket #smokedmeat @franklinbbq","SearchText":"franklin’s brisket #bbq #texasbbq #austintexas #brisket #smokedmeat @franklinbbq cow brisket showcase bbq smoking","CreateDateTime":"2022-06-24T20:05:45.000Z","ViewCount":6698,"LikeCount":167,"GroupId":9783,"GroupCode":"franklins-famous-brisket-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":227,"Url":"https://www.instagram.com/reel/CfM2QC5DxyK/","ViewCount":6698,"LikeCount":167}]},{"Id":2527,"Platform":"facebook","Type":"video","Url":"https://www.facebook.com/234418655726923/posts/170293265472796","ThumbnailUrl":"media/posts/facebook_110899788073674_170293265472796.png","Description":"Giving @alfrugoni ‘s Frog Chicken a try!  #affiliate #bbq #smokedchicken #frogchicken #meat #chicken #webergrills","SearchText":"giving @alfrugoni ‘s frog chicken a try!  #affiliate #bbq #smokedchicken #frogchicken #meat #chicken #webergrills giving @alfrugoni ‘s frog chicken a try!  #affiliate #bbq #smokedchicken #frogchicken #meat #chicken #webergrills @bbq_dripez chicken whole_chicken review bbq smoking","CreateDateTime":"2022-06-23T23:24:55.000Z","ViewCount":9,"LikeCount":7,"GroupId":9784,"GroupCode":"trying-frog-chicken-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2527,"Url":"https://www.facebook.com/234418655726923/posts/170293265472796","ViewCount":9,"LikeCount":7},{"Platform":"instagram","PostId":228,"Url":"https://www.instagram.com/tv/CfKoFenjtTm/","ViewCount":0,"LikeCount":0}]},{"Id":228,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/tv/CfKoFenjtTm/","ThumbnailUrl":"media/posts/instagram_17915549639431279.png","Description":"Giving @alfrugoni ‘s Frog Chicken a try!  #affiliate #bbq #smokedchicken #frogchicken #meat #chicken #webergrills @bbq_dripez","SearchText":"giving @alfrugoni ‘s frog chicken a try!  #affiliate #bbq #smokedchicken #frogchicken #meat #chicken #webergrills giving @alfrugoni ‘s frog chicken a try!  #affiliate #bbq #smokedchicken #frogchicken #meat #chicken #webergrills @bbq_dripez chicken whole_chicken review bbq smoking","CreateDateTime":"2022-06-23T23:24:04.000Z","ViewCount":9,"LikeCount":7,"GroupId":9784,"GroupCode":"trying-frog-chicken-recipe","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2527,"Url":"https://www.facebook.com/234418655726923/posts/170293265472796","ViewCount":9,"LikeCount":7},{"Platform":"instagram","PostId":228,"Url":"https://www.instagram.com/tv/CfKoFenjtTm/","ViewCount":0,"LikeCount":0}]},{"Id":229,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CfHmhqejbCm/","ThumbnailUrl":"media/posts/instagram_17995211197482095.png","Description":"Terry Black’s Brisket #bbq #texasbbq #austintexas #brisket @terryblacks_bbq","SearchText":"terry black’s brisket #bbq #texasbbq #austintexas #brisket @terryblacks_bbq cow brisket showcase bbq smoking","CreateDateTime":"2022-06-22T19:10:30.000Z","ViewCount":8358,"LikeCount":254,"GroupId":9785,"GroupCode":"terry-blacks-brisket-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":229,"Url":"https://www.instagram.com/reel/CfHmhqejbCm/","ViewCount":8358,"LikeCount":254}]},{"Id":83,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7111907235088960814","ThumbnailUrl":"media/posts/tiktok_7111907235088960814.png","Description":"Cupcake sandwich hack that you can’t live without #cupcake #cupcakehack #foodhacks #foodie #cake #howto #learnontiktok #dessert","SearchText":"cupcake sandwich hack that you can’t live without #cupcake #cupcakehack #foodhacks #foodie #cake #howto #learnontiktok #dessert how_to tips tutorial desserts","CreateDateTime":"2022-06-22T03:52:20.000Z","ViewCount":19317,"LikeCount":602,"GroupId":9786,"GroupCode":"cupcake-sandwich-hack-you-cant-live-with","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["Desserts"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":83,"Url":"https://www.tiktok.com/@backyahdbbq/video/7111907235088960814","ViewCount":19317,"LikeCount":602}]},{"Id":230,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CfFWRhLjdOm/","ThumbnailUrl":"media/posts/instagram_17947851629005103.png","Description":"Got a new burger smasher and spatulas for Father’s Day #sponsored #bbq #fathersday #beef #burger #smashburger #howto #grill #griddle @bbq_dripez @thermoworks","SearchText":"got a new burger smasher and spatulas for father’s day #sponsored #bbq #fathersday #beef #burger #smashburger #howto #grill #griddle @bbq_dripez @thermoworks cow burger how_to bbq burgers grilling got a new burger smasher and spatulas for father’s day #sponsored #bbq #beef #burger #fathersday #smashburger #howto #learnontiktok #grill #griddle  @thermoworks @bbqdripez cow burger how_to burgers grilling","CreateDateTime":"2022-06-21T22:12:34.000Z","ViewCount":32407,"LikeCount":1608,"GroupId":9787,"GroupCode":"new-burger-smasher-and-spatulas-review","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":230,"Url":"https://www.instagram.com/reel/CfFWRhLjdOm/","ViewCount":13106,"LikeCount":471},{"Platform":"tiktok","PostId":84,"Url":"https://www.tiktok.com/@backyahdbbq/video/7111789254128291118","ViewCount":19301,"LikeCount":1137}]},{"Id":84,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7111789254128291118","ThumbnailUrl":"media/posts/tiktok_7111789254128291118.png","Description":"Got a new burger smasher and spatulas for Father’s Day #sponsored #bbq #beef #burger #fathersday #smashburger #howto #learnontiktok #grill #griddle  @ThermoWorks @BBQDripEZ","SearchText":"got a new burger smasher and spatulas for father’s day #sponsored #bbq #fathersday #beef #burger #smashburger #howto #grill #griddle @bbq_dripez @thermoworks cow burger how_to bbq burgers grilling got a new burger smasher and spatulas for father’s day #sponsored #bbq #beef #burger #fathersday #smashburger #howto #learnontiktok #grill #griddle  @thermoworks @bbqdripez cow burger how_to burgers grilling","CreateDateTime":"2022-06-21T20:14:30.000Z","ViewCount":32407,"LikeCount":1608,"GroupId":9787,"GroupCode":"new-burger-smasher-and-spatulas-review","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["how_to"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":230,"Url":"https://www.instagram.com/reel/CfFWRhLjdOm/","ViewCount":13106,"LikeCount":471},{"Platform":"tiktok","PostId":84,"Url":"https://www.tiktok.com/@backyahdbbq/video/7111789254128291118","ViewCount":19301,"LikeCount":1137}]},{"Id":231,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Ce4g1IbjqZX/","ThumbnailUrl":"media/posts/instagram_17976409072569919.png","Description":"How I remove that nasty chicken tender tendon. Pliers or fork not needed #chicken #chickenprep #bbq #howto","SearchText":"how i remove that nasty chicken tender tendon. pliers or fork not needed #chicken #chickenprep #bbq #howto chicken chicken_breast how_to tips bbq remove that nasty chicken tender tendon. no fork or pliers required. #chicken #knifeskills #howto #bbq #tiktoktaughtme #cooking #cookinghacks  #chickenprep chicken chicken_breast how_to tips tutorial bbq","CreateDateTime":"2022-06-16T22:33:00.000Z","ViewCount":89194,"LikeCount":1345,"GroupId":9788,"GroupCode":"easy-chicken-tender-tendon-removal","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_breast"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":231,"Url":"https://www.instagram.com/reel/Ce4g1IbjqZX/","ViewCount":16016,"LikeCount":423},{"Platform":"tiktok","PostId":85,"Url":"https://www.tiktok.com/@backyahdbbq/video/7109590886195006766","ViewCount":73178,"LikeCount":922}]},{"Id":85,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7109590886195006766","ThumbnailUrl":"media/posts/tiktok_7109590886195006766.png","Description":"Remove that nasty chicken tender tendon. No fork or pliers required. #chicken #knifeskills #howto #bbq #tiktoktaughtme #cooking #cookinghacks  #chickenprep","SearchText":"how i remove that nasty chicken tender tendon. pliers or fork not needed #chicken #chickenprep #bbq #howto chicken chicken_breast how_to tips bbq remove that nasty chicken tender tendon. no fork or pliers required. #chicken #knifeskills #howto #bbq #tiktoktaughtme #cooking #cookinghacks  #chickenprep chicken chicken_breast how_to tips tutorial bbq","CreateDateTime":"2022-06-15T22:03:43.000Z","ViewCount":89194,"LikeCount":1345,"GroupId":9788,"GroupCode":"easy-chicken-tender-tendon-removal","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_breast"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":231,"Url":"https://www.instagram.com/reel/Ce4g1IbjqZX/","ViewCount":16016,"LikeCount":423},{"Platform":"tiktok","PostId":85,"Url":"https://www.tiktok.com/@backyahdbbq/video/7109590886195006766","ViewCount":73178,"LikeCount":922}]},{"Id":86,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7107472448873876782","ThumbnailUrl":"media/posts/tiktok_7107472448873876782.png","Description":"Midweek pork bulgogi bbq lunch on the weber smokey joe and a wire basket. #bbq #koreanbbq #porkbulgogi #cookingwithfire #howto #barbeque #meat #pig #pork","SearchText":"midweek pork bulgogi bbq lunch on the weber smokey joe and a wire basket. #bbq #koreanbbq #porkbulgogi #cookingwithfire #howto #barbeque #meat #pig #pork pig how_to bbq grilling","CreateDateTime":"2022-06-10T05:03:06.000Z","ViewCount":10826,"LikeCount":552,"GroupId":9789,"GroupCode":"midweek-pork-bulgogi-bbq-lunch","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":86,"Url":"https://www.tiktok.com/@backyahdbbq/video/7107472448873876782","ViewCount":10826,"LikeCount":552}]},{"Id":2528,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/166719692496820","ThumbnailUrl":"media/posts/facebook_110899788073674_166719692496820.png","Description":"Question. Why do you like to work from home? \nAnswer: Korean BBQ Pork Bulgogi on the @webergrills whenever I want \n\n#bbq #webergrills","SearchText":"question. why do you like to work from home? \nanswer: korean bbq pork bulgogi on the @webergrills whenever i want \n\n#bbq #webergrills pig pulled_pork recipe bbq grilling question. why do you like to work from home? \nanswer: korean bbq pork bulgogi on the @webergrills whenever i want \n\n#bbq #webergrills pig pulled_pork recipe bbq grilling","CreateDateTime":"2022-06-08T23:01:30.000Z","ViewCount":1,"LikeCount":25,"GroupId":9359,"GroupCode":"korean-bbq-pork-bulgogi-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2528,"Url":"https://www.facebook.com/234418655726923/posts/166719692496820","ViewCount":1,"LikeCount":3},{"Platform":"instagram","PostId":232,"Url":"https://www.instagram.com/p/Cej94TUPwKr/","ViewCount":0,"LikeCount":22}]},{"Id":232,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cej94TUPwKr/","ThumbnailUrl":"media/posts/instagram_17877092858693672.png","Description":"Question. Why do you like to work from home? \nAnswer: Korean BBQ Pork Bulgogi on the @webergrills whenever I want \n\n#bbq #webergrills","SearchText":"question. why do you like to work from home? \nanswer: korean bbq pork bulgogi on the @webergrills whenever i want \n\n#bbq #webergrills pig pulled_pork recipe bbq grilling question. why do you like to work from home? \nanswer: korean bbq pork bulgogi on the @webergrills whenever i want \n\n#bbq #webergrills pig pulled_pork recipe bbq grilling","CreateDateTime":"2022-06-08T23:01:26.000Z","ViewCount":1,"LikeCount":25,"GroupId":9359,"GroupCode":"korean-bbq-pork-bulgogi-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2528,"Url":"https://www.facebook.com/234418655726923/posts/166719692496820","ViewCount":1,"LikeCount":3},{"Platform":"instagram","PostId":232,"Url":"https://www.instagram.com/p/Cej94TUPwKr/","ViewCount":0,"LikeCount":22}]},{"Id":233,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CecwwrjjqPo/","ThumbnailUrl":"media/posts/instagram_17941072813979869.png","Description":"Liquid gold aka beef tallow is rendered beef fat that turns everything it touches to gold. #bbq #smokedmeat #brisket #tallow #smokedbrisket","SearchText":"liquid gold aka beef tallow is rendered beef fat that turns everything it touches to gold. #bbq #smokedmeat #brisket #tallow #smokedbrisket cow brisket tips bbq smoking liquid gold aka beef tallow is rendered beef fat that turns everything it touches to gold. #bbq #bbqtips #tallow #smokedmeat #brisket #smokedbrisket #barbeque #howto","CreateDateTime":"2022-06-06T03:54:33.000Z","ViewCount":1161880,"LikeCount":62067,"GroupId":9790,"GroupCode":"beef-tallow-liquid-gold-for-bbq","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":233,"Url":"https://www.instagram.com/reel/CecwwrjjqPo/","ViewCount":38377,"LikeCount":964},{"Platform":"tiktok","PostId":87,"Url":"https://www.tiktok.com/@backyahdbbq/video/7105953828477947179","ViewCount":1123503,"LikeCount":61103}]},{"Id":87,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7105953828477947179","ThumbnailUrl":"media/posts/tiktok_7105953828477947179.png","Description":"Liquid gold aka beef tallow is rendered beef fat that turns everything it touches to gold. #bbq #bbqtips #tallow #smokedmeat #brisket #smokedbrisket #barbeque #howto","SearchText":"liquid gold aka beef tallow is rendered beef fat that turns everything it touches to gold. #bbq #smokedmeat #brisket #tallow #smokedbrisket cow brisket tips bbq smoking liquid gold aka beef tallow is rendered beef fat that turns everything it touches to gold. #bbq #bbqtips #tallow #smokedmeat #brisket #smokedbrisket #barbeque #howto","CreateDateTime":"2022-06-06T02:50:04.000Z","ViewCount":1161880,"LikeCount":62067,"GroupId":9790,"GroupCode":"beef-tallow-liquid-gold-for-bbq","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":233,"Url":"https://www.instagram.com/reel/CecwwrjjqPo/","ViewCount":38377,"LikeCount":964},{"Platform":"tiktok","PostId":87,"Url":"https://www.tiktok.com/@backyahdbbq/video/7105953828477947179","ViewCount":1123503,"LikeCount":61103}]},{"Id":88,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7104761197785812266","ThumbnailUrl":"media/posts/tiktok_7104761197785812266.png","Description":"@alfrugoni Frog chicken. Fun way to splay out the bird. Nice alternative to the spatchcock. #bbq #bbqchicken #smokedmeat #bbqtips #howto #learnontiktok #summervibes #chicken #frogchicken","SearchText":"@alfrugoni frog chicken. fun way to splay out the bird. nice alternative to the spatchcock. #bbq #bbqchicken #smokedmeat #bbqtips #howto #learnontiktok #summervibes #chicken #frogchicken chicken whole_chicken how_to tips tutorial bbq smoking","CreateDateTime":"2022-06-02T21:42:03.000Z","ViewCount":32670,"LikeCount":1775,"GroupId":9791,"GroupCode":"frog-chicken-cooking-technique","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":88,"Url":"https://www.tiktok.com/@backyahdbbq/video/7104761197785812266","ViewCount":32670,"LikeCount":1775}]},{"Id":234,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CeSkXuIjTcC/","ThumbnailUrl":"media/posts/instagram_17946063502970389.png","Description":"Pull pork with your hands! #bbq #pulledpork","SearchText":"pull pork with your hands! #bbq #pulledpork pig pulled_pork how_to bbq","CreateDateTime":"2022-06-02T04:52:09.000Z","ViewCount":4944,"LikeCount":227,"GroupId":9792,"GroupCode":"how-to-pull-pork-with-your-hands","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":234,"Url":"https://www.instagram.com/reel/CeSkXuIjTcC/","ViewCount":4944,"LikeCount":227}]},{"Id":89,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7104389368248536366","ThumbnailUrl":"media/posts/tiktok_7104389368248536366.png","Description":"Reply to @billmurray69  @backyahdbbq My Foolproof brisket trim video hit 1.1m views! Here’s some behind-the-scenes and making-of footage. #bbq #bbqtiktok #behindthescenes #bts #makingof #smokedmeat #b","SearchText":"reply to @billmurray69  @backyahdbbq my foolproof brisket trim video hit 1.1m views! here’s some behind-the-scenes and making-of footage. #bbq #bbqtiktok #behindthescenes #bts #makingof #smokedmeat #brisket #briskettrim cow brisket how_to process bbq smoking","CreateDateTime":"2022-06-01T21:39:10.000Z","ViewCount":18622,"LikeCount":849,"GroupId":9793,"GroupCode":"behind-the-scenes-brisket-trim-video","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":89,"Url":"https://www.tiktok.com/@backyahdbbq/video/7104389368248536366","ViewCount":18622,"LikeCount":849}]},{"Id":90,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7104035329186843946","ThumbnailUrl":"media/posts/tiktok_7104035329186843946.png","Description":"Pull your pork butt with your hands! So satisfying #bbq #bbqtips #smokedmeat #pulledpork #howto #barbeque","SearchText":"pull your pork butt with your hands! so satisfying #bbq #bbqtips #smokedmeat #pulledpork #howto #barbeque pig pulled_pork how_to tips bbq smoking","CreateDateTime":"2022-05-31T22:45:19.000Z","ViewCount":20022,"LikeCount":865,"GroupId":9794,"GroupCode":"hand-pulled-pork-butt-tips","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":90,"Url":"https://www.tiktok.com/@backyahdbbq/video/7104035329186843946","ViewCount":20022,"LikeCount":865}]},{"Id":2529,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/164581532710636","ThumbnailUrl":"media/posts/facebook_110899788073674_164581532710636.png","Description":"Smashburgers. Wish you could see the crispy edges under that cheese fall. #burger #bbq #smashburger","SearchText":"smashburgers. wish you could see the crispy edges under that cheese fall. #burger #bbq #smashburger cow burger showcase burgers smashburgers. wish you could see the crispy edges under that cheese fall. #burger #bbq #smashburger cow burger showcase burgers","CreateDateTime":"2022-05-30T13:54:30.000Z","ViewCount":0,"LikeCount":19,"GroupId":9360,"GroupCode":"crispy-smashburger-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2529,"Url":"https://www.facebook.com/234418655726923/posts/164581532710636","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":235,"Url":"https://www.instagram.com/p/CeL0IBLOAQJ/","ViewCount":0,"LikeCount":14}]},{"Id":235,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CeL0IBLOAQJ/","ThumbnailUrl":"media/posts/instagram_18045878068326694.png","Description":"Smashburgers. Wish you could see the crispy edges under that cheese fall. #burger #bbq #smashburger","SearchText":"smashburgers. wish you could see the crispy edges under that cheese fall. #burger #bbq #smashburger cow burger showcase burgers smashburgers. wish you could see the crispy edges under that cheese fall. #burger #bbq #smashburger cow burger showcase burgers","CreateDateTime":"2022-05-30T13:54:25.000Z","ViewCount":0,"LikeCount":19,"GroupId":9360,"GroupCode":"crispy-smashburger-showcase","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2529,"Url":"https://www.facebook.com/234418655726923/posts/164581532710636","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":235,"Url":"https://www.instagram.com/p/CeL0IBLOAQJ/","ViewCount":0,"LikeCount":14}]},{"Id":2530,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/163547956147327","ThumbnailUrl":"media/posts/facebook_110899788073674_163547956147327.png","Description":"Picked red onions","SearchText":"picked red onions picked red onions","CreateDateTime":"2022-05-26T03:24:24.000Z","ViewCount":0,"LikeCount":8,"GroupId":9361,"GroupCode":"picked-red-onions-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2530,"Url":"https://www.facebook.com/234418655726923/posts/163547956147327","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":236,"Url":"https://www.instagram.com/p/CeAY1qQuN7x/","ViewCount":0,"LikeCount":4}]},{"Id":236,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CeAY1qQuN7x/","ThumbnailUrl":"media/posts/instagram_17929850063126013.png","Description":"Picked red onions","SearchText":"picked red onions picked red onions","CreateDateTime":"2022-05-26T03:24:20.000Z","ViewCount":0,"LikeCount":8,"GroupId":9361,"GroupCode":"picked-red-onions-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2530,"Url":"https://www.facebook.com/234418655726923/posts/163547956147327","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":236,"Url":"https://www.instagram.com/p/CeAY1qQuN7x/","ViewCount":0,"LikeCount":4}]},{"Id":237,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/tv/Cd_UD_aJ-3h/","ThumbnailUrl":"media/posts/instagram_17862451403696262.png","Description":"Juicy Spatchcock Chicken #bbq #smokedmeat #chicken","SearchText":"juicy spatchcock chicken #bbq #smokedmeat #chicken chicken whole_chicken showcase bbq smoking","CreateDateTime":"2022-05-25T17:25:48.000Z","ViewCount":0,"LikeCount":0,"GroupId":9795,"GroupCode":"juicy-spatchcock-chicken-recipe","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":237,"Url":"https://www.instagram.com/tv/Cd_UD_aJ-3h/","ViewCount":0,"LikeCount":0}]},{"Id":91,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7099571782176263470","ThumbnailUrl":"media/posts/tiktok_7099571782176263470.png","Description":"Reply to @lukerichters The improved spatchcock gets you a juicy bird. #chicken #spatchcocking #bbq #bbqtips #howto #learnontiktok #smokedchicken #smokedmeat","SearchText":"reply to @lukerichters the improved spatchcock gets you a juicy bird. #chicken #spatchcocking #bbq #bbqtips #howto #learnontiktok #smokedchicken #smokedmeat chicken whole_chicken how_to tips bbq smoking","CreateDateTime":"2022-05-19T22:04:28.000Z","ViewCount":287855,"LikeCount":13382,"GroupId":9796,"GroupCode":"juicy-smoked-spatchcock-chicken-tips","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":91,"Url":"https://www.tiktok.com/@backyahdbbq/video/7099571782176263470","ViewCount":287855,"LikeCount":13382}]},{"Id":2446,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=XcT5_U5jyOk","ThumbnailUrl":"media/posts/youtube_XcT5_U5jyOk.png","Description":"Come learn how to trim a brisket in the easiest way possible.  Step by step instructions here: https://backyahdbbq.com/foolproof-brisket-trim/ - includes more details and before and after photos for e","SearchText":"come learn how to trim a brisket in the easiest way possible.  step by step instructions here: https://backyahdbbq.com/foolproof-brisket-trim/ - includes more details and before and after photos for each step.\n\nbackyahd bbq:\n\n  website: https://backyahdbbq.com \n  tiktok (81k followers): https://www.tiktok.com/@backyahdbbq \n  instagram: https://www.instagram.com/backyahdbbq/ \n  twitter: https://twitter.com/backyahdbbq \n  facebook: https://www.facebook.com/backyahdbbq\n  youtube: https://www.youtube.com/channel/uc0oqrfy4oy4y8zu0cwsyvqw \n\n\namazon: https://www.amazon.com/shop/backyahdbbq\n\nthermoworks: \n  https://www.thermoworks.com/?tw=backyahdbbq \n  signals (leave-in thermometer): https://www.thermoworks.com/signals/?tw=backyahdbbq \n  thermapen (instant read thermometer): https://www.thermoworks.com/thermapen-one/?tw=backyahdbbq \n\ndripez: https://bbqdripez.com/discount/backyahdbbq \n  prep tubs: https://bbqdripez.com/discount/backyahdbbq?redirect=/collections/prep-tub/products/retail \n  grill mitts: https://bbqdripez.com/discount/backyahdbbq/?redirect=/products/bbq-grill-mitts \n10% off with code: backyahdbbq: https://bbqdripez.com/discount/backyahdbbq \n\nsmokers & grills\n  weber smokey mountain https://amzn.to/3fxumge \n  weber kettle master touch: https://amzn.to/3aa9ljo \n  weber kettle performer deluxe https://amzn.to/3prd8r3 \n  weber kettle performer https://amzn.to/3pxxzr5 \n  weber smokey joe https://amzn.to/3ptndnc \n  weber jumbo joe https://amzn.to/3pgval5 \n  masterbuilt gravity fed smoker: https://amzn.to/3yiubw4 \n  blackstone 36” griddle: https://amzn.to/39xp26w \n\nknives & scissors\n  boning knife: https://amzn.to/3skszy5 \n  chef’s knife: https://amzn.to/38g04so \n  slicing/carving knife: https://amzn.to/3lsi1sa \n  fillet knife: https://amzn.to/3nja6yu \n  knife sharpener: https://amzn.to/3pn022o\n  poultry shears: https://amzn.to/3sjtd6a\n  kitchen shears: https://amzn.to/3fyffon \n\nspices\n  morton’s kosher salt: https://amzn.to/3lozxnx \n  diamond crystal salt: https://amzn.to/3lfjdaj \n  black pepper: https://amzn.to/3fva1bt \n  granulated garlic: https://amzn.to/3mtmopr \n  granulated onion: https://amzn.to/37vqdnc \n  paprika: https://amzn.to/3mqbtqo \n  chili powder: https://amzn.to/37wayzn \n\nwood:\n  pecan wood chunks: https://amzn.to/3wnpwkm\n  b&b post oak wood chunks: https://amzn.to/3pvv4kz \n  western wood chunks: https://amzn.to/3sij6yy \n\n\naccessories\n  butcher paper: https://amzn.to/3wryjna\n  fire starters: https://amzn.to/3shzgbi \n  charcoal: https://amzn.to/3shkce4 \n  charcoal bin/kaddy: https://amzn.to/3sieavh\n  charcoal baskets: https://amzn.to/3mhswsz \n  charcoal chimney: https://amzn.to/3nl7p93 \n  cutting board oil: https://amzn.to/3meeatq \n  tongs & spatula: https://amzn.to/3fu6ctt \n  grill brush: https://amzn.to/39bjecv \n  grill cover: https://amzn.to/3sjgoux \n\n\nemail jonny@backyahdbbq.com for sponsorship, integration, and collaboration\n\nsome of these links are affiliate links. if you use them, i'll receive a commission and it will help me make more content like this for my channel. cow brisket how_to process bbq","CreateDateTime":"2022-05-18T15:00:26.000Z","ViewCount":178258,"LikeCount":1877,"GroupId":9797,"GroupCode":"easy-brisket-trimming-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2446,"Url":"https://www.youtube.com/watch?v=XcT5_U5jyOk","ViewCount":178258,"LikeCount":1877}]},{"Id":2531,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/161685156333607","ThumbnailUrl":"media/posts/facebook_110899788073674_161685156333607.png","Description":"The only thing worse than going home empty handed is hitting limit too quickly","SearchText":"the only thing worse than going home empty handed is hitting limit too quickly the only thing worse than going home empty handed is hitting limit too quickly","CreateDateTime":"2022-05-18T05:06:45.000Z","ViewCount":1,"LikeCount":17,"GroupId":9362,"GroupCode":"avoiding-bbq-limit-strikes","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2531,"Url":"https://www.facebook.com/234418655726923/posts/161685156333607","ViewCount":1,"LikeCount":9},{"Platform":"instagram","PostId":238,"Url":"https://www.instagram.com/p/Cdr-MU-Oc_z/","ViewCount":0,"LikeCount":8}]},{"Id":238,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cdr-MU-Oc_z/","ThumbnailUrl":"media/posts/instagram_17844662591775864.png","Description":"The only thing worse than going home empty handed is hitting limit too quickly","SearchText":"the only thing worse than going home empty handed is hitting limit too quickly the only thing worse than going home empty handed is hitting limit too quickly","CreateDateTime":"2022-05-18T05:06:41.000Z","ViewCount":1,"LikeCount":17,"GroupId":9362,"GroupCode":"avoiding-bbq-limit-strikes","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2531,"Url":"https://www.facebook.com/234418655726923/posts/161685156333607","ViewCount":1,"LikeCount":9},{"Platform":"instagram","PostId":238,"Url":"https://www.instagram.com/p/Cdr-MU-Oc_z/","ViewCount":0,"LikeCount":8}]},{"Id":92,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7098059406012648750","ThumbnailUrl":"media/posts/tiktok_7098059406012648750.png","Description":"Restored my mini needle nose pliers that I use for fish hook extraction with some vinegar and time. #rust #tools #fishing #restore #learn #diy","SearchText":"restored my mini needle nose pliers that i use for fish hook extraction with some vinegar and time. #rust #tools #fishing #restore #learn #diy fish how_to showcase","CreateDateTime":"2022-05-15T20:15:41.000Z","ViewCount":21705,"LikeCount":506,"GroupId":9798,"GroupCode":"restoring-mini-needle-nose-pliers","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":[],"PostTypes":["how_to","showcase"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":92,"Url":"https://www.tiktok.com/@backyahdbbq/video/7098059406012648750","ViewCount":21705,"LikeCount":506}]},{"Id":2532,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/160483469787109","ThumbnailUrl":"media/posts/facebook_110899788073674_160483469787109.png","Description":"First catch n cook of the season. Trout in #pnw #outdoorcooking","SearchText":"first catch n cook of the season. trout in #pnw #outdoorcooking fish recipe seafood first catch n cook of the season. trout in #pnw #outdoorcooking fish showcase seafood","CreateDateTime":"2022-05-13T03:20:43.000Z","ViewCount":0,"LikeCount":27,"GroupId":9363,"GroupCode":"first-catch-n-cook-trout-showcase","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":[],"PostTypes":["recipe"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2532,"Url":"https://www.facebook.com/234418655726923/posts/160483469787109","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":239,"Url":"https://www.instagram.com/p/Cde6FQWukAX/","ViewCount":0,"LikeCount":20}]},{"Id":239,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Cde6FQWukAX/","ThumbnailUrl":"media/posts/instagram_17918489723315167.png","Description":"First catch n cook of the season. Trout in #pnw #outdoorcooking","SearchText":"first catch n cook of the season. trout in #pnw #outdoorcooking fish recipe seafood first catch n cook of the season. trout in #pnw #outdoorcooking fish showcase seafood","CreateDateTime":"2022-05-13T03:20:39.000Z","ViewCount":0,"LikeCount":27,"GroupId":9363,"GroupCode":"first-catch-n-cook-trout-showcase","IsPrimaryInGroup":false,"Animals":["fish"],"Dishes":[],"PostTypes":["showcase"],"Categories":["Seafood"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2532,"Url":"https://www.facebook.com/234418655726923/posts/160483469787109","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":239,"Url":"https://www.instagram.com/p/Cde6FQWukAX/","ViewCount":0,"LikeCount":20}]},{"Id":93,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7094667522498301230","ThumbnailUrl":"media/posts/tiktok_7094667522498301230.png","Description":"Pickled Red Onions with Beets. Amazing color and a hint of beet flavor! #onions #pickledredonions #foodie #chef #cooking #bbq #pickling #beets #howto #simplerecipe #tiptok #learnontiktok","SearchText":"pickled red onions with beets. amazing color and a hint of beet flavor! #onions #pickledredonions #foodie #chef #cooking #bbq #pickling #beets #howto #simplerecipe #tiptok #learnontiktok recipe how_to sides","CreateDateTime":"2022-05-06T16:53:27.000Z","ViewCount":8347,"LikeCount":240,"GroupId":9799,"GroupCode":"pickled-red-onions-with-beets-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to"],"Categories":["Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":93,"Url":"https://www.tiktok.com/@backyahdbbq/video/7094667522498301230","ViewCount":8347,"LikeCount":240}]},{"Id":94,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7091026032509308206","ThumbnailUrl":"media/posts/tiktok_7091026032509308206.png","Description":"Snow’s BBQ Brisket Method #bbq #texasbbq #smokedmeat #snowsbbq #learnontiktok #texas #brisket #food #tiktokfood #barbecue #yum","SearchText":"snow’s bbq brisket method #bbq #texasbbq #smokedmeat #snowsbbq #learnontiktok #texas #brisket #food #tiktokfood #barbecue #yum cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2022-04-26T21:22:36.000Z","ViewCount":249144,"LikeCount":17480,"GroupId":9800,"GroupCode":"snows-bbq-brisket-smoking-method","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":94,"Url":"https://www.tiktok.com/@backyahdbbq/video/7091026032509308206","ViewCount":249144,"LikeCount":17480}]},{"Id":95,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7090575042832043310","ThumbnailUrl":"media/posts/tiktok_7090575042832043310.png","Description":"Pinkertons’s Brisket Method #sanantonio #texas #bbq #texasbbq #smokedmeat #brisket #beef #didyouknow #learnontiktok #bbqtips #pinkertons #pinkertonsbbq @pinkertonsbbq","SearchText":"pinkertons’s brisket method #sanantonio #texas #bbq #texasbbq #smokedmeat #brisket #beef #didyouknow #learnontiktok #bbqtips #pinkertons #pinkertonsbbq @pinkertonsbbq cow brisket how_to tips tutorial bbq smoking","CreateDateTime":"2022-04-25T16:12:33.000Z","ViewCount":20902,"LikeCount":1475,"GroupId":9801,"GroupCode":"pinkertons-brisket-smoking-method","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":95,"Url":"https://www.tiktok.com/@backyahdbbq/video/7090575042832043310","ViewCount":20902,"LikeCount":1475}]},{"Id":96,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7089846266997394731","ThumbnailUrl":"media/posts/tiktok_7089846266997394731.png","Description":"Valentina’s Tex Mex BBQ Brisket Method #bbq #texasbbq #brisket #smokedmeat #austin #valentinastexmexbbq #texas #learnontiktok","SearchText":"valentina’s tex mex bbq brisket method #bbq #texasbbq #brisket #smokedmeat #austin #valentinastexmexbbq #texas #learnontiktok cow brisket how_to tutorial process bbq smoking","CreateDateTime":"2022-04-23T17:04:31.000Z","ViewCount":13164,"LikeCount":402,"GroupId":9802,"GroupCode":"valentinas-tex-mex-bbq-brisket-method","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":96,"Url":"https://www.tiktok.com/@backyahdbbq/video/7089846266997394731","ViewCount":13164,"LikeCount":402}]},{"Id":97,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7089462800640199978","ThumbnailUrl":"media/posts/tiktok_7089462800640199978.png","Description":"Franklin Barbecue’s Brisket Method #bbq #bbqtiktok #smokedmeat #brisket #learnontiktok #franklinsbbq #austin #texasbbq #franklinbbq #franklins #texas","SearchText":"franklin barbecue’s brisket method #bbq #bbqtiktok #smokedmeat #brisket #learnontiktok #franklinsbbq #austin #texasbbq #franklinbbq #franklins #texas cow brisket how_to tips tutorial process bbq smoking","CreateDateTime":"2022-04-22T16:16:28.000Z","ViewCount":29885,"LikeCount":2033,"GroupId":9803,"GroupCode":"franklin-barbecue-brisket-method","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":97,"Url":"https://www.tiktok.com/@backyahdbbq/video/7089462800640199978","ViewCount":29885,"LikeCount":2033}]},{"Id":98,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7088731516079017259","ThumbnailUrl":"media/posts/tiktok_7088731516079017259.png","Description":"Terry Black’s Brisket Method #bbq #texasbbq #brisket #smokedmeat #howto #learnontiktok #terryblacksbbq","SearchText":"terry black’s brisket method #bbq #texasbbq #brisket #smokedmeat #howto #learnontiktok #terryblacksbbq cow brisket how_to tutorial bbq smoking","CreateDateTime":"2022-04-20T16:58:43.000Z","ViewCount":27130,"LikeCount":2576,"GroupId":9804,"GroupCode":"terry-blacks-brisket-smoking-method","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":98,"Url":"https://www.tiktok.com/@backyahdbbq/video/7088731516079017259","ViewCount":27130,"LikeCount":2576}]},{"Id":99,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7085154946026409259","ThumbnailUrl":"media/posts/tiktok_7085154946026409259.png","Description":"Foolproof Brisket Trim method. The most methodical and easy to follow brisket trim method out there. #bbq #bbqtips #learnontiktok #howto #beef #brisket #briskettrim #knifeskills #tiptok #smokedmeat #d","SearchText":"foolproof brisket trim method. the most methodical and easy to follow brisket trim method out there. #bbq #bbqtips #learnontiktok #howto #beef #brisket #briskettrim #knifeskills #tiptok #smokedmeat #didyouknow  🐄","CreateDateTime":"2022-04-11T01:39:47.000Z","ViewCount":1274744,"LikeCount":60445,"GroupId":9805,"GroupCode":"foolproof-brisket-trim-method","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":99,"Url":"https://www.tiktok.com/@backyahdbbq/video/7085154946026409259","ViewCount":1274744,"LikeCount":60445}]},{"Id":2533,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/152347493934040","ThumbnailUrl":"media/posts/facebook_110899788073674_152347493934040.png","Description":"NEW BLOG: Foolproof Brisket Trim - A methodical and easy to learn approach to trimming a brisket\n\nhttps://backyahdbbq.com/foolproof-brisket-trim/\n\n#bbq #brisket #bbqtips #BarbequeNation #meat #grill #","SearchText":"new blog: foolproof brisket trim - a methodical and easy to learn approach to trimming a brisket\n\nhttps://backyahdbbq.com/foolproof-brisket-trim/\n\n#bbq #brisket #bbqtips #barbequenation #meat #grill #smokedmeat #beef cow brisket how_to tips tutorial process bbq smoking grilling","CreateDateTime":"2022-04-09T18:14:04.000Z","ViewCount":1,"LikeCount":5,"GroupId":9806,"GroupCode":"foolproof-brisket-trim-guide","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2533,"Url":"https://www.facebook.com/234418655726923/posts/152347493934040","ViewCount":1,"LikeCount":5}]},{"Id":100,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7082954984169426222","ThumbnailUrl":"media/posts/tiktok_7082954984169426222.png","Description":"Snag the chicken oysters and belly meat for yourself and trusted friends. #bbq #bbqtips #chicken #spatchcocking #cooking #tiktoktips #bbqchicken #webergrills","SearchText":"snag the chicken oysters and belly meat for yourself and trusted friends. #bbq #bbqtips #chicken #spatchcocking #cooking #tiktoktips #bbqchicken #webergrills chicken whole_chicken how_to tips bbq grilling","CreateDateTime":"2022-04-05T03:22:48.000Z","ViewCount":87377,"LikeCount":2596,"GroupId":9807,"GroupCode":"chicken-oysters-and-belly-meat-tips","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":100,"Url":"https://www.tiktok.com/@backyahdbbq/video/7082954984169426222","ViewCount":87377,"LikeCount":2596}]},{"Id":101,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7081694657779911978","ThumbnailUrl":"media/posts/tiktok_7081694657779911978.png","Description":"Poultry shears are definitely better than kitchen shears. Especially if you do a lot of spatchcocking #chicken #turkey #spatchcocking #learnontiktok #bbq #bbqtips #cooking #chef #howto #tiptok","SearchText":"poultry shears are definitely better than kitchen shears. especially if you do a lot of spatchcocking #chicken #turkey #spatchcocking #learnontiktok #bbq #bbqtips #cooking #chef #howto #tiptok chicken turkey whole_chicken how_to tips bbq","CreateDateTime":"2022-04-01T17:52:06.000Z","ViewCount":19011,"LikeCount":1083,"GroupId":9808,"GroupCode":"poultry-shears-vs-kitchen-shears-guide","IsPrimaryInGroup":true,"Animals":["chicken","turkey"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":101,"Url":"https://www.tiktok.com/@backyahdbbq/video/7081694657779911978","ViewCount":19011,"LikeCount":1083}]},{"Id":102,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7081667390853106990","ThumbnailUrl":"media/posts/tiktok_7081667390853106990.png","Description":"My last wusstah sauce video 😂. Let’s just listen to Jamie Oliver, Gordon Ramsay, and Lea & Perrins say it. #worcester #worcestershire #worcestershiresauce #english #learnenglish #howto #learnontiktok","SearchText":"my last wusstah sauce video 😂. let’s just listen to jamie oliver, gordon ramsay, and lea & perrins say it. #worcester #worcestershire #worcestershiresauce #english #learnenglish #howto #learnontiktok how_to tutorial","CreateDateTime":"2022-04-01T16:06:18.000Z","ViewCount":14137,"LikeCount":360,"GroupId":9809,"GroupCode":"worcestershire-sauce-pronunciation-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tutorial"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":102,"Url":"https://www.tiktok.com/@backyahdbbq/video/7081667390853106990","ViewCount":14137,"LikeCount":360}]},{"Id":103,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7081401342249471278","ThumbnailUrl":"media/posts/tiktok_7081401342249471278.png","Description":"How to pronounce Worcestershire sauce just say “wusstah sauce”. Don’t have to include shire. #worcester #worcestershire #worcestershiresauce #english #learnenglish #howto #learnontiktok #cooking @Jami","SearchText":"how to pronounce worcestershire sauce just say “wusstah sauce”. don’t have to include shire. #worcester #worcestershire #worcestershiresauce #english #learnenglish #howto #learnontiktok #cooking @jamie oliver @gordon ramsay how_to tips tutorial","CreateDateTime":"2022-03-31T22:53:53.000Z","ViewCount":20678,"LikeCount":463,"GroupId":9810,"GroupCode":"how-to-pronounce-worcestershire-sauce","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":103,"Url":"https://www.tiktok.com/@backyahdbbq/video/7081401342249471278","ViewCount":20678,"LikeCount":463}]},{"Id":104,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7078776344875781422","ThumbnailUrl":"media/posts/tiktok_7078776344875781422.png","Description":"Why I obsess over pickled red onions…Balance and my own joint #bbq #cooking #foodie #easyrecipe #pickledredonions #onions #pickled #pickledonions","SearchText":"why i obsess over pickled red onions…balance and my own joint #bbq #cooking #foodie #easyrecipe #pickledredonions #onions #pickled #pickledonions recipe bbq","CreateDateTime":"2022-03-24T21:07:33.000Z","ViewCount":22734,"LikeCount":1585,"GroupId":9811,"GroupCode":"obsessing-over-pickled-red-onions","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":104,"Url":"https://www.tiktok.com/@backyahdbbq/video/7078776344875781422","ViewCount":22734,"LikeCount":1585}]},{"Id":105,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7078066485339409707","ThumbnailUrl":null,"Description":"Smoked tallow. Great use for all that extra fat! #bbq #bbqtips #tallow #brisket #smokedbrisket #learnontiktok #fat #beforeandafter #beef #cow","SearchText":"smoked tallow. great use for all that extra fat! #bbq #bbqtips #tallow #brisket #smokedbrisket #learnontiktok #fat #beforeandafter #beef #cow cow brisket tips bbq smoking","CreateDateTime":"2022-03-22T23:12:56.000Z","ViewCount":95655,"LikeCount":4943,"GroupId":9812,"GroupCode":"using-smoked-tallow-for-bbq","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":105,"Url":"https://www.tiktok.com/@backyahdbbq/video/7078066485339409707","ViewCount":95655,"LikeCount":4943}]},{"Id":106,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7077690889925184811","ThumbnailUrl":"media/posts/tiktok_7077690889925184811.png","Description":"Foil boat or butcher paper? YES! #bbq #bbqtips #brisket","SearchText":"foil boat or butcher paper? yes! #bbq #bbqtips #brisket cow brisket tips bbq smoking","CreateDateTime":"2022-03-21T22:55:26.000Z","ViewCount":13805,"LikeCount":423,"GroupId":9813,"GroupCode":"foil-boat-vs-butcher-paper-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":106,"Url":"https://www.tiktok.com/@backyahdbbq/video/7077690889925184811","ViewCount":13805,"LikeCount":423}]},{"Id":107,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7076678839748906286","ThumbnailUrl":"media/posts/tiktok_7076678839748906286.png","Description":"A little BTS for my upcoming pickled carrots video","SearchText":"a little bts for my upcoming pickled carrots video recipe showcase sides","CreateDateTime":"2022-03-19T05:28:10.000Z","ViewCount":6270,"LikeCount":82,"GroupId":9814,"GroupCode":"behind-the-scenes-pickled-carrots","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","showcase"],"Categories":["Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":107,"Url":"https://www.tiktok.com/@backyahdbbq/video/7076678839748906286","ViewCount":6270,"LikeCount":82}]},{"Id":108,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7076550865221356842","ThumbnailUrl":"media/posts/tiktok_7076550865221356842.png","Description":"Easy pickled red onions. Now with US and metric measurements! #bbq #bbqtips #cooking #easyrecipe #learnontiktok #howto #food #onion #pickledredonion","SearchText":"easy pickled red onions. now with us and metric measurements! #bbq #bbqtips #cooking #easyrecipe #learnontiktok #howto #food #onion #pickledredonion recipe how_to tips bbq","CreateDateTime":"2022-03-18T21:11:33.000Z","ViewCount":9005,"LikeCount":372,"GroupId":9815,"GroupCode":"easy-picked-red-onions-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":108,"Url":"https://www.tiktok.com/@backyahdbbq/video/7076550865221356842","ViewCount":9005,"LikeCount":372}]},{"Id":109,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7076215475302337838","ThumbnailUrl":null,"Description":"Most pork butts come with a free shredding tool called the butt bone! #bbq #bbqtips #howto #pork #learnontiktok #smokedmeat #pulledpork #porkbutt","SearchText":"most pork butts come with a free shredding tool called the butt bone! #bbq #bbqtips #howto #pork #learnontiktok #smokedmeat #pulledpork #porkbutt pig pulled_pork pork_shoulder how_to tips bbq smoking","CreateDateTime":"2022-03-17T23:30:04.000Z","ViewCount":47507,"LikeCount":2137,"GroupId":9816,"GroupCode":"pulled-pork-shredding-with-butt-bone","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork","pork_shoulder"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":109,"Url":"https://www.tiktok.com/@backyahdbbq/video/7076215475302337838","ViewCount":47507,"LikeCount":2137}]},{"Id":110,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7076056689883172142","ThumbnailUrl":"media/posts/tiktok_7076056689883172142.png","Description":"Reply to @chefmerrick  respect on that breakdown! Looking forward to your spatchcock. Here’s mine. Would love to see how yours differs. Big thing for me is to perverse the skin, oysters, and remove th","SearchText":"reply to @chefmerrick  respect on that breakdown! looking forward to your spatchcock. here’s mine. would love to see how yours differs. big thing for me is to perverse the skin, oysters, and remove the keel. could also remove ribs but only when i feel like it. #chicken #bbq #howto #learnontiktok #spatchcocking #bbqtips #bbqchicken found you via @chefauthorized chicken whole_chicken how_to tips tutorial bbq grilling","CreateDateTime":"2022-03-17T13:13:56.000Z","ViewCount":49726,"LikeCount":2761,"GroupId":9817,"GroupCode":"spatchcock-chicken-technique-share","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":110,"Url":"https://www.tiktok.com/@backyahdbbq/video/7076056689883172142","ViewCount":49726,"LikeCount":2761}]},{"Id":111,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7075847483938671918","ThumbnailUrl":"media/posts/tiktok_7075847483938671918.png","Description":"How to season new Blackstone Griddle (music not as loud this time)#griddle #outdoorcooking #bbq #grilling #howto #seasoned #blackstonegriddle #fyp #bbqtips #learnontiktok #howto @Blackstone Products","SearchText":"how to season new blackstone griddle (music not as loud this time)#griddle #outdoorcooking #bbq #grilling #howto #seasoned #blackstonegriddle #fyp #bbqtips #learnontiktok #howto @blackstone products how_to tips tutorial bbq grilling","CreateDateTime":"2022-03-16T23:42:05.000Z","ViewCount":879609,"LikeCount":27162,"GroupId":9818,"GroupCode":"how-to-season-a-blackstone-griddle-2","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":111,"Url":"https://www.tiktok.com/@backyahdbbq/video/7075847483938671918","ViewCount":879609,"LikeCount":27162}]},{"Id":112,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7075768054952627499","ThumbnailUrl":"media/posts/tiktok_7075768054952627499.png","Description":"Reply to @mermaidmommak Cottons balls and Vaseline vs cotton balls and alcohol to start fire. Thanks for the tip! #bbq #bbqtips #fire #firestarter","SearchText":"reply to @mermaidmommak cottons balls and vaseline vs cotton balls and alcohol to start fire. thanks for the tip! #bbq #bbqtips #fire #firestarter tips bbq","CreateDateTime":"2022-03-16T18:33:52.000Z","ViewCount":19474,"LikeCount":434,"GroupId":9819,"GroupCode":"firestarter-tips-cotton-balls-method","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":112,"Url":"https://www.tiktok.com/@backyahdbbq/video/7075768054952627499","ViewCount":19474,"LikeCount":434}]},{"Id":113,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7075503157106822446","ThumbnailUrl":"media/posts/tiktok_7075503157106822446.png","Description":"We are headed to #austin and #sanantonio for our #texas #bbq tour of 2022. Check out our stop list and let us know if we’ll miss your favorite spot and we’ll try to fit it in! #smokedmeat #texasbbq #t","SearchText":"we are headed to #austin and #sanantonio for our #texas #bbq tour of 2022. check out our stop list and let us know if we’ll miss your favorite spot and we’ll try to fit it in! #smokedmeat #texasbbq #texasbbqtour @chuds bbq showcase bbq smoking","CreateDateTime":"2022-03-16T01:25:55.000Z","ViewCount":4696,"LikeCount":28,"GroupId":9820,"GroupCode":"2022-texas-bbq-tour-itinerary","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":113,"Url":"https://www.tiktok.com/@backyahdbbq/video/7075503157106822446","ViewCount":4696,"LikeCount":28}]},{"Id":114,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7075401106230136110","ThumbnailUrl":"media/posts/tiktok_7075401106230136110.png","Description":"Pickled Red Onions with Apple Cider Vinegar, Smoked Salt, Shallots, and Poblanos  #bbq #bbqtips #cooking #easyrecipe #fyp #learnontiktok #onion #onions #pickle #pickled #pickledonions #pickledredonion","SearchText":"pickled red onions with apple cider vinegar, smoked salt, shallots, and poblanos  #bbq #bbqtips #cooking #easyrecipe #fyp #learnontiktok #onion #onions #pickle #pickled #pickledonions #pickledredonion #poblano #redonion recipe how_to tips bbq sides","CreateDateTime":"2022-03-15T18:49:55.000Z","ViewCount":7458,"LikeCount":223,"GroupId":9821,"GroupCode":"pickled-red-onions-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":114,"Url":"https://www.tiktok.com/@backyahdbbq/video/7075401106230136110","ViewCount":7458,"LikeCount":223}]},{"Id":115,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7075045151034395947","ThumbnailUrl":"media/posts/tiktok_7075045151034395947.png","Description":"Using DUH triggered a lot of folks 😂 So here’s how to pronounce Worcestershire sauce with a hard T.  Either is OK! You can also use WISS instead of WUSS #bbq #english #learnenglish #pronounciation #w","SearchText":"using duh triggered a lot of folks 😂 so here’s how to pronounce worcestershire sauce with a hard t.  either is ok! you can also use wiss instead of wuss #bbq #english #learnenglish #pronounciation #worcestershire #worcester #worcestershiresauce @backyahdbbq how_to tips bbq","CreateDateTime":"2022-03-14T19:48:37.000Z","ViewCount":10365,"LikeCount":359,"GroupId":9822,"GroupCode":"how-to-pronounce-worcestershire-sauce-2","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":115,"Url":"https://www.tiktok.com/@backyahdbbq/video/7075045151034395947","ViewCount":10365,"LikeCount":359}]},{"Id":116,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7075004323960196395","ThumbnailUrl":"media/posts/tiktok_7075004323960196395.png","Description":"How to pronounce Worcestershire sauce #bbq #bbqtips #english #learnenglish #pronounciation #worcestershire #howto #wocestershiresauce #englishtips #kraftheinz","SearchText":"how to pronounce worcestershire sauce #bbq #bbqtips #english #learnenglish #pronounciation #worcestershire #howto #wocestershiresauce #englishtips #kraftheinz how_to tips bbq","CreateDateTime":"2022-03-14T17:10:11.000Z","ViewCount":135979,"LikeCount":2131,"GroupId":9823,"GroupCode":"how-to-pronounce-worcestershire-sauce-3","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":116,"Url":"https://www.tiktok.com/@backyahdbbq/video/7075004323960196395","ViewCount":135979,"LikeCount":2131}]},{"Id":240,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CbEO2PpDoyI/","ThumbnailUrl":"media/posts/instagram_17883174242624576.png","Description":"12 Step Pork Butt #bbq #bbqtips #smokedmeat #webergrills @webergrills #pork #pulledpork","SearchText":"12 step pork butt #bbq #bbqtips #smokedmeat #webergrills @webergrills #pork #pulledpork pig pulled_pork tips bbq smoking 12 step pork butt #bbq #bbqtips #porkbutt #pulledpork #howto #learnontiktok #cooking #outdoorcooking #webergrills @webergrills #smokedpork #smokedmeat pig pulled_pork how_to bbq smoking","CreateDateTime":"2022-03-14T01:41:10.000Z","ViewCount":16235,"LikeCount":776,"GroupId":9824,"GroupCode":"12-step-pork-butt-smoking-guide","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":240,"Url":"https://www.instagram.com/reel/CbEO2PpDoyI/","ViewCount":832,"LikeCount":34},{"Platform":"tiktok","PostId":117,"Url":"https://www.tiktok.com/@backyahdbbq/video/7074708063411981614","ViewCount":15403,"LikeCount":742}]},{"Id":2447,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=IjFdkFTAFDE","ThumbnailUrl":"media/posts/youtube_IjFdkFTAFDE.png","Description":null,"SearchText":"","CreateDateTime":"2022-03-14T01:37:39.000Z","ViewCount":1318,"LikeCount":52,"GroupId":9825,"GroupCode":"grilled-vegetable-medley-recipes","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2447,"Url":"https://www.youtube.com/watch?v=IjFdkFTAFDE","ViewCount":1318,"LikeCount":52}]},{"Id":117,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7074708063411981614","ThumbnailUrl":"media/posts/tiktok_7074708063411981614.png","Description":"12 Step Pork Butt #bbq #bbqtips #porkbutt #pulledpork #howto #learnontiktok #cooking #outdoorcooking #webergrills @webergrills #smokedpork #smokedmeat","SearchText":"12 step pork butt #bbq #bbqtips #smokedmeat #webergrills @webergrills #pork #pulledpork pig pulled_pork tips bbq smoking 12 step pork butt #bbq #bbqtips #porkbutt #pulledpork #howto #learnontiktok #cooking #outdoorcooking #webergrills @webergrills #smokedpork #smokedmeat pig pulled_pork how_to bbq smoking","CreateDateTime":"2022-03-13T22:00:32.000Z","ViewCount":16235,"LikeCount":776,"GroupId":9824,"GroupCode":"12-step-pork-butt-smoking-guide","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":240,"Url":"https://www.instagram.com/reel/CbEO2PpDoyI/","ViewCount":832,"LikeCount":34},{"Platform":"tiktok","PostId":117,"Url":"https://www.tiktok.com/@backyahdbbq/video/7074708063411981614","ViewCount":15403,"LikeCount":742}]},{"Id":2448,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=ExzLaUSFxPE","ThumbnailUrl":"media/posts/youtube_ExzLaUSFxPE.png","Description":null,"SearchText":" weber smokey mountain setup and tips #bbq #bbqtips #webergrills #lowandslow #smokedmeat #pulledpork @webergrills pig pulled_pork tips bbq smoking weber smokey mountain setup and tips #bbq #bbqtips #smokedmeat #learnontiktok #howto #pulledpork #smoker #lowandslow #webergrills @webergrills pig pulled_pork how_to bbq smoking","CreateDateTime":"2022-03-11T23:17:12.000Z","ViewCount":236657,"LikeCount":6113,"GroupId":9827,"GroupCode":"weber-smokey-mountain-setup-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"youtube","PostId":2448,"Url":"https://www.youtube.com/watch?v=ExzLaUSFxPE","ViewCount":113768,"LikeCount":2549},{"Platform":"instagram","PostId":241,"Url":"https://www.instagram.com/reel/Ca-zTX9jp9D/","ViewCount":11517,"LikeCount":207},{"Platform":"tiktok","PostId":118,"Url":"https://www.tiktok.com/@backyahdbbq/video/7073965904379350314","ViewCount":111372,"LikeCount":3357}]},{"Id":241,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/Ca-zTX9jp9D/","ThumbnailUrl":"media/posts/instagram_17854405088720656.png","Description":"Weber Smokey Mountain setup and tips #bbq #bbqtips #webergrills #lowandslow #smokedmeat #pulledpork @webergrills","SearchText":" weber smokey mountain setup and tips #bbq #bbqtips #webergrills #lowandslow #smokedmeat #pulledpork @webergrills pig pulled_pork tips bbq smoking weber smokey mountain setup and tips #bbq #bbqtips #smokedmeat #learnontiktok #howto #pulledpork #smoker #lowandslow #webergrills @webergrills pig pulled_pork how_to bbq smoking","CreateDateTime":"2022-03-11T23:03:22.000Z","ViewCount":236657,"LikeCount":6113,"GroupId":9827,"GroupCode":"weber-smokey-mountain-setup-tips","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2448,"Url":"https://www.youtube.com/watch?v=ExzLaUSFxPE","ViewCount":113768,"LikeCount":2549},{"Platform":"instagram","PostId":241,"Url":"https://www.instagram.com/reel/Ca-zTX9jp9D/","ViewCount":11517,"LikeCount":207},{"Platform":"tiktok","PostId":118,"Url":"https://www.tiktok.com/@backyahdbbq/video/7073965904379350314","ViewCount":111372,"LikeCount":3357}]},{"Id":118,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7073965904379350314","ThumbnailUrl":"media/posts/tiktok_7073965904379350314.png","Description":"Weber Smokey Mountain setup and tips #bbq #bbqtips #smokedmeat #learnontiktok #howto #pulledpork #smoker #lowandslow #webergrills @webergrills","SearchText":" weber smokey mountain setup and tips #bbq #bbqtips #webergrills #lowandslow #smokedmeat #pulledpork @webergrills pig pulled_pork tips bbq smoking weber smokey mountain setup and tips #bbq #bbqtips #smokedmeat #learnontiktok #howto #pulledpork #smoker #lowandslow #webergrills @webergrills pig pulled_pork how_to bbq smoking","CreateDateTime":"2022-03-11T22:00:35.000Z","ViewCount":236657,"LikeCount":6113,"GroupId":9827,"GroupCode":"weber-smokey-mountain-setup-tips","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2448,"Url":"https://www.youtube.com/watch?v=ExzLaUSFxPE","ViewCount":113768,"LikeCount":2549},{"Platform":"instagram","PostId":241,"Url":"https://www.instagram.com/reel/Ca-zTX9jp9D/","ViewCount":11517,"LikeCount":207},{"Platform":"tiktok","PostId":118,"Url":"https://www.tiktok.com/@backyahdbbq/video/7073965904379350314","ViewCount":111372,"LikeCount":3357}]},{"Id":2534,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/145179791317477","ThumbnailUrl":"media/posts/facebook_110899788073674_145179791317477.png","Description":"Smoked pork butt sliders. Pickled red onion with smoked salt, shallots, and poblano peppers. Legendary slaw. #bbq","SearchText":"smoked pork butt sliders. pickled red onion with smoked salt, shallots, and poblano peppers. legendary slaw. #bbq smoked pork butt sliders. pickled red onion with smoked salt, shallots, and poblano peppers. legendary slaw. #bbq #webergrills","CreateDateTime":"2022-03-10T23:27:19.000Z","ViewCount":0,"LikeCount":24,"GroupId":9828,"GroupCode":"smoked-pork-butt-sliders-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2534,"Url":"https://www.facebook.com/234418655726923/posts/145179791317477","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":242,"Url":"https://www.instagram.com/p/Ca8RSsRuOS4/","ViewCount":0,"LikeCount":20}]},{"Id":242,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/Ca8RSsRuOS4/","ThumbnailUrl":"media/posts/instagram_17943974431882287.png","Description":"Smoked pork butt sliders. Pickled red onion with smoked salt, shallots, and poblano peppers. Legendary slaw. #bbq #webergrills","SearchText":"smoked pork butt sliders. pickled red onion with smoked salt, shallots, and poblano peppers. legendary slaw. #bbq smoked pork butt sliders. pickled red onion with smoked salt, shallots, and poblano peppers. legendary slaw. #bbq #webergrills","CreateDateTime":"2022-03-10T23:27:15.000Z","ViewCount":0,"LikeCount":24,"GroupId":9828,"GroupCode":"smoked-pork-butt-sliders-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2534,"Url":"https://www.facebook.com/234418655726923/posts/145179791317477","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":242,"Url":"https://www.instagram.com/p/Ca8RSsRuOS4/","ViewCount":0,"LikeCount":20}]},{"Id":119,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7073232572939078955","ThumbnailUrl":"media/posts/tiktok_7073232572939078955.png","Description":"Electric knife sharpener. Is it worth it? Dull to sharp in 3 minutes #knifesharpener #knifeskills #bbq #bbqtips #chefschoice #howto #learnontiktok","SearchText":"electric knife sharpener. is it worth it? dull to sharp in 3 minutes #knifesharpener #knifeskills #bbq #bbqtips #chefschoice #howto #learnontiktok how_to tips bbq","CreateDateTime":"2022-03-09T22:34:53.000Z","ViewCount":112422,"LikeCount":2103,"GroupId":9829,"GroupCode":"electric-knife-sharpener-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":119,"Url":"https://www.tiktok.com/@backyahdbbq/video/7073232572939078955","ViewCount":112422,"LikeCount":2103}]},{"Id":120,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7072489666024525102","ThumbnailUrl":"media/posts/tiktok_7072489666024525102.png","Description":"Top secret chicken pit snack. Please don’t tell anyone #bbq #bbqtips #learnontiktok #bbqchicken #chicken","SearchText":"top secret chicken pit snack. please don’t tell anyone #bbq #bbqtips #learnontiktok #bbqchicken #chicken chicken tips bbq appetizers smoking","CreateDateTime":"2022-03-07T22:32:02.000Z","ViewCount":172094,"LikeCount":17992,"GroupId":9830,"GroupCode":"top-secret-chicken-pit-snack-recipe","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ","Appetizers"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":120,"Url":"https://www.tiktok.com/@backyahdbbq/video/7072489666024525102","ViewCount":172094,"LikeCount":17992}]},{"Id":121,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7072127050710125870","ThumbnailUrl":"media/posts/tiktok_7072127050710125870.png","Description":"How to make smoked salt. Goes good on anything you want to add a kiss of salt to. #bbq #bbqtips #cooking #howto #learnontiktok #food #foodie #salt","SearchText":"how to make smoked salt. goes good on anything you want to add a kiss of salt to. #bbq #bbqtips #cooking #howto #learnontiktok #food #foodie #salt how_to tips tutorial bbq smoking","CreateDateTime":"2022-03-06T23:04:54.000Z","ViewCount":44349,"LikeCount":2116,"GroupId":9831,"GroupCode":"how-to-make-smoked-salt","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":121,"Url":"https://www.tiktok.com/@backyahdbbq/video/7072127050710125870","ViewCount":44349,"LikeCount":2116}]},{"Id":122,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7071745952238865706","ThumbnailUrl":"media/posts/tiktok_7071745952238865706.png","Description":"How to easily separate chicken drumstick and thigh #bbq #bbqtips #chicken #knifeskills #howto #learnontiktok","SearchText":"how to easily separate chicken drumstick and thigh #bbq #bbqtips #chicken #knifeskills #howto #learnontiktok chicken chicken_thighs how_to tips tutorial bbq","CreateDateTime":"2022-03-05T22:26:04.000Z","ViewCount":31675,"LikeCount":990,"GroupId":9832,"GroupCode":"easily-separate-chicken-drumstick-and-th","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_thighs"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":122,"Url":"https://www.tiktok.com/@backyahdbbq/video/7071745952238865706","ViewCount":31675,"LikeCount":990}]},{"Id":123,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7071371200555060526","ThumbnailUrl":"media/posts/tiktok_7071371200555060526.png","Description":"How to remove chicken keel bone aka breast bone when spatchcocking #bbq #howto #learnontiktok #food #mealprep #foodprep #chicken #bbqtips","SearchText":"how to remove chicken keel bone aka breast bone when spatchcocking #bbq #howto #learnontiktok #food #mealprep #foodprep #chicken #bbqtips chicken chicken_breast whole_chicken how_to tips tutorial process bbq grilling","CreateDateTime":"2022-03-04T22:11:49.000Z","ViewCount":265383,"LikeCount":2370,"GroupId":9833,"GroupCode":"remove-chicken-keel-bone-when-spatchcock","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_breast","whole_chicken"],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":123,"Url":"https://www.tiktok.com/@backyahdbbq/video/7071371200555060526","ViewCount":265383,"LikeCount":2370}]},{"Id":124,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7068606030284098862","ThumbnailUrl":"media/posts/tiktok_7068606030284098862.png","Description":"Reply to @stacyol3 here it is without audio. Does that help?","SearchText":"reply to @stacyol3 here it is without audio. does that help?","CreateDateTime":"2022-02-25T11:21:39.000Z","ViewCount":9285,"LikeCount":183,"GroupId":9834,"GroupCode":"bbq-video-without-audio","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":124,"Url":"https://www.tiktok.com/@backyahdbbq/video/7068606030284098862","ViewCount":9285,"LikeCount":183}]},{"Id":125,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7068420952257875247","ThumbnailUrl":"media/posts/tiktok_7068420952257875247.png","Description":"Reply to @kris.blak you don’t have to remove the chicken backbone before cooking…either way save it for stock. Yeah this one looks like a xenomorph 😂","SearchText":"reply to @kris.blak you don’t have to remove the chicken backbone before cooking…either way save it for stock. yeah this one looks like a xenomorph 😂 chicken whole_chicken tips","CreateDateTime":"2022-02-24T23:23:21.000Z","ViewCount":18060,"LikeCount":457,"GroupId":9835,"GroupCode":"cooking-whole-chicken-tips","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["tips"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":125,"Url":"https://www.tiktok.com/@backyahdbbq/video/7068420952257875247","ViewCount":18060,"LikeCount":457}]},{"Id":126,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7067379013056154926","ThumbnailUrl":"media/posts/tiktok_7067379013056154926.png","Description":"Reply to @hey.raerae  Two ways to slice onions. Pole to pole vs orbital #howto #knifeskills #chef #onion #learnontiktok #bbq #food #foodtiktok","SearchText":"reply to @hey.raerae  two ways to slice onions. pole to pole vs orbital #howto #knifeskills #chef #onion #learnontiktok #bbq #food #foodtiktok how_to tips tutorial bbq","CreateDateTime":"2022-02-22T04:00:05.000Z","ViewCount":54459,"LikeCount":1919,"GroupId":9836,"GroupCode":"two-ways-to-slice-onions-for-bbq","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":126,"Url":"https://www.tiktok.com/@backyahdbbq/video/7067379013056154926","ViewCount":54459,"LikeCount":1919}]},{"Id":2535,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/140626081772848","ThumbnailUrl":"media/posts/facebook_110899788073674_140626081772848.png","Description":"It’s story time. Come sit by the fire. #bbq #bbqchicken #webergrills @webergrills #grilling","SearchText":"it’s story time. come sit by the fire. #bbq #bbqchicken #webergrills @webergrills #grilling it’s story time. come sit by the fire. #bbq #bbqchicken #webergrills @webergrills #grilling","CreateDateTime":"2022-02-20T04:06:00.000Z","ViewCount":0,"LikeCount":19,"GroupId":9364,"GroupCode":"story-time-by-the-fire","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2535,"Url":"https://www.facebook.com/234418655726923/posts/140626081772848","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":243,"Url":"https://www.instagram.com/p/CaL2FUDr0K-/","ViewCount":0,"LikeCount":15}]},{"Id":243,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CaL2FUDr0K-/","ThumbnailUrl":"media/posts/instagram_17876258834598593.png","Description":"It’s story time. Come sit by the fire. #bbq #bbqchicken #webergrills @webergrills #grilling","SearchText":"it’s story time. come sit by the fire. #bbq #bbqchicken #webergrills @webergrills #grilling it’s story time. come sit by the fire. #bbq #bbqchicken #webergrills @webergrills #grilling","CreateDateTime":"2022-02-20T04:05:57.000Z","ViewCount":0,"LikeCount":19,"GroupId":9364,"GroupCode":"story-time-by-the-fire","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2535,"Url":"https://www.facebook.com/234418655726923/posts/140626081772848","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":243,"Url":"https://www.instagram.com/p/CaL2FUDr0K-/","ViewCount":0,"LikeCount":15}]},{"Id":127,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7066561358221036846","ThumbnailUrl":"media/posts/tiktok_7066561358221036846.png","Description":"The improved spatchcock gets you max skin and keeps oysters intact #bbq #bbqtips #knifeskills #howto #learnontiktok #chicken #spatchcocking #chef","SearchText":"the improved spatchcock gets you max skin and keeps oysters intact #bbq #bbqtips #knifeskills #howto #learnontiktok #chicken #spatchcocking #chef chicken whole_chicken how_to tips tutorial bbq grilling","CreateDateTime":"2022-02-19T23:07:10.000Z","ViewCount":3592751,"LikeCount":215340,"GroupId":9837,"GroupCode":"maximizing-chicken-skin-with-spatchcocki","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":127,"Url":"https://www.tiktok.com/@backyahdbbq/video/7066561358221036846","ViewCount":3592751,"LikeCount":215340}]},{"Id":128,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7065864522208398638","ThumbnailUrl":"media/posts/tiktok_7065864522208398638.png","Description":"Reply to @eric3209","SearchText":"reply to @eric3209","CreateDateTime":"2022-02-18T02:03:05.000Z","ViewCount":19707,"LikeCount":261,"GroupId":9838,"GroupCode":"reply-to-erics-bbq-question","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":128,"Url":"https://www.tiktok.com/@backyahdbbq/video/7065864522208398638","ViewCount":19707,"LikeCount":261}]},{"Id":129,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7065858338210303279","ThumbnailUrl":"media/posts/tiktok_7065858338210303279.png","Description":"Pickled red onion recipe #howto #cooking #pickledredonion #bbq #learnontiktok #foodie #recipe #food #bbqtips","SearchText":"pickled red onion recipe #howto #cooking #pickledredonion #bbq #learnontiktok #foodie #recipe #food #bbqtips recipe how_to tips bbq sides","CreateDateTime":"2022-02-18T01:39:05.000Z","ViewCount":61987,"LikeCount":3545,"GroupId":9839,"GroupCode":"easy-pickled-red-onion-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe","how_to","tips"],"Categories":["BBQ","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":129,"Url":"https://www.tiktok.com/@backyahdbbq/video/7065858338210303279","ViewCount":61987,"LikeCount":3545}]},{"Id":130,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7065447002666093870","ThumbnailUrl":"media/posts/tiktok_7065447002666093870.png","Description":"How to cleanly remove chicken breast skin #kitchentip #chicken #knifeskills #bbq #howto #learnontiktok","SearchText":"how to cleanly remove chicken breast skin #kitchentip #chicken #knifeskills #bbq #howto #learnontiktok chicken chicken_breast how_to tips tutorial bbq","CreateDateTime":"2022-02-16T23:02:54.000Z","ViewCount":224491,"LikeCount":1185,"GroupId":9840,"GroupCode":"how-to-remove-chicken-breast-skin","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_breast"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":130,"Url":"https://www.tiktok.com/@backyahdbbq/video/7065447002666093870","ViewCount":224491,"LikeCount":1185}]},{"Id":2536,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/139817035187086","ThumbnailUrl":"media/posts/facebook_110899788073674_139817035187086.png","Description":"Bibimbap with smoked chicken, radish kimchi, pickled red onions, beets, beans, seaweed salad, pickled cucumbers, mushrooms, and of course, gochujang. #korean #bbq #smokedchicken","SearchText":"bibimbap with smoked chicken, radish kimchi, pickled red onions, beets, beans, seaweed salad, pickled cucumbers, mushrooms, and of course, gochujang. #korean #bbq #smokedchicken chicken recipe bbq sides smoking bibimbap with smoked chicken, radish kimchi, pickled red onions, beets, beans, seaweed salad, pickled cucumbers, mushrooms, and of course, gochujang. #korean #bbq #smokedchicken chicken recipe bbq sides smoking","CreateDateTime":"2022-02-16T19:53:24.000Z","ViewCount":0,"LikeCount":17,"GroupId":9365,"GroupCode":"smoked-chicken-bibimbap-recipe","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2536,"Url":"https://www.facebook.com/234418655726923/posts/139817035187086","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":244,"Url":"https://www.instagram.com/p/CaDPUvDvzGa/","ViewCount":0,"LikeCount":16}]},{"Id":244,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CaDPUvDvzGa/","ThumbnailUrl":"media/posts/instagram_17945590741749967.png","Description":"Bibimbap with smoked chicken, radish kimchi, pickled red onions, beets, beans, seaweed salad, pickled cucumbers, mushrooms, and of course, gochujang. #korean #bbq #smokedchicken","SearchText":"bibimbap with smoked chicken, radish kimchi, pickled red onions, beets, beans, seaweed salad, pickled cucumbers, mushrooms, and of course, gochujang. #korean #bbq #smokedchicken chicken recipe bbq sides smoking bibimbap with smoked chicken, radish kimchi, pickled red onions, beets, beans, seaweed salad, pickled cucumbers, mushrooms, and of course, gochujang. #korean #bbq #smokedchicken chicken recipe bbq sides smoking","CreateDateTime":"2022-02-16T19:53:20.000Z","ViewCount":0,"LikeCount":17,"GroupId":9365,"GroupCode":"smoked-chicken-bibimbap-recipe","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2536,"Url":"https://www.facebook.com/234418655726923/posts/139817035187086","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":244,"Url":"https://www.instagram.com/p/CaDPUvDvzGa/","ViewCount":0,"LikeCount":16}]},{"Id":2537,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/139671748534948","ThumbnailUrl":"media/posts/facebook_110899788073674_139671748534948.png","Description":"Always have PRO in the fridge.  Recipe coming soon…","SearchText":"always have pro in the fridge.  recipe coming soon… recipe always have pro in the fridge.  recipe coming soon…","CreateDateTime":"2022-02-16T06:40:41.000Z","ViewCount":0,"LikeCount":13,"GroupId":9366,"GroupCode":"essential-pro-fridge-recipe-coming-soon","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["recipe"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2537,"Url":"https://www.facebook.com/234418655726923/posts/139671748534948","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":245,"Url":"https://www.instagram.com/p/CaB0ms5LpZ8/","ViewCount":0,"LikeCount":12}]},{"Id":245,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CaB0ms5LpZ8/","ThumbnailUrl":"media/posts/instagram_17933200663987949.png","Description":"Always have PRO in the fridge.  Recipe coming soon…","SearchText":"always have pro in the fridge.  recipe coming soon… recipe always have pro in the fridge.  recipe coming soon…","CreateDateTime":"2022-02-16T06:40:37.000Z","ViewCount":0,"LikeCount":13,"GroupId":9366,"GroupCode":"essential-pro-fridge-recipe-coming-soon","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2537,"Url":"https://www.facebook.com/234418655726923/posts/139671748534948","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":245,"Url":"https://www.instagram.com/p/CaB0ms5LpZ8/","ViewCount":0,"LikeCount":12}]},{"Id":131,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7064244965278289198","ThumbnailUrl":"media/posts/tiktok_7064244965278289198.png","Description":"No more slimy & limp red onions. Pole to pole vs orbital #howto #learnontiktok #food #kitchen #knifeskills #pickledonions #pickled #bbqtiktok","SearchText":"no more slimy & limp red onions. pole to pole vs orbital #howto #learnontiktok #food #kitchen #knifeskills #pickledonions #pickled #bbqtiktok how_to tips tutorial sides appetizers","CreateDateTime":"2022-02-13T17:18:23.000Z","ViewCount":1012027,"LikeCount":50650,"GroupId":9841,"GroupCode":"pickling-red-onions-a-how-to-guide","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["Sides","Appetizers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":131,"Url":"https://www.tiktok.com/@backyahdbbq/video/7064244965278289198","ViewCount":1012027,"LikeCount":50650}]},{"Id":132,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7064051919957789998","ThumbnailUrl":"media/posts/tiktok_7064051919957789998.png","Description":"This $11 knife sharpener is good for cheaper knives. Use whetstone for good knives. #learnontiktok #howto #review #foodie #kitchen #knives #accusharp","SearchText":"this $11 knife sharpener is good for cheaper knives. use whetstone for good knives. #learnontiktok #howto #review #foodie #kitchen #knives #accusharp how_to tips review","CreateDateTime":"2022-02-13T04:49:16.000Z","ViewCount":34763,"LikeCount":515,"GroupId":9842,"GroupCode":"affordable-knife-sharpener-review","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","review"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":132,"Url":"https://www.tiktok.com/@backyahdbbq/video/7064051919957789998","ViewCount":34763,"LikeCount":515}]},{"Id":133,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7063249107258920239","ThumbnailUrl":"media/posts/tiktok_7063249107258920239.png","Description":"When shopping for a weber kettle get one with an ash catcher bowl #bbq #bbqtips #webergrills #tiktoktailgate","SearchText":"when shopping for a weber kettle get one with an ash catcher bowl #bbq #bbqtips #webergrills #tiktoktailgate tips bbq","CreateDateTime":"2022-02-11T00:53:56.000Z","ViewCount":21374,"LikeCount":288,"GroupId":9843,"GroupCode":"choosing-weber-kettle-ash-catcher-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":133,"Url":"https://www.tiktok.com/@backyahdbbq/video/7063249107258920239","ViewCount":21374,"LikeCount":288}]},{"Id":134,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7062903993798004015","ThumbnailUrl":"media/posts/tiktok_7062903993798004015.png","Description":"Light charcoal with cotton balls and Vaseline #outdoorcooking #howto #learnontiktok #fire #firetips #bbq #outdoorcooking  #outdoorcooking","SearchText":"light charcoal with cotton balls and vaseline #outdoorcooking #howto #learnontiktok #fire #firetips #bbq #outdoorcooking  #outdoorcooking how_to tips tutorial bbq grilling","CreateDateTime":"2022-02-10T02:34:44.000Z","ViewCount":12703,"LikeCount":318,"GroupId":9844,"GroupCode":"light-charcoal-with-cotton-balls-method","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":134,"Url":"https://www.tiktok.com/@backyahdbbq/video/7062903993798004015","ViewCount":12703,"LikeCount":318}]},{"Id":135,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7062560705450544430","ThumbnailUrl":"media/posts/tiktok_7062560705450544430.png","Description":"My full Aeropress coffee making process #coffee #aeropress #learnontiktok #howto #coffeetiktok #specialtycoffee #baratza #embermug #coffeetok","SearchText":"my full aeropress coffee making process #coffee #aeropress #learnontiktok #howto #coffeetiktok #specialtycoffee #baratza #embermug #coffeetok how_to tutorial process","CreateDateTime":"2022-02-09T04:22:36.000Z","ViewCount":9529,"LikeCount":258,"GroupId":9845,"GroupCode":"aeropress-coffee-making-process","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tutorial","process"],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":135,"Url":"https://www.tiktok.com/@backyahdbbq/video/7062560705450544430","ViewCount":9529,"LikeCount":258}]},{"Id":136,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7062455904582667567","ThumbnailUrl":"media/posts/tiktok_7062455904582667567.png","Description":"At Five Guys ask for extra melty cheese #fastfoodhacks #fiveguys #burger #cheese #meltedcheese","SearchText":"at five guys ask for extra melty cheese #fastfoodhacks #fiveguys #burger #cheese #meltedcheese cow burger tips burgers","CreateDateTime":"2022-02-08T21:35:55.000Z","ViewCount":9692,"LikeCount":180,"GroupId":9846,"GroupCode":"extra-melty-cheese-burger-tip","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":136,"Url":"https://www.tiktok.com/@backyahdbbq/video/7062455904582667567","ViewCount":9692,"LikeCount":180}]},{"Id":137,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7060331998727949614","ThumbnailUrl":"media/posts/tiktok_7060331998727949614.png","Description":"3 levels of spatchcocking poultry. Remove backbone, keel bone, and sep legs. #bbq #bbqtips #chicken #howto #learnontiktok #bbqchicken #turkey","SearchText":"3 levels of spatchcocking poultry. remove backbone, keel bone, and sep legs. #bbq #bbqtips #chicken #howto #learnontiktok #bbqchicken #turkey chicken turkey whole_chicken how_to tips tutorial bbq grilling","CreateDateTime":"2022-02-03T04:14:04.000Z","ViewCount":654519,"LikeCount":24283,"GroupId":9847,"GroupCode":"3-levels-of-spatchcocking-poultry","IsPrimaryInGroup":true,"Animals":["chicken","turkey"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":137,"Url":"https://www.tiktok.com/@backyahdbbq/video/7060331998727949614","ViewCount":654519,"LikeCount":24283}]},{"Id":138,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7059940471199616302","ThumbnailUrl":"media/posts/tiktok_7059940471199616302.png","Description":"If you love crispy chicken skin try this boiling water method #bbq #bbqtips #howto #learnontiktok #chicken #crispy #foodtips #bbqchicken","SearchText":"if you love crispy chicken skin try this boiling water method #bbq #bbqtips #howto #learnontiktok #chicken #crispy #foodtips #bbqchicken chicken whole_chicken how_to tips bbq","CreateDateTime":"2022-02-02T02:54:44.000Z","ViewCount":438053,"LikeCount":20305,"GroupId":9848,"GroupCode":"crispy-chicken-skin-boiling-method","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":138,"Url":"https://www.tiktok.com/@backyahdbbq/video/7059940471199616302","ViewCount":438053,"LikeCount":20305}]},{"Id":2538,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/135902188911904","ThumbnailUrl":"media/posts/facebook_110899788073674_135902188911904.png","Description":"Trying something different. Normal spatchcock then removed the sternum and cartilage and ribs then separated breast from legs. Then poured boiling water over the skin to pre-render the collagen in sea","SearchText":"trying something different. normal spatchcock then removed the sternum and cartilage and ribs then separated breast from legs. then poured boiling water over the skin to pre-render the collagen in search of the perfect crispy skin. then 1% salinity by weight. overnight dry brine. she’s going on tomorrow until breast is 150 for 4.2m and legs are 175. then a rest before digging in. chicken whole_chicken process bbq roasting trying something different. normal spatchcock then removed the sternum and cartilage and ribs then separated breast from legs. then poured boiling water over the skin to pre-render the collagen in search of the perfect crispy skin. then 1% salinity by weight. overnight dry brine. she’s going on tomorrow until breast is 150 for 4.2m and legs are 175. then a rest before digging in. chicken whole_chicken recipe bbq roasting","CreateDateTime":"2022-02-01T04:18:11.000Z","ViewCount":0,"LikeCount":22,"GroupId":9367,"GroupCode":"trying-something-different-normal--20220201","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["roasting"],"GroupPlatforms":[{"Platform":"facebook","PostId":2538,"Url":"https://www.facebook.com/234418655726923/posts/135902188911904","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":246,"Url":"https://www.instagram.com/p/CZa8X6Qrjmj/","ViewCount":0,"LikeCount":19}]},{"Id":246,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CZa8X6Qrjmj/","ThumbnailUrl":"media/posts/instagram_17937139456802607.png","Description":"Trying something different. Normal spatchcock then removed the sternum and cartilage and ribs then separated breast from legs. Then poured boiling water over the skin to pre-render the collagen in sea","SearchText":"trying something different. normal spatchcock then removed the sternum and cartilage and ribs then separated breast from legs. then poured boiling water over the skin to pre-render the collagen in search of the perfect crispy skin. then 1% salinity by weight. overnight dry brine. she’s going on tomorrow until breast is 150 for 4.2m and legs are 175. then a rest before digging in. chicken whole_chicken process bbq roasting trying something different. normal spatchcock then removed the sternum and cartilage and ribs then separated breast from legs. then poured boiling water over the skin to pre-render the collagen in search of the perfect crispy skin. then 1% salinity by weight. overnight dry brine. she’s going on tomorrow until breast is 150 for 4.2m and legs are 175. then a rest before digging in. chicken whole_chicken recipe bbq roasting","CreateDateTime":"2022-02-01T04:18:08.000Z","ViewCount":0,"LikeCount":22,"GroupId":9367,"GroupCode":"trying-something-different-normal--20220201","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["roasting"],"GroupPlatforms":[{"Platform":"facebook","PostId":2538,"Url":"https://www.facebook.com/234418655726923/posts/135902188911904","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":246,"Url":"https://www.instagram.com/p/CZa8X6Qrjmj/","ViewCount":0,"LikeCount":19}]},{"Id":247,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CZSu5lFIumc/","ThumbnailUrl":"media/posts/instagram_17921915921155126.png","Description":"Ribs with a kick. #bbq #ribs #babybackribs #smokedmeat #howto #sriracha #spicy #food","SearchText":"ribs with a kick. #bbq #ribs #babybackribs #smokedmeat #howto #sriracha #spicy #food pig baby_back_ribs how_to bbq smoking ribs with a kick sriracha ribs #bbq #learnontiktok #smokedmeat #spicy #sriracha #fyp #meat #howto #food #pork #ribs #babybackribs pig pork_ribs how_to bbq smoking","CreateDateTime":"2022-01-28T23:48:05.000Z","ViewCount":22076,"LikeCount":662,"GroupId":9849,"GroupCode":"spicy-baby-back-ribs-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["baby_back_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":247,"Url":"https://www.instagram.com/reel/CZSu5lFIumc/","ViewCount":9554,"LikeCount":149},{"Platform":"tiktok","PostId":139,"Url":"https://www.tiktok.com/@backyahdbbq/video/7058323806351297839","ViewCount":12522,"LikeCount":513}]},{"Id":139,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7058323806351297839","ThumbnailUrl":"media/posts/tiktok_7058323806351297839.png","Description":"Ribs with a kick sriracha ribs #bbq #learnontiktok #smokedmeat #spicy #sriracha #fyp #meat #howto #food #pork #ribs #babybackribs","SearchText":"ribs with a kick. #bbq #ribs #babybackribs #smokedmeat #howto #sriracha #spicy #food pig baby_back_ribs how_to bbq smoking ribs with a kick sriracha ribs #bbq #learnontiktok #smokedmeat #spicy #sriracha #fyp #meat #howto #food #pork #ribs #babybackribs pig pork_ribs how_to bbq smoking","CreateDateTime":"2022-01-28T18:21:16.000Z","ViewCount":22076,"LikeCount":662,"GroupId":9849,"GroupCode":"spicy-baby-back-ribs-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":247,"Url":"https://www.instagram.com/reel/CZSu5lFIumc/","ViewCount":9554,"LikeCount":149},{"Platform":"tiktok","PostId":139,"Url":"https://www.tiktok.com/@backyahdbbq/video/7058323806351297839","ViewCount":12522,"LikeCount":513}]},{"Id":140,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7057687952868035887","ThumbnailUrl":"media/posts/tiktok_7057687952868035887.png","Description":"Easily manage weber kettle temp with this mod #bbq #smokedmeat #webergrills #howto #learnontiktok @webergrills #diy #bbqhacks #bbqtips","SearchText":"easily manage weber kettle temp with this mod #bbq #smokedmeat #webergrills #howto #learnontiktok @webergrills #diy #bbqhacks #bbqtips how_to tips bbq smoking","CreateDateTime":"2022-01-27T01:13:50.000Z","ViewCount":162041,"LikeCount":2430,"GroupId":9850,"GroupCode":"weber-kettle-temp-management-mod","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":140,"Url":"https://www.tiktok.com/@backyahdbbq/video/7057687952868035887","ViewCount":162041,"LikeCount":2430}]},{"Id":141,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7057278105043455278","ThumbnailUrl":"media/posts/tiktok_7057278105043455278.png","Description":"Secure that power cable on your masterbuilt gravity fed smoker #bbqtips #bbq #smoker #diy #howto #smokedmeat #barbeque #fyp","SearchText":"secure that power cable on your masterbuilt gravity fed smoker #bbqtips #bbq #smoker #diy #howto #smokedmeat #barbeque #fyp how_to tips bbq smoking","CreateDateTime":"2022-01-25T22:43:24.000Z","ViewCount":19731,"LikeCount":183,"GroupId":9851,"GroupCode":"masterbuilt-smoker-power-cable-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":141,"Url":"https://www.tiktok.com/@backyahdbbq/video/7057278105043455278","ViewCount":19731,"LikeCount":183}]},{"Id":142,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7057239864600792366","ThumbnailUrl":"media/posts/tiktok_7057239864600792366.png","Description":"Try granulated garlic in your bbq rub #bbq #bbqrub #cooking #howto #diy #food #spices #smokedmeat #foodie #fyp","SearchText":"try granulated garlic in your bbq rub #bbq #bbqrub #cooking #howto #diy #food #spices #smokedmeat #foodie #fyp how_to tips bbq smoking","CreateDateTime":"2022-01-25T20:15:01.000Z","ViewCount":13286,"LikeCount":505,"GroupId":9852,"GroupCode":"granulated-garlic-bbq-rub-ideas","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":142,"Url":"https://www.tiktok.com/@backyahdbbq/video/7057239864600792366","ViewCount":13286,"LikeCount":505}]},{"Id":143,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7056956415126031662","ThumbnailUrl":"media/posts/tiktok_7056956415126031662.png","Description":"How to adjust chainsaw tension chain #wood #tools #chainsaw #maintenance #bbqtips #bbq #smokedmeat","SearchText":"how to adjust chainsaw tension chain #wood #tools #chainsaw #maintenance #bbqtips #bbq #smokedmeat how_to tips tutorial bbq","CreateDateTime":"2022-01-25T01:55:05.000Z","ViewCount":10932,"LikeCount":149,"GroupId":9853,"GroupCode":"adjusting-chainsaw-tension-for-bbq","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":143,"Url":"https://www.tiktok.com/@backyahdbbq/video/7056956415126031662","ViewCount":10932,"LikeCount":149}]},{"Id":248,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CZIN7RHo-u3/","ThumbnailUrl":"media/posts/instagram_17922772997123877.png","Description":"Which smoking wood should you buy? Consider getting the one closest to you. Post oak is used in central Texas because that is what is indigenous. In the PNW we have maple, alder, apple, and cherry. We","SearchText":"which smoking wood should you buy? consider getting the one closest to you. post oak is used in central texas because that is what is indigenous. in the pnw we have maple, alder, apple, and cherry. we got a fresh haul yesterday from our friend seth. bring the kids and make a day out of it. #bbq #smokedmeat #bbqtips #wood #axe #outdoorcooking tips bbq smoking","CreateDateTime":"2022-01-24T21:46:28.000Z","ViewCount":1239,"LikeCount":22,"GroupId":9854,"GroupCode":"choosing-the-right-smoking-wood","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":248,"Url":"https://www.instagram.com/reel/CZIN7RHo-u3/","ViewCount":1239,"LikeCount":22}]},{"Id":144,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7056826719335976239","ThumbnailUrl":"media/posts/tiktok_7056826719335976239.png","Description":"Which smoking wood should you get? #bbq #bbqtips #smokedmeat #wood #diy #smoker #backyahdbbq #smoked #barbecue #lowandslow","SearchText":"which smoking wood should you get? #bbq #bbqtips #smokedmeat #wood #diy #smoker #backyahdbbq #smoked #barbecue #lowandslow tips bbq smoking","CreateDateTime":"2022-01-24T17:31:49.000Z","ViewCount":8778,"LikeCount":186,"GroupId":9855,"GroupCode":"choosing-the-right-smoking-wood-2","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":144,"Url":"https://www.tiktok.com/@backyahdbbq/video/7056826719335976239","ViewCount":8778,"LikeCount":186}]},{"Id":2539,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/133809135787876","ThumbnailUrl":"media/posts/facebook_110899788073674_133809135787876.png","Description":"When shopping for wood look for what grows around you and find a friend with some property or search classifieds. I’m fortune to have my friend Seth with lots of maple, cherry, apple, and alder trees.","SearchText":"when shopping for wood look for what grows around you and find a friend with some property or search classifieds. i’m fortune to have my friend seth with lots of maple, cherry, apple, and alder trees. we got a fresh haul today. lots more smoking coming soon. tips bbq smoking when shopping for wood look for what grows around you and find a friend with some property or search classifieds. i’m fortune to have my friend seth with lots of maple, cherry, apple, and alder trees. we got a fresh haul today. lots more smoking coming soon. tips bbq smoking","CreateDateTime":"2022-01-24T02:02:04.000Z","ViewCount":0,"LikeCount":28,"GroupId":9368,"GroupCode":"local-wood-sourcing-for-smoking-bbq","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2539,"Url":"https://www.facebook.com/234418655726923/posts/133809135787876","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":249,"Url":"https://www.instagram.com/p/CZGGb18JQ-S/","ViewCount":0,"LikeCount":25}]},{"Id":249,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CZGGb18JQ-S/","ThumbnailUrl":"media/posts/instagram_17968037563514526.png","Description":"When shopping for wood look for what grows around you and find a friend with some property or search classifieds. I’m fortune to have my friend Seth with lots of maple, cherry, apple, and alder trees.","SearchText":"when shopping for wood look for what grows around you and find a friend with some property or search classifieds. i’m fortune to have my friend seth with lots of maple, cherry, apple, and alder trees. we got a fresh haul today. lots more smoking coming soon. tips bbq smoking when shopping for wood look for what grows around you and find a friend with some property or search classifieds. i’m fortune to have my friend seth with lots of maple, cherry, apple, and alder trees. we got a fresh haul today. lots more smoking coming soon. tips bbq smoking","CreateDateTime":"2022-01-24T02:02:00.000Z","ViewCount":0,"LikeCount":28,"GroupId":9368,"GroupCode":"local-wood-sourcing-for-smoking-bbq","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2539,"Url":"https://www.facebook.com/234418655726923/posts/133809135787876","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":249,"Url":"https://www.instagram.com/p/CZGGb18JQ-S/","ViewCount":0,"LikeCount":25}]},{"Id":145,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7056575904935382319","ThumbnailUrl":"media/posts/tiktok_7056575904935382319.png","Description":"Pepper jack smashburgers on the Masterbuilt gravity fed griddle. #burger #smashburger #griddle #masterbuilt #foodtutorial #foodie #grill #comfortfood","SearchText":"pepper jack smashburgers on the masterbuilt gravity fed griddle. #burger #smashburger #griddle #masterbuilt #foodtutorial #foodie #grill #comfortfood cow burger tutorial burgers grilling frying","CreateDateTime":"2022-01-24T01:18:31.000Z","ViewCount":6651,"LikeCount":279,"GroupId":9856,"GroupCode":"pepper-jack-smashburgers-tutorial","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tutorial"],"Categories":["Burgers"],"CookingMethods":["grilling","frying"],"GroupPlatforms":[{"Platform":"tiktok","PostId":145,"Url":"https://www.tiktok.com/@backyahdbbq/video/7056575904935382319","ViewCount":6651,"LikeCount":279}]},{"Id":2540,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/133560102479446","ThumbnailUrl":"media/posts/facebook_110899788073674_133560102479446.png","Description":"Mixed it up a bit this time and went with some tillamook pepper jack on my smashburgers. Just cheese. Pickles. Grilled onions. Backyahd Burger sauce and a toasted brioche bun. #smashburger #burger #ch","SearchText":"mixed it up a bit this time and went with some tillamook pepper jack on my smashburgers. just cheese. pickles. grilled onions. backyahd burger sauce and a toasted brioche bun. #smashburger #burger #cheese #food #bbq #griddle cow burger showcase bbq burgers grilling mixed it up a bit this time and went with some tillamook pepper jack on my smashburgers. just cheese. pickles. grilled onions. backyahd burger sauce and a toasted brioche bun. #smashburger #burger #cheese #food #bbq #griddle cow burger tips burgers grilling","CreateDateTime":"2022-01-23T03:09:28.000Z","ViewCount":0,"LikeCount":33,"GroupId":9369,"GroupCode":"smashburger-with-tillamook-pepper-jack","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2540,"Url":"https://www.facebook.com/234418655726923/posts/133560102479446","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":250,"Url":"https://www.instagram.com/p/CZDpWkarddi/","ViewCount":0,"LikeCount":30}]},{"Id":250,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CZDpWkarddi/","ThumbnailUrl":"media/posts/instagram_17906534225390780.png","Description":"Mixed it up a bit this time and went with some tillamook pepper jack on my smashburgers. Just cheese. Pickles. Grilled onions. Backyahd Burger sauce and a toasted brioche bun. #smashburger #burger #ch","SearchText":"mixed it up a bit this time and went with some tillamook pepper jack on my smashburgers. just cheese. pickles. grilled onions. backyahd burger sauce and a toasted brioche bun. #smashburger #burger #cheese #food #bbq #griddle cow burger showcase bbq burgers grilling mixed it up a bit this time and went with some tillamook pepper jack on my smashburgers. just cheese. pickles. grilled onions. backyahd burger sauce and a toasted brioche bun. #smashburger #burger #cheese #food #bbq #griddle cow burger tips burgers grilling","CreateDateTime":"2022-01-23T03:09:23.000Z","ViewCount":0,"LikeCount":33,"GroupId":9369,"GroupCode":"smashburger-with-tillamook-pepper-jack","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2540,"Url":"https://www.facebook.com/234418655726923/posts/133560102479446","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":250,"Url":"https://www.instagram.com/p/CZDpWkarddi/","ViewCount":0,"LikeCount":30}]},{"Id":146,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7056231211353591087","ThumbnailUrl":"media/posts/tiktok_7056231211353591087.png","Description":"Convert Masterbuilt gravity fed from a grill to a griddle #bbq #griddle #masterbuilt #bbqtips #fyp #masterbuiltgravity800 @Masterbuilt #meat","SearchText":"convert masterbuilt gravity fed from a grill to a griddle #bbq #griddle #masterbuilt #bbqtips #fyp #masterbuiltgravity800 @masterbuilt #meat how_to tips tutorial bbq grilling","CreateDateTime":"2022-01-23T03:00:55.000Z","ViewCount":30777,"LikeCount":323,"GroupId":9857,"GroupCode":"convert-masterbuilt-gravity-fed-grill","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":146,"Url":"https://www.tiktok.com/@backyahdbbq/video/7056231211353591087","ViewCount":30777,"LikeCount":323}]},{"Id":147,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7055844307470650670","ThumbnailUrl":"media/posts/tiktok_7055844307470650670.png","Description":"Pulling the pork after some rest. Cave tools meat claws help. #bbq #smokedmeat #bbqtips #pork","SearchText":"pulling the pork after some rest. cave tools meat claws help. #bbq #smokedmeat #bbqtips #pork pig pulled_pork tips process bbq smoking","CreateDateTime":"2022-01-22T01:59:32.000Z","ViewCount":10011,"LikeCount":409,"GroupId":9858,"GroupCode":"pulling-pork-with-meat-claws-tips","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":147,"Url":"https://www.tiktok.com/@backyahdbbq/video/7055844307470650670","ViewCount":10011,"LikeCount":409}]},{"Id":148,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7055737990601051438","ThumbnailUrl":"media/posts/tiktok_7055737990601051438.png","Description":"Pulled pork Mac and cheese in the air fryer #airfryer #bbq #pork #porkshoulder #porkbutt #leftovers","SearchText":"pulled pork mac and cheese in the air fryer #airfryer #bbq #pork #porkshoulder #porkbutt #leftovers pig pulled_pork pork_shoulder showcase bbq frying","CreateDateTime":"2022-01-21T19:06:59.000Z","ViewCount":5400,"LikeCount":157,"GroupId":9859,"GroupCode":"air-fryer-pulled-pork-mac-and-cheese","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork","pork_shoulder"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"tiktok","PostId":148,"Url":"https://www.tiktok.com/@backyahdbbq/video/7055737990601051438","ViewCount":5400,"LikeCount":157}]},{"Id":149,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7055710550088699182","ThumbnailUrl":"media/posts/tiktok_7055710550088699182.png","Description":"When shopping for a pork shoulder get one with a big money muscle #pork #porkbutt #porkshoulder #bbq #bbqtips #smokedmeat","SearchText":"when shopping for a pork shoulder get one with a big money muscle #pork #porkbutt #porkshoulder #bbq #bbqtips #smokedmeat pig pork_shoulder tips bbq smoking","CreateDateTime":"2022-01-21T17:20:30.000Z","ViewCount":17133,"LikeCount":897,"GroupId":9860,"GroupCode":"choosing-the-best-pork-shoulder","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":149,"Url":"https://www.tiktok.com/@backyahdbbq/video/7055710550088699182","ViewCount":17133,"LikeCount":897}]},{"Id":2541,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/132960082539448","ThumbnailUrl":"media/posts/facebook_110899788073674_132960082539448.png","Description":"Pulled pork sliders with Backyahd Gold mustard sauce, legendary slaw, picked red onions on Hawaiian bun. #bbq #pork #foodie #foodphotography #pulledpork","SearchText":"pulled pork sliders with backyahd gold mustard sauce, legendary slaw, picked red onions on hawaiian bun. #bbq #pork #foodie #foodphotography #pulledpork pig pulled_pork recipe bbq pulled pork sliders with backyahd gold mustard sauce, legendary slaw, picked red onions on hawaiian bun. #bbq #pork #foodie #foodphotography #pulledpork pig pulled_pork recipe bbq","CreateDateTime":"2022-01-20T19:29:07.000Z","ViewCount":0,"LikeCount":32,"GroupId":9370,"GroupCode":"pulled-pork-sliders-with-mustard-sauce","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2541,"Url":"https://www.facebook.com/234418655726923/posts/132960082539448","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":251,"Url":"https://www.instagram.com/p/CY9rFQDv6ZH/","ViewCount":0,"LikeCount":26}]},{"Id":251,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CY9rFQDv6ZH/","ThumbnailUrl":"media/posts/instagram_18046015225308874.png","Description":"Pulled pork sliders with Backyahd Gold mustard sauce, legendary slaw, picked red onions on Hawaiian bun. #bbq #pork #foodie #foodphotography #pulledpork","SearchText":"pulled pork sliders with backyahd gold mustard sauce, legendary slaw, picked red onions on hawaiian bun. #bbq #pork #foodie #foodphotography #pulledpork pig pulled_pork recipe bbq pulled pork sliders with backyahd gold mustard sauce, legendary slaw, picked red onions on hawaiian bun. #bbq #pork #foodie #foodphotography #pulledpork pig pulled_pork recipe bbq","CreateDateTime":"2022-01-20T19:29:03.000Z","ViewCount":0,"LikeCount":32,"GroupId":9370,"GroupCode":"pulled-pork-sliders-with-mustard-sauce","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2541,"Url":"https://www.facebook.com/234418655726923/posts/132960082539448","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":251,"Url":"https://www.instagram.com/p/CY9rFQDv6ZH/","ViewCount":0,"LikeCount":26}]},{"Id":150,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7055348284390509871","ThumbnailUrl":"media/posts/tiktok_7055348284390509871.png","Description":"When and how to wrap a pork shoulder #bbq #bbqtips #pork #porkbutt #smokedmeat","SearchText":"when and how to wrap a pork shoulder #bbq #bbqtips #pork #porkbutt #smokedmeat pig pork_shoulder how_to tips bbq smoking","CreateDateTime":"2022-01-20T17:54:43.000Z","ViewCount":23504,"LikeCount":345,"GroupId":9861,"GroupCode":"when-and-how-to-wrap-a-pork-shoulder","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_shoulder"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":150,"Url":"https://www.tiktok.com/@backyahdbbq/video/7055348284390509871","ViewCount":23504,"LikeCount":345}]},{"Id":151,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7055096982159002926","ThumbnailUrl":"media/posts/tiktok_7055096982159002926.png","Description":"When you are making pickled red onions use a paper towel to keep them submerged. #food #cookingtips #onions #pickledredonion","SearchText":"when you are making pickled red onions use a paper towel to keep them submerged. #food #cookingtips #onions #pickledredonion how_to tips sides","CreateDateTime":"2022-01-20T01:39:32.000Z","ViewCount":28987,"LikeCount":336,"GroupId":9862,"GroupCode":"pickled-red-onion-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":151,"Url":"https://www.tiktok.com/@backyahdbbq/video/7055096982159002926","ViewCount":28987,"LikeCount":336}]},{"Id":2542,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/132532619248861","ThumbnailUrl":"media/posts/facebook_110899788073674_132532619248861.png","Description":"The calm before the storm. Letting this pork shoulder rest for the night before his smoke bath tomorrow. It’s an early start and an 8 hr cook and a 1hr rest.  Got to have the pulled pork sandwiches re","SearchText":"the calm before the storm. letting this pork shoulder rest for the night before his smoke bath tomorrow. it’s an early start and an 8 hr cook and a 1hr rest.  got to have the pulled pork sandwiches ready for dinner around 5. done smoking by 4pm. so that means we get the fire lit around 7am tomorrow. #bbq #pork #pulledpork pig pulled_pork process bbq smoking the calm before the storm. letting this pork shoulder rest for the night before his smoke bath tomorrow. it’s an early start and an 8 hr cook and a 1hr rest.  got to have the pulled pork sandwiches ready for dinner around 5. done smoking by 4pm. so that means we get the fire lit around 7am tomorrow. #bbq #pork #pulledpork pig pulled_pork process bbq smoking","CreateDateTime":"2022-01-19T06:24:04.000Z","ViewCount":0,"LikeCount":31,"GroupId":9371,"GroupCode":"pork-shoulder-smoking-prep-process","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2542,"Url":"https://www.facebook.com/234418655726923/posts/132532619248861","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":252,"Url":"https://www.instagram.com/p/CY5scU-O6-R/","ViewCount":0,"LikeCount":27}]},{"Id":252,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CY5scU-O6-R/","ThumbnailUrl":"media/posts/instagram_18028541095331981.png","Description":"The calm before the storm. Letting this pork shoulder rest for the night before his smoke bath tomorrow. It’s an early start and an 8 hr cook and a 1hr rest.  Got to have the pulled pork sandwiches re","SearchText":"the calm before the storm. letting this pork shoulder rest for the night before his smoke bath tomorrow. it’s an early start and an 8 hr cook and a 1hr rest.  got to have the pulled pork sandwiches ready for dinner around 5. done smoking by 4pm. so that means we get the fire lit around 7am tomorrow. #bbq #pork #pulledpork pig pulled_pork process bbq smoking the calm before the storm. letting this pork shoulder rest for the night before his smoke bath tomorrow. it’s an early start and an 8 hr cook and a 1hr rest.  got to have the pulled pork sandwiches ready for dinner around 5. done smoking by 4pm. so that means we get the fire lit around 7am tomorrow. #bbq #pork #pulledpork pig pulled_pork process bbq smoking","CreateDateTime":"2022-01-19T06:23:59.000Z","ViewCount":0,"LikeCount":31,"GroupId":9371,"GroupCode":"pork-shoulder-smoking-prep-process","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2542,"Url":"https://www.facebook.com/234418655726923/posts/132532619248861","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":252,"Url":"https://www.instagram.com/p/CY5scU-O6-R/","ViewCount":0,"LikeCount":27}]},{"Id":152,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7054594698026962222","ThumbnailUrl":"media/posts/tiktok_7054594698026962222.png","Description":"These dollar store spray bottles work great for spritzing your meat. 50:50 ACV:h2o #bbq #bbqhacks #dollartree","SearchText":"these dollar store spray bottles work great for spritzing your meat. 50:50 acv:h2o #bbq #bbqhacks #dollartree how_to tips bbq smoking","CreateDateTime":"2022-01-18T17:10:26.000Z","ViewCount":29298,"LikeCount":478,"GroupId":9863,"GroupCode":"dollar-store-spray-bottle-hacks","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":152,"Url":"https://www.tiktok.com/@backyahdbbq/video/7054594698026962222","ViewCount":29298,"LikeCount":478}]},{"Id":153,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7054369304816520495","ThumbnailUrl":"media/posts/tiktok_7054369304816520495.png","Description":"How I use the igniter from the Weber performer deluxe as a torch #bbq #bbqhack #fire #diy","SearchText":"how i use the igniter from the weber performer deluxe as a torch #bbq #bbqhack #fire #diy how_to tips tutorial bbq","CreateDateTime":"2022-01-18T02:35:47.000Z","ViewCount":6358,"LikeCount":67,"GroupId":9864,"GroupCode":"using-weber-performer-deluxe-igniter","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":153,"Url":"https://www.tiktok.com/@backyahdbbq/video/7054369304816520495","ViewCount":6358,"LikeCount":67}]},{"Id":2543,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/132239862611470","ThumbnailUrl":"media/posts/facebook_110899788073674_132239862611470.png","Description":"Please join me in welcoming the newest member of the Backyahd BBQ Weber family…affectionately named ”Greenie”. This is a beautiful dark green 2004 Weber Performer Deluxe. This is from before the time ","SearchText":"please join me in welcoming the newest member of the backyahd bbq weber family…affectionately named ”greenie”. this is a beautiful dark green 2004 weber performer deluxe. this is from before the time of gourmet grates, so it only comes with a folding grate, which is rusted but currently being restored. the kettle just has a few minor rust issues and a ignitor that didn’t work, which i fixed. it just needed contact cleaning. this just goes to show the longevity of weber grills. they can last forever and clean up real nice. this is now my 6th weber grill and my 3rd 22”. you never can have too many webers. \n\nwhat should i cook on greenie first? \n\ncheck out my blog is you need help deciding which weber charcoal grill to buy: https://backyahdbbq.com/which-weber-charcoal-grill-should-i-buy/\n\n@webergrills #bbq #webergrills #grill #meatlover showcase bbq grilling please join me in welcoming the newest member of the backyahd bbq weber family…affectionately named ”greenie”. this is a beautiful dark green 2004 weber performer deluxe. this is from before the time of gourmet grates, so it only comes with a folding grate, which is rusted but currently being restored. the kettle just has a few minor rust issues and a ignitor that didn’t work, which i fixed. it just needed contact cleaning. this just goes to show the longevity of weber grills. they can last forever and clean up real nice. this is now my 6th weber grill and my 3rd 22”. you never can have too many webers. \n\nwhat should i cook on greenie first? \n\ncheck out my blog is you need help deciding which weber charcoal grill to buy: https://backyahdbbq.com/which-weber-charcoal-grill-should-i-buy/\n\n@webergrills #bbq #webergrills #grill #meatlover","CreateDateTime":"2022-01-18T00:36:01.000Z","ViewCount":0,"LikeCount":50,"GroupId":9372,"GroupCode":"introducing-greenie-a-vintage-weber-perf","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2543,"Url":"https://www.facebook.com/234418655726923/posts/132239862611470","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":253,"Url":"https://www.instagram.com/p/CY2f0VJvtK6/","ViewCount":0,"LikeCount":46}]},{"Id":253,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CY2f0VJvtK6/","ThumbnailUrl":"media/posts/instagram_17845526810711598.png","Description":"Please join me in welcoming the newest member of the Backyahd BBQ Weber family…affectionately named ”Greenie”. This is a beautiful dark green 2004 Weber Performer Deluxe. This is from before the time ","SearchText":"please join me in welcoming the newest member of the backyahd bbq weber family…affectionately named ”greenie”. this is a beautiful dark green 2004 weber performer deluxe. this is from before the time of gourmet grates, so it only comes with a folding grate, which is rusted but currently being restored. the kettle just has a few minor rust issues and a ignitor that didn’t work, which i fixed. it just needed contact cleaning. this just goes to show the longevity of weber grills. they can last forever and clean up real nice. this is now my 6th weber grill and my 3rd 22”. you never can have too many webers. \n\nwhat should i cook on greenie first? \n\ncheck out my blog is you need help deciding which weber charcoal grill to buy: https://backyahdbbq.com/which-weber-charcoal-grill-should-i-buy/\n\n@webergrills #bbq #webergrills #grill #meatlover showcase bbq grilling please join me in welcoming the newest member of the backyahd bbq weber family…affectionately named ”greenie”. this is a beautiful dark green 2004 weber performer deluxe. this is from before the time of gourmet grates, so it only comes with a folding grate, which is rusted but currently being restored. the kettle just has a few minor rust issues and a ignitor that didn’t work, which i fixed. it just needed contact cleaning. this just goes to show the longevity of weber grills. they can last forever and clean up real nice. this is now my 6th weber grill and my 3rd 22”. you never can have too many webers. \n\nwhat should i cook on greenie first? \n\ncheck out my blog is you need help deciding which weber charcoal grill to buy: https://backyahdbbq.com/which-weber-charcoal-grill-should-i-buy/\n\n@webergrills #bbq #webergrills #grill #meatlover","CreateDateTime":"2022-01-18T00:35:57.000Z","ViewCount":0,"LikeCount":50,"GroupId":9372,"GroupCode":"introducing-greenie-a-vintage-weber-perf","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2543,"Url":"https://www.facebook.com/234418655726923/posts/132239862611470","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":253,"Url":"https://www.instagram.com/p/CY2f0VJvtK6/","ViewCount":0,"LikeCount":46}]},{"Id":154,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7053505772239768879","ThumbnailUrl":"media/posts/tiktok_7053505772239768879.png","Description":"Chunk cutting time #bbq #diyproject #tools #outdoorcooking #smokedmeat","SearchText":"chunk cutting time #bbq #diyproject #tools #outdoorcooking #smokedmeat process bbq smoking","CreateDateTime":"2022-01-15T18:44:50.000Z","ViewCount":5737,"LikeCount":39,"GroupId":9865,"GroupCode":"chunk-cutting-tips-for-bbq","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":154,"Url":"https://www.tiktok.com/@backyahdbbq/video/7053505772239768879","ViewCount":5737,"LikeCount":39}]},{"Id":155,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7053488188337245486","ThumbnailUrl":"media/posts/tiktok_7053488188337245486.png","Description":"When people are inside waiting for the meat #bbq #pitsnack #fyp #food #foodie #steaktiktok","SearchText":"when people are inside waiting for the meat #bbq #pitsnack #fyp #food #foodie #steaktiktok cow steak bbq grilling","CreateDateTime":"2022-01-15T17:36:36.000Z","ViewCount":8399,"LikeCount":303,"GroupId":9866,"GroupCode":"inside-waiting-for-the-meat-fun","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":155,"Url":"https://www.tiktok.com/@backyahdbbq/video/7053488188337245486","ViewCount":8399,"LikeCount":303}]},{"Id":156,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7052918458337578286","ThumbnailUrl":"media/posts/tiktok_7052918458337578286.png","Description":"How to oil a cutting board. Do this with new or dry boards. #bbq #tutorial #learnontiktok #food #fyp #viral #tiktok #diy @Howard Products","SearchText":"how to oil a cutting board. do this with new or dry boards. #bbq #tutorial #learnontiktok #food #fyp #viral #tiktok #diy @howard products how_to tips tutorial bbq","CreateDateTime":"2022-01-14T04:45:45.000Z","ViewCount":14594,"LikeCount":442,"GroupId":9867,"GroupCode":"oiling-a-cutting-board-tutorial","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":156,"Url":"https://www.tiktok.com/@backyahdbbq/video/7052918458337578286","ViewCount":14594,"LikeCount":442}]},{"Id":157,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7052706833445702959","ThumbnailUrl":"media/posts/tiktok_7052706833445702959.png","Description":"When they ask if your smoked pork loin is juicy. Don’t squeeze at home. #umyeah #bbq #smokedmeat #food #foodie #fypchallenge #fyp","SearchText":"when they ask if your smoked pork loin is juicy. don’t squeeze at home. #umyeah #bbq #smokedmeat #food #foodie #fypchallenge #fyp pig tips showcase bbq smoking","CreateDateTime":"2022-01-13T15:04:34.000Z","ViewCount":5259,"LikeCount":78,"GroupId":9868,"GroupCode":"juicy-smoked-pork-loin-showcase","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["tips","showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":157,"Url":"https://www.tiktok.com/@backyahdbbq/video/7052706833445702959","ViewCount":5259,"LikeCount":78}]},{"Id":2544,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/130908819411241","ThumbnailUrl":"media/posts/facebook_110899788073674_130908819411241.png","Description":"Who is in the mood for some reverse seared tri-tip? Get it done with #webergrills 2 zone and my DIY bro n sear. #meat #steak #bbq #outdoorcooking","SearchText":"who is in the mood for some reverse seared tri-tip? get it done with #webergrills 2 zone and my diy bro n sear. #meat #steak #bbq #outdoorcooking cow tri_tip recipe bbq grilling who is in the mood for some reverse seared tri-tip? get it done with #webergrills 2 zone and my diy bro n sear. #meat #steak #bbq #outdoorcooking cow tri_tip recipe bbq grilling","CreateDateTime":"2022-01-13T01:07:23.000Z","ViewCount":0,"LikeCount":34,"GroupId":9373,"GroupCode":"reverse-seared-tri-tip-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["tri_tip"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2544,"Url":"https://www.facebook.com/234418655726923/posts/130908819411241","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":254,"Url":"https://www.instagram.com/p/CYprbw7pMUu/","ViewCount":0,"LikeCount":32}]},{"Id":254,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYprbw7pMUu/","ThumbnailUrl":"media/posts/instagram_17921864981113418.png","Description":"Who is in the mood for some reverse seared tri-tip? Get it done with #webergrills 2 zone and my DIY bro n sear. #meat #steak #bbq #outdoorcooking","SearchText":"who is in the mood for some reverse seared tri-tip? get it done with #webergrills 2 zone and my diy bro n sear. #meat #steak #bbq #outdoorcooking cow tri_tip recipe bbq grilling who is in the mood for some reverse seared tri-tip? get it done with #webergrills 2 zone and my diy bro n sear. #meat #steak #bbq #outdoorcooking cow tri_tip recipe bbq grilling","CreateDateTime":"2022-01-13T01:07:19.000Z","ViewCount":0,"LikeCount":34,"GroupId":9373,"GroupCode":"reverse-seared-tri-tip-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["tri_tip"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2544,"Url":"https://www.facebook.com/234418655726923/posts/130908819411241","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":254,"Url":"https://www.instagram.com/p/CYprbw7pMUu/","ViewCount":0,"LikeCount":32}]},{"Id":158,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7052363783913655598","ThumbnailUrl":"media/posts/tiktok_7052363783913655598.png","Description":"Tri-tip smoked like a brisket. #whenimolder #bbq #fyp #food #foodie #greenscreenvideo","SearchText":"tri-tip smoked like a brisket. #whenimolder #bbq #fyp #food #foodie #greenscreenvideo cow brisket tri_tip showcase bbq smoking tri-tip smoked like brisket. #food #bbq #foodblogging #bbqbrisket #love #instagood #beautiful #happy #comfortfood  #meat #instafood #follow tri-tip smoked like a brisket. #bbq #smokedmeat #comfortfood #putmefirst #food #foodie #meat #beef #viral #love #like #follow #fyp","CreateDateTime":"2022-01-12T16:53:24.000Z","ViewCount":13683,"LikeCount":314,"GroupId":9869,"GroupCode":"tri-tip-smoked-like-a-brisket","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["brisket","tri_tip"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":158,"Url":"https://www.tiktok.com/@backyahdbbq/video/7052363783913655598","ViewCount":5972,"LikeCount":126},{"Platform":"instagram","PostId":256,"Url":"https://www.instagram.com/reel/CYmNkdKo3lF/","ViewCount":674,"LikeCount":38},{"Platform":"tiktok","PostId":159,"Url":"https://www.tiktok.com/@backyahdbbq/video/7051980930935803182","ViewCount":7037,"LikeCount":150}]},{"Id":2545,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/130648606103929","ThumbnailUrl":"media/posts/facebook_110899788073674_130648606103929.png","Description":"Weber smoker setup. I use a DIY Bro and Sear. Two weber baskets bolted together. This was a short smoke so only needed a handful of charcoal and some chunks. #webergrills #lowandslow","SearchText":"weber smoker setup. i use a diy bro and sear. two weber baskets bolted together. this was a short smoke so only needed a handful of charcoal and some chunks. #webergrills #lowandslow pig how_to bbq smoking weber smoker setup. i use a diy bro and sear. two weber baskets bolted together. this was a short smoke so only needed a handful of charcoal and some chunks. #webergrills #lowandslow","CreateDateTime":"2022-01-12T03:57:51.000Z","ViewCount":1,"LikeCount":25,"GroupId":9374,"GroupCode":"diy-weber-smoker-setup-guide","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2545,"Url":"https://www.facebook.com/234418655726923/posts/130648606103929","ViewCount":1,"LikeCount":1},{"Platform":"instagram","PostId":255,"Url":"https://www.instagram.com/p/CYnaJOJLPi9/","ViewCount":0,"LikeCount":24}]},{"Id":255,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYnaJOJLPi9/","ThumbnailUrl":"media/posts/instagram_17922173198119868.png","Description":"Weber smoker setup. I use a DIY Bro and Sear. Two weber baskets bolted together. This was a short smoke so only needed a handful of charcoal and some chunks. #webergrills #lowandslow","SearchText":"weber smoker setup. i use a diy bro and sear. two weber baskets bolted together. this was a short smoke so only needed a handful of charcoal and some chunks. #webergrills #lowandslow pig how_to bbq smoking weber smoker setup. i use a diy bro and sear. two weber baskets bolted together. this was a short smoke so only needed a handful of charcoal and some chunks. #webergrills #lowandslow","CreateDateTime":"2022-01-12T03:57:46.000Z","ViewCount":1,"LikeCount":25,"GroupId":9374,"GroupCode":"diy-weber-smoker-setup-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2545,"Url":"https://www.facebook.com/234418655726923/posts/130648606103929","ViewCount":1,"LikeCount":1},{"Platform":"instagram","PostId":255,"Url":"https://www.instagram.com/p/CYnaJOJLPi9/","ViewCount":0,"LikeCount":24}]},{"Id":256,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYmNkdKo3lF/","ThumbnailUrl":"media/posts/instagram_17926515103914456.png","Description":"Tri-tip smoked like brisket. #food #bbq #foodblogging #bbqbrisket #love #instagood #beautiful #happy #comfortfood  #meat #instafood #follow","SearchText":"tri-tip smoked like a brisket. #whenimolder #bbq #fyp #food #foodie #greenscreenvideo cow brisket tri_tip showcase bbq smoking tri-tip smoked like brisket. #food #bbq #foodblogging #bbqbrisket #love #instagood #beautiful #happy #comfortfood  #meat #instafood #follow tri-tip smoked like a brisket. #bbq #smokedmeat #comfortfood #putmefirst #food #foodie #meat #beef #viral #love #like #follow #fyp","CreateDateTime":"2022-01-11T16:52:41.000Z","ViewCount":13683,"LikeCount":314,"GroupId":9869,"GroupCode":"tri-tip-smoked-like-a-brisket","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":158,"Url":"https://www.tiktok.com/@backyahdbbq/video/7052363783913655598","ViewCount":5972,"LikeCount":126},{"Platform":"instagram","PostId":256,"Url":"https://www.instagram.com/reel/CYmNkdKo3lF/","ViewCount":674,"LikeCount":38},{"Platform":"tiktok","PostId":159,"Url":"https://www.tiktok.com/@backyahdbbq/video/7051980930935803182","ViewCount":7037,"LikeCount":150}]},{"Id":159,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7051980930935803182","ThumbnailUrl":"media/posts/tiktok_7051980930935803182.png","Description":"Tri-tip smoked like a brisket. #bbq #smokedmeat #comfortfood #putmefirst #food #foodie #meat #beef #viral #love #like #follow #fyp","SearchText":"tri-tip smoked like a brisket. #whenimolder #bbq #fyp #food #foodie #greenscreenvideo cow brisket tri_tip showcase bbq smoking tri-tip smoked like brisket. #food #bbq #foodblogging #bbqbrisket #love #instagood #beautiful #happy #comfortfood  #meat #instafood #follow tri-tip smoked like a brisket. #bbq #smokedmeat #comfortfood #putmefirst #food #foodie #meat #beef #viral #love #like #follow #fyp","CreateDateTime":"2022-01-11T16:07:41.000Z","ViewCount":13683,"LikeCount":314,"GroupId":9869,"GroupCode":"tri-tip-smoked-like-a-brisket","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":158,"Url":"https://www.tiktok.com/@backyahdbbq/video/7052363783913655598","ViewCount":5972,"LikeCount":126},{"Platform":"instagram","PostId":256,"Url":"https://www.instagram.com/reel/CYmNkdKo3lF/","ViewCount":674,"LikeCount":38},{"Platform":"tiktok","PostId":159,"Url":"https://www.tiktok.com/@backyahdbbq/video/7051980930935803182","ViewCount":7037,"LikeCount":150}]},{"Id":160,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7051809485773507887","ThumbnailUrl":"media/posts/tiktok_7051809485773507887.png","Description":"Tri-tip #cheese fry #tacos #PepsiApplePieChallenge #food #foodie #tiktokrecipe #taco #tacos #bbq #steak #recipe","SearchText":"tri-tip #cheese fry #tacos #pepsiapplepiechallenge #food #foodie #tiktokrecipe #taco #tacos #bbq #steak #recipe cow steak tri_tip recipe bbq grilling","CreateDateTime":"2022-01-11T05:02:22.000Z","ViewCount":5438,"LikeCount":84,"GroupId":9870,"GroupCode":"grilled-tri-tip-tacos-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak","tri_tip"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":160,"Url":"https://www.tiktok.com/@backyahdbbq/video/7051809485773507887","ViewCount":5438,"LikeCount":84}]},{"Id":2546,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/130321129470010","ThumbnailUrl":"media/posts/facebook_110899788073674_130321129470010.png","Description":"I hate the negative connotation associated with the word leftovers. This was a fantastic leftover tri-tip cheese fry taco. \n\n#cheese #taco #taconation #steak","SearchText":"i hate the negative connotation associated with the word leftovers. this was a fantastic leftover tri-tip cheese fry taco. \n\n#cheese #taco #taconation #steak cow tri_tip showcase bbq i hate the negative connotation associated with the word leftovers. this was a fantastic leftover tri-tip cheese fry taco. \n\n#cheese #taco #taconation #steak cow tri_tip bbq","CreateDateTime":"2022-01-10T21:23:30.000Z","ViewCount":0,"LikeCount":32,"GroupId":9375,"GroupCode":"leftover-tri-tip-cheese-fry-tacos","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["tri_tip"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2546,"Url":"https://www.facebook.com/234418655726923/posts/130321129470010","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":257,"Url":"https://www.instagram.com/p/CYkIOVov4wF/","ViewCount":0,"LikeCount":29}]},{"Id":257,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYkIOVov4wF/","ThumbnailUrl":"media/posts/instagram_17911313468183867.png","Description":"I hate the negative connotation associated with the word leftovers. This was a fantastic leftover tri-tip cheese fry taco. \n\n#cheese #taco #taconation #steak","SearchText":"i hate the negative connotation associated with the word leftovers. this was a fantastic leftover tri-tip cheese fry taco. \n\n#cheese #taco #taconation #steak cow tri_tip showcase bbq i hate the negative connotation associated with the word leftovers. this was a fantastic leftover tri-tip cheese fry taco. \n\n#cheese #taco #taconation #steak cow tri_tip bbq","CreateDateTime":"2022-01-10T21:23:27.000Z","ViewCount":0,"LikeCount":32,"GroupId":9375,"GroupCode":"leftover-tri-tip-cheese-fry-tacos","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["tri_tip"],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2546,"Url":"https://www.facebook.com/234418655726923/posts/130321129470010","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":257,"Url":"https://www.instagram.com/p/CYkIOVov4wF/","ViewCount":0,"LikeCount":29}]},{"Id":161,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7051666281581448495","ThumbnailUrl":"media/posts/tiktok_7051666281581448495.png","Description":"50:50 ACV and Water spritz after bark is set. #bbq #meat #food #foodie #fypシ #smokedmeat","SearchText":"50:50 acv and water spritz after bark is set. #bbq #meat #food #foodie #fypシ #smokedmeat tips bbq smoking","CreateDateTime":"2022-01-10T19:46:41.000Z","ViewCount":6859,"LikeCount":93,"GroupId":9871,"GroupCode":"acv-and-water-spritz-tips-for-bark","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":161,"Url":"https://www.tiktok.com/@backyahdbbq/video/7051666281581448495","ViewCount":6859,"LikeCount":93}]},{"Id":162,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7051636547757739311","ThumbnailUrl":"media/posts/tiktok_7051636547757739311.png","Description":"Dry brined Tri-tip going on the smoker #food #foodie #smokedmeat #bbq #fyp #foryou","SearchText":"dry brined tri-tip going on the smoker #food #foodie #smokedmeat #bbq #fyp #foryou cow tri_tip showcase process bbq smoking","CreateDateTime":"2022-01-10T17:51:18.000Z","ViewCount":5938,"LikeCount":99,"GroupId":9872,"GroupCode":"dry-brined-smoked-tri-tip-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["tri_tip"],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":162,"Url":"https://www.tiktok.com/@backyahdbbq/video/7051636547757739311","ViewCount":5938,"LikeCount":99}]},{"Id":258,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYjkC35l1qN/","ThumbnailUrl":"media/posts/instagram_17944988410691066.png","Description":"The star of the show today. A dry brined tri-tip. #bbq #meat #outdoorcooking #smokedmeat","SearchText":"the star of the show today. a dry brined tri-tip. #bbq #meat #outdoorcooking #smokedmeat cow tri_tip showcase bbq smoking","CreateDateTime":"2022-01-10T16:07:19.000Z","ViewCount":0,"LikeCount":25,"GroupId":9873,"GroupCode":"dry-brined-tri-tip-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["tri_tip"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":258,"Url":"https://www.instagram.com/p/CYjkC35l1qN/","ViewCount":0,"LikeCount":25}]},{"Id":259,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYiLvkEIxAn/","ThumbnailUrl":"media/posts/instagram_17926132538019458.png","Description":"Juicy tri-tip. I don’t usually squeeze. Just for demo only. Do not try this at home. Keep that juice in there. #bbq #meat #steak #juice #outdoorcooking","SearchText":"juicy tri-tip. i don’t usually squeeze. just for demo only. do not try this at home. keep that juice in there. #bbq #meat #steak #juice #outdoorcooking juicy tri-tip. i don’t usually squeeze. just for demo only! do not try this at home. keep that juice in there. #meat #bbq #fyp","CreateDateTime":"2022-01-10T03:17:24.000Z","ViewCount":5509,"LikeCount":76,"GroupId":9874,"GroupCode":"juicy-tri-tip-cooking-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":259,"Url":"https://www.instagram.com/reel/CYiLvkEIxAn/","ViewCount":697,"LikeCount":25},{"Platform":"tiktok","PostId":163,"Url":"https://www.tiktok.com/@backyahdbbq/video/7051385657993792814","ViewCount":4812,"LikeCount":51}]},{"Id":163,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7051385657993792814","ThumbnailUrl":"media/posts/tiktok_7051385657993792814.png","Description":"Juicy tri-tip. I don’t usually squeeze. Just for demo only! Do not try this at home. Keep that juice in there. #meat #bbq #fyp","SearchText":"juicy tri-tip. i don’t usually squeeze. just for demo only. do not try this at home. keep that juice in there. #bbq #meat #steak #juice #outdoorcooking juicy tri-tip. i don’t usually squeeze. just for demo only! do not try this at home. keep that juice in there. #meat #bbq #fyp","CreateDateTime":"2022-01-10T01:37:42.000Z","ViewCount":5509,"LikeCount":76,"GroupId":9874,"GroupCode":"juicy-tri-tip-cooking-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":259,"Url":"https://www.instagram.com/reel/CYiLvkEIxAn/","ViewCount":697,"LikeCount":25},{"Platform":"tiktok","PostId":163,"Url":"https://www.tiktok.com/@backyahdbbq/video/7051385657993792814","ViewCount":4812,"LikeCount":51}]},{"Id":260,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYfnHAho8t8/","ThumbnailUrl":"media/posts/instagram_17881107929528154.png","Description":"Smoked Tri-Tip Taco Prep #bbq #outdoorcooking #beef #meat","SearchText":"smoked tri-tip taco prep #bbq #outdoorcooking #beef #meat cow tri_tip recipe bbq smoking smoked tri-tip taco prep #smoked #bbq #food #beef #outdoorcooking #boostyourmood #fyp cow tri_tip recipe bbq smoking","CreateDateTime":"2022-01-09T03:18:46.000Z","ViewCount":5451,"LikeCount":155,"GroupId":9875,"GroupCode":"smoked-tri-tip-taco-preparation","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["tri_tip"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":260,"Url":"https://www.instagram.com/reel/CYfnHAho8t8/","ViewCount":1089,"LikeCount":32},{"Platform":"tiktok","PostId":164,"Url":"https://www.tiktok.com/@backyahdbbq/video/7051035935231708462","ViewCount":4362,"LikeCount":123}]},{"Id":164,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7051035935231708462","ThumbnailUrl":"media/posts/tiktok_7051035935231708462.png","Description":"Smoked Tri-tip Taco Prep #smoked #bbq #food #beef #outdoorcooking #boostyourmood #fyp","SearchText":"smoked tri-tip taco prep #bbq #outdoorcooking #beef #meat cow tri_tip recipe bbq smoking smoked tri-tip taco prep #smoked #bbq #food #beef #outdoorcooking #boostyourmood #fyp cow tri_tip recipe bbq smoking","CreateDateTime":"2022-01-09T03:00:36.000Z","ViewCount":5451,"LikeCount":155,"GroupId":9875,"GroupCode":"smoked-tri-tip-taco-preparation","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["tri_tip"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":260,"Url":"https://www.instagram.com/reel/CYfnHAho8t8/","ViewCount":1089,"LikeCount":32},{"Platform":"tiktok","PostId":164,"Url":"https://www.tiktok.com/@backyahdbbq/video/7051035935231708462","ViewCount":4362,"LikeCount":123}]},{"Id":261,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYfACoIIRdd/","ThumbnailUrl":"media/posts/instagram_17925189758076876.png","Description":"Which Weber Charcoal Grill Should I Buy? \n\nI get asked that question all the time. Here’s a new blog with all the details on every Weber charcoal grill. Including my thoughts and recommendations. \n\n🐄","SearchText":"which weber charcoal grill should i buy? \n\ni get asked that question all the time. here’s a new blog with all the details on every weber charcoal grill. including my thoughts and recommendations. \n\n🐄🐖🐓🐑🐟\n\nlink on bio \n@webergrills \n#bbq #weber #grilling #grill #outdoors #barbeque #outdoorgrilling which weber grills charcoal grill should i buy? \n\ni get asked that question all the time. here’s a new blog with all the details on every weber charcoal grill. including my thoughts and recommendations. \n\n🐄🐖🐓🐑🐟\n\nhttps://backyahdbbq.com/which-weber-charcoal-grill-should-i-buy/\n\n#bbq #weber #grilling #grill #outdoors #barbeque","CreateDateTime":"2022-01-08T21:36:17.000Z","ViewCount":1544,"LikeCount":22,"GroupId":9876,"GroupCode":"choosing-the-right-weber-charcoal-grill","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":261,"Url":"https://www.instagram.com/reel/CYfACoIIRdd/","ViewCount":1543,"LikeCount":19},{"Platform":"facebook","PostId":2547,"Url":"https://www.facebook.com/234418655726923/posts/129795882855868","ViewCount":1,"LikeCount":3}]},{"Id":2547,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/129795882855868","ThumbnailUrl":"media/posts/facebook_110899788073674_129795882855868.png","Description":"Which Weber Grills Charcoal Grill Should I Buy? \n\nI get asked that question all the time. Here’s a new blog with all the details on every Weber charcoal grill. Including my thoughts and recommendation","SearchText":"which weber charcoal grill should i buy? \n\ni get asked that question all the time. here’s a new blog with all the details on every weber charcoal grill. including my thoughts and recommendations. \n\n🐄🐖🐓🐑🐟\n\nlink on bio \n@webergrills \n#bbq #weber #grilling #grill #outdoors #barbeque #outdoorgrilling which weber grills charcoal grill should i buy? \n\ni get asked that question all the time. here’s a new blog with all the details on every weber charcoal grill. including my thoughts and recommendations. \n\n🐄🐖🐓🐑🐟\n\nhttps://backyahdbbq.com/which-weber-charcoal-grill-should-i-buy/\n\n#bbq #weber #grilling #grill #outdoors #barbeque","CreateDateTime":"2022-01-08T21:00:33.000Z","ViewCount":1544,"LikeCount":22,"GroupId":9876,"GroupCode":"choosing-the-right-weber-charcoal-grill","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":261,"Url":"https://www.instagram.com/reel/CYfACoIIRdd/","ViewCount":1543,"LikeCount":19},{"Platform":"facebook","PostId":2547,"Url":"https://www.facebook.com/234418655726923/posts/129795882855868","ViewCount":1,"LikeCount":3}]},{"Id":2548,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/129739899528133","ThumbnailUrl":"media/posts/facebook_110899788073674_129739899528133.png","Description":"New year’s resolution: Don’t skip leg day. \n\n#griddle #blackstonegriddle #chicken #bbq","SearchText":"new year’s resolution: don’t skip leg day. \n\n#griddle #blackstonegriddle #chicken #bbq new year’s resolution: don’t skip leg day. \n\n#griddle #blackstonegriddle #chicken #bbq","CreateDateTime":"2022-01-08T16:10:29.000Z","ViewCount":0,"LikeCount":28,"GroupId":9376,"GroupCode":"griddle-chicken-leg-day-goals","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2548,"Url":"https://www.facebook.com/234418655726923/posts/129739899528133","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":262,"Url":"https://www.instagram.com/p/CYeaz5-lg12/","ViewCount":0,"LikeCount":22}]},{"Id":262,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYeaz5-lg12/","ThumbnailUrl":"media/posts/instagram_17944600561685936.png","Description":"New year’s resolution: Don’t skip leg day. \n\n#griddle #blackstonegriddle #chicken #bbq","SearchText":"new year’s resolution: don’t skip leg day. \n\n#griddle #blackstonegriddle #chicken #bbq new year’s resolution: don’t skip leg day. \n\n#griddle #blackstonegriddle #chicken #bbq","CreateDateTime":"2022-01-08T16:10:25.000Z","ViewCount":0,"LikeCount":28,"GroupId":9376,"GroupCode":"griddle-chicken-leg-day-goals","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2548,"Url":"https://www.facebook.com/234418655726923/posts/129739899528133","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":262,"Url":"https://www.instagram.com/p/CYeaz5-lg12/","ViewCount":0,"LikeCount":22}]},{"Id":165,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7050609534401891631","ThumbnailUrl":"media/posts/tiktok_7050609534401891631.png","Description":"#thesedays with @webergrills. We are huge Jackson Browne fans and love the Nico version too. #bbq #bbqtiktok #webergrill #webergrills #fyp","SearchText":"#thesedays with @webergrills. we are huge jackson browne fans and love the nico version too. #bbq #bbqtiktok #webergrill #webergrills #fyp showcase bbq grilling","CreateDateTime":"2022-01-07T23:25:57.000Z","ViewCount":3456,"LikeCount":25,"GroupId":9877,"GroupCode":"grilling-vibes-with-jackson-browne","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":165,"Url":"https://www.tiktok.com/@backyahdbbq/video/7050609534401891631","ViewCount":3456,"LikeCount":25}]},{"Id":2549,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/129514629550660","ThumbnailUrl":"media/posts/facebook_110899788073674_129514629550660.png","Description":"This is blowing up on #tiktok \n\n#bbq #griddle #blackstonegriddle #outdoorcooking. How to season blackstone griddle. Link in bio","SearchText":"this is blowing up on #tiktok \n\n#bbq #griddle #blackstonegriddle #outdoorcooking. how to season blackstone griddle. link in bio how_to tips tutorial bbq","CreateDateTime":"2022-01-07T19:49:15.000Z","ViewCount":0,"LikeCount":3,"GroupId":9878,"GroupCode":"how-to-season-blackstone-griddle","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2549,"Url":"https://www.facebook.com/234418655726923/posts/129514629550660","ViewCount":0,"LikeCount":3}]},{"Id":166,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7050522575344028975","ThumbnailUrl":"media/posts/tiktok_7050522575344028975.png","Description":"Which Weber Charcoal Grill Should I Buy? New blog. #weekendvibes #grill #bbq #bbqtiktok #meat #fyp #fypシ #outdoorcooking @webergrills","SearchText":"which weber charcoal grill should i buy? new blog. #weekendvibes #grill #bbq #bbqtiktok #meat #fyp #fypシ #outdoorcooking @webergrills","CreateDateTime":"2022-01-07T17:48:31.000Z","ViewCount":6646,"LikeCount":90,"GroupId":9879,"GroupCode":"choosing-the-right-weber-charcoal-grill-3","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":166,"Url":"https://www.tiktok.com/@backyahdbbq/video/7050522575344028975","ViewCount":6646,"LikeCount":90}]},{"Id":167,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7049964536543169839","ThumbnailUrl":"media/posts/tiktok_7049964536543169839.png","Description":"Lighting the #masterbuilt gravity fed with @royaloakcharcoal tumbleweeds. #smoker #chill","SearchText":"lighting the #masterbuilt gravity fed with @royaloakcharcoal tumbleweeds. #smoker #chill process bbq smoking lighting the @masterbuilt gravity fed with @royaloakcharcoal tumbleweeds. #smoker #fire #chill process bbq smoking","CreateDateTime":"2022-01-06T05:43:02.000Z","ViewCount":7191,"LikeCount":92,"GroupId":9880,"GroupCode":"lighting-the-masterbuilt-smoker-process","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":167,"Url":"https://www.tiktok.com/@backyahdbbq/video/7049964536543169839","ViewCount":6694,"LikeCount":79},{"Platform":"instagram","PostId":263,"Url":"https://www.instagram.com/reel/CYYIcpBo8VJ/","ViewCount":497,"LikeCount":13}]},{"Id":263,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYYIcpBo8VJ/","ThumbnailUrl":"media/posts/instagram_17914443836244895.png","Description":"Lighting the @masterbuilt gravity fed with @royaloakcharcoal tumbleweeds. #smoker #fire #chill","SearchText":"lighting the #masterbuilt gravity fed with @royaloakcharcoal tumbleweeds. #smoker #chill process bbq smoking lighting the @masterbuilt gravity fed with @royaloakcharcoal tumbleweeds. #smoker #fire #chill process bbq smoking","CreateDateTime":"2022-01-06T05:35:27.000Z","ViewCount":7191,"LikeCount":92,"GroupId":9880,"GroupCode":"lighting-the-masterbuilt-smoker-process","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":167,"Url":"https://www.tiktok.com/@backyahdbbq/video/7049964536543169839","ViewCount":6694,"LikeCount":79},{"Platform":"instagram","PostId":263,"Url":"https://www.instagram.com/reel/CYYIcpBo8VJ/","ViewCount":497,"LikeCount":13}]},{"Id":2550,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/128961566272633","ThumbnailUrl":"media/posts/facebook_110899788073674_128961566272633.png","Description":"This turkey was a tight fit!! Kinda like when you visit relatives and it turns out they only have a twin mattress in Junior’s room for you to sleep on. You make it work. The best grill is the one you ","SearchText":"this turkey was a tight fit!! kinda like when you visit relatives and it turns out they only have a twin mattress in junior’s room for you to sleep on. you make it work. the best grill is the one you have. #grill #smoker #treagersmoker #turkey #bbq #outdoorcooking this turkey was a tight fit!! kinda like when you visit relatives and it turns out they only have a twin mattress in junior’s room for you to sleep on. you make it work. the best grill is the one you have. #grill #smoker #treagersmoker #turkey #bbq #outdoorcooking","CreateDateTime":"2022-01-05T19:26:42.000Z","ViewCount":1,"LikeCount":22,"GroupId":9377,"GroupCode":"grilling-success-with-tight-spaces","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2550,"Url":"https://www.facebook.com/234418655726923/posts/128961566272633","ViewCount":1,"LikeCount":2},{"Platform":"instagram","PostId":264,"Url":"https://www.instagram.com/p/CYXC4adPvKr/","ViewCount":0,"LikeCount":20}]},{"Id":264,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYXC4adPvKr/","ThumbnailUrl":"media/posts/instagram_18216272179109047.png","Description":"This turkey was a tight fit!! Kinda like when you visit relatives and it turns out they only have a twin mattress in Junior’s room for you to sleep on. You make it work. The best grill is the one you ","SearchText":"this turkey was a tight fit!! kinda like when you visit relatives and it turns out they only have a twin mattress in junior’s room for you to sleep on. you make it work. the best grill is the one you have. #grill #smoker #treagersmoker #turkey #bbq #outdoorcooking this turkey was a tight fit!! kinda like when you visit relatives and it turns out they only have a twin mattress in junior’s room for you to sleep on. you make it work. the best grill is the one you have. #grill #smoker #treagersmoker #turkey #bbq #outdoorcooking","CreateDateTime":"2022-01-05T19:26:38.000Z","ViewCount":1,"LikeCount":22,"GroupId":9377,"GroupCode":"grilling-success-with-tight-spaces","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2550,"Url":"https://www.facebook.com/234418655726923/posts/128961566272633","ViewCount":1,"LikeCount":2},{"Platform":"instagram","PostId":264,"Url":"https://www.instagram.com/p/CYXC4adPvKr/","ViewCount":0,"LikeCount":20}]},{"Id":168,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7049482249124809989","ThumbnailUrl":"media/posts/tiktok_7049482249124809989.png","Description":"How to season a brand new blackstone griddle @Blackstone Products  #blackstonegriddle #griddle #bbq #outdoorcooking","SearchText":"how to season a brand new blackstone griddle @blackstone products  #blackstonegriddle #griddle #bbq #outdoorcooking how_to bbq how to season a blackstone griddle\n\n#blackstonegriddle #griddle #bbq #outdoorcooking how_to tips bbq","CreateDateTime":"2022-01-04T22:31:30.000Z","ViewCount":884965,"LikeCount":28889,"GroupId":9881,"GroupCode":"how-to-season-a-blackstone-griddle-3","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":168,"Url":"https://www.tiktok.com/@backyahdbbq/video/7049482249124809989","ViewCount":882573,"LikeCount":28839},{"Platform":"instagram","PostId":265,"Url":"https://www.instagram.com/reel/CYUyRTCod_T/","ViewCount":2392,"LikeCount":50}]},{"Id":265,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYUyRTCod_T/","ThumbnailUrl":"media/posts/instagram_17924342375077264.png","Description":"How to season a blackstone griddle\n\n#blackstonegriddle #griddle #bbq #outdoorcooking","SearchText":"how to season a brand new blackstone griddle @blackstone products  #blackstonegriddle #griddle #bbq #outdoorcooking how_to bbq how to season a blackstone griddle\n\n#blackstonegriddle #griddle #bbq #outdoorcooking how_to tips bbq","CreateDateTime":"2022-01-04T22:25:42.000Z","ViewCount":884965,"LikeCount":28889,"GroupId":9881,"GroupCode":"how-to-season-a-blackstone-griddle-3","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":168,"Url":"https://www.tiktok.com/@backyahdbbq/video/7049482249124809989","ViewCount":882573,"LikeCount":28839},{"Platform":"instagram","PostId":265,"Url":"https://www.instagram.com/reel/CYUyRTCod_T/","ViewCount":2392,"LikeCount":50}]},{"Id":2551,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/128679569634166","ThumbnailUrl":"media/posts/facebook_110899788073674_128679569634166.png","Description":"First time trying to make Sweet Chili Beef. Balance is key. I enjoyed it. I can with confidence say it is better than Chinese food chain restaurants. Experiment always. Will tweak and share with frien","SearchText":"first time trying to make sweet chili beef. balance is key. i enjoyed it. i can with confidence say it is better than chinese food chain restaurants. experiment always. will tweak and share with friends soon. cow beef_ribs recipe bbq first time trying to make sweet chili beef. balance is key. i enjoyed it. i can with confidence say it is better than chinese food chain restaurants. experiment always. will tweak and share with friends soon. cow beef_ribs recipe bbq","CreateDateTime":"2022-01-04T19:52:42.000Z","ViewCount":0,"LikeCount":25,"GroupId":9378,"GroupCode":"sweet-chili-beef-ribs-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2551,"Url":"https://www.facebook.com/234418655726923/posts/128679569634166","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":266,"Url":"https://www.instagram.com/p/CYUhD82Pbl7/","ViewCount":0,"LikeCount":23}]},{"Id":266,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYUhD82Pbl7/","ThumbnailUrl":"media/posts/instagram_18159869455168807.png","Description":"First time trying to make Sweet Chili Beef. Balance is key. I enjoyed it. I can with confidence say it is better than Chinese food chain restaurants. Experiment always. Will tweak and share with frien","SearchText":"first time trying to make sweet chili beef. balance is key. i enjoyed it. i can with confidence say it is better than chinese food chain restaurants. experiment always. will tweak and share with friends soon. cow beef_ribs recipe bbq first time trying to make sweet chili beef. balance is key. i enjoyed it. i can with confidence say it is better than chinese food chain restaurants. experiment always. will tweak and share with friends soon. cow beef_ribs recipe bbq","CreateDateTime":"2022-01-04T19:52:38.000Z","ViewCount":0,"LikeCount":25,"GroupId":9378,"GroupCode":"sweet-chili-beef-ribs-recipe","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2551,"Url":"https://www.facebook.com/234418655726923/posts/128679569634166","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":266,"Url":"https://www.instagram.com/p/CYUhD82Pbl7/","ViewCount":0,"LikeCount":23}]},{"Id":267,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYUQZgDI4rT/","ThumbnailUrl":"media/posts/instagram_17912769626137623.png","Description":"Smashburgers 💥 🍔 on the Blackstone #blackstonegriddle #smashburgers #burger #bbq #hamburger #cheeseburger #bacon #cheese","SearchText":"smashburgers 💥 🍔 on the blackstone #blackstonegriddle #smashburgers #burger #bbq #hamburger #cheeseburger #bacon #cheese cow pig burger bacon showcase bbq burgers grilling","CreateDateTime":"2022-01-04T17:27:40.000Z","ViewCount":460,"LikeCount":25,"GroupId":9882,"GroupCode":"smashburgers-on-the-blackstone-grill","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["burger","bacon"],"PostTypes":["showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":267,"Url":"https://www.instagram.com/reel/CYUQZgDI4rT/","ViewCount":460,"LikeCount":25}]},{"Id":268,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYShBHmI3YY/","ThumbnailUrl":"media/posts/instagram_17869515413633474.png","Description":"Sucker for that #cheese #sizzle. #Smoked #chicken drowned in #crispy cheese.","SearchText":"sucker for that #cheese #sizzle. #smoked #chicken drowned in #crispy cheese. chicken showcase bbq smoking","CreateDateTime":"2022-01-04T01:15:15.000Z","ViewCount":481,"LikeCount":23,"GroupId":9883,"GroupCode":"smoked-chicken-with-crispy-cheese","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":268,"Url":"https://www.instagram.com/reel/CYShBHmI3YY/","ViewCount":481,"LikeCount":23}]},{"Id":169,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7049054570151955717","ThumbnailUrl":"media/posts/tiktok_7049054570151955717.png","Description":"Mise en place is a French culinary phrase which means \"putting in place\" or \"gather\". #smashburger #burger #bacon #cheese","SearchText":"mise en place is a french culinary phrase which means \"putting in place\" or \"gather\". #smashburger #burger #bacon #cheese burger bacon tips burgers mise en place (french pronunciation: ​[mi zɑ̃ ˈplas]) is a french culinary phrase which means \"putting in place\" or \"gather\". #smashburgers #burger #bacon #cheese #griddle #griddlecooking burger bacon tips burgers grilling","CreateDateTime":"2022-01-03T18:51:53.000Z","ViewCount":8734,"LikeCount":146,"GroupId":9884,"GroupCode":"mise-en-place-for-perfect-burgers","IsPrimaryInGroup":true,"Animals":[],"Dishes":["burger","bacon"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":169,"Url":"https://www.tiktok.com/@backyahdbbq/video/7049054570151955717","ViewCount":5563,"LikeCount":98},{"Platform":"instagram","PostId":269,"Url":"https://www.instagram.com/reel/CYRmCjBIu5t/","ViewCount":3171,"LikeCount":48}]},{"Id":269,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYRmCjBIu5t/","ThumbnailUrl":"media/posts/instagram_17915097104193039.png","Description":"Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French culinary phrase which means \"putting in place\" or \"gather\". #smashburgers #burger #bacon #cheese #griddle #griddlecooking","SearchText":"mise en place is a french culinary phrase which means \"putting in place\" or \"gather\". #smashburger #burger #bacon #cheese burger bacon tips burgers mise en place (french pronunciation: ​[mi zɑ̃ ˈplas]) is a french culinary phrase which means \"putting in place\" or \"gather\". #smashburgers #burger #bacon #cheese #griddle #griddlecooking burger bacon tips burgers grilling","CreateDateTime":"2022-01-03T16:39:11.000Z","ViewCount":8734,"LikeCount":146,"GroupId":9884,"GroupCode":"mise-en-place-for-perfect-burgers","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger","bacon"],"PostTypes":["tips"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":169,"Url":"https://www.tiktok.com/@backyahdbbq/video/7049054570151955717","ViewCount":5563,"LikeCount":98},{"Platform":"instagram","PostId":269,"Url":"https://www.instagram.com/reel/CYRmCjBIu5t/","ViewCount":3171,"LikeCount":48}]},{"Id":270,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYPw8-aIJF9/","ThumbnailUrl":"media/posts/instagram_18032243239324001.png","Description":"Just some #sizzle capture. I could listen to that sound all day long. A simple chicken breast on the cast iron. Flattened, scored, rubbed, charred, diced, butter garlic baste. #castiron #chicken","SearchText":"just some #sizzle capture. i could listen to that sound all day long. a simple chicken breast on the cast iron. flattened, scored, rubbed, charred, diced, butter garlic baste. #castiron #chicken chicken chicken_breast showcase process frying","CreateDateTime":"2022-01-02T23:37:49.000Z","ViewCount":489,"LikeCount":21,"GroupId":9885,"GroupCode":"sizzling-cast-iron-chicken-breast","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_breast"],"PostTypes":["showcase","process"],"Categories":[],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":270,"Url":"https://www.instagram.com/reel/CYPw8-aIJF9/","ViewCount":489,"LikeCount":21}]},{"Id":170,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7048739644611005701","ThumbnailUrl":"media/posts/tiktok_7048739644611005701.png","Description":"Smashburger 💥 🍔 on the Blackstone griddle #smashburger #fyp #bacon #burger #cooking #smashburgerrecipe #blackstonegriddle #smashburgerlife","SearchText":"smashburger 💥 🍔 on the blackstone griddle #smashburger #fyp #bacon #burger #cooking #smashburgerrecipe #blackstonegriddle #smashburgerlife cow pig burger bacon recipe burgers grilling","CreateDateTime":"2022-01-02T22:29:49.000Z","ViewCount":17887,"LikeCount":792,"GroupId":9886,"GroupCode":"blackstone-smashburger-recipe","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["burger","bacon"],"PostTypes":["recipe"],"Categories":["Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":170,"Url":"https://www.tiktok.com/@backyahdbbq/video/7048739644611005701","ViewCount":17887,"LikeCount":792}]},{"Id":271,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYPnPMJovyH/","ThumbnailUrl":"media/posts/instagram_17933468548801061.png","Description":"Smashburgers 💥 🍔 on the #blackstonegriddle #smashburgers #griddle #burger #burgers #burgerporn #tutorial #bbqislife #bbqporn #bbq #hamburger #burgertime #cheeseburger #burgerlovers #burgerlife #burg","SearchText":"smashburgers 💥 🍔 on the #blackstonegriddle #smashburgers #griddle #burger #burgers #burgerporn #tutorial #bbqislife #bbqporn #bbq #hamburger #burgertime #cheeseburger #burgerlovers #burgerlife #burgerfest #hamburger🍔 cow burger tutorial bbq burgers grilling","CreateDateTime":"2022-01-02T22:13:37.000Z","ViewCount":422,"LikeCount":14,"GroupId":9887,"GroupCode":"smashburgers-on-the-blackstone-griddle","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["tutorial"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":271,"Url":"https://www.instagram.com/reel/CYPnPMJovyH/","ViewCount":422,"LikeCount":14}]},{"Id":2552,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/128156109686512","ThumbnailUrl":"media/posts/facebook_110899788073674_128156109686512.png","Description":"Nothing like a brand new #blackstonegriddle in the backyahd. #feels","SearchText":"nothing like a brand new #blackstonegriddle in the backyahd. #feels showcase bbq nothing like a brand new #blackstonegriddle in the backyahd. #feels showcase bbq","CreateDateTime":"2022-01-02T20:03:09.000Z","ViewCount":0,"LikeCount":34,"GroupId":9379,"GroupCode":"new-blackstone-griddle-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2552,"Url":"https://www.facebook.com/234418655726923/posts/128156109686512","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":272,"Url":"https://www.instagram.com/p/CYPYqyYPZqX/","ViewCount":0,"LikeCount":27}]},{"Id":272,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYPYqyYPZqX/","ThumbnailUrl":"media/posts/instagram_17909872322337251.png","Description":"Nothing like a brand new #blackstonegriddle in the backyahd. #feels","SearchText":"nothing like a brand new #blackstonegriddle in the backyahd. #feels showcase bbq nothing like a brand new #blackstonegriddle in the backyahd. #feels showcase bbq","CreateDateTime":"2022-01-02T20:03:06.000Z","ViewCount":0,"LikeCount":34,"GroupId":9379,"GroupCode":"new-blackstone-griddle-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2552,"Url":"https://www.facebook.com/234418655726923/posts/128156109686512","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":272,"Url":"https://www.instagram.com/p/CYPYqyYPZqX/","ViewCount":0,"LikeCount":27}]},{"Id":2553,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/127889073046549","ThumbnailUrl":"media/posts/facebook_110899788073674_127889073046549.png","Description":"New Year get together with our closest friends and smashburgers. There’s joy in every step. From weighing the patties, to forming the balls, to seasoning with a little salt and pepper. All for the pay","SearchText":"new year get together with our closest friends and smashburgers. there’s joy in every step. from weighing the patties, to forming the balls, to seasoning with a little salt and pepper. all for the payoff of smiles on my friends faces when they bite into one of these soon-to-be delicious smashburgers. \n\n#bbq #bbqlove #meat #burgers #smashburgers #blackstonegriddle blackstone products new year get together with our closest friends and smashburgers. there’s joy in every step. from weighing the patties, to forming the balls, to seasoning with a little salt and pepper. all for the payoff of smiles on my friends faces when they bite into one of these soon-to-be delicious smashburgers. \n\n#bbq #bbqlove #meat #burgers #smashburgers #blackstonegriddle cow burger process burgers","CreateDateTime":"2022-01-01T19:10:19.000Z","ViewCount":0,"LikeCount":32,"GroupId":9888,"GroupCode":"smashburger-new-year-celebration","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2553,"Url":"https://www.facebook.com/234418655726923/posts/127889073046549","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":273,"Url":"https://www.instagram.com/p/CYMt04Xv6_B/","ViewCount":0,"LikeCount":28}]},{"Id":273,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYMt04Xv6_B/","ThumbnailUrl":"media/posts/instagram_17915936825316164.png","Description":"New Year get together with our closest friends and smashburgers. There’s joy in every step. From weighing the patties, to forming the balls, to seasoning with a little salt and pepper. All for the pay","SearchText":"new year get together with our closest friends and smashburgers. there’s joy in every step. from weighing the patties, to forming the balls, to seasoning with a little salt and pepper. all for the payoff of smiles on my friends faces when they bite into one of these soon-to-be delicious smashburgers. \n\n#bbq #bbqlove #meat #burgers #smashburgers #blackstonegriddle blackstone products new year get together with our closest friends and smashburgers. there’s joy in every step. from weighing the patties, to forming the balls, to seasoning with a little salt and pepper. all for the payoff of smiles on my friends faces when they bite into one of these soon-to-be delicious smashburgers. \n\n#bbq #bbqlove #meat #burgers #smashburgers #blackstonegriddle cow burger process burgers","CreateDateTime":"2022-01-01T19:10:15.000Z","ViewCount":0,"LikeCount":32,"GroupId":9888,"GroupCode":"smashburger-new-year-celebration","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["process"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2553,"Url":"https://www.facebook.com/234418655726923/posts/127889073046549","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":273,"Url":"https://www.instagram.com/p/CYMt04Xv6_B/","ViewCount":0,"LikeCount":28}]},{"Id":2554,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/127714263064030","ThumbnailUrl":"media/posts/facebook_110899788073674_127714263064030.png","Description":"Happy New Year from the Backyahd! I’ve been posting my BBQ life on my personal Fb page for years and only recently decided to open it up and share with you all. And I’m so glad I did. I’ve met a lot o","SearchText":"happy new year from the backyahd! i’ve been posting my bbq life on my personal fb page for years and only recently decided to open it up and share with you all. and i’m so glad i did. i’ve met a lot of great, inspiring, and encouraging folks. i look forward to sharing more and growing with everyone in 2022. jonny \n\n#bbqislife #happynewyear #smokedmeat #smoked #bbq #bbqlife #bbqlifestyle #fire showcase bbq smoking happy new year from the backyahd! i’ve been posting my bbq life on my personal fb page for years and only recently decided to open it up and share with you all. and i’m so glad i did. i’ve met a lot of great, inspiring, and encouraging folks. i look forward to sharing more and growing with everyone in 2022. jonny \n\n#bbqislife #happynewyear #smokedmeat #smoked #bbq #bbqlife #bbqlifestyle #fire showcase bbq smoking","CreateDateTime":"2022-01-01T06:14:38.000Z","ViewCount":0,"LikeCount":19,"GroupId":9380,"GroupCode":"happy-new-year-from-the-backyahd","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2554,"Url":"https://www.facebook.com/234418655726923/posts/127714263064030","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":274,"Url":"https://www.instagram.com/p/CYLVDcBLnB5/","ViewCount":0,"LikeCount":13}]},{"Id":274,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYLVDcBLnB5/","ThumbnailUrl":"media/posts/instagram_17869274468602060.png","Description":"Happy New Year from the Backyahd! I’ve been posting my BBQ life on my personal Fb page for years and only recently decided to open it up and share with you all. And I’m so glad I did. I’ve met a lot o","SearchText":"happy new year from the backyahd! i’ve been posting my bbq life on my personal fb page for years and only recently decided to open it up and share with you all. and i’m so glad i did. i’ve met a lot of great, inspiring, and encouraging folks. i look forward to sharing more and growing with everyone in 2022. jonny \n\n#bbqislife #happynewyear #smokedmeat #smoked #bbq #bbqlife #bbqlifestyle #fire showcase bbq smoking happy new year from the backyahd! i’ve been posting my bbq life on my personal fb page for years and only recently decided to open it up and share with you all. and i’m so glad i did. i’ve met a lot of great, inspiring, and encouraging folks. i look forward to sharing more and growing with everyone in 2022. jonny \n\n#bbqislife #happynewyear #smokedmeat #smoked #bbq #bbqlife #bbqlifestyle #fire showcase bbq smoking","CreateDateTime":"2022-01-01T06:14:33.000Z","ViewCount":0,"LikeCount":19,"GroupId":9380,"GroupCode":"happy-new-year-from-the-backyahd","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2554,"Url":"https://www.facebook.com/234418655726923/posts/127714263064030","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":274,"Url":"https://www.instagram.com/p/CYLVDcBLnB5/","ViewCount":0,"LikeCount":13}]},{"Id":171,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7047691402385394950","ThumbnailUrl":"media/posts/tiktok_7047691402385394950.png","Description":"Crispy & Juicy Smoked Chicken#chicken #juicy #crispy #smoked #chickens #chickenrecipes #chickendinner #chickenbreast #smokedmeat #chickenskin","SearchText":"crispy & juicy smoked chicken#chicken #juicy #crispy #smoked #chickens #chickenrecipes #chickendinner #chickenbreast #smokedmeat #chickenskin chicken chicken_breast recipe bbq smoking","CreateDateTime":"2021-12-31T02:42:07.000Z","ViewCount":28329,"LikeCount":510,"GroupId":9889,"GroupCode":"crispy-juicy-smoked-chicken-recipe","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_breast"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":171,"Url":"https://www.tiktok.com/@backyahdbbq/video/7047691402385394950","ViewCount":28329,"LikeCount":510}]},{"Id":275,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYITtz_IH3X/","ThumbnailUrl":"media/posts/instagram_18205774792185237.png","Description":"Crispy & Juicy Smoked Chicken\n\nDry brine overnight with salt/baking powder/pepper. Rub with pepper, paprika, onion, garlic. 225 for 1hr. 425 until breast is 160. Garlic/herb butter baste at end. Let i","SearchText":"crispy & juicy smoked chicken\n\ndry brine overnight with salt/baking powder/pepper. rub with pepper, paprika, onion, garlic. 225 for 1hr. 425 until breast is 160. garlic/herb butter baste at end. let it rest.\n\n#chicken #juicy #crispy #smoked #chickens #chickenrecipes #chickendinner #chickenbreast #smokedmeat #chickenskin #foodie #homemade #foodporn chicken chicken_breast recipe how_to process bbq smoking roasting","CreateDateTime":"2021-12-31T02:05:38.000Z","ViewCount":3811,"LikeCount":97,"GroupId":9890,"GroupCode":"crispy-juicy-smoked-chicken-recipe-2","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_breast"],"PostTypes":["recipe","how_to","process"],"Categories":["BBQ"],"CookingMethods":["smoking","roasting"],"GroupPlatforms":[{"Platform":"instagram","PostId":275,"Url":"https://www.instagram.com/reel/CYITtz_IH3X/","ViewCount":3811,"LikeCount":97}]},{"Id":2555,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/127281479773975","ThumbnailUrl":"media/posts/facebook_110899788073674_127281479773975.png","Description":"What do you do with leftover smoked chicken? Today I made a spicy smoked chicken salad with backyahd smoked salt, backyahd pickled red onions, sriracha…and some takis. \n\n#leftovers #homemade #snowday ","SearchText":"what do you do with leftover smoked chicken? today i made a spicy smoked chicken salad with backyahd smoked salt, backyahd pickled red onions, sriracha…and some takis. \n\n#leftovers #homemade #snowday #chicken #sriracha #takis chicken chicken_wings recipe bbq smoking what do you do with leftover smoked chicken? today i made a spicy smoked chicken salad with backyahd smoked salt, backyahd pickled red onions, sriracha…and some takis. \n\n#leftovers #homemade #snowday #chicken #sriracha #takis","CreateDateTime":"2021-12-30T18:40:09.000Z","ViewCount":0,"LikeCount":20,"GroupId":9381,"GroupCode":"spicy-smoked-chicken-salad-recipe","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2555,"Url":"https://www.facebook.com/234418655726923/posts/127281479773975","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":276,"Url":"https://www.instagram.com/p/CYHgyQhvnEE/","ViewCount":0,"LikeCount":16}]},{"Id":276,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYHgyQhvnEE/","ThumbnailUrl":"media/posts/instagram_17905771469506322.png","Description":"What do you do with leftover smoked chicken? Today I made a spicy smoked chicken salad with backyahd smoked salt, backyahd pickled red onions, sriracha…and some takis. \n\n#leftovers #homemade #snowday ","SearchText":"what do you do with leftover smoked chicken? today i made a spicy smoked chicken salad with backyahd smoked salt, backyahd pickled red onions, sriracha…and some takis. \n\n#leftovers #homemade #snowday #chicken #sriracha #takis chicken chicken_wings recipe bbq smoking what do you do with leftover smoked chicken? today i made a spicy smoked chicken salad with backyahd smoked salt, backyahd pickled red onions, sriracha…and some takis. \n\n#leftovers #homemade #snowday #chicken #sriracha #takis","CreateDateTime":"2021-12-30T18:40:06.000Z","ViewCount":0,"LikeCount":20,"GroupId":9381,"GroupCode":"spicy-smoked-chicken-salad-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2555,"Url":"https://www.facebook.com/234418655726923/posts/127281479773975","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":276,"Url":"https://www.instagram.com/p/CYHgyQhvnEE/","ViewCount":0,"LikeCount":16}]},{"Id":277,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYC7-ZOIPl1/","ThumbnailUrl":"media/posts/instagram_18207788920139462.png","Description":"Juicy smoked chicken with crispy skin???? Yup. The secret: dry brine with 3:1 salt and baking powder. \n\n#chicken #love #bbq #smokedchicken #bbq #family #friends #smokedchicken #bbqchicken #chickenbbq ","SearchText":"juicy smoked chicken with crispy skin???? yup. the secret: dry brine with 3:1 salt and baking powder. \n\n#chicken #love #bbq #smokedchicken #bbq #family #friends #smokedchicken #bbqchicken #chickenbbq #lunch #grilling #smoked #chickens #bbqlife #chickenskin #crispy #crispychicken #foodie chicken whole_chicken how_to tips bbq smoking","CreateDateTime":"2021-12-29T00:04:48.000Z","ViewCount":424,"LikeCount":19,"GroupId":9891,"GroupCode":"juicy-smoked-chicken-dry-brine-tips","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":277,"Url":"https://www.instagram.com/reel/CYC7-ZOIPl1/","ViewCount":424,"LikeCount":19}]},{"Id":278,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYCmAoAImdO/","ThumbnailUrl":"media/posts/instagram_17921398855982497.png","Description":"The holy grail. Crispy skin and juicy meat. 225 for 45. 425 until 160. Flip meat side down for a bit towards the end of the cook. Butter herb garlic baste for last crisp. Rest for 10+min. \n\n#bbq #chic","SearchText":"the holy grail. crispy skin and juicy meat. 225 for 45. 425 until 160. flip meat side down for a bit towards the end of the cook. butter herb garlic baste for last crisp. rest for 10+min. \n\n#bbq #chicken #smokedchicken #bbqchicken #chickenbbq #lunch #grilling #smoked #chickens #bbqlife #foodlove chicken whole_chicken how_to tips process bbq smoking grilling","CreateDateTime":"2021-12-28T20:52:07.000Z","ViewCount":3489,"LikeCount":44,"GroupId":9892,"GroupCode":"ultimate-smoked-whole-chicken-recipe","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["whole_chicken"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":278,"Url":"https://www.instagram.com/reel/CYCmAoAImdO/","ViewCount":3489,"LikeCount":44}]},{"Id":279,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYCJ6Z0IbJX/","ThumbnailUrl":"media/posts/instagram_17937565975799907.png","Description":"A whole new definition of “cold smoking”. It’s 28 degrees outside. Real wood and charcoal smoking on the Masterbuilt Gravity Series. 28 to 219 in 12 mins. \n\n#seattle #seattlesnow #snow #cold #meat #bb","SearchText":"a whole new definition of “cold smoking”. it’s 28 degrees outside. real wood and charcoal smoking on the masterbuilt gravity series. 28 to 219 in 12 mins. \n\n#seattle #seattlesnow #snow #cold #meat #bbq #smoke #smokedmeat #masterbuiltgravityseries showcase process bbq smoking","CreateDateTime":"2021-12-28T16:46:32.000Z","ViewCount":317,"LikeCount":7,"GroupId":9893,"GroupCode":"cold-smoking-in-freezing-temperatures","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":279,"Url":"https://www.instagram.com/reel/CYCJ6Z0IbJX/","ViewCount":317,"LikeCount":7}]},{"Id":2556,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/126720483163408","ThumbnailUrl":"media/posts/facebook_110899788073674_126720483163408.png","Description":"Twinsies! Just a couple of birds hanging out by the fire.\n\n#bbq #chicken #smokedchicken #bbqchicken #chickenbbq #lunch #grilling #smoked #chickens #bbqlife","SearchText":"twinsies! just a couple of birds hanging out by the fire.\n\n#bbq #chicken #smokedchicken #bbqchicken #chickenbbq #lunch #grilling #smoked #chickens #bbqlife twinsies! just a couple of birds hanging out by the fire.\n\n#bbq #chicken #smokedchicken #bbqchicken #chickenbbq #lunch #grilling #smoked #chickens #bbqlife","CreateDateTime":"2021-12-28T16:25:56.000Z","ViewCount":1,"LikeCount":21,"GroupId":9382,"GroupCode":"smoked-chicken-by-the-fire","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2556,"Url":"https://www.facebook.com/234418655726923/posts/126720483163408","ViewCount":1,"LikeCount":2},{"Platform":"instagram","PostId":280,"Url":"https://www.instagram.com/p/CYCH1cfJ4MY/","ViewCount":0,"LikeCount":19}]},{"Id":280,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CYCH1cfJ4MY/","ThumbnailUrl":"media/posts/instagram_18274359934023730.png","Description":"Twinsies! Just a couple of birds hanging out by the fire.\n\n#bbq #chicken #smokedchicken #bbqchicken #chickenbbq #lunch #grilling #smoked #chickens #bbqlife","SearchText":"twinsies! just a couple of birds hanging out by the fire.\n\n#bbq #chicken #smokedchicken #bbqchicken #chickenbbq #lunch #grilling #smoked #chickens #bbqlife twinsies! just a couple of birds hanging out by the fire.\n\n#bbq #chicken #smokedchicken #bbqchicken #chickenbbq #lunch #grilling #smoked #chickens #bbqlife","CreateDateTime":"2021-12-28T16:25:52.000Z","ViewCount":1,"LikeCount":21,"GroupId":9382,"GroupCode":"smoked-chicken-by-the-fire","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2556,"Url":"https://www.facebook.com/234418655726923/posts/126720483163408","ViewCount":1,"LikeCount":2},{"Platform":"instagram","PostId":280,"Url":"https://www.instagram.com/p/CYCH1cfJ4MY/","ViewCount":0,"LikeCount":19}]},{"Id":281,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYA1RLOIwj8/","ThumbnailUrl":"media/posts/instagram_18118409149257845.png","Description":"Smashburgers assemble #burger #burgers #hamburger #burgerlife #burgermania #burgerweek #burgerfest #hamburger🍔 #cheeseburger #smashburger #smashedburger","SearchText":"smashburgers assemble #burger #burgers #hamburger #burgerlife #burgermania #burgerweek #burgerfest #hamburger🍔 #cheeseburger #smashburger #smashedburger cow burger showcase burgers","CreateDateTime":"2021-12-28T04:25:02.000Z","ViewCount":310,"LikeCount":12,"GroupId":9894,"GroupCode":"smashburgers-assemble","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":281,"Url":"https://www.instagram.com/reel/CYA1RLOIwj8/","ViewCount":310,"LikeCount":12}]},{"Id":282,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CYABa6vIUm2/","ThumbnailUrl":"media/posts/instagram_17885078759570373.png","Description":"Sriracha is the slather of choice. Rubbed with 2:1 pepper and salt, garlic, onion, cayenne, chili, paprika. \n\n#smoke #ribs #pork #smokedmeat #porklovers #hardword #grillmasters #bbq #meat #porkribs #b","SearchText":"sriracha is the slather of choice. rubbed with 2:1 pepper and salt, garlic, onion, cayenne, chili, paprika. \n\n#smoke #ribs #pork #smokedmeat #porklovers #hardword #grillmasters #bbq #meat #porkribs #bbqribs #sriracha pig pork_ribs showcase bbq smoking","CreateDateTime":"2021-12-27T20:51:57.000Z","ViewCount":303,"LikeCount":11,"GroupId":9895,"GroupCode":"sriracha-pork-ribs-smoking-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":282,"Url":"https://www.instagram.com/reel/CYABa6vIUm2/","ViewCount":303,"LikeCount":11}]},{"Id":283,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CX-SfcpIHph/","ThumbnailUrl":"media/posts/instagram_17894522183416352.png","Description":"Rib roll \n\n#smoke #ribs #pork #smokedmeat #porklovers #hardword #grillmasters #bbq #meat #porkribs #bbqribs","SearchText":"rib roll \n\n#smoke #ribs #pork #smokedmeat #porklovers #hardword #grillmasters #bbq #meat #porkribs #bbqribs pig pork_ribs showcase bbq smoking grilling","CreateDateTime":"2021-12-27T04:43:41.000Z","ViewCount":323,"LikeCount":10,"GroupId":9896,"GroupCode":"rib-roll-showcase-and-tips","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":283,"Url":"https://www.instagram.com/reel/CX-SfcpIHph/","ViewCount":323,"LikeCount":10}]},{"Id":284,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CX7qK3xIHNU/","ThumbnailUrl":"media/posts/instagram_17885644301555812.png","Description":"The juiciest pork loin rack you will ever experience. Salt brine overnight. Herb garlic pepper paste and rub. Smoke at 485 for 30m or until 80 degrees. Then 200 until 137. Then sear in cast iron pan w","SearchText":"the juiciest pork loin rack you will ever experience. salt brine overnight. herb garlic pepper paste and rub. smoke at 485 for 30m or until 80 degrees. then 200 until 137. then sear in cast iron pan with butter garlic and herbs. #delicious \n\n#bbq #bark #smoked #smokedmeat #meatporn #porklovers #grilling #meat #pork #barbecue #juicey pig recipe process bbq smoking frying","CreateDateTime":"2021-12-26T04:14:35.000Z","ViewCount":401,"LikeCount":22,"GroupId":9897,"GroupCode":"juicy-pork-loin-rack-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe","process"],"Categories":["BBQ"],"CookingMethods":["smoking","frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":284,"Url":"https://www.instagram.com/reel/CX7qK3xIHNU/","ViewCount":401,"LikeCount":22}]},{"Id":2557,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/126016033233853","ThumbnailUrl":"media/posts/facebook_110899788073674_126016033233853.png","Description":"Bark shot\n\n#bbq #bark #smoked #smokedmeat #meatporn #porklovers #grilling #meat #pork #barbecue","SearchText":"bark shot\n\n#bbq #bark #smoked #smokedmeat #meatporn #porklovers #grilling #meat #pork #barbecue bark shot\n\n#bbq #bark #smoked #smokedmeat #meatporn #porklovers #grilling #meat #pork #barbecue","CreateDateTime":"2021-12-26T03:00:50.000Z","ViewCount":0,"LikeCount":18,"GroupId":9383,"GroupCode":"perfect-bark-on-smoked-pork","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2557,"Url":"https://www.facebook.com/234418655726923/posts/126016033233853","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":285,"Url":"https://www.instagram.com/p/CX7iG3vr2VE/","ViewCount":0,"LikeCount":16}]},{"Id":285,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CX7iG3vr2VE/","ThumbnailUrl":"media/posts/instagram_17916532559178323.png","Description":"Bark shot\n\n#bbq #bark #smoked #smokedmeat #meatporn #porklovers #grilling #meat #pork #barbecue","SearchText":"bark shot\n\n#bbq #bark #smoked #smokedmeat #meatporn #porklovers #grilling #meat #pork #barbecue bark shot\n\n#bbq #bark #smoked #smokedmeat #meatporn #porklovers #grilling #meat #pork #barbecue","CreateDateTime":"2021-12-26T03:00:46.000Z","ViewCount":0,"LikeCount":18,"GroupId":9383,"GroupCode":"perfect-bark-on-smoked-pork","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2557,"Url":"https://www.facebook.com/234418655726923/posts/126016033233853","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":285,"Url":"https://www.instagram.com/p/CX7iG3vr2VE/","ViewCount":0,"LikeCount":16}]},{"Id":2558,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/125966059905517","ThumbnailUrl":"media/posts/facebook_110899788073674_125966059905517.png","Description":"Pork Loin Rack smoked and seared with #garlic and #herbs. #wickedgood\n\n#meateater #porkchops #porklovers #porkroast #grillmasters #meat #pork #porklover #meatlovers #meatporn #smoked #smokedmeat #smok","SearchText":"pork loin rack smoked and seared with #garlic and #herbs. #wickedgood\n\n#meateater #porkchops #porklovers #porkroast #grillmasters #meat #pork #porklover #meatlovers #meatporn #smoked #smokedmeat #smokedfood #bbqporn #bbqnation #smokedmeats pig pork_chop recipe bbq smoking pork loin rack smoked and seared with #garlic and #herbs. #wickedgood\n\n#meateater #porkchops #porklovers #porkroast #grillmasters #meat #pork #porklover #meatlovers #meatporn #smoked #smokedmeat #smokedfood #bbqporn #bbqnation #smokedmeats pig pork_chop recipe bbq smoking","CreateDateTime":"2021-12-25T21:57:11.000Z","ViewCount":0,"LikeCount":23,"GroupId":9384,"GroupCode":"smoked-pork-loin-rack-with-garlic-herbs","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2558,"Url":"https://www.facebook.com/234418655726923/posts/125966059905517","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":286,"Url":"https://www.instagram.com/p/CX6_WxJP4kd/","ViewCount":0,"LikeCount":19}]},{"Id":286,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CX6_WxJP4kd/","ThumbnailUrl":"media/posts/instagram_17959911514528354.png","Description":"Pork Loin Rack smoked and seared with #garlic and #herbs. #wickedgood\n\n#meateater #porkchops #porklovers #porkroast #grillmasters #meat #pork #porklover #meatlovers #meatporn #smoked #smokedmeat #smok","SearchText":"pork loin rack smoked and seared with #garlic and #herbs. #wickedgood\n\n#meateater #porkchops #porklovers #porkroast #grillmasters #meat #pork #porklover #meatlovers #meatporn #smoked #smokedmeat #smokedfood #bbqporn #bbqnation #smokedmeats pig pork_chop recipe bbq smoking pork loin rack smoked and seared with #garlic and #herbs. #wickedgood\n\n#meateater #porkchops #porklovers #porkroast #grillmasters #meat #pork #porklover #meatlovers #meatporn #smoked #smokedmeat #smokedfood #bbqporn #bbqnation #smokedmeats pig pork_chop recipe bbq smoking","CreateDateTime":"2021-12-25T21:57:06.000Z","ViewCount":0,"LikeCount":23,"GroupId":9384,"GroupCode":"smoked-pork-loin-rack-with-garlic-herbs","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_chop"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2558,"Url":"https://www.facebook.com/234418655726923/posts/125966059905517","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":286,"Url":"https://www.instagram.com/p/CX6_WxJP4kd/","ViewCount":0,"LikeCount":19}]},{"Id":2559,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/125921473243309","ThumbnailUrl":"media/posts/facebook_110899788073674_125921473243309.png","Description":"Foiled. Rubbed with fresh herb garlic pepper. 485 for 20-30m. 200 until 137. \n\n#christmas #meat #pork #bbq #smoker #merrychristmas #porklovers #meatfeast #happy #masterbuiltgravityseries","SearchText":"foiled. rubbed with fresh herb garlic pepper. 485 for 20-30m. 200 until 137. \n\n#christmas #meat #pork #bbq #smoker #merrychristmas #porklovers #meatfeast #happy #masterbuiltgravityseries foiled. rubbed with fresh herb garlic pepper. 485 for 20-30m. 200 until 137. pork loin rack\n\n#christmas #meat #pork #bbq #smoker #merrychristmas #porklovers #meatfeast #happy #masterbuiltgravityseries pig recipe bbq smoking","CreateDateTime":"2021-12-25T17:40:52.000Z","ViewCount":2,"LikeCount":19,"GroupId":9898,"GroupCode":"herb-garlic-pepper-pork-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2559,"Url":"https://www.facebook.com/234418655726923/posts/125921473243309","ViewCount":2,"LikeCount":1},{"Platform":"instagram","PostId":287,"Url":"https://www.instagram.com/p/CX6iBNfJACo/","ViewCount":0,"LikeCount":18}]},{"Id":287,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CX6iBNfJACo/","ThumbnailUrl":"media/posts/instagram_17897394467515037.png","Description":"Foiled. Rubbed with fresh herb garlic pepper. 485 for 20-30m. 200 until 137. Pork Loin Rack\n\n#christmas #meat #pork #bbq #smoker #merrychristmas #porklovers #meatfeast #happy #masterbuiltgravityseries","SearchText":"foiled. rubbed with fresh herb garlic pepper. 485 for 20-30m. 200 until 137. \n\n#christmas #meat #pork #bbq #smoker #merrychristmas #porklovers #meatfeast #happy #masterbuiltgravityseries foiled. rubbed with fresh herb garlic pepper. 485 for 20-30m. 200 until 137. pork loin rack\n\n#christmas #meat #pork #bbq #smoker #merrychristmas #porklovers #meatfeast #happy #masterbuiltgravityseries pig recipe bbq smoking","CreateDateTime":"2021-12-25T17:40:45.000Z","ViewCount":2,"LikeCount":19,"GroupId":9898,"GroupCode":"herb-garlic-pepper-pork-recipe","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2559,"Url":"https://www.facebook.com/234418655726923/posts/125921473243309","ViewCount":2,"LikeCount":1},{"Platform":"instagram","PostId":287,"Url":"https://www.instagram.com/p/CX6iBNfJACo/","ViewCount":0,"LikeCount":18}]},{"Id":2560,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/125688199933303","ThumbnailUrl":"media/posts/facebook_110899788073674_125688199933303.png","Description":"Frenched, trimmed, scored, twined, and brined. Ready for a good night sleep before the big day tomorrow. \n\n#pork #christmas #bbq #christmas🎄 #loin #porklovers #porkroast #beautiful","SearchText":"frenched, trimmed, scored, twined, and brined. ready for a good night sleep before the big day tomorrow. \n\n#pork #christmas #bbq #christmas🎄 #loin #porklovers #porkroast #beautiful pig process bbq frenched, trimmed, scored, twined, and brined. ready for a good night sleep before the big day tomorrow. \n\n#pork #christmas #bbq #christmas🎄 #loin #porklovers #porkroast #beautiful #meat #food #foodprep #foodporn pig tips bbq roasting","CreateDateTime":"2021-12-25T06:08:51.000Z","ViewCount":1,"LikeCount":22,"GroupId":9385,"GroupCode":"preparing-pork-loin-for-roasting","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2560,"Url":"https://www.facebook.com/234418655726923/posts/125688199933303","ViewCount":1,"LikeCount":3},{"Platform":"instagram","PostId":288,"Url":"https://www.instagram.com/p/CX5S1B4rnGB/","ViewCount":0,"LikeCount":19}]},{"Id":288,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CX5S1B4rnGB/","ThumbnailUrl":"media/posts/instagram_17905012355265586.png","Description":"Frenched, trimmed, scored, twined, and brined. Ready for a good night sleep before the big day tomorrow. \n\n#pork #christmas #bbq #christmas🎄 #loin #porklovers #porkroast #beautiful #meat #food #foodp","SearchText":"frenched, trimmed, scored, twined, and brined. ready for a good night sleep before the big day tomorrow. \n\n#pork #christmas #bbq #christmas🎄 #loin #porklovers #porkroast #beautiful pig process bbq frenched, trimmed, scored, twined, and brined. ready for a good night sleep before the big day tomorrow. \n\n#pork #christmas #bbq #christmas🎄 #loin #porklovers #porkroast #beautiful #meat #food #foodprep #foodporn pig tips bbq roasting","CreateDateTime":"2021-12-25T06:08:46.000Z","ViewCount":1,"LikeCount":22,"GroupId":9385,"GroupCode":"preparing-pork-loin-for-roasting","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":[],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["roasting"],"GroupPlatforms":[{"Platform":"facebook","PostId":2560,"Url":"https://www.facebook.com/234418655726923/posts/125688199933303","ViewCount":1,"LikeCount":3},{"Platform":"instagram","PostId":288,"Url":"https://www.instagram.com/p/CX5S1B4rnGB/","ViewCount":0,"LikeCount":19}]},{"Id":2561,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/125528156615974","ThumbnailUrl":"media/posts/facebook_110899788073674_125528156615974.png","Description":"Switched over to the griddle for some #korean #bulgogi. Something I love about the #masterbuiltgravityseries is the ability to smoke some ribs and then quickly convert it to a griddle to fry up some b","SearchText":"switched over to the griddle for some #korean #bulgogi. something i love about the #masterbuiltgravityseries is the ability to smoke some ribs and then quickly convert it to a griddle to fry up some beef. #bbq #meat #smoked #smokedmeat #grilling #grillmasters #beef #korean #koreanbbq #bulgogi #bbqbeef cow recipe bbq smoking grilling switched over to the griddle for some #korean #bulgogi. something i love about the #masterbuiltgravityseries is the ability to smoke some ribs and then quickly convert it to a griddle to fry up some beef. #bbq #meat #smoked #smokedmeat #grilling #grillmasters #beef #korean #koreanbbq #bulgogi #bbqbeef","CreateDateTime":"2021-12-24T20:58:35.000Z","ViewCount":2,"LikeCount":21,"GroupId":9386,"GroupCode":"korean-bulgogi-on-the-griddle-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2561,"Url":"https://www.facebook.com/234418655726923/posts/125528156615974","ViewCount":2,"LikeCount":1},{"Platform":"instagram","PostId":289,"Url":"https://www.instagram.com/p/CX4T212PxuR/","ViewCount":0,"LikeCount":20}]},{"Id":289,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CX4T212PxuR/","ThumbnailUrl":"media/posts/instagram_17956129714562255.png","Description":"Switched over to the griddle for some #korean #bulgogi. Something I love about the #masterbuiltgravityseries is the ability to smoke some ribs and then quickly convert it to a griddle to fry up some b","SearchText":"switched over to the griddle for some #korean #bulgogi. something i love about the #masterbuiltgravityseries is the ability to smoke some ribs and then quickly convert it to a griddle to fry up some beef. #bbq #meat #smoked #smokedmeat #grilling #grillmasters #beef #korean #koreanbbq #bulgogi #bbqbeef cow recipe bbq smoking grilling switched over to the griddle for some #korean #bulgogi. something i love about the #masterbuiltgravityseries is the ability to smoke some ribs and then quickly convert it to a griddle to fry up some beef. #bbq #meat #smoked #smokedmeat #grilling #grillmasters #beef #korean #koreanbbq #bulgogi #bbqbeef","CreateDateTime":"2021-12-24T20:58:31.000Z","ViewCount":2,"LikeCount":21,"GroupId":9386,"GroupCode":"korean-bulgogi-on-the-griddle-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2561,"Url":"https://www.facebook.com/234418655726923/posts/125528156615974","ViewCount":2,"LikeCount":1},{"Platform":"instagram","PostId":289,"Url":"https://www.instagram.com/p/CX4T212PxuR/","ViewCount":0,"LikeCount":20}]},{"Id":2562,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/125509503284506","ThumbnailUrl":"media/posts/facebook_110899788073674_125509503284506.png","Description":"The pay off \n\n#bbq #meat #ribs #smoked #smokedmeat #smokedribs #bbqribs #smokedporkribs #grilling #grillmasters","SearchText":"the pay off \n\n#bbq #meat #ribs #smoked #smokedmeat #smokedribs #bbqribs #smokedporkribs #grilling #grillmasters pig pork_ribs showcase bbq smoking the pay off \n\n#bbq #meat #ribs #smoked #smokedmeat #smokedribs #bbqribs #smokedporkribs #grilling #grillmasters pig pork_ribs showcase bbq smoking","CreateDateTime":"2021-12-24T19:55:59.000Z","ViewCount":0,"LikeCount":31,"GroupId":9387,"GroupCode":"the-payoff-of-smoked-pork-ribs","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2562,"Url":"https://www.facebook.com/234418655726923/posts/125509503284506","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":290,"Url":"https://www.instagram.com/p/CX4MsVqPGEj/","ViewCount":0,"LikeCount":27}]},{"Id":290,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CX4MsVqPGEj/","ThumbnailUrl":"media/posts/instagram_18175667197162210.png","Description":"The pay off \n\n#bbq #meat #ribs #smoked #smokedmeat #smokedribs #bbqribs #smokedporkribs #grilling #grillmasters","SearchText":"the pay off \n\n#bbq #meat #ribs #smoked #smokedmeat #smokedribs #bbqribs #smokedporkribs #grilling #grillmasters pig pork_ribs showcase bbq smoking the pay off \n\n#bbq #meat #ribs #smoked #smokedmeat #smokedribs #bbqribs #smokedporkribs #grilling #grillmasters pig pork_ribs showcase bbq smoking","CreateDateTime":"2021-12-24T19:55:55.000Z","ViewCount":0,"LikeCount":31,"GroupId":9387,"GroupCode":"the-payoff-of-smoked-pork-ribs","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2562,"Url":"https://www.facebook.com/234418655726923/posts/125509503284506","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":290,"Url":"https://www.instagram.com/p/CX4MsVqPGEj/","ViewCount":0,"LikeCount":27}]},{"Id":2563,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/125396656629124","ThumbnailUrl":"media/posts/facebook_110899788073674_125396656629124.png","Description":"Tower of Porker \n\nRibs on at 6. Ready for lunch. \n\n#bbq #meat #ribs #bbqribs #bbqmeat #bbqporkribs #ribsbbq #grillmasters #masterbuiltsmoker #masterbuiltgravityseries","SearchText":"tower of porker \n\nribs on at 6. ready for lunch. \n\n#bbq #meat #ribs #bbqribs #bbqmeat #bbqporkribs #ribsbbq #grillmasters #masterbuiltsmoker #masterbuiltgravityseries pig pork_ribs showcase bbq smoking tower of porker \n\nribs on at 6. ready for lunch. \n\n#bbq #meat #ribs #bbqribs #bbqmeat #bbqporkribs #ribsbbq #grillmasters #masterbuiltsmoker #masterbuiltgravityseries pig pork_ribs showcase bbq smoking","CreateDateTime":"2021-12-24T14:24:13.000Z","ViewCount":1,"LikeCount":23,"GroupId":9388,"GroupCode":"tower-of-porker-ribs-showcase","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2563,"Url":"https://www.facebook.com/234418655726923/posts/125396656629124","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":291,"Url":"https://www.instagram.com/p/CX3mufeFL3i/","ViewCount":0,"LikeCount":17}]},{"Id":291,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CX3mufeFL3i/","ThumbnailUrl":"media/posts/instagram_17930524486902049.png","Description":"Tower of Porker \n\nRibs on at 6. Ready for lunch. \n\n#bbq #meat #ribs #bbqribs #bbqmeat #bbqporkribs #ribsbbq #grillmasters #masterbuiltsmoker #masterbuiltgravityseries","SearchText":"tower of porker \n\nribs on at 6. ready for lunch. \n\n#bbq #meat #ribs #bbqribs #bbqmeat #bbqporkribs #ribsbbq #grillmasters #masterbuiltsmoker #masterbuiltgravityseries pig pork_ribs showcase bbq smoking tower of porker \n\nribs on at 6. ready for lunch. \n\n#bbq #meat #ribs #bbqribs #bbqmeat #bbqporkribs #ribsbbq #grillmasters #masterbuiltsmoker #masterbuiltgravityseries pig pork_ribs showcase bbq smoking","CreateDateTime":"2021-12-24T14:24:10.000Z","ViewCount":1,"LikeCount":23,"GroupId":9388,"GroupCode":"tower-of-porker-ribs-showcase","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2563,"Url":"https://www.facebook.com/234418655726923/posts/125396656629124","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":291,"Url":"https://www.instagram.com/p/CX3mufeFL3i/","ViewCount":0,"LikeCount":17}]},{"Id":292,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CXo7xcBj7Z1/","ThumbnailUrl":"media/posts/instagram_17941313104702526.png","Description":"Slo-mo Rib-eye flames on the weber \n\n#steak #meat #grill #weber #bbq #grills #steaklover #grillseason #grilling #slowmotion #slomo #webergrills","SearchText":"slo-mo rib-eye flames on the weber \n\n#steak #meat #grill #weber #bbq #grills #steaklover #grillseason #grilling #slowmotion #slomo #webergrills cow steak showcase bbq grilling","CreateDateTime":"2021-12-18T21:40:52.000Z","ViewCount":355,"LikeCount":12,"GroupId":9899,"GroupCode":"slo-mo-rib-eye-flames-on-the-weber","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":292,"Url":"https://www.instagram.com/reel/CXo7xcBj7Z1/","ViewCount":355,"LikeCount":12}]},{"Id":2564,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/123383190163804","ThumbnailUrl":"media/posts/facebook_110899788073674_123383190163804.png","Description":"One of my favorite things to do in this world is reverse sear a ribeye on my weber. The experience. The taste. The joy in eating. Smiles on my family and friend’s faces. Life. #steak #webergrills","SearchText":"one of my favorite things to do in this world is reverse sear a ribeye on my weber. the experience. the taste. the joy in eating. smiles on my family and friend’s faces. life. #steak #webergrills cow steak showcase bbq grilling one of my favorite things to do in this world is reverse sear a ribeye on my weber. the experience. the taste. the joy in eating. smiles on my family and friend’s faces. life. #steak #webergrills cow steak showcase bbq grilling","CreateDateTime":"2021-12-18T03:18:45.000Z","ViewCount":0,"LikeCount":21,"GroupId":9389,"GroupCode":"reverse-sear-ribeye-on-weber-grill","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2564,"Url":"https://www.facebook.com/234418655726923/posts/123383190163804","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":293,"Url":"https://www.instagram.com/p/CXm9zKiLnCO/","ViewCount":0,"LikeCount":15}]},{"Id":293,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CXm9zKiLnCO/","ThumbnailUrl":"media/posts/instagram_17941098919700025.png","Description":"One of my favorite things to do in this world is reverse sear a ribeye on my weber. The experience. The taste. The joy in eating. Smiles on my family and friend’s faces. Life. #steak #webergrills","SearchText":"one of my favorite things to do in this world is reverse sear a ribeye on my weber. the experience. the taste. the joy in eating. smiles on my family and friend’s faces. life. #steak #webergrills cow steak showcase bbq grilling one of my favorite things to do in this world is reverse sear a ribeye on my weber. the experience. the taste. the joy in eating. smiles on my family and friend’s faces. life. #steak #webergrills cow steak showcase bbq grilling","CreateDateTime":"2021-12-18T03:18:41.000Z","ViewCount":0,"LikeCount":21,"GroupId":9389,"GroupCode":"reverse-sear-ribeye-on-weber-grill","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2564,"Url":"https://www.facebook.com/234418655726923/posts/123383190163804","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":293,"Url":"https://www.instagram.com/p/CXm9zKiLnCO/","ViewCount":0,"LikeCount":15}]},{"Id":294,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CXm9I5JDEi2/","ThumbnailUrl":"media/posts/instagram_17890798583467398.png","Description":"#flames on my #webergrill. Never gets old \n\n#fire #grill #friday #bbq","SearchText":"#flames on my #webergrill. never gets old \n\n#fire #grill #friday #bbq showcase bbq grilling","CreateDateTime":"2021-12-18T03:14:01.000Z","ViewCount":281,"LikeCount":11,"GroupId":9900,"GroupCode":"weber-grill-flames-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":294,"Url":"https://www.instagram.com/reel/CXm9I5JDEi2/","ViewCount":281,"LikeCount":11}]},{"Id":2565,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/123252816843508","ThumbnailUrl":"media/posts/facebook_110899788073674_123252816843508.png","Description":"#babybackribs smoked on #webergrills","SearchText":"#babybackribs smoked on #webergrills pig pork_ribs showcase bbq smoking","CreateDateTime":"2021-12-17T16:37:15.000Z","ViewCount":0,"LikeCount":6,"GroupId":9901,"GroupCode":"smoked-baby-back-ribs-on-weber-grill","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2565,"Url":"https://www.facebook.com/234418655726923/posts/123252816843508","ViewCount":0,"LikeCount":6}]},{"Id":295,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CXl0YqFpI_q/","ThumbnailUrl":"media/posts/instagram_17894440589403556.png","Description":"Baby Back Ribs Smoked with Hickory on a Weber Kettle. \n\n#pork #ribs #bbq #bbqporn #porkribs #grilling #meat #barbecue #webergrill #hickorysmoked #webergrills #babybackribs","SearchText":"baby back ribs smoked with hickory on a weber kettle. \n\n#pork #ribs #bbq #bbqporn #porkribs #grilling #meat #barbecue #webergrill #hickorysmoked #webergrills #babybackribs pig pork_ribs showcase bbq smoking grilling","CreateDateTime":"2021-12-17T16:37:11.000Z","ViewCount":0,"LikeCount":23,"GroupId":9902,"GroupCode":"hickory-smoked-baby-back-ribs","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":295,"Url":"https://www.instagram.com/p/CXl0YqFpI_q/","ViewCount":0,"LikeCount":23}]},{"Id":2566,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/123018270200296","ThumbnailUrl":"media/posts/facebook_110899788073674_123018270200296.png","Description":"Yeah! My new @youtube channel got its first subscriber! More videos coming soon. Subscribe now and save. Link in bio! #youtube #meat #bbq #backyahd #smoker #steak #cheese #bacon #food #tutorials","SearchText":"yeah! my new @youtube channel got its first subscriber! more videos coming soon. subscribe now and save. link in bio! #youtube #meat #bbq #backyahd #smoker #steak #cheese #bacon #food #tutorials yeah! my new @youtube channel got its first subscriber! more videos coming soon. subscribe now and save. link in bio! #youtube #meat #bbq #backyahd #smoker #steak #cheese #bacon #food #tutorials cow steak tutorial bbq smoking","CreateDateTime":"2021-12-17T00:57:12.000Z","ViewCount":1,"LikeCount":8,"GroupId":9390,"GroupCode":"exciting-news-about-my-youtube-channel","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2566,"Url":"https://www.facebook.com/234418655726923/posts/123018270200296","ViewCount":1,"LikeCount":1},{"Platform":"instagram","PostId":296,"Url":"https://www.instagram.com/p/CXkIzfpJyVV/","ViewCount":0,"LikeCount":7}]},{"Id":296,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CXkIzfpJyVV/","ThumbnailUrl":"media/posts/instagram_17903810525272003.png","Description":"Yeah! My new @youtube channel got its first subscriber! More videos coming soon. Subscribe now and save. Link in bio! #youtube #meat #bbq #backyahd #smoker #steak #cheese #bacon #food #tutorials","SearchText":"yeah! my new @youtube channel got its first subscriber! more videos coming soon. subscribe now and save. link in bio! #youtube #meat #bbq #backyahd #smoker #steak #cheese #bacon #food #tutorials yeah! my new @youtube channel got its first subscriber! more videos coming soon. subscribe now and save. link in bio! #youtube #meat #bbq #backyahd #smoker #steak #cheese #bacon #food #tutorials cow steak tutorial bbq smoking","CreateDateTime":"2021-12-17T00:57:08.000Z","ViewCount":1,"LikeCount":8,"GroupId":9390,"GroupCode":"exciting-news-about-my-youtube-channel","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2566,"Url":"https://www.facebook.com/234418655726923/posts/123018270200296","ViewCount":1,"LikeCount":1},{"Platform":"instagram","PostId":296,"Url":"https://www.instagram.com/p/CXkIzfpJyVV/","ViewCount":0,"LikeCount":7}]},{"Id":297,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CXh63LEDqRY/","ThumbnailUrl":"media/posts/instagram_17896426061345274.png","Description":"Fried #cheese and #steak sandwich with onions, mushrooms, peppers, and pickled red onions with Backyahd Carolina gold.","SearchText":"fried #cheese and #steak sandwich with onions, mushrooms, peppers, and pickled red onions with backyahd carolina gold. cow steak showcase bbq frying","CreateDateTime":"2021-12-16T04:18:15.000Z","ViewCount":2007,"LikeCount":143,"GroupId":9903,"GroupCode":"fried-cheese-and-steak-sandwich-delight","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":297,"Url":"https://www.instagram.com/reel/CXh63LEDqRY/","ViewCount":2007,"LikeCount":143}]},{"Id":2567,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/122688943566562","ThumbnailUrl":"media/posts/facebook_110899788073674_122688943566562.png","Description":"The Backyahd Pub Burger\n\n#burger #grill #weber #summer #bbq #pub #webergrill #burgerlovers #bbqtime #burgerlife #webergrills","SearchText":"the backyahd pub burger\n\n#burger #grill #weber #summer #bbq #pub #webergrill #burgerlovers #bbqtime #burgerlife #webergrills burger bbq burgers grilling the backyahd pub burger\n\n#burger #grill #weber #summer #bbq #pub #webergrill #burgerlovers #bbqtime #burgerlife #webergrills burger recipe bbq burgers grilling","CreateDateTime":"2021-12-15T22:55:00.000Z","ViewCount":0,"LikeCount":22,"GroupId":9391,"GroupCode":"the-backyahd-pub-burger-recipe","IsPrimaryInGroup":true,"Animals":[],"Dishes":["burger"],"PostTypes":[],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2567,"Url":"https://www.facebook.com/234418655726923/posts/122688943566562","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":298,"Url":"https://www.instagram.com/p/CXhWBmTvJzg/","ViewCount":0,"LikeCount":21}]},{"Id":298,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CXhWBmTvJzg/","ThumbnailUrl":"media/posts/instagram_17886665585548830.png","Description":"The Backyahd Pub Burger\n\n#burger #grill #weber #summer #bbq #pub #webergrill #burgerlovers #bbqtime #burgerlife #webergrills","SearchText":"the backyahd pub burger\n\n#burger #grill #weber #summer #bbq #pub #webergrill #burgerlovers #bbqtime #burgerlife #webergrills burger bbq burgers grilling the backyahd pub burger\n\n#burger #grill #weber #summer #bbq #pub #webergrill #burgerlovers #bbqtime #burgerlife #webergrills burger recipe bbq burgers grilling","CreateDateTime":"2021-12-15T22:54:56.000Z","ViewCount":0,"LikeCount":22,"GroupId":9391,"GroupCode":"the-backyahd-pub-burger-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2567,"Url":"https://www.facebook.com/234418655726923/posts/122688943566562","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":298,"Url":"https://www.instagram.com/p/CXhWBmTvJzg/","ViewCount":0,"LikeCount":21}]},{"Id":2568,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/122414866927303","ThumbnailUrl":"media/posts/facebook_110899788073674_122414866927303.png","Description":"Who is up for a smashburger? \n\n#burger","SearchText":"who is up for a smashburger? \n\n#burger who is up for a smashburger? \n\n#burger #burgers #hamburger #burgerporn #burgertime #cheeseburger #hamburgers #burger🍔 #loveburger #masterbuiltgravityseries #masterbuilt #food #bbq #meat #cheese cow burger recipe bbq burgers grilling","CreateDateTime":"2021-12-15T02:42:13.000Z","ViewCount":0,"LikeCount":22,"GroupId":9392,"GroupCode":"smashburger-social-gathering","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2568,"Url":"https://www.facebook.com/234418655726923/posts/122414866927303","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":299,"Url":"https://www.instagram.com/p/CXfLPGaL7CF/","ViewCount":0,"LikeCount":18}]},{"Id":299,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CXfLPGaL7CF/","ThumbnailUrl":"media/posts/instagram_18187358101150196.png","Description":"Who is up for a smashburger? \n\n#burger #burgers #hamburger #burgerporn #burgertime #cheeseburger #hamburgers #burger🍔 #loveburger #masterbuiltgravityseries #masterbuilt #food #bbq #meat #cheese","SearchText":"who is up for a smashburger? \n\n#burger who is up for a smashburger? \n\n#burger #burgers #hamburger #burgerporn #burgertime #cheeseburger #hamburgers #burger🍔 #loveburger #masterbuiltgravityseries #masterbuilt #food #bbq #meat #cheese cow burger recipe bbq burgers grilling","CreateDateTime":"2021-12-15T02:42:10.000Z","ViewCount":0,"LikeCount":22,"GroupId":9392,"GroupCode":"smashburger-social-gathering","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["recipe"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2568,"Url":"https://www.facebook.com/234418655726923/posts/122414866927303","ViewCount":0,"LikeCount":4},{"Platform":"instagram","PostId":299,"Url":"https://www.instagram.com/p/CXfLPGaL7CF/","ViewCount":0,"LikeCount":18}]},{"Id":2569,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/122345370267586","ThumbnailUrl":"media/posts/facebook_110899788073674_122345370267586.png","Description":"Hotdog pops. Perfect setup for easy eating off the grill especially for kids. \n\n#hotdog #grill #weber #webergrills","SearchText":"hotdog pops. perfect setup for easy eating off the grill especially for kids. \n\n#hotdog #grill #weber #webergrills hotdog pops. perfect setup for easy eating off the grill especially for kids. \n\n#hotdog #grill #weber #webergrills","CreateDateTime":"2021-12-14T20:29:28.000Z","ViewCount":1,"LikeCount":23,"GroupId":9393,"GroupCode":"hotdog-pops-fun-grill-idea-for-kids","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2569,"Url":"https://www.facebook.com/234418655726923/posts/122345370267586","ViewCount":1,"LikeCount":5},{"Platform":"instagram","PostId":300,"Url":"https://www.instagram.com/p/CXegk_9BMGw/","ViewCount":0,"LikeCount":18}]},{"Id":300,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CXegk_9BMGw/","ThumbnailUrl":"media/posts/instagram_17922701795049475.png","Description":"Hotdog pops. Perfect setup for easy eating off the grill especially for kids. \n\n#hotdog #grill #weber #webergrills","SearchText":"hotdog pops. perfect setup for easy eating off the grill especially for kids. \n\n#hotdog #grill #weber #webergrills hotdog pops. perfect setup for easy eating off the grill especially for kids. \n\n#hotdog #grill #weber #webergrills","CreateDateTime":"2021-12-14T20:29:25.000Z","ViewCount":1,"LikeCount":23,"GroupId":9393,"GroupCode":"hotdog-pops-fun-grill-idea-for-kids","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2569,"Url":"https://www.facebook.com/234418655726923/posts/122345370267586","ViewCount":1,"LikeCount":5},{"Platform":"instagram","PostId":300,"Url":"https://www.instagram.com/p/CXegk_9BMGw/","ViewCount":0,"LikeCount":18}]},{"Id":2570,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/121882876980502","ThumbnailUrl":"media/posts/facebook_110899788073674_121882876980502.png","Description":"The Reverse sear. My go to for a little smoke and Maillard. Can you find the potatoes in this photos?\n\n#steak #reversesear #webergrills","SearchText":"the reverse sear. my go to for a little smoke and maillard. can you find the potatoes in this photos?\n\n#steak #reversesear #webergrills cow steak tips bbq smoking the reverse sear. my go to for a little smoke and maillard. can you find the potatoes in this photos?\n\n#steak #reversesear #webergrills cow steak how_to bbq grilling","CreateDateTime":"2021-12-13T12:06:42.000Z","ViewCount":0,"LikeCount":19,"GroupId":9394,"GroupCode":"reverse-sear-steak-method","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2570,"Url":"https://www.facebook.com/234418655726923/posts/121882876980502","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":301,"Url":"https://www.instagram.com/p/CXbCPixFyTU/","ViewCount":0,"LikeCount":16}]},{"Id":301,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CXbCPixFyTU/","ThumbnailUrl":"media/posts/instagram_18208140277112238.png","Description":"The Reverse sear. My go to for a little smoke and Maillard. Can you find the potatoes in this photos?\n\n#steak #reversesear #webergrills","SearchText":"the reverse sear. my go to for a little smoke and maillard. can you find the potatoes in this photos?\n\n#steak #reversesear #webergrills cow steak tips bbq smoking the reverse sear. my go to for a little smoke and maillard. can you find the potatoes in this photos?\n\n#steak #reversesear #webergrills cow steak how_to bbq grilling","CreateDateTime":"2021-12-13T12:06:38.000Z","ViewCount":0,"LikeCount":19,"GroupId":9394,"GroupCode":"reverse-sear-steak-method","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["how_to"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2570,"Url":"https://www.facebook.com/234418655726923/posts/121882876980502","ViewCount":0,"LikeCount":3},{"Platform":"instagram","PostId":301,"Url":"https://www.instagram.com/p/CXbCPixFyTU/","ViewCount":0,"LikeCount":16}]},{"Id":302,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CXaGZQIgrZk/","ThumbnailUrl":"media/posts/instagram_17933266198853335.png","Description":"Smashed potatoes and Brussels sprouts - the perfect sides for any protein. \n\n#bbq #brussels #potatoes #bbqlife #bbqporn #bbqlovers #brusselsprouts #sides #bbqtime #bbqfood #bbq🍖","SearchText":"smashed potatoes and brussels sprouts - the perfect sides for any protein. \n\n#bbq #brussels #potatoes #bbqlife #bbqporn #bbqlovers #brusselsprouts #sides #bbqtime #bbqfood #bbq🍖 showcase bbq sides","CreateDateTime":"2021-12-13T03:25:50.000Z","ViewCount":302,"LikeCount":14,"GroupId":9904,"GroupCode":"smashed-potatoes-and-brussels-sprouts","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ","Sides"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":302,"Url":"https://www.instagram.com/reel/CXaGZQIgrZk/","ViewCount":302,"LikeCount":14}]},{"Id":2571,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/121647800337343","ThumbnailUrl":"media/posts/facebook_110899788073674_121647800337343.png","Description":"Chuck roast 🤤 \n#beef","SearchText":"chuck roast 🤤 \n#beef cow roast_beef chuck roast 🤤 \n#beef \n\n#beef #roast #smoked #grill #bbqbeef #grilllovers #instameat #instabbq #bbqmaster #bbqporn #grilling #steak #smokedaily","CreateDateTime":"2021-12-12T16:31:44.000Z","ViewCount":0,"LikeCount":33,"GroupId":9395,"GroupCode":"delicious-chuck-roast-cooking-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["roast_beef"],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2571,"Url":"https://www.facebook.com/234418655726923/posts/121647800337343","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":303,"Url":"https://www.instagram.com/p/CXY7x9jpJRo/","ViewCount":0,"LikeCount":26}]},{"Id":303,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CXY7x9jpJRo/","ThumbnailUrl":"media/posts/instagram_18203945206143669.png","Description":"Chuck roast 🤤 \n#beef \n\n#beef #roast #smoked #grill #bbqbeef #grilllovers #instameat #instabbq #bbqmaster #bbqporn #grilling #steak #smokedaily","SearchText":"chuck roast 🤤 \n#beef cow roast_beef chuck roast 🤤 \n#beef \n\n#beef #roast #smoked #grill #bbqbeef #grilllovers #instameat #instabbq #bbqmaster #bbqporn #grilling #steak #smokedaily","CreateDateTime":"2021-12-12T16:31:41.000Z","ViewCount":0,"LikeCount":33,"GroupId":9395,"GroupCode":"delicious-chuck-roast-cooking-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2571,"Url":"https://www.facebook.com/234418655726923/posts/121647800337343","ViewCount":0,"LikeCount":7},{"Platform":"instagram","PostId":303,"Url":"https://www.instagram.com/p/CXY7x9jpJRo/","ViewCount":0,"LikeCount":26}]},{"Id":304,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CXXBUaujQnd/","ThumbnailUrl":"media/posts/instagram_17922455090025694.png","Description":"This guy is ready for the Texas crutch #smokedbeef","SearchText":"this guy is ready for the texas crutch #smokedbeef cow brisket process bbq smoking","CreateDateTime":"2021-12-11T22:42:03.000Z","ViewCount":325,"LikeCount":17,"GroupId":9905,"GroupCode":"texas-crutch-for-smoked-brisket","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["brisket"],"PostTypes":["process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":304,"Url":"https://www.instagram.com/reel/CXXBUaujQnd/","ViewCount":325,"LikeCount":17}]},{"Id":2572,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/121376860364437","ThumbnailUrl":"media/posts/facebook_110899788073674_121376860364437.png","Description":"Who else is smoking beef today?\n\n#bbq #smoke #meat","SearchText":"who else is smoking beef today?\n\n#bbq #smoke #meat cow bbq smoking who else is smoking beef today?\n\n#bbq #smoke #meat cow bbq smoking","CreateDateTime":"2021-12-11T19:41:08.000Z","ViewCount":1,"LikeCount":22,"GroupId":9396,"GroupCode":"smoking-beef-discussion-board","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":[],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2572,"Url":"https://www.facebook.com/234418655726923/posts/121376860364437","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":305,"Url":"https://www.instagram.com/p/CXWsqWWPaVq/","ViewCount":0,"LikeCount":15}]},{"Id":305,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CXWsqWWPaVq/","ThumbnailUrl":"media/posts/instagram_17922329056915657.png","Description":"Who else is smoking beef today?\n\n#bbq #smoke #meat","SearchText":"who else is smoking beef today?\n\n#bbq #smoke #meat cow bbq smoking who else is smoking beef today?\n\n#bbq #smoke #meat cow bbq smoking","CreateDateTime":"2021-12-11T19:41:05.000Z","ViewCount":1,"LikeCount":22,"GroupId":9396,"GroupCode":"smoking-beef-discussion-board","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2572,"Url":"https://www.facebook.com/234418655726923/posts/121376860364437","ViewCount":1,"LikeCount":7},{"Platform":"instagram","PostId":305,"Url":"https://www.instagram.com/p/CXWsqWWPaVq/","ViewCount":0,"LikeCount":15}]},{"Id":306,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CXWgySnjSI0/","ThumbnailUrl":"media/posts/instagram_17850377786668363.png","Description":"Americano experience with @rocketespresso_usa @baratza and @ember.  Doing all day #bbq smoke today and need the espresso to fuel me. \n\n#coffee #espresso #coffeetime #coffeelover #coffeeaddict #espress","SearchText":"americano experience with @rocketespresso_usa @baratza and @ember.  doing all day #bbq smoke today and need the espresso to fuel me. \n\n#coffee #espresso #coffeetime #coffeelover #coffeeaddict #espressocoffee #barista #caffeine #coffeebreak #coffee☕ #baristastyle #americano #java #morning #goodmorning showcase bbq smoking","CreateDateTime":"2021-12-11T17:58:09.000Z","ViewCount":260,"LikeCount":14,"GroupId":9906,"GroupCode":"bbq-smoke-and-americano-fuel-up","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":306,"Url":"https://www.instagram.com/reel/CXWgySnjSI0/","ViewCount":260,"LikeCount":14}]},{"Id":307,"Platform":"instagram","Type":"video","Url":"https://www.instagram.com/reel/CXVHOLKDj3Z/","ThumbnailUrl":"media/posts/instagram_17910270743325768.png","Description":"Smashburger reveal\n\n#burger","SearchText":"smashburger reveal\n\n#burger cow burger showcase burgers","CreateDateTime":"2021-12-11T05:00:04.000Z","ViewCount":3721,"LikeCount":109,"GroupId":9907,"GroupCode":"smashburger-reveal","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":307,"Url":"https://www.instagram.com/reel/CXVHOLKDj3Z/","ViewCount":3721,"LikeCount":109}]},{"Id":2573,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/120666397102150","ThumbnailUrl":"media/posts/facebook_110899788073674_120666397102150.png","Description":"Tamales on the Weber Smokey Joe. We were camping on the San Juan Islands in the PNW and a fellow camper was in desperate need of an onion and was willing to trade for two tamales. I heated up on the S","SearchText":"tamales on the weber smokey joe. we were camping on the san juan islands in the pnw and a fellow camper was in desperate need of an onion and was willing to trade for two tamales. i heated up on the smokey joe and we were good to go. \n\n#grilling #tamales #camping #webergrills showcase bbq grilling tamales on the weber smokey joe. we were camping on the san juan islands in the pnw and a fellow camper was in desperate need of an onion and was willing to trade for two tamales. i heated up on the smokey joe and we were good to go. \n\n#grilling #tamales #camping #webergrills","CreateDateTime":"2021-12-09T15:36:44.000Z","ViewCount":0,"LikeCount":14,"GroupId":9397,"GroupCode":"tamales-on-the-weber-smokey-joe","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2573,"Url":"https://www.facebook.com/234418655726923/posts/120666397102150","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":308,"Url":"https://www.instagram.com/p/CXRHGWwJbau/","ViewCount":0,"LikeCount":12}]},{"Id":308,"Platform":"instagram","Type":"image","Url":"https://www.instagram.com/p/CXRHGWwJbau/","ThumbnailUrl":"media/posts/instagram_17940624847700549.png","Description":"Tamales on the Weber Smokey Joe. We were camping on the San Juan Islands in the PNW and a fellow camper was in desperate need of an onion and was willing to trade for two tamales. I heated up on the S","SearchText":"tamales on the weber smokey joe. we were camping on the san juan islands in the pnw and a fellow camper was in desperate need of an onion and was willing to trade for two tamales. i heated up on the smokey joe and we were good to go. \n\n#grilling #tamales #camping #webergrills showcase bbq grilling tamales on the weber smokey joe. we were camping on the san juan islands in the pnw and a fellow camper was in desperate need of an onion and was willing to trade for two tamales. i heated up on the smokey joe and we were good to go. \n\n#grilling #tamales #camping #webergrills","CreateDateTime":"2021-12-09T15:36:39.000Z","ViewCount":0,"LikeCount":14,"GroupId":9397,"GroupCode":"tamales-on-the-weber-smokey-joe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2573,"Url":"https://www.facebook.com/234418655726923/posts/120666397102150","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":308,"Url":"https://www.instagram.com/p/CXRHGWwJbau/","ViewCount":0,"LikeCount":12}]},{"Id":2574,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/120354190466704","ThumbnailUrl":"media/posts/facebook_110899788073674_120354190466704.png","Description":"River bank grilling with some good friends and my little weber. \n\n#bbq #steak #meat #weber #steaks #grill #grilling #webergrills #webergrill #grillingtime #bbqporn #barbecue #barbeque","SearchText":"river bank grilling with some good friends and my little weber. \n\n#bbq #steak #meat #weber #steaks #grill #grilling #webergrills #webergrill #grillingtime #bbqporn #barbecue #barbeque river bank grilling with some good friends and my little weber. \n\n#bbq #steak #meat #weber #steaks #grill #grilling #webergrills #webergrill #grillingtime #bbqporn #barbecue #barbeque cow steak showcase bbq grilling","CreateDateTime":"2021-12-08T15:30:25.000Z","ViewCount":99,"LikeCount":18,"GroupId":9398,"GroupCode":"river-bank-grilling-with-friends","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2574,"Url":"https://www.facebook.com/234418655726923/posts/120354190466704","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":309,"Url":"https://www.instagram.com/p/CXOhlSep37a/","ViewCount":99,"LikeCount":17}]},{"Id":309,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CXOhlSep37a/","ThumbnailUrl":null,"Description":"River bank grilling with some good friends and my little weber. \n\n#bbq #steak #meat #weber #steaks #grill #grilling #webergrills #webergrill #grillingtime #bbqporn #barbecue #barbeque","SearchText":"river bank grilling with some good friends and my little weber. \n\n#bbq #steak #meat #weber #steaks #grill #grilling #webergrills #webergrill #grillingtime #bbqporn #barbecue #barbeque river bank grilling with some good friends and my little weber. \n\n#bbq #steak #meat #weber #steaks #grill #grilling #webergrills #webergrill #grillingtime #bbqporn #barbecue #barbeque cow steak showcase bbq grilling","CreateDateTime":"2021-12-08T15:30:21.000Z","ViewCount":99,"LikeCount":18,"GroupId":9398,"GroupCode":"river-bank-grilling-with-friends","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2574,"Url":"https://www.facebook.com/234418655726923/posts/120354190466704","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":309,"Url":"https://www.instagram.com/p/CXOhlSep37a/","ViewCount":99,"LikeCount":17}]},{"Id":310,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CXMIhAhPhIT/","ThumbnailUrl":null,"Description":"Surf and turf with some #salmon and #beef short ribs on the @webergrills \n\n#bbq #bbqlife #bbqlovers #bbqfood #meat","SearchText":"surf and turf with some #salmon and #beef short ribs on the @webergrills \n\n#bbq #bbqlife #bbqlovers #bbqfood #meat cow fish salmon beef_ribs showcase bbq seafood grilling","CreateDateTime":"2021-12-07T17:12:50.000Z","ViewCount":55,"LikeCount":17,"GroupId":9908,"GroupCode":"surf-and-turf-salmon-and-short-ribs","IsPrimaryInGroup":true,"Animals":["cow","fish"],"Dishes":["salmon","beef_ribs"],"PostTypes":["showcase"],"Categories":["BBQ","Seafood"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":310,"Url":"https://www.instagram.com/p/CXMIhAhPhIT/","ViewCount":55,"LikeCount":17}]},{"Id":2575,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/119886393846817","ThumbnailUrl":"media/posts/facebook_110899788073674_119886393846817.png","Description":"Who’s up for some beef ribs, wedges, and asparagus? \n\n#beef #bbq #meat #ribs #beefribs #bbqribs #beefshortribs #grilling #potato #wedges #potatowedges #masterbuiltsmoker #masterbuiltgravityseries","SearchText":"who’s up for some beef ribs, wedges, and asparagus? \n\n#beef #bbq #meat #ribs #beefribs #bbqribs #beefshortribs #grilling #potato #wedges #potatowedges #masterbuiltsmoker #masterbuiltgravityseries who’s up for some beef ribs, wedges, and asparagus? \n\n#beef #bbq #meat #ribs #beefribs #bbqribs #beefshortribs #grilling #potato #wedges #potatowedges #masterbuiltsmoker #masterbuiltgravityseries","CreateDateTime":"2021-12-07T01:23:44.000Z","ViewCount":210,"LikeCount":23,"GroupId":9399,"GroupCode":"beef-ribs-with-wedges-and-asparagus","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2575,"Url":"https://www.facebook.com/234418655726923/posts/119886393846817","ViewCount":2,"LikeCount":4},{"Platform":"instagram","PostId":311,"Url":"https://www.instagram.com/p/CXKb5KFpbEe/","ViewCount":208,"LikeCount":19}]},{"Id":311,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CXKb5KFpbEe/","ThumbnailUrl":null,"Description":"Who’s up for some beef ribs, wedges, and asparagus? \n\n#beef #bbq #meat #ribs #beefribs #bbqribs #beefshortribs #grilling #potato #wedges #potatowedges #masterbuiltsmoker #masterbuiltgravityseries","SearchText":"who’s up for some beef ribs, wedges, and asparagus? \n\n#beef #bbq #meat #ribs #beefribs #bbqribs #beefshortribs #grilling #potato #wedges #potatowedges #masterbuiltsmoker #masterbuiltgravityseries who’s up for some beef ribs, wedges, and asparagus? \n\n#beef #bbq #meat #ribs #beefribs #bbqribs #beefshortribs #grilling #potato #wedges #potatowedges #masterbuiltsmoker #masterbuiltgravityseries","CreateDateTime":"2021-12-07T01:23:40.000Z","ViewCount":210,"LikeCount":23,"GroupId":9399,"GroupCode":"beef-ribs-with-wedges-and-asparagus","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2575,"Url":"https://www.facebook.com/234418655726923/posts/119886393846817","ViewCount":2,"LikeCount":4},{"Platform":"instagram","PostId":311,"Url":"https://www.instagram.com/p/CXKb5KFpbEe/","ViewCount":208,"LikeCount":19}]},{"Id":2576,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/119855523849904","ThumbnailUrl":"media/posts/facebook_110899788073674_119855523849904.png","Description":"My Weber has a case of the Monday’s \n\n@webergrills #grill #meat #bbq #food #webergrills #webergrill","SearchText":"my weber has a case of the monday’s \n\n@webergrills #grill #meat #bbq #food #webergrills #webergrill my weber has a case of the monday’s \n\n@webergrills #grill #meat #bbq #food #webergrills #webergrill bbq grilling","CreateDateTime":"2021-12-06T21:46:02.000Z","ViewCount":61,"LikeCount":17,"GroupId":9400,"GroupCode":"weber-grill-showcase","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2576,"Url":"https://www.facebook.com/234418655726923/posts/119855523849904","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":312,"Url":"https://www.instagram.com/p/CXKC-ppPgkB/","ViewCount":61,"LikeCount":12}]},{"Id":312,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CXKC-ppPgkB/","ThumbnailUrl":null,"Description":"My Weber has a case of the Monday’s \n\n@webergrills #grill #meat #bbq #food #webergrills #webergrill","SearchText":"my weber has a case of the monday’s \n\n@webergrills #grill #meat #bbq #food #webergrills #webergrill my weber has a case of the monday’s \n\n@webergrills #grill #meat #bbq #food #webergrills #webergrill bbq grilling","CreateDateTime":"2021-12-06T21:45:58.000Z","ViewCount":61,"LikeCount":17,"GroupId":9400,"GroupCode":"weber-grill-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2576,"Url":"https://www.facebook.com/234418655726923/posts/119855523849904","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":312,"Url":"https://www.instagram.com/p/CXKC-ppPgkB/","ViewCount":61,"LikeCount":12}]},{"Id":2577,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/119580237210766","ThumbnailUrl":"media/posts/facebook_110899788073674_119580237210766.png","Description":"A burger a day… \n\n#burger #burgers #hamburger #burgerporn #burgerlove #burgerlovers #burgersandfries #burgerlife #burgerweek #burgerfest #weber #webergrills #webergrill","SearchText":"a burger a day… \n\n#burger #burgers #hamburger #burgerporn #burgerlove #burgerlovers #burgersandfries #burgerlife #burgerweek #burgerfest #weber #webergrills #webergrill a burger a day… \n\n#burger #burgers #hamburger #burgerporn #burgerlove #burgerlovers #burgersandfries #burgerlife #burgerweek #burgerfest #weber #webergrills #webergrill cow burger bbq burgers","CreateDateTime":"2021-12-06T02:05:56.000Z","ViewCount":114,"LikeCount":18,"GroupId":9401,"GroupCode":"daily-burger-inspirations","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2577,"Url":"https://www.facebook.com/234418655726923/posts/119580237210766","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":313,"Url":"https://www.instagram.com/p/CXH77WPJkZY/","ViewCount":114,"LikeCount":12}]},{"Id":313,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CXH77WPJkZY/","ThumbnailUrl":null,"Description":"A burger a day… \n\n#burger #burgers #hamburger #burgerporn #burgerlove #burgerlovers #burgersandfries #burgerlife #burgerweek #burgerfest #weber #webergrills #webergrill","SearchText":"a burger a day… \n\n#burger #burgers #hamburger #burgerporn #burgerlove #burgerlovers #burgersandfries #burgerlife #burgerweek #burgerfest #weber #webergrills #webergrill a burger a day… \n\n#burger #burgers #hamburger #burgerporn #burgerlove #burgerlovers #burgersandfries #burgerlife #burgerweek #burgerfest #weber #webergrills #webergrill cow burger bbq burgers","CreateDateTime":"2021-12-06T02:05:52.000Z","ViewCount":114,"LikeCount":18,"GroupId":9401,"GroupCode":"daily-burger-inspirations","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":[],"Categories":["BBQ","Burgers"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2577,"Url":"https://www.facebook.com/234418655726923/posts/119580237210766","ViewCount":0,"LikeCount":6},{"Platform":"instagram","PostId":313,"Url":"https://www.instagram.com/p/CXH77WPJkZY/","ViewCount":114,"LikeCount":12}]},{"Id":2578,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/119290340573089","ThumbnailUrl":"media/posts/facebook_110899788073674_119290340573089.png","Description":"That yolk fall! \n\n#burger #meat #grill #burger #burgers #hamburger #burgerlove #burgerlovers #burgerlife #burgermania #burgerporn","SearchText":"that yolk fall! \n\n#burger #meat #grill #burger #burgers #hamburger #burgerlove #burgerlovers #burgerlife #burgermania #burgerporn that yolk fall! \n\n#burger #meat #grill #burger #burgers #hamburger #burgerlove #burgerlovers #burgerlife #burgermania #burgerporn","CreateDateTime":"2021-12-05T04:54:40.000Z","ViewCount":69,"LikeCount":22,"GroupId":9402,"GroupCode":"perfect-burger-yolk-fall-technique","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2578,"Url":"https://www.facebook.com/234418655726923/posts/119290340573089","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":314,"Url":"https://www.instagram.com/p/CXFqcTPrvkF/","ViewCount":69,"LikeCount":17}]},{"Id":314,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CXFqcTPrvkF/","ThumbnailUrl":null,"Description":"That yolk fall! \n\n#burger #meat #grill #burger #burgers #hamburger #burgerlove #burgerlovers #burgerlife #burgermania #burgerporn","SearchText":"that yolk fall! \n\n#burger #meat #grill #burger #burgers #hamburger #burgerlove #burgerlovers #burgerlife #burgermania #burgerporn that yolk fall! \n\n#burger #meat #grill #burger #burgers #hamburger #burgerlove #burgerlovers #burgerlife #burgermania #burgerporn","CreateDateTime":"2021-12-05T04:54:36.000Z","ViewCount":69,"LikeCount":22,"GroupId":9402,"GroupCode":"perfect-burger-yolk-fall-technique","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2578,"Url":"https://www.facebook.com/234418655726923/posts/119290340573089","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":314,"Url":"https://www.instagram.com/p/CXFqcTPrvkF/","ViewCount":69,"LikeCount":17}]},{"Id":2579,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/119260907242699","ThumbnailUrl":"media/posts/facebook_110899788073674_119260907242699.png","Description":"Shredded #beef #tacos with #korean radish #kimchi. #delicioso","SearchText":"shredded #beef #tacos with #korean radish #kimchi. #delicioso cow recipe bbq shredded #beef #tacos with #korean radish #kimchi. #delicioso","CreateDateTime":"2021-12-05T02:21:54.000Z","ViewCount":48,"LikeCount":12,"GroupId":9403,"GroupCode":"shredded-beef-tacos-with-kimchi","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":[],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2579,"Url":"https://www.facebook.com/234418655726923/posts/119260907242699","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":315,"Url":"https://www.instagram.com/p/CXFY9aBFVSg/","ViewCount":48,"LikeCount":10}]},{"Id":315,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CXFY9aBFVSg/","ThumbnailUrl":null,"Description":"Shredded #beef #tacos with #korean radish #kimchi. #delicioso","SearchText":"shredded #beef #tacos with #korean radish #kimchi. #delicioso cow recipe bbq shredded #beef #tacos with #korean radish #kimchi. #delicioso","CreateDateTime":"2021-12-05T02:21:50.000Z","ViewCount":48,"LikeCount":12,"GroupId":9403,"GroupCode":"shredded-beef-tacos-with-kimchi","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2579,"Url":"https://www.facebook.com/234418655726923/posts/119260907242699","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":315,"Url":"https://www.instagram.com/p/CXFY9aBFVSg/","ViewCount":48,"LikeCount":10}]},{"Id":316,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CW_MzBZDQdm/","ThumbnailUrl":null,"Description":"That pull back is spot on. Wicked juicy. Honey brown sugar butter glazed #ribs. #bbq #smoker #webergrills #pork #porkribs","SearchText":"that pull back is spot on. wicked juicy. honey brown sugar butter glazed #ribs. #bbq #smoker #webergrills #pork #porkribs pig pork_ribs showcase bbq smoking","CreateDateTime":"2021-12-02T16:41:55.000Z","ViewCount":104,"LikeCount":21,"GroupId":9909,"GroupCode":"honey-brown-sugar-butter-glazed-ribs","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":316,"Url":"https://www.instagram.com/reel/CW_MzBZDQdm/","ViewCount":104,"LikeCount":21}]},{"Id":317,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CW9DLeEhdni/","ThumbnailUrl":null,"Description":"Bacon and cheese sizzle collab #bacon","SearchText":"bacon and cheese sizzle collab #bacon pig bacon showcase frying","CreateDateTime":"2021-12-01T20:38:07.000Z","ViewCount":5464,"LikeCount":161,"GroupId":9910,"GroupCode":"bacon-and-cheese-sizzle-collab","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["bacon"],"PostTypes":["showcase"],"Categories":[],"CookingMethods":["frying"],"GroupPlatforms":[{"Platform":"instagram","PostId":317,"Url":"https://www.instagram.com/reel/CW9DLeEhdni/","ViewCount":5464,"LikeCount":161}]},{"Id":318,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CW6AKfUJluS/","ThumbnailUrl":null,"Description":"I don’t usually eat breakfast but when I do I try to get wicked crispy cheese #Bagel #BagelSandwich #Breakfast #food #crispycheese #eggs #mostimportantmealoftheday","SearchText":"i don’t usually eat breakfast but when i do i try to get wicked crispy cheese #bagel #bagelsandwich #breakfast #food #crispycheese #eggs #mostimportantmealoftheday cow chicken bread breakfast","CreateDateTime":"2021-11-30T16:14:35.000Z","ViewCount":76,"LikeCount":9,"GroupId":9911,"GroupCode":"wicked-crispy-cheese-bagel-showcase","IsPrimaryInGroup":true,"Animals":["cow","chicken"],"Dishes":[],"PostTypes":[],"Categories":["Bread","Breakfast"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":318,"Url":"https://www.instagram.com/reel/CW6AKfUJluS/","ViewCount":76,"LikeCount":9}]},{"Id":319,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CW3iCyVjoCw/","ThumbnailUrl":null,"Description":"Turkey slow reveal \n#slowmotion #slowmo #turkey #thanksgiving #meat #bbq #smoker #food","SearchText":"turkey slow reveal \n#slowmotion #slowmo #turkey #thanksgiving #meat #bbq #smoker #food turkey showcase bbq smoking","CreateDateTime":"2021-11-29T17:12:44.000Z","ViewCount":83,"LikeCount":13,"GroupId":9912,"GroupCode":"turkey-slow-reveal-showcase","IsPrimaryInGroup":true,"Animals":["turkey"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":319,"Url":"https://www.instagram.com/reel/CW3iCyVjoCw/","ViewCount":83,"LikeCount":13}]},{"Id":320,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CWzhoLXjGV8/","ThumbnailUrl":null,"Description":"SMASHBURGERS! On the @masterbuilt Gravity 800 and @royaloakcharcoal lump. Wicked good burger\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger?? #bbq #bbqlife #grilling #meat #bbqlovers ","SearchText":"smashburgers! on the @masterbuilt gravity 800 and @royaloakcharcoal lump. wicked good burger\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger?? #bbq #bbqlife #grilling #meat #bbqlovers #grillmasters #masterbuiltgravityseries #masterbuilt smashburgers! on the @masterbuilt gravity 800 and @royaloakcharcoal lump. wicked juicy\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger🍔 #bbq #bbqlife #grilling #meat #bbqlovers #grillmasters #masterbuiltgravityseries #masterbuilt smashburgers! on the @masterbuilt gravity 800 and @royaloakcharcoal lump. wicked juicy\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger?? #bbq #bbqlife #grilling #meat #bbqlovers #grillmasters #masterbuiltgravityseries #masterbuilt cow burger showcase bbq burgers grilling","CreateDateTime":"2021-11-28T03:52:10.000Z","ViewCount":1747,"LikeCount":40,"GroupId":9404,"GroupCode":"juicy-smashburgers-on-gravity-800","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":320,"Url":"https://www.instagram.com/reel/CWzhoLXjGV8/","ViewCount":1534,"LikeCount":35},{"Platform":"facebook","PostId":2580,"Url":"https://www.facebook.com/234418655726923/posts/116775484157908","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":321,"Url":"https://www.instagram.com/p/CWzXGK7lbLV/","ViewCount":213,"LikeCount":0}]},{"Id":2580,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/116775484157908","ThumbnailUrl":"media/posts/facebook_110899788073674_116775484157908.png","Description":"SMASHBURGERS! On the @masterbuilt Gravity 800 and @royaloakcharcoal lump. Wicked juicy\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger🍔 #bbq #bbqlife #grilling #meat #bbqlovers #grill","SearchText":"smashburgers! on the @masterbuilt gravity 800 and @royaloakcharcoal lump. wicked good burger\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger?? #bbq #bbqlife #grilling #meat #bbqlovers #grillmasters #masterbuiltgravityseries #masterbuilt smashburgers! on the @masterbuilt gravity 800 and @royaloakcharcoal lump. wicked juicy\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger🍔 #bbq #bbqlife #grilling #meat #bbqlovers #grillmasters #masterbuiltgravityseries #masterbuilt smashburgers! on the @masterbuilt gravity 800 and @royaloakcharcoal lump. wicked juicy\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger?? #bbq #bbqlife #grilling #meat #bbqlovers #grillmasters #masterbuiltgravityseries #masterbuilt cow burger showcase bbq burgers grilling","CreateDateTime":"2021-11-28T02:19:17.000Z","ViewCount":1747,"LikeCount":40,"GroupId":9404,"GroupCode":"juicy-smashburgers-on-gravity-800","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":320,"Url":"https://www.instagram.com/reel/CWzhoLXjGV8/","ViewCount":1534,"LikeCount":35},{"Platform":"facebook","PostId":2580,"Url":"https://www.facebook.com/234418655726923/posts/116775484157908","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":321,"Url":"https://www.instagram.com/p/CWzXGK7lbLV/","ViewCount":213,"LikeCount":0}]},{"Id":321,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CWzXGK7lbLV/","ThumbnailUrl":null,"Description":"SMASHBURGERS! On the @masterbuilt Gravity 800 and @royaloakcharcoal lump. Wicked juicy\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger?? #bbq #bbqlife #grilling #meat #bbqlovers #grill","SearchText":"smashburgers! on the @masterbuilt gravity 800 and @royaloakcharcoal lump. wicked good burger\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger?? #bbq #bbqlife #grilling #meat #bbqlovers #grillmasters #masterbuiltgravityseries #masterbuilt smashburgers! on the @masterbuilt gravity 800 and @royaloakcharcoal lump. wicked juicy\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger🍔 #bbq #bbqlife #grilling #meat #bbqlovers #grillmasters #masterbuiltgravityseries #masterbuilt smashburgers! on the @masterbuilt gravity 800 and @royaloakcharcoal lump. wicked juicy\n\n#burgers #burger #hamburger #burgerporn #burgertime #hamburger?? #bbq #bbqlife #grilling #meat #bbqlovers #grillmasters #masterbuiltgravityseries #masterbuilt cow burger showcase bbq burgers grilling","CreateDateTime":"2021-11-28T02:19:14.000Z","ViewCount":1747,"LikeCount":40,"GroupId":9404,"GroupCode":"juicy-smashburgers-on-gravity-800","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":320,"Url":"https://www.instagram.com/reel/CWzhoLXjGV8/","ViewCount":1534,"LikeCount":35},{"Platform":"facebook","PostId":2580,"Url":"https://www.facebook.com/234418655726923/posts/116775484157908","ViewCount":0,"LikeCount":5},{"Platform":"instagram","PostId":321,"Url":"https://www.instagram.com/p/CWzXGK7lbLV/","ViewCount":213,"LikeCount":0}]},{"Id":322,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CWwRs63jMfX/","ThumbnailUrl":null,"Description":"THAT JUICY TURKEY #turkey #thanksgiving #smokedmeat #bbq #bbqlife #bbqreels","SearchText":"that juicy turkey #turkey #thanksgiving #smokedmeat #bbq #bbqlife #bbqreels turkey showcase bbq smoking","CreateDateTime":"2021-11-26T21:34:31.000Z","ViewCount":6072,"LikeCount":126,"GroupId":9913,"GroupCode":"that-juicy-smoked-turkey-recipe","IsPrimaryInGroup":true,"Animals":["turkey"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":322,"Url":"https://www.instagram.com/reel/CWwRs63jMfX/","ViewCount":6072,"LikeCount":126}]},{"Id":172,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7034675828449496367","ThumbnailUrl":"media/posts/tiktok_7034675828449496367.png","Description":"Here at the Backyahd we don’t need a fancy smoker to get good results. We are visiting family in Maine and we dug this little traeger out of my mom’s neighbor’s garage. Cleaned it up loaded with pelle","SearchText":"here at the backyahd we don’t need a fancy smoker to get good results. we are visiting family in maine and we dug this little traeger out of my mom’s neighbor’s garage. cleaned it up loaded with pellets and good to go. folks said this was the best turkey they’ve ever had. super juicy. herby. buttery here at the backyahd we don’t need a fancy smoker to get good results. we are visiting family in maine and we dug this little traeger out of my mom’s neighbor’s garage. cleaned it up loaded with pellets and good to go. folks said this was the best turkey they’ve ever had. super juicy. herby. buttery. \n\n#turkey #turkeyday #thanksgiving #smokedmeat #traegergrills #meat #bbq #smokedturkey","CreateDateTime":"2021-11-26T00:55:05.000Z","ViewCount":4368,"LikeCount":70,"GroupId":9405,"GroupCode":"traeger-turkey-cooking-tips","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":172,"Url":"https://www.tiktok.com/@backyahdbbq/video/7034675828449496367","ViewCount":4289,"LikeCount":58},{"Platform":"instagram","PostId":323,"Url":"https://www.instagram.com/reel/CWtdCNnj8Zr/","ViewCount":79,"LikeCount":12}]},{"Id":323,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CWtdCNnj8Zr/","ThumbnailUrl":null,"Description":"Here at the Backyahd we don’t need a fancy smoker to get good results. We are visiting family in Maine and we dug this little traeger out of my mom’s neighbor’s garage. Cleaned it up loaded with pelle","SearchText":"here at the backyahd we don’t need a fancy smoker to get good results. we are visiting family in maine and we dug this little traeger out of my mom’s neighbor’s garage. cleaned it up loaded with pellets and good to go. folks said this was the best turkey they’ve ever had. super juicy. herby. buttery here at the backyahd we don’t need a fancy smoker to get good results. we are visiting family in maine and we dug this little traeger out of my mom’s neighbor’s garage. cleaned it up loaded with pellets and good to go. folks said this was the best turkey they’ve ever had. super juicy. herby. buttery. \n\n#turkey #turkeyday #thanksgiving #smokedmeat #traegergrills #meat #bbq #smokedturkey","CreateDateTime":"2021-11-25T19:21:58.000Z","ViewCount":4368,"LikeCount":70,"GroupId":9405,"GroupCode":"traeger-turkey-cooking-tips","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":172,"Url":"https://www.tiktok.com/@backyahdbbq/video/7034675828449496367","ViewCount":4289,"LikeCount":58},{"Platform":"instagram","PostId":323,"Url":"https://www.instagram.com/reel/CWtdCNnj8Zr/","ViewCount":79,"LikeCount":12}]},{"Id":2581,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/115812144254242","ThumbnailUrl":"media/posts/facebook_110899788073674_115812144254242.png","Description":"Happy Thanksgiving from Backyahd BBQ \n\nSpatchcocked, salt dry brine, pepper/garlic rub, and a garlic herb butter baste.  Smoked at 275 until 157 on the @thermoworks on my mom’s neighbor’s old @traeger","SearchText":"happy thanksgiving from backyahd bbq \n\nspatchcocked, salt dry brine, pepper/garlic rub, and a garlic herb butter baste.  smoked at 275 until 157 on the @thermoworks on my mom’s neighbor’s old @traegergrills. it was snug but worked out great. \n\n#turkey #turkeyday #smokedmeat turkey turkey_breast recipe bbq smoking happy thanksgiving from backyahd bbq \n\nspatchcocked, salt dry brine, pepper/garlic rub, and a garlic herb butter baste.  smoked at 275 until 157 on the @thermoworks on my mom’s neighbor’s old @traegergrills. it was snug but worked out great. \n\n#turkey #turkeyday #smokedmeat #bbq #smokedturkey #thanksgiving","CreateDateTime":"2021-11-25T16:59:49.000Z","ViewCount":70,"LikeCount":6,"GroupId":9406,"GroupCode":"smoked-spatchcock-turkey-recipe","IsPrimaryInGroup":true,"Animals":["turkey"],"Dishes":["turkey_breast"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2581,"Url":"https://www.facebook.com/234418655726923/posts/115812144254242","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":324,"Url":"https://www.instagram.com/p/CWtNetjpxWD/","ViewCount":69,"LikeCount":0}]},{"Id":324,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CWtNetjpxWD/","ThumbnailUrl":null,"Description":"Happy Thanksgiving from Backyahd BBQ \n\nSpatchcocked, salt dry brine, pepper/garlic rub, and a garlic herb butter baste.  Smoked at 275 until 157 on the @thermoworks on my mom’s neighbor’s old @traeger","SearchText":"happy thanksgiving from backyahd bbq \n\nspatchcocked, salt dry brine, pepper/garlic rub, and a garlic herb butter baste.  smoked at 275 until 157 on the @thermoworks on my mom’s neighbor’s old @traegergrills. it was snug but worked out great. \n\n#turkey #turkeyday #smokedmeat turkey turkey_breast recipe bbq smoking happy thanksgiving from backyahd bbq \n\nspatchcocked, salt dry brine, pepper/garlic rub, and a garlic herb butter baste.  smoked at 275 until 157 on the @thermoworks on my mom’s neighbor’s old @traegergrills. it was snug but worked out great. \n\n#turkey #turkeyday #smokedmeat #bbq #smokedturkey #thanksgiving","CreateDateTime":"2021-11-25T16:59:45.000Z","ViewCount":70,"LikeCount":6,"GroupId":9406,"GroupCode":"smoked-spatchcock-turkey-recipe","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2581,"Url":"https://www.facebook.com/234418655726923/posts/115812144254242","ViewCount":1,"LikeCount":6},{"Platform":"instagram","PostId":324,"Url":"https://www.instagram.com/p/CWtNetjpxWD/","ViewCount":69,"LikeCount":0}]},{"Id":325,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CWqLBPwDqE1/","ThumbnailUrl":null,"Description":"Half the fun is watching the fire\n\n#grill #meat #bbq","SearchText":"half the fun is watching the fire\n\n#grill #meat #bbq bbq grilling","CreateDateTime":"2021-11-24T12:41:38.000Z","ViewCount":849,"LikeCount":10,"GroupId":9914,"GroupCode":"the-joy-of-watching-the-fire","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":325,"Url":"https://www.instagram.com/reel/CWqLBPwDqE1/","ViewCount":849,"LikeCount":10}]},{"Id":2582,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/114963321005791","ThumbnailUrl":"media/posts/facebook_110899788073674_114963321005791.png","Description":"The best grill is the one you have (or your friend has)\n#bbq #meat #steak #grill","SearchText":"the best grill is the one you have (or your friend has)\n#bbq #meat #steak #grill cow steak tips bbq grilling the best grill is the one you have (or your friend has)\n#bbq #meat #steak #grill","CreateDateTime":"2021-11-24T01:50:22.000Z","ViewCount":59,"LikeCount":15,"GroupId":9407,"GroupCode":"the-best-grill-is-the-one-you-have","IsPrimaryInGroup":false,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"facebook","PostId":2582,"Url":"https://www.facebook.com/234418655726923/posts/114963321005791","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":326,"Url":"https://www.instagram.com/p/CWpAms7Il81/","ViewCount":59,"LikeCount":14}]},{"Id":326,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CWpAms7Il81/","ThumbnailUrl":null,"Description":"The best grill is the one you have (or your friend has)\n#bbq #meat #steak #grill","SearchText":"the best grill is the one you have (or your friend has)\n#bbq #meat #steak #grill cow steak tips bbq grilling the best grill is the one you have (or your friend has)\n#bbq #meat #steak #grill","CreateDateTime":"2021-11-24T01:50:17.000Z","ViewCount":59,"LikeCount":15,"GroupId":9407,"GroupCode":"the-best-grill-is-the-one-you-have","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2582,"Url":"https://www.facebook.com/234418655726923/posts/114963321005791","ViewCount":0,"LikeCount":1},{"Platform":"instagram","PostId":326,"Url":"https://www.instagram.com/p/CWpAms7Il81/","ViewCount":59,"LikeCount":14}]},{"Id":2583,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/113343327834457","ThumbnailUrl":"media/posts/facebook_110899788073674_113343327834457.png","Description":"Don’t sleep on Chuck roast #bbq #meat #friday #smoker #webergrills","SearchText":"don’t sleep on chuck roast #bbq #meat #friday #smoker #webergrills don’t sleep on chuck roast #bbq #meat #friday #smoker #webergrills","CreateDateTime":"2021-11-20T03:18:29.000Z","ViewCount":77,"LikeCount":19,"GroupId":9408,"GroupCode":"dont-sleep-on-chuck-roast","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2583,"Url":"https://www.facebook.com/234418655726923/posts/113343327834457","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":327,"Url":"https://www.instagram.com/p/CWe3gQDF_VM/","ViewCount":77,"LikeCount":17}]},{"Id":327,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CWe3gQDF_VM/","ThumbnailUrl":null,"Description":"Don’t sleep on Chuck roast #bbq #meat #friday #smoker #webergrills","SearchText":"don’t sleep on chuck roast #bbq #meat #friday #smoker #webergrills don’t sleep on chuck roast #bbq #meat #friday #smoker #webergrills","CreateDateTime":"2021-11-20T03:18:21.000Z","ViewCount":77,"LikeCount":19,"GroupId":9408,"GroupCode":"dont-sleep-on-chuck-roast","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2583,"Url":"https://www.facebook.com/234418655726923/posts/113343327834457","ViewCount":0,"LikeCount":2},{"Platform":"instagram","PostId":327,"Url":"https://www.instagram.com/p/CWe3gQDF_VM/","ViewCount":77,"LikeCount":17}]},{"Id":328,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CWd5yoNvOLF/","ThumbnailUrl":null,"Description":"Throwback to our first smoking setup - You don't need expensive tools to get wicked good BBQ. This was one of my first @webergrills kettles that I got free off of Facebook and my neighbor gave me the ","SearchText":"throwback to our first smoking setup - you don't need expensive tools to get wicked good bbq. this was one of my first @webergrills kettles that i got free off of facebook and my neighbor gave me the chimney. snake method with some chunks produces great results. \n\n#bbq #backtobasics #meat #webergrills how_to tips showcase bbq smoking","CreateDateTime":"2021-11-19T18:19:06.000Z","ViewCount":112,"LikeCount":17,"GroupId":9915,"GroupCode":"affordable-smoking-setup-throwback","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":328,"Url":"https://www.instagram.com/p/CWd5yoNvOLF/","ViewCount":112,"LikeCount":17}]},{"Id":173,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7031774208761990447","ThumbnailUrl":"media/posts/tiktok_7031774208761990447.png","Description":"Pork Spare Ribs trim method. One with membrane one without. #bbq #learn #ribs #pork #meat","SearchText":"pork spare ribs trim method. one with membrane one without. #bbq #learn #ribs #pork #meat pig pork_ribs how_to tips tutorial bbq pork spare rib trim method. one with membrane one without.\n\n#learn #bbq #bbqlife #bbqlovers #bbqtime #bbqribs #texasbbq #grilling #meat #barbeque #pork #porkribs pig pork_ribs how_to tips tutorial bbq grilling","CreateDateTime":"2021-11-18T05:15:17.000Z","ViewCount":9648,"LikeCount":104,"GroupId":9916,"GroupCode":"pork-spare-ribs-trim-method","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":173,"Url":"https://www.tiktok.com/@backyahdbbq/video/7031774208761990447","ViewCount":9559,"LikeCount":92},{"Platform":"instagram","PostId":329,"Url":"https://www.instagram.com/reel/CWYiwjpDZX4/","ViewCount":89,"LikeCount":12}]},{"Id":329,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CWYiwjpDZX4/","ThumbnailUrl":null,"Description":"Pork Spare Rib Trim Method. One with membrane one without.\n\n#learn #bbq #bbqlife #bbqlovers #bbqtime #bbqribs #texasbbq #grilling #meat #barbeque #pork #porkribs","SearchText":"pork spare ribs trim method. one with membrane one without. #bbq #learn #ribs #pork #meat pig pork_ribs how_to tips tutorial bbq pork spare rib trim method. one with membrane one without.\n\n#learn #bbq #bbqlife #bbqlovers #bbqtime #bbqribs #texasbbq #grilling #meat #barbeque #pork #porkribs pig pork_ribs how_to tips tutorial bbq grilling","CreateDateTime":"2021-11-17T16:26:17.000Z","ViewCount":9648,"LikeCount":104,"GroupId":9916,"GroupCode":"pork-spare-ribs-trim-method","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":173,"Url":"https://www.tiktok.com/@backyahdbbq/video/7031774208761990447","ViewCount":9559,"LikeCount":92},{"Platform":"instagram","PostId":329,"Url":"https://www.instagram.com/reel/CWYiwjpDZX4/","ViewCount":89,"LikeCount":12}]},{"Id":330,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CWSOkvRj5a2/","ThumbnailUrl":null,"Description":"I used to paint oil on canvas. Now I paint Backyahd Wicked Good BBQ Sauce on ribs. Bob Ross always an inspiration. \n\n#painting #sauce #ribs #bbqribs #bbqsauce #meat #bbq #bbqmeat #pork #grilling #food","SearchText":"i used to paint oil on canvas. now i paint backyahd wicked good bbq sauce on ribs. bob ross always an inspiration. \n\n#painting #sauce #ribs #bbqribs #bbqsauce #meat #bbq #bbqmeat #pork #grilling #food #masterbuilt #royaloakcharcoal pig pork_ribs showcase bbq grilling","CreateDateTime":"2021-11-15T05:36:31.000Z","ViewCount":1461,"LikeCount":19,"GroupId":9917,"GroupCode":"bbq-sauce-art-inspired-by-bob-ross","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":330,"Url":"https://www.instagram.com/reel/CWSOkvRj5a2/","ViewCount":1461,"LikeCount":19}]},{"Id":2584,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/108730241629099","ThumbnailUrl":"media/posts/facebook_110899788073674_108730241629099.png","Description":null,"SearchText":"","CreateDateTime":"2021-11-14T19:48:06.000Z","ViewCount":0,"LikeCount":4,"GroupId":9918,"GroupCode":"perfect-grilled-chicken-marinades","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2584,"Url":"https://www.facebook.com/234418655726923/posts/108730241629099","ViewCount":0,"LikeCount":4}]},{"Id":2585,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/108718498296940","ThumbnailUrl":"media/posts/facebook_110899788073674_108718498296940.png","Description":"Pork ribs on the #masterbuilt 800. So juicy. Held this rib like a sweet violin. And then devoured it \n\n#smoke #pork #ribs #porkribs #smokedmeat #bbqribs #smokedfood #porklovers #photooftheday #foodie ","SearchText":"pork ribs on the #masterbuilt 800. so juicy. held this rib like a sweet violin. and then devoured it \n\n#smoke #pork #ribs #porkribs #smokedmeat #bbqribs #smokedfood #porklovers #photooftheday #foodie #bbq #bbqlife #royaloakcharcoal pig pork_ribs showcase bbq smoking pork ribs on the #masterbuilt 800. so juicy. held this rib like a sweet violin. and then devoured it \n\n#smoke #pork #ribs #porkribs #smokedmeat #bbqribs #smokedfood #porklovers #photooftheday #foodie #bbq #bbqlife #royaloakcharcoal pig pork_ribs showcase bbq smoking","CreateDateTime":"2021-11-14T19:28:36.000Z","ViewCount":150,"LikeCount":26,"GroupId":9409,"GroupCode":"juicy-pork-ribs-on-masterbuilt-800","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2585,"Url":"https://www.facebook.com/234418655726923/posts/108718498296940","ViewCount":1,"LikeCount":3},{"Platform":"instagram","PostId":331,"Url":"https://www.instagram.com/p/CWRJwvUhXLO/","ViewCount":149,"LikeCount":23}]},{"Id":331,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CWRJwvUhXLO/","ThumbnailUrl":null,"Description":"Pork ribs on the #masterbuilt 800. So juicy. Held this rib like a sweet violin. And then devoured it \n\n#smoke #pork #ribs #porkribs #smokedmeat #bbqribs #smokedfood #porklovers #photooftheday #foodie ","SearchText":"pork ribs on the #masterbuilt 800. so juicy. held this rib like a sweet violin. and then devoured it \n\n#smoke #pork #ribs #porkribs #smokedmeat #bbqribs #smokedfood #porklovers #photooftheday #foodie #bbq #bbqlife #royaloakcharcoal pig pork_ribs showcase bbq smoking pork ribs on the #masterbuilt 800. so juicy. held this rib like a sweet violin. and then devoured it \n\n#smoke #pork #ribs #porkribs #smokedmeat #bbqribs #smokedfood #porklovers #photooftheday #foodie #bbq #bbqlife #royaloakcharcoal pig pork_ribs showcase bbq smoking","CreateDateTime":"2021-11-14T19:28:32.000Z","ViewCount":150,"LikeCount":26,"GroupId":9409,"GroupCode":"juicy-pork-ribs-on-masterbuilt-800","IsPrimaryInGroup":false,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"facebook","PostId":2585,"Url":"https://www.facebook.com/234418655726923/posts/108718498296940","ViewCount":1,"LikeCount":3},{"Platform":"instagram","PostId":331,"Url":"https://www.instagram.com/p/CWRJwvUhXLO/","ViewCount":149,"LikeCount":23}]},{"Id":2586,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/5487881927956066?substory_index=5487881927956066","ThumbnailUrl":"media/posts/facebook_110899788073674_108698008298989.png","Description":null,"SearchText":"","CreateDateTime":"2021-11-14T18:46:09.000Z","ViewCount":2,"LikeCount":2,"GroupId":9919,"GroupCode":"ultimate-bbq-ribs-techniques-2","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2586,"Url":"https://www.facebook.com/234418655726923/posts/5487881927956066?substory_index=5487881927956066","ViewCount":2,"LikeCount":2}]},{"Id":2643,"Platform":"facebook","Type":"image","Url":"https://www.facebook.com/234418655726923/posts/108698008298989?substory_index=5487881927956066","ThumbnailUrl":"media/posts/facebook_110899788073674_108698008298989.png","Description":null,"SearchText":"","CreateDateTime":"2021-11-14T18:46:09.000Z","ViewCount":0,"LikeCount":2,"GroupId":9920,"GroupCode":"ultimate-bbq-grilling-techniques","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"facebook","PostId":2643,"Url":"https://www.facebook.com/234418655726923/posts/108698008298989?substory_index=5487881927956066","ViewCount":0,"LikeCount":2}]},{"Id":332,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CWO_SDevinv/","ThumbnailUrl":null,"Description":"Blown away by @masterbuilt service. I emailed them to let them know my Masterbuilt Gravity 800 firebox switches were finicky and wanted to see if they were covered under warranty. Without hesitation t","SearchText":"blown away by @masterbuilt service. i emailed them to let them know my masterbuilt gravity 800 firebox switches were finicky and wanted to see if they were covered under warranty. without hesitation they told me replacement switches were being sent to me. they arrived today. it’s an easy fix. super happy. \n\n#bbq #smoker #diy #mods #customerservice #meat #masterbuilt #masterbuiltgravityseries review bbq smoking","CreateDateTime":"2021-11-13T23:18:29.000Z","ViewCount":277,"LikeCount":0,"GroupId":9921,"GroupCode":"masterbuilt-service-review-and-repair","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["review"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":332,"Url":"https://www.instagram.com/p/CWO_SDevinv/","ViewCount":277,"LikeCount":0}]},{"Id":333,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CWOlt2ODvOf/","ThumbnailUrl":null,"Description":"Are you Team Salt and Pepper or Team Fancy Rub….or Team Gimme Both???\n\n#meat #ribs #smoked #bbq #smokedmeat #bbqribs #meatfeast #grilling #slowmo #slowmotion #slowmotionvideo #food","SearchText":"are you team salt and pepper or team fancy rub….or team gimme both???\n\n#meat #ribs #smoked #bbq #smokedmeat #bbqribs #meatfeast #grilling #slowmo #slowmotion #slowmotionvideo #food pig pork_ribs showcase bbq smoking grilling","CreateDateTime":"2021-11-13T19:39:17.000Z","ViewCount":97,"LikeCount":10,"GroupId":9922,"GroupCode":"salt-and-pepper-vs-fancy-rub-debate","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":333,"Url":"https://www.instagram.com/reel/CWOlt2ODvOf/","ViewCount":97,"LikeCount":10}]},{"Id":334,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CWOHj-PJsBC/","ThumbnailUrl":null,"Description":"Slowmo fire with @royaloakcharcoal lump and @westernbbqwood post oak in my @webergrills and my custom bro n sear. \n\n#smoke #meat #slowmo #food #bbq #slowmotion #smokedmeat #smokedfood #photooftheday #","SearchText":"slowmo fire with @royaloakcharcoal lump and @westernbbqwood post oak in my @webergrills and my custom bro n sear. \n\n#smoke #meat #slowmo #food #bbq #slowmotion #smokedmeat #smokedfood #photooftheday #picoftheday #webergrill #grillmasters #slowmotionvideo #charcoal #fire #life #warm #warmth #chill #chillhouse #goodlife #mood #westernwood #webergrills #royaloakcharcoal showcase bbq smoking grilling","CreateDateTime":"2021-11-13T15:15:55.000Z","ViewCount":83,"LikeCount":9,"GroupId":9923,"GroupCode":"slow-motion-fire-with-charcoal-wood","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":334,"Url":"https://www.instagram.com/reel/CWOHj-PJsBC/","ViewCount":83,"LikeCount":9}]},{"Id":335,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CWL8xXcDZz9/","ThumbnailUrl":null,"Description":"Flamed steak! Smoked it to 100 then finished over @royaloakcharcoal lump on my glorious @webergrills kettle. Get your temp right with @thermoworks \n\n#bbqsteak #bbq #steak #bbqmeat #food #meat #foodtog","SearchText":"flamed steak! smoked it to 100 then finished over @royaloakcharcoal lump on my glorious @webergrills kettle. get your temp right with @thermoworks \n\n#bbqsteak #bbq #steak #bbqmeat #food #meat #foodtography #photooftheday #foodphotograph #foodie #webergrill #webergrills cow steak tips showcase process bbq smoking grilling","CreateDateTime":"2021-11-12T19:02:15.000Z","ViewCount":174,"LikeCount":9,"GroupId":9924,"GroupCode":"flamed-steak-smoking-and-finishing-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["tips","showcase","process"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":335,"Url":"https://www.instagram.com/reel/CWL8xXcDZz9/","ViewCount":174,"LikeCount":9}]},{"Id":336,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CWL7lK2v_YT/","ThumbnailUrl":null,"Description":"Yes leftover steak is a sin. But if you got it is there anything better than leftover steak tacos??\n#bbq #tacos #steak #tacofriday #tacoaday #bbqsmoker #meat #beef #smoke #mexican #food #foodphotograp","SearchText":"yes leftover steak is a sin. but if you got it is there anything better than leftover steak tacos??\n#bbq #tacos #steak #tacofriday #tacoaday #bbqsmoker #meat #beef #smoke #mexican #food #foodphotography cow steak showcase bbq smoking","CreateDateTime":"2021-11-12T18:48:25.000Z","ViewCount":124,"LikeCount":0,"GroupId":9925,"GroupCode":"leftover-steak-taco-delights","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":336,"Url":"https://www.instagram.com/p/CWL7lK2v_YT/","ViewCount":124,"LikeCount":0}]},{"Id":337,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CWKK_pVppnB/","ThumbnailUrl":null,"Description":"A delicious Thursday night steak \n\n#steak #steakdinner #steakandpotatoes #grilling #meat #bbq #barbecue #grill #weber #webergrill #webergrills #weberkettle #bbqlife #bbqsmoker #food #foodie #amazing #","SearchText":"a delicious thursday night steak \n\n#steak #steakdinner #steakandpotatoes #grilling #meat #bbq #barbecue #grill #weber #webergrill #webergrills #weberkettle #bbqlife #bbqsmoker #food #foodie #amazing #foodphotograph\n\n@westernbbqwood post oak and @royaloakcharcoal lump cow steak showcase bbq grilling","CreateDateTime":"2021-11-12T02:24:37.000Z","ViewCount":353,"LikeCount":38,"GroupId":9926,"GroupCode":"delicious-thursday-night-steak","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":337,"Url":"https://www.instagram.com/p/CWKK_pVppnB/","ViewCount":353,"LikeCount":38}]},{"Id":338,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CWJ7ZQ0PS3w/","ThumbnailUrl":null,"Description":"Potatoes on @royaloakcharcoal Lump. Steak forthcoming \n\n#bbq #bbqlife #weber #potatoes #food","SearchText":"potatoes on @royaloakcharcoal lump. steak forthcoming \n\n#bbq #bbqlife #weber #potatoes #food cow steak showcase bbq sides grilling","CreateDateTime":"2021-11-12T00:08:18.000Z","ViewCount":94,"LikeCount":15,"GroupId":9927,"GroupCode":"grilling-potatoes-on-charcoal","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["steak"],"PostTypes":["showcase"],"Categories":["BBQ","Sides"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":338,"Url":"https://www.instagram.com/p/CWJ7ZQ0PS3w/","ViewCount":94,"LikeCount":15}]},{"Id":174,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7028983652352773422","ThumbnailUrl":"media/posts/tiktok_7028983652352773422.png","Description":"Smoked Salmon on Weber Kettle@webergrills @Govee @ThermoWorks @Royal Oak Charcoal #bbq #weber #salmon #fyp #foodtok #bbqtok #fyp #bbqlife #bbqsalmon #howto #howtobbq","SearchText":"smoked salmon on weber kettle@webergrills @govee @thermoworks @royal oak charcoal #bbq #weber #salmon #fyp #foodtok #bbqtok #fyp #bbqlife #bbqsalmon #howto #howtobbq fish salmon how_to bbq seafood smoking","CreateDateTime":"2021-11-10T16:46:31.000Z","ViewCount":3944,"LikeCount":33,"GroupId":9928,"GroupCode":"smoked-salmon-on-weber-kettle","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["how_to"],"Categories":["BBQ","Seafood"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":174,"Url":"https://www.tiktok.com/@backyahdbbq/video/7028983652352773422","ViewCount":3944,"LikeCount":33}]},{"Id":339,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CWGYpS9ptuc/","ThumbnailUrl":null,"Description":"Smoked Salmon on Weber Kettle\n\nBrine\n1 cup brown sugar\n1/4 cup kosher salt\n1 tbsp black pepper\n1 tsp garlic powder\n1 tsp onion powder\n\nInstructions\nRinse salmon\nCover top and bottom with brine rub in ","SearchText":"smoked salmon on weber kettle\n\nbrine\n1 cup brown sugar\n1/4 cup kosher salt\n1 tbsp black pepper\n1 tsp garlic powder\n1 tsp onion powder\n\ninstructions\nrinse salmon\ncover top and bottom with brine rub in glass dish\ncover with plastic wrap\nbrine for 8 hours in fridge\nrinse\npull out any bones\nsoak in water for 20 mins to release salt\nrinse and pat dry\nset on wire rack \nput in fridge for 2+ hours until sticky exterior forms\nsetup smoker to 160 until salmon reaches internal temp of 135\neat as is or do as we do and make some smoked salmon rolls\n\nweber kettle @webergrills\nweber apple chunks\nroyal oak lump charcoal @royaloakcharcoal\nwestern wood post oak chunks @westernbbqwood\ngovee temp @goveeofficial\nthermoworks thermapen for final temp @thermoworks\n\n#salmon #bbq #bbqlife #bbqlovers #koreanbbq #bbqtime #sushi #bbqsmoker #food #foodphotography #foodpicture #webergrill #weber #webergrills #weberkettle #royaloakcharcoal #royaloak #smoke #smokedsalmon #smoked #smokedmeat #smokedmeats #meatlover #meat #fish fish salmon recipe how_to process bbq seafood smoking","CreateDateTime":"2021-11-10T15:20:00.000Z","ViewCount":2501,"LikeCount":30,"GroupId":9929,"GroupCode":"brined-smoked-salmon-on-weber-kettle","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["recipe","how_to","process"],"Categories":["BBQ","Seafood"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":339,"Url":"https://www.instagram.com/reel/CWGYpS9ptuc/","ViewCount":2501,"LikeCount":30}]},{"Id":340,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CV4NXDtALLJ/","ThumbnailUrl":null,"Description":"50 degrees ?? Wind ?? Rain ??  Perfect day to cold smoke some salmon and watch the slowmo smoke pour out the vents. A little dirty but that happens when a new chunk initially combusts, but dies down a","SearchText":"50 degrees ?? wind ?? rain ??  perfect day to cold smoke some salmon and watch the slowmo smoke pour out the vents. a little dirty but that happens when a new chunk initially combusts, but dies down after a bit. \n\n#smoker #bbqsmoker #smokergrill #grilling #weber #webergrill #webergrills #weberkettle #weberbbq #bbq #lowandslow #grill #grilllife #slowmo #slowmotion #slowmotionvideo #westernwood fish salmon tips showcase process bbq seafood smoking","CreateDateTime":"2021-11-05T03:05:18.000Z","ViewCount":498,"LikeCount":11,"GroupId":9930,"GroupCode":"cold-smoking-salmon-on-a-rainy-day","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["tips","showcase","process"],"Categories":["BBQ","Seafood"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":340,"Url":"https://www.instagram.com/reel/CV4NXDtALLJ/","ViewCount":498,"LikeCount":11}]},{"Id":341,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CV4LzeLFezs/","ThumbnailUrl":null,"Description":"Smoked Salmon Rolls with Sriracha Mayo, Garlic Green Beans, and Bean Sprout Salad (??? ? ?)\n\n#food #foodie #photooftheday #bbq #bbqlife #koreanbbq #bbqsmoker #grilling #meat #barbeque #webergrill #sal","SearchText":"smoked salmon rolls with sriracha mayo, garlic green beans, and bean sprout salad (??? ? ?)\n\n#food #foodie #photooftheday #bbq #bbqlife #koreanbbq #bbqsmoker #grilling #meat #barbeque #webergrill #salmon #smoked #smokedsalmon #sushi #rolls #sushirolls #sushi?? #webergrills #westernwood #royaloak #koreanfood #koreanfoodlover fish salmon showcase bbq seafood sides smoking","CreateDateTime":"2021-11-05T02:45:22.000Z","ViewCount":115,"LikeCount":16,"GroupId":9931,"GroupCode":"smoked-salmon-rolls-with-sriracha-mayo","IsPrimaryInGroup":true,"Animals":["fish"],"Dishes":["salmon"],"PostTypes":["showcase"],"Categories":["BBQ","Seafood","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":341,"Url":"https://www.instagram.com/p/CV4LzeLFezs/","ViewCount":115,"LikeCount":16}]},{"Id":342,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CVyC6BNvU__/","ThumbnailUrl":null,"Description":"Smoked Pork Belly Burnt End Tacos ?? ??\n\n#tacos #tacosarelife #tacos?? #taco #tacotuesday #food #foodie #instafood #foodstagram #foodphotography #photooftheday #mexicanfood","SearchText":"smoked pork belly burnt end tacos ?? ??\n\n#tacos #tacosarelife #tacos?? #taco #tacotuesday #food #foodie #instafood #foodstagram #foodphotography #photooftheday #mexicanfood pig showcase bbq smoking","CreateDateTime":"2021-11-02T17:32:10.000Z","ViewCount":103,"LikeCount":28,"GroupId":9932,"GroupCode":"smoked-pork-belly-burnt-end-tacos","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":342,"Url":"https://www.instagram.com/p/CVyC6BNvU__/","ViewCount":103,"LikeCount":28}]},{"Id":343,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CVt49NGFDO8/","ThumbnailUrl":null,"Description":"Backyahd trick or treaters get a pork belly burnt end treat! Ain’t no tricks. Nothing better on Halloween ?? ?? \n\n.\n.\n.\n\n#bbq #bbqlife #bbqlovers #bbqsmoker #smoker #pork #porkbelly #bbqpork #bbqtime ","SearchText":"backyahd trick or treaters get a pork belly burnt end treat! ain’t no tricks. nothing better on halloween ?? ?? \n\n.\n.\n.\n\n#bbq #bbqlife #bbqlovers #bbqsmoker #smoker #pork #porkbelly #bbqpork #bbqtime #halloween #happyhalloween #halloweenfun #food #foodporn #foodie pig showcase bbq smoking","CreateDateTime":"2021-11-01T02:48:16.000Z","ViewCount":95,"LikeCount":16,"GroupId":9933,"GroupCode":"halloween-pork-belly-burnt-ends-treat","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":343,"Url":"https://www.instagram.com/p/CVt49NGFDO8/","ViewCount":95,"LikeCount":16}]},{"Id":344,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CVrKeLxp8dg/","ThumbnailUrl":null,"Description":"The glorious beef rib \n\n#bbq #beef #ribs #bbqlife #bbqlovers #beefribs #bbqribs #bbqtime #bbqbeef #beefbbq #steak #grilling #meat #webergrill #grillingandchilling #smoked #meatlover #meatlovers #smoke","SearchText":"the glorious beef rib \n\n#bbq #beef #ribs #bbqlife #bbqlovers #beefribs #bbqribs #bbqtime #bbqbeef #beefbbq #steak #grilling #meat #webergrill #grillingandchilling #smoked #meatlover #meatlovers #smokedmeat #meatfeast #food #foodie #instafood #westernwood #webergrills cow beef_ribs showcase bbq smoking grilling","CreateDateTime":"2021-10-31T01:23:35.000Z","ViewCount":125,"LikeCount":20,"GroupId":9934,"GroupCode":"the-glorious-beef-rib-showcase","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["beef_ribs"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":344,"Url":"https://www.instagram.com/p/CVrKeLxp8dg/","ViewCount":125,"LikeCount":20}]},{"Id":345,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CVnVsdWJTlt/","ThumbnailUrl":null,"Description":"Smoked Chuck Roast ?? ????\n\n#bbq #bbqlife #bbqlovers #bbqporn #bbqtime #bbqnation #texasbbq #bbqfood #bbqsmoker #grilling #meat #barbecue #grill #barbeque #webergrill #beef #food #foodie #instafood #f","SearchText":"smoked chuck roast ?? ????\n\n#bbq #bbqlife #bbqlovers #bbqporn #bbqtime #bbqnation #texasbbq #bbqfood #bbqsmoker #grilling #meat #barbecue #grill #barbeque #webergrill #beef #food #foodie #instafood #foodstagram #foodphotography #westernwood #webergrills cow roast_beef showcase bbq smoking grilling","CreateDateTime":"2021-10-29T13:45:13.000Z","ViewCount":99,"LikeCount":13,"GroupId":9935,"GroupCode":"smoked-chuck-roast-cooking-tips","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["roast_beef"],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":345,"Url":"https://www.instagram.com/reel/CVnVsdWJTlt/","ViewCount":99,"LikeCount":13}]},{"Id":346,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CVlwHGdjh5F/","ThumbnailUrl":null,"Description":"The ultimate Backyahd burger. \n\n#burger #burgers #hamburger #burgertime #eataburger #burgerlove #burgerlovers #food #foodie #instafood #foodphotography #photooftheday #bestoftheday #amazing #bbq #bbql","SearchText":"the ultimate backyahd burger. \n\n#burger #burgers #hamburger #burgertime #eataburger #burgerlove #burgerlovers #food #foodie #instafood #foodphotography #photooftheday #bestoftheday #amazing #bbq #bbqlife #westernwood #webergrills cow burger showcase bbq burgers grilling","CreateDateTime":"2021-10-28T22:59:56.000Z","ViewCount":83,"LikeCount":10,"GroupId":9936,"GroupCode":"ultimate-backyard-burger-recipe","IsPrimaryInGroup":true,"Animals":["cow"],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":346,"Url":"https://www.instagram.com/reel/CVlwHGdjh5F/","ViewCount":83,"LikeCount":10}]},{"Id":347,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CVlTuhnPSoX/","ThumbnailUrl":null,"Description":"We are super happy with how our new logo turned out! \n\n#brand #branding #logo #bbq #bbqtime #bbqnation #texasbbq #grilling #meat #grillmasters #smoked #meatlover #smokedmeat #burgers","SearchText":"we are super happy with how our new logo turned out! \n\n#brand #branding #logo #bbq #bbqtime #bbqnation #texasbbq #grilling #meat #grillmasters #smoked #meatlover #smokedmeat #burgers burger showcase bbq burgers smoking grilling","CreateDateTime":"2021-10-28T18:49:01.000Z","ViewCount":105,"LikeCount":13,"GroupId":9937,"GroupCode":"new-bbq-logo-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":["burger"],"PostTypes":["showcase"],"Categories":["BBQ","Burgers"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":347,"Url":"https://www.instagram.com/p/CVlTuhnPSoX/","ViewCount":105,"LikeCount":13}]},{"Id":348,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CVksiPTpfQn/","ThumbnailUrl":null,"Description":"1m of slowmo crispy chicken skin. You gotta boost the heat at end of cook to get it nice and crispy. \n\n#chicken #chickensofinstagram #backyardchickens #grilledchicken #winnerwinnerchickendinner #chick","SearchText":"1m of slowmo crispy chicken skin. you gotta boost the heat at end of cook to get it nice and crispy. \n\n#chicken #chickensofinstagram #backyardchickens #grilledchicken #winnerwinnerchickendinner #chickens #chickenlove #chickenskin #dinner #slowmo #slowmotion #bbq #bbqlife #bbqlovers #bbqchicken #bbq?? #food #foodstagram #instafood #foodphotography chicken tips showcase process bbq grilling","CreateDateTime":"2021-10-28T13:07:51.000Z","ViewCount":1041,"LikeCount":27,"GroupId":9938,"GroupCode":"crispy-grilled-chicken-skin-tips","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":[],"PostTypes":["tips","showcase","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":348,"Url":"https://www.instagram.com/reel/CVksiPTpfQn/","ViewCount":1041,"LikeCount":27}]},{"Id":349,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CVhg8mjlD1c/","ThumbnailUrl":null,"Description":"At Backyahd BBQ we also make our own sweets - including these delicious dark chocolate, almond, and toffee crunches. Great way to finish off a wicked good meal.\n\n#dessert #chocolate #toffee #sweets #f","SearchText":"at backyahd bbq we also make our own sweets - including these delicious dark chocolate, almond, and toffee crunches. great way to finish off a wicked good meal.\n\n#dessert #chocolate #toffee #sweets #food #foodie #instafood #foodstagram #foodphotography #foodblogger #foodlover #foodtography #candy showcase desserts","CreateDateTime":"2021-10-27T07:27:35.000Z","ViewCount":84,"LikeCount":0,"GroupId":9939,"GroupCode":"backyahd-bbq-sweet-treats-showcase","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["Desserts"],"CookingMethods":[],"GroupPlatforms":[{"Platform":"instagram","PostId":349,"Url":"https://www.instagram.com/p/CVhg8mjlD1c/","ViewCount":84,"LikeCount":0}]},{"Id":175,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7022642565824515333","ThumbnailUrl":"media/posts/tiktok_7022642565824515333.png","Description":"How we wrap our pork ribs #bbq #meat #grill #pork #barbecue #ribs #grilling #meatlover #barbeque #bbqlife #bbqlovers #bbqporn #bbqtime #bbqribs #webergrill #webergrills #porkribs @webergrills","SearchText":"how we wrap our pork ribs #bbq #meat #grill #pork #barbecue #ribs #grilling #meatlover #barbeque #bbqlife #bbqlovers #bbqporn #bbqtime #bbqribs #webergrill #webergrills #porkribs @webergrills pig pork_ribs how_to process bbq grilling","CreateDateTime":"2021-10-24T14:39:50.000Z","ViewCount":4520,"LikeCount":59,"GroupId":9940,"GroupCode":"pork-ribs-wrapping-techniques","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to","process"],"Categories":["BBQ"],"CookingMethods":["grilling"],"GroupPlatforms":[{"Platform":"tiktok","PostId":175,"Url":"https://www.tiktok.com/@backyahdbbq/video/7022642565824515333","ViewCount":4520,"LikeCount":59}]},{"Id":350,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CVahnaOlbJg/","ThumbnailUrl":null,"Description":"Smoked Pork Breakfast Tacos ?? \n\nYellow corn tortilla \nCheese fry\nSmoked pork with lime\nScrambled Egg\nAvocado\nShoestring fries\nSalsa\n\n#tacos #tacosarelife #tacos?? #mexicanfood #streettacos #taco #tac","SearchText":"smoked pork breakfast tacos ?? \n\nyellow corn tortilla \ncheese fry\nsmoked pork with lime\nscrambled egg\navocado\nshoestring fries\nsalsa\n\n#tacos #tacosarelife #tacos?? #mexicanfood #streettacos #taco #tacotuesday #mexicanfoodporn #breakfasttacos #taconation #instatacos pig pulled_pork showcase bbq breakfast smoking","CreateDateTime":"2021-10-24T14:18:44.000Z","ViewCount":129,"LikeCount":0,"GroupId":9941,"GroupCode":"smoked-pork-breakfast-tacos-recipe","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pulled_pork"],"PostTypes":["showcase"],"Categories":["BBQ","Breakfast"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"instagram","PostId":350,"Url":"https://www.instagram.com/p/CVahnaOlbJg/","ViewCount":129,"LikeCount":0}]},{"Id":176,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7022418267000130821","ThumbnailUrl":"media/posts/tiktok_7022418267000130821.png","Description":"Smoked Chicken with fondant potatoes, herb peas and tomatoes, and slaw.On the @webergrills kettle with @westernbbqwood Post Oak and @kingsford blue. Temp with @goveeofficial and @thermoworks Thermapen","SearchText":"smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw.on the @webergrills kettle with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen.#bbqchicken #bbq #chicken #foodie #foodporn #bbqlovers #bbqlife #food #bbqporn chicken chicken_breast recipe bbq smoking smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw.\n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen.\n\n#bbq #chicken #smoked #chickens #chickenwings #chickensofinstagram #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw. \n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen. \n\n#bbq #chicken #smoked #chickens #chickenwings #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills chicken chicken_wings recipe bbq sides smoking smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw. \n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen. \n\n#bbq #chicken #smoked #chickens #chickenwings #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills","CreateDateTime":"2021-10-24T00:09:26.000Z","ViewCount":4048,"LikeCount":105,"GroupId":9410,"GroupCode":"smoked-chicken-with-fondant-potatoes-3","IsPrimaryInGroup":false,"Animals":["chicken"],"Dishes":["chicken_breast"],"PostTypes":["recipe"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":176,"Url":"https://www.tiktok.com/@backyahdbbq/video/7022418267000130821","ViewCount":3649,"LikeCount":48},{"Platform":"instagram","PostId":351,"Url":"https://www.instagram.com/reel/CVY9OVQDal7/","ViewCount":131,"LikeCount":20},{"Platform":"instagram","PostId":352,"Url":"https://www.instagram.com/p/CVY1jP6PN7w/","ViewCount":125,"LikeCount":19},{"Platform":"instagram","PostId":353,"Url":"https://www.instagram.com/p/CVY1gmmvvx0/","ViewCount":143,"LikeCount":18}]},{"Id":351,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CVY9OVQDal7/","ThumbnailUrl":null,"Description":"Smoked Chicken with fondant potatoes, herb peas and tomatoes, and slaw.\n\nOn the @webergrills with @westernbbqwood Post Oak and @kingsford blue. Temp with @goveeofficial and @thermoworks Thermapen.\n\n#b","SearchText":"smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw.on the @webergrills kettle with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen.#bbqchicken #bbq #chicken #foodie #foodporn #bbqlovers #bbqlife #food #bbqporn chicken chicken_breast recipe bbq smoking smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw.\n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen.\n\n#bbq #chicken #smoked #chickens #chickenwings #chickensofinstagram #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw. \n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen. \n\n#bbq #chicken #smoked #chickens #chickenwings #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills chicken chicken_wings recipe bbq sides smoking smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw. \n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen. \n\n#bbq #chicken #smoked #chickens #chickenwings #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills","CreateDateTime":"2021-10-23T23:44:25.000Z","ViewCount":4048,"LikeCount":105,"GroupId":9410,"GroupCode":"smoked-chicken-with-fondant-potatoes-3","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":176,"Url":"https://www.tiktok.com/@backyahdbbq/video/7022418267000130821","ViewCount":3649,"LikeCount":48},{"Platform":"instagram","PostId":351,"Url":"https://www.instagram.com/reel/CVY9OVQDal7/","ViewCount":131,"LikeCount":20},{"Platform":"instagram","PostId":352,"Url":"https://www.instagram.com/p/CVY1jP6PN7w/","ViewCount":125,"LikeCount":19},{"Platform":"instagram","PostId":353,"Url":"https://www.instagram.com/p/CVY1gmmvvx0/","ViewCount":143,"LikeCount":18}]},{"Id":352,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CVY1jP6PN7w/","ThumbnailUrl":null,"Description":"Smoked Chicken with fondant potatoes, herb peas and tomatoes, and slaw. \n\nOn the @webergrills with @westernbbqwood Post Oak and @kingsford blue. Temp with @goveeofficial and @thermoworks Thermapen. \n\n","SearchText":"smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw.on the @webergrills kettle with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen.#bbqchicken #bbq #chicken #foodie #foodporn #bbqlovers #bbqlife #food #bbqporn chicken chicken_breast recipe bbq smoking smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw.\n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen.\n\n#bbq #chicken #smoked #chickens #chickenwings #chickensofinstagram #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw. \n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen. \n\n#bbq #chicken #smoked #chickens #chickenwings #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills chicken chicken_wings recipe bbq sides smoking smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw. \n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen. \n\n#bbq #chicken #smoked #chickens #chickenwings #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills","CreateDateTime":"2021-10-23T22:34:27.000Z","ViewCount":4048,"LikeCount":105,"GroupId":9410,"GroupCode":"smoked-chicken-with-fondant-potatoes-3","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_wings"],"PostTypes":["recipe"],"Categories":["BBQ","Sides"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":176,"Url":"https://www.tiktok.com/@backyahdbbq/video/7022418267000130821","ViewCount":3649,"LikeCount":48},{"Platform":"instagram","PostId":351,"Url":"https://www.instagram.com/reel/CVY9OVQDal7/","ViewCount":131,"LikeCount":20},{"Platform":"instagram","PostId":352,"Url":"https://www.instagram.com/p/CVY1jP6PN7w/","ViewCount":125,"LikeCount":19},{"Platform":"instagram","PostId":353,"Url":"https://www.instagram.com/p/CVY1gmmvvx0/","ViewCount":143,"LikeCount":18}]},{"Id":353,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CVY1gmmvvx0/","ThumbnailUrl":null,"Description":"Smoked Chicken with fondant potatoes, herb peas and tomatoes, and slaw. \n\nOn the @webergrills with @westernbbqwood Post Oak and @kingsford blue. Temp with @goveeofficial and @thermoworks Thermapen. \n\n","SearchText":"smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw.on the @webergrills kettle with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen.#bbqchicken #bbq #chicken #foodie #foodporn #bbqlovers #bbqlife #food #bbqporn chicken chicken_breast recipe bbq smoking smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw.\n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen.\n\n#bbq #chicken #smoked #chickens #chickenwings #chickensofinstagram #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw. \n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen. \n\n#bbq #chicken #smoked #chickens #chickenwings #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills chicken chicken_wings recipe bbq sides smoking smoked chicken with fondant potatoes, herb peas and tomatoes, and slaw. \n\non the @webergrills with @westernbbqwood post oak and @kingsford blue. temp with @goveeofficial and @thermoworks thermapen. \n\n#bbq #chicken #smoked #chickens #chickenwings #friedchicken #bbqlife #bbqlovers #smokedchicken #bbqchicken #smokedbbq #chickenrecipes #smokedmeat #chickendinner #bbqtime #westernwood #webergrills","CreateDateTime":"2021-10-23T22:34:05.000Z","ViewCount":4048,"LikeCount":105,"GroupId":9410,"GroupCode":"smoked-chicken-with-fondant-potatoes-3","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":[],"Categories":[],"CookingMethods":[],"GroupPlatforms":[{"Platform":"tiktok","PostId":176,"Url":"https://www.tiktok.com/@backyahdbbq/video/7022418267000130821","ViewCount":3649,"LikeCount":48},{"Platform":"instagram","PostId":351,"Url":"https://www.instagram.com/reel/CVY9OVQDal7/","ViewCount":131,"LikeCount":20},{"Platform":"instagram","PostId":352,"Url":"https://www.instagram.com/p/CVY1jP6PN7w/","ViewCount":125,"LikeCount":19},{"Platform":"instagram","PostId":353,"Url":"https://www.instagram.com/p/CVY1gmmvvx0/","ViewCount":143,"LikeCount":18}]},{"Id":354,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CVYbZniDxt9/","ThumbnailUrl":null,"Description":"Slowmo putting #westernwood Post Oak on the #webergrills \n\n#bbq #bbqlife #webergrill #weber #weberkettle #slowmotion #slowmo","SearchText":"slowmo putting #westernwood post oak on the #webergrills \n\n#bbq #bbqlife #webergrill #weber #weberkettle #slowmotion #slowmo showcase bbq smoking grilling","CreateDateTime":"2021-10-23T18:46:44.000Z","ViewCount":841,"LikeCount":17,"GroupId":9942,"GroupCode":"slowmo-bbq-wood-placement-on-grill","IsPrimaryInGroup":true,"Animals":[],"Dishes":[],"PostTypes":["showcase"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":354,"Url":"https://www.instagram.com/reel/CVYbZniDxt9/","ViewCount":841,"LikeCount":17}]},{"Id":355,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/p/CVW-QcaLBLe/","ThumbnailUrl":null,"Description":"My brother raved about the Backyahd overnight ice red pepper bath. ?? ?? I decided to go with the dry pepper and salt bath to let all that goodness soak through my skin and give it a nice crispy savor","SearchText":"my brother raved about the backyahd overnight ice red pepper bath. ?? ?? i decided to go with the dry pepper and salt bath to let all that goodness soak through my skin and give it a nice crispy savory flavor.  tomorrow i fulfill my destiny. ?? \n\n#chicken #bbq #chickens #chickenwings #chickensofinstagram #winnerwinnerchickendinner #bbqlife #bbqlovers #bbqchicken #chickenbreast #smoked #grilledchicken #smokedchicken #smokedmeat #bbqtime #bbqmeat chicken chicken_wings chicken_breast tips process bbq smoking grilling","CreateDateTime":"2021-10-23T05:12:03.000Z","ViewCount":116,"LikeCount":17,"GroupId":9943,"GroupCode":"chicken-wings-dry-pepper-bath-technique","IsPrimaryInGroup":true,"Animals":["chicken"],"Dishes":["chicken_wings","chicken_breast"],"PostTypes":["tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking","grilling"],"GroupPlatforms":[{"Platform":"instagram","PostId":355,"Url":"https://www.instagram.com/p/CVW-QcaLBLe/","ViewCount":116,"LikeCount":17}]},{"Id":2449,"Platform":"youtube","Type":"video","Url":"https://www.youtube.com/watch?v=00b-kORNwBY","ThumbnailUrl":"media/posts/youtube_00b-kORNwBY.png","Description":"This is how I do Low and Slow smoking on my @webergrills 22” kettle. I get steady temps for at least 8 hours with this setup.\n\nTwo cross crossed bottom grates\nTwo layers of @reynoldsbrands foil covers","SearchText":"this is how i do low and slow smoking on my @webergrills 22” kettle. i get steady temps for at least 8 hours with this setup.\n\ntwo cross crossed bottom grates\ntwo layers of @reynoldsbrands foil covers 2/3 of bottom grate to help direct airflow\ndiy slow and sear called the bro and sear with two weber baskets\nweber wax cubes\nfull chimney of @kingsford blue bag charcoal\n@westernbbqwood post oak\nlight cube\nadd hot water to drip pan\nlet burn for 20 minutes\nsetup @goveeofficial probe\nclose lid and close both vents to 1/2 open\nlet temp come to 10 degrees below your target temp\nopen lid and quickly put on meat\nadd rub to cover any bare spots\nclose lid with vents over meat\nmonitor temps\nif gets too hot then close bottom vents and open back up when it comes back down to your target temp how_to tips tutorial process bbq smoking weber kettle low and slow smoker setup\n\nthis is how i do low and slow smoking on my @webergrills 22” kettle. i get steady temps for at least 8 hours with this setup. \n\ntwo cross crossed bottom grates\ntwo layers of @reynoldsbrands foil covers 2/3 of bottom grate to help direct airflow\ndiy slow and sear called the bro and sear with two weber baskets\nweber wax cubes\nfull chimney of @kingsford blue bag charcoal\n@westernbbqwood post oak\nlight cube\nadd hot water to drip pan\nlet burn for 20 minutes\nsetup @goveeofficial probe\nclose lid and close both vents to 1/2 open\nlet temp come to 10 degrees below your target temp\nopen lid and quickly put on meat\nadd rub to cover any bare spots\nclose lid with vents over meat\nmonitor temps\nif gets too hot then close bottom vents and open back up when it comes back down to your target temp\n\n#bbq #smoker #webergrills #barbeque #ribs pig pork_ribs how_to tips process bbq smoking","CreateDateTime":"2021-10-22T14:52:27.000Z","ViewCount":35459,"LikeCount":616,"GroupId":9944,"GroupCode":"low-and-slow-smoking-setup-guide","IsPrimaryInGroup":false,"Animals":[],"Dishes":[],"PostTypes":["how_to","tips","tutorial","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2449,"Url":"https://www.youtube.com/watch?v=00b-kORNwBY","ViewCount":35353,"LikeCount":602},{"Platform":"instagram","PostId":356,"Url":"https://www.instagram.com/reel/CVSKviaj_UY/","ViewCount":106,"LikeCount":14}]},{"Id":177,"Platform":"tiktok","Type":"video","Url":"https://www.tiktok.com/@backyahdbbq/video/7021901235376721157","ThumbnailUrl":"media/posts/tiktok_7021901235376721157.png","Description":"Our @Weber Grills kettle setup for low and slow smoking. #bbq #bbqtiktok #grillnation #smoke #fyp #foryou #bbqbeef #bbqpork #bbqribs #foodtiktok #food #pitmaster #learn #bbqfreedom #meat #smoker #lear","SearchText":"our @weber grills kettle setup for low and slow smoking. #bbq #bbqtiktok #grillnation #smoke #fyp #foryou #bbqbeef #bbqpork #bbqribs #foodtiktok #food #pitmaster #learn #bbqfreedom #meat #smoker #learnontiktok #weekend #smoking #texasbbq #howtobbq #bbqtips #howto #diy #grill #cook #fyi #foryourpage cow pig pork_ribs beef_ribs how_to tips tutorial bbq smoking","CreateDateTime":"2021-10-22T14:43:05.000Z","ViewCount":18334,"LikeCount":289,"GroupId":9945,"GroupCode":"weber-kettle-low-and-slow-smoking-tips","IsPrimaryInGroup":true,"Animals":["cow","pig"],"Dishes":["pork_ribs","beef_ribs"],"PostTypes":["how_to","tips","tutorial"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"tiktok","PostId":177,"Url":"https://www.tiktok.com/@backyahdbbq/video/7021901235376721157","ViewCount":18334,"LikeCount":289}]},{"Id":356,"Platform":"instagram","Type":null,"Url":"https://www.instagram.com/reel/CVSKviaj_UY/","ThumbnailUrl":null,"Description":"Weber Kettle Low and Slow Smoker Setup\n\nThis is how I do Low and Slow smoking on my @webergrills 22” kettle. I get steady temps for at least 8 hours with this setup. \n\nTwo cross crossed bottom grates\n","SearchText":"this is how i do low and slow smoking on my @webergrills 22” kettle. i get steady temps for at least 8 hours with this setup.\n\ntwo cross crossed bottom grates\ntwo layers of @reynoldsbrands foil covers 2/3 of bottom grate to help direct airflow\ndiy slow and sear called the bro and sear with two weber baskets\nweber wax cubes\nfull chimney of @kingsford blue bag charcoal\n@westernbbqwood post oak\nlight cube\nadd hot water to drip pan\nlet burn for 20 minutes\nsetup @goveeofficial probe\nclose lid and close both vents to 1/2 open\nlet temp come to 10 degrees below your target temp\nopen lid and quickly put on meat\nadd rub to cover any bare spots\nclose lid with vents over meat\nmonitor temps\nif gets too hot then close bottom vents and open back up when it comes back down to your target temp how_to tips tutorial process bbq smoking weber kettle low and slow smoker setup\n\nthis is how i do low and slow smoking on my @webergrills 22” kettle. i get steady temps for at least 8 hours with this setup. \n\ntwo cross crossed bottom grates\ntwo layers of @reynoldsbrands foil covers 2/3 of bottom grate to help direct airflow\ndiy slow and sear called the bro and sear with two weber baskets\nweber wax cubes\nfull chimney of @kingsford blue bag charcoal\n@westernbbqwood post oak\nlight cube\nadd hot water to drip pan\nlet burn for 20 minutes\nsetup @goveeofficial probe\nclose lid and close both vents to 1/2 open\nlet temp come to 10 degrees below your target temp\nopen lid and quickly put on meat\nadd rub to cover any bare spots\nclose lid with vents over meat\nmonitor temps\nif gets too hot then close bottom vents and open back up when it comes back down to your target temp\n\n#bbq #smoker #webergrills #barbeque #ribs pig pork_ribs how_to tips process bbq smoking","CreateDateTime":"2021-10-21T08:37:18.000Z","ViewCount":35459,"LikeCount":616,"GroupId":9944,"GroupCode":"low-and-slow-smoking-setup-guide","IsPrimaryInGroup":true,"Animals":["pig"],"Dishes":["pork_ribs"],"PostTypes":["how_to","tips","process"],"Categories":["BBQ"],"CookingMethods":["smoking"],"GroupPlatforms":[{"Platform":"youtube","PostId":2449,"Url":"https://www.youtube.com/watch?v=00b-kORNwBY","ViewCount":35353,"LikeCount":602},{"Platform":"instagram","PostId":356,"Url":"https://www.instagram.com/reel/CVSKviaj_UY/","ViewCount":106,"LikeCount":14}]}]}