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Jalapeño marinade for 16 hours, some gospel underneath the skin, holy cow over all the rest. Basted with butter every 30...
07/09/2026

Jalapeño marinade for 16 hours, some gospel underneath the skin, holy cow over all the rest. Basted with butter every 30, dipped in Bay Ray’s Hickory/Brown Sugar and Riles Honey/Habanero glaze mixture (1:1 ratio) at IT temp of 155. Pulled at 170 to rest for a few. It was amazing.

Smoke tubes, what’s your thought?When smoking you need smoke and a pellet smoke burns so clean and smokes on and off thr...
07/09/2026

Smoke tubes, what’s your thought?
When smoking you need smoke and a pellet smoke burns so clean and smokes on and off throughout the cooking processes. I feel adding smoke tubes during the whole cook really helps add that smoke flavor. What do you think?

My FIRST Smoke Ever… Did I Get Lucky or Did I Actually Nail It? 😂🔥🐖Decided to jump into smoking and picked up an 8.9 lb ...
07/09/2026

My FIRST Smoke Ever… Did I Get Lucky or Did I Actually Nail It? 😂🔥🐖

Decided to jump into smoking and picked up an 8.9 lb pork loin from Costco. Broke it down into chops and kept a good-sized section for the smoker.

Used hickory lump charcoal with applewood chunks, held the smoker around 250°F, and let it ride for about 4 hours until it hit 145–150°F internal. After a 30-minute rest, it was time to slice!

The flavor, smoke, and tenderness turned out way better than expected. 😍🔥

Now I’m officially hooked—what should I smoke next? Brisket, ribs, pork butt, or something else? 👇💨

First Brisket Ever… Please Be Gentle With Me! 😂🥩🔥I finally took the plunge and smoked my very first brisket! There was d...
07/09/2026

First Brisket Ever… Please Be Gentle With Me! 😂🥩🔥

I finally took the plunge and smoked my very first brisket! There was definitely some stress, a lot of checking temperatures, and plenty of hoping I didn’t mess it up. 😂

Brisket is all about patience—low and slow, letting the connective tissue break down, and knowing when it’s finally ready.

I know it’s not perfect, but I’m pretty happy with how my first attempt turned out!

Brisket veterans—what advice would you give someone cooking their first one? 👇🔥

Simple Seasoning. Big Flavor. This Picanha Was Incredible! 🥩🔥Just salt, pepper, and garlic—that’s it. No complicated rub...
07/09/2026

Simple Seasoning. Big Flavor. This Picanha Was Incredible! 🥩🔥

Just salt, pepper, and garlic—that’s it. No complicated rubs, no fancy tricks, just letting a great cut of beef do the talking. 😋

This might be one of the best picanhas I’ve cooked so far, and I’m definitely giving myself a little pat on the back for this one! 😂🔥

For everyone asking about the slicing method: I went with the grain while slicing so each serving can be cut across the grain when eaten, giving every bite some of that delicious crust and fat cap.

Picked this up at Costco in Clearwater, Florida. When you find picanha available, grab it—you won’t regret it! 🥩😍

Picanha fans—what’s your favorite way to cook this cut? 👇

Venison Brisket Turned Out 🔥🔥🔥! 🦌🥩A lot of people overlook venison brisket, but when it’s cooked right, it can be absolu...
07/09/2026

Venison Brisket Turned Out 🔥🔥🔥! 🦌🥩

A lot of people overlook venison brisket, but when it’s cooked right, it can be absolutely incredible. Low and slow with the right seasoning and patience can turn this lean cut into something tender, flavorful, and unforgettable.

This little piece of wild game packed some serious flavor! The smoke, the bark, and that beautiful finish made it one cook worth remembering. 🔥😋

Would you choose venison brisket over traditional beef brisket? 👇🦌

I Finally Took On My FIRST Brisket… And I’m Hooked! 🥩💨🔥Everyone says brisket is one of the hardest cooks to master, so I...
07/09/2026

I Finally Took On My FIRST Brisket… And I’m Hooked! 🥩💨🔥

Everyone says brisket is one of the hardest cooks to master, so I wasn’t sure what to expect. But this first attempt turned out to be a huge win!

The smoker, the patience, and the process all came together for a tender, smoky brisket that made me want to do another one immediately. 😍

Who else remembers their first successful brisket? What did you learn from yours? 👇🔥

Brined. Smoked. Butter Basted. Sous Vide Finished. This Turkey Is About to Be INSANE! 🦃🔥Started with a 24-hour brine, th...
07/09/2026

Brined. Smoked. Butter Basted. Sous Vide Finished. This Turkey Is About to Be INSANE! 🦃🔥

Started with a 24-hour brine, then smoked these turkey breasts with hickory for 3 hours at 225°F. Added Cajun compound butter for even more flavor, then vacuum sealed them with grass-fed New Zealand butter for the next stage.

The final step? Sous vide at 160°F, then a quick sear over stainless steel to bring everything together. 😍🔥

When turkey gets this much attention, you already know it’s going to be something special!

Would you try this method, or are you sticking with the traditional roast turkey? 👇🦃

I Thought the Butter Trick Was a Gimmick… Until I Tried It! 😳🥩🔥These ribeyes were absolutely insane! A simple method—res...
07/09/2026

I Thought the Butter Trick Was a Gimmick… Until I Tried It! 😳🥩🔥

These ribeyes were absolutely insane! A simple method—resting the steaks on sliced butter after the cook—turned out to be a total game changer.

Kept the seasoning simple with kosher salt, Holy Cow, and Blanco, then reverse seared them on the Weber kettle for that perfect crust.

No steak sauce needed when the beef is this good! 😍🔥

Steak lovers… are you trying the butter rest trick or sticking with the classic method? 👇🥩

Don’t Waste That Leftover Brisket—Turn It Into Texas Red Chili! 🥩🌶️😍Yesterday’s brisket just became tonight’s comfort fo...
06/09/2026

Don’t Waste That Leftover Brisket—Turn It Into Texas Red Chili! 🥩🌶️😍

Yesterday’s brisket just became tonight’s comfort food! That smoky beef adds another level of flavor to a hearty pot of Texas red chili. 🔥😋

Honestly, leftovers might be even better the second time around!
What are you serving with yours—cornbread, crackers, or a big pile of cheese? 👇🌶️

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553 Grand Street
Tuticorin
10002

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