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Today I’m replacing my old grates with these new grates from Malory. What do you think I should cook on them first? It’s been a while since I smoked a brisket on a kettle. This grate is actually pretty amazing. It’s very heavy, which means it’s going to retain and conduct heat better than those flimsy ones. It’s made in the US by a small company called Malory out of Pennsylvania. They’ve been great to work with and sent me a grate, and gave you a code, BKYHD10, for 10% off. Which is a good deal considering it’s already pretty affordable, especially since it’s made in the USA. One of my followers actually tagged me and asked what I thought about it. Malory saw that, reached out, and sent me one. They also sent me their firewall system so I can easily set up two-zone cooking. Honestly, this is the ideal situation for me. I like working with companies that produce high-quality products they believe in, and that address me by my first name instead of “random creator.” So if you come across a product on any social platform, tag me. I’ll check it out and do my best to get my hands on one. In the meantime, go to bkyhd.com/malory to check out this grate, and stay tuned for future cooks. #bbq #bbqgear
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290.4K4K80
May 4, 2026

Today I’m replacing my old grates with these new grates from Malory. What do you think I should cook on them first? It’s been a while since I smoked a brisket on a kettle. This grate is actually pret...

Finally a local pig head supplier. Tacos de Cabeza coming up. Thanks @walmart !
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May 3, 2026

Finally a local pig head supplier. Tacos de Cabeza coming up. Thanks @walmart !

Wow. Anyone got a griddle I can borrow?
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May 3, 2026

Wow. Anyone got a griddle I can borrow?

Woodworking friends… Time to refinish my front porch shelf. It’s in the sun and exposed to rain all day. What do you recommend? #woodworking
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May 1, 2026

Woodworking friends… Time to refinish my front porch shelf. It’s in the sun and exposed to rain all day. What do you recommend? #woodworking

Flip the bottle over. That’s it. That’s the whole tip. Before you grab a sauce off the shelf, just look at the ingredients. Swipe through - I broke down five popular BBQ sauces and color-coded every ingredient on the label. Sweet Baby Ray’s Original? High fructose corn syrup is the FIRST ingredient. Not tomatoes. Not vinegar. Corn syrup. 16g of added sugar and 70 calories per serving - in a condiment. Ray’s No Sugar Added version? Sounds better until you check the label - they replaced the sugar with sucralose, an artificial sweetener. You went from corn syrup to a sweetener made in a processing plant. Pick your tradeoff. Here’s the thing - two sauces can have similar sugar grams on the label but the SOURCE of that sugar matters. There’s a big difference between high fructose corn syrup and cane sugar or molasses. I don’t do candy BBQ. Never have. If I’m doing pulled pork I want a vinegar-based sauce. For everything else I want something that tastes like real food, not a sugar delivery system. Stubb’s - tomato puree and vinegar are the first two ingredients. That’s what I want to see on a label. Rib Rack - brown sugar, tomato puree, vinegar, molasses. Right on the front it says No HFCS, No Artificial Ingredients. Straightforward. Kinder’s - USDA Certified Organic. The whole ingredient list is organic. That speaks for itself. I don’t always use sauce - dry rubs are great and you can make your own in 10 minutes with stuff already in your kitchen. But if you’re buying a bottle, take 5 seconds and check the label. Look at sugar, sodium, calories, carbs. I keep going back to Stubb’s, Rib Rack, and Kinder’s because they taste great and I know what’s in them. What sauces do you like? I’ll give them a try. #bbq #grilling #bbqsauce #bbqlife #meatlife
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Apr 27, 2026

Flip the bottle over. That’s it. That’s the whole tip. Before you grab a sauce off the shelf, just look at the ingredients. Swipe through - I broke down five popular BBQ sauces and color-coded every...

Ran into these at Target today. Heavy steel grill tools - ten bucks each. Picked them up off the shelf and they’ve got real weight to them. No flex, no wobble. The round one is def big enough for smash burger. If your store has them, it’s a no-brainer. #bbq #grilling #target #grillingtools #bbqlife
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Apr 26, 2026

Ran into these at Target today. Heavy steel grill tools - ten bucks each. Picked them up off the shelf and they’ve got real weight to them. No flex, no wobble. The round one is def big enough for s...

Squint and tell me what faces pop out at you. Turn your phone upside down and you’ll see a few more. #bbq #pork #pulledpork
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Apr 25, 2026

Squint and tell me what faces pop out at you. Turn your phone upside down and you’ll see a few more. #bbq #pork #pulledpork

Leftovers from a big birria party. Makes for the perfect taco lunch. Over here we don’t believe in taco Tuesday. Every day is taco day. #tacos #birria
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Apr 25, 2026

Leftovers from a big birria party. Makes for the perfect taco lunch. Over here we don’t believe in taco Tuesday. Every day is taco day. #tacos #birria

4 butts for kid’s lax team dinner. They were gonna do Costco pizza…I’m hooking them up with pulled pork sandwiches, coleslaw, Mac and cheese, Caesar salad and chocolate cake.
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Apr 22, 2026

4 butts for kid’s lax team dinner. They were gonna do Costco pizza…I’m hooking them up with pulled pork sandwiches, coleslaw, Mac and cheese, Caesar salad and chocolate cake.

Which barbecue sauce does the barbecue influencer pick when he’s buying? I’ll give you a hint. It’s one that he’s been tasting since childhood. And it’s the one that he compares every barbecue sauce to and say it’s gotta be better than this one.
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Apr 21, 2026

Which barbecue sauce does the barbecue influencer pick when he’s buying? I’ll give you a hint. It’s one that he’s been tasting since childhood. And it’s the one that he compares every barbecue sauce ...

Rib pics! Stop putting honey and brown sugar on your ribs!!! That’s comp style. We want eat style. We want 8 normal ribs not one 1 candy rib! #bbq #ribs
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Apr 13, 2026

Rib pics! Stop putting honey and brown sugar on your ribs!!! That’s comp style. We want eat style. We want 8 normal ribs not one 1 candy rib! #bbq #ribs

Perfect Baby Back Ribs 3 racks of ribs. Rinse first. Rub with Kosmos. Let sweat out for 20-30 min. Smoke 180F for 2 hours. 250F for 2 hours. Spritz with Worcestershire/ACV. Baste with BBQ sauce. Wrap in foil. Smoke at 275F for 30m internal. Meat side down. Unwrap. Boat. Baste with juices. Smoke at 275F until 195F internal. Wrap back up. Rest or hold at 150F until ready to serve. I do not wrap with honey, brown sugar and butter. That’s rib candy. I like to eat 7-8 ribs. Not 1 candy rib. #ribs #bbq #babyback
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Apr 13, 2026

Perfect Baby Back Ribs 3 racks of ribs. Rinse first. Rub with Kosmos. Let sweat out for 20-30 min. Smoke 180F for 2 hours. 250F for 2 hours. Spritz with Worcestershire/ACV. Baste with BBQ sauce. Wra...

What are you all cooking for Easter? We had ribs in the fridge so we’re doing ribs.
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Apr 5, 2026

What are you all cooking for Easter? We had ribs in the fridge so we’re doing ribs.

ANSWER Steak 1 was USDA Choice at $14.99/lb. Steak 2 was USDA Prime at $18.99/lb. We couldn’t tell a big difference and think the Choice looks better. Went with the Choice and saved $4 a pound. So how do they decide what’s Prime vs Choice? A USDA grader splits the carcass between the 12th and 13th ribs, looks at one cross-section of the ribeye, and judges the marbling. More fat flecks, spread evenly = higher grade. They also factor in the age of the animal - younger cattle grade better. Prime needs what they call “slightly abundant” marbling at minimum. Choice is a wide range with three levels - “moderate” at the top (upper 1/3), “modest” in the middle, and “small” at the bottom (lower 1/3). A top-of-Choice steak with moderate marbling can be really close to low-end Prime. The difference might be a few fat flecks one grader noticed on one slice of one muscle on one day. About 10% of graded beef makes Prime today - way up from 2-3% a couple decades ago. So it’s not as rare as the price tag suggests. Based on the marbling, ours was probably upper 2/3 - moderate or modest level. Great steak. Family loved it. Sometimes you’re paying for a label, not a better meal. Buy what looks good to you. #steak #steaklover #usdaprime #beef #bbq
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Mar 28, 2026

ANSWER Steak 1 was USDA Choice at $14.99/lb. Steak 2 was USDA Prime at $18.99/lb. We couldn’t tell a big difference and think the Choice looks better. Went with the Choice and saved $4 a pound. So ...

Can you tell the difference? One of these is USDA Choice, the other is USDA Prime. Swipe to see the close-up marbling. Which one would you pick - 1 or 2? Drop your guess in the comments below Would you pay $4 more per pound for either one? Answer reveal coming soon... #steak #steaklover #usdaprime #beef #bbq
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Mar 27, 2026

Can you tell the difference? One of these is USDA Choice, the other is USDA Prime. Swipe to see the close-up marbling. Which one would you pick - 1 or 2? Drop your guess in the comments below Would...

Steaks on @lodgecastiron. 500F each side with a weight for good contact until good crust. Butter and garlic baste. Finish in oven at 350F until 123F internal. Rest on cutting board for a few mins. Finishing salt.
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Mar 22, 2026

Steaks on @lodgecastiron. 500F each side with a weight for good contact until good crust. Butter and garlic baste. Finish in oven at 350F until 123F internal. Rest on cutting board for a few mins. Fi...

Had to do it…
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56.3K7907
Mar 15, 2026

Had to do it…

Time to sharpen all my knives.
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Mar 14, 2026

Time to sharpen all my knives.

Proud to say that I won 1st in a chili competition at the office! Last year I came in second so redemption this year was nice. Last year I did a mole style chili, this year I was so busy that I threw together random meats I had in the fridge (birria meat, sausage, bacon, ground beef) with some leftover birria sauce and some onions and garlic and a splash of vinegar. Simmered for a few hours. Sometimes the best things you create you put the least amount of thinking into them. This definitely was a low thinking process but turned out great and won 1st. I can kind of see now how addicting bbq comp can be. Great to see the pot completely wiped clean.
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Mar 8, 2026

Proud to say that I won 1st in a chili competition at the office! Last year I came in second so redemption this year was nice. Last year I did a mole style chili, this year I was so busy that I thre...

A couple weeks ago I made birria tacos and had a bunch of sauce left over, plus some of the consommé. I froze both. For this cook I just thawed them out and thinned the adobo with the consommé to make a marinade. First thing I do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. Then I lay them all out, salt both sides, and dunk them into the thinned birria sauce. Once they’re coated, I put them right back into the original bag and let them sit in the fridge overnight. You could go up to about 24 hours. When it’s time to cook, I place the thighs on the griddle one by one instead of dumping them all out. That way a bunch of sauce doesn’t hit the griddle at once and burn. I’m also not cranking the heat all the way up. These are chicken thighs, they take time, usually about 35 to 40 minutes. I’d rather cook them steady than burn the outside. I flip them with tongs, not a spatula. A spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which I definitely don’t like. I just keep flipping every couple minutes and cook them to about 175 internal. Thighs can go higher than breast, even up to 180 or 185. We use this chicken for bowls and tacos. I vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken. #birria #chickenthighs #mealprep #griddlecooking #tacotime
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Mar 7, 2026

A couple weeks ago I made birria tacos and had a bunch of sauce left over, plus some of the consommé. I froze both. For this cook I just thawed them out and thinned the adobo with the consommé to make...

She asked if we were eating vegetables, so here’s some proof of life. Nothing better than a sheet full of roasted potatoes, carrots, peppers, onions, and celery. Super simple, just avocado oil, salt, pepper, garlic, chili powder, and some herbs. Potatoes and carrots for 15 minutes at 425 then add everything else for another half hour or so.
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Feb 22, 2026

She asked if we were eating vegetables, so here’s some proof of life. Nothing better than a sheet full of roasted potatoes, carrots, peppers, onions, and celery. Super simple, just avocado oil, salt,...

Def checkout @hookedontoys next time you are in Wenatchee. Lots of good bbq gear. Picked me up possibly the best @campchef product. The long handled griddle scraper. The length is nice for the 36” griddle and the blade is perfect for cast iron. Doesn’t scratch the surface. And it’s only $16. Cheaper than a long handled paint scraper. #wenatchee #bbq
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Feb 22, 2026

Def checkout @hookedontoys next time you are in Wenatchee. Lots of good bbq gear. Picked me up possibly the best @campchef product. The long handled griddle scraper. The length is nice for the 36” gr...

If you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. It’s usually around $7 a pound versus about $9 a pound for chuck roast. But if your goal is just bulk meat for something like tacos or stew, it ends up being about the same. The reason is trimming and yield. When I make taco meat, I remove the silver skin and fat that won’t render. I keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. I could trim more after cooking, but I prefer to clean it up before. By the time I did that, I lost about 4 pounds from a 24 pound chuck roll. So now instead of paying $7 a pound, I’m effectively paying about $8.50 per usable pound. At that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable. The chuck roll isn’t really designed to just be used as bulk stew meat. It contains multiple muscles that can be separated into different cuts like chuck eye and Denver steaks. In my case, I didn’t separate any of that. I needed taco meat, so I used the entire thing for tacos. That means I turned parts of it that could have been steaks into shredded meat. So if you actually plan to break it down and use the individual muscles, the chuck roll can make sense. But if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield. Let me know if you want me to show you how to properly break down a chuck roll for all the separate muscles #bbq #meat #tacos #chuckroll
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Feb 22, 2026

If you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. It’s usually around $7 a pound versus about $9 a pound for chuck roast. But if your goal is ju...

That perfect crust 😉 is there anything more unappetizing than a steak right out of the sous vide bath?
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Feb 21, 2026

That perfect crust 😉 is there anything more unappetizing than a steak right out of the sous vide bath?

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