Backyard BBQ Heroes

From Dave: Teriyaki Chicken Boat 🔥

From Joe: Brisket style Tri Tip for my smoked Mac-N-cheese.

From Jarrell: Ok so we made a brisket today. Not a full size one mind you but OMG was it good!!!! Smoked for about 11 hrs. Used a combination rub of spices wife through together including fresh coffee grounds!! Omg, this is def going to become a must several times a year!!!!

From Dave: KABOBS

From Rod: Ultimate Philly cheesesteak, prepared with leftover aged prime rib, caramelized onions, bell peppers, mushrooms, and smoked provolone cheese, presented on a toasted garlic hoagie roll.

From Jake: The weather was too nice not to grill today. Get in mah belly and family approved. Cheers Heroes!

BBQ isn’t just a hobby… it’s a calling. Listen up, weekend warriors. That irresistible urge you feel every Friday afternoon? That magnetic pull toward the smoker, the grill, the sacred fire pit in your backyard? That’s not random. That’s destiny knocking with a pair of tongs. You’re the one who wakes up before the sun on Saturday, rubs that brisket with love and secret spices, tends the flames like an ancient ritual, and turns humble cuts of meat into legends that make grown men weep with joy. It’s the smell of oak smoke drifting over the fence that brings neighbors together. It’s proving that with fire, time, and heart… you can create something unforgettable. So fire up that pit, warrior.
The grill is calling.
The meat is waiting.
 And the weekend belongs to those brave enough to answer.

From Rod: 43-day dry-aged prime brisket smoked over oak 🔥 Brisket Sandwich w/Pickled onions and red cabbage slaw all made fresh, topped with my bourbon BBQ sauce End result… Delicious; My wife and son both said it was the best ever—can’t argue with that.

黒毛和牛を焼くよ！残念ながら大きな塊肉は売ってなかった🥲だから焼くだけ🥲黒毛和牛なら焼いただけでも美味いはず。ホイルはじゃがいもにガーリックバター塗ったやつ

The student will soon become the master.

甥っ子がレアな感じに焼いてくれました！ お肉がジューシーで旨味が口の中で爆発するよ！甘味すら感じる！ でも年齢のせいなのか2切れ食べたら脂でお腹がいっぱいになっちゃった(笑)

ラムコークとブリスケットでやっと晩酌…。 う〜む…パサパサまではないけどやっぱもっとジューシーさが欲しいなw こんだけ時間かかるなら逆にアルミホイルで包んだ方が良かったかもな…。 紙だと呼吸するから水分抜けすぎたな。 オフセットグリルだと火力安定するから紙の方が良いと思うが

おはよう！アメリカのブラザー達！ 和牛リブアイはうまく焼けたよ！！日本にはアメリカのようなBBQグリルがほとんど無いから、この肉はフライパンだけで焼き上げたぜ！！下味は塩のみ！！

From Rob: This is what happens when I get a saturday off. Homemade bread and some party ribs.

From PJ: Perfectly reverse seared 2 and a half inch bone in rib eyes with a side of roasted spaghetti squash, cherry tomato and feta topped with balsamic glaze...yum yum yum 🤤

From Andy: Made a Franken-Chicken tonight. Hot and mild sausage, crushed pork rinds, herbs, rubs and a bit of cheese. Took the ribs & backbone out to stuff. Left the wings and thighs alone. Good eating!