Instagram story viewer> @divaqbbq> Posts

Danielle Bennett - Diva Q BBQ & Grilling

@divaqbbq

110.9K

followers

1730

following

🔥 Mom & World Champ Pitmaster
🔥 Grilling & BBQ 🇺🇸🇨🇦
🔥 Travel ✈️ 🌎
🔥 @traegergrills Pro
🔥 BBQ HOF
🔥 Classes & Events
✉️ [email protected] - collab

POSTS STORIES REELS

It doesn’t have to be complicated to make food better with a little wood-fired goodness. 🔥

Take a pan of your favorite mashed potatoes—lots of butter, chives and properly seasoned. Top with a whole bunch of cheese and a sprinkling of bacon.

That’s it.

Throw it on your Traeger at 225°F for an hour or two and let that woodfired smoke take the flavor up a whole other notch.

Deliciously easy. No fuss. Just really damn good potatoes. 🔥

Just a little Monday moment to share.

Life is too short for Bad BBQ™️

#divaqbbq #traegergrills by @divaqbbq

🔥 WANT TO MAKE BETTER RIBS? START RIGHT HERE.

Before the rub. Before the spritz. Before the wood-fired goodness.

REMOVE. THE. MEMBRANE. 🍖🔥

It’s not complicated. It takes less than a minute once you get the hang of it, and it’s one of those simple little steps that can make a difference in the finished ribs.

Yes — smoke can penetrate the membrane.

But your rubs, seasonings, sprays and spritzes are going to have much better access to the meat without that membrane in the way. Plus, as the membrane cooks, it can tighten up and become coarse, papery and just not the best bite.

Here’s how I remove it:

1. Remove the ribs from the package, rinse if desired, and pat them completely dry.
2. Place the rack meat side down, bone/membrane side up.
3. Grab a piece of good-quality textured paper towel. This is NOT the time for that sad dollar-store paper towel that disintegrates when you look at it. 😂 A clean, dry kitchen towel works too.
4. Hold the rack in your hand so it hangs slightly, focusing on the area between bones 4 and 5. This helps pull the membrane nice and tight and makes it easier to grab.
5. Pinch the membrane between those bones. Using the paper towel for grip, work your fingers slightly underneath the membrane.
6. Once you’ve got it — PULL STRAIGHT UP. 🙌

That membrane should peel right off, leaving you with a beautiful rack of ribs ready to soak up all that seasoning, spritzing and wood-fired goodness. 🔥🔥🔥

It gets easier with practice — and trust me, I’ve pulled a membrane or two. 😂

This method works beautifully for baby back ribs and St. Louis-cut ribs.

It’s a tiny step.

But sometimes better BBQ is about doing the little things right.

remember, life is too short for bad BBQ !

🍖 TEAM MEMBRANE OFF OR TEAM LEAVE IT ON?

Tell me in the comments. 👇🔥

#traegergrills #divaqbbq #makebetterbbq by @divaqbbq

🔥 Want better chicken thighs on the grill? Give me TWO minutes.

A little trimming before they hit the grill makes a BIG difference.

When I prep chicken thighs, my goal is simple:

✂️ Maximize the meatiness
✂️ Remove excess skin
✂️ Cut away those big gobs of fat
✂️ Create a more level, uniform piece for even cooking
✂️ Get a much nicer finished presentation

And seriously—let the kitchen scissors do the work! They make trimming thighs incredibly quick and easy. From start to finish, I spend less than 2 minutes per thigh, and I end up with a beautifully shaped piece of chicken that cooks more evenly and looks fantastic coming off the grill.

♻️ And don’t toss those scraps! I save the skin, fat, and meaty trimmings for stocks and soups. No wasted bits left behind.

Two minutes of prep. Better shape. Better cooking. Better presentation.

🔥 Work smarter, not harder—and let those scissors do the heavy lifting.

Do you trim your chicken thighs before grilling, or are you tossing them straight on as-is?

#divaqbbq #chicken #chickenthighs #howtotrim by @divaqbbq

Just a reminder, Thanksgiving is right around the corner.

A beautiful barbecue turkey is a perfect centerpiece for your holiday table.

#divaqbbq #traegergrills #thanksgiving #turkey by @divaqbbq

Deviled eggs with lobster AND bacon? Yes, I absolutely went there. 🦞🥓🥚

It’s National Deviled Egg Day, and these are hands down the most decadent deviled eggs I have ever made!

Sweet lobster, crispy bacon, and a creamy yolk filling with a little kick from spicy brown mustard and pimento paste. Then, because we’ve already committed to being extra, a little more lobster and bacon on top. Every bite is ridiculously delicious!

What goes into YOUR favorite deviled egg recipe? Tell me in the comments. I want to hear about your secret ingredient! 👇

Decadent Lobster & Bacon Deviled Eggs

Yield: 12 deviled egg halves
Grill Temperature: 275°F

Ingredients

* 6 large hard-boiled eggs, peeled
* 6 slices thin-cut bacon
* ½ cup finely chopped cooked lobster meat
* 3 tbsp Duke’s mayonnaise
* 2 tsp pimento paste
* 1 tsp spicy brown mustard
* ¼ tsp fine kosher sea salt
* ½ tsp finely ground black pepper
* ½ tsp smoked paprika
* Sunflower microgreens or chopped chives, for garnish
* Additional cooked lobster pieces, for garnish, optional

Instructions

1. Cook the bacon.
Preheat your Traeger grill to 275°F. Arrange the bacon on a mesh rack and place on the grill. Cook until crispy. Set aside to cool, then finely chop.
2. Prepare the eggs.
Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Arrange the whites on a serving platter.
3. Make the filling.
Mash the yolks with a fork. Add the mayonnaise, pimento paste, mustard, salt, pepper, and smoked paprika. Mix well, then press the mixture through a fine-mesh strainer to remove any lumps.
4. Add the lobster and bacon.
Fold the chopped lobster and two-thirds of the bacon into the yolk mixture.
5. Fill and garnish.
Spoon the filling into the egg whites. Top with the remaining bacon, sunflower microgreens or chives, and additional lobster pieces, if desired.
6. Chill and serve.
Refrigerate until ready to serve.

#Nationaldeviledeggday
#divaqbbq #DeviledEggsRecipe #lobster #deviledeggs by @divaqbbq

Everybody expects beef burnt ends… but these pork burnt ends deserve a spot on your grill! 🔥

Budget-friendly country-style ribs turn into smoky, tender bites with a sweet chipotle kick and a sticky, caramelized barbecue glaze.

Big BBQ flavor without the brisket budget—and absolutely mouthwatering. Make a batch and see how many actually make it to the table. 😉
I don’t want to tell you how many I ate. Lol

Check out my recipe below ⬇️ and thank you for all the comments, likes, and of course the shares. I Appreciate the follows.

Pork Burnt Ends

Ingredients

* 2 lbs boneless country-style pork ribs, cut into 1- to 1½-inch cubes
* Cholula Chipotle Hot Sauce, enough to lightly coat
* Traeger Pork & Poultry Rub, for seasoning
* 1 cup apple juice
* ¼ cup brown sugar
* ¼ cup honey
* 2 tbsp Cholula Chipotle Hot Sauce
* 4 tbsp unsalted butter, cut into pieces
* Your favorite barbecue sauce, for glazing

Directions

1. Preheat your Traeger to 180°F. Toss the pork cubes with Cholula Chipotle, then season generously with Traeger Pork & Poultry Rub.
2. Arrange on a mesh baking rack, leaving space between the cubes. Smoke for 3–4 hours, until the internal temperature reaches 170–180°F.
3. Transfer to a disposable half pan. Add the apple juice, brown sugar, honey, 2 tbsp Cholula Chipotle and butter. Cover tightly with foil.
4. Increase the grill to 275°F. Return the covered pan to the grill and cook until the pork reaches 205°F and is tender.
5. Carefully uncover, dip the cubes in your favorite barbecue sauce and place back on the mesh rack. Return to the grill at 275°F until glazed and caramelized.

PSA - you may want to spray those mesh baker’s racks with non-stick spray prior to making this.

Sooo are reaching for a fork or eating these straight off the rack? 🔥

How many are you putting down ?

#divaqbbq #traegergrills #porkburntends #smokedpork #countrystyleribs by @divaqbbq

Fresh pita bread at home? You’ve absolutely got this! 🔥

A few pantry staples, a little rising time, and your Traeger Flatrock are all you need. Soft, delicious homemade pita—and watching those pockets puff up never gets old!

Stuff them with whatever your heart desires, slather them with butter, or tear and dunk into garlic dip. Whatever floats your boat, these are fantastic to make and even better to eat!

Makes 6–8 pitas

• 2¼ tsp active dry yeast
• 2½ cups all-purpose flour, divided
• 1 cup warm water
• 2 tsp sugar
• 2 tbsp olive oil
• 1 tsp salt
• ¼ cup flour for kneading, as needed
• ¼ cup flour for rolling, as needed
• 1 tsp oil for the bowl
• Olive oil for the griddle

1. Combine yeast, ¼ cup of the measured flour, warm water, and sugar. Let sit 15 minutes until frothy.
2. Combine remaining 2¼ cups flour and salt. Add yeast mixture and 2 tbsp olive oil. Mix, then knead on a lightly floured surface for about 10 minutes until smooth and elastic. Keep dough soft and slightly tacky, adding only enough flour to prevent sticking.
3. Place in a bowl coated with 1 tsp oil. Cover and let rise about 1 hour, until doubled.
4. Punch down, divide into 6–8 pieces, and shape into balls. Cover with a clean towel and rest 20 minutes.
5. Preheat the Traeger Flatrock over medium-high heat to approximately 450°F surface temperature. Lightly coat with olive oil.
6. Roll into even rounds, ⅛–¼ inch thick: closer to ¼ inch for pockets or ⅛ inch for thinner pita. Avoid tearing the dough.
7. Griddle 1–2 minutes until bubbles form and the underside has golden spots. Flip and cook another 1–2 minutes until cooked through. Flip again briefly if needed to encourage puffing. Adjust heat if browning too quickly.
8. Stack under a clean, lightly damp towel to keep soft and warm.

Hot griddle + evenly rolled dough = your best chance at those beautiful pockets!

What are you stuffing yours with? 👇

#DivaQBBQ #TraegerGrills #TraegerFlatrock #PitaBread #HomemadeBread
@traegergrills by @divaqbbq

Recipe coming soon

My luscious pulled pork pozole Verde !!

Please ignore the dead plants
(Also the pool guy is away)

Happy Halloween, everyone

#DivaQBBQ by @divaqbbq

You all feel strongly about pineapple on pizza.
But what about burgers?? . 😂🍍🍔

A juicy griddled burger topped with melty pepperjack cheese and a caramelized pineapple slice? I’m ALL about putting that pineapple on there. Sweet, savory, sticky, and downright delicious. 🔥

My teriyaki burger recipe is coming next week, so consider this your delicious little warning. 😉

Are you team pineapple on your burger, or are you keeping the fruit away from your meat? 👇😂

#DivaQBBQ #TeriyakiBurger #PineappleBurger #BurgerLove #traegergrills by @divaqbbq

Champagne taste. Ham steak budget. 🔥🍯

You don’t need a whole holiday ham to get those sticky, caramelized, sweet-and-tangy bites! Grab a couple of ham steaks, stir together a quick honey mustard glaze, and let the grill do the work.

A little sriracha brings the heat, Dijon brings the tang, and honey and brown sugar give you those gorgeous glossy edges. Easy, economical, and downright delicious. Add some roasted potatoes and a vegetable, and dinner is handled. 🙌

Grilled Ham Steaks with Honey Mustard Glaze

Serves: 6–8
Prep Time: 10 minutes
Cook Time: 8–12 minutes
Grill Temperature: 400°F

Ingredients

* 2 fully cooked ham steaks, 1½–2 lbs each
* ½ cup brown sugar
* ½ cup honey
* ⅓ cup Dijon mustard
* ¼ cup sriracha
* 3 tbsp apple cider vinegar
* 1 tsp black pepper

Instructions

1. Preheat the grill
Preheat your Traeger grill to 400°F.
2. Prepare the ham steaks
Pat the ham steaks dry with paper towels to remove excess moisture.
3. Make the glaze
In a small saucepan, combine the brown sugar, honey, Dijon mustard, sriracha, apple cider vinegar, and black pepper. Warm over medium-low heat, stirring until the sugar dissolves. Reserve a portion for serving.
4. Grill and glaze
Place the ham steaks directly on the grill grates and brush with glaze. Grill for 4–6 minutes.
5. Flip and finish
Flip the ham steaks, brush the other side with glaze, and grill for another 4–6 minutes, until heated through and beautifully caramelized.
6. Serve
Transfer to a cutting board, slice, and serve with the reserved glaze.

Save this for the next time your dinner budget needs a little breathing room and you still want something damn delicious. 🔥

#DivaQBBQ #TraegerGrills #HamSteak #EasyDinner #BudgetFriendlyMeals
@traegergrills by @divaqbbq

The brisket bend

It’s just a thing of beauty. 😍

Who wants a slice?

📸 @barlowdoug1
#divaqbbq by @divaqbbq

Heading into one of my favorite local butcher stores, Winter Haven, Florida.

You gotta love it @macsmeatmarket in Winter Haven - an amazing family, great selection of an assortment of meats, local produce, local rubs, sauces, a whole bunch of products, and just the best service ever. They have helped me so many times over the years, whether it was a specific cut I was looking for or just an availability of something that I was searching to cook, grill, smoke, or roast.

They also support the community so much here in Polk County Florida.
This is one of the places I shop very regularly and if you’re in the area, you should definitely stop by here.

#floridalife #polkcounty #ipc #macsmeats #butchershop by @divaqbbq