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#1 Premium All-Natural Charcoal

@fogocharcoal

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The First Ingredient®
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Tacos on the Smoking Bull 🌮🐂💨 . . . . . #taconight #bullsmoker #smoker #fyp
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These Smoked Beef Back Ribs are packed with bold Texas barbecue flavor 🔥 I smoked this rack at 275°F over lump charcoal and mesquite wood chunks until the bark was dark, savory, and the meat was completely probe tender. For seasoning, I kept it simple with Maggi Jugo, salt, black pepper, garlic powder, onion powder, and jalapeño powder so the beef stays the star. Once the bark was set, I lightly spritzed the ribs with a 2:1 mix of water and Worcestershire sauce to keep the surface from drying out without washing away that beautiful crust. The most important step comes after the cook: I wrapped the finished ribs in foil with beef tallow and rested them for a full hour before slicing. That rest makes a huge difference with beef back ribs and helps give you tender, juicy meat instead of tough, chewy ribs. Serve them straight from the bone or chop the smoked beef for tacos, burritos, quesadillas, nachos, loaded potatoes, or rice bowls. 🥩🔥 Comment “RIBS” and I’ll send the full recipe straight to your DMs. #ribs #beefbackribs #beefribs #texasbbq
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Grilling some jalapeños and Serranos for some salsa #bbq #bbqlifestyle #charcoal #fogo #grilled
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Tacos de cachete de res on the Grill 👀 Because sometimes cooking inside is just boring! 😂 So we fired up our @primoceramicgrills using @fogocharcoal pulled out the Dutch oven @lodgecastiron , and made some of the best tacos we’ve ever had! No joke! 🙌🔥 INGREDIENTS: 🥩 For the Cachete: * 4 lbs beef cheek (cachete de res), trimmed * El Mero Mero Seasoning @tonybel_szn , to taste * ½ onion * 1 whole head of garlic * 4 bay leaves * Water, enough to cover the meat 🌶️ For the Roasted Salsa Verde: * 4 jalapeños * 8 tomatillos * 3 garlic cloves * ¼ onion * 1 tbsp chicken bouillon * ½ cup water * Chopped green onion * Chopped cilantro DIRECTIONS: 1. Season the meat: Trim the beef cheeks and season generously with El Mero Mero Seasoning. @tonybel_szn 2. Fire up the grill! 🔥 We used our Primo Grill fueled with FOGO charcoal. Place the meat in a Dutch oven along with the onion, whole garlic head, and bay leaves. Add enough water to cover the meat. 3. Let it cook! Place the Dutch oven on the grill and let it do its thing. Don’t ask me the grill temperature because all I know is it was HOT! 😂🔥 Check it occasionally and add water as needed to keep the meat covered. Cook until the meat is nice and tender. If it’s probe tender, it’s ready! 4. Roast the salsa ingredients: Remove the Dutch oven from the grill. Roast the jalapeños and tomatillos directly over the coals until nicely charred. 5. Make the salsa verde: Add the roasted jalapeños and tomatillos to a blender along with the garlic cloves, onion, chicken bouillon, and water. Blend until smooth. Once blended, stir in chopped green onion and cilantro. 6. Build those tacos! 🌮 Chop up the tender beef cheeks, load up your tortillas, top with that delicious roasted salsa verde, and ENJOY! If you've been thinking about getting a Primo Grill or adding some new accessories, this is your sign. 😃 Use our code TM15 for a discount! Link in our profile. Grab yours here: https://shop.primogrill.com? #tacosdecachete #primogrill #fogocharcoal #mexicanfood #bbq
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It’s been a few days, so it’s time to recap the weekend… WHAT. A. WEEKEND. 🔥🏴‍☠️ What an amazing experience at the competition! We didn’t bring home a trophy, but with 16 teams in the field, including some seriously accomplished pitmasters, I’d say we held our own! This was only my 3rd competition, and I couldn’t be happier with what we put on the table. The pork was stellar. Beautiful smoke ring, undeniable flavor, killer bark, and tenderness that was right where I wanted it. The scores backed it up, too. We finished just 9.5 total points behind the winning score. Against that level of competition? I’ll take that as a damn good showing. But believe me, we’re just getting started. My team…man, I can’t even begin to thank them enough. The hard work, dedication, laughs, and support throughout the weekend meant everything. Couldn’t have done it without you! @trndsettr_mike @403russowookiee @ncbuc40 And then there was my greatest nemesis…MOTHER NATURE. 🌧️💨 Saturday threw everything at us. Cold temperatures, relentless winds, and rain that just wouldn’t quit. But even that couldn’t keep the BBQ lovers away! The crowd showed up, braved the elements, and enjoyed the samples we were proud to serve. A huge thank you to @theislandmenpi for putting on such a great event. We’ll absolutely be back! And a VERY special thank you to @what_the_grill_fireplace for being the best sponsor I could ask for. Your support means more than you know. To everyone who’s followed, encouraged, supported, and believed in me and Dan’s Grillhouse along this journey…MUCH LOVE. You have no idea how much that means to me. But understand something… I didn’t start this journey just to show up. I didn’t come this far to settle. And I sure as hell didn’t come to watch someone else raise that trophy forever. Every cook, every mistake, every lesson, every sleepless night at the pit…it’s all fuel for the fire. I’m not chasing a trophy. I’m coming to EARN one. And when that day comes, believe me… YOU’RE GONNA HEAR ABOUT IT. SOOOOON. 🏆🔥🏴‍☠️ No Surrender. No Mercy. Rule the Pit. #DansGrillhouse #ENCBBQ #PulledPork #SmokedMeat #BBQLife
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MAPLE BOURBON WAGYU BRISKET BURNT ENDS 🥃🔥 These tender, smoky burnt ends started with a beautifully marbled quarter brisket from 3C Joppa Cattle Company, a fifth-generation Texas ranching family raising premium American Wagyu. Smoked low and slow at 250°F, then cubed and finished with butter, brown sugar, and a homemade maple bourbon BBQ glaze, these burnt ends are rich, buttery, smoky, and perfectly sticky. MAPLE BOURBON BBQ GLAZE: • ¾ cup ketchup • ⅓ cup pure maple syrup • ¼ cup bourbon • 1 tbsp molasses • 1 tbsp brown sugar • 1 tbsp Dijon mustard • 1 tbsp Worcestershire sauce • ¾ tsp SPG seasoning • Pinch of cinnamon Simmer glaze ingredients for 5–8 minutes until smooth and slightly thickened. FOR THE BURNT ENDS: 1. Season a quarter American Wagyu brisket with Worcestershire sauce and brisket rub. 2. Smoke at 250°F for approximately 5½ hours, or until bark develops and the brisket is nearly probe-tender. 3. Cut into 1½-inch cubes. 4. Add to a foil pan with butter, brown sugar, and 1 cup of maple bourbon glaze. 5. Cover and smoke for 45–60 minutes. 6. Uncover, add remaining glaze, and smoke another 15–30 minutes until thick, sticky, and tender. The result: smoky Wagyu brisket burnt ends with caramelized edges, incredible marbling, and sweet maple bourbon flavor. Quality starts with knowing where your beef comes from. 🤎🔥 Would you try these maple bourbon Wagyu burnt ends? Beef provided by @3c_joppa_cattle_co #wagyu #wagyubeef #brisket #burntends
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Comment what you wanna see next! #bbq #steak #fypシ❤️💞❤️ #food
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With Aug-Tober weather in full swing the comfortable bbq season carries on. #chudsbbq #grillin #backyardbbq #directheat #bbqporn
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Rollin' Smoke.... 24lbs of Pulled Pork in 12 hours 😋
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Daughter asked for some beef stew so she got it with a red wine reduction beef stock, oven-roasted multicolored carrots with onions, parboiled and direct heat grilled potatoes on the Primo with mushrooms. Then served over some egg noodles. #beefstew #chuckroll #directheat #primogrill #homecooking
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BRING THE FIRE HOME. Live fire. Bold flavors. An unforgettable experience. We bring the fire, the grill, and the experience straight to your event. You bring the people. We'll take care of the rest. Cultura Culinaria | Live Fire BBQ Experience
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Who says Monday dinners have to be boring?! 🤤🔥 We fired up the grill with @fogocharcoal and threw on some juicy Ibérico pork skirt! 🔥 Served it up with frijolitos, grilled onions, spicy serranos 🌶️ and warm flour tortillas. 🫓 Nothing fancy, just good food packed with flavor! 🤌🔥 Pork from @wildforkfoods Tortillas @elcomalproducts Grill @primoceramicgrills Be honest… are you making tacos or eating it straight off the plate? 😂👇 #bbq #grilling #mexicanfood #teamfogo #fogocharcoal
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