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For The Que

@for_the_que

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#NorthernIL
Girl Dad to Maddie
BBQ & Grilling Enthusiast
Sharing My Cooks
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17 backyards. 4 countries. One grill. 🔥 Since Labor Day, we’ve featured real backyard cooks from California to New York, plus Greece, Germany and Australia. They’re cooking ribs, picanha, tomahawks, wings and chicken skewers on their PK Grills charcoal grills, and the food looks great. Thank you to every cook who shared their cook with us:
@pigsonbbq @for_the_que @allidoiseatandeat @bng_bbq_ @grillin_365 @frac_daddy_bbq @tille.meyer @chefrohan @smoking_dog_bbq @ashed_by_yobi @rraineyjr @bbqatholmes @grubstigram @yankees12526 @johnnymacswellssmokehouse @shallow_creek_hill Want to be next? Tag @pkgrills in your PK cook and you might be in the next Real Backyards. 📍 #PKGrills #RealBackyards #BackyardBBQ #CharcoalGrilling #BBQ
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Real backyards. Real food. 🔥 Ryan in Northern, IL kept it simple: seasoned chicken, a little help from his sous-chef, and a sticky BBQ glaze over charcoal on his PK. Weeknight dinner, done right. 🍗 Built to cook. Built to last. Shop the grills people actually use → link in bio 📸 @for_the_que #PKGrills #RealBackyardsRealFood #BBQChicken #GrilledChicken #CharcoalGrilling
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Congratulations to our Week 1 Hot Grill Summer winners! 🎉 🏆 Ryan Hurlbutt takes home the Grand Prize: • @pkgrills PK300 Graphite Grill • $100 Heath Riles BBQ Gift Card Congratulations to our runners-up: 🥈 John Woodrich @big_racks_bbq – Heath Riles BBQ Victorinox Knife + Thermapen 🥉Erik Gordon @pleasant_pond_poultry – $100 Heath Riles BBQ Gift Card Thank you to everyone who submitted an Appetizer, Cocktail, or Dessert recipe, and a special thanks to our friends at PK Grills for partnering with us on Week 1! Week 2 kicks off Friday, July 31 and it’s all about Beef. We can’t wait to see what y’all cook! #HotGrillSummer26 #heathrilesbbq #giveaway #pkgrills
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That’s one way to use a bologna loaf! Check out this Mississippi Prime Rib Sandwich from @for_the_que 😋
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🔥 Week 1 of Hot Grill Summer is in the books, and we have a winner! Congrats to Ryan Hurlbutt for taking the top spot and winning the @hastybakegrills The Legacy 131! 🔥 Ryan brought the heat with a full flavor lineup: Cocktail: Spicy Peach Margarita featuring our Hot Honey Peach Glaze, Peach Rub, and Honey Chipotle Rub Appetizer: Grilled Hot Honey Peach & Ricotta Crostini with a Peach-Balsamic Glaze, Crumbled Bacon, and Basil Dessert: Homemade Hot Honey Peach Pie with a touch of our Hot Honey Peach Glaze Big shout out to @hastybakegrills for sponsoring this week of Hot Grill Summer. Appreciate you guys very much! Stay tuned—Week 2 is all about Ribs and it’s going to be 🔥 #hotgrillsummer25 #heathrilesbbq #heathrilesbbqproducts #pitmasterheathriles #teamheathrilesbbq #bbqcontest #backyardcookoff #hastybake
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We’ve all been here before… 😂🔥💨 Probably won’t be the last time either.. 😂❤️ @pitbossgrills @webergrills @nationalbbqfest
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🧀 Smoked White Queso w/Chorizo 💨 📸: @for_the_que This recipe is super easy to make, and I actually prefer this white queso over the Velveeta version. Recipe below ⬇️ and yes…El Rey y Yo is a jam! 1 can diced green chilis (7oz) 1 can diced tomatoes and green chilis (8oz) 1 tsp ground cumin 1 package Supremo Chicken Chorizo cooked with 1/2 a diced onion 1 can evaporated milk (12oz) 1/2lb white American cheese (I use land o lakes) 1/2lb Oaxaca cheese Optional: 1/2 stick unsalted butter 1 tsp garlic powder 1 tsp onion powder A few dashes of your favorite hot sauce Preheat smoker to 250 degrees. in this case I used my PitBoss Tailgater with Bear Mountain BBQ Maple Bourbon Pecan pellets. Smoke for about an hour, making sure to stir every 10 minutes or so. Once everything is melted, serve with your favorite tortilla chips. In my house that is always El Milagro Tortilla Chips. Super easy and so delicious.
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