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🔥 Welcome to “The Yard” 🔥 Ever wonder where the magic happens before it hits your plate? We want to let you in on a little behind-the-scenes secret: a completely separate location we call The Yard. This is where we prep and cook all of our meat. When our BBQ started taking off, we made a rock-solid commitment to never change what led to our success in the first place: cooking slow and low on real, wood-burning smokers. To keep that promise, we run six massive wood-burning smokers. Because we simply couldn’t fit that much equipment at our main restaurant, we built The Yard. We refuse to compromise on the quality, the process, and the high standards we hold for our barbecue. Yes, operating a completely separate facility just for smoking meat creates a whole new set of expenses for us. But we are more than willing to take that on because we firmly believe our customers deserve the absolute best. For us, quality isn’t just lip service. Our actions and our investment in The Yard show exactly how much we care about the food we serve you. Did you ever imagine that this much work and effort and thoughtfulness goes into making that sandwich that you love so much? #mybigleesbbq #rashadjones #FoodTok #TikTok #BestBBQ
🔥 Welcome to “The Yard” 🔥 Ever wonder where the magic happens before it hits your plate? We want to let you in on a little behind-the-scenes secret: a completely separate location we call The Yard. This is where we prep and cook all of our meat. When our BBQ started taking off, we made a rock-solid commitment to never change what led to our success in the first place: cooking slow and low on real, wood-burning smokers. To keep that promise, we run six massive wood-burning smokers. Because we simply couldn’t fit that much equipment at our main restaurant, we built The Yard. We refuse to compromise on the quality, the process, and the high standards we hold for our barbecue. Yes, operating a completely separate facility just for smoking meat creates a whole new set of expenses for us. But we are more than willing to take that on because we firmly believe our customers deserve the absolute best. For us, quality isn’t just lip service. Our actions and our investment in The Yard show exactly how much we care about the food we serve you. Did you ever imagine that this much work and effort and thoughtfulness goes into making that sandwich that you love so much? #mybigleesbbq #rashadjones #FoodTok #TikTok #BestBBQ
April Showers ☔️ x Brisket moves by @marcooglesby 🔥…. This is smoking meat in #AustinTexas #BBQ
April Showers ☔️ x Brisket moves by @marcooglesby 🔥…. This is smoking meat in #AustinTexas #BBQ
April Recap .. Smoking meat is definitely my least favorite thing to do but when I do..
April Recap .. Smoking meat is definitely my least favorite thing to do but when I do..
Craving that rich smoky flavor without a smoker? 🔥 Just heat a piece of live charcoal, place it in a small bowl, add butter or oil + herbs, and cover your dish for 5 minutes. The trapped smoke infuses deep flavor instantly! 🍖✨ Perfect for chicken, paneer, dal, or even butter chicken—this quick hack gives you restaurant-style smokiness at home. Follow for more @real_chefssangwan ❤️ . . . (smoking meat at home, charcoal smoke hack, dhungar technique, smoky flavor without smoker, Indian smoking method, kitchen hacks, chef tips) #SmokeHack #DhungarMethod #ChefHack #SmokyFlavor #KitchenTips
Craving that rich smoky flavor without a smoker? 🔥 Just heat a piece of live charcoal, place it in a small bowl, add butter or oil + herbs, and cover your dish for 5 minutes. The trapped smoke infuses deep flavor instantly! 🍖✨ Perfect for chicken, paneer, dal, or even butter chicken—this quick hack gives you restaurant-style smokiness at home. Follow for more @real_chefssangwan ❤️ . . . (smoking meat at home, charcoal smoke hack, dhungar technique, smoky flavor without smoker, Indian smoking method, kitchen hacks, chef tips) #SmokeHack #DhungarMethod #ChefHack #SmokyFlavor #KitchenTips
If you're new to smoking meat on your BBQ, try this! Pork shoulder is my go to recommendation for a first smoke. It's affordable, you get a lot of meat for your money and it's very hard to overcook it. This is a fail proof way to make pulled pork on your BBQ #bbq #pulledpork #howto
If you're new to smoking meat on your BBQ, try this! Pork shoulder is my go to recommendation for a first smoke. It's affordable, you get a lot of meat for your money and it's very hard to overcook it. This is a fail proof way to make pulled pork on your BBQ #bbq #pulledpork #howto
Smoking meat: Fire Management Stack up my hickory wood chunks, use pine resin starter and light it with a blow torch. Then I use my high powered fan to stoke the fire. My goal is to get a good coal base within 30 minutes. Once the coal base is good to go, I add one chuck of wood at a time throughout the whole 8 hour cook time. Tip: Bone dry wood is so important. I ordered the wood before winter and store it in a shed all winter long so it could dry out. It is perfect in the spring time! Highest quality smoke using dry wood. #meateater #smokingmeats #DIY #fyp #bbq
Smoking meat: Fire Management Stack up my hickory wood chunks, use pine resin starter and light it with a blow torch. Then I use my high powered fan to stoke the fire. My goal is to get a good coal base within 30 minutes. Once the coal base is good to go, I add one chuck of wood at a time throughout the whole 8 hour cook time. Tip: Bone dry wood is so important. I ordered the wood before winter and store it in a shed all winter long so it could dry out. It is perfect in the spring time! Highest quality smoke using dry wood. #meateater #smokingmeats #DIY #fyp #bbq
Smoking meat and sausages using a traditional smoking technique. I think this method would be perfect for smoking brisket. Can you guess which leaves are used for this smoke? 🤔👀 . 📸 Via Douyin app/C1984717
Smoking meat and sausages using a traditional smoking technique. I think this method would be perfect for smoking brisket. Can you guess which leaves are used for this smoke? 🤔👀 . 📸 Via Douyin app/C1984717
Rain or Shine, We’re Still Smoking Meat! Stop by and see us today at Burns BBQ! Today’s Special Rib Sandwich – Only $11.98🔥 #burnsoriginalbbq #greatbbqliveson❤️🖤❤️🖤❤️
Rain or Shine, We’re Still Smoking Meat! Stop by and see us today at Burns BBQ! Today’s Special Rib Sandwich – Only $11.98🔥 #burnsoriginalbbq #greatbbqliveson❤️🖤❤️🖤❤️
🔥 Slow-Cooked Barrel Smoker Feast 🔥 Today we’re smoking meat in a traditional barrel smoker for incredible smoky flavor and juicy, tender results. Ingredients For the Meat: * Pork belly (pancetta) * Beef picanha steak * Lamb ribs * Salt, to taste For the Salad: * Mini romaine lettuce * Red cabbage * Papaya, sliced * Green onions Dressing: * 1 tbsp Dijon mustard * 2 tbsp wine vinegar * Juice of 1 lemon * 3 tbsp olive oil * Pinch of salt Instructions 1. Score the fat side of the picanha in a diamond pattern to help it cook evenly and stay juicy. 2. Torch the pork belly skin to remove any burnt hairs, scrape clean, and score the skin in several places to prevent curling. 3. Cut the lamb ribs into smaller portions for easier cooking. 4. Season all the meat with salt. 5. Hang the meat on hooks inside the barrel smoker, positioning the fat side toward the coals. 6. Slow-cook over hot coals until the meat is tender, juicy, and develops a beautiful smoky crust. 7. While the meat cooks, prepare the salad by combining the lettuce, cabbage, papaya, and green onions. 8. Whisk together the dressing ingredients and toss with the salad. 9. Serve the smoky meat alongside the fresh salad and enjoy! 🔥 The secret to this incredible flavor is the barrel smoker. Unlike a regular grill, a barrel smoker slowly cooks the meat while infusing it with deep wood-fired flavor, keeping every cut juicy on the inside and beautifully crisp on the outside. If you love BBQ, a quality smoker is one of those tools that completely transforms your cooking and takes it to restaurant-level results. 🔥 Want the exact barrel smoker I used? Comment “SMOKER” below and make sure you’re following @nellecooking — I’ll send you the link! 👇🔥 Trust me, once you taste meat cooked low and slow in a smoker like this, regular grilling just won’t hit the same. #lamb #steak #pancetta #pichana #smoker
🔥 Slow-Cooked Barrel Smoker Feast 🔥 Today we’re smoking meat in a traditional barrel smoker for incredible smoky flavor and juicy, tender results. Ingredients For the Meat: * Pork belly (pancetta) * Beef picanha steak * Lamb ribs * Salt, to taste For the Salad: * Mini romaine lettuce * Red cabbage * Papaya, sliced * Green onions Dressing: * 1 tbsp Dijon mustard * 2 tbsp wine vinegar * Juice of 1 lemon * 3 tbsp olive oil * Pinch of salt Instructions 1. Score the fat side of the picanha in a diamond pattern to help it cook evenly and stay juicy. 2. Torch the pork belly skin to remove any burnt hairs, scrape clean, and score the skin in several places to prevent curling. 3. Cut the lamb ribs into smaller portions for easier cooking. 4. Season all the meat with salt. 5. Hang the meat on hooks inside the barrel smoker, positioning the fat side toward the coals. 6. Slow-cook over hot coals until the meat is tender, juicy, and develops a beautiful smoky crust. 7. While the meat cooks, prepare the salad by combining the lettuce, cabbage, papaya, and green onions. 8. Whisk together the dressing ingredients and toss with the salad. 9. Serve the smoky meat alongside the fresh salad and enjoy! 🔥 The secret to this incredible flavor is the barrel smoker. Unlike a regular grill, a barrel smoker slowly cooks the meat while infusing it with deep wood-fired flavor, keeping every cut juicy on the inside and beautifully crisp on the outside. If you love BBQ, a quality smoker is one of those tools that completely transforms your cooking and takes it to restaurant-level results. 🔥 Want the exact barrel smoker I used? Comment “SMOKER” below and make sure you’re following @nellecooking — I’ll send you the link! 👇🔥 Trust me, once you taste meat cooked low and slow in a smoker like this, regular grilling just won’t hit the same. #lamb #steak #pancetta #pichana #smoker
Smoked to Perfection: A True Texas Hidden Gem! 🪵🔥 【Sullivan Old Town BBQ】 🔗https://hamoni.com/en/shop/slsH504y5AcdfYLECvHKXsmsWX1s0YG3 If you want the real-deal Texas BBQ experience, you have to check out this local favorite! Headed by Pitmaster Terry, who treats smoking meat like a true art form, every bite is packed with passion and incredible flavor. Honestly, I wanted to keep this secret to myself, but it’s just too good not to share. If you’re ever in the Dallas area, this is an absolute must-visit! ✨🥩 —————————— 🏠️ Sullivan Old Town BBQ 📍 301 S Mill St, Lewisville, TX 75057 📕 Brisket (Check official website for current pricing!) ⏰️ Tue - Sat: 11:00 AM - 8:00 PM 💤 Sun & Mon #texasbbq #bbq #dallasfood #instafood
Smoked to Perfection: A True Texas Hidden Gem! 🪵🔥 【Sullivan Old Town BBQ】 🔗https://hamoni.com/en/shop/slsH504y5AcdfYLECvHKXsmsWX1s0YG3 If you want the real-deal Texas BBQ experience, you have to check out this local favorite! Headed by Pitmaster Terry, who treats smoking meat like a true art form, every bite is packed with passion and incredible flavor. Honestly, I wanted to keep this secret to myself, but it’s just too good not to share. If you’re ever in the Dallas area, this is an absolute must-visit! ✨🥩 —————————— 🏠️ Sullivan Old Town BBQ 📍 301 S Mill St, Lewisville, TX 75057 📕 Brisket (Check official website for current pricing!) ⏰️ Tue - Sat: 11:00 AM - 8:00 PM 💤 Sun & Mon #texasbbq #bbq #dallasfood #instafood
Humans have been smoking meat as a way of preserving this treasure for millions of years. I love the flavour and texture smoke gives to meat, especially beef. SMOKED BEEF RIBS & BEEF BELLY: FOOD FRIDAY 1 BEEF BELLY 2 RACKS OF BEEF RIBS SALT Preheat smoker to 225F and rub room temperature beef on all surfaces with salt. Smoke ribs until 160F and then wrap in butcher paper or aluminum foil. Continue to smoke meat until beef belly hits 160F and ribs 190F. Slice beef belly and fry to make beef bacon. Allow ribs to slowly cool to 140F before eating. Enjoy! #carnivore #keto #beef #ribs #beefbacon
Humans have been smoking meat as a way of preserving this treasure for millions of years. I love the flavour and texture smoke gives to meat, especially beef. SMOKED BEEF RIBS & BEEF BELLY: FOOD FRIDAY 1 BEEF BELLY 2 RACKS OF BEEF RIBS SALT Preheat smoker to 225F and rub room temperature beef on all surfaces with salt. Smoke ribs until 160F and then wrap in butcher paper or aluminum foil. Continue to smoke meat until beef belly hits 160F and ribs 190F. Slice beef belly and fry to make beef bacon. Allow ribs to slowly cool to 140F before eating. Enjoy! #carnivore #keto #beef #ribs #beefbacon
Smoking meat doesn’t have to take all day and this juicy smoked chicken will only take you 2 hours! What you’ll need; a smoker, charcoal, smoking chunks, wood wool, charcoal chimney starter and a lighter… all found at @bunnings . Get your smoker going by placing some charcoal into the chimney starter and lighting 2 of the wood wools underneath it. Leave that for 10-15 minutes before turning out and placing on 3 of the smoking chunks. Place your heat disperser on and then your grate and close the lid, leave the top vent open and use the bottom air vent to control temperature. You can prep your ingredients while you wait to reach your initial cooking temperature of 105°c #bunningsinspoIG Ingredients - 1 whole raw chicken - 1 tsp lemon myrtle - 1 tsp garlic powder - 1 tsp smoked paprika - 1 tsp salt - 1 tsp black pepper - neutral flavoured oil (I used peanut) Method 1. Preheat the smoker to 105°c 220°f. 2. Mix the lemon myrtle, garlic powder, smoked paprika, salt and pepper together for the rub. 3. Use some neutral flavoured oil on the bird as a binder, then season all over with the rub. 4. Place the seasoned chicken in the centre of the smoker and smoke for 45 - 55 minutes depending on the size of chicken you have. 5. After that, crank the heat up to 160°c 325°f by opening the valve on your smoker and continue to cook for another 30 minutes or until the chicken reaches an internal temp of 70°c or 160°f. 6. Remove your chicken from the smoker and rest for 20 minutes before you carve. Enjoy!
Smoking meat doesn’t have to take all day and this juicy smoked chicken will only take you 2 hours! What you’ll need; a smoker, charcoal, smoking chunks, wood wool, charcoal chimney starter and a lighter… all found at @bunnings . Get your smoker going by placing some charcoal into the chimney starter and lighting 2 of the wood wools underneath it. Leave that for 10-15 minutes before turning out and placing on 3 of the smoking chunks. Place your heat disperser on and then your grate and close the lid, leave the top vent open and use the bottom air vent to control temperature. You can prep your ingredients while you wait to reach your initial cooking temperature of 105°c #bunningsinspoIG Ingredients - 1 whole raw chicken - 1 tsp lemon myrtle - 1 tsp garlic powder - 1 tsp smoked paprika - 1 tsp salt - 1 tsp black pepper - neutral flavoured oil (I used peanut) Method 1. Preheat the smoker to 105°c 220°f. 2. Mix the lemon myrtle, garlic powder, smoked paprika, salt and pepper together for the rub. 3. Use some neutral flavoured oil on the bird as a binder, then season all over with the rub. 4. Place the seasoned chicken in the centre of the smoker and smoke for 45 - 55 minutes depending on the size of chicken you have. 5. After that, crank the heat up to 160°c 325°f by opening the valve on your smoker and continue to cook for another 30 minutes or until the chicken reaches an internal temp of 70°c or 160°f. 6. Remove your chicken from the smoker and rest for 20 minutes before you carve. Enjoy!
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