#buffalowbbq

[buffbbq]

Bet you can’t just eat one. One of my specialities - Pork Belly Burnt Ends. This is my photo spread of the best appetizer you can put in your mouth!! Start with pork belly (this was 15 pounds), cut in to 2″squares. Toss in a bowl with a litle olive oil as a binder and I used @blueshognation Sweet and Savory liberally. Throw on the @greenmountaingrills for 3 hours at 225. You can see I had the DC packed! Pulled off at that point and tossed in aluminum trays. Added butter, brown sugar, more rub and sauce. One batch I made with @ub.sauce hot bbq sauce and the other was @trybachans Japenese BBQ sauce. Covered and put back on for 90 minutes to make sure they were super tender. Cranked to 400 and uncovered for about 45 muntes. Finally I scoop them out of the trays and right on grate for about 5 minutes to add a nice crisp to it. MAGIC! @buffalowbbq #buffalowbbq

#buffalowbbq

[deadwoodlabs-blog]

Another great meal with @jchristopher.co spice rub, And fantastic crusted macaroni and cheese (yes we put the rub in there also!!) from our friends @fishskiprovisions !!!! Two filet center cut steaks and a few roasted red russet potatoes. Mother’s Day dinner part two. And of course grilling tips and tricks from @buffalowbbq Cheers !!! ‪.‬ ‪.‬ ‪.‬ ‪.‬ ‪.‬ ‪#Fire #Camping #firepit #bonfire #outdoors #camplife #deadwoodlabs #backpacking #outdoor #BBQLife #FireSafety #hikingadventures #hiking #hikingadventure #bbq #firewood #familymemories #family #weekend #openflame #campfire #survival #preppers #bushcraft #outdoorcooking‬ #fishskiprovisions #buffalowbbq #itsoktorubit #jchristophercotherub (at Murrieta, California)

#outdoorcooking #firewood #preppers #firepit #outdoor #survival #family #fishskiprovisions #hiking #bbqlife #camping #hikingadventure #bushcraft #camplife #bonfire #familymemories #hikingadventures #firesafety #buffalowbbq #backpacking #openflame #weekend #bbq #campfire #jchristophercotherub #itsoktorubit #outdoors #fire #deadwoodlabs

[beerbbqandbeards-blog]

Adding another growler to my collection. Wow that @blakerbrewing IPA went down pretty quickly! Thank you @buffalowbbq for giving it to me! Follow @beerbbqandbeards 🔥 (at Ripon, California)

[buffbbq]

Racks on Racks ON Racks! One of the best things I cook and could not even guess how many I have cooked in the last decade. I have tried every recipe, cooking technique, and tool. I am back to the original way! Smoke @ 225 for 5.5 hours, sauce them and turn to 300 for 30 minutes. No wrap, no spritz, no lookie! This is @jchristopher.co rub and @ub.sauce original sauce. All cooked on @greenmountaingrills of course. Spend time with your family and friends instead of babysitting the grill. @buffalowbbq #buffalowbbq

#buffalowbbq

[buffbbq]

Want an easy, amazing, and special appetizer for the big game sunday? BuffalowBBQ Pork Belly Burnt Ends! Start with pork belly (normally they are 5 pound slabs). If there is excessive fat cap on one side, then you can minimize to above 1/4” of fat. Generally I pick it, unpackaged it, wash under sink, and then pat dry. I cut into roughly 2”x2” squares. Toss in a bowl with a little olive oil as a binder and I use typically a sweet/spicy rub very liberally. Throw the cubes on the @greenmountaingrills for 3 hours at 225. Pulled off at that point and toss in aluminum trays and add butter(3 Tblsp), brown sugar(3/4 cup),honey(6oz), more rub, and bbq sauce (typically a spicy/savory). I usually add whiskey to the pan as well - about  1/2 cup. Covered and put back on for 120 minutes to make sure they were super tender. Cranked to 400-425 and uncovered for about 45 minutes. At this point I aim rendering the rest of the fat and trying to crisp the up. So I toss them about every 15 minutes to make sure they do not burn. Most of the time I even remove them from the pans and back to the grates for extra crispy. @buffalowbbq #buffalowbbq

#buffalowbbq

[buffbbq]

A little throwback here when I had two able hands... I believe I should be able to cook on any que/smoker/grill and produce quality food and I enjoy the challenge to do so. This beauty was an Santa Maria grill with oak/charchoal and cooking @DavesMeatService 2″ prime rib eyes. It was blazing hot and I had to cook them to all be done at a specific time as well as doneness. It was a blast and great fund raiser.  I love the challenge! #buffalowbbq @buffalowbbq

#buffalowbbq

[buffbbq]

Racks on Racks ON Racks! One of the best things I cook and could not even guess how many I have cooked in the last decade. I have tried every recipe, cooking technique, and tool. I am back to the original way! Smoke @ 225 for 5.5 hours, sauce them and turn to 300 for 30 minutes. No wrap, no spritz, no lookie! This is @jchristopher.co rub and @ub.sauce original sauce. All cooked on @greenmountaingrills of course. Spend time with your family and friends instead of babysitting the grill. @buffalowbbq #buffalowbbq

#buffalowbbq

[buffbbq]

Need a simple and delicious appetizer? These are @davesmeatservice hot links with pineapple chunks. I hit the sausages with @slotdogdotcom to add to the crispiness and hold the sauce, then marinated it all in my favorite @trybachans Japanese bbq sauce. Grill hot and fast and serve hot! Amazing flavors and great snack! @buffalowbbq #buffalowbbq

#buffalowbbq

[buffbbq]

Smoke a turkey you ask? Here is my simple version of smoked turkey that comes out perfect every single time and has to be one of the best turkeys I have ever eaten. 

🦃

Start with 16-20 turkey. Frozen is fine. Remove giblets/neck. Wash bird very good inside and out. If frozen then u can remove the stuff after the brine. Get a clean 5 gallon bucket with gasketed lid. In the mean time dissolve 1 cup of sugar and 1 cup of salt in a pan of boiling water. Pour the brine mixture into the bucket. Let it cool. Then set the turkey in it and fill to the top with water. If frozen it can stay for like a day with no ice. If brining for 2 days or a bit warm out then throw some ice in the bucket. You are trying to keep thing below 40 degrees. Once you pull it out of the brine put it the sink and clean inside and out very well. 

🦃

While the bird is drying out you pat dry with a paper towel. Some suggest leaving it in the fridge for another day to help the skin get extra crispy, but I have never had an issue with crispy skin. Take two sticks of butter and put in microwave safe bowl. Mix poultry seasoning in the butter pretty heavy along with pepper. I personally use @gustusvitae turkey seasoning or their chipotle seasoning for a over the top flavor profile. Warm the butter but don’t fully melt so you can make it a paste. Take the ‘herb butter’ and rub it all Over the turkey including legs, wings and inside cavity. Then add between the breasts and the skin very heavily. This is one of the huge keys to a successful turkey. They stuff the cavity with apples/onions/oranges if not using traditional stuffing. Throw in an aluminum roasting pan uncovered.

🦃

Set your pellet smoker, I prefer @greenmountaingrills of course, to smoke (150-170). Once it’s to temp, thrown in your bird uncovered. Smoke for 1 hour which slowly brings the bird temp up and adds a little smoke. I prefer Apple or cherry wood. Best part now - spend time with your family, work on side dishes, and or have several adult cocktails.

🦃

Then ramp to 325. You will cook Until the breasts are 165 internal. The legs/things will be around 180. If the bird is getting too dark, you can lightly lay foil over the bird. If you are so Inclined u can baste from the juices in the pan for the last hour which will help accelerate the color and add some crispiness.

🦃

Once you are to temp, pull the bird and let it rest. You can set in a microwave or oven - not on and not covered. Just retaining heat and not cooking any further.

🦃

Slice, eat way too much, be in a food coma, and think nice things about your family.

🦃Tag me with you successful cooks - love to see your work

@buffalowbbq #buffalowbbq

#buffalowbbq

[buffbbq]

Want an easy, amazing, and special appetizer for the big game sunday? BuffalowBBQ Pork Belly Burnt Ends! Start with pork belly (normally they are 5 pound slabs). If there is excessive fat cap on one side, then you can minimize to above 1/4” of fat. Generally I pick it, unpackaged it, wash under sink, and then pat dry. I cut into roughly 2”x2” squares. Toss in a bowl with a little olive oil as a binder and I use typically a sweet/spicy rub very liberally. Throw the cubes on the @greenmountaingrills for 3 hours at 225. Pulled off at that point and toss in aluminum trays and add butter(3 Tblsp), brown sugar(3/4 cup),honey(6oz), more rub, and bbq sauce (typically a spicy/savory). I usually add whiskey to the pan as well - about  1/2 cup. Covered and put back on for 120 minutes to make sure they were super tender. Cranked to 400-425 and uncovered for about 45 minutes. At this point I aim rendering the rest of the fat and trying to crisp the up. So I toss them about every 15 minutes to make sure they do not burn. Most of the time I even remove them from the pans and back to the grates for extra crispy. @buffalowbbq #buffalowbbq

#buffalowbbq

[buffbbq]

@greenmountain grills + cast iorn skillet + @absteaks salmon filets + @gustusvitae seasonings = healthy, aromatic, beautiful, and amazing dinner! These are cooked hot and fast with a little @sciabicasoliveoil until done. Simply perfect!

@buffalowbbq #buffalowbbq

#buffalowbbq

[buffbbq]

Need a simple and delicious appetizer? These are @davesmeatservice hot links with pineapple chunks. I hit the sausages with @slotdogdotcom to add to the crispiness and hold the sauce, then marinated it all in my favorite @trybachans Japanese bbq sauce. Grill hot and fast and serve hot! Amazing flavors and great snack! @buffalowbbq #buffalowbbq

#buffalowbbq

[buffbbq]

A little throwback here when I had two able hands... I believe I should be able to cook on any que/smoker/grill and produce quality food and I enjoy the challenge to do so. This beauty was an Santa Maria grill with oak/charchoal and cooking @DavesMeatService 2″ prime rib eyes. It was blazing hot and I had to cook them to all be done at a specific time as well as doneness. It was a blast and great fund raiser.  I love the challenge! #buffalowbbq @buffalowbbq

#buffalowbbq

[buffbbq]

Smoke a turkey you ask? Here is my simple version of smoked turkey that comes out perfect every single time and has to be one of the best turkeys I have ever eaten. 

🦃

Start with 16-20 turkey. Frozen is fine. Remove giblets/neck. Wash bird very good inside and out. If frozen then u can remove the stuff after the brine. Get a clean 5 gallon bucket with gasketed lid. In the mean time dissolve 1 cup of sugar and 1 cup of salt in a pan of boiling water. Pour the brine mixture into the bucket. Let it cool. Then set the turkey in it and fill to the top with water. If frozen it can stay for like a day with no ice. If brining for 2 days or a bit warm out then throw some ice in the bucket. You are trying to keep thing below 40 degrees. Once you pull it out of the brine put it the sink and clean inside and out very well. 

🦃

While the bird is drying out you pat dry with a paper towel. Some suggest leaving it in the fridge for another day to help the skin get extra crispy, but I have never had an issue with crispy skin. Take two sticks of butter and put in microwave safe bowl. Mix poultry seasoning in the butter pretty heavy along with pepper. I personally use @gustusvitae turkey seasoning or their chipotle seasoning for a over the top flavor profile. Warm the butter but don’t fully melt so you can make it a paste. Take the ‘herb butter’ and rub it all Over the turkey including legs, wings and inside cavity. Then add between the breasts and the skin very heavily. This is one of the huge keys to a successful turkey. They stuff the cavity with apples/onions/oranges if not using traditional stuffing. Throw in an aluminum roasting pan uncovered.

🦃

Set your pellet smoker, I prefer @greenmountaingrills of course, to smoke (150-170). Once it’s to temp, thrown in your bird uncovered. Smoke for 1 hour which slowly brings the bird temp up and adds a little smoke. I prefer Apple or cherry wood. Best part now - spend time with your family, work on side dishes, and or have several adult cocktails.

🦃

Then ramp to 325. You will cook Until the breasts are 165 internal. The legs/things will be around 180. If the bird is getting too dark, you can lightly lay foil over the bird. If you are so Inclined u can baste from the juices in the pan for the last hour which will help accelerate the color and add some crispiness.

🦃

Once you are to temp, pull the bird and let it rest. You can set in a microwave or oven - not on and not covered. Just retaining heat and not cooking any further.

🦃

Slice, eat way too much, be in a food coma, and think nice things about your family.

🦃Tag me with you successful cooks - love to see your work

@buffalowbbq #buffalowbbq

#buffalowbbq

[buffbbq]

I love Smoked Meatloaf! Who’s with me? This is a basic meatloaf, smoked on @greenmountaingrills, then topped with @ub.sauce hot bbq sauce. Matched up with salad and fresh fruit! Serious comfort food done fast and easy! @buffalowbbq #buffalowbbq

#buffalowbbq

[buffbbq]

Can you smell it? Wagyu Brisket from @absteaks smoked for 15 hours over hickory. This is by far the best brikset I have ever tasted. I only used Salt/Pepper and @buffalowbbq beef rub. Nothing Else! No wrapping, spritzing or even looking! Pulled at 203, rested for 4 hours!

@buffalowbbq #buffalowbbq

#buffalowbbq