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Recent posts
Smoked Pork Belly Burnt Ends 🔥🥓 Crispy edges, tender bites, and that perfect sticky glaze.
After a cook like this, the grill definitely needs some love. That’s where the @typhur_culinary Grill Brush Bot comes in. Its powerful motor and steam cleaning help break down all that stubborn grease and buildup between the grates. Plus, the bristle-free design means no worrying about loose wire bristles getting into your food. Less time scrubbing, more time grilling 💯
Use code MIGUELCOOK for 10% off at Typhur.com #typhur #typhurgrillbrushbot
07 Nov 2026
🔥 SMOKED STUFFED TURKEY BREAST WITH BACON WEAVE 🦃 @bearmountainbbq
Something different for the Thanksgiving table — stuffed with cream cheese, mozzarella, and spinach, wrapped in a bacon weave, and finished with honey butter. Smoked with Bear Mountain BBQ Hickory pellets for that rich wood-fired flavor.
INGREDIENTS
1 (4 lb) boneless turkey breast
1½–2 lbs thin-cut bacon
8 oz cream cheese, softened
¾ cup mozzarella
1 cup fresh spinach
1 stick unsalted butter + honey
Your favorite seasoning + black pepper
HOW TO MAKE IT
Butterfly the breast and season inside and out. Wilt the spinach and squeeze it dry. Spread cream cheese on one half, add mozzarella, spinach, and Italian seasoning, then fold closed. Build a bacon weave on parchment, wrap the turkey, and secure with toothpicks. Smoke at 300°F on a wire rack until it hits 160°F. Rest it on cubed butter and honey under foil for 10 minutes, until the center hits 165°F. Slice and drizzle with that honey butter.
⏱ 2–3 hrs | 300°F | Pull 160°F, rest to 165°F | Serves 6–8
PRO TIP: Squeeze the spinach dry so the stuffing stays creamy — and use parchment for the weave, it makes the flip so much easier.
BEST WOOD, BEST FLAVOR, ANY GRILL! 🔥
#BearMountainBBQPartner
06 Nov 2026
🌯🔥 CRISPY CHICKEN ALFREDO FRIED BURRITOS
Ingredients
Chicken:
* 2 lb boneless, skinless chicken thighs, diced
* 1 tbsp olive oil
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp Italian seasoning
* 1 tsp smoked paprika
* 1 tsp salt
* ½ tsp black pepper
Alfredo Sauce:
* 4 tbsp butter
* 4 garlic cloves, minced
* 2 cups heavy whipping cream
* 1 cup freshly grated Parmesan
* ½ tsp Italian seasoning
* ¼ tsp black pepper
* Salt to taste
Burritos:
* 6–8 large flour tortillas (10-inch)
* 2 cups freshly grated mozzarella
* 1 tbsp chopped parsley
* 1–2 cups vegetable oil for frying
* 2 tbsp melted butter
* Extra Parmesan and parsley for topping
Instructions
1. Season chicken with olive oil and all the seasonings. Pan-fry over medium-high heat until crispy and cooked to 165°F, about 8–10 minutes. Remove from the skillet.
2. In the same pan, melt butter, sauté garlic for 30 seconds, then add cream and seasonings. Simmer 3–5 minutes.
3. Remove from heat and stir in Parmesan until smooth. Toss chicken in the Alfredo sauce with parsley.
4. Fill warm tortillas with mozzarella and chicken Alfredo. Roll tightly, folding in the sides.
5. Heat about 1 inch of oil over medium heat. Fry burritos seam-side down for 1–2 minutes per side until golden and crispy.
6. Brush with melted butter and finish with Parmesan and parsley.
05 Nov 2026
Recipe ⬇️⬇️⬇️
🍗🔥 CRISPY DOUBLE-FRIED CHICKEN DRUMSTICKS
INGREDIENTS
Chicken & Marinade:
* 12 chicken drumsticks
* 2 cups buttermilk
* 1 tbsp hot sauce
* 1 tbsp kosher salt
* 1 tsp black pepper
* 1 tsp garlic powder
* 1 tsp smoked paprika
* ½ tsp cayenne pepper
Seasoned Flour Coating:
* 3 cups all-purpose flour
* ½ cup cornstarch
* 1 tbsp kosher salt
* 2 tsp black pepper
* 2 tsp garlic powder
* 2 tsp smoked paprika
* 1 tsp onion powder
* 1 tsp cayenne pepper
* 1 tsp baking powder
For Frying:
* Vegetable or peanut oil, enough for about 2 inches in your pot
* Cold water for the double-coating process
👨🍳 HOW TO MAKE THEM
1. Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper.
Add the 12 chicken drumsticks and toss until completely coated. Cover and refrigerate for at least 2 hours, preferably overnight, for the best flavor.
2. Prepare the Seasoned Flour
In a large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, smoked paprika, onion powder, cayenne pepper, and baking powder. Mix well.
3. Double-Coat the Chicken
Remove each drumstick from the buttermilk marinade and let the excess drip off.
Coat thoroughly in the seasoned flour, dip briefly into cold water, then coat again in the seasoned flour. Press the flour firmly into the chicken to create those crispy, craggy edges.
Let the coated chicken rest for 10–15 minutes before frying.
4. Fry the Chicken
Heat your oil to 350°F.
Carefully add the drumsticks in batches, making sure not to overcrowd the pot. Fry for approximately 5 minutes, then remove and allow the oil temperature to recover.
Return the drumsticks to the hot oil and fry for another 2–3 minutes, or until golden brown, crispy, and cooked through.
The internal temperature should reach at least 165°F. For extra tender dark meat, you can take the drumsticks closer to 175–180°F.
04 Nov 2026
🔥 Texas-Style Cherrywood Smoked Turkey Breast with Honey Butter 🦃🍯 @meatermade
Thanksgiving hosting done right! If you don’t want to cook a whole turkey this year, this cherrywood smoked turkey breast is the way to go. We’re talking beautiful smoky color, a peppery Texas-style seasoning, and a buttery hot honey finish that’s perfect for dipping. And with MEATER, you can take the guesswork out of cooking the perfect turkey!
Ingredients
Turkey Breast:
* 1 boneless turkey breast (3–4 lbs)
* 2 tbsp yellow mustard (optional binder)
* 1 tbsp coarse kosher salt
* 1 tbsp coarse-ground black pepper
* 2 tsp garlic powder
* 1 tsp paprika (optional, for color)
* Cherrywood for smoking
Honey Butter Finish:
* 2 sticks (1 cup) unsalted butter, cut into pats
* ¼ cup hot honey or regular honey
How to Make It
1️⃣ Prep the Turkey: Remove the skin using a sharp knife and pat the turkey breast dry. Apply a thin layer of yellow mustard if using as a binder.
2️⃣ Season: Combine the kosher salt, coarse black pepper, garlic powder, and paprika. Season the turkey breast evenly on all sides.
3️⃣ Smoke: Preheat your smoker to 250°F using cherrywood. Place the turkey breast directly on the grates and smoke until it reaches 160°F internally, approximately 2–3½ hours depending on the size and thickness.
4️⃣ Honey Butter Tray: While the turkey is smoking, add 2 sticks of butter, cut into pats, to a foil tray. Drizzle with ¼ cup hot honey or regular honey.
5️⃣ Rest: Once the turkey reaches 160°F, place it directly over the honey butter. Rest for 15–20 minutes, allowing the butter and honey to melt together. Make sure the turkey reaches a safe internal temperature of 165°F.
6️⃣ Slice & Serve: Slice the turkey breast, return it to the tray, and toss it in all that melted honey butter. Serve with the buttery juices for dipping!
The perfect cook, no guesswork needed. MEATER makes Thanksgiving easier, so you can focus on the food, the family, and enjoying the holiday!
03 Nov 2026
Salt baked beef tenderloin
Full recipe link in bio
02 Nov 2026
Bbq turkey wings @pappysfinefoods choice rub with brown sugar
.
Check out Pappys seasonings via link in my bio
Full recipe link in bio
02 Nov 2026
Homemade fried chicken
Full recipe link in bio
01 Nov 2026
Crispy porchetta
Recipe link in my bio
31 Oct 2026
Let’s make this delicious pineapple habanero wings
Head to @pasturebird website and use code fire15 for 15% off your order until the end of the month!
Wings:
3 lbs chicken wings
1-2 tbsp olive oil
2 tbsp poultry seasoning
Pineapple habanero sauce:
1 cup pineapple juice
1/2 cup crushed pineapple, drained
1/3 cup honey
1/4 cup sweet chili sauce
2 tbsp soy sauce
2 tbsp lime juice
3 cloves garlic, minced
1 habanero, seeded and finely minced
1 tbsp butter
Slurry:
1 tbsp cornstarch
2 tbsp cold water
How to make it:
Pat the wings completely dry, toss with olive oil and poultry seasoning. Grill at 300-350°F, flipping frequently, for 35-50 minutes until the skin is crispy and they read 185°F inside. While they grill, simmer all the sauce ingredients on medium heat for about 15 minutes, stir in the slurry and cook 1-2 minutes until slightly thickened. Toss the wings in the sauce and serve with ranch or blue cheese. Serves 4-6. Wear gloves when you cut the habanero.
31 Oct 2026
Smash burger tacos
30 Oct 2026
These Smoked Quesa Birria Tacos are next level! 🔥 We’re talking pecan-smoked chuck roast, slow-braised in a homemade chile sauce until it’s fall-apart tender, loaded into crispy cheese-filled tortillas, and served with that rich consommé for dipping. You NEED to make these!
🔥 SMOKED QUESA BIRRIA TACOS
Ingredients:
Beef:
* 3–4 lbs chuck roast, cut into large chunks
* Salt, pepper, and garlic seasoning
Birria Sauce:
* 4 dried Guajillo chiles, stems and seeds removed
* 2 dried Ancho chiles, stems and seeds removed
* 2 chipotle peppers in adobo
* 1 white onion
* 6 garlic cloves
* 2 cups beef broth, plus more as needed
* 2 tbsp vinegar
* 1 tsp cumin
* 1 tsp oregano
* ½ tsp black pepper
* ¼ tsp ground cloves
* 1 tsp Mexican cinnamon
* 2 bay leaves
* Salt to taste
For the Tacos:
* Yellow corn tortillas
* Quesadilla cheese or Oaxaca cheese
* Diced white onion
* Fresh cilantro
* Lime wedges
🔥 Instructions:
1. Cut your chuck roast into large chunks and season generously with salt, pepper, and garlic.
2. Smoke at 275°F over pecan wood for approximately 2 hours until a nice bark develops.
3. Remove the stems and seeds from your dried chiles. Boil in water for 2–5 minutes until softened.
4. Char your onion and garlic in a dry skillet over high heat for 5–8 minutes until nicely browned.
5. Add the softened chiles, chipotles, charred onion and garlic, vinegar, spices, and 1–2 cups beef broth to a blender. Blend until completely smooth.
6. Transfer the sauce to a Dutch oven, add the smoked beef, enough additional beef broth to mostly cover, and 2 bay leaves.
7. Cover and braise at 300°F for 2–3 hours, until the beef is fall-apart tender (around 205°F internal temperature).
8. Remove the beef and shred. Reduce the remaining braising liquid by about half to create that rich, flavorful consommé.
9. Dip your corn tortillas into the consommé, place on a hot griddle, add quesadilla cheese and shredded birria, fold, and cook until crispy and the cheese is melted.
10. Finish with diced onion, cilantro, and fresh lime. Serve with a bowl of consommé for dipping!
30 Oct 2026
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