13.04.2025 00:09
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#🍜 #bbqmunity
I don't think Blackstone is considered "bbq", but sharing anyway. Homemade Crunch-wrap Supreme on the Blackstone.
🍜 #bbqmunity
Tomahawk Ribeye, smoked for 2 hours and seared off on Blackstone.
#bbqmunity
Smoked pastrami brisket on rye.
Proud supporter of all of these colors. The fact that orange is not displayed is just a happy bonus.
#food 🍜
French toast with homemade sausage. Sausage stuffed with potatoes, cheese, bacon, and egg. Also pictured... fruit.
#food 🍜
Dessert is food, right?
@juliusgoat.bsky.social
Homemade smoked sausages with a breakfast sausage flavor profile. Studded with sharp Cheddar cheese, bacon, egg, and potatoes.
#food #foodsky #bbqmunity
It's good that there's a 25% tarriff on imported coffee now. This will incentivize people to purchase American coffee, grown in the New Jersey coffee forests
Did you know that by substituting your morning coffee with green tea, you can reduce up to 93% of what little joy you have left?
Turned out pretty darn good.
These turned out really tasty. Good spice on them and great fat distribution. Next up, Jambalaya!!
Added a picture recipe to comments. Additionally put roughly 10% water in on back end, but that part has never been exact science. Just to dial in tackyness.
I measure everything out in grams to keep precise and easy to translate to different sized batches. 75% Boston Butt (ground) and 25% Pork Belly (cubed).
It legitimately melts like butter, no gristle. Done properly, it's my favorite cut aside from a tomahawk ribeye.
I am brand new to platform so obligatory.. Twitter, Facebook, and (especially) Payless Putin/Cheeto Benito/Fanta Fascist all suck. Who has some other great nicknames for our new leader Mango Mussolini??
@thisgrilllife.bsky.social
Homemade Andouille Sausage. Hitting the smoker tomorrow morning after an 18 hour cure.
Picanha is possible the most underrated cut in America. Love it.
That looks excellent
#bbqmunity
Homemade Andouille Sausage. Hitting the smoker tomorrow morning after an 18 hour cure.