Ham doesn’t always get the same spotlight as brisket or ribs—but it should. A properly smoked ham is one of the easiest ways to impress a crowd with big flavor and minimal stress. Here’s the playbook 👇 - Start with the right ham: Go with a pre-cooked. It’s already cured, so you’re not cooking it from scratch—you’re layering flavor and bringing it up to temp. - Score it like a pro: Light crosshatch cuts across the surface. This isn’t just for looks—it helps your seasoning and glaze penetrate. - Season it up: This is where you separate backyard cooks from pitmasters. Hit it with something sweet + savory. Sweet Money for that classic balance or add a little heat with Sweet Money Hot if you want to wake it up - Low and slow is still king: Run your smoker at 250°F. You’re not rushing this—just letting smoke do its job. Use fruit wood like apple or cherry for a mild, slightly sweet smoke profile. - Glaze = the money shot: About halfway through, start glazing every 20–30 minutes. That glaze builds layers and gives you that sticky, caramelized finish. - Know when it’s done: You’re aiming for an internal temp of 135–140°F. Remember—it’s already cooked, so don’t dry it out. - Rest and slice: Let it sit 15–20 minutes, then slice into it. Juicy, smoky, sweet, and just enough bark on the outside. Why this matters? A smoked ham is: - Easier than brisket - Feeds a crowd - Perfect for holidays or a random Saturday flex And once you nail it, it becomes one of those go-to cooks that people start requesting. So the real question is—Are you glazing heavy… or keeping it classic?

Game day food is all about stacking big flavor without the mess—and we always obsess over the protein. But let’s be honest… the bun is the unsung MVP. This recipe is a perfect reminder that a great burger, brat, or chicken sandwich can fall apart fast if the bun can’t handle the job. Juicy proteins, sauces, slaw, melted cheese—if the bun doesn’t hold up, you’re one bad bite away from a plate disaster. On game day, you want a bun that: - Has structure (no soggy bottoms by halftime) - Holds up to sauces and stacked toppings - Complements the protein instead of stealing the show - Toasts well without turning into croutons Protein wins the highlight reel, but the bun wins the four-quarter grind. So let’s settle it 👇What’s your go-to bun? - Burgers - Brats & sausages - Fried or grilled chicken sandwiches - Sliders - Brioche? Potato roll? Pretzel bun? Something local from the bakery? - Drop your picks below and tell us why—because game day greatness is built from the bottom bun up. 🏈🔥

If you’re new to competition BBQ—or thinking about jumping in—everything starts with the four meats: chicken, ribs, pork, and brisket. Every contest is built around them, and each one tests a completely different skill set. Chicken is all about precision. Texture, bite-through skin, and appearance matter just as much as flavor. It’s usually the shortest cook, but it’s also where teams lose points fast. Ribs reward consistency. Judges want tenderness without falling apart, clean bones, balanced seasoning, and a great first bite. Small mistakes show up immediately on the scorecard. Pork is the wildcard. You’re cooking multiple muscles, building layers of flavor, and presenting the best bites from across the box. Done right, it can carry your entire weekend. Brisket is the closer—and the toughest. Trim, injection, cook time, rest, slicing, and turn-in all have to line up. When brisket hits, it wins contests. When it doesn’t, it humbles you. The biggest mistake we see? Treating all four meats the same. Each one requires its own timeline, flavor approach, and attention to detail. If you’re competing now—or planning your first contest—focus on understanding why each meat is judged the way it is. Master the fundamentals, then build your style from there. We’ll be digging into each meat more inside the community, breaking down what wins, what doesn’t, and how to improve one cook at a time.

If you loved yesterday’s Corn Dip, keep the party rolling. We just dropped a new blog featuring 7 New Year’s Eve recipes built for easy entertaining and big flavor. From pulled pork sliders with miso slaw to crispy pork nuggets, plus everything in between, this lineup has you covered. We even threw in a sweet-and-savory twist on the classic pigs in a blanket that’s guaranteed to disappear fast. Looking for more crowd-pleasing appetizer ideas? Head to our site for recipes, tips, and flavor inspiration to close out the year strong.

Not much. Big Poppa just whipped up a hearty potato soup that’s guaranteed to become a family favorite—rich, comforting, and exactly what you want when the temperature drops. Now we want to hear from you…What’s your go-to winter soup? Chicken noodle? Chili? Beef stew? Something passed down from grandma? Drop it in the comments and let’s build the ultimate winter soup list right here in our Big Poppa community.