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.

Ever open your favorite BBQ rub only to find it clumpy or stuck together? That’s called caking, and it happens when moisture sneaks into your seasoning. Even a little humidity can cause the salts and sugars in your rubs to bind — not great when you’re trying to shake it onto ribs or brisket. Here are 5 tips to keep your rubs free-flowing and competition-ready: 1. Seal it tight: Always make sure the lid is completely sealed after each use. Even a tiny gap can let moisture in. 2. Avoid heat and steam: Don’t open or store your rubs near steam, your smoker, or the stove — condensation will form fast. 3. Use a plastic wrap barrier: Before screwing the lid back on, place a piece of plastic wrap under the cap for an extra moisture seal. 4. Store in a cool, dry spot: Keep rubs out of direct sunlight and away from your prep area where humidity builds up. 5. Shake it before you use it: If your rub sits for a while, give it a quick shake to redistribute ingredients evenly. Keep those bottles fresh, your rubs ready to roll, and your BBQ tasting just the way Big Poppa intended.