Some of you already fired it up.Some of you are staring at new gear in the garage.Some of you are still thinking about that cook you meant to do over the holidays. This weekend is the unofficial reset. No pressure. No perfection. Just good food and getting back to it. If you cooked, show it.If you didn’t, tell us what’s first.If your plan is still forming, you’re in good company. Let’s start the year the right way—one cook at a time.

Alright I now have 2 bottles of this stuff and don’t know what to use it on. Any suggestions??

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.

Let Big Poppa walk you through why this might be your new favorite Thanksgiving move. Most folks tackle a whole turkey the traditional way… and then wonder why the breast is dry, the legs aren’t done, and the gravy tastes like sadness. But spatchcocking? That’s the pitmaster cheat code. What’s Spatchcocking? It’s simple: remove the backbone so the turkey can lay flat. Why does that matter? Because when the bird cooks evenly, you look like a genius. Why Spatchcock a Turkey? Because you want: 🔥 Faster cook time — no more 6-hour hostage situation. 🔥 Even cooking — breast and legs finish at the same time. 🔥 Juicier meat — no more dry slices at the table. 🔥 Better gravy — all those drippings? Concentrated flavor gold. Big Poppa’s Spatchcock Turkey Method (Real BBQ. Real Results.) 1. Grab a cast iron skillet. Make a veggie bed of onions, carrots, and celery—this is your flavor foundation and your gravy starter. 2. Cut up your turkey & lay it on the veggies. Spatchcock it and arrange the pieces so everything cooks evenly. 3. Use mayo as your binder. Trust us—it won’t taste like mayo. It helps the seasoning stick and gets that skin crispier than your aunt’s holiday opinions. 4. Season generously with Desert Gold. This is where the magic happens. Desert Gold + turkey is a match made in smoker heaven. 5. Pour in chicken broth. Keeps things moist and gives you a gravy base you’ll brag about. 6. Smoke at your preferred temp. Cook until the breasts hit 160°F internal. Rest, carve, devour. This is one of those cooks that makes people say, “You did WHAT to that turkey?!" If you need more holiday recipes and cooking tips check out Big Poppa's - Poppa's Corner

Does anyone have a suggestion for a wireless thermometer for a barrel smoker?