A great steak or tri-tip always deserves an equally great side dish. Big Poppa went classic and bold with a hanging cowboy steak paired with creamy horseradish potatoes—rich, flavorful, and the perfect balance to a beautifully cooked cut of beef. The bite from the horseradish cuts through the richness and keeps you coming back for another forkful. Now we want to know—what’s your go-to side dish when steak or tri-tip is on the menu? Potatoes? Veggies? A fresh salad? Something unexpected? Drop it in the comments and inspire the next cook.

Welcome to the pit! This crew is about real cooks, real wins, and real help—whether you’re comp-tested or backyard-bold. Kick things off by introducing yourself and sharing where you’re at, what you’re cooking, and what you want from this community. No gatekeeping, no ego—just results and a few laughs along the way. Drop your intro with: - Name & where you cook (city/backyard/comp team) - Cooker lineup (pellet, drum, kettle, gasser, offset—list ’em) - Signature win (your best cook) & most helpful fail (what it taught you) - Current goal (e.g., juicier chicken, rib color, brisket timing) - What you want here (tips, recipes, gear talk, accountability, honest feedback) Pic of your setup or a recent plate earns extra high-fives. Tag it #RealBBQRealResults so we can follow your progress. Let’s build something tasty together.

Alright team… if you could only keep ONE grill or smoker and had to give up all the others (yes, even the one you swore you’d be buried with)…😬 Which one are you keeping? Choose wisely—your grills are watching. 👀 Drop your vote and tell us why that’s your ride-or-die!

If there’s one cook that makes you feel like a certified backyard legend, it’s prime rib. Juicy, rich, tender, beefy—and let’s be honest, it’s the kind of roast that makes everyone at the table think you went to culinary school in your spare time. Around here, we keep it simple:Big flavor. Perfect crust. Melt-in-your-mouth center.Whether you’re team reverse sear, team hot ’n fast (you little rebel), or you like the classic low-and-slow approach, prime rib is one of the most forgiving—and impressive—holiday cooks you can do. A few Big Poppa tips to get you in the groove: - Season boldly. This is not the time to be shy. Think Big Poppa’s Little Louie’s with a layer of Cash Cow, Comp Brisket & Steak or Double Secret. - Let it rest like royalty. At least 30–45 minutes. Your patience will be rewarded. - Use a thermometer. A $100+ roast deserves more than guesswork. - Finish with a sear if you want that jaw-dropping crust. - And because we’re all food voyeurs here…👇 Drop your prime rib photos, questions, seasoning choices, and cooking methods in the comments! Reverse-seared? Smoke-kissed? Garlic-crusted? We want to see all of it. Big Poppa wants to know: Are you making prime rib this year—or are you still recovering from last year’s “learning experience”? 😄

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.