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.

Look, we know. Most of us didn’t get into BBQ because we love leafy greens. We got here for ribs, brisket, pork butts, and the sweet smell of victory. But hear us out…Your favorite Big Poppa Smokers seasonings? They make insanely good salad dressings. Yep.We’re talking Desert Gold lemon dressings, the stuff that turns your “side salad” into something you don’t just push around with a fork while waiting on the ribs. Why does it work? Because seasonings aren’t just for meat.They’re for vegetables, dips, fries, popcorn, pasta salad… and yes, even desserts. (Sweet Money on grilled pineapple? Life-changing.) If you want to impress someone with “balance” and “health,” toss your greens with olive oil + vinegar + your favorite BPS rub. Boom. Salad done. Pride intact. Now let’s have some fun with it: Question for the group: 👉 What non-meat ways do YOU use Big Poppa Smokers seasonings? (We won’t tell anyone you put Sweet Money on cottage cheese… but you should, because it’s delicious.) Real BBQ. Real Results. Even on salads.

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

Everyone loves a good burger — but it’s not just about the classic 80/20 ground beef. You can make burgers out of so many things — brisket blends, pork, lamb, even salmon or veggies. What really makes a burger great is the balance of meat-to-fat ratio for that juicy flavor, and of course, the right layer of seasoning to bring it all to life. At Big Poppa Smokers, we’ve got the flavors to make your burger stand out — from Cash Cow, Jallelujah Jalapeno or Double Secret Steak Rub, the right blend can turn a simple patty into something unforgettable. So tell us — what’s your favorite burger? Beef, pork, brisket blend, or something creative? 👇 Drop it in the comments and check out one of Big Poppa’s burger recipes for inspiration!

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.