Sometimes one little change makes people ask, “What did you put in this?” Maybe it’s mixing two rubs, adding something unexpected to your sauce, or turning leftovers into a meal everyone fights over. What’s one thing you do that other backyard cooks should try? 👇 Share it below—something that seems obvious to you might become somebody else’s secret weapon.

Thanksgiving is less than a month away, and now is the time to start thinking about what's going on your holiday table. One of the biggest mistakes people make during the holidays? Waiting until the last minute to plan. Whether you're smoking a turkey, cooking a prime rib, or feeding 20 hungry family members, a little preparation now can save you a whole lot of headaches later. 🔥 A few things to start thinking about: - Plan your menu. What are you cooking, and what can you make ahead? - Think about your protein. Don't wait until the week of Thanksgiving to find the perfect turkey or prime rib. - Know your cooking times. Work backward from when you want to eat, and don't forget thawing and resting time. - Check your equipment. Make sure your smoker, grill, thermometers, and fuel are ready. - Try something new NOW. Thinking about spatchcocking your turkey or smoking your first prime rib? - Do a practice cook before the big day. Remember, the goal isn't just to cook a great meal. It's to enjoy the day with the people you're cooking for. And that's what this community is all about—helping each other become better cooks, sharing what works, and learning from what doesn't. 👇 Let's start planning together! What's on your holiday menu this year? Are you sticking with family traditions or trying something new? Share what you're planning, what you're nervous about, or where you need a little help. We've got plenty of experienced cooks in this community ready to help you pull off a great holiday meal. Real BBQ. Real Results.

Let's talk turkey! Thanksgiving is coming, and it's time to rethink how you're cooking that bird. Are you buying a turkey that's too big? Stuffing it into a roasting pan? Cooking it whole because that's how Grandma always did it? And what about spatchcocking? We get it. Cutting the backbone out of a turkey sounds intimidating, but it might be the best thing you do this Thanksgiving! Spatchcocking gives you a more even cook, crispier skin, juicy meat, and a backbone you can use to make some seriously amazing gravy. Plus, your turkey cooks faster, leaving more time for everything else on Thanksgiving Day. So before you drag out that roasting pan, let Big Poppa show you why it's time to break a few Thanksgiving traditions. 🎥 Watch Big Poppa's Spatchcock Turkey Recipe: https://youtu.be/73HR-db6Jwc 👇 What's your biggest Thanksgiving turkey challenge? Dry breast meat, getting everything done on time, or just being afraid to try something new? #BigPoppaSmokers #SpatchcockTurkey #ThanksgivingTurkey #TurkeyTips #SmokedTurkey #ThanksgivingCooking #RealBBQRealResults

This weekend, some of the best BBQ teams in the country are heading to Lynchburg, Tennessee, for The Jack Daniel's World Championship Invitational BBQ. To many, it's the crown jewel of competition BBQ. But here's something worth remembering. Every Grand Champion started somewhere. One backyard cook turned into another. Someone said, "That's some pretty darn good BBQ." Then came the decision to enter a contest. Maybe your first call call. Maybe a few disappointing finishes. And eventually, for some, that first GC. But none of it happens without taking that first step. Has someone told you your BBQ is good enough to compete? Have you thought about entering a contest but talked yourself out of it? Maybe you're intimidated by the competition. Maybe you think it's too expensive. Or maybe you're just not sure where to start. Here's the thing: You don't need the biggest smoker, the fanciest trailer, or a truckload of equipment to get started. Start small. Find a local backyard contest. Learn from other cooks. Make mistakes. Get better. And Big Poppa is here to help you along the way—with proven recipes, competition tips, award-winning seasonings, and a community of cooks who have been exactly where you are. You never know where that first contest might take you. 🔥 Consider this your sign. Find a backyard BBQ contest, sign up, and take that first step! 👇 Competition cooks, we want to hear from you! What was your first contest like, and what advice would you give someone thinking about competing for the first time? Real BBQ. Real Results. #BigPoppaSmokers #TheJack #CompetitionBBQ #BBQCommunity #Pitmaster #RealBBQRealResults

We talk a lot about getting the perfect brisket, chicken, pork butt or turkey off the smoker—but what happens to everything you trim away? There’s a lot of flavor (and money) sitting on that cutting board. 🥩 Brisket: Save those fat trimmings and render them into beef tallow. Meat trimmings can go into burgers, sausage, chili or even meatballs. 🍗 Chicken: Don't toss the carcass, wing tips or extra skin. Bones make an incredible homemade stock, while the skin can be rendered for chicken fat or crisped up for another dish. 🐖 Pork: Save meaty bones for beans, soups and stock. Extra pork trimmings can become sausage or be ground with leaner cuts. 🦃 Turkey: The carcass is liquid gold after Thanksgiving. Turn it into stock for soup, gravy or your next batch of smoked turkey and dumplings. Using the whole protein isn't just about reducing waste. It's about stretching your food dollar and getting another great meal out of something you already paid for. 👇 How much of the protein are you using? Tell us what you do with your brisket trimmings, chicken bones, turkey carcass or other leftovers. Bonus points for an idea the rest of the community hasn't tried yet. Real BBQ. Real Results. Less waste. More great food.