If you’re looking to make an entrance at your next cook, nothing turns heads like a tomahawk steak. That long, Frenched bone isn’t just for show (okay… it’s mostly for show), but it makes a statement the second it hits the grill. The tomahawk is essentially a bone-in ribeye with the entire rib bone left intact. Same incredible marbling. Same rich, buttery flavor. Just bigger, bolder, and built to impress. So what makes it different? - Presentation: That extended bone gives it the “wow” factor. It’s primal. It’s dramatic. It looks like something straight out of a steakhouse commercial. - Flavor: Because it’s cut from the rib section, you’re getting serious intramuscular marbling. That means tenderness and deep beef flavor. - Bone-In Advantage: Cooking with the bone can help insulate the meat and contribute to a more even cook. - Thickness: Tomahawks are typically cut thick—perfect for reverse searing and achieving that edge-to-edge doneness with a killer crust. This isn’t your Tuesday night steak. This is the steak you cook when you want people talking about it for weeks. If you want to see the best way to prep and cook one, watch our full video here:👉 https://youtu.be/DyTrXSFJ6BA Now let’s hear it… Are you team reverse sear or straight-to-the-flame when it comes to a tomahawk?

Forget the sugar rush for a minute. What if you took a traditional cinnamon roll… and turned it into a full-blown savory sausage roll for breakfast? Sausage. Cream cheese. Onions. Peppers. Wrapped in dough and rolled up like it means business. This isn’t a side dish. This is the main event. Perfect for a weekend breakfast, game day morning, or when you want the family hovering around the kitchen asking, “When’s it ready?” Sweet cinnamon rolls are great.But sausage rolls? That’s how you win breakfast. Watch how we do it here:https://youtu.be/U-dtiwATlbI Question for you — are you Team Sweet or Team Savory when it comes to breakfast rolls?

Everyone knows pizza owns the Big Game. Over 12 million pizzas will be sold today alone—making it one of the biggest pizza days of the year. But what if you skipped the delivery and made it right at home? Big Poppa’s griddle pizza brings crispy crust, melty cheese, and full control over your toppings—all without fighting for oven space or waiting on a driver. It’s fast, fun, and built for game day crowds that want something just a little more legendary. 👉 Grab the recipe and watch how easy it is:https://youtu.be/BbnfvKG7zmY Now the real debate: What’s your go-to pizza topping combo on game day—classic pepperoni, BBQ chicken, meat overload, or something wild?

Pork belly gets a bad wrap (pun intended), but let’s be honest—once it hits the smoker, all accusations are dropped. Crispy edges, melt-in-your-mouth bites, and enough flavor to steal the show whether it’s piled into a recipe or eaten straight off the cutting board. Snack? One bite turns into five. Meal? Absolutely—center-of-the-plate worthy. Dessert? Add a little sweet heat and don’t tell us it doesn’t qualify -- don't judge us This smoked pork belly recipe proves it’s one of the most underrated cuts in BBQ—and once you make it, you’ll start finding excuses to put it on everything. 👉 Watch the recipe here: https://youtu.be/D9l9BM4pQDk What’s the first thing you’d add this smoked pork belly to—tacos, sliders, mac & cheese, or just a fork?

When people hear griddle cooking, their mind usually goes straight to pancakes, smash burgers, or a quick stir fry. Don’t get us wrong—we love all of those. But the griddle has way more range than it gets credit for, and Chicken Parmesan on the griddle is the perfect example. This cook flips the script on a classic comfort food. Crispy, golden chicken. Melty cheese. Rich sauce. And it all comes together right on the flat top—no oven required. The even heat of the griddle gives you incredible control, letting you build layers of flavor without burning breading or drying out the chicken. Why the griddle works so well for Chicken Parm: - Consistent heat = perfectly cooked chicken every time - Multiple zones let you toast, sauce, and melt all at once - No overcrowding like a pan, no heating up the kitchen like an oven This is exactly why we keep saying the griddle deserves more respect. It’s not a one-trick pony—it’s a weeknight hero, a game-day workhorse, and a legit tool for real-deal recipes like this. 👉 Watch the full Chicken Parm on the Griddle recipe here:https://www.youtube.com/watch?v=rL9WHfI9WCc&t=29s If you’ve been limiting your griddle to breakfast and burgers, this one’s your sign to branch out.What’s the most unexpected thing you’ve cooked on your griddle so far?