It's not a trend or a secret ingredient—it's a time-tested cooking fat that delivers big results. A few reasons pitmasters and backyard cooks love cooking with duck fat: • Helps create a crispy, golden exterior • Adds rich flavor without overpowering the food• Has a relatively high smoke point• Works great with potatoes, vegetables, and proteins In this recipe, we put duck fat to work to create crispy potatoes that are packed with flavor and texture. 🎥 Check out the recipe:https://youtu.be/V0olgfNIUuA Do you cook with duck fat? If so, what's your favorite use for it—potatoes, vegetables, steak, or something else? Let's hear your best ideas below. 👇

Father's Day is Sunday — treat yourself (or the pitmaster in your life) right. The reverse sear is the best method for a thick-cut steak, full stop. What you need: - 1.5–2 inch thick ribeye - Big Poppa's Competition Brisket n Steak rub - Butter, garlic, fresh thyme for the finish The cook: 1. Season the steak heavily on all sides — don't hold back 2. Set your smoker or oven to 225°F 3. Cook the steak low and slow until internal temp hits 125°F (for medium rare) — this takes about 45–60 min 4. Pull it and let it rest while you get a cast iron ripping hot 5. Sear 60–90 seconds per side in butter with garlic and thyme — baste constantly 6. Rest 5 minutes, then slice and serve The crust you get from that final sear after low-and-slow is absolutely unreal. It's the move for any special occasion. Tag us if you're cooking this on Sunday — we want to see the plates 🔥

Father's Day is right around the corner, and ribs are always the right call. Here's how we do it: What you need: - 2 racks baby back ribs - Big Poppa's Sweet Money (generous coat) - Your favorite fuel — charcoal or pellets work great The cook: 1. Pull the membrane off the back of the ribs (this one step changes everything) 2. Hit both sides with Sweet Money 3. Let them sit 30 min while your smoker comes up to 225°F 4. Smoke 3 hours unwrapped or until an internal temperature of 160F is reached, then 2 hours wrapped in foil with butter, brown sugar, and honey/maple, then back to the smoker unwrapped to set the bark 5. Sauce or no sauce — your call That 3-2-1 method is foolproof for tender, fall-off-the-bone ribs with a bark that holds up. What fuel are you running with ribs this summer? Drop it below 🪵

One of the questions we hear all the time is, "What should I cook this weekend?" The answer? Whatever sounds good. Brisket, ribs, chicken, pork, seafood, burgers, appetizers, side dishes, desserts, and everything in between—we've built a recipe collection designed to help you cook with confidence and have fun doing it. Whether you're firing up a pellet grill, drum smoker, griddle, or charcoal grill, there's a recipe waiting for you. 👇 Here's your challenge: Go browse the recipe collection and come back here to tell us which recipe you're cooking next. Bonus points if it's something you've never made before. 😎

Smoked brisket at a Memorial Day party hits different when everyone else brought potato salad. If you've been waiting for the right excuse to tackle a full packer brisket, this is it. Memorial Day weekend is long enough to do it right — and the crowd will remember it. We put together a full walkthrough so you're not guessing your way through your first or fifth brisket. https://youtu.be/CMoMTNkOeUw Quick notes for anyone planning ahead: - Buy your brisket now. A good full packer isn't always easy to find last minute. - This is a 12-to-16 hour cook depending on size. Plan your start time backward from when you want to eat. - Budget 2 hours of rest in a cooler after the cook. That rest period is not optional — it's where a lot of the magic happens. Nothing brings a cookout crowd together like slicing into a properly smoked brisket at the table. It's a moment. Have you cooked brisket for a crowd before? What was the biggest lesson you took away from it?