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.

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”? 😄

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

It’s Monday, which means we are officially in the 10 day countdown. Let’s hear it… what’s on your menu this year? 🦃 Turkey?🥕 Sides for days?🥧 Pies on pies on pies?🔥 Smoking outside or cooking in the kitchen? Tell the team what you’re planning! As we roll into the final stretch, here are a few Big Poppa-approved tips to keep your holiday smooth and stress-free: 1️⃣ Consider cooking 2 smaller birds instead of 1 big one.They cook more evenly, finish faster, stay juicier, and you get more surface area for Desert Gold or your favorite seasoning. 2️⃣ Put the turkey at the end of the buffet line. Pro move: keeps the line moving and people won't fill up on turkey right at the beginning. 3️⃣ If you’re smoking this year, be thinking about your wood and temps now. Mild woods like apple or pecan make your turkey shine without overpowering it. 4️⃣ Don’t thaw the turkey just yet. We’ve still got 10 days — plenty of time. But make a note of when you will thaw based on weight so you nail the timing next week. 5️⃣ Don’t forget the gravy base. If you’re spatchcocking, save those pan juices — onions, celery, carrots, broth, and Desert Gold give you liquid gold for gravy. Alright team — what’s on the menu? Are you Team Smoker or Team Kitchen this Thanksgiving?

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!