Tfti.bbq Tone

Pastrami Brisket. Recipe below. 𝘽𝙧𝙞𝙣𝙚: •1 1/2 gallons of water •4-5 lbs of ice •3 c of Kosher salt •1 1/2 c white sugar •2 tbsp pink curing salt •1 whole garlic cloves •1/4 c pickling spice 𝙍𝙪𝙗: •1 tbsp coarse black •1 tbsp smoked paprika •1 tbsp garlic powder •1 tbsp cumin •2 tbsp onion powder 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: •In a large pot bring water to a boil •Add in your brine ingredients and cook until salts and sugar’s dissolve. Constantly stirring •In a large bucket add in your ice and pour in your brine •Trim your beef ribs and place in brine bucket then into the fridge for 7 days •Take your brisket out of brine, rinse thoroughly and pat dry. •Yellow mustard as a binder then coat w/ rub •Place your thermometer in and set it to 200 degrees •Fire up your smoker to 250 degrees then place your brisket in and smoke till you have a nice set bark about 6hrs and temp around 170 •Spritz down butcher paper then wrap. Place meat probe back in and continue to cook till it reaches 200 internal •When done let it rest at least an hour in a cooler or overnight. 𝙂𝙧𝙞𝙡𝙡: @chargrillergrills Fed 980 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx 𝙒𝙤𝙤𝙙: @jealousdevilcharcoal Hickory Blocks 𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: @meatermade Block 𝘽𝙪𝙘𝙠𝙚𝙩: @cambromfg 𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg 𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject 𝙆𝙣𝙞𝙛𝙚: @barrelfallsbladeworks 𝙎𝙥𝙧𝙞𝙩𝙯: @meatsweatsspritz #pastrami #brisket #bbqtiktok #tftibbq #bbqfood

Happy National Lumpia Day 🇵🇭 Let me know in the comments what kind if lumpia youd like to see me put my twist on. #lumpia #filipinofood #foodtiktok #tftibbq #appetizer

Replying to @handicapkidinaheadlock Australian Wagyu Bavette Steak 🥩 Reverse seared to perfection using my @meatermade wireless meat thermometer 🌡️ #steak #steaktiktok #steaktok #meatermade #tftibbq

Flank Steak Pinwheels for this Throwback Thursday 🌀 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: 🌀Butterfly your flank steak, I cut off the edges to make more symmetrical 🌀Cover in butcher or parchment paper then pound it out to flatten it out evenly 🌀Season w/ your favorite BBQ rub 🌀Add slices of provolone cheese 🌀Top w/ my Habanero Chimichurri (see other video for that recipe) 🌀Roll it up like a fatty 🌀At this point you can use twine to secure it or skewers 🌀Coat in almond oil as a binder 🌀Season the outside w/ salt and pepper 🌀Slice them up individually, if using skewers cut off the excess for better handling 🌀While those rest fire up your grill indirect 🌀Sear the pinwheels till you get some nice char on both sides 🌀Then move them over to the opposite side and let it finish cooking till internal temp hits about 130-135 🌀When done let it rest, remove skewers and twine 🌀Slice them up and enjoy while the cheese is still melted #flanksteak #pinwheels #chimichurri #bbqtiktok #tftibbq

You hear that @gordonramsayofficial ?👼🏻#foodtiktok #bbqtiktok #steaktiktok #steak

The Most Tender Pulled Pork💦 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: 1. Score the fat cap to make nice little crispy fatty nuggets 2. Worcestershire sauce as a binder then season w/ coarse salt and pepper 3. Insert your @meatermade wireless meat thermometer in and set to 200 degrees 4. While your pork shoulder is soaking in all that flavor pre-heat your smoker to 350 degrees 5. Smoke your pork shoulder till you form a nice bark. Spritzing every 30-45 min 6. Once you get the bark you like (about 2-3hrs) place in an oven safe container w/ more Worcestershire sauce and orange juice then cover w/ aluminum foil 7. When the internal temp reaches 200 remove from smoker and place in a cooler or @cambro insulated box for 1-2 hrs 8. After letting rest the shred and enjoy 𝙏𝙤𝙩𝙖𝙡 𝘾𝙤𝙤𝙠 𝙏𝙞𝙢𝙚: 4-5hrs 𝙍𝙚𝙨𝙩 𝙏𝙞𝙢𝙚: 1-2hrs 𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: @meatermade Block 𝙂𝙧𝙞𝙡𝙡: @chargrillergrills Gravity Fed 980 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx 𝙒𝙤𝙤𝙙: Applewood 𝘽𝙞𝙣𝙙𝙚𝙧: @wsauceofficial Fireshire 𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @alfrugoni Texas Salt and Pepper 𝙎𝙥𝙧𝙞𝙩𝙯: @meatsweatsspritz Hog Wash 𝙁𝙤𝙤𝙙 𝘾𝙤𝙣𝙩𝙖𝙞𝙣𝙚𝙧: @cambromfg Amber H-Pan 𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg Cam Tray 𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject #meatermade #pulledpork #bbqfood #bbqtiktok #tftibbq

Perfect Rack of Lamb : 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: 1. Score the fat cap to let them flavors penetrate 2. @wsauceofficial as binder then hit it w/ @hardcorecarnivore Black 3. Got my @meatermade wireless meat thermometer in and set it to 120 degrees 4. Sear both sides on my @chargrillergrills King Griller to get the char you prefer then to the opposite side of the grill to finish cooking w/ some smoke. Added hickory wood chunks over @jealousdevilcharcoal Chunx 5. When temp reaches 120 remove and cover w/ foil and let rest for 10-15 min 6. Slice up and add some Cajun compound butter. Torch it to melt that butter then get ready for some “Money” 𝘾𝙖𝙟𝙪𝙣 𝘾𝙤𝙬𝙗𝙤𝙮 𝘽𝙪𝙩𝙩𝙚𝙧 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨: •1 c. butter, melted •Juice of 1/2 a lemon •1 whole garlic, minced •1 small shallot, minced •2 tbsp. Dijon mustard •Pinch of cayenne pepper •1 tsp. paprika •2 tbsp. Freshly Chopped Parsley •1 tbsp. freshly chopped chives •2 tsp. minced thyme kosher salt •1tsp. ground black pepper •1 tbsp. @tonychacheres Spice N’ Herbs • tbsp. @tonychacheres Louisiana Pepper Sauce 𝙂𝙧𝙞𝙡𝙡: @chargrillergrills King Griller 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx 𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: @meatermade Block 𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg CamTray 𝘽𝙞𝙣𝙙𝙚𝙧: @wsauceofficial Worcestershire 𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @hardcorecarnivore Black 𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject 𝙆𝙣𝙞𝙛𝙚: @barrelfallsbladeworks 𝘾𝙪𝙩𝙩𝙞𝙣𝙜 𝘽𝙤𝙖𝙧𝙙: @grizzlygrade 𝙎𝙬𝙚𝙖𝙩𝙚𝙧 𝙖𝙣𝙙 𝙃𝙖𝙩: Can be found at JealousDevil.com #rackoflamb #lambrecipe #bbqtiktok #bbqfood #tftibbq

Iberico Pork Pinwheels 🔥 So many flavors going on with this one. 🔥 Iberico pork alone is like the Wagyu of pork. So delicious and tender, paired with my red chimi, provolone and basil. This is something I will definitely be making again. _______________________________________ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨: • Iberico Pork Secreto • Provolone cheese slices • Basil 𝙍𝙚𝙙 𝘾𝙝𝙞𝙢𝙞𝙘𝙝𝙪𝙧𝙧𝙞 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨: •2 Chipotle in adobo sauce •1 habanero �•1 shallot •1 cup roasted red peppers •½ cup packed fresh parsley or cilantro. They both work great. Depends on your preference. •¼ cup red wine vinegar�•1 tbsp smoked paprika�•1 whole garlic cloves peeled�•½ fresh lime juice�•1 tbsp black pepper�•1 tbsp salt •1 tbsp crushed red pepper flakes�•½ cup olive oil good quality 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: 1. Take your Iberico Secreto to pound town and flatten it out 2. Layer in provolone cheese, red chimi and basil 3. Till it up and twine it up nice and tight 4. Get uour @meatermade wireless meat thermometer in and set it to 130. This is Iberico Pork and can be eatin medium rare. If you don’t believe me then cook it longer 😏 5. Grill indirect till about 115 internal then sear off till you reach 130 6. Slice up and top with more fresh chimi 🤙🏽 𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: @meatermade Block 𝙂𝙧𝙞𝙡𝙡: @chargrillergrills King Griller 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx 𝙈𝙚𝙖𝙩: Iberico Pork Secreto Eat Compogrande 𝙍𝙪𝙗: Hickory Garlic @oakland_dust_bbq 𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg CamTray 𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject 𝙆𝙣𝙞𝙛𝙚: @barrelfallsbladeworks 🎶 Maria Maria by Carlos Santana #ibericopork #pinwheels #bbqtiktok #bbqfood #chimichurri

The Cajun Moco⚜️ A Cajun Etouffee twist to the Loco Moco and using @Meat District “The OG” Chuck, Brisket & Short Rib Pattie’s. The flavor of these Pattie’s combined with shrimp étouffée make this a killer comfort food dish! 💯 Absolute 💰 _______________________________________ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨: • 2 lbs of shrimp, pre shelled and deveined • 1/4 c veggie oil • 1/4 c all purpose flour • 1 celery rib chopped • 1 green bell pepper chopped • 4 jalapeños chopped • 1/2 a large onion chopped • 1 whole garlic bulb minced • 2 c of seafood stock • 1 tbsp Cajun seasoning • 1/2 tsp celery seed • 1 tbsp smoked paprika • Salt to taste • Green onions for garnish 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: Make the Roux - Heat up veggie oil in a pot over medium heat and stir in flour. Stir often making sure there’s no clumps. Keep stirring because you don’t want to burn it. Keep stirring till you get a nice brown color, around 10 mins. - Add in celery, bell pepper, jalapeños and onion. Mix well and cook for 10 min then add in garlic then cook another 2 min - Slowly add in shrimp stock a little at a time. It’ll thicken up because of the roux. Add more or less depending on how thick you want it. - Add in seasonings and shrimp. Mix, cover and let cook for 10 min. When done add in green onions - On a hot griddle season up your @eatmeatdistrict Pattie’s and season w/ Cajun seasoning - Serve shrimp étouffée over rice, top with Beef patty and over easy egg. _______________________________________ #MeatDistrict #locomoco #cajuncooking #shrimpetouffee #tftibbq

#ad #ad Smoked Beef Ribs using Reynolds Kitchens Butcher Paper with slide cutter is perfect for smoking meats. o Wrap brisket and pork for the last few hours of smoking to ensure it comes out tender and juicy with a crisp bark. o Seal in moisture of brisket, pork and other meats cooked low and slow while protecting a crunchy bark. | • The only butcher paper with a slide cutter (patent pending), @ReynoldsBrands Butcher Paper features an easy dispensing slide cutter so you get a smooth cut. MADE STRONG IN THE U.S.A • Strong even when wet, Reynolds Kitchens Butcher Paper resists leaks and tears. o This unbleached, unwaxed, 40-lb butcher paper is FDA compliant, tested for temperatures up to 300°F and certified by the Sustainable Forestry Initiative. VARIETY OF USES • Use Reynolds Kitchens Butcher Paper to prep, wrap and serve your smoked feast like a barbecue pro. o Great for smoking, trimming and prepping meat. Wagyu Beef Tallow Recipe Instructions: • Trim excess silver skin and fat • Worcestershire sauce as a binder then season w/ salt, pepper and garlic rub • Place into smoker at 250 degrees and smoke till an internal temp of around 170-180 • Spray beef broth on Reynolds Kitchens® Butcher Paper, drizzle 2 tbsp of Wagyu beef tallow and wrap beef ribs nice and tight • Back onto smoker until internal temp reaches 200 degrees • When done remove and let rest in a dry cooler for at least 1-2 hrs • Slice up then enjoy Below is the links to buy. Also in my linktree bio. https://www.amazon.com/Reynolds-Kitchens-Butcher-Smoking-Square/dp/B08TM7RGTQ https://www.walmart.com/ip/Reynolds-Kitchens-Pink-Butcher-Paper-with-Slide-Cutter-75-Square-Feet/821435771?athbdg=L1200 #ReynoldsPartner #bbqribs #bbqtiktok #bbqfood #tftibbq #wagyu

#ad #ad If your looking for some meats to slap go check out @Wild Fork and get your Summer grilling on! They have a huge variety of meats from Wagyu beef to even Iberico Pork. I love my meats and they have it! Do me a favor and go check them out. Also make sure to like, commenf and share this 💯🙏🏽 #wildfork #bbqtok #meats #tftibbq

#ad #ad Crispy Pork Belly Chicharron Made this using Reynolds Wrap® Heavy Duty Foil and it came out amazing! @ReynoldsBrands Instructions: 1. Score the meat side to let in more seasoning, olive oil as a binder then season w/ garlic powder and pepper 2. Line a baking sheet w/ Reynolds Wrap® Heavy Duty Foil for easy cleaning then place a wire rack on top 3. Place your pork belly skin side up and puncture holes all over skin. This will help with getting crispy skin 4. Cover the entire skin with a layer of kosher salt 5. Place in the pre-heated smoker at 250 degrees and smoke for 3-4 hrs until a probe glides through the fat like butter 6. When done remove from smoker. Remove all the salt 7. Place pork belly onto a sheet of Reynolds Wrap® Heavy Duty Foil then fold all sides to form a boat with only the skin exposed 8. Brush on white vinegar then back onto smoker at 500 degrees or in the oven on the broil setting for around 10-15 mins. Checking every 2 mins to make sure it is not burning 9. When skin is nice and crispy remove and let rest for 5-10 mins 10. Slice up the pork belly and top with Habanero Chimichurri then enjoy #ReynoldsPartner #porkbelly #chicharron #chimichurri #crispy #crunchy #tftibbq

Jucy AF Veal Tenderloin This was my very 1st time cooking and eating veal. As lean as it is, this reverse seared tenderloin came out leaking. I cooked it to an internal temp of 140 as recommended online using my @MEATER wireless meat thermometer 🌡️ _______________________________________ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: 1. Removed silver skin 2. @The W Sauce as a binder 3. Seasoned w/ @RubCity Texas Hat Hanger 4. Smoked at 225 on my @Char-Griller Gravity Fed 980 over @Jealous Devil Lump Charcoal briquettes and Cherry wood blocks until an internal temp of 125 5. Seared over my @chargrillergrills Portable Flat Iron until an internal temp of 135 6. Once removed let it rest and come to a internal temp of 140 𝙆𝙣𝙞𝙛𝙚: @Barrel Falls Blade Works 𝙂𝙡𝙤𝙫𝙚𝙨: @CleanSpaceProject 𝘼𝙥𝙧𝙤𝙣: @stalwartcraftsusa 𝘾𝙪𝙩𝙩𝙞𝙣𝙜 𝘽𝙤𝙖𝙧𝙙: @Grizzly Blocks _______________________________________ #veal #Meatermade #bbqtiktok #bbqfood #tftibbq

#ad @avidarmor USV32 We all love to BBQ and sometimes we have a bunch of leftovers. My preferred method of saving those leftovers is w/ my @avidarmor USV32 Chamber Vacuum Sealer then i sous vide them when I’m ready to eat again. In my opinion it comes out just as good as it was the day I cooked it. 💯 Those that own one know what I’m talking about so don’t just take my word for it. Link in my bio to grab you one w/ disc 💪🏽 _______________________________________ #pulledpork #vacuumseal #leftovers #bbqtiktok #tftibbq

𝙌𝙐𝘼𝘾𝙆 𝙌𝙐𝘼𝘾𝙆 𝘽𝙍𝙀𝘼𝙎𝙏 Duck breast are a favorite of mine. This time I had the pan way too hot but it still came out Money!💸 Topped w/ Black flakey salt 👌🏽 🌡️ @MEATER #duck #duckbreast #bbqtiktok #bbqfood #tftibbq

Duck Burger: This one was wild using not so typical ingredients to top off these juicy #MeatDistrict @ShaqDieselONeal burgers 💦 _______________________________________ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨: • @Meat District @shaq ½ lb frozen Angus Beef patties • Duck bacon which is thin sliced duck breast • Foie Gras which is fatty duck liver • Butter lettuce • Brioche Buns • Sriracha Mayo _______________________________________ #duck #bacon #burger #burgertok #tftibbq

Pork Belly Candy cooked over embers 🔥 Texas was lit! Most of these Legends are guys I have watched since the very beginning of my social media endeavors, so being able to hang and cook alongside these Gentlemen was unreal and humbling. No egos, just all love 💪🏽 #SquadGoals _______________________________________ 𝙂𝙧𝙞𝙡𝙡: @nukebbqusa 𝙎𝙠𝙚𝙬𝙚𝙧𝙨: @SuperSkewer 𝙍𝙪𝙗𝙨: @Al Frugoni TX.SP & @Chuds bbq All Purpose 𝙎𝙖𝙪𝙘𝙚: @blazingstarbbq Original 🔫: @bugasalt _______________________________________ #porkbelly #porkbellyburntends #openfirecooking #bbqtiktok #bbqfood

Bone-In Double Pork Chops: Recipe Below ⬇️ I don’t cook a lot of pork chops but I think I should start. These double chops were freakin amazing and super juicy! Was like a tsunami of deliciousness 🌊 _______________________________________ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: • Seasoned w/ freshly ground salt and pepper • Inserted my @MEATER wireless thermometers and set temp to 140 • Smoked them in my @Char-Griller gravity fed 980 at 225 till the internal reached about 125 • Seared over my @chargrillergrills portable flat iron a few minutes a side to built a nice crust then removed at around 135. • Let rest for 10-15 mins _______________________________________ #porkchops #bbqtiktok #bbqfood #bbqszn #tftibbq

#ad BBQ GARLIC BUFFALO WINGS: New @Bounty Paper Towels just got better, so you can #getsheetdone! When you’re grilling up your favorite wing recipes, new Bounty allows you to spend less time cleaning, and more time enjoying the summer w/ friends and family. #BountyPartner _______________________________________ • Chicken wings • 2 tbsp butter • Garlic, minced (as much as your heart desires) • 1/2 c Buffalo sauce • 1/4 c BBQ sauce • Salt, Pepper and Garlic • Pat dry your wings using @bountypapertowels • Season w/ salt, pepper and garlic • Grill indirect at 400-450 degrees w/ applewood chunks for about 30-40 mins. flipping halfway through to an internal temp of 180-190 degrees • In a small pan over medium low heat melt your butter • Add in minced garlic and cook till fragrant then add in buffalo and BBQ sauce and mix • When you are done coat in sauce and enjoy. Don’t forget to wipe you saucey mouth w/ @bountypapertowels _______________________________________ #bbqwings #buffalowings #bbqtiktok

MANGO HABANERO CHIMICHURRI : This is guaranteed your next best chimi! 💯 Spicy and Refreshing 💰 _______________________________________ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨: 1 bulb of garlic 1 small shallot 2 habaneros 1 bunch of cilantro 1 bunch of parsley 1 medium size mango 1 tbsp salt and pepper 1/4 c red wine vinegar 1/2 olive oil or more 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: • Mince everything by hand for a more coarse chopped chimi or you can blend all ingredients but adding olive or in a separate container to avoid turning it into an emulsion • let ingredients marinate for an hour or you can use @avidarmor USV32 Chamber Vacuum's instant marinade function _______________________________________ #mango #habanero #chimichurri #foodtiktok