Best Recipes

How to Smoke Rack of Lamb with Pineapple Teriyaki Glaze

New Zealand racks seasoned with Sweet Money, smoked at 275°F to about 130°F, then seared and basted with a glaze of Bachan’s Japanese barbecue sauce and pineapple fruit spread. Sugar burns fast, so...

How to Cook Hanger Steak on a Gas Grill — Big Poppa’s Quick Method

The thinner the meat, the higher the heat. Big Poppa cooks small hanger steaks on a high two-zone gas grill with Little Louie’s seasoning salt, flipping onto fresh grill real estate each time. He p...

Why Brisket Stops Taking Smoke — and How to Hold It Overnight Anyway

Big Poppa trims, seasons, and smokes a brisket overnight on the drum, then holds it in a turkey roaster instead of babysitting the fire — so it's ready to slice for dinner the next day.

Why Real Duck Fat Makes This Ribeye and Potato Dinner Taste Like a Steakhouse

Big Poppa sears a prime ribeye and roasts potatoes in real rendered duck fat, Little Louie's, Desert Gold, Cash Cow, and competition rub for a steakhouse dinner built entirely at home.

The Baking Powder Trick for Shatter-Crisp Grilled Chicken Skin

Big Poppa shows how a baking powder and rub mix, a three-zone gas grill setup, and parchment paper get you crispy skin chicken — plus a grilled vegetable medley and hatch chile queso on the side.

How to Hang Chicken in a Drum Smoker — Big Poppa's Spatchcock Method

Hanging chicken in a drum smoker is one of the fastest, most even cooks you can run. Big Poppa spatchcocks the bird, splits it in half, coats it in Sweet Money, and hangs it leg-end down in the BPS...

How to Make Honey Lemon Garlic Salmon — Big Poppa's Cast Iron Recipe

Big Poppa doesn't even eat salmon — but when it's the most-requested recipe in his inbox, you make it right. Crispy cast iron skin, a honey-lemon-garlic sauce that bastes the fish and finishes the ...

The BEST Gas Grilled Steak | Reverse Seared New York Strip & Ribeye

Learn Big Poppa’s gas grill steak method for perfectly reverse-seared ribeyes and New York strips with a rosy center and beautiful crust.

The BEST Hatch White Bean Turkey Chili

This hatch white bean turkey chili is smoky, creamy, and packed with roasted hatch chiles, white beans, and bold Big Poppa flavor.

The Best Steak Dinner | Filet Mignon & Grilled Artichokes

A simple steakhouse-style filet mignon dinner with grilled artichokes. Competition Brisket & Steak Rub, Desert Gold, and Jallelujah Lime bring bold, balanced flavor.

Chicken Under a Brick | Griddle Parchment Bag Chicken

Chicken under a brick, Big Poppa style—on a griddle. Spatchcock chicken halves are seasoned with Stash and Little Louie’s, cooked in parchment bags at 300°F under Lodge cast iron weight, then flipp...

How to Make Ribs with a Foil Boat Finish | Foil Boat Ribs on a Drum Smoker

Try these foil boat ribs — you won’t believe it. Sweet Money + Sweet Money Hot, a competition-style wrap with agave, butter and brown sugar, then a quick foil boat finish with Granny’s sauce for gl...

The BEST Method to Cook Brisket | Foil Boat vs Pan Braise

Two prime briskets. Same trim, same rubs, same smoker — finished two different ways. Big Poppa puts the foil boat method head-to-head with a covered pan braise to see which delivers better bark, be...

How to Make the Best Cajun Ribeye Steak at Home — Big Poppa's Morton's-Inspired Recipe

Homemade Cajun blend (paprika, salt, white pepper, garlic powder, onion powder, cayenne, oregano, black pepper) applied over Cash Cow and avocado oil. Refrigerate up to 2 hours. Roast on the cool s...

Pretzel Brat Sandwich on the Pellet Grill | Best Brat Recipe

Butterflied bratwurst seasoned with Jallelujah Jalapeño, grilled and stacked on butter-toasted pretzel buns for the ultimate BBQ sandwich.

The BEST Jack & Coke Chuck Roast | Drum Smoker Sandwich Recipe

Smoked chuck roast braised in Jack Daniels and Coke, shredded and stacked into rich, beefy sandwiches with big BBQ flavor.