Backdraft BBQ at Headwaters

06/24/2026

Corned Beef off the smoker and ready for Ruebens

06/21/2026

Happy Father's Day to all the guys holding it down out there making better lives for their families.
Except the ones who can't grill, then Happy Mother's Day

06/21/2026

Getting it done. Almost there. See some of you on Wednesday and Friday, everybody else, see you next week

06/20/2026

Getting closer to opening day... Full send

06/20/2026

Back when I was working for someone else, my boss told me that he could have another person ready to take my job an hour after I left if need be because I asked about a raise I was supposed to get. So I said “start the timer" and I left.

06/19/2026

Quit your job, Live your dream. Open that restaurant

That's how I went from making $4,000 a month to $40

06/17/2026

Got the pit set up this morning. Just checked on it.

It's going

06/17/2026

Ti's the season for backyard grilling so I thought I'd toss out some info on seasoning you might find useful. I'm tired and can't shut my brain off so I'm throwing this out there for those who want to learn and be the neighborhood grill master. Steak salted 45 minutes before cooking is actively worse than one cooked with no salt at all. The steak salted 24 hours before is the best version you will ever make. Salt draws moisture from meat through osmosis. Between 5 and 60 minutes the moisture has drawn to the surface and sits there as visible liquid. That liquid generates steam the moment it hits the hot pan. Steam locks the pan at 100°C. Maillard needs 140°C minimum. You get pale steamed patches where you wanted a dark crust. This is the danger zone. The worst possible time to cook a salted steak. After 60 minutes the drawn moisture reabsorbs back into the muscle fibres dissolved with salt. The surface becomes completely dry — drier than an unsalted steak.
After 24 hours in the fridge evaporation removes the last traces of surface moisture. The Maillard reaction begins within seconds of pan contact. The crust is deeper and more even than any unstaged method.

The rule is simple. Salt immediately and cook within 5 minutes. Or salt and wait a minimum of 1 hour. Never in between.

Save this and plan your steak the night before.

Oh, and lemme know how it turns out

06/17/2026

Hell yeah. See y'all there

Before we know it, THRILLA time will be here! Wanna be a contestant? We have room for 4 more teams! Call Lion Jim Krueger at 715.612.9010 today! Grab a group of buddies and show off your GRILLA GREATNESS!
Everyone is welcome to join us for Tomahawk’s premier (and tastiest) BBQ contest!

06/13/2026

When there's only 2 cooks on the line