Such a whirlwind of a day. Didn't get pictures of the street corn or the whole pan of pork. As soon as it got done the orders were in. Sold out super quick. Wanna thank everyone that keeps giving me reviews!!! I love making people happy through food!!!
25/06/2026
No smoke ever goes the same. This just came off not 20 minutes ago once it finally hit the internal temperature I wanted. Now to let it rest. Sometimes I wrap Sometimes I don't. This time I didn't because I wanted a deeper bark and extra smoke. Promise that isn't burnt just took a lot of smoke. About 20 hours of it.
24/06/2026
As I start my process of smoking some pork for tomorrow I'd like to discuss my take on pulled pork. Growing up I NC it was definitely kept simple. Salt pepper vinegar. While I do add a few extra ingredients into mine its still very very simple. The main part is the temperature at which it is smoked. I keep mine below 225 for as long as it takes!! You let the smoke and slow heat do the work. Check back in with my post after while to see how its coming along. Will be a minimum of 14 hours of smoke on these bad boys before its said and done
24/06/2026
If I was to do a Alley session this Saturday who would be down? Gaging intrest
23/06/2026
23/06/2026
So since I didn't do a Mars Monday I figured I'd use my father's day gift and take the Blackstone down to bare metal and reseason it today.
22/06/2026
So Mars Monday today 6/22 will be canceled but Thursday 6/25 I will be doing pulled pork , street corn and maybe smoked Mac with a couple varieties of homemade BBQ sauce. How does a Honey Sriracha BBQ and Smokey Maple Brown sugar sound?
22/06/2026
Looks like Thunderstorms this evening so might have to postpone Mars Monday. Will keep it updated as the day goes along
Be the first to know and let us send you an email when Mars Smash And Dash LLC posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
