C Food

C Food Hello welcome to my page. Lose your hair, not your head.

Attempting my first 6.5 lb prime rib tomorrow. I’m cooking at 225° and trusting internal temperature, but I keep reading...
06/20/2026

Attempting my first 6.5 lb prime rib tomorrow. I’m cooking at 225° and trusting internal temperature, but I keep reading 15 minutes per pound. That would mean it’s finished in roughly 1.5 hours, which feels wildly optimistic 😂 How long would you guys budget for this cook? 🥩🔥

Update: It ended up taking 4 hours and 45 minutes, so my instincts were right 😂 Thanks for all the advice. Merry Christmas, everyone! 🎅🎄

Came here asking how to smoke a cured ham for Thanksgiving, and now we’re fully committed 😂🍖🔥The ham soaked in pineapple...
06/20/2026

Came here asking how to smoke a cured ham for Thanksgiving, and now we’re fully committed 😂🍖🔥

The ham soaked in pineapple and orange juice for over 30 hours, then got a rub of brown sugar, paprika, cinnamon, clove, and pepper. It’s smoking over cherry wood and will get glazed during the final 30 minutes. I also threw on some Honey Hot party ribs because apparently one smoked meat wasn’t enough.

Pineapple-orange ham, cherry smoke, cinnamon, and ribs—this might be the most extra Thanksgiving cook yet 🍒🍍🔥 I’ll report back with the results!

No meat on the smoker today… just 7 pounds of cheese getting a serious flavor upgrade 😮‍💨🧀🔥.
06/20/2026

No meat on the smoker today… just 7 pounds of cheese getting a serious flavor upgrade 😮‍💨🧀🔥.

This morning, I saw someone post that Dino ribs were almost half price at his H-E-B. Naturally, the store was in San Ang...
06/20/2026

This morning, I saw someone post that Dino ribs were almost half price at his H-E-B. Naturally, the store was in San Angelo while I’m over here in Austin thinking, “Why does everyone else get the good meat deals?” 😂

I don’t buy these often and usually stick with Choice, but I always search every meat case at H-E-B because you never know when an unannounced sale will appear. Well, today it finally paid off. There was one single pack sitting there at the same ridiculous price, and I grabbed it so fast the label probably got whiplash 🥩🔥

Now I’m going back tomorrow to see if they restock because apparently I’ve become a Dino rib deal hunter.

Wasn’t the best NY strip I’ve ever had, but it was still buttery enough to earn a pass 🥩🧈🔥
06/20/2026

Wasn’t the best NY strip I’ve ever had, but it was still buttery enough to earn a pass 🥩🧈🔥

Finally grabbed my first Australian Wagyu ribeye for Father’s Day. This might be the best gift I’ve ever given myself 🥩😋
06/20/2026

Finally grabbed my first Australian Wagyu ribeye for Father’s Day. This might be the best gift I’ve ever given myself 🥩😋

“Just a ribeye with a bone.”“Waste of money.”“You’re only paying for the bone.”And yet, these 3.25 lb thiccccc tomahawks...
06/20/2026

“Just a ribeye with a bone.”
“Waste of money.”
“You’re only paying for the bone.”

And yet, these 3.25 lb thiccccc tomahawks are still about to have a beautiful day on my Recteq 340P 😂🥩🔥

Saturday evening, I’m also putting a 24 lb brisket on the Recteq 1200 Backyard Beast for an overnight smoke into Sunday afternoon. It’s going to be a busy—and delicious—weekend.

Whatever your opinion is on a certain cut, this is a smoking-meat page. We’re supposed to be here because we enjoy BBQ, experimenting, and cooking food over smoke. I make tomahawks because they’re fun, flavorful, impressive, and I personally enjoy them. That’s really all the reason anyone needs.

Let’s celebrate what people are cooking instead of criticizing what they chose to buy. More smoke, less judgment. Have a great weekend! 🤘🔥

Couple of filets kissed by the Weber kettle — not claiming perfection, but we got pretty damn close 🥩😋
06/19/2026

Couple of filets kissed by the Weber kettle — not claiming perfection, but we got pretty damn close 🥩😋

Guess the cut 👀 These have been saving my wallet in this economy, and I’m not complaining 💸🥩
06/19/2026

Guess the cut 👀 These have been saving my wallet in this economy, and I’m not complaining 💸🥩

Rib roast rookie attempt! Smoked it at 225° until 120° internal, pulled it while the smoker heated to 450°, then put it ...
06/19/2026

Rib roast rookie attempt! Smoked it at 225° until 120° internal, pulled it while the smoker heated to 450°, then put it back on until 128–130°. After resting, I even attacked it with a torch gun trying to get that perfect crust 😂 It didn’t look exactly how I pictured it, but it was flavorful. How did I do? 🥩🔥

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