Just Q It

07/16/2026

07/16/2026

Pork butts on the Yoder!

05/13/2026

Mike’s Just Q It BBQ at Post Falls Brewing today:
Smoked Gouda Mac n Cheese with
Smoked Country Style Ribs chopped and mixed in! Finished with a crisp bacon/panko dust!
Little BBQ sauce and Cowboy Candy to top off the sick bowl!!
The Stallion IIPA just tapped!!
Stop in for a pint 🍺!!

04/12/2026

What’s Mike Q’n Today?
Nothing today 😭 but I did get my hand forged dinner bell hung out at the BBQ Pavilion!!
Neighbors from all around will hear it and know the bar is open and the meat is ready!!

04/11/2026

What’s Mike Q’n Today?

04/11/2026

What’s Mike Q’n Today? (Tonight)…
Just Q It BBQ!
Love where you live!
Love what you cook!
And if you’ve got meat,
Just Q It!

03/29/2026

What’s Mike Q’n Today?

Beef shank tacos tonight!!
Cheese, onion, cilantro, avocado & salsa (it’s what I had in the fridge).
Trying out a few new cooking techniques for making killer tacos!! I’ve got about a month before the big Cinco de Mayo Taco Tuesday at the Couer D’Alene Elks Lodge.
Gonna try to have shredded beef shank, carnitas & pollo asada available along with all the great fixings.

Love where you live!
Love what you cook!
And if you’ve got meat,
Just Q It.

03/26/2026

17 lb prime brisket on the Yoder YS640.
Trimmed and rubbed. On the pit at 7am at 220°. Wrapped at 7 hours in pink butcher paper with beef tallow. Heat turned up to 275°. Pulled brisket at 7pm when the IT was 205° and probe tender. Rested brisket for 3 hours.
Great flavor. Great hang with just a slight tug to pull it apart. This brisket got vacuum sealed and frozen as it will be used for my killer smoked Gouda brisket mac & cheese next week.