Backyahd BBQ

Backyahd BBQ Meat & potatoes
All my gear: bkyhd.com/gear
[email protected] Jonny G, Backyahd Pitmaster

06/24/2026

Chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire.

The Bruiser Burger is a beast. $10 on Monday.
06/23/2026

The Bruiser Burger is a beast. $10 on Monday.

Maine hand-scooped ice cream. Both of these are small size. $4-5 each. in Oakland and in Old Orchard. Highly recommen...
06/19/2026

Maine hand-scooped ice cream. Both of these are small size. $4-5 each. in Oakland and in Old Orchard. Highly recommend both.

06/10/2026

GRWM - Pork Belly Burnt Ends Edition

Get ready with me as we prepare to smoke pork belly burnt ends.

Start with a slab of pork belly. Trim off and uneven edges and wrangly bits. Slice it into chunks. I like to measure with my slicing knife - Which is about an inch and a quarter.

I slather with Sriracha sauce. And apply a rub that's a good balance of sweet and salty. And top with a bit of pepper.

They go on the smoker on wire racks meat side down. 180F for 2 hours. Then 250F until they hit 190 internal.

In a metal pan with some sauce and butter until they hit 205 internal.

Let them cool down to 180F and hold them there until ready to serve.

These are always a crowd favorite.

06/07/2026

To spritz or not to spritz is one of the most controversial debates in BBQ.

Plenty of successful pitmasters never spritz. I’m not in that camp.

I like to spritz because I think it helps me build the dark bark I’m after. It’s been working for me for years.

My spritz recipe is simple: half water, half vinegar (white or ACV), and a splash of Worcestershire sauce.

I start about two hours into the cook and spritz every 30 minutes until the bark is wicked dark.

The recipe was inspired by my visit to Terry Black’s where they told me first hand that they use Worcestershire before bark and ACV afterI just combined them to keep things simple.

That said, I’ve never done a true side-by-side comparison to see exactly how much difference spritzing makes.

If that’s something you’d like to see, let me know.

4 briskets. 4 butts. Belly tomorrow morning. What’s on your smoker? Share last photo of meat from your camera roll. ...
06/04/2026

4 briskets. 4 butts. Belly tomorrow morning. What’s on your smoker? Share last photo of meat from your camera roll.

My go to joke to the cashier is to ask if these are vegan. If they are cool they’ll say “they were”…They had some nice l...
06/02/2026

My go to joke to the cashier is to ask if these are vegan. If they are cool they’ll say “they were”…

They had some nice looking prime briskets but only 3. I have to run back tomorrow to get the 4th. 110 person party. 4 18lb briskets. 4 8lb pork butts. Bonus 10 lbs of pork belly burnt ends. Planning to yield 50% which works out to about .5 lb per person.

05/31/2026

To get a good sear when griddling steaks the whole surface of the steak needs to be in contact with the griddle. You need to put some weight on it. If you’re doing one or two, a spatula works. If you’re doing a bunch, then grab a sheet tray, put it on top of the steaks and lightly press down for a 10 seconds or so to help it get that contact, and then just keep the trays on top so the steaks get constant griddle contact for the remainder of the cook. It’s not perfect, but it’s definitely better than a nasty bald spot on your meat.

05/06/2026

So I have a friend that invites me over for dinner. But when I show up, there’s usually a big bag of meat waiting to be broken down or trimmed.

I think I’ve been falling for this trick for over 15 years. But I enjoy cutting and eating meat, so it’s a win-win.

He invited me over for his birthday steak dinner on Sunday. And when I showed up the day before, he handed me the steak roll. I knew what I needed to do.

I rinsed it off and then patted it down with a paper towel.

I trimmed off the round edges in that long fat band to get more uniform steaks, and then removed anything that didn’t look edible.

We’re reverse searing these things. So I’m going about 1.5in each and use a knife to measure each one.

We’re cooking these tomorrow. So we’re going to dry brine them with only salt and let them sit in the fridge overnight.

That helps get that salt penetrated throughout the meat.

We got nine steaks out of this 13 pound roll. And at 10.49 a pound, that worked out to about 15 bucks a steak, plus some extra steak bites for the pups.

Although this roll didn’t have the best marbling, they still turned out great and everyone was happy.

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Wenatchee, WA
98801, 98807

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