Backyahd BBQ

Backyahd BBQ Meat & potatoes
All my gear: bkyhd.com/gear
[email protected] Jonny G, Backyahd Pitmaster
(1)

Always nice to see your starter active and not delay your mix start. I take starter from fridge. Do a 1:2:2 overnight. T...
08/28/2026

Always nice to see your starter active and not delay your mix start. I take starter from fridge. Do a 1:2:2 overnight. Then a 1:1:1 in the morning. Then start mixing 3-4 hours later. I do a stiff starter, usually about 10% less water than a true 1:1:1.

Been baking sourdough for 3-4 years and almost happy with the results. It’s an investment of time and energy and often frustrating when it doesn’t work out. But when it does it makes all the effort all worth it.

08/28/2026

Dino Ribs

Warning: Not actual dinosaur. Those never existed.

Thanks Porter Road

08/26/2026

Do not squeeze your meat under any circumstances.

Especially brisket. Especially in front of a crowd. It’s not impressive.

08/22/2026

4 brisket party. Worcester binder. Custom rub. Touch up with pepper. All 4 fit in bus bin. Fridge for the night. Smoke first thing in morning. Full brisket master class at bkyhd.com/brisket.

08/16/2026

Today we’re smoking the skin I removed from a pork belly into pork skin cracklings. I pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry it out. I then smoked at 225 for a few hours, then 325 for a few more, and then finished at 425 until they were completely dry and snapped like a cracker. You can eat them with some guac or cheese or use as a breading substitute. I only added salt, but you can add any rub you like. Give it a try and let me know how it turns out.

Smoked pig skin cracklin. Comment if you want to see the video and hear the crunchy sounds. Prick it. Salt. Overnight un...
08/15/2026

Smoked pig skin cracklin. Comment if you want to see the video and hear the crunchy sounds.

Prick it. Salt. Overnight uncovered in fridge. Smoked at 225 for couple hours. Then 325 for a couple. Then 425 until crispy.

How to make tallow. 😭
08/14/2026

How to make tallow. 😭

08/14/2026

Chuds popularized this brisket foil boat method and I’ve latched onto it because I like how the flats turn out. They are basically confitng in the tallow that is rendered during the boating, keeping it moist while the brisket finishes. And because it’s not a full wrap the fat cap is still exposed to the smoke creating a wicked dahk bahk.

08/14/2026

Pork Butt Wrap

Pork Butt smokes until wicked dahk bahk. Two sheets get a good seal. No air pockets. Back on the smoker until probe tender (temp probe goes in and out of the meat with very little resistance).

08/13/2026

I typically use two sheets of overlapping 18, but I ran out. 24” works well, but I miss the extra structure from the overlapping 18” sheets. I ended up wrapping with another sheet after this for more stability. Once this roll is done I’ll go back to 18”.

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Wenatchee, WA
98801, 98807

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