Backyahd BBQ

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

10/13/2026

Brisket Trim 2x. I just wrapped up a two brisket party. Here’s the trim for both of those briskets. I ended up going with prime because I didn’t have great experience with the black label swift in the past. Just not enough marbling once you get into it and those black label briskets were a little dry. I was really happy with how these turned out. Every brisket’s gonna be shaped a little bit differently so you have to adjust your trimming technique based on that. But the general process is still followed each time. I actually created a post up on my website that details every step which is really helpful when learning how to trim. It’s free and printable. bkyhd.com/brisket-trim

10/12/2026

Dino Ribs Bone Pull

I usually eat them right off the bone but sometimes pulling off the bone is just more enjoyable.

Porter Road

I asked the Costco butcher if they would repackage two steaks from different packages and he said “no” like it has been ...
10/12/2026

I asked the Costco butcher if they would repackage two steaks from different packages and he said “no” like it has been asked a lot. I asked him if they intentionally package a steak with a small cap and one with a big cap and he said “no”. I do think there is a method because if they were to just take two steaks one right next to the other, they would look much more similar. I’m sure they are all delicious but I’m optimizing for good cap as much as possible.

10/09/2026

Steak Legacy.

I’ve been teaching my son how to cook steaks for years, and now I mostly explain what I’m doing and let him run the cooks.

Salt the steaks the night before so the salt has time to work into the meat. Pick the right size grill for the job. For these little Denver steaks, the Smokey Joe is perfect. I also like adding a chunk of wood to the charcoal for a little extra smoke.

For thinner steaks, I like a forward sear. For thicker cuts, reverse sear. Either way, use two zones.

If we are cooking hot and fast, I like the charcoal almost completely gray before dumping it. For a reverse sear, I dump it sooner.

If the grate itself is screaming hot, put the steaks on the cool side first, then rotate the grate so you are not dropping them straight onto the hottest metal.

Start with the fat cap. Those drippings hitting the fire add flavor.

Then work on the crust. I want it across the entire surface instead of just grill marks. Keep flipping and actually count between flips so you know how long each side has been over the fire. As the steak gets closer to done, flip faster. Near the end that can mean every few seconds.

Do not worry if the first few flips do not look great. Trust the process.

We stay in the medium rare to medium range. And that red juice is not blood. It is mostly water and myoglobin.

If you get a flare up, move the steak to the cool side and let the fire settle down.

We stop searing when we are happy with the crust, not because of a particular internal temperature. Then move the steak to the cool side, cover it, and let it finish about 5°F below your target because carryover cooking will keep raising the temperature after you pull it.

Rest it for a bit. Find the grain and slice against it. Sometimes that means cutting the steak in half first so you can turn it and get better bite size pieces. Cut on a bias for presentation and add a little finishing salt.

Big thank you to Meat N' Bone (BKYHD10 for 10% off) for sending us these Wagyu Denver steaks. We really appreciate it.

Left Iberico ribs right Duroc ribs from Meat N' Bone No sauce. Rubbed. No binder. Smoked 250 until good color. Light spr...
10/08/2026

Left Iberico ribs right Duroc ribs from Meat N' Bone

No sauce. Rubbed. No binder. Smoked 250 until good color. Light spritz with acv and Worcestershire. Foil wrapped in butter meat side down until probe tender and 90 degree bend in middle. Foil boat meat side up to build bark back a tad. Basted in own juices throughout.

10/06/2026

One of the best things about running the full cook and being able to slice and serve is directly interacting, joking around and educating the people you’re serving about what they’re about to eat. Most of them don’t know that you just worked your tail off to try to perfect it for them and spend the majority of your free time researching, experimenting, learning and training to get to this point. Pretty much everything I do people say it’s not that deep, but for me, I want to get into every detail of everything I do and I get it as perfect as possible and share what I learned. I have my entire brisket process up on my site. Link is in my bio.

10/05/2026

Ribs Done?

How do you know when your ribs are done? Pick them up from the middle. If they bend 90 degrees and don’t fall apart they are “tug off the bone”. If they collapse they are “fall off the bone”. Don’t take them any further than that or they will loose all the texture. I like to pull right before they collapse. You still have texture and you get a clean bite.

10/05/2026

Rib Confession
I have a confession to make, but I have to tell the whole story first. I grew up in the middle of Maine. Let’s just say it wasn’t the culinary center of the world. There weren’t a ton of restaurants. One of the nicest places to eat back then was Applebee’s - and when I could afford it, I got their fall off the bone ribs. That’s how I knew ribs growing up. Actually, when I got my first real job we celebrated by going to Applebee’s and eating ribs. So, while I appreciate ribs with a clean bite now, I have an affinity to fall off the bone ribs. I 100% know that I’ll get hate for this, but I’m also 100% sure there’s at least one other person out there with the same story. 20 something years later I appreciate a clean bite rib with good texture. But every once in a while I like to push a bit further and go back to my early years and think about how far I’ve come from someone who casually ate ribs and pulled pork sandwiches everywhere he could get them. To now living and breathing to perfect bbq.

Rinse, pat dry
Score membrane
Rub
Smoke at 250 until I like the bark, usually 2 hours
Wrap in foil with butter for 30 mins, meat side down
Foil boat it, brush on bbq sauce cut with honey
Cook another 20-30 mins uncovered
Clean bite, remove from heat when they bend to 90 degrees without breaking when held from the middle
Fall off the bone, remove when the break when held from the middle
Wrap and let rest for a bit or hot hold at 150 until ready to serve.

10/03/2026

Spare ribs bone pull. Perfect doneness for McRib.

10/03/2026

Wagyu Tomahawk Reveal

Marbling that you want to spend some extra time looking at before you build a crust.

Steak Meat N' Bone

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Wenatchee, WA
98801, 98807

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