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  • Strength is never a weakness
  • Strength is never a weakness
  • 518 9 8 December, 2019
  • Day 3: The best way to know if you cooked a perfect brisket flat? The pull test. When you can hold up a normal sized 1/4” thick slice of the flat that doesn’t collapse under its own weight...and can gently pull it apart while still maintaining the slice’s structure, you’ve cooked the perfect brisket. Notice I didn’t just say brisket flat...I actually meant the entire brisket as was the case with this one. Any brisket that I’ve ever cooked a perfect or near perfect flat has also subsequently had an ideally cooked point. You see, the flat usually gets done a little before the point, but cooking one that is thicker and more uniform across the entire cut (I stressed this aspect in my Day 1 post on selection) will keep the two cuts closer together in final doneness in the end. If you can’t pull apart the slice easily, this means the flat is undercooked and still has connective tissue that needs to break down. If you can’t even hold it up at all under its own weight it’s overdone. By the way, I don’t have anything against the bend test...which can also work. However, I’ve also been able to fake a properly cooked flat this way that was actually underdone...just a regular sized slice that was still flexible but needed significant tug to pull apart. Remember, them flats are tricky but just cook them until they are fully probe tender in the THICKEST part of that cut...that will be the last part of the brisket to give out. And don’t forget to let the finished brisket at least rest for a minimum of one hour. More on this and hot holding in another future post. #pulltest #12daysofbrisket
  • Day 3: The best way to know if you cooked a perfect brisket flat? The pull test. When you can hold up a normal sized 1/4” thick slice of the flat that doesn’t collapse under its own weight...and can gently pull it apart while still maintaining the slice’s structure, you’ve cooked the perfect brisket. Notice I didn’t just say brisket flat...I actually meant the entire brisket as was the case with this one. Any brisket that I’ve ever cooked a perfect or near perfect flat has also subsequently had an ideally cooked point. You see, the flat usually gets done a little before the point, but cooking one that is thicker and more uniform across the entire cut (I stressed this aspect in my Day 1 post on selection) will keep the two cuts closer together in final doneness in the end. If you can’t pull apart the slice easily, this means the flat is undercooked and still has connective tissue that needs to break down. If you can’t even hold it up at all under its own weight it’s overdone. By the way, I don’t have anything against the bend test...which can also work. However, I’ve also been able to fake a properly cooked flat this way that was actually underdone...just a regular sized slice that was still flexible but needed significant tug to pull apart. Remember, them flats are tricky but just cook them until they are fully probe tender in the THICKEST part of that cut...that will be the last part of the brisket to give out. And don’t forget to let the finished brisket at least rest for a minimum of one hour. More on this and hot holding in another future post. #pulltest #12daysofbrisket
  • 357 38 12 hours ago

Latest Instagram Posts

  • Stealing a @garyvee meme and making it our own. Remember that the holiday season has arrived, get your favorite backyard chef something they will enjoy this year!
  • Stealing a @garyvee meme and making it our own. Remember that the holiday season has arrived, get your favorite backyard chef something they will enjoy this year!
  • 10 1 7 hours ago
  • Nothing better than a crusted prime Rib Roast!
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@dabrowskissmokedmeats Prime Rib hit with @chettyshotsauce , Traegers Prime Rib and Coffee rubs smoked at 225 until 110 internal then seared in the cast iron with butter and garlic to 125 and rested 🤤 .
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🥩 Follow @Maxemum_bbq
👌Follow @traegergrills
  • Nothing better than a crusted prime Rib Roast!
    .
    @dabrowskissmokedmeats Prime Rib hit with @chettyshotsauce , Traegers Prime Rib and Coffee rubs smoked at 225 until 110 internal then seared in the cast iron with butter and garlic to 125 and rested 🤤 .
    .
    🥩 Follow @Maxemum_bbq
    👌Follow @traegergrills
  • 67 16 7 hours ago
  • Have you ever tried a bone-in filet mignon??? What did you think??
This guy had some serious flavor!
🥩🎉🥩
  • Have you ever tried a bone-in filet mignon??? What did you think??
    This guy had some serious flavor!
    🥩🎉🥩
  • 364 8 10 hours ago
  • 🚨💀 TKC 15K GIVEAWAY 💀🚨
In celebration of hitting 15k in conjunction w The Festival of Spice we have partnered w another American small business @smithcustomdesigns. 
Enter for your chance to win this bad ass board & a 10oz shaker of Chow Khan Pan Asian Rub!! .
.
Here's how it goes:
1.Follow @thekillercook.
2.Follow @smithcustomdesigns.
3.Tag some friends that dig wings. .
.
We are humbled and eternally grateful to all 15k of you 🖤 to the ones that have been with us from the start in 2015 to our new followers.. we appreciate you all. Thank you & good luck!  Much love! 🖤 - Darren & Joy TKC .
.
.
.
Open to US residents. Winner will be selected at random and announced tomorrow in our ig story
.
.
#thekillercook
#smithcustomdesigns 
#TheFestivalOfSpice 
#FestivalOfSpice
  • 🚨💀 TKC 15K GIVEAWAY 💀🚨
    In celebration of hitting 15k in conjunction w The Festival of Spice we have partnered w another American small business @smithcustomdesigns.
    Enter for your chance to win this bad ass board & a 10oz shaker of Chow Khan Pan Asian Rub!! .
    .
    Here's how it goes:
    1.Follow @thekillercook.
    2.Follow @smithcustomdesigns.
    3.Tag some friends that dig wings. .
    .
    We are humbled and eternally grateful to all 15k of you 🖤 to the ones that have been with us from the start in 2015 to our new followers.. we appreciate you all. Thank you & good luck! Much love! 🖤 - Darren & Joy TKC .
    .
    .
    .
    Open to US residents. Winner will be selected at random and announced tomorrow in our ig story
    .
    .
    #thekillercook
    #smithcustomdesigns
    #TheFestivalOfSpice
    #FestivalOfSpice
  • 74 147 10 hours ago
  • Handsome hat for hard-working people. Right in time for the holidays.
  • Handsome hat for hard-working people. Right in time for the holidays.
  • 237 2 11 hours ago
  • Day 3: The best way to know if you cooked a perfect brisket flat? The pull test. When you can hold up a normal sized 1/4” thick slice of the flat that doesn’t collapse under its own weight...and can gently pull it apart while still maintaining the slice’s structure, you’ve cooked the perfect brisket. Notice I didn’t just say brisket flat...I actually meant the entire brisket as was the case with this one. Any brisket that I’ve ever cooked a perfect or near perfect flat has also subsequently had an ideally cooked point. You see, the flat usually gets done a little before the point, but cooking one that is thicker and more uniform across the entire cut (I stressed this aspect in my Day 1 post on selection) will keep the two cuts closer together in final doneness in the end. If you can’t pull apart the slice easily, this means the flat is undercooked and still has connective tissue that needs to break down. If you can’t even hold it up at all under its own weight it’s overdone. By the way, I don’t have anything against the bend test...which can also work. However, I’ve also been able to fake a properly cooked flat this way that was actually underdone...just a regular sized slice that was still flexible but needed significant tug to pull apart. Remember, them flats are tricky but just cook them until they are fully probe tender in the THICKEST part of that cut...that will be the last part of the brisket to give out. And don’t forget to let the finished brisket at least rest for a minimum of one hour. More on this and hot holding in another future post. #pulltest #12daysofbrisket
  • Day 3: The best way to know if you cooked a perfect brisket flat? The pull test. When you can hold up a normal sized 1/4” thick slice of the flat that doesn’t collapse under its own weight...and can gently pull it apart while still maintaining the slice’s structure, you’ve cooked the perfect brisket. Notice I didn’t just say brisket flat...I actually meant the entire brisket as was the case with this one. Any brisket that I’ve ever cooked a perfect or near perfect flat has also subsequently had an ideally cooked point. You see, the flat usually gets done a little before the point, but cooking one that is thicker and more uniform across the entire cut (I stressed this aspect in my Day 1 post on selection) will keep the two cuts closer together in final doneness in the end. If you can’t pull apart the slice easily, this means the flat is undercooked and still has connective tissue that needs to break down. If you can’t even hold it up at all under its own weight it’s overdone. By the way, I don’t have anything against the bend test...which can also work. However, I’ve also been able to fake a properly cooked flat this way that was actually underdone...just a regular sized slice that was still flexible but needed significant tug to pull apart. Remember, them flats are tricky but just cook them until they are fully probe tender in the THICKEST part of that cut...that will be the last part of the brisket to give out. And don’t forget to let the finished brisket at least rest for a minimum of one hour. More on this and hot holding in another future post. #pulltest #12daysofbrisket
  • 357 38 12 hours ago
  • Flank steak seasoned with #lanesbbq Chili Lime and grilled direct on the #bge. Perfect for tacos and salads.
  • Flank steak seasoned with #lanesbbq Chili Lime and grilled direct on the #bge . Perfect for tacos and salads.
  • 11 1 12 hours ago
  • Today’s holiday buffet at work ... x2 🙋🏼‍♀️ for a “mid-shifter” 🥰🥳🤤🎄🎅🏼 & even Santa was there 💃🏼 I think I’ll stay here #backyardbbq catering
  • Today’s holiday buffet at work ... x2 🙋🏼‍♀️ for a “mid-shifter” 🥰🥳🤤🎄🎅🏼 & even Santa was there 💃🏼 I think I’ll stay here #backyardbbq catering
  • 11 0 16 hours ago
  • We've got your lunch right here, 'New Zealand Sirloin Steak' see you soon. 😏😉
  • We've got your lunch right here, 'New Zealand Sirloin Steak' see you soon. 😏😉
  • 34 1 20 hours ago
  • My first low n slow on the KJ! Just going to test an inexpensive sirloin tip roast to see how it goes. Cooking wise, the KJ was awesome! Fire stabilized a lot faster than I expected. Then after I connected my flameboss temperature controller - I set it, and forget it!!! Temps were bang on around 250 the whole cook! Highly recommend the flameboss, especially for overnight cooks. You’ll get good nights sleep and wake up to delicious meats!! As far as the meat goes, I expected a bit more smoke flavour. I spread a few chunks under my lump throughout the fire box, and lit one spot. I didn’t look yet, but perhaps the fire didn’t actually spread throughout, and some chunks were left untouched? I guess next time I’ll put the chunks closer together, especially if it’s going to be a short cook. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The roast came up to temp faster than I wanted so I didn’t end up getting to sear it, as I didn’t want to risk overcooking it. After chilling it, I was able to cut it into super thin slices thanks to my new Global Chef knife! We’ll be eating some roast beef sammies for the next few days.  Looking forward to my next cook! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#kamadojoe #kamado #kamadojoeclassic #kamadojoenation #kamadogrill #firesquad #backyardbbq #grilldaddy #dadsthatcook #bbqfam #bbqfamilyTO #flameboss @flamebosssmokes #sirlointiproast #roastbeef #roastbeefsandwich #globalknife  #igfoodie #foodstagram #bbqporn #foodporn #foodofinstagram #instafood
  • My first low n slow on the KJ! Just going to test an inexpensive sirloin tip roast to see how it goes. Cooking wise, the KJ was awesome! Fire stabilized a lot faster than I expected. Then after I connected my flameboss temperature controller - I set it, and forget it!!! Temps were bang on around 250 the whole cook! Highly recommend the flameboss, especially for overnight cooks. You’ll get good nights sleep and wake up to delicious meats!! As far as the meat goes, I expected a bit more smoke flavour. I spread a few chunks under my lump throughout the fire box, and lit one spot. I didn’t look yet, but perhaps the fire didn’t actually spread throughout, and some chunks were left untouched? I guess next time I’ll put the chunks closer together, especially if it’s going to be a short cook. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    The roast came up to temp faster than I wanted so I didn’t end up getting to sear it, as I didn’t want to risk overcooking it. After chilling it, I was able to cut it into super thin slices thanks to my new Global Chef knife! We’ll be eating some roast beef sammies for the next few days. Looking forward to my next cook! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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    #kamadojoe #kamado #kamadojoeclassic #kamadojoenation #kamadogrill #firesquad #backyardbbq #grilldaddy #dadsthatcook #bbqfam #bbqfamilyTO #flameboss @flamebosssmokes #sirlointiproast #roastbeef #roastbeefsandwich #globalknife #igfoodie #foodstagram #bbqporn #foodporn #foodofinstagram #instafood
  • 38 4 20 hours ago