Southern Shore BBQ

08/06/2025

Dry-aged. Compart Family Farms. Bone-in beauty.You don’t eat this. You experience it.🐖 What’s your favorite cut to reverse sear?👇 #

08/05/2025

Don’t judge the pit.

Doesn’t matter if it’s a $100 drum smoker or a $15,000 trailer rig — BBQ isn’t about how much you spent. It’s about what you give to it: time, heart, and memories.

This old pit right here? It taught me more than any manual ever could.

If you’re waiting on “better gear” to start cooking, you’re missing the point.

Cook with what you have. Build flavor and memories. That’s what real BBQ is.

What did you start cooking on? Let’s hear it 👇

08/04/2025

🔥 BBQ QUESTION OF THE DAY 🔥
If you could only season your meat with ONE rub for the rest of your cooks…

What’s your pick? 👇

Tag the brand if you’re loyal — we might even reach out and let them know you’re repping them in the Southern Shore BBQ Community.

08/01/2025

🔥 Food Debate Friday 🔥
Pulled pork sandwich showdown…
👉 Slaw ON or Slaw OFF?

Drop your answer in the comments and tell us why. Let’s see which side rules Southern Shore BBQ!

08/01/2025

So much truth behind this…

I saw this visual metaphor online and it really hit me:
Two meals...one burnt after an hour at 900°F, the other cooked to perfection after three hours at 300°F.

Same ingredients.
Different results.

It was such a solid reminder:
Growth isn’t about rushing. It’s about the right pace.

In a world that glorifies speed and hustle, we forget that some of the best things in life.... skills, success, even healing...take time.

So if your journey feels slow right now, don’t stress.
You’re not falling behind.

You might just be slow-cooking something exceptional.

08/01/2025

🔥 $4 Butcher Burgers are back at 3 Arrows this weekend! Prime chuck & brisket, house-ground and hand-pressed — you already know they won’t last long.

Support LOCAL! Grab yours Friday–Saturday + don’t forget the stuffed jalapeño poppers 👌

07/31/2025

💡 Tips from the Pit: The Science of Bark

Ever wonder why some brisket bark is magic while others fall flat? It’s all in the science:
• Rub: Salt draws moisture out, letting sugar & spices stick.
• Heat: As the surface dries, the Maillard reaction kicks in — creating that rich, umami crust.
• Smoke: Early on, smoke particles bond with the meat, deepening color and flavor.
• Patience: Unwrap and let it ride. Bark needs time to build.

👉 Tip: Don’t spritz too soon, or you’ll wash away the crust before it forms.

What’s your bark-building trick? Drop it below 👇

07/28/2025

🔥 FINALISTS ANNOUNCED 🔥
These BBQ pics meant something — y’all showed out!
We couldn’t stop at 3, so we added a surprise 4th finalist 👏

✅Drop a 1, 2, 3, or 4 in the comments to vote for your favorite!
🗳 Voting ends Tuesday at 8PM
🏆 Winner drops Wednesday at 6PM

Finalists:
1️⃣ Blue Skies BBQ: Smoke-soaked beef ribs
2️⃣ Kevin Strahan: Candy-coated babyback rack
3️⃣ Tyler Harnett: Pepsi-can Chicken
4️⃣ Jug’s BBQ Seasoning: Deep-seared Ribeye Steak

07/27/2025

🔥 FINAL HOURS!
The Community Cookoff Giveaway ends TONIGHT at 8PM!

Want to score one of our exclusive Southern Shore BBQ shirts?
✅ Just head to the pinned giveaway post and comment with a photo of your best cook.
That’s it. No hoops. No extra steps.

We’ll reveal the finalists tomorrow — and let the people vote for the winner!
Let’s see what you’ve been firing up, Gulf Coast fam! 🔥

07/25/2025

🔥 FOOD DEBATE FRIDAY 🔥
Let’s talk RIB RUBS — because everybody’s got a favorite…

Are you a **sweet rub** kind of pitmaster — brown sugar, honey, that caramelized crust?

Or do you ride with a **savory rub** — salt, pepper, garlic, no-nonsense flavor?

👇 Drop your pick: SWEET or SAVORY
And if you’ve got a secret ingredient… we’re all ears

07/24/2025

TIPS FROM THE PIT THURSDAY 🔥
It’s the wrap battle you’ve been waiting for:
💥 Foil vs. Paper vs. No Wrap — which method brings out the best brisket?

Foil locks in moisture.
Paper gives you that perfect bark.
No wrap? That’s raw pitmaster skill.

👇 Drop a comment:
Which one’s your go-to?
Do you change it up for comps vs backyard cooks?

📸 Shoutout to everyone who nerds out over brisket bark like we do.