Svenddiesel

08/24/2026

St Louis Ribs using Jarlic as the Binder and Rub

Inspiration: The Shed BBQ

Had to try this out on ribs and see if it was as good on pork ribs as it was on a pork shoulder.

08/23/2026

Wings on an offset, yes please.

08/23/2026

Steak night done RIGHT. 🥩🔥

These beautifully marbled ribeyes from Golden Steer got a generous coating of their smoky Outlaw Rub before hitting the charcoal for one of my favorite methods—the reverse sear.

Low and slow at 225°F, then crank up the heat and let those flames work their magic. 🔥 We pulled them a few degrees early, rested them with that incredible Maître D’ Butter melting over the top, and sliced into some serious drippy goodness.

Tender, buttery, smoky and cooked exactly how we like it—medium-well! 🙌 Cook yours however YOU like it.

And don’t worry… the pups collected their steak tax. 🐶🥩

08/23/2026

Finally following in the footsteps of .bbq and got the tool box to organize a lot of seasoning and tools.

Problem is I need about 4 more tool boxes. you need any videos made 😉

08/22/2026

If ribs and wings had a baby… PARTY RIBS

08/21/2026

08/20/2026

Picanha pastrami might officially be our favorite way to make pastrami. 🔥🥩

After a 7-day brine, we rinsed and soaked these picanhas before hitting them with Dijon mustard, plenty of 16-mesh black pepper, and pastrami seasoning. Then it was low and slow at 225°F until 165°F internal.

From there, we foil-boated them with Wagyu tallow and cooked until perfectly probe tender. After a good rest, that bark and color were absolutely MONEY. 🤤

We sliced it thin, piled it high on sliders with 4-pepper cheese, and absolutely destroyed these. 😂

If you’ve never made picanha pastrami, add it to the BBQ bucket list!

08/19/2026

Making homemade pastrami starts with one very important thing: the brine! 🥩🔥

Water, salt, brown sugar, garlic, peppercorns, mustard seeds, coriander, bay leaves… basically dump the spice cabinet in and hope your ancestors approve. 😂 The ONE thing we’re measuring accurately is the curing salt!

Cool it completely, submerge that beautiful beef, refrigerate for 5–7 days, and let science work its magic.

Next stop: the smoker. 💨🔥

08/18/2026

Do you really need anything more than minced garlic for pulled pork? 🧄🐷🔥

Recipe: The Shed BBQ and Blues Joint

I saw a BBQ joint on TikTok say they season their pork shoulder with straight minced garlic, so naturally I had to put it to the test. I loaded it up with garlic, smoked it overnight at 200°F, wrapped at 165°F with butter and apple juice, then cooked until probe tender and gave it a 4-hour rest.

The result? Insanely juicy, tender smoked pulled pork with incredible garlic flavor. I added just a touch of salt after shredding, and that was it.

Sometimes simple BBQ really is the best BBQ.

Would you try garlic-only pulled pork?