Svenddiesel

Svenddiesel Tying Flies and Grilling Meats

Brand Ambassador for products I use and love

10/10/2026

🍍🔥 SMOKED PINEAPPLE UPSIDE-DOWN CAKE!

Who says smokers are just for meat? Box cake, pineapple juice, cherries, brown sugar, and a buttery cast iron skillet! Threw it on the Rec Tec at 350°F and let the magic happen. That perfect flip? The crowd went WILD! 😂🔥

Dessert done right!

10/09/2026

Precision matters when making pastrami pulled pork! 🔥

The ThermoWorks Gravitas Scale delivers the accuracy I need when measuring curing salts and brine ingredients. With its detachable display and easy tare function, every gram counts! 🎯

After a 10 day Brine, 24 hour water bath, and a 16 hour cook that precision pays off with some ridiculously delicious pastrami pulled pork that was worth the wait! 🥪

10/08/2026

You spent hours perfecting that meat, don’t ruin it by skipping the rest!

The BBQResting Blanket paired with the Prep Tub is an absolute GAME CHANGER! 🔥 Keeps your meat insulated, contains all that drippy goodness, makes cleanup a breeze, and makes transporting BBQ to friends and family ridiculously easy!

Two products, one winning combo! 💪🥩

10/07/2026

Wagyu Beef Franks in a Blanket are the ultimate easy game day appetizer! 🔥

Straight on the smoker at 375°F, then brushed with garlic compound butter around 155°F and finished to 165°F. Golden, crispy, buttery, and ridiculously easy. Dip ’em in mustard and ketchup and BOOM—these were absolutely bomb!

10/06/2026

Overnight pulled pork might be the ultimate BBQ cheat code. 🔥🐷

Mustard binder + Smoke Ju**ie, then onto the smoker at 200° while I sleep. Wrapped at 165° with butter and chicken broth, then took it to 202–203° until probe tender.

Rest. Shred. Re-add those juices. DEVOUR. 🤤

Low effort. Big smoke. Bomb pulled pork. 💣🔥

10/05/2026

Who needs a Red Bull when you love that Pineapple Chipotle BBQ so much ?

10/05/2026

Black & Gold Trisket

Picked up this rare Black & Gold rub from Loomis Ace Hardware in California and knew exactly what needed to happen.

American Wagyu tri-tip, low and slow on the offset, foil boated with some tallow and taken all the way to brisket tenderness.

That bark was MONEY, the flavor was unreal, and it sliced like butter. 🔥🥩

Even the pups approved. 😂🐶

10/04/2026

S’MORES OVER CHARCOAL?! 🔥🍫 Yeah… we’re doing that.

The Fall Fruit Shed Festival in Loomis just screamed s’mores.

Headed out with Spider Grills to demo some grills for Loomis Ace Hardware, and there was only one way to end the day—roasting marshmallows over the Huntsman.

That little kiss of charcoal flavor on a perfectly toasted mallow just hits different. Some call it gourmet. 😂🔥

10/03/2026

Westholme Wagyu hanger steak tacos… yeah, these were freaking UNREAL. 🔥🥩🌮

Roasted garlic oil + Cowboy Campfire rub, smoked at 300° to 135°, rested, then sliced against the grain. Loaded onto warm tortillas with pickled onions and homemade tomatillo sauce.

Super simple. Stupid tender. And that Wagyu flavor absolutely SLAPS. 🤌🔥

Allen Brothers coming through with the goods once again. Use code SVEND for free shipping on orders over $199.

10/02/2026

CALIFORNIA TRITIP POLICE, KEEP SCROLLING. 😂

Around here, we’re TEAM TRISKET 100%. Tri-tip cooked like a brisket—and I don’t care how many BBQ laws we break along the way. 😂🔥

Avocado oil binder + Meat Therapy Beef Relief, then low and slow at 225°F until 165°F internal. Give that lean little tri-tip some emotional support with beef tallow, wrap it up like a Christmas present, and send it back to the smoker until about 202°F and probe tender.

Rest it, slice it, admire that smoke ring… then chop it up and absolutely disrespect it by piling it onto nachos. 🤌😂

Is it brisket? Nope.
Is it delicious? YEP.

Team Trisket for life. 🥩🔥

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