919backyardbbq

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919backyardbbq

Smoking meats, grilling and much more! VacMaster, ZGrills & Cackalacky®️ Brand Ambassador

11/14/2025

Honey mustard glazed double smoked spiral ham in the

Seasoned the ham liberally with Honey Hog Hot

Smoked in the Z at 275° for a couple hours, then turned up to 325 for the last hour

Glazed with a spicy homemade honey mustard sauce in the last 20-30 minutes of the cook

This turned out so good! Sweet, smoky and a little spice! Will be making this for Thanksgiving or Christmas time again soon!

#919

11/11/2025

Another weekend full of delicious eats - reverse seared tbone + filet, grilled chicken breast greens & grains bowl, chicken fried rice, avocado toast, char grilled oysters with jerk/cheerwine sauce & grilled chick thighs

#919

10/30/2025

Recent cooks - filet, chimichurri chicken, ribeye, bone marrow orca beans, hibachi & BLTs

10/29/2025

Check out the new VP195! The latest and greatest vaccum sealer on the market.

It’s much more economically priced and you can take advantage of a 15% discount using code: BACKYARDBBQ at checkout! There are also some great additional deals they have running right now! October promo running now - 31% off $650+ (valid 10/27-10/31).

Featuring a dual-function chamber sealer which lets you switch effortlessly between chamber sealing and external suction, giving you more control over a wider range of bag types and sizes. Lightweight and compact yet powerfully built, the VP195 is perfect for kitchens, small businesses, hunters/fishers and home processors who want commercial grade sealing without sacrificing space.

My favorite thing about the VP195 is the space, the chamber is deep and wide with enough room for endless possibilities.

This model is also super lightweight compared to the VP95 so it’s great for easy storage.

I love marinating hibachi chicken and butterflied chicken breasts in here, and it always allows for you to buy the big packs of chicken, steaks or whatever at the store. It’s a no brainer to have one of these if you love home cooking and love saving money.

10/21/2025

Nothing caps off the weekend like a thick reverse seared ribeye

- seasoned with Salt of the Earth
- smoked in the at 225° for about 30 minutes
- seared off on the at around 600° until 125°ish
- rested 10 minutes
- served with broccolini, quinoa & some chimichurri

#919

10/07/2025

Chicken + Filet Mignon Hibachi on the

Chicken thighs marinated in the VP95 using eyeball measurements of Olive oil, soy sauce, Bachans Japanese bbq sauce, sriracha, dash of sesame oil, dash of rice wine vinegar, salt & pepper

Filets seasoned with just salt & pepper

Fired up the Kamado for the steaks, blackstone on medium heat. Jasmine rice cooked first, added soy sauce and sesame oil + 3 scrambled eggs. Threw the chicken down and the steaks at the same time. Pulled the rice off after about 12 minutes and threw it in the warmer.

Zucchini cooked for about 15 minutes while the steak and chicken finish up.

Filets rested for 10 minutes before piling this all in a bowl

#919

Address

Raleigh, NC

Telephone

+13366713252

Website

https://glnk.io/o7jz/919backyardbbq - 10% off MEATERMade temp probes and more, https://cackalacky.com/collections/cack-a

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