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08/03/2026

How to make Fried Turkey 🦃
Recipe & Tips ⤵️⤵️⤵️

Used the Turkey Frying Set from

Ingredients:
10 lb Turkey
2 sticks of Butter
18 oz Chef Merito Adobo Rub
3.5 Gallons Peanut Oil
Brine

Brine Ingredients:
3 lemons
3 oranges
3 apples
1 bunch of rosemary
1 cup salt
1 gallon water

Directions:

1. Combine all brine ingredients in a large pot and bring to a boil. Let the brine cool completely.
2. Once cooled, pour the brine into a brining bag or cooler, add ice, and submerge the turkey. Brine overnight in the refrigerator or a cool space.

The Next Day:

1. Rinse the turkey thoroughly to remove the brine, then pat dry.
2. Melt butter and mix in 2 tablespoons of adobo rub. Inject this mixture into all areas of the turkey.
3. Rub the outside of the turkey with adobo marinade for extra flavor.
4. Place the turkey on a turkey fryer rack.

Frying Instructions:

1. Set up a propane gas burner outdoors, on a stable surface like cement or dirt, at least 20 feet away from anything flammable.
2. Heat 3.5 gallons of peanut oil in a large pot. When the oil reaches 250°F, turn off the burner and carefully lower the turkey into the oil.
3. Turn the burner back on and maintain an oil temperature between 300°F and 325°F.
4. Fry the turkey for about 4 minutes per pound (for a 10-pound turkey, around 40-45 minutes).
5. When the thickest part of the breast reaches 160°F, remove the turkey from the oil. Let it rest for 20 minutes, during which the internal temperature will rise to 165°F.

Pro Tips:

• Internal Temperature: Pull the turkey out at 160°F; the internal temperature will continue to rise, ensuring juicy meat.
• Fully Defrost: Make sure the turkey is completely thawed—a frozen turkey in hot oil can cause a dangerous explosion.
• Safety Zone: Fry outdoors on a stable surface, away from anything flammable.
• Fire Preparedness: Keep a fire extinguisher or water hose nearby for emergencies.

BEAR HANDS CLEAVER 🔪


08/02/2026

Atomic Buffalo Turds 💨🔥
Recipe ⤵️⤵️⤵️

Makes 12 ABT’s
Ingredients:
12 Lit’l Smokies
6 Jalapeños
6 Slices of Bacon
4 oz Cream Cheese
3 oz Berry Berry Jalapeño Pepper Jelly
4 Tbsp Sweet Preacher Rub
1 oz Honey

How to:
1. Slice Jalapeños in half and core out the seeds
2. Add Cream Cheese, then Jam, then a Lit’l Smokey
3. Cut Bacon strips in half and wrap around the jalapeño securing the Lit’l Smokey
4. Top with your favorite BBQ Rub
5. In the Smoker at 350 degrees for 45 minutes or until Bacon is perfect
6. Top with Honey and Enjoy!

08/02/2026

Worlds First Prime Rib Wellington 🥩
Full Recipe ⤵️⤵️⤵️

Ingredients:
Prime Rib
2 oz Mustard
1 oz Salt
1 oz Pepper
1 lb Baby Bella Whole Mushrooms
2 Shallots
6 Garlic Cloves
3 ounces of Red Wine
12 ounces Prosciutto
4 Sheets Puff Pastry
1 Bunch Rosemary
4 egg Yolks

Instructions
1. Prep the Prime Rib
1. Sear the Prime Rib in a hot skillet on all sides until browned.
2. Brush the seared Prime Rib with mustard, then season generously with salt and pepper. Set aside to cool.

2. Make the Mushroom Duxelles
1. In a skillet over medium-high heat, cook the minced mushrooms, shallots, and garlic.
2. Add the red wine and stir until all the liquid has evaporated and the mixture is dry. Set aside to cool.

3. Assemble the Wellington
1. Lay plastic wrap on a flat surface. Arrange the prosciutto slices on the plastic wrap, overlapping slightly to create a large sheet.
2. Spread the cooled duxelles mixture evenly over the prosciutto.
3. Place the seasoned Prime Rib on top and use the plastic wrap to tightly wrap the prosciutto and duxelles around the Prime Rib. Twist the ends of the plastic wrap to secure. Refrigerate for 15 minutes.

4. Wrap in Puff Pastry
1. Roll out the puff pastry sheets into a large rectangle.
2. Remove the plastic wrap from the Prime Rib and place it on the puff pastry. Wrap the pastry around the meat, sealing the edges tightly. Trim any excess pastry.
3. Brush the entire surface with egg yolks for a golden crust. Garnish with rosemary, if desired.

5. Bake or Smoke the Wellington
1. Place the wrapped Prime Rib on a parchment-lined baking sheet.
2. Smoke or Bake at 425°F (220°C) until the internal temperature in the thickest part reaches 120°F for medium-rare, approximately 1 hour and 40 minutes for this 6 lb cut.
3. Remove from the oven and let rest for 20 minutes.

6. Serve
• Slice into thick portions and serve warm. Pair with your favorite side dishes or a red wine sauce for an elegant meal

Smoker
Knives

08/01/2026

Jalapeño Popper Mash Cottage Pies 🥧
Recipe ⤵️⤵️⤵️

Ingredients:
1 lb Ground Beef
1/2 Chopped Yellow Onion
2 Tbsp Minced Garlic
3 Tbsp Tomato Paste
1 Cup Beef Stock
1/3 Cup Red Wine
1 Tbsp Rosemary
1 Tbsp Oregano
1/2 Tbsp Salt
1/2 Tbsp Pepper
1 Cup Frozen Carrots & Peas Mix
2 Tbsp W Sauce
3 Large Russet Potatoes
4 oz. Cream Cheese
1/2 Cup Chopped Cooked Bacon
1 Jalapeño
1 Cup Milk
1 Cup Cheddar Cheese
2 Pie Crust
2 Tbsp Grated Parmesan
2 Tbsp Chopped Parsley

How to:
1. In a Medium to High Heat pan add in Ground Beef, Onions, Garlic, and sweat down until fragrant.
2. Add in Tomato Paste, Beef Stock, Red Wine, Rosemary, Oregano, Salt, Pepper, Carrots, Peas, Worcestershire Sauce, and simmer on medium heat for 15 minutes. Set aside
3. Cut Potatoes into smaller pieces to cook faster and boil for 30 minutes or until fork tender. (salt water)
4. Drain Potatoes and let cool for 10 min
5. In a Mixing Bowl add in Potatoes, Cream Cheese, Bacon, Jalapeños, and Mix
6. Slowly add in Milk until creamy smooth
7. Add in Cheddar Cheese and fold
8. Spray Muffin Tins with Oil
9. Lay Pie Crust in the Muffin Tins and fill with the meaty filling then top with the Jalapeño Popper Mash
10. Top with Grated Parmesan
11. In a Smoker or Oven at 425 degrees for 45 minutes or until golden brown
12. Top with Parsley and Enjoy!

Smoker 💨💨 SearWood
Bear Hands 🔪
Single Burner 🔥

08/01/2026

Buldak Ramen 🍜 🥢
Recipe ⤵️⤵️

If you’re into HEAT like me 🔥, Hot Sauce is a game changer. You can find it at Walmart and Kroger—just a little bit takes your ramen to the next level. 🌶️

Recipe Makes 2 Servings

Ingredients:
1 lb Steak
2 Packs Buldak Carbonara
4 Tbsp Mayo
2 Tbsp Minced Garlic
2 Egg Yolks
1 Tbsp Buldak Carbonara Hot Sauce
1 Tbsp Buldak Original Hot Sauce
3 Tbsp Steak Seasoning
2 Ramen Eggs *See recipe Below

How to:
1. Boil the Buldak noodles and save 1/2 a cup of the water
2. In a Bowl add the Buldak Hot Sauces, Buldak Powder Packet, Mayo, Minced Garlic, and Egg Yolks and give that a good mix
3. Add in the 1/2 cup of noodle water into the bowl and stir
4. Add in your Ramen add your Steak, Boiled Ramen Eggs, and Green Onion

For the Ramen Marinated Yolky Eggs:

Ingredients:
3/4 Soy Sauce
3 Tbsp Sugar
1 Tbsp Sesame Oil
1 Tbsp Buldak Original Hot Sauce
1 Tbsp Buldak Carbonara Hot Sauce
1 Tbsp Rice Vinegar
2 oz Water

How to:
1. Boil your eggs for exactly 6 1/2 minutes setting a timer
2. Then plunge in an ice bath to stop the cooking process
3. In a bowl add Soy Sauce, Sugar, Sesame Oil, Buldak Hot Sauces, Rice Vinegar, Water and stir
4. In a jar add in your eggs and pour over your marinade
5. Marinate for 2 hours minimum or best overnight
6. Enjoy!

07/31/2026

Crab Cake Stuffed Shrimp 🦀🍤
Recipe ⤵️⤵️⤵️

Recipe Makes 34
For the Crab Cake Stuffed Shrimp:
34 Shrimp ~13-15 per pound
1 lb Lump Crab Meat
6 Tbsp Cajon Seasoning
3 Eggs
1/3 Cup Mayo
1 Tbsp Salt
2 Tbsp Dijon
1/4 Cup Chopped Parsley
1 Sleeve Crushed Ritz Crackers
1/2 Red Bell Pepper
1 Lemon

How to in my Weber SearWood:
1. Clean Shrimp and Season with 4 Tbsp Cajon seasoning
2. In a Bowl whisk eggs first, then add Mayo, 2 Tbsp Cajon seasoning, Salt, Dijon, Parsley, and whisk all together
3. Add Mixture over Crab, and add crushed Ritz Crackers, Bell Pepper, and fold in ingredients
4. Form little balls and place in the center of the shrimp
5. Add to a skillet and squeeze Lemon on top
6. Set Weber SearWood to 450 degrees and cook until Shrimp and Crab read 145 degrees (Approximately 12-15 min)

For the Cowboy Butter:
12 ounces Butter
1/2 Lemon
1 Tbsp Minced Garlic
1 Tbsp Lemon Zest
1 Tbsp Dijon Mustard
2 Tbsp Paprika
1 Tsp Cayenne
2 Tbsp Parsley
1 Tbsp Chives
1 Tbsp Red Pepper Flakes

How to on my Weber Slate:
1. In a pan on low heat add Butter, Lemon Juice, Garlic, Lemon Zest, Dijon, Paprika, Cayenne, and whisk until it forms a sauce. (Do not let it break)
2. Turn off the heat and add Parsley, Chives, and Red Pepper Flakes. Mix until well incorporated.
Pro tip: If the sauce breaks, add in the fridge to cool. You will be able to make it thicken and turn back into a sauce!

07/31/2026

Fried Chicken w/ Hot Honey 🍯
Recipe ⤵️⤵️⤵️

Before I jump in the recipe, Melinda’s Foods offer two great Hot Honey’s on top of their Sriracha and you can find the store locater in my b!0 🍯

Ingredients for Hot Honey:
1 Cup Honey
1/3 Cup Sriracha

How to:
1. Whisk Honey for 15-20 minutes until whipped and light in color
2. Add Melinda’s Sriracha and Whisk for 3 more minutes
3. Add to a sealed container and store in a dry cool place

Ingredients for Fried Chicken:
4 Chicken Breast
1 Cup Buttermilk
3 Tbsp Cajon Seasoning
2 Cups Flour
2 Tbsp Paprika
1 Tbsp Cajon Seasoning
1 tbsp salt
1 tbsp pepper
2 cups corn flakes
3 eggs

How to:
1. Pat Down the Chicken: Start by patting the chicken dry for even cooking.
2. Marinate: Place chicken in a bowl with Buttermilk and Cajon Seasoning and marinate for at least 2 hours (overnight for best results).
3. Prepare the Dredge: In a bowl, mix the flour, paprika, cajon seasoning, salt, and pepper until combined.
4. Egg Wash: In a separate bowl, whisk the eggs.
5. Cornflake Coating: Place corn flakes in a third bowl.
6. Coat the Chicken: Dip each chicken piece in the flour mixture, then in the egg, then in the corn flakes.
7. Fry: Heat oil to 350°F and fry chicken until golden brown and crispy, ensuring the internal temperature reaches 165°F.

07/30/2026

Honey Money Wings 🍯💰
⤵️⤵️⤵️

I had these WINGS at the and I was blown away how good these were! .bbq crafted this awesome recipe and you can now get this kit to craft yourself in your backyard!

You can now get this special edition box while supplies last!

Kit includes:
Jalapeño Ranch + Hot Honey
PorkN’ Rub

Grilled on

07/30/2026

Alligator for High-Protein Meal 🐊 ft. Typhur Sync Gold

Recipe Below ⤵️⤵️⤵️

Before I get into the recipe, I want to plug you in on the New Typhur Sync Gold 🔌 🌡️This Thermometer is LEGIT with a 3000 ft range and heat resistance up to 932 degrees making this my favorite thermometers to use especially on big cooks like these! If your in the market for a thermometer use my code BEARHANDS for a discount at checkout 👊🏼🙏🏼

Also I want to fill you in on this Gator that is 24 lbs which yields 5000 grams of protein making this high gains. Alligator is actually leaner than Beef & Pork and low in fat and calories making this the best meal prep for those gains 💪🏼🐊

Gator Ingredients:
24 lb Alligator
4 oz W Sauce
6 oz Sedona Sand Rub
10 oz FYR HNY Bbq Sauce

Spritz:
50/50 Apple Juice & Worcestershire

Brine:
3 Oranges
2 Apples
2 Lemons
2 Yellow Onions
2 Cinnamon Sticks
1 Bunch Thyme
2 Rosemary Sprigs
1 Cup Brown Sugar
1 Gallon Water

How to:
1. Brine the Gator Overnight
2. Remove any fat especially on the tail
3. W Sauce as a binder and your favorite BBQ rub
4. In the Smoker at 375 degrees
5. Spritz every 30 minutes
6. 30 minutes before the cook ends lather on BBQ sauce so it tacks on
7. Cook until 165 degrees in the thickest part of the tail
8. Enjoy your lean protein 🐊

Bear Hands Cleaver 🔪
Thermometer 🌡️
Grill 💨

07/29/2026

Buldak Ramen 🍜 🥢
Recipe ⤵️⤵️

Recipe Makes 2 Servings

Ingredients:
1 Steak of Choice
2 Packs Buldak Carbonara
4 Tbsp Mayo
2 Tbsp Minced Garlic
2 Egg Yolks
2 Tbsp Chili Oil
1 Tbsp Salt
1 Tbsp Pepper
2 Ramen Eggs *See recipe Below

How to:
1. Boil the Buldak noodles and save 1/2 a cup of the water
2. In a Bowl add the Buldak Sauce Packet, Buldak Powder Packet, Mayo, Minced Garlic, and Egg Yolks and give that a good stir
3. Add in the 1/2 cup of noodle water into the bowl and stir
4. Add in your Ramen then top with Chili Oil, Wagyu, Boiled Ramen Eggs, and Green Onion

For the Steak:
1. A good steak like this only needs salt and pepper to season
2. Cook on Medium/High heat pan and sear on each side flipping every minute until you reach an internal temperature of 120 degrees for Medium Rare
3. Let rest for 5-10 minutes and it will climb in temperature to 125-128 degrees
4. Slice and serve

For the Ramen Marinated Yolky Eggs:

Ingredients:
3/4 Soy Sauce
3 Tbsp Sugar
1 Tbsp Sesame Oil
1 Tbsp Sriracha
1 Tbsp Rice Vinegar
2 oz Water

How to:
1. Boil your eggs for exactly 6 1/2 minutes setting a timer
2. Then plunge in an ice bath to stop the cooking process
3. In a bowl add Soy Sauce, Sugar, Sesame Oil, Sriracha, Rice Vinegar, and water and stir
4. In a jar add in your eggs and pour over your marinade
5. Marinate for 2 hours minimum or best overnight
6. Enjoy!

Bear Hands Cleaver 🔪 Link in B!0
Single Burner 🔥

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