Smokepointq

Smokepointq Helping you understand fire, smoke, and good food without overthinking it.

06/07/2026

Crispy, Buttery Buffalo Empanadas with Chimichurri Ranch!

You’re making empanadas the WRONG way if you’re not loading them up with spicy chorizo, melty cheddar, and spivacooking buttery buffalo seasoning! And don’t even think about skipping the creamy, herby chimichurri ranch—it’s a total game-changer. 🤯

🥟 Steps to perfection:
1️⃣ Sizzle chorizo + onions with that buttery buffalo kick.
2️⃣ Stuff into empanada dough with sharp cheddar.
3️⃣ Bake until golden, crispy, and irresistible.
4️⃣ Whip up the most epic chimichurri ranch for dipping.
5️⃣ Try not to eat them all in one sitting. 😏

Cookware 🍳: caraway_home

Save this recipe NOW—your taste buds will thank you! 🔥💥

06/06/2026

🔥 Roy Choi’s Scallion Dipping Sauce 🔥

This sauce is a game-changer for dipping, drizzling, or marinating! Here’s how to make it:

Ingredients (Makes ~2 cups):
• 1 tbsp crushed toasted sesame seeds
• 1 cup soy sauce
• 1 ½ tbsp gochugaru (Korean chili flakes)
• ¼ cup toasted sesame oil
• ⅓ cup rice vinegar
• 1 tbsp sugar
• 4 scallions, trimmed and thinly sliced

Instructions:
1️⃣ Combine all ingredients in a large mixing bowl. Whisk until well mixed.
2️⃣ Adjust seasoning to taste—add water for a mellower flavor if needed.
3️⃣ Store in a sealable jar or container in the fridge for up to 3 months.

Pro Tip: Use it on dumplings, grilled meat, veggies, or anything that needs a flavor boost!

✨ Recipe by Roy Choi ✨

Save this post and share it with someone who loves bold flavors!

Gas or Pass?

06/06/2026

Want to connect with brands using Instagram’s Creator Marketplace? Here’s how to get started:

1️⃣ Switch to a Professional Account: Make sure your account is set to Business or Creator mode.

2️⃣ Access the Professional Dashboard: Go to your profile and tap Professional Dashboard at the top.

3️⃣ Join Creator Marketplace: Tap Branded Content Tools Join Creator Marketplace, accept the terms, and make your insights visible to brands.

4️⃣ Set Your Interests: Choose keywords like “food” or “fitness” so brands can find you easily.

5️⃣ Pick Preferred Brands: Go to Branded Content Preferred Brand Partners, and select the brands you’d love to work with.

Start connecting with brands and building partnerships today! 💼

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06/06/2026

🔥 Brisket Burnt Ends: The Ultimate BBQ Candy 🔥

Take your brisket game to the next level with these tender, caramelized bites of smoky perfection! Here’s how to make them:

Ingredients:
• 1 whole brisket (point and flat)
• Seasoning: Plowboys Bovine Bold
• Sauce: Lillie’s Q Honey BBQ Sauce
• Butter, brown sugar (optional for extra caramelization)

Steps:

1️⃣ Smoke the Brisket:
Season the brisket generously with Plowboys Bovine Bold. Smoke it whole on your Traeger Grill at 225°F until it reaches 165°F internal temperature.

2️⃣ Slice the Point:
Once the brisket is done, separate the point from the flat. Cube the point into 1-inch pieces for those juicy burnt ends.

3️⃣ Sauce & Toss:
In a bowl, toss the brisket cubes with Lillie’s Q Honey BBQ Sauce. For an extra sticky glaze, add a bit of melted butter and brown sugar to the mix.

4️⃣ Back on the Smoker:
Place the sauced cubes back on the smoker at 250°F for 1-2 hours until the edges caramelize and the cubes are melt-in-your-mouth tender.

5️⃣ Serve & Enjoy:
Plate your burnt ends and watch them disappear! Pro tip: Pair with your favorite sides and a cold drink.

🔥 Save this post for your next BBQ and tag a friend who needs to try these brisket burnt ends!

06/06/2026

Bayou Pasta

Ingredients:
• Proteins: 1 lb chicken breast (diced), 1 lb pork/alligator sausage (sliced), 1 lb crawfish tails
• Veggies: 1 red bell pepper, 1 green bell pepper, 1 yellow onion, 2 celery stalks (all diced), 3 garlic cloves (minced)
• Seasonings: 2 tbsp Lane’s Blackened Seasoning, 1/2 tsp smoked paprika, 1/2 tsp cayenne (optional), salt & pepper
• Pasta & Sauce: 1 lb penne, 2 cups heavy cream, 1 cup chicken broth, 1/2 cup Parmesan cheese, 1 (14.5 oz) can fire-roasted tomatoes, 2 tbsp butter
• Optional Garnish: Parsley, green onions, extra Parmesan

Instructions:
1. Cook Pasta: Boil pasta until al dente, reserve 1 cup pasta water, then drain.
2. Cook Proteins:
• Sear chicken with 1 tbsp Blackened Seasoning in butter until golden. Remove.
• Brown sausage slices. Remove.
• Sauté crawfish tails with 1 tbsp Blackened Seasoning until pink. Remove.
3. Sauté Veggies: Cook onion, bell peppers, celery, and garlic in remaining butter until softened.
4. Make Sauce:
• Add fire-roasted tomatoes, seasonings, broth, and cream. Simmer 3 minutes.
• Stir in Parmesan until melted.
5. Combine: Return chicken, sausage, crawfish, and pasta to skillet. Toss to coat. Add reserved pasta water if needed. Adjust salt and pepper.
6. Serve: Garnish with parsley, green onions, and extra Parmesan. Serve hot.

Smash Or Pass?

06/06/2026

𝗦𝗽𝗶𝗰𝘆 𝗕𝗮𝗰𝗼𝗻 𝗪𝗿𝗮𝗽𝗽𝗲𝗱 𝗕𝗕𝗤 𝗟𝗼𝗹𝗹𝗶𝗽𝗼𝗽𝘀

🔥 Juicy chicken drumsticks seasoned with Blazing Star Reaper Rub, wrapped in crispy bacon, and glazed with Oakland Dust The One Sauce. Sweet, spicy, and irresistible!

𝗛𝗼𝘄 𝗧𝗼:
1️⃣ Shape drumsticks into lollipops & season.
2️⃣ Wrap in bacon & secure.
3️⃣ Grill or bake at 375°F for 30-35 min.
4️⃣ Glaze with BBQ sauce in the last 5 min.

You making these or nah?

06/05/2026

Surf & Turf over live fire never misses. 🔥🥩🦞🍤

Tonight’s lineup: Niman Ranch steak seasoned with Dale’s Seasoning Signature Rub, plus lobster tails and shrimp hit with Dale’s Butterly seasoning and grilled on the Kettle.

The move:
• Season steaks with Dale’s Signature Rub
• Season lobster tails & shrimp with Dale’s Butterly
• Sear steaks over direct heat, then finish indirect to 125-130°F
• Grill lobster tails until 140-145°F
• Cook shrimp 60-90 seconds per side over the coals
• Finish the seafood with melted Anchovy & Lemon Butter

That anchovy lemon butter takes the lobster and shrimp to another level—bright, buttery, and packed with umami.

Simple ingredients, live fire, and a plate that feels straight out of a steakhouse.

Would you go lobster, shrimp, or both with your steak?

06/05/2026

Chorizo and Manchego Iberico Skirt Steak Pinwheels

Ingredients
• 1 Iberico skirt steak (1-1.5 lbs)
• 1/2 cup crumbled Spanish chorizo (cooked)
• 1/2 cup shredded Manchego cheese
• 1/4 cup roasted red peppers, finely chopped
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste

Instructions
1. Prepare the Skirt Steak:
• Lay the Iberico skirt steak flat on a cutting board.
• Pound the steak gently with a meat mallet to an even thickness (about 1/4 inch).
• Season lightly with salt, black pepper, and smoked paprika.
2. Assemble the Filling:
• In a bowl, mix the crumbled chorizo, shredded Manchego cheese, and chopped roasted red peppers.
3. Fill and Roll the Steak:
• Spread the chorizo mixture evenly over the surface of the steak, leaving a 1/2-inch border on all sides.
• Roll the steak tightly from one end to the other, like a jelly roll.
• Secure the roll with butcher’s twine at 1- to 2-inch intervals.
4. Sear the Pinwheel Roll:
• Heat a cast-iron skillet or grill pan over medium-high heat. Add olive oil.
• Sear the rolled steak on all sides for 2-3 minutes per side until a golden crust forms.
5. Finish Cooking:
• Transfer the skillet to a preheated oven at 375°F (or move the steak to indirect heat on the grill).
• Cook for 10-12 minutes, or until the internal temperature reaches 135°F for medium-rare.
6. Rest and Slice:
• Remove the steak roll from the oven and let it rest for 5-10 minutes.
• Carefully remove the butcher’s twine and slice into 1-inch pinwheels.
7. Serve:
• Arrange the pinwheels on a platter and garnish with a sprinkle of smoked paprika or fresh parsley.
• Serve with a side of roasted potatoes, grilled vegetables, or crusty bread.

Pro Tip: Drizzle some hot honey over these to take them to the next level.

06/05/2026

Crispy Bang Bang Salmon Bites

Recipe below 👇🔥 | Drool-worthy salmon bites tossed in creamy, spicy sauce with a hint of truffle!

🐟 Ingredients:

For the Salmon Bites:
• 1 ½ lbs salmon fillets (skin removed, bite-sized pieces)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne (optional, for heat)

For the Bang Bang Sauce:
• ½ cup mayo
• ¼ cup Thai sweet chili sauce
• 1 tbsp Truff Hot Sauce (or adjust for heat & truffle vibes)
• 1 tbsp honey
• 1 tbsp lime juice

🔥 Instructions:
1. Heat a large nonstick skillet over medium-high heat. Add olive oil.
2. Season salmon with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne.
3. Add salmon to the skillet in a single layer (cook in batches if needed). Sear for 2-3 mins on each side until crispy and golden.
4. While salmon cooks, whisk together all sauce ingredients in a small bowl.
5. Toss crispy salmon bites in the Bang Bang Sauce or drizzle sauce on top for a crispy finish.
6. Garnish with green onions or sesame seeds for extra flair. Serve hot!

➡️ Save this for your next dinner or snack idea. Recipe above – because YOU deserve drool-worthy food!🔥

06/05/2026

Hot and Fast Iberico Baby Back Ribs

Ingredients:
• 2 racks Campo Grande Baby Back Ribs
• Mago Roasted Habanero Hot Sauce (binder)
• Rub City Texas Hanger Rub
• 1/4 cup apple cider vinegar + 1/4 cup water (spritz)
• Optional: BBQ sauce for glazing

Instructions:
1. Preheat grill or smoker to 325°F. Trim ribs and score membrane.
2. Coat ribs with hot sauce and generously season with rub.
3. Cook ribs meat-side up for 90 min–2 hrs, spritzing with vinegar/water every 30 min.
4. Check for doneness at 190–200°F internal temp.
5. Optional: Glaze with BBQ sauce in the last 15 min.
6. Rest 10 min, slice, and serve.

Enjoy tender, flavorful ribs with a spicy kick!

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