Smokepointq

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

09/11/2026

Sweet, tangy, and carrying the perfect mild pepper kick. 🌶️

I teamed up with to turn their Shish*to Pepper Jelly into a sticky rib glaze that’s perfect for smoked pork belly, ribs, chicken, wings, or pork chops.

Oishii Shish*to Pepper Rib Glaze

Ingredients:
½ cup + 2 tbsp Oishii Shish*to Pepper Jelly
1 tbsp + 1 tsp white vinegar
1 tbsp orange juice
1½ tsp lemon juice
1½ tsp granulated sugar
¼ tsp kosher salt
⅛ tsp garlic powder
⅛ tsp onion powder
¼ tsp mustard powder
⅛ tsp white pepper
Pinch of cayenne, optional

Directions:
Combine everything in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 5–8 minutes, stirring occasionally, until smooth and slightly thickened.

Brush it onto your meat during the final 10–15 minutes of cooking or rest your ribs in it meat side down.

Save this recipe for your next cookout and tell me what you’re glazing first!

09/10/2026

If you are not stuffing your Pork Chops with Boudin and smoking them you are missing out!!

Seasoned with Cajun Honey rub and smoked with Oak and Cherry. I couldn’t believe how good it was… give it a try!

09/10/2026

These Old Bay Chicken Wings are everything summer grilling should be—crispy skin, smoky flavor, and a buttery Old Bay finish that’ll have everyone reaching for another wing.

Ingredients

* 3 lbs split chicken wings
* 2 tbsp melted Wagyu beef tallow
* 3 tbsp OLD BAY Seasoning
* 2 tsp kosher salt
* 2 tsp garlic powder
* 2 tsp smoked paprika
* 1 tsp coarse black pepper
* 1 tsp onion powder
* 1 tsp baking powder (optional, for extra crispy skin)

Old Bay Butter Sauce

* 1 stick unsalted butter, melted
* 1½ tbsp OLD BAY Seasoning
* 1 tbsp fresh lemon juice
* 1 tsp lemon zest
* 1 tbsp chopped parsley
* 1 tbsp honey

Directions

Pat the wings completely dry, then toss with the melted Wagyu beef tallow and season generously with the dry ingredients until evenly coated. Set up your for indirect cooking at 275°F with oak or cherry wood and smoke until the wings reach 180 F .

Whisk together the butter sauce ingredients, baste the wings until coated, and finish with one final dusting of before serving.

Smoky, crispy, buttery, and packed with bold Chesapeake flavor—these are next-level grilled wings.

09/10/2026

Iberico Pork Feast with Coal Roasted Leek topped with Brown Butter and Roasted Pecans cooked up on the 77 inch Infinity Argentine Grill 😮‍💨

09/10/2026

Grilled Steak with Red Chimichurri

This is how you take a simple grilled steak and make it unforgettable.

The real move here is the red chimichurri — smoky, bright, garlicky, peppery, and built on quality oil. I used grape seed and olive oil, an artisan-crafted oil made with traditional French techniques that brings clean, rich flavor without overpowering the steak.

For the chimi, gently bloom paprika, Aleppo pepper, and guajillo chile in oil until deep red and fragrant. Add chopped garlic for a few minutes, then pour that warm pepper oil over parsley, shallot, sherry vinegar, lemon zest, salt, and La Tourangelle olive oil.

Grill your steak hot, build that crust, let it rest, slice it against the grain, and spoon the red chimi right over the top.

The result? A steak that’s rich, smoky, fresh, and packed with flavor in every bite.

Save this one for your next steak night.

09/10/2026

This American Wagyu ribeye might be one of the best steaks I’ve cooked over charcoal!

I picked up this Creekstone Farms Irodori ribeye from , seasoned it generously with Signature Blend, and cooked it directly over hot coals on the SNS Grills kettle.

The key with a heavily marbled ribeye is frequent flipping. I flipped the steak every 45–60 seconds to build an even crust, render the fat and keep flare-ups under control.

Once the ribeye reached 125–128°F internally, I pulled it for medium-rare and let it rest for 10 minutes.

While the steak rested, I made a quick garlic Parmesan basil butter with:

• 4 tbsp butter
• 2 garlic cloves
• 2 tbsp grated Parmesan
• 1 tbsp fresh basil
• Cracked black pepper

Slice the ribeye against the grain, spoon that warm garlic butter over the top and finish with more Parmesan and fresh basil.

Save this for your next charcoal grilling night

09/09/2026

Newest Addition To The Line Up 😮‍💨

Infinity SS304 Argentine Charcoal and Wood BBQ Grill

🎥 Luna Ultra

09/09/2026

Chicken Philly Sliders

I’ll be making these sliders at every tailgate this season!

Juicy Farmer Focus boneless organic chicken thighs grilled over direct heat, chopped and loaded up with peppers, onions and melted provolone. Finished on the grill until everything is hot and that cheesy is totally melted.

Something I appreciate about Farmer Focus is the transparency behind the chicken. Every pack includes a Farm ID you can scan to learn more about how their chickens are raised.

Recipe:

Farmer Focus Organic Bonless Chicken Thighs
Bell Peppers
Provolone
Slider Rolls
Your Favorite Chicken Seasoning

Make these and watch how fast they disappear.

Find Farmer Focus in stores near you using their store locator.

09/09/2026

Cherry Rye BBQ Sauce — sweet, tangy, peppery, and built for fatty meat.

Cherry preserves bring the sweetness, apple cider vinegar cuts through, black pepper gives it bite, and dry rye whiskey adds that deep cocktail-bar finish. Brush this on BBQ chicken, pork ribs, pork steaks, or anything coming off the smoker.

Makes about 4 cups

Ingredients:
1 cup cherry preserves
1 cup ketchup
1/2 cup apple cider vinegar
3 Tbsp freshly ground black pepper
2 Tbsp garlic powder
2 Tbsp onion powder
1/2 cup Worcestershire sauce
4 Tbsp tomato paste
2 Tbsp Dijon mustard
1 cup dry rye whiskey

Warm the cherry preserves, ketchup, and vinegar in a saucepan until smooth, then blend until silky. Pour into a jar and whisk in the pepper, garlic powder, onion powder, Worcestershire, tomato paste, and Dijon.

Let it cool, then stir in the rye whiskey. Taste and adjust — if it’s too sweet, back off the preserves next time or add a little more vinegar.

Keep refrigerated and use it on your next rib cook 👊🏾

09/09/2026

Fajita Double Smash Burger for the 4th 🇺🇸🔥

This one brings backyard burger energy with fajita night flavor, powered by Mexican Chili Crisp and Fajita Simmer Sauce.

Recipe:

Start with 2 4oz 75/25 beef balls. Get your griddle ripping hot, smash them thin, and season heavy with Crove Fajita Rub. Once those edges get crispy, flip and top each patty with Monterey Jack cheese.

For the veggies, sauté sliced yellow onion, bell pepper, and poblano until soft with a little char. Pour in SOMOS Fajita Simmer Sauce and let it simmer for 5 minutes until saucy and locked in.

Toast your bun, then build it up:

SOMOS Mexican Chili Crisp
Double cheesy smash patties
Fajita veggies
Top bun

Crispy beef, melty cheese, saucy peppers, and that chili crisp heat — this is the burger I’m putting on the grill for the 4th.

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Vestavia Hills, AL
35216, 35226, 35243, 35242

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