Archive for ‘Grilling’

Classic Double Bacon Cheeseburger

Double bacon cheeseburger

Do these burgers make my bun look big? “Uh, no, honey.”

If we are talking about plain ol’ good grub, there are few things I enjoy more than a cheeseburger, and even more than a cheeseburger? Make that a double bacon cheeseburger. I said “plain ol’ good grub”, but when it comes to flavor content, your taste buds’ perception will be disagreeing with that.

“Double bacon cheeseburger” is a string of words designed to scare the life out of a vegan. Double the meat, double the tears. Double bacon cheeseburgers might as well be the garlic to the vampire that is a vegan. Hey, vegans, if you happen to be checking out this post, frowning and readying yourself to write a self-righteous comment, allow me to humbly let you know that I am merely half-joking with what I just said. Actually, wait, what are you doing on a barbecue-based website if you are a vegan? Where am I?

Right. There are thousands of food blogs on the internet, and for good reason. Food is the gateway to any human being’s heart. Very rarely have I met someone who has the weak mentality of, “food is fuel, and that’s that.” We eat delicious, fatty, chock-full’o’carbs, calorically dense grub because it spikes our dopamine receptors as soon as it hits our tastebuds. There are fancy recipes to share, secret recipes that your great grandma April that become unconcealed with the world and unique ideas to be emitted to the world. But sometimes there is a time and place to post a classic.

Enter the double bacon cheeseburger. Without looking, I surmise that there are thousands upon thousands of blogs that feature a post about them, so what is my intent in sharing mine? Asides from having a naturally inclined penchant for sharing good grub with the world in the guise of the internet, these burgers are sure to knock your socks off, so enough with the bloviating and onto my version of not only a double bacon cheeseburger, but a grilled double bacon cheeseburger.

First things first, I used 73% lean/27% fat ground beef. Before you scoff at that, vociferating that it is too fatty, check this resource out on how to make the best burgers with 73/27 ground chuck. I often buy 73/27 because the family packs (5 lbs.) at my local grocery store wind up at a $1.99/lb. price point, and that is too good to pass up. One could argue that the shrinkage from fat being rendered from the meat as it cooks is too costly, even at that price, but I disagree. What yields from the cook is a juicy, flavorful burger with a nice crust if your heat is optimal.

Grilling cheeseburgers, featuring bubbly cheeseRecipe:
— Ground beef
— Your choice of seasoning
— Bacon
— Cheese (I used American)
— Buns

That’s it. Look, I like burgers in all types of ways, from a classic burger featuring iceberg lettuce, a thin slice of a tomato, a slice or two from an onion and cheese, but sometimes a grizzled man wants a double bacon cheeseburger as is, and that’s the route I went with this simple, ‘so easy a caveman can do it’ recipe.

1.) Preheat your grill. I always use a charcoal grill, so I start off firing up a large charcoal chimney almost full of briquettes. I’m usually rolling with classic Kingsford Original, because I would rather use my money on buying food that would otherwise be spent on more expensive charcoal brands, and Kingsford does the job just as well as anything else, not to mention its price point is more attractive than other charcoal brands, asides from Royal Oak.

2.) Form your patties by creating a ball from the ground beef. I never weigh my patties so I can’t give you an exact estimation of the weight; part of this reason is because, for the friends and family that I cook for, some members of that group want smaller burgers while others want larger burgers. For me, I say, go big or go home. After you create the ball, smash it flat with the palm of your hands and create a couple of dimples (indentations) in the surface. Some folks recommend making one big dimple, but I make a couple of dimples in the center of the burger. With fatty ground beef, when you cook it, it tends to puff up as the fat renders and the protein contracts. The dimple(s) aid to minimize the burger shrinking and prevents it from turning into a grilled meatball. Not that there is anything wrong with a grilled meatball, but in this case you want a burger, not a meatball. Note: when I form my patties for grilling them, I make them as thin as I possibly can, even with the dimples, because they will cook faster and more evenly. If you are having trouble with this, don’t worry: practice makes perfect.

3.) Rub both sides of the patties with whatever your favorite burger seasoning is. Salt and pepper is fine, but I used Caribeque Big & Bold Beef Rub. It is the best seasoning/rub in the game for any kind of beef. I wouldn’t say it if I didn’t believe it.

4.) Once your fire is hot and ready, when the coals have grayed and ashed over on top, add them to your grill. I like to use 2-zone cooking 99.9% of the time. Even with burgers, this can be beneficial, which I’ll explain why. Add your grate, close the lid and allow your grill to preheat for about fifteen minutes. Note: I like to add a competition blend of wood chips (oak, apple and hickory are my preferences) to the fire for extra flavor in the meat. This is purely optional.

5.) Once the grill is preheated, remove the lid and place a cast iron skillet (with bacon in it, of course) onto the part of the grate that is directly over the coals. The bacon will cook in no time if your charcoal is hot enough. When the bacon is finished, remove it and place it onto a place with a paper towel before setting the cast iron aside on a surface that can adequately handle the residual heat of the skillet.

6.) Add your burgers directly on the grate over the coals. The sweet spot, for me, is five minutes on each side. I usually never have any issues with this. Sometimes I will go five minutes on the first side, and after the flip I will go three minutes on the other side. You will know when to flip your burger when you see the bottom edges browning up nicely and when remnants of juices are pooling on top of your burger. The juices is an indicator that the middle of the burger is being thoroughly cooked and a sign that you need to flip them over. After the first flip is when you should top the burgers with cheese.

7.) Once done, plate them up. Be sure to toast up some buns. I like to give burgers a rest before I chow into them, as this allows the juices to reassimilate into the meat. I would be lying if I said I’m not tempted to immediately dig in. Assemble your burger the way you want to, and you are ready to chow down. Always close the intake and exhaust vents of your grill in order to choke the fire. Doing so allows you the ability to reuse the charcoal for the next cook (if you are grilling; I don’t recommend reusing charcoal for barbecuing/smoking, which is something I will cover in a later post).

Important: with fatty ground beef, you may find that the rendered fat dripping onto the hot charcoal causing an excessive amount of flames kissing your burger. Of course, you do want some of the fire to shoot up and French kiss these burgers, but if you are having trouble and finding that you are experiencing way too much char on the outside of your burgers (“taste the meat, not the heat” as Hank Hill would say), then close the lid as the burgers cook. This will be fine, as long as you have your intake and exhaust vents wide open. Some people recommend spraying the coals with water as a method to reduce the flames, but I’m not big on that, as this can reduce the heat of the coals which will not only effect cooking times but also the crust you are aiming for. A formidable crust is what transcends an average burger into an exceptional burger.

Bacon and grilled cheeseburgers
While I believe smash burgers cooked on a griddle (I’m shouting the good name of Blackstone Products every single time I say this) are superior to any other burger cooking method, sometimes I crave burgers cooked over a scorching hot fire, and this was one of those times. I love the smoky flavor imparted into a burger from being cooked over charcoal. The juices that drip onto the hot coals, creating a vapor that rises and bastes the meat, is out of this world delicious.

I highly recommend that you give these double bacon cheeseburgers a shot. In doing so, I have to toot my own horn and urge you to use not only the dimpling method when forming the patty, as well as the Caribeque Big & Bold Beef Rub, but also to give the aforementioned variety of wood chips (oak, apple and cherry) a shot because it adds an entirely new dimension of flavor that you are otherwise missing out on.

Grilled Peaches with Bourbon Brown Sugar Sauce

Grilled Peaches with Bourbon Brown Sugar Sauce

I like desserts as much as the next guy, but I don’t find myself preparing them too often, or any sweet dishes in general. I usually stick to entrées and side dishes. However, from time to time I surprise myself with a hankering for cooking up a unique dessert.

Enter grilled peaches with bourbon brown sugar sauce.

grilling peaches with bourbon brown sugar sauce

I didn’t come up with the idea myself, unfortunately. That credit goes to one of my old, good friends on social media. She wrote about growing up in South Carolina and how her family would prepare grilled peaches that featured a glaze made with bourbon and brown sugar for dessert. This enticed me, because it sounded delicious, and I knew I had to make it for my friends and family. I have cooked a multitude of vegetables over the years, but grilling fruit was not something I had ever considered before this interaction, but I was ready to give it a shot because I had no doubts about these peaches being delicious. So, after my inquiry, she gave me the basic rundown on how her family prepared them, but I went with my own twist, not without a little bit of side research in the process.

The night before I decided to toss some peaches on the grill, I searched the web for recipes, just as an idea of what other people were doing. It turns out, what I had in mind for what I was going to do was different than what others had to do. You will see why, but first, the recipe, because I know that is why you are here.

You only need a few things to make grilled peaches with bourbon brown sugar:

— Grill
— Peaches (I used 8 peaches since I was feeding a group of people)
— Chef knife
— Basting brush
— 1 cup of any type of bourbon (I used Fighting Cock Straight Bourbon)
— 4 tbsp of butter
— 4 tbsp of brown sugar
— Ice cream for topping them (optional, but highly recommended)

That’s it. It is a simple recipe and the steps to get it going are outrageously simple.

1.) Preheat your grill. I have only ever made these on a charcoal grill, not minding whether or not the temperature is too high. You may be different in me in that department. See, I like a little bit of charring; not too much, but enough to where the flavor of the fire is ample, because the sugar present in the peaches as well as the brown sugar on the surface is going to caramelize and become perfectly brown. If you are using a gas grill, set the heat to medium/medium-high. Using a charcoal grill, I recommend using a charcoal chimney to begin your fire. I used a mixture of briquettes and lump coals.

2a.) While your grill is preheating or as your charcoal is graying over with some ash, this is when the magic happens. You can do this earlier, but I like to get things going during the preheating process. When I researched other grilled peaches featuring bourbon and brown sugar, many of them recommended making the sauce to coat the peaches afterwards, but that is no fun in my humble opinion. I highly prefer my method because of the additional caramelization that happens on the surface of the peaches. Cut the peaches in half and remove the pits.

2b.) Add the bourbon, brown sugar and butter to a saucepan over medium-low heat until it begins to simmer. Stir occasionally, but be sure to allow the sauce to simmer for about five minutes until it adequately thickens. Afterwards, use a basting brush to brush the sauce onto the peaches. I prefer brushing them all around, but you can brush the ‘inside’ parts only if you prefer.

3.) If you are using a charcoal grill, dump the coals into one section of the grill for 2-zone cooking. Add your grill grate & allow it to preheat for about 15 to 20 additional minutes.

4.) Remove the lid and add the peaches to the grill. My method is to add the peaches facedown for three minutes before flipping them over and grilling them on the skin-side for an additional three minutes. After this time eclipses, move the peaches over to the side of the grill for indirect heat, close to the fire but not over top of the coals/heat source. Close the lid for five minutes to allow the inside of the peaches to soften up.

5.) Bring the peaches in and serve. Allow guests to serve with a scoop of vanilla ice cream if they wish to do so.

grilled peaches with bourbon brown sugar sauce
It is a simple, tasty treat to make, especially during the summer. Peaches, especially, are so refreshing with just the right amount of sweetness where you aren’t overloaded. When I made these, I had grilled some ribeyes for dinner, served with baked potatoes, and the crowd wound up going wild for the peaches more than anything else. I want you to read that sentence again, because yes, I just admitted that people favored the peaches more than the ribeyes. I’m still surprised.

Carne Asada Tacos With Grilled Flank Steak

Carne Asada Tacos With Grilled Flank Steak

Carne Asada Tacos w/Grilled Flank Steak

Believe it or not, this is my first time ever cooking a classic carne asada meal. Carne asada translates to ‘grilled meat’ in English, which I’m no stranger to, but I’m referring to the classic Mexican dish that features skirt, sirloin or flank steak that has been marinated with Hispanic and Tex-Mex flavors that you will find in the grub at your local Mexican restaurant. First time or not, I knocked it out of the park, and if you give this a try, I think you will be in that same ballpark, knocking one out right beside of me.

I have scoured the web for recipes and have picked up inspiration for this dish. There are a lot of similar recipes to this one, which is no surprise, as ‘carne asada taco recipes’ currently yield over 1.5 million search results in Google. However, I add a little bit of a twist to mine that you likely won’t see elsewhere. Alright, then. Let’s cut to the chase and get on with what you are here for. Here is the Grizzly BBQ version carne asada tacos with grilled flank steak.

Note: if you are going to be cooking with flank steak, I highly recommend marinating it. It is a leaner cut of steak, and when it is ready to be sliced and consumed with gusto, you want to cut it against the grain for a tender bite.

Marinade recipe:
In a bowl, mix up…
— 1/4 cup of soy sauce (use reduced sodium soy sauce if you’d like — I’m a grizzled salt fiend, myself)
— 1/3 cup of either canola oil or olive oil
— 1/2 cup of orange juice, or juice hand-squeezed from an orange
— 1/2 cup of chopped cilantro
— Juice from 1 lime
— 4 cloves of minced garlic
— 1 diced jalapeno (remove seeds if you want less spice)
— 1 diced Serrano pepper (much like for the jalapeno, remove the seeds if you want less spice)
— 1 tsp. of cumin
— 1 tsp. of black pepper
— A few arbitrary shakes of Caribeque Big & Bold Beef Rub (optional — this is the twist of the recipe; Caribeque Big & Bold Beef Rub is an avid go-to of mine for anything involving steak)

Add the flank steak (for the record, I used a 1.5 lb. flank steak) to a Ziploc bag and, after mixing up the marinade, pour it over the steak. Be sure that both sides of the meat is amply coated with the marinade prior to sealing up the Ziploc bag, removing as much air as possible before you close it up. Add to the fridge overnight, preferably, or you can do what I did and allow it to soak in the marinade for four or so hours.

Now, for the second best part: the grilling of the flank steak!

Grilling flank steak

The process of grilling the flank steak

Side view of grilling flank steak

Another shot of the grilled flank steak


1.) An hour to 30 minutes prior to your planned cook, drain the meat from the marinade and allow it to sit out at room temperature so that the internal temperature of the meat will adjust to the external temperature when you grill it.

2.) Preheat your grill. You can cook this in a skillet inside your home if you would like, in a cast iron on heat heat, but hey, remember: carne asada means grilled meat, so bust out the grill if you have it. I used a charcoal grill, but if all you have is a gas grill, set that sucker up on high. The following instructions will revolve around charcoal grilling. For that, if you have a charcoal chimney (I highly recommend using one), fill it up with lump charcoal and light it with paper or a lighter cube. Briquettes work fine, but lump burns hotter, and when you are making this, you want the grill to be as hot as possible.

3.) When the charcoal has grayed over with ash (if you have a charcoal chimney, this is when you will want to dump them into one spot of the grill in one big clump), add your grill grate and close up the grill with the intake and exhaust vents wide open. We want this baby to be piping hot.

4.) Wait about 10 minutes for the inside of the grill to become scorching hot. This allows the grates to come up to temperature in order to welcome that steak.

5.) Remove lid and place the flank steak directly over the coals. This was a pretty big, thick flank steak, so your cooking time may deviate from my method, but I cooked the steak for around five minutes on each side.

6.) Remove the steak and wrap tightly in foil in order to rest. Meanwhile, heat some flour tortillas directly on the grill grate over the hot coals. It only took the tortillas 5-6 seconds on each side to be sufficiently heated and browned up. Use corn tortillas if you would like. I would have loved to have used corn tortillas, but all the store-bought tortillas in this region (southwest Virginia) are rubbish (in my humble opinion), and I didn’t have time to whip up a homemade batch.

7.) (Optional) Char up a jalapeno pepper. I like to eat a grilled jalapeno whenever I have tacos. The flavor is a delicious add-on that complements the meal in my personal experience.

8.) Slice up the flank steak (remember: slice against the grain) and serve!

Carne asada tacos with flank steak
*I whipped up a batch of loaded guacamole the day before. If you would like my guacamole recipe, let me know in the comments. The guacamole featured lime juice, diced jalapenos, diced roma tomatoes, a diced red onion, chopped cilantro, salt, pepper and some garlic.*

I’m more than pleased with how well this recipe worked. These carne asada tacos featured classic Hispanic and Tex-Mex flavors that made the finished product taste like it came from a top of the line restaurant. I could only imagine it being made even better if I had used homemade corn tortillas and a touch of Cotija cheese, but as is, I must openly, biased as I may sound, reiterate that these tacos were a home run.

Back to the Stick Burner for BBQ: Humble Beginnings and a Labor of Love

As I’ve referenced a few times on this site, the first smoker I ever used — the one I learned how to barbecue with — was an vertical Brinkmann Trailmaster offset smoker. It was adopted by myself, as the folks who were kind enough to give it to me had moved on to a horizontal style offset pit while this one was sitting out, experiencing the effects of weathering and the lack of use. It was a tough one to use, because anyone who has ever cooked grub in an offset smoker understands that you must tend to the fire virtually at all times, making sure that your pit isn’t oversmoking with billowing white smoke, chasing the thin, blue smoke perfection of proper cooking that won’t result in your food tasting like bitter, creosote-laden meats.

Nowadays, so many people have switched over to electric smokers or pellet grills, which are as close to set it’n’forget it as one can be, and I can understand why: less hassle. With an electric smoker, you use a smoker tube filled with wood chips to achieve a light smoke flavor. With a pellet grill, you use.. well.. pellets. I’m embarrassed to say this, but I’ve never tasted any food that has been cooked on a pellet grill, despite my curiosity, but I’ve read countless posts on both Instagram and BBQ-dedicated forums where users express a lack of smoke in their grub as it pertains to food made on pellet grills. I can’t speak to that, though, due to my tastebud’s devastating void when it comes to tasting meat smoked on a pellet grill. However, pellet grills must be doing something right, given the popularity of brands like Traeger (which has a huge social following, as the brand appears to pump a ton of money into its marketing endeavors by anointing a myriad of Traeger users as ‘brand ambassadors’), REC TEC, Green Mountain Grills, Pit Boss, etc. I have spent a great deal of time debating on whether or not to save my money for a future pellet grill purchase, but if the rumors are true in regards to the food from them only featuring a light smoke flavor, I’m conflicted as I am a man who enjoys the taste of heavy smoke-infused meats when barbecue is on the brain.

You would think that with the popularity of pellet grills, stick burners would fall to the wayside, but stick burners will never exit the spotlight when it comes to barbecue, because it is tried and true barbecue. It is a labor of love tha hardcore barbecue fanatics delve into, not in an elitist way that denounces the efficacy of other smokers, but because it is a classic, proven method to — when done right — produce incredible barbecue. While there are detractors of pellet grills out there who call ’em ‘pellet poopers’ or ‘outdoor easy bake ovens with a weak hint of wood smoke,’ stick burner faithfuls are in the game due to their love of traditional barbecue, and I don’t fault anybody for that.

The only reason I stopped using my Brinkmann Trailmaster is because it rusted so badly that holes were formed. I’m not a welder, and I might as well be the least craftiest man on the planet, so that ended my run with it. I subsequently bought a 22.5″ Weber Smokey Mountain and eventually purchased my Barrel House Cookers, all the while occasionally barbecuing with my Weber kettle, but I never spent a day without missing my stick burner.

Yesterday, I added a new member of my grill/smoker family. A long-time family friend upgraded to an electric smoker long ago, and he had placed his old horizontal offset stick burner in his garage. It was wasting away, as it was being unused, and for him (as he stated) it was in the way, and he offered it to me. I could only utter an emphatic, “YES.”

After impatiently waiting, he delivered it. It had rust on it, and the grates were filthy, but I fired it up with some cheap Kingsford match light charcoal and some wood I had lying around, to see how it would run, with the intake and damper vents wide open, and it reached 700 degrees. I tossed the grates into the scorching hot fire that I built in my fire pit before scrubbing them down and ensuingly rubbing them with cooking oil. The additional reason I fired the pit up to 700 degrees, asides from seeing how it would run, was to sanitize the inside of the cooker. It leaked smoke from the lid, but that’s alright. I’ll roll with it that way for a while, but eventually I will invest in a gasket kit to line the lid to prevent smoke from leaking so heavily. After the fire cooled and I removed some ash, I used a can of Rustoleum to rid the smoker of the rust that had been built up.

It’s all ready for its first Grizzly BBQ smoke session, which I plan on throwing down some ribs soon enough. As for bigger cuts like pork butts and brisket, I’ll stick with my WSM and Barrel House Cookers for the time being, but I can’t wait to finally get back to tasting the amazing flavor that a stick burner provides, starting with the ribs, and then I’ll move onto other favorites like chicken wings and thighs, as well as bacon-wrapped cheese stuffed jalapenos (or, er, poppers).

Are you a stick burner fan, or do you find that tending to the fire is tedious and aggravating, preferring the set it’n’forget it route? Let me know in the comments!

Poorly Chosen Brand Ambassadors in the Instagram BBQ Community

I should learn to keep my mouth shut before I become somewhat of a pariah in the Instagram barbecue community, a community that I dearly love due to the amazing amount of people I have met on there during my time posting since 2017. That lesson of learning to keep my trap shut will have to happen another time, because I have another bone to pick with the outdoor cookin’ community on Instagram (here’s the first post). At this risk of sounding like an entitled brat (and I will sound that way; don’t worry — I’ll admit it because I’m aware of exactly what it is), I’m going to drone on for a few minutes. Bear with ol’ Grizz for a few minutes.

There are companies I have shown clear biases in favor of when it comes to the barbecue/outdoor cookin’ community on Instagram. Chief among them is Caribeque. When I first delved into barbecue, the first business with rubs/seasonings — outside of the Weber seasonings you can pick up at virtually every grocery store in the United States — I ever used were ones by Caribeque. First, it was Honey Heat, and then the All Purpose rub that Kurt Halls (the creator of Caribeque) dropped in July 2017, and later that year I gave the Big & Bold Beef rub a shot. They are all incredible rubs that I use regularly. I support Kurt and his vision for Caribeque, because not only are the rubs amazing (and so is the Caribeque Honey Heat Smack Sauce), Kurt is an awesome, down to earth guy who is all about throwing down delicious grub and sharing that grub-concocting work with others around the world on Instagram.

But this post has nothing to do with Kurt or Caribeque. I only mention Caribeque as a precursor to say this: I only will ever use products I truly believe in and actually use. I will never use a product in my cooking that I think sucks, because why else would I? I don’t want to eat something featuring a rub that sucks, and neither does anybody else. I only endorse what I truly believe to be high quality as confirmed by my tastebuds.

In July 2017, a new start-up small business joined the barbecue world: Reload Rub & Seasoning. I remember the very first time I ever even heard of that name; one of my favorite members of the barbecue Instagram family, @bigjohns_bbq AKA John, posted a video using the rub in a pre-release video. I can only surmise that the creators of the rub sent out the product to various folks on Instagram to test it out. “Sweet,” I thought. I was curious, so I did some digging for some background as to what the hell this new rub was about. Fully Loaded, Reload’s first seasoning, is an all purpose rub purported to be delicious on everything, especially eggs (it is). In my quick research, I noticed that the company is based out of Knoxville, Tennessee. “Wow,” I thought. “I’m from southwest Virginia, which is only a couple of hours away from Knoxville, and not only that, I was born in Johnson City, Tennessee, which is only a little over an hour and a half away from where Reload Rub & Seasoning is based out of!”

I think the company officially launched on July 7, 2017. Based on such reasons of location, the desire to support a brand new company as a method of giving a new product a shot and derived from Big John’s praise of the new rub, I woke up that morning and placed an order for a bottle of it (I still have my order confirmation from when I ordered my first bottle at 9:55 a.m. on that day). I would bet an inordinate amount of cash that I was one of the first twenty people to place an order… to place an order of a rub that I had never tried before, from a brand new company whose product could either be hit or miss!

And so the order arrived a couple of days later (hey, the luck and privilege of living close by) and I posted about it immediately. Again, keep in mind, I bought it only going by the reasons mentioned. There were no official reviews other than ones dished out by those who received free pre-release bottles.

Reload Fully Loaded

Reload Rub & Seasoning Fully Loaded

Reload Rub & Seasoning Fully Loaded with kielbasa, peppers and onions.The first thing I tried Reload Rub’s Fully Loaded on was, as you can see, kielbasa with peppers and onions! It was delicious.

A few days later, I hit up some burgers with it. Amazing. The first time I ever used my 36″ Blackstone griddle a month later, when I screwed up and forgot to properly season it first due to my extreme excitement to test out the flat top cookin’ station, I made burgers with Fully Loaded!

I was hooked. Reload Rub’s Fully Loaded is a delicious, mouthwatering blend that is dominant in sea salt, garlic, onion and paprika among other spices. I became a proud fan overnight, or immediately upon the use of it as my tastebuds were met with a dose of deliciousness in every bite with any food I used it with.

Towards the end of 2017, Reload Rub & Seasoning announced their second rub. Double Action. It is sweet and smoky. I ordered it on release day. Another hit by the small business. In May 2018, out comes their third rub: Packin’ Heat! Another release day buy by yours truly. It might be my favorite from the line given that I’m a lite chilihead and love spicy food. It is amazing on everything, especially fries! Their most recent release dropped in late 2018: High Caliber — it is a chipotle garlic rub. I bet you can’t guess that I also ordered it on its release day! It is fantastic on wings and burgers, but I’m also sure that it’s spectacular on everything.

Everything Joel and Stacy — the creators behind Reload — create under the Reload Rub & Seasoning label is money.

Reload Rub & Seasoning Hat
When they dropped the first Reload Rub apparel — the Army green t-shirt — I bought it. The hat? Well, take a look above! I bought it!

Reload Rub’s seasonings, to this day, is only second to Caribeque’s rubs/seasonings when it comes to what I’m tossing on my food. If it ain’t Caribeque, then you would have the odds in your favor if you are betting on my use of Reload.

Last summer, Reload Rub & Seasoning began advertising for their ‘Reload Squad’, basically looking to find brand ambassadors for their rub. All one needed to do was email them with an explanation as to why they should be part of the Reload Squad. I think one of the perks included with being part of the Reload Squad involves a big get-together in Gatlinburg, Tennessee, which is a place I’ve been to at least a hundred times in my life, given that I used to get up early in the mornings with my family, go down there for the day and come back home in one day’s time. I emailed them my application on August 30, 2018.

Hey guys,

This is grizzly_troy from Instagram. My case for being partnered up with you guys goes way back to July of last year, when you released the first Reload rub: Fully Loaded. Prior to its launch, 'Big' John Anselmo, one of my favorite people from the Instagram food family, posted using your rub while using his outdoor flattop griddle. I was intrigued. I trust the people I highly respect from the 'Q-munity, so the very first day you guys launched your product (at the time a singular one), I bought it, no questions asked. This rub became love at first taste for me.

If you have noticed, I usually am using only a few rubs (in rotation) most of the time when I make a post, and 99.9% of the time it comes down to Caribeque and Reload. I also snagged both Double Action and Packin' Heat on the days they were launched, because my affinity for the rubs was evident from the get-go. I knew that they, too, would be excellent, and they are.

You guys know me by my username handle, but I think you also know that I am very close by you guys. I'm in Richlands, Virginia which is only a couple of hours away from Knoxville. I was actually born in Tennessee (Johnson City) and I'm frequently through those parts (a big reason is because this area here in southwest Virginia is weak in things to do, honestly). The Grizzly Troy handle is for two reasons: I'm a fairly big, hairy dude (Greek/Italian genetics?) and, well, the gray hair. In addition to my Instagram page, I have a work-in-progress site over at http://grizzlytroy.com

That's what you do know, as well as the fact that your rubs have flavored the hell out of my food tenfold. I'm 27-years-old (yeah, the salt'n'pepper hair can fool people) and I'm just about to get my bachelor's degree in business administration in December from King University. I'm always on the go. I have a fair amount of personal marketing experience on the web, mainly in writing, from all the blogs I've delved into over the years.

The biggest thing that I feel I bring to the table is that I am a genuine, keep-it-real kind of 'feller'. I only use products that I truly believe in. I don't spew nonsense to my followers or have I ever tried to promote or sell anything that is not an extension of my beliefs. I'm passionate about food, flavor and community. I believe in building and sustaining relationships, and I'd like to believe that I am capable of representing Reload Rub with gusto. The close proximity to where the magic is made over in Knoxville, my place here in the mountains of southwest Virginia and that same passion for food and flavor that I just described above is my strongest case for this. I am also not afraid to get in front of the camera and talk, which you can see on my page. I would like to eventually set up a YouTube channel if I can get into a groove.

No, I don't have several thousands of followers, but I only hopped into the cookin' community on Instagram last summer, shortly before Reload launched. At the time, I barely had any followers and now I'm just a couple hundred away from a thousand. These are all genuine followers who I believe in connecting and engaging with. I will never, ever buy followers like so many on social media do. What reloads me? I'm an active, caffeine junkie of a man who enjoys being outdoors, often no matter the time of the year. Being a part of the Reload Squad, for me, seems about as natural of a fit as there can be, like wings and beer or even burgers and Fully Loaded.

I think it was in late September or early October when Reload announced their Reload Squad. I’m going to sound like the most entitled idiot in the world, so forgive me dearly here, but I thought that I was a shoe-in. I was one of the very first people to buy it on its launch day (without even trying), tirelessly supporting the brand with posts and purchases of each subsequent rub on its launch day, buying seasonings to pass out to friends and family, bragging about how excellent it is, conversing with Reload regularly, featuring the rubs in various videos, etc. Furthermore, the Reload brand is rooted in outdoor activities, especially hunting (hence the name ‘Reload’); I’m not a hunter but I’ve expressed explicit support for hunting, because 1.) venison and elk is delicious (to name two things), and 2.) there are too many deer roaming around here, causing vehicular accidents. If that’s not enough, I’m closer to Knoxville than the Reload Squad members that were chosen (except for maybe one or two), and southwest Virginia is a rural, agricultural haven for hunting.

Needless to say, Reload Rub & Seasoning goofed up by passing me by. I was not selected as part of the Reload Squad. Initially, I was deeply hurt by being picked over, because I felt like yours truly and Reload was (is) a match made in heaven for all the exceptionally valid reasons I’ve mentioned throughout this entire post. I expressed this discontent with a close friend who said, “They flubbed up. You will have better, more prosperous opportunities in the future.” (In trying to keep this site a bit clean, they used a different F-word other than ‘flubbed’).

I began rationalizing their ultimate lackluster choice, however, by considering one big factor: I had under a thousand followers on Instagram. Perhaps if I had a couple of thousand followers, they would have chose me. It is a no-brainer that any company on Instagram who chooses brand ambassadors wants to bring on members with a decent amount of followers due to the desire for such members to post about and bring attention to the brand, but I’ve also witnessed Instagrammers with less followers than me become brand ambassadors for other companies. I have no interest in playing some sketchy ‘game’ on Instagram. I’m in it for the long haul by accruing followers the old fashioned way; I refuse to ever pay for followers or engage in fishy tactics to increase my follower account other than by building genuine relationships and honest networking.

Still yet, I parted with all the salty feelings I felt because I felt ridiculous to feel so entitled despite what I feel to be valid reasons, foolish or not on my behalf.

Let me not forget to mention that perhaps it was a positive thing I was not chosen, because my life became exceedingly difficult in November of 2018, when my mother had a stroke. A minor stroke in a major region of her brain, something that she is still dealing with the side effects from over seven months later as she slowly, but surely, heals. This naturally coincided with me posting less and, shortly after, I spent half a year away from the ‘gram. I would have made a terrible brand ambassador during that time, to be frank, because of my absence, even though I was still using Reload in my cooking multiple times a week. I want to express deep appreciation for Kurt from Caribeque, Chuck (@c_train707), Ron (@cptnron302), Wes (@sunnysidebeachesbbq) and Jimmy (@borderbangerbbq) for reaching out to me over my time away to check in with me to see how things are doing.

This has nothing to do with wanting anything for free. I can buy my own Reload Rub products just fine, as I have. This is more-so about wanting to be part of the Reload family as I find myself to be a natural fit (hence my use of the saying, ‘a match made in heaven’ a few paragraphs back) for the business as a natural brand ambassador due to my outdoors loving background, the location to where I live in close proximity to Knoxville as well as my legitimate love for the rubs/seasonings and what the company stands for. I’m as natural of a fit to that family as salt & pepper is to a smoked beef brisket.

Anyhow, when I saw the final Reload Squad roster that was announced, I had an audible laugh that escaped out loud.

You see, again, Reload is rich with patriotic pride and outdoor hobbies (once again — hunting included) in its brand. When I saw the roster, most of the members chosen to be their brand ambassadors fit that mold, which is excellent — something I have no qualms with — and the same choices I would have made if I were Joel and Stacy, because if you look at their Squad roster, you will see it littered with hunters and/or outdoorsmen/outdoorswomen. Perfect choices.

However, my chief complaint lies in the fact that one of their members is… is… is from New Jersey. Who, wait, what, huh? Exsqueeze me? I took a look at this person’s Instagram; there’s no mention of Reload Rub in their Instagram bio, and I took three minutes to quickly peruse their last 60 (!!!) posts and saw that Reload is only mentioned three times. Obviously it would be shortsighted to only ever use one rub in each dish (one of my favorite combinations when making smashburgers on my Blackstone griddle is to use Caribeque Big & Bold on the burgers and Reload Rub Fully Loaded on the caramelized onions and mushrooms), but this is a supposed brand ambassador — a city slicker who seemingly is bereft of outdoor hobby-related activities — who hardly ever posts about the brand.

But I get it. I’m no dummy. I understand how things operate. This person has ever 17 times the followers I do, so obviously they were chosen due to being a big name in the community, but my annoyance over this selection is rooted in the fact that everything about them, asides from being involved in culinary ventures, is the antithesis of everything the Reload brand allegedly stands for. It is like Jess Pryles from Hardcore Carnivore asking a vegan to be a brand ambassador. I’ve struggled to make sense of this selection other than summing it up by the company wanting to use a random popular big name to pump out the fine name of Reload Rub & Seasoning. Despite that New Jersey native’s massive following, I would bet every penny from my checking account that I have influenced and sold more people on Reload’s products than them by virtue of my own genuine passion and excitement for the brand’s culinary friendly goodness.

I’m not attacking that person’s character by any means; I’m only stating the glaringly obvious from my perspective, biased or not. That person has a wonderful page with photos of delicious food and homemade recipes featuring products that are easily accessible rather than obscure items. They are a fantastic asset to the Instagram cooking community as a whole because of their contributions. However, from what I can tell, they have nothing in common with anything the Reload Rub & Seasoning brand stands for other than a desire to cook (which everybody in the community inherently has), and their fit in the family is very much like a beef brisket in a crockpot. I also have a sneaking suspicion that they did not even send an application to be a part of the Reload Squad but rather Reload contacted them due to their big following, but I definitely could be wrong and I’m willing to admit it as soon as I find out if that is the case, if I ever do.

Signing up a city slicker as part of a rural, outdoors-heavy brand is like me — little ol’ small town, rural southwest Virginia livin’ Troy — being a brand ambassador for a BBQ company from New York City whose brand’s personality is rooted in living up in the expensive streets of NYC. Fits like a round peg in a square hole.

Yes, I’m being unabashedly judgmental, but I find every bit of this to be valid. I find that ‘Squad’ member choice to be disingenuous.

I learned the majority of what I know about business from my late father. He owned a business selling coal mining parts in Oakwood, Virginia. He believed in genuine honesty and creating long-lasting relationships with customers. He conducted a great deal of his business at mining sites in Kentucky who ordered a horde of parts from him; he would often thank them by buying them bourbon and tickets to Kentucky Wildcats college basketball games. He believed in expressing unfettered appreciation via such means. Maybe I’m old fashioned and look at the bigger picture of things rather than quick solutions or short-term goals that are temporary and tantamount to a fart in the wind in the end.

Keep in mind that I’m writing this post while wearing Reload’s latest t-shirt, comically enough. I love the company and have an overwhelming love for both Joel & Stacy for being good-hearted people who created my second favorite line of rubs/seasonings in the world with Reload, but it’s just another bone I have to pick with the community at large. I still use their products weekly due to my extreme enjoyment of them.

I considered scrapping this post altogether, but this has been stewing in the back of my mind for nine months. If you think I’m over my head and these qualms are ridiculous, feel free to let me know, because I know how outrageously entitled I sound. I’m fully aware of that, but I still feel that way, anyhow. I’d rather be transparent as myself.

In relation to my last post in regards to having a bone to pick with the Instagram barbecue community, I understand that everyone is trying to make a name for themselves in the game. Businesses want to expand, make more money and grow their brand as much as humanly possible.

Give me authenticity all day, every day. There’s so much crap that goes on in the outdoor cooking community on Instagram that turns me sour. I want to once again emphasize that I’m not spiteful. Aggrieved? Absolutely. Jaded? You bet. Envious? Damn straight. Overly entitled? Too much so. Confused? Oh, you know it — over 4500 words of confusion in the word vomit blurted into this post.

I love Reload Rub & Seasoning. Go buy some, because their rubs are amazing and among the best the world has to offer.
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Potential retorts to what I’ve written above:

Jeez, Troy, you shouldn’t just expect a brand to make you an ambassador just because you post about them a lot on social media; besides, your follower count doesn’t lend itself towards being a marketing powerhouse or anything.

Those are fair points. However, I have an argument against the first part of that, in regards to the ‘not expecting a brand to make you an ambassador because you post about them often on social media.’ I didn’t make my case to be a brand ambassador just because I post about products a lot. I love Kurt and his Caribeque brand, but I don’t expect him to ever reach out to me and ask to be a brand ambassador, because he is in Tampa, Florida; I’m in southwest Virginia. His seasoning/rub company is called, “Caribeque” and is entrenched in the ideas of promoting ‘authentic flavors from the Caribbean islands’ (from the About page on the Caribeque website). Yeah… Caribeque is number one in my heart as far as the best rubs in the world go, but I’m Grizzly Troy, a rugged a hairy son of a gun from the country in southwest Virginia; while I would emphatically say, “YES!” if Kurt came to me and asked if I were interested in becoming a brand ambassador for Caribeque (because I genuinely believe his rubs are top notch and the best I’ve ever used, hence why I talk about them so often in addition to using them almost every day of the week in my culinary journeys, not to mention my strong belief in Caribeque and its values), I would never think one way or another if he never did, because there is nothing even remotely ‘Caribbean’ about myself other than my love for food, Caribbean dishes included.

Reload, on the other hand, was founded on the ideals of the outdoors, rural retreats, living out in the country and being in the sunshine among friends family while engaging in delicious food via its seasonings/rubs in the act of cookin’ while enjoying the nature-packed activities of the world. Reload is based in Knoxville, Tennessee. East Tennessee. I’m in southwest Virginia. We are neighbors. I genuinely love their products and believe in their vision as a company. I believe I have made a solid case as to why they missed the mark by passing over me.

As for my follower count, I appreciate everyone who follows me. While I am interested in growing the Grizzly BBQ brand, I prefer building authentic, long-lasting relationships and connections with those who follow me and who I follow in return versus having a super high follower count that I would have a hollow bond with. All I’m saying is that it would have been a perfect match for Reload to bring me onto the squad, and I don’t think I’m wrong by saying such a thing given all the aforementioned reasons.

This post reeks of entitlement. You are better than that, Troy.

This is also a fair point, and I’m typically the last person to express entitlement in any way, because I know how you have to earn everything you chase after in life, but I’ve blatantly stated over and over and over again in this post that it would reek of entitlement, so if you have chosen to read this far, to go that deep into my inane rambling, not only do I appreciate it, but I can’t help but emit the words, “Well, you knew what you were getting into.”

I’ve gone back and forth in my head as to whether or not I should post this.

If you post this, be sure to know whether or not you are OK with burning bridges.

What? I told one of my close friends about this post the other day, about how I was thinking of posting it, and that’s what they told me. I’m not burning any bridges. The Reload Squad was chosen almost a year ago and I’ve still been using Reload’s rubs virtually nonstop since that time.

Joel and Stacy, I love you guys. I’m not interested in burning any bridges whatsoever. Your rubs are incredible and I’ll continue to support the both of you and your awesome company, regardless of my transparency in these harshly expressed thoughts. I just wish I were part of the Reload Squad. It would have (it would still) mean a lot to me to be a proud, official member of the Reload brand, but regardless, I will still tirelessly support Reload Rub & Seasoning because it is something I avidly use to flavor up my grub.

What about the person you called a city slicker?! You attacked their character!

The person who mentioned the ‘burning bridges’ thing said this. Hey, I don’t mean ‘city slicker’ to be an insult whatsoever, even if it reads like it has undertones to it. That person is an amazing human being who is kind enough to share homemade recipes from their own personal concoctions, and that is phenomenal. However, much like I stated above about how I, a rugged ol’ hairy dude living out in rural southwest Virginia, am tantamount to ‘Caribbean food’ in nature by the same way the carnivore diet has vegan elements to it, somebody who is living out in a metropolitan area, or in the suburbs, of New Jersey is as related to Reload as Michael Jordan was to baseball. Needless to say, Reload and I could be Jordan and the Bulls. Yeah, I said it. The #23 Michael Jordan, too; not the #45.

Why say anything? Why not just move on and stay quiet?

I’ve done so for the last nine months. I can’t stand when things are left unsaid.

Barrel House Cooker 18C Review

Maybe I have a smoker fetish. It started when the little lady’s family gave me their old stick burner — a vertical offset Brinkmann Trailmaster. Her dad switched over to a horizontal offset and the one they gave me had been sitting out and not being used. Rather than allowing it to just sit there, they fixed it up and gave it to me! I will always be grateful and appreciative of that act of generosity. I loved using it, but the effects of weathering produced rust and eventually holes and cracks that rendered it unusable for long smokes. Sometimes I feel like I let them down by not being able to take better care of it. I digress.

In June 2017 I bought a Weber Smokey Mountain cooker. It is the holy grail in terms of set it’n’forget it smoking that involves charcoal and wood (I specifically mention that last part because pellet grills might be the ultimate cooker for those in the game for set it’n’forget it cooking). My appetite for collecting different types is insatiable, however.

The rise of barrel cookers seem to be on the up and up, but the UDS (“Ugly Drum Smoker”) design has been around for seemingly eons, with people creating a smoker from the ground up. However, there are two UDS style smokers on the market right now that are more popular than the others. There is the Pit Barrel Cooker, which is the most popular if you count the amount of people touting it on social media (namely Instagram, which is my favorite), and then there is the Barrel House Cooker. There is some kind of legal bullshit going on between the two companies. I won’t get into it because I’m not a lawyer and feel no obligation to talk about the nitty gritty, but apparently whoever was working on the Pit Barrel Cooker, originally, decided to go and assist in the creation of the Barrel House Cooker — that caused shit to hit the fan, and that’s all I know. I don’t really care, and most of the people you see on the web proclaiming they do are drama lovers who enjoy spinning their wheels from what I can discern.

The main attraction to the barrel style of cooking, for me, was the prospect of hanging meats, faster cooker time and less charcoal (compared to the 22.5″ Weber Smokey Mountain cooker that I have; I love my WSM, but it is a charcoal hog and a half). Basically, you hang meats above the charcoal and, in the closed cooking environment, the drippings (read: grease!) from the meats fall onto the charcoal and the smoke from the vapors give the meat a flavor to die for.

For me, it came down to either the PBC (Pit Barrel Cooker) and the BHC (Barrel House Cooker). As you can see by the title of this post, you already know which one I purchased. It basically came down to the ease of adding charcoal during a cook or getting it started more efficiently (the removable middle section from the charcoal base makes it extremely easy) as opposed to the PBC. Furthermore, you can take the grate that the cooker comes with and use it as a hibachi insert by removing the middle section and sitting the grate directly over the coals. For my very first cook, I hung a 3.8-lb. beef Tri-Tip that I purchased from Appalachian Meats in Lebanon, Virginia (hi, Brandon and Victoria! Great people! If you are in the area, check out their shop), cooked it until about 120-125 degrees and then seared it over the grate, hibachi style.

Before purchasing, I watched a good bit of videos of the BHC on YouTube. Something I found to be a common theme was that a few of the folks mentioned that Barrel House Cooker Company sent them their cookers for free because they wanted feedback on the cooker. Objective feedback. Well, opposite of the users on YouTube, I purchased mine at the regular price point ($249 plus tax) and feel even more obligated than those users to deliver a full-fledged objective review given that I pumped cash into it. There is no sunken cost fallacy going on here. Just a dude giving his thoughts on the cooker he bought. By the way, there are two models currently available: the 14D (14″) and the 18C (18″). I like cooking a good bit of food most of the time, so I went with the 18, but the 14 sure is tempting in the future.

The first thing I noticed when I was putting my BHC together was there was a weird lookin’ spot on the charcoal base that looked like a spot of rust. Not a huge deal, but it isn’t something you want to see out of your brand new cooker that you spent good money on either. I contacted them over this and Jeremy Cunha (who I believe is the head honcho of the BHC Co.)* responded by basically saying to use it for a while and, if I run into any problems, contact ’em. I wasn’t so much complaining when I emailed them as much as I was making them aware of a quality control issue. The YouTube user Meathead, who also received a free cooker from the company, told me in a comment that Barrel House is coming out with some stainless steel charcoal baskets and that they would send me one for free if I asked them. I asked Jeremy about this, but he did not address it in the replied email. Hmm… hopefully the stainless steel charcoal baskets aren’t only sent free to the YouTubers who were already sent free cookers… again, I emphasize, hopefully that isn’t the case as that would be pretty disappointing for BHC loyalists who splurged and spent a great deal of moolah, but I digress… the customer service is solid. You can expect responses in a timely manner. I’ve dealt with them via email and phone.

(*Quick retraction here: an embarrassing one, actually, but I’ll leave it since it is hilarious and I can poke fun at myself. I genuinely thought Jeremy Cunha was the man behind the Barrel House Cooker. Alright, alright, I’ve learned from the man himself that he is not. Jeremy is a brand ambassador for Barrel House Co.! So, he is a brand ambassador. Still, a cool dude and you can tell he loves the cooker or else he wouldn’t be doing what he is doing. I bet the BHC team had a laugh about that one. Looking back, I will, as well! Apparently the owner/president behind the product is a low-key guy. Dude must be like Charlie (i.e Charlie’s Angels). Either way, he is the braintrust behind the company and is the man with ideas. I’m probably on his shitlist for getting the ‘head honcho of BHC Co.’ wrong. Ha.)

Assembly was extremely easy and hassle-free. The only thing I hate about putting things together is keeping up with screws, washers, nuts and bolts. I have a phobia about losing small parts when putting things together. Maybe it is just my cooker, but the first thing I noticed is that the middle section does not snugly sit on the charcoal base. Maybe that was the intended design, but I can kinda rock it back and forth on the charcoal base by barely moving it. If it is intended to be that way, fair game, but I thought that would be a point worth noting.

I had to wait four days before I could actually use my BHC, but by cracky, I finally had my chance. First cook: that beef Tri-Tip from Appalachian Meats that I was talking about.

Tri-Tip on the Barrel House Cooker Hibachi.

Everything went better than expected. I rubbed the tri-tip with Hardcore Carnivore Black and hung it in the Barrel House Cooker with some hickory wood and Kingsford charcoal (good ol’ KBB — Kingsford blue bag). At 125-130 degrees or so (as monitored by my Thermoworks Smoke thermometer), I removed the tri-tip from the H-frame and removed the hook from the tri-tip, added the grate to the charcoal base and used it as a hibachi to sear my tri-tip on both sides, about a minute and a half per each side. I let it rest, and well, as you can see by the above pictures, it was cooked to a perfect medium rare and it was delicious!

The semi-boneless leg of lamb that I hung in my Barrel House Cooker.

The next day, I hung a whole chicken and a semi-boneless leg of lamb. Again, I used KBB as my fuel source. I can’t, for the life of me, remember what the hell I rubbed the chicken with, but I was in luck with the semi-boneless leg of lamb. I had never consumed lamb before prior to this experience. I was seeking opinions on what rub I should use, when luck would have it that I received my recently ordered package from The Killer Cook and they, by chance, sent me a sample of their Mediterranean Spice blend. I consulted with TKC on Instagram about this choice of rub for lamb, and whattya know, it pairs perfectly with it (Mediterranean and lamb goes hand in hand anyhow, but I wanted to confirm). The chicken was awesome, but the lamb was fantastic. It was super tender; I cooked it until about 140 degrees, if I recall correctly.

Before wrapping spare ribs.

The third day, I hung four racks of spare ribs. On two, I rubbed ’em with Caribeque Honey Heat and on the other two I used Meat Church Holy Gospel. No much to say about these ribs except that they were phenomenal. The smokey flavor was tremendous. I’m used to ribs on my Weber Smokey Moutain. They come out virtually perfect on the WSM, but the smokey flavor that comes from the Barrel House Cooker, with the juices hitting the hot coals and creating a distinct flavor profile, you just can’t beat that.

Since then, I’ve even tried a trial of grilling on the BHC… sat the charcoal ring on the H-frame and grilled some all-natural beef dogs a few days after my first few cooks. It passed the test, but for grilling, I love my Weber kettle.

I used both my Weber Smokey Mountain as well as my Barrel House Cooker for Mother’s Day. Ribs in the BHC and pork belly burnt ends, a pork butt and mac and cheese in the WSM. My family, and some of my family’s friends loved all the food, which is the most important thing to me.

The unfortunate chipping/flaking issue. Hopefully it is simply cosmetic/superficial and nothing that will produce anything that will shorten the life of the cooker such as rust.

A few cooks in, I noticed some chipping/flaking around the handles on the sides of my BHC… a little disconcerting, but as long as no rust produces from it, I don’t care. Seems to be a bit of a quality control issue, but again, if it is only a superficial mark, I couldn’t care less. This is an outdoor cooker/grill/smoker… it’s going to get filthy even with a cover. I just want the cooker to last several years without any hiccups, because I know I’m going to use the hell out of it.

In the future, I’m going to use lump charcoal in my BHC, for the most part, because it doesn’t handle the ash fallout from KBB as well as my WSM does. The insane amount of ash produced from the Kingsford seems to smother the fire worse than what it does in my WSM. Strange, but it happens. I’m going to try different things. All in all, you have to learn your cooker and its kinks… they (by ‘they’, I mean different types of grills and smokers) all ‘behave’ differently’.

Whole chicken rubbed with Reload Rub Packin’ Heat.

I hung another whole bird in my BHC today, using the brand new Reload Rub seasoning, “Packin’ Heat”. I have come to the conclusion that you can’t have chicken from anything better than this Barrel House Cooker. It was tender, juicy and full of flavor (and delicious spiciness, thanks to the Packin’ Heat from Reload)!

If I haven’t made it clear, I’m going to unabashedly state it now: I’m in absolute love with my Barrel House Cooker. It is everything I have wanted it to be. I’ve been asked by people, “Well, can’t you do the same type of cooking in your WSM by removing the water pan?” Sure, but I like that the BHC is a little bit smaller, and if I was going to consistently do the same thing with the WSM I would have to create some modifications as well as find something, or create something, that mirrors the H-frame or something like it from the BHC, and quite frankly I’m too damn lazy to do that. Also, going back to the BHC being smaller than the WSM, the WSM is a proverbial charcoal hog, while the BHC definitely is not. I love both of my cookers for their own purposes, but I think hanging meat in the BHC is badass and puts it over the top.

I’m sure the other barrel cooker is pretty awesome, but I love my BHC. If you are in the market for a smoker, I absolutely recommend the Barrel House Cooker. The customer service will take care of you if you have any problems, and you’ll have a full-fledged smoker that is about as fail-safe as a smoker can get. I can’t wait to eventually smoke a pork butt and a beef brisket in mine. It’s just too bad that a beef brisket costs 1/4th of a car payment where I live.

Barrel House Cooker: Buy or pass?

BUY. BUY. BUY. Then BUY some meats and HANG IT! (And then buy some beer and invite your friends over.)

An Update and an Apology (Blackstone Griddlin’ and Weber Grillin’)

No excuses. I’ve neglected this blog and not on purpose. Call it laziness, call it whatever. I should have been posting at least once a week or once every ten days minimum, but it’s been over four months since I’ve posted anything while I still lavish my Instagram with content.

A little over a week after my last post, I bought a 36″ Blackstone griddle on sale at Wal-Mart. The hype reverberated throughout the social media walls on Instagram and curiosity got the best of me. Overall thoughts: It’s a badass cooking gadget. My mother, who is a burgers-cooked-over-charcoal fanatic, thinks smashburgers is the greatest thing ever (she might not be wrong). Being able to cook a horde of food in one fell swoop is fantastic. Using the Blackstone was my first experience bothering with using propane for cooking. If you catch it on sale, snag it!


I received the brand new limited edition red Weber kettle grill a few weeks ago, and I’m loving it. There are a couple of minor blemishes in the finish, but it’s no big deal. It’s a grill, it’s outside, it’s going to get cooked on and it’s going to get dirty. With that said, a lot of customers are receiving damaged grills. I believe they are the vocal minority, as I think most people who received grills in good shape are quiet and/or busy cooking on ’em, but it is a bit disconcerting that so many people are receiving these damaged grills which are purportedly limited edition.

It’s my first Weber kettle, so I’m just enjoying it and having a good time. Removing the ash catcher is a little strenuous, but the more I do it I guess I’ll be developing bodybuilder-esque grip strength soon enough.

All in all, since receiving it a couple weeks ago, I’ve cooked on the kettle about five times now, most recently cooking up a couple of flat iron steaks with some peppers and onions yesterday.