Backyahd BBQ | @backyahdbbq

Life’s too short to not feed your kids the best steak your money can buy. He’ll be off to college in a few years. I’ve been teaching him how to grill since he was a little guy so he’ll be all set. #bbq #steak #ribeye

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Pork Chile Verde

This dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. And then cooked in an instant pot for 1.5hrs. Also homemade corn tortillas.

I usually sear over charcoal and finish in Dutch oven. But this is a good way to do a quick mid-week meal.

Guitar is me fiddling with Feathered Indians by Tyler Childers.

#bbq #pork #griddle #tacos

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Flank on the Griddle. One of the easiest things to make for dinner. Salt pepper garlic onion paprika Worcestershire soy sauce, olive oil, lime. Sear on medium high. Few minutes each side. Continue cooking until 125F. Slice against the grain. Tacos. Burritos. Quesadillas.

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I’ve always loved Brussels sprouts. Seems they are pretty polarizing. More for me. #griddle #bbq

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Onions and peppers are some of my favorite veges to griddle. I was just telling my wife how having an outdoor griddle has been awesome. Tons of space and doesn’t stink up the house. #webergrills #griddle

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Today I’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.

Start my trimming off the thinner parts for the beef stew.

Take another 2 pounds, trim the fat, and slice for beef jerky. I like a ¼ inch slices . Add it to your marinade which you can find at bkyhd.com/jerky. Make sure all sides are covered and marinate it in the fridge for 6 to 16 hours.

Pat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. Longer if you like drier jerky.

For the roast beef, take another 2 pound chunk and salt it overnight in the fridge.

The next morning season it with pepper, garlic, onion, and paprika. Sear it and then smoke at 180-225 until the internal temp hits 125°.

Let it cool at room temp and then cool completely in the fridge. Then slice into thin roast beef slices.

Beef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook.

#bbq #smokedmeat #beefjerky #roastbeef #beef #howto

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Sourdough Baking Session

Baked two sourdough loaves of my 5% wheat recipe. I’ll be posting more videos on the full process and recipe soon.

#sourdough #baking #bread

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Here’s how I feed my starter for two sourdough loaves that I will be mixing and proofing tomorrow. I also included a bunch of bonus tips, like water temp, using less water than 1:1:1, and some tools that help me out.

You can find all my bread gear here: bkyhd.com/bread

#bread #sourdough #howto

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When smashing burgers you want to have very thin edges to create a nice crispy lace - and the center of it should be a little thicker - don’t just smash it all flat, leave a little thickness in the middle. I portion out 3-5oz balls and form them into regular looking burgers, not balls, so they don’t slide around the griddle when I smash them. I’ve tried a bunch of smashers and like this one from Weber the best - it has a good rubberized grip, it’s a lot bigger than the others, and it is stainless steel, so it won’t rust. Add a little oil to it so it doesn’t stick to the burger. No need for parchment paper. To amp up the flavor, put some caramelized onions and put them between your patty and cheese so they stay put while you are eating it.

Get the smasher here: bkyhd.com/smash

#burger #smashburger #bbqtips

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