TurnBucklBBQ🇺🇸

@TurnBucklBBQ • 17,152 subscribers

Bar-B-Q that doesn’t play by the rules.

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TurnBucklBBQ🇺🇸

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Pound for pound, dollar for dollar, day in day out, it’s the best grill out there. Cost effective, extremely versatile and with a little care will last forever. I only use mine for dogs and burgers but it does an excellent job every time

You calling this rare or medium rare? I’m just calling it good! #picanha

This was one from last week

I love cooking beef ribs but about two bites and I’m good..

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“I fear not the man who has practiced 10,000 kicks once, but I fear the man who has practiced one kick 10,000 times.” ~Bruce Lee

Salt, pepper and smoke will get you a good brisket. Salt, pepper, smoke and a needle will get a great brisket….

I wonder if people that don’t trim their briskets also thought when the computer was invented it was just a fad?

Salt brine 250 until 115 internal Under the broiler until you like what you see Let rest 20-30 minutes RIP MM

Here we go, it’s brisket time in Texas!! #brisketBowl2026

Same thing, just a different angle

The absolute best Tenderloin I’ve ever had and it’s not even close. ElkinsCattleCo is no joke, highly recommend!

You ever had a steak turn out so good you think about it a year and a half later?

If you ain’t screwing up, you ain’t trying hard enough 😅

I’m not saying Pichanha is the best bite of the cow but it’s damn sure one of them..

I’m in my happy place…

Prime rib for the win!

Scalping your brisket is not the end of the world but not trimming your brisket is…

This one turned out good

This Picanha was seasoned with Fire Hatch Rubs ™ Cattle Crust Steak Rub and was spectacular! 10/10 highly recommend

I love making sausage almost as much as I love eating it! “Texas "hot guts" is a iconic, coarsely ground, spicy smoked sausage originating from Central Texas”

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Picanha is call the “Queen Of Steaks” for a reason…

Other than beef ribs, this could be the biggest scam in bbq…ijs

There’s a lot of determining factors that goes into how your food turns out. Quality of meat, trim, seasoning, skill level, process and lastly heat source. The heat source should be the least of your worries. IMO