TFTI BBQ - Tony Ramirez
@tfti.bbq • 1,900,000 subscribers
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Crispy Air Fried Pork Belly Lechon 🇵🇭🔥 w/ a Sweet & Spicy Bagoong Dipping Sauce! All this goodness in just 2hrs tops! 🤯 I made this for all my guests on football Sunday, and let me tell you, it was straight up SMACKIN! I’m literally drooling just thinking about it as I type this caption. 😂 If you’ve been following me for a few years, you already know I’ve made crispy pork belly just about every way imaginable. Some methods I’ve done multiple times just to perfect them. I love the challenge, and you already know how much I love that smoke flavor! But I’ve seen many making crispy pork belly in the air fryer, so I figured it was time to give it a shot with my own spin on it. And I gotta tell you, they weren’t lying about how easy and delicious this method is! I did mine a little differently, cooking it at a lower temperature for a longer period to really render down that fat. That was THE MOVE! Perfectly rendered fat, juicy and tender meat, and that ridiculously crispy, crunchy skin! 💯 Now pair all that with a Sweet & Spicy Bagoong Dipping Sauce, made with Filipino fermented shrimp paste, and you’ve got an absolute UMAMI BOMB that’ll blow your socks off! 🤯 One MONEY AF recipe right here! 💯💰🔥 Marinade Paste: • 1 tbsp garlic paste • 1 tbsp lemon grass paste • 1/4 cup vinegar • 1 tbsp soy sauce • 1 tbsp onion powder • 1 tbsp @Bear & Burton's W-Sauce Dipping Sauce: • 2-3 tbsp Bagoong (found at Asian or Filipino markets) • 1/4 cup cane vinegar or white • 1 tbsp @Melinda's Hot Sauce Sriracha • 1 tbsp @melindasfoods Hot Honey • 1-2 tbsp crispy fried garlic Instructions: 1. Poke holes on the skin side using a meat tenderizer. 2. Score meat side then apply marinade paste. Massage into the meat. 3. Place pork on foil and create a boat. Brush on white vinegar then apply a heavy coat of kosher salt evenly. 4. Into the @Ninja Kitchen air fryer at 300F for 1-1.5 hrs. (I cooked it until the fat was rendered how I like it) 5. Remove salt then brush avocado oil then back into the air fryer at 400F for 30 min until the skin is completely crispy. Check periodically after the 1st 10 min to make sure it’s not burning.
TFTI BBQ - Tony Ramirez1,700,000 views • 24 days ago
Cajun Shrimp Chips 🦐 This is one of those in the moment creations that ended up turning out amazing. You’ll definitely want to try this. Ingredients: • Shrimp • Spring roll paper • Cajun Seasoning Cajun Remoulade • 1/4 c mayo • 2 tbsp ketchup • 1/2 lemon squeezed • 1 tbsp hot sauce • 1 tbsp garlic powder • 2 tsp Cajun seasoning Instructions: 1. Add all remoulade ingredients in a bowl and mix. 2. Cut spring roll paper into 4 pieces. 3. To place parchment paper onto tortilla press, then shrimp, Cajun seasoning, another piece of parchment paper and press down firmly. 4. Peel carefully from parchment paper, fold excess shrimp into center then fry at 350F for 1-2 mins. 5. Serve with Cajun remoulade and enjoy 🤙🏽 #shrmip #shrimprecipe #snackideas #tftibbq
TFTI BBQ - Tony Ramirez41,100 views • 23 hours ago
Texas Style Smoked Turkey Breast Smoked up this juicy Texas Style Turkey Breast on my @PK Grills 360 on a beautiful rainy day here in the Texas Hill Country! ❤️ I’ve watched OGs cook on these grills for years and now I finally understand the hype! This little beast can smoke, grill, and even break down for portability. Plus, the cast aluminum construction means no worrying about rust. But what I love most is having it right on my deck overlooking the backyard. Rainy days like this, relaxing under the patio, cooking good BBQ, and feeding my family. Doesn’t get much better than that! ❤️🔥 FULL RECIPE 👇🏽 1. Remove the skin from the turkey breast. 2. Coat both sides with @Bear & Burton's Everyday Hot Sauce as a binder. Season generously with my Cajun Honey Rub @tftibbqshop and @fiestaspices 16-mesh black pepper. 3. Insert a @ThermoWorks RFX Mini to monitor the internal temperature. 4. Set up a two-zone fire using @Jealous Devil Max Briquettes and applewood chunks. Maintain 225–250°F throughout the cook. 5. Once the turkey breast reaches 160°F internal, remove it from the smoker. Wrap with butter and @tryfirenectar Hot Honey, then place it in my @DRIP EZ BBQ Blanket to rest for 1 hour. Make sure it reaches a safe 165°F during the rest. Juicy, tender, smoky, and packed with flavor! 💰 If you’re looking for an easy smoked turkey breast recipe for Thanksgiving, Christmas, or your next backyard BBQ, this is one you’ll want to SAVE! #turkeytiktok #turkeyrecipe #turkeybreast #bbqtiktok #tftibbq
TFTI BBQ - Tony Ramirez234,500 views • 6 days ago
My daughter had ONE request for her birthday lunch… Dad’s Chicken Adobo. ❤️🇵🇭 And what kind of father would I be if I told my little princess no? 😂 So Daddy got to work. Adobo-marinated grilled chicken thighs, potatoes, onions and hard-boiled eggs in that savory adobo broth, all served over rice with lumpia on the side. Packed everything up and brought it to her school so she could share one of her favorite meals with her classmates and teachers. As much as I love cooking for y’all and creating recipes, nothing beats cooking for my family, especially when my kids specifically asks for something Daddy makes. These are the moments that matter most. ❤️ Happy Birthday to my beautiful little princess. Daddy loves you more than you’ll ever know. And fellas… learn how to cook. Your kids might put you to work one day. 😂💪🏽 Marinade: • 1c cane vinegar or white • 1c soy sauce • 1 tbsp garlic powder • 1 tbsp onion powder • 1 tbsp coarse black pepper Adobo: • 18-20 Boneless chicken thighs (whole Costco pack) • Dozen hard boiled eggs • 2c cane vinegar or white • 2c soy sauce • 2c water • 1 whole white onion • 6 russet potatoes • 10 cloves garlic • 1 tbsp whole peppercorns • 2 tbsp white miso • 2 bay leaves Instructions: 1. Added chicken to my @DRIP EZ Prep Tub, added all marinade ingredients in, mixed and let marinate for 1hr. 2. Add all adobo ingredients into a large pot except chicken and eggs. Bring to a boil then simmer for 1hr until potatoes are fork tender. 3. Grill your chicken thighs until an internal temp of around 150F. 4. Place chicken and hard boiled eggs into broth then let simmer for 30-45min. 5. Once done let cool for 30mins then serve with rice, lumpia and garnish with crispy fried garlic. Grill Island from @newageproducts.com #chickenadobo #mealprep #schoollunch #filipinofood
TFTI BBQ - Tony Ramirez717,300 views • 1 month ago
My Most Viral Recipe from 2021! 🔥💰 This is the sauce that started it all! The very recipe that inspired my Cajun Honey Rub, which has since become a huge hit with everyone from backyard home cooks to competition BBQ pitmasters across the country! Crazy to think something I created in my backyard back in 2021 would eventually turn into a seasoning that so many people are now using in their own kitchens and on their BBQ pits. That’s Money! 💯🔥
TFTI BBQ - Tony Ramirez286,400 views • 28 days ago
Cajun Surf & Turf Ramen 🍜 🥢 Recipe ⤵️⤵️ Happy Birthday to one of the greatest to ever do this dish, @foodwithbearhands 🙏🏽 I was fortunate enough to spend an entire weekend hanging out with him, cooking, laughing, and collabing on some really cool dishes. I didn’t know him as much as some of his good friends but I knew enough. And I’m forever grateful to have known him. Happy Birthday Mike. RIP 🙏🏽🕊️ Recipe makes 2 Servings Ingredients: 1 Steak of Choice 1 Lobster Tail 2 Packs Buldak Carbonara 4 Tbsp Mayo 2 Tbsp Minced Garlic 2 Egg Yolks 1 Tbsp Butter 2 Tbsp @tftibbqshop Honey Cajun Rub 1 Tbsp Salt 1 Tbsp Pepper 2 Eggs How to: 1. Boil the Buldak noodles and save 1/2 a cup of the water 2. In a Bowl add the Buldak Sauce Packet, Buldak Powder Packet, Mayo, Minced Garlic, and Egg Yolks and give that a good stir 3. Add in the 1/2 cup of noodle water into the bowl and stir 4. Add in your Ramen then top with Cajun Honey Rub, Lobster, Steak, Boiled Ramen Eggs, and Chives For the Steak: 1. A good steak like this only needs salt and pepper but that Cajun Honey Rub goes on EVERYTHING! 🍯 2. Cook on Medium/High heat pan and sear on each side flipping every minute until you reach an internal temperature of 120 degrees for Medium Rare or cook over open fire like we did 3. Let rest for 5-10 minutes and it will climb in temperature to 125-128 degrees 4. Slice and serve For the Ramen Eggs: 1. Boil your eggs for exactly 6 1/2 minutes setting a timer (cool gadget we used in our bio) 2. Then plunge in an ice bath to stop the cooking process
TFTI BBQ - Tony Ramirez291,400 views • 1 month ago
Salsa Tatemada Butterflied Drumsticks 🔥 When @tfti.bbq and @Adventures Of A Fat Guy link up, you already know it’s gonna be a BANGER! 🔥 Throw in an amazing videographer like @lifewitherns into the mix, and now we’re talking CINEMA MONEY! 🎬💰 Live-fire grilled butterflied chicken drumsticks tossed in a homemade fire-roasted salsa, topped with fresh cilantro, red onions, and cotija cheese. Smoky, spicy, and packed with flavor! Salsa Tatemada Ingredients: * 4 jalapeños and 3 serranos, stems removed * 8 medium tomatillos, husked and rinsed * 3 Roma tomatoes * 1/4 white onion * Avocado oil * The Salt Pepper & Garlic @adventuresofafatguy * 1/2–3/4 cup water * 1–1.5 tbsp minced garlic * 1 tbsp chicken bouillon * 1 tbsp Mexican oregano * 2 tbsp Spicy Garlicky Cajun Honey Rub @tftibbqshop * 1 bunch cilantro, stems removed Instructions: 1. Coat vegetables with avocado oil and SPG Adventure seasoning. Grill over medium-high heat until charred and slightly softened without bursting. 2. Cool and peel tomatoes only. 3. Blend vegetables with water, garlic, bouillon, oregano, and Cajun Honey Rub for 10–15 seconds. Add cilantro and pulse to desired consistency. 🍗 Butterflied Chicken Drumsticks * 4–5 lbs chicken drumsticks (10–12) * The Carne Y Pollo @adventuresofafatguy * 1 bunch chopped cilantro * 1/2 thinly sliced red onion * Cotija cheese Instructions: 1. Butterfly drumsticks along both sides of the bone and spread open. 2. Season generously with Carne Y Pollo Adventure Rub. 3. Grill over @Jealous Devil Chunx to 180–185°F internal. 4. Toss with fire-roasted salsa, cilantro, and red onions. 5. Finish with cotija cheese and ENJOY! SAVE this recipe for your next backyard BBQ! #salsatatemada #butterfliedchicken #butterflieddrumsticks #livefirecooking
TFTI BBQ - Tony Ramirez27,600 views • 9 days ago
My NEW Stainless Steel Outdoor Kitchen 🔥 in partnership with @newageproducts.com The centerpiece of my backyard BBQ setup! 💯 Y’all have been asking about my new outdoor kitchen, so here’s a closer look at where all the magic goes down! From the slick stainless steel design to the powerful propane grill, spacious griddle, plenty of storage, and built-in outdoor refrigerator, this setup has everything I need for grilling, BBQ, entertaining, and cooking for family and friends. One of my favorite things is having everything within reach, especially cold drinks for my guests while we’re hanging out by the pool. 🍻 Whether I’m firing up some steaks, smashing burgers on the griddle, or hosting a backyard cookout, this outdoor kitchen makes the entire experience that much better. Functional, durable, and built for outdoor living. This is exactly what I envisioned for our Texas Hill Country backyard area! #NewAgePartner
TFTI BBQ - Tony Ramirez19,500 views • 14 days ago
Butterflied Honey Bacon BBQ Drumsticks🍗 This is absolutely the best and easiest way to cook chicken drumsticks, and the flavor is straight Money. 💰🇺🇸 With the 4th of July here, these are perfect for backyard BBQs and family cookouts. Butterflying the drumsticks helps them cook faster while soaking up all that smoky BBQ flavor. Ingredients: 🍗 Chicken Drumsticks 🍗 Honey Bacon BBQ Marinade: @Tony Chachere’s 🍗 PorkN BBQ Rub: @blazingstarbbq 🍗 BBQ sauce: @blazingstarbbq 🍗 Hot Honey: @Melinda's Hot Sauce 🍗 Bacon crumbles Instructions 1. Butterfly drumsticks by cutting along the bone on each side. 2. Place in a food safe container and pour over marinade. Massage into meat then cover and place in the fridge for 1 hr. 3. Get your coals ready for indirect cooking and add in cherry wood for smoke. 4. Place drums opposite side of coals and smoke for about 30 min at 400F. 5. Move chicken over the coals to build a nice char then back opposite of the coals. 6. Brush over BBQ sauce on both sides and cover for 5-10 min to tack up. 7. Drizzle hot honey and bacon crumbles then enjoy. 🤙🏽 Grill: @Char-Griller Kettle Charcoal: @Jealous Devil Max Knife: @Montana Knife Co Boning knife Have a Happy and Safe 4th of July 🇺🇸 #chickenrecipe #4thofjuly #tftibbq #bbqtiktok #bbqfood
TFTI BBQ - Tony Ramirez118,500 views • 4 months ago
Trisket Burnt Ends This one’s for all the Trisket haters out there 😂 Don’t knock it till you try it. We all know tri-tip is best cooked to medium, not medium rare. But Trisket almost tastes like a whole different cut of beef when you cook it low and slow. You just gotta start with a well-marbled cut if you want the full effect. Ingredients: • Australian Wagyu Tri-Tip @Alpine Butcher • Cajun Honey rub: Spicy Garlicky @tftibbqshop • 4 pats of butter • 1/2 cup @blazingstarbbq BBQ sauce Instructions: 1. Cube up your tri-tip. Olive oil as a binder then season. 2. Smoked this indirectly roughly 250F on a Kettle using the snake method w/ @Jealous Devil charcoal and @Bearmountain BBQ Hickory BBQ Wood chunks for that superior smoke flavor. 3. After about 3hrs and an internal temp of around 180F place burnt ends in a foil pan w/ butter, BBQ sauce and more rub then cover and place back onto the grill at 275-300F until probe tender and burnt ends are roughly around 205F internal. #trisket #burntends #recipe
TFTI BBQ - Tony Ramirez81,200 views • 6 months ago
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