Masterbuilt

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It's got to be delicious if it's cooked in a butter bath. Give this shrimp a try! PEPPER BUTTER: -1½ sticks butter, melted -1 shallot, finely diced -1 stalk lemongrass, finely diced - ¼ cup finely chopped cilantro - Minced garlic - 2 tbsp double-crushed red pepper - 1 tbsp fish sauce - Generous amount of your favorite Surf & Turf Rub Mix everything into the melted butter and pour it into the cast iron. Lay the shrimp across the bottom in a single layer. 🌡️ 375°F ⏱️ 20–25 minutes, or until the shrimp are cooked through. Another delicious cook by @stayrootedbbq

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Happy October 1st! 🎃 🍂 We're kicking it off with a great recipe by @baguetteandbleu in honor of Oktoberfest🍻 Smoked & Paulaner Braised Schweinshaxen Pork Hocks * 2 large fresh pork hocks, fat attached * Kosher salt, 1% of combined hock weight * 3 tbsp freshly cracked black pepper * 2 tbsp crushed caraway * 2 tbsp garlic powder * 1 tbsp ground coriander * 1 tbsp sweet paprika * 2 tsp dried thyme Paulaner Braise * 1 can Paulaner Oktoberfest Märzen (16.9 oz) * 1 cup low sodium chicken stock * 1 medium yellow onion (rough chop) * 5 garlic cloves (smashed) * 1 tbsp whole grain mustard * 1 tsp crushed caraway * 2 sprigs thyme * 1 bay leaf Paulaner Mustard Jus * Reserved braising liquid * 1 tbsp whole grain mustard * 1–2 tsp apple cider vinegar * 1 tbsp cold unsalted butter * Up to 1 tsp honey Crispy Potatoes * 2 lb baby Yukon Gold potatoes * 2 tbsp olive oil or rendered pork fat * Salt and black pepper * ½ tsp garlic powder * 1 tsp parsley, optional Sauerkraut * 24–32 oz German sauerkraut, drained * ½ small onion (thinly sliced) * 1 tbsp butter or pork fat * ¼–½ cup Paulaner Oktoberfest * Black pepper * ½ tsp caraway Directions 1. Season pork hocks with 1% salt by weight and the remaining seasonings. Refrigerate uncovered overnight if possible. 2. Smoke at 250°F for 2–2½ hours. 3. Add braising ingredients to a roasting pan. Place hocks above the liquid, cover tightly, and smoke at 250°F for 2½–3½ hours, until very tender. 4. Strain or blend and reduce the braising liquid. Finish with mustard, vinegar, butter, and honey if needed. 5. Boil potatoes until tender, steam dry, smash, season, and roast at 450°F for 30–40 minutes until crisp. 6. Sauté onion, then add sauerkraut, beer, pepper, and caraway. Cook uncovered for 10–15 minutes. 7. Rest hocks 15–20 minutes before serving. Serve with crispy potatoes, sauerkraut, and plenty of that bee

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Real charcoal. Real flavor. Masterbuilt Lump burns hotter, cleaner, and longer so every cook is exactly what it should be. Light it up. 🔥

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Getting a perfectly juicy Turkey is no problem with the Gravity Series 1150. 📸 @meatsmith_

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Delicious and juicy every time, the Gravity Series XT gets it DONE with this Garlic Parm Chicken😍 📸 @stayrootedbbq

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You're going to love these Honey Buffalo Party Ribs. Smoky and saucy is the way to go. 🔥 📸 @cookingintheyard

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Will It Smoke? Ep. 2 @heatstrokesbbq puts Cinnamon Rolls to the test on the Masterbuilt 40" Vertical Smoker🔥 💨

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Coffee Crusted Chuck Eye Steaks on the Gravity Series Smoker Grill🔥 💪 📸 @izzygrillz

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This smoked queso is a game day favorite! Recipe⬇️ Smoker Grill: Masterbuilt Gravity Series XT - link in bio! Items Needed • Velveeta Original Cheese: 16 oz, cubed • Colby & Monterey Jack Cheese: 8 oz, cubed • Taco Seasoning: 1oz • Chili with Beans: 15 oz • Cream Cheese: 8 oz, cubed • Fresh Cilantro: 1/3 cup, chopped • Chorizo: 6 oz, pre cooked & chopped • Pickled Jalapeños: 1/4 cup, diced with juice • Green Chiles: 4 oz, diced • Lime: 2, squeezed for juice • Milk: 1 cup • Tomatoes: 2, diced • Baked Pretzels or Tortilla Chips • Medium size pan • Masterbuilt XT • Masterbuilt Lump Charcoal • Pecan Smoking Wood Cook & Prep: 1. Place all ingredients in sections in the pan. 2. Fire up a full chimney of lump charcoal to 300°. 3. Place the charcoal on one side of the grill. 4. Warm the Masterbuilt XT for 30 minutes. 5. Place the wood chunks over the fire. 6. Place the queso pan inside the grill. 7. Stir and mix everything after about 15 minutes, once the cheese begins to melt. 8. Smoke for 30 minutes total or until fully melted and combined. 9. Serve with baked pretzels or tortilla chip Cooked up by @certified.creole.bbq 🔥

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How to make beef belly burnt ends on the gravity series 600 grill and smoker! 📸 @bbqlad_ #recipe #bbq #beef #burntends #grilling #smoker #howtogrill #meatsmoke

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Prepare for flavor😍 Getting a brand new Gravity Series 600 assembled with @thegflavor 🔥 Check out the Gravity 600 at the link in our bio! #gravityseries #600 #grill #assembly #howto #grilling #bbq #masterbuilt #smoker #smoked #grillingseason #dadgifts

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Cherry Coke🤝 Pulled Pork - you've got to try this! Ingredients -1 Pork Butt 6-8lbs -Yellow Mustard for binder -Cherry Coke for marinade -BBQ Rub Instructions: - Score the fat cap on the pork butt in a cross hatch fashion to allow flavor deep inside the meat. Place in container large enough to hold it and add pork butt. Place covered in fridge and marinade overnight. - Next day: Preheat smoker to 325F Rub a thin layer of yellow mustard all over pork, and cover liberally with BBQ rub or seasoning. - All it to sit on your prep area for 25-30 minutes to allow the rub to penetrate the meat, and the meat to start warming to ensure even fast cooking. - Place meat inside the smoker and cook with lid closed until it reaches 165F internal. At this point, add the pork butt to an aluminum pan with about 1 inch of cherry coke covering the bottom of the pan. -Seal well with foil and place back in smoker until it reaches 205F internal. This should be about 6-7 hours in total. -Remove from smoker and allow to rest in its own juices, covered for about 2 hours. It’ll be tempting, but don’t unwrap it. -After the resting time, remove the bone, and shred the pork either by hand using heat proof gloves, or by using meat claws. -Serve on its own, or as part of a sandwich with all your favorite BBQ fixings! 📸 @cookingintheyard #recipe #pulledpork #cocacola #cherry #dinnerideas #smoked #bbq #grilling #fathersday