GWB BBQ

Spring is in the air—and so is the smell of smoke, fire, and brisket cooking low and slow.

Annual double-smoked Easter ham didn’t disappoint 🔥 seasoned with Holy Voodoo and Finished with a homemade elderberry glaze. Pellet grill is out of commission, but the kettle came through clutch!

A couple weeks ago I took a swing at stuffed flank steak… and completely struck out.

Had to run it back and redeem myself — this time with flank steak tacos. Seasoned up with Holy Voodoo and thrown on the trusty kettle.

Safe to say… redemption achieved. Flavor was 🔥 🌮 🌮

Just in time for March Madness! was able to run all night so we could have brisket for all the games!

Had to get some pulled pork done before snow storm hit last weekend. Seasoned with Garlic Jalapeno and Old Fashioned Rub which was delicious. Have to give a shout out to used his mop recipe which gave great color and taste. All on a pellet grill. Then after couple feet of snow, used left overs for a spin on bean and ham soup. Perfect for a cold snowy weekend.

Great little trip to South Carolina. Got to see Fort Sumter, USS Yorktown and try some great authentic southern food. and were amazing! Definitely came back with some ideas to try out

Wisconsin cold couldn’t stop the . Sirloin cap seasoned with Brizzy Rub and smoked like a brisket. Then some grilled romaine seasoned with Blanco. Not bad for 20 degree weather!

Well first warm Wisconsin day of 2026 calls for Brisket! Beef Rub gave great bark on the offset

Had to wait to get a cool photo, but check out the charcoal chimney my awesome wife got me for Xmas!

So I didn’t believe it, but definitely try the Cold Grate steak method from Their Easy Turn Grate and Slow N Sear help level up your steaks. Add in Steak Night Rub and this tri-tip was the perfect ending to the work week.