Pump&Crunch

Cheers and alllllll the love to the Knowles 💖
Y’all know how to throw a party 💃🏼

Filling life with as many memories as possible these days ❤️‍🔥

HyrOx Houston Singles Pro 1:28:23 🌪️📈
Not too shabby coming off a stress fractured hip in November. Pumped to be back in the game and healthy! First of many more to come!

Trained at with the best of the best 👏🏼

Houston rodeo season kickoff! 🤠👢🐴

Things I also love in addition to cooking: 🏔️🏂👽👯‍♀️

Aspen was (clearly) amazing. Same time next year??

What a weekend it was! Thank you so much to the for having Pump&Crunch as a contestant in their annual Battle of the Boards charcuterie spread competition. (Clearly) we had a blast!

It was great to connect with foodies in our heights community, network with the guests, and of course, get to support the other local restaurants in the competition. Congratulations to on taking the cake! Everyone’s boards were amazing.

Couldn’t have pulled it off without my partner in crime and charcuterie expert and the support from all my best friends who showed up to support P&C ❤️🥹 Truly the greatest humans out there.

See everyone next year! 🧀

January in snapshots ❄️✨

House parties in your 30’s look something like this 🪩🕺🏼

We celebrated all things: a birthday, the new year, and SMOKED BRISKET.

I got a for Christmas and broke it in with an 18 hour, 17 pound smoked brisket… and it rocked. Details on how I made it below:

- Preheat smoker to 200F.
- Trim your brisket (I watched a Meat Church YouTube video).
- Lather it in a binder (I used spicy mustard).
- Season generously (I used a BBQ spice blend, black pepper, the blend, and some truffle salt).
- Let the seasoned brisket rest to absorb the spices at room temp for one hour.
- Place the brisket on the lower oven rack (fat side up) and insert your meat probe into the center of the large part.
- Smoke at 200F until the internal meat temp reads 170F (this took mine 15 hours - I started it at 9pm the night before I was planning to eat).
- Once your brisket reads 170F internal, remove it from the smoker and wrap tightly in butchers paper.
- Increase your smoker temp to 250F.
- Place your brisket back on the Pitt (fat side up) and RE-insert the probe.
- Smoke at 250F until the internal temp reaches 200F (this took another 3-4 hours).
- Once at 200F, remove the brisket and turn off your smoker.
- I put my brisket in a large aluminum pan and let it rest in the oven (while off) for 6 hours, until I was ready to eat.
- Slice into desired pieces and ENJOY!!

Comment below with any questions, tips, and what you think we should smoke next! 🔥

Perfect close out to 2024 with old friends and new ✌🏼✨ Cheers to more beautiful memories like these!

Christmas 2024 memories 🎄❤️

Proof that I do things other than cook food 🥰🫶🏼

When life knocks ya down, grab some crutches and keep going 🩼🤙🏼

I’ve been putting my heart and soul into training for and competing in my first singles pro competition this upcoming weekend. But my body had other plans 🤕

Femoral stress fracture in my hip due to concrete running. Such a huge bummer, BUT no surgery needed! Just some rest and hobble wobblin’ around on one leg for the next 8 weeks to get all healed up ❤️‍🩹

Fitness is my lifeline, so it will be tough. If you see me in the grocery store struggling to push a cart, help a squirrel out 🐿️

Healing, here we come. Love you all 🫶🏼