Mark’s Meats & Treats

If you can’t have fun with life & laugh at yourself once in awhile, you aren’t living life. #lovelife

Pulled pork sandwich with #spiceologyrubs & #guinessbeer bbq sauce and smoked corn on the cob. #traegergrills #timberline1300 ##pulledpork

The Back 40 family has added a new member, after they completed the seasoning they are trying out a small brisket flat. Happy to help and share what I know. #pitbossnation #spiceologyrub #newpit #brisket

Check in on our pickled Brisket (Corned Beef) today from the #betterbutcheryyc cooking at 225f , with a little help Meat Church Holy Cow #traeagernation #traegergrills #cornedbeef #brisketcornedbeef #meatchurchrubs #meatchurchholycow #traeger575pro

Working in the test kitchen this morning, smoked bacon on the #timberline1300 along with shredded hash browns and eggs done on the cast iron. #maylongweekend #traegernation #spiceologyrub

It’s pickled Brisket (Corned Beef) today from the #betterbutcheryyc with a little help Meat Church Holy Cow #traeagernation #traegergrills #cornedbeef #brisketcornedbeef #meatchurchrubs #meatchurchholycow #traeger575

The start of chicken thigh and guacamole burgers. Debone, pull skin. Cost of olive oil season with your fav rubs we are using #spiceology, really chicken skin and season. Low and slow 225f until IT reaches 165f.

Trying lazy pizzas over the fire tonight, bacon & turkey & bacon & pepperoni #ourdoorcooking #firepizza

WOW, what an amazing steak from #betterbutcheryyc done at 275f 1 hour, 12 minutes at 450f, done to IT 130f. MC Holy Cow. I can’t wait to do the pickled brisket we bought today. #traegernation #traegergrills #meatchurchcongregation #meatchurchrubs #supportlocal #shoplocal

LET’S GET READY FOR SOME FOOTBALL.... pork belly burnt ends with MC Holy Voodoo and Bacon Wrapped venison brats with a home made sweet chilly jelly & MC Honey Hog. I can’t wait for Half time snacking

Thank you to Hilary Whiting & Matt Rondot for this awesome sauce, it went great with the wings!!!!

First batch of 7 kg of wings into the smoker 275f. As I’ve learned from Other pros the secret to crispy wings on the smoker is 1 tablespoon of baking powder to 1 teaspoon is fine sea salt and a couple of secret ingredients blended a shook thru a strainer over both sides, remember to pat dry with paper towel on both sides. Once cooked coat in your favourite coatings/sauce. At the 1 hr point turn up to 425f total cook time 2 hrs on your grill.

Working in the test kitchen today, pork belly burnt ends, 2 batches, Frank’s Buffalo and bbq sauce, stuffed sweet peppers with lite cream cheese and crab wrapped in bacon with meat Church honey hog. Next up wing fest with 12 kg of wings to create with.