I know I know it’s not the weekend yet but it’s been a very busy week and and going to be a very busy weekend so I need energy and protien lol.
Que tal um churrasco de frutas para adocicar o feriado? 🍌🍍🍧👏😋
Passe a foto e veja como é fácil proclamar praticidade e qualidade de vida com as nossas churrasqueiras. 👉 #sejaVip #StudioVip
got to experience Western Tennessee whole hog barbecue at Scott’s in Lexington. The food was amazing and completely different from other whole hog I have had because you can ask for different cuts of the hog, order it chopped or pulled, get it with mild/medium/hot sauce, top it with vinegar or mayo slaw, etc. The combinations were endless, so I’ll just have to keep making trips down there. The staff was so friendly and welcoming we felt like family.
What are you going to grill this weekend? 🧐🔥🤩🥩
Ready to grill on the standard for professional grills? Head to SummersetGrills.com and learn more!
Have a great day, and happy grilling!
Hanging out with the crew from @bamaqtvshow
this week at #wfc2018
was awesome. Part of what makes Competition BBQ so great is the friendships and mentoring that takes place. Hearing the story of how Scott Burton of South Pork BBQ Team traveled out to meet up with Chester Lewis of The Specialists BBQ Team was both highly entertaining and very moving. Though it’s hard to capture in a photo, I think this shot does a great job of relaying the sincere appreciation and friendship that exists between these two gentlemen. Thanks for sharing your story guys, and for allowing me to be a fly on the wall so to speak.
#bbqcompetition #competitionbbq #bamaq #rolltide #foodmentor #bbqlife #bbqlifestyle #bbqnation
Hoisin-glazed BBQ spare ribs with snow peas and pickled red onion @wordenhall
($15). Smoked for 12 hours, the ribs were rich and fall ff the bone tender. I am a big fan of hoisin so I loved the glaze which had just the right amount of five spice. The ribs stood on their own but the pickled red onion and snow peas were a nice touch, adding a fresh element to cut through the fatty goodness of the ribs.