Picanha brings the heat!
@livefireaaron spins up a delicious picanha with a little help from the Web Spinner Rotisserie in this weeks episode of Sizzle and Smoke.
The full video is up now on our YouTube channel! 🕷️
Italian beef sandwiches using Thousand Hills hanger steaks & TMG Bark Up rub over Jealous Devil Flex briquettes 🔥 Huge thanks to the TMG crew for this incredible rig! Check it out this week at Memphis in May at the Jealous Devil charcoal booth🔥
@livefireaaron 🎥📸
@thousandhillslg 🥩
@tmg_pits@jealousdevilcharcoal 🔥
#raybanmetachallenge
When we say the Huntsman can do anything, we mean it. 😤
@livefireaaron was thinking southern comfort this week in our Sizzle and Smoke series with these incredible Cornbread Muffins! It’s not just brisket, baby.
The Huntsman is ready for anything.
Fresh flour tortillas with Sunrise pastry flour mixed with Bear & Burton’s Wagyu beef tallow for the ultimate flavor combo this Cinco de Mayo 🤤
@livefireaaron 🎥📸
@sunriseflourmill 🌾
@bearandburtons 🐄
- 2 cups Sunrise Whole Wheat Pastry Flour
- 1 tsp sea salt
- 2/3 cup warm water
- 5 tablespoons Wagyu beef tallow
-Add the salt to the warm water and stir together until the salt dissolves. -In a large bowl, use a fork to combine the flour with the tallow until it looks crumbly.
-Pour in almost all of the salt water and stir. If the mixture is dry, add more water. -Knead the dough for 2-3 minutes.
-Let the dough rest for 15-60 minutes. -Divide the dough into ping pong ball sized pieces. -Use a rolling pin to roll each to about 4.5” diameter. -Cook the tortilla on high heat for 30-60 seconds per side, until the bubbles turn brown.
Recently Aaron teamed up with us and used Plainville Farms turkey tenderloins in a video with Spider Grills in delicious turkey quesadillas. Would you try this chicken swap?
Episode 5 of Sizzle & Smoke will have you SPINNING! 😵💫
@livefireaaron is back again this week with the ultimate spin on Turkey Quesadillas with a little help from our rotisserie attachment. Full video on our YouTube Channel. 🕷️
Pitmaster @livefireaaron makes it look easy in this week’s Sizzle and Smoke. 🔥 💨
Ep. 4 is all about reverse searing a tri-tip on the Weber Kettle with a little help from the Spider Venom.
Full video is live on our Youtube Channel! Dig in! 🥩
