Let Big Poppa walk you through why this might be your new favorite Thanksgiving move. Most folks tackle a whole turkey the traditional way… and then wonder why the breast is dry, the legs aren’t done, and the gravy tastes like sadness. But spatchcocking? That’s the pitmaster cheat code. What’s Spatchcocking? It’s simple: remove the backbone so the turkey can lay flat. Why does that matter? Because when the bird cooks evenly, you look like a genius. Why Spatchcock a Turkey? Because you want: 🔥 Faster cook time — no more 6-hour hostage situation. 🔥 Even cooking — breast and legs finish at the same time. 🔥 Juicier meat — no more dry slices at the table. 🔥 Better gravy — all those drippings? Concentrated flavor gold. Big Poppa’s Spatchcock Turkey Method (Real BBQ. Real Results.) 1. Grab a cast iron skillet. Make a veggie bed of onions, carrots, and celery—this is your flavor foundation and your gravy starter. 2. Cut up your turkey & lay it on the veggies. Spatchcock it and arrange the pieces so everything cooks evenly. 3. Use mayo as your binder. Trust us—it won’t taste like mayo. It helps the seasoning stick and gets that skin crispier than your aunt’s holiday opinions. 4. Season generously with Desert Gold. This is where the magic happens. Desert Gold + turkey is a match made in smoker heaven. 5. Pour in chicken broth. Keeps things moist and gives you a gravy base you’ll brag about. 6. Smoke at your preferred temp. Cook until the breasts hit 160°F internal. Rest, carve, devour. This is one of those cooks that makes people say, “You did WHAT to that turkey?!" If you need more holiday recipes and cooking tips check out Big Poppa's - Poppa's Corner

Does anyone have a suggestion for a wireless thermometer for a barrel smoker?

Ever open your favorite BBQ rub only to find it clumpy or stuck together? That’s called caking, and it happens when moisture sneaks into your seasoning. Even a little humidity can cause the salts and sugars in your rubs to bind — not great when you’re trying to shake it onto ribs or brisket. Here are 5 tips to keep your rubs free-flowing and competition-ready: 1. Seal it tight: Always make sure the lid is completely sealed after each use. Even a tiny gap can let moisture in. 2. Avoid heat and steam: Don’t open or store your rubs near steam, your smoker, or the stove — condensation will form fast. 3. Use a plastic wrap barrier: Before screwing the lid back on, place a piece of plastic wrap under the cap for an extra moisture seal. 4. Store in a cool, dry spot: Keep rubs out of direct sunlight and away from your prep area where humidity builds up. 5. Shake it before you use it: If your rub sits for a while, give it a quick shake to redistribute ingredients evenly. Keep those bottles fresh, your rubs ready to roll, and your BBQ tasting just the way Big Poppa intended.

My name is Steve Seige 30+ year pitmaster, owner of the Rusty Saw Smokehouse, founder of Molasses smokehouse, founder of Water Pig Smokehouse (2020’s 4th best new U.S. restaurant), and mentor behind Zero-Day BBQ for veterans. I run pop-ups, brewery collabs , and coach and mentor Veterans in food truck operations. I’m also passionate about Cajun and Creole cuisine. I’m here because you’re never to old to learn something new and if I can pass a little wisdom down the line. I started cooking BBQ professionally in 1990 Started with Larry Murphy of Camp 31 Cooked for Paul Overa’s Texas pit BBQ Butch’s Smack your Lips BBQ Billy Bones BBQ Bone Daddy’s BBQ Pits Southern Pride 700, XLR1000 Ole Hickory EL-EC, EL-ED, EL-ED-X JR Oyler 700 Holstein 600 Pits n Spits twin barrel off-set and single Dyna Glow vertical off-set Master Built 1050 gravity fed Reqtec BFG 2500 More than happy to help with restaurant techniques, larg Rib fest type events, food trucks, recipes for sauces and rubs and menu design. 📌 Zero-Day BBQ Bootcamp: facebook.com/zerodaybbqbootcamp 🚛 Battle Bites Mobile Food: facebook.com/zerodaybattlebites 🔥 Rusty Saw Smokehouse: facebook.com/rustysawsmokehouse 💼 Zero-Day BBQ Consulting: facebook.com/zerodaybbqconsulting