If you’re looking to make an entrance at your next cook, nothing turns heads like a tomahawk steak. That long, Frenched bone isn’t just for show (okay… it’s mostly for show), but it makes a statement the second it hits the grill. The tomahawk is essentially a bone-in ribeye with the entire rib bone left intact. Same incredible marbling. Same rich, buttery flavor. Just bigger, bolder, and built to impress. So what makes it different? - Presentation: That extended bone gives it the “wow” factor. It’s primal. It’s dramatic. It looks like something straight out of a steakhouse commercial. - Flavor: Because it’s cut from the rib section, you’re getting serious intramuscular marbling. That means tenderness and deep beef flavor. - Bone-In Advantage: Cooking with the bone can help insulate the meat and contribute to a more even cook. - Thickness: Tomahawks are typically cut thick—perfect for reverse searing and achieving that edge-to-edge doneness with a killer crust. This isn’t your Tuesday night steak. This is the steak you cook when you want people talking about it for weeks. If you want to see the best way to prep and cook one, watch our full video here:👉 https://youtu.be/DyTrXSFJ6BA Now let’s hear it… Are you team reverse sear or straight-to-the-flame when it comes to a tomahawk?

Some of you already fired it up.Some of you are staring at new gear in the garage.Some of you are still thinking about that cook you meant to do over the holidays. This weekend is the unofficial reset. No pressure. No perfection. Just good food and getting back to it. If you cooked, show it.If you didn’t, tell us what’s first.If your plan is still forming, you’re in good company. Let’s start the year the right way—one cook at a time.

Merry Christmas to all! We are getting our prime rib roast on the offset. Earlier today we injected and seasoned with our personal blends which include cattle prod and bold beefy seasonings from big poppa smokers. A traditional herbed compound butter tops things off helping to create that magic crust.

A great steak or tri-tip always deserves an equally great side dish. Big Poppa went classic and bold with a hanging cowboy steak paired with creamy horseradish potatoes—rich, flavorful, and the perfect balance to a beautifully cooked cut of beef. The bite from the horseradish cuts through the richness and keeps you coming back for another forkful. Now we want to know—what’s your go-to side dish when steak or tri-tip is on the menu? Potatoes? Veggies? A fresh salad? Something unexpected? Drop it in the comments and inspire the next cook.

Welcome to the pit! This crew is about real cooks, real wins, and real help—whether you’re comp-tested or backyard-bold. Kick things off by introducing yourself and sharing where you’re at, what you’re cooking, and what you want from this community. No gatekeeping, no ego—just results and a few laughs along the way. Drop your intro with: - Name & where you cook (city/backyard/comp team) - Cooker lineup (pellet, drum, kettle, gasser, offset—list ’em) - Signature win (your best cook) & most helpful fail (what it taught you) - Current goal (e.g., juicier chicken, rib color, brisket timing) - What you want here (tips, recipes, gear talk, accountability, honest feedback) Pic of your setup or a recent plate earns extra high-fives. Tag it #RealBBQRealResults so we can follow your progress. Let’s build something tasty together.