Forget the sugar rush for a minute. What if you took a traditional cinnamon roll… and turned it into a full-blown savory sausage roll for breakfast? Sausage. Cream cheese. Onions. Peppers. Wrapped in dough and rolled up like it means business. This isn’t a side dish. This is the main event. Perfect for a weekend breakfast, game day morning, or when you want the family hovering around the kitchen asking, “When’s it ready?” Sweet cinnamon rolls are great.But sausage rolls? That’s how you win breakfast. Watch how we do it here:https://youtu.be/U-dtiwATlbI Question for you — are you Team Sweet or Team Savory when it comes to breakfast rolls?

Spring’s around the corner, and if you’re thinking about firing up the smoker, a little maintenance now will save you a lot of frustration later. Here are 5 quick smoker maintenance tips to get you dialed in before cook season hits: 1. Clean out the ash & grease - Old ash messes with airflow and grease buildup is a flare-up waiting to happen. Start the season fresh. 2. Check seals, gaskets & doors - If smoke is leaking, flavor (and heat) is too. Replace worn gaskets and make sure doors close tight. 3. Inspect your fire system - Pellet smokers: check the auger and igniter. Drum and offset guys: make sure vents move freely and aren’t rusted shut. 4. Calibrate your thermometer - Don’t trust last year’s readings. A quick temp check now prevents overcooked ribs later. 5. Wipe it down & protect it - Clean the exterior, hit metal parts with a little oil, and make sure your cover is ready. Smokers like love too. A little prep goes a long way toward better cooks all spring and summer.What’s the one thing you always forget to check before your first cook of the season?

Game day food is all about stacking big flavor without the mess—and we always obsess over the protein. But let’s be honest… the bun is the unsung MVP. This recipe is a perfect reminder that a great burger, brat, or chicken sandwich can fall apart fast if the bun can’t handle the job. Juicy proteins, sauces, slaw, melted cheese—if the bun doesn’t hold up, you’re one bad bite away from a plate disaster. On game day, you want a bun that: - Has structure (no soggy bottoms by halftime) - Holds up to sauces and stacked toppings - Complements the protein instead of stealing the show - Toasts well without turning into croutons Protein wins the highlight reel, but the bun wins the four-quarter grind. So let’s settle it 👇What’s your go-to bun? - Burgers - Brats & sausages - Fried or grilled chicken sandwiches - Sliders - Brioche? Potato roll? Pretzel bun? Something local from the bakery? - Drop your picks below and tell us why—because game day greatness is built from the bottom bun up. 🏈🔥

End of the week. Grill fired up. Steak on the menu. There’s just something about a Friday night steak that feels right—no rush, cold drink nearby, and that first sizzle when the meat hits the heat. Whether you’re reverse searing, straight grilling, or cooking it cast iron hot, steak night is about keeping it simple and doing it right: - Good cut - Proper seasoning - Hot surface - Rest before slicing (don’t skip this) This is the kind of cook that reminds you why you love BBQ in the first place. No competitions. No pressure. Just great food and a great start to the weekend. 👇 Let’s settle the debate: How do you like your steak cooked? Rare • Medium Rare • Medium • Medium Well • Well Done (we won’t judge… much 😄) Drop your answer below.

Chicken might be the most cooked protein in BBQ… and somehow still the most overcooked. Dry breasts, rubbery skin, zero flavor—we’ve all seen it. That’s why we put together Smoked Chicken 101—a no-nonsense guide covering temps, seasoning, skin, and timing so your chicken comes off juicy, flavorful, and competition-worthy (or at least brag-worthy). 🔥 Your turn: What’s your best chicken tip—brine or no brine? Hot and fast or low and slow? Favorite rub combo? Drop it below 👇 Let’s help everyone level up their chicken game.