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

Everyone loves a good burger — but it’s not just about the classic 80/20 ground beef. You can make burgers out of so many things — brisket blends, pork, lamb, even salmon or veggies. What really makes a burger great is the balance of meat-to-fat ratio for that juicy flavor, and of course, the right layer of seasoning to bring it all to life. At Big Poppa Smokers, we’ve got the flavors to make your burger stand out — from Cash Cow, Jallelujah Jalapeno or Double Secret Steak Rub, the right blend can turn a simple patty into something unforgettable. So tell us — what’s your favorite burger? Beef, pork, brisket blend, or something creative? 👇 Drop it in the comments and check out one of Big Poppa’s burger recipes for inspiration!

We’ve all been there — it’s Thanksgiving morning, the smoker’s rolling, and then… something goes sideways. Maybe you forgot to thaw the bird, the thermometer battery died mid-cook, or you pulled off what looked like perfection only to carve into raw turkey sadness. 😬 Let’s hear it — what’s your worst turkey moment ever? Did you recover, or was pizza the backup plan? Drop your story below and let’s have some laughs (and maybe share a few lessons learned)!

There’s one thing every pitmaster has strong opinions about — BBQ sauce. Are you Team Sweet, Team Tangy, or Team Savory? Maybe you’re all about that vinegar kick from Carolina, the molasses-rich Kansas City style, or even the Alabama white sauce life (yes, mayo-based and proud!). Every sauce tells a story — the region, the cook, the tradition behind the pit. Some swear by brushing it on thick near the end, others serve it on the side only. 💬 So let’s hear it — what makes the perfect BBQ sauce for you?Do you like it sticky and sweet, bold and peppery, or thin and tangy? Bonus points if you drop your go-to sauce or share your homemade secret recipe! 👉 Let’s settle this once and for all — what kind of BBQ sauce rules your grill? SPECIAL OFFER ALERT -- Exclusive for Skool Members you get 20% off Big Poppa's Granny's this week only (thru 11/8) with code SKOOL25 at checkout. Offer is good towards 18oz, bottles, 1/2 gallons or gallons, so stock up today.

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