bearmountainbbq
Bearmountain BBQ
84Following13.1KFollowers89.4KLikes
We’re Good With Wood
Videos
Liked
Save some of your brisket for these Brisket Bombs 🔥
Credit: @Misty Banchero
Anyone can make these 4 ingredient treats. What sets the flavor apart is that you’ll use leftover brisket and the flavor of smoky beef inside a crust with cheese just can’t be beat. You can add to the smoke flavor by using charcoal to grill these. Using a cast iron pan will keep the bottom from burning. I shift the pan over direct coals to heat it up and then move it into an indirect zone on the grill to finish. I add Apple Chunks from @bearmountainbbq to give the outside a kiss of fruitwood smoke. It’s really simple and delicious. I like to use the point of the brisket so that I don’t have to use any sauce inside. Some of the fat renders into the bottom of the pan and creates a satisfying sizzle. The “everything bagel” seasoning on top of the butter glaze gives a nice flavor and texture. My kids like to sauce them. Enjoy!
You can find @bearmountain BBQ wood chunks at https://bearmountainbbq.com/collections/bbq-wood-chunksCheck the link in my bio:
Brisket Bombs #recipe :
I pack of @jus_rol_northamerica thin crust pizza dough- family size
1-2 cups of shredded leftover brisket point
1-2 c shredded cheese of your choice- I used Monterey Jack
½ thin sliced red onion
Sauce- optional
Cut dough into 8 portions
Place brisket, cheese and a couple of slices of onion on each one
Seal the back completely
Brush with melted butter
Sprinkle with everything bagel seasoning
Place into seasoned cast iron pan
Grill direct to heat up the pan over coals
Shift the pan to the indirect space on your grill to finish the cook
Temps may vary, look at the crust to get golden without burning the bottom.
350 degrees approximately takes 20 minutes to finish
Sauce if desired
.
.
#bearmountainbbq #applewoodchunks #bbqseason #brisket #smokedbrisket #bbq #recipe
Credit: @Misty Banchero
Anyone can make these 4 ingredient treats. What sets the flavor apart is that you’ll use leftover brisket and the flavor of smoky beef inside a crust with cheese just can’t be beat. You can add to the smoke flavor by using charcoal to grill these. Using a cast iron pan will keep the bottom from burning. I shift the pan over direct coals to heat it up and then move it into an indirect zone on the grill to finish. I add Apple Chunks from @bearmountainbbq to give the outside a kiss of fruitwood smoke. It’s really simple and delicious. I like to use the point of the brisket so that I don’t have to use any sauce inside. Some of the fat renders into the bottom of the pan and creates a satisfying sizzle. The “everything bagel” seasoning on top of the butter glaze gives a nice flavor and texture. My kids like to sauce them. Enjoy!
You can find @bearmountain BBQ wood chunks at https://bearmountainbbq.com/collections/bbq-wood-chunksCheck the link in my bio:
Brisket Bombs #recipe :
I pack of @jus_rol_northamerica thin crust pizza dough- family size
1-2 cups of shredded leftover brisket point
1-2 c shredded cheese of your choice- I used Monterey Jack
½ thin sliced red onion
Sauce- optional
Cut dough into 8 portions
Place brisket, cheese and a couple of slices of onion on each one
Seal the back completely
Brush with melted butter
Sprinkle with everything bagel seasoning
Place into seasoned cast iron pan
Grill direct to heat up the pan over coals
Shift the pan to the indirect space on your grill to finish the cook
Temps may vary, look at the crust to get golden without burning the bottom.
350 degrees approximately takes 20 minutes to finish
Sauce if desired
.
.
#bearmountainbbq #applewoodchunks #bbqseason #brisket #smokedbrisket #bbq #recipe
Smoked chicken never looked so good!
Awesome job @Bloodmountainbbq
Here’s his recipe ⬇️
Seasoned this half pimp with SPG under the skin and then more SPG and Dirty Bird over the top.
Smoked on the Bullseye at 300° and spritzed with a mixture of water, acv, and vinegar based hot sauce every 30 minutes.
When the bird hit 160° in the breast I glazed with the sauce and let go until 163° internal, then pulled and let rest for the carry over cook to 165°
Such and awesome way to do chicken! Give it a try!!
#bbq #bbqchicken #memorialday #kosmos #recteq #pelletgrill #pelletsmoker
Awesome job @Bloodmountainbbq
Here’s his recipe ⬇️
Seasoned this half pimp with SPG under the skin and then more SPG and Dirty Bird over the top.
Smoked on the Bullseye at 300° and spritzed with a mixture of water, acv, and vinegar based hot sauce every 30 minutes.
When the bird hit 160° in the breast I glazed with the sauce and let go until 163° internal, then pulled and let rest for the carry over cook to 165°
Such and awesome way to do chicken! Give it a try!!
#bbq #bbqchicken #memorialday #kosmos #recteq #pelletgrill #pelletsmoker
Crummy chicken 🔥
🎥 @blackdog_bbq used Bear Mountain BBQ Hickory wood pellets to bring the smoke to these crispy chicken thighs. What side dish would you serve with these?
-set a stick of melted butter in one bowl (I had a compound butter for this go but not necessary) and Italian bread crumbs + @thespicehouse porcini pepper rub I’m another
-cost chicken in butter then dredge in bread crumb mix
-place chicken in a baking dish and cook at 375 degrees until the IT hits at least 165 degrees, although I like to go as high as 180ish with thighs
-serve with sides of choice & enjoy!
.
🔥: @bearmountainbbq hickory pellets
#SmokedChicken #CrispyChicken #ChickenRecipes #BreadedChicken #Chicken
🎥 @blackdog_bbq used Bear Mountain BBQ Hickory wood pellets to bring the smoke to these crispy chicken thighs. What side dish would you serve with these?
-set a stick of melted butter in one bowl (I had a compound butter for this go but not necessary) and Italian bread crumbs + @thespicehouse porcini pepper rub I’m another
-cost chicken in butter then dredge in bread crumb mix
-place chicken in a baking dish and cook at 375 degrees until the IT hits at least 165 degrees, although I like to go as high as 180ish with thighs
-serve with sides of choice & enjoy!
.
🔥: @bearmountainbbq hickory pellets
#SmokedChicken #CrispyChicken #ChickenRecipes #BreadedChicken #Chicken
Venison Burgers with Wild Ramp Aioli
@Jennifer Danella smoked these up with Bear Mountain Bold wood pellets. How do you make the perfect burger?
・・・
Ingredients
1 pound ground venison
1 teasoon Worcestershire sauce
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper
the white parts of one bunch of wild ramps
4 slices of cooked bacon, halved
Cheese of choice
Lettuce
4 slices tomato
4 brioche buns
For the Ramp Aioli:
The green parts of one bunch of wild ramps
1 tbsp. extra virgin olive oil
1/2 cup mayonnaise
1 tbsp. lemon juice
Recipe Directions
1. Fill your hopper with @bearmountainbbq pellets . I’m using the bold blend here!
2. Preheat grill to medium-high heat (about 400 to 425 degrees).
3. Make the Ramp Aioli: On low heat, cook the ramps in the oil until they’re tender. Put the green parts of the ramps and the oil in the food processor, along with the mayo and lemon juice. Process until the ramps are combined with the mayonnaise. Set aside in the refrigerator until the burgers are finished.
4. Combine ground venison, Worcestershire sauce, white parts of the ramps, salt, onion powder, and black pepper in a large bowl. Being careful not to overwork the mixture, mix it together with your hands.
5. Shape the mixture into 4 patties. To help prevent any burger from rising up in the center, press your thumb into the center about halfway down. This keeps the burgers flat.
6. Place the burgers on the preheated grill and cook for about 5 to 6 minutes on each side or until done to desired temperature. Melt cheese on the burger during the last minute of cooking.
7. Place on a toasted bun with cooked bacon, lettuce, and tomato and dollop ramp aioli.
#BBQ #Burger #VenisonBurger #SmokedVenison
@Jennifer Danella smoked these up with Bear Mountain Bold wood pellets. How do you make the perfect burger?
・・・
Ingredients
1 pound ground venison
1 teasoon Worcestershire sauce
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper
the white parts of one bunch of wild ramps
4 slices of cooked bacon, halved
Cheese of choice
Lettuce
4 slices tomato
4 brioche buns
For the Ramp Aioli:
The green parts of one bunch of wild ramps
1 tbsp. extra virgin olive oil
1/2 cup mayonnaise
1 tbsp. lemon juice
Recipe Directions
1. Fill your hopper with @bearmountainbbq pellets . I’m using the bold blend here!
2. Preheat grill to medium-high heat (about 400 to 425 degrees).
3. Make the Ramp Aioli: On low heat, cook the ramps in the oil until they’re tender. Put the green parts of the ramps and the oil in the food processor, along with the mayo and lemon juice. Process until the ramps are combined with the mayonnaise. Set aside in the refrigerator until the burgers are finished.
4. Combine ground venison, Worcestershire sauce, white parts of the ramps, salt, onion powder, and black pepper in a large bowl. Being careful not to overwork the mixture, mix it together with your hands.
5. Shape the mixture into 4 patties. To help prevent any burger from rising up in the center, press your thumb into the center about halfway down. This keeps the burgers flat.
6. Place the burgers on the preheated grill and cook for about 5 to 6 minutes on each side or until done to desired temperature. Melt cheese on the burger during the last minute of cooking.
7. Place on a toasted bun with cooked bacon, lettuce, and tomato and dollop ramp aioli.
#BBQ #Burger #VenisonBurger #SmokedVenison
![Poppin Pineapple Ribs 🍍 Awesome recipe from @whitebullsbbq Trim and Take off the Membrane from a Rack of St. Louis Ribs. Season Them With WhiteBullsBBQ Pulled Hog for Pork. Place them on the Smoker At 250F For 3 Hours. On the 3rd Hour Mark, Wrap them meat side Down at 275F [said 175 in video 🥴] with Maple Syrup and 3 Pads of Butter. After an Hour, Pull them out and Crank The Smoker to 250F again for the Final Hour to Set the Glaze. Recipe For my Pineapple BBQ Glaze Below! Pineapple BBQ Glaze: 1oz Fresh Diced Pineapple 2oz Of Base BBQ Sauce (Sweet Baby Ray’s is Fine) 6oz Maple Syrup 2oz Apricot Preserves 1oz Sweet Chili Sauce 2 Tbsp Dark Brown Brown Sugar Reduce on Low Heat for an hour, Stir Frequently. #SmokedRibs #BBQRecipe #BBQ created by Bearmountain BBQ with Bearmountain BBQ's original sound](https://p16-sign.tiktokcdn-us.com/tos-useast5-p-0068-tx/4cf780da1d954c7793c94fffa4398801~tplv-r00ih4996s-1:480:480.jpeg?x-expires=1685739600&x-signature=N2Lpl4cHpupxPDx91wPJv1To%2B7s%3D)
Poppin Pineapple Ribs 🍍
Awesome recipe from @whitebullsbbq
Trim and Take off the Membrane from a Rack of St. Louis Ribs. Season Them With WhiteBullsBBQ Pulled Hog for Pork.
Place them on the Smoker At 250F For 3 Hours. On the 3rd Hour Mark, Wrap them meat side Down at 275F [said 175 in video 🥴] with Maple Syrup and 3 Pads of Butter. After an Hour, Pull them out and Crank The Smoker to 250F again for the Final Hour to Set the Glaze. Recipe For my Pineapple BBQ Glaze Below!
Pineapple BBQ Glaze:
1oz Fresh Diced Pineapple
2oz Of Base BBQ Sauce (Sweet Baby Ray’s is Fine)
6oz Maple Syrup
2oz Apricot Preserves
1oz Sweet Chili Sauce
2 Tbsp Dark Brown Brown Sugar
Reduce on Low Heat for an hour, Stir Frequently.
#SmokedRibs #BBQRecipe #BBQ
Awesome recipe from @whitebullsbbq
Trim and Take off the Membrane from a Rack of St. Louis Ribs. Season Them With WhiteBullsBBQ Pulled Hog for Pork.
Place them on the Smoker At 250F For 3 Hours. On the 3rd Hour Mark, Wrap them meat side Down at 275F [said 175 in video 🥴] with Maple Syrup and 3 Pads of Butter. After an Hour, Pull them out and Crank The Smoker to 250F again for the Final Hour to Set the Glaze. Recipe For my Pineapple BBQ Glaze Below!
Pineapple BBQ Glaze:
1oz Fresh Diced Pineapple
2oz Of Base BBQ Sauce (Sweet Baby Ray’s is Fine)
6oz Maple Syrup
2oz Apricot Preserves
1oz Sweet Chili Sauce
2 Tbsp Dark Brown Brown Sugar
Reduce on Low Heat for an hour, Stir Frequently.
#SmokedRibs #BBQRecipe #BBQ
