GWB BBQ

Spring is in the air—and so is the smell of smoke, fire, and brisket cooking low and slow.

Annual double-smoked Easter ham didn’t disappoint 🔥 seasoned with Holy Voodoo and Finished with a homemade elderberry glaze. Pellet grill is out of commission, but the kettle came through clutch!

Great little trip to South Carolina. Got to see Fort Sumter, USS Yorktown and try some great authentic southern food. and were amazing! Definitely came back with some ideas to try out

Wisconsin cold couldn’t stop the . Sirloin cap seasoned with Brizzy Rub and smoked like a brisket. Then some grilled romaine seasoned with Blanco. Not bad for 20 degree weather!