Aaron Mask

Aaron Mask 🇵🇭🇺🇸 Retired life. Loves BBQ. Travel, Cook, Eat, Sleep, Repeat…

08/26/2026

That tallow pour though.

Sound on. 🔊

No membrane? No problem.
This is how you save 3lbs of chuck ribs.

07/30/2026

“IT’S BREAKING”

203°F. Probe tender.
Barako coffee bark.
Medjool dates + dark rum wrap.

Sweet. Smoky. That “exotic” you can’t name?
Star anise + coconut sugar + Philippines.

Steve Rural gave me the science.
Manitoba BBQ got the first taste.
IG gets the proof.

Crab hit 171K. Tinuktok hit 10K.
This one broke different.

Full process in Manitoba. Link in bio.
HOOAH!

Kalua meets Commander In Chef Pork butt + Pineapple teriyaki rub. Wrapped with smoked pineapple in banana leaf. ...
07/17/2026

Kalua meets Commander In Chef
Pork butt + Pineapple teriyaki rub. Wrapped with smoked pineapple in banana leaf.

07/13/2026

Live rock crab discipline. Most boil it. Command In Chef smokes it.

SOP:
1. Ice bath 20min - humane dispatch
2. Split down middle, remove gills
3. Pat dry 20min on rack
4. Old Bay + garlic + melted butter bath
5. 225°F apple wood, 50min. Flip @ 30min
6. Pull @ 145°F internal. Don’t overcook

From 225°F brisket to crab. Range > niche. HOOAH!

What seafood should I smoke next? 👇

Follow for smoked proteins every 72hrs. Range discipline. HOOAH!

07/10/2026

Daughters requested smoked pineapple. 225°F + brown sugar + cinnamon 45min. Sweet + smoke = dessert you didn’t know you needed. What should they request next? HOOAH!

07/07/2026

16lb BELLY-CHON: COMPLETE COMMAND IN CHEF SOP 👇

1. 24hr dry brine uncovered on rack
2. 275°F smoke to 180°F internal
3. 500°F roast to 188°F max - watch temp close
4. 20min rest before slicing

Skin shattered. Meat juicy. Discipline = results.
Save this SOP. What should I smoke next? HOOAH!

07/05/2026

16lb Belly-Chon SOP Part 2.5. Smoke 275°F to 180°F, then 500°F sear to lock armor. Full crackle in last Reel HOOAH!

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