Joe Cooks

07/16/2026

Joes Backyard BBQ family.

If interested I have 4lbs of fatty and 3lbs of lean vacuum sealed brisket at $30 a pound.

07/15/2026

07/14/2026

07/12/2026

Next video coming up!

07/12/2026

07/12/2026

07/11/2026

Hibachi on the griddle!

07/08/2026

Man, it’s been a hot minute since I’ve had a cheesesteak!

This is my version, and let me tell you… it came out GOOOOOD!

Ingredients

* 1 green bell pepper, sliced
* 1 red bell pepper, sliced
* ½ onion, sliced
* 2 habaneros, finely chopped (optional for heat)
* 2–3 hoagie buns
* Thinly sliced ribeye
* Gouda cheese
* Provolone cheese
* Olive oil or vegetable oil
* Kosher salt
* Coarse black pepper
* 1 tsp onion powder
* 1 tsp garlic powder
* 2 tbsp Worcestershire sauce
* Mayo (for toasting the buns)

Prep

Slice your bell peppers and onion, then mix in the chopped habaneros. Season with kosher salt and coarse black pepper.

Season the ribeye with kosher salt, coarse black pepper, onion powder, garlic powder, and Worcestershire sauce. Toss everything together until the meat is evenly coated.

Cooking

Preheat your griddle over high heat and drizzle on a little olive or vegetable oil. Add the vegetables and sauté for about 5 minutes. Pour in ½ to 1 cup of water and let the vegetables steam until they’re tender.

Move the vegetables to the cooler side of the griddle and add the ribeye to the hot side. Cook until the meat is browned, then mix it together with the vegetables.

Add the Gouda cheese and mix until it’s fully melted and coats the meat and veggies. Divide the mixture into portions for each sandwich, then top each portion with two slices of provolone cheese. Let the provolone melt before serving.

Spread a thin layer of mayo on the hoagie buns and toast them on the griddle until they’re golden brown. Load them up with the cheesy steak mixture and dig in!

Side Note: The habaneros give these cheesesteaks a nice kick without overpowering the flavor. If you’re not a fan of spice, simply leave them out.

07/08/2026

Pork Belly Burnt Ends

Set your smoker to 250°F using your favorite wood. I went with pecan, but hickory or oak work great too.

Cut your pork belly into 1 to 1½-inch cubes and season generously with your favorite BBQ rub. You really can’t go wrong with Fire & Smoke Society. A binder isn’t necessary, but if you like using one, go for it.

Smoke the pork belly for 2 to 2½ hours, or until it reaches an internal temperature of 165°F.

Once it hits 165°F, transfer the pork belly to an aluminum pan and add:

* BBQ sauce
* Brown sugar
* Butter

If you like your burnt ends on the sweeter side, add a drizzle of honey or maple syrup. Mix everything together until the pork is well coated.

Cover the pan and place it back on the smoker (or in a 250°F oven) until the pork reaches an internal temperature of 205°F and is melt-in-your-mouth tender.

Serve them hot and enjoy every sticky, smoky bite!

07/07/2026

Chicken Fried Chicken

Ingredients

Chicken & Breading

* 2 cups all-purpose flour
* 1 tsp baking powder
* 1 tsp baking soda
* 1 tsp salt
* 3–4 tsp Cajun seasoning
* 3 eggs, beaten
* Thin-cut chicken breasts

Tip: Season the chicken with your favorite seasoning before dipping it in the egg and flour mixture. It adds another layer of flavor.

Country Gravy

* 4 tbsp butter
* 4 tbsp all-purpose flour
* 1 tsp chicken bouillon
* 2 cups milk

Instructions

1. Heat your cooking oil over medium-high heat. On my stove, I set it to 6.
2. Dip the seasoned chicken into the beaten eggs, then coat well in the seasoned flour mixture.
3. Fry each piece for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F.
4. Transfer to a wire rack or paper towel-lined plate while you make the gravy.

Gravy

1. Melt the butter in a saucepan over medium-low heat.
2. Whisk in the flour and chicken bouillon until smooth.
3. Slowly pour in the milk while whisking constantly to prevent lumps.
4. Continue stirring until the gravy thickens. Season with black pepper or additional Cajun seasoning if desired.

Serve over the chicken with mashed potatoes, green beans, or your favorite sides. Enjoy!

06/11/2026

Who thinks I should make a video of my macaroni recipe?? 🤔🤔

Press the link and hit follow to find out!

https://www.facebook.com/share/1E7AqKVSDj/? mibextid=wwXIfr

06/10/2026

What’s going on, barbecue family! 🔥

I’ve started a new cooking page where I’ll be sharing cooking vlogs, how-to videos, BBQ tips, and everyday recipes from the kitchen.

If you enjoy good food, backyard barbecue, and learning new recipes, I’d appreciate your support!

Click the link below and hit that Follow button! 👇🔥

Thanks for being part of the journey. More content coming soon! 🍖🍔🌮👨‍🍳




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03/03/2026

It’s been a while since I’ve posted, but I felt like I needed to share this with y’all.

The last year we had with our food truck put us through a lot. It stretched us, tested us, and honestly wore me down more than I expected. I needed to step back and take a real break — to reset, refocus, and figure out the next move.

Sometimes you don’t quit… you just pause long enough to come back better.

When we first stepped into the food game, we were green. No roadmap. No investors. No mentors pulling us to the side. Just faith, fire, and straight hustle.

We took hits. We made mistakes. We learned some lessons the hard way. We probably burned a few bridges — but that’s what happens when you’re building something from nothing with zero guidance.

We asked questions. Got silence. Even people we knew in business couldn’t (or wouldn’t) point us in the right direction. LLCs, permits, structure — we had to bleed through that process ourselves.

But understand this…

We didn’t fail. We earned experience.

Pressure either breaks you or builds you. It built us.

This time we’re not moving reckless — we’re moving strategic. Slower. Smarter. With structure. With vision. With discipline.

Same hunger & grind!

We’re not starting over.
We’re starting stronger.

Yeah… we’re back. Kind of. 😅🔥💨

03/01/2026

Brisket Smash Burger for lunch!
With homemade smash sauce and hand cut french fries!

02/27/2026

to be continued….