Roaming Fire

Picanha on the prairie! We've been up in New Mexico at antelope camp for the last couple days and figured that it would be a good idea to bring a few stunning picanha roasts with us to smoke.

Smoked for 1.5 hours, then sliced and seared and smothered in chimichiurri.

Everything is better with a little pork, especially vegetables. Prosciutto wrapped green beans with creamy Boursin herb cheese.

Mark your calendars, because we're gonna be at the Double Nickle Taxidermy pre-season party on Saturday, September 19th, whipping up some smoked Yak sliders. Stop by the shop, check out all of the incredible mounts, refill on Roaming Fire spices, get some raffle tickets and hang with the crew.

See y'all there! 🔥

With evenings in New Mexico starting to feel more like fall, we broke out the Dutch ovens and cooked low and slow. Post Oak smoked pork tenderloin with tomatillo gravy.

The best of both worlds ribeye edition.

We let this 7 rib rack soak up the smoke for 2 hours and then sliced it while still very rare and seared each piece to finish. It's like prime rib, but with the perfect amount of bark in each bite.

As the old adage goes, "a full pit, is a happy pit".

Keep the grates full and the smoke rolling 🔥

Generally speaking, BBQ and live-fire cooking recipes, stories and photos often revolve around meat. Giant steaks, whole animals and roasts often steal the spotlight and for good reason... they're stunning and delicious. But not to be overlooked are the side dishes that act more like sidekicks making those main pieces of meat shine even brighter.

These are our smoky fire roasted carrots, tossed in hot honey, spices and then finished over lemon whipped ricotta and crushed pistachios. Perfect to brighten up any summer night when you want an alternative to roasted potatoes.

Orange peel and brown sugar brined hen over a spoonful of aji verde.

With August on the horizon, it's officially the kickoff to hunting season with our first camp of the year in New Mexico! If you haven't experienced this time of year on the open plains, you should. It's an incredible place to experience the great outdoors. This year our direct heat hot box rig will be making the journey west with us and we're super excited to have it lit up on the range to keep the crew fed after long days in the field.

Swipe 👈 for a sneak peek at some of the menu. We're not into keeping it average, but y'all already knew that.

Behind the scenes of our latest creation. We wanted to do something special for the summer season, so it just felt right to use Garrison Brothers HoneyDew Wh***ey for a sweet wh***ey glaze on this fatty piece of pork belly.

After a couple of hours of soaking up the oak smoke, we flipped it to render the fat. The result is a super juicy, fatty and sweet piece of pork that rivals a Hill Country brisket.

Don't worry friends, it'll be on the menu for a while.

Mesquite grilled Hill Country Axis with rustic salsa macha.

If you haven't tried Axis yet, then you should. These animals roam throughout the Hill Country and are incredible when grilled over some hot Texas coals. Extremely mild and slightly sweet in flavor, this tender piece of venison pairs perfectly with the crunchy texture of salsa macha.