Wanda Houston, 3400 Lancaster Avenue, Philadelphia, PA (2026)

06/04/2026

No binder
Homemade spg rub
200 for 2 hours
250 for 2 hours
250 for 1 hour wrapped with brown sugar, butter, and my homemade jalapeño garlic honey glaze
🐖 💨 🔥
Glaze: just cut up as many jalapeño’s and cloves of garlic as you want and throw them in a mason jar. Fill the rest of the jar with honey. Let it sit out on the counter at room temperature to ferment for 1 week, 1 month is best. Be sure to burp the jar once a day for the first 7-10 days to release the gases from fermentation.
SPG:
2 parts 16 mesh black pepper
1 part diamond crystal kosher salt
1/2 part granulated garlic

06/04/2026

TO the tree root that decided today was the day to ruin my lawn mowing career… congratulations, you won. 😭

I went outside thinking I was just going to cut the grass like a normal person. Nothing dramatic. Nothing expensive. Just me, the mower, and a simple plan. Then out of nowhere, this root jumped into the storyline and turned my mower into a casualty.

Now I’m standing here looking at the damage like, “Well, that’s going to be a $500 problem,” all because my yard apparently has hidden traps under the grass.

Sorry, no banana for scale. The banana didn’t make it. It got caught in the mower. 😂

Be honest, would you try to fix it or just accept defeat and buy a new mower?

06/04/2026

Can someone help me figure out what this extra slab of meat is that was attached to my pork spare ribs?

I usually buy baby backs, but I saw this whole slab of spare ribs on a really good deal for $5.50, so obviously it came home with me. Not bad at all, especially since the kiddo loves anything BBQ, so ribs are officially happening.

Anyway, while I was pulling the membrane off the rib side, I noticed this chunky extra piece of meat attached that didn’t seem to have any rib bones in it. It almost looks like it could be its own separate cut, and now I’m standing here wondering if I got a bonus piece or if this is just normal on spare ribs.

I’m definitely not a rib expert, so if I’m saying something completely dumb, please be gentle with me. 😂 What is this piece called, and should I smoke it with the ribs or trim it off and cook it separately?

06/04/2026

Throwback to probably the best prime rib I’ve ever had come off my smoker. With prime rib season getting close, I figured I had to share this one again because Matt’s prime rib method was absolutely killer last year. I made a couple small tweaks, but for the most part I followed it pretty close, and I already know I’ll be doing it again this year.

The process was pretty simple but so worth it. I trimmed off the excess fat, tied it up so it would cook more evenly, used Worcestershire as the binder, then hit it with Holy Cow, garlic, and pepper. I kept mopping it with Worcestershire during the cook, let it go low and slow until it hit around 120 internal, then pulled it and let it rest in tallow.

After that, I got something blazing hot and gave it that final sear, and honestly… that crust was everything. The inside stayed perfectly pink, the outside had that dark smoky bark, and every slice looked like Christmas dinner understood the assignment.

I know everyone has their own prime rib method, but this one is staying in the rotation for me. Merry Christmas ya filthy animals. Now be honest… are you Team Low and Slow with a hard sear, or do you have another prime rib method you swear by?

06/04/2026

BBQ smoked chicken leg quarters fresh out of the smoker, and I’m not even going to pretend these didn’t have the whole kitchen smelling ridiculous. That dark smoky color, the crispy edges, the seasoning cooked all the way in… this is the kind of backyard food that makes people start hovering around the pan before you even say it’s ready.

There’s something about smoked chicken that just hits different when it’s done right. Simple, smoky, juicy, and full of flavor without needing to be fancy. I know some people like theirs saucy, but sometimes that dry rub and smoke do all the talking.

Be honest, are you eating these just like this, or are you adding BBQ sauce on top?

06/04/2026

Classic ribeye steak, rare of course, from the beloved Melrose Grill in Downtown Renton, and honestly this is exactly what a steak plate is supposed to look like. No unnecessary drama, no tiny decorative portions, just a real ribeye with a good char, proper grill marks, a loaded baked potato sitting there doing its job, and vegetables on the side so we can all pretend this was a balanced decision.

There’s just something about a steakhouse that still knows how to keep it simple and do it right. That crust, that sear, that old-school plate setup… it feels like the kind of meal where you take the first bite and immediately stop talking for a second.

And yes, rare is the move for me. I know that always starts a debate, but I’m not ordering a ribeye just to have it cooked into sadness. Steak people, be honest… are you Team Rare, Team Medium Rare, or are you about to upset everybody and say well done?

06/04/2026

For those who were asking about the prime rib DIY, here’s exactly what I did, because this one turned out flat out incredible and got rave reviews from everyone at the table.

I ran my Traeger Pro 780 at 225 degrees using Bear Mountain Gourmet BBQ Blend pellets. I did not dry brine this one. For seasoning, I used Lea & Perrins Worcestershire sauce as the binder, then coated it with Kinder’s Prime Rib seasoning.

I smoked it low and slow until the center hit about 120 degrees internal, which took right around 4 hours. Once it hit temp, I pulled it off the smoker, cranked the Traeger up to 500, then put the prime rib back on for about 10 minutes to get that outside finished off.

After that, I let it rest under a foil tent with pats of unsalted butter for about 10 minutes before slicing.

That was it. Simple process, but the result was ridiculous. Perfect color, great crust, juicy all the way through, and honestly one of those cooks that makes you feel like you might actually know what you’re doing. Definitely keeping this method for the next one.

06/03/2026

🥩🔥 FIRST TIME SMOKING TRI-TIP… AND NOW MY WIFE SAYS IT BEATS BRISKET

We do not see tri-tip very often here in Virginia, so this was my first time eating one, let alone smoking one.

I kept staring at it while it cooked thinking, “Is this going to be worth the hype, or am I about to ruin a perfectly good piece of beef?” 😅

I seasoned it with half Blanco and half Holy Cow, then smoked it on the Recteq at 225°F until the internal temperature reached around 120–125°F.

After that, I moved it over to the Weber at about 600°F and seared it for roughly 2 minutes per side.

The outside developed a dark, peppery crust, while the inside stayed juicy and beautifully pink. Once it rested and I sliced it against the grain, I understood why people get excited when they find this cut.

My wife said she liked it better than brisket.

It was definitely good… but I am not ready to go that far just yet. 😂

Would you pick smoked tri-tip over brisket, or is brisket still the king?

🍴 Ingredients:

* 1 tri-tip roast
* Blanco seasoning, to taste
* Holy Cow seasoning, to taste
* Olive oil or your favorite binder, optional

👨‍🍳 Instructions:

1. Trim any excessive fat or loose pieces from the tri-tip.
2. Season generously with equal parts Blanco and Holy Cow seasoning.
3. Preheat the smoker to 225°F.
4. Smoke the tri-tip until the internal temperature reaches around 120–125°F.
5. Preheat a grill to approximately 600°F.
6. Sear the tri-tip for about 2 minutes per side until a dark crust forms.
7. Rest the meat for 10–15 minutes.
8. Slice thinly against the grain and serve warm.

⏱️ Prep Time: 10 minutes
🔥 Smoke Time: About 1½–2 hours
🥩 Sear Time: About 4–6 minutes
😴 Rest Time: 10–15 minutes
🕒 Total Time: About 2½ hours

📝 Notes: Tri-tip has two different grain directions, so take a close look before slicing. Cutting against the grain makes a big difference in tenderness.

06/03/2026

🔥 FIRST TIME TRYING SMOKED BEEF RIBS 🥩🍖

I do not see these at the store very often, so when I finally spotted a rack, I had to grab it and give them a try.

The plan is simple: season them generously, let the smoker do the hard work, and finish them with a light layer of barbecue sauce near the end.

I am hoping for a dark smoky bark on the outside, tender beef inside, and that perfect bite where the meat stays juicy without completely falling apart.

These look like they could either become one of my new favorite things to smoke or teach me a very expensive lesson. 😅

Has anyone cooked beef ribs like this before? Do you prefer them dry-rubbed, sauced, or a little of both?

🍴 Ingredients:

* 1 rack beef ribs
* 1 tbsp kosher salt
* 1 tbsp coarse black pepper
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp smoked paprika
* ½ cup barbecue sauce
* Apple juice or beef broth for spritzing, optional

👨‍🍳 Instructions:

1. Pat the ribs dry and remove any loose pieces of fat or membrane.
2. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
3. Let the seasoning rest on the meat for 20–30 minutes.
4. Preheat the smoker to 250°F.
5. Smoke the ribs bone-side down, spritzing lightly every hour after the first two hours if they begin to look dry.
6. Continue cooking until the bark is dark and the meat feels tender when probed, usually around 200–205°F internally.
7. Brush with barbecue sauce during the final 20–30 minutes.
8. Rest for at least 20 minutes before slicing and serving.

⏱️ Prep Time: 30 minutes
🔥 Cook Time: About 5–7 hours
😴 Rest Time: 20 minutes
🕒 Total Time: About 6–8 hours

📝 Notes: Beef ribs can vary in size, so cook for tenderness rather than relying only on the clock.

06/03/2026

I understand that tipping is part of dining out. 🍽️

But this sign caught me off guard before I even walked inside:

“BAD TIPPERS DON’T DESERVE GOOD SERVICE.”

Maybe it was meant as a joke. Maybe the staff have dealt with too many customers who leave nothing after receiving great service.

But seeing that message at the door changed the entire vibe for me.

I have always believed the service comes first, and the tip reflects the experience afterward. I am happy to reward someone who takes good care of the table, but this felt less like hospitality and more like a warning.

Would this sign bother you, or do you think customers need the reminder?

Wanda Houston

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