Coals flame below a half-moon soapstone installed in a Divide & Conquer rack

bacusbbq

Mark Bacus

Grilling Enthusiast & Content Creator

Simple Recipes, Big Flavor

I have always enjoyed grilling or cooking outside in general. I started to get more serious about it in the summer of 2020, when I was laid off from my job, due to COVID-19, and had a little more time, while searching for another job. At that point I started an Instagram page, began grilling out more, and trying new recipes while I searched for that job. Since then I’ve focused more on putting together videos that illustrate my cooks in an enjoyable way.

Favorite Activity:: Sports - football / basketball
Fun Fact:: The red liquid in steak is not blood, but a mixture of water and a protein called myoglobin, which stores oxygen in muscle cells.
Favorite Recipe:: Rotisserie Picanha with chimichurri
Hometown:: Gainesville, FL

FAVORITE GRILL

Kamado Joe Product of Choice

Konnected Joe™ Digital Charcoal Grill and Smoker

Kamado Joe Konnected. The heating element is great to get the fire going. It also controls the temp really well during longer smokes.

Roasting chicken leg quarters and chili peppers on the grill

Kamado Joe Q&A with Mark Bacus

What inspired you to start barbecuing? How long have you been doing it? Tell us how you got started!: I have always enjoyed grilling or cooking outside in general. I started to get more serious about it in the summer of 2020, when I was laid off from my job, due to COVID-19, and had a little more time, while searching for another job. At that point I started an Instagram page, began grilling out more, and trying new recipes while I searched for that job. Since then I've been hooked and love grilling out as much as possible.
What advice would you give to someone new to grilling? do you have any advice for a new content creator in the BBQ space?: Just know that you are going to make mistakes. Don't get frustrated. I still make a ton of mistakes. Also, it takes a lot of work / patience starting out as a new content creator. Success doesn't typically happen overnight.
What is your favorite grilling technique that you've learned and why?: When smoking brisket / beef ribs / etc, don't strictly follow the internal temp before wrapping in butcher paper. Instead, go by the texture of bark you want. this could be at 165 degrees F or 180, just depends.
What is your go-to recipe?: Grilled Beer Can Chicken—It’s a classic for a reason!