Las brasas arden bajo una piedra de jabón con forma de media luna colocada en una estantería «Divide & Conquer»
bacusbbq

Mark Bacus

Instagram

Aficionado a la parrilla y creador de contenido

Recetas sencillas, mucho sabor

Siempre me ha gustado hacer barbacoas o cocinar al aire libre en general. Empecé a tomármelo más en serio en el verano de 2020, cuando me despidieron del trabajo por culpa de la COVID-19 y tenía un poco más de tiempo mientras buscaba otro empleo. En ese momento abrí una cuenta de Instagram, empecé a hacer más barbacoas y a probar recetas nuevas mientras buscaba ese trabajo. Desde entonces me he centrado más en hacer vídeos que muestren mis recetas de una forma divertida.

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

Parrilla Favorita

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.

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Roasting chicken leg quarters and chili peppers on the grill

Kamado Joe Preguntas y Respuestas con 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!