Des charbons rougeoyants sous une pierre à savon en forme de demi-lune installée sur un support « Divide & Conquer »
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Mark Bacus

Instagram

Passionné de grillades et créateur de contenu

Des recettes simples, pleines de saveurs

J'ai toujours aimé faire des grillades ou cuisiner dehors en général. J’ai commencé à m’y mettre plus sérieusement à l’été 2020, quand j’ai été licencié à cause du COVID-19 et que j’avais un peu plus de temps, tout en cherchant un autre boulot. C’est là que j’ai créé une page Instagram, que j’ai commencé à faire plus souvent des grillades et à tester de nouvelles recettes pendant que je cherchais ce boulot. Depuis, je me concentre davantage sur la réalisation de vidéos qui montrent mes préparations de manière sympa.

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

BBQ préféré

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.

Learn More
Roasting chicken leg quarters and chili peppers on the grill

Kamado Joe Questions et réponses avec 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!