Aaron Mask

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Aaron Mask 🇵🇭🇺🇸 Retired life. Loves BBQ. Travel, Cook, Eat, Sleep, Repeat…

BistekSiLog today! 🍳Leftover bistek tagalog + bacon egg fried rice + sunny side up.Kain na tayo! Family breakfast, Norwa...
10/21/2026

BistekSiLog today! 🍳
Leftover bistek tagalog + bacon egg fried rice + sunny side up.
Kain na tayo! Family breakfast, Norwalk.
Who else does Bistek for silog?


Picanha Sunday - DONE 🔥4.06lb Top Sirloin Cap from Stater Bros. First time doing reverse sear: 24hr dry brine with coars...
10/19/2026

Picanha Sunday - DONE 🔥

4.06lb Top Sirloin Cap from Stater Bros. First time doing reverse sear: 24hr dry brine with coarse salt only, 225F smoke to 110F, fat cap sear on grill, slice 2" thick, finish on griddle to 123F and rest to 130F.

Came out medium rare with that crispy fat cap. Chimichurri on the side, garlic rice and sautéed veggies for the family.

Hobby cook in Norwalk - backyard cooking for family only, learning as I go. Not selling anything.

Kain na! 🍽️

First time hitting 15K on a story! Thank you! 🙏🔥Appreciate all the views on the NY Strip Loin cook. More fire coming soo...
10/04/2026

First time hitting 15K on a story! Thank you! 🙏🔥
Appreciate all the views on the NY Strip Loin cook. More fire coming soon!

08/26/2026

That tallow pour though.

Sound on. 🔊

No membrane? No problem.
This is how you save 3lbs of chuck ribs.

07/30/2026

“IT’S BREAKING”

203°F. Probe tender.
Barako coffee bark.
Medjool dates + dark rum wrap.

Sweet. Smoky. That “exotic” you can’t name?
Star anise + coconut sugar + Philippines.

Steve Rural gave me the science.
Manitoba BBQ got the first taste.
IG gets the proof.

Crab hit 171K. Tinuktok hit 10K.
This one broke different.

Full process in Manitoba. Link in bio.
HOOAH!

Kalua meets Commander In Chef Pork butt + Pineapple teriyaki rub. Wrapped with smoked pineapple in banana leaf. ...
07/17/2026

Kalua meets Commander In Chef
Pork butt + Pineapple teriyaki rub. Wrapped with smoked pineapple in banana leaf.

07/13/2026

Live rock crab discipline. Most boil it. Command In Chef smokes it.

SOP:
1. Ice bath 20min - humane dispatch
2. Split down middle, remove gills
3. Pat dry 20min on rack
4. Old Bay + garlic + melted butter bath
5. 225°F apple wood, 50min. Flip @ 30min
6. Pull @ 145°F internal. Don’t overcook

From 225°F brisket to crab. Range > niche. HOOAH!

What seafood should I smoke next? 👇

Follow for smoked proteins every 72hrs. Range discipline. HOOAH!

07/10/2026

Daughters requested smoked pineapple. 225°F + brown sugar + cinnamon 45min. Sweet + smoke = dessert you didn’t know you needed. What should they request next? HOOAH!

07/07/2026

16lb BELLY-CHON: COMPLETE COMMAND IN CHEF SOP 👇

1. 24hr dry brine uncovered on rack
2. 275°F smoke to 180°F internal
3. 500°F roast to 188°F max - watch temp close
4. 20min rest before slicing

Skin shattered. Meat juicy. Discipline = results.
Save this SOP. What should I smoke next? HOOAH!

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Gloucester, MA
01930

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