Post Oak Social

05/13/2026

The brisket has until the end of this song to get probe tender.

05/12/2026

🚨

Post Oak Social has existed for like 3 minutes and somehow we’re already headed to Stewart Beach with UTMB students on June 18th to show them how to grill some hot dogs and smoke some hamburgers.

Started out with roasting friends for boiling their ribs and cooking brisket in their crockpot.

Now somehow we’re figuring out permits, inspections, event setup and all the stuff that comes with actually doing this right. Including fire extinguishers and first aid kits apparently.

Big thank you to UTMB for the opportunity and to the Galveston Park Board team for helping us get set up.

Should be fun 🏝️ 🌭 🍔 🔥

postoaksocial.org

05/09/2026

With B&B Charcoal – I just got recognized as one of their top fans! 🎉

05/05/2026

4 chicken halves on the Weber kettle. I didn't know about stacking seasonings until I started researching for our classes. Always learning right along with everyone else.

Stack 1: Blanco > Killen's S&P > Hardcore Carnivore Red.
Stack 2: Killer Hogs AP > Heath Riles Competition > Meat Church Honey Hog Hot.

Coarser rubs go first. Salt needs direct contact to pe*****te. Sugar rubs go last or they burn above 325°F. Those are two reasons the stack order matters but there are more. Full breakdown on the website and on YouTube.

Cherry wood releases phenols when it burns. That's what gives the chicken skin that color in the video. That's the kiln-dried wood from our sponsor Gourmet Wood Products, Inc. doing its job. It's the only wood we use.

Sauced and pulled at 165°F internal.

https://youtube.com/?
si=0NvXg76sdwJS57DH

https://postoaksocial.org/from-the-pit

05/01/2026

Gourmet Wood Products, Inc. has been fueling our cooks since before most people knew we existed. Before we had a single video posted. Their wood was already in the pit. This just makes it official.

Proud to be working with Gourmet Wood Products as the official wood supplier for Post Oak Social. Post oak, pecan, cherry, hickory. The quality of wood going into these cooks matters and now we get to show you exactly why.

May 16 we are running a full Wood Science episode. Every species on the schedule, side by side. What each one does to a fire and what that fire does to the food. Gourmet Wood in the pit for all of it.

04/30/2026

04/29/2026

Broke away from the norm this week and worked on a class recipe for a crawfish boil.

Full sack, proper soak, cool-down included.

New episode dropping that covers everything you need to run one our way, your way or any way.

https://postoaksocial.org/

04/28/2026

The boil cooks. The soak seasons. Kill the heat and crash cool to 150°F before you soak. Proteins relax and pull the seasoned water back in. That is osmotic absorption.

https://postoaksocial.org/

04/26/2026

One hour brisket rest isn’t enough. Two hours minimum, four for the sweet spot. USDA says hold above 140°F. Slice between 140 and 150°F so juice stays in the slices, not on the cutting board.

https://postoaksocial.org/

04/25/2026

Dome gauge lies. Grate runs 20-50 cooler when the lid is on. Clip a probe to the grate. Cook to that number.

https://postoaksocial.org/

04/21/2026

There are exactly two types of BBQ guys in Texas: those who admit they have completely ruined an expensive piece of meat by falling asleep in a lawn chair, and liars.