"In the Backyard with RJL" is a periodic column from Robert Jacob Lerma and features his point of view on the world of BBQ, conversations with other food folks, and topics related to Snake River Farms.
Robert Jacob Lerma is a photographer, BBQ aficionado, brand ambassador and the founder of Smoke + Mash, a social club focused on the culture of smoke (BBQ, live fire cooking, cigars) and mash (spirits). RJL lives in Austin, Texas and is a well-known figure in the world of Texas BBQ.
“My love for Texas BBQ began when I first visited in 2005. My family is from South Texas, but I grew up in California. During that initial trip, I embarked on a BBQ journey through Texas and became enamored with the culture. I still remember my first bite of great brisket at Louie Mueller. From that point, I was hooked and moved to Austin in the summer of 2008,” says RJL.
RJL is a member of Team SRF and is a Brand Ambassador for GORUCK, Hedley and Bennett, Halo Products, Lynx Grills, Fogo Charcoal and Iowa BBQ Store. His photography clients include YETI, Drew Estate and Patron. His images have been featured in numerous publications including National Geographic, NYTimes, Esquire, Forbes, Food & Wine, Bon Appétit and Outside.
When the warm weather calls, it’s time to take your feast outside. Team SRF member Kelly Cahoon loves to entertain outdoors. This trained chef and busy mother firmly believes “more is more” when it comes to hosting an event, even something as casual as a summer picnic.
Kelly put together a perfect summer spread for her family and friends highlighting Snake River Farms using her culinary know-how. Learn all about her creative secrets and dive into her amazing recipes.
Grilling is synonymous with steak. Here at Snake River Farms we heartily support that notion. But here’s a thought - the next time you have a bunch of friends and family heading to your backyard, try firing up a larger cut of beef or pork.
Team SRF, our hand-picked squad of chefs, pitmasters and grilling experts, presents three delicious recipes, custom made for a larger number of hungry folks.
Summer is the time to get outside and exercise your grilling muscles. We convinced some of our favorite BBQ and grilling experts to share their never-fail backyard grilling tips and secrets. There's something here for both beginning and expert grill masters. We learned a few new tricks we're ready to try out right away.
Take a spin through these 12 ideas then fire up the grill and get ready to summer like a pro!
What's the difference between a pork shoulder and a pork collar?
A pork shoulder is exactly as described - the shoulder of the hog.
The collar is part of the larger shoulder and is cut from the portion that runs from the neck to the tip of the loin. Technically it is called a “center cut boneless pork butt”.
Learn more about the background of the pork shoulder and the collar as we break down the details below.
The first step to becoming a successful pitmaster is selecting a smoker that best suits your needs. Anyone who’s done a little smoker shopping can tell you there are many choices available to produce that classic smokey goodness.
Discover more about the different types of smokers, the differences between them and how to find the one that fits your style and budget.
Burnt ends. The name itself doesn’t sound appetizing, but to anyone who has had the pleasure of biting into one of these beautiful brisket bites, it conjures up visions of a savory, rich BBQ delicacy.
Learn more about burnt ends, and more importantly, how to make them yourself in the article below.
Ever wonder how some people pull off the perfect backyard barbecue without breaking a sweat? Chances are, they have little workarounds designed to limit prep while maximizing lounge time.
Take a look at some our tips, tricks and suggestions to make your next bash a snap.
There’s nothing like cooking in the great outdoors. The aroma and sounds of steaks sizzling on an open grill are the best part of a summer day.
Whether you're looking for your first grill, looking to replace your current one or add a new piece of equipment to your collection, This guide will help you select the ideal grill for you and your cooking style.
What likely started out as two neighbors competing for the best 'que on the block has turned into one of today’s most spirited food competitions.
While the art of smoking meat is nothing new, the last decade has seen competitive BBQ explode onto the food scene.
Learn the basics of competition barbecue from SRF's own Meat Maven and BBQ expert Annella Kelso. She'll also fill you in on the KCBS, the SRF Challenge and the 180 Club.
Anyone can throw together a tailgate party, but what if you want to do it up and impress the team? All you need is a little planning and some Snake River Farms American Wagyu beef to amp your prefunk to new heights.
Here are tips, tricks and recipes from our favorite chefs, influencers and tailgater experts to make each and every pre-game meal a winner this year.