Sweet Swine O' Mine Smoker and Grill Superstore

06/23/2026

The wait is over! 🔥 We are fully stocked on Weber Grills at Sweet Swine O' Mine. Whether you're a weekend warrior or a pitmaster, come grab the best in the game to take your cookouts to the next level. 🥩💨 perfect for the 4th!

06/22/2026

Every cook needs a different fuel. Mark Lambert breaks down the B&B Charcoal family to make sure you're set up for success:
• Char Logs = Low & slow barbecue perfection 🪵
• Briquettes = Reliable, medium-heat versatility 🧱
• Lump Charcoal = Hot & fast searing for steaks 🔥
Head to your local retailer, stock up for the weekend, and tell 'em Mark sent ya! 😎

06/21/2026

Make sure you go watch our Oklahoma Onion Smash Burger video and more! Give us a follow so you don’t miss a thing and share with your friends!

06/20/2026

We are now stocking Smokin Brothers, Inc. Premium Pure Wood Pellets, made with real whole trees! No fillers, all flavor!

06/19/2026

The secret to a perfect Cajun rice and gravy? It’s all about getting that beautiful brown sear on the meat and scraping up every bit of that flavor from the bottom of the pot! 🥘
Here’s how this magic happened:
✨ Seasoned pork butt browned to perfection
✨ The holy trinity (onions, bell peppers, celery) sautéed in the pan drippings
✨ Flour, chicken stock, and a little hot sauce to build that rich gravy
✨ Simmered low and slow until ultra-tender!
Would you add extra hot sauce to your bowl? Let me know below! 👇

06/19/2026

Did you know there's a new BBQ competition that is ONLY live fire? 🔥
The first-ever Open Fire World Championship at Memphis in May - and the grills alone were worth the price of admission. The setups were a spectacle. And the food? Insane.
A small group of teams made the cut to compete - and Carnivore Carnival, along with several team B&B pitmasters, made it!
Mark breaks it down: this isn't just a cook. It's a presentation. Judges watching every move. And if you make finals? You reset and do it all over again.
Every team that threw down earned their spot. But who makes it into finals?
Watch to find out. 👇

06/18/2026

Old School with Mark and Ashley

06/18/2026

My rotisserie isn't rotating, so I troubleshoot the Ole Hickory EL-EDX. I push the foot pedal, cycle the door switch, and confirm the motor hum isn't enough to spin. The belt is broken, so I pop off the side panel and replace it while reminding you to keep a backup.

06/18/2026

What she said

Hey everyone,

I just wanted to point something out because it’s becoming more and more common online.

There are now countless AI-generated accounts posting recipes, food photos, and cooking content across Facebook and other social media platforms. Today alone, I saw the exact same image appear in my feed seven different times from seven different accounts.

The problem isn’t just the duplicate photos. Many of these accounts are posting recipes that have been stolen, generated without testing, or simply don’t work. They often use fake images and publish thousands of recipes with little to no real cooking knowledge behind them.

Personally, I block each one of these accounts when it comes in my feed - because I don’t want to see this type of content. I want to support real people.

Recipe development is real work. The people creating recipes you know and trust are buying ingredients, testing recipes multiple times, troubleshooting mistakes, writing clear instructions, taking photos, and investing both time and money to make sure a recipe actually works in your kitchen.

If you enjoy cooking content, please consider supporting real recipe creators, bloggers, cookbook authors, and food content creators. Follow them, share their work, leave comments, and visit their websites.

Behind those recipes are real people who care deeply about what they create and who want you to have success when you make their food.

Thank you for supporting the people doing the work. ❤️