From “Ribzilla” to Beef Broccoli: Josh Keenportz Brings Science and Soul to Southwest Nebraska Cooking

BARTLEY, Neb. — In the basement of Josh Keenportz’s home, you won’t find stacks of storage bins or forgotten holiday decorations.

Instead, you’ll find spices, wall to wall and ceiling to floor. It’s a working laboratory for a man who has spent most of his life chasing the perfect bite.

What started as a childhood fascination cooking alongside his mom and grandfather has grown into Cooking with Keenportz, a digital platform where Josh shares family recipes, barbecue techniques and kitchen tips.

From the Airwaves to the Newsfeed

While “Cooking with Keenportz” is new to social media, it’s been around for a while. Local listeners may already recognize the name from the radio, where Josh has hosted and co-hosted multiple shows over the past 12 years. “Cooking with Keenportz” has been a recurring segment on one of those shows.

The move to a dedicated Facebook page came from a practical need.

“I was getting messages on my personal Facebook account with questions about recipes and how to do certain things,” he said. “I realized they needed a place where they could find everything in one spot.”

The page now serves as a digital hub where videos, recipe cards and step-by-step tips are easy to find whenever someone needs them. He is also on TikTok and branching out to Instagram.

The “One-Bite” Philosophy

For Keenportz, barbecue is a discipline.

As a member of the Flat Nuts Barbecue competition team (and yes, there’s a story behind the name), he has earned multiple placements at regional events, including a Reserve Grand Champion finish at Smoking on the Patch.

“Competition barbecue is its own world,” Keenportz said. “Judges only get one bite. You have to pack as much flavor into that single mouthful as possible.”

That mindset is very different from cooking at home.

“At home, it’s about the whole experience,” he said. “But in competition, it’s all about that one moment.”

One of his favorite pro tips? Season the bottom.

“Your taste buds are on your tongue,” he said. “So that’s where the flavor needs to hit first.”

Science in the Kitchen

While the smoker is his foundation, Keenportz also focuses on making everyday meals feel approachable and doable.

He shares techniques like “velveting,” a marinade method that keeps meat incredibly tender during high-heat cooking, commonly used in dishes like beef and broccoli.

His videos are built for how people actually scroll.

“The average person watches about 46 seconds,” he said. “I want my content to be fast and approachable.”

While longer tutorials may come later on YouTube, his current focus is on tips people can use right away.

The Mystery Behind the Spice

While much of his cooking is rooted in family tradition, a chance encounter helped launch his journey into seasonings.

Years ago, while working in cell phone sales, Keenportz built a rapport with a customer who used the name “John Doe” on his prepaid account. Their conversations eventually led to a memorable parting gift.

The man handed Keenportz a recipe card from his own Texas restaurant and $200, encouraging him to keep going.

It was a small gesture that left a lasting impact and helped turn a backyard hobby into a basement full of wall-to-wall spices.

That “John Doe” recipe became the foundation for Keen Shake and sparked a passion for spice blending that continues today.

Looking Ahead

Despite a growing following and his 275-gallon locally made smoker, nicknamed “Ribzilla,” Keenportz isn’t rushing to turn his hobby into an all-consuming career.

“Anytime you turn a hobby into a job, it can get tough,” he said.

Instead, he’s focusing on steady growth:

• Working toward a cottage license to sell custom seasonings and home-roasted coffee with his brother

• Keeping the kitchen a family space, especially with his young son, Cordell, who is already eager to help

• Expanding his content to include more on-camera instruction

Whether he’s smoking 12 racks of ribs at once on “Ribzilla” or sharing a simple weeknight cooking tip, the goal stays the same:

Good food. Simple ideas. And something worth sharing.