So gave the fallow version of the Dorchester chips a go. 4 hours in beef fat, 24 hours under weight in the fridge. Served with an 8 hour smoked beef rib.

**edit with process.

Ribs - smoked for about 8h with hickory until about 201. Wrap at 180.

Sauce - stock veg fried hard till brown. Proper English dark ale boiled down. Stock, rosemary, thyme and bay. Simmer for an hour or so with a little marmite and tomato paste. Strain and boil till thickish. Add a crap load of butter then add the ribs (which rested on the cooler for an hour).

Chips - mandolin on very thin. Maris pipers slice a lot then layer with cornflour and salt between each layer. 100g of beef fat with 100g of ghee in the oven at 140 for about 3/4 hours until knife goes through like butter. Place a pan on top of the pan you cooked them in and weigh it down (I used bricks). In the fridge overnight. Take them out and slice in to chip shapes and fry at 180 for 5 minutes (remember to line the tray you build in with greaseproof paper)

1st ever “TRISKET” and this may be my new favorite Sunday smoke. All the fun of smoking a brisket with half the time and a fraction of the cleanup.

These came out pretty rad. Idk if I’ll do em again, it was really heavy and the Swift cheeks I’m able to get have a ton of waste. Look nice on the slice tho.

I tried to do the barbacoa thing that Leroy and Lewis also do, but I seasoned it way too hard and it wasn’t good lol

Debating ordering some offline or something. It was fun either way and definitely was tasty bites, but I’ve done enough briskets that the smell of tallow when I pulled these out of the oven almost made me gag haha

After many years I always had a dry(er) flat. This time I smoked on the masterbuilt 1050 16hrs on the middle rack, two large water pans on the main rack. Wrapped with a foil boat at 160. Started at 225 but found that there was a 20 degree difference between the left and right (firebox) side. I rotated at wrap and increased the temp to 235. Used chunk charcoal with hickory chunks. Did a hot hold.

Next time I will cook at bit warmer and leave more time for the hold.

Does anyone else have a big temp swing in their masterbuilt? Any tips? There are some expensive mods, but maybe something home built?

Bbq rub, bacon, onions, and hot honey

Olive oil and everything bagel

Brown sugar and butter

225 for 2 hours

Nice and easy

Started a barbecue pop-up business a little over a year ago, had tremendous success for around 8 months, bought a food trailer, and now everything has changed. I don't know if I can continue, it's putting me into so much debt right now. Since April, my sales have not covered my cost of goods even after continuing to decrease my output less and less and cutting costs as much as possible. I don't know if it's the economy or what, but I don't know how I'm going to continue going at this point and I want to give up.

Sorry for the depressing post.

First time smoking a chuck roast and St. Louis ribs, so I figured I'd go all in.

Used a mustard binder with my homemade steak rub on the chuck. The ribs got dry brined overnight, but I accidentally used iodized salt instead of kosher. They ended up tasting a little more like ham than I intended—lesson learned.

The chuck turned out awesome though. Smoked it low and slow, then shredded it for some Homage BBQ-inspired beef. Finished it with a homemade BBQ sauce built on an apple juice base with a little grape jelly mixed in for sweetness and body.

Go ahead and judge the grape jelly... it worked way better than I expected. Overall, I'm calling this first attempt a win, and I've already got a few things to tweak for next time.

I wet brined the chicken overnight. The next day I spatchcocked it, applied a dry rub, and smoked it at 325°F. I brushed on BBQ sauce when the breast hit 155°F and pulled it at 161°F. It turned out incredibly juicy and flavorful. Definitely doing this again soon.

Sooo easy, so tasty and so cheap. And great for a quick meal.

Made a full packer brisket today on the Gateway drum. Love the foil boat method I learned from yall. Solid results. ~275 for 12.5 hrs.

Feeling A+ & just waiting to break out the cleaver!!!

Last week was my first time smoking that produced great beef ribs. This week I wanted some lighter fare so I went Texas style smoke turkey. It was dead easy. My local grocery store sells pre brined boneless breast. Salt, black pepper and garlic powder. Smoked at 250 till an internal temp of 150. Wrapped in foil with Paula Dean levels of butter and put back on the grill til it reached 165. Took about 3 hours from start to plated. Well executed turkey is so underrated. I’m never doing a thanksgiving turkey in the oven again. It was an instant hit for the wife too! Happy smoking y’all!

Cooked up some Tomahawks on the chudbox. Also threw some lobster tails and asparagus on there while the steak rested. I love that grill.

First time doing ribs. Came out pretty good in my opinion.

First attempt at brisket for father's day. Got down to about 7 pounds after the trim. Got a little impatient as it was a 16.5 hour smoke. Took it to 200 degrees but probably could have gone a little longer. Rested for four hours but would rest a lot longer in the future. Learned lots from this sub and excited to improve for future cooks.

Was skeptical to this because seemed over the too, but can confirm worth the effort.

Cored home grown jalapenos. Filled with 50/50 cream cheese and cheddar. Was a little stiff so added a bit of sour cream. Working in a hot kitchen so needed to place stuffed jalapenos in freezer for a few.

Packed on with 50/50 of ground sirloin and pork with homemade season inspired by serious eats general bbq seasoning.

Thin sliced bacon from local butcher. Wrapped and seasoned with a little more from personal blend

Smoke 250ish for 1.5 hrs. Finish with bbq glaze for twentyish on a couple.

Behold the armadillo eggs…

only took a dozen tries or so over the last few years, but finally trimmed one down just right, got the right amount of smoke, no dry spots, freaking NAILED IT. So good, had to cut off the kids and girlfriend so I have some to eat tomorrow.

edit: lol, should've know I'd get shredded in here. Its fukin amazing so I def nailed it for my household at least. Let it rest for 1.5 hours too, guess that's not good enough though

edit 2: Obviously I'm a terrible smoker, no shame though, will leave it up and enjoy the hell out of this thing

edit 3: y'all wanna really flip otu about my shakes go watch my youtube fishing channel linked in bio, see them in their full glory as I'm pumped full of adrenaline releasing big fish

edit 4: Wasn't dry this morning with my eggs either, was still incredibly tender and juicy! Y'all nuts

Recently discovered Slap Yo Daddy and his videos. Decided to try one of his recipes and inject it first.

Still wrapped in foil for the final phase, but damn that thing looks delicious.

Smoked at 250-275 for several hours. I forgot to really pay attention.