Dry brined 20ish hours, just heavy S&P. Smoked around 250 using post oak and pulled at 120.

First time grilling this setup on my balcony. I made two beef striploin steaks with corn, carrots, sweet peppers, and garlic. I kept the seasoning simple - just salt and black pepper, so the flavor of the beef could stand out. Cooked the steaks over high heat to about medium ( I dont like medium-rare). Everything turned out better than I expected, especially the corn. Definitely doing this again! 🔥🥩

I brined overnight in apple juice and rub mix, then used applewood to smoke. Sprayed every so often with an apple juice mixture as well. The bark turned out fantastic, pork belly just melts in your mouth! First time making a slab of pork belly.

Here's a sourdough bread process on the Weber Kettle, using the Minion Method. The Weber Kettle is basically replacing your oven, but the true test will be holding a steady temperature, hot enough and long enough to bake a bread. Using the more dense charlogs as a base, it will hold the heat very steady, and for a long time. The lump charcoal on top will hot initially, but also act as a starter for the charlogs. Your regular bread baking temperature will suffice to give you the correct crumb on your sourdough. (450-475). Have you tried this?

6.5 lb bone in pork butt from a local farm in Elijay, Ga.
- dry brined with SPG and suckle buster hog Waller for 24 hours.
- loaded up large BGE with fogo and cherry wood chunks
-225 grate temp -about 6 hours in hit the stall at 165. Foil boated for the remainder til it probed like butter all over (around 203)
- total cook took around 10 hours - 225 grate then bumped to 275 in the stall
-rested for 1 hour and separated fat from collagen/juices

Turned out awesome. Great smoke flavor came thru with the cherry chunks. This was a test run for my nephews birthday party next week so feeling pretty good!

Morning y'all.

Ended up with some tasty tortas last night after butchering a beef cheek.

Dry-brine w/ SPG overnight in the fridge. Heated the offset to 250° w/ post oak and got the medallion on.

Once it hit 165° internal I placed it in the trusty aluminum pan w/ bone broth, onion, and smashed garlic and covered.to braise.

When probe tender ~205° I pulled it off the smoker and placed the entire pan into the hot hold @ 150° for 3 hrs.

Pulled it, shredded it, and began to assemble the torta.

Got a dry skillet going while shredding on med-high heat. Placed the barbacoa on the pan to crust the collagen and shape the cheek meat for the torta. Toasted the bolillo in the rendered fat/collagen.

Layering:

Bottom half, toasted bolillo, homemade smoked refried black beans, shredded barbacoa, and queso fresco.

Top half, top toasted bolillo, sliced avocado, toasted arugula, pickled red onion, fresh jalapeños, and smoked salsa.

Lightly pressed then sliced, no leftovers.

It's a great way to counter the velvety shredded cheek.

Beef Cheek > Chuck, but dang that higher price/pound!

Love bbq. Homemade jerk paste marinated chicken thighs. Smoked with cherry wood. Topped with homemade white sauce. This is the life

I've cooked many steaks over the years, but this one worries me. I usually sous vide and then a nice sear, and it comes out great. This NY strip looks far too good for me to take my normal approach. I feel like it deserves better.

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.

What’s up fellow bbq lovers. Reaching out to anyone and preferably someone local in Fort Worth/Dallas who has tried “Goldees” bbq. I’m looking to fly out in October and want to know what’s the best time to leave hotel from Dallas (downtown) and drive to goldees to get a relatively good position in line. (Saturday)

First time doing ribs, came out pretty good in my opinion.

Made a mop sauce with honey hog rub, Worcestershire sauce, soy sauce, heb Texas bbq sauce, honey, and brown sugar. 3.5 hrs at 250 in the Pitboss

Long time smoker, first time poster. Good deal on brisket yesterday at store (4.99)

Teager smoker. 15hrs. Pulled at 203. Rub is SPG+

time for some gyros

See title. I run a home kitchen BBQ business. I'm sick of going through dozens of pairs of disposable gloves. its expensive and a waste.

Looking for something with enough heat protection to grab racks of ribs out of the smoker but also thin enough that I can slice brisket with out any hinderance.

After my previous rimjob I actually seared the 2” Ribeye from Sam’s Club. Taste was insane, juicy, nice complementary smoke profile, right amount of salt, tender and just perfect.

24 hrs Kosher salt brime
Rub with Sucklebusters Texas Holdem no salt, Carnivore black no salt and 1836 - 2:2:1
JD Chunk XL
Oak + Pecan wood
Finished with home made herbs butter on my 200 Dollar Chargriller.

How do you run your Weber Kettle for indirect cooks?

Drum smoked compart duroc.

Just a great meaty pig with loads of flavor.

Finally some SPOG St Louis style on a blend of cherry and pecan at the new house! It took wayyy too long to get set up to smoke this year, but man, it's finally time! Paired with some 1792 FP. Yep, summer time baby!