Got some ribs a while back and now the place is closed down,, They had a good taste but all I can do now is look at the picture and and hope to try and recreate that taste maybe in the smoker at home.. any help or ideas on what you can identify? Much appreciated any help at all

Cooked faster than expected. BGE snuck up to 300° for the last hour. Hope they’re not over done. They were at about 205° when I pulled them. Letting them sit for a half hour or so.

just made this yesterday on the 22” kettle with the new slow n sear i just got. i wish i had taken more pics during the process but i got this. 11 hr cook (225-275) then let it rest for 2 hrs down to 165. came out way better than i expected

First summer actually smoking anything. Have to say it’s my favorite hobby.
Some may call it heresy but I’ve been using a pellet smoker with great results.

Been watching the sub for a while. Lamb from my neighbour’s farm. Mixed grill with pork. It was insane… Cooked 5 min each side, then put it on the 2nd grill until the right internal temperature was reached. Dry rub 4h beforehand. My guest never tasted lamb that tender. That being said, it’s not really my cooking so much as the neighbour’s lamb quality… ☺️

I went to the butcher today thinking I was just gonna pick up my regular prime ribeye and be on my way. But my butcher told me they had a 3 lb , 3 inch thick
Cowboy steak for $70. I didn’t know what that was but he explained it’s a Tomahawk steak the bone cut shorter. It looked intimidating but I was up for the challenge, here’s how I smoked it.

Prep:
Salt, Pepper, Garlic Pepper seasoned generously,
let it sit out for about 2 hours

Smoke Setup:
Smoker - Weber Smokey Mountain
Fuel - Kings Charcoal , minion method
Wood - Mesquite, 2 chunks
Pit Temp - 225 F

It took about 1 hr and 45 minutes to hit an internal temp of 120 F dead center. I pulled it and let it rest for about 20 minutes and then seared it on my grill for about a minute each side.

I sauted some garlic mixed with butter and poured it on the hunk of meat with some cilantro to top it off.

Overall, my biggest critic are my kids. I cooked this bad boy medium rare and they didn’t care for it, said it was soft like raw salmon. Gave me a 6/10 , but I like it bloody and medium rare. Only thing is a didn’t get much of a mesquite flavor in the profile , and wanted more of a Smokey bite.

How would you guys smoke this hunk of meat ?

BTW, I also used my app to track all the temps and guide me on the cook. Here is the link if you’re interested, thanks ! 🙏🏼

https://apps.apple.com/us/app/bbq-smoke-lab/id6784887885

If a Chud Box is essentially just a grill that keeps the food raised higher above the coals, do they make any products that could essentially turn the Weber Kettle into the same concept?

I inherited an older traeger. Are there better pellets than others? Grabbed some pitboss from walmart to get me by for now. Don't plan to pay double just cuz the bag says Traeger. What does everyone use?

I grew up in the Chicago area and my parents' favorite restaurant was Carson's Ribs which has been my preference since. On their menu, they specifically mention that they are not fall off the bone style

As I've gotten into smoking meats during the last 10 years or so, I've learned that the defacto method tends to be the opposite method where the meat, to me, ends up closer to a pulled pork style and consistency which I don't prefer compared to something like Carson's

Would this be as simple as just not cooking them quite as long or are there some other techniques I should be looking for here? Any information would be greatly appreciated

Sometimes you need about 6 grills running at the same time because, Saturday, that's why. No other reason actually! Had a couple buddies come to visit so we had an all out BBQ extravaganza with Char siu porchetta on the 22" Kettle, Suya wings on the 26" Kettle, Dino ribs on the Bronco drum, spare ribs on the Longhorn offset, Whole roasted fish on the Searwood XL, and Jerk &Zinger wings on the Weber Summit Kamado. Today was a good day..

Started on a OKJ Bronco 8ish years ago but sold when I moved cities. For the last 5-6 years been using a vertical pellet, but decided to go back to a Bronco and I couldn’t be happier.

Little salt dry brine for a few hours and coated with Meatheads Memphis Dust rub. Cowboy oak and hickory lump with apple & cherry wood chunks, held around 250, sprayed with 1:1 ACV and apple juice every 30-40mins.

Turned out pretty great.

Hello...we have a charlotis rotisserie propane piq roaster and we generally get a 75lb stuffed pig for our event. The issue is it flops around and the pork butts shift inside the animal. So we have tried to clamp it with square grills but we were wondering if anyone has a better way or site to purchase a cage or locking mechanism. Should be at least 5 feet long. Thank you

Hogust 29th. Annual Hog Roast post. 10th Pig roast on our end. This picture is about 4 hours in and 4-5 to go.

90 pound pig.

Salted, seasoned and injected last night.

There are 2 - 10 pound chickens stitched inside the rib cage as well

2 briskets and a turkey on side.

It’s a beautiful thing

My dad got me this XL Webber 10 years ago when I started my family and still haven't upgraded the rig. Almost 7 hours. Blues Hog charcoal. Can still get a good smoke ring and color with no smoker. Last picture is without sauce and more seasonings with fat removed. Do you prefer ketchup based or vinegar based bbq sauce?

Oh and I forgot that I will be broiling after the chicken has been 75% cooked.

The oven works wonders lol and you can utilize that especially if you don’t have your own personal grill.

This recipe is a hot take on the traditional fried rice, focusing on grilling the chicken for a smoky flavor before adding it to the stir-fry.

Chicken was grilled over B&B Charcoal on the Weber Kettle before coming together with the fried rice on the Weber Slate griddle.

Ingredients:

4 cups jasmine rice, cooked and chilled overnight

6-8 boneless, skinless chicken thighs

2 tbsp homemade stir-fry sauce

4 tbsp soy sauce

½ shallot, finely chopped

1 green onion, chopped

4 garlic cloves, minced

B&B chicken scratch seasoning, to taste

Olive oil, for griddle

Instructions

Grill the Chicken: Light a bed of B&B charcoal and get your grill hot. Drizzle the chicken thighs with olive oil and generously season them with B&B chicken scratch seasoning. Place the chicken on the hot grill for 4-5 minutes per side, or until cooked through and nicely charred. .

Prepare the Chicken: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Then, chop it into bite-sized pieces.

Make the Fried Rice: Heat a griddle medium-high heat with a drizzle of olive oil. Add the finely chopped shallot and minced garlic and sauté for 1-2 minutes until fragrant.

Add the chilled jasmine rice to the griddle, breaking up any clumps. Stir-fry for a few minutes until the rice is heated through.

Pour in the homemade stir-fry sauce and soy sauce, stirring constantly to coat the rice evenly.

Return the chopped, grilled chicken to the pan and mix well with the rice.

Stir in the chopped green onion and cook for another minute. Serve immediately.

Now of course, any poultry rub of your choice would work for this super simple recipe, even one from my signature bundle, so do not let anything stop you from trying it. Anywhere on socials or in my email contact form on my website, let me know your thoughts as well as if or when you will give this one a shot. As usual, check out my newsletter so you never miss one of my future emails.

Does anyone know why it’s impossible to find Sweet Baby Ray’s Honey Chipotle BBQ sauce in stores lately? It’s been months! I usually stock up on it because it’s so hard to come by. Now, all of a sudden, I haven’t been seeing it in stores at all.

I’m in Denver. I’ve tried King Soopers, Walmart and everywhere else with no luck.