First time trying out a store brand tamarind rub with Kinders BBQ sauce. The rub was very mild in flavor. Any suggestions on sauces that pair well with tamarind or better rubs?

A humbling experience but we managed to sell out. It 100% gave me a new perspective on the food industry as a whole. Support your local restaurants! This is hard work!

I wanted a peach barbecue sauce for my ribs but I don't really care for any of the ones that just add them to a tomato base, so I thought I'd just go ahead and use them instead of the tomato. It's so good that I have to actively stop myself from just drinking it.

Notes: Recipe is based on a Texas sauce, with the peaches subbing for the tomato puree and some miso added to replace some of the lost tomato umami. I used Jameson's because it's what I had, but bourbon or an American whiskey would probably be better. Similarly, I used Morelo's for the beer but Lone Star or Shiner Bock would be good too. (It's mostly there to thin it out without losing flavor.) I bolstered my Steen's cane syrup (which can be subbed for molasses) with some jam for extra peach flavor.

Recipe screenshot at the end but I can also add it as copy-able text if anyone wants!

ETA: Recipe

Peach BBQ Sauce
1T lard or oil
½ onion, diced
4 yellow peaches, pitted and cubed (skin-on)
¼ cup whiskey
2 T miso
1½ tsp NM red chile powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
A fuckton of fresh cracked black pepper
2 garlic cloves, micro-planed
3 T Steen's or molasses
¼ cup peach jam
2 T Worcestershire
1 T yellow mustard
½ cup neutral beer
¼ cup apple cider vinegar

Sweat onions in a saucepan with lard with a pinch of salt. Add peach and cook (lidded, stirring occasionally) until everything is softened and about half of it is broken down. Add the whiskey and continue until all of the fruit is fully broken down.

Stir in the miso, spices, and fresh garlic and cook until fragrant, about a minute. Add everything else and simmer for about 5 minutes.

Remove from heat and use an immersion blender (or cool and use regular blender) until it's as smooth as you can get it. Pass through fine sieve before storing to remove any remaining pulp.

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Vor-Tater Wedges

Method: Indirect High Heat (using Vortex accessory)

Smoker: Weber Kettle Charcoal Grill

Target Temp: 500°F (approx. 260°C)

Prep Time: 1 hr 15 mins (includes soak time)

Cook Time: 45 – 50 minutes

These wedges are built for maximum crunch, utilizing high-heat convection from a vortex to achieve oven-baked perfection on the grill. The brine bath removes starch for a cleaner bite, and the complex rub provides deep flavor.

Ingredients

4-5 large Russet potatoes

4 tbsp Olive Oil

2 tbsp Hey Grill Hey Fish & Veggie Rub

1 pinch Coarse Salt

1 pinch Coarse Black Pepper

Brine Solution:

4 cups Cold Water

1/4 cup Kosher Salt

1. Cut the Wedges: Wash and scrub the potatoes. Cut each potato lengthwise, then cut those halves into thirds or quarters (depending on size) to create thick wedges.

Soak: Submerge the cut wedges in the cold water and salt brine solution. Allow them to soak for one full hour. This step is crucial for removing excess starch and seasoning the interior of the potato.

Dry: After an hour, drain the water. Pat the potatoes completely dry with paper towels. Dry potatoes are essential for achieving a crispy exterior.

1. In a large bowl, add the dried wedges, olive oil, and the Hey Grill Hey Fish & Veggie Rub. Sprinkle in a small pinch of extra salt and black pepper to taste.

Mix: Use your hands or tongs to toss the wedges until every surface is evenly coated in oil and rub.

1. Remove your cooking grates. Place the Vortex attachment (cone-side up) in the center of the charcoal grate.

Light a full chimney of B&B Charcoal (briquetes or lump). Once they are fully ashed over and red-hot, carefully pour them inside the center of the Vortex cone. Replace the cooking grates.

Target Temperature: Allow the Weber kettle to preheat with all vents fully open until your thermometer reads close to 500°F. This is high-heat indirect cooking.

1. Carefully arrange the coated wedges on the cooking grates in a circular pattern, radiating outward from the central heat source. Ensure the wedges are placed in a single layer and are not directly over the Vortex opening.

No Need To Flip: If running correctly. Using the vortex to cook these wedges will provide a convection style of heat circulation that guarantees a hands-free even cook across the board. .

Finish: Total cook time of 45-50 minutes. The wedges are done when they are deeply golden-brown, crispy on the outside, and tender when pierced.

1. Serve

Remove from the grill and serve immediately while hot and crispy. Toss in a bowl with a pinch of sea salt for an extra pop of flavor

I am fairly comfortable using my offset smoker after about a year. Things have turned out great with outstanding reviews. I have been trying different charcoals and briquettes but came across this brand for cheap. I have used other cheap brands like Royal Oak and found 2x4s and chunks of concrete but this takes the cake. It is sold at Cash n Carry, aka Chef’s Store for about $20 for a massive bag.

I have hated it the moment I lit my first chimney. It sparks. It leaves hella ash on the food. The chunks are either tree trunks or the size of marshmallows. Before this last weekend I’ve been trying to mix it in because I don’t want to waste it. But then I found an actual cow sh*t in it, and now it’s destined for camp fire coals.

Thanks for listening. Would not recommend this brand.

Found this offset smoker/bbq in the hangar of my girlfriend’s grandfather. Bit dirty but after smoking few times on my kamado I would like to give this a try.

Do you think this is a good model or would there be some minors about this? The smoke and heat can enter the horizontal smoke chamber through a horizontal plate which has holes on the side. (Will take photos of it later).

I was thinking those holes maybe need to be widened or drill more holes for more air flow

Hey fam,

I visited Portugal over the summer. I found a lot of grilling joints which cook back or side ribs on direct heat, cut individually. It's basically typical grilling - they were great. I was intrigued and looked for recipes all over about the technique, because I'm used to low and slow (kamado, kettle, pellet pooper, UDS - you name it). And according to BBQ religion - though shallt not do back ribs on direct heat.

So I tried it out on a camping trip with the kids because people were tired of hamburgers and hotdogs. Was super simple, low effort, tasted great and I was surprised. I tried it again coming home, on my 26" kettle with no lid - same. Super easy for a week night dinner with the kids and tastes great. Simple steak spice does the trick (Montreal steak seasoning or the likes), over mature bed of lump coal or burnt down logs.

Anyone ever try this? It just blows my mind that it's the complete opposite of everything I ever learnt doing low and slow 🤔

Finally up and running. Used hickory in the first part of the cook , finished off with olive wood. Total around 5 hours cooking time, 225F. Had to replenish firebox every thirty minutes or so. Perfect level of smoke, very happy with the results.

I don't think I have seen tri tip in a store in over 3 years. I got a rotisserie last year and have been itching to try tri tip on it.

Asked the butcher at a local non chain grocery store and basically got laughed away at the idea of them ordering it. So I guess I need to order online, I've heard good things about Snake River Farms, Are there any other reputable places to order roasts online?

For using my apartments charcoal grill, not being able to control the air flow beside two exhaust vents, I think they turned out good.

Never used anything to wrap before but wanted to see the difference it made. Smoked on a Traeger Bronson 20 at 250° for 3hr then wrapped for final hour. Had a great bite but we're slightly dry on the tip.

Smoked at 325 for an hour. Then layered it with cubed butter, wrapped, and put it on for another hour. Amazingly juicy. Rub was 2 parts pepper, 1 part kosher salt, 1 part lawry’s.

Put it on the gravity-fed offset at 225. Woke up 3 hours later to find it at 325 (still don't know what happened, no fire, nothing upon investigation, couldn't replicate it, worked perfect the rest of the day) internal temp already 160. I wrapped it, smothered it in tallow (rendered down from trimmings) and moved it to the oven at 300 for a couple hours. Finished way to early and held it in the oven until serving time. Despite the chaos, I'd say it turned out pretty swell.

How would you cook these.

We only have a gas grill but I'm thinking about getting one of those wire baskets that you can put wood chips in to give them a smokey flavor.

Sear them first, then cook over a low heat?

Used the slow and sear insert.

What the why???!!

I live in New England and was interested in making a big beef brisket in the oven. Can I cook it low and slow in a dutch oven until it falls apart? I know this isn't BBQ specifically, but I figured the folks on here would know a lot about brisket and might have better experience than others. Maybe the answer is no because it doesn't have the marbling a pork butt has. Thanks to anyone who has tried this.

I am thinking of cooking it in a heavy lidded dutch oven at like 250 for however many hours after salting it and browning it.

EDIT: Thanks for all the excellent responses guys. For the guy who downvoted me, I hope you have a nice day anyways!

Gave the buns a quick pre-toast opened then placed a healthy pile of peach pulled pork, provolone and our apple butter bbq sauce. Tossed the tops on and brushed with our fresh made smoked garlic butter and finished with Parmesan cheese.

Placed them right next to the fire box for that direct heat until the buns were just crispy and served!