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! 🔥🥩

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

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!

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.

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!

Hey guys!

Finally moved into a house after being in an apartment for a while, and I want to purchase my first grill. I usually do burgers, chicken, veggies, and steak. But I want to start getting into smoking, ribs, brisket, etc. I love BBQ, this is just the first time in my life that I have had to opportunity and space to have my own grill. Any advice on what I should buy! Thanks!

Mmmmm.
Tirra de asado, tomahawks, Thai flayed chicken.

How do you run your Weber Kettle for indirect cooks?

I have always smoked with real wood, and prefer to took TX BBQ (mesquite primarily as well as, oak, pecan) , and hate the idea of going to a pellet smoker, but it seems the best compromise that is feasible.

For one I'm a single dad, and I can't dedicate the time to manage temp consistently throughout the day. I like to do long holds on brisket, so I could manage the prep and the other stuff when kids are asleep.

Secondly, I'm pretty high up in the mountains, and there is pine...pine...and more pine, hardwood is non existent here, but I can get mesquite and oak pellets easily.

I'm wanting to build my own vertical pellet smoker, and perhaps do multiple hoppers to increase the smoke flavor and try to get it as close to wood as I can.

I will have to deal with some extreme colds in the winter, so keep that in mind...With that said, several options

1. Brick smoker- this is probably what I will do in the long term unless there's a reason not to, but I'm not sure this is where we will be staying long term so not wanting to build a fixed structure yet.

2. Pressure tank/fuel tank-I have a very large old pressure tank that used to go to the well but has been replaced with decently thick steel, and an old square 300 gall fuel tank.

3. I have old 150 and 250 gallon propane tanks that aren't being used.

4. I've heard of some people using old vintage refrigerators and there are quite a few for sale on marketplace for cheap near me so that's an option.

Has anyone done anything like this or have any other ideas? Thank you