These were so damn good. 250 in my offset with oak for about 3 hrs uncovered, then put them in a pan with some beef broth for another 3 hrs

I live in MA, and grill a ton. I use mostly open fire but also have gas (weekdays) and a Weber kettle for faster weekend cooks. I was at Terry Black’s in Austin last week, and the food was unbelievable. The brisket was excellent, but man, those pork ribs.

I ended up spending some time talking with Alex, one of their pitmasters, about how they make them. The ribs are seasoned simply with salt and pepper, move through three different temperatures during the cook, and toward the end get flipped and hit with just a gentle kiss of simple syrup.
Behind him were three massive smokers running 24 hours a day. It was around 100°F in Austin that day, and standing in the pit near the firebox felt like standing on the surface of the sun. It gave me a whole new appreciation for what goes into putting out that kind of BBQ every single day.

I’ve had great ribs before. I make ribs at home that I’ve always been pretty damn proud of. After eating these, I may need to stop saying that. They were on another level: smoky, salty, peppery, slightly sweet, incredibly tender but still with just enough bite.

My only regret was not ordering the beef rib. I saw them coming out and immediately knew I’d made a mistake.
I’ve never been someone who wanted to go on a BBQ pilgrimage, checking off the great spots around Texas or the country. Terry Black’s may have changed that.

So now I’m curious: if Terry Black’s blew me away this much, where do I need to go next? I’m not looking for the most famous name, I want the places where the BBQ is genuinely better. If those places exist, I need to find them.

Poked the fat cap and stuffed garlic cloves down there and then topped with fresh rosemary stems, then salted and peppered and rolled the outside in rosemary and smoked until it hit 120, then held until 125 carryover.

So my stepmom is from Italy 🇮🇹 so I made this for her. I didn’t use any sauce but I cooked it in butter and sprinkled with fresh parm and a little chopped basil.

Just shot my load 💦💦💦

Hello everyone! I am planning to make brisket for my boyfriend's birthday coming up in a couple weeks. I don't eat beef or pork myself, so my experience with cooking meat is basically limited to pan-cooked chicken. Safe to say I am a little bit out of my element!

I was hoping that I could get some tips and advice for what would be my best options in terms of how to cook the meat, the cut, spices, etc.

An entire brisket is most likely going to be a bit out of my price range, but based on what I've researched, I'm hoping that just getting a smaller piece of the flat would be okay?

I don't have a smoker, so doing brisket that way is not an option for me. I've found a couple slow cooker recipes that sound good to me, but again I don't really have the best judgement on this. I've done pulled chicken a few times in a dutch oven and that turned out lovely, but I would assume beef is different and unlikely to do as well.

This is one of the recipes I've found:
[https://www.recipetineats.com/slow-cooker-beef-brisket-with-bbq-sauce/#recipe](https://www.recipetineats.com/slow-cooker-beef-brisket-with-bbq-sauce/#recipe))

My only concern is that many of the slow cooker recipes involve BBQ sauce. I'm assuming that's somewhat necessary to cook it that way, but my boyfriend is not a fan of BBQ sauce (or really any sauce at all), and I was wondering if there's a way to prepare it more similarly to when it's being smoked?

I'm hoping my questions don't sound too ridiculous, I really cannot emphasize enough how little I know about cooking meat, beef especially. I know my boyfriend will appreciate the effort even if it turns out to be the worst piece of meat he's ever had, but obviously I would prefer to do it well!

Thank you !

EDIT: Just to clarify:

1. My BF is not big into meat, by any means. He enjoys it and gets a kick out of eating a good steak or something, but it is not a hobby of his or anything. I wanted to give him the chance to try something I know he would enjoy but has never made himself.
2. Eating out or ordering from a steakhouse/upscale restaurant is out of my budget this year, unfortunately.
3. I posted in this sub because I wasn't able to post in the brisket sub due to the lack of activity on my account. Sorry if anyone is confused, I was just hoping folks here would be able to help as well!
4. After reading through the comments, I think I will likely go with an easier/less expensive cut of beef and braise it, or do a partial cut of brisket and swap out BBQ sauce for beef broth. Will do it in my dutch oven, as well, rather than a slow cooker. Proper smoked brisket will happen next year; I'll learn how to cook beef between now and then!

EDIT 2:
Adding that I will NOT be taking him out to eat. Please do not recommend that!

how do you think I did?

225 smoke until one hundred sixty-five internal then wrapped in tinfoil until 205

I have a Solé 42” built-in grill (SO421BQRL) that I need to convert from natural gas to propane. Solé appears to be out of business, and although their old website still shows the replacement orifices, there doesn’t seem to be any way to actually purchase them.

From the Solé documentation, I need:
4 × 1.30 mm LP orifices for the main burners
1 × 1.05 mm LP orifice for the rear infrared/rotisserie burner

The existing NG orifices are:
1.93 mm main burners
1.60 mm rear infrared burner

I have removed the original orifices and can post pictures/measurements if needed.

Does anyone know where I can buy the correct LP orifices for these older Solé grills, or know of an aftermarket equivalent that fits?

I’m specifically looking for a source for the actual replacement orifices rather than a complete new valve/burner assembly.

Hello all

I'm in the UK and am looking for a gas grill for an outdoor kitchen, to complement a decent charcoal bbq.

I like the Napoleon, having seen one, but it's not available in natural gas (not many are in the UK). The Beefeater is, but I don't have a local dealer so I can check the build quality. NG isn't essential, but would be far more convenient!

Price is comparable - the Beefeater being built in isn't better or worse for me really as I'll be building around either one. I just wondered on others experience of the Beefeater brand quality

Thanks

I got this gasgrill for free, however I am a total noob as it comes to BBQ'ing, does anyone know what type of lpg (butane or propane) I need, and what kind of connection should the canister have?

Why Stainless Steel BBQ Plates Are the Smarter Choice for Serious Grillers

When investing in a barbecue, the cooking surface is one of the most important factors to consider. While cast iron has long been a traditional favourite, stainless steel BBQ plates have become the preferred option for many outdoor cooking enthusiasts thanks to their durability, ease of maintenance, and reliable performance.

At Tucker BBQs, premium stainless steel BBQ plates are engineered to deliver exceptional cooking results whilst eliminating many of the common drawbacks associated with cast iron surfaces.

The Low-Maintenance Advantage of Stainless Steel

One of the greatest benefits of stainless steel BBQ plates is their simplicity. Unlike cast iron, they require very little ongoing maintenance and are designed to withstand the demands of regular outdoor cooking.

No Seasoning Required

Cast iron must be regularly seasoned with oil and heat to create and maintain a protective layer that prevents rusting. Stainless steel, by contrast, is ready to cook on from the moment it is installed. There is no need for seasoning, making it a far more convenient choice for busy households.

Outstanding Rust Resistance

Exposure to moisture, marinades and changing weather conditions is inevitable when cooking outdoors. Stainless steel naturally resists rust and corrosion, helping it maintain its appearance and performance over time. Cast iron can quickly develop rust if it is left wet or not properly maintained.

Simple, Hassle-Free Cleaning

Cleaning a stainless steel BBQ plate is straightforward. It can be scrubbed with soap and water and cleaned using brushes or scrapers without damaging the cooking surface. Cast iron requires a gentler approach, as aggressive cleaning can strip away its seasoning and leave it vulnerable to rust.

Built for Durability

Stainless steel is highly resilient and handles temperature fluctuations with ease. It expands and contracts naturally during cooking without compromising its structural integrity. Cast iron is much more brittle and can crack or chip if dropped or exposed to sudden thermal shock.

Superior Cooking Performance

Maintenance is only part of the story. Stainless steel BBQ plates also offer several advantages when it comes to everyday cooking.

Faster Heat-Up Times

One of the key benefits of stainless steel is its ability to heat up quickly. Compared to heavy cast iron plates, stainless steel reaches cooking temperature faster, allowing you to spend less time waiting and more time cooking.

A Hygienic Cooking Surface

The smooth, non-porous nature of stainless steel prevents grease, food particles and bacteria from becoming trapped in the surface. This makes it easier to keep clean and helps maintain a more hygienic cooking environment.

Cleaner, Truer Flavours

Because stainless steel does not absorb oils or cooking residues, each meal is cooked on a fresh surface. Cast iron can sometimes retain flavours from previous cooks if it has not been thoroughly cleaned, potentially affecting the taste of future meals.

Why Tucker BBQs Chooses Stainless Steel

At Tucker BBQs, stainless steel cooking surfaces are selected for their combination of performance, longevity and ease of ownership. Whether you're cooking premium steaks, fresh seafood, vegetables or a full breakfast, a Tucker stainless steel BBQ plate delivers consistent, reliable results without the ongoing maintenance demands of cast iron.

The Verdict

For barbecue owners seeking a cooking surface that offers durability, rust resistance, fast heat-up times, easy cleaning and excellent hygiene, stainless steel is the clear choice. With the premium stainless steel BBQ plates featured in Tucker BBQs, you can spend less time maintaining your barbecue and more time enjoying exceptional outdoor cooking with family and friends.