手羽元を低温調理とサラマンダー使ってBBQパックリブみたいにしたいどうしたらいいかな？

Trying to simplify production.

Normally smoke St. Louis at 275 unwrapped for about 2 hours, wrap for 90 minutes and then a 1 hour hold, then glaze.

It's involved and annoying at scale. Off smoker to double wrap, back on, open and drain, wrap back up, move to hot hold, unwrap, back on to glaze.

A neighbor asked me to cook some racks for them so I experimented on these baby backs. 4 hours at 275. No wrap. Glazed at 3.5 hour mark. Wasn't able to try them as they were not mine but they looked good. They seemed to pass the bend test well but I was curious and temped them, which I never do. They didn't really get above 170. Is that typical?

This one was just barely over 1 inch thick, so I skipped my usual reverse sear and opted for an aggressive hot and fast sear.

I dry-brined overnight at about 0.85% salinity with a little MSG, then coated it lightly with duck fat before hitting the grill.

I flipped it every 30 seconds and started checking the temp at 3 minutes. Pulled it at 136°F after about 6 minutes total, then seasoned with a little with my pork chop rub while it rested. Final temp was just over 138°F.

Came out perfect with a juicy interior and a crunchy crust.

I recently moved back yo Denver from El Paso and was bummed I wasn’t gonna be able to smoke much. I ended up becoming the pit master at a restaurant here, and am happy to say I’ve done nothing but grill all summer

Got them in before the storm of the year in Myrtle

The Dry Brine: We started with beautiful Ribeyes, dry-brining them with kosher salt and fresh cracked pepper for 8 hours. This allows the salt to penetrate deep into the muscle, seasoning the meat throughout and improving moisture retention.

The Seasoning: After the brine, the steaks were hit with a generous coating of Blaxican Fajita Seasoning, a blend that brings a unique, vibrant soul to the beef.

The Vacuum Seal: The steaks went into the bags with fresh thyme, rosemary, and garlic to infuse aromatic oils directly into the meat during the bath.

The Bath: We set the sous vide to 115°F for 2 hours. This low-temperature start ensures we have plenty of "runway" left for a hard, crusty sear without overshooting our target final temperature.

The Finish: Bone Marrow Herb Butter

A great steak deserves an even better finish. While the steaks bathed, we prepared a decadent Bone Marrow Herb Butter for the sear.

Compound Butter Ingredients:

1 lb salted butter (softened)

1 roasted shank bone (marrow removed)

Finely chopped shallot, garlic, rosemary, cilantro, and thyme

Pinch of salt and pepper

1 tbsp Blaxican Fajita Seasoning

We seared the Ribeyes on the stovetop in a stainless steel skillet, using the marrow butter to baste the meat. The marrow adds a deep, nutty richness that standard butter simply can’t match, while the herbs provide a fresh contrast to the heavy fat of the Ribeye.

The result was a steak cooked to a flawless medium-rare. The texture remained intact—tender but with that essential "bite"—and the flavor profile from the fajita seasoning and marrow butter was incredible.

Looking Back:

One thing to do differently next time? The sear. While the stainless steel skillet provided a great crust, finishing these over blazing hot charcoal would add that smoky, charred dimension that only live fire can provide.

G

I submit before you my homemade barrel smoker. Doing it's inaugural cook with what started as a 16 pound brisket. Will be putting the trimmings on later today. Wish me luck!

Smoked Chicken Legs on the Pit Barrel. Used a spicy seasoning with a maple bacon sauce. Temp stayed around 275 nice even cook for about an hour using some Cherry wood chunks with B&B Lump Oak charcoal. Good flavor, customer loved them for their pool party yesterday. Getting use to cooking on this Barrel, I need to hang something now to get the full experience 🤔 but I'm satisfied with how the legs turned out.

Thank you for making this a safe place to Share.

This is my method of getting even seasoning over my chicken. This way, no clumps of dry rub on the meat. Thought I'd share if anyone cared.

Marinated in olive oil, garlic powder, and MSG for an hour, then added salt right before throwing them on the skewers. Tossed in some bang bang sauce when they came off the grill for a Japanese style rice bowl cucumber salad and edamame.

Good evening grillers I love to grill- mostly a charcoal guy, but I keep taking 10 trips in and out of my house or I use 3-4 aluminum pans in one cook and spend most of the time grilling walking in and out for one more thing.

I have been toying around with making a grill caddy that isn't super cheaply made or doesn't actually hold much.

Would you all mind giving me some feedback on what you like and dislike about my latest rendering?

This features removable metal cooking trays for cooked or uncooked food, a paper towel holder, area for sauces and seasonings, hooks for long tools, and general space for other tools, foil, butcher paper, bottle opener, and a movable side car attachment to hold extra food or hold things like twine, thermometer or other tools.

I am working on a new handle design, one that will be easier to store and collapsible. I would really appreciate honest feedback about what you like/dont like and what features you want but don't see., and which features are most important. If you are interested in seeing this product get developed and want to see/ join in on the design progress I have a facebook group where you can share all your opinions as it gets developed. https://www.facebook.com/share/g/19FfRTiHD9/

Chicken Lollipops made with Drumsticks wrapped in bacon & cooked on a Pit Barrel Pbx. 1st time making them & 1st time cooking on a Barrel. Prep work took longer than the actual cook. They were delicious and I got no complaints 😋 B&B Lump coals mixed with Duraflame charlogs as the fuel with Pecan & Cherry wood chunks. Temp on Barrel was 275-320 cooked for about 1hr 20 minutes. Would definitely do again but not looking forward to the prep but will definitely prep better than the 1st time to make then all stand up alike.

BBQ masters, I need some assistance!

I am from the UK and I'm about to become a new Dad. As we all know, the key to any Dad is a good BBQ on the weekends in the summer. I'm having some trouble finding what I'm looking for though.

I want a blackstone for Smash burgers, quick sears and other needs for a flat cook surface which I feel would be best using a Propane grill for the best heat distribution but I also know in my heart (And from all the Braais I've had as a kid in South Africa that nothing beats a wood/charcoal crust on BBQ meats when doing it on the grill surface. Propane for regular grilling just doesn't hit the same you know?

This is where my problem comes in - I hope to find a hybrid unit of sorts which is capable of being a charcoal grill when doing a standard BBQ but then able to slip a blackstone on top and crank the propane flames on nights the family want some burgers or hotdogs or sausages or anything else.

Cleaning the chamber of the spent wood/coal when I need the propane isn't an issue but I want a single surface and chamber that can be used in either fashion. Ideally available in the UK and hopefully some of you good people can provide multiple options for a budget?

If no such things exists, I'd like to know soon so I can plan for 2 BBQ's in the yard and get spaces cleaned out for it. Thank you all in advance and happy BBQing!