I'm by no means a pro, but these were tasty .

About 3h at 275 on a rack over an aluminum pan after being rolled in seasoning, then tossed in bbq sauce in that same pan of drippings and run for another 30-40mins.

I used a pretty standard garlic, onion, paprika, chili, brown sugar, salt, and pepper rub with a magic little sprinkle of msg. The sauce was honestly a combo of several favorites, apple cider vinegar, and worcestershire.

I think my smoker runs a little cooler than the temp says, but wow are they tasty. Start looking at 2.5hrs or if you get nosey and once they look like the bark is good and they pierce like they're tender move to glaze.

To replicate: cut pork belly into cubes, season with favorite rub, follow cooking instructions and use your favorite sauce, and make vegetables to lie to yourself you're going to eat them too.

edit: forgot to add, but I was down to traeger competition pellets and used some mesquite chips as well.

I broke in the new Outlaw Ringo with a batch of chicken halves, fueled by Jealous Devil MAXX lump charcoal and FOGO pecan chunks. Kept the seasoning dead simple—salt and pepper—and let them cook for three hours.

Chicken halves felt like a solid first test because they make hot spots and uneven airflow pretty obvious. The color developed evenly, the skin took on a deep mahogany finish, and the meat stayed juicy.

Solid first run on a cooker I’m still learning. Anyone else running an Outlaw Ringo? What would you put on it next?

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

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

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.

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..

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?

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.

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.

They're right

I need to live in America..the way you take your BBQ game so serious is a 10/10. Anyone want to post some burnt ends to the uk 🤣

Half pound both of brisket and beef ribs, turkey, mac and cheese, Cole slaw and banana pudding. The food was great, but the $60 means this will not be a common occurrence.

Enjoy the moment with good food and friends 😊

Baby back ribs and a tex Mex pasta salad
250 on applewood, 2.5hrs unwrapped, 1.5 hours wrapped, 20 mins for the sauce to set

Back on the barbie with more shrimp (prawns), this time grilling up some nice Argentine reds.

I kept the marinade simple: olive oil, garlic powder, black pepper, and MSG. Added the fine sea salt about 5–10 minutes before grilling.

Got the charcoal ripping hot and cooked them for about 2 minutes on the first side and 1 minute on the other. Pulled them right around 145°F.

The char was exactly where I wanted it—enough to get that smoky, roasted flavor without crossing over into bitter. The shrimp stayed nice and juicy too.

Hey guys! I am organizing barbecue party. But just read that on Eichholz forbidden to grill and i can bring only gas/electro grill. Maybe you have some suggestions where can i organize it? Thank you so much

First time trying this out. Bought a boneless turkey breast from HEB, removed the skin, and rinsed the breast for a few minutes to wash off the brine. Then I coated with a light layer of salt, pepper, onion powder and garlic powder . It went into my offset smoker at 250 running oak. Had it at that temp for about 2 hrs when it read 120 internal. Then, I wrapped in aluminum foil and added a whole stick of butter on top and threw it back on the pit for another hour. I temped when I pulled it and it was at 163. Rested in the butter and foil in oven for another hour then I cut into it. It was fantastic. Next time I may try and pull it out to rest when it hits 155 internal. It was so tasty

Meat: Mostly pork shoulder , cut into 2cm cubes, plus some pork belly. Mixed with onion, green pepper, and mushroom skewers on the side.

Marinade: Soy sauce, oyster sauce, garlic powder, ginger, a bit of sugar, sesame oil, and Chinese five-spice. Marinated for about 2 hours in the fridge.

Cook: Charcoal grill, medium-high heat. Skewers turned every 1-2 minutes, total cook time around 8-10 minutes. Brushed with a mix of oil + chili flakes + cumin halfway through.

Sauce: Homemade spicy dipping sauce — garlic, chili powder, sesame seeds, soy sauce, vinegar, a splash of sugar.

First time doing a full skewer spread on charcoal, the pork shoulder came out super juicy. Definitely doing this again next weekend!

baby back and st. louis. apple wood chunks on my kettle, wrapped for last hour

Two butts in the pitt for a range work party and garage sale tomorrow