What cut of meat is that?

I go from fridge to grill mostly by preference but I don't put my steaks directly on the flame.

They chillout in the indirect zone for awhile to get some nice wood flavor and I slowly move it over to the direct heat over time and finish with the seer.

Tri tip

Going to be cracking a cold one and enjoy some college football.

That looks great!
I have only grilled veggies on my table tonight.
As written in this blog https://betterme.world/articles/ it is very important to prepare for the fasting and keep a healthy diet couple of days before. That is what i am doing now, which means no beers, meat or junks. Good luck to me.

Just bought a new Blackstone and love it so far.

I did a test run on Greek Yogurt marinated chicken thighs... Oh. My. God... Time kine pictured. From just out of the 24 hour marinade to the going on the grill to coming off the grill (at 162) then out from under the broiler (at 189). Just amazing. Will be cooking some food for the Chiefs game on Thursday, this might be it...

https://uploads.tapatalk-cdn.com/202...c47b1fcf37.jpghttps://uploads.tapatalk-cdn.com/202...dcf12ce360.jpghttps://uploads.tapatalk-cdn.com/202...2e764236b1.jpghttps://uploads.tapatalk-cdn.com/202...e4080e4b40.jpghttps://uploads.tapatalk-cdn.com/202...62c359dfc0.jpg

Everyone(but me) has the rona. Means perfect time for experiments!

2-1-1 @ 275 on the ribs instead of my usual 3-2-1 @ 225.


Changed up the brine(normally 3 days in a salt water/herb brine), buttermilk and heavy herbs for 1.5 days.

And trying a smoked ribeye that I'll reverse sear after 30-40 on the smoker. https://uploads.tapatalk-cdn.com/202...6e9a6fd23c.jpg

Sent from my SM-S906U1 using Tapatalk

I recently purchased a Masterbuilt digital electric smoker. I can already tell it is small. An entire rack of ribs will not fit. I had to cut it in half.
I am fixing to do a Pork shoulder roast. I am going to start it tonight and let it cook until tomorrow morning. Thinking 12 to 15 hours.

I cut the bologna too deep. Everyone loved the ribs and boneless thighs. https://uploads.tapatalk-cdn.com/202...7dea55ef2c.jpghttps://uploads.tapatalk-cdn.com/202...b2e1fada1f.jpg

Found some baby backs on sale last week...

https://i.imgur.com/sZRsE0K.jpg

Poppers is life

Chopped up some leftover rib tips from a recent spares cook. Recommended.

https://i.imgur.com/hCiSuwg.jpg

https://i.imgur.com/u6DC09m.jpg

Dude. KCU if I get rich I’m just going to contract you to feed me.

KC BBQ Store free shipping flash sale

https://i.imgur.com/LnvMiUo.jpg

Always wanted to do the bologna burnt ends.

Smoked bologna is the bomb.
I am smoking a couple of racks of beef ribs for the Chiefs game. Bought a Yoder last year. I put in a couple of smoke tubes and let it go. The APP to control the thing makes life really easy. I have XL big green egg as well but have only been using it for steaks and Pizza lately.

Flat tops have become really popular. Here's a quick video on how to deep clean them. The cleaner at the beginning is EcoLab grill cleaner.


<iframe width="560" height="315" src="https://www.youtube.com/embed/0bpaCpAIB10" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe>

I just use a bench scraper to push everything to grease trap, get a paper towel, run the bench scraper with a paper towel over it until it's clean. Biggest thing is do it while it's hot.

A few times early on I did some shit with some sugar in it that stuck pretty good and I just used some water in a squirt bottle. If it's seasoned, the steam from the water should release your burned on shit.

I'm not looking to use any chemical on mine.

There is A LOT wrong with that video. While the operator may have got the end result they want, the procedure is incorrect and unsafe. I would suggest to Google the 3M video on high temperature grill cleaner and use the glycerin based product along with the long handle scrub and squeegee sold by them. I recommend 3M because it is sold lots of places and they invented this technology (many copies now out there). Also, NEVER pour that much liquid on your hot flat top - good way to not have a working flat. YMMV.

Depending on what I cook on it, I'll use scary soap to clean it. Gasp. I know.

It gives me a chance to keep ot freshly seasoned.

Smoked a tri-tip as you would a brisket aka trisket. Turned out so damn good, very juicy and tender.

https://uploads.tapatalk-cdn.com/202...34f8943a57.jpg
https://uploads.tapatalk-cdn.com/202...afc74c2c23.jpg
https://uploads.tapatalk-cdn.com/202...57380bfa60.jpg


Sent from my iPhone using Tapatalk Pro

I love smoked tri tip. It's one of my go to favorites. I have been smoking a lot more meat this year. We used to go out to eat on Sunday after church. But it's gotten so expensive, that we hardly ever go now. My wife is the piano player, so Sunday starts with practicing with the choir and it's just a long morning for her. So I do Sunday lunch on the smoker. One week I'll do Salmon, next week ribs, another week tri tip, another week chicken, etc We eat so much better for a lot less money, and eat on it for a couple of days after. My family doesn't complain a bit about not going out to eat and I enjoy doing it.

OUTSTANDING work! How long, what temp(s), when did you put it in paper?

County style pork ribs, getting ready for game 3.

https://uploads.tapatalk-cdn.com/202...af4fc7247e.jpg


Sent from my iPhone using Tapatalk Pro

Damn man, I didn’t see your post. My bad brotha, I did 225 until internal temp hit 120 (rare). I wrapped and took it off at 155-160.

Chicken lollipops and pig shots on this perfect May evening


https://uploads.tapatalk-cdn.com/202...229bcdd5bb.jpg


Sent from my iPhone using Tapatalk

:thumb::thumb::thumb:

https://uploads.tapatalk-cdn.com/202...854f5ff3a6.jpg
https://uploads.tapatalk-cdn.com/202...7ec2230311.jpg


Sent from my iPhone using Tapatalk Pro

Did it right tonight.

https://uploads.tapatalk-cdn.com/202...c89f07898b.jpg
https://uploads.tapatalk-cdn.com/202...9d2c1bbe4a.jpg


Sent from my iPhone using Tapatalk

I like big butts...

Looks delicious

I’d pay $100 to have that mac n cheese shipped frozen to me

Awesome job Pablo! My mouth is watering.

Pulled pork but really trying to dial in these charro beans as my go-to side

https://i.imgur.com/rIJIfkR.jpg

https://i.imgur.com/XYiTfkj.jpg

https://i.imgur.com/VCXgd8I.jpg

Technically not BBQ but I am trying slow cooking some brisket for the first time.

Rubbed with salt, pepper, cumin, coriander, celery seed, red pepper flakes, and ancho chili powder. Pan seared in butter, then put in the slow cooker with beef broth, 1/4 cup apple cider vinegar, a quartered onion, some minced garlic, peppercorns, coriander seeds, and a guajillo pepper sliced in half. Cooking it on low for seven hours. Hopefully it's tender.

London broil. Tenderized, marinated, smoked then seared. Pretty damn delicious with a little work and a $6/lb cut of beef.

https://uploads.tapatalk-cdn.com/202...0789746cc7.jpg
https://uploads.tapatalk-cdn.com/202...b5ff598933.jpg


Sent from my iPhone using Tapatalk

Looks damn good Pablo!

Damn I need to get my smoker out of the garage sometime. I've been addicted to pulled pork mac n cheese here lately. I've been getting Joes KC shipped to my home. I heat up a pack of the pork and go buy some mac n cheese from Chick Fil A, mix it up with a little Joe's BBQ sauce and have fast and easy (notice I didn't say cheap ;)) pulled pork mac n cheese that tastes freaking heavenly.

:thumb:

<blockquote class="twitter-tweet"><p lang="en" dir="ltr">I will never sleep at another hotel for as long as I live <a href="https://t.co/x45Oz63D49">pic.twitter.com/x45Oz63D49</a></p>&mdash; Ramp Capital Guy (@RampCapitalLLC) <a href="https://twitter.com/RampCapitalLLC/status/1666615976266219525?ref_src=twsrc%5Etfw">June 8, 2023</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script>

About to furiously pull the hell out of my pork.







Put a pork shoulder on the reqteq at 225* removed at 202* internal temp. Resting that schlong for a good pulling now.Attachment 126125Attachment 126126

Sent from my Pixel 7 Pro using Tapatalk

That looks really nice srvy. Can't see it unless you click on the link though so something is jacked up.

I smoked an eye of round roast I have in the fridge to shave for roast beef sandwiches today.

Yeah I used small and tried to download from the phone using CP insert image both pics stalled at 34% so I used insert media attachment. I have this problem often from the pixel 7 pro even on its lowest picture setting.

Grilled some Prime Rib burgers from the bulk store tonight. Not bad. Not bad at all.

Pork is pulled juice separated from fat and added to pork. Old man gets first Sammie.https://uploads.tapatalk-cdn.com/202...4bed5f56ff.jpghttps://uploads.tapatalk-cdn.com/202...3878ccbb22.jpghttps://uploads.tapatalk-cdn.com/202...1d60fce6bb.jpg

Sent from my Pixel 7 Pro using Tapatalk

I don't smoke as much as I used to but I'm smoking a butt and some ribs today. I'm off to a rough start as the butt wasn't all the way thawed. It's just going to take longer. Then on the ribs, well, ever since the scamdemic every thing sucks. The cuts of meet aren't as good, the butcher isn't as good the quality is just not what it was. It'll all get done and it's Q and Q is always good though so......Tally Ho!

You’re better off spritzing like crazy and smoking for a few hours to get that smoke flavor and bark while finishing it in the oven wrapped. Way late in the day to start smoking one now. Of course depending on size you could be alright, very late dinner.

It'll be a long day. We'll have ribs today and pulled pork tomorrow and the rest of the week. Butt was on at 9:00 AM so by midnight it'll be pulled and put in the refrigerator.

If you have the time then nothing else matters lol.

Enjoy your day broski

And
Nothing Else matters-

Except this is going require some beer.

One thing about a not completely thawed butt is that there is no injected it.

Ribs are wrapped and the first beer is the bestest.

Im'a going to make some sauce here in a bit. They invented that Alabama White Sauce some years back. I tried some once and it was the nast. Tasted like watered down rancid mayo. I'm making my patented sauce and I call it Ozark Black Sauce. Lot's of black berries around these parts and I love black berry jam so black berry is why it's black. Derp! Ozark Black Sauce with a hint of Cherry and Habanero. MMmmmmm!

Woke this morning and checked the front page of youtube to check out what was new. Right off the bat, I see Harps BBQ in Raytown. For my money, it Blows away any place in Western Mo and Easter Kansas. If you are near try it out but beware its one of those places that run out of things best to get there early.

https://youtube.com/shorts/rlRPQqKyICY?feature=share

<iframe width="493" height="876" src="https://www.youtube.com/embed/rlRPQqKyICY" title="The Best BBQ in KC is From Texas" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe>

Something I guess I am not used to yet is all these cheater burnt ends. Scotts I went to and this place they're calling cubed point a burnt end. Am I missing something? I know it is easier but it's not a ****ing burnt end!

I'm an hour out on this 8 lb butt maybe a little less. It's been an all day sucker! The ribs were good along with corn on the cob and canned baked beans.

I was planning on getting to bed at midnight but I won't make that unless I do a long rest on the butt and sleep for 4 hours or so. Why can't I just let it rest in the smoker after the fire burns out? :hmmm:

I brought it in and covered it with towels and let it rest in the oven for... 6 hours. So I pulled it at 5:00 AM... It's turned out to be the best pulled pork I've ever smoked or had. Tender but no mush. Perfect!

This happened.
https://hosting.photobucket.com/imag...701_133646.jpg

https://hosting.photobucket.com/imag...N1GEF5uRxb.jpg

https://hosting.photobucket.com/imag...bnail_(24).jpg

That's a thicccc bitch.

Good work

It ate really good. The only negative is that I'm not used to working on a grill. A shallow grill. I use a smoker or a propane grill usually except there was no way I was cooking a Tomahawk over propane. I had the fire ready and the grate in place so all I had to do was put the steak on. I put on my little cotton gloves with my nitril gloves pulled over them which is fine for working in the cook chamber of my offset smoker. I opened the grill top with my left hand and placed the steak on with my right. Well I was doing a reverse sear so I it wasn't directly over the coals but as I put the steak on and fiddled around with it for a few seconds I felt my hand get hot. As I walked away I was like "wow that was really hot I think I need to put on a heavier glove." So I did on my left and just kept my right hand bare. I sitting there drinking some Iced Tea and my hand is hurting. I notice it's slightly swollen. I seared my ****ing hand through the gloves! Ouch! It still hurts a little. I switched to some Crown so hopefully that helps with the pain.

What are you Smoking/Grilling/BBQ'ing this weekend?
 

Don't feel too bad. I grabbed a dying, but still burning briquet that slipped thru my chimney to get it off my chopping stump. Genious level shit.

BBQ injuries are just the name of the game. Of course booze was involved. I will say my wife got me some $20 grill gloves from Ace that are pretty legit. Fit my hand good and are flexible. Pull out scorching hot cast iron from the oven and not feel it. Check them out for future ventures lol

Firing up the Weber for an overnight brisket smoke

https://uploads.tapatalk-cdn.com/202...aea3707b6d.jpg

I've cooked several brisket on my offset smoker but never on a grill setup. I need to smoke a brisket. I've been itchin' to smoke one. I just did a Butt along with some ribs. It was probably the best Butt I've ever done. The ribs came out a bit undercooked.

Looks like you're about to have some fun. Have fun!

Brisket and ends and cheesy corn!


https://uploads.tapatalk-cdn.com/202...fb3ddc1283.jpg


Sent from my iPhone using Tapatalk

**** me.

I haven't eaten anything all day. I shouldn't have clicked this thread.

Just burgers tonight-I like them super rare

https://www.citrusafe.com/product/ci...grill-cleaner/

You can get this on Amazon Walmart Home Depot…

I use it for the grill and it works well. Like you say get it hot first.

That brisket looks good...

A little sauce talk for the evening. Cookie’s brand is an Iowa sauce I grew up on and liked best. Otherwise pretty basic stuff like Sweet Baby Ray’s and KC Masterpiece. Been using Gates and Jack Stack both original flavors since April on everything I grill. Both really good stuff but I like Jack Stack better. Gates almost has a spaghetti sauce bit to it to me. Haven’t tried anything other than the original but Hy Vee has some different Gates flavors I will check out one of these days.

Jack Stack or Joes regular are the two base sauces I use. Alternate depending on where I’m shopping when I need to buy some. Costco has jack stack with two big bottles for like 10 bucks. That was I used for the ends.

Gates spicy is a must try if you like heat IMO also Joes cowtown night of the living sauce for sweeter heat

I love gates sauce but don’t always have it on hand.

No heat for me lol just original sweet or mild. I’m hooked on Jack Stack. I will have to try and order some Joes. I’ve got to try Gates or Jack Stack in my baked beans next time I grill some. Cookie’s has a good sauce that has a mustard blend to it that I like. I think Jack Stack has something similar I have seen on Amazon

Thanks it was very good.

Weber makes a great burger seasoning (they call it gourmet burger I think) and the steak seasoning of theirs called Montana blend is awesome

Oklahoma Joes is my go to. I also bought some Firebugs sauce on the rec of Pablo that was also excellent.

It's tough for me to get shit out here in the boonies. KCBBQ Shop periodically runs a special with free shipping that I load up on shit on. I just try a bunch of shit and see if it's good. Usually is. Credit to KCU for the KCBBQ shop rec.

All excellent sauce, I used to buy Joes KC sauce in the half-gallon jug at Sam's till they stopped stocking.

I also like LC's Blues Hogs and Plowboys which can be found locally here at Walmart Hyvee or Price Chopper.

My all-time favorite though is Rosedale BBQ you can get filled in bottles at the joint. But it has a shelf life as it is not full of preservatives like those others for retail.

It's pretty easy to just throw together a sauce at home but we buy SBRs and then I've using some Ott's Ozark Style here lately. My mom used to use Ott's years ago but that was before there were a gazillion options. Ott's has caught back up to the pack though and is pretty good.

Going back to STL, on the grill anyway, and making some barbecued pork steaks for the 4th. If I don't screw them up, they should look like this:
https://i.ytimg.com/vi/sskhwmhUt7M/maxresdefault.jpg

https://blackberrybabe.com/wp-conten...7/IMG_0535.jpg
And taste like heaven.

Haven't made them in about 30 years, so we'll see how it goes. Will try to post pics of either success or failure.

Feel like the economy has wrecked that free shipping offer from KCBBQ Store as I haven't seen one in a long minute

Funny enough, later this month I'm flying one way to SW Missouri, renting a van and picking up some of my late FiLs tools and driving back to PHX. I'm going the extended way back to a) scoop up my dad and driving his ass out here for a week then flying him home, b) prioritizing a stop at the KCBBQ Store and loading up and c) stop in Ulysses to have lunch with my 95 year old aunt (probably for the last time)

So pretty much road tripping through the ass end of the Midwest through the Southwest with a van full of tools and BBQ sauce

Feel like I should detour around Texas for a few different reasons

Wow helluva fine job well done there Pablo!

Yeah my mom kept Maul's or Ott's growing up but when she made her brisket it was her homemade sauce.

It tasted like Rich Davis KC Masterpiece original before Clorox bought it. It was good back then not the crap that is out now. I never thought to have mom write it down before dementia. When she passed we looked through her recipe index cards and couldn't find along with other great recipes just lost. She made a cheesecake in an electric skillet that was out of this world. Can't find and the ones that are on the web all suck.

Those who still have your mother get those favorites on paper or you will regret it.

Sounds....Long.

Are you talking Ulysses KS?

That's the place

Damn. That's not all that far from me.

Fat spare ribs...

https://i.imgur.com/afqaQ6X.jpg