Backyard BBQ

[chizzy]

Well alot of guys here seem to love to do bbq..... this would make me ask the most important question....

Which one of you mongers is going to hook me up with a slab or two of baby backs????

[bambino]

Originally Posted by chizzy

Well alot of guys here seem to love to do bbq..... this would make me ask the most important question....

Which one of you mongers is going to hook me up with a slab or two of baby backs????

Mine are world famous!!!!!! Like Choo Chocolates!!! I prefer spare ribs. St Louis cut. Not the whole slab.

[HDGristle]

Originally Posted by chizzy

Well alot of guys here seem to love to do bbq..... this would make me ask the most important question....

Which one of you mongers is going to hook me up with a slab or two of baby backs????

I always cook at least one rack of babybacks too many... so that's a possibility

[chizzy]

Originally Posted by HDGristle

I always cook at least one rack of babybacks too many... so that's a possibility

There is never too many baby back ribs lol

Anyone have any experience with the bradley smokers?

[HDGristle]

Not a fan of electrics. Saw a couple models at Sportsman's but never found a single electric that gave me the results I was looking for

[bambino]

Originally Posted by HDGristle

Not a fan of electrics. Saw a couple models at Sportsman's but never found a single electric that gave me the results I was looking for

Me neither. I guess the Masterbuilts are popular tho. My neighbor has one.

[bambino]

My go to technique for ribs


https://m.youtube.com/watch?v=Hy5wnwuIZ2M

The butter bath is good. But I usually just layer rub, butter, brown sugar then honey on the meat side. I put the meat side down and pour some vinegar sauce on the bone side then wrap.

Fresh Market carries really good baby backs from North Carolina. They’re prime pork and better than what the local grocery stores offer. They’re pricey, but go on sale.

[onawbtngr546]

I don't think I've had BBQ since Big Mamma's House of Soul was open on the 16th street bridge. Not counting ribs I've gotten at restaurants because that hardly counts as good BBQ

[bambino]

Here’s a quick cook. I’ve had these Waygu sirloins from the Eagle. They’re around $19 per steak. But really good.


http://trk.klclick.com/ls/click?upn=...1oS24tKQ-3D-3D

[fstforward]

some excellent recipes/instructions....

https://howtobbqright.com/

FF

[flows-with-water]

I was thinking of smoking a 5 lb venison roast

[bambino]

Originally Posted by fstforward

some excellent recipes/instructions....

https://howtobbqright.com/

FF

I follow him and buy his products. Heath Riles too.

[fstforward]

Originally Posted by bambino

I follow him and buy his products. Heath Riles too.

Yeah, Malcolm Reed and Heath Riles are awesome with the bbq


ff

[bambino]

These wings are awesome

https://www.heathrilesbbq.com/blogs/...s/smoked-wings

I do them on the Weber with the Vortex attachment. They come out crispy. A Treager can’t produce that. The Alabama sauce is the bomb. Great on sandwiches too.

[eyecu2]

Originally Posted by HDGristle

I've had great food come off a Traeger but not the depth of smoke flavor I get on a kamado or a stickburner.



I do use pellet or dust smoke for my cheeses, though.

which types of cheese do you smoke? I know Gouda's are good, -I love BBQ and Cheese. I thought for cheese you had to be really low on temp, like below 130 or less. I have a pittmaster pellet smoker. It's ok, but will blow ash around sometimes. It's great for pork butt, shoulders. ribs or any chops.

I also have a super hot "Otto Wilde" brand top fired broiler. Talk about high power and heat. 1500 degrees. great for burgers / steaks and almost anything you put under a salamander type of broiler. You CANNOT walk away from it though. 1" steak is done in 3 mins/ 1.5 per side or so.