(Topic ID: 292213)

What ya smoking? BBQ

By SpyroFTW

7 months ago


Topic Heartbeat

Topic Stats

  • 350 posts
  • 73 Pinsiders participating
  • Latest reply 4 days ago by vid1900
  • Topic is favorited by 24 Pinsiders

You

Linked Games

No games have been linked to this topic.

    Topic Gallery

    View topic image gallery

    IMG_20211122_141125__01.jpg
    IMG_20211125_163154.jpg
    IMG_20211125_162210.jpg
    IMG_20211125_133352.jpg
    IMG_20211125_140843870 (resized).jpg
    IMG_20211125_103639424 (resized).jpg
    IMG_20211125_100205413 (resized).jpg
    1BA6344A-F722-412E-8716-2163E3E5613C (resized).jpeg
    20160904_193953 (resized).jpg
    20160904_151454 (resized).jpg
    F858D148-7135-4C13-92B5-5E743ADDA47F (resized).jpeg
    2F5D25AF-BF86-4A3F-9710-767868A8D096 (resized).jpeg
    2E16AE9B-4B1B-4C12-AA81-D886BF841746 (resized).jpeg
    884E6A50-9868-4F55-963E-A9FDBD07145E (resized).jpeg
    20211031_144912.jpg
    8161085E-E8CD-4A9C-BC21-5540372C51FF (resized).jpeg

    There are 350 posts in this topic. You are on page 3 of 7.
    #101 6 months ago

    I'm such a dummy, smoked 4 racks of st louis ribs for my wife's first mothers day and didn't take a single picture.

    #102 6 months ago
    Quoted from gunstarhero:

    [quoted image]
    [quoted image]
    Tri tip tonite here too.

    Now thats a perfect tri-tip!

    #103 6 months ago
    Quoted from gunstarhero:[quoted image]
    [quoted image]
    Tri tip tonite here too.

    This smoked or grilled?

    #104 6 months ago
    Quoted from djsolzs:

    Yeah that’s why I was curious if anyone was making their own rubs or anything. Thanks

    amazon.com link »

    #105 6 months ago

    Looks like my wife snapped a pick of em after I chopped them up!

    Did 2 racks honey bbq rub and 2 racks hot

    IMG_20210510_134935 (resized).jpg
    #106 6 months ago
    Quoted from LeMansFan:

    Santa Maria tri-tip lazy Sunday.
    [quoted image][quoted image][quoted image]

    So thats where my other boot went!

    #107 6 months ago
    Quoted from SpyroFTW:

    So thats where my other boot went!

    I know, I know. My wife likes stuff well done, it kills me. When I make steaks I start hers 20 minutes before mine even gets a look at the grill.

    #108 6 months ago
    Quoted from LeMansFan:

    I know, I know. My wife likes stuff well done, it kills me. When I make steaks I start hers 20 minutes before mine even gets a look at the grill.

    Same here My wife loves a good ruined cremated ribeye.I prefer mine still mooing

    #109 6 months ago
    Quoted from Psw757:

    This smoked or grilled?

    Smoked to 125 then finished on the grill, 4 minutes on each side and 1 minute on each edge.

    #110 6 months ago
    Quoted from Jamesays:

    Same here My wife loves a good ruined cremated ribeye.I prefer mine still mooing

    Man, I wish my wife would eat a cremated ribeye. "Too fatty", says to me, no flavor. She's a sirloin or bust kinda girl.

    #112 6 months ago
    Quoted from RVH:

    Lately I’ve been really liking the meat church seasoning especially the honey hog hot for ribs and chicken.

    Yeah, don't drunk shop on the Meat Church website. I watched his Chili video 2 weeks ago and decided I wanted to try it. I went to his website to order the $10 bag of chili seasoning and ended up buying "The Ocho" for $85. I need to stop shopping while drinking.

    With that said, it should be chili day this Sunday.

    #113 6 months ago
    Quoted from Spyderturbo007:

    Yeah, don't drunk shop on the Meat Church website. I watched his Chili video 2 weeks ago and decided I wanted to try it. I went to his website to order the $10 bag of chili seasoning and ended up buying "The Ocho" for $85. I need to stop shopping while drinking.
    With that said, it should be chili day this Sunday.

    I used their Honey Hog for 2 racks for the first time Sunday and thought it was pretty good. Will probably supplement with some heat and drizzle honey on next time.

    #114 6 months ago

    A friend of mine needed a new computer so I hooked him up with my Dell discount and set everything up for him. In return, him and his wife had my wife and I over for Prime Rib. I'll let the pictures speak for themselves.

    Prime Rib (resized).jpg

    Prime Rib 2 (resized).jpg

    Prime Rib 3 (resized).jpg

    #115 6 months ago
    Quoted from Spyderturbo007:

    A friend of mine needed a new computer so I hooked him up with my Dell discount and set everything up for him. In return, him and his wife had my wife and I over for Prime Rib. I'll let the pictures speak for themselves.
    [quoted image]
    [quoted image]
    [quoted image]

    very nice,Unfortunately I would probably eat that until it hurts.I cant walk away from good PR Horseradish and horseradish with sour cream on the side.

    #116 6 months ago
    Quoted from Spyderturbo007:

    Yeah, don't drunk shop on the Meat Church website. I watched his Chili video 2 weeks ago and decided I wanted to try it. I went to his website to order the $10 bag of chili seasoning and ended up buying "The Ocho" for $85. I need to stop shopping while drinking.

    The chili seasoning is awesome I bought two bags of it. I made venison chili with it once it was fantastic!
    Always like to top the chili with a little fresh chopped white onion.

    #117 6 months ago
    Quoted from Jamesays:

    very nice,Unfortunately I would probably eat that until it hurts.I cant walk away from good PR Horseradish and horseradish with sour cream on the side.

    I did. He cut that entire damn thing into 4 pieces, so we each got one. I'm not normally a pig at the table, but I ate my entire piece.

    #118 6 months ago

    If You guys are looking for a spicy Jamaican jerk seasoning this one from dizzy pig is really good

    B9465120-62AA-4DED-AFFF-38498D591E83 (resized).jpeg
    #119 6 months ago
    Quoted from Spyderturbo007:

    A friend of mine needed a new computer so I hooked him up with my Dell discount and set everything up for him. In return, him and his wife had my wife and I over for Prime Rib. I'll let the pictures speak for themselves.
    [quoted image]
    [quoted image]
    [quoted image]

    Gorgeous and beer of choice.

    #120 6 months ago
    Quoted from Spyderturbo007:

    A friend of mine needed a new computer so I hooked him up with my Dell discount and set everything up for him. In return, him and his wife had my wife and I over for Prime Rib. I'll let the pictures speak for themselves.
    [quoted image]
    [quoted image]
    [quoted image]

    That is one hell of a serving and looks excellent! I occasionally make this for my mom on mothers day. She loves it but doesnt go out to eat often, so usually once a year I go over and make it. This looks perfectly cooked, but definitely needs some horseradish. Leftovers, if there are any, are great for sandwiches with a nice creamy horsey sauce.

    #121 6 months ago

    SAnta MAria !

    20210512_194530 (resized).jpg

    #122 6 months ago

    Double post

    #123 6 months ago
    Quoted from RyanStl:

    Oh my, I can't imagine doing a proper pizza on a Weber (I assume kettle). You need serious insulation to get hot temps, like a ceramic grill. The guys on Eggheadforum say the BGE is bad for pizza, but those dudes are doing 1,000 degree neopolitan pizzas. They end up buying bespoke wood fire pizza ovens for their patio. I like me a nice 500 degree pizza cooked in 10 minutes on a stone. We do family style personal pizzas, so I'm constantly feeding the grill with pizzas. Also, for pizza you want good lump, no smoking woods. I was looking, but no pics. I need to fix that.

    I use a combination of charcoal and large chunks of wood to bring up temp to around 750•I’m not trying to maintain these temps for very long,I can get a couple done and if I want more just throw more wood on the fire and bring temp up

    D2D17851-728B-4F33-9F70-19ED2987D1D9 (resized).png

    #124 6 months ago

    Thick a$$ reverse sear ribeye on the Weber Smokey Mountain, finished on the trusty old Weber Kettle.

    5257C86C-F90B-4F53-812A-66BB5436C757 (resized).jpegD872C5C9-6963-4382-A006-9EEA4104BA1B (resized).jpeg
    #125 6 months ago
    Quoted from pinballer247:

    Thick a$$ reverse sear ribeye on the Weber Smokey Mountain, finished on the trusty old Weber Kettle.
    [quoted image][quoted image]

    Love it obviously I love the Weber kettle but seriously thinking of picking up a Smokey Mountain?

    #126 6 months ago
    Quoted from romulusx:

    Love it obviously I love the Weber kettle but seriously thinking of picking up a Smokey Mountain?

    I highly recommend the WSM, awesome charcoal smoker! There's only 2 of us now (kids gone) so I bought the 14" and it's been great for us. If you're cooking consistently for 3 - 4 people or more I would get the 18" or 22".

    #127 6 months ago

    My step dad uses a WSM for yardbirds. It does a good job for little money.

    #128 6 months ago
    Quoted from RVH:

    If You guys are looking for a spicy Jamaican jerk seasoning this one from dizzy pig is really good
    [quoted image]

    busha browne if you want something actually authentic Jamaican

    rub and sauce...

    #130 6 months ago
    Quoted from pinballer247:

    I highly recommend the WSM, awesome charcoal smoker! There's only 2 of us now (kids gone) so I bought the 14" and it's been great for us. If you're cooking consistently for 3 - 4 people or more I would get the 18" or 22".

    Thanks I just started the hunt but instead of a WSM for myself I found a almost new Smoke Fire for my son for $475.
    Still on the hunt for a lightly used WSM.

    #131 6 months ago

    Trying something different today. Got regular rubbed ribs and one Chilean style

    CA90A02D-16B4-4948-870D-B65AF46F3A46 (resized).jpegE896B133-0852-42CD-A892-E65B18FC4D70 (resized).jpeg
    #132 6 months ago

    It’s chili day at my house. 6h to go.

    26B43C20-85B9-44A4-A556-8AFCDBF2AE3E (resized).jpeg
    #133 6 months ago
    Quoted from Spyderturbo007:

    It’s chili day at my house. 6h to go. [quoted image]

    when the Doc says I must stop eating chili I will slit my throat.

    #134 6 months ago

    What is your go to bbq and why? This Napoleon legend sucks., worst ever. I’m in the market for a new brand.

    image (resized).jpg

    #135 6 months ago

    Love these short ribs even for breakfast

    0E0257AA-0D64-4A8D-ADA2-C5E6144F8591 (resized).jpegF31770E3-96AB-4D89-96F1-5FEDD52F2667 (resized).jpeg
    #136 6 months ago

    Love these short ribs even for breakfast

    #137 6 months ago

    So here’s the finished product. The Chilean was crazy good. Not crazy spicy but just a nice bite on the back.

    575FE1DB-D18B-4B65-8BEC-290EF0F1D9CE (resized).jpeg8309AFE9-4363-4359-ABB1-16530960EFE2 (resized).jpegB42ADF8D-D8F9-487D-A460-4FE3332A25DE (resized).jpegF921542C-7CEB-473F-A680-E52A067B5681 (resized).jpeg
    #138 6 months ago
    Quoted from cdnpinbacon:

    What is your go to bbq and why? This Napoleon legend sucks., worst ever. I’m in the market for a new brand.
    [quoted image]

    I have a two that are my go-to depending on the situation:

    1) Big Green Egg: pulls all of the smoking, low-n-slo, and pizza duties. The BGE totally transformed my outdoor cooking experience, and I’m truly grateful for it. I have a DigiQ to control temp, and can low-n-slo at 225F for +17 hours for babysitting-free cooking.

    2) Char Griller gas + briquette combo with side barrel option. Convenience of gas when the fam wants something grilled *now!* and a second grill for briquette grilling. The added side barrel allows me to do the Texas style low-n-slo while making full use of the briquette cooking surface. This requires babysitting to keep temp control for long smoking, but is great for a 4 hour set of babybacks

    #139 6 months ago

    Green Mountain Grill, Daniel Boone. Great grill

    #140 6 months ago

    Fired up at 3:30 this morning, looking good.

    6F6E2FB0-5A0F-4C4A-8EDA-DA0ABB1F4A18 (resized).jpeg
    #141 6 months ago

    Maintenance day today for my vision. New gasket. Scraped and sanded the old one off, wiped off dust and residue with naptha. Waiting for it to dry out completely then install the new gasket.

    20210523_160013_HDR (resized).jpg
    #142 6 months ago

    I cant wait to see some pics posted from Memorial Day weekend!

    #143 6 months ago

    Today’s activities included a pair of meatloaves on the BGE. New recipe that I think I like better than the last outing, with two small chunks of Pecan for smoke

    7D5D18D3-6A81-4614-937A-E1D7847F9452 (resized).jpeg

    #144 6 months ago

    Last night smoked some chicken legs. They were so good. Used hickory wood. On for about 3 hrs.

    20210529_173329 (resized).jpg
    #145 6 months ago

    Doh, smoked 2 chickens, 3 racks of ribs and 2 pork butts yesterday and forgot to take the after picture. Let’s just say I fed a small army and was, for a moment, the most popular guy in my neighborhood .

    I use a 44” Smoke Hollow with Hickory wood chips. Have a Camp Chef pellet smoker for the long smokes. All this BGE talk has got me really curious and interested. Wondering if I need to add a new “toy” to my collection?!

    F1A9F09A-8510-4DF7-819D-8C314EDA5957 (resized).jpeg
    #146 6 months ago

    Time again for another round of meatloaf on the BGE

    4FBDAC07-0DCD-4530-A554-9FD55E456C81 (resized).jpeg

    #147 6 months ago
    Quoted from Goyomex:

    Doh, smoked 2 chickens, 3 racks of ribs and 2 pork butts yesterday and forgot to take the after picture. Let’s just say I fed a small army and was, for a moment, the most popular guy in my neighborhood .
    I use a 44” Smoke Hollow with Hickory wood chips. Have a Camp Chef pellet smoker for the long smokes. All this BGE talk has got me really curious and interested. Wondering if I need to add a new “toy” to my collection?!
    [quoted image]

    That is one hell of a cook. I've never attempted that much at one time.

    #148 6 months ago
    Quoted from Goyomex:

    Doh, smoked 2 chickens, 3 racks of ribs and 2 pork butts yesterday and forgot to take the after picture. Let’s just say I fed a small army and was, for a moment, the most popular guy in my neighborhood .
    I use a 44” Smoke Hollow with Hickory wood chips. Have a Camp Chef pellet smoker for the long smokes. All this BGE talk has got me really curious and interested. Wondering if I need to add a new “toy” to my collection?!
    [quoted image]

    I also did a pork butt and forgot to get pictures. Too busy drinking and eating to take pictures. Im sure it was tasty though!

    #149 5 months ago

    First time doing a spatchcock chicken with Alabama white sauce. Never had the white sauce. That boy’s good!!!

    1CF656E9-1C6C-49A8-ADE1-1CAC2B030BC9 (resized).jpeg475F99EE-6DFB-4810-A82A-11323F699C11 (resized).jpeg
    #150 5 months ago
    Quoted from Bax1:

    First time doing a spatchcock chicken with Alabama white sauce. Never had the white sauce. That boy’s good!!!
    [quoted image][quoted image]

    I did white sauce for the 1st time last week and love it.

    There are 350 posts in this topic. You are on page 3 of 7.

    Hey there! Got a moment?

    Great to see you're enjoying Pinside! Did you know Pinside is able to run thanks to donations from our visitors? Please donate to Pinside, support the site and get anext to your username to show for it! Donate to Pinside