St. Petersburg, FL
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.
(Topic ID: 292213)
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Tri tip tonite here too.
Now thats a perfect tri-tip!
Quoted from djsolzs:Yeah that’s why I was curious if anyone was making their own rubs or anything. Thanks
https://www.amazon.com/Keto-BBQ-Barbecue-Healthy-Lifestyle/dp/1419751182
Quoted from LeMansFan:Santa Maria tri-tip lazy Sunday.
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So thats where my other boot went!
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.
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
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.
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.
Alcona, ON
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.
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.
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.
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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.
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.
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. 
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.
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Gorgeous and beer of choice.
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.
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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.
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
Quoted from pinballer247:Thick a$$ reverse sear ribeye on the Weber Smokey Mountain, finished on the trusty old Weber Kettle.
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Love it obviously I love the Weber kettle but seriously thinking of picking up a Smokey Mountain?
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".
Quoted from RVH:If You guys are looking for a spicy Jamaican jerk seasoning this one from dizzy pig is really good
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busha browne if you want something actually authentic Jamaican
rub and sauce...
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.
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).jpegQuoted 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.
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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
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).jpegQuoted 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?!
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That is one hell of a cook. I've never attempted that much at one time.
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?!
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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!
Quoted from Bax1:First time doing a spatchcock chicken with Alabama white sauce. Never had the white sauce. That boy’s good!!!
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I did white sauce for the 1st time last week and love it.
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