***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Prime rib instead.

 

Here is that bone in ribeye from the other day. Had fresh green beans and jalepaneo and bacon cheese taters too

 

Recipe for those bacon cheese taters?

 

With that giant steak, dont think that coke being diet matters at that point

 

Your mom is a squirter son, thought u should know

 

Winn Dixie by the crescent rolls. Microwave 4 minutes

 

For reference on how big that steak was, that is my thigh under the table

 

Butt from last night.

 

Gonna need to know how often you skwat for it to be a reliable reference point.

 

This asshole would love it.

 

I am trying to recall if I have ever witnessed a higher level of faggotry and I am coming up blank. grand master faggot.

 

When I first watched the video I was really confused with he mentioned the newspaper/scraps. Im also annoyed with himself claiming to be a pitmaster and "top plate bottom plate." Fuck you

 

Does Byerlys still have the drive thru where they load your groceries for you? Always remembered that as a kid.

 

Yes.

 

Fuck this guy. Fuck him right in the pussy.

 

About to wrap.

 

Threw these on around noon. Used the Memphis dust rub.

 

"I have expertly carved this 14 pound brisket, shaving off any extra fat, manipulating the top plate, the side plate, the bottom plate, the hot plate, the dinner plate, and the bite plate. When you throw away all of that useless 'meat,' look at the glorious prize you have left. Again, I am Dick Cocklicker, of Butt Love BBQ"

 

About to shred.


Letting it cook for a few more minutes to reduce some of the liquid.

 

anybody have one of those KomodoKamado ceramic grills?

was miring the one Steven Reiklin uses on his show, but then i googled the price..... holy shit

 

All dressed up.

 

hah those things are absurd. why not just go to the ceramic grill store and get an adjustable rig, then go and buy a honda civic. now you have an extra car and the same thing.

 

Those are beautiful looking ribs.

 

Been cooking on this shit box all week



Decided to smoke some some wings...



Fucking pitmaster.

 

There's plenty of room to spread those wings out

 

there was, however, I'm not use to that much surface and I was getting short on coals.

 

speaking of wings. i mentioned this sauce a couple of years back, but i just got a shipment in and figured id bring it up again. by far the best bottled buffalo sauce ive had: https://honeyblaze.com/

 

Compare it to sparkys. I love me some sparkys.

 

Yall read my mind on some wings. Im cooking some Sunday. Kroger $1.99/lb

 

Much more buffalo flavored, not as sweet. Original honeyblaze is spicier than original sparkys by a decent bit

 

That sounds like my kind of sauce.

 

Have you tried the hot? Where would you put the orginial and hot on a scale 1-10?

 

Frank's and butter low heat, cracked pepper garlic.

 

This is me, stick of butter, bottle of Frank's and ~tbs old bay

 

Doing 2 ten pound pork butts for a birthday party on Saturday. My plan was to smoke at 225 starting when the sun goes down Friday night and pull by 3 pm Saturday.

Should that be enough time?

 

I vote yes, but depends on the meat.

 

The hot is new, well newer, and I haven't had it. I tried to order one of each on this last round but ended up with two originals by mistake. I can't really 1-10 it because I love spicy stuff and my scale is all fucked up compared to most people's. The original is definitely more of a 'hot' level of Buffalo sauce when compared to other buffalo sauces you order. Heat is definitely there and noticeable unlike most 'original' or 'medium' sauces

 

Get yourself some Defcon hot sauce. Best wing sauce there is (per multiple national competitions). Expensive but insanely good.

 

Yea, you should be good. I'd put them on around 10, personally. 12 hours puts you at 10am. 14 at noon. 16 at 2. You're fine with them coming off anywhere in that range.

 

Honeyblaze has won numerous awards as well. Still a really young sauce. In like 2008 they were making it in their kitchen in college and then some local bars picked it up. Then the dude joined the army in 2010 and didn't do much for a while. Came back and won like 4 national awards from 2012 or something to now. You can find them on shelves and restaurants in South Florida and new England area. The CBS restaurant thing at Foxboro uses them as their house buffalo sauce, most notably

 

Sparky's Fire is amazing

 

I like sparkys a lot, but its not really a buffalo sauce

 

Same here. Looking forward to trying it.

 

The original isn't really spicy by any means, but definitely noticeable like I said. I never get anything out of medium or regular buffalo sauces. Get the mixed pack if you're ordering imo

 

So my plan this weekend is to inject my wings with my hot sauce, smoke them, then throw them on my gas grill for a couple of minutes while I paint some more sauce on them.

 

how close are the butts going to be? touching?

Spoiler

:gays:

 

have you had this? always wanted to try it as a wing sauce.