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

I just bought a big container of "restaurant grind" pepper. I can't tell that much of a difference in rubs, tbh.

Of course, I otherwise use my Penzey's Telicherry Extra Special Bold peppercorns ground fresh.

 

I'm looking for a wireless meat thermometer.

Is Meater+ the way to go or does it suck?

 

I think they suck. I got an InkBird Pro this summer and I love the thing. It’s truly wireless unlike the Meater+.

disclaimer the meater+ might be wireless now, don’t care. Still not as functional as the InkBird for me, significantly better price point as well.

 

texasraider

 

texasraider

 

Worked like a charm

 

Can't wait to try.

 

I'd always grip the end of the red strip on top and try to pull that, thinking that was the way it was supposed to open. Obviously never worked.

 

Get a cheap coffee grinder that you only use for spices.

 

You seem to be the pizza guy ITT, so a few questions (if you don’t mind) before I try to make one tomorrow for the second time.

Do you put the deflector on soon after lighting the grill or around ~45 minutes later when it’s already really hot? I’d think the former would avoid cracking the ceramic deflector, but I’ve seen the latter talked about online.

Is the goal of raising the pizza stone to get it up high in the grill, or to let air flow under the stone? I’ve got some thick nuts (lol) that I could use but also have fire bricks. Pretty sure it’s to get it up high in the grill, but for some reason air flow is coming to mind from last time I looked into this

 

I light the charcoal, let it burn for 10-15 minutes, and put the deflector, bricks, stone on. That way everything is hot by the time the grill comes up to temp.

The goal is to find the right setup where the top and bottom of the pizza finish at the same time. Too high and your toppings burn, too low and your crust burns. It’s a pretty delicate process that will take some trial and error.

 

Wow we are neglecting. Anyhow neighbors picnic today, I’m bringing the beef.

Rib roasts PSB variation. Should be good.

 

Wood Handles for the Weber Kettle finally came in.

 

couple racks going on

 

Rub selections?

 

I think I’m ready now.

 

Well, we're waiting

 

For what

 

right is spg and left is heath riles honey whatever the fuck for the kids

gonna sauce those to finish

 

This thread is too massive to go through and moves too fast to know if this has already been covered before. However, I somehow made it through 47 years of life without knowing about the ribeye cap cut of meat until my brother told me about it Friday night. I promptly ran to a Wild Fork store on Saturday morning, secured me a ribeye cap and am a convert. Truly the best meat/steak I've had in a very, very long while. Even my 9 year old son asked me what I did differently because he said from now on it's the only steak he wants to eat.

 

I have an A4 olive wagyu cap in the freezer, still trying to figure out an occasion to cook it.

 

Oxtail on the smoker
Got a fatty stuffed with jalapeño cream cheese under there on the bottom shelf too

 

Nice! How long/what temp for the oxtails? Did you do a curry rub or anything?

 

Nm messed that up

 

Oxtails about 273 for i dunno, a couple hours first
I did a dry rub overnight using killer hogs hot rub
After a couple hours on the smoke I'm gunna toss em in a cast iron deep skillet onto the weber with some braise I made up using onions, garlic, bbq sauce, apple cider vinegar and some pureed Chipotle peppers

Thats when I will throw the shrimp in the smoker

 

texasraider

 

What is the "fatty"?

 

My ex wife lol

 

Shrimp on the smoke

 

Something like this

https://www.traegergrills.com/recipes/spicy-sausage-fatty

 

Oxtail in the braise and potatoes

texasraider

 

I had about 1.5lbs of point in the freezer from my last brisket few weeks ago. Heated it up in the sous vide to 145 for lunch today. Made a sandwich with 7-8 burnt end cubes and probably another 1/4lb of chopped brisket. It’s all downhill from here, folks.

I’m not fat. I’m just big boned.

 

My God. Both at the meat and at the size of that big toe.

 

It may just be the nail to toe ratio.

 

That toe looks like its had a thing or two dropped on it

 

Oh shit, the nine year old is gonna start stealing your cap steaks while you sleep.

 

Chef's Table BBQ on Netflix now

Rodnwy Scott episode 3

 

would you guys eat honey sriracha ribs?

I found a recipe for it and want to try something new for ribs but I am scared

 

Welp that sounds delicious

 

Thank you for letting me know sir

 

Not bbq but I did ribs sous vide and then deep fried over the weekend, it’s a bunch of fucking around but the results are pretty incredible.

smoked wings/chicken this weekend by neighborhood request.

 

Spinach, goat cheese, and herbs stuffed pork tenderloin on the kettle for dinner

 

This looks and sounds great

 

Dammit i wish Snows was open right now, id head there Saturday morning if they were just to see Tootsie again

I'm scared she ain't long for this world and I might not get the chance to eat her bbq again

 

Whole wheat pizzas on the grill

Turned out quite well

 

Looks fantastic! What are the toppings that you went with

 

All the sauce used was leftover from a real good marinara sauce I made a week ago with onions, peppers, wine, herbs etc. Lots of shredded mozzarella and parm applied to all pies.

One was pepperoni, sausage, red onion, yellow bannana peppers
Other was a chicken parm style. Used some panko chicken nuggets that had been in the freezer forever. Basil, fresh mozz slices, fresh sliced tomato
Last was a bunch of roasted veggies and goat cheese with a tomato ricotta pesto base instead of red sauce