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

Smoke ring and bark look great.

 

Blackstone.

 

Smoked mac and cheese is so fucking good

 

And guys. Please keep posting pictures, mocking my inability to post them

I swear I'm cooking, I really am

 

have mercy

 

sitting at 74 degrees right now

 

sides for tonight. Was going to grill but instead will roast bc we have some rain coming up.

 

Hot. Dang.

 

Pulled pork, homemade mustard slaw, homemade bbq sauce on a buttered potato roll

 

Lamb is always a grease fire waiting to happen
Looks awesome

 

I feel a brotherhood here

 

Damn. Overloaded the roasting pan. Everything turned out fine but veggies were definitely not what they should have been

 

Really appreciate everyone’s pictures!

 

Country ribs and wings

 

# texasraider 's avatar

 

Thanks guys, I really appreciate you all telling me how good my food looks

 

yes

 

It all started with clean grates.

 

That looks perfect.

 

Thankfully planned my meal around the night games and not the Miami game

 

Looks great

 

great week one in the bbq thread

 

are those… totinos?

 

I tried to smoke, the base pizza rolls got to crispy but the bacon never really cooked

 

bacon wrapped anything is tricky

almost have to treat it like a reverse sear

i took my tenderloin to 140° on the highest grate setting and then seared the hell out of it to crisp up the bacon

 

Not my best work but still turned out pretty well.

 

Week 1 college football and smoked Totinos. Goddamn it’s good to be back.

 

Looks awesome!

 

HEY THIS A HAPPY PLACE

Take this garbage to the Scott Farts microwave dinners thread.

 

Ohh hell I can post screen shot pictures today

 

Went to Costco to pick up some ribs. Saw the sign for $5 off babybacks.

Then I saw the price of $5.69/lb.

 

texasraider

 

Tried my hand at burnt ends with leftovers.

 

Why are they all touching when you’ve got all that space

 

First thing my daddy taught me while bbq'n was don't let the meat touch other meat, always leave little gaps so the smoke can get to every bit

 

Anybody that’s made the corn and pepper maque roux recipe… do you guys smoke it at any point or just use oven and stove?

https://www.foodandwine.com/recipes/roasted-corn-and-pepper-maque-choux

 

Oven and stove. Great recipe