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

Sorry friends, had no idea imgur/my phone made my images the size of an Xbox when uploading them over my phone.

Laps, etc.

 

John Lewis opens tomorrow in charleston

 

look forward to trying it in August

 

Ribeye, smoked broccoli and taters from Sunday

 

If you're not using Head Country, you're doing it wrong.

 

will have to try that out. i typically use stubbs sweet heat. love that stuff.

speaking of stubbs bbq sauces, where does it rank in sauces by you bbq cunts? a solid sauce? shitty? or?

 

I'm not a BBQ sauce expert by any means but I love me some Stubb's Sweet Heat.

 

Head Country is what I use on my ribs prewrap

 

Stubbs sweet heat is my favorite sauce that is available at the crappy grocery store that is within walking distance to my house. So when I need to pick some up and dont feel like getting in the car that's my go-to.

 

McClard's

 

I use Head Country rub on my ribs.

 

Pulled pork lettuce wraps with butter lettuce, diced tomatoes and advocado cream sauce.

 

Wow I too am about to eat lettuce wraps

 

Fly into Austin in an hour, but too late to hit Franklin so I think I'm going food trucking

 

Anyone know a good way to grill pork chops? I know that's not the normal way, but.....I've git an offset smoker and feeling dangerous.

 

I've done them where it's really similar to a reverse sear on my smoker before. Smoke at 200-225 for a while then take them off and crank it up. Then sear that shit. Put a bunch of pepper on them and they were delightful.

 

This is how I do steaks or thick cut chops (but they have to be relatively thick) if I've got the time. They take in so much more smoke flavor that way. It makes for a very high quality product but it takes about an hour.

 

Anyone make fajitas? I normally use flank steak but was wondering if someone likes a better(cheaper) cut for fajitas?

 

This is a nearly flawless plate of food that I feel isn't getting its due. Therefore, I threw you a like and quoted your post so it can be seen twice.

 

Gotta see the inside.

 

Big fan of:

 

I miss Head Country Hot. All they sell in KS is the original stuff

 

that place is in the town where I live, didn't realize it was marketed that far away

 

i am excite for the next 6+days of tasty meats and recipes this thread will bestow upon us on our INDEPENDENCE DAY!

 

Thanks broski, I always enjoyed your BBQ knowledge/posts etc.

 

Recently made this with skirt steak. Was much better than flank and seemed similarly priced.

 

i'll be honest, i really only care about what's on a.tramp's menu tbqh

 

thinking brisket, chicken, corn & hot sour german potatoes on sunday

 

pls tag me when posted. i'll be on vacation, however i do not want to miss pics of the feast!

 

Cooking ribs and a pork shoulder Saturday. Thinking cabbage slaw, orzo pasta salad, and asparagus salad as sides.

Recently bought a cookbook about pickling, so I'm gonna try and do chipotle eggs, yucatan onions, and cukes for acidity.

Optional sauces will be Franklin's red, a mayo-based spicy white, Eastern NC vinegar, and Carolina gold sauce.

Spoiler

No work the next couple days, so I've got some extra time to throw it all together

 

Doing a bunch of butts for the first time this weekend with the FIL. Got rain checks for $.99/lb at Kroger.

 

You're in Ocean Springs? They have sold their name or something. Idk what the deal is. There is a place in Daytona that has the name and logo but it's not listed on The Shed's website. The owner is on BBQ shows all the time now so idk what the deal is.

 

No, I'm in Atlanta and they sell it at Publix here. i have no idea if it's the one I've seen on tv or not, I just assumed it was

 

My bad I meant to quote

 

yep in OS. Idk about the rest

 

It's fantastic, I ate there by myself at 3p one afternoon last summer on the way back to Jackson.

 

Reverse seared to medium rare over oak, then seared off. Brought to a party, where they were promptly devoured.

 

Where's the brisket?

 

They were out of sliced so there are some mounds of chopped in both pictures

 

Seriously though, go guys. Go

 

Better picture from the platter before the savages got ahold of it

 

oh, so that's not just for one?

 

One time at one of his pop ups he was taking my order and I ordered a ton of shit. He stops and looks at me and says 'how many people are you feeding?'

I said two and he just laughed and said nice

 

That's all Mexican cake in those glasses for you beer snobs

 

http://www.businessinsider.com/best-barbecue-joints-in-america-2016-6

Recently ate at Green Street (#22) on the list when I was in Chicago. It was alright but I honestly have had better BBQ here in Portland, OR and Portland is a great food city but not at all a BBQ city.