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

What's a good cloth for final wipe down/oiling of the Blackstone after I'm done cooking and cleaning?
Using paper towels is leaving a lot of paper bits I'm seeing now.
They will get vaporized when I preheat but still, what do y'all use?

 

Doing baby backs on the smoker for the first time tomorrow, using the 3-2-1 method so I minimize my chances of screwing up, I am excite.

 

I use paper towels.

 

I use these Scott Shop paper towels. I get them at Costco.

https://a.co/d/2ddKY5b

 

I put oil down while it’s hot then use paper towels with tongs to wipe it down and that’s it.

 

Blackstone bros, help me decide what size to go with. It'll be used for just me, the wife, and kid(currently almost 2 yo) the majority of the time.

 

36”

 

36. Cook multiple things at once and easier when you have people over and are cooking for everyone.

 

As others have said 36 is large enough if you’re cooking for a party but not so unmanageable to use for a typical family meal.

 

Such a refined palate.

 

The annual Publix rib roast sale starts today. Be patient for the good marbling and stock up on decent red meat for the year.

 

Already got 2 this afternoon for my boss. I'll be going back tonight for 1 or 2 more. Also looks like Kroger is doing the same deal

 

I buy one for Christmas and 2-3 more for ribeyes/red meat throughout the year. Most of em are junk, but you can get some winners with a little diligence.

 

I normally try to buy a few rib roasts and put in the freezer, but I'm getting a half of beef in February.

 

I guess everyone is doing it this year. Add Food Lion to the list too

 

Anyone ever use Kinder's stuff? I never have but see it everywhere all of the sudden.

 

Big fan of The Blend, did not like buttery steakhouse

 

This was my suspicion

 

what is the cost? Wish we had deals around stl on rib roasts

 

i had a friend give me a couple of their things for christmas

one was italian steakhouse and my expectations were low, but it was above average and would use again

 

What's everyone's go to seasoning? I like hardcore carnivore but meat church is fine too.

 

I buy more hardcore carnivore red than anything

 

I need to do a better job of checking the marbling. I just grab the approximate size I want.

 

I like The Blend and the Steak Blend, haven't used Buttery Steakhouse a lot but I liked it when I did, wife isn't a fan though.

 

Feel like the buttery rub is a trend every company has out out recently. I tried the meat church one and it was just ok.

 

did a prime rib for the family Christmas Eve dinner yesterday. turned out decent

 

Correction, i now have a Blackstone pizza oven as well

 

On the Traeger

30 minutes at 500 to sear
Then ~3 hrs at 225 to finish

 

I think it’s time for a bigger smoker, lol

 

Is there a TMB consensus on smoking a prime rib with the bone in vs bone out? Seems like out would help it cook more evenly.

 

I prefer out because it’s easier to deal with on an already busy day

 

Smoked wings for dinner today. Best Christmas dinner ever.

 

I've always done in, but I think I'm gonna do out this year. The bonus meal of the beef ribs was a big selling point for me.

 

just put one on for Christmas dinner

 

You could’ve stuck half of it in your new air fryer

 

The night is young, I’m 3 double deuces away

 

Have we established what these are

 

24 ounce fruit punch Trulys

 

Anyone else running behind smoking some meat?

Couldn't be me. I surely didn't say 5pm and my meater probe now trying to tell me it still has 4 hours left

 

Finished an hour early, which I’m not sure which one I prefer

 

I’m forever behind. Weeknight dinners, holiday lunch, whatever.

They can wait.