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

Pulled pork is always good for breakfast lunch and dinner. A nice Chuck roast the same, PSB probably more manageable for one person and always excellent.

 

Burnt ends from a chuck roast

 

I’d do plate ribs

 

salmon or a half (or whole) chicken

 

Ohhh salmon, that’s a good one cause she’s not a huge fan of it.

Would be fun to try pulled pork, and learn some dos and donts so I can make it for us in the future.

 

If you're gonna do a large cut for a learning curve, why not a brisket?

 

Tri tip

Or a big fat sirloin

 

I hated doing it completely until I started using a flat handle spoon to loose.

Once I pull up a good area I use a paper towel to pull it off the ribs.

Been so much easier to get it done since I started doing it that way. Highly recommend it.

 

do not post ITT until we get a pic of your new blackstone

 

You're in no position to demand pics of actual cooking.

 

i’ll do what I want thank you very much

 

I'll allow it based on that hoop performance. You've got a lifetime pass.

 

Doing wings again Friday night. Anyone do a lower temp smoke followed by a higher temp to crisp the skin? I liked how they turned out when I set them on the rack to dry the skin for 10hrs, but the meat ended up a bit dry with the 350deg cook.

 

Cooking a brisket for dinner tomorrow at my in-laws. Just trimmed 3.6 lbs off of a 14.4 lb prime Costco packer.

She's looking sleek as a race car.

 

What are you cooking it on?

 

think this dude has an unhealthy obsession with franklin?

 

pretty damn nice smoker, tho

 

I think this dude knows what name drives views to his page. Can't blame him.

 

I think his videos are generally pretty good, too.

 

Doing my first smoke on the KJ. Rubbed a butt down with a.tramp’s butt stuff except used a variety of Hungarian paprika instead of Spanish.

Need to hit Costco and the Asian supermarket to stock up on spices.

 

shit man. you ruined it. might as well just toss that

 

This shit is complicated!

 

Is the Blackstone worth the extra money for 4 burner compared to 2?

 

idk, let us ask the bbq thread king. devine ?






lmao

 

But to me, the answer is absolutely yes. More fine tuned zones on the griddle give you a better variety for meal prep.

 

Sorry but I don’t consider hot dogs and hamburgers on a griddle bbq like you do so this is outside my expertise

 

Is the Blackstone assembly easy even for an idiot like myself?

 

I am on the waitlist for Franklin smoker. I just saw they run 3k a piece. At 600 pounds I’d guess shipping would run pretty high as well.

 

Doing a pork loin end on the spit this evening. Hot honey hog.

 

I always cringe a bit at production because my background is in that area, but the video shots are pretty damn solid for a backyard vid-caster (not sure if that’s a term but I’m coining it if it isn’t).

I know it feels insane to spend $3 grand on a offset smoker for your backyard but that smoker doesn’t compromise anything in terms of steel gauge. You can see Aaron didn’t want to put a shit product to market.

straightforward with high quality material. He basically says, ‘if you fuck up, it’s on you or your meat, not me.’

 

What's y'all's go to rib recipe? 3-2-1? Going to do some spare ribs tomorrow and usually use the Franklin recipe.

 

No need to wrap. Put it on and let it ride. Bend test to determine when they’re done. Easy and delicious

 

What temp?

 

225-250. Should take around 4-5 hrs. Rub with your favorite bbq rub (or even just s&p) and if you want to sauce, sauce about 30 minutes before they’re done.

 

Ribs are pretty forgiving, just take time. Most forgiving thing is pork butt.

 

Is this the joetisserie? Just put one on the registry. Do you like it? What’s your favorite thing to cook on it?

 

It’s is and yes I enjoy it. Wings is far and away number one. Outside of that, lamb was dynamite as well as French fries. Definitely going to use it a lot more now that the weather is a bit nicer here.

 

Finished, resting. Risotto and some asparagus.

 

Team don't temp ribs, bone pull and bend test are best

 

Been a busy week, but finally getting it seasoned in. The dogs are enjoying it.

 

I have never once stuck a thermometer in a rack of ribs. I don’t even know what temp one would be looking for

 

I haven’t cleaned my gas grill yet this year. My mother in law brought me steaks to cook so I fired it up. Caught the grease trap on fire. Had to use the extinguisher

 

You know there's a hook thingy for that bucket to hang from?