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BBQ and Outdoor Cooking Thread

USAF Ret in Wis said:
it was 15 hrs total.
9pm - 6am at 200°
6am - noon at 230°
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Did you use any marinade on it while it was cooking? Or just the dry rub before you put it on?
 
On my BBQ today will be some ribeye steaks for supper, and a few chicken breasts for lunches during the week.

I’ll be adding some hickory chunks to smoke when I put on the chicken.
 
Dawg 1 said:
Did you use any marinade on it while it was cooking? Or just the dry rub before you put it on?
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Just Meat Church Holy Cow rub and used beef broth with rub to baste it a couple times, added a little to the foil when I put it in the cooler
 
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C2DC287A-B7A9-4360-BB99-AF55D31B0154.jpegNothing like some freshly caught stump knockers
 
13.5 lbs brisket after trimming it up.
Offset smoker running lump charcoal and post oak and pecan chunks.
Started the fire at 4:00am, brisket on at 5am. 4:30pm off the heat, wrapped for 2 hours to rest. Cook temp avg was 240.0516211819.jpg0516211826a.jpg0516211825a.jpg0516211826b.jpg
 
I want to be like JB when I grow up, but I doubt that will ever happen (be like JB or grow up). I am very impressed with the setup he and GG have and have started doing my own version. I already have a nice Weber Genesis II S-335 (natural gas) grill but have always wanted a flat top for all the things the grill isn't good doing.

I am starting out smaller and went with a Blackstone 22" griddle. I seasoned it a half dozen times and made bacon, eggs and hash browns yesterday and am loving it. Cooks great and no problems with food sticking and cleanup is a breeze. The 22" size works well for the two of us. Shrimp stir fry tonight.

I wanted a little more flexibility with it and got a shop cart at Harbor Freight today. I cut a piece of plywood for the griddle to set on (it doesn't fit down inside the top tray) and screwed and glued another piece of plywood under it so it fits securely in the top of the tray and will still slide sideways to access extra storage place in the top tray under the griddle. The drawer is very handy for all the spatulas, scrapers and other tools.

I have wanted an outdoor griddle for a long time and wish I didn't wait so long.
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Nice setup you've got! Looks like a great outdoor space!
 
I'm jealous of your spatula collection! You have every kind of burger smash technique covered there.
 
RatFink said:
I'm jealous of your spatula collection! You have every kind of burger smash technique covered there.
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Blasphemy!! Never smash your meat! 🤯
 
Turtlerancher said:
Blasphemy!! Never smash your meat! 🤯
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You are the third person I have met who doesn't enjoy smash burgers. I'm a time & place type of person - some days I want grilled, some days I want cast iron smashed.

It is unfortunately beyond me how this style isn't appealing to some:
 
Did another pork butt on the Recteq 680 for chili verde.

hot and fast, 300° for 7 hrs

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I've only made chili verde in the instant pot and it was pretty good - this has to be incredible.
 
Smoking some pig wings today on the Recteq 680. Got em going at 250° with a RT Screamin Pig rub

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Pig wings are done

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3-2-1 method with some kurobuta spare ribs. spectacular.
 
We have a block party. I am making chopped
chicken with some Hawaiian rolls. Smoke for two hours and then turn up heat with sauce for 30 minutes to get a little char. First time trying this recipe because I was a little crunched for time after having league golf in the morning

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Platoon said:
Going to have to try this recipe. Has a lot of the ingredients I love. One thing I’ve learned over the years is smokers make you a lot more popular with the neighborhood 😂
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I just used boneless/skinless thighs and doubled the recipe. I added a little sriracha to the sauce. I think it is better, but little kids might think it is too spicy. But when you put on a sweet roll, I think it will be perfect. 10 minutes until I pull. I just flipped them after saucing. I am bringing some sweet sauce if people want and also some dry rub if they need a little kick. Look great
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