- Nov 21, 2006
- 1,866
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Try your brisket hot and fast next time you'll be glad you did.
Official BBQ thread
- Thread in 'General' Thread starter Started by verbal kint,
- Start date
Try your brisket hot and fast next time you'll be glad you did.
- Apr 30, 2010
- 69,674
- 106,315
Was looking at this, will likely be my next purchase when I get a spot that can accommodate a grill. Then again, dudes acting like we weren't make the illest food on $50 grills.
kdawg
Staff member
- Jun 25, 2003
- 11,204
- 12,865
How hot? How fast?
- Apr 8, 2016
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you can make good food on cheap grills. A weber kettle is a staple. While more expensive grills sometimes can add flavor, they are also much more efficient and durable. They last forever.
- Nov 21, 2006
- 1,866
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350 temp 2 1/2 hours uncovered then 1 1/2 hours foiled then a nice resting period
- Apr 8, 2016
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Smash burgers with bacon
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Some wings smoked with apple wood at around 375/400 ready just in time for gonzaga game
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Some wings smoked with apple wood at around 375/400 ready just in time for gonzaga game
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elpablo21
Supporter
- Feb 11, 2008
- 106,403
- 195,815
Fire
Gonna give it a go on some beef ribs tomorrow
never done them before
Gonna give it a go on some beef ribs tomorrow
never done them before
- Jul 22, 2003
- 4,062
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How long do you plan on smoking them?
Baby Newport
formerly freddie gordy
- Dec 28, 2016
- 1,094
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I smoked them for about 5 hours or so at 250. I check the bones for how done i want them. Didnt get pics but will be smoking more tomorrow.
Had a brisket also, did it hot and fast again and man i swear im gona stick to this method if i can find the right temp for the right sixlze brisket.
Had a brisket also, did it hot and fast again and man i swear im gona stick to this method if i can find the right temp for the right sixlze brisket.
Baby Newport
formerly freddie gordy
- Dec 28, 2016
- 1,094
- 393
My newest rub on the left and sweet and spicy on the right. Just put em on.
The color is more vivid in person and the left ones are crazy mohagony looking.
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cards93
you got one of these?
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The color is more vivid in person and the left ones are crazy mohagony looking.
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cards93
you got one of these? View media item 2380962
Baby Newport
formerly freddie gordy
- Dec 28, 2016
- 1,094
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They were a lil to done for me, i picked em up and they started falling apart smh but they still were good.
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They were a lil to done for me, i picked em up and they started falling apart smh but they still were good.
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- Apr 8, 2016
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They look good. 
I personally like my ribs overdone.
I personally like my ribs overdone.
- Jun 9, 2014
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Welp, I guess it is rib season
John Wick
formerly jayzonmytoes
- Oct 5, 2006
- 7,263
- 3,041
I got one its legit. it can hold temp pretty well. easy to clean as well to whole bottom pops off and just dump the charcoals.
I would recommend it
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kdawg
Staff member
- Jun 25, 2003
- 11,204
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Just got some ribs. About to put a rub on and let them sit overnight.
- Jun 7, 2008
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kind of rub are you using...? bout to do the same when i get home
ive been using this sriracha seasoning as a replacement for cayenne pepper...everybody seems to enjoy it..
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kdawg
Staff member
- Jun 25, 2003
- 11,204
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Didn't have a lot of choice so I just got a couple of packets of stuff in the store - a reasonable sounding mix of sugar and spices. I used the same brand for chicken last week and it was okay.
- Apr 8, 2016
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I use Dizzy Dust from Dizzy Pig on all my pork. Their whole line of rubs are legit, they have a nice storefront worth checking out down in NOVA too. Stopped making my own rubs years ago, not worth the time and effort, imo.
http://dizzypigbbq.com/
I think they are running free shipping right now.
http://dizzypigbbq.com/
I think they are running free shipping right now.
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Baby Newport
formerly freddie gordy
- Dec 28, 2016
- 1,094
- 393
So much trial and error and anger with making your own rub. Meat can be on point but lacking flavor or bad flavor. I got my own down tho after years. Pork chicken and beef. Cant formulate a good one down for seafod yet.
- Jun 7, 2008
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seafood is a tough one...i usually add lemon pepper to my regular rub and then throw some lemon slices on top of the fillets. used a bacon chipotle seasoning on some shrimp this weekend and grilled it with a cedar plank...it was bomb....
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kdawg
Staff member
- Jun 25, 2003
- 11,204
- 12,865
I forgot how much I hate removing the membrane - glad I'm only doing 4 racks tomorrow.
All rubbed and in the fridge wrapped up. Can't wait until dinner tomorrow. 321 at 250° is my plan.
All rubbed and in the fridge wrapped up. Can't wait until dinner tomorrow. 321 at 250° is my plan.
- Jun 7, 2008
- 3,766
- 7,672
- Apr 8, 2016
- 895
- 278
Four racks just for you? 
Post pics. Should be good, ribs always are
What you guys prefer baby back, spare, or st louis? I may be in minority but i prefer baby backs.
Post pics. Should be good, ribs always are
What you guys prefer baby back, spare, or st louis? I may be in minority but i prefer baby backs.
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kdawg
Staff member
- Jun 25, 2003
- 11,204
- 12,865
I think I could manage 2 - four would be hard work though.
There are 4 of us - one my kids is at Scout camp for the weekend and one doesn't eat much so I'm hoping for 1 1/2.
Will post pictures as I'm going along.
There are 4 of us - one my kids is at Scout camp for the weekend and one doesn't eat much so I'm hoping for 1 1/2.
Will post pictures as I'm going along.
Baby Newport
formerly freddie gordy
- Dec 28, 2016
- 1,094
- 393
I cook mine (spares) at 260-270
2 hrs on
Spritz every 45 minutes
2 wrapped
And after the wrap the bones are showing about half an inch.
I dont sauce mine. I used to do the 3-2-1 but not anymore.
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