Official BBQ thread

[youngtriz]

im not even sure if i ever posted in this thread... So one day i was throwing a bbq and got mad lazy to make kabobs . i just cut everything up and said its a make your own kabobs lol... one homie knew i was lazy but everyone liked the idea cuz some people hate certain veggies

 

[iamdef]

Ended up being gifted a used smoker that's still in really good condition last week. Gonna post a pic when I get back home, think I'm gonna try to fire it up in a few days

 

[elpablo21]

Tried to do some thighs in the "competition" way. I'm not good with knife work so the skin cleaning part was a struggle

 

[SC kid]

That looks delicious

What type of sauce do u use

 

[elpablo21]

That looks delicious

What type of sauce do u use

Good looking out.

I put Famous Dave's Sweet n Zesty on those

I like Stockyard's sauces alot too

 

[DCAllAfrican]

Next time post a pre-sauce pic.

I see you aren't part of team char at all?

 

[plansb]

There’s no char on smoked comp chicken

 

[DCAllAfrican]

There’s no char on smoked comp chicken

Got you.

 

[icysoles718]

PFL*

 

[DCAllAfrican]

Your ribs look like you heated this up.

And your real ignorant for talking down on thermometers. Not only is it food safety, but it lets you know when your food is done to your preference. If your grilling chicken and beef some might not know when its done, thats what a thermometer is for.

When your doing long cooks you NEED to know your pit/food temp. Its mandatory.




Dont come in this thread with your struggle pre cooked ribs.


Why you think from the last post you posted pics went 6 days before anyone posted in here again. And it wasnt about what you posted. FOH.

Highlight of last summer.

Funny convo

 

[elpablo21]

Next time post a pre-sauce pic.

I see you aren't part of team char at all?

Def. part of team char any other time. Only way to make the skin desirable to eat imo

 

[DCAllAfrican]

So tell us the process of entering the competition?

Where do you live?

 

[elpablo21]

So tell us the process of entering the competition?

Where do you live?

I'm up in Seattle, I was just doing it for the hell of it tbh was always enamored by the bite through skin with cooking at a low temp

I don't think I could do real competitions. It's fun to watch on BBQ pitmasters but the level of detail they put in those boxes are something else

 

[jaymosenvied]

Bought my dad this for his birthday

 

[plansb]

I'm up in Seattle, I was just doing it for the hell of it tbh was always enamored by the bite through skin with cooking at a low temp

I don't think I could do real competitions. It's fun to watch on BBQ pitmasters but the level of detail they put in those boxes are something else

I agree, i used to think it would be fun to do when i am older and have some more time on my hands. But, the older i get the less i want to go through all that nonsense.

 

[Master Zik]

Highlight of last summer.

Funny convo

Its still **** a thermometer.

Weak ****.

 

[CleanestNdaCity]

Anyone in here own an Akorn? Been thinking about buy one, so any opinions would be appreciated.

 

[alchemist iq]

Bought my dad this for his birthday

Wtf this joint got a wifi transmitter to give you temps on your phone?

 

[plansb]

i dont need a goddamn thermometer to tell me when my fries are done.

 

[macbk]

I put Famous Dave's Sweet n Zesty on those

I haven't had Famous Dave's in years. I remember it being so good too.

 

[elpablo21]

I've gotten comfortable without using a thermometer with most pork cuts and brisket.

Still like it for steaks to be precise and I don't trust myself without it on chicken and turkey bone in pieces and whole birds at least

 

[jaymosenvied]

Wtf this joint got a wifi transmitter to give you temps on your phone?

Yup and you can also change the temperature

 

[CleanestNdaCity]

 

[alchemist iq]

That #charrgrillmark

Curious what kind of fish is that?

 

[mplsdunk]

Ain’t afraid of the char.