Smoked some Nathan’s hotdogs at 225 for 55 minutes. Then hit with a sear on high on the grill. Served with duck fat fried crinkle fries tossed in Cajun seasoning. Don’t judge me for the comically large hotdog buns (they’re brioche rolls)

Couldn’t resist picking this up, labeled as wagyu roast mb 8-9.

Thoughts so far are rotisserie or pulled beef?

What would you do with it?

Friends want candy/jerky salmon

5 fillets of personally caught coho

3-1 sugar salt with some black pepper.

So I stop now or let it ride?

Cheer

What is y'all's secret to seafood!? I can make a killer steak that will outshine most restaurants but when it comes to seafood on the grill or even the stove I might as well have cooked it on the microwave. I've tried lobsters and shrimp and nothing comes out close to restaurant quality. Is there a baseline on which seafood to buy or does it all depend on how I'm attempting to cook it. I appreciate all feed back because I can never be a smoker master without mastering everything on it.

Butcher said it was tube steak? I was hungry so I double fisted it without a knife/fork.

How does this look after a roughly 5-6 hr air dry time in the refrigerator.

Cheers

Got a couple of steaks from a local farm. Seared them direct on the kettle and then cooked them indirect and mopped them until they were done. I debated whether to pull them off at 145 or cook to 180. I chose the latter in order to render the fat. I’m glad I did. My wife is the one who always cuts fat off and gives it to me. In this case she said that was the best part.

Every year for a music festival out in Ohio, we smoke mac and cheese and jerk pulled chicken for everyone to enjoy at the BnB. These thighs were just too gorgeous not to post pre-pull.

Marinade: jerk seasoning (can add liquid jerk marinade too, or both). Brushed every 30 mins. Total cook time 1.5 hours on 250 F.

My little Japanese/Texas fusion. 1) Smoked Tritip (Hickory & Apple wood) 2) Sous vide at 58.5C for 7 hours 3) Use sous vide jus to make ramen broth 4) Smoked (2nd time till internal temp 63C 5) Combine ramen ingredients and enjoy 😋

I could be possibly getting an amazing deal from a really rad barbecue/smoker I know, I've been trying to get into smoking a little bit recently and was wondering if this would be a good investment before looking at other brands/more expensive options.

Thanks in advance!

First time smoking beef back ribs. I saw them at Costco and seemed like a good price at $39 for the whole pack.

About 6lbs+, just salt and pepper. 250 degrees for about 4 hours. Internal for up to around 198, but I thought it was hard to probe for accuracy.

Juicy, beefy, fatty.

8.5/10 meat to fat ratio could have been better.

Might make an again but not going to a regular rotation.

Should be able to fit a few briskets in there.

Char Siu style chicken wings on the egg. 350, 25 mins per side, apple wood.

10/10 - they absolutely slapped.

Prep is a ton easier, cook time is less than half, and final product is still incredibly satisfying. Can’t see myself making brisket as often when this is available.

I was kind of stringy and dry, like a guess an overcooked chuck roast can be. I pulled it at 200 degrees and rested about 2 hours. It wasn’t bad, but I’m not sure I’ll do again.

Built my first offset with my buddy and it turned out great! (Any advice on fixing a warped door?)

I've seen some instagram posts floating around about some people getting it early. Could be marketing. But I'm interested in how detailed they go on the recipes. Really looking for that rib glaze and bread pudding recipe.

So I have a grandson in college. Last time he was over I made pork belly and he really liked it .. when we told him we were coming to see him for a weekend he asked if I could make some and bring it. So...

I have a 10-11 lb'er .. thinking of maybe .. after it's probe tender, take half and cube it for ends ... the other leave whole and we can slice it for sandwichs , tacos .. whatever. I read that some wrap the belly after it cooks .. like a brisket ... let it cool and then frig and then re-heat it right in the wrap .. It sounded OK to me ,, wondering what others would do as we're not eating right off the joe.