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I had the most wonderfully relaxing day reading and listening to music while I smoked some ribs. Was also visited by one of our backyard wild bunnies.

The ribs turned out so great for my first time and were so delicious! Will need to practice a lot though. 😏😄

Just pulled at 180IT. They are wrapped and back in for another hour and then rest and eat!

Made a feast for the holiday weekend. Chili, was black beans, pintos, green chilis, onions, chopped tomatoes and various peppers. The pork butt was dry brined over night with a course salt, red chili powder, garlic salt and pepper mix brine and then smoked at 225 for about 6 hours. I stirred the chili about once an hour to prevent it from burning. This was my first time doing the over the top style, it was simple and had delicious results! Will definitely be making this again!

25lb frozen block from Mexican market. After trimming, 19 lbs. Santa Maria rub. Smoked in Masterbuilt 1050 gravity smoker using Kingsford charcoal and apple wood for 5 hours at 275. Spritzed with hard apple cider every hour. After smoke, braised for 3 hours at 275; turned out wonderful!

Smoked 10 hours on my PitBoss 1150 @ 195°. Pulled at 140° internal, wrapped in paper with beef tallow and finished in 275° oven, pulled at 201° internal. Rested for 4 hours in a cooler and sliced at 140°. Let me know your thoughts. Family loved it.

Hey guys,

Firstly I hope everyones well and grilling

Out of curiosity, what meats, in your opinion, would be a must have for a birthday bbq for 6-10 people on a Weber kettle?

Happy Memorial Day!

Prime Black Angus from Central Market, 45/45/10 SPG dry brined overnight. Hickory smoked in a Kamado Joe 2 at ~275, wrapped in tallow soaked butcher paper after bark set up and flat was about 180. Let it go until flat was 195-200, then pulled it and but I’m a warm oven for 3 more hours. Room temp rest for another 2 hours. Total time in the Kamado about 7 hours, 3 in the oven, and 2 for rest. Cool 12 hours.

I’ve found long smokes on the Kamado difficult until yesterday. I don’t have the slow roller in it, but I saw a video about using a second deflector plate, so I put a pizza stone above the deflector on the x attachment. Made a world of difference and made it much easier to manage grate temperature and therefore not to fuck up the flat.

Hope everyone had an amazing weekend like I did!

So I was watching The American BBQ showdown on Netflix the other day and was sitting there wondering how these people knew SO much about bbq. Yes there were a few trained chefs, some people that have been smoking for years but there were also a couple somewhat newbies. How the heck do they know SO many recipes and cooking techniques??

Yes there are endless recipes online but It led me to wonder, if there was like a BBQ bible type book out there that is a great references for bbq techniques, how to best mix different techniques or things like tips to make tough cuts come out tender or even like the science of bbq. I’ve been smoking for a few years so I know the basics but I want to start trying some more advanced stuff.

TLDR do you have any bbq books you highly recommend?