Arrived around 1230pm and the wait between arrival and food to table had to be under 15mins. Small side of mac and cheese, 3 slices of brisket, one link of jalapeño cheddar sausage and 2 pork ribs. Total was $70 but before tip and any drinks
Such a great place for BBQ.
I'm from Arkansas. I've eaten at many shacks and joints throughout the South. After moving North, its been incredibly difficult to find palatable bbq that compares.
Smoque is hands down the best in the Chicagoland area. Tender, juicy, not overly salted, and rubs were spot on. All in ~$35 for the pan of brisket, ribs, beans, mac&cheese, slaw and cornbread.
I cut these racks in half because they fit better on my grill and we end up cutting them anyway. Coated lightly with honey as a binder then rubbed with a blend of brown sugar, paprika, onion & garlic powder, dry mustard, all spice, basil, oregano, jalapeno powder & pepper. Smoked at 220 (without opening the lid) for 4 hours then increased heat to 225 and basted with bbq sauce every 30 minutes until the 6 hour mark. Rested for about 5 minutes then sliced them up. Just a slight pull on the meat and they release.
First time cooking this cut of meat. It’s absolutely delicious. 2.5 hours at 250° then 2 minutes per side at 500° on big green egg.
Jamaican Jerk half chickens on the Weber Kettle, using @duraflamegrilling charlogs, and @bbcharcoal wood chunks. Marinated overnight with my homemade Marinade and dry rub. 375°F until breast meat reaches 150°F then do a quick direct sear. I glazed with my Rum'n Jerk BBQ sauce (coming soon) until breast meat gets to 160°F. Rest for 10 minutes or so then serve.
So my stepmom is from Italy 🇮🇹 so I made this for her. I didn’t use any sauce but I cooked it in butter and sprinkled with fresh parm and a little chopped basil.
Chicken Lollipops made with Drumsticks wrapped in bacon & cooked on a Pit Barrel Pbx. 1st time making them & 1st time cooking on a Barrel. Prep work took longer than the actual cook. They were delicious and I got no complaints 😋 B&B Lump coals mixed with Duraflame charlogs as the fuel with Pecan & Cherry wood chunks. Temp on Barrel was 275-320 cooked for about 1hr 20 minutes. Would definitely do again but not looking forward to the prep but will definitely prep better than the 1st time to make then all stand up alike.
I got a Pichana from my local butcher and finally got the change to chuck it on my Weber yesterday.
Dry brine overnight in the fridge, then I put it on indirect heat for around 90 minutes until it reached 118f. I took it off an let it rest while I cooked some corn and Jalapeno poppers (also an eggplant not pictured) for almost an hour.
Preheated the oven as hot as it would go then put it in to crisp up the fat cap for 5 minutes.;
The recipe I used was one of Nagis from Recipetineats but I used BBQ first then finished in the oven. I also made her mushroom sauce to go on top.
https://www.recipetineats.com/rump-cap-roast-picanha-recipe/
Very happy with the results!
Just bought my first home, and now that I finally have my own backyard, one of the first things I’m seriously considering buying is a Kamado Joe Big Joe.
I’ve wanted a nice charcoal grill/smoker for a while, but never really had the space to justify it. Now I do, and I’m leaning toward going all-in with the Big Joe rather than buying something smaller and wishing I’d gone bigger later.
For those of you who own one: was the Big Joe worth the money? Do you find yourself actually using the extra cooking space, or would you go with a Classic if you were buying again?
I’d like to use it for pretty much everything—brisket, ribs, pork butt, steaks, burgers, wings, pizza, etc. I’m also curious how steep the learning curve is for someone relatively new to kamado cooking.
Basically, I just bought a house and apparently my next financial decision is buying a 400+ lb ceramic grill 😂
Talk me into it—or talk me out of it.
1.5 Hours on the grate @ 275
1 hour in a foil pan with brown sugar,butter and honey @275
30 min on the grate @300
I got this gasgrill for free, however I am a total noob as it comes to BBQ'ing, does anyone know what type of lpg (butane or propane) I need, and what kind of connection should the canister have?
These were so damn good. 250 in my offset with oak for about 3 hrs uncovered, then put them in a pan with some beef broth for another 3 hrs
I live in MA, and grill a ton. I use mostly open fire but also have gas (weekdays) and a Weber kettle for faster weekend cooks. I was at Terry Black’s in Austin last week, and the food was unbelievable. The brisket was excellent, but man, those pork ribs.
I ended up spending some time talking with Alex, one of their pitmasters, about how they make them. The ribs are seasoned simply with salt and pepper, move through three different temperatures during the cook, and toward the end get flipped and hit with just a gentle kiss of simple syrup.
Behind him were three massive smokers running 24 hours a day. It was around 100°F in Austin that day, and standing in the pit near the firebox felt like standing on the surface of the sun. It gave me a whole new appreciation for what goes into putting out that kind of BBQ every single day.
I’ve had great ribs before. I make ribs at home that I’ve always been pretty damn proud of. After eating these, I may need to stop saying that. They were on another level: smoky, salty, peppery, slightly sweet, incredibly tender but still with just enough bite.
My only regret was not ordering the beef rib. I saw them coming out and immediately knew I’d made a mistake.
I’ve never been someone who wanted to go on a BBQ pilgrimage, checking off the great spots around Texas or the country. Terry Black’s may have changed that.
So now I’m curious: if Terry Black’s blew me away this much, where do I need to go next? I’m not looking for the most famous name, I want the places where the BBQ is genuinely better. If those places exist, I need to find them.
Fans, lights & outlets. I love how it turned out!