r/BBQ

Smoked on a master built gravity 800. First time using this grill and I’m in love. Have used my Recteq and Traeger for the last 5 years. I was over the pellet flavor and craved the charcoal/wood taste. This is a game changer and gave me exactly that. Easy as a pellet grill to operate and gives you offset flavor with almost set it and forget it convenience. I would definitely recommend.

Picked one up this weekend instead of spending the money on a brisket and cooked it on my Oklahoma Joe. Ran it around 275 degrees, wrapped once the bark was where I wanted it, and let it rest before slicing.

No, it isn’t brisket. But for the price, I was honestly surprised by how much bark it developed and how juicy it stayed. I’ll definitely be cooking more of these.

I can see why more people are starting to smoke chuck roasts.

4th of July haul for the family

Chicken wings:

Spice rub: garlic, smoked paprika, 5 peppers, salt, Chipotle.

Regular charcoal

10 minutes each side

Tell me how I did… it was my first brisket. It came out looking and tasting good IMO. I used my new pellet grill the Pit Boss. I was a combo wood pellet mix from Treager.

Served with Chimichurri nailed it. Smoked to 110° seared 3m 30sec on each side. Wrapped in foil and rested for damn near an hour came out amazing.

Meat Church Holy Gospel on both, ribs went 450 for about 40 min, wings for 30m

So I was trying the minion method today for a slow pulled pork, I laid my charcoal out like this, but it took so long to get to temperature and stay there without external help. I know my airflow wasn't as good as it could have been but is this layout also a problem maybe?

Marinade of teriyaki, palm sugar, mirin, and oyster sauce and some spices. Smoked on a traeger. 185 on super smoke for 30 minutes. Bumped up to 350. 15 min, flip 15 more minutes, added some Bachans bbq sauce and put back on for a few minutes. Wings were small, so times may vary.

So After u/keycuk posted his lamb the other day, I had to have a go at it. Oh my days it was incredible. Smoked for 2.5 hours with cherry wood chunks for the smoke at 120c then wrapped and cooked until temp hit 76c on the bone. I then let it rest in the foil for 90 mins.
So good. Will defo do it again. As always questions welcomed.

SPG rub and nothing else. Came out great!!! Fat side down till 165 ish, foil boat and fat side up till probe tender. Wrapped in foil and a towel for 2 hours.

Traditional Romanian Mici Recipe

Ingredients:

• 700g beef, from the neck or leg, with more fat • 300g pork, preferably pork neck or belly • 200ml concentrated beef bone broth, cold - this is the secret • 4-5 garlic cloves, well crushed • 1 teaspoon baking soda • 1 teaspoon dried thyme • 1 teaspoon ground black pepper • 1 teaspoon sweet paprika • 1/2 teaspoon ground allspice • 20g salt, about 1 level tablespoon

Instructions:

1. Grind the meat twice through the large plate of the meat grinder. It needs to be finely minced. 2. Mix the meat well with the salt, baking soda, and all the spices. Knead by hand for 5 minutes. 3. Gradually add the cold bone broth, little by little. Knead for another 10-15 minutes until the mixture becomes sticky and binds together. Slam the mixture against the counter a few times to get the air out. 4. Add the crushed garlic and knead for another 2-3 minutes. 5. Refrigerate for at least 12 hours, ideally overnight. Cover with plastic wrap. The meat needs to rest and the flavors need to meld. 6. Shape the mici with wet hands. They should be about 8-10 cm long and thick, like a thumb. Don't make them thin or they'll dry out. 7. Grill over low coals, not open flame. 4-5 minutes per side. Brush them with a little water mixed with oil when you turn them so they don't dry out. They're done when they have a brown crust and are juicy inside.

Brisket, ribs and sausages came out good. Here’s the thing, born and raised in Hawaii we don’t eat brisket much. Like almost never, so the sides I made for these proteins was Mac salad(hate coleslaw) shoyu ahi poke and spicy ahi poke. I really wanted to make some beans but I was raised on pork and beans from the can with hotdog slices inside! Anyone willing to share some recipes? I’m willing to trade some family secret recipes also! Hawaiian/local style recipes! Thank you Pals/Gals