r/BBQ

Not sure if a post like this is allowed, but any of you have ever had this happen before? I guess next time I should keep the little lid on top closed

Update:

Just a little more information for the people who are curious. Obviously I’m not touching the newly created mansion, and letting the new owner do its thing hahah.

Some were also wondering where this was taken, I live in the Netherlands. I think it’s a “blue tit” (but definitely correct me if I’m wrong).

Update 2:

I have been corrected, it’s a great tit.

I recently picked up a new to me traeger on the side of the road. It works great after I freed up the blower motor. I am planning on making pulled pork on Memorial Day for a cookout with friends. How do you guys plan out something like this? My the recipes I've looked at all day about 1-2hrs per lb of pork butt. I'm looking to to a 8-10lb butt and have dinner at 5 pm. Should I start the smoker at 3-4 am? Is that excessive? I know it won't be exactly 5pm when it is finished but I would like to be within an hour or so of that goal since I will be feeding a crowd. Any advice is appreciated!

Uncle Honey's BBQ Truck is one of the best Food Trucks in Downriver IMO. Consistent, delicious food and reasonable prices. I Highly Recommend the Meat Candy! I'm looking forward to the next time I go.

FYI, not affiliated/paid in any way, just a fan of spreading the word on good food.

this is a very well made accessory for Weber kettle. I have several other rotisseries this is really well done! The motor is quiet works great and that is a 20 lb turkey. came out just fantastic. you don't have to spend a zillion dollars to have a good barbecue. The rotisserie unit I got was 150 bucks. there is a stainless steel model but I didn't think it was necessary to pay the extra and this is worked great on several meals.

Anybody else use a paint scraper to clean their BBQ grills? 😅

Saw someone drop this tip online and decided to try it after getting sick of wire brushes shedding bristles… works surprisingly well for stubborn messes.

Not sure if this is one of those unspoken “everyone already does this” BBQ tricks or not.

For context, I use the scraper first (sharper than my BBQ spatula), then finish it off with steel wool or a sponge.

And no, this one has never touched paint. Straight from the hardware store to BBQ.

I’ve never hosted a bbq before(from the UK) doing my first this weekend I’ve created a list of basic basic bbq stuff for people to put their name against bringing but open to any more suggestions?

https://docs.google.com/spreadsheets/d/1e53m4SZ0KO-lAQTWb-R3cZ4LN5OevkQc3zSbsu-nMog/edit?usp=sharing

Hey, first time poster here.

I have a Dyna-Glo DGH485CRP-D. Had it for like 4 maybe 5 years now and the heat tents rusted to pieces and my grill grates had a lot of rusting on them.

I used a brass BBQ brush to clean before every meal which I heat up the grill and I also spray Avocado oil on the grill.

Was it father time that did them in or did I do something wrong?

I ordered replacement heat tents and new grill grates for that model off Amazon.

I am going to season it all using a onion dipped in Avocado oil before every meal, would that be okay?

Also any tips on cleaning off the carbon flakes built up inside the BBQ?

I normally HATE chicken legs but I enjoyed them here.

Salt brine over night.
Smoked for an hour using a smoke tube then turned the grill on to 225.
While grill was getting to temp applied a light binder of mayo (I dunno was messing around) pepper and paprika.
2 hours, then turned up to 375 until about 190 internal. Glazed with my sweet BBQ sauce and let it go for 10 minutes more. Only rested it about 5 minutes because I wanted to eat it now.

Juice literally sprayed out when I checked the temp.

Sorry for the potato quality image. I know the green one is a Gozney pizza done. Does anyone know what the rest of these are?

Picked up a couple of 2” thick Prime Tomahawk Steaks from Costco and wanted to keep the cook simple so the amazing beef could do its thing.

I dry-brined them for 2 nights with Kendu Spice Co. Moon Rock seasoning with a little extra Kosher salt, then smoked them at 225°F until they reached an internal temperature of 110°F. I used the Chef's Temp remote probe, which helped a lot. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat.

The flavors, color, and bark/crust were insane.

Basic process:

• Dry rub brine 2 nights with Moon Rock and a little extra Kosher salt
• Smoked at 225°F
• Pulled at 110°F internal
• Cast iron sear to finish
• Rested before slicing

The flavors and crust on this thing were unreal. Definitely one of the better Tomahawks I’ve cooked, and highly recommend it.

Thoughts:

• I’d pull closer to 115°F next time
• I’d give less to the cat (but he is so cute)
• I’d get more than 2 Tomahawks
• I’d invite everyone from Reddit to enjoy a slice

Once again, the boy, daughter, wife, cat, and I smashed them. No leftovers!

Picked up 1 of these a few months ago at Costco. $2.99/lb and Kicking myself for not buying 10 more…hatch green chili rubbed pork shoulder butt. Smoked 6 hours on pellet grill. Nice kick and excellent on tacos with some cabbage and grilled corn and stuffed poppers! This was 7.5lb, and very fork tender! Was a crowd pleaser for sure, got both kiddos to eat it too! Even my 5 year old who lives off chicken nuggets!

Sorry for the picture quality and presentation haha this was my 3rd time smoking a big piece of meat.

Did a prime rib on my Weber Performer and was pretty happy with how it came out.

Kept it pretty simple: ran the grill at 250°F, used light smoke, and aimed for medium-rare. I pulled it when the center hit 125°F, then let it rest for 20 minutes before slicing.

The inside stayed juicy, and the smoke flavor came through nicely. I also threw some potatoes on during the cook because I figured I might as well use the heat.

Pretty happy with it overall, but I think I’d finish hotter next time for more crust.

First time smoking ribs on the Weber or at all. Feeling pretty good. Definitely learned a lot for the next time! Kept it pretty simple with just salt, pepper, and garlic powder for the rub and a little cherry wood added to the briquettes. No wrap, no spritz, 6 hours.

Fully ready to get roasted for this over complicated pork butt.

This was about an 8 lb bone removed butt from Costco.

Night before:
Injected with 1 cup red wine vinegar, 30g salt, and the juice of a full large lemon. Patted dry and hit with a salt rub.

Next day:
Mustard binder, heavy pepper, light salt. Into the smoker fat cap up at 200 for 8 hours. I keep it on a wire rack over a baking sheet so it’s easier to move around.

After the smoke, I transfer it into a 200 degree oven overnight. The wire rack sits over a foil tray with a little water and vinegar underneath so the drippings don’t burn.

Next morning:
The butt goes directly into the foil tray, temp gets bumped to 250, and I loosely foil the top until it’s around 200 and probe tender everywhere.

Then I rest it down to around 150-160 before shredding. Do not discard your drippings!

Anything I’m not eating immediately goes into the fridge. Once fully cooled, I cold smoke the pulled pork itself for about 30 minutes with a smoke tube. Adds an amazing smoky flavor. Make sure to seal tight when putting back in the fridge if you don't want it to smell like pulled pork.

To reheat:
Stovetop with a little water or vinegar and a squirt of my tangy BBQ sauce. Lid on for about a minute.

Definitely overkill, but honestly this is just how I do it. Don't need to worry about the smoker or temps overnight. Bonus: The house smells AMAZING when you wake up.

I will try the next one fast and easy. How do I do that?