r/BBQandGrilling

Smoked Chicken Quarters
▲ 317 r/BBQandGrilling+2 crossposts

Smoked Chicken Quarters

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.

u/Cold_Smoke_BBQ — 1 day ago

Whats your go to rubs and seasoning brands?

Just like the title says, is there a certain brand that you go for or does it depend on what your cooking?

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u/iwelchi — 3 days ago
▲ 24 r/BBQandGrilling+1 crossposts

BBQ - Weber

New to Reddit so please be kind, just a few pics of pork on the Weber kettle, I love BBQ and have 2 Weber kettles, I’m in the middle in building my own outdoor BBQ/ shelter at the moment. I enjoy learning more and more about outdoor cooking etc and love reading everyone’s experiences.

u/hereticofdarkness666 — 2 days ago
▲ 1.2k r/BBQandGrilling+3 crossposts

[homemade] Smoked pork steaks

Haven’t done these in quite some time. Still turned out pretty good.

u/Brolic_Gaoler — 4 days ago

Pork Tenderloin

I had some red wine that I wanted to use up, then I noticed Vidalia onions were back in stores & they are one of my favorites so I decided to plan a meal around them with some pork tenderloins I found on sale. I seasoned these pork tenderloins in a blend of salt, raw sugar, peppercorn medley, grains of paradise, garlic powder, sumac, arbol powder, & celery seeds using fish sauce as a binder going heavy on the peppercorns. I cooked them on my Weber Smoky Mountain smoker at 275F for 25 minutes on the middle rack with the water pan removed. After that I placed the meat right over the coals to achieve a nice sear. I basted the tenderloins in red wine that I had marinated onions in overnight (the onions were caramelized for the final plate). I also glazed one of the tenderloins in a red wine reduction BBQ sauce that I made. I served the tenderloin with the marinated onions, mashed potatoes with red wine compound butter, & onions roasted directly in the coals that were topped with pickled onions, fried onions & red wine compound butter. The tenderloin was amazing & while some may say this plate was onion heavy other people will totally get it.

u/daCold_Brew45 — 4 days ago