r/BBQandGrilling

Smoked 2 shoulders 1 for my over the tope green chili and the other just to pull.

Just found this at Sam’s. How should I traeger it.

Marinated in olive oil, garlic powder, and MSG for an hour, then added salt right before throwing them on the skewers. Tossed in some bang bang sauce when they came off the grill for a Japanese style rice bowl cucumber salad and edamame.

Good evening grillers I love to grill- mostly a charcoal guy, but I keep taking 10 trips in and out of my house or I use 3-4 aluminum pans in one cook and spend most of the time grilling walking in and out for one more thing.

I have been toying around with making a grill caddy that isn't super cheaply made or doesn't actually hold much.

Would you all mind giving me some feedback on what you like and dislike about my latest rendering?

This features removable metal cooking trays for cooked or uncooked food, a paper towel holder, area for sauces and seasonings, hooks for long tools, and general space for other tools, foil, butcher paper, bottle opener, and a movable side car attachment to hold extra food or hold things like twine, thermometer or other tools.

I am working on a new handle design, one that will be easier to store and collapsible. I would really appreciate honest feedback about what you like/dont like and what features you want but don't see., and which features are most important. If you are interested in seeing this product get developed and want to see/ join in on the design progress I have a facebook group where you can share all your opinions as it gets developed. https://www.facebook.com/share/g/19FfRTiHD9/

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.

Smoked some chicken legs on the offset with mesquite & oak. 300-325 for a little over an hour. Seasoned with dirty bird from kosmos (2nd time using and it’s pretty good) and sauced towards the end of the cook. Served with some broccoli and cheese.

Hello guys, it's me again, thanks so much for the tips you gave me with the other 2 previous steaks i cooked, having followed your advices like cooking it when the meat is at room temp. Or aiming for a medium rare (wich hopefully is the case) and not blue rare, i think i improved my steak and it has been peared with a great chimichurri sauce, anyways thanks a lot and can you please rate this steak, obvioulsy with all the tips you have to make it better!

Mexican Style Street Corn

Grill corn over charcoal to get some char flavor and a little color until done. For this setup you need a medium heat bed of lit charcoal.

The Dressing

1 cup mayo, 1 cup sour cream, ¼ cup heavy cream, blaxican Fajita seasoning(or your favorite fajita blend), juice and zest from 1 lime, salt and pepper.

Cheese mixture

1½ cup crumbled cotija cheese, 1 handful chopped cilantro, 1 tbsp of the fajita seasoning mix.

After corn is cooked, rest the corn while you make the dressing so it cools down. Then glaze the corn with the dressing and then roll it around in the cheese mixture until fully coated. Serve and enjoy. #cookinwidkunchi

6 racks of 3-2-1 ribs, Traeger bbq chicken recipe where you steam before you smoke (unreal), veg skewers. 6 hour total time, the Timberline made it easy. Highly recommended if you entertain a bunch.

Cooked up a cowboy ribeye this weekend and I’m pretty damn happy with how it turned out.

The steak was just over 2 lbs. I dry brined it overnight at about 1% salt, using Diamond kosher salt, and added a little MSG as well.

I went with a reverse sear, smoking it around 225°F for roughly 1 hour 45 minutes until it hit 115°F internal. I used cherry wood and a couple of bourbon barrel chunks for the smoke, which gave it a really nice color and flavor.

After pulling it from the smoker, I let it rest for about 15 minutes, then gave it a light spray of duck fat before putting it over a bed of screaming hot charcoal for the sear.

About 3 minutes over the coals, flipping every 30 seconds, it had the crust I was looking for. During the final rest I added a light dusting of chili powders and the carry-over brought it to right around 135F internal.

I’m just starting off with smoking and I always grilled, but but I’m trying to take it to the next level so with a little bit of help from you guys in a little bit of research and reading up on what needs to be done I’ll get there. Anyways, I couldn’t pass up this sale. So when I bought it, it wasn’t frozen. I brought it home and what I should’ve done is butchered it right off the bat and then froze it but I did not do that because I’m still an amateur so is it all right if I take it out after it was froze but butcher it and then freeze it again when I’m ready is it gonna ruin the pork?

Smoked 2 prime tomahawks yesterday. Salt brine for 2 days in fridge then seasoned one with salt pepper and the other with Holy Cow from Meat Church. Smoked to 120 internal and finished on Weber gas grill.