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▲ 23 r/Barbecue

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 — 3 days ago
▲ 2 r/Barbecue+1 crossposts

New to BBQ – Napoleon 285X vs PRO285.

Hi, I’m new to BBQ and confused between these grills:

Napoleon TravelQ 285X (with stand/cart)
Napoleon PRO285 (with stand)
Napoleon PRO285 (without stand)

Mostly for me, sometimes friends. Looking for something beginner-friendly, portable, easy to clean, and cost-efficient.
Which one would you suggest?

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u/PaleFruit4106 — 4 days ago
▲ 1 r/Barbecue+1 crossposts

Boone, NC > Denver, CO. Best bbq?

Driving from Boone to Denver and want to get the BEST bbq. Not looking for corporate, just the best backwoods bbq.

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u/SeriouslyCrafty — 7 days ago
▲ 4 r/Barbecue

Just got my first BBQ grill and I have no idea what I'm doing - first cook attempt was humbling

I bought my first proper BBQ grill three weeks ago after years of telling myself I would get into barbecue properly. I am writing this as someone who genuinely does not know what they are doing yet and wants to learn.

My first attempt at low and slow ribs produced something edible but nowhere close to what I was aiming for. Temperature control was the thing that defeated me completely. I thought managing heat on a grill would feel intuitive. It does not feel intuitive at all yet.

I could not maintain a consistent temperature for more than twenty minutes without it climbing or dropping beyond where I wanted it. Everything I had watched online made it look manageable and then I was standing in front of actual fire realising that watching and doing are genuinely different things.

The smoke also got away from me. I used too much wood too early and the result had a bitterness that I now understand was creosote from incomplete combustion. Nobody warned me about that specifically before I experienced it.

My neighbour who has been barbecuing for years came over and watched me struggle without saying anything for a while. Then he said something that stuck. He said learning temperature management on a new grill reminded him of reading product reviews on platforms like alibaba where everyone described a different experience with the same item, because the variables nobody mentioned were the ones that determined everything.

I am not discouraged. I am just more realistic about the learning curve than I was three weeks ago.

What was your most important early lesson when you started barbecuing?

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u/Lower_Capital693 — 7 days ago
▲ 3 r/Barbecue+1 crossposts

Hot take. Chopped brisket > Sliced brisket

I’ve been smoking for years and made brisket every different way you can. For my money the best is a 12 hour 180 degree overnight super smoke on Traeger and then a foil wrap at 225 until you hit 203. Give it a 2 hour rest.

Chop the whole thing and mix point and flat into a complete mix.

I know this is going to get heated but I’m not doing brisket in a competition, I do it so it tastes amazing and every bite is uniform

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u/skimpysombrero — 9 days ago
▲ 40 r/Barbecue

Country Style Ribs

I marinated some country style ribs in blood orange juice, lime juice, garlic, scallions, ginger, serrano pepper, black pepper, salt & sugar. Country style ribs typically come from just the shoulder or where the loin & ribs meet the shoulder & they are usually cut into chops, I had both variations. I cooked the country style ribs on the middle rack of my “Weber Smokey Mountain” smoker using a blend of lump charcoal, cherry wood & mesquite wood at 275F for 30 minutes (no water pan). As I was cooking I made sure to have the country style ribs coming from just the shoulder over hotter coals than the chops coming from the rib/loin/shoulder area. The meat was flipped & basted every 6 minutes in equal parts red wine, orange Juice, & lime juice with some sugar, salt, black pepper, crushed garlic & a serrano pepper. At the 30 minute mark the rib/loin country style ribs had reached 140F internal temperature & were pulled to rest, the remaining meat was placed directly over the coal box, flipping as necessary until the meat reached 180F internal temperature which took about 5-7 minutes. It tasted great, the heat, citrus & garlic really came through in the best way. The last picture is the sliced pork with a loaded baked potato.

u/daCold_Brew45 — 10 days ago