bbq

I have been wanting to give this a shot as the shoulder is always cheaper than the belly around here and it just plain sounds so good. I started off getting a couple of slabs of shoulder nice and trimmed about the thickness of belly bacon. Three pounds between the two. Into a gallon sized...

I haven't been around here much lately but thought you might want to see my latest low n slow toy, it's an asado cross. I've found out that cooking a whole 21kg lamb 'gaucho style' tied to a cross over open fire for 12 hours is one way to engage with your neighbours! The crowd...

Pigskin Barbeque Presents..... Chipotle Bacon BBQ Sauce Recipe • 5 slices of Bacon • 1/3 Cup Sweet Onion minced • 2 Garlic Cloves, minced • 1 1/2 Cups Ketchup • 1/4 Cup White Vinegar • 1/2 Cup firmly packed Dark Brown Sugar • 2 Tbsp Wostershire Sauce • 2 Tbsp Soy Sauce • 2 Tbsp Molasses • 1...

It is Saturday. http://www.theboneoffbbq.com/index.html It is an amateur "back yard" rib cookoff. I can't enter (registration is closed and I am attending a funeral that day in the same city). Any brethren going to be there? I *might* be able to pop in before the funeral, and say hi...

My family is having a gathering in a few weeks at my house, and I'm in the mood to spend a little extra cash to really WOW everyone this year. I've seen this guy on YouTube talk about this expensive pork he uses for competitions called Compart Duroc, and it's expensive but it's not like some...

Hello all, happy Friday. As I've read through this forum, it doesn't appear to be a secret that you all prefer true wood-fired BBQ, which is great because so do I. But I would be lying if I said I didn't use charcoal more often than wood, just because of convenience and availability in my area...

Who is all going to the Westmont comp? We will see you there!

Built a backyard fire-pit which I'm now trying converting to Firepit/BBQ. Any one know any reputable places in south Florida which fabricate BBQ grills (48"x33")? Attached are pictures of the contraption I plan on putting together.

Does anyone know where I can pick up some Royal Oak Chef's Select in the Northwest Suburbs of Chicago? I have used Embers Charcoal Briquettes from Home Depot which are exactly the same as standard Royal Oak Ridge, and wonder if there is a big difference between the two. Thanks!

Here are some photos of my new Black Iron BBQ PitViper M that I won from a contest through their website.

So...we have a Backwoods Competitor insulated vertical cabinet smoker with a water pan, and looking for your opinion on the best charcoal briquette. We are looking for a clean flavor, consistent temp, and longest lasting. Let us know your thoughts and why.

I just won a Black Iron BBQ PitViperM! Has anyone ever used one of these smokers? I would love to hear some opinions...debating selling it, but if it's a beast, I might just keep it.

We fired up our refurbished Backwoods Competitor for the first time! We used a ThermoWorks BlueTherm Duo to record two data points on the inside (higher rack at 229°F and lower rack at 219°F) with the side vents cracked open a little under an inch, along with the top vent opened about 1/2 and it...

Follow along the live cook at http://www.northeastbbq.com Been absolutely jonesing to BBQ something for the past week. As usual I rarely go to the market with a pre-set plan. I look to see what’s on sale and then go from there. This afternoon Stop and Shop East Gloucester had some cut up...

Please let me know the type of trailer you have and how much it weights (built-in smoker, porch style, DIY, or concession style) Just planning future car/trailer needs :o) Thanks!

Just in case you want to know :o) Our food. Your questions. What are McRib patties made of? - YouTube

Does anyone make their own BBQ sauce and freeze it? I would love to make a larger batch and pack them in smaller pouches, freeze them, and just bring them out when I need too. Would this change my flavor, or consistency?

What is your opinion on trimming and freezing meats for your competitions? Does it effect your cook? How long can you do it ahead of time? Do you prep and freeze all types of meat (Brisket, Chicken, Ribs, Pork)?

My competition partner Steve just finished priming and painting our used Backwoods Competitor. It is flat black and looking fantastic!

What time of sugar do you put in your rubs? Any reason to use one type over the other? (flavor, caramelizing, granular size...)???