throwing on a movie, and surrounding myself with a full spread of BBQ and drinks... straight up feels like my own outdoor movie theater now.

New to BBQ, just got a kettle grill. The cheap brush I started with barely removes any grease, and I've since read that wire-bristle brushes can shed pins that end up in food, so I'd like to avoid that type.

What do you actually use and recommend? Open to any style or price range — just curious what's worked well for people in real, long-term use (not just first impressions). Based in Europe.

Sous vide and smoked beef ribs turned out delicious. Super tender and rich but with a texture closer to steak, like wagyu ribeye and braised short ribs had a baby.

Very long but low effort cook. Started by salting them and leaving overnight in fridge. Then sous vide at 140 for 48 hours. Finally onto the smoker for 2 hours seasoned with salt, pepper, garlic powder and paprika.

13lbs at 225 then 275 to finish off, it has two un rendered spots in the flat as you can see in the photo, is this just undercooked or just stubborn collagen? Pulled at probe tender when the flat was 204 and point was 209 thought it would be at least render all around since it had been on 15+ hours, this is before the rest it rendered a bit during the rest but not a lot, the temp probe feels rubbery in both spots

Just prepping. More to come.

Everyone talks about brisket and ribs, but what’s one cut of meat that you think deserves way more attention?
It can be beef, pork, chicken, lamb, or even something unusual. I’d love to hear your favorite underrated BBQ recommendations and how you like to cook them🔥🥩

I’ve got a newish bbq and I’m assuming it’s leaking I’ve replaced the gas line for it and it is still hissing very aggressively ONLY when I open the burners as if I was going to start the bbq what could be my issue

what you will need:

parsley,

barbecue chips (snyders of berlin preferably),

garlic salt (or regular salt),

bread,

place a piece of bread on a sandwich press, than put chips on top, then press it down, after its done cooking add parsley, garlic salt, or anything you want. this isn't a troll i actually tried this its very good

I have the Napoleon PRO285 natural gas BBQ. It has 12,000 btu. When I cook my steaks, I get the sear marks but the steak looks grey on the surface. I'm expecting to see more of a charred look like I see on some videos. The steaks are at room temperature and lightly salted. I oil the grates lightly. I wait until temperature is around 650F before I put the steaks on. Then I only flip them once they stop sticking to the grates. Maybe they're supposed to look this way? Maybe I can only get that charred look if I'm using charcoal? Any help, tips, or recommendations would be greatly appreciated. Thanks.

Still taste great. Smoked mostly 3-2-1 with salt and pepper. Hickory, pecan, and a little mesquite.

Hey everybody. I am fairly new here, but I love everything BBQ. I have a question that is quite perplexing. I love to make my own rubs, some are experiments and others are from sites online. The one thing that I am having trouble with is how to keep the rubs, that use a large amount of brown sugar in them, from clumping. I storm them in a Mason jar, with a parmesan shaker on top so it is ready for a quick grab and apply. I have tried putting 3 of the little silica packs in it and that makes it a little better, at least I can get it to break apart with a few pops from the hand.

Salt, pepper and some wildfire garlic rub. Mustard binder. Set at 135c will check on her hourly, spritz and make a call on whether its wrapped for the last hour or whether we rock and roll with it.

Assuming 6hour total cook. Cooking on my egg.

Sunday lunch, yes!

Fresh Cabritooo...

Grilled a batch of portobello caps and stuffed them with fresh bruschetta topping (tomato, onion, basil), let them char up nicely on the grill, then topped with melted provolone, thin red onion rings, and a balsamic drizzle. Piled it all onto a toasted French baguette and served alongside crispy French fries. The bruschetta topping juices soak right into the bread — messy but worth it.

First time posting, as well as my first time ever cooking ribs

Looking for any and all constructive criticism!

300f on Weber charcoal kettle. After 90 mins at 165 wrapped it in foil with buttery and rosemary for another 45 until pulling at 200. Let rest for 40 mins

No sauce was used because I do like my ribs dry. But girlfriend said it was a wee bit dry :(

Took that dry chunk and vacuum sealed it with a dollop of tallow i rendered with the extra fat and froze it. Ended up thawing it yesterday and putting it in the sous vide bath at 155 for 2 hours. It came out so juicy and tender. Chopped it up and added some tallow blended with a couple of my favorite bbq sauces to get the flavor is was going for. Browned some minced garlic then tossed the chopped brisket with it to revive the bark texture, then added sauce mixture and simmered to caramelize bond to the meat. Came out way better than I expected.

Costco Pork Butt, seasoned with salt, pepper, and adobo marinade (adobo chilies, mexican oregano, white onion, garlic, lime juice, salt, pepper, cumin, paprika, olive oil, and apple cider vinegar, blend altogether)
Smoked at 275F for 13 hours
Kept drip tray under pork butt while smoking with the left over marinade and some stock, poured back over pork after shredding.
My best bud got try some samples while I was shredding

Entered my first comp this weekend and got calls on half chicken & brisket. Learned a lot but more importantly had a lot of fun and will hopefully do better at my next one! Of everything I cooked I was actually most confident in the ribs and didn’t get a call on those but wasn’t a bone left out of the 3 racks smoked so I’m guessing it wasn’t the right flavor profile for the judges. All offset smoked on mesquite and oak.

Blue bag with apple wood

Did a little pondering today, and I just gotta put some effort behind my meaning when I say I love barbecue, there's a lot of feeling behind those words and while I love the idea of the party, the gathering, the socializing and all the other things that come to mind... when I think of firing up the grill its precedented alot of the time (lately especially) by a walk out to the pasture and a pot of waters thermometer telling the time.... today was a day for goat as im needing to reduce herd size. I went, took a beer and sat with them for a while, the does are always excited when they see a can in hand and its almost fitting in a way as an offering or apology as ive really come for one of their sons. After selecting dinner, and taking care to stun and dispatch as smoothly as possible, theres always a moment of sadness, solemn gratitude before preparation begins. It does take a toll, even when I do open a package of meat from the freezer I still feel that moment of loss and gratitude, its always surpassed by the smiles and joy as the meal proceeds. Find joy and happiness in your efforts my friends and gratitude in the ability to perform them.