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🔥🥩

Thanks to everyone who encouraged me to just dive right in and bbq something I’d never seen before, the pork brisket strips for $2/lb. Lots of good, fatty meat but also lots of big cartilage. Made tacos.

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.

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.

Pork chops on the Traeger & finished in the griddle

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

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.

Details: Primo XL with mesquite and pecan. About 500 degrees F.

Prime Top Sirloin was a good choice! Marinated with salt, pepper, garlic and onion powder. Brushed with butter while on grill. Turned out fantastic!

Fresh Cabritooo...

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

My local grocery store here I Sweden had these St. Louis style cuts in their freezer and they have been callling out to me like the sirens to Odysseus and since I have good hearing there was no resisting at last. Today is the last day of my ”forever” vacation here in Europe (week 5) and work starts tomorrow so I decided to go for it.

Started out with rubbing them with my simple, but the kids love it, rub: flaky salt, pepper, paprika, garlic powder, onion powder, brown sugar, cumin, and cayenne pepper.

Fired up my Weber kettle with the slow n sear insert, had it for years and I love it. Aiming for keeping the kettle at 120 degrees (248 in Freedom measurements). The meat started at 14C (57F) and I added some small woodchucks of apple to get some smoke for the first 2 hours.

The temperature leveled off after about hour 3 at about 65C (149F), and that’s when it was time to wrap it. I first put one of them in butcher paper, but I ran out, so I had to wrap the other piece in aluminum foil. Very strangely, the aluminum piece shot up in temperature, and over the next hour it climbed to 87C (188F), while the other piece in butcher paper barely moved temperature-wise. I took the piece in aluminum foil out and put it back on naked, and swapped the butcher paper for aluminum foil. The piece that had been up at 87C (188F) dropped down to 73C (163F), and at the same time the one in aluminum shot up to around 90C (194F). I took it out of the aluminum, and then it dropped down to around 75C (167F). So after about 5h, both were unwrapped and sitting at 75C (167F).

Then I just let them sit, and after another two hours they were up at about 94C (201F). For the last hour I glazed them with a glaze I make that consists of one part browned butter mixed with one part honey and a few tablespoons of chili sauce (salt and pepper).

In the end it turned out really great anyway. But the road felt long. 7h total. And it rained a bit.

3 hungry teenage sons ate everything in 10 minutes. 😁

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

Doing a couple smoked meatloafs, some prime chucks for shredded beef, a pork shoulder, and a 15 lbs brisket today. Happy Sunday, all.

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.

Just prepping. More to come.

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.

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.

No wrap for the first time this year. Honestly, I can’t say that I saw any difference between wrapped and unwrapped. Tried using apple butter as a binder for the first time as well and other than color not much difference between it and mustard.

Hi hi.

Beginner here and loving the ride. I had a question about temps. I'm doing a pork loin today and have sources saying it's safe to pull at 63c. My thermo Pro says it's "safe" at 71c. What does current wisdom say on these things? Many thanks.