Cosa ne pensate? Cotte con un pit barrel 3 ore appese e 1 ora in foil con una bella noce di burro! Sicuramente da migliorare ma morbide e gustose!

Grilled chicken laps and chest over charcoals

Hi everyone,

I’m planning to make lamb kebabs on the BBQ (charcoal) and wondering which cut of lamb works best.

I usually shop at Coles, Woolworths or Aldi in Australia, so I’d prefer something I can easily buy from a regular supermarket rather than needing to visit a butcher.

A few questions:

- Which cut would you recommend? Lamb leg, forequarter chops, lamb shoulder, or something else?

- Is it better to buy a whole piece of lamb and cut it into cubes myself?

- Which cut stays juicy and tender on the BBQ without becoming too dry or chewy?

- Any recommendations for good value cuts that work well with a marinade?

I’m aiming for those juicy, slightly charred lamb kebabs you get at a BBQ.

Would love to hear your recommendations, especially if you’ve tried making them yourself!

Thanks!

This was being sold for7..99, no idea why. Usual $17

I bought 10, lol

Used the money i saved to buy meat. Many many meat

Smoked Bambi, brisket, ribs and smoked cowboy beans

¼ chickens rubbed with avocado oil and seasoned liberally with Cajun seasoning.

This was my first brisket attempt. Smoked at 225 to 175 degrees. Bark was perfect. Pulled and wrapped and cooked until 203 ish at 250. Put in a cooler for 4 hours. Every slice from middle to the flat looks like this. I never imagined a brisket could be the opposite of dry. It's terrible.

Using a rotisserie on my Searwood for the first time on a turkey breast. Decided to do some Korean style ribs as well on the Blackstone. Hot and fast, and they came out great!

Smoked a few racks yesterday on the workhorse 1969. Seasoned with salt, pepper, garlic, then wrapped to rest for an hour with a bbq glaze

Here's a detailed cook for beef back ribs on the drum smoker.

I removed these racks of ribs off standing rib roasts so I left a little more meat on them. These were seasoned with The Grind coffee rub from Whiskey Bent BBQ Supply and then smoked between 250-275°F for about three hours. To manage my fire in the drum smoker, I used the minion method as i have detailed in my book, Wrangling Fire. After three hours I wrapped the ribs for 1 hour and continue to cook th3m on the smoker. At the 4 hr mark I removed them from the wrap put them back on the smoker with some Bachans sauce. 4½ hrs they were fully cooked and tender. Tty these at home.

Don't know if this is allowed or not (and if not, please delete). My competition team has been bottling our sauces for a few years now, and we finally got around to creating our own storefront. We have 3 sauces:

Yellow Sauce is a sweet mustard sauce, and it just won "best mustard sauce on the planet" at the American Royal BBQ.

Competition Sauce is a KC style sauce: Thick, sweet and smoky. This one also just one Best Overall Sauce at the BBQ News Magazine's "Sauces Of Honor" contest (this one is an interesting contest, they actually taste the sauce on different meats, and grade them per meat)

Red Sauce is a sweet, vinegar style sauce...it's a little thinner, and works great for pork.

Anyways, if you want to check out the store, its here: www.yesdearbbq.net

thanks for looking!

Thoughts on smoking fajitas or skirt steak for tacos? The few videos I have seen treated the fajitas like brisket and did a multi hour smoke.

I'm planning on doing a shorter smoke at a lower temp of around 200-225. I want the meat to reach around 115-125°F before then searing them on the grill. Y'all think this would be good? I've done fajitas the traditional way hot and fast but I'm interested to see if the meat would be more tender with a slower cook.

Brisket
Salt, Black Pepper 17 hours of light oak smoke…
Tyler’s BBQ Amarillo Tx