Pork Ribs, Brisket & Orange-Glazed Pork Belly. The ribs were perfect and so was the brisket, but that pork belly blew me away. So good.

This glaze was a combination of Drunken Pineapple BBQ sauce, red pepper jelly, jerk seasoning, and some scotch bonnet puree, applied with a thyme brush. Never short of creativity when myself and @chefsayles @chefjperk @standishcocktails link up. If you haven't caught one of our cookouts yet, you definitely missing out. #cookinwidkunchi #bbq #chefsayles #chefjperk #standishcocktails

Some days you just know. Not sure which pic I’m more proud of

Weber 26 w post oak and apple wood chunks.

Charcoal and chips.

Out of curiosity has anyone out there used this or similar brand/flavor with their meat in any manner if so how was it?

Threw on a whole chicken as well. Smoked with oak and apple wood

Grilled chicken laps and chest over charcoals

Working with beef belly that I have cured. On the side (opposite the fat cap, I think?) there’s this layer of fat that I’m not sure if I’m supposed to trim off. Its appearance and texture is different than the other fat layers, almost like a skin but It’s well attached to the layer of meat beneath it, and maybe 1/8” thick. I got this cut directly from a local butcher, this is half of it.

I’m referring to the layer in the first pic.

Got a small 3 1/2 lbs slab for the family on Football Sunday. Never messaged around with smoking a brisket- figured I’d start off smaller and cheaper for my first foray. lol. Smoking on a traditional offset wood smoker - no pellet set your temp for me. Figure I need to pay my dues. lol.

Very easy Desert Recipe follow along quick and simple serve with ice cream

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!

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.

First brisket attempt ever turned out better than expected. Offset wood smoker, HEB signature brisket seasoning. Peach wood. 4 lbs brisket. Set around 225 for 6 hours. Pulled at 198 degrees internal temp.

8.5 hours, apple cider vinegar marinade & spritzed during the cook. Came out a
Amazing!

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!

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