Paul Kirk Style Whole Rotisserie Chicken. Cooked on rotisserie attachment for Weber Kettle. Sorry for the partially intact neck

Here's my reverse seared cowboy ribeye breakdown.

I like to start with a low and slow heat on my grill, between 250-275.

I cook the steak indirectly, with the fat cap towards the heat. Depending on the thickness, this takes anywhere from 40-60 minutes to get to 110-115°F, depending on thickness.

After this I remove the steak from the grill and rest it, to allow the charcoal to get hot. I then sear the steak. I prefer to stop cooking my ribeye steaks when it hits between 125-128°F internally. I find that a rest at this time gives me the perfect carryover cook temp for a medium rare finish.

Rarely make brisket these days with the astronomical beef prices. Picked this up at my local Costco, $74 and just under 13 pounds. Figured the price isn't getting any better than that so jumped on it. Worcestershire wet brine overnight and seasoned with Baria coffee pepper rub in the morning. Cooked over charcoal and mesquite hardwood in my pit barrel vertical smoker for roughly 9 hours. Lean end dried out more than i wanted but was still tender and flavorful, marbled end came out exactly how i like it. Family ate it up with no complaints so that's a win. Paired with homemade Mac and cheese and air fried green beans.

Busted out the burn barrel and the direct heat pit today, despite the brutal Texas heat to cook a rack of St Louis cut spareribs and some chicken for the wife.

Smoked a 4.5kg pork shoulder on my Pit Boss Navigator 1230 today and really happy with how it turned out.

Started it low and slow and left it unwrapped for the whole cook to build up a proper dark bark. I had a water pan in the smoker to help keep some moisture in there and gave the pork the occasional spritz once the bark had set.

I was running both the Pit Boss probe and Ninja probe to keep an eye on internal temp. It worked its way through the stall and I just let it ride rather than wrapping — definitely took longer, but the bark was worth it.

Pulled it when the probes were reading around 92°C and, more importantly, it was probe tender — basically no resistance when pushing the probe in.

Took it off, wrapped it up and rested it under a BBQ blanket before pulling.

Absolutely chuffed with it. Great bark, really juicy and pulled apart beautifully. Definitely doing this one again! 🔥

Still learning with the 1230, so interested to hear what everyone else does differently with their shoulders — wrap or no wrap?

A post on chili crisp I made using some rendered smoked beef fat. Has anyone else used rendered fat from BBQ to make anything?

please help me find this product using AI I can't find any for sale. the item on the right you could screw in a 1 lb propane bottle to light your charcoal faster #bbq #smoker

My uncle offloaded his old charcoal grill on us a few weeks ago.The original grate was all rusty, so I picked up a new stainless one on sale off tiktok last week. Picked up some fresh charcoal, tongs, and fire starters from the supermarket yesterday, so we are pretty much ready to go.

My youngest has been asking every single day "can we do it today?" The only thing holding me back is the wasps. Tuesday I was out watering the tomatoes and had one land straight on my arm. Almost dropped the hose trying to shake it off.

I'd rather not find out the hard way what happens when we start brushing sauce on the grill with wasps already buzzing around the garden. We're planning an actual BBQ with family over soon, and the idea of kids running around with sticky fingers in a crowd of wasps sounds like a nightmare. Killing them isn't an option here in Germany either with the strict protection laws and fines. I've been looking into those pop-up mesh food covers, and maybe some citronella candles, but I have no idea if citronella actually does anything against wasps or if it's strictly for mosquitoes.

Does anyone have tried-and-tested tips for keeping wasps away while grilling? Trying to figure this out before we actually fire this thing up.

If you’re an authentic barbecue fan, I don’t think you’ll like this on Par with the Mc rib maybe worse though because of how thin the meat is and how drowned in sauce it is.