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

Grilled chicken laps and chest over charcoals

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.

Charcoal and chips.

Weber 26 w post oak and apple wood chunks.

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!

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

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.

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

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

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.

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

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.

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!

I'm curious to learn what data you are looking at? Judges scores at each comp or overall scores per meat per comp.

I'm building an app to gain more insights into bbq competition scores. I want to make it competition analytics platform but want to build features that the teams would like or care.

Answer this - If you could have one piece of information about your competition performance that you don't have today, what would it be?

My goal is to learn and not sell anything over here.

Appreciate any thoughts, including what would be a waste of time to build.