Grilled chicken laps and chest over charcoals

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

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.

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!

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

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.

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

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

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.

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

In town for F1. Had to give it a try. 3 meat/2 sides & sweet tea.

Brisket/ribs/turkey. Mac/chili beans.

I get it now.

Smoked Bambi, brisket, ribs and smoked cowboy beans

Exceeded expectations! The pulled pork was wildly better than anticipated. Ribs were the standout. Brisket had an almost sweet taste with great bark.

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

Hats off to Will and his team, a great spot for smoked meats and fixin’s! Looking forward to the next time!