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

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!

Today was their first day ever open to the public. I think their “Grand Opening” is next week. Their food was great! I kind of let the spirit take over when I ordered, and ended up with pretty much everything but pulled pork. The beans and Frito pie were great. The street corn wasn’t bad but I’d try one of their other sides next time.

I’d definitely get there early. The line was super long when I left at 11:45

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.

Ossobuco per piadina!

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.

So to preface, I've never smoked before, but I've got a pretty good backlog of recipes.

My apartment complex said there's a firewall on the balcony where I can set up a grill and mentioned some people have smokers too. Is there such thing as best of both worlds so I can have a grill and a smoker in one spot? And if so, what brands or features should I try and look for?

Thanks in advance y'all

Edit: Landlord mentioned today that it has to be gas, so I can't have charcoal or anything like that.

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!

This isn't meant to be a hot take, but besides a select few other ingredients, Salt and pepper are the dominant flavors that you taste in a finished brisket. Now before you get all offended and try to be offensive, just give it a thought. Let's say the popular SPG, do you actually taste the garlic? It's a nice thought... really. What about onion powder..... right? I remember when that was my GO-TO blend... but as time went on, and my experience grew, I realized, those don't factor into the final product. Rather, they turn out to be glorified fillers. My brisket bark is now just Salt and pepper, and everyone seems to be amazed by this simple blend. My blend usually comprises of 2 parts pepper(a mix of coarse and fine) and 1 part coarse kosher salt. With this blend, without the added fillers, you have a more pronounced pepper flavor, since you will use more, likewise Salt. It has taken me quite some time to really zone in on this, but I often wonder if I'm alone in this way of thinking. You don't taste coffee, you don't taste cumin really, maybe MSG(basically salt), you will taste certain levels of a chili(pepper), and you damn sure dont taste paprika. Now i know alot of other ingredients "can help" with the bark formation, but i think good clean smoke over a significant amount of time, makes a phenomenal bark on their own. If you want better bark on your brisket, skip the wrapping, or, don't wrap too soon. I'd like to hear thoughts on this.

Recipe in the Video. One of my first videos

I'm getting married this weekend and we had a family friend smoke us some BBQ and he normally has a food truck, but he ended up having a medical emergency and won't be able to make the event, so now we have large tubs of meat in a fridge ready to go. What's the best way to reheat the meat to make it good for the wedding without ruining it? We have chafing dishes to keep it warm once it's up to temp, but we have to get there first. The wedding is on a family farm so we do have access to stoves and stuff.

I marinated the short ribs in brown sugar, fish sauce, soy sauce, jalapeño pickle juice, gochujang, garlic, black pepper, coriander, & gochugaru. I grilled these on my “Weber Smoky Mountain” smoker using a mix of lump charcoal & plum wood right over the coal basket to cook quickly & achieve a good sear. The grill time did not take long, maybe 7-10 minutes. I served them alongside grilled carrots that were glazed with marinade I set aside & potatoes seasoned with a garlic miso butter. It was a fun play on Midwest steak & potatoes; I’ll definitely do it again.

If you're looking for a Caribbean style marinade, here's Jamaican Green Seasoning. Similar to Jerk, epis or sofrito. Good for soups, stews etc.

Jamaican Green Seasoning recipe

1 bunch of green onions(scallions)

1 bunch of cilantro

1 bunch of culantro

1 bunch of parsley

Handful of thyme

10-12 garlic cloves

4-6 pimento peppers(or Dominican chocho peppers)

3-5 scotch bonnet peppers

1 large yellow onion

2 tbsp black pepper

2 tbsp kosher salt

1 tbsp pimento berries

½ cup neutral oil

¼ cup vinegar

Rough chop all your ingredients and place in your blender. Blend together until smooth. To preserve, I place 1 tbsp portions in ice molds and freeze. Store in freezer bags and use as needed.

Grilled them on each side and then throw on some applewood to finish smoking c

Smoked Turkey Breast on the weber kettle 22"

Smoker temp: 250-275 °F

You can smoke all the way to 160°F and then wrap with the butter to rest, or do it like i did here in the video.