Official BBQ thread

[wavy daddy]

Yeah malcom is cold. Hes from the mid tho right?

 

[red mendelssohn]

All this protein

 

[andretti]

best bbq i ever had came from STL. wish i knew how to re-create it

Where'd you get it? Imo the best bbq in stl was sandys bbq on the east side but I think dude retired or something. Homie had the snoots n rib combo on point (snoots were big as hell too ) there's one around the corner from there that's also called sandys it's ok. Recently I've been goin to smoki O's on north Broadway there stuff is on point also but I feel they a lil stingy with the ribs they serve .

 

[wavy daddy]

Where'd you get it? Imo the best bbq in stl was sandys bbq on the east side but I think dude retired or something. Homie had the snoots n rib combo on point (snoots were big as hell too ) there's one around the corner from there that's also called sandys it's ok. Recently I've been goin to smoki O's on north Broadway there stuff is on point also but I feel they a lil stingy with the ribs they serve .

You always talkin bout steak. Have you been able to grill any latley? And whats a snoot

 

[onlyjays9p]

View media item 2103488Smoked brisket

 

[DCAllAfrican]

Grilled jerk chicken thighs 

---

Also, to apply sauce, this comes in handy. And is definitely a cleaner option vs. using a normal brush. Dollar Tree for $1

 

[andretti]

Where'd you get it? Imo the best bbq in stl was sandys bbq on the east side but I think dude retired or something. Homie had the snoots n rib combo on point (snoots were big as hell too ) there's one around the corner from there that's also called sandys it's ok. Recently I've been goin to smoki O's on north Broadway there stuff is on point also but I feel they a lil stingy with the ribs they serve .

You always talkin bout steak. Have you been able to grill any latley? And whats a snoot

Yea man last time I grilled was about a week ago just want to see what else I could do to make it taste better I guess I got tired of cookn the joints on the stove . You should see this T bone I'm gonna cool today man I'm so ******* ready to

You never heard of snoots though?


Very similar to pork rinds if not the same

Basically the pigs skin that's grilled to a crip can be slathered in bbq sauce or made into a sandwhich

For those with the :x face it's understandable but don't knock it till you try it.

View media item 2103504

 

[Nawzlew]

Any channels that specialize in working with Weber grills? Cause that's all I got

 

[DCAllAfrican]

Any channels that specialize in working with Weber grills? Cause that's all I got

Yep. The dude I posted uses Webers faithfully.

 

[wavy daddy]

Yea man last time I grilled was about a week ago just want to see what else I could do to make it taste better I guess I got tired of cookn the joints on the stove . You should see this T bone I'm gonna cool today man I'm so ******* ready to

You never heard of snoots though?


Very similar to pork rinds if not the same

Basically the pigs skin that's grilled to a crip can be slathered in bbq sauce or made into a sandwhich

For those with the :x face it's understandable but don't knock it till you try it.

View media item 2103504

So its a pork rind dipped in bbq sauce sandwich? Ahhhh man.

Sup wit the tbone pics?!?!?

 

[jhowlett]

Anyone here use a pitmaster iq or any other device to automatically control the temperature? Really thinking of getting one for my longer smokes

 

[wavy daddy]

Anyone here use a pitmaster iq or any other device to automatically control the temperature? Really thinking of getting one for my longer smokes

What kind of pit you got?

For smokin on webbers or similar, anything that will regulate airflow for temperature is a good tool.

I have offset smokers so i dont have anything to regulate other then my eyes and opening and closing vents. Ive only smoked on a grill a handful of times.

Prong thermostats Are good. Keep one on the grates near meat and one probed inside so you have 2 temp readings.

 

[elpablo21]

This is my favorite YouTube Grilling Dude:




Check out his other videos here: https://www.youtube.com/user/howtobbqright/videos?flow=grid&sort=p&view=0

Watch him and BBQ pitboys on the regular

 

[DCAllAfrican]

Anytime I cook chicken on the grill, I throw in some mesquite wood CHUNKS. You can get them from Lowes, Home Depot, Bass Masters, etc.

I put like 2 chunks, that give some good smoke. I start them on the same side as the charcoals, then I move them away to the indirect side of the grill.

I should buy a smoker but my 20 dollar Weber gets the job done man

 

[wavy daddy]

You start the chicken out direct on a smoke? How does that work for you? Whats your temp and time for chicken? Ive never personally started that way for a smoke.

 

[DCAllAfrican]

Nah, I start the chicken on indirect. Finish on direct.

I was saying I put the wood on the charcoal side so it gets a constant burn. Then after a few minutes, it can hold the fire/smoke on its own, so I move it away from the charcoal.

 

[jhowlett]

 

Anyone here use a pitmaster iq or any other device to automatically control the temperature? Really thinking of getting one for my longer smokes

What kind of pit you got?

For smokin on webbers or similar, anything that will regulate airflow for temperature is a good tool.

I have offset smokers so i dont have anything to regulate other then my eyes and opening and closing vents. Ive only smoked on a grill a handful of times.

Prong thermostats Are good. Keep one on the grates near meat and one probed inside so you have 2 temp readings.

I have a weber smokey mountain. I'm ok regulating the temp on short smokes it's for the longer ones that are a pain to pay attention to

 

[andretti]

Yea man last time I grilled was about a week ago just want to see what else I could do to make it taste better I guess I got tired of cookn the joints on the stove . You should see this T bone I'm gonna cool today man I'm so ******* ready to

You never heard of snoots though?


Very similar to pork rinds if not the same

Basically the pigs skin that's grilled to a crip can be slathered in bbq sauce or made into a sandwhich

For those with the :x face it's understandable but don't knock it till you try it.

View media item 2103504

So its a pork rind dipped in bbq sauce sandwich? Ahhhh man.

Sup wit the tbone pics?!?!?

I got you after I prep it.

 

[cards93]

Anyone here use a pitmaster iq or any other device to automatically control the temperature? Really thinking of getting one for my longer smokes

I use something similar on my bge, it's awesome and I can monitor/control via wifi, set alerts, etc. It's really convenient.

 

[wavy daddy]

Yall ever used a salt block? I never heard of them till now

This dude made that weak ny strip look good

 

[DCAllAfrican]

Yea, I think folks usually use them for grilling fish.

Never saw a steak done on the salt block

 

[andretti]

wavy daddy


View media item 2103589
As requested. Firing up the grill now.

 

[wavy daddy]

Ohhhh weeee man. What you put on it?

 

[jhowlett]

 

Anyone here use a pitmaster iq or any other device to automatically control the temperature? Really thinking of getting one for my longer smokes

I use something similar on my bge, it's awesome and I can monitor/control via wifi, set alerts, etc. It's really convenient.

What do you use?

 

[andretti]

Ohhhh weeee man. What you put on it?

Mix of garlic pepper salt and a steak rub .not to much of either . Still haven't found a go to rub so I just experiment Some times .