Official BBQ thread

Cards93 said:
I do all my steaks now with the reverse sear method. I sous vide then sear them off on bbq or ci pan. Perfect steaks every time.
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Tried sous vide a time or two, twas fun. Ziploc bags are not suitable i learned lol
 
I moved to Austin on new year and i'm eager to try franklin's. I've heard nothing but good things about the food and nothing but bad things about the line. Crazy that they're only open 4 hours a day and closed on Monday. I remember getting hella hyped b/c I passed by there around 1 and there was no line, I parked and got out the car hella fast, only to be greeted by a 'sold out' sign :smh:

Kileens in Houston is :pimp: :pimp:
 
sooperhooper said:
Kileens in Houston is
pimp.gif
pimp.gif
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finally tried this a couple weeks ago. had to stand in line for about 40+ mins but it wasn't bad.

brisket, pork ribs, and beef ribs were amazing. 

i couldn't stop eating.  went in to a 5 hour coma afterwards
smokin.gif
 
 
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First attempt today at a hot and fast brisket. Almost 3 hrs in and the brisket already hitting at 162°.

Color wise, i maybe should have waited a lil bit, but i got it wrapped in butcher paper so it should be aight.


Running smooth so far.
 
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Freddie Gordy said:
First attempt today at a hot and fast brisket. Almost 3 hrs in and the brisket already hitting at 162°.

Color wise, i maybe should have waited a lil bit, but i got it wrapped in butcher paper so it should be aight.


Running smooth so far.
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what temp you running the smoker at?
 
That trager looks nice heard nothing but good about them. Ive been wanting a pellet smoker for a while but havent pulled the trigger on it. Ill prolly get clowned on :lol:

Do you have to season those?
 
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Freddie Gordy said:
That trager looks nice heard nothing but good about them. Ive been wanting a pellet smoker for a while but havent pulled the trigger on it. Ill prolly get clowned on :lol:

Do you have to season those?
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There's mad pellet flavors. So it does the work for you. There's also a chart on which type of pellets to use for certain meats, seafood vegetables etc

Why would you get clowned?
 
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My fam is old school and we mainly use offset smokers. I remeber mentioning a rec tek smoker one time and they all laughed lol. But consistently tending to a fire for 10-16 hrs gets tiring wich is why i want a trager for those days when im busy or lazy.
 
how do those traegers/yoders do in cold weather/rain?  I know with the kamado that weather is never a concern.
 
Tried smoking some St. Louis ribs in a charcoal grill and failed miserably. I got impatient and had tough ribs. I have one more slab to redeem myself.
 
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