Smoked at 250 until 175, tossed in a mixture of half and half franks, and reaper evil, with some lemon zest, white vinegar, worcestershire, and garlic powder. I heated some beef tallow up in a cast iron on the grill until it was ripping hot and seared these until my liking for about 5 minutes. Shallow tallow fried. I tossed them again in the reaper mixture and devoured.

Delicious!

It’s taken me a while but finally got her lit today after a period of good weather.

Small little spatchcock poussin (simple salt and 4 pepper rub) rosemary and garlic hassleback potatoes and tender stem broccoli.

Not a bad start I’d say.

Whole spare ribs and "brisket style" pork belly

Happy how the ribs came out!

Honestly I haven’t smoked or grilled anything in quite awhile since the weather hasn’t cooperated for the past couple months. That’s changing today. I got half a picnic roast Mojo style for Cubanos tonight, some jerk country style ribs and once there’s room I’ll throw two meatloafs on (ribs and meatloaf are meal prep) Will post results when all done

I finished eating and realized I’m an idiot for not removing the bread for the photo! First and foremost the most unique thing about this truck is its current location! Located outside J.S. Barnetts whiskey house, you are able to order a plate of bbq and take it inside the bar and then run up a tab of what ever whiskey you fancy. Everything was tender and the only lack luster item here was sadly the brisket. Although tender it was lacking in both a smoke profile and in seasoning! Brisket 6/10 with bbq sauce(6.5/10) Pork ribs were the winner here. (8/10) no bbq sauce was needed. Slid off the bone with just my finger. Chicken half (7/10) tender and flavorful but typical breast semi- dry while the thigh was perfect! Green beans(10/10) brother I murdered them. potato salad: (no rating)tasted and looked like HCF which is my go to when I don’t want to make it from scratch. Overall a good experience! And probably one of the best alternatives for terry blacks in downtown Waco.

Did a little BBQ pop-up yesterday and these were some of the boxes we made. Brisket, Pulled Pork, Chicken Wings, sides of Potato Mint Salad, Pumpkin Cous Cous, and a little Boomtang BBQ Sauce, pickles and rolls

I was worried it’s go bad because my smoker was reading 260 at the thermometer and 180 on the prob hanging outside off to the right of my smoker. Ran like that for about 9 hours then I woke up and added water to the trey and kicked the heat up to 290, left for work and went home early to eat some tri tip (they didn’t call me off and I showed up, did a little OT on the clock and bounced). Came home to what seemed like a meteorite that crashed landed in my smoker but was surprised to see that chunk of meat was in fact a star sent give, from the bbq gods. Nice smoke ring, good smoke flavor, peppery taste and very tender. Could have used a little more misting and water in the trey but not too bad considering my family likes to eat them with bbq sauce.

I have my natural gas grill on my deck. Every year, sometime militias times per year mice get into my gas grill. I then have to take everything apart, sanitize and clean the entire thing.

I have a large Weber summit e-670 and not matte that’s I try they get in. I’ve varied them around the deck, treated below the deck, kept the grease tray clean after cooks and they still come back. I live up against a wooded area which does not help.

Anyone had success trying something else?

No issues with mice in my charcoal smoker or pellet grill.

Thinking of getting rid of the gas grill and replacing it- maybe a large pellet grill or griddle. Any advice here?

I got this from Sam’s Club in North Carolina before and it was almost all tiny little pieces and lots of like dust…. Lots of it fell right through the grate and not enough air between pieces etc.

Just wondering if that’s normal for this brand or if I should give it another shot

This is my happy place

I smoked a lamb leg, seasoned with fresh minced garlic and rosemary, olive oil, salt and pepper. Smoked for 5 hours then cover and poured a bit of chicken broth. We made taziki and had cucumbers, olives, purple onion, cherry tomatoes and a bit of chopped lettuce (best without the lettuce) . End result, tasty Gyros!

I smoked a butt. I have some in thick slices and some that is pulled. Can I add some stuff to it to make it taste like char sui since I didn’t marinate it like char sui?

Brisket was ok, but it’s not my fav anyway. Ribs were great and their famous burnt ends are amazing.

Very full for 20 bucks (and if you are cheap and don’t tip, less than that - but don’t be cheap!).

Love their pickles too.

It’s literally a stones throw from the entrance to Love Field Airport, is rarely busy, and a great way to get a very easy very good taste of Texas Q. And those burnt ends are stuff of dreams.

Love this spring weather.

First time getting BBQ in Texas

The goal was to make lightly seasoned, high quality(nutritionally), rack of ribs.

This rack weighed 2.2 lbs and was $32. I know the price was steep but I wanted to eat pasture raised meat with optimal micronutrients.

It was my second time using a smoker and my first time cooking ribs. The recipe was inspired by both Goldees hot hold method and sous vide temperatures.

THE RECIPE:

From frozen I let the st louis cut ribs thaw out in lukewarm water. Rinsed them off with filtered water, then did minor trim work to get loose bits that were hanging off.

I lightly seasoned with chili powder, paprika, KINDERS “The Blend”(sea salt, dehydrated garlic, black pepper, sunflower oil, garlic oil.)

It was a super light amount of seasoning, just enough to give some interesting flavor.\

I threw it in the electric smoker at 225(ramping up) for 1 hour 15 minutes before it stalled around 160 degrees internal food temp.\

(Smoker had less than a handful of hickory chips placed over the heating element, and had a cup of water inside to maintain the humidity)

So I bumped it up to 270 degrees for half an hour before it brushed 196 internal temps.\

Set the temp to basically off (180 degrees), the smoker temps slowly decreased to about 240, and I watched the meat temperature, it was dropping pretty quickly to 187 internal so I assumed the probe wasn’t positioned in the best location, I cycled it up to 270 two more times and lowered it to off (180 degrees) until I was satisfied with the speed the internal meat temperature was decreasing.

3 hours into the cook I pulled it out and double wrapped it in foil, meat side down. I added all the tallow that dripped into the pan back on top of the ribs.

SUPER CONTROVERSIAL TRIGGER WARNING AHEAD: I poured a quarter cup of water over the ribs instead of bbq sauce.

My reasoning is that I don’t like to cook meat mixed with sugar because it feels like it’s altering the taste of it too much, but still wanted there to be moisture and steam inside. sugar sauces should be applied after cooking is done. It’s a hill I am willing to die on 😁.

I then let it slow cook at 153 degrees for 11 hours to nicely break down any tough collagen. Afterwards I lowered it to 142 degrees to hot hold for 2 hours before I was ready to eat.

If I had to make some improvements, I’d say it could use slightly more cook time as there was some small fatty spots that didn’t melt down. I’ll either bump the slow cook temperature up to 154-155 or let it slow cook longer at the original temperature.

It turned out super good. Meat was not fall off the bone, it had just the right amount of bite to it. However the cut was lean, not enough meat on the bones. Which lowers my rating from S tier to A tier.

Really damn good. Tried them long ago at the old location but they have since opened a new one and the food pics people have been posting looked good so I went. Very good brisket, fatty and lean (a few hiding slices), pulled pork. The brisket smash burger was fantastic. Mac, coleslaw, fries all wonderful. Honestly I was impressed, will be back when in the area.

So, I’m trying to find a good bbq sauce recipe for some ribs I’m going to cook tonight (in the oven because it’s pouring rain). I like smoky, tangy, and spicy sauces, but I also like them thicker than a lot of the thin vinegar sauces I’ve seen. When we had a Famous Dave’s, I loved the Texas pit and devils spit sauces because they were the least sweet.

So far though every recipe I’ve come across looks way too sweet. I H.A.T.E. “sweet and spicy” and “sweet and savory” foods. So if anyone has any recipe suggestions that don’t involve molasses, brown sugar (or any kind of sugar), honey, etc. I would love to check them out! And thanks in advance!!!

UPDATE: Here’s what I’ve got so far:

Toasted cloves and coriander seeds, white pepper and peppercorn medley, smoked paprika, chipotle, cumin, kosher salt, onion powder, garlic powder. Threw it all in the coffee grinder to get it nice and super fine. Ran it through a sieve into a small bowl and set aside. Blended 2 tomatoes and added to a pot with mustard, apple cider vinegar, a small amount of hot honey, and just a pinch of sugar to make sure it didn’t get too sweet. Added my spices and two dried ancho chiles then brought it to a boil for a few minutes. Then I turned it down and have been letting it simmer to reduce and thicken it. Pulled out the whole dried chiles and now I’m letting it cool for a few minutes so I can run the immersion blender through it without splashing boiling hot sauce on me. Maybe I’ve left the realm of bbq sauce but we’ll see how it turns out.

I am looking for a great BBQ for the family and I am not sure what to go with. Been looking at Kamado Joe but I am not sure if that is the best way to go. I mostly BBQ ribs, ribeye, picanha and so on, mostly beef but also the occasional drumstick and burger. I do want to go into smoking and work my way up to a brisket at some point.

Appreciate your help.

First time trying to make beef back ribs..

235 for 4 hours using post oak wood chunks. 225 wrapped for 2 hours Opened and sauced for 30 mins.

Hope they taste as good as they look.