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Weekend BBQ/Grilling Thread
- UnFadeable21
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Weekend BBQ/Grilling Thread
Got 4 racks on this Sunday for fam from Cali visiting. 2 racks with my own 13 spice rub and then 2 racks with just Salt & Pepper. Rib tips on the top.
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- UnFadeable21
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Re: Weekend BBQ/Grilling Thread
Texas BBQ style. Oak log splits on a offset stick burner smoker. No electric, no gas, no pellets. Real Pitmaster Q
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- Hoop Dreams
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Re: Weekend BBQ/Grilling Thread
What's your go to BBQ sauce?
- Rusty Kuntz
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Re: Weekend BBQ/Grilling Thread
So weird that your tweets about this just showed up on my Twitter as something I might be interested in. Looks good David!
- Mandatory
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Re: Weekend BBQ/Grilling Thread
How long were they in the tub? Think long and hard before you answer.
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Re: Weekend BBQ/Grilling Thread
Sweet baby rays original.
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Re: Weekend BBQ/Grilling Thread
solid. do you wrap?
- Hoop Dreams
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Re: Weekend BBQ/Grilling Thread
Did you follow him? It would be very rude if you didn't.Rusty Kuntz wrote: ↑Sun Jun 27, 2021 4:33 pm So weird that your tweets about this just showed up on my Twitter as something I might be interested in. Looks good David!
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Re: Weekend BBQ/Grilling Thread
I have to say, if you’re going through all this work for home made bbq, you better be making your own sauce…. Warmed…. don’t put cold sauce on warm meat….
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Re: Weekend BBQ/Grilling Thread
Sergeant Rubetube…. Say it isn’t so!!!!
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Re: Weekend BBQ/Grilling Thread
You don't like it?anthony wrote: ↑Sun Jun 27, 2021 4:53 pm
Sergeant Rubetube…. Say it isn’t so!!!!
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Re: Weekend BBQ/Grilling Thread
2 posts up brah!Sergeant Rubetube wrote: ↑Sun Jun 27, 2021 4:54 pmYou don't like it?
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Re: Weekend BBQ/Grilling Thread
Well i just use it on Schwan chicken nugs, dawg.
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Re: Weekend BBQ/Grilling Thread
Alright. But If yore doing home made bbq, capture those juices, Google a basic recipe, and go that one extra step. You’ll taste the difference.Sergeant Rubetube wrote: ↑Sun Jun 27, 2021 4:59 pmWell i just use it on Schwan chicken nugs, dawg.
- Wakanda
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Re: Weekend BBQ/Grilling Thread
Looks great!UnFadeable21 wrote: ↑Sun Jun 27, 2021 4:27 pm
Got 4 racks on this Sunday for fam from Cali visiting. 2 racks with my own 13 spice rub and then 2 racks with just Salt & Pepper. Rib tips on the top.
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Re: Weekend BBQ/Grilling Thread
I bet a nice three bean salad would go great.
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- UnFadeable21
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Re: Weekend BBQ/Grilling Thread
Yea, I do 2 hours smoke first then wrap for 1 1/2 hours.
I cook at 275F
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- UnFadeable21
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Re: Weekend BBQ/Grilling Thread
I like sweet baby rays sweet and spicy or famous Dave’s rich and sassy
I like devils pit but it’s too hot for most people.
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- UnFadeable21
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Re: Weekend BBQ/Grilling Thread
Thanks guys. It’s a lot of work but once you taste real pit BBQ like this, you never buy from restaurant again.
My brother and cousins are all pellet guys: Treagor, Pitboss, Camp Chef. It’s definitely much more convienent, set it and forget it but the taste is not even close.
My brother and cousins are all pellet guys: Treagor, Pitboss, Camp Chef. It’s definitely much more convienent, set it and forget it but the taste is not even close.
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- weimy froob
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Re: Weekend BBQ/Grilling Thread
i'm hungry now. what are the sides you have going with that BBQ?
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Re: Weekend BBQ/Grilling Thread
My wife makes super good cinnamon apples whenever we do BBQ.
- UnFadeable21
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Re: Weekend BBQ/Grilling Thread
Final results
Half S&P, Half BBQ
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- UnFadeable21
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Re: Weekend BBQ/Grilling Thread
Smoke ring, 4 hours total. 2 hours smoke, 2 hours wrapped
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- whiskerbiscuit
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Re: Weekend BBQ/Grilling Thread
A thousand times this.
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Re: Weekend BBQ/Grilling Thread
Nice smoke ring.
Hickory? Apple? Both?
Hickory? Apple? Both?
- Señor Trumpo
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Re: Weekend BBQ/Grilling Thread
looks great? How is the mac and cheese recipe? I found this one a few years back on a BBQ forum and have made it about 5 times now. It's absolutely the best mac and cheese ever.
Sweetie Pie’s Macaroni & Cheese
1 lb. Elbow macaroni
1 cup whole milk
2 12 oz. cans evaporated milk
3 eggs
1 cup butter cut to small pieces
½ lb. Colby cheese grated
½ lb. Monterey jack grated
½ lb. Sharp cheddar grated
1 lb. Velveeta cut into small pieces
1 cup sour cream
Salt to taste
1tbsp white pepper
1tbsp sugar
1 cup grated mild cheddar for topping
Heat the oven to 350° or the smoker to your normal cooking temp. Prepare a deep sided 9x13 pan by coating with cooking spray. Set aside. Bring a large pot of water to boil. Add salt and macaroni and cook by package instructions until tender. Drain well and transfer to baking pan. While the macaroni is cooking combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, sour cream, salt, pepper, sugar and stir to combine. Top with the mild cheddar and bake for 30 to 45 minutes or until the top is golden brown. About 1½ to 2 hours on the smoker at 275°
Sweetie Pie’s Macaroni & Cheese
1 lb. Elbow macaroni
1 cup whole milk
2 12 oz. cans evaporated milk
3 eggs
1 cup butter cut to small pieces
½ lb. Colby cheese grated
½ lb. Monterey jack grated
½ lb. Sharp cheddar grated
1 lb. Velveeta cut into small pieces
1 cup sour cream
Salt to taste
1tbsp white pepper
1tbsp sugar
1 cup grated mild cheddar for topping
Heat the oven to 350° or the smoker to your normal cooking temp. Prepare a deep sided 9x13 pan by coating with cooking spray. Set aside. Bring a large pot of water to boil. Add salt and macaroni and cook by package instructions until tender. Drain well and transfer to baking pan. While the macaroni is cooking combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, sour cream, salt, pepper, sugar and stir to combine. Top with the mild cheddar and bake for 30 to 45 minutes or until the top is golden brown. About 1½ to 2 hours on the smoker at 275°
- Ask Not
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Re: Weekend BBQ/Grilling Thread
Nicely done.
I prefer the meat of a St. Louis rib to a baby back. Give me something to bite into.
I prefer the meat of a St. Louis rib to a baby back. Give me something to bite into.
Ketchup can be nuancy
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Re: Weekend BBQ/Grilling Thread
Señor Trumpo wrote: ↑Mon Jun 28, 2021 8:05 am looks great? How is the mac and cheese recipe? I found this one a few years back on a BBQ forum and have made it about 5 times now. It's absolutely the best mac and cheese ever.
Sweetie Pie’s Macaroni & Cheese
1 lb. Elbow macaroni
1 cup whole milk
2 12 oz. cans evaporated milk
3 eggs
1 cup butter cut to small pieces
½ lb. Colby cheese grated
½ lb. Monterey jack grated
½ lb. Sharp cheddar grated
1 lb. Velveeta cut into small pieces
1 cup sour cream
Salt to taste
1tbsp white pepper
1tbsp sugar
1 cup grated mild cheddar for topping
Heat the oven to 350° or the smoker to your normal cooking temp. Prepare a deep sided 9x13 pan by coating with cooking spray. Set aside. Bring a large pot of water to boil. Add salt and macaroni and cook by package instructions until tender. Drain well and transfer to baking pan. While the macaroni is cooking combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, sour cream, salt, pepper, sugar and stir to combine. Top with the mild cheddar and bake for 30 to 45 minutes or until the top is golden brown. About 1½ to 2 hours on the smoker at 275°
What do you do with the rest of the cheese?
This is a completely fucked up recipe…
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- Señor Trumpo
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Re: Weekend BBQ/Grilling Thread
The rest of what cheese? If you have friends Eroder, try it the pan will be gone by the end of the night.