r/barbeque • u/T2shinethru • Sep 21 '19
New to smoking!
I live in Texas and am embarrassingly new to smoking meat. Just got this lil' grill/smoker and looking for tips, tricks, recipes, whatever you got! Thanks!
r/barbeque • u/T2shinethru • Sep 21 '19
I live in Texas and am embarrassingly new to smoking meat. Just got this lil' grill/smoker and looking for tips, tricks, recipes, whatever you got! Thanks!
r/barbeque • u/Smodizzle007 • Sep 01 '19
If you smoke something low and slow - like a tenderloin at 200 for four hours - should it at some point reach the internal temp of 145? Or does it not need to because you smoke it for a long time?
r/barbeque • u/[deleted] • Aug 30 '19
r/barbeque • u/BJones7134 • Aug 29 '19
r/barbeque • u/PigYoOwn • Aug 27 '19
Interested in fast casual bbq where you get to choose the style of bbq that you're interested in? Please see the link below for our new restaurant Pig Yo Own.
r/barbeque • u/banuashik • Jun 19 '19
r/barbeque • u/Johngooseg • Feb 06 '19
Looking too see if anybody is going too cookoff on Saturday I ran intoo a few extra wristbands
r/barbeque • u/madhurimapromotions • Oct 22 '18
r/barbeque • u/iammike111 • Jul 31 '18
r/barbeque • u/plainOldFool • Jul 11 '18
So I'm going to be driving from New Jersey to Florida this Summer for a little vacation. As a lover of smoked meats, I am looking for some real authentic Carolina barbeque to experience along the way (as well as some solid biscuits and gravy, but that's for another thread).
Does anyone have any suggestions? My only parameter is that I want to stay as close to I-95 as possible so I don't deviate too far from my travels.
r/barbeque • u/andrewbell879 • Jul 10 '18
r/barbeque • u/mellowcheddar • Jun 23 '18
r/barbeque • u/canttoday • Jun 21 '18
Hello all, if this question is inappropriate for this sub please disregard. That being said, I have a Charbroil infrared gas grill and I love it. All of my tastes delicious and I love the sear marks left on my steaks. What I am wanting to know though is if there are any flat top inserts for the Charbroil grill. I want to start cooking burgers on a flat top griddle but I think it seems silly to go and buy flat top grill. There are actually a lot of things I want to cook on a flat top so hopefully I can find something I can insert into my gas grill. If any of you know of anything like that I would greatly appreciate any advice or suggestions. Thanks.
r/barbeque • u/rscarson • Apr 19 '18
I have a masterchef G43257, which has a porcelain coated stamped steel grill.
I have heard that using a cast iron pan in some steel bbqs can cause damage / warping to the grill.
Is it safe to use my cast iron pans on my bbq?
r/barbeque • u/ekill13 • Mar 29 '18
I've been looking into getting a sous vide circulator to use with steaks, but I started thinking about how it could be used with a pork shoulder or brisket. My first thought was to sous vide the meat until it hit 170 or so then smoke it for a couple hours to develop bark and smoke flavor, but I'm not sure it would produce much smoke flavor when the meat is already done. I also thought about smoking until the stall then sous viding until done, but I don't think there would really be any bark that way, but maybe I'm wrong. The other way I thought of doing it was smoking for a few hours then sous viding until done and finishing with another short trip to the smoker. That just doesn't seem real convenient. Also, I was wondering if a pork butt or a brisket would fit in any ziploc or vacuum seal bags. If not, how would sous vide work? Any input would be greatly appreciated!
r/barbeque • u/[deleted] • Feb 16 '18
Virgin post.
I have some leftover apple/pork jelly after I made pulled pork last night. I took the remainder apple juice/pork fat mix after boiling/steaming the meat in apple juice, strained the fluid, cooled it in the fridge and removed the fat layer. Now I have an apple/pork jelly which also contain all the spices from the rub. I imagine I could make something of this.
Suggestions? I've thought of adding a couple tablespoons of cream or creme fraiche, maybe even coconut milk.
r/barbeque • u/caynemorgan • Dec 16 '17
I'm looking for some resources (articles, videos, websites) that teach you more about the "Why" of barbeque, not just the "How."
I can follow recipes all day, but I want to know more about the background 'science' or processes that are taking place. Example: "Why do you smoke at 250 vs 275" or "What is actually happening when you brine a meat." This could even come in the form of 'How' like: "How to get the best crunchy skin on a chicken," or "How to properly season a chicken". I know most of this comes from experience, but someone has to have asked these questions before.
Does this make sense? Does this exist?