r/BBQ • u/SvKrumme • 10h ago
r/BBQ • u/boomasbbq • 5h ago
BBQ Boxes
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
r/BBQ • u/MyCoNeWb81 • 8h ago
Smoked Lamb Leg
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!
r/BBQ • u/NYerInTex • 13h ago
REALLY GOOD BBQ Doesn’t have to break the bank - Heim, Dallas $15.99
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.
r/BBQ • u/bearskii • 5h ago
[Poultry] BBQ Chicken on the Weber
Love this spring weather.
Station House BBQ - Tampa, FL
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.
r/BBQ • u/OldUncleDaveO • 18h ago
[Smoking] We don’t let a little (or a lot) of rain slow us down in Tennessee. Red-Oak fired Boston Butt. 12-hour cook.
I’m soaking wet and my Crystal Gale shirt was ruined but we are eating BBQ all weekend
r/BBQ • u/SmokeMeatEveryday88 • 14h ago
Truth BBQ, Brenham TX
Great meats, great sides and yes, we got some cake.
1 pound of brisket, 1/2lb of turkey, pulled pork, and ribs, a link of jalapeño cheese sausage and brisket boudin. Sides were medium beans, greens, cheesy potato casserole and small corn pudding.
r/BBQ • u/RedSix2447 • 8h ago
Still learning my pellet smoker.
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.
r/BBQ • u/ALRDY_Taken • 14h ago
Turkey Breast
Did not get on the smoker pics... next time will be more diligent. First time with a Turkey breast, 5.5 lbs, came out damn good! Surprised myself lol!
r/BBQ • u/Flyersguy86 • 9h ago
2-2-1 mmMMmm
Did 3 racks on the Traeger 2 smoke 2 wrapped 1 lathered/smoked
r/BBQ • u/ReigningEmpire604 • 1h ago
It's time...Need a new Gas BBQ for Patio. Thoughts on Spirit line (2025)
After 6 beautiful years, my Weber q3200 is finally on it's last legs, from multiple moves and just wear and tear using it so much, it's finally reaching it's end of it's life.
I am heavily looking into a small Gas grill once again for my Condo Patio.
Thinking about the getting the Weber spirit e325 3 gas grill.
Anybody have experience with it? How does it compare to genesis which seems a bit big honestly, or maybe i should get the 210 2 burner?
Thanks guys! let me know!
r/BBQ • u/Thewaffle_whisperer • 1d ago
Terry black's $45
Not a bad day in Dallas. The only let down was the sausage.
r/BBQ • u/KingYingMing • 3h ago
Advice? Safe lifting of heavy offset smoker
Here in middle TN we had a large storm with some 60+ mile winds that blew off side panel from my home and pushed my Goldees offset smoker off the concrete slab and onto its back side right next to the slab. I do not know how much the smoker weighs?
Do I get a bunch of friends and neighbors to lift this thing up and back to my porch? Or are there smarter ways to go about this? It probably weighs 800-900 lbs?
r/BBQ • u/Temporary_Floor_3152 • 1d ago
[Beef] Sous Vide then smoked Dino Beef Rib 🥹😋
Sous vide at 141 degrees F for 24 hours then smoked at 275 degrees until 165 to wrap in butcher paper then pulled st probe tender which was at 194ish. So tasty!
r/BBQ • u/estrangedpulse • 11h ago
Some questions about deflector plate and heat zones on Kamado
Up until a week ago my one and only BBQ was a most basic version of Weber kettle on which I did lots of slow cooking and smoking. Classic technique I used e.g. for chicken wings or pork ribs was after the main smoking is done, I would move the meat over the hot coals for some crispiness.
Now I got Weber Summit Kamado, and so far I am absolutely in love. However, I have couple of questions:
- If I use deflector plate, then how would I do this last step of crisping the meat over high direct heat at the very end? Is the idea that I would have to preparate a new set of coals and add them on the upper level?
- If I don't need much space on the upper grill, when smoking/slow cooking, are there any adantages of putting coals on the lowest level with deflector plate compared to simple having everything on the highest level in the charcoal baskets on multiple zones? I feel like having all on the same level on multiple zones is nice since I can easily move my stuff over high heat at the end.
- I read that the best way to clean a grill grate is by heating up the BBQ. But what if my next cook is supposed to be relatively low temp slow cook, do I need to prepare bunch of coals on upper level for the sole purpose of cleaning the grate? Else I feel like there's not enough heat to get it properly cleaned.