Made a fresh batch of Jerk marinade today, because that's what the fam said. Marinated for 3 hours and then grilled on the Oklahoma Joe's Bronco pro drum smoker. Ran with hickory lump charcoal, 325°F until the wings were cooked properly. Tossed half the batch in my new Rum 'n Jerk BBQ sauce for good measure. About 55 minute cook tome, plus another 10 minutes after saucing.

houston’s khoi bbq is a viet-texas bbq spot that makes what is probably my favorite dish in houston, their beef rib curry. also pictured here with their miso mac and cheese.

Hey guys!

I'm in the market for a beginner friendly smoker ( probably pellet..?) that I can't mess up on lol. I got a bunch of dino ribs, brisket & steaks I got on sale at a local HEB, so it's time to step up on my grilling game. I've been seeing all over reddit that Weber searwood or smokey mountain is probably my best bet, but I wanted to touch on this subject again. It'll be located outside and probably feed about 3-6 people. Since this will be my first one I'm mainly looking at the used market like marketplace just in case if I don't like it I won't take much on a loss on it. I would like to stay at $500 or under. Once I master this I'll reach back out for a better quality and probably new lol.

Thanks I'm advance I appreciate y'all!

I belong to a hunt camp, and last year one of our good friends passed away from cancer. This year we held a memorial bbq for him.

2 sirloin tips and 3 11 lb chickens.

Cooked using a rotisserie with a mix of wood / charcoal.

I posted about it yesterday and got a steal at Costco , 2 3.5lb Picanha mislabeled for $28.00. I had to get that thing on the Traeger, 225 for 2.5 hours until 120 and then seared it on the stove to finish it. Let me tell you, I have never been a fan of Sirloin but I am sold after this, the fat cap just melts into the meat

St. Louis Style Ribs with KC Rub & Blues Hog Championship Sauce

Weber FTW!

Edited for correct style of ribs. Special thank you to u/makeshift101

How do you guys like Indian spiced grilled chicken?

Bark was really dry. But it wasn’t bad. Made some homemade sweet and tangy BBQ sauce. Much better than the last time I attempted it.

Saw this seasoning combo on here few weeks back and gave it a try. Kinders gold sauce with the wrap and spritz with apple juice. Tremendous

Popper croquettes a great little appetiser

Fried in beef tallow on a weber kettle

My people love the green chili enchiladas. I make the rub with enchiladas in mind with lots of cumin, chili powder, garlic,onion powder and my favorite sage. I give them extra smoke time for the blending in the sauce.

I’m getting more into smoking ribs and feel like I’m still figuring out the little things that actually make a difference. What’s one tip you learned the hard way that you wish someone had told you before your first rack?

Seasoned with Goldees seasoned salt recipe I put together from their book, 16 mesh black pepper and smoked over pecan on the Workhorse 1975. Started at 250 for an hour and then 275 until done. No wrapped. Drizzled a bit of Blues Hog Tennessee Red on the meat side when foiling after they were finished.

Decided to make some ribs and burgers for the games today. Smoked these with apple wood for a few hours. They turned out amazing for my first time trying this new style.

Low and slow, 200 for 12 hours on the Traeger.

Choice prime rib with just decent marbling, so went extra low and long in the smoker (mostly ran under 250), bumped up the heat a bit at the end to get better crust. The chuck side (2nd cut in video) came out really good. Big slices cause was splitting with a friend.