8mo/ 40wholeish-27preppedish lbs

I'll give you a tip: It's pork. These were cured and smoked 250°F until tender.

Pecan chips, home raised hog, traditional spice with a couple small changes.... but that's the magic there. 70/30 fat.

What's y'all go to rib these days? Party ribs, whole rack, sauced, no sauce, bourbon blended dark glaze, straight up bright red sauce, Asian inspired party ribs.

What the new rib obsession?

Double thick cheeseburgers topped with a Strawberry Margarita Bacon Jam.

1 lb bacon

½ white onion diced

1 tbsp minced garlic

12 oz Strawberry Margarita Jam

Juice from 1 orange

Zest from 1 orange

½ cup raw honey

½ cup agave syrup

1 tbsp Spicy mustard

Salt and pepper to taste

½ tbsp Blaxican Fajita Seasoning

Render bacon in a skillet over medium heat and remove when it's almost crispy. Sauté onions, then garlic and then add the rest of the ingredients. When you get a jamlike consistency, add the bacon and stir it in. Allow to cool before serving. Great over some smoked cream cheese, on your burger, or just on some crushing or crackers.

Would you make this one?

I recently bought my first kettle grill and decided to smoke a rack of spare ribs for the first time.

I kept the grill temperature between 110–120°C (230–250°F) for the entire cook using indirect heat.

After 2 hours , I wrapped the ribs in foil with a splash of apple cider vinegar diluted with water, plus a drizzle of honey. They went back on the grill (still indirect) for another 2 hours.

After unwrapping, I checked tenderness with a toothpick. It went in with only a little resistance, but not quite as easily as I expected. I put the ribs back on the grill, unwrapped, for another hour to firm up the bark.

The result: They tasted great and had good flavor, but they weren't quite as tender as I was hoping. I'd love to know what I could improve for next time. More time in the wrap? More total cook time? Something else?

Any tips or feedback are welcome. I'm here to learn!

Anyone got any recommendations for a great knife for slicing Brisket and pork ribs?

I currently use a Cutco serrated knife from my wife's set. (I know not the greatest but she loves them.) I want a knife of my own that she won't touch. I don't trust the BBQ YouTubers since they are just trying to sell me something they get a commission on and there are tons of knives out there. So please help!

Thank for the advice!

Our local bbq fest is coming up and I’m considering making 2 options where the format is really non-competitive but in “small bites” to feed maybe 500 people for fundraiser purposes.

1st option I plan on making is pork belly burnt ends, self explanatory. Perfect, big flavor bite.

I’m considering turkey for second option as others are likely to do pulled pork, ribs and brisket. I personally love it but looking for ideas on how to deliver in that big bite model. I’d be concerned that slicing might dry it out, but if I slice to serve then it should be ok.

Some Wagyu cooked on the Weber GA

Nothing beats a fresh silver carp grilled to perfection with a smoky char.

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Kan iemand mij een advies geven voor een draadlozen thermometer die niet te duur is (graag onder de 150 euro) ik zie zoveel verschillenden soorten. Liefste via telefoon te controleren.

I'm smoking a brisket for the second time in my life, and I'm not sure if it's safe to leave my smoker alone after filling it with charcoal and wood. I'd need to leave it unattended for about an hour and a half.

I have a Combustion Inc. thermometer connected to my phone, so I can monitor the temperatures while I'm away. I just don't know if remote monitoring is enough or if I should expect to be checking it constantly.

I'd be leaving about 1–2 hours after putting the brisket on, so it wouldn't have reached the stall yet. Am I overthinking this, or is leaving it alone for 90 minutes generally considered safe if the smoker is running steadily? Please provide some clarity for me.

Additionally, I don't know much about my EcoQue smoker so any general information will be appreciated. Thanks.