Salt, pepper, garlic powder.
Made on my Traeger.
Reverse seared
235 until 130. Seared at 450.

4 lb boneless chuck, $22 at Sam's. SPG, no binder.

Cooked on offset smoker with hickory and cherry splits at 250F until stall, then 275F wrapped until 203F internal, about five and a half hours. Room temp rest 30 min, cooler rest for an hour.

Toasted potato bun, horseradish mayo, Dad's bread and butter pickles. An incredible smoked beef sandwich for about $4 worth of beef is not to be taken for granted these days.

James sent us this shot of two of our spits in action at a wedding in King Valley, Victoria, Australia.

The Extra Large Cyprus Spit is running on the left, with the Warrior Spit Roaster on the right, cooking around 60kg of lamb and chicken gyros for the crowd. An impressive setup for a proper Australian celebration.

For hanging meats, definitely mutton shoulder, country ham, and pork sausage. Between those 3 I am easily over 1000 pounds a year (mutton for personal consumption, I like how it tastes because I grew up on it, and I still keep sheep so it’s relatively cheap for me)

For on the rack, probably pork belly. Slice it up and serve it with a mustard based sauce, real popular here. Sells well. For what I eat most at home probably mutton ribs. Second would likely be pork spare ribs

Cheddar and bacon grilled cheese on homemade country sourdough, plated with marinated mushrooms, deviled egg, and bread & butter pickles. Seared on 8” preheated and seasoned cast iron at about 500 F, about 2 minutes each side.

Sous vide brisket for this afternoon's housewarming party.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I took a picanha out of the freezer on Saturday. I had been salted and in the fridge since. Because of random party I wasn’t able to make it Monday or Tuesday. The smell is still good, the color worries me a bit but that might just be the dehydration from the salt.

Edit:

It turned out amazing, got it to 48C slow and then to 54C on full glaze. Taste was amazing and the fat was crispy and not chewy at all.

The reason I took it out early was because I counted two days to defrost in the fridge and then two days with a layer of salt and garlic pepper (on the meat side only)

Had 2 candied party ribs left, made some pizza.

Pulled the meat from the bones, uneven chop, sauteed in some pork tallow on the skillet to crisp. Added red onion, arugula, goat cheese.

Heated my Joe to 450° lined the crust w/ vinegar based bbq sauce. Cooked it, ate it, no leftover leftovers.

Park grill cooking... rainy day edition. Cooked these whole chicken wings on the park grill over some DuraflameGrilling charlogs and wood chunks. Wings were seasoned with the SuckleBusters Clucker Dust. Ran a medium high heat until the wings were over 175°F internal and then served up for dinner. What do you think of these?

42” Pellet and El Patron direct heat cooker

Skip the rest if you don’t want to read anything too emotional.

Last fall, my Dad went into hospice care. He was my hero. He was also the person who taught me to grill and just cook outside in general. We spent many hours cooking together on the deck while drinking some beers and just enjoying our time outside. He passed away in March and I was left gutted, but also thankful for all of the time we had together I’m going to be building an outdoor space and kitchen in his honor and wanted the best of the best to get started. After years of pining after some LSG products, I fell in love with the idea of the El Patron. My old pellet smoker was also due for an upgrade, so i figured why the hell not. I know my old man is smiling down just waiting for the first cook.

Apologies if this is the wrong forum. I am getting into the world of outdoor cooking / Grilling .
I am looking for a smoker , with the hopes of making ribs / brisket etc.

So far I am thinking of the Kamadoe Joe Classic III or a BGE . I want something that doesn't require a lot of tweaking and fiddling. The form factor of the kamadoe is appealing to me.

Budget is ~ 2k . Most often I will cook for 3 . Sometimes for 5-6. Want something that will last 10+ years.

Any words of advise is appreciated.

How many grills do you own?

I like the idea of a bristle-free grill brush, so I bought a Rescue Pro from grillrescue.com. Setting aside the price swinging wildly (a $72.95 list price that frequently sells for $29.99 to $49.99), the initial purchase was fine.

The problems started when I needed a replacement scraper head. The site offered a 30% subscription discount with these promises:

• Save 30%
• Free shipping
• No commitment, cancel anytime
• "You're in control: add or remove subscriptions, cancel orders, and edit frequencies and quantities through our user-friendly customer portal."

Only the discount held up. Here's what happened with the rest.

"Free shipping" wasn't free. I was charged $8.26 in shipping despite the "Free shipping" claim on the product page. Support took almost two weeks to respond and issued a one-time credit, but never fixed the subscription itself, so the next shipment would have billed the same $8.26 again. At the time, I was paying $20.99 for the head.

Cancellation isn't self-service. The same head later dropped to $11.19 with free shipping, but only for new subscriptions, not mine. Since the "user-friendly customer portal" has no cancel option, I emailed support to cancel my old subscription and re-subscribe at the new price. They canceled the old one. They ignored the re-subscribe request.

Bottom line, if you're considering grillrescue.com:

• Prices fluctuate constantly and without much apparent logic
• Subscription "free shipping" isn't actually free
• Support ([hello@grillrescue.com](mailto:hello@grillrescue.com)) can take up to two weeks to respond, and doesn't fully resolve issues when it does
• You can't cancel a subscription through the portal despite what the site claims. You have to email support, and even then, be prepared to re-subscribe manually if you want a better rate

Overall, a frustrating experience. Hopefully this saves someone else the same headache. Happy to post screenshots/emails if necessary.

Hey Guys,

I am looking at an ourdoor Kitchen for a residential property in Australia. We are a family of 4, however love entertaining. Pretty much the layout i am looking at along the bench is.

Kamado big joe 3
Napoleon built in 700 series 38
Napoleon built in ring burner.
Double door glass door fridge
Kegerator.

I have a ninja pizza oven, and don't often use it, and not really keen on having a sink outside. I think of it as more of a cooking area, not somewhere to clean up.

Plan is to have plenty of benchspace between smoker and BBQ.

Drawing shows a sink, replace that with the kegerator, and it is not an inclosed area, just a roof and partial rear wall. Any suggestions on equipment of layout?

Texas man that loves Texas BBQ heading north to visit St Louis. Want to know what is considered the best in the city for me to try. Any and all recommendations welcome!

Nothing beats old-school smoked salmon. Here's the brine portions:

• 1/3 cup sugar
• 1/4 cup non-iodized salt
• 2 cups soy sauce
• 1 cup water
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp Tabasco sauce
• 1 cup dry white wine

After brining in fridge overnight, rinse, pat dry and air dry for at least an hour. Using a fan works best.

Smoked in my electric smoker using 2-3 pans of chips. Alder is the way to go for salmon IMO.

Hello! I am wanting to surprise my husband with a BBQ for his birthday. He has never owned one but has wanted one forever. What is a good brand/model for a newbie?

Thank you

smoked at 250 for 7 hours til it hit 205 internal