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  1. Rob

    Smoked some no-wrap babybacks yesterday

    I made some super-easy baby backs today on my Gravity 980 smoker. Didn't apply a binder, didn't take off the membrane, didn't wrap. 4.5hrs later, some delicious, juicy ribs! I haven't used the Char-Griller Gravity 980 in a video in quite a while - figured it was time! :)
  2. Rob

    I made some bbq chuck roast sliders yesterday!

    Smoked the chuck roast seasoned with Uncle Steve's Shake 'Lucky Shake'. That took about 4hrs at 250F, then sliced it up, loaded up some Hawaiian rolls, added some cheese, then placed it back on the grill for a bit to melt the cheese and brown up the rolls.
  3. Rob

    Grilled potatoes

    Made some grilled potatoes this weekend :)
  4. Rob

    The Reverse Sear: Unveiling the Grill Master's Secret Weapon

    Forget battling overcooked edges while chasing medium-rare centers. The reverse sear technique will revolutionize how you grill thick cuts of meat, delivering stunningly tender and perfectly cooked results every time. Busting the Searing Myth We've been taught that intense, initial searing...
  5. Rob

    Mastering Low and Slow: The Snake and Minion Methods on Your Weber Kettle Style Grill

    Barbecue enthusiasts often seek the holy grail of low and slow cooking - that perfect method to achieve tender, succulent, and perfectly smoked meats. The Weber kettle grill, a backyard staple, is an excellent tool for this. In this article, we delve into two revered techniques: the Snake Method...
  6. Rob

    The Ultimate Guide to Grilling Perfect Pork Steaks

    Ever wondered how to turn a humble pork shoulder into a mouth-watering feast? Look no further! This article is your step-by-step guide to creating delicious pork steaks that will be the star of your next barbecue. Pork steaks, often overshadowed by their beef counterparts, are a succulent and...
  7. Rob

    Getting That Killer Bark: BBQ Tips You Gotta Try

    In the world of barbecue, the term 'bark' refers to the delectably crusty layer that forms on the surface of smoked meats. A good bark is a coveted feature in BBQ, signifying not just flavor but also the skill of the pitmaster. It's the interplay of seasoning, smoke, and slow cooking that...
  8. Rob

    What are some of your go-to cooks for gameday?

    Could be football, hockey, baseball, etc.. what are some of your favorite things to cook up for the game? Me.. in no particular order: - wings - baby backs - bacon wrapped boneless thighs (new favorite)
  9. Rob

    Ribeye Cap Steak | Spinalis | Weber Kettle

    This is an easy, quick cook. High, direct heat (~450F) for about 8 minutes total; 4 per side. I bought mine from Wildfork, but I've heard of some other places like Costco carry it as well.
  10. Rob

    Hey, I'm Rob

    Thanks! Should be fun!
  11. Rob

    Fusion Flavors: The Melting Pot of BBQ Traditions

    In the dynamic world of barbecue, the trend of fusion flavors represents a culinary melting pot where traditional BBQ meets global tastes. This movement is not just a fad but a reflection of our increasingly interconnected world, where regional BBQ styles intersect with international culinary...
  12. Rob

    Memphis Welcomes 'SmokeSlam': A Barbecue Extravaganza

    Unprecedented BBQ Competition in Memphis Memphis, Tennessee, is gearing up for an extraordinary barbecue event, 'SmokeSlam.' Slated for May 16-18, 2024, at the scenic Tom Lee Park, the festival is a thrilling convergence of over 100 barbecue teams. A Blend of Competition and Culture Melzie...
  13. Rob

    Smoke & Sunshine: A Craft Barbecue Meat Up

    West Palm Beach, FL – Get ready for a barbecue experience like no other at the 2nd Annual Smoke & Sunshine: A Craft Barbecue Meat Up. This event is not just a feast for the palate but a celebration of the art of barbecue, set to take place on January 20th from 12pm to 3pm at Tropical Smokehouse...
  14. Rob

    Low and Slow vs. Hot and Fast: Perfecting BBQ Techniques for Every Meat

    Barbecue enthusiasts often debate between 'low and slow' and 'hot and fast' cooking techniques. Each method has its unique strengths, suited to different types of meat. Mastering both is essential for achieving the best flavors and textures in your BBQ. Low and Slow: Mastery Over Tough Cuts...
  15. Rob

    Choosing the Right Wood for Smoking

    The secret to a perfectly smoked piece of meat lies not just in the seasoning or the cooking technique, but significantly in the choice of wood. The type of wood used in smoking can make or break the flavor profile of your BBQ. This guide will walk you through various woods commonly used for...
  16. Rob

    Mastering the Heat: The Key to Perfect BBQ Temperatures

    Achieving that mouth-watering, tender, and flavorful BBQ is a dance of precision and patience, especially when it comes to temperature control. Whether you're grilling a juicy steak or smoking a brisket, understanding how to maintain the ideal temperature is crucial. In this article, we'll dive...
  17. Rob

    Recently got myself a new reverse flow offset!

    Thanks man! .. and thanks for signing up lol. We need to start filling it up so it looks active haha.
  18. Rob

    Side dishes; home made or store bought?

    I know we all make some great home made side dishes, but 75% of the time when you're BBQing something, do you make them or buy them? :)
  19. Rob

    What's your favorite way to cook chuck roast?

    There's a few popular ways that people like to cook it. I like to smoke it low and slow (250F or so) until it's just over 200F internal .. and slice it up. Other people might like burnt ends or shredding it. You?
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