BBQ 🍗

My go to barbecue when having some company over. Always a hit!

For Dinner: Smoked brats from the local butcher, and some Costco party wings.

Garlic aroma from these brats punched me in the face when opening the fridge. Wings have been dry brining in some basic Kinder BBQ rub for a few hours.

Started brats at 225F while climbing. After about 30 minutes I’ll go wide open on vents. Once at 275F, adding the wings and going wide open. Pulling brats at 155F.

Throwing a half sweet onion and a whole poblano on the BBQ to top the brats with.

I’m hungry!

First time making bacon! Tasted good before smoking, BLT sandwiches are on the menu for lunch today!

4 hours at around 200F until internal hit 150F

Followed method from Chuds BBQ here: https://www.youtube.com/watch?v=z19z5TNXf1o

I may have ate too much, but I am so happy with the results. Not bad for my first time and battling with rain messing with my temp.

Never smoked beef short ribs before. I'm looking forward to them. Here's to hoping I don't screw it up!

Ive been wanting to smoke short ribs for a while now. It's supposed to rain today, but that's not gonna stop me!

Tomorrow is going to be fun.

My wife and brother decided to celebrate their birthdays on the same Saturday.

No problem except that they do it in my backyard ...

So tomorrow I'm hosting 35, split on 2 bbq's. I'm doing onmivores, vegan, celiac diseasean vegan+celiac disease (that last one is a real kicker). In all a challenge, but fear not, my crematorium and his mates are up to this job!

Expect photos tomorrow.

I have a 26.5 Weber, and I love the extra space to grill, however, I would love to add a collar to attach a rotisserie, and I am having a hard time finding any in stock. There seem to be only one or two online sites, and they are sold out.

Plus, it's starting to seem like it'd be cheaper to simply by a Weber 22 for rotisserie purposes. Collars for them seem to be plentiful and cheap.

Any help or advice would be appreciated.

I have a new PK300 and an Akorn. I have previously owned a Weber 22”, a Masterbuilt 560, and a Pit Barrel Cooker.

I've got 4 10-ish lb pork butts in the smoker for a party on the 4th and I'm about to fire up the grill for some ribeyes; we have two briskets in the fridge I'm gonna start on Tuesday morning, so I'm getting my mileage outta Weber this week!

I’ve been using a vertical smoker for years. I always like to put a layer of foil down at the lowest layer to catch some drippings from my butts.

Now that I got this pellet smoker (pit boss) I don’t see an easy way to do that. Should I just say fuck it and go no foil? Should put foil down at the bottom near the heater?

This is my Steak Tomahawk I smoked last weekend. Can’t wait to make some Ribs today!

I gotta stay in practice waiting for football season to start.