Welcome to /c/BBQ, your prime destination for all things related to the glorious world of barbecuing. This vibrant community is comprised of barbecue enthusiasts, from novices embarking on their first smoking session to seasoned pitmasters who have perfected their secret sauce recipes over many decades.
Here, you'll discover discussions that span a myriad of topics: smoking techniques, grill maintenance, wood chip varieties, spice rub concoctions, and a whole lot more. Don't be surprised if you get lost in lively debates on whether Texas or Carolina style reigns supreme or if you find yourself delving into the mouthwatering world of internationally inspired barbecues!
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!
