The BBQ Thread

Sounds great!
I can't bring myself to stay inside in this kind of weather so I spent a few hours messing with the grills.
I'm breaking in the Performer with some Duroc pork chops. I dry brined them with Kosher salt last night. I'm going to use some type of rub & reverse sear 'em..
 
Chicken and cabbage.
 

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Ashburn Dave said:
Eastern Carolina sauce is just sauce.
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And the BEST sauce!!!

I got my recipe from a UNC gal (I've been all Duke since I was a kid)...she almost didn't let me in her car once because I had a Duke basketball on my keychain...
Anyhow it's awesome. I get my meat from my favorite joint and use my own EC sauce. They have a vinegar based sauce, but it's not as good as Heather's. (Their mustard sauce is awesome, tho.)
 
I might have to find some Coppa pork chops after watching this video. I've never had one but they look fantastic.

 
Bought a couple of really nice marbled chuck roasts at Whole Foods… coated with yellow mustard then fresh ground pepper, garlic powder, kosher salt.. and into the smoker they go

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They had Duroc pork "ribeyes" on sale at HT a few weeks ago. I dry-brined them with Kosher salt, rubbed them down with jerk paste and reverse seared with cherry wood.
 
I love that stuff! I did some pork ribeyes on the big green egg - really good, finished with Kinders Gold BBQ sauce (a mustard based version)
 
RedWolf said:
That looks like you got a slicer! I love pit beef with the horseradish sauce and onions
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Yeah...I tried to weasel out of using the slicer since cleaning it is kind of a PITA because I'm so OCD about it, but Mrs Skinsfan was insistent. I like how thinly it slices the onions too.
 
Skinsfan1311 said:
Yeah...I tried to weasel out of using the slicer since cleaning it is kind of a PITA because I'm so OCD about it, but Mrs Skinsfan was insistent. I like how thinly it slices the onions too.
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Good tools require proper maintenance it's that simple. I learned a long time ago to buy quality products and maintain them properly
 
I don't own a smoker but I know this fits me. It really must be the case for all of you with your time and money investments into your wonderful hobby/way of life :cool:

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This is a worthy watch if you haven't marinated your steaks in coffee. His focus is using lesser meats like sirloin or strips and making them as tender as ribeye's and tenderloins. He also has some tips on other meats like chuck, top round, and skirt. I even like the grill he's using. I always wanted a Santa Maria grill, but this one might suffice instead.

Enjoy!

 
I'll watch it and try to keep an open mind. I am somewhat resistant to the idea because I have tried several renditions of using ground coffee as a steak crust and it was almost inedible. I really don't get that idea. But I understand this is a different idea.
 
I have not tried it either but I did note that he reverse seared it which I haven't tried on a sirloin yet.
 
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