wavy daddy
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Yeah malcom is cold. Hes from the mid tho right?
Official BBQ thread
- Thread in 'General' Thread starter Started by verbal kint,
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All this protein 
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Where'd you get it? Imo the best bbq in stl was sandys bbq on the east side but I think dude retired or something. Homie had the snoots n rib combo on point (snoots were big as hell too
) there's one around the corner from there that's also called sandys it's ok. Recently I've been goin to smoki O's on north Broadway there stuff is on point also but I feel they a lil stingy with the ribs they serve .
wavy daddy
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Where'd you get it? Imo the best bbq in stl was sandys bbq on the east side but I think dude retired or something. Homie had the snoots n rib combo on point (snoots were big as hell too
You always talkin bout steak. Have you been able to grill any latley? And whats a snoot
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View media item 2103488Smoked brisket
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Grilled jerk chicken thighs
Also, to apply sauce, this comes in handy. And is definitely a cleaner option vs. using a normal brush. Dollar Tree for $1
Also, to apply sauce, this comes in handy. And is definitely a cleaner option vs. using a normal brush. Dollar Tree for $1
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Yea manWhere'd you get it? Imo the best bbq in stl was sandys bbq on the east side but I think dude retired or something. Homie had the snoots n rib combo on point (snoots were big as hell too
You always talkin bout steak. Have you been able to grill any latley? And whats a snoot
last time I grilled was about a week ago just want to see what else I could do to make it taste better I guess I got tired of cookn the joints on the stove . You should see this T bone I'm gonna cool today man I'm so ******* ready to You never heard of snoots though?
Very similar to pork rinds if not the same
Basically the pigs skin that's grilled to a crip can be slathered in bbq sauce or made into a sandwhich
For those with the :x face it's understandable
but don't knock it till you try it.View media item 2103504
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Any channels that specialize in working with Weber grills? Cause that's all I got 
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Yep. The dude I posted uses Webers faithfully.Any channels that specialize in working with Weber grills? Cause that's all I got
wavy daddy
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Yea man
You never heard of snoots though?
Very similar to pork rinds if not the same
Basically the pigs skin that's grilled to a crip can be slathered in bbq sauce or made into a sandwhich
For those with the :x face it's understandable
View media item 2103504
So its a pork rind dipped in bbq sauce sandwich? Ahhhh man.
Sup wit the tbone pics?!?!?
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Anyone here use a pitmaster iq or any other device to automatically control the temperature? Really thinking of getting one for my longer smokes
wavy daddy
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What kind of pit you got?
For smokin on webbers or similar, anything that will regulate airflow for temperature is a good tool.
I have offset smokers so i dont have anything to regulate other then my eyes and opening and closing vents. Ive only smoked on a grill a handful of times.
Prong thermostats Are good. Keep one on the grates near meat and one probed inside so you have 2 temp readings.
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elpablo21
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Watch him and BBQ pitboys on the regular
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Anytime I cook chicken on the grill, I throw in some mesquite wood CHUNKS. You can get them from Lowes, Home Depot, Bass Masters, etc.
I put like 2 chunks, that give some good smoke. I start them on the same side as the charcoals, then I move them away to the indirect side of the grill.
I should buy a smoker but my 20 dollar Weber gets the job done man
I put like 2 chunks, that give some good smoke. I start them on the same side as the charcoals, then I move them away to the indirect side of the grill.
I should buy a smoker but my 20 dollar Weber gets the job done man
wavy daddy
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You start the chicken out direct on a smoke? How does that work for you? Whats your temp and time for chicken? Ive never personally started that way for a smoke.
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Nah, I start the chicken on indirect. Finish on direct.
I was saying I put the wood on the charcoal side so it gets a constant burn. Then after a few minutes, it can hold the fire/smoke on its own, so I move it away from the charcoal.
I was saying I put the wood on the charcoal side so it gets a constant burn. Then after a few minutes, it can hold the fire/smoke on its own, so I move it away from the charcoal.
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I have a weber smokey mountain. I'm ok regulating the temp on short smokes it's for the longer ones that are a pain to pay attention to
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I got you after I prep it.Yea man
You never heard of snoots though?
Very similar to pork rinds if not the same
Basically the pigs skin that's grilled to a crip can be slathered in bbq sauce or made into a sandwhich
For those with the :x face it's understandable
View media item 2103504
So its a pork rind dipped in bbq sauce sandwich? Ahhhh man.
Sup wit the tbone pics?!?!?
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I use something similar on my bge, it's awesome and I can monitor/control via wifi, set alerts, etc. It's really convenient.
wavy daddy
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Yall ever used a salt block? I never heard of them till now
This dude made that weak ny strip look good
This dude made that weak ny strip look good
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Yea, I think folks usually use them for grilling fish.
Never saw a steak done on the salt block
Never saw a steak done on the salt block
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wavy daddy
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Ohhhh weeee man. What you put on it?
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What do you use?
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Mix of garlic pepper salt and a steak rub .not to much of either . Still haven't found a go to rub so I just experiment Some times .
