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Spent some years growing up north of Charlotte, NC and loved the bbq. Didn’t know until recently that it was a regional style. Decided to give it a try, did some reading on the interweb for some rubs, mop sauces and bbq sauces. I’m not from the area so all advice is welcome. It was really good...

I have been on a big cold smoked salmon kick, the girls at work love it! I start with two who salmon filets, check for bones and trim accordingly. Next I cover about a cup/cup and a half of sugar or brown sugar and salt. Add about a half cup of lemon zest and chopped fresh dill. Distribute...

Decided to smoke some chicken wings for the football games on the ole Rec Teq. I like to cut them up and discard the tips. Used SPG as it was easy already mixed for when I do Brisket, adding the garlic powder is a game changer. Smoked at 225 for an hour spritzing with ACV every 15 min, I flip...

My buddies and I use every excuse to BBQ, we are also big racing fans. The upcoming Formula 1 race is in Texas and we plan to have a party for it. I plan on smoking a pork butt, wings and some kind of Texas cornbread. I usually use a Memphis rub but am looking for a good Texas pork rub and...

Decided to try my hand at a versatile dish. Slices the peppers boat style, left most of the seeds and membrane for heat. Browned some ground sage sausage, let it cool. Added cream cheese, sharp cheddar and chopped scallions. Filled the peppers and wrapped with the apple wood smoked bacon and...

Hey All, Fathers Day is coming up and my Dad loves Brisket and horseradish. I want to do a different take on just horseradish, any good recipes out there? I was thinking of maybe an aioli but I don't want too much of a mayonnaise flavor to it. Maybe horseradish, lemon juice and chives..what do...

Got ahold of some Bison racks and decided to do a 3-1-1. Memphis rub, removed silver skin. They looked and smelled great. The problem is that since they are so lean there wasn’t a lot of meat on the ribs. There was pretty much no fat so the ribs were really tough and hard to pull off the bone...

Not sure if this is considered a 'Wild Game' but my friends sister owns a Bison farm and she game me two racks of ribs, a brisket and a bunch of ground. What are the done temps? Are they similar to Beef? I know I can find a random article online but I trust you all more. Thanks!

A friend gave me some local ground Bison so I decided to make some meatloaf. Added some sausage, sweet onion, jalapeño, a little bit of my Memphis rub, Worcestershire, two eggs and a little bit of bourbon. Topped with a peach bourbon bbq sauce I made. Very delicious! 225 Hickory smoke, took...

Had some friends over for the races today. Picked up a 10.5lbs Pork Butt from GFS. Trimmed the fat cap to about an 1/8 of an inch. I was talking to guy who has a BBQ joint in Detroit and he said that the only meat he wraps are ribs so I decided NOT to wrap the butt. I used a rub from Buxton Hall...

Picked up a 12lbs Pork Butt at GFS. Memphis rub with a little cayenne. Ran Hickory/Cherry at 225 for about 15 hours. Let it rest for about 30-40 min. It was delicious! Also made some street slaw for tacos, smoked Mac and cheese, wings and an apple crisp on the Tec Teq. My buddy made a peach...

Picked up a Pork Butt from GFS. Tried something new; trimmed the fat cap. Rubbed with my Memphis rub. Smoked at 225 with Hickory and Cherry. Double wrapped at 160 and finished to about 205. I’ll trim the fat cap from now on, didn’t change the flavor that much but made the meat a little more...

Picked up a 10lbs Brisket from Sam’s. Package said it was a Flat but after smoking it there was a fat vein in the middle so not sure. Trimmed the fat and rubbed SPOG. Smoked at 225 until IT was 180 then wrapped with Butcher Paper and added some beef broth. Continued to smoke until IT was around...

Not sure where to post this but I need a new Weber Silver grill cover. It's an old grill but has served me well since I wrote it into the purchase of my place 10 years ago. I know that I could contact Weber but they only sell covers for their newer grills. Thanks.

Been doing a lot of reading here and came across the Tri Tip Brisket way. Love Brisket but I’m still a little new to commit to a long smoke brisket way, this changes every smoke. Picked up a Tri Tip from Giant Eagle Market District, great looking cut of meat. Rubbed Worcestershire, salt and...

Did a 3/1 brown sugar, salt brine for about 7 hours. Rinsed and air dried for about 2 hours smoked until IT was 145. The bigger prices turned out great! Smaller pieces were a little dry. I love salmon so this was a great smoke, I’ll play with brines in the future and will probably pull at IT of 140.

Giant Eagle had two for one Boston’s Butts so I picked up a few for the race. The race was postponed for what felt like 16 hours but the pork won the day. Smoked at 225, stalled at 160. At 165 I wrapped with foil until IT hit 205. Spritzed with apple cider vinegar a few times during smoke. Let...

Can’t get enough of my new Rec Teq, picked up a Chuck Roast. Did a Memphis rub and ran it at 240 until IT was 165 then wrapped it in foil and threw it back on the smoker until IT was 205. Wasn’t as juicy and tender as I would have liked, I’m new to smoking. It was snowing and sleeting shortly...

I’ve been enjoying wings on my new Rec Teq! Picked these guys up from Kroger, smoked for 1.5 hours at 230 degrees, then 350 for the last 30min to crisp them up. I use salt, pepper and olive oil. Sauce has been either a spicy garlic or bbq sauce from the local joint that is great. I like doing...

I've been trying to read a lot but so many recipes are/or post are very vague, what does 3 2 1 or 2 2 1 mean? I'm interested in smoking ribs but am very to the smoking world. Can someone enlighten me please. Thinking of smoking ribs soon but need to learn about rubs and IT for the recipe. I know...