There is not a thread dedicated to outdoor grilling

[E.H. Ruddock]

Picking up my Blackstone flat top grill tomorrow

does that make it a griddle?

Yes kind of. Half griddle, half grill top. But we like eating breakfast out on our back porch, I'll be using this for some serious breakfast cooking

[doug rr]

spatchcocked chicken on the egg tonight with grilled corn on the cob

[wease]

Oh yeah

[doug rr]

i finally bought one of these today after years of wanting one for the big green egg..now i can 2 tier smoke

[E.H. Ruddock]

Might be able to smoke some cheese on that top rack

[epilogue]

Might be able to smoke some cheese on that top rack

that's what she said

[doug rr]

Might be able to smoke some cheese on that top rack

its on the list

[E.H. Ruddock]

Might be able to smoke some cheese on that top rack

its on the list

I'm smoking a bunch of cheese this weekend. Doing cheddar, pepper jack, and maybe one other. Not sure yet

[doug rr]

Might be able to smoke some cheese on that top rack

its on the list

I'm smoking a bunch of cheese this weekend. Doing cheddar, pepper jack, and maybe one other. Not sure yet

nice, whats your process and setup?

[E.H. Ruddock]

Might be able to smoke some cheese on that top rack

its on the list

I'm smoking a bunch of cheese this weekend. Doing cheddar, pepper jack, and maybe one other. Not sure yet

nice, whats your process and setup?

I do a cold smoke in a traditional charcoal smoker. Only light maybe three charcoal pieces at a time, put the cheese on a baking rack with a tray of ice underneath it on the top rack. 3 hours is usually the sweet spot and that way I only have to change the charcoal a couple times and use just a few wood chips at a time

[LetMeSleep]

Might be able to smoke some cheese on that top rack

that's what she said

[doug rr]

530 friday morning...just lit the fire and poured a little brown in my coffee...sitting outside and can hear seals bark in the distance through the fog..good morning

[wease]

You gonna throw a brisket on there?

[doug rr]

You gonna throw a brisket on there?

today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..

tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and
going to give it a shot

[Chris_H_2]

You gonna throw a brisket on there?

today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..

tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and
going to give it a shot

describe your rub . . . slowly

[epilogue]

You gonna throw a brisket on there?

I want bbq so fucking bad

[doug rr]

You gonna throw a brisket on there?

today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..

tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and
going to give it a shot

describe your rub . . . slowly

im not a homemade rub guy....i just order a couple different on line from salt lick in austin tx...sometimes i use a trader joe one thats coffee based too..

the 2 slabs of spare are just mustard based with the salt lick and the baby backs are salt and pepper only

[Chris_H_2]

You gonna throw a brisket on there?

today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..

tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and
going to give it a shot

describe your rub . . . slowly

im not a homemade rub guy....i just order a couple different on line from salt lick in austin tx...sometimes i use a trader joe one thats coffee based too..

the 2 slabs of spare are just mustard based with the salt lick and the baby backs are salt and pepper only

that surprises me. i would've thought for sure that you have your rub down to a science.

do you do sauce at the end?

also, how often do you do beef ribs (not short ribs)? it's hard to find them around here.

[doug rr]

You gonna throw a brisket on there?

today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..

tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and
going to give it a shot

describe your rub . . . slowly

im not a homemade rub guy....i just order a couple different on line from salt lick in austin tx...sometimes i use a trader joe one thats coffee based too..

the 2 slabs of spare are just mustard based with the salt lick and the baby backs are salt and pepper only

that surprises me. i would've thought for sure that you have your rub down to a science.

do you do sauce at the end?

also, how often do you do beef ribs (not short ribs)? it's hard to find them around here.

most rubs all have the same stuff in them and to be honest i don't want to buy all those spices in large bulk containers and take up space...i'm almost
always a no sauce guy, all texas style for me...i do put various sauces out for people to use though..a little spray of apple cider vinegar throughout the process is
enough for me...funny thing I've never done the large beef ribs and i absolutely love them...keep wanting to try them on my own instead of just eating them at other places..
for the ribs i always use the 3-2-1 method for spare and 2-2-1 for baby backs..works every time

https://www.smoking-meat.com/may-4-2017 ... fall-apart

[Chris_H_2]

You gonna throw a brisket on there?

today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..

tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and
going to give it a shot

describe your rub . . . slowly

im not a homemade rub guy....i just order a couple different on line from salt lick in austin tx...sometimes i use a trader joe one thats coffee based too..

the 2 slabs of spare are just mustard based with the salt lick and the baby backs are salt and pepper only

that surprises me. i would've thought for sure that you have your rub down to a science.

do you do sauce at the end?

also, how often do you do beef ribs (not short ribs)? it's hard to find them around here.

most rubs all have the same stuff in them and to be honest i don't want to buy all those spices in large bulk containers and take up space...i'm almost
always a no sauce guy, all texas style for me...i do put various sauces out for people to use though..a little spray of apple cider vinegar throughout the process is
enough for me...funny thing I've never done the large beef ribs and i absolutely love them...keep wanting to try them on my own instead of just eating them at other places..
for the ribs i always use the 3-2-1 method for spare and 2-2-1 for baby backs..works every time

https://www.smoking-meat.com/may-4-2017 ... fall-apart

ahem . . .

I recommend checking the ribs at the end of this step using the Thermapen Mk4, one of my favorite handheld thermometers which has a very small tip and is able to get between the bones very easily.