beef

Here's my entry into the “Let’s See Your Best Grillshots!” Throwdown going on here : http://www.bbq-brethren.com/forum/showthread.php?t=231623 It was a hot one today in Low Cal with the temperature reaching 104 in the shade on my patio. Not my favorite weather to be grilling but I had thawed...

Who is all going to the Westmont comp? We will see you there!

First I made up some baguettes for garlic toast. Link: http://www.bbq-brethren.com/forum/showthread.php?t=229458 Then I made up some Risotto alla Milanese. Link: http://www.bbq-brethren.com/forum/showthread.php?p=3540666#post3540666 Now I went about making the Osso Buco. Here are...

Does anyone know where I can pick up some Royal Oak Chef's Select in the Northwest Suburbs of Chicago? I have used Embers Charcoal Briquettes from Home Depot which are exactly the same as standard Royal Oak Ridge, and wonder if there is a big difference between the two. Thanks!

Hi there, Finally my go-to meat supplier has beef short ribs in stock here in Finland. So naturally I just had to try them out. Unfortunately(?) they are from chuck, plate short ribs seem to be what everyone is raving about... Did them like a brisket, 300 F, SPOG until probe tender. To my...

Here are some photos of my new Black Iron BBQ PitViper M that I won from a contest through their website.

You may remember that I just purchased a bulk package of Tri-Tips from Costco. Well today I got to slap one on the grill to celebrate a friend’s birthday. I started out by making up some horseradish cream sauce. Here are the ingredients. In a bowl and mixed up. I put that in the...

So...we have a Backwoods Competitor insulated vertical cabinet smoker with a water pan, and looking for your opinion on the best charcoal briquette. We are looking for a clean flavor, consistent temp, and longest lasting. Let us know your thoughts and why.

I just won a Black Iron BBQ PitViperM! Has anyone ever used one of these smokers? I would love to hear some opinions...debating selling it, but if it's a beast, I might just keep it.

We fired up our refurbished Backwoods Competitor for the first time! We used a ThermoWorks BlueTherm Duo to record two data points on the inside (higher rack at 229°F and lower rack at 219°F) with the side vents cracked open a little under an inch, along with the top vent opened about 1/2 and it...

Does anyone make their own BBQ sauce and freeze it? I would love to make a larger batch and pack them in smaller pouches, freeze them, and just bring them out when I need too. Would this change my flavor, or consistency?

What is your opinion on trimming and freezing meats for your competitions? Does it effect your cook? How long can you do it ahead of time? Do you prep and freeze all types of meat (Brisket, Chicken, Ribs, Pork)?

My competition partner Steve just finished priming and painting our used Backwoods Competitor. It is flat black and looking fantastic!

Have you guys already planned your contest schedule for 2016? When and where are you competing this year? April 22nd – 23rd 2016 CCS Fest, Indianapolis IN http://www.ccsfest.com/ May 27th – 29th 2016 Red White and BBQ, Westmont IL http://westmontbbq.com/ June 24th –...

Does anyone know of any steak cook-off comps in Illinois?

Do you put a lot of salt in your rub or do you keep it out and apply it separate? Which do you prefer and why?

Looking to get a wireless therm with high/low temp alarm and data tracking...does anyone use the ThermoWorks BlueTherm Duo. If so, what are your thoughts? MH

100% ground short rib cheese curd burger, 15 min on the Rec Tec pellet smoker at 180°F, then about 1-1/2 in 134°F sous vide bath, finished with cast iron sear with avocado oil.

How many of you enjoy competing in other parts of the country and how many do not? Do you enjoy changing flavor profiles or do you find it difficult? Does anyone do BETTER cooking a regional style of BBQ that you actually do not like?

Good afternoon Brethren, I got a green light to start a thread about my team, Axe-Men BBQ, looking for additional sponsors for next season. We are a team based out of the northwest suburbs of Chicago. We just finished our first year doing competitions, and after doing 6 contests, we already...