smoke

Here is my recipe for the apricot bbq sauce. This stuff is dynamite on chicken and pork! :thumb: ½ teaspoon olive oil 3 tablespoon tomato paste 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika ¼ teaspoon smoked paprika ½ teaspoon ground cumin* ½ cup water ⅓ cup apple...

Believe it or not, I just "discovered" a sirloin cap. I actually never heard of it before until I was watching one of the bbq cooking shows. It seems to be a very large piece of meat, which would be great for a summer bbq. Does anyone have any experience cooking one? If so, I'd love to hear...

What, in your opinion, is the easiest smoker to use that also provides the best smoke flavor? When I speak of easiest I mean the easiest prep before the smoke, the easiest to manage during the smoke, and the easiest to clean up after the smoke. When I speak of the smokiest, I mean the closest...

I must admit...even if I live in Italy, where bologna (but here is called mortadella) has been invented, I alwasy cooked it in the wrong way grilled and served with lemon juice or balsamic vinegar. Here, thanks to the brethren, I learned that smoked bologna is fantastic but we can do more. We...

After Gore suggestion (or provocation, who knows...) and a lot of research, today I tried the smoked eggs First of all, I must say that is not my invention. The original recipe (in Italian) can be found here...

Hello BBQ Brethren friends! I am writing to find out if any of you seasoned veterans know about the different beef roasts labeled "chuck". I wanted to make delicious BBQ beef sandwiches but didn't need quite a packer brisket so I thought a chuck roast would do. I picked up a roast that was...

https://youtu.be/oqvA7bSErf4 Pig Heads Ingredients: Pig Heads Yellow Mustard Bad Byrons Butt Rub Method: Rub both ingredients (proportions to taste) on the pigs heads. I set in the fridge over night but that is not necessary. Set smoker / grill to 250°F ~ 300°F. Cook around 6 hours or...

Hello everyone! We are Sarah and Mike, husband and wife owners of The Hoppy Pig catering in New Hampshire. We have been smoking since the beginning of 2016 and we decided since great smoked BBQ is hard to find in New England that we would start a catering business and see how much demand we...

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

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

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?

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

My buddy and I are fixing up a used Backwoods Competitor we picked up. It has an auto water system, convection fan, and a 'hide setter' (which I am not familiar with)... Any tips or recommendations on how I should adjust my cookers going from a Rec Tec pellet smoker to this Backwoods? Also...

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.

What was the best/worst disaster you witnessed at a competition? I watched a hung-over gentleman from the team next to me pick up a wire rack off their grill with their chicken for turn-in sneeze (I think actually on the chicken), turn around, walk directly into a rope holding his tent down...

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...

Thank you again for having a great site to promote BBQ. We gave you a nice shout-out on our blog. Please let us know if there is anything we can ever do to help! http://axemenbbq.com/2015/12/14/axe-men-bbq-now-part-of-the-bbq-brethren/ MH Axe-Men BBQ

I have read plenty of post about the best way to contact a sponsor, but are they looking for anything in particular? We are a new team, and we have had a bunch of top 10 calls already (no GC yet :o() but since we are a young team, we get a lot of visitors at contests and even more through our...