***BBQ Redux Redux thread - All outdoor cooking except whole hog***

shitty photo, quality bird - peri peri whole chicken

 

lt was awesome. Happy with my choice

 

No

 

Where is everyone finding the best deal on meatchurch rubs?

I’ve used Amazon and Ace hardware locally

 

I just go to Academy. Not sure how they're priced there compared to other places.

 

I just order from their website.

 

I got a coupon code from a.tramp

He said to DM him for more coupon codes.

 

I'm going to rodney scotts in a few days
Advice from the thread?
Is there a line?

 

Beef back ribs were pretty good. Disagree with the Meat Church guys about leaving the membrane on but otherwise solid recipe.

 

That's a fucking sandwich

 

Got back a few days ago from a trip to Austin. Visited 1) Leroy & Lewis, 2) Valentina's and 3) Franklin BBQ. Everything was sublime.

 

Looks great.

 

Which location?

I don’t think there will be. Whole hog pulled pork is good, ribs are great. It’s an east Carolina style sauce so vinegar dominant. Sides aren’t the star of the show but the potato salad is quite good.

 

Charleston

 

That’s the best one

 

We did leroy & lewis last trip as well, it was fantastic. Still think about those cheeks

 

bigred77 also completely forgot, their smoked Turkey and chicken wings are also fantastic.

 

The best thing we ate.

 

St. Louis cut ribs for dinner. About 2/3 of the way there.

 

What’s y’all’s favorite chimichurri recipe?

 

St. Louis Ribs, corn and grape tomato salad with herbs, hash brown potato casserole, and jalapeño-cheddar cornbread (muffins).

 

I've only ever used this one and never found a reason to use another.
https://cafedelites.com/authentic-chimichurri-uruguay-argentina/

 

This is my staple as well. I sub serranos for reds occasionally if I can’t find them.

 

I wore a meat church t shirt to guys smokehouse bbq restaurant
That's just really something

 

If you're in Austin and going to La Barbecue don't make the rookie mistake of not ordering the turkey. I know that's not what people first think of for Texas bbq but trust me when I say it's the best thing on their menu. They have really good pickles too.

 

Feels like great turkey is a real differentiator for great to legendary tx bbq joints. Nailing brisket, ribs, and sides gets you in the door, getting turkey and chicken right puts you on that next tier now.

 

Finally got down to KC for a day trip with the family. Had lunch at Q39. Heard nothing but great things about the place. Service was good and quick. Place was packed...I had high expectations, but the bbq fell a bit short. The burnt ends is what they're known for. They were good, but I've done better. My oldest said "this is good, but I've had better at home." Proud moment haha
I'm going to start bbqing again. It's been awhile (few years). Being a single dad with three kids under 14 and a full time job takes a lot of time away from the things I use to do/enjoy...hopefully this coming weekend incan get a cook in.

 

Where is the rest of your plate omg wtf is going on with these plates in here lately. Bunch of 21yo IG models ordering food in here.

Good to have you back in the thread though Honda Hawk

 

Made Cornell chicken last night. An hour on the smoker, finished on the grill.

 

The hack I learned from Leeroy Jenkins! place a to go order and they wait and cut it and everything once you get there so its super fresh and no danger of them running out of something you want. Don't have to stand in line and you can still eat it there on the picnic tables.

 

Yeah SpartanGA just preorder on the website and you can skip the line

 

Don't you have to order a few pounds to do that?

 

That was $19 -

I didn't mind the portion size cause I had a fucking donut a few hours prior - wasn't at all hungry walking in. But yeah - I was a bit taken back when the plate came out.

Good to be back

 

I did Terry Blacks last week and thought it was average at best. Especially compared to Franklins

 

Once you start eating it you are gonna want a few pounds and it reheats very well. I brought some back to Athens and reheated with a sous vide to excellent results.

 

I'm looking for a second refrigerator to be used mostly for dry-aging beef (and also during holidays when we're hosting).

Wife said she needs more freezer space with baby #2 coming.

Does anyone have a recommendation for a fridge/freezer combo for beef and breast milk?

 

What recipe? What'd you think?

 

I liked it. Made it years ago and not sure why it didn't get more run. You gotta baste a lot. (I halved the recipe since it was just one yardbird for the wife and I.)

https://www.allrecipes.com/recipe/221091/cornell-chicken/

 

This recipe is served everywhere near me in upstate NY. It's also called Baker's chicken. That marinade is used as a mop, and it is the best over charcoal. Served with some salt potatoes that's a good time.

 

Total of five pounds.... Worth it.

Keef is right, the brisket reheats very well. I'll just grab a slice cold out of the fridge and its still delish

 

Spoiler

apple wood smoked sockeye. the albumin bubbles.

 

I've always thought lots of albumin meant that the fish was overcooked.

 

Yeah, I read a Bon Appetit article a while back that said the goal was to have as little of it come out as possible.

 

oh. well. fuck.

 

This is the most unforgiving thread on TMB. Maybe the entire internet. All are welcome though, just one more person to kick in the nuts which we all love to do.

I thought it looked/looks great btw.

 

they were super tender. just 11’ at 225 with the smoke heavy. guess next time I’ll go shorter.