Official PCF Smoker and BBQ Thread (1 Viewer)

Tonysquander

Tonysquander

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The revival of the "I want to buy a smoker" thread reminded me that I have been wanting to kick off something that is sorely lacking on this site, an Official Smoker and BBQ Thread! Memorial Day weekend seems like a great time to kick that off because I'm sure many of you will be grilling and chilling this weekend. If you like to roll smoke, eat delicious meat candy, or just occasionally throw various meats on gas, pellet, stick burners, or charcoal grills, Eggs, Kamados, etc., I would love to see your handiwork and discuss tips and tricks.

Over the years my backyard gear has grown to include a Weber Summit S-670 NG, Weber Smoky Mountain and the latest smoker is a gifted Traeger pellet pooping Ironwood 885. Just like poker chips they all have their own place and use in the arsenal depending on what is being cooked, time frame it is being done in, and how many beers I plan on drinking while all of that is taking place. To kick start the thread with some pron, here are some past accomplishments. Looking forward to seeing your cooks as well.

TS

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"There's only two things that ever came outta' Texas..."

Sorry. Couldn't resist.

Anyway, as a Mississippi, Alabama, Kentucky man, I find your pix above intriguing (southern slober inducing porn) and I am considering subscribing to your newsletter.

You are clearly a pro, but for anyone just getting into BBQ, I recommend looking up the recipe and strategy for Memphis Meatdust.
 
Felt_Lizard said:
"There's only two things that ever came outta' Texas..."

Sorry. Couldn't resist.

Anyway, as a Mississippi, Alabama, Kentucky man, I find your pix above intriguing (southern slober inducing porn) and I am considering subscribing to your newsletter.

You are clearly a pro, but for anyone just getting into BBQ, I recommend looking up the recipe and strategy for Memphis Meatdust.
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That meatdust looks very good. I will have to give it a try. Have lately been getting into the local Meat Church brand of rubs. Matt at MC also has some great instructional videos out on Youtube.
 
Funny story about that Meatdust:

About 10 years back, my family was hosting a big potluck and this lady said she wanted to bring over ribs that were 90 percent done, and all I needed to do was throw them on a grill for 5 to 10 minutes to "finish them."

I was a little confused, but I was new to the ribs game, and fuck it.....somebody says they are bringing ribs....whatta'my gonna do? SAY NO!?

So she arrived, I followed her instructions, and we served them to about 15 people. And folks went crazy for them. One guy got up and in front of everyone genuinely said " these are the best ribs I've ever et."

THEN SHE SAID IT WAS HER FIRST TIME ATTEMPTING ANY FORM OF BBQ.

Being a southerner (hosting in Communist occupied Portland OR), I discreetly took this woman aside and asked her WTF.

She said "I got it off this website.I'll send it to you."

And players.....the rest is history......
 
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Felt_Lizard said:
Funny story about that Meatdust:

About 10 years back, my family was hosting a big potluck and this lady said she wanted to bring over ribs that were 90 percent done, and all I needed to do was throw them on a grill for 5 to 10 minutes to "finish them."

I was a little confused, but I was new to the ribs game, and fuck it.....somebody says they are bringing ribs....whatta'my gonna do? SAY NO!?

So she arrived, I followed her instructions, and we served them to about 15 people. And folks went crazy for them. One guy got up and in front of everyone genuinely said " these are the best ribs I've ever et."

THEN SHE SAID IT WAS HER FIRST TIME ATTEMPTING ANY FORM OF BBQ.

Being a southerner, I discreetly took this woman aside and asked her WTF.

She said "I got it off this website.I'll send it to you."

And players.....the rest is history......
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That’s awesome. The ladies can barbecue too. In fact, those apple jalapeno smoked ribs up there (and the home made sauce on them) are right out of Hey Grill Hey’s playbook and they are delicious. She has some other good stuff on her site as well.
 
I just got home from picking up a 13 pound full packer brisket to smoke overnight on Saturday. I will try to remember to take pics along the way. Here it is right before going in the garage fridge.

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I'm at work, just back from lunch, and as I exit the elevator, I hear 'is that the smoker guy' :ROFL: :ROFLMAO:

I don't post a lot anymore but here is the Instagram
 
Relatively new to the smoking game but love it so far. Started out with a electric Masterbuilt for a few years and did mostly pork butts and ribs. Purchased the RecTeq in Dec 2020 and get much more use out of it. Some of our favorites are pork butt, smoked queso and ribs!

Excited to see what everyone is smoking and share some recipes/tips!

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OH baby. Heard great things about the RecTeq's. I missed out on jumping into the smoked queso craze last summer, but recently gave it a shot and it is the bomb.
 
Tonysquander said:
This is the one I went with, but you can mix and match whatever meat/sausage/seasonings you like best.

https://www.meatchurch.com/blogs/recipes/smoked-queso
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I will have to try this recipe out to compare. Maybe a side by side one night.

That Meat Church Holy Voodoo seasoning is our favorite. Kids and I like to put it on our fries/tater tots. To be honest, its probably the only rub I liked out of 5 pack I bought from MC.
 
IaHawk said:
I will have to try this recipe out to compare. Maybe a side by side one night.

That Meat Church Holy Voodoo seasoning is our favorite. Kids and I like to put it on our fries/tater tots. To be honest, its probably the only rub I liked out of 5 pack I bought from MC.
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For my brisket I’ve been doing a rub mix of 3/8 holy cow, 3/8 Salt Lick original and about 1/4 of the gospel. It gives some good flavor for sure.
 
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Tonysquander said:
That meatdust looks very good. I will have to give it a try. Have lately been getting into the local Meat Church brand of rubs. Matt at MC also has some great instructional videos out on Youtube.
Click to expand...
Yeah going to try his Texas style spareribs today. Except I couldn’t find full spares so using St Louis. Holy Cow rub, no wrap, trying for 250F all the way through. I’ve got a stick burner so the fire / temp has to tended regularly.
 
What kind of wood are you using? Love the old school pit. 3-2-1 or do you just let them ride?
 

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