r/BBQ

Nothing from a can and it took most of the day as I only used my Weber kettle and gravity smoker. I’ll drop the recipe if yall want it.

Grabbed these bad boys to throw on the BBQ on our little trip away to the farm. $130/KG ($90USD)

Can’t wait to throw them over the charcoals!

3.5kg Boston butt, 13 hours at 115c on my kamado. 10 hours unwrapped, last three hours wrapped because we needed some food on the table

I dreamed up a sandwich and had a vision on making it better. Smokey crispy meatballs

Smoked on traeger for 40 minutes then reversed seared on Blackstone. Served with grilled zucchini and side salad

Ribs progressing nicely

On smoker at 9:30 PM (225F)- overnight until 7:30AM

Wrapped at 250 until 12:30 and let rest until 5PM.

How does it look, any advice? Tasted amazing, and left the point because I’m cheap.

Buddy has a few offsets and a nice backyard setup. Invited me over for Friday night so I brought some chicken wings. Wanted something light so I cut up some bell peppers and roasted at the cool end of the smoker. Everything was smoked with local FL oak. No shortage of it here.

Verdict: Excellent wings. Brined then I marinated them in a pineapple bourbon. In my opinion the light smoke flavor was great but I wanted more flavor so next time I’ll probably spritz them with pineapple/lime juice and bourbon throughout the cook. Maybe even make a light glaze.

How would syall trim this? I almost want to trim the whole flat part straight across right above the white label and just grind that into burgers. Is that too much to trim? This brisket is around 23 and a half pounds so im not afraid to trim aggressively. Banana for scale.

I love doing wings on the Weber, it produces awesome results.