Finally made it to Terry Blacks in Fort Worth. I feel that it was fairly good BBQ. Wasn’t blow me out of the water, but good. Had Brisket(moist), Pork Ribs, and Jalapeno/Cheddar Sausage. Brisket was not dry, had good flavor to the bark, and very tender. Ribs were very good! Sausage was not very spicy, at all, but good flavor. I prefer it a little more dense than theirs, but overall good. Tried all three sauces. All three had good flavor. The spicy was my favorite. I really don’t like to use sauce, rather let the meat speak for itself. I would not hesitate to go back or recommend to someone. I still prefer Panther City BBQ.

Smoked these over the weekend. Dry-rubbed with no binder and smoked at 225. Started for 3 hours with an apple juice spritz uncovered, then wrapped in foil for 80 minutes with butter, honey, brown sugar and some more rub. Ended unwrapped for about 20 minutes until the remaining season from the wrap tacked up some. Absolutely delicious.

Finally made it to Terry Blacks in Fort Worth. I feel that it was fairly good BBQ. Wasn’t blow me out of the water, but good. Had Brisket(moist), Pork Ribs, and Jalapeno/Cheddar Sausage. Brisket was not dry, had good flavor to the bark, and very tender. Ribs were very good! Sausage was not very spicy, at all, but good flavor. I prefer it a little more dense than theirs, but overall good. Tried all three sauces. All three had good flavor. The spicy was my favorite. I really don’t like to use sauce, rather let the meat speak for itself. I would not hesitate to go back or recommend to someone. I still prefer Panther City BBQ.

Lockhart Tx

Lb Brisket, qp Turkey, ribs, garlic sausage, Mexican boudin, cornbread, poblano spaghetti, charro beans, potato salad.

~$120 and all the free beer you want as long as it’s Lonestar

$36 with pop (Dr. Pepper, of course)

Pork Belly smoked at 250 for 6 hours👍

Picked up this American Wagyu brisket from H-E-B. Had to separate off the point due to a larger blood clot running though the fat line. Seasoned with 2 Gringos Chupacabra plus a little extra black pepper, then slow smoked over post oak for 10 hours at 180° before wrapping in butcher paper and finishing at 300°. Rested for an hour before carving. Came out perfect! Also made smoked tallow from those trimmings. Can't let that good fat go to waste!

This was for a Pastrami Spare Ribs recipe that is on my website.

1 gallon water

1 cup kosher salt

1 cup brown sugar

2 tbsp Pink Curing Salt (Prague Powder #1)

1/2 cup pickling spice (mustard seeds, coriander, peppercorns, bay leaves, garlic)

1 tbsp allspice berries

Combine ingredients in a pot, bring to a boil to dissolve salts, then cool completely with ice. Submerge the pork entirely and refrigerate, flipping halfway through the week. DO NOT ADD MEAT TO A HOT CURE!

Finally put together my Weber kettle. Decided to do spare ribs (first time ever BBQing). Used a snake method. It started off promising, was around 225° for the first hour and a half. I wrapped after an hour and a half and hit it with some more charcoal and was sitting around 250°-260°. I left them wrapped for two hours and they did NOT move off or 160°-165° internal. I took them out and let them go around 250° for another hour.. and still no movement on internal temp. What am I doing wrong?! Any help would be greatly appreciated! Pic is before I wrapped

Pork Ribs, Brisket & Orange-Glazed Pork Belly. The ribs were perfect and so was the brisket, but that pork belly blew me away. So good.

My younger brother is turning 30, so I’m putting together a backyard spread for him here in DFW. This is the plan so far:

1. Brisket: Keep it simple with salt and coarse pepper, then smoke it over post oak around 250–275°F. I’m thinking butcher paper once the bark looks right, followed by a long rest. It’s the main event, so naturally it’s also the thing most likely to ruin my sleep.
2. St. Louis–style ribs: Dry rub, mostly unwrapped, with a light glaze near the end. I want some bite left in them instead of having the bones fall out when somebody picks up a rack.
3. Jalapeño-cheddar sausage and smoked queso: Put these on later as easy food for everyone to snack on while the brisket rests. More importantly, they might stop people from asking me every ten minutes when the meat will be ready.
4. Sides: Beans, vinegar slaw, pickles, onions, and white bread. The idea is to have something acidic and fresh to balance out an irresponsible amount of smoked meat. Banana pudding, beer, and sweet tea will handle the rest.

That’s the plan in my head, anyway. What would you add, change, or prepare differently?

Appreciate the help. Go ahead and roast the menu now so my family doesn’t have to do it while I’m slicing a dry brisket.

A different bread pudding made on a smoker recipe in the video

Here is my dry rubber butter and stock basted smoked turkey.

Some days you just know. Not sure which pic I’m more proud of

Weber 26 w post oak and apple wood chunks.

This glaze was a combination of Drunken Pineapple BBQ sauce, red pepper jelly, jerk seasoning, and some scotch bonnet puree, applied with a thyme brush. Never short of creativity when myself and @chefsayles @chefjperk @standishcocktails link up. If you haven't caught one of our cookouts yet, you definitely missing out. #cookinwidkunchi #bbq #chefsayles #chefjperk #standishcocktails

2 turkey (1 half eaten), 1 brisket, 1 burnt end. Scott’s Kitchen KCMO.

My butt finished a lot sooner than I expected. It will be done around 9am but I planned to eat it for dinner. Most of the time is 1-2 hour rest. Suggestions?

Charcoal and chips.

Threw on a whole chicken as well. Smoked with oak and apple wood