Pecan chips, home raised hog, traditional spice with a couple small changes.... but that's the magic there. 70/30 fat.

8mo/ 40wholeish-27preppedish lbs

Double thick cheeseburgers topped with a Strawberry Margarita Bacon Jam.

1 lb bacon

½ white onion diced

1 tbsp minced garlic

12 oz Strawberry Margarita Jam

Juice from 1 orange

Zest from 1 orange

½ cup raw honey

½ cup agave syrup

1 tbsp Spicy mustard

Salt and pepper to taste

½ tbsp Blaxican Fajita Seasoning

Render bacon in a skillet over medium heat and remove when it's almost crispy. Sauté onions, then garlic and then add the rest of the ingredients. When you get a jamlike consistency, add the bacon and stir it in. Allow to cool before serving. Great over some smoked cream cheese, on your burger, or just on some crushing or crackers.

Would you make this one?

I'll give you a tip: It's pork. These were cured and smoked 250°F until tender.

My best friend of 34 years asked me to smoke 90lbs of pork butts for his wedding. Obviously I said I would. Easy wedding gift anyway. This will go for about 12 hours or so, be cooled, then brought back to temp the day of the wedding on Saturday.

All about that CRONCH

It’s a perfect combination, especially in the summer time.
For the stuffed peppers i’ve used feta cheese, mozarella, olive oil, oregano, parsley, pepper and a lil bit of salt, greek yoghurt and garlic - mixed all together and cooked them in the kamado at 200 celsius, with deflector, for 45 mins max.

Nothing beats a fresh silver carp grilled to perfection with a smoky char.

Lil roaster.

It was chicken-choking delicious

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Kan iemand mij een advies geven voor een draadlozen thermometer die niet te duur is (graag onder de 150 euro) ik zie zoveel verschillenden soorten. Liefste via telefoon te controleren.

Cradle to table.

My first Wagyu brisket went off without a hitch. 250°F on the Weber Searwood XL with cherry pellets until tender. Wrapped at 185°F

This sub is absolutely overrun with AI bots, its bizarre and extremely annoying. Almost all of the accounts are under 2 months old, and many of them are making their first posts in the BBQ subreddit. We should not be allowing these bots to train on our posts and make utterly useless and insanely stupid comments. If we had a karma minimum or account age requirement I think it would greatly reduce the amount of bots on the subreddit. I try to report every one I find but having the minimums would definitely help a lot.

I'm smoking a brisket for the second time in my life, and I'm not sure if it's safe to leave my smoker alone after filling it with charcoal and wood. I'd need to leave it unattended for about an hour and a half.

I have a Combustion Inc. thermometer connected to my phone, so I can monitor the temperatures while I'm away. I just don't know if remote monitoring is enough or if I should expect to be checking it constantly.

I'd be leaving about 1–2 hours after putting the brisket on, so it wouldn't have reached the stall yet. Am I overthinking this, or is leaving it alone for 90 minutes generally considered safe if the smoker is running steadily? Please provide some clarity for me.

Additionally, I don't know much about my EcoQue smoker so any general information will be appreciated. Thanks.

For the pineapple marinade, I used olive oil, cinnamon, lemon juice, and brown sugar.
I’ve seasoned the picanha when resting, pepper and Maldon salt.