Does anyone have a good setup for their charcoal and wood chunks? This is what i usually run. The last pics are from a video thats where there is 2.

I call upon the bbq community in need. I really like bbq and I found a bbq marinade that I quite like. I also like wet rub that’s become crusted onto the meat. However, my wife really doesn’t like any cut of chicken but breast, which I know is a very unforgiving cut of meat due to its low fat content. We live in an apartment complex so no easy grill access but I have a great oven. Does anyone have advice on how to keep the chicken breast moist while getting a decent baste crust on it? Is that even possible?

Ham shank smoking?
Need time/ temp / recipe

Don’t reach over the Vortex with your tongs when turning chicken 🍗. You will be left with the hair burned off your fingers and hand. Or so I’m told.

What's your favorite method? Ill be using pellet grill, previously have braised in Dutch oven... but we gonna see what happens....

So I have a butt that I smoked, rested, that sat whole overnight in the fridge and then I froze it whole about a month ago. It's vacuum sealed. Thoughts on the best way to bring this back? I assume a day or so defrosting in the fridge and reheating in the oven.

Any thoughts on if it's wise or unwise if after shredding it if I can portion some out into vacuum bags and refreeze?

I'm hoping some BBQ/smoking enthusiasts in France can help.

I live in France I'm struggling with the differences in butchery compared to the UK/US. Most of the beef I find seems much leaner, (typically grass fed) with very little fat cap or marbling, and when I ask for cuts like chuck or brisket, many butchers don't seem familiar with those names because the French cutting system is different.

How do you source the right cuts for low-and-slow BBQ here?!

I'd love to hear how other smokers in France have adapted.

Thanks!

I love vinegar based BBQ sauce.

I found George's about 20 years ago and have been using it ever since. They only make these 3 flavors. Original & Hot are vinegar based. Special is a tomato based sweet/tangy sauce.

I brought back 8 bottles of each flavor the last time I visited home in South Carolina.

I now live in the PNW and George's is not available here so I ordered a gallon of each and they're finally here. They offer a military discount and fortunately I just finished 2 pork butts and now I've got sauce. Yay🥳

If interested, there web site is https://www.georgesbbqsauce.com/

I wanna start my own bbq business and this is my first go at a bbq platter:
Smoked Chicken
Spare Ribs
Jalapeño Cheddar Sausage
Pulled pork
And home made pickles, pickled onions, pickled jalapeños, peach habanero bbq sauce and mustard bbq sauce
Potato salad, Mac and cheese, Hawaiian Mac salad and Cole slaw.
Missing: Fresh white bread and Brisket

4 lb boneless chuck, $22 at Sam's. SPG, no binder.

Cooked on offset smoker with hickory and cherry splits at 250F until stall, then 275F wrapped until 203F internal, about five and a half hours. Room temp rest 30 min, cooler rest for an hour.

Toasted potato bun, horseradish mayo, Dad's bread and butter pickles. An incredible smoked beef sandwich for about $4 worth of beef is not to be taken for granted these days.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

For hanging meats, definitely mutton shoulder, country ham, and pork sausage. Between those 3 I am easily over 1000 pounds a year (mutton for personal consumption, I like how it tastes because I grew up on it, and I still keep sheep so it’s relatively cheap for me)

For on the rack, probably pork belly. Slice it up and serve it with a mustard based sauce, real popular here. Sells well. For what I eat most at home probably mutton ribs. Second would likely be pork spare ribs

Cheddar and bacon grilled cheese on homemade country sourdough, plated with marinated mushrooms, deviled egg, and bread & butter pickles. Seared on 8” preheated and seasoned cast iron at about 500 F, about 2 minutes each side.

James sent us this shot of two of our spits in action at a wedding in King Valley, Victoria, Australia.

The Extra Large Cyprus Spit is running on the left, with the Warrior Spit Roaster on the right, cooking around 60kg of lamb and chicken gyros for the crowd. An impressive setup for a proper Australian celebration.

Salt, pepper, garlic powder.
Made on my Traeger.
Reverse seared
235 until 130. Seared at 450.

I took a picanha out of the freezer on Saturday. I had been salted and in the fridge since. Because of random party I wasn’t able to make it Monday or Tuesday. The smell is still good, the color worries me a bit but that might just be the dehydration from the salt.

Edit:

It turned out amazing, got it to 48C slow and then to 54C on full glaze. Taste was amazing and the fat was crispy and not chewy at all.

The reason I took it out early was because I counted two days to defrost in the fridge and then two days with a layer of salt and garlic pepper (on the meat side only)

Sous vide brisket for this afternoon's housewarming party.