Some chickens I raised ended up in the smoker

Just did a test run of my Baby Back Ribs ahead of a neighborhood rib competition.I have to say, these ribs are #@%$ing fantastic. Something fantasies are made out of. One thing I do that i feel really sets these apart is to flambe some Jack Daniel SBBP as a finisher. Dare I say, these ribs are perfect. Love to know who else finishes their ribs with bourbon. Lmk in the comments what your experience is. Thumbs up or thumbs down on some of that fancy stuff.

A little amout my method for those of you that are interested.

Smoker: Masterbuilt Gravity 1050. Cook temp: 250F (likelihood Cooks more around 225-230F due to the temp inaccuracies on Masterbuilt smokers) Cook time: 3 hours unwrapped, 1.5 hour wrapped (laid face down on knobs of butter, drown sugar, and BBQ sauce. Same was done on the bottom side that was facing up), 30 min unwrapped (flipped the ribs face up again with BBQ sauce brushed on). Finishers: Bourbon Flambe

With my family, we roadtripped across British Columbia a few weeks ago, and we keep saying how good the BBQ at Smokehouse 93, between Fairmont Hot Springs and Radium Hot Springs was.

A plate serving 2 went for 50CAD if I remember correctly, which also gave fantastic value for money imo. Chicken thigh, brisket, sausage, 2 ribs, pulled pork, potato salad or mc&c and 2 buns.

We got 2 of these plates and a fully loaded sandwich, for 5. Pure pleasure.

Kudos to these people, family memory created, as we like BBQ a lot (especially the teen kids) and dont have too many places like that here in Belgium (so we diy). It's in the top 10 of "activities" on our trip, really.

This was at the USA pavilion of Epcot (WDW Orlando) and I got all this plus a pint of Sam Addams for a mel credit on the quick service dining plan.

The food was a good amount IMO for what would have been under $20 out of pocket.

Wait was about 30 min. But the food was really good. To be honest I was very impressed with their sides. They came out as #5 in Texas Monthly for their brisket. But the sides took the main stage, the briskest was in the background lol. Great food and experience overall. Also free booze while u wait.

Finally got to stop by TX Roadhouse (Union City, CA). 12 ounce ribeye (medium rare), smothered in onions + mushrooms.. with ribs, a loaded baked potato, and a cup of chili

Two people shared this. Not pictured are the Jalapeno Hush puppies. Everything was really good and made with care. The sauces are all excellent. Their hot sauce is house made and super fresh and tasty. I think the price was very reasonable. Especially compared to some of the trays I've seen on here. We had no complaints.

We got there at 10:15 and the parking lot was pretty empty. People started rolling in, but no one wanted to get out of their cars. Finally someone did around 10:30. Once they opened, the line moved pretty fast.

If you don’t want to wait in line, you can order burgers and other stuff from the bar. Everything was great. I ordered way too many carrots…just ask for 1 carrot. The beef szechuan sausage was 🔥.

Let me know what you think.

SPG, garlic powder, onion powder, cayenne, paprika, and brown sugar rub. Little bit of sauce brushed on when wrapped at 122F. Pulled at 162F.

Cooked these the other day on a weber kettle using kingsford charcoal and the snake method. Added a few pieces of cherry wood for the smoke, no trim needed just pulled the membrane and rubbed it down with Chupacabra's ribnoxious seasoning and added some BBQ sauce at the end.

Took roughly 4 hours. This particular rack had a little thicker piece of meat on top than usual so some of it did end up getting a little dry but the rest of the meat was tender and juicy.

I did an overnight smoke that started at pm. Took it out the smoker at 6 am and switched to the oven. Flat was a little dry. But it was a choice brisket from Costco and the marbling was not that great.

Pit Boss FB700 pellet smoker.

That being said I was very pleased. It was falling apart so over cooked maybe? Flavor was good and the family enjoyed eating it.

Awesome feeling getting that first brisket out of the way. I got a cup and a half from the rendered lard and made 4 5oz burgers from the trimmings. I made the lard in my air fryer. Cut in small pieces it rendered out in 40 minutes.

Moist brisket, turkey, jerk chicken, BBQ cracklins, maple sprouts, spare ribs (topped with a sweet chili sauce), and special of the day fried catfish with homemade fries (under the filets) with cole slaw (topped with fried onions). Total $94. Everything was absolutely delicious!

These came out great first time making them in years.

Low and slow on athe weber kettle, marinated overnight in beer and spices, dry rub this morning of celery salt, garlic, cumin, corriander, black pepper. Kicked them off indirect heat at about 10.30am, just chilling on the grill, kept them at about 180 degrees Celsius with a couple of butter brushes, then put them in beef stock covered with foil after 4 hours, kept them going for another 2.

Served taco style with homemade guacamole, grilled chili pineapple, and salsa.

Sides grilled asparagus, peppers, Aubergine and leeks. Roast potatoes.

Made emergency homemade burgers in case I messed up the low and slow.

What's the next cut to try? What's the best bbq side?

My first brisket. Just glad I didn’t destroy it.