Official 2023 BBQ, Smoking, Grilling, Baking and Beer thread

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Are you a Sams Club member? They have this

Member's Mark 4-Burner Outdoor Gas Griddle $249.98​

  • 60,000 BTU: 4 stainless steel burners deliver even, steady heat
  • 720 sq. in. griddle holds 32 burgers
  • Grease capture system and removable tray for cleaning up grease
  • Dimensions: 36.7"H x 26.4"W x 73.2"L
  • Warranty: Covered by the Sam's Club Member Satisfaction Guarantee
 
jark87 said:
Sometimes, you gotta go with simple. Slow cooked some chicken thighs while jumping in and out of the pool to stay cool in our 110° heat. A couple of Revolver Blood and Honey’s certainly helped in that cause!

After the seasoning tacked up, I put the thighs in a pan with butter. Once they were ready, I thinned out some Sweet Baby Ray’s Sweet and Spicy sauce with some apple cider vinegar, which also gave it a tangy flavor. Let that glaze up for about 10 minutes - delicious!

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Dang those thighs look great : cheers 🍻
 
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salty87 said:
Question for the griddle crowd-

Blackstone model 2177 is only $297 at wallymart while model 2259 is $399 directly from Blackstone. Looks like the main difference is the older model is 38k btu while the newer is 60k.

Will 38k get the job done? Is 60k worth another $100?

Are there other brands to consider?

Thanks
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I would consider the camp chef fg 600. This is what I have and it works for me :cheers:
 

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Rain tomorrow so no fishing for me. Well might as well cook. I never did “Dino bones”. Was able to find 4 bone chick short ribs. But her told me in my area I’m not going to find the 3 bone plates big boys. I did go to 2 other places. No luck so this will be my first experiment.

Pellet grill cause I don’t feel like going back and forth in rain to the pool house where my egg is.

One is holy cow. Heavier on pepper. Typical Texas style rub with salt pepper and Gallic. Other is holy gospel. Lighter on the pepper and I’m pretty sure a little sugar.

I use holy cow with extra pepper when I do brisket this past summer.

No wrap. Low and slow all the way. No spraying on tallow mop. Just throw them in and let ‘em go.

When I pull them I’m not sure my game plan. I know a 1.5-2 he rest. I might tallow mop one the last half hour like I saw on one of jirby’s videos from goldees. Haven’t decided.

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Guys I wanted some opinion. If these get done early and we aren't ready to eat I'm going to go into the warming drawer at 145-150. my full cook I'm going unwrapped till done but when I go into warming drawer should I foil wrap tight?

I'm going to ket them sit at room temp for 30-45 mins to stop cooking process like usual first but don't know if I should rest wrapped in drawer wrapped, not wrapped and if wrapped foil or paper? use some tallow if I wrap em in there? what do you all think?
 
jimim said:
I'm really hooked on meat church rubs. I totally have been pulled into that cult. . . lol. seriously I think it's a cult.
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I like his YouTube channel and he’s done a good job marketing his stuff. He’s not far from us, just south of DFW. As far as rubs go, I really like making my own. My wife does a lot of cooking, so we have just about every spice there is. When I find a commercial rub I like, I’ll look at the primary ingredients and try to replicate it. It’s usually not hard at all. Plus, that way I can control things like salt and sugar. One of my favorite recipes is Meathead’s Memphis Dust. I add jalapeño powder to kick it up a few notches and give it a Texas punch. One other added benefit - cost. You can make a large batch of rub for under $1 vs. paying $15 for a bottle. A batch of homemade rub in a nice shaker also makes a good gift.
 
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jimim said:
Guys I wanted some opinion. If these get done early and we aren't ready to eat I'm going to go into the warming drawer at 145-150. my full cook I'm going unwrapped till done but when I go into warming drawer should I foil wrap tight?

I'm going to ket them sit at room temp for 30-45 mins to stop cooking process like usual first but don't know if I should rest wrapped in drawer wrapped, not wrapped and if wrapped foil or paper? use some tallow if I wrap em in there? what do you all think?
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I’d wrap beef ribs if holding in a warming drawer. They can dry out. Wrapping in butcher paper will help protect the bark, but if you use tallow or any other moisture inducement, you’ll probably soften the bark anyway, so it may not matter.

I’ve only cooked dino ribs once and was really surprised at how long they took. My rack had 4 bones and was probably around 6 pounds. Cooked at 225°-250° and took a full 10 hours. I was kinda panicking near the end because we had guests coming over and I didn’t think they’d be ready. I wrapped at about the 8 hour mark and probably would have had a late dinner if I hadn’t. I thought I had planned plenty of cooking time, but cut it close.
 
jark87 said:
I like his YouTube channel and he’s done a good job marketing his stuff. He’s not far from us, just south of DFW. As far as rubs go, I really like making my own. My wife does a lot of cooking, so we have just about every spice there is. When I find a commercial rub I like, I’ll look at the primary ingredients and try to replicate it. It’s usually not hard at all. Plus, that way I can control things like salt and sugar. One of my favorite recipes is Meathead’s Memphis Dust. I add jalapeño powder to kick it up a few notches and give it a Texas punch. One other added benefit - cost. You can make a large batch of rub for under $1 vs. paying $15 for a bottle. A batch of homemade rub in a nice shaker also makes a good gift.
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we do the same but buying ones I really like is just easier plus I don't dip into her stash of bottles. lol
jark87 said:
I’d wrap beef ribs if holding in a warming drawer. They can dry out. Wrapping in butcher paper will help protect the bark, but if you use tallow or any other moisture inducement, you’ll probably soften the bark anyway, so it may not matter.

I’ve only cooked dino ribs once and was really surprised at how long they took. My rack had 4 bones and was probably around 6 pounds. Cooked at 225°-250° and took a full 10 hours. I was kinda panicking near the end because we had guests coming over and I didn’t think they’d be ready. I wrapped at about the 8 hour mark and probably would have had a late dinner if I hadn’t. I thought I had planned plenty of cooking time, but cut it close.
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I'm up in high 190's right now so I'm going to ride it out. they went on at 8 AM at 250. I sprayed 3 times so far. seems to be going ok. I'm deff going to wrap into the warming drawer I decided. I'm going to use foil just so I can get them nice and tight but no tallow unless the bark is really crispy.
 
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Ended up coming out good for first time. The rack I poured tallow over deff helped mellow the taste a bit. Both were good. Next time I’m not going to 210 like meat church and see. It was real tender but not as juicey as I thought. My rest was 1 hour also but when I probed at 1 hour meat was 140-142 so that’s the cut temp they say.
 
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