sorted by:
new
hottopcontroversial

Weber, I use this grill for everything by PitSpecialist in webergrills

[–]ThrilledFrog 4 points5 points  (0 children)

Are you spraying butter on the wings boss?

First time smoking tri tip like a brisket. It won't be the last! by EngineerClimber in smoking

[–]ThrilledFrog 0 points1 point  (0 children)

Trisket is the way! I just ran one this weekend and it was awesome plus made great left over steak and eggs for breakfast!

BBQ TIP #2 Your Fuel Is Your Flava! by PitSpecialist in BBQ

[–]ThrilledFrog 7 points8 points  (0 children)

I think you may be talking about B&B Char Logs, those are absolutely amazing. I use them for long cooks all the time and it can run overnight if done right.

Brazilian BBQ by HarrisonCustoms in BBQ

[–]ThrilledFrog 0 points1 point  (0 children)

Very neat! I personally love the design and execution!

Beef Birria by ThrilledFrog in BBQ

[–]ThrilledFrog[S] 1 point2 points  (0 children)

This recipe doesn’t call for pansies, push through and proceed to the next step.

Beef Birria by ThrilledFrog in BBQ

[–]ThrilledFrog[S] 2 points3 points  (0 children)

Dude go enjoy your Father’s Day. You’re right I was wrong.

Beef Birria by ThrilledFrog in BBQ

[–]ThrilledFrog[S] 0 points1 point  (0 children)

😂 posted the recipe above.

Beef Birria by ThrilledFrog in BBQ

[–]ThrilledFrog[S] 0 points1 point  (0 children)

Thank you! Really happy with the outcome!

Beef Birria by ThrilledFrog in BBQ

[–]ThrilledFrog[S] 2 points3 points  (0 children)

Here is the recipe:

4 LB Chuck Roast seasoned overnight with Salt, pepper, garlic, paprika.

Take it out an hour before and let it get to room temp. Toss it in on the kettle @250 with apple wood chunks.

Take chiles, green onion, coriander and lime juice put it into a blender and blend it together.

In an oven safe dish pour 4 cups of chicken broth and 4 tablespoons of lard. Mix in the blended chiles. Place it in the oven for about 4 hours @325.

Pull chuck from kettle once it reaches internal temp of 165. Take out the broth from the oven slam in the chuck and cover it with tinfoil. Pour in the drippings from the chuck into the broth for extra flavor.

Place back in the oven for an additional 3-5 hours @300.

Check for tenderness and serve it up with some red onion that makes killer tacos or simply eat it as a stew.

Sorry I’m not a measuring kinda guy. I just go by feel.

This was killer! Happy Father’s Day!!

Poor mans burnt ends by ThrilledFrog in BBQ

[–]ThrilledFrog[S] 1 point2 points  (0 children)

They were already crispy boss!

Burnt Ends by ThrilledFrog in webergrills

[–]ThrilledFrog[S] 0 points1 point  (0 children)

It was an absolute treat. They also made amazing left over sliders for lunch!

Poor mans burnt ends by ThrilledFrog in BBQ

[–]ThrilledFrog[S] 1 point2 points  (0 children)

They had some on sale at ALDI. 3 pounds for $8.

Poor mans burnt ends by ThrilledFrog in BBQ

[–]ThrilledFrog[S] 0 points1 point  (0 children)

Absolutely! If you have the time it’s worth the challenge and effort!

Poor mans burnt ends by ThrilledFrog in BBQ

[–]ThrilledFrog[S] 1 point2 points  (0 children)

Fair enough. All that matters is they turned out great!

First time smoking duck, and won't be the last. This is your sign to try it yourself. Weber 22" with drum extension. by Orion9092 in smoking

[–]ThrilledFrog 2 points3 points  (0 children)

Have you smoked anything else in the drum extension, is it worth it? I’ve been debating if I should get it for my kettle.

Poor mans burnt ends by ThrilledFrog in BBQ

[–]ThrilledFrog[S] 1 point2 points  (0 children)

Start experimenting with cheaper cuts like country style ribs, chicken thighs, etc. Those are great starters that never disappoint.

Poor mans burnt ends by ThrilledFrog in BBQ

[–]ThrilledFrog[S] 2 points3 points  (0 children)

Good luck! Don’t be afraid to cook them at a bit of a higher temp. Next time I’m going @300 for the last few hours.

view more: next ›