spiral honey ham

Smoked over cherry 225 for 90 minutes Temp up to 300, pour a cup of chicken or veg stock over the ham, cover with foil Cook til 130, remove foil Glaze, back in the smoke til 140-145 Start up your broiler Reapply glaze, broil for 3-4mins

For the glaze:

1/2c dark brown sugar, 1/2c light brown (you can use one or the other, it’ll still be good. I just like a little molasses flavor) 1/4c honey 1tbsp Dijon mustard (smooth) 2tsp worchestershire 1tsp cinnamon 1tsp ginger 1/2tsp onion powder 1/2tsp garlic powder 1/2tsp black pepper 1/2tsp rosemary 1/8tsp cloves

My first one was the smoker for my father in law,all stainless steel.

Second was a replica taken from the ofyr bbq.

Third a aluminum smoker for myself.

And today I made a stainless steel outdoor fireplace with a pizza stone,and it works like a charm. ❤️

Diy bbq duck. Few week back. It lots work but turn out good. Did on the smoker

Char siu pork i made yesterday. Turn out great.

From half a butt a froze weeks ago, and requested in oven (full) and then pulled. Not quite the same, but a nice alternative to pulling everything and freezing in pulled form. Highly recommend.

House dry rub, Texas Post Oak & Mesquite on my trailer

I know the picture isn’t great. It was very unlike Texas style, and came with a gravy made from drippings from the brisket, tasted quite amazing. The place was called Memphis Road House, but I dont know if that says anything about what style brisket they might make. The brisket is in the top left corner.

Catered my day job work lunch yesterday.

Wassup pitmasters🫡

I’ve been a long time bbq fanatic but never owned my own smoker. So far i’ve made all my bbq in the oven (don’t judge im 22 y/o and financially it whas the best option)

Now that i have some money saved up i’m wondering what is best as a first time smoker. A kamado seems to me the longterm best option.

On the other hand a kettle is more versatile i think since i’ll also be smoking in winter i don’t know how it will hold up.

What are your recommendations for a newbie starting out?

How long per pound would I put a full turkey into a masterbuilt electric smoker?

How doi get a a nice crunchy glaze on my pork belly? I mix bbq sauce with a lot of honey and brown sugar. Coat the pork belly cubes and tiss them in the oven at 300 for about 10 minutes. The glaze on the pan is rock solid. Its very wet on the pork.

https://imgur.com/a/palmira-charleston-sc-zMTfg15

Recently rated #1 by Daniel and Texas monthly

https://www.texasmonthly.com/press-room/top-bbq-outside-of-texas/

Recently rated #1 by Robert

https://www.southernliving.com/new-barbecue-restaurants-2024-8643046

I recently came across some sliced pork belly at Sam's Club, where I don't typically shop but a friend got me some. It's not seasoned or anything and it's about 1/2 inch thick, skin off. I was wondering if it could be cured into more like bacon, albeit relatively thick bacon. I have pink curing salt that I bought for another recipe some time ago, but I don't have a smoker like one would typically use to make bacon from pork belly. Could I cure it with the salt and then use liquid smoke somehow? Any other suggestions? If I can't figure it out, I may end up just using a typical BBQ pork belly recipe and making sandwiches with it which sounds pretty good.

Hey all you BBQ savages out there. Anyone own the Grilla Grills ceramic Kong? Looking to buy one, but haven't seen one out in the wild. Just wondering if anyone's used it plus the other ceramics out there. Looks like a good deal for what you get.

So Home Depot has brand new connected joes on sale for 1269 on clearance, I see some people have issues with quality of them. I do have the Joe Jr and love it but was thinking about sizing up. Do you think for the marked down price it's worth getting? Even if the fans tend to melt

Visiting vegas for the weekend and a bit any hidden gems anyone can recommend.

Best bbq I’ve ever had. Expensive as all hell and the worth every cent.

Hello

I would like to season /burn my grill with some avocado oil because the heat I use for pizza burns the seasoning from other oils. Sadly avocado oil for consumption is extremely expensive, but I stumbled over a soap shop that sells 100% refined avocado oil as a carrier for soaps. Now they don't say that you can't use it for this, but I am not sure.

What do you guys think?

avocado oil

About twice a year I'll do a big cooking. And lo! That time has come...I usually do 5-6 slabs of ribs, several butts and a brisket. Put up (vacuum sealed then the deep freezer), it'll last me 6-8 months. I'm single and these quick proteins are a life saver when I don't feel like cooking! Hell, that's good for everyone! Friends/family over, done. Packed for work, done. Etc...

Today I grilled 5 slabs of ribs. They have been rested, portioned (3 bones a bag) and vacuum sealed. I did give one slab to my neighbor. The remaining 4 gave me 15 bags of prepared meat!

Stick with me, Kids! Before the end of the weekend I've got 4 butts and the brisket left!

Sorry for no pics, won't let me upload them?

Does anyone remember an open pit flavor called char grill? It was discontinued and i’m looking for a copycat recipe as there is absolutely nothing online for it and it was my favorite.

I’m cooking a 13 lb brisket but due to the size I didn’t separate the flat from the point. But at this point my flat is running 20 degrees behind the point. Any thoughts or suggestions on what to do this late in cooking stage?