#grilling
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From youtube.com
Gun Powder Steak - Grill Your Ass Off Gun Powder
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Grill Your Ass Off Gun Powder is a cool rub I found on IG. I don't usually buy stuff like this, but Im glad Im glad I did. -We aren't getting paid to say thi...
#bbq #yum #steak #foodporn #grilling #summercooking
13h ago
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From protokolla.fi
Gun Powder Steak - Grill Your Ass Off Gun Powder
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Grill Your Ass Off Gun Powder is a cool rub I found on IG. I don't usually buy stuff like this, but Im glad Im glad I did. -We aren't getting paid to say this- I REALLY LIKED IT!!! GRILL YOUR ASS OFF is a super cool company that supports veterans. Check out their website and read about their...
#bbq #yum #steak #foodporn #grilling #summercooking
13h ago
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From diningandcooking.com
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To all you Grillers, Smokers and good people the other side of the pond who have gone out of your way to advise and encourage me on what has been an interesting journey I missed your major holiday yesterday. I hope you all had a fantastic day and I am sitting in a wet UK raising a glass of...
15h ago
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From diningandcooking.com
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just wondering about an estimate on time, im thinking maybe 5hrs at 225?by cogs218
20h ago
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From diningandcooking.com
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No idea what I’m doing but meat was cooked how I like it and everyone’s full! Steak was seared on my prop grill after smoking to 110 on my recteq. by chazzz27
18h ago
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From diningandcooking.com
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Well I've had this weber 26 now for a little over a month. This was yesterday. 30 thighs and 6 packs of sausage. Also really like using this vortex ring I found on here. One of the hardest things so far is how to get the temp down. I've read leave bottom vent all the way open and manipulate the...
18h ago
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From diningandcooking.com
Love me some poor mans brisket
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First time doing a chuck roast. Seasoned with SPG then sat in the fridge overnight, smoked with hickory at 225-250. Wrapped at 170 internal. Pulled at 200 internal. I have to say I was pretty impressed with how it came out, very very similar to brisket. Also a lot more economical if I’m just...
on Fri, 9PM
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From diningandcooking.com
Minimal smoke flavor discussion
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Hello fellow pelletersWanted to revive this convo: anyone else frustrated by the lack of smoke flavor in your done product? Tried everything: low temp smoke for hours before cranking up temp-smoke tube-vacuuming firebox and auger before each smokeStill not what I’m looking for... Anyone figure...
on Fri, 9PM
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From diningandcooking.com
Too much meat. Some seafood love.
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Grilled red snapper, for your perusal. Served with a mango salsa.by CFSett
20h ago
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From diningandcooking.com
I dropped everything to grab this.
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I dropped everything to grab this.by JuicyFatBoi
12h ago
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From diningandcooking.com
My first brisket on a new pitboss
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My first brisket on a new pitboss by Opposite_Activity976
6h ago
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From diningandcooking.com
Pork butt and por belly burnt ends
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Pork butt and por belly burnt ends by Peter_Lemonjell0
9h ago
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From diningandcooking.com
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Smoked some chicken legs yesterday came out good, needed more smoke flavor and less salt. Second time doing legs. by canwater201
12h ago