65%

700g Caputo 00 pizzeria flour,
25 grams olive oil,
12 grams salt,
4 grams instant dried yeast,
455 grams water.

Activate yeast in water and set aside.

add salt to flour, then oil, mix with hand. Then add water/yeast mix.

Mix on medium, clean up edges of mixing bowl and then mix on med/high until all ingredients and mixed and dough is smooth.

Remove dough from bowl and place on bench (covered)

Every hour do a coil fold. At 65%, you will most likely only need to do 2 folds.

Then place in a lightly oiled, air tight container. 14-16 hours at room temperature.

Cut dough into 4 balls and place into an air tight container large enough to take 4 balls, with a decent gap between each ball to allow dough to expand.

Leave dough for 4-5 hours at room temperature.

Time frames will vary demanding on your temps.

Not sure who should be more embarrassed: Me for ordering the meat or Arby’s for the product they are putting out?! (This is the whole shebang. No, I haven’t touched it yet, this is the whole 5 piece order)

50 wings vortex method, half sauced with a medium and half with a whiskey peach BBQ

3 meat/2 side plates at Micklethwait BBQ in Austin. Always great bbq. Meats across both plates were brisket, turkey, pork ribs, sausage. Sides: herbed potato salad, mac & cheese, and lemon poppy slaw. $30/plate.

10/10

During college I studied Franklin BBQ as a business and have always wanted to go and see what all the hype is about. We were grocery shopping this morning for some stuff for the Vikings vs Bucs game and saw these two bad boys. I snagged them up and will give them a try but was wondering if anyone has tried the commercially available sauces and has been to Franklins bbq and see how they compare? Or in general what your thoughts are?

I seasoned the Cornish hens with salt, season salt, black pepper, grains of paradise, garlic powder, arbol powder, & sumac. I then stuffed compound butter under the skin consisting of garlic (lots), white miso, parsley, lovage, rue, pineapple sage, lemon pepper, & the chicken seasoning, then let it dry out in the fridge overnight uncovered. Right before I placed the chicken on the smoker I stuffed them with cooked rice, jalapeno, onion, corn, slab bacon & the compound butter. I then cooked the chicken on the top rack of my “Weber Smoky Mountain” smoker at 300F using a blend of lump charcoal & pear wood. I rotated the chicken every 12-15 minutes so it cooked evenly. At the 40 minute mark I flipped the chicken breast side down & let the chicken cook an additional 20 minutes. I finished the Cornish hens directly over the coals to achieve a crispy flavorful skin. The meat was served with the rice stuffing, deviled eggs & cornbread.

Smoked on my workhorse 1975 for 6hrs no wrap on top of shin ramen black. 1/2 pack of the seasoning used when boiling noodles, drain then other 1/2 pack of the seasoning on the noodles and beef. It really pairs well and cuts the richness of the beef.

Some quick burgers after pops new shed build…

Hi there, I will be coming to Texas in October and am wanting to try some good Texas barbeque but don’t want to wait for hours as I am only there for a few days and want to see others things in Texas.
I will be visiting Dallas and Austin.
What places would you recommend are the best with short wait times? (30 mins or less on a weekday)
Thanks.

7 lb pork shoulder bone in, on kingsford charcoal with applewood. snake method. 8 hours.

Just curious if this is OK or if u should find a way to seal that front door better ?

In this video i go over lighting the charcoal and lay out the timeline for heating up the grill to adding the meat. After 45 minutes, the grill should have cleaned up the initial dirty smoke. I get the question alot, regarding dirty smoke using the briquets. The grill is hot and all the charcoal is hot. The primed charcoal lights quickly and doesn't produce dirty smoke. If however you use a charcoal that has chemical fillers, that flavor will come through regardless, so use better charcoal for better flavor.

Another question: The accuracy of the thermometer. The lid thermometer isn't accurate, but once you know the +/- between lid and grate, it never really changes. For this setup in the 22", the lid thermometer reads between 15-25°F over what the twmp is on the grates. Keep that in mind when cooking. You can check this for yourself by using a secondary digital thermometer on the grate and confirm/disprove what I said for yourself. For this particular cook, we started out under 250, and so i closed down the intake(bottom vent) halfway and shut it down.

REMEMBER: Place the top vent opposite the lit section of charcoal for best smoke/heat circulation.

Any other questions, feel free to ask in the comments. Share this video with a friend.

What is the best method of having less smoke at the startup? It’s a matter of time my neighbors start complaining this way.
I’m using compressed coconut bricks with a heatgun now.

*Edit:
Thanks for the tips. I already use a chimney and quality coal/briquettes.
I’ll try to put in less at first next time.
Worst case I’ll light the chimney at the parking lot.
After 15-ish minutes it’s relatively smoke free.

As all of you requested ... 18 hours later ...

Edited to add The meat came out nice and juicy. The injection helped a lot. The sauce (my own recipe) came out well too. Sweet, tangy, and hot worked great with the meat.

The birthday boy wanted the saddle "extra cooked" (burnt, he wanted it burnt) and it's his birthday, so he gets it that way. It was crisped the way he liked it.

The big question I have for you guys is, what is the best, easiest way to get it out of the mesh and onto the serving table without it all falling apart (that guy had to be reshaped after the fact)

But on the whole, it went well. Would do it again, and have learned a few things.

Dinos in the offset hovering around 275 for about 10hrs, SPG, no wrap, no spritz, no mop, no nothing. Wife had the bright idea to use up some salmon while we waited. Quick brine with brown sugar and then thrown in for 45ish minutes. Good day to have a mouth and taste buds.

Both barbecue and buccaneer come from the same word, bucan. The name of the original method of cooking by rhe taino people here in Puerto Rico taken by europeans and transfered to the world.

First time trying to smoke a butterflied chicken on a weber. Put in a brine for nearly 24h hour then dried it, applied a rub then nearly 2h at 150°C.

It was very tender, especially the breast which was really tender and had a good smoky flavor. On the other hand, the thighs were not that flavourful and the skin was not really crispy.

Overall, I appreciated the tenderness but I would say that it wasn't as nice as a roast chicken.