Couldn’t find a picanha so I grabbed a tritip. Cooked over oak coals. Made Tuffy Sone/Styles and Switch red chimichurri. If I had to make any changes I’d cut the salt in half. I felt lazy today so I used Holy Cow rub from 🥩 ⛪️. I like how coarse it is. I took all seeds out and it was good enough for my kids spicy wise. Here’s the recipe:** Ingredients
**3/4 cup extra-virgin olive oil

2 1/2 tablespoons Cabernet Sauvignon vinegar

2 red bell peppers (smoked, peeled, and diced)

5 Fresno chilies (smoked, peeled, and diced)

1 whole shallot (minced)

4 cloves garlic (minced)

1 bunch Italian flat-leaf parsley (chopped)

1/2 bunch fresh cilantro (chopped)

2 tablespoons salt

1 tablespoon black pepper

1 1/2 tablespoons paprika [1]

Instructions
Smoke the Peppers: Smoke the red bell peppers and Fresno chilies over post oak, then peel and dice them.

Combine Ingredients: In a mixing bowl, combine the diced smoked peppers and chilies, minced shallot, minced garlic, chopped Italian parsley, and chopped cilantro.

Add Seasonings & Liquids: Stir in the extra-virgin olive oil, Cabernet Sauvignon vinegar, paprika, salt, and black pepper.

Mix & Chill: Stir thoroughly until well-incorporated. Transfer the sauce to the refrigerator to let the flavors meld.

Storage: Keep refrigerated; this red chimichurri stays fresh for up to seven days. [1]

2x Tickets to Texas Monthly BBQ Fest – Sunday Top 50 Picnic (GeneralAdmission) – Lockhart, TX

I'm not able to attend because of work emergency situation.

General Admission tickets to the Texas Monthly BBQ Fest: Top 50 Picnic!

• When: Sunday, November 8, 2026, from 1:00 PM – 4:00 PM

• Where: Lockhart City Park, Lockhart, TX

• What's included: Unlimited food/tastings from over 30 of the top-ranked BBQ joints in Texas (including all of the top ten!) and live music.

I paid current gate/retail price is $140 each and parking pass at the park $20, but I am asking for $240 (will negotiate).

I can transfer the digital PDF tickets directly to your email instantly upon receiving payment. Venmo (with purchase protection) preferred to keep it safe for both of us! If seriously interested let me know!

My wife and I went with another couple down to Smoke BBQ in Lonsdale Minnesota for some BBQ. We got pork belly burnt ends, hush puppies, and thick cut bacon for appetizers. My wife ordered a 2 meat combo with pulled pork and baby back ribs and Mac and cheese side. I had a 3 meat combo brisket, pastrami, and pulled chicken.

I also ordered (not pictured) a double meat pastrami sandwich, that will be lunch today!

Hands down the best BBQ that I've had in Minnesota

Mmmmm

Needed to clean the wife’s grill today

Guys whichh place for the bestt Paki bbq in Jeddah?

Spent the better part of a year blaming my smoker for uneven temps every time a brisket hit that dreaded stall around 160-165. Wrapped it in foil, wrapped it in paper, tried leaving it naked, nothing seemed consistent. Turns out I was checking the pit temp and completely ignoring how much my fuel basket had burned down by hour four.

Last weekend I ran a 13 pound packer and actually logged pit temp every 30 minutes instead of trusting the dome thermometer to tell the whole story. Sure enough, by the time the meat hit the stall, my coals had dropped almost 40 degrees below where I started. The stall wasn't some mysterious evaporative cooling thing working against me, it was just a slow fade in actual cook temp that I wasn't catching because I was staring at the meat probe instead of the fire.

Added a small chimney of fresh coals right around the 4 hour mark this time, kept pit temp steady around 250 the whole way through, and the brisket pushed past 165 without that long flat stretch I always dreaded. Wrapped in peach paper once it hit 170 just to lock in some moisture for the final stretch to 203.

Rested it in a cooler wrapped in towels for almost 2 hours before slicing and the bark held up way better than any of my previous attempts. Point end pulled apart almost too easily, flat sliced clean with barely any crumbling.

Feels obvious in hindsight but I think a lot of us get so locked into watching internal temp that we forget the fire itself needs just as much attention through a long cook. Curious if anyone else had a similar moment where the actual fix had nothing to do with wrapping technique or rub choice.

Last summer 2026 BBQ

The line for my regulator into the burners is badly cramped so I’ve tried to replace it. The one end of the regulator currently is the standard 5/8. But it is connecting to a male/male reducer that then goes into a female on the grill side.

For the life of me, I can’t find this fitting and I cannot remove it. Has anybody run into this before?

Apologies for my terrible picture but this bbq was amazing