Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[JDelage]

+1 on reverse sear - nearly as good as sous vide.

[kkozel]

+1 on the reverse sear too

[Giles]

Only a few days away from completion now…..

[UnTucked]

Well in that case, it sounds like we're only a few weeks away from visiting, lol

[mclaincausey]

All those bricks–no chance there's a brick barbecue pit smoker in the plans is there?

[Giles]

No.  I will add a small charcoal Yakitori grill and a gas fired Teppanyaki griddle….

I may add a buried barrel smoker in the general vicinity....

[mclaincausey]

Rad!

[mclaincausey]

Not a direct fit to the thread since I had zilch to do with creating this, but hoping to be able to do this one day with brisket burnt ends. Visited one of a few buddies who do BBQ for a living (lucky me!). This is smoked over pecan in a commercial Lang smoker. You can try it yourself if you're ever in Denver. They have a location at the top of Red Rocks in addition to two brick and mortars, having started from a trailer. Rolling Smoke does it right.

[seawolf]

Lang smokers are the best smokers. I miss mine. It's being cared for by a friend back in VA until I have a place to put it.

that BBQ looks so good. drool I'm a big fan of pecan wood. My lord, look at that bark!

[Clint_D]

Scooped this up from a neighbor who was moving out of state for only $250!  Can't wait to get dialed in on this.

[Chris]

Nice score!

(I'm available for taste testing, by the way…)

[Clint_D]

Ha, sounds good @Chris!

[seawolf]

BGE, Fogo lump charcoal, pecan wood, pork spare ribs.

[seawolf]

Update:

[Chap]

Got some Spareribs and Pulled Pork in the Monolith today…

[Chap]

Update…

[Chap]

[Chris]

That looks unfairly delicious.

[seawolf]

Outstanding!!

[Chap]

Cheers @Chris @seawolf  I am getting more and more fun with that low and slow BBQ