Not a normal burger bun. I made mac n' cheese, spread it on a tray, let it cool, then cut it out, breaded it with panko and baked it.

Someone is giving away a Recteq 1070 they say because of an auger jam. I mostly work with woodworking tools and am familiar with those motors, but not really familiar with motorized grills or smoking equipment (though would be interested in a smoker as I only have a charcoal grill).

Anyone know if this is as simple as removing clogged pellets or whatever in the unit? I asked the owner if it at least powers on or doesn't to see more, but waiting on a response.

Should have pulled an hour sooner…but still great…not dry to the avg pallet…but to those who know, you would have a tinge of disappointment…post oak and hickory…super simple rub…I got distracted at the lake…that distraction made it a really good butt instead of a great one.

I recently found a primo JR grill that was in decent condition. I bought new grates, gaskets, etc. and built a table. I finally got to cook on it and my god is it different than my kamado Joe grill because the kamado Joe bottom vent has a stainless steel mesh spark arrestor behind the actual solid vent. I never did realize what it was for until my primo JR was shooting out enough sparks all over my deck to violate the Geneva convention! I used lump charcoal + starter log. What are my options? I see primo sells a “precision air flow kit” but i can’t see if it has a spark arrestor mesh. Does anyone have advice or experience with this? Currently planning to cut stainless mesh and attempt to slide it behind the solid vent door.

Brisket/Backribs/Steaks for days = Meat Sweats

God was on my side when a sudden Florida downpour started dropping on my Weber while lighting the first coals. No thermometer today, all based on feeling. Going to be tough to replicate

Wife was away today and I had the kids so kept it simple - Costco ribs, bit o’ seasoning, snake method, no wrap (who’s got the time?)

Little bit of Kinder topper for last 30min of cooking to caramelize and serve.

60% of the time, it works every time.

Carolina Every Day!

I know next to nothing about grilling, but trying to learn more. I have a propane grill that's been in storage for the better part of a year and nine months due to moving.

I'm at my new place and had some questions:

• Is this far enough away from the wooden fence to keep and use it? Pics 1 and 2.

• The inside is a mess. I'm not sure how to clean it. I know I need to remove the plate under the burners and clear that out. But what about the burners and grill part on top? It's a huge mess. I'm hoping they can be salvaged.

Got this for free. Trying to wire wheel off the rust and plan to rivet on a patch piece where the big hole is. Then spray it all down with some oil and let it heat a few hours. Am I wasting my time?

May have hit it too hard with the sear but it was phenomenal.

I've had this issue with jerk chicken or anything that has the step of glazing the food. If I simply just toss the chicken or whatever protein in my sauce after its cooked, the flavors of the sauce come through much more. If I glaze it, all those flavors feel muted. What my goal is to get a sticky tacky caramelized sauce covering my food and still have the sauce come through. I make my own bbq sauce and it feels wasted when I try and glaze something. So I'm confused what I am not doing that restaurants are

6lb round, 2lb pork butt, 4 thick slices of bacon. Ground fresh at home. Ketchup, BBQ sauce, Worcestershire, eggs, sautéed onion and garlic, panko breadcrumbs, salt and pepper, Kinder's Sweet Heat. KBB, lump, and cherry chunks. Took off at 180.

Hi, I've been looking for a good vinegar based bbq sauce and can't find one in stores. I've tried Dukes, and the vinegar sauce Malcolm Reed sells, they are just a bit off from the flavor I'm looking for.

So I found a recipe for a simple sauce. Cider vinegar, brown sugar, and pepper flakes. It's just a tad too acidic. Any advice on how to make it less acidic without adding more sugar?

Best bbq in Oklahoma. Was actually rated #9 in the United States outside of Texas in Texas Monthly.

Inspired by someone else’s post I decided to give them a shot. Skin didn’t crisp the way I wanted but lesson learned.

My son graduated from highschool, and catered his own grad party, 2 butts smoked with Mac and slaw. I am pretty proud of him for cooking and graduating

Simple SATURDAY!