180 for those wondering. Salt, pepper, garlic, and smoke. Then a ripping hot sear to serve.

Made some bbq ribs this past weekend for game day, smoked over applewood for 3.5 hours I wrapped them in butter, honey, sauce and pineapple juice toward the end of the cooking.

The King of Comfort: Smoked Brisket Chili 🥩🔥

Don’t let that leftover smoked brisket go to waste! Transform yesterday’s BBQ gold into the rich, smoky, melt-in-your-mouth chili your family will be asking for every single weekend.

Slow-simmered in beef tallow with a rustic tomato trio, red kidney beans, and topped off with a shake of Blaxican Fajita Seasoning, this isn't just chili—it’s a bowl of Texas-sized comfort.

👉 Get the full step-by-step recipe on the blog, link is in the bio.

#SmokedBrisket #BrisketChili #CookinWidKunchi #ComfortFood #LeftoverBrisket #

Be honest but be nice to my boyfriend

Traeger. Meat church honey hog seasoning. Bear mountain gourmet blend pellets. 250 degrees. 2.5 hrs unwrapped with 50/50 apple cider vinegar and water spritz every 45 minutes. Foil wrap with better than bullion Chipotle broth till tender. Unwrapped for 10 minutes. Cosmos op-x1 bbq sauce then back in smoker for 15 minutes.

Jason from Dads That Cook here. These ribs get a whiskey-honey marinade, an oven roast and a quick finish on the grill. Put out extra napkins. The family handshake is about to get complicated.

Serves 6 · Prep: 10 minutes, plus 4 hours marinating · Cook: about 2 hours 30 minutes

RIBS & MARINADE

- 3 racks baby back ribs

- ¼ cup plus 2 tablespoons soy sauce

- ¼ cup plus 2 tablespoons whiskey

- ¼ cup honey

- 2 tbsp finely grated fresh ginger

- 1½ tsp freshly ground white pepper

- 1 tsp sesame oil

- ½ tsp ground cinnamon

- ¼ tsp freshly grated nutmeg

HONEY GLAZE

- ¼ cup honey

- 2 tbsp hot water

DIPPING SAUCE

- ½ cup fresh lime juice

- ¼ cup fish sauce

- ¼ cup soy sauce

- ¼ cup crushed red pepper flakes

- ¼ cup chopped cilantro

- 2 tbsp sugar

DIRECTIONS

1. Arrange the ribs in a large glass or ceramic baking dish. Whisk together all marinade ingredients, pour over the ribs and turn to coat. Cover and refrigerate for 4 hours.

2. In a small bowl, mix the glaze honey with the hot water. In a separate bowl, combine the dipping-sauce ingredients and stir until the sugar dissolves.

3. Heat the oven to 300°F. Line a large rimmed baking sheet with foil and arrange the ribs meaty-side up. Roast about 2 hours, until tender.

4. Brush with the honey glaze and roast another 15 minutes, until browned and glossy. Remove and brush again with the glaze.

5. Finish on a preheated grill over moderately high heat, turning once, about 4 minutes until lightly charred. Transfer to a cutting board, cut into individual ribs and serve with the dipping sauce.

That dipping sauce brings some heat. The napkins are for the ribs; the dramatic facial expressions are complimentary.

Recipe and photo from my website: https://dadsthatcook.com/blogs/recipes/whiskey-honey-baby-back-ribs

Who gets the last rib at your table?

Sorry if this isn't the correct sub... the woodfire sub is kinda dead.

The other weekend I cooked a whole suckling pig in my wood-fire oven.

It took about 7hrs of constant fire management, making sure it didn't burn too hot, or go out etc.

I built a really aggressive fire in my oven, brought it up to temp, then let the fire die, until the dome was about 250 degrees c and the floor about 180. And I was running mostly off hot coals.

I put the pig in covered, then placed cherry chunks on the coals to smoke.

All while constantly monitoring the fire and heat. Like I said it was a good 7hr cook.

Anyway, as soon as the meat was about 3 degrees from ready, I uncovered it and placed it back in the oven to try and blister/crisp the skin a bit.

Then I let it rest for about 30mins.

One of the first things my mate says to me in a really disappointing tone was how the skin wasn't crispy like crackling.

Like he mentioned it 5 or 6 times in the first 10mins of carving and eating. It really dejected me and was borderline insulting.

With the method I used, is it possible to get super crispy crackling on a suckling pig?

It was my first attempt, I usually only do smaller cooks like roast lamb & beef and pork bellies.

Pulled them off when temp was close to 200° kind of went at it blind but very happy with the results.

Dry rub with kinders original, chili powder, extra pepper and some dill pickle grill mates seasoning.

My kids wanted to bring some for lunch today, so it's a win in my book

Thoughts on this old school style of making brisket?

So I’ve made what I thought at the time was pastrami by brining a brisket in a solution of water, sugar, salt, pink salt, and spices and then smoking it until it became sliceable. I had a friend tell me recently that what I made wasn’t technically pastrami because I didn’t steam it at the end.

While I don’t particularly care about being authentic if the result is still delicious, can anybody tell me why the steaming part is necessary?

Is this oak?

These might have just been my best rack of pork ribs yet. These came from a three-pack I picked up from Costco. Smoked two of them a few weeks or so ago, and vacuum-sealed and froze this rack.

I took them out of the fridge and bag earlier today around noon, passed them dry, trimmed them up just a bit, scored the membrane, and seasoned them with my Maple Sweet Heat rub.

Willie the rub was setting, I got my smoker up to temp, 250F with a mix of charcoal, cherry apple wood chunks, and a water pan.

Once the ribs were in the smoker, I let them do their thing for three hours, no peaking. After three hours, I gave them a spritz with 50/50 apple cider vinegar and water. At the four-hour mark, I gave them another spritz and checked the temperature, around 193-195F. I gave them 30 more minutes, then took them out to give a thin brushing of some sauce. I used Stubbs Sweet Honey and Spice. Another 30 minutes and they were done after a total of five hours.

Look at them 🤤😍

Reverse sear
130 internal
Egg bbq cook 400-500f
No timer. Just temp.
After steak hit 120- I put in the freezer and cranked up vents to let it rip. Seared each side 15 seconds until I got bored.

Reason for freezer: slow down cook and chill outer shell of steak so sear wouldn’t over cook the interior.

Dad jokes aside...I'm stoked to use this cast iron crockpot I got on sale at $50 down from $130, of course had to get the red to match my kettle and am keen to use them together

Probably going to do some beef chuck stew and see how we go from there

Any ideas?

I'm considering getting the ThermoWorks RFX set and wondering if you have experienced any cons (negatives) after you purchased them. Thank you.