Similar Posts
Daging BBQ Korea Mudah dan Sedap
Bahan-bahan: 300g daging batang pinang – hiris nipis 2 sudu besar minyak masak Bahan Perap: 4 ulas bawang putih – cincang halus 2 sudu besar kicap masin ¼ sudu teh gula ½ sudu teh serbuk lada hitam Bahan-bahan lain: ½ biji bawang besar kuning – hiris nipis 1 tangkai cili merah – hiris 1 sudu…
Celebrate Father’s Day on the Grill by the BBQ Pit Boys
Every day is Father’s Day at the Pit where fathers and sons get together to prepare the harvest, cook, share ideas and most importantly, the wisdom to pass onto future generations of men. Learn to take care of yourself, and those close friends around you with the important skills needed to survive whatever comes at…
Skillet Ham Mac and Cheese to die for!
A simple Smoked Ham, grilled with Mac and Cheese, makes for a first place meal that your friends and fam will die for…! Check out how easy it is to do. Please go to for our BBQ Pit Boys Rubs, Seasonings, T’s, and Gear. We appreciate your support. -BBQ Pit Boys source
Your Guide to Buying the Best Gas Grill: Tested & Reviewed by Experts
We run 4 gas grills under $2,000 in a head-to-head throwdown. ► How to grill a strip steak- ► Meat grinding brisket- Some of the links below are affiliate links, and you’ll support our family by allowing us to earn a commission if you click on a link and make a purchase. We thank you…
6 Comments
Leave a Reply
You must be logged in to post a comment.
Hungry now
Vents all the way opened? 🤔
I was told you had to get the briquettes grey to burn off the artificial binders the cook your foods.
Love it brother I just subscribed
Ngl did this for the first time this 4th of july for a rack of ribs. B&B as well. I stacked mine flat two wide and tall. The curve of the grill lets it offset a bit. It was only like 1/2 the diameter but decent abount still. Hickory chips in the spaces on top of the snake and a few sprinkled between. Aluminum pan in the center under the ribs with applejuice to keep some moisture in. Salt pepper garlic&onion powder and brown sugar for coating. Only cooked them for 5 hours though and went through most of the charcoal inside. First time so a lil hot but they had a nice crust and were still tender 👍👍 ill try them all sideways to get a longer time next weekend and will try a brisket.
The method I use all the time since I learned it from watching you.