#BBQ Techniques

[gbsbbq]

"Smokey Delight: The Perfect Smoked Chicken Wings Recipe"

ntroduction: Chicken wings, a classic finger food favorite, reach new heights of flavor when infused with the rich, smoky essence of the grill. In this blog post, we’re about to embark on a journey to create the perfect smoked chicken wings – tender, juicy, and bursting with smoky goodness. From selecting the best wings to mastering the art of smoking, your taste buds are in for a…

[weaselle]

i had to make a solution for this for myself, mostly because of depression, but it makes a nice How To for folks who are low on spoons or could use some help in the kitchen.

Fortunately i was a professional cook for over a decade. UNfortunately the first post i made explaining it was suuuuper long. Let's see if i can do better

So you select any protein that you can cook in a frying pan -- chicken breasts, ground beef, pork chops, sausages, steak, chicken thighs, whatever. You also select one or two types of veggie (mushrooms or tubers also work, i just did this with potatoes and carrots for dinner tonight).

[i like cooking for vegetarians, but this is how i cook for myself when i'm low on spoons - perhaps i'll do another post for meatless meals]

You'll also need some kind of oil, and a sauce or two of your choice in a bottle. All cooking gear is a large frying pan with lid (i prefer non-stick) a spatula, a cutting board, and a knife.

You cut the veggies into bite size pieces, cut up enough for two meals. One kind of veggie is fine, or you can do mix two or three

Put frying pan on medium heat with a little oil. Tubers or mushrooms or go in the pan a few minutes before the protein. 2 portions of the protein goes in the pan, about 5 minutes with lid (don't worry you can still get a good sear on both sides)

Now flip your protein if it's flip-able and add normal veggies, put the lid back on another five-ish minutes.

Take your protein out and put it with one portion of the veggies in a microwave safe container. That's going to be your lunch tomorrow. Put the other portion of protein on a plate to rest (you have to let a cooked protein sit a couple minutes before you serve it or when you cut into it all the juices run out and it goes dry - the liquids thicken as it cools, preventing this drying out if you let it rest, the goal is to serve it very warm but not hot hot)

While it's resting, pour some sauce from your bottle in the pan with the rest of the veggies and turn up the heat. A single sauce/bottle is fine, i like to get fancy and mix a couple. Two examples of personal favorite mixes are 1: bbq sauce and a hot sauce like sriracha 2: roughly equal parts low sodium soy sauce and worcestershire (makes something similar to a teriyaki sauce) A swallow of wine is almost always a great option if you want to add that to your sauce too, just add it to the pan before the other sauces so the alcohol has time to burn off.

...

Here is the important bit. While your veggies are finishing, wash your cutting board and chef knife. Then when you dump your veggies and sauce over your protein on the plate, while it is still too hot to eat, you wash your frying pan and spatula before you eat. Now the only dishes you have left to do are your plate and fork. Maybe a steak knife.

...

The whole thing takes about 35 minutes even with washing the dishes, and that includes your lunch for the next day- just pour a different sauce on and stick it in the microwave for a couple minutes (or five minutes back in the frying pan) and you have a full healthy lunch with a different flavor

You can use this technique every single meal and it yields hundreds of combinations, from pork and potatoes bbq, to salmon and broccoli teriyaki, to chicken and zucchini in a soy glaze.

It will keep you down to less than an hour of kitchen time per day total for both lunch and dinner including all dish clean up, uses the least dishes, the least effort, requires the least technique, and is, depending on what you pick out, very affordable

here are a couple more examples from this month; i didn’t take pictures of the salmon i did recently, but you get the idea

it's not super fancy, but it is easy, affordable, quick, and any flavors you want. Hope this helps some folks

Happy Cooking!

[ifixedyourrecipe]

Slow Cooker Bourbon Meatballs

Ingredients

2 cups barbecue sauce (16 oz - I used Stubbs regular)

1 cup bourbon

1/2 cup honey

1/3 cup molasses

1/4 cup sweet chili sauce

2 tbsp Worcestershire sauce

2 lbs meatballs (fresh or thawed)

Directions

Stir together everything but the meatballs in a medium bowl until combined.

Put the sauce into a deep saucepan and bring to a boil. Reduce for 5-7 minutes, stirring constantly, until the bourbon has cooked down.

Place meatballs into slow cooker and cover with sauce. Stir to coat meatballs evenly.

Cover and cook on low heat for 4 hours.

Serve with mashed potatoes, if desired. (Recommended.)

(Source + Notes below the cut)

Source: The Blond Cook - Slow Cooker Bourbon Meatballs

I did increase the Worcestershire sauce to make it a little tangier, but the big change here is cooking down the bourbon. First time I made this, I had to throw the whole thing into a huge skillet to cook the sauce down, because the slow cooker didn't do anything to reduce the alcohol content, even when I adjusted the lid to one side. A whole cup of bourbon is a lot to handle, especially if you're me.

[ajaiswal654321]

Top 5 Creative and Flavourful Marinade Techniques for BBQ

Learn about 5 creative and flavourful BBQ marinade techniques. Explore the collection and order premium quality BBQ products from Tariq Halal.

[health-care-products-24]

Level Up Your Grilling Game: A Review of Kevin Bludso BBQ Cooking Class

For any barbecue enthusiast, the chance to learn from a legend is an opportunity not to be missed. That's exactly what I found with the Kevin Bludso BBQ Cooking Class, a digital membership area led by the pitmaster himself. This online platform has been a revelation, elevating my backyard grilling skills and transforming me from a grill master wannabe to a confident BBQ connoisseur.

Learning from the Master: Authentic Techniques and Recipes

The Kevin Bludso BBQ Cooking Class isn't just a collection of random grilling recipes. It's a masterclass in authentic barbecue traditions, led by the iconic Kevin Bludso. Through a series of well-structured video lessons, Bludso himself guides you through the secrets of Texas-style BBQ. From fire management and wood selection to expert techniques for smoking meats and crafting signature sauces, the course offers a wealth of knowledge directly from the source. This access to Bludso's expertise is invaluable, providing insights and techniques you won't find in ordinary cookbooks.

In-Depth Lessons and Easy-to-Follow Instructions

The Kevin Bludso BBQ Cooking Class excels in its clear and engaging format. The video lessons are professionally produced and informative, with Bludso's warm and friendly personality making the learning process enjoyable. Complex techniques are broken down into easy-to-follow steps, ensuring even beginners can grasp the fundamentals of proper BBQ. Additionally, downloadable recipe cards with detailed instructions and ingredient lists allow you to replicate the magic you learn in the videos right in your own backyard.

A Community of Grill Masters: Sharing and Support

The learning doesn't stop with the video lessons. The membership area fosters a vibrant online community of BBQ enthusiasts. The online forum allows you to connect with other members, share your grilling creations, ask questions, and get valuable feedback. This sense of community provides a platform to learn from each other's experiences, troubleshoot challenges, and celebrate your BBQ victories together. It's a virtual space that fosters a shared passion for barbecue and keeps the learning process dynamic and engaging.

Beyond the Basics: Continuous Learning and Exploration

The Kevin Bludso BBQ Cooking Class isn't a static collection of content. The platform receives regular updates with new video lessons, exploring various barbecue styles, cuts of meat, and side dishes. Bludso also frequently shares insights and techniques used in his own renowned restaurant, keeping the content fresh and exciting. This ongoing learning ensures you stay up-to-date on the latest trends and continue to refine your BBQ skills over time.

An Investment in Backyard BBQ Bliss

The Kevin Bludso BBQ Cooking Class is more than just a membership; it's an investment in your backyard BBQ potential. The knowledge and skills you gain from this platform empower you to impress your friends and family with restaurant-quality barbecue right at home. Whether you're a seasoned griller looking to elevate your skills or a complete beginner wanting to learn the art of authentic BBQ, this online course offers something for everyone.

In Conclusion: A Must-Have for BBQ Enthusiasts

If you're passionate about barbecue and want to learn from a true legend, the Kevin Bludso BBQ Cooking Class is a must-have. With its in-depth lessons, engaging format, supportive community, and commitment to ongoing learning, this online platform has been a game-changer for my grilling journey. So, fire up your grill, join the community, and get ready to experience the magic of authentic barbecue under the tutelage of a master!

[beckypittman]

Recipe for Grilled Greek Chicken Breasts with Whipped Feta This recipe, which is Greek-inspired and topped with whipped feta cheese, features Chef John's preferred marinade and grilling method for boneless, skinless chicken breasts.

[scoupsakakitty]

Where Friendship Meets Fate | idol!Mingyu x reader | fluff

The smell of sizzling meat filled the air as the group gathered around the grill, the small Korean BBQ restaurant bustling with energy. Y/N sat next to her childhood friend Dino, who had been hyping up this get-together for weeks.

“You’re going to love my hyungs,” Dino had promised with a grin when he’d invited her. “They’re fun, easy to talk to, and kind of chaotic—but in a good way.”

Now, Y/N was finally meeting them: Vernon, who exuded coolness but had an unexpectedly goofy side, DK, who was radiating sunshine with every word, and Mingyu, the tall, handsome guy sitting to her right. From the moment they introduced themselves, Y/N could tell that Dino hadn’t been exaggerating.

“Y/N!” DK exclaimed as she reached for the tongs to flip the meat. “Wait, wait! Let Mingyu do it. He takes grilling way too seriously.”

Mingyu, who was in the middle of pouring himself a drink, raised his eyebrows. “Excuse me? I’m not that bad.”

“You literally Googled the perfect grilling technique last time,” Vernon deadpanned, taking a sip of his soda.

“And let’s not forget the meat thermometer incident,” Dino added, smirking.

“Hey, that was one time!” Mingyu protested, taking the tongs from Y/N with a mock sigh. “Fine. I’ll do it. But only because I want us all to eat perfectly grilled meat.” He looked over at Y/N and gave her a wink. “You’ll thank me later.”

Y/N laughed, leaning back in her seat. “You sound like you’re auditioning for a cooking show.”

“That’s because he thinks he’s a professional chef,” Vernon teased.

“Let him be,” DK chimed in with a grin. “We all know he’s trying to impress Y/N.”

At that, Mingyu almost dropped the tongs, his ears turning red. “What?! I—no—I mean, come on, DK!”

Y/N chuckled, shaking her head. “Don’t worry, Mingyu. I’m already impressed by your dedication to grilling.”

“See?” Mingyu said, pointing at her with the tongs. “At least someone here appreciates me.”

As the evening went on, the banter continued, with everyone sharing stories and cracking jokes. Dino told embarrassing childhood anecdotes about Y/N, much to her dismay.

“And then,” Dino said, barely able to contain his laughter, “she got her foot stuck in the playground fence because she thought she could fit through it.”

Y/N groaned, covering her face with her hands. “Why do you always bring that up? I was six!”

Mingyu leaned closer to her, his voice teasing. “So, you’ve always been a bit of a risk taker?”

“More like reckless,” Vernon added with a chuckle.

“Okay, okay, enough about me,” Y/N said, pointing at Dino. “Remember when you—”

“Don’t even start,” Dino cut her off, laughing as he held up his hands.

The conversation shifted again, and somehow, Y/N and Mingyu found themselves deep in a discussion about cooking.

“Do you cook often?” Mingyu asked, turning his attention to her while the others debated the best karaoke songs.

“Yeah, when I have time,” Y/N said. “It’s kind of my escape after a long day.”

“Same here,” Mingyu said, nodding. “It’s like therapy, but with food.”

Y/N smiled. “Exactly. Though I’ve had my fair share of disasters in the kitchen.”

“Disasters are part of the process,” Mingyu said. “It just means you’re experimenting.”

“Sounds like something a food scientist would say,” Y/N teased.

Mingyu laughed, a deep, warm sound that made her stomach flutter. “Maybe. Or maybe I’m just looking for someone to try my experiments with.”

DK, overhearing, leaned over with a sly grin. “Are you asking her to be your cooking partner, Mingyu?”

“Mind your business, hyung,” Mingyu shot back, but he was smiling.

————————————————————————————-

By the time they finished eating, everyone was full and in high spirits. Dino suggested they hit a karaoke bar, and the group eagerly agreed.

The karaoke bar was vibrant and loud, the perfect setting for their group’s chaotic energy. DK and Dino immediately grabbed the microphones, belting out dramatic ballads and over-the-top dance moves that had everyone in stitches. Vernon followed up with a rap song, his surprisingly good flow earning him cheers.

Y/N and Mingyu stayed near the back of the room, occasionally joining in but mostly talking and laughing. Mingyu was easy to talk to, and his teasing, while relentless, only made the conversation more fun.

“So,” Mingyu said during a lull in the music, “are you not singing because you’re shy, or because you can’t reach the mic stand?”

Y/N gasped, pretending to glare at him. “That’s it. Give me the mic. I’m about to prove you wrong.”

Laughing, Mingyu handed her the microphone. She chose a playful, upbeat song and sang with so much enthusiasm that DK and Dino joined in as backup dancers. When the song ended, the room erupted into applause.

“Okay, I take it back,” Mingyu said, grinning. “You can definitely hold your own.”

“Thank you,” Y/N said, pretending to bow. “I expect an apology for the height joke, though.”

Mingyu smirked. “Don’t push your luck.”

————————————————————————————-

Hours later, the group finally decided to call it a night. Outside the karaoke bar, everyone began saying their goodbyes.

“I’ll drive Y/N home,” Mingyu offered casually, twirling his car keys in his hand.

“You don’t have to—” Y/N started, but Dino cut her off.

“Take the offer. You know you hate walking home late at night.”

With a reluctant smile, Y/N nodded. “Alright, thanks, Mingyu.”

————————————————————————————-

As they drove through the quiet streets, the atmosphere in the car was warm and easy. Mingyu turned on some soft music, and they chatted about everything from their favorite foods to their most embarrassing cooking failures.

When they pulled up to her building, Mingyu turned off the engine and glanced over at her.

“I had fun tonight,” he said, his voice soft but sincere.

“Me too,” Y/N replied, smiling.

Mingyu hesitated for a moment before pulling out his phone. “Can I get your number? You know, in case I need someone to taste-test my next cooking experiment.”

Y/N laughed. “Only if you promise not to call me short again.”

“No promises,” Mingyu teased, handing her his phone.

After she saved her number, Mingyu leaned back with a satisfied smile. “How about this: we cook together sometime? You can teach me how to not burn pancakes.”

“Deal,” Y/N said, opening the car door.

As she stepped out, Mingyu called after her, “Oh, and don’t worry—I’ll bring a stool so you can reach the top shelves.”

Y/N groaned, but her laughter echoed in the quiet night.

As Mingyu drove away, he couldn’t stop smiling. For him, the evening had been more than fun—it felt like the start of something special.

————————————————————————————-

[quartergremlin]

Do u think Usagi ever pulls out his best flirting technique with leo (giving him one of his syrup packets he keeps in his pockets at all times)

oh absolutely. Leo's mad it works so well.

Leo: Okay, so. We're out of ketchup. But I think we have bbq sauce if you want that instead?

Yuichi: Oh, I think i have some! I also have some mayo! And some soy sauce, but your probably don't want that...

Leo, thinking: Those were just in his pocket? For how long? ...Is this working? Yeah it's working. I'm screwed.

[gbsbbq]

Grill Master's Guide: Irresistible Baby Back Ribs Recipe

Introduction: Prepare to embark on a sensory journey that transcends the ordinary – a journey into the realm of BBQ mastery where every bite is an explosion of flavors and every rib tells a story of dedication and deliciousness. In this Grill Master’s Guide, we’re not just crafting baby back ribs; we’re orchestrating a symphony of tastes that will have your taste buds dancing. From the carefully…

[cakerybakery]

Lucifer: “Adam, I tolerate you. But those are terrible names.”

Adam: “They’re easy to remember.”

Lucifer: “We cannot name the twins January and February.”

Adam: “Yes we can. Then our next kid can be March.”

Lucifer: “We can’t just… next kid? You’re only two months pregnant with these ones, and they only exist because we got drunk and slept together.”

Adam: “And? I just found out I can keep having kids. You know, my entire purpose. I want more kids, Lucifer.”

Lucifer: “You’re more than just breeding stock, Adam.”

Adam: “First of all, I’m the whole fucking package. I’m hot, a natural leader, a great fucking parent, im an amazing musician, my BBQ technique is perfection, okay? I’m fucking perfect. Second… what was my point again?”

Lucifer: “Breeding stock?”

Adam: “Hey! I’m more than just breeding stock, asshole.”

Lucifer: “That’s what I’ve been saying.”

Adam: “Is it? What we’re talking about then?”

Lucifer: “Names? For the twins?”

Adam: “Oh yeah. We should probably think of some.”

Lucifer: “Pregnancy brain is hitting you pretty hard, isn’t it?”

Adam: “What makes you say that?”

Lucifer: “… Nothing? Hey you’re starting to look a little tired. How about you take a nap and I’ll make you a snack?”

Adam: “oh fuck yeah. That sounds great. I’m really craving BBQ though for some reason.”

[3liza]

i have stopped bothjering washing my face like the whole soap and water and scrubbing and rinsing process etc unless im in the shower at the time and remember, the standing over the sink and dealing with the splashing and touching is just annoying to me now, and i've replaced it with our great great grandmothers' technique of just squishing a bunch of cheap moisturizer all over my face and wiping it off with a clean rag or paper towel. grannies used a product called cold cream, which still exists and is nice, but no longer formulated the same way, but frankly any moisturizer or oil will work. i have pretty unproblematic skin on my face (i'm extremely greasy but no acne, just the occasional zit) so ymmv but i have to report it is working exactly as well as doing a whole "routine". like i do the fancy skin products sometimes just because i have a lot of them accumulated at this point but usually only when i wash my face normally with cleanser and water because a lot of specialized serums etc are going to react or bounce off of the face-cleaning moisturizer.

i also really hate touching goop with my hands. i can tolerate it, i just dont like it. so i got a couple gadgets to dispense goop

the jellyfish thing is supposed to be for shampooing but it wouldnt work on anyone who had hair longer than a buzz cut, the little pseudopods are not stiff enough for hair, but they do work great on skin. you can dispense goop and then rub it in really good with this thing without touching any goop with your palm or fingerpads. the second thingy operates the same way and also has silicon nubs, i put cetaphil no-rinse cleanser in there (the one that looks like cum lmao) and go to town on my face. you could use it for soap too. the silicon nubs on both these items work well at massaging dirt out of pores. the jellyfish is big enough to use for putting moisturizer on your body also. im going to get a half dozen more and put different products in each. you can use these things to apply hand cream to the backs of your hands and fingers at your desk without getting greasy fingerprints all over your computer too

for putting on fancy serums etc i really like using a flat watercolor brush or a silicon BBQ brush for large areas. this cuts way down on wasted product because it wont soak into your fingerpads. it's also easier to layer up products thickly with a brush than with your hands because the rubbing with fingers can cause pilling and rolling.

[awsugar]

i believe this video (0:48) is the first mention of mcr bbq lore that i can remember. and its quite early obviously. i know that frank has spoken in at the VERY least one other interview about their annual barbecues but i swear this must be the very first mention or nod to it. with frank saying that he and ray discuss bbq techniques and he boasts of ray's sauce prowess....im also positive that it was frank alone in other interviews fueling the bbq lore bc he was the only one doing interviews....it had to be in 2016/2017 because up until that point we REALLY thought they didn't speak. i know frank mentioned the group chat in a 2016 interview (camo jacket pink bg) but i cant find it on youtube rn fml...but i feel like he may have elaborated on the bbqs in that one along with the gc...

[cyarsk52-20]

🍲Black food history

:1. Fried Chicken: Originated in West Africa, brought to Americas by enslaved people

.2. Gumbo: African, French, and Indigenous fusion dish from Louisiana.

Barbecue: African and European influences merged in Southern BBQ.

Soul Food: Post-Civil War cuisine developed by African American women.

Juneteenth: Celebratory foods like red velvet cake, strawberry soda.

African Diasporic Cuisines: Caribbean, Latin American, African American.

Foodways of Enslavement: Cooking techniques, ingredients.

Freedom Food: Post-Emancipation culinary innovations.

The Black Chef''s Movement: Modern culinary activism.

Black Food Culture Preservation: Efforts to document, celebrate heritage. 🍲Books:

"High on the Hog: A Culinary Journey from Africa to America" by Jessica B. Harris

"Soul Food: The Surprising Story of an American Cuisine" by Adrian Miller

"The Oxford Companion to American Food and Drink" by Andrew F. Smith 🍲Documentaries:

"The Search for General Tso"

"Soul Food Junkies"

"The African Americans: Many Rivers to Cross" 🍲African American culinary contributions are vast and diverse, reflecting the community''s rich cultural heritage. Here are some key aspects: 🍲Traditional Dishes

Fried Chicken

Barbecue (ribs, brisket, etc.)

Gumbo

Jambalaya

Soul Food (mac and cheese, collard greens, etc.)

Cornbread

Red Velvet Cake

Sweet Potato Pie 🍲Culinary Influences

African (fufu, jollof rice)

Caribbean (jerk seasoning, curry)

Southern American (biscuits and gravy)

European (French, Spanish, Italian) 🍲Historical Context

Slavery: Enslaved Africans brought culinary traditions.

Reconstruction: Freedmen established restaurants, food businesses.

Great Migration: African Americans introduced Southern cuisine to urban centers. 🍲Iconic Figures

Abby Fisher (first African American cookbook author)

Nat Fuller (renowned chef, Charleston)

Edna Lewis (celebrated chef, author)

Leah Chase (legendary New Orleans chef) 🍲Modern Contributions

Innovative chefs (e.g., Marcus Samuelsson, Carla Hall)

Food media (e.g., "Soul Food Junkies," "High on the Hog")

Food festivals (e.g., Essence Food Festival)

Food justice movements (e.g., Soul Fire Farm) 🍲Regional Cuisines

Southern (e.g., Lowcountry, Cajun)

Caribbean-American (e.g., Haitian, Jamaican)

West Coast (e.g., California soul food)

Midwestern (e.g., Detroit-style soul food) 🍲Books

"The Oxford Companion to American Food and Drink" by Andrew F. Smith

"Soul Food: The Surprising Story of an American Cuisine" by Adrian Miller

"High on the Hog: A Culinary Journey from Africa to America" by Jessica B. Harris 🍲Documentaries

"The Search for General Tso"

"Soul Food Junkies"

"The African Americans: Many Rivers to Cross" 🍲Websites

The Southern Foodways Alliance

Black Food Studies

The Food and Culture Exchange