#bbq🍖

[braves96]

[wonderland-for-idiots]

"Protectors are super important, they must always be super scary and imposing! Gatekeepers must be like that too!"

The damn protector and one of the most important gatekeepers we have:

[healthybowlrecipes]

Hickory Smoked BBQ for Beginners: Everything You Need to Know

Why Hickory? Hickory wood is the gold standard for smoking, prized for its strong, sweet aroma and ability to infuse meats with a bold, bacon-like richness. Unlike milder woods, hickory pairs exceptionally well with hearty proteins like pork ribs, beef brisket, and poultry, creating a caramelized bark and complex flavor profile that lingers on the palate. While its intensity requires a careful hand (too much can overpower delicate meats), hickory’s versatility makes it a favorite for both traditionalists and innovators.

By the end of this guide, you’ll understand how to harness hickory’s power, avoid common pitfalls, and transform ordinary cuts into smoky masterpieces. Let’s light the fire and dive in!

What Makes Hickory Wood Ideal for Smoking BBQ?

Flavor Profile: The Bold, Smoky Taste of Hickory and Its Versatility in BBQ

Hickory wood is synonymous with classic American barbecue, delivering a flavor that’s both unmistakable and deeply nostalgic. Its smoke carries a robust, earthy sweetness with hints of bacon-like richness, making it a powerhouse for transforming meats into smoky masterpieces. Below, we break down why hickory’s flavor profile stands out and how to match it with different BBQ styles and proteins.

The Science of Hickory’s Flavor

Hickory’s distinct taste comes from its high lignin content, a compound that breaks down into aromatic molecules like vanillin and syringol when burned. These compounds create a complex interplay of flavors:

Smoky-Sweet Balance: The wood produces a strong, savory smokiness balanced by subtle caramel and nutty undertones.

Bold Intensity: Hickory’s smoke is more assertive than fruitwoods (e.g., apple or cherry) but less harsh than mesquite, striking a perfect middle ground for hearty meats.

Lingering Depth: Unlike milder woods, hickory’s flavor penetrates deep into meat, forming a rich bark (crust) and leaving a lasting smoky finish.

Best Meats for Hickory Smoke

Hickory’s boldness pairs best with fatty, robust cuts that can stand up to—and benefit from—its intensity. Here’s how to match it with different proteins:

Pork

Why It Works: Hickory and pork are a match made in BBQ heaven. The wood’s sweetness complements pork’s natural richness, while its smokiness cuts through the fat.

Perfect Cuts: Ribs, pork shoulder (for pulled pork), and bacon.

Pro Tip: For ribs, use hickory chunks (not chips) to maintain steady smoke during long cooks.

Beef

Why It Works: Hickory’s strength holds up against beef’s bold flavor, especially in slow-cooked cuts that develop a bark.

Perfect Cuts: Brisket, beef ribs, and smoked burgers.

Pro Tip: Pair hickory with a black pepper-heavy rub for Texas-style brisket.

Poultry

Why It Works: While hickory can overpower delicate poultry, it works wonders on dark meat or whole birds when used sparingly.

Perfect Cuts: Chicken thighs, turkey legs, or duck.

Pro Tip: Mix hickory with milder fruitwood (e.g., apple) to temper its intensity for poultry.

Game and Lamb

Why It Works: Hickory’s boldness complements the strong, earthy flavors of game meats like venison or wild boar, as well as lamb.

Pro Tip: Marinate game meats in acidic solutions (e.g., vinegar-based) to balance hickory’s smokiness.

Avoiding Overpowering Flavors

While hickory is versatile, its strength requires finesse:

Less is More: Use 2-3 wood chunks (soaked in water for 30 minutes) for a 6-8 hour smoke session. Over-smoking can lead to bitterness.

Pair with Sweet or Spicy Rubs: Balance hickory’s intensity with brown sugar-based rubs or chili-spice blends.

White vs. Red Hickory: Opt for red hickory (from mature trees) for a smoother smoke, and avoid green wood, which creates acrid flavors.

Regional BBQ Styles that Shine with Hickory

Memphis-Style Ribs: Dry-rubbed ribs smoked with pure hickory for a crisp bark and tender interior.

Texas Brisket: Low-and-slow smoked brisket with hickory and post oak for a balanced smoke ring.

Carolina Pulled Pork: Whole hogs or shoulders smoked over hickory embers, then chopped and mixed with tangy vinegar sauce.

Final Thought: Hickory is the backbone of traditional barbecue, but don’t be afraid to experiment. Blend it with cherry wood for pork ribs, or add a pecan chunk for a milder twist. Its adaptability ensures that whether you’re smoking a brisket for 12 hours or grilling burgers over indirect heat, hickory delivers that iconic smoky depth every BBQ lover craves.

Types of Hickory Wood: Chips, Chunks, and Pellets – Choosing the Right Form for Your Smoker

Hickory wood comes in three primary forms—chips, chunks, and pellets—each suited to different types of smokers and cooking styles. Selecting the right form ensures optimal smoke production, flavor control, and ease of use. Below, we break down the pros, cons, and best applications for each type to help you master hickory smoking.

1. Hickory Chips: Quick Smoke for Short Cooks

What They Are: Thin, small pieces of wood (about 1–2 inches wide) that ignite and burn quickly. Best For:

Electric/Gas Smokers: Ideal for short smokes (1–3 hours) due to fast combustion.

Grilling: Perfect for adding smoke flavor to foods like burgers, fish, or veggies over direct heat.

Cold Smoking: Mixed with charcoal in a smoke box for cheeses or nuts.

Pros:

Fast to ignite and produce immediate smoke.

Affordable and widely available.

Easy to layer with charcoal in kettle grills.

Cons:

Burn out quickly, requiring frequent replenishment for long cooks.

Can produce inconsistent smoke if not managed carefully.

Pro Tip:

Soak Chips for Gas Grills: Soak chips in water for 30 minutes before use to slow combustion and extend smoke time (though this is debated among pitmasters—dry chips ignite faster but burn quicker).

2. Hickory Chunks: Steady Smoke for Low-and-Slow BBQ

What They Are: Larger, fist-sized pieces of wood (2–4 inches wide) that smolder slowly. Best For:

Charcoal Smokers (e.g., Weber Smokey Mountain, Kamado): Nestle chunks directly into charcoal for sustained smoke.

Offset Stick Burners: Use chunks as the primary fuel source for long cooks (6+ hours).

Heavy-Duty Cuts: Brisket, pork shoulder, or ribs requiring 4+ hours of smoke.

Pros:

Burn slower and more evenly than chips.

Deliver consistent smoke for hours without refilling.

Less risk of oversmoking compared to chips.

Cons:

Take longer to ignite and start producing smoke.

Not ideal for short cooks or small smokers due to their size.

Pro Tip:

Mix with Charcoal: For kamado or bullet smokers, bury 2–3 chunks in unlit charcoal, then top with lit coals for gradual smoke infusion.

3. Hickory Pellets: Precision and Convenience for Pellet Grills

What They Are: Compressed sawdust formed into small, cylindrical pellets (¼-inch diameter) designed for pellet smokers. Best For:

Pellet Grills (e.g., Traeger, Camp Chef): Fed automatically into the firebox for hands-off smoking.

Delicate Proteins: Pellets offer milder smoke than chunks, making them versatile for poultry or pork tenderloin.

Hybrid Cooking: Use in pellet tubes for cold smoking on gas grills or electric smokers.

Pros:

Consistent burn rate and temperature control.

Clean, efficient smoke with minimal ash.

Easy to blend with other woods (e.g., hickory + apple pellets).

Cons:

Require a pellet-specific smoker or accessory (e.g., smoke tube).

Less intense flavor compared to chunks (ideal for those preferring subtle smoke).

Pro Tip:

Use 100% Hickory Pellets: Avoid blends with fillers like oak or alder for the purest hickory flavor.

Matching Hickory Forms to Smokers

Smoker TypeBest Hickory FormWhy It WorksOffset Stick BurnerChunksLarge firebox accommodates chunks as primary fuel for long cooks.Electric SmokerChipsCompatible with built-in chip trays; refill every 1–2 hours for steady smoke.Pellet GrillPelletsDesigned to feed pellets automatically; ensures precise smoke and temperature.Charcoal KettleChips or ChunksChips for short smokes (e.g., chicken), chunks for longer cooks (e.g., ribs).Kamado (Ceramic)ChunksRetains heat for hours; chunks smolder slowly alongside charcoal.

Common Mistakes to Avoid

Using the Wrong Size:

Chips in an offset smoker will burn too fast; chunks in an electric smoker may not fit the tray.

Overloading the Fire:

Too many chips or pellets can create bitter, acrid smoke. Start with small amounts and adjust.

Ignoring Moisture Content:

Ensure wood is seasoned (dried) – green hickory produces harsh smoke.

Final Thought

Hickory’s versatility shines when paired with the right equipment. Chunks are the MVP for traditionalists running offset smokers or kamados, while pellets offer modern convenience for tech-driven pellet grills. Chips bridge the gap for quick smokes on gas or electric setups. Always prioritize quality—look for kiln-dried hickory with no additives—and experiment to find your perfect smoke-to-meat balance.

How Hickory Enhances BBQ Meat: The Science of Smoke, Flavor, and Texture

Hickory wood isn’t just a fuel source—it’s a transformative ingredient that elevates BBQ meat through a combination of chemistry, heat, and time. From creating the coveted smoke ring to infusing deep, smoky flavors, hickory’s interaction with meat is a fascinating process. Below, we explore how hickory works its magic during the smoking process.

1. The Smoke Ring: A Mark of Mastery

What It Is: The pinkish-red layer just beneath the surface of smoked meat, often seen in brisket or ribs. Contrary to popular belief, it’s not caused by smoke itself but by a chemical reaction between nitrogen dioxide (NO₂) in the smoke and myoglobin (a protein in meat).

How Hickory Creates It:

Nitrogen Dioxide Production: When hickory burns, it releases nitrogen dioxide, which dissolves into the meat’s surface moisture.

Myoglobin Reaction: NO₂ reacts with myoglobin to form nitrosomyoglobin, the compound responsible for the pink hue.

Temperature Factor: The smoke ring forms best at temperatures below 140°F (60°C), which is why low-and-slow smoking is essential.

Why It Matters:

The smoke ring is a visual indicator of proper smoking technique.

It adds no flavor but is a badge of honor among pitmasters.

2. Flavor Infusion: The Art of Smoke Penetration

How Hickory Smoke Flavors Meat:

Volatile Compounds: Hickory smoke contains compounds like syringol (smoky flavor) and guaiacol (spicy, woody notes), which adhere to the meat’s surface.

Fat Absorption: Smoke particles dissolve into the meat’s fat, creating a rich, smoky flavor that permeates the entire cut.

Bark Formation: The combination of smoke, rub, and heat creates a caramelized crust (bark) that locks in moisture and flavor.

Key Factors for Optimal Flavor:

Smoke Density: Thin, blue smoke is ideal—thick, white smoke can make meat bitter.

Time and Temperature: Low temperatures (225–250°F or 107–121°C) allow smoke to penetrate deeply without overcooking the meat.

Meat Preparation: A dry surface (pat meat dry before smoking) helps smoke adhere better.

3. Tenderizing Through Slow Cooking

How Hickory Smoking Tenderizes Meat:

Collagen Breakdown: The low, steady heat of hickory smoking converts tough collagen into gelatin, making cuts like brisket or pork shoulder melt-in-your-mouth tender.

Moisture Retention: The smoke forms a protective barrier, trapping moisture inside the meat while allowing excess fat to render out.

Even Cooking: Hickory’s consistent burn rate ensures even heat distribution, preventing hot spots that can dry out meat.

4. The Role of Hickory’s Aromatic Compounds

Hickory’s unique flavor profile comes from its chemical makeup:

Lignin: Breaks down into vanillin (sweet, vanilla-like notes) and syringol (smoky, spicy flavors).

Cellulose: Produces guaiacol, which adds a bacon-like richness.

Hemicellulose: Contributes to caramelization and bark formation.

How These Compounds Work Together:

Surface Interaction: Smoke particles bind to the meat’s surface, creating a flavorful crust.

Internal Penetration: As the meat cooks, smoke flavors migrate inward, enhancing the entire cut.

5. Pairing Hickory with Meat Types

Different meats absorb hickory smoke in unique ways:

Pork: Hickory’s sweetness complements pork’s natural fattiness, creating a balanced flavor.

Beef: The wood’s boldness stands up to beef’s robust taste, enhancing its umami qualities.

Poultry: Use hickory sparingly or mix with milder woods to avoid overpowering delicate flavors.

Game Meats: Hickory’s intensity pairs well with the strong, earthy flavors of venison or wild boar.

6. Avoiding Common Pitfalls

Over-Smoking: Too much hickory can make meat bitter. Use 2–3 chunks for a 6–8 hour smoke.

Inconsistent Smoke: Ensure proper airflow in your smoker to maintain clean, thin smoke.

Green Wood: Avoid unseasoned hickory, as it produces acrid smoke and unpleasant flavors.

Final Thought

Hickory’s ability to enhance BBQ meat lies in its perfect balance of science and artistry. From the chemical reactions that create the smoke ring to the slow infusion of smoky flavors, every step of the process contributes to a mouthwatering result. By understanding how hickory interacts with meat, you can harness its power to create BBQ that’s not just food, but an experience.

Pros and Cons of Using Hickory: Benefits vs. Potential Downsides

Hickory is one of the most popular woods used for smoking meats, and for good reason. It provides a distinctive, bold flavor that is loved by BBQ enthusiasts around the world. However, like any ingredient or cooking tool, it comes with both advantages and drawbacks. Understanding these pros and cons is essential for achieving the best results when smoking with hickory.

Benefits of Using Hickory

Strong, Bold Flavor: The primary benefit of using hickory wood for smoking is its robust, smoky flavor. This wood has a sharp, intense taste that pairs exceptionally well with heavier cuts of meat like beef brisket, ribs, and pork shoulder. For those who love a deeply smoky flavor that permeates through the meat, hickory is a top choice. It adds a rich, savory depth to your BBQ that is hard to replicate with other woods. Hickory’s flavor is also known for complementing the caramelization of BBQ sauce, creating a perfect balance of smoky and sweet.

Versatility with Different Meats: Hickory is incredibly versatile and works well with a wide variety of meats, including beef, pork, chicken, and even fish. It is particularly favored for larger cuts like ribs, pork butts, and briskets, as it can infuse the meat with flavor over long smoking periods. However, it can also be used for quicker-cooking items such as sausages or burgers when you want a stronger smokey note. This adaptability makes hickory a great choice for almost any BBQ.

Perfect for High-Heat Cooking: Hickory is an ideal choice for smoking meats at high temperatures. Unlike lighter woods like apple or cherry, hickory can handle the intense heat of a smoker, allowing you to achieve that crispy, caramelized exterior while maintaining juicy, tender meat inside. The wood burns well at both low and high temperatures, making it a flexible option for various BBQ styles, from slow-smoking to hot and fast grilling.

Readily Available: Hickory is one of the most widely available smoking woods. Whether you’re at a local BBQ store or shopping online, it’s relatively easy to find in the form of chips, chunks, or logs. This widespread availability makes hickory a go-to wood for beginners and experienced pitmasters alike.

Potential Downsides of Using Hickory

Overpowering Flavor: While hickory’s bold, smoky flavor is a major advantage, it can also be a downside if used improperly. Its strong, assertive flavor can quickly become overpowering, especially when used in excess or with delicate meats. If you use too much hickory or allow it to burn too hot, it can make your meat taste overly bitter or acrid. This can overwhelm the natural flavors of the food, especially when smoking lighter meats like chicken or fish, which don’t require as intense a smoke profile.Tip: To avoid overpowering flavors, it’s important to balance hickory with other, milder woods (like apple or pecan) if you want a subtler smoke flavor. Additionally, use smaller amounts of hickory wood or combine it with fruitwood for a more harmonious, nuanced taste.

Requires a Longer Smoking Time for Optimal Flavor: Hickory wood is often associated with longer smoking times, particularly for larger cuts of meat like brisket or pork shoulder. While this can be a benefit for some pitmasters, beginners may find it challenging to maintain a consistent temperature for extended periods. Overcooking or inconsistent smoking times can result in the meat becoming dry or tough, which can offset the rich, smoky flavor you’re aiming for.Tip: If you’re new to smoking, consider starting with smaller cuts of meat or using a combination of hickory and other woods to avoid overwhelming the meat with too much smoke flavor over long periods.

Can Be Too Strong for Some Palates: While hickory imparts a deep smoky flavor, not everyone appreciates its intensity. Some people may find the flavor too strong or harsh, especially if they’re used to milder woods or lighter cooking styles. For individuals who prefer subtle, nuanced smoke profiles, hickory may not be the ideal choice. It’s particularly important to gauge your audience when preparing meals for a group—what some consider a delicious smoky flavor, others may find off-putting.Tip: If you’re cooking for a crowd with varying tastes, consider using hickory in moderation or mixing it with other milder woods. This allows you to capture the richness of hickory while keeping the flavor balanced and not too dominant.

Takes Time to Master: For beginners, working with hickory can take some trial and error. Because of its strong flavor, it’s essential to learn how to balance it with the right cooking times and temperatures. If not properly managed, hickory wood can result in overly smoky meat or cause it to burn. This wood requires a bit of experience to use effectively, especially when it comes to controlling the heat of the smoker and ensuring that the wood doesn’t burn too quickly.Tip: Start by using hickory in smaller amounts, especially if you’re just beginning your BBQ journey. Use a thermometer to monitor the temperature and avoid over-smoking the meat.

Conclusion:

Hickory wood is a powerhouse in the world of BBQ, providing bold, smoky flavors that can elevate a wide range of meats. Its versatility, availability, and strong flavor profile make it a favorite among BBQ enthusiasts. However, like any strong ingredient, it requires careful handling to avoid overpowering the food. By understanding how to balance hickory’s intensity and how to use it properly, you can enjoy the rich, smoky flavor that makes hickory smoking so beloved. Whether you’re slow-smoking a brisket or grilling a few sausages, mastering hickory will take your BBQ to new heights—just be mindful of the potential downsides and adjust your cooking methods accordingly.

This expanded section provides a balanced view of the benefits and challenges of using hickory, giving your readers a comprehensive understanding of what to expect. Let me know if you want to explore any points further!

[xtruss]

What To Know Before Buying A Grill! When It Comes To Good Grills, You Get What You Pay For.

— By Shayna Murphy | Apr 19, 2024

'Tis the season, after all. / Westend61, Westend61 Collection, Getty Images

For a lot of folks, grilling is synonymous with summertime. From succulent beer brats and burgers to grilled veggies and kebabs, the dishes you can make over those seasoned grates will help set the mood for the months ahead and make your cookouts even more memorable.

But if you’re a first-time buyer, there are a few important things to keep in mind while you’re checking out the most popular grills on the market today. Here are key factors to consider before you invest in a grill, beyond simply determining which type is best for you.

Table of Contents:

Which Types of Grills Are Best?

What Are Grills Made Of?

How Much Do Grills Usually Cost?

What Foods Work Best On A Grill?

Which Types of Grills Are Best?

Not All Grills Are Created Equal. RgStudio/E+ Collection/Getty Images

Even if you’re not quite a grill master yet, you probably already know that there are multiple types to choose from—and that they rely on different heating and fuel sources. From charcoal to gas, electric, and pellet grills, the right one will probably depend on your budget, space, grilling style, and most of all, the sorts of foods you’re planning to sear.

Let’s take a closer look at what distinguishes them, along with some pros and cons of each.

Charcoal Grills: These classic grills typically use charcoal briquettes or lump charcoal as a fuel source, and they’re a popular choice among foodies because the escaping smoke gets absorbed by meats and veggies and imparts a distinctive, charry-like flavor onto food. (Grilling food on cedar planks over a charcoal fire only enhances its delectability.) They also can be highly portable, so they are a popular choice for campers. The process of heating up a charcoal grill can take time, though. It’s often harder to control the internal temperature inside the unit, too, meaning you may have less precision than you might with other grill variants.

Kamado Grills: Technically speaking, kamado grills are a type of charcoal grill—as are charcoal kettle and charcoal barrel grills—but most manufacturers recommend lump charcoal over briquettes because of the high temperatures they can reach. These egg-shaped grills also have a bit more sophistication because they’re usually made from ceramic, which some believe is the superior choice if you’re looking for great heat retention and temperature control. Comparatively, most charcoal barrel and kettle grills are made with plated or stainless steel grates. While kamados can reach temperatures up to 1000°F, they’re usually expensive and pretty heavy (due to the ceramic construction), and can be a hassle to move around, so they might not be ideal if you want something that is easily portable.

Gas Grills: While some might crave that smoky taste from food fresh off a charcoal grill, others strongly prefer the convenience that gas grills deliver. With a unit powered by natural gas or liquid propane, you won’t have to sit around and wait for it to warm up. Most can be fully heated within 10 minutes. If you want even temperatures, these types of grills are perfect; they’re also less frustrating to clean up than charcoal-fueled models because you don’t have to worry about any leftover ashy residue. But you won’t get to enjoy that rich added flavor (unless you have a smoker), and if you opt to use natural gas as a fuel source, it will require a permanent installation by a professional, meaning you lose out on portability.

Pellet Grills: These grills are fueled by food-grade, aromatic wood pellets sourced from oak, alder, apple, cherry, hickory, and other trees. They’re sort of a middle ground between charcoal and gas models, as they function as both a grill and smoker so you get that kick of smoky flavor. You can even use cedar or other wood planks on top of the grate to impart an extra zing to meats and seafood. These types of grills do tend to be fairly user-friendly, heat up faster than charcoal grills do, and offer better temperature control. As a downside, however, cleaning up the burnt pellets after the fact might be just as annoying as it would be with charcoal grills. Also, most pellet grills only reach a maximum of 450°F, so if you’re looking for high heating capability, they might not be the best choice.

Electric Grills: Live in an apartment? You might want to consider an electric grill. There are plenty of models—including countertop and pedestal varieties—that you can just plug in and use right at home. These compact, convenient devices are great for quick and easy cooking year-round, and some are designed for outdoor use too (you’ll just need to have an exterior outlet nearby). One potential downside is that they tend to use up a lot of electricity, so they’re not always as economical in the long run, and while they tend to be lightweight, you probably won’t be able to use one while camping or at the beach. Additionally, most average electric models can only hit up to 450˚F.

Infrared Grills: While typical gas and charcoal grills work via convection heating (meaning the air gets heated, rises, and then circulates around the food on the grill’s grate, causing it to cook), these types of grills don’t. Instead, they produce actual heat, usually through a hot object inside the grill, and that is what causes the food to cook. As such, they can reach very high temperatures—up to 1200˚F—and they can warm up within minutes of use. Many infrared grills are powered by natural gas or liquid propane but can be very pricey (they can cost well up to $2000 and beyond). Some are powered by electricity, however. Regardless of the fuel types, these kinds of grills can be bulky and not very portable.

What Are Grills Made Of?

Grills are made from all kinds of materials, but stainless steel is usually the most common component. Cast aluminum, powder-coated steel, and cast iron are often used, too. For grates, porcelain-enamel cast iron pops up a lot because it’s great for heat retention, although stainless steel, plated steel, and regular cast iron grates are widespread.

How Much Do Grills Usually Cost?

Want a grill that will really last? Expect to spend around $400 and up. 10000 Hours/DigitalVision Collection. Getty Images

Setting a budget before you go shopping can be helpful, but how much you ultimately end up spending really depends on the type of grill you want. For the most part, charcoal grills are available at affordable price points starting at under $50, especially if you’re looking at brands like Cuisinart or Weber’s Smokey Joe line. Generally speaking, though, you can expect to spend anywhere from $100 to $600 on a solid charcoal grill (like Weber’s Original Kettle Premium) that will last for multiple seasons.

When it comes to gas grills, makers like Char-Broil and Coleman have units available for under $400, but most experts say you should expect to spend at least $400 if you want a reliable model that could last a decade or longer (with proper upkeep). In this regard, Weber is the gold standard, and models like the Weber Spirit II E-310 get consistently high marks from reviewers.

If you’re interested in a pellet grill, Traeger specializes in that type and popular units run for anywhere from $450 to $2000. Meanwhile, electric grills can pretty much run the gamut, as brands like Hamilton Beach have offerings under $100, while others—like Breville—have models that cost just under $400.

While you’re at it, grab a grill cover. Most are going to be priced at well under $50, and it’s not just for cosmetic reasons. Because rust can be such a problem with grills, a cover can be a useful way to protect your investment during rain showers. Not only that, but a cover will help keep spiders and other small beasts from making a home in your model.

What Foods Work Best On A Grill?

Some grub is better over charcoal. Lisa Romerein, Stone Collection, Getty Images

Hot dogs and burgers aren’t the only things you can cook on a grill. Because of how versatile they are, you could whip up a wide variety of meats, fish, fruits, and veggies on one, but certain types of grills may be better choices than others.

With charcoal grills, steak will absorb all that smoke in a really flavorful way, as will shrimp, ground beef, and even veggies like zucchini and eggplant. Salmon in particular can also be good to prepare using planks on a pellet grill. If any of those foods are cookout mainstays for you, prioritize a charcoal or pellet-fueled model. Though steak and burgers can come out perfectly delicious on a gas grill, foods that cook faster—like chicken breasts, hot dogs, and pork chops—are great for this grill type.

[daddyissuespdx]

Got force fed BBQ and beer for dinner! 🍖🥴🍺 Full video on OnlyFans: DaddyIssues PDX

[sizzlesmokensip]

Learn different ways to get the amazing flavor of smoked wood into your favorite meats and vegetables.

#woodgrilling #grilling #bbq #bbqlovers #grillingseason #bbqseason #bbqlife #grillinglife #bbqfood #grilledfood #outdoorcooking #summergrilling

[twistedwhitesnow]

[neferaskingdom]

♡ Serving Up Some Chemistry | OP81

NEFERASKINGDOM

Summary: A quirky YouTube host invites rising stars Lando Norris and Oscar Piastri for a BBQ episode in honor of the Austin GP. Amidst hilarious banter and messy sauce spills, she and Oscar discover an unexpectedly adorable connection.

OSCAR PIASTRI MASTERLIST | MAIN MASTERLIST

Instagram Post by yourusername:

Surprise! 🚨 In honour of the Austin GP, we’ve got a special episode coming your way featuring none other than Lando Norris and Oscar Piastri! 🤠🍖

We’ll be trying some Texas BBQ and answering your questions—so drop them below! 👇 Let’s see if Oscar can handle the heat and if Lando can manage not to spill sauce on everything. 😆

Comments:

landonorris:

Can’t wait! Hoping I won’t embarrass myself too much. 😅

oscarpiastri:

Super excited for this! BBQ and questions? Sounds like a great time!

user1:

This is going to be epic! Can’t wait to see Lando and Oscar together!

user2:

OMG, the BBQ challenge is going to be hilarious! 😂

user3:

I’m ready for all the chaos that’s about to unfold!

user4:

Y/N, you’re going to have the best time! Can’t wait for this episode!

user5:

Excited to see how Oscar handles the heat! He better be ready!

user6:

Lando’s going to spill sauce everywhere, I can feel it! 😂

user7:

This is the best surprise ever! Bring on the BBQ!

user8:

The chemistry is going to be so fun to watch!

user9:

I just know this is going to be a classic episode!

Instagram Post by yourusername:

The episode is finally OUT! 🎉 Had the best time with landonorris and oscarpiastri—thank you both for being such great sports and handling the BBQ challenge like pros! 🤠🍖

Hope you all enjoy watching it as much as we enjoyed making it! Check it out on the channel now. 🙌

Comments:

oscarpiastri:

Had a great time! Thanks for having us, I’ll definitely be ready for round two. Maybe with less BBQ sauce next time? 😅

landonorris:

It was a blast! I’m still recovering from the sauce overload, but we’ll be back for sure! I’ll even bring an extra shirt 😂

user10:

They need to come back! That was the best thing I’ve ever watched!

user11:

The way Oscar was smiling the whole time—he’s definitely down for round two!

user12:

Lando being the messiest eater while Oscar just tries to survive? ICONIC.

user13:

The episode was pure gold! You three had the best energy!

user14:

Lando’s laugh is contagious! I was cracking up the whole time! 😂

user15:

Oscar was a whole mood trying to keep it together while eating BBQ! I need more of this trio ASAP!

user16:

The chaos, the laughs, the flirting—it was EVERYTHING! 😍

user17:

OMG, Oscar looked like he was about to faint when he first saw yourusername! He was so smitten. 😍

user18:

I can’t with how Oscar turned bright red when yourusername wiped the BBQ sauce off his chin! That was the cutest moment ever! 

user19:

Lando’s commentary had me in stitches! “Oscar, try not to drown in her eyes while you eat!” 😂

user20:

Their chemistry was insane! Every awkward pause just made it more adorable. I can't stop replaying it in my head!

user21:

“Can I get a little help with this sauce?” — Oscar was serving vulnerable and I am HERE for it! So smooth, Oscar! 😏

user22:

Lando saying, “Don’t get lost in her eyes while you’re eating, or I’ll have to save you,” was the best! He’s such a mess! 😂

user23:

The way Oscar shyly laughed at yourusername’s comments made my heart do flips! Can they just date already?

user24:

Their little glances and smiles were everything! I felt like I was watching a cute love story unfold right in front of me!

user25:

When yourusername asked, “Do you usually bring this much heat to a BBQ?” I was like, “Okay, that was smooth!” Oscar was totally flustered!

user26:

Honestly, the way they interacted was pure magic. They could literally sell me anything with that energy!

user27:

Lando is just a whole mood, trying to get Oscar to spill his secrets while keeping it light and funny! This was chaotic perfection!

user28:

I’m still thinking about how cute they were. Oscar’s shy reactions paired with yourusername’s playful teasing were too much to handle!

user29:

This episode was everything! I can’t stop thinking about how sweet their interactions were. I need more!

user30:

Their little glances and soft smiles were everything. Oscar’s flustered reactions were so endearing. ❤️

user31:

I can’t believe how much fun that was to watch! Lando being a mess and Oscar being adorable? What a combo!

user32:

I need behind-the-scenes footage ASAP! Their interactions were too cute to miss!

user33:

This episode was a masterpiece. Their dynamic felt so genuine. I need more content of Oscar and yourusername together!

Instagram Post by yourusername:

Race day vibes! 🏎️💨 Thrilled to be at the Austin Grand Prix and feel the energy in the air! Can’t wait to see Lando and Oscar out on the track today! Let’s go, papaya boys! 🍊🏁

Comments:

landonorris:

Let’s go! Can’t wait to see you there! 🏁

oscarpiastri:

Excited to have you cheering us on! Let’s make it a day to remember! 😄

user34:

Okay, but wearing his number and posing in his car? Is this a thing now?

user35:

I’m not saying you’re dating, but I’m not NOT saying it either! The signs are all there!

user36:

She’s literally living the dream! Can we talk about how adorable they’d be together?

user37:

Her rocking the 81 cap is giving major “I’m totally rooting for my crush” energy!

user38:

They better have some cute moments on the track today! I need content!

user39:

If she doesn’t end up dating Oscar after this, I’m going to be seriously disappointed. 😩

user40:

I see the chemistry, and I’m here for it! Can we get some couple content, please?

user41:

I bet Oscar’s heart is racing just as fast as the cars right now!

user42:

Can we please get some updates on this? I’m invested!

user43:

If they don’t end up together after this GP, I’m throwing a fit! The chemistry is undeniable!

user44:

I’m shipping them so hard right now! Someone make it happen!

user45:

All I’m saying is if I was in her position, I’d definitely be flirting with Oscar!

user46:

Wait, is she wearing Oscar’s number? 🤔👀 Something’s brewing here!

user4:

If they don’t end up together after this, I’m throwing hands! They’re practically destined to be!

Instagram Post by yourusername:

Nothing going on, just a shit ton of editing! 🎬✨ Can’t wait for you all to see the latest episode—it’s a tell-all with some juicy insights you won’t want to miss! Stay tuned! 🙌

Comments:

landonorris:

Oscar’s been whining about the new episode for days now. 😂 You’d think it’s his favorite show!

 ↪oscarpiastri:

I wasn’t whining! I was… politely asking. 😅

 ↪yourusername:

Oh really? I had no idea you were such a fan. I’ll try to make this episode extra special for you. 😉

 ↪oscarpiastri:

I already know it’ll be perfect, especially with your editing skills. 😄

 ↪charles_leclerc:

Oscar, you seem a little too excited about this episode. 😏

 ↪georgerussell63:

He's definitely excited. I’ve never seen someone so eager for an episode! 😂

user48:

Their banter is so cute! I can’t get over how sweet they are! 🥹💕

user49:

Oscar acting all shy is everything! They definitely have something special!

user50:

The way Y/n teases him? Major couple vibes! 😍

user51:

Lando just casually exposing Oscar's crush on Y/n is iconic!

user52:

I’m here for all the fluffy interactions! They need to get together already!

user53:

I can’t be the only one who sees the heart eyes Oscar has for her, right?

user54:

Oscar trying to play it cool but failing is the cutest thing ever!

user55:

The way Oscar and Y/n interact is giving me life! They are too cute! 😍

user56:

Oscar whining for the episode?? Yeah, they’re definitely crushing on each other.

user57:

The subtle flirting though?? I am obsessed. 🥺

user58:

They’re adorable! This is what I live for! Oscar is so soft when it comes to her! 💖

user59:

If they’re not dating after this, I’m going to be devastated. The chemistry is unreal!

user60:

Oscar’s got heart eyes for her, 100%! I’m here for the rom-com energy! 🍿

Instagram Post by oscarpiastri:

Not exactly the result we wanted today, but the team worked hard and I’m proud of the effort we put in. We’ll come back stronger next race. 💪 Thanks for all the support as always! Onwards and upwards. ✌️

Comments:

user61:

Oscar really thought he could sneak in that last photo like we wouldn’t notice… boy, we SEE you! 👀

user62:

Hold up. That last picture. Who’s holding your hand, sir? We need answers. 😳

user63:

Forget the race, who’s the mystery girl?! Man’s out here soft-launching a whole relationship!

user64:

Oscar: “We’ll get 'em next race!”

Also Oscar: casually holding hands with someone and trying to act like it’s no big deal. 🧐

user65:

You really thought we wouldn’t zoom in on that third photo? The fandom is about to explode!

user66:

Me pretending to care about race results while I’m over here like 👁️👄👁️ over that hand-holding pic.

user67:

Okay, but real talk… is that Y/n? Because I’m about to lose it if it is!

user68:

Oscar: "Tough race."

Everyone: "YEAH BUT WHO’S THE GIRL?"

user69:

Man, not you sneaking in a whole mystery date at the end. My detective skills are about to activate. 🔍

user70:

Is this Oscar’s way of lowkey announcing a relationship, or are we all collectively losing our minds?

user71:

Bro, you can’t just drop this and walk away like we’re not going to dissect every pixel of that picture. 😂

user72:

If that’s Y/n holding his hand, I’m officially shipping this HARD. 😍

user73:

Is that… Y/n?? Did Oscar just soft launch a relationship?? 😳

user74:

Me: focusing on the race results

Also me: WHO is he holding hands with?!

user75:

Nah, Oscar, you can't just sneak in a soft launch and think we wouldn’t notice! 😭

user76:

This race was cool and all, but let’s focus on what really matters. Oscar’s got a GIRL?!

user77:

Whoever is holding Oscar's hand, I hope she knows how lucky she is. But also... IS IT Y/N?! 🥺

Instagram Post by formula1gossip:

Spotted in the paddock! 👀 Looks like Oscar Piastri and YouTuber/host yourusername are more than just friends—caught sharing a kiss! 💋 Could this be the F1 romance we didn’t see coming? Fans, what are your thoughts? Is this the grid's new power couple? 🔥

Comments:

user78:

OH MY GOD I WASN’T READY FOR THIS TODAY!! 😱😍

user79:

STOP. OSCAR AND Y/N ARE ACTUALLY A THING?!? THIS IS NOT A DRILL!! 🚨🚨🚨

user80:

I knew it! I KNEW IT. The way he’s been looking at her in every interview was a dead giveaway. 🥲

user81:

This is so cute but also low-key creepy? Like, let them have their privacy. 😬

user82:

Nah, this was not on my 2024 F1 Bingo card but I’m HERE for it!! Oscar really said, “plot twist.” 🥵

user83:

Forget the race drama, THIS is what we’re all here for. 😂

user84:

I don’t know if I should be happy for them or freak out that the internet is creeping on their private moment. 😳

user85:

Okay but... am I the only one who feels kinda bad for them? Let them live! 😕

user86:

Man really went from “awkwardly flirting” to “straight-up kissing in the paddock.” Piastri’s got game! 💀

user87:

I need to know WHO took this picture because they deserve a raise for breaking the internet. 😭

user88:

Wait, Oscar really went from sneaky hand-holding to THIS?! Boy moves fast! 🤯

user89:

Okay, but if this is real, Oscar and Y/n are the cutest thing to happen to F1 since... well, ever. 😍

user90:

I’m dying at the fact that Oscar was so shy and now he’s out here making public moves. My heart can’t take it!! 🥺

user91:

This is cute and all, but also kinda invasive? Give them some space, people! 😕

user92:

How do I go from “aww, so cute” to “this is kind of a privacy issue” in one second? 😅

user93:

The way Oscar went from 0 to 100 real quick. Y/n must’ve unlocked his final form or something. 😏

user94:

Did we just collectively witness a romcom happening in real life? Oscar and Y/n, you have my full support. 🙌

user95:

Half of me is SCREAMING, and the other half is like, "y’all, this is kinda creepy… let them live in peace!”

Instagram Post by yourusername:

Well... cat’s officially out of the bag. 🐱💫

Comments:

landonorris:

FINALLY!! I’ve been keeping this secret for so long, I deserve an award for acting like it’s not disgustingly adorable every single day. 😩

 ↪yourusername:

Aww, poor Lando. We’ll get you a medal. Maybe one for “Best Third Wheel” too? 🥇😏

 ↪oscarpiastri:

Best third wheel and also the loudest complainer. You’ll be fine, mate. 😂

 ↪landonorris:

I WILL NEVER BE FINE. 😤

user96:

WAIT. DID HE JUST GIVE HER A FOREHEAD KISS?! I’m dead. 🥲

user97:

Oscar, can you fight?! Because Y/n is everyone’s crush now and you’ve got competition, buddy! 😤

user98:

Oscar is living the romcom life we all deserve. We need a movie adaptation of this STAT. 🎬

user99:

This was not on my 2024 bingo card but I’m HERE FOR IT. Y’all are too cute!! 🥹

user100:

Okay but… where’s the wedding invite? I need to start shopping. 💀

user101:

Oscar, how does it feel being THE luckiest guy in the paddock? 🧐 Asking for a friend.

user102:

Not gonna lie, I’m obsessed with this. Y’all are literally relationship goals. 🥰

user103:

Oscar out here being all shy and adorable while soft-launching the cutest relationship of the year. We’re NOT worthy. 😩

user104:

I swear if Oscar ever messes this up, the entire fandom is ready to throw hands. WE GOT YOU, Y/N! 👊

user105:

They’re that couple. You know, the ones who are so cute you can’t even be mad about it. 💕

user106:

If this was a movie, the soundtrack would just be us screaming "I ship it" on repeat. 🎶

user107:

Lando’s the third wheel and we love it.

user108:

Oscar and Y/n hard-launching their love while Lando cries in the background... the content we never knew we needed. 😭💀

oscarpiastri:

Couldn’t be happier to share this with you. 💛

 ↪yourusername:

Same. I love you, Oscar. 💫

 ↪oscarpiastri:

I love you too, always. 💛

 ↪user109:

Did they just say “I love you” in the comments?!? I’m unwell, this is TOO CUTE. 😭💖

 ↪user110:

Oscar dropping “I love you” casually like we’re not all DYING right now. 💀

 ↪user111:

Every time I see them interact, I lose more faith in my ability to ever find love this cute. 😩

 ↪user112:

Oscar and Y/n: existing

Us: screaming, sobbing, throwing up, planning the wedding. 🥳

[the-bar-sinister]

🌴🌴🌴Welcome to Summertime Ship/Self Ship bingo! ⛱️⛱️⛱️

(Where the rules are made up and the points don't matter!)

How to use these prompts: Any way you want! You can choose to do some or all of them, or you can have people send you a ship and a prompt to your ask box. You can write fic, or do art, or just talk about how the prompt is relevant to your ship. These are just prompts-- what you do with them is up to you. 🌴

Here's a list of the prompts with emojis for your ask box:

🫂 sweaty cuddles

🥵 beating the heat

👙 swimsuits

🍧 ice cream

🛍️ down on the boardwalk

🏖️ at the beach

🩴 summer outfits

🎆 summer nostalgia

🌉 warm nights

💦sprinklers

🏕️ camping

🌠stargazing

🎡 amusement park

🚢 getaway vacation

🪭 paper fans

🐻 carnival prize

🖍️ sidewalk chalk

🔥 bonfire

🔫water guns

🌴 palm trees

🛼 roller skates

🧺 picnic

🍹 iced drinks

🍖 bbq/grilling

[gummi-stims]

♨️🦑🍔🍖Fillable BBQ grill shaker keychain from geoffreysiu on tiktok!🥩🌭🧅♨️

[wonderland-for-idiots]

Things that we said more than "hi" today

🍖 (he/him): hang on Brian...

🖌️ (he/she): this is mama's sensitive babbeh! And this is mama's INSENSITIVE babbeh... He scares me. (This is a quote)

🎭 (he/they/it): [family guy intro]

💾 (it/glitch): you IMBECILE!

Noticed how most of them were family guy references?

That's because of me (🍖). I've been watching way too much family guy. I literally refuse to watch almost everything else. Everything is a family guy reference if you squint hard enough. Everyone in front WILL watch it.

No new videos? Rewatch. Tired of the same video? Funny, that never happened before...

I LOVE FAMILY GUY!!!

[ehrmantrautpup]

Who's coming to our bbq party!!! [Kleon x Mike Ehrmantraut] 🍖

[monkeyscomics]

2024 was such a wonderful year to Fannibals!!! The Hannibal Reunion was unreal!!! 😭💖

Thank you for everyone who shared your experience and photos, documented and translated the panel, helped spreading the joy. It was so much fun! And I believe Mads and Hugh had great fun too!

Wish the boys continue doing cons together, and by the moment finishing this pic, I wish we all got to taste Korean BBQ and Kobe beef 🍖🐮

Have a lovely 2025!

[stupittmoran]

BBQ for everyone! 🥓🥩🍗🍖🌭🍔

[sizzlesmokensip]

Discover the key differences between electric smokers and traditional ones in this comprehensive blog. Make an informed decision for your next barbecue!

[toprecipe24]

𝗜 𝗻𝗲𝗲𝗱 1000 𝗽𝗲𝗼𝗽𝗹𝗲 𝘁𝗼 𝘀𝗮𝘆 (𝘆𝘂𝗺𝗺𝘆😋) 𝘀𝗼 𝗜 𝗰𝗮𝗻 𝗮𝗱𝗱 𝘁𝗵𝗲𝗶𝗿 𝗻𝗮𝗺𝗲𝘀 𝘁𝗼 𝘁𝗵𝗲 𝗔𝗰𝘁𝗶𝘃𝗲 𝗠𝗲𝗺𝗯𝗲𝗿 𝗟𝗶𝘀𝘁🔥 Grilled Steak Quesadilla with Pineapple! 🔥

This Grilled Steak Quesadilla with a sweet and savory twist from pineapple is a perfect dish to enjoy on a warm evening! The crispy exterior and juicy steak combined with the sweetness of pineapple create a delightful contrast of flavors. Perfect for your next meal or BBQ!

Ingredients:

2 flour tortillas 🌮

1 lb grilled steak (thinly sliced) 🥩

1/2 cup pineapple chunks 🍍

1 cup shredded cheese (cheddar or Mexican blend) 🧀

2 tbsp olive oil 🫒

Fresh cilantro (for garnish) 🌿

Lime wedges 🍋

2 tbsp barbecue sauce (optional) 🍖

Instructions:

Grill the steak: Cook the steak to your desired doneness, then slice it thinly. If you prefer, you can marinate the steak in a flavorful sauce before grilling for added taste.

Prepare the quesadilla: Heat a skillet or grill pan over medium heat. Place one tortilla on the skillet and sprinkle half of the shredded cheese on top.

Add the filling: Layer on the grilled steak slices and pineapple chunks. Drizzle a little barbecue sauce on top for an extra flavor punch (optional). Top with the remaining shredded cheese, then place the second tortilla on top.

Grill to perfection: Cook the quesadilla for 2-3 minutes on each side until golden brown and crispy. Press down gently with a spatula to ensure the cheese melts evenly.

Serve: Remove from the skillet, slice into wedges, and garnish with fresh cilantro. Serve with lime wedges on the side for a refreshing touch.

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