Going to be visiting the Richmond VA area and woukd like to find good BBQ that does NOT have vinegar based sauces. Last time I visited all the places had runny vinegar based sauces and I wasn't impressed.

Any suggestions would be appreciated.

I liked the Raleigh location better. The chopped pork had a unique smoke flavor I couldn’t pin down. Had a sweeter smoked taste to it. Anyone else noticed this?

For those that have tried both locations, what stands out as different? Thanks.

Using the super smoke feature at 225° yields an amazing smoke ring and one of the best tenderloins you’ll ever have. Choose whatever flavor on the outside and every once in a while, given a little squirt of apple cider vinegar for the bark. In this case, the bite is much better than the bark.

Does anyone use hot sauce instead of yellow mustard? I think it would go better with my flavor profile than mustard.

Hey BBQ friends!

I’m flying into DFW this Thursday and heading to Bedford, TX. I’m looking to hit an amazing BBQ spot somewhere between the airport and Bedford, or somewhere nearby that’s worth a little detour.
I’ve been to Terry Black’s and Hurtado BBQ on previous trips, and both were absolutely phenomenal!

I’m considering Original Roy Hutchins this time, but wanted to get some opinions from the locals and serious BBQ enthusiasts.

I’m all about amazing brisket, ribs, and burnt ends. I’m looking for the kind of BBQ that’s worth going out of your way for.

If you could only pick one spot in the area, where would you go?

Appreciate any recommendations!

Cool bit on Texas Top 50 Helberg BBQ out of my hometown of Waco. Thought it was worth sharing!

Mt. pleasant, TX
Only $19.

Tri-Tip on the Lodge Sportsman

Crispy, smoky, and packed with heat!

Slow-smoked Jerk Pork Belly rendered to absolute perfection over Duraflame charlogs with sweet wood smoke. Here is how to make it:

Ingredients

Whole pork belly (skin-on)

Wet Jamaican Jerk marinade

Dry Jamaican Jerk seasoning

Wood chunks (mesquite, post oak, or pimento wood)

Instructions

Prep & Marinate: Cut slits into the meat side of the pork belly to allow maximum flavor penetration. Generously coat the meat side with wet Jamaican Jerk marinade. Seal using the vacuum sealer marinate mode and rest overnight in the refrigerator.

Setup the Grill: Prepare a Weber Kettle for indirect cooking equipped with the LavaLock FireDial. Light one full chimney of Duraflame charlogs, then place unlit charlogs on the grill along with your choice of wood chunks to set up a slow burn. Target a dome temperature of 300°F–350°F.

Remove the pork belly from the marinade and season the skin side with dry Jamaican Jerk seasoning.

Place the pork belly meat side down over indirect heat. Flip the belly every 20-30 minutes, completing 3 full flips (1.5 hours total cook time).

Wrap the pork belly tightly in peach butcher paper. Return it to the grill for another 30 minutes (or until probe-tender).

Let rest briefly, slice or chop into thick slabs or bites, and enjoy!

Local grocery store had porketta seasoned shoulder roasts on sale and grabbed one to roast at home. Opted for smoking it instead and it came out incredible. Very savory without being overly salted or too heavily smoked. Still could taste the fennel and other rub ingredients.

Smoked with a roto-q 360 and used Thermoworks RFX to track temp.

hi it's my first post here! the smoke from the wood chips got really harsh, ashy and sooty so I stopped after 30mins of smoking. maybe they got too burnt? and the meat smelled ashy too afterwards I was afraid it would be inedible. then I cooked in a low oven slowly for about 2 hours till 83c internal, then wrapped in foil and back in until 91c, then turned off the heat letting it carry over to about 93 and rested for another hour before slicing. the unpleasant smokiness became more mellow and slightly more bearable, maybe even pleasant If you like smoky flavours. but the meat was quite dry and tough although the flavor was on point. any tips for me?