10/17/2020
I’m making a gallon of sauce this morning. (Turn up volume.)
Smoke Dreams BBQ
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KCBS member competition BBQ Team in Ashburn, Virginia, led by a Kansas City native http://smokedrea
The members of Smoke Dreams BBQ are professionals who hold high-tech jobs throughout the Washington, D.C., area. We keep very busy schedules, but on evenings and weekends we like to put fire under meat.
08/30/2020
Simple dinner: hickory-smoked burgers and beans.
08/02/2020
Smoked queso last night on the 26” Weber and a diner-style breakfast this morning on the cast iron griddle.
06/28/2020
Why settle for an average breakfast sandwich when you can amp it up with homemade Canadian bacon? Trimmed an 8.25-lb. pork loin down to 7.5 lbs. and split it into two pieces. Brined for 3.5 days and then let rest in the fridge for a day and a half. Smoked in the 210-220°F range using a charcoal fuse and maple chips until internal temp hit 150°F.
05/23/2020
Turkey tenderloins (boneless breast meat) marinated in Italian dressing, soy sauce, lemon juice, and garlic and finished with a hoisin sauce, shaoxing wine, and honey glaze. Moist and flavorful.
03/16/2020
Store-bought corned beef becomes homemade pastrami.
12/28/2019
My OCD was in overdrive yesterday with wings and sliders on my big 26” Weber kettle.
12/20/2019
This is what 80 MOINK balls look like. Tasty!!
09/22/2019
Chiefs Trainer Squirts Bottle Of KC Masterpiece Into Andy Reid's Mouth
I can relate.
All the latest sports coverage from The Onion, America's finest news source.
09/03/2019
Truth.
05/15/2019
The whole world will feel China's pork shortage
Pork prices will soon be on the rise.
Sun Dawu's pigs started dying from a mysterious virus last December. Four months later, all 20,000 in one farm were dead.
02/12/2019
Styrofoam Clamshell Hiding Exquisite Pearl Of Pulled Pork Sandwich
True.
America’s Finest News Source
11/27/2018
The Kansas City Barbeque Society
The Kansas City Barbeque Society
You may have already seen this but if not, you are welcome! Happy Monday BBQ family! https://bit.ly/2zmZo04
11/24/2018
I’m finally getting around to posting my Thanksgiving turkey pics. 12-lb. fresh (not frozen) bird spatchcocked and dry-brined for 3 days. Roasted at 325-350°F (measured at the grate not the lid) for about 2½ hours in a 26" Weber kettle. Hot coals on the side using my homegrown firebrick containment system. Above the fire were chunks of hickory and cherry for some smoke and a small water pan for a little moisture. Foil pan underneath the turkey to catch drippings for gravy. The final product was moist and flavorful with perfectly crispy skin. Super easy method; in fact, I may never wet brine a turkey ever again.
11/19/2018
Food Network
I want to try this.
This GIANT rack of ribs is sweeter than it looks 😉 Nice job, Baked By Dan!
Grill Masters > Tuesday at 9|8c
11/12/2018
Pork tenderloins and a couple of turkey thighs, slow smoked on a Weber kettle using the snake/fuse method with chunks of cherry wood. The meat got hit with a sweet and tangy glaze. The Guinness was for me.
08/26/2018
07/29/2018
Turkey thighs!!
06/25/2018
Ground brisket burger topped with burnt ends and spicy pickle slaw. Simply ridiculous. Perhaps one of the best BBQ sandwiches I’ve ever had. Succulent meat. Slaw complemented rather than overpowered. Side of beans also delicious. This is the kind of barbeque that makes me proud to be a Kansas City native.
06/03/2018
This, dear friends, is a 15-lb. whole packer brisket cooked via the hot and fast method in under 6 hours. It was tender and juicy and prepared in less then half the time and with way less hassle than low and slow.
I smoked this on a Weber WSM 22" over Royal Oak lump charcoal using the Minion method and chunks of hickory in a temperature range of 300°F to 325°F. The brisket was cooked fat side down, and I removed the water pan from the smoker.
I pulled the brisket when the internal temp hit 160°F, wrapped it in butcher paper, and put it back on the smoker. I pulled it a second time when the internal temps in various locations were 195°F to 200°F, and then I let the brisket rest for about 30 minutes in the butcher paper. When I unwrapped everything, there was a ton of juice and the bark was still nice. The meat sliced easily and had great texture and moisture.
I may never do another low and slow brisket ever again!
01/02/2018
Three racks of baby backs on a 20°F day.
12/15/2017
LADbible
The little guy needs to move closer to the fire or else he'll never get tender enough to eat.
This little piggy went to... chill in front of the fire 🐷🔥
11/18/2017
Chris ‘Flamebaster’ Roberts
Respect.
**EPIC BURGERS** ❤️🍔🔥
With a little love and some Sexy Rub it's easy to make the World's tastiest burgers! Tag a burger lover and share away!!
IDDI'N FFOCIN GALAD CONT!!! GO HARD OR GO HOME!!!
10/01/2017
Smoke Dreams BBQ's cover photo
09/05/2017
Celebrating Labor Day 2017 with three racks of baby backs and four chicken halves. Used a new hanging rack for my 22" WSM. Went with Royal Oak lump charcoal rather than Kingsford briquettes. Chunks of cherry provided some nice smoke flavor.
09/04/2017
When life gives you lemons.....MAKE BACON! Ok, it's a stretch. Thanks to Kirk Vespestad for the inspiration.
08/19/2017
Tonight, when I'm batching it:
Mango curry pork chops with mango and smoked hatch chili salsa. Grilled sweet potatoes and local IPA. After-dinner entertainment by Me.
08/06/2017
Cajun-seasoned smoked pork loin roast along with maple-brined pork chops smoked indirect and then finished over direct. Extreme succulence. Taters and veggies in foil packets. Radiant energy courtesy of Kingsford blue bag and apple wood. I'm glad I got the 26.75" Weber for my birthday because the extra real estate really came in handy tonight.
06/19/2017
So for Fathers Day I tried out a new recipe; the aptly named Swine-apple. There are several stylish versions of this porcine concoction, but I went with pork tenderloin and thick cut Smithfield bacon.
It's created by halving and coring a pineapple, reassembling it with toothpicks, stuffing it full of pork and then wrapping the pineapple in bacon.
I cooked it for roughly three hours at 250 on my Weber Performer with a light smoke of Alder and Cherry wood.
I have to say, it was delicious. Smoky, sweet, bacony deliciousness. 8/10. I only hold back because I think that cubed pork shoulder (rather than the ultra-lean tenderloin I used) would seal the deal. I coated the cubed pork with a healthy dose of my pork rub and a bit of BBQ sauce. Recommend skipping the sauce.
Give it a try and let me know what you think.
04/02/2017
I got a brand new Weber 26.75" kettle for my birthday — yes, the big one!! I prepared braided pork loin for its inaugural run. How does one braid a pork loin, you ask? Check out this photo set for the secret. Of course, the bigger question is, "why bother braiding a piece of meat?" It's because this technique creates more surface area for seasoning, browning, saucing, and smoke ring.
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I’m making a gallon of sauce this morning. (Turn up volume.)
Three racks of baby backs on a 20°F day.
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