KCBS member competition BBQ Team in Ashburn, Virginia, led by a Kansas City native http://smokedreamsbbq.blogspot.com/
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.
Mission: Based in Ashburn, Virginia, Smoke Dreams is a competitive BBQ team that produces tender beef, succulent pork, flavorful chicken, and more featuring 100% homemade rubs and sauces.
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Beef. It’s what’s for dinner.
Rolling 11 steaks into one big beef porchetta
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.
I want to try this.
This GIANT rack of ribs is sweeter than it looks 😉 Nice job, Baked By Dan!
#InspiredBy #Chopped Grill Masters > Tuesday at 9|8c
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.
This is pretty awesome.
River powered spit roast! How cool is that? Pure engineering
Ambitious and delicious.
Can you make a porchetta out of beef?
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.
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!
Three racks of baby backs on a 20°F day.
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 🐷🔥
**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!!!
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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.
When life gives you lemons.....MAKE BACON! Ok, it's a stretch. Thanks to Kirk Vespestad for the inspiration.
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.
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.
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.
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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. #succulent #porkrules
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A 12-hour warm smoke with hickory and apple after a 7-day dry cure on a 12-lb. pork belly.
Santa was good to me. Got the new "Smoke" temperature management system by ThermoWorks. Can't wait to try it out.
A question that I frequently get from folks is, "How do I smoke a brisket?" My response is always a snide one, something like, "Do you have an hour for me to explain it all to you?" Cooking a brisket is equal parts science and art. Google searches will turn up a bajillion ways to do it, and one can get confused by the different (and often contradictory) methods and techniques. There is no single right way. That said, here's a write-up that is probably the most concise that you will find, plus it aligns with my own way of doing things. Those seeking brisket knowledge can ignore everything else because about 90% of what they need to know is right here.
Anytime is a good time for tender, juicy, smoky brisket. We have the thermal tips you need to get it right. Grab a full-packer from your butcher and get
Ridiculous. Simply ridiculous.
Frenchman Alexandre Polmard, offers arguably the ultimate in unique -- and expensive -- meat
A recap of yesterday's meatfest: Char Siu ribs, chicken lollipops, cheeseburger-stuffed jalapeños, brisket, pulled pork. Lots of work but also tons of fun — and tasty!!
With U.S. meat prices this cheap, more summer barbecues are in order.
My famous BBQ rub is going international. These jars – each containing about a cup of rub – will be offered by my son as gifts when he arrives next week in Japan.
Hmmm... something new for my BBQ tool bag.
It's been way too long since we had some turkey legs all up in here.
Lots of rubes getting suckered to buy a Traeger at Costco on a Friday night. The Traeger man will most certainly make a killing off the unknowing suburbanites tomorrow and Sunday. #hatersgonnahate
And then the vegans could shape their tofu to look like pig wings.
Here are some photos of my first attempt at homemade porkstrami. The result was very good, although I've got a few tweaks in mind for next time. Check out the captions for additional details.
For a mere $9K you can purchase a big-ass Myron Mixon smoker with twin chrome stacks, camo exterior, and a gun replica door handle. Uh, interesting, but no thank you.
Attention Safeway graphics department: you should have had the fine folks at Weber proof your weekly circular before you pimped their win-a-grill contest.
With brisket prices soaring – if I'm lucky I can find them for $3.50//lb., but these days they are usually $6/lb. and higher – I thought I had stuck gold when I found some St. Patty's Day leftover point cut corned beef for only $1.99/lb. What a great opportunity to make pastrami. My only mistake is that I should have made more.
Kingsford has tinkered with their formula yet again!
Kingsford changed the formula of their original blue bag charcoal briquet in January 2015. Learn how the new briquets compare to the previous version.
I think this is the weirdest BBQ-related news item I've ever read. #onlyinflorida
The incident happened in Riviera Beach on Tuesday, an arrest report said.
Boneless leg of lamb, butterflied and grilled/roasted Moroccan style. Super tasty. Happy Easter, everybody!
There are a lot of new grills on the market, but few deliver true innovation. The GoBQ is an exception that's worth checking out if you are in the market for a portable grill.
This portable BBQ folds in to your backpack. It's high-tech heat resistant fabric seals in heat while cooling down externally to the touch.
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