Check out the Steak Cookoff Association today! https://steakcookoffs.com
Illinois BBQ Alliance
“The Illinois Barbecue Alliance believes that our community of barbecue friends is part of a world where people occasionally need the kind of help that our alliance of barbecue enthusiasts is uniquely equipped to provide. We want to be there for Illinois communities and individuals in their time of need.Read More…
Pit Master: Harry Soo
Harry Soo’s Site – One of the grand master pit masters. https://www.slapyodaddybbq.com/
Books: Franklin on Steak
Books: Meathead
PitMasters: Jess Pryles
Jess’s site – https://jesspryles.com/
Butcher: Door County Organics (formerly Door Karma Farms)
Love this place for organic beef. https://doorcountyorganicfarms.com/
Product: Thermoworks Signals
We started using a new Thermoworks’ Signals 4 prong thermometer. https://www.thermoworks.com/Signals. We use one for the core temp of the BGE and the other three for the meats. After a few tries, it works pretty consistently, but the charge doesn’t last 24 hours so we have to plug it inRead More…
Brisket – Whole Packers
So the latest that I’ve been trying to make consistently is Beef Brisket. I can usually get a choice or choice+ brisket at a number of meat dealers around Oak Park. And after probably 6 epic fails, I finally have a good sense of tracking the brisket through the stall,Read More…
Smoking Prime Rib
To start – as usual – start slow and low and then if you need a darker crust – crank up the temperature at the end. I have been using our Rib Dry Rub – “The 612” on all sides, and let the bone-in-roast get to room temperature. Set theRead More…