USC BBQ Pittmasters

[B1GTROJAN]

New offset vertical smoker incoming!!



Just for fun …



With football season upon us I couldn’t wait to get a new smoker. If you’ve been on Scoop before the merge this was a popular thread for many members. Please feel free to post all your bbq journeys and other bbq related content. Warning: you could get thread right revoked if you post chicken jkjk this only happened once.

 

[CP619]

Traeger and Weber, all I've ever needed.

I smoked some Baby Back Ribs on Monday that were beyond FIRE. I've been working on every little detail for BBRs the past 10 years or so (dry rub, cooking techniques, sauce, internal temp, etc). I finally think I have everything perfect for a competition.

Losing the Pac12 championship game to the Zeros while eating duck wasn't fun. Duck was great but the Trojans needed more smoke and flavor that particular day.

I will post our Road Game BBQ menu if you continue these threads. Home games, we're there.

 

[B1GTROJAN]

Traeger and Weber, all I've ever needed.

I smoked some Baby Back Ribs on Monday that were beyond FIRE. I've been working on every little detail for BBRs the past 10 years or so (dry rub, cooking techniques, sauce, internal temp, etc). I finally think I have everything perfect for a competition.

Losing the Pac12 championship game to the Zeros while eating duck wasn't fun. Duck was great but the Trojans needed more smoke and flavor that particular day.

I will post our Road Game BBQ menu if you continue these threads. Home games, we're there.

I’ve kept telling myself this year I’ll attend at least one away game. It’d be great to catch a tailgate bbq with fellow Trojans.

Now the ribs . Ive cheated using a sous vide a few times and smoke finish which is both pretty low and slow temperatures. That’s how I roll with Ribs. Now with a proper smoker I’ll do some more learning and experimentation with various meats I find. The reason I chose this model smoker is the vertical a lot more cu. in. and some space saving. Using the bottom rack for high temp and top for lower temp will come in handy too. As far as Traeger I couldn’t Bc I’m still fairly novice and more interested in learning the conventional the process.

 

[TrojanGiftHorse]

Traeger and Weber, all I've ever needed.

I smoked some Baby Back Ribs on Monday that were beyond FIRE.

I made some pork ribs in my Green Mountain Daniel Boone pellet grill two months ago that were really fire (and by "fire" I mean that it was literally ON FIRE!). I was too lazy to read the manual, and I had done probably 6 to 8 briskets, 4 to 6 rib racks, and various steaks without really doing a good cleaning. Well, as I was smoking these ribs, my wife complained that there was heavy white smoke billowing. First, I speculated that meant USC finally fired Clay Helton, but that wasn't the case. It turns out that there was a huge grease fire consuming the inside of my smoker. I turned the thing off, and that damn fire continued burning for another 10 to 15 minutes.

Sadly, I tried to smoke another rack this past weekend, and Daniel Boone promptly told me, "F YOU, BUDDY!"

It is a very, very sad story and a cautionary tale to all would-be BBQ masters. You would think that Scott Rod would have had my back and coached me up. SMH.

 

[Scott Rodriguez]

I’ll be bringing 3 or 4 Tri tips Saturday….

 

[Scott Rodriguez]

I made some pork ribs in my Green Mountain Daniel Boone pellet grill two months ago that were really FIRE (and by "fire" I mean that it was literally ON FIRE!). I was too lazy to read the manual, and I had done probably 6 to 8 briskets, 4 to 6 rib racks, and various steaks without really doing a good cleaning. Well, as I was smoking these ribs, my wife complained that there was heavy white smoke billowing. First, I thought that maybe USC finally fired Helton, but that wasn't the case. It turns out that there was a huge grease fire consuming the inside of my smoker. I turned the thing off, and that damn fire continued burning for another 15 to 20 minutes. Sadly, I tried to smoke another rack this past weekend, but Daniel Boone told be "F YOU, BUDDY!"

It is a very, very sad story and a cautionary tale to all would-be BBQ masters. You would think that Scott Rod would have had my back and coached me up. SMH.

Lol!!

 

[B1GTROJAN]

I’ll be bringing 3 or 4 Tri tips Saturday….

I have a service to attend earlier saturday . If I make it to tailgating in time I’ll be looking for you.

 

[Scott Rodriguez]

The two I brought for SJSU turned out…

 

[B1GTROJAN]

The two I brought for SJSU turned out…

I’m licking my chops lmao

 

[Scott Rodriguez]

I’m licking my chops lmao

I’ll be in the south lawn with some of the Oline families

 

[B1GTROJAN]

I’ll be in the south lawn with some of the Oline families

I’m assuming you’ve cleared all the protocols for Saturday Bc you are Resident BBQ Pittmaster for a reason Scott Rod. Please correct me if I’m wrong. Thank you.

 

[B1GTROJAN]

Hutchins BBQ on Instagram: "Y'all ready for some football?! 🏈 Come by Hutchins to pick up some game-watchin grub for tomorrow's opening night game. We'll be cheering all around - both for our hometown's own @rojo and our @dallascowboys as they take

136 likes, 3 comments - hutchins_bbq on September 8, 2021: "Y'all ready for some football?! 🏈 Come by Hutchins to pick up some game-watchin grub for tomo..."

www.instagram.com

 

[Scott Rodriguez]

I’m assuming you’ve cleared all the protocols for Saturday Bc you are Resident BBQ Pittmaster for a reason Scott Rod. Please correct me if I’m wrong. Thank you.

View attachment 151954View attachment 151955

South Lawn, by the Coli. Not on campus

 

[trojanfanpdx]

I’ll be bringing 3 or 4 Tri tips Saturday….

Good to see your same here ScottRod.

 

[TrojanGiftHorse]

New offset vertical smoker incoming!!

View attachment 151919

Just for fun …

View attachment 151918

With football season upon us I couldn’t wait to get a new smoker. If you’ve been on Scoop before the merge this was a popular thread for many members. Please feel free to post all your bbq journeys and other bbq related content. Warning: you could get thread right revoked if you post chicken jkjk this only happened once.

Did they say that the heat is highest on the bottom? I would have thought that it'd be building at the top, waiting to escape through the chimney.

Also, would you be able to lay a whole brisket in there without cutting it up?

 

[mrbug708]

Traeger and Weber, all I've ever needed.

This is where I have been for a while, but I really want to add a blackstone to the backyard. I have a small one for camping, but I really like the versatility of it.

 

[B1GTROJAN]

Wagyu tomohawk likely gonna dominate this smoker and some burgers.

 

[TrojanGiftHorse]

This is where I have been for a while, but I really want to add a blackstone to the backyard. I have a small one for camping, but I really like the versatility of it.

There you go! That'll do. You will be armed and dangerous!

 

[Ojaitrojan]

Gents, next time the Men of Troy are in Texas I'm throwing my talents into the tailgate. Reverse flow stick burner, post oak used, all sides cooked in the smoker as well. Rub I use is my own, feel free to look it up!

 

[TrojanGiftHorse]

Gents, next time the Men of Troy are in Texas I'm throwing my talents into the tailgate. Reverse flow stick burner, post oak used, all sides cooked in the smoker as well. Rub I use is my own, feel free to look it up!

Crap! We in trouble now! Men speaking vainly of their BBQ exploits have caught both ear and ire of the Gods, who had lovingly bestowed flame upon the mortals but reserved the privilege of smoke as the sole right of Olympus. Woe unto he who dares dress the stag with the soul of the oak. Fools rush in where angels fear to tread.

 

[Pudly76]

Schrader living the life…

 

[Pudly76]

ScottRod setting the tone for the weekend

 

[TrojanInSF]

Gonna fire up a six pound pork butt on the BGE (splurged earlier this summer).

Figure I'll get the coals going around 8:00, put the meat on around 9:00-9:30 and should be good to go by 6:00-6:30. One hour rest and we'll be chowing down right around kickoff.

 

[TrojanGiftHorse]

Seems like people don't let their meats rest long enough after the smoking.

 

[B1GTROJAN]

ScottRod setting the tone for the weekend

Goals ^^

 

[Pudly76]

Early bird gets the crusty bits…

 

[B1GTROJAN]

 

[Ricky Bell 42]

Boston butt 1 hr in

 

[jaycee993]

New offset vertical smoker incoming!!

View attachment 151919

Just for fun …

View attachment 151918

With football season upon us I couldn’t wait to get a new smoker. If you’ve been on Scoop before the merge this was a popular thread for many members. Please feel free to post all your bbq journeys and other bbq related content. Warning: you could get thread right revoked if you post chicken jkjk this only happened once.

I had a Traeger for many years. It was great for large cuts of meat, pork butts and prime rib etc but I never had success with ribs on the Traeger so I sold it.
I now have 5 bbq's. A PK grill for charcoal, a Santa Maria grill which In will be doing tri tip and corn today. I also my favorite smoker which is a great value under $400 and is great for ribs, turkey, split chicken etc a "Pit Barrel " cooker , a Weber Summit gas grill and lastly a Caliber Kamodo grill. Each grill is best for certain things.....Happy bbqing and Fight On!

 

[jaycee993]

Yum!

 

[B1GTROJAN]

I had a Traeger for many years. It was great for large cuts of meat, pork butts and prime rib etc but I never had success with ribs on the Traeger so I sold it.
I now have 5 bbq's. A PK grill for charcoal, a Santa Maria grill which In will be doing tri tip and corn today. I also my favorite smoker which is a great value under $400 and is great for ribs, turkey, split chicken etc a "Pit Barrel " cooker , a Weber Summit gas grill and lastly a Caliber Kamodo grill. Each grill is best for certain things.....Happy bbqing and Fight On!

With ribs I’ve had great success w a combo of using sous vide and smoke finish . I’ll try to top rack in the barrel for ribs and see how it does.

 

[B1GTROJAN]

Amazing work on the tritip today Scott Rod!!

 

[Scott Rodriguez]

Amazing work on the tritip today Scott Rod!!

Thanks bro!! Imma try to do a few briskets before season ends

 

[B1GTROJAN]

Just breaking in this new smoker w beef ribs, links and wagyu burgers.

 

[Pudly76]

Just breaking in this new smoker w beef ribs, links and wagyu burgers.

Why wagyu? Seems like if I was going to pay the price, I’d rather have a steak… but good luck with your new rig!! Smoke On amigo

What Is Wagyu Beef

Wagyu, the finest beef there is. Find how to become a member, education, and resources for members here.

wagyu.org

 

[B1GTROJAN]

Why wagyu? Seems like if I was going to pay the price, I’d rather have a steak… but good luck with your new rig!! Smoke On amigo

What Is Wagyu Beef

Wagyu, the finest beef there is. Find how to become a member, education, and resources for members here.

wagyu.org

Wagyu burgers are a fraction of the cost of wagyu steak. Dress em up anyway you like.

 

[Pudly76]

 

[B1GTROJAN]

Save the poke .
I did a first smoke on the vertical offset about 6 hours for beef ribs (Costco) and wagyu burgers about 2-3 hours. Amazing smoke flavor and traeger rub w Hawaiian bbq sauce. Also got grass fed beef links on for 4-5 hours smoked. Best discovery yet and it got even better re-heating using the air fryer, tasted just out of the smoker. Gonna go another round over the weekend with more burgers and haven’t decided what else yet. 150-200 degrees did the trick with kiawe I brought home from hawaii .

 

[Pudly76]

Save the poke .
I did a first smoke on the vertical offset about 6 hours for beef ribs (Costco) and wagyu burgers about 2-3 hours. Amazing smoke flavor and traeger rub w Hawaiian bbq sauce. Also got grass fed beef links on for 4-5 hours smoked. Best discovery yet and it got even better re-heating using the air fryer, tasted just out of the smoker. Gonna go another round over the weekend with more burgers and haven’t decided what else yet. 150-200 degrees did the trick with kiawe I brought home from hawaii .

Man rule #1 you poke it, you own it…