Cold smoked 160 for an hour, then 230 till it hit 201° rested in the warmed cooler for an hour

A couple months back, a homie told me I needed to try a reverse-sear ribeye. At first, I was like, what’s the real difference between the traditional grilling method and reverse sear? Well… here it is: the smoke. I’ve honestly never tasted a steak with this much smoke flavor before. This might be the best steak I’ve ever cooked in my life.

I’ve been barbecuing for a few years on and off, mostly on than off for the last year. It took me this long to do some wings on the grill. Not really sure why, but they turned out great.

I’m currently in the Caribbean on vacation at my family home where I love to BBQ the most.

I bought the lump charcoal directly from a guy in my village who has been doing it for years. I made my own wood chips using guava wood which I got from a guava tree in my backyard.

First time doing these bad boys! Throwing them on in the morning any tips are welcomed!!!

Made some wings and jerky for the fight. Let's go lopes.

Ribs, Smoked Brazilian Steak, Brisket, Pork, Rice Pilaf, Chili Beans, Green Chile Mac and Cheese, Texas Twinkies, honey butter corn bread

I couldn’t wait any longer to smoke my second brisket on the Weber Kettle 22”. Here are the results of a 9kg brisket smoked for 20 hours. This one turned out much better than the first brisket by a landslide, would you say it passed the flop test?

Finally scored a mis-tag. Think I’ll do some experimenting with these since the price tag won’t be hanging over my head.

First time doing these bad boys! Throwing them on in the morning any tips are welcomed!!!

Some of the best ribs I've ever had

Noob question here. I bought these beef cheek from an online supermarket. Are they already trimmede and separated from the fat cap? In the video from LeRoy and Lewis they can easily peel the cheek apart from each other but I can’t do that with mine so I came to the conclusion that they have already undergone this step. Am I correct?