BBQ Tourist
BBQ enthusiast and journalist
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BBQ enthusiast exploring and experiencing the best in American BBQ. Co-founder of @thesmokesheet BBQ newsletter.
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These smoked, individually sliced, bacon-wrapped Rendezvous Party Ribs are going to be a hit at your next backyard barbecue. Seasoning each rib on all sides with @rendezvousmemphis rub helps infuse plenty of delicious flavor, which is enhanced with tangy Rendezvous BBQ sauce. Best of all, these ribs cook quickly and are perfectly shareable. You can serve these ribs as either an appetizer or a main dish at gatherings with family and friends. Ingredients 1 rack of back ribs 1 package of bacon Apple juice for spritzing Rendezvous Seasoning Rendezvous BBQ Sauce Instructions Take the rack of ribs out of packaging and pat dry. Remove membrane from the back of the ribs and discard. Slice the ribs in between each bone, into individual portions. Carefully wrap each rib with bacon, leaving the ends unwrapped. Larger ribs may require two strips of bacon. Season each individual rib on all sides with Rendezvous Seasoning. Place ribs on a wire rack for easy transfer. Because the back ribs are curved, it will be easier to place the ribs on their side. Preheat your smoker to 275 degrees F (135 degrees C). Use your preferred smoke wood for flavor (I used hickory and oak). Place the wire rack with ribs on the smoker. After an hour and a half, flip each rib to the other side and spritz lightly with apple juice. Continue spritzing with apple juice every half hour. Use a thermometer to check the internal temperature of the ribs. Once they hit around 195 degrees F (90 degrees C), brush the ribs with Rendezvous BBQ sauce. Leave the ribs on the smoker for another 10-15 minutes to allow the BBQ sauce to tack up. Remove the ribs from the smoker. Serve on a platter and enjoy!
These jalapeño poppers were stuffed with smoked @raikesbeefco beef rib, Mexican street corn, and cream cheese and double wrapped in bacon. They were lightly glazed with @blueshognation original to add some sweet to the heat. They make a little bit of time to put together but the end result is worth it. Shout out to @boujeetexasbbq for the inspiration and tips! 🔥🔥🔥
Get ready for a delectable feast fit for royalty with these Rendezvous Smoked Festival Turkey Legs! You NEED to save this recipe for your background gatherings with family and friends. A soak overnight in a sweet and salty brine ensures that these turkey legs will stay moist and full of flavor while cooking on the smoker. The @rendezvousmemphis rub enhances the smokiness of these meaty drumsticks, while the hot sauce gives them an extra kick! Your guests won’t be able to resist sinking their teeth into these smoky, fall-off-the-bone turkey legs. Check out the recipe below: Ingredients 4 turkey legs Olive oil Rendezvous Seasoning Rendezvous Hot Sauce For Brine: 2 Quarts of water ½ cup sugar ¼ cup All Purpose seasoning (salt/pepper/garlic) 2 TBSP Rendezvous Seasoning 2-3 bay leaves Instructions Place turkey legs in a brine bucket or large container. Mix brine ingredients and pour over turkey legs, making sure to submerge them completely. Cover brine container holding turkey legs and place in fridge for at least 6 hours, or preferably overnight. Remove turkey legs from brine and place on a wire rack for drying and easy transfer. Pat the turkey legs dry with a paper towel. Brush turkey legs lightly with olive oil. Season turkey legs with Rendezvous Seasoning. Fire up the smoker to 275 degrees F (135 degrees C). Use your preferred smoke wood for flavor (I like to use pecan). Place the wire rack with turkey legs on the smoker. Once the turkey legs reach an internal temperature of 175 degrees F (79.4 degrees C), brush lightly with Rendezvous hot sauce. Flip turkey legs over to glaze each side. Leave glazed turkey legs on the smoker for a few minutes to let the sauce set. You can also place the turkey legs directly on the smoker closer to the heat source to let the skin become crispy if desired. Once the turkey legs reach your desired level of doneness, remove them from the smoker and let them rest for a few minutes before serving. Enjoy! #smokedturkeylegs #turkeylegs #bbqlovers
I think they need to add the elote brisket nachos to the @porkybuttsbbq permanent menu! Of course I had to get the burnt ends and ribs as well. My co-workers and I showed up early and by the time we left the place was packed. If you are a BBQ lover in Omaha be sure to sign up for the Porky Butts newsletter so you can find out what their specials will be for the month! 🔥🔥🔥 #omahafoodie #omahafood #omahafoodlovers #bbqlover #bbqlovers #brisket #elote
I absolutely love sitting outside in the morning and drinking my coffee while I fire up the smoker. I learned about the upcoming @grillsidecoffee El Salvador blend from @star_fitfoodie and knew I had to give it a try. It’s a medium roast coffee from the Santa Ana region. You’ll taste notes of clementine, brown sugar, and praline. ☕️ I ground the beans coarsely and used my French Press with this blend. No cream, no sugar - just black for me and it was fantastic. All of the blends I have tried have been wonderful (I am a fan of Grillside’s Texas Bourbon and Abuelita Reina) but this one is a particular favorite. Shout out to @beef_state_bbq for telling me to check out @grillsidecoffee 🔥🔥🔥 #coffee #coffeelover #coffeeaddict
In this week’s issue of @thesmokesheet I had the chance to chat with Bre and Brad from @smokenmagic about traveling down under to Australia for @meatstock, mentoring folks at @scheelssports BBQ University, participating in upcoming events at @americanfirebbq and the @highschoolbbq world championships, and more. Read all about what they are up to at bbqnewsletter.substack.com!
Happy National BBQ Day! What are YOU doing to celebrate? 📸: @waieatthat
Have you tried the new @bigwickstx Poteet Strawberry glaze? It is fantastic on grilled pork chops! If they come a peach variety my life will be complete. 🔥🔥🔥
I have been enjoying the gorgeous spring weather and recently grilled some amazing @raikesbeefco steaks. I sprayed with @duckfatspray and seasoned with @kindersflavors creamy steakhouse and grilled on the @webergrills kettle. Check out those gorgeous @grillgrates grill marks! . . . #raikesbeefco #americanwagyu #steaklover #grilling #grillingseason #grillgrates #grilledsteak
One of Omaha’s best sites is the Spicy Bulgogi Burger from Nice Rollz, offered by chef Kristina Lee once a month at Archetype Coffee. The burger is made with bulgogi-marinated ground beef, and topped with onions and green onion, Gochujang hot-pepper cheese, an over-easy egg, pickled onion and cucumber, and house gochujang mayo. For $15, you get this burger and fries with house seasoning and there’s the option to add beer or soda. Check it out!
Pitmaster Blane Hunter opened Porky Butts BBQ after finding success at the highest levels in the world of competition barbecue, winning dozens of awards and championships, including KCBS Team of the Year in 2016 and becoming Grand Champion at the American Royal Open Competition in 2017. The Tank sandwich – chopped brisket, jalapeno sausage, and cheese sauce on toasted jalapeno cornbread, drizzled with spicy BBQ sauce Porky’s Platter – a full rack of ribs, 1/3lb of pork, ham, turkey, brisket, burnt ends, and sausage, plus 3 pints of sides and a pile of fries Specials – Appetizers – Navajo Frybread Sliders (homemade frybread topped with pork and brisket, sauce, and cheese), Texas Tumbleweeds (deep fried potato, bacon, and cheese) Sandwiches – The Great Bambino (chopped brisket with pepperjack cheese, topped with a smashed Texas Tumbleweed), Large BBQ Brisket Sandwich
At the time, he was cooking at Scott’s Bar-B-Q, his family’s barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country’s most awarded and talked-about barbecue joints, Rodney Scott’s Whole Hog BBQ in Charleston. In this modern American success story, co-written by award-winning writer Lolis Eric Elie, Rodney Scott details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family Learn the ins and outs of competition BBQ, including some of Mitch’s award-winning recipes for sauces, rubs, and meats from brisket and burnt ends to short ribs and pork butt.
As the name implies, his show focuses on barbecue restaurants, featuring interviews with some of the barbecue world’s biggest pitmasters, restaurateurs, and industry insiders from across the country. Florida’s Kevin Sandridge covers the entire breadth of the barbecue industry with his in-depth interviews with pitmasters, competition cooks, historians, industry insiders, restaurateurs and more on On the HowToBBQRight Podcast, America’s favorite YouTube pitmaster Malcom Reed and his wife Rachelle talk all about their weekly YouTube recipes, what they are grilling at the house, tips and tricks for grilling and our competition BBQ contests. On the New School BBQ Podcast Evan LeRoy, the chef, pitmaster, and owner of LeRoy and Lewis Barbecue in Austin, Texas talks meat, smoke, and industry with fellow firemakers.