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I'm moving an want to get rid of my stockpile of charcoal + meat in the freezer. What better way to do this than have a BBQ! I've got 10-12 people coming round in a months time and I'm wondering now what I should cook. I have a WSM 18" and a 22.5" OTG... and a Q200. In the freezer I have one...

I'm looking for a classic 'BBQ Baked Beans' recipe made using dried navy beans. I don't want to use beans from a can. I see chef steps has a recipe but it doesn't appear to be too popular. Thanks

Hey all, got a few questions. I got the 18" WSM and am more than happy with the results I'm getting from it. I'm doing a pulled pork for a 'Pot Luck' dinner this weekend (pulled pork goes down great at pot lucks and travels really well so seems like the obvious choice) which I have done before...

I did a search here and saw that this hadn't been posted. It is the "Rib Rub" recipe from the ChefSteps website. Link to site. The following makes quite a lot so I only made a quarter amount. 150g Salt, kosher 83g Black pepper, coarse ground 83g Mustard seed, coarse ground 75g Sweet smoked...

Hey all, Last year my wife and I traveled to the USA and spent a couple of months road-trippin' around the country. We covered about 10,000 miles and got to see and taste alot of things! During this trip I fell in love with American BBQ and since getting home I've been trying to recreate the...

I haven't cooked ribs before, despite doing a bunch of butts in the past. However I need to cater a big-ish party in a few weeks time and I thought ribs would be nice so I decided to test it out today. Now right off the bat I must say that it is difficult to get decent ribs down under (NZ) and...

First post here from New Zealand, hello hello! Right, I've owned a Weber OTG 22" for a couple of years now. I've done plenty of grilling and about half a dozen butts low and slow for between 8 - 12 hours. I always use the snake method when doing these cooks and I'm fairly confident with it now...