Large mix dinner with ribs, pork, beans, tater salad, and white bread.

Edit: this is the original location on MLK in Northport. There’s another location called Archibald’s and Woodrow’s in Tuscaloosa that’s pretty good, but not as good as this location

Price was $77 for the 2 plates closest to camera.

Oh yeah!

I know this isn't BBQ , but if you need a solid mac and cheese recipe here's a side quest.

Jason here from Dads That Cook. Hanger steak on the grill, with a crunchy apple-cucumber-kimchi slaw alongside. The steak gets 15 minutes to marinate—just enough time for me to tell a joke and the family to pretend they haven't heard it.

Serves 6.

INGREDIENTS

Steak & marinade:

• 2 lbs hanger steak

• 2 tbsp canola oil

• 3 tbsp sugar

• 3 tbsp soy sauce (I used tamari)

• 2 tbsp toasted sesame oil

• 1 tbsp minced ginger

• 3 cloves garlic, minced

• 1 shallot, minced

• Kosher salt and black pepper, to taste

• Toasted white sesame seeds, for garnish

• Thinly sliced green onions, for garnish

Slaw:

• ⅓ cup mayonnaise

• 2 tsp apple cider vinegar

• 1 tsp sugar

• 1 Granny Smith apple, peeled and julienned

• 1 cucumber, julienned

• 1 cup cabbage kimchi with juices, chopped

• Pinch of salt, as directed below

DIRECTIONS

1. Combine the canola oil, sugar, soy sauce, sesame oil, ginger, garlic, and shallot in a large bowl. Season with salt and pepper and mix well. Add the steak and marinate for 15 minutes in the refrigerator.

2. In another large bowl, mix the mayonnaise, vinegar, and sugar. Stir in the apple, cucumber, and kimchi. Add a pinch of salt, mix well, and refrigerate until serving.

3. Preheat the grill to medium-high and lightly oil the grates. Grill the steak, turning halfway through. The original recipe estimates 5–7 minutes per side for its lower-temperature endpoint; use a thermometer rather than time alone.

4. For USDA food-safety guidance, cook to at least 145°F before removing from the grill, then rest for about 5 minutes before slicing (USDA specifies at least 3 minutes). This may take longer than the original recipe's estimate.

5. Slice thinly against the grain, garnish with toasted sesame seeds and sliced green onions, and serve with the slaw.

Temperature note: The original recipe calls for 125–130°F and a 5-minute rest, describing it as medium-rare. That is below USDA's recommended minimum; the directions above use 145°F instead. The source specifies medium-high heat, but no exact grill temperature or wood type.

Original recipe: https://dadsthatcook.com/blogs/recipes/hanger-steak-with-apple-cucumber-kimchi-slaw

USDA guidance: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

Best BBQ I’ve had in a very long time. Brisket and ribs were amazing. The slaw and beans were great too. Would’ve got another order of beans to go but line was too long. Want to go back tomorrow. (That plate, Mexican coke, a can of beer and 20% tip was $70.)

*only change I would make is get pulled pork or sausage instead of ribs or brisket. Both were delicious but same rub, smoke, and sauces so they tasted very similar.

Went to Chef J's for my annual birthday BBQ treat and they're still making exceptional 'cue. Brisket, jalapeno cheddar sausage, and ribs with their hickory beans and elote for sides. $39, which includes a 20% tip.

2 days of curing with 1/4 cup salt and 1 cup brown sugar, reapply some sugar, honey, and hickory bbq rub before an hour of smoking with hickory/ maple/ apple pellets, about 150 F for 50 minutes, finished final 10 around 300F. Nice and tender, moderate smoke flavor. Used a $40 layered smoker.

What's on the menu this weekend?

Event catering this weekend serving brisket mac and cheese, brisket loaded potato boats, elote, smoked salmon dip, Korean fried chicken and waffles and some Rum'n Jerk BBQ Wings.

I got the 3 meat tray with brisket, sausage, ribs
Sides- cilantro lime rice, Mexican street corn, Mac and cheese, beans.

Why "Dicke Rippe" (meaty ribs) are way better than thin Spareribs! Done with the 3-2-1 method.

Hey everyone, I wanted to share my love for "Dicke Rippe" today.

In Germany, this is a much thicker, meatier cut of ribs compared to standard thin spareribs. For me, they are the superior choice because all that extra meat stays incredibly juicy and flavorful during a long cook.

I prepared them using the classic 3-2-1 method at around 110°C / 225°F:

- Phase 1 (3 Hours): Smoked uncovered for maximum bark and smoke ring.

- Phase 2 (2 Hours): Wrapped in foil with a splash of liquid to get them super tender.

- Phase 3 (1 Hour): Unwrapped and glazed with BBQ sauce to get that perfect sticky finish.

Note: My video tutorial is in German, but the process and the steps are fully visual and easy to follow. If you want to see the juicy results and the step-by-step guide, you can check it out here:

https://youtube.com/shorts/P_bhAaBr8Wk?is=9d5RE9_E3LW6-PpT

Let me know what you think, or if you prefer the classic thin cuts!

Looking for a couple of days now for places that selle the right expanded steel that is also flattened and can’t seem to find it. Right now I have flattened 28x14mm but that seems to be to small.

Anyone here that knows some places I can look for in Belgium or Netherlands?

Made Brisket, Mac and cheese, potato salad, green beans and homemade bread for my girl last day at work.. oh and a caramel pecan cheesecake!!
had a blast, and met some great people! Have a great day, keep BBQing!

I smoked for 11 and half hours the thermometer said 200 when I pulled it let it sit for 2 hours. Pulls apart easy but tastes dry and I'm wondering why.

I've been wanting to do picanha for a couple years now, finally bought a 2-pack roast from Costco! $10/lb, not bad. Here's the thing tho, and idk if it's taboo here or what but I want to do the pellet grill (Recteq Bullseye Deluxe) for smoke, then sous vide (gasp!), then sear at 600 on the Recteq for the final act. IDK if that's the right order though, and I'll cut the roast into steaks for sure beforehand. Can't wait for this!!! Would love any tips from anyone who has done picanha before!

So good!

I seasoned the ribs overnight with raw sugar, kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, adobo powder, chipotle powder, celery seed, sumac, & arbol pepper using Italian dressing as a binder. I left the membrane intact on the ribs since it will protect the meat during the cooking process. I barbecued these ribs on my Weber Smoky Mountain smoker from start to finish using only direct heat, starting with the meat side down with the grill grate directly over the coal box. I made sure to move to ribs around so they would achieve a nice sear without burning. After the ribs had achieved a good crust I moved them to the top rack of the smoker with the water pan removed to keep the heat direct & cooked them at 300F until tender. I mopped the ribs every 8-12 minutes using a mixture of beer, orange juice, cider vinegar, onion, poblano, crushed garlic, lemon slices, brown sugar, salt, & arbol pepper that had been brought to a boil & allowed to cool (add 2 parts ketchup & 1 part mop to make a bbq sauce if desired). After cooking for 2 hours the ribs were ready to come off the smoker. The ribs were bite through tender while still retaining nice char/grill flavors, the cooking method also turned the membrane into a nice crispy texture with the soft meat. This was a really fun way to do ribs & while I don’t think this replaces smoking ribs with indirect heat I do think it’s a good alternative & suggest other people give it a try & see what they think. I served the ribs with sweet baked beans & esquite.

Smoked at 230 for 5 hours or so until 192 felt like butter so i pulled.

Hello team. I am thinking about OTT chili this weekend but I want to do it with short ribs. My favorite way to make chili is with cubed bones less short ribs (sometimes a few bones for flavor).

Has anyone done this and have any feedback? In my mind I would only smoke them for an hour or two then finish in the chili as they need a while to tenderize and I don’t want them to get dry.

Thanks for any help!