Famous Dave's Bar-B-Que

Thank you famous daves

For showing me how good my bbq really is.

Chicken and hotlinks.

Killer Hogs the bbq and famous daves natural sweet on the sausages. I did let the links get a little extra charred when I wasn't paying attention, though...

Meat Church all around. Butt Rub for pulled pork Famous Daves cause I’m a tool.

“Famous Daves”….despite being a large chain bbq place, has a GREAT rib rub actually that has a bunch of dehydrated veg for umami. Very good stuff actually if you can look past the name.

Sweet baby rays is a go-to for a sweet sauce, and Famous Daves Texas Pit is a go to for a bold/peppery/spicy sauce for me. The extremely widely available sauces =)

A modified version of the [meat church recipe](https://www.meatchurch.com/blogs/recipes/smoked-queso). My ingredient list: Velveeta, pepper jack, chorizo, rotel, pablano, jalapenos, green onions, cilantro, cream of onion, black olives and famous daves devil's spit seasoning. Smoked with apple and hickory. I did have to add some milk once it was done to thin it out some though.

And it was as good as I imagined. Velveeta, pepper jack, chorizo, rotel, pablano, jalapenos, green onions, cilantro, cream of onion, black olives and famous daves devil's spit seasoning. Smoked with apple and hickory. Ended up a little thick though, thinned it some with milk.

used HEB mesquite briquettes, 3 Applewood chunks for my fire. for the BBQ...I took the back membrain off and covered the baby back pork ribs in mustard and added famous daves rib rub and let sit in fridge for 1 hour, the beef ribs i added some worschinere sauce salt and pepper rub mix i had, i them smoked for 3 hours at 240, spritz with apple juice every hour a little, then wrapped the baby backs in foil with some brown sugar and honey, left the beef ribs with a small amount of brown sugar only, let go for another hour or so then unwraped and added bbq sauce i made and smoked for another 30 mins then rest for a while up to 1 hour and served. ribs came out great! i was able to feed 30 people give or take with a 10 lb brisket i had done the day before.

Thank you! I used the Famous Daves on some turkey I did as well. The beef ribs were great as is. Thanks for the comment!

Thing is, there are half a dozen ghost kitchens with at least a half a dozen restaurants each that don't accept direct orders or walk-in orders and you need to use an app to get their food. Not to say you just don't have to but there are a lot of options that the average Joe wants (Chik-Fil-A, Hawaiian Bros, Famous Daves, DogHaus to name a few)

As a Californian with my own Smoker and frequently smokes, I refuse to eat at Famous Daves because I don't consider that true BBQ. My coworkers call me a meat snob, but hey, I know good BBQ!~

Pork spare ribs done over hickory in my Akorn. Rubbed with famous Daves Rib Rub and dipped in Stubb’s Honey Pecan sauce.

Pork spare ribs done over hickory in my Akorn. Rubbed with famous Daves Rib Rub and dipped in Stubb’s Honey Pecan sauce.

Grilled pork tenderloin with Famous Daves rub and honey

Grilled pork tenderloin with Famous Daves rub and honey

Famous daves is overpriced/overrated IMO. I'm from the south where you can get great BBQ for cheap, and all over. I moved to the midwest where famous daves is basically all there is. Basically dry meat, cold (hard) cornbread, and overpriced beer is what you get there.

I can but I feel like a good bbq sauce has a lot to do with preference. I like vinegar based sauces that are pretty thin. I'm not a huge fan of thick sauces as I think it gets too easy to over power the meat with sauce (i.e. most sauces you'd get from the store). * 1.5 C of cider vinegar * .5 C of ketchup * .5 C of water * 1 TBSP sugar * 1 TSP salt * 1 TBSP granulated garlic (can used fresh diced) * 1 TSP fresh ground black pepper * 1 TSP cayenne pepper Cook all of that for about 10 minutes or so, I usually make it a while before, to give the flavors time to mix together. I'll note those amounts are just estimates, I pretty much go off feel and taste these days. Pro tip, you can make a damn good sauce like this, by just buying famous daves rich and sassy, and then doctoring it. When I

I need some help with brisket (beef) please...

Hi pit masters, thanks for the time. I need some help smoking brisket, I fail at it terribly. I have tried multiple times and it ends up dried out and tough... It's not good. So here's the hardwareI have an electric smoker, and typically use hickory wood. So in terms of flavor my wife and I enjoy a mild kick to our bbq, (famous Daves "Devils spit" is the sauce of choice). And we like our bbq Memphis style, by that I mean dry seasoned, smoked meat, with spicy sauce. Help me smoke a better brisket... (Please feel free to ask questions if I left out an important step, and forgive my typing this was typed on a phone) cheers !

Best sauce to use on ribs?

I have a rack of ribs in the smoker right now and I want to know wants the best BBQ sauce to use with them? In my house right now I have - Baby Rays - Famous Daves Rich and Sassy - Cookies - Hawgwash

Bachelor's grove is an abandoned cemetary in a forest preserve near Orland Park. Its considered very active by people who are into this sort of thing. Ghosts, orbs, and a mystery disappearing house. There's also a famous photo taken in infrared of a ghost woman sitting on a tombstone. Mary is a ghost that hitchhikes outside of the Resurrection cemetery. Every so often someone claims to have picked her up and then she disappears.

I just spent the past 6 1/2 hours smoking the thickest ribs I've ever seen. How did I do reddit?

http://imgur.com/a/tzYHS I have 2 racks 2.5 lbs each, I cut off the rib membrane, slathered them with yellow mustard, rubbed em down with Famous Daves rib rub. They smoked @ 240ish with mesquite to an internal temp of 180 + 30 minutes. The last hour and a half I mopped on my very own cider vinegar based sauce. They then rested for a half hour. There is a little grey by the bone, but it's still melts in you mouth. I probably could have squeezed another hour out of em, but I was worried that they would dry out, I had no reason to be concerned. I've never seen ribs this moist.

pulled BBQ chicken sandos

Heres one of my favorite recipes to cook up. Easy, One Pot deliciousness. Note: I don't really "measure", so I apologize in advance for that. This recipe is great for freestyling and anyone with a shred of cooking know-how should have no problem producing the goods. Ingredients: * two chicken breasts * your favorite bbq sauce (sweet baby rays chipotle or famous daves work well) * apple cider vinegar * onion * garlic * veggie oil * sliced cheese (pepperjack is delicious) * some good, crusty hoagie rolls. * hot sauce (optional but delicious) * soy sauce (optional) prepin' time: * 1/4inch dice a fair amount of onion * finely chop a couple pieces of garlic * trim chicken breasts if necessary cookin' time heat a pot (just wide enough to comfortably fit the chicken breasts) to med/med hi