Offset BBQ

Offset BBQ is amazing and they need the business

Sunday Ribs for the boys

First time posting to this sub. Followed tips and tricks with many thanks. My boys now ask for these whenever possible. Home made dry rub, sit for 5 hrs or so, then onto offset bbq, grill temp 250-260 on cold side for 4-5 hrs. Then crank up to 350 for finish and sauce. Happy Sunday everyone.

Chicago’s Best BLTs

Burgers are the city’s glam sandwich, but the BLT is the quiet workhorse of many menus. Who serves your favorite? I’m a fan of: Spinning J’s BLT for the fresh sourdough and the tomato jam they use for much of the year. Offset BBQ for throwing some brisket on the sandwich Globe Pub for the hearty sandwich size and complimentary ambience

I ate there last summer, was a bit pricey yet the ribs were quality and their technique is top notch. I am curious if it’s truly an offset BBQ style of preparing ribs bc I was told that offset ovens are outlawed in IL?

Offset BBQ questions?.

Has anyone tried Offset BBQ? I loved Smoque and wondering how it compares. Also, would you consider it more in Logan Sq or Humboldt?

Choo Choo Offset BBQ

Not mine just saw it for sale on Craigslist and thought yall might be as amused as I am.

First offset BBQ

Adopted another into our BBQ family Reverse flow Offset BBQ custom made here in Aus

The somked beef dip from Offset BBQ in Humbolt Park with jus and cheesy cauliflower

The somked beef dip from Offset BBQ in Humbolt Park with jus and cheesy cauliflower

Offset BBQ, don't sleep on this place

Offset BBQ, don't sleep on this place

The smoked beef dip from Offset BBQ in Humbolt Park with jus and cheesy cauliflower

The smoked beef dip from Offset BBQ in Humbolt Park with jus and cheesy cauliflower

Offset BBQ in Logan Square/Humboldt Park

Offset bbq in Humboldt Park is really good

Offset BBQ Opens Thursday In Humboldt Park After ‘Many Months’ Of Planning

Offset BBQ Opens Thursday In Humboldt Park After ‘Many Months’ Of Planning

Shouldn’t unless it’s a really fatty piece of meat. U could try turning it couple times. At this point steak is already cooked and your just trying to put a crust or sear on it. In my case I did it in firebox of offset bbq over wood So I had good clearance. But flames definitely hitting meat. I would try flipping steak couple times.

Ha - I definitely did not expect this response...came back to my phone to all the comments. Here's all of my tricks, lol, revealed: \- First, I have no clue what I'm doing...that's why I'm shocked that y'all approved. I tried to "smoke" for years, but really it was just offset BBQ - got a legit offset smoker for Xmas and have only done a couple racks and one other brisket that I couldn't even get to heat and had to finish in the oven. \- Next, I'm colorblind, so I can't even really see the smoke ring!! lol - my wife was like "isn't there supposed to be a ring, is that it?"...I think I can see it now...but not really even. ​ Here's all I did: \- First, this is only half a brisekt - the point. \- I got this from a local butcher when I was picking up a processed big - the

And if you stay up all night tending a real wood fired offset bbq pit one night smoking a brisket, you understand exactly why it costs what it does. I love BBQ and have had the pleasure to cut my smoking teeth on a big offset Gator Pit, and let me tell you, it’s a labor of love. The sad part is that after spending 16+hrs at the pit, smelling those delicious aromas, you barely want to eat when the meat is ready.

This was in Orange, California. Pop up vendor around Orange County. Check out The Offset BBQ

Briquettes, Lump or Logs?

Quick question. Thinking of [upgrading](https://www.yodersmokers.com/wichita-loaded.html) to offset smoker. Only have lump charcoal or briquettes available, and some “Weber” brand wood chunks of hickory/peacan/oak for smoking.. Would it be wise not to bother if I don’t have access to hardwood in log form like you guys in Texas?.. Or do people use larger offset BBQ’s with briquettes and lump charcoal? Thanks for any input..

With a bit of knowledge you can cheat your way to pretty darn good bbq. Maybe won't win competitions or impress methodological purists, but darn good. The key to good bbq meat is temp and time - low 'n slow. Smoke flavor certainly comes from smoke, but the pink "smoke ring" is actually a result of the other gasses produced during wood/charcoal combustion, and the meat is only able to absorb both components - flavor and color - for a limited amount of time as once it reaches certain internal temperatures its composition changes such that neither can penetrate any further. This is why the best smoke rings all look about the same in terms of depth. For beef and pork, this is between 4-5 hours at a temp of 225-250F. Beyond this, the heat source is irrelevant, as nothing else is getting in to

Trying to decide whether to build or buy pit. I want to be able to do a whole hog

I have decided that something i need to do, is cook a whole hog. Problem is, here down under, low and slow q is not a common thing, and there is not a huge range of prebuilt equipment, and what there is, often comes with a hefty price tag. I have a pretty reasonable amount of space in my yard, so was thinking i could either buy a large offset bbq, like a [Hark Texas Pro Pit](http://hark.com.au/hark-units/grill/texas-pro-pit-smoker.html) or build one out of bricks and other bits. Not sure if the Hark would fit a whole hog, but its basically the biggest you can get here without going to stupid dollars (it is about A$1500, close to US$1200) but getting anything bigger or better would hid more than double that. Bricks are relatively cheap. My BiL can also assist with fabricating some of