Aldous Brix

Aldous Brix 🔥 BBQ • Smoked Meat • Prime Rib 🥩
Low & slow, big flavor, perfect slices. Good meat. Good mood. 🔥

Sometimes the weirdest smoker experiments end up being the ones you remember 😂🔥I’ve seen everything from smoked cream ch...
09/17/2026

Sometimes the weirdest smoker experiments end up being the ones you remember 😂🔥

I’ve seen everything from smoked cream cheese and queso to pineapple, meatloaf, eggs, and even desserts turn out way better than expected. That little bit of smoke can completely change something you normally wouldn’t think to put near a grill.

This setup already looks like a full backyard feast too — three seasoned chickens with a big pan of beans getting some smoke up top. 🍗🫘🔥

The smoker has a funny way of turning “this might be a terrible idea” into “why haven’t I been doing this for years?” 😅

First prime rib attempt AND somehow it came out looking like I’d been practicing in secret 😂🥩🔥Cooked it at 250°F until 1...
09/17/2026

First prime rib attempt AND somehow it came out looking like I’d been practicing in secret 😂🥩🔥

Cooked it at 250°F until 125°F internal, then gave it a 30-minute rest. The result was that deep peppery crust, beautifully rosy center, and plenty of rendered fat between the slices. 😮‍💨👌

For a first attempt, this one definitely behaved.

Now I understand why prime rib has such a loyal fan club 😂🔥🥩

Worked late and came home expecting leftovers… instead my wife casually dropped her first smoked tri-tip like she’d been...
09/17/2026

Worked late and came home expecting leftovers… instead my wife casually dropped her first smoked tri-tip like she’d been doing it for years 😂🥩🔥

Beautiful pink center, dark seasoned crust, and plenty of juice on the board — this one came out seriously good. 😮‍💨👌

For a first attempt, she absolutely nailed the cook.

Erin Thrash, you killed it. 🔥👏🥩

First time ditching the 3-2-1 method… and these ribs definitely taught me a few things 😂🍖🔥No binder, a generous coat of ...
09/17/2026

First time ditching the 3-2-1 method… and these ribs definitely taught me a few things 😂🍖🔥

No binder, a generous coat of rub, then 5 hours at 250°F with an apple c***r vinegar spritz every hour. I sauced them for the last 20 minutes, then wrapped them in foil and towels and let them rest in a cooler for about an hour. 😮‍💨👌

Flavor was solid, and the family absolutely loved them. The meat was falling off the bone, although I thought they came out just a little drier than I wanted.

Not a bad first run without 3-2-1, but next time I’m chasing that same flavor with a little more moisture and a cleaner bite. 😂🔥🍖

These burnt ends came out looking downright dangerous 😂🔥🥩Deep bark on the edges, sticky caramelized glaze, and that rend...
09/17/2026

These burnt ends came out looking downright dangerous 😂🔥🥩

Deep bark on the edges, sticky caramelized glaze, and that rendered fat running through each cube… this might honestly be the best batch I’ve made yet. 😮‍💨👌

They hit that sweet spot between smoky, tender, sticky, and rich without turning into little sugar bombs.

Safe to say these didn’t last long once the pan hit the counter 😂🔥

First time making picanha AND first time using lump charcoal on the Weber… somehow both experiments decided to behave 😂🥩...
09/17/2026

First time making picanha AND first time using lump charcoal on the Weber… somehow both experiments decided to behave 😂🥩🔥

I was expecting at least one problem, but this came out with a deep crust, a juicy pink center, and that fat cap rendered down beautifully. 😮‍💨👌

The lump charcoal gave me plenty of heat for the sear, and now I completely understand why people love cooking picanha this way.

Definitely one of those first attempts that makes you want to do it again immediately. 🔥🥩

Best dog in my opinion!
09/17/2026

Best dog in my opinion!

Now I understand why people call Dino beef ribs one of the best bites in BBQ 😮‍💨🥩🔥Ran these on the Komodo Kamado at 300°...
09/16/2026

Now I understand why people call Dino beef ribs one of the best bites in BBQ 😮‍💨🥩🔥

Ran these on the Komodo Kamado at 300°F, no wrap, and let them cook until completely probe-tender—about 4 hours in my smoker. 💨👌

Once they were ready, I wrapped them in butcher paper and held them around 145–150°F for another 4 hours. That long hold really did its thing. 🤤

Dark peppery bark on the outside, tender beef inside, and that rendered fat was basically butter. 🧈🥩

After tasting these, regular ribs suddenly have some serious competition 😂🔥

Smoked cream cheese buffalo chicken dip is dangerous in the best way 😮‍💨🔥🐔I started with a block of seasoned cream chees...
09/16/2026

Smoked cream cheese buffalo chicken dip is dangerous in the best way 😮‍💨🔥🐔

I started with a block of seasoned cream cheese on the smoker, let it pick up that smoky flavor, then loaded it with chopped chicken and plenty of buffalo sauce 🌶️🧀

The outside gets seasoned and smoky while the inside stays soft and creamy, and once everything comes together it turns into one seriously addictive dip. 😂

Perfect for game day, parties, or honestly just standing by the smoker with crackers pretending you’re “testing it.” 😅🔥👌

Pork shoulder burnt ends might be one of those things you try once and immediately wonder where they’ve been your whole ...
09/16/2026

Pork shoulder burnt ends might be one of those things you try once and immediately wonder where they’ve been your whole life 😂🐷🔥

I cubed up the pork shoulder, let the smoke build some color, then finished the pieces in sauce until they turned sticky, caramelized, and dangerously easy to keep “taste testing.” 😮‍💨🍖

At some point I realized half the tray could disappear before dinner even started 😂

Sweet, smoky, tender, and packed with those crispy little edges—these are officially going into the regular BBQ rotation. 🔥👌

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30-08, 42nd Street
New York, NY
11103

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+15072711611

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