Only 28 days until the big BBQ. I am trying to get a estimated head count for preparations. Please let me know if you are coming by replying to this post, messaging me directly, or any other way you might be able to get in touch with me! Looking forward to feeding you all!!!

Saturday, May 30, 2026 Feeding ~50 hungry friends on Long Island! Starting at 1 PM and running late (midnight+) with smoke, grills, fire pit vibes, and good times 🔥🍖 Appetizers (to kick things off while the meats finish) - Smoked Deviled Eggs – hard-boiled eggs lightly smoked whole, then filled with creamy tangy filling + BBQ twists (bacon bits, smoked paprika, etc.) - Pork Belly Burnt Ends – crispy, saucy “pork candy” cubes smoked low & slow - Fresh Watermelon Slices/Cubes – cool, juicy refresh - Chips & Salsa – classic easy snacking Mains (the smoky stars of the show) - Texas-Style Smoked Brisket – slow-smoked whole packers, tender with perfect bark, sliced fresh - Fall-Off-The-Bone Ribs – baby back or St. Louis-style, rubbed, smoked, and sauced (or dry if you prefer) - Cornell Chicken Drumsticks & Thighs – marinated in the classic Upstate NY tangy sauce (vinegar, oil, egg, poultry seasoning), grilled on the gas grill with repeated basting for juicy, flavorful skin Sides (the perfect BBQ complements) - Classic Coleslaw – creamy and crunchy to cut through the richness - Pasta Salad – chilled, loaded with veggies and tangy dressing - Baked Beans – slow-cooked with bacon, onion, and BBQ sauce for that sweet-smoky depth Desserts (sweet finish to keep the party going) - Peach Cobbler – warm baked peaches with biscuit topping (served with ice cream if you want) - S’mores Station – graham crackers, marshmallows, chocolate + fire pit roasting for late-night fun - Undetermined - maybe a surprise! Plenty of sauces on the side (sweet, spicy, tangy BBQ + extra Cornell sauce), iced drinks, water, lemonade, all the beverages, and all the fixings. Comment below if you think I am missing anything!!

Hey everyone in the Low & Slow BBQ/Smoking Group—Brian here, and I'm pumped to announce we've officially crossed the 100-member mark! From backyard newbies to seasoned pitmasters, you've all made this community smokin' hot. Whether it's sharing your epic brisket barks, troubleshooting stall issues, or dropping those killer rub recipes, this group's turning into a real BBQ haven. A massive THANK YOU for joining, posting, commenting, and keeping the fire alive. Let's keep the momentum going—share your latest cook in Show & Tell, vote on the next challenge, or invite a BBQ buddy to join the fun (free, as always!). What's next? More classrooms on advanced techniques, gear giveaways (stay tuned!), and maybe a virtual smoke-off. Drop your ideas below—what do you want to see more of?

The Smoked Pot Roast Recipe including nutritional facts is now posting! Go check it out and if you decide to make it please post results in the community. https://www.skool.com/low-slow-bbqsmoking-group-8793/classroom/c3b42934?md=e4c55fb2aa4142d98bb36b918bd76c61

I have started a new Instagram to try to promote our Low and Slow Community. I would not be upset if some of you started to follow me :) https://www.instagram.com/lowandslowbbqs/