#BestofBBQ Top 30 to Follow on Instagram List

We love being a part of the Instagram BBQ, Grilling, Smoking, and Outdoor Living Community. To celebrate our 500th follower, we asked IG’ers to nominate and vote on the #BestofBBQ on Instagram:

We’ve sorted the responses by popular vote, but also relative engagement, number of followers, and then threw in a few more who we think are standouts.

Without further ado…we present the inaugural #BestofBBQ on Instagram List, curated by @RendezvousBBQ.com:




























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Texas Style Smoked Beef Brisket is more than a simple recipe, it’s a process for melt in your mouth smokey beef brisket. All you need is salt and pepper, smoke and time. ➖✖️➖✖️➖✖️➖✖️➖✖️➖ Ingredients: ◽️1 12-14 pound whole packer brisket ◽️2 Tablespoons coarse Kosher salt ◽️2 Tablespoons coarse ground black pepper ◽️2 Tablespoons garlic powder ➖✖️➖✖️➖✖️➖✖️➖✖️➖ Instructions: 1️⃣Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim any excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket. 2️⃣In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Spread over the brisket to evenly distribute the spices on all sides. 3️⃣Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours). 4️⃣On a work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight. 5️⃣Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours). 6️⃣Remove the brisket to a cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately. #heygrillheyrecipe #hghrecipe

A post shared by Susie Bulloch (@heygrillhey) on



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#ad Some grilled, prime, dry-aged strip steaks with homemade chimichurri featuring @zucchi_evoo and roasted fingerling potatoes. Zucchi takes making olive oil seriously. Traceability, sustainability, and quality are their key values. You can actually enter the lot number and check code found on your bottle to find out where the raw materials of your Zucchi olive oil came from! With all of the controversy regarding the authenticity of true olive oil out there, it is nice to know you’re getting quality and the real thing. Now, who wants to know how to make some delicious chimichurri? Now, I know there is going to be some backlash about putting cilantro in chimichurri because authentic chimichurri from Argentina does not include it. You know what I think? It’s your sauce, make it however you like! If you leave it out, just increase the amount of parsley. . 🌱Chimichurri 🌱 Ingredients: 1 cup Zucchi Extra Virgin Olive Oil 2/3 cup red wine vinegar 1 medium shallot (finely minced) 4 tsp minced fresh garlic 1 cup chopped cilantro (fresh) 3/4 cup flat leaf parsley (chopped) 1/4 cup oregano (fresh) may substitute with 4 tsp dried oregano if unavailable 1/8 tsp dried red pepper flakes 1 tsp kosher salt (may add more to taste) . Directions: Put all ingredients in a food processor and pulse until ingredients are finely chopped and blended. If a food processor is unavailable, may chop all ingredients finely by hand and combine. Ideally, make the chimichurri an hour ahead of time to allow the flavors to blend. Store in refrigerator for up to two days. Allow to come back to room temperature before serving. What’s that? You need some awesome olive oil? Giveaway below! . 🌱Zucchi GIVEAWAY!🌱 Win 4 bottles of Zucchi Olive Oil! . -Like this post -Follow @grillmomma and @zucchi_evoo on Instagram -Tag 2 friends in the comments (each 2 tagged=additional entry) . Terms and Conditions: This contest is in no way sponsored, endorsed or administered by, or associated with, Instagram, Facebook, or Twitter. Must be a resident of the US. Contest ends on 12/11/17 at 1159pm and winner will be announced via Instagram stories on 12/12/17, and in the comments of this post.

A post shared by Grill Momma | Food & Travel (@grillmomma) on


1. And the #1 #BestofBBQ by popular vote…

Did we miss a BBQ rockstar? Disagree with our rankings?

Leave a reply, submit here, or message us on IG (@RendezvousBBQ)! We are already collecting nominations for a Top 100 list in 2018. Stay tuned.

Thanks again to all of our #BBQFamily for the nominations and votes.

One thought on “#BestofBBQ Top 30 to Follow on Instagram List

  1. Pingback: #BestOfTraeger Photo Contest & Giveaway | RendezvousBBQ.com

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