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Dude nobody cares
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Mar 13, 2018 23:15
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Gitmo, just cook and post pictures. Accept comments/suggestions/criticism. Don’t be a goober. And don’t kill you are self
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Mar 20, 2018 03:49
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Gitmo, if there is no hot air coming out of the chimney/vent, perhaps things are amiss. Put your hand over there and figure things out
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Mar 24, 2018 22:57
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So you say, but tell me, how many people own a chicken cutting board like that???
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Mar 31, 2018 23:33
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Kerosene19 posted:
Nice setup
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May 14, 2018 23:02
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RisqueBarber posted:Made my first brisket Looks good, how long?
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May 16, 2018 23:26
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Subjunctive posted:How often would you re-add wood when smoking ribs? I put about 4oz of hickory in, but lost some reopening it to put the pit probe inside (argh) and there is basically no visible smoke after 30 mins. Last time I think it lasted longer, but I still only had about 3mm of smoke ring. I do 4oz at the start, then another 4oz when it stops smoking, usually 30-45 mins in. No more smoke after that. Doing a couple racks today actually.
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May 20, 2018 22:19
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Dr. Gitmo Moneyson posted:Sounds fun. Don't skimp on the fat.
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May 28, 2018 02:51
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So funny
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Jun 1, 2018 13:34
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wormil posted:Brisket on the Weber was fantastic. 7 hours on pecan & hickory smoke, 4 more wrapped in foil, then when it hit 200F I put it in a cooler for a few hours to rest. It was delicious, moist, smoky. That looks really good man.
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Jul 26, 2018 14:52
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lifts cats over head posted:Here's a lesson I'd like to share: don't use your chimney starter while barefoot for reasons that should be obvious now. Corollary: do not make roux for gumbo barefoot.
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Aug 19, 2018 00:31
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Everyone better post pics. (I’m just grilling beer brats, but also making etouffée. Which isn’t smoked.)
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Sep 3, 2018 00:07
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arisu posted:Hey guys, I think it's BBQ day! You better loving post the after pics
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Oct 12, 2018 23:46
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No they don’t. At all.
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Dec 19, 2018 17:25
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I. M. Gei posted:Posting to say that wrapping baby back ribs in foil is a loving pain in my rear end. I’ve got 3 racks on the smoker right now doing 2-1-1 and each rack took me 2 attempts to wrap because no matter how gently or loosely I folded, holes kept forming in the bottoms causing juices to leak and spill everywhere so I had to rewrap them from scratch and it was annoying as gently caress and took loving forever. Pushing too hard? Using foil that’s too thin? Use heavy duty foil and apply two layers of it. Should be fine.
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Jan 21, 2019 23:51
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I. M. Gei posted:What’s everyone doing for Super Bowl Day? I’m smoking a bunch of chicken wings. gently caress the NFL forever
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Jan 29, 2019 01:06
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Canuckistan posted:I envy you yanks and your cheap brisket. You can't get a packer here unless you order well ahead of time from a butcher, and the price is stupidly prohibitive. There are disastrous consequences for our cheap and readily available beef. Both health- and environment-related. But yes it’s pretty great!
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Feb 9, 2019 18:42
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TheReverend posted:So just dry rub it with some Ras Al Hanout like anything else? Cool, will do. Maybe more of a sprinkle...
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May 15, 2019 03:11
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Smoked armadillo eggs? Sounds Texas as gently caress. Fake edit: googled this and was glad I did
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May 18, 2019 18:53
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Flash Gordon Ramsay posted:Every pork shoulder I've ever smoked: This forever
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Jun 8, 2019 21:38
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QuarkMartial posted:
Sorry dude but now the smoker gods are aware of you and they will be sure to prove you wrong. Fake edit: tater_salad posted:This is what everyone thinks... Lol Real edit: QuarkMartial posted:Shh... It's all part of my ploy to have the BBQ gods make it take all the way until 10am tomorrow... 
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Jun 14, 2019 20:45
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Silver skin comes off, what’s wrong with you animals?
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Aug 1, 2019 12:56
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Internet Explorer posted:Yeah, squeeze those two medium size butts. I like medium sized butts and I cannot lie
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Aug 7, 2019 14:30
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QuarkMartial posted:Meanwhile, I went the opposite direction and bought a $13 14" grill from WalMart to grill hotdogs for a youth group event today. I am pleasantly surprised at how well it worked. I mean, I probably shouldn't be because it's metal and holds coals, but you know, sometimes you have low expectations and are surprised. I bought one of these on the way to a baseball game so I’d have something to tailgate with and I ended up using it for like 5 years.
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Aug 29, 2019 12:19
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That looks delicious. drat.
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Aug 31, 2019 15:49
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Shave it and make Philly cheesesteaks
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Sep 6, 2019 01:17
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Licking salt off slabs of pork belly
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Sep 26, 2019 14:11
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Carillon posted:I'm pretty sure Santa Maria barbeque for tri tip is more grilled than smoked. Think hotter and faster, more like flank than brisket. It's not the fattiest cut of meat. You can do it either way. When I lived in Santa Barbara we would grill it on wood or charcoal on the grills that could raise or lower. Or we’d go here for sandwiches. https://en.m.wikipedia.org/wiki/Cold_Spring_Tavern Now I do it on the grill. I’ve done it in a smoker and in the oven but I like a nice seat on it. Tri tip rules any way you cook it.
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Sep 28, 2019 00:31
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Quaint Quail Quilt posted:Yeah! The last time I put heart in chilli I had a hard time eating my bowl, i got 2 meals out of it. Dude
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Oct 5, 2019 02:24
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toplitzin posted:Double post Dude this literally made my mouth water
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Oct 16, 2019 18:47
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You better live post whatever poo poo happens at your thanksgiving dude
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Nov 25, 2019 01:25
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Butt stuff ITT
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Dec 14, 2019 23:27
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Bob A Feet posted:Stall into the fridge is a bold move. Lol same
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Sep 13, 2020 14:44
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Alternatively put ice cubes in water and stir it for 10-15 seconds and the probe should read 32/33
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Sep 21, 2020 03:10
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Is “wet aging” a thing in any conceivable reality? Even the name sounds too gross for someone to think it’s a good idea.
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May 17, 2022 00:35
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I use a special thermometer technique that gets the ideal internal temp, it’s called “sounding” everyone should check it out.
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May 17, 2022 01:17
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Lawnie posted:I’m smoking a full brisket for Father’s Day, which is currently 13 days away. How early should I buy and start to prep it? I’ve never done one before, gonna hang it overnight in the PBC. Usually I would dry brine uncovered in the fridge, I’m just not sure how long I should go for a brisket. If you start tomorrow you should be done in time
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Jun 7, 2022 05:30
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Lol didn’t we already do the “wet aged” conversation
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Jul 12, 2022 05:03
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Finding a propane refill is a bit harder than swapping them, but yeah.
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Sep 19, 2022 17:03
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| # ¿ May 18, 2024 21:55 |
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Maybe the thermometer was set to Celsius
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Sep 28, 2022 03:59
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