/ck/ - Food & Cooking

burgers

Steaks of course

I never bbq burgers. Flat top cast iron or fuck off. Fight me.

OP you should smoke some spare ribs.

>>10451426
Steak

Chicken hearts

>>10451426


>>10451441
steak is better in a pan dumb dumbs

>>10451404
>warm enough to cook outside again
Snowing again where I am, so no, it's not warm enough to cook outsie...

>>10451475
I once tried to smoke ribs during a blizzard, I couldn't even get the fire going, I had to put the ribs in the oven, it was a sad day.

>>10451645
Loser

I smoked this eye of round today.

>>10451470
Spotted the soyboy. I bet you put cream and sugar in your coffee too, kiddo

>>10451767
How did you tenderize it? I've had trouble with eye of rounds being too chewy.

>>10451404
You don't grill when it's cold out? It's comfy af, my negro.

>>10451792
I was going to marinade it but it slipped my mind when I was at the store. Ended up getting drunk last night and putting my rub on it and let it sit wrapped over night.

Rub was:
Tablespoon Kosher salt
Tablespoon of course ground black pepper
H tablespoon of Garlic powder
H tablespoon of onion powder
H tablespoon of red pepper flakes
H tablespoon of Hungarian paprika
H tablespoon of Cayenne
H tablespoon of oregano
H tablespoon of curry powder
(Yes, based on this I was obviously drunk)

Then I just smoked it at 225-235 on my kettle with hickory and apple wood until it hit 135, tented it on a cutting board for a couple hours. Turned out really good. Not bad for my first one. Wasn't chewy. Kind of like melt in your mouth buttery

>>10451783
Fine show me a nicer maillard reaction on a streak from a bbq than a steak from a pan. I'll wait. Oh while you're at it find me a a few chefs that agree with your sentiment. Spotted the polledit meme.

You obviously do not live in the upper midwest

>>10451860
thank God I hear that place is a real shit hole full of white trash and immigrants. Basically same thing. I'm not racist. I just judge people on aptitude.

Beef bottom round

>>10451470
I posted both of those steaks and i also cook steaks in a pan. There are merits to both methods in my opinion. Grilled steaks taste better to me. You can also grill other stuff at the same time (asparagus, portabellas, corn, sausages). And, the best part, it's just great to be cooking outdoors when the weather is nice.

Agreed that you can never get a better sear than with a pan though

>>10451897
And I always grill a treat for this guy. Usually a pork shoulder steak

>>10451875
Hah where the shit did you hear that? Its just snowing today
Very few immigrants and way fewer rednecks than most of the country, upper midwesterners are rather affluent and educated.

If you like living amongst regular ass college educated white people it is surely the place for you, unless you don't like colder white people weather that is

Sausages and corn nigga

>>10451897
>>10451903
are you fattening up pupper to grill him for 4th of july?

>>10451992
He likes lamb too

>>10451982
we know what you're going to do with those. gay.

>>10451982
post corn poops

>>10451913
Your level headed and accurate post is disappointing. I wanted to rustle up some rage posts. Thanks for playing.

>>10451404
>warm enough to cook outside again
Fuck, its too hot to go outside now

Make banh mi.

>>10451404
>not grilling in subzero weather
Fucking casual.

>>10451404
either >>10451982 or some nice brisket, anon

>>10451404
>What should I grill/smoke/BBQ?
grill the witness, smoke a cigar, and throw some shrimp on the Barbie

Ribs

>>10451783
splenda and half n half, actually :^)

>>10451897
>>10451903
stop shopping at lowe's

>>10452515
You just know some faggot is going to come on here and say those ribs are ruined because there is too much sauce.

>>10452650
It's not ruined until it's boiled
And that's why I stay away from most "Rib" establishments.

>>10452515
Way too much sauce.

>>10452515
Aww lawwd did somebody saw REEEIIBS?

>>10453115
You stay away from my reeeibs Lewis. Thems mine.

>>10451404

i started the grilling season with bbq chicken, corn bread muffins, and sliced potatoes grilled in foil with butter and onions

>>10451426

Anticuchos

I've been thinking about smoking my own meats for a while. My shed is big enough that I could feasibly convert it into a joint smokehouse/fermentation store.

I do a lot of BBQ and outdoor cooking, especially in dear season when my brother goes shooting and I have to butcher a ton of venison. There's also usually pheasant and rabbit at some point.

Is it worth it? The other option is a microbrewery, and I was leaning more towards that, but I thought I'd pursue some advice before I make such an expensive decision.

>>10453079
I really did try to make some St Louis Style ribs with my sous vide thing back in March. I didn't like it very much. Maybe I'll try it again in a few weeks with a different rub, or maybe no rub at all besides salt.

Grill: some meat

Smoke: some weed

Bbq: some beans

>>10454599
You don't need anything fancy to smoke meat. A shitty box made from plywood is perfectly serviceable. You don't need a fancy smokehouse unless you plan on processing a fuckload of meat, like for a restaurant or something like that.

>>10451404
Everything, is there really any other answer?

>tfw it got too cold to cook outside again

>>10451445
how to prepare before grill?

>>10451404
>tfw okie and burn bans everywhere

>>10454705
my idea is take a propane grill for temp control and mount a firebox on the side and vent it to the grill. thoughts?

>>10455354
I don't see the point to adding a firebox to a propane grill. If you want to use propane. Just soak some wood chunks or chips in water (to slow down how fast they burn) and toss 'em in near the gas flame.

>>10453745
here's a neat twist on chicken. instead of basting with bbq sauce, baste with herdez green salsa as it cooks

>>10453079
>cut ribs in thirds
>cover ribs with water in a pot.
>remove ribs
>add ketjap manis liberally
>add sambal liberally
>add crushed garlic liberally
>mix and return ribs
>bring to boil then simmer 45 minutes
>Make a sauce from ketjap manis, ketchup and garlic powder.
>apply to ribs
>grill both sides on high to your liking in the oven (5-15 min each side)
fucking tasty.

>>10455621
>boiling ribs
no! but if you insist, the water should be boiling before you add the ribs. add em to cold water then heat and the water will leach all the flavor out of the ribs

I've been experimenting using weird ingredients from the asian market for smoking pork. So far my favorite has been a standard KC BBQ rub with the cayenne replaced by gochugaru and finely ground lapsang sou chong. Shit is pretty unbelievable.

>>10451404
Trout

>>10455857
i am adding flavor to the ribs with what i am boiling it in.

>>10455248
I put a little olive oil on them then a packet of pic related, but there are many seasonings that would work well with chicken hearts. Just salt and pepper would be fine too. No marinating time necessary. Skewer and grill over medium-high heat

Love me some 'mer 'que, 'pai. 'furters and 'wursts and of course some 'gers... I prefer 'ni 'gers myself, and 'ni 'gers are much better when cooked 'self... No sir, no 'stals or White 'stle for me. 'ni 'gers might not be as 'lar as 'gar 'gers, but they sure are 'sty. Just got to make sure you get a 'cial cage for your 'ni 'gers like pic 'ted... Mmmmm! 'ta say my 'rite 'ping on 'ni 'gers is 'tard, but 'chup is an 'ble 'tute when no 'ther 'tion is 'able.

>>10457311
Is that chef scalfini

>>10455354
Fine idea because you can also use that setup to cold smoke cured meats and fish by just not turning on the propane. I rigged something like that up on my electric smoker.

>>10457342
Well, I'm convinced.

>>10457258
Would you fuck off with this shit

>>10455621
Is this bait? Jesus man, boiling ribs?

smart and final right now still has brisket and 40 lb tri tips i just cooked some brisket today

>>10457258
Are ya making burgers in the Temple of Doom? This looks more expensive than a spatula.