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/ck/ - Food & Cooking

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14424796 No.14424796 [Reply] [Original]

It's Sunday, /ck/, what's on your grill or smoker today?

For me, it's a pork shoulder for pulled pork bbq (not my pic but that's what it should look like when it's done in 8 hours or so).

>> No.14424798

Nothing on the smoker but bout to rev up that motorcycle and go grab a coffee

>> No.14424801

>>14424798

Sounds nice. What kind of bike you got?

>> No.14424814
File: 1.69 MB, 2560x1440, 20190811_183508.jpg [View same] [iqdb] [saucenao] [google]
14424814

Nothing this weekend. Next weekend I'm doing two pork shoulders. Here's some ribs I did recently.

>> No.14424817

>>14424814

Those look great, I smoked some ribs last weekend and they turned out good but I think I let the temperature get too high because they were a bit dry. What dry rub do you use?

>> No.14424823
File: 147 KB, 1280x720, download.jpg [View same] [iqdb] [saucenao] [google]
14424823

>>14424801
This. Cus I'm a badass

>> No.14424894
File: 777 KB, 2082x2845, 756E2893-40DE-43B0-8240-8503174CC9C0.jpg [View same] [iqdb] [saucenao] [google]
14424894

>>14424823

I don’t know much about motorcycles but that one looks pretty cool to me!

Here’s some beautiful hickory smoke billowing out of my bbq.

>> No.14424925
File: 1.23 MB, 2560x1440, 20190921_202946.jpg [View same] [iqdb] [saucenao] [google]
14424925

>>14424814
>What dry rub do you use?
Just a standard rib rub off Google. For ribs I use one that doesn't have a lot of brown sugar because I put them in foil on a bed of brown sugar during 321 process.

>> No.14424933

>>14424925
Oops, meant to>>14424817

>> No.14424936

>>14424796
>carcinogen meat
No thanks.

>> No.14424940

>>14424936
>No thanks.

No worries; I have lots of vegetarian/vegan friends and I totally understand. I'm sure there's a nice salad or hummus thread you can post in today.

>> No.14424989

>>14424940
Based and nicepilled

>> No.14425003
File: 1.25 MB, 2560x1440, 20190803_074307.jpg [View same] [iqdb] [saucenao] [google]
14425003

I've got three shoulders coming Tuesday, depending on size I might try to do all three at once.
I might get ballsy and do an overnight smoke. I've done it a few times but still worry about shit that can happen while I'm asleep.

>> No.14425025

>>14425003

That's a really nice looking smoker. I'd love to have one of those fancy pellet-fed ones but unfortunately it's just not in my budget right now.

>> No.14425213
File: 110 KB, 640x480, 229D79FC-0DBD-456C-9840-22D04B19D199.jpg [View same] [iqdb] [saucenao] [google]
14425213

Baby back ribs I smoked a couple weeks ago. These were really good.

>> No.14425534
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14425534

>> No.14426449

Bump for the afternoon crowd, pork shoulder has been wrapped in foil and sitting right around 190F internal temp. Maybe 2 more hours and we'll be good to go.

>> No.14427130
File: 1.87 MB, 2560x1440, 20190803_081923.jpg [View same] [iqdb] [saucenao] [google]
14427130

>>14426449
Resting?

>> No.14427145
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14427145

>>14427130
Just shredded it and about to make some sandwiches.

>> No.14427150

>>14424796
Why do Yanksharts burn their meat?

>> No.14427162

>>14427150

That's not burnt, my European friend. Properly barbecued meat forms a delicious crust, or "bark" on the outside from the heat, smoke, and dry rub. It's no more burnt than a properly seared medium-rare steak.

>> No.14427207
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14427207

>>14427145
Looks nice, enjoy.

>> No.14427755

>>14425213

Those look delicious

>> No.14427949

>>14424796
Every time I try to smoke meat it comes out pink and tough.

>> No.14428426

>>14427949

What meats are you smoking? What's your method and process?

>> No.14428440

>>14428426
>What meats are you smoking

lol

>> No.14428587

>>14428426
I only smoke pork. I rub it in spices, put it in the smokes, put the pellets in, and wait 8 hours. I always end up getting practically raw shit like Jack.