/ck/ - Food & Cooking

>>17560062
>pitmasters
>grillmasters

Follow recipe cook times and use a thermometer. After a couple times cooking a given cut, you can start telling by touch/sight.

Get a couple of these charcoal holders for your grill. Set them on either side of the grill. Put meat over them for high heat and char and put meat in the middle for mid-low heat and cooking through. It's really not hard at all if you know how to cook meat on a stove.

>>17560081
Forgot pic

>>17560062
Do Americans really think cooking meat over a flame is difficult? Humans have been doing this since they discovered fire. No wonder you fat, lazy, useless mutts need a McDonald’s on every corner.

>>17560062
I learned by doing it. Start with easy grilling foods like steaks, chops, sausage. Probably better to use a gas grill if you have access to one. It's not too different from cooking inside. Move on to charcoal and smoking later. Get a bag of mesquite chips and experiment with rubs and sauces. Put some garlic and fill on those chops.

>>17560093
*Dill* on the chops

>>17560062
I learned from analyzing a few recipes with a bit of trial and error. Some people learn from parents or friends.

all you need as classic kettle grill. for me is the weber deluxe ™. also one of picrel, it’s a slow n sear ™. its like the baskets mentioned above with a water resevoir for moisture and keeping the heat indirect. watch smokin and grillin with AB on youtube and you’ll be making proper bbq in no time

>>17560089
We literally haven't invented a better method of cooking meat in all that time.

>>17560117

>how do people learn to bbq/grill?
There's a lot of good guides online, and most recipes will give you common knowledge so that you can jump in at any level.
Start with cheap meats like pork and chicken, then start going for more expensive cuts as you get more confident. Experiment with seasonings however you want, but salt, pepper, and garlic are always safe bets.


The biggest tip I can give you is to never underestimate brining. One gallon of water and a cup of salt overnight will take you far and impress most people.

>>17560070
its a designation, retard.

>>17560180
bet you call bartenders mixologists too

Also, unless you really fuck it up, it's still pretty good once you're done.

>>17560089
>do Americans really? My word, El Cid, how atrocious. Barbaric even.

>>17560062
Can’t see meat like this without imagining Jack using his claws to tear it to shreds

>>17560089
BBQ is literally not over a flame tard, it is indirect heat. You euro fags can not grasp that difference can you?

>>17560444
How is he doing after the stroke?

the hard part of BBQ is getting the equipment and learning how to use it.

>dad finds an electric smoker on clearance at walmart for 50 bucks
>buy it, get a brisket, cover with salt and pepper
>smoke at 275F until brisket is 165F
>wrap it, keep cooking til brisket is 200F
>let cool, slice
>best BBQ of my life

like there is little you could do to fuck it up if you have a temperature probe in it

>>17560575
There is actually plenty you can do to fuck it up.
Wrong rubs.
Wrong wood.
Not spritzing and it dries out.
Wrong spritz.
Wrong brine if you go that route.
Plenty can go wrong.
Also dont rely on what the temp the probe says, it's all about feel. I've pulled dozens of briskets while working at a smoke house that were around below 200, the meat was like butter when poking it with the meat probe.
>let it cool
It's called resting. Franklin's BBQ which is world renown rests theres over 10 plus hours. Their spritz they use is actually pickle juice too. Even though they claim to only use salt and pepper rub only, Aaron uses a premade salt / pepper that contains a lot more spices.

>>17560062
>how do people learn to bbq/grill?
It's 2022. Have you not heard of Youtube

>>17560234
he probably unironically buys weed from a "budtender"

>>17560089
>americans
how can you be so sure op is from america? you already clearly have shown you have no idea how to properly bbq, and you're claiming not to be an american.

>>17560623
>Wrong rubs.
literally anything without sugar is fine, it's preference
>Wrong wood.
mostly doesn't matter unless you're trying to smoke with plywood
>Not spritzing and it dries out.
unnecessary
>Wrong spritz.
see above
>Wrong brine if you go that route.
brining a brisket? fucking what?
The main good advice you have here is resting. Making a cambro is the biggest change a newbie can do.

>>17561561
>literally anything without sugar is fine
I don't understand this.
Nearly every recipe I see recommends some variant with cider or the like at least half-way through.
What's the problem with adding your sugar earlier instead of later if it's just the difference between 8 hours and 4 hours?

>>17561575
your rub shouldn't have sugar
you shouldn't spritz
the only benefit to spritzing is getting more smoke on the exterior, which is moot on a brisket considering the duration of the smoke
it has been 100% disproven that it affects moisture at all, actually negatively affects it because it increases cooking time by cooling the exterior and opening your smoker

>>17561582
>the only benefit to spritzing is getting more smoke on the exterior, which is moot on a brisket considering the duration of the smoke
Wait, are we talking specifically brisket or smoking in general? Because I can't tell if >>17560575 was just talking about brisket, or BBQ in general. He started off BBQ then shifted to brisket.
If you aren't using cider with ribs, then I don't even want whatever you're smokin'.

>>17561561
i mean, i make my own rub and will often use brown sugar, especially if it's a chicken or ham. i also might dice and roast some pineapple to go with the chicken.

>>17561593
>especially if it's a chicken or ham
Sure, but I was talking about brisket

>>17561590
I was only responding from a brisket perspective
Definitely get some cider on my ribs

>>17560623
none of that stuff is important, right kind of rub? spritz? wood? not going to fuck it up, choosing the right rub/wood/spritz can certainly make it better, but none of these are essential to a decent BBQ

>>17561612
rub is not required, but you will at least have to add salt.
spritz is entirely unnecessary
wood is important, maple makes a lightly sweet taste, apple makes a tangy taste, and hickory makes a sweetish/umami flavor.

>>17560121
In his defense.
We've invented plenty of better methods of cooking meat.
Smoking is quite literally the opposite of cooking over a flame.

>>17561625
>spritz is entirely unnecessary
Not him, but the question is how to ruin a brisket.
And spritz is not going to do that.

You're confusing "unnecessary" with "ruining".
Wood choice is not going to ruin brisket unless you're picking something like eucalyptus.

>>17561631
>And spritz is not going to do that.
it very well can. the hint is the word "unnecessary"

>>17561643
>the hint is the word "unnecessary"
That's not a hint at all.
"Unnecessary" is a completely neutral term. It's neither detrimental or beneficial.

Spritz is NOT going to ruin a brisket. Spritz has NEVER ruined a brisket. Learn what the word "ruined" means.

>>17560180
So is troon but that doesn't make it less fucking gay.

>>17561668
Troon is gay because it is literally gay, and in the worst possible sense.
Pitmaster is just the term for someone who's good at BBQ and looking over the smoker.
If you want to be a pitmaster, host a BBQ. That's all it takes. You don't even have to get a certificate or chop of your dick or anything.

>>17560062
>how do people learn to bbq/grill? is it really just trial and error
Yes.
>because that seems a lot of money and time potentially wasted.
Start with smaller and cheaper things. A shitty little shortstack/egg smoker for < 100$ will go a long way. Sausages are brain-dead easy. Chicken is cheap. A rack of baby back pork ribs is a nice short-length smoke. Pork butts (bone-in preferred) are typically cheap and a good introduction to long smokes. Brisket flats are a great stepping stone, not too much and not too long, that you can get comfortable with before trying a full brisket.
Recipe instructions online are typically pretty good references to follow if you don't know anything. Just ignore anything fancy and keep it simple.

>>17561683
>Pork butts (bone-in preferred) are typically cheap and a good introduction to long smokes.
>Brisket flats are a great stepping stone, not too much and not too long, that you can get comfortable with before trying a full brisket.
This is good advice. Most I'd add to it is that if you've managed to cook pork butt properly, full brisket is an easy next-step. By that point, you've seen what the plateau looks like and you can commit to it.

>>17561679
They'll teach you to bbq back on reddit. Don't come back until you can apologize for saying such gay shit dude.

>>17561627
You don't BBQ over flames either numbnuts, you use the heat radiating from the coals. It tastes like shit if you use naked flame.

>>17561648
>adjective: unnecessary
>not needed.
>"a fourth Chicago airport is unnecessary"
>more than is needed; excessive.
>"they used unnecessary force to restrain me"

spritz absolutely can ruin a brisket, for example though as stated before you'd have to be retarded to do something like this, a chocolate spritz.

>>17562324
>for example though as stated before you'd have to be retarded to do something like this, a chocolate spritz.
This is like saying "Always remember, when you get on public transit, never shove a curling iron up your ass".
You invented a problem that doesn't exist just so you could pretend you have the solution.

Congratulations, you convinced me that "unnecessary" is a bad thing.
Your entire post is an example of how.

>>17560062
Read a book nigga.
Or find a small bbq joint to work at.

This is a dogshit thread full of faggots

>>17561582
Dont listen to this retard add sugar to your rub. It carnelizes and tastes awesome.

>>17561590
Not the anon you responded to. I used to use spritzes with apple cider vinegar, hot sauce, worcestershire sauce. You are correct that a long cook will dry out the exterior of the brisket especially if you cook hotter than 250f and dont wrap. Now i usually do just salt and pepper and cook brisket, pork butt for 6-8 hrs unwrapped, with a water pan then wrap in smoked lard butcher paper until probe tender. Then a long rest in a cooler. This method has produced the best bbq ive cooked. For ribs similar method but less time and at 275 usually 2.5 hrs unwrapped, 1-1.5 wrapped in smoked lard butcher paper, and 30-1hr or until tender un wrapped.

>>17562321
Yes. That is the point I was making.
I think you might have me confused for another anon.

>>17562512
Then I'm not sure what point you were making

>>17562486
*taps knife behind you*

>>17562480
the point is, it is not required, a waste of time, and adds nothing, if anything, it takes away, ergo ruins.

>>17560062
Yeah basically, I found my traeger in the trash and fixed it for like 50$. I think most pellet grills, especially non foreign made ones are pretty repairable and very easy to use. That's where I would start if I didn't have a smoker. (foreign made ones may be, I don't have experience with them though)

as for cooking pork butt/shoulder is very cheap and a good place to start. (that would be making pulled pork.

It's pretty expensive but also pretty forgiving if you aren't to retarded.

>>17562639
>it takes away, ergo ruins.
That's not what "ruins" means.
Maybe you can post the definition for that in your next post, and then you can understand what you're doing to this thread.
"Unnecessary" and "ruined" are not the same thing. At all.
To equate them is straight hyperbole, and you yourself have shown that. Its why you had to make up a completely fictional circumstance in order to pretend they were the same.

>>17562690
I got really lucky with mine and snagged a Mak II for free when a friend was moving. The auger was jammed and he was too lazy to fix it.
Best freebie in my life and cost nothing to fix.

>>17562559
*like a faggot*

>>17560070
Someone actually made this picture. And then someone took the time to post it as a response.

Jesus wept

>>17560122
This is a game changer. For real, if you want your weber to be a smoker This is what you need.

I read manga.

>>17560062
go down to the house of sausage and wear dedicated footwear when bbqing

>>17560062
>is it really just trial and error because that seems a lot of money and time potentially wasted.

If you want to just go easy mode and not "boomer whose wife wants to kill him mode" just use an upright pellet smoker with electronic temp control. They are like 250 dollars and run on sawdust pellets and they work great.

If you just want to go classic style you buy one of those horizontal barrel smokers. Put the wood on one side meat on the other.

The other way is a brick pit bbq oven. That's something you build into your backyard and not really used by people outside of KC or maybe texas.

>>17563707
looks like a person sleeping in the thumbnail

>>17560062
>pitmasters and grillmasters
They train under another master until their skills are good enough, same as with any other craft. It’s really difficult, slow, and expensive to learn by trial and error. The best thing to do is to study bbq techniques and recipes. Learn what the pros do and why they do it.

>>17564258
>>17560062

Things that are unfuckupable: Ribs, pulled pork shoulder, hams, chicken legs

things that take care: Whole chickens, brisket, pork belly, whole turkeys

>>17564291
I'd say pork shoulder is pretty easy to fuck up, just because there's that risk that people will try to treat it like any other type of pork. Not because they're dumb, but because they're new.
Anything with a plateau needs extra attention.

Just get a Foreman. Perfect fat-free foods every time.

>>17560124
Use apple juice instead of water for very tender meat.

>>17562690
i made this it cost me 20$ for the water bowl

>>17560062
It isn't much different than other cooking. You will mess up. You will spend time and money on something that might come out bad. Minimize this by keeping recipes simple at first, cook easy (fatty is almost always easy) things, and get a smoker that is easy to control. A smaller one first is good so you don't spend tons of money on wood/charcoal. I got a Weber smokey mountain years ago. You do not need a $2000 offset. I use half a bag of charcoal and a half chimney to hold 225-275 for 12+ hours. Simple rub, cook around 250, and learn how to pull it off when its done. There are dozens of websites and youtubes who have good info for beginners. Amazingribs.com is good.

>>17564478
I'll give it a shot.
Most of the time I use about 3 cups (combined) soysauce and wine.

first i learned to not ruin processed pizza
then i learned to process toppings to put on processed pizza
then i looked to cook dishes using said veggies
then i lived with chefs and asked them lots of questions
then i tried cooking more things
then i lookd up 101 common cooking mistakes
then i tried cooking more things better
then i came to /ck/ and started asking lots of stupid questions that dont deserve their own thread.
i generally dont cook much meat becuase it is expensive, but ill gladly take over at a bbq with friends when i see fucktards ruining good cuts of meat

I'm from Brazil and se bbq every weekend, even little girls know How to grill a Giant steam.

>>17562508
This. I've done a lot of non sugar runs but everytime I use brown sugar in a rub, everyone goes crazy over it

>>17562690
>got a traeger
>thought I had space for it but dont
>sits after being used twice and lighting on fire the second time
It's easy to get rid of?

>>17562508
>>17565114
It's fine in ribs and other pork, but brisket should definitely not be coated in sugar. I've had rubs that have a small amount of brown sugar in it be passable, but you don't want a sweet flavor anywhere on brisket unless you're going back and doing caramelized burnt ends. It's just not the flavor you're looking for there.

>>17560062
It's a little bit of common sense and alot of passed down recipes.
The common sense is not throwing raw meat and a stupidly hot grill, charring the outside and the middle is still raw.
The passed down receipes are things like a sop or rub, how to use them and the methods of doing things.
Some people don't like wrapping things in foil to finish, some people don't care if you finish something in the smoker.

>>17561683
The only non autistic/troll answer.

I know actual books aren't read by anyone anymore, but this one is great, he covers a wide range of foods and styles and gives alternatives depending on equipment and fire types you have availible, and is written very smoothly. Good way to learn the ropes.

>>17560062
buy good quality meat with a nice fat marbling
season just with coarse salt
use charcoal or wood chips, not propane
dont let the meat too close to the flames
take it off when its still pink inside

>>17560062
Watch some rednecks, then copy:

https://www.youtube.com/watch?v=k0PYZL8lMrA

>>17560623
All I see in this post is an effeminate overweight balding liberal with no personality so he latches onto some inane shit and pretends it's his life now. Seek help. Also trim your beard you fuckwit you don't look manly youl ook like a a a a DOODOO FAVCE!

start with quick things, burgers dogs
graduate to thicker cuts of steak
then whole chicken
then ribs
then after that you're already looking so far in to it you can do most things if you have the time

>>17567616
Good recommendation. Great intro if you care enough to actually learn.

>>17560062
from your dad dude...
you were raised by a single mom huh?
sorry if thats true i feel for you thats hard. if you were raised by a man that didnt bother to teach you that is worse and i really feel for you.

literally trial and error

>>17569443
>from your dad dude...
Not him.
But my parents were shit at cooking, and I didn't realize that until years later.
They are wonderful parents. Greatest in the world I'd argue.
But I'll be damned if I ever do another Thanksgiving where I'm not in charge of the turkey, and they've come to agree with me on that point.

>>17560062
look these people up on youtube:
HowToBBQRight (Malcolm Reed)
Chuds BBQ
Weekend Warrior BBQ
AllThingsBBQ
Meat Church.
These channels will show you everything you need to know and then some.

>>17560062
IDK shit about pitmaster b/c it seems like you have to get up in the middle of the night to fuck with your shit, but for grilling the main secret is to not leave the grill and definitely don't try to grill while the tv's on.
>t. grimaced at a shitload of charcoalized chicken growing up because Dad was waiting until the commercial before turning the chicken

my brother learned from books. and he cooks better than Q39 in Kansas City

>>17560062
all things are trial and error
>a lot of money and time potentially wasted.
mediocre =/= bad

>>17564311
>will try to treat it like any other type of pork
How do you mean? As in they'll treat it like loin or another lean cut?

Pic related is master level seasoning

>>17560124
>The biggest tip I can give you is to never underestimate brining. One gallon of water and a cup of salt overnight will take you far and impress most people.
absolutely this, turkey and poultry is amazing this way.

>>17560575
>the hard part of BBQ is getting the equipment and learning how to use it.
>>dad finds an electric smoker on clearance at walmart for 50 bucks
>>buy it, get a brisket, cover with salt and pepper
>>smoke at 275F until brisket is 165F
>>wrap it, keep cooking til brisket is 200F
>>let cool, slice
>>best BBQ of my life
This - get the temp and hold it consistently. I find about 260F on my grill is perfect - when using gas I did a lot hotter, but with charcoal + wood (70% apple, 20% cherry, and 10% pecan) if you can dial in this temp its amazing.

90% of time on indirect heat (stone between fire and meat), other 10% is getting a sear.


The big kamado style grills are awesome to hold temp (the bigger the better, but fuck me do they take a long time to get to temp), but honestly if you are learning go get the weber kettle grill thing and its a cheap and easy starting point.

thermometer, aluminum foil, thongs, bristle brush, spray bottle, mop, wood pellets/chips
plenty of vinegar and molasses. it's actually pretty hard to fuck up an edible bbq unless you burn the shit out of it or it's too dry. avoid those two things and you should be perfectly fine. it's hard to undercook on fire...