/ck/ - Food & Cooking

[Anonymous No.15754149]

whats the meat culture of your country like?
>Galicia
>pic related

[Anonymous No.15754165]

>>15754149
Brazil.

[Anonymous No.15754189]

>>15754149
Buy meat at grocery store and cook lol.

[Anonymous No.15754201]

god bless the men who spent their time learning to smoke pork so that the rest of us could eat exceptionally well

[Anonymous No.15754209]

>>15754201
tried smoking pork on a charcoal grills the other day but i overdid it and it was unedible... but by the time it stops smoking the fire also goes off
what am i doing wrong? i used wood btw

[Anonymous No.15754231]

>>15754209
for a grill, you're going to push the charcoal to one side, and the food to the other
and you don't need a lot of charcoal
research the "fuse method" sometimes known as the "snake method"
basically only a few briquettes are lit at a time, and they light nearby briquettes as they burn, creating a fuse-like effect
that keeps the temperature nice and low
also, wood can combust and increase the heat
you don't need a lot of it
not sure what the consensus is on this, but soaking in water might help
god speed, anon

[Anonymous No.15754252]

>>15754231
briquettes? i just use sticks from our own backyard since we cut wood every now and then. I put it under a roof in the outside... maybe its not THAT dry but idk

[Anonymous No.15754257]

>>15754252
in that case, i would burn the wood in a separate container and then shovel in the hot coals to one side of the grill, does that make sense?

[Anonymous No.15754263]

>>15754252
btw, i was using charcoal and briquettes interchangeably because i'm retarded

they are the same thing i.e. charcoal briquettes

[Anonymous No.15754267]

Here in Poland we mostly go on extra properties on some village or in garden we smoke the Wędzarka (see pic). We just smoke the meat with wood. We love sausages and schnitzels with mashed potatoes and cuted pickles with sour cream. We also love pork chop from grill/BBQ/Barbie.

[Anonymous No.15754270]

>>15754257
>>15754263
oh okay then its my bad for calling it charcoal when im fucking burning sticks that give shitloads of smoke off
imma try that method next time

[Anonymous No.15754282]

>>15754270
it's ok
yeah, just make a burn pile with sticks, and when they burn down into hot cinders, scoop them into the grill
there's a guy who won a james beard award, and he uses that method

[Anonymous No.15754286]

[Anonymous No.15754492]

>>15754270
If you're just starting it might be a good idea to buy dried wood for cooking. Shitty wood can really fuck up the flavor of an otherwise perfect cook. Also I'd recommend getting a grill thermometer that will read the ambient temperature at the grill level where your food is. Getting your temps right and keeping them consistent is half the game. My Thermopro only cost $40 but takes out so much guesswork.

[Anonymous No.15755064]

>>15754492
might be a good idea
he said he's drying his wood under a roof outside which is correct
air will drive away the moisture but the roof keeps out the rain
just depends if he's leaving it out for an entire season or not

[Anonymous No.15755134]

>>15754286
Throw another fag on the Barbie.

[Anonymous No.15755264]

>>15754149
Kentucky here. Your guess is good enough.

[Anonymous No.15755326]

>>15754149
is this shopped?

[Anonymous No.15755348]

>>15755326
why would it be
look up Churrascada

[Anonymous No.15755365]

>>15754267
Please never post in my thread.

[Anonymous No.15755397]

>>15755348
the perspective and lighting of the meat is strange

[Anonymous No.15755424]

>>15754209
Now you know why pellet smokers are popular. If you're going to use natural wood, you have to pay constant attention to the fire. Maybe not moment-by-moment, but you've got to keep the fire and smoke consistent. It's the main job of a traditional pitmaster to tend the fire.
Me, I can't be bothered. I precook sous-vide and finish for a few hours in an electric smoker that takes wood chips.

[Anonymous No.15755432]

>>15755326
Looks like it, yes.

[Anonymous No.15755458]

>>15754149
American barbecue is probably the most unique meat subset, and comes in many varieties. In my state there is an emphasis on a vinegar based sauce, other areas focus on sweet and some Smokey. For meats you have brisket, ribs, pulled pork, chicken, sausage (andouille and the like ) as well as a southern seafood scene that is closely tied into it

[Anonymous No.15755763]

>>15755264
>Your guess is good enough.
people think charring meat and drowning it in sugar is what being a meat lover is?

[Anonymous No.15757451]

[Anonymous No.15757474]

>>15755397
it's called sunlight
are you british or something?

[Anonymous No.15757483]

>>15757451