/ck/ - Food & Cooking

[Anonymous No.16203756]

is grilling fun?
im looking into getting a smoker a few paychecks down the line, always been kind of afraid of grilling / smoking foods cuz im a pansy stove boy
religiously watch Malcom reed and other bbq channels tho

[Anonymous No.16203762]

Please refrain from posting black people on blue boards. It typically leads to racism and makes BIPOC peoples feel unwelcome.

[Anonymous No.16203781]

>>16203756
Parts of it are fun and eating the bbq can be a nearly religious experience if it comes out well. It's also a good excuse to sit around all day and have a few beers with the buds.

[Anonymous No.16203794]

>>16203762
Are you serious? Honestly curious whether this is a joke or not.

[Anonymous No.16203798]

>>16203794
100% serious. Just watch

[Anonymous No.16203803]

>>16203798
Dont you think your post is inviting it?

[Anonymous No.16203806]

>>16203803
Depends if youre a nigger lover or not

[Anonymous No.16203819]

>>16203806
Nice! Im going to be sure to post more darkies now!

[Anonymous No.16203823]

>>16203781
This. It's also nice and relaxing doing it alone and it's a standard ritual of summer. There's some cheap grills out there, but I'd get charcoal though for the flavor. Nothing like a charcoal grilled hotdog or burger.

>in b4 cancer
fuck off I don't care.

[Anonymous No.16203941]

>>16203756
Don’t get a smoker, get a large Weber.
it’s an excellent smoker and griller. A dirty little secret is that a lot of smoking sessions turn into grilling sessions as timelines shift for parties, gatherings, etc. With a large Weber you can convert to grilling on a whim and deliver tomliterally any timeline, since you can go from 225 F smoking cherry wood with humidity to stoking the fires of hell at 500 F+ in five minutes if you know what you are doing. Smokers optimize for problems most people don’t have.

[Anonymous No.16204034]

>>16203756
yes grilling is fun
yes smoking is fun
be prepared to get autistic over the smallest details. ie: what wood, what rub, to mop or not, what temp to run it, how long to smoke, wrap or not, wrap in butcher paper or foil.

Its really fun if your the type to repeat something over and over with slight variations.

[Anonymous No.16204035]

>>16203756
that grill looks big enough to fit a whole person inside and you could padlock it shut

[Anonymous No.16204117]

>>16203762
>Please don't post black people.
I agree.

[Anonymous No.16204126]

>>16204117
Seconded

[Anonymous No.16204262]

>>16203762
And that's your solution? Holy fuck.

[Anonymous No.16204268]

>>16203756
just get a cheap wood/coal barbie, that seals with a vent or two. you'll be able to smoke and grill on there without too much hassle. did some 4 hour ribs yesterday in a similar thing to picrel

and yes, grilling is a lot of fun, especially if you have a few beers and a long sunny afternoon

[Anonymous No.16204285]

Are those tabletop ones (picrel) a meme?

[Anonymous No.16204296]

>>16204285
yes

[Anonymous No.16204485]

>>16203762
Im not fond of negroes but you can tell by looking at his face that he is in fact a good man. like a white man.

[Anonymous No.16204495]

>>16204485
Yeah he reminds me of my uncle, Tom. I bet he can sing and dance and always knows just which melon is da sweetest on da vine.

[Anonymous No.16204713]

>>16204485
Nah he still looks like a criminal

[Anonymous No.16204754]

>>16203756
I buy woodchips, and soak them, tuck them into a homemade tin foil tray with knife holes all over it. Smoke is done. This works excellently on my propane grill.

I wouldn't buy an electric or specific smoker, personally. I am not doing anything that needs precision temperature control that 4 burners can't handle in zones. I can park a whole pork loin on the cool side, lid down, and my propane grill is good enough to hold a low and slow heat, and if after 30 minutes I want the smoke off, I pull out my wood chips in their tray and throw it aside.

[Anonymous No.16204830]

I'VE GOT MY BARBECUE SHOES ON!
I'M GOING DOWN TO THE TOWN OF SAUSAGE!

[Anonymous No.16204839]

>>16203762
I agree, anytime I see a nigger it instantly ruins my day. Why can't I live in an all-white perfect country?

[Anonymous No.16204849]

>>16204713
They're all born criminals

[Anonymous No.16204853]

>>16204830
We’re eatin’ good tonight Martha!
https://youtu.be/GVwVss7bWLA

[Anonymous No.16204855]

>>16204713
>>16204839
>>16204849
You're not funny. Go back to /pol/.
>>16204034
>Its really fun if your the type to repeat something over and over with slight variations.
Kek

[Anonymous No.16204859]

>>16203756
Next time for an even more fun and on topic thread, post a tranny at the grill :^)

[Anonymous No.16204860]

>>16204855
>Go back to /pol/.
We’re here to stay, brother.

[Anonymous No.16204864]

>>16204855
Funny? Normal people in everyday life hate black people, you're the odd one if you tolerate them. Get used to it, faggot, Whites aren't gonna live in egalitarian lies anymore.

[Anonymous No.16204871]

first you need to live somewhere that you have to chain your smoker shut so the bears won't get in it

[Anonymous No.16205069]

>>16203762
god tier bait

[Anonymous No.16205077]

>>16204495
LMAO

[Anonymous No.16205089]

>>16203756
RIP Stubb (´Д` )

[Anonymous No.16205136]

>>16204754
Dont soak your chips. It leads to white smoke instead of blue smoke. White smoke is more dirty than blue smoke

[Anonymous No.16205289]

>>16203941
>>16204034
Autistic and based

[Anonymous No.16205330]

>>16203762
Kek

[Anonymous No.16205337]

>>16203762
t.

[Anonymous No.16205347]

>>16204117
Yeye

[Anonymous No.16205370]

Grilling is fun. The anon who said weber kettle has a decent idea. Cheap entry point and a versatile tool.

[Anonymous No.16205613]

>>16203762
nigger

[Anonymous No.16205643]

>>16204855
Seethe harder fag

[Anonymous No.16205648]

>>16203756
I enjoy it. Start small, weber kettles are great to learn on, and are always handy.
This is what I use.

[Anonymous No.16205658]

>>16205136
>Dont soak your chips. It leads to white smoke instead of blue smoke. White smoke is more dirty than blue smoke
They don't even start smoking until the water is driven off. After I use them once, I just keep them in the grill and they will smoke again the next tiime, and the time after that, and so son.

[Anonymous No.16205663]

>>16205648
Smoked a pork butt and a brisket while I slept Saturday night.

[Anonymous No.16206153]

SNEED

[Anonymous No.16206286]

>>16203756
that negro probably didnt wash his hands

[Anonymous No.16206289]

Fun? Depends. Waiting for meat to cook isn't that fun to me. I guess the wood imparts a different flavor, but you can easily overkill a piece of meat with smoke. The only hard part is keeping proper temp if you don't have a pellet and knowing how to do it in a timely manner. It isn't really difficult.

[Anonymous No.16207184]

>>16206289
>you can easily overkill a piece of meat with smoke
if its chicken breast sure
fatty meat can take it fine

[Anonymous No.16207286]

>>16203756
>is grilling fun?
Yes. Chilling out next to the grill drinking a yellow fizzy beer while talking about the grill itself, the meat, and/or the quality of the lawn is the best part of having a cookout.

[Anonymous No.16207376]

yes. even my cat grills with me. He's a big fat bastard, caught 2 rabbits while I was grilling and I grilled em up for him. Even the wildlife will come and kick it once you're good at it. I like to use a tall metal box smoker for quick bbq+smoke, but a oak wood smokehouse for long lower temp smokes. I mostly use the metal box smoker kuz i get hungry quick but I have Rau Ram and other spices that I not only put in the rub, but also burn or boil in a pot below the smoking meat for extra flavor. Make my own rubs with berries and spices too.

[Anonymous No.16207396]

yeah its fun

[Anonymous No.16207514]

>>16207376
this man grills.
>>16203756
every man with hair on a sack should know how to grill. grilling CAN be fun though. even if you're on grill duty at a gathering, when you can turn any chore or task into a learning experience, or something fun, then yes; grilling can be fun. it's fun working with heat, smoke, and fuel.

[Anonymous No.16208024]

>>16204262
A final solution

[Anonymous No.16208300]

>>16204864
Lol cope

[Anonymous No.16208325]

>>16205136
The word you're looking for is steam

[Anonymous No.16208341]

>>16203756
I smoke catfish in my weber dome grill. Done chicken too, came out okay once. catfish always slays tho

If i was gonna get a smoker, id get an electric one. theyre still only like 100 dollars and takes a lot of the effort and minging out of it.

but with practice you can smoke meat in a regular bbq dome grill. takes just as much practice to get good at vertical/tank or fatter style smokers

i bought a chinsey vertical box style smoker from wal-mart. I probably did something wrong but it fucking sucked anyway

[Anonymous No.16208363]

>>16208341

>I smoke catfish

That sounds delicious, what is your preparation for it? I used to smoke pounds of mackerel a week in a robot oven, I wonder what your technique is considering you do it in a dome grill.

[Anonymous No.16208462]

why are americans so autistic about grilling and bbq? its the same all around the world, it being in america doesnt make it special.

[Anonymous No.16208560]

Don't get discouraged if your first few cooks don't go well. The guys on Youtube make it look easy because they have years of experience and the magic of editing to cover any hiccups. As mentioned by other posters, I'd recommend getting a Weber kettle. The regular 22" model is very affordable and it's easy to set up indirect heat for smoking. If you're more interested in smoking than grilling, you could try the Weber Smokey Mountain. However, the WSM is pricier and it's more awkward to try and use the WSM for direct heat grilling than a kettle for indirect.

[Anonymous No.16209436]

>>16208462
I'm about to drop some serious forbidden knowledge, but here in the US we actually get an Indian to blow peace pipe on every single smoked meat we cook. That's why we put them on reservations instead of just getting rid of all of them, because their backwards rituals actually make meat taste better.

[Anonymous No.16209574]

>>16208462
Because they as a culture have lost all subtlety and have to go overboard with literally everything.

[Anonymous No.16209653]

8 hour hickory smoked brisket in a pit boss vertical electric.

[Anonymous No.16209754]

>>16209653
That looks fucking beautiful

[Anonymous No.16209785]

>>16209436
*Native American, you retarded fuck. Columbus called them indians because he thought he landed in the east indies. Columbus also fucked llamas. Get your IQ together before you defile my eyes with another post or I'll be forced to report you to the jannies.

[Anonymous No.16209802]

apple smoked duck

[Anonymous No.16209805]

>>16203756
Do you like beer? Do you like sitting around next to a fire drinking beer? Do you like smelling like wood smoke? Do you enjoy long 12-20 hour periods where nothing really happens? If you answered yes to all of these questions then smoking meats is for you.

If we have a 17-pound brisket it will take 1.25 hours per pound at 200°f give or take a half-hour per pound due to environmental conditions.
>An example is at 6500' altitude my UDS takes 26 hours to cook that brisket but at sea level, it takes 20-22 hours.
Pork shoulder or butt takes roughly 1.5 hours per pound give or take one-half hour per pound due to environmental conditions.
There is no getting around this time frame if you want to do the "slow and low" method of smoking meats. The point of this is to heat the cut of meat to between 197°f and 220°f for at least 2 hours. This breaks down the fat and connective tissue and makes it tender. If you do it right you will have moist tender meat no matter the quality of the cut. Too little and it is chewy, too much and it is dry.

Now let's talk wood. Oak, mesquite, pecan, and hickory are the big 4 for beef, pork, and chicken. All of them have different qualities and flavors and difficulty levels. Pecan is the easiest to use and works best with pork and poultry. Oak is the most versatile but is not as forgiving as pecan. It can be used to cook the whole barnyard as my grandfather used to say. Hickory and mesquite are hard modes. You can cook anything with them but you have to understand they have a more intense flavor. If you have too much mesquite/hickory smoke in the smoker you can make the meat bitter which in turn can make people nauseous. Mesquite is king in most Texas bbq except east Texas where pecan and Hickory become more prevalent. There are other woods you can use but when you are new you should stick with oak or pecan until you figure out how to control smoke output.

This is just the surface. I will continue if anyone cares.

[Anonymous No.16209819]

>>16209805
need moar bbq lore pls

[Anonymous No.16210148]

>>16205663
Looks pretty damn great, show cuts

[Anonymous No.16210271]

>>16207396
cannibalism

[Anonymous No.16210278]

>>16207396
Man I'd really like to try a pig roast but I simply don't have the means

[Anonymous No.16210317]

>>16210148
>show cuts
Can't. Pulled it and a butt, wrapped in foil and towels, placed in cooler to rest. Then it was picked up and taken to the party where it was consumed. Someone else sliced and chopped the brisket, as well as shredded the pork

[Anonymous No.16210320]

>>16203756
Yeah, smoking's pretty fun. Here's the ribs I made yesterday before they got sauced.

[Anonymous No.16210327]

>>16209805
>inb4 Texas Crutch

[Anonymous No.16210343]

>>16203756
We just have a basic webber and a rectec smoker

[Anonymous No.16210350]

>>16210320
Looks good. I've got rib porn too

[Anonymous No.16210357]

>>16210350
I'll need to get meatier ribs the next time I do them. Mine were good, but they were mostly bark with hardly any meat.

[Anonymous No.16210361]

>>16210357
I prefer spare ribs, then have the butcher square them up. I'll throw the cuts on with the ribs for the first three hours, then pull them to use with other stuff.
Do you do 321?

[Anonymous No.16210371]

>>16210361
naw 434

[Anonymous No.16210374]

>>16210361
I was just going with some center-cut ones from Costco, but getting them from a butcher sounds better, because I love me some rib tips. I was just using a basic 6-7 hours @ 225 cook, but I might try wrapping them in foil during the last hour next time to soften the bark.

[Anonymous No.16210414]

adding to the rib pictures

[Anonymous No.16210459]

[Anonymous No.16210517]

>>16210414
>>16210459
This board makes me hungry!
I just brushed my teeth :(

[Anonymous No.16210524]

>>16209574
yeah its based

[Anonymous No.16210624]

>>16205648
i got one of those too, pretty handy