/ck/ - Food & Cooking

[Anonymous No.16260263]

It's summer.

Let's have a BBQ thread.


What are you lads grilling?

[Anonymous No.16260278]

dildoes when they're being cagey with me

[Anonymous No.16260279]

Made a nice brisket on tuesday. Took 15 hours to cook. I used post oak, and a little bit of orange tree to smoke with. Salt, pepper, and garlic powder for seasoning. Came out really well.

[Anonymous No.16260284]

>>16260263
'sup /ck/

As we know, 'mer is right around the 'ner, which means it's almost 'mer 'lling 'son. I love 'cue myself, almost more than life itself, so I 'gured we could use a 'ral thread for all 'ling-'lated 'sscusion. What are your 'rite meats to 'cue? 'gers? 'furters? 'wurst? 'ken? What sorts of 'ments do you like on your 'kout food? 'chup? 'tard? And of course, do you prefer 'lling with 'coal or 'pane?

I've got a 'coal grill myself. 'gies to 'panefags, but I'd 'fer it if my meats tasted nice and 'ky. I don't want to taste 'dro 'bons in my 'cue.

As for the food itself, nothing beats my 'made 'ni 'gers. I've got a special new 'tensil (pic 'lated). It's 'sentially a cage for my 'ni 'gers. After I put my 'ni 'gers in the cage and sear them, I like to slather them in 'tard. 'rry 'tard to be 'cise. I was never a big fan of 'dian 'sine ('nated 'ting streets 'may 'side) but I love 'rry and I love 'tard, so 'rry 'tard is like a match made in 'ven.

Nothing beats some 'ni 'gers and 'rry tard on a nice 'mer's 'ning, 'cially paired with a nice 'cal 'robrew... Maybe a 'can 'zen (I 'nically think 'can 'zen is 'ter than 'man 'zen). 'ly makes you say 'LA.

hbu, 'nons?

[Anonymous No.16260291]

>>16260279
lets see that smoke ring

[Anonymous No.16260312]

>>16260291
Bbq takes so long I'm more focused on eating it than taking nice pictures, so this is all I have.

[Anonymous No.16260313]

Mushrooms, veggie kebabs, and swai or salmon in foil. Watermelon with salt and pepper or peaches with cinnamon for dessert.

t. pescatarian jackass

[Anonymous No.16260315]

>>16260263
peak grill aesthetics right there. shame all the new shit will never look this cool.

[Anonymous No.16260345]

>>16260284
I really wish you were as funny as you think you are

[Anonymous No.16261296]

For me it's the traeger timberline 1300.

[Anonymous No.16261317]

I bought a brisket on a whim but I'm not fully confident in my grilling skills yes.
I've had baked potato and steak from the grill the last two days and today I'm trying for a low and slow piece of veal shank.
Even if I do end up making a mediocre brisket I will at least have learned a lot about grilling and BBQ.

[Anonymous No.16261371]

>>16260263
Lads, I need grilling inspiration. Not recipes per se but themes. Fags of /ck/, where are we going this summer? Are we going whole fish? Maybe Viet shit with lemongrass, etc? Or are we going insanely spicy beef tongue sliced thin and grilled fast in butter lettuce wraps with pickles and garlic and fish sauce? Or are we going perfect cajun chicken with old bay nip mayo and a healthy squeeze of lime and a bed of dirty rice? Or are we so mentally fucked that we need 6+ months of habanero wings and beer to cope? Lads, what about pork shoulder? About chile verde? About carnitas? What about the Jews and their pastrami? Or brisket pastrami? Or grilled chuck pastrami? Where are we going?

What about Izakaya? What about wood fired pizzas? What about Jamaican jerk rubs? What about Hungarian and Croatian food on the grill?

HELP ME /CK/
GIVE ME CRAZY, BUT INSIGHTFUL INSPIRATION
I BEG OF YOU

[Anonymous No.16261428]

Kebabs

[Anonymous No.16261642]

>>16260263
I wish we still had our bbq
landlord won't let us grill on our deck because we're on the 2nd floor

[Anonymous No.16261871]

>>16260312
looks great anon.

[Anonymous No.16261889]

>>16261317
>I bought a brisket on a whim but I'm not fully confident in my grilling skills yes.
Smokebox going, even a homemade one out of foil with poked holes is what I do, just park your chips in your tray to the hot side til they get going. For first 25 mins or so, cook it directly on grate with your rub... uncovered to get that cold meat permeated with smoke (hot meat doesn't absorb it as well), then put your complete roast in double wrapped heavy duty foil and offset heat from your flames or coats at low 225F for like 8-12hrs more. I make sure it's sealed up nice, like folded sizes in a packet form to prevent any moisture loss and ease my unwrapping. But, I wouldn't even unwrap it and check on it til 8 hrs. Your time varies on the size of course, if fat cap on, whole, or just a portion, etc.
Time if your friend, and keeping the juices in the foil, just make sure it's not over any direct heat. I do lid down and watch my thermometer on my gas grill. Glaze at the end if you think you need more bark.

[Anonymous No.16262091]

>>16260263
Is it a bbq if it's gas?
I'm saying no.

[Anonymous No.16263638]

>>16261889
You're a fucking retard.
>smoke for 25 mins then wrap
You either suck at bbq or suck at writing. Either way kys.

[Anonymous No.16264224]

>>16261889
What the fuck are you doing?! Did you have a stroke while writing that or are you seriously instructing somebody to wrap a brisket after less than a half-hour of smoke? Especially when it's in the context of using a smoke box in a propane grill which produces even less smoke than a proper smoker. You are a shit-for-brains.
>>16261317
Do not listen to the guy above, he's either trolling you or completely insane.

[Anonymous No.16264300]

>>16261889
Smoke/cook for 4-6 hours unwrapped or until you hit the stall. Wrap in butcher paper until you hit 195-203 then put in cooler to rest for 1-2 hours. All done from 225-275

[Anonymous No.16265828]

>>16261889
What did he mean by this?

[Anonymous No.16265891]

>>16262091

No. Indeed only charcoal/wood is bbq.

[Anonymous No.16265913]

For me it's the cheap ass hardware store grill. Only fags need more than this.

[Anonymous No.16266055]

Classic burgers: I roll up the chopped meat with some bread crumbs and minced onions, leave those babies nice and red and juicy inside after I cook. Serve them on some potato rolls with the crunchiest bacon I could cook up, some muenster cheese, onions, lettuce. My secret is to throw a couple of peppers on there, too, for that extra burn when I cram it up my ass

[Anonymous No.16266219]

>>16261371
If you are going to grill a whole fish you better remove all their guts before cooking. The stinks of fish guts is unbelievable.
You can ask your fish seller to do that. I also recommend you to tell them to leave the scales as it protects the meat from excessive grilling heat.

I'll be cooking ribs at some point. I'll sous vide the ribs for several hours until the bone falls from the meat. Later, I'll paint the meat with BBQ sauce and cook it for short periods of time to allow the sauce to form a glaze. You can repeat this process a few times more. I really recommend that the last layer is a mixture of cane sugar syrup and BBQ sauce.

[Anonymous No.16266222]

>>16262091
No. Either coal or wood is required to be a barbecue

[Anonymous No.16266229]

>>16264300
Shit, I was supposed to wrap it?
Eh, we'll see what happens. We're 12 hours in.

[Anonymous No.16266259]

>>16266229
I didn't have any butcher paper so I wrapped it in tin foil.
It didn't seem dry when I transferred it.

[Anonymous No.16266295]

>>16266259
We started like this

[Anonymous No.16266297]

>>16266295
And this is where we are now, the next morning. Just before I wrapped it.
It doesn't seem completely ruined yet at least. As long as I don't turn it into a lump of coal I can at the very least hack it up and put it in a stew or something.
Definitely learning a lot about how the grill works doing this.

[Anonymous No.16267661]

22 hours.
Took it off the grill and it is resting.
Core temp was 87 C

It's still wrapped and I have no idea if it's ruined or not

[Anonymous No.16267911]

>>16267661
It's tasty and not dry like I feared.
My next one will be better.

[Anonymous No.16268058]

>>16260263

[Anonymous No.16268541]

>no shashlik
peak american thread

[Anonymous No.16268633]

>>16267911
People over state how hard it is to cook brisket. It just takes a long time. You don't have too wrap them at all but doing so speeds up the time through the stall. I have never tried wrapping in foil but I've heard people say that messes up the bark. The main thing is keeping a consistent temp during the cook and I have no idea how you do that with just wood or charcoal. That is a ton of work.
I smoke mine in a gas smoker usually with mesquite and apple or pecan wood. My wife complains that it's too smoky if I use straight mesquite. I know that she is wrong but that isn't worth fighting over. I trim off some off the fat, mainly the dried up hard stuff that is inedible anyways and the cover the brisket in Montreal steak seasoning because I'm lazy. Real Texas bbq places just use salt and pepper.
I pop it in the smoker at around 275 to 300 until it hits the stall and then I pull it out, wrap it in pink butcher paper and toss it back in until it hits 203 internally. If you are smoking meat you need a remote temp probe thermometer. The goal is to open smoker as little as possible. Everytime you open it up you are adding like 15 to 20 minutes to your cook time. After it's done I wrap it in foil and let it sit at least 30 minutes. Usually takes 10 to 12 hours and comes out great.

[Anonymous No.16268682]

>>16268633
Doesn't posting stale copypasta get old? I mean, do you giggle yourself to tears every time you do it? It seems like such a waste. Why not do something original, or have you no personality of your own?

[Anonymous No.16268756]

>>16265913
the cheap webers mog this

[Anonymous No.16268758]

>>16260263
Ribs
Burgers
Dogs
Corn
Whatever other veg or protein I have, really

simple as

[Anonymous No.16268808]

>>16260263
I'll be grilling homemade traditional 갈비 (Galbi).

[Anonymous No.16268849]

>>16260279
15 hours with oak and it's not near black?

[Anonymous No.16268924]

>>16260278
where'd you learn to talk like that

[Anonymous No.16268945]

>>16268756
smokey joe weber!? thatananon
>>16260263
i've gotta get this grill set up and i'll probably start grilling some fish and chicken breasts for cutting season since i just bought some good amount of weights.

[Anonymous No.16269921]

>>16268058
Revolting. I would be able to eat like a quarter of that and I'm a fat fuck

[Anonymous No.16270577]

>>16268633
I used a "coal snake" and that seemed to work pretty well for maintaining temp for a long time.
I did open it up a few times but now that I have tried it I can do that less on the next run.
I wonder what else I can cook this way. A while duck maybe? Probably want a tray for the drippings from that.

[Anonymous No.16270588]

>>16260263
I love this beautiful sims 1 bbq

[Anonymous No.16270665]

>>16260263
Any fellow Yoder Chads here?

[Anonymous No.16270678]

why are americans so autistic about bbq? its literally the same all around the world, its not different if its in texas or if its in norway or the UK

[Anonymous No.16270839]

>>16261296
babby’s first EZ-bake oven

[Anonymous No.16270865]

>>16260263
Got some ducks in my pond out back that I been eyeing for a while. I think tomorrow’s the day I thin the herd.

[Anonymous No.16271054]

>>16270865
Good hunting.

[Anonymous No.16271132]

>>16270665
doesn't that shit cost like 2k?

[Anonymous No.16271416]

>>16260263
What do you put on the bottom shelf of a bbq like that?

[Anonymous No.16271498]

Today I'm doing chicken quarters on the pellet grill.
Brisket
The last few times I've done a Brisket I power thru the stall uncovered, then separate the point from the flat. Flat gets wrapped in butchers paper, I cube up the point and put in a metal pan full of mopping sauce and keep them wet for the remainder of the cook. Turns out great.

[Anonymous No.16271509]

[Anonymous No.16272568]

>>16271132
Worth it dude

[Anonymous No.16272695]

Did tri tip the other night

[Anonymous No.16272795]

>>16272695
Looks delish.
How do you eat it? Burger bun with coleslaw?

[Anonymous No.16273016]

Grilled chicken

[Anonymous No.16273289]

>>16273016
mopped

[Anonymous No.16273451]

>>16273289
As close to plating as it gets, I was hungry, served with oven fried potatoes.
Coleslaw and cornbread not pictured

[Anonymous No.16273746]

>>16273451

[Anonymous No.16273757]

Made some ribs

[Anonymous No.16273785]

>>16273757
good penetration!

[Anonymous No.16273798]

>>16273785
Yesterday I smoked a chuck roast until it got to 150°. Then finished it in a slow cooker with a bunch of Italian beef seasonings made sandwiches with beef.

[Anonymous No.16273806]

>>16273798

[Anonymous No.16273811]

>>16273806

[Anonymous No.16273820]

>>16273811

[Anonymous No.16273827]

>>16268633
Just go to cousins BBQ lol who has time for this

[Anonymous No.16273856]

>>16266297
That barbecue has hardly been used you fucking phony

[Anonymous No.16273874]

>>16273827
It's not about who "has time for this", it's about learning a craft that very few people can do (well) and broadening your horizons.

Which is why you'll still be eating dinosaur chicken nuggets at 46.

[Anonymous No.16273972]

>>16273874

Why would I be eating nuggets when I could just go to cousins?

[Anonymous No.16274595]

>>16260263
1980 called, they want their weber back........

[Anonymous No.16274608]

>>16273856
How does that make me a phony?
I thought I made it very clear that I was new to this and I was nervous about the results. It was my first time cooking anything like that and I learned a lot from doing it.
I only moved to a place where I could have a grill last Summer and bought one right away, but because of the rona my job got really busy and I haven't much time for time consuming sorts of cooking. Made a few steaks on it and then Winter was here.

Post yours. Preferably with some meat on it.

[Anonymous No.16274952]

>>16268924
movies and such

[Anonymous No.16275163]

>>16260263
We must protect the grill at all costs.
BBQ season is back, bros.

[Anonymous No.16275405]

>>16260263
Just pressure washed my grill today.
Marinating some sirloin to cook up tomorrow right now.

[Anonymous No.16277168]

>>16270665
Oh yeah