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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


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19411709 No.19411709 [Reply] [Original]

I'm gonna smoke this guy

>> No.19411712

>>19411709
is that a COCK?

>> No.19411716
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19411716

>>19411712
Yes, and I just rubbed it vigorously

>> No.19411729
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19411729

>>19411709
I'm gonna smoke this guy.

>> No.19411731
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19411731

Gonna try cherry this time

>> No.19411732

>>19411716
What rub?

>> No.19411739
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19411739

>>19411732
Meatheads Memphis dust

>> No.19411740

I'm sure you've smoked many guys.
That said, that's pork, right? >>19411731 is a good choice for pork and poultry and many sea creatures. Try beech some time. I like that, too.

>> No.19411751

>>19411740
Only my second but I'm taking a liking to it, did Apple wood my first time so I'm interested to see the difference if any

>> No.19411774

Why are you cooking your garloid?

>> No.19411790
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19411790

>>19411774
It was that or the dog
Going in at 225 for forever

>> No.19411794

>>19411790
How will you explain this when the mothership returns

>> No.19411843

>>19411794
Good point, I have clearly not thought this through

>> No.19412081

>>19411790
Oh hey it's electric smoker anon. I enjoyed your other thread. Do you have to fiddle with things much cooking in that? I love bbq but smoking on my cheap offset is an all day babysitting project.

>> No.19412131

>>19412081
It's pretty simplistic, just set the temp and add wood chips and water periodically, I check it about every hour or so

>> No.19412151

>>19411709
you'd better break it up into smaller pieces first
and how are you going to light it?

>> No.19412200

>>19412081
Not OP here but I have used an electric Masterbuilt and second this. >>19412131

In my experience every hour is a bit zealous you could go every two or 3 if you just put enough water and chips in

>> No.19412216

>>19412081
>I love bbq but smoking on my cheap offset is an all day babysitting project.
Preach. You ain't never lie.
I haven't barbecued at all yet this season. Last time I did was in November (I break down a turkey every year and smoke the wings and drums, freeze the thighs and the breast is roasted for Thanksgiving; the smoked wings go into my greens). I can't get myself motivated to go through all the BS and bugfixes I deal with when I 'cue. Did I forget to open the flue? Is it /too/ open? Aw shit, the temperature's off and I've got to figure out why before I fuck it up.
That sort of thing. Really gets on my tits.

>>19412200
That sounds so much simpler, holy shit.

>> No.19412228

>>19412131
>>19412200
That sounds pretty damn easy, thanks. Very tempted to pick one up.

>> No.19412242

>>19412216
>Aw shit, the temperature's off and I've got to figure out why before I fuck it up.
Yeah exactly that about 3X an hour. The taste is usually worth it but I've got too much crap to do to just sit there most days.

>> No.19412337
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19412337

>>19412242
Yeah it's nice if you have boomer shit to do around the house all day, like I have today, just peak in on it every now and then
About 4 hours in

>> No.19412397
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19412397

Let's do a thing

>> No.19412420
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19412420

Chopped

>> No.19412438
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19412438

Fry up some bacon, I'm using 6 slices of Chipotle raspberry bacon

>> No.19412467
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19412467

Veg into the bacon fat

>> No.19412476
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19412476

Next un 3 cans of white kidney beans

>> No.19412483

>>19411709
what did he do to you?

>> No.19412547

>>19411709
Ew what the fuck is that? Did you literally just kill something, and decided to eat it's flesh? What the fuck is the magger with you. Reported.

>> No.19412574
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19412574

>>19412483
>>19412547
It said I couldn't read good, a punishment fitting of such a crime
Anyway throw all this shit in the pot

>> No.19412580
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19412580

Bacon back in and all mixed up

>> No.19412588
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19412588

Going to catch drippings for a couple hours

>> No.19412659

>>19412588
>>19412580
>>19412574
So barbecue baked beans, then? I fucks wiffit.

>> No.19412735

Very good thread, keep us updated anon!

>> No.19412766

>>19412588
Fucking absolute mad lad. Can't wait for the results

>> No.19412813
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19412813

>>19412735
>>19412766
Thanks lads, it's coming along nicely

>> No.19412821
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19412821

>>19412588
>C-CHEGGED!!
Art...PURE, unadulterated ART.
>That placement...Those drippings...

>> No.19413472
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19413472

Pulled the beans

>> No.19413479

>>19413472
I...I might ... I might just have to RAPE those.
I'll bet they are HEAVENLY..
PLS show completed plating.

>> No.19413485
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19413485

>>19413472

>> No.19413536
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19413536

>>19413479
>>19413485
Thanks we are almost done, threw the beans back in to thicken slightly

>> No.19413569
File: 326 KB, 450x450, g-RAPE.gif [View same] [iqdb] [saucenao] [google]
19413569

>>19413536
Looks soooo good. Reminds me of a French string rotisserie chicken I did camping once.
Took fuckin' 2 and a half hours, but the finished product was otherworldly.
Boneappleteef
Out of respect I will refrain from raping...
I'll rape some jellybeans instead.

>> No.19413577
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19413577

>>19413536
OOPs! Wrong pic.

>> No.19413585

>>19413577
Yeah that looks amazing

>> No.19413592

>>19413569
based RAPE poster

>> No.19413633
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19413633

>>19413592
lel...It's truly just a play on "WOULD SMASH"
I don't mind triggering the occasional feminist either.
>>19413585
I'll have see if I can pull it from my old 486. That pic isn't mine, but the result was very similar. And smokey from the apple and hickory we were burning that weekend.
You hang it from 12 feet of string, looped on either end and twisted up--pretty much spins itself.
BUT YOUR pics...They make me want to buy a smoker.

>> No.19413647

>>19413633
i was just gifted this cheap shitty one, i would be interested on what i could accomplish on a nice rig, with that said, its the best meat i have personally cooked

>> No.19413651

>>19413647
Again..ENJOY. These,(the reward for effort and experience,) are the things that money CAN'T buy

>> No.19413684
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19413684

Final product, it's for a party tomorrow, will post a plated serving then

>> No.19413695
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19413695

>>19413684
Will keep an eye out...
Good luck NOT pickin' at it...

>> No.19415081
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19415081

Alright what would be the best way to reheat this guy for today? Oven, what temp how long?

>> No.19415126

>>19415081
Keep it wrapped up in the foil. Put it in your oven set to 170 and let it come up to at least 165

>> No.19415157

>>19415126
Thanks bro, approximately how long will that take