/ck/ - Food & Cooking

[Anonymous No.6655692]

Do you faggots even know how to BBQ? Do you faggots believe that BBQ = grilling?

ITT we talk about things to cook at a low heat, for a long time, preferably with lots of smoke.

>brisket
>short ribs (pic related)
>strip steaks
>chicken
>potato
>eggs
>pizza
>dicks & buttholes of beef

[Anonymous No.6655703]

>>6655692
I want to place my member in that meat.

[Anonymous No.6655715]

Just finished welding together a reverse flow offset last week. So far it's turning out some grade A bbq. I bought a cord of pecan and red oak. Nothing beats the pure wood fire. I used an electric for years and it doesn't even compare.

[Anonymous No.6655780]

>bbq
>not barbecue

[Anonymous No.6655784]

How do I smoke my own anchos? I have a weber grill.

[Anonymous No.6655790]

>>6655692
dat smoke penetration

[Anonymous No.6655799]

You're approriating slave traditions shitlord

http://www.theguardian.com/commentisfree/2015/jul/04/barbecue-american-tradition-enslaved-africans-native-americans

[Anonymous No.6655931]

>>6655799
people have been cooking over fire forever, nice shitpost.

[Anonymous No.6655958]

>>6655799
you mean like we appropriated slaves?

you know, from africa?

shattup and eatcher chitterlins, toby.

[Anonymous No.6655959]

>>6655692
I want that, deep inside of me.

[Anonymous No.6655964]

I want to try out this smoking/slow cooking stuff but all I have is a normal charcoal grill with no way to tell the temperature or what to do to keep it going for a long time. All I do now is get the charcoal burning, let it turn all grey and spread it out and cook whatever on it then it dies out a little while after and is cold. How do I learn how to actually do this stuff and cook things like brisket and whole chickens and pork shoulders and stuff that takes time? Do I need something else than my charcoal grill? It's just one of those cheap square ones with legs and a cover that opens and closes

[Anonymous No.6656037]

>>6655799
How has a newspaper so strongly dedicated to shitposting managed to secure itself as the 'intellectual' paper in the eyes of an entire country?

[Anonymous No.6656054]

>>6656037
now i can react in front of the entire country online and it's really exciting when things make me angry and/or when things don't make me angry but make other people angry and makes them angry at me for not being angry

[Masshole No.6656233]

>>6655715
Post pics of smoker!
I was going to weld one this weekend but when I went to pick up my free food grade steel drums (that were used to transport corn syrup) I was dismayed to see a food lining. Applying fire to it is toxic, so no smoker just yet.

[Anonymous No.6656256]

>>6655692
/ck/, can we talk about southern bbq? I recently moved down to NC from IL and...just what the fuck am I eating? Ropey dry shredded meat soaked in so much vinegar it may as well be pickled, served with a watery one note slaw that I think doesnt even have onion in it. Ive heard such good things about southern food, but every time I try it its just the worst food Ive ever had, and Ive been to Spain.

[Anonymous No.6656265]

>>6656256
That's not southern food, you naive transient. That's NC crap.

[Anonymous No.6656269]

>>6656265
Ive tried other stuff: collards, okra, sweet potato pie was okay I guess, but it was far too sweet. Its all just been garbage. How far south do I have to go to get real food?

[Anonymous No.6656275]

>>6656269
Different regions make different bbq. Texas, Kansas City, Memphis, North Carolina - all different.

[Anonymous No.6656283]

>>6656275
Why would anyone eat NC bbq?

[Anonymous No.6656461]

>>6656275
Only one of those you listed isn't a shit-tier fringe south state. Carolina barbecue is the only barbecue. Texas doesn't even know what it's doing to the point that they may be doing it ironically. KC & memphis barbecue might as well be sugar.

Mustard, vinegar, or a slightly sweet tomato sauce or the only acceptable versions. It also MUST be roasted pork, though that should go without saying.

[Anonymous No.6656464]

>>6656461
Oh my lord. You are so wrong it hurts. Please some yankee troll.

[Anonymous No.6656467]

>>6656464
Texas please go.

[Anonymous No.6656513]

>>6656467
>>6656461
You may as well be eating a pickled hog foot thrown through a blender. NC BBQ is a disgusting relic of having to hide the taste of rotting pork offal. Deal with it.

[Anonymous No.6656781]

>>6656461
Wet rubs are for fat rednecks and niggers who hide their inability to actually 'cue with sauces. Can't nobody fuck with a righteous Texan dry rub

[Anonymous No.6656885]

I've got some baby backs and a oven any recommendations on temps and times to make them delicious

[Anonymous No.6656941]

>>6655964I do all of my smoking in a Weber kettle grill. All you need is a water pan, wood chips, and an assload of patience. Coal holders help too. What I do is the following:

Get a good cut of meat. Something tough with a little fat to it. I love Briskets of between 5 and 8 lbs.

Soak some hardwood chips in water overnight. I use Cherry, Mesquite, Pecan, oak whiskey staves... just depends on the flavor you're looking for.

Get up at the asscrack of dawn.

Start your charcoal. I use about 20 bricks of Kingsford to start, and have a charcoal bin that sits on one wall of the grill. My grate has trap doors on it so I can add more charcoal throughout the day.

On the other side of the grill I put my water pan. this helps to regulate heat, provides some moisture, and acts as a thermometer. If the water is boiling, you're too hot.

Rub the meat with whatever you're going to use. For me, that's patting it dry, and rubbing a bunch of salt, some pepper, a little brown sugar, and a few other spices depending on what I'm serving it with, into it on both sides.

I then put the meat itself into a shallow pan. i'll use the juices from the meat to marinate the meat whenever I add coals.

Put some of the wet wood chips onto the coals.

Put the meat/drip pan onto the grate

Then you wait. Forever. 8-12 hours if your temperatures are right. You'll want to have the lid on as often as possible, with the top and bottom vents opened just a hair. you'll be using the airflow to regulate the temperature. Keep that water just short of a boil.

At the end, you can sear on some BBQ sauce if you want, but if you did it right, there shouldn't be any need,

Good luck, and god speed. It takes some practice, but is the best thing ever if you do it right. Plus, every male in your extended family will consider you a god.

[Anonymous No.6656949]

>>6656464
>>6656461

>Roasted pork

I've always wondered -- is pulled pork seriously the best you can do? Anyone can make that shit in an electric oven. It's idiot proof. And even if you're smoking a pork shoulder there's only so much bark to make any textural difference. Even if you somehow overcook it, there's still sauce to make things moist in the end. It's not exactly a major achievement of any kind.

Texas is by far the hardest to replicate and the style that is most home cooks/pitmasters fuck up even when they think they've done a decent job.

[Anonymous No.6656958]

>>6656941
>>6656781

12 lbs Texas brisket coming through

[Anonymous No.6656973]

>Texas "Barbecue"
>unironically putting tomato based sauce on your barbecue
disgusting, my man

[Anonymous No.6656976]

>>6656949
>It's idiot proof.

Clearly not since you're calling for an oven. Idiocy proven and you haven't even started yet. The smoky taste & bark you get from smoked pulled pork is miles better than what you can do in an oven.

>>It's not exactly a major achievement of any kind.

Agreed there; it's a very easy dish to make. Delicious though.

[Anonymous No.6656988]

>>6656958
Noice.
The downside of using my kettle grill is space. I don't know that it could take a 12lbs brisket. But since it's jsut me and the wife, I don't really need to. If people are coming over I usually have my Brother-in-law bring over his grill to double up the space.

[Anonymous No.6657003]

I'm just getting into barebeque; so far I've done a gammon joint and a brisket. What do you guys think of the results? Any tips are appreciated.

[Anonymous No.6657008]

>>6657003
and the gammon.

[Anonymous No.6657010]

>>6656976

Well it's either smoked OR roasted. When you mentioned it "must be roasted" --roasting normally entails a use of an oven or over a spit roast.

[Anonymous No.6657020]

>>6656988

Yeah, even the 18.5 Smokey Mountain is overkill most time. Brisket for days.

Normally, I trim the flat more but said 'fuck it' this time.

[Anonymous No.6657027]

>>6657010

I never said anything about roasting bro, that was my first post in this thread. My point was basically that there is a massive difference between pulled pork that is smoked vs. pulled pork that is cooked without smoke.

[Anonymous No.6657035]

>>6657027

Sorry, thought you were >>6656461
>>6657003

Where did you get that brisket from? Looks like it got plenty of smoke but there is barely and fat so that it's dry.

[Anonymous No.6657039]

>>6657035
Just from my local supermarket; it was my first experiment, so I didn't go hunting for the best meat.

This is how ignorant I am about the whole process; is fat super important to smoking?

[Anonymous No.6657054]

Don't worry my first smoke I purchased a shitty 'below USDA select' grade brisket. You've achieved smoke so you've done pretty well regulating temps.

Fat will give you flavor, tenderness and helps protect the meat during the cook. Basically you have a larger margin of error. Look for USDA Choice or Prime if you can afford it. Other than that, a good brisket should have soft yellowish fat cap that covers the entire brisket on one side. Look for marbling of fat on the other sides.

[Anonymous No.6657055]

>>6656885
okay no help here I
ll just toss them in the oven at 300 for 4 hours and hope for the best

[Anonymous No.6657062]

>>6657039
Yeah. Fat is where the flavor really comes from and it keeps the meat moist during a long cooking process. Ideally you want meat with good marbling, as opposed to a bunch of fat just hanging onto the meat. and the fat is why I always use a drip pan. I refuse to lose that flavor to my water pan.

[Anonymous No.6657063]

>>6657039
>is fat super important to smoking?

Fat is a good thing when slow-cooking meat whether there is smoke or not. It's no different than oven-roasted meats: you larde them if they are too lean.

As for brisket, the traditional way to cook them in Texas is that you leave the fat cap on the meat while it cooks. The fat renders out and bastes the meat automatically while it sits in the smoker for hours. When the brisket is cooked properly there will be relatively little fat left. If you like you can trim it off when serving.

[Anonymous No.6657075]

>>6657055
sorry, been working. the answer to all tough cuts is low and slow. If I had to use an oven, I'd do them in foil pouches at 250F with a dry rub for about 3 hours before checking them. when cooked through pull them out and sauce them, then use the broiler for a few minutes to get the sauce to caramelize.

[Anonymous No.6657090]

>>6657054
>>6657062
>>6657063

Thanks for the advice; I'll keep an eye out for some meat with some nice fat for next time.

Unfortunately, I'm a britbong, so no USDA for me, but I'll drop into my local market and visit the butchers; should be able to find some nice cuts.

[Anonymous No.6657097]

>>6657090

Good luck.

Also, I just realized I forgot to mention that you want to position your cut of meat in the smoker so that the fat layer is on the top of it. That way the fat bastes the meat as it renders out and drips off. If you put the fat layer at the bottom then most of it is wasted because it doesn't coat the meat as it renders. So season your meat with your rub of choice, then put it in the smoker with the fat side up.

[Anonymous No.6657102]

>>6657097
Good advice. And remember, for ribs, to take off the membrane. Some butchers do this for you. most don't.

[Anonymous No.6657136]

>>6657102

I was taught to always remove the membrane. But that said, I just read about this in Modernist Cuisine and they state that some cooks have the opposite opinion: that you absoloutely must (for some reason) leave it on.

Their conclusion was that it makes no difference as smoke can easily penetrate the membrane, the same what that smoke penetrates the casings of sausages when you smoke them.

I haven't tried a side-by-side comparison yet but I intend to the next time I cook ribs.

[Anonymous No.6657248]

>>6657090

Ah, I figured with the gammon. Just ask for a whole packer brisket with plenty of fat. Typical UK beef has much less fat than US but has a more beefy flavor especially if it's grass fed and aged.

From those in the UK that I've come across trying to smoke brisket, they suggest trying to find an importer of US meat or getting grain fed Aussie beef. But here's an example of a pretty good looking UK brisket:

http://www.turnerandgeorge.co.uk/packer-cut-brisket.html

[Anonymous No.6657253]

>>6656233
Filtered.

[Anonymous No.6657920]

Here are some briskets ready for some cooking tonight.

[Anonymous No.6657925]

>>6657920
that uneven seasoning is triggering me, nonetheless interested. You own a bbq joint?

[Anonymous No.6657935]

>>6657925
I work for a catering company.
When we cook as many briskets as we do it tends to be uneven like this but I'd say they still turn out nicely.

[Poorfag McGee No.6657983]

>>6657003
>>6655692
>>6657020
>>6657054
Are these cooked inside out, or is that just color from the sauce and rub?
I'm legit confused, haven't smoked meat ever.

[Anonymous No.6658010]

>>6657983
I'm not sure what specifically you're talking about but I'll assume you're referring to the redish-pink outline around the edges of the meat.
That's called the smoke ring. It's the result of smoking meat and is generally believed to show you've successfully smoked the meat properly.

[Poorfag McGee No.6658020]

>>6658010
Looked it up, it's a chemical reaction between myoglobin and nitrogen oxide apparently.

[Anonymous No.6658228]

>>6657935
I'm sure it does, what kind of smoker do you guys use, I'm guessing by the background it'd be one of those rotating grate indoor ones.

[Anonymous No.6658562]

>>6658228
We've got two main ones. Both Outdoor.
One is the standup style (sort of like pic) and the other is the more traditional trailer steel drum looking kind.
We've got a third trailer kind but it doesn't get very much use these days.

[Anonymous No.6658629]

>>6656958
Sexy