It's probably unnecessary but I did it the first time I made it and it was awesome so it just became a thing I do
It's not close to all smoker/grill capable in this but a decent bit is and if you also like Asian food from the kitchen this is a really good book to have around Lucky Peach Presents 101 Easy Asian Recipes
A friend is telling me how wonderful his sous vide 36 hour brisket is I'm not sure I can still be friends with him
Yeah, well some people are not fortunate enough to have a microwave big enough for a 12lb packer or we would all be doing this.
I sous vide it in a combination of liquid smoke and famous daves sauce. Ask me anything barbecue related.
has anyone itt ever drybrined a whole spatchcocked turkey for a few days and then smoked it? is it unnecessary to spatchcock the bird since you're smoking low and slow?
Spatchcocked and dry brined for a few days is the only way I roll. I don’t make very good bbq, but the last few turkeys have been outstanding using this method. I think the last one I did was 48 hours of salt under the skin, washed/cleaned off, and then another 24 hours with Meathead’s turkey seasoning.
Met a guy from Manchester England while in Paris today. When I told him I was from Texas he bent the knee. Said there’s a new place in England called Red’s that is a chain of BBQ joints started by a guy from Texas that married a British chick. Said it’s the hottest thing going in England right now. He was so proud to tell me that he just ordered a Weber smoker and was going to start honing his craft. Asked me all sorts of questions to which my reply to them all was liquid smoke and Dale’s
He also said he wants to travel to Texas to try the real thing. Told him to call me and I’d take him to Dickey’s
What’s a good progression of easy to difficult while I’m learning to smoke? Ribs Poultry (spatchcock or beer can?) Pork butt Brisket
Butt Chicken Ribs Brisket Ribs aren’t really that hard, you will just get lost in deciding to do 3-2-1, 4-2, 5, 8-9-10 and it will become more difficult than it should be. Skip that nonsense and just smoke the fuckers until they are done and then they will be aslmost as easy as butts.
My basic understanding of ribs at this point is to remove the membrane and square them off, St. Louis style... maybe wrap them in foil somewhere late in the cook.
That’s what those numbers mean once you dive in. I generally don’t wrap up and go raw dog like tramp.
Pork butt is by far the most for giving Ribs aren't difficult at all, fairly forgiving Chicken isn't hard, you don't really smoke it slow Brisket
Last day of the year where I think the weather won’t be too hot to smoke some cheese. Get it all set up, checked the temp a few times today then walked by and grill was sitting 350. Spoiler: Fuck
I feel like every few months we see thermoworks deals posted here. I feel like they are usually at least 15%. Not that I don't appreciate the deal, the *never* just made me second guess
What’s a good thermometer to gauge the temp inside the (gas) grill? I’ve always seen not to trust the one built in.