I mean if we’re going by “doneness” then it’s safe to serve at 165! I think 200 is a magic number. Now, if my pictures later look terrible, disregard this and my last 10 posts
Smoked then fried wings, prior to going into the oil for the second time. Phenomenal. Brined them overnight in salt, sugar and Worcestershire. Smoked for 1.5 hrs over post oak.
i'm such an idiot. i was having trouble keeping my fire going and I couldn't figure out why. i'm using the cyberQ and the fan was going, i had the temp set to where i wanted it, etc. finally realized that i had closed the fan vent after my last cook and hadn't opened it back up, so no air was actually being blown into the fire.
Found a small brisket on sale. Who would have guessed. Seemed like flat only but on further inspection I think it’s whole.
My thought too, looks the part though. Guess I will find out when I open it tomorrow. Ribs just went on for tonight. Yeah, sale price lol, it's small enough I decided fuck it.
Also pro-tip, My grocery stores don't carry butcher paper, and amazon is slow now, so I asked the guy at the meat counter and he hooked my up with enough paper to wrap this brisket, it's not pink but it will work.
Putting short ribs on right now using the a.tramp recipe. Looking like dinner will be around 11pm-ish
Got a late start. Def throws a wrinkle in the butt I was going to smoke tomorrow seeing as I will probably be fairly tipsy by the time dinner is ready tonight.
I did smash burgers on cast iron over a 60k btu turkey fryer. The burgers had great crust. The cast iron needs to be re-seasoned.
About to throw a honey-lime pork tenderloin on the grill. Recipe for marinade in spoiler Spoiler ⅓ cup lime juice ¼ cup olive oil 1 tsp coarsley ground pepper ½ tsp salt 1 tsp cumin ⅛ tsp cayenne pepper 2 tbsp honey 1 tbsp coarse grain dijon mustard 1 tsp finely chopped garlic 1 tsp lime zest boil and reduce marinade and spoon over tenderloin
final product. Very satisfied with this cook. Made a bourbon mule (we’re waiting on the mule glasses from our registry to arrive)
Not bbq but made cote de boeuf tonight and think next time ima do it in the grill to keep from smoking out my house. Never made it before and it fucks.
Where is the recipe for the pulled pork finishing sauce? I was thinking it was in the OP? BrickTamland
I just use this simple recipe and toss in the drippings. Simmer in a saucepan for a couple minutes, then pour over pulled pork.
I'll trust my 5 seconds of Googling over any further information you may have on the subject, cuck snowflake
Best part of starting to read this thread is confirming the amount of seasoning to put on meats. I was always uncertain that I might’ve been putting on too much before.
Ended up doing wings rubbed with voodoo over charcoal. Couple nukes in there but OK overall. Tbh, I often do wings on the gas grill, which I know is sacrilege itt. Before this ‘tine is over, I’m liable to buy a damn ceramic cooker of some sort.
I liberally season, meaning its damn near impossible to over season on longer cooks because the smoke interaction/thickness of meat combination.