Do it. Really wanted to buy Kosmos rubs because I've heard good things but they're incredibly over priced compared the the meat church rubs.
I love Meat Church rubs. Hot Honey Hog is a staple on ribs for me. For whatever reason, they are like $12+ all over the Atlanta area so $8 per rub is a great deal for me. Never tried Kosmos rubs, but I use their wing dust and it is legit. I didn’t think that particular product was overpriced at about $2/oz because that stuff goes a long way.
Good to know. I blow through rub on my wings and probably over do it but I tend to use about 2 table spoons per 12 wings when I'm making them. Might have to check the wing dust then.
I have the kosmos and would definitely get it again. I have the cow bird and hog, hog is long gone. I had some Blues hog and dumped it out, that shit was disgusting. I also noticed on the meatchurch site that you can buy the bulk bags. If I like these a lot I’ll just continue to buy the bulk bags and refill.
Been a long time since I’ve done a pork chop without the sous vide but this looks amazing. What temp and how long on the smoke?
I wasn't too picky on the smoke temp part because I knew I was going to finish them with a seer (and I wasn't trying to take all night). It was around 280 grate temp for most of it. I smoked until about 118 internal temp. Took out the platesetter, warmed up the fire, and cooked directly for a couple minutes per side. I put sauce on after flipping.
Atlanta Grill Store in Roswell. Everything is there, but some of it can be expensive. It’s worth the trek for charcoal alone.
Cooked Japanese A5 Wagyu tonight. One of the most enjoyable eating experiences of my life. I’ve had A5 at nice restaurants before but to have 14 ounces all to my fatass self was something else. Cooked pics are not that impressive because they make the steaks so thin for cutting into strips and searing the traditional way. Good lord what a delightful umami bomb
I’m interviewing for a position in Houston, down to three candidates. Looking forward to my smoke game getting better merely by my state income taxes and access to Heb or whatever that grocer is called.
I'm thinking about putting some fresh picked okra on the smoker this afternoon with my ribs and chicken Never tried smoking it before, but have grilled it and it came out great What say yee? Should I wrap it in bacon or no bacon?
i believe there was a brave soul that was gonna wrap at 165° and take it to 205° after give that a shot
Err on the side of cutting into the meat instead of the other way around Less fat cap has always produced better results than more in my experience
On my weber I would bank the charcoal on one side and put the tenderloin on the other side about halfway to the wall and just turn a couple times till it feels like medium Then slice into 3/4 in pieces and serve Very good and easy cut of meat to cook Have you marinaded it yet?
So I am making ribs and my wife is at her parents with kids and I have no car for reinforcements. I was thinking of doing a mop, but I don't have any apple juice or apple cider vinegar which I would normally use. I do have apple sauce. Would that work with some distilled vinegar as the base? My normal mop is brown sugar apple cider vinegar and onion and a few other random things. I'm thinking I skip the brown sugar and I should be fine.
I know someone earlier ITT was really mad about this, but I laugh every time. About to start my attempt at making garlic parmesan ribs.
This is my go to kettle pork tenderloin. https://thewoksoflife.com/chinese-bbq-pork-cha-siu/ Cut the loin up into 2-3 strips. Marinate for as long as possible. Like bigred77 said, coals on one side and get them super hot. Sear/char the pork over the coals and then bring up to temp on the indirect side. Here is what it should look like: