My Weber kettle got rotated because we had landscapers here and I had to rearrange. That combined with starting early and hungover led me to spending the first hour waiting for the temp to go down because I had the probe over the coals
Still haven’t replaced my BGE because we haven’t moved back into our house yet. This is an Oklahoma Joe offset whose real home is the hunting camp. It’s solid.
Was wondering if you’d bought a new smoker bc of how clean it is. Which model Ok Joe? Final question I promise
It’s a highland. Only the third time I’ve used it. To be more clear, I bought it to ultimately take it to my hunting camp. It is new.
The rub is on much thicker than it looks in the picture. It’s probably 50% kosher salt and it had been on the ribs for a while so it didn’t show up much in the photo.
Time will tell. It’s my normal bbq chicken rub and I’m trying it on ribs. It rocks on thighs so I think it will work.
Yeah, anyone thinking Rabid is making fuck ups when it comes to food is drunk, high, or stupid. Quite possibly all 3. But we bust balls, it is what we do.
I “plate” like a child, but this sandwich is legit. Sriracha mayo Cilantro Smoked pork belly (24 hour marinade in soy, fish, hoisin sauce) Pickled carrot chips and radishes (24 hours in rice wine vinegar, salt, sugar) Sliced jalapeños Sliced cucumbers I ate 2 1/2 of them
Let’s party. Yea that’s an Oban in the back… Having a 1 year old makes everything interesting bc you get to manage all the cooking while the wife does the harder part in managing that little party animal.
I can confirm, it is delicious as a rub on ribs. I may have to modify it with paprika added for the appearance. Otherwise, just not post pics until it is sauced.
Also just take the pic before the salt leaches the liquid out. I’ve taken pics of steaks with tons of salt on them that look unseasoned.
I don’t know what’s going on in that first picture, but the flat pic looks fantastic. Great smoke ring, perfect amount of fat, good grain and moisture…