Labor Day Weekend Grilling

[Anonymous No.14688836]

Anyone here doing some grilling this holiday weekend? I just bought a whole brisket for a good deal and am getting it ready to smoke it tomorrow. Share your plans and foods, if this thread is still up tomorrow I will show my finished brisket.

[Anonymous No.14688888]

>>14688836
i've never seen a more disgusting piece of fat in my fucking life

[Anonymous No.14688891]

>>14688836
Cut it in half because it's too big to fit in my smoker, this is a pic I took while trimming the fat.

[Anonymous No.14688898]

>>14688888
I know this is a troll, but brisket is meant to be fatty, that's why it's always slow cooked.

[Anonymous No.14688903]

>>14688891
>he trimmed the fat
Fucking what? The entire point of a bbq brisket is the fat rendering during the cooking process. You trim the fat AFTER you dunce.

[Anonymous No.14688912]

>>14688903
there is still plenty of fat in it dummy, I am reducing the trimming the outside fat because I am going to be using a rub that I want to soak into the meat and the fat will act as a barrier

here's a pic of the fat I trimmed

[Anonymous No.14688919]

>>14688912

[Anonymous No.14688927]

here's the rub I am using, pretty simple, equal parts garlic powder, kosher salt and ground pepper

[Anonymous No.14688932]

>>14688927
and here's a pic with the rub applied, wrapped the meat in saran wrap and will now leave in the fridge overnight to let the rub soak

[Anonymous No.14689041]

>>14688836
I'm doing beer can chicken and burnt ends. These brisket points are cheap three pound corned beef roasts I bought on sale after new years and had in the freezer. Salt, pepper, and garlic powder rub.

[Anonymous No.14689043]

>>14688888
Hyper checked.
>multikill off truth

[Anonymous No.14689070]

>>14689041
On the smoker at 200, will check bark when internal temp hits 165°. At that point I'll foil and let cook until 195°.

[Anonymous No.14689989]

>>14688836
Just bought some ribs to smoke this weekend, anyone have recommendations on rub/woodsmoke type for beef ribs?

[Anonymous No.14690028]

Smoking these meats
Where is the sweet baby rays?

[Anonymous No.14690046]

>>14689043
this guy must have some huge balls

[Anonymous No.14690113]

>>14690046
it's a woman, and the tiger was sedated

[Anonymous No.14690520]

>>14689070
Brined and rubbed birds
>built for bbc

[Anonymous No.14690544]

>>14690520
looks good! what kind of rub are you using?

[Anonymous No.14690579]

>>14690520
Brisket is done cubed and basted with a honey bourbon glaze.
>>14690544
store bought rotisserie chicken seasoning.

[Anonymous No.14690596]

>>14690579
Chicken done, balanced precariously on beer cans for a little over an hour at 350°
Last of the pics, was busy.

[i7/nPbnnZLA No.14690630]

>>14688836
my wifes boyfriend is cucking for us this weekend. I can watch while he cucks, i just can't get involve because it will be ruined.
His meat tastes real good. I enjoy having it in my mouth :3

[Anonymous No.14690762]

In a city that doesn't allow apartments to grill so I am going to do some Tri Tip.

Going to pick up some tomorrow.

Plan is:
>Season up the meat
>Plastic bag it with some olive oil
>Let it sit in the fridge till Monday Night
>Preheat oven to 275F
>Cook until 130F internal(about 45-1hr)
>Take it to the porch
>Blast it with a torch until looking like a piece of Charcoal
>Cut it
>Lay out the strips and lightly salt
>Tend to notice the middle needs some salt a lot
>Perfect rare with a charred outside

I fell for the Sou Vide pill for a bit since I have been grill cucked. Even though I do like it for some applications the torching aspect has been my biggest take away to integrate into food.

I will literally torch anything now that needs a good crisp.

[Anonymous No.14690779]

>>14690762
I have on of those Sear Sals(not sure how it is spelt)

But I prefer the normal torch

[Anonymous No.14690786]

>>14688891
You trimmed the fat from the flat? The fuck you doing anon

[Anonymous No.14690795]

>>14690786
I mean the amount of fat on it before he cooked it was too much.

I think he left the perfect amount on it.

[Anonymous No.14690809]

>>14688836
2 quick questions everyone.

Cook meat when cold, or room temp?

Cut meet instantly, or let it rest?

Notice that when I cook meat cold I get a better sear on the outside and the inside stays more rare.

And for letting it rest, sure it lets out more juice but who the fuck wants a cold steak?

[The perfect troll No.14690839]

A homeless guy makes a good meal

[Anonymous No.14690855]

>>14690795
I guess im just fat cause i like leaving all the fat cap on the flat

[Anonymous No.14690981]

>>14690855
I don't fall for the fat=getting fat. You are good.

I guess it really just depends who you are cooking for, the type of meat, and how you cook it.

There are a lot of meats I leave the fat cap on but if I am cooking it when there is women around I will cut it off.

I will cook my wife an 8oz piece of rib eye(or any other type of more expensive meat in which the marbling is part of what you pay for) and her plate will be 4oz of trimmed rib eye. She could literally trim marbling. It is kind of impressive. The only female who I have ever met in my life who liked a piece of fat off a steak was when I was grilling with my uncle, his friend, and the friends 11 year old daughter. The spark in the girls eyes was convincing but maybe the disdain for the liking of fat among women is just some /pol/ conspiracy.

But personally higher fat caps are good when smoking but conventionally when grilling it is nice to have a sear on the actual meat and not just the fat.

Gotta find a good medium.

[Anonymous No.14691025]

>>14688836
I'll be smoking a pork butt tomorrow, shall share pictures in this thread.

>>14688891
Have you done brisket before? You will need to be careful that it doesn't dry out after cutting it in half.

[Anonymous No.14691039]

>>14690762
>In a city that doesn't allow apartments to grill
what kinda communist shit is that

[Anonymous No.14691044]

>>14690809
Room temp
and yes let it rest

[Anonymous No.14691062]

>>14691044
Do you reheat it in any way?

I get it, it tastes more juicy. But don't you prefer it hotter?

Am I missing something?

[Anonymous No.14691082]

>>14691025
>Have you done brisket before? You will need to be careful that it doesn't dry out after cutting it in half.

I have and I'm not worried, I have one of those mini fridge looking pellet smokers and will cook the thicker fattier piece over the thinner one so the fat drips onto it, then about halfway through I wrap them in butcher paper and they always turn out super juicy.

This is the recipe I usually follow:
https://heygrillhey.com/texas-style-smoked-beef-brisket/

[Anonymous No.14691108]

Grilled 4 huge prime NY strip steaks earlier on charcoal. Fuckin amazing.

[Anonymous No.14691117]

>>14691062
What kind of meat are you asking about specifically?

With smoked meats, ie brisket or pork butt, I pull it off the smoker and immediately wrap it in foil then some towels, then put it in a cooler. It will stay hot for hours and taste better.

>>14691082
Ah okay sounds like you know what you're doing. Love brisket. I cooked a huge one a few weekends ago and didnt even finish the whole thing, i was eating it every meal of the day for a week and i got sick of it.

[Anonymous No.14692166]

>>14688836
hey faggot no need to post a dozen photos to say you rubbed meat before smoking some meat. this was my dinner.

[Anonymous No.14692274]

Got a 14 pound prime brisket I'm smoking. Gonna start it in two hours so it's ready for an early dinner. It'll be better than the dipshit garbage OP showed where he cut off the flavor.

[Anonymous No.14692313]

>>14692166
People who use ketchup like this are sociopaths

[Anonymous No.14692348]

>>14692313
I ate it all with a fork anyways

[Anonymous No.14692381]

>>14692348

[Anonymous No.14692473]

>>14690596
>beer cans
enjoy your paint infused poultry

[Anonymous No.14692541]

>>14688888
based

[Anonymous No.14692560]

>>14692473
>beer can
>paint
Retard.

[Anonymous No.14692979]

Just woke up and I'm getting the 'smoker' going. This is how I do it in this shitty old charcoal smoker. Cast iron pan of water beneath the meat, little pile of coals to the side. Not pretty but it works for me.

[Anonymous No.14692984]

>>14692979
The slab of pork butt with my run ingredients. Salt, pepper, garlic and onion powder and some brown sugar.

[Anonymous No.14693336]

OP here, just woke up and put the meat in the smoker, will cook at 225 for around 5 hours until the meat hits 165, then will wrap it and cook it for another 5-8 hours, will update when I take it out to wrap.

[Anonymous No.14693352]

>>14688888
What a waste

[Anonymous No.14693369]

>>14689989
For beef ribs, I do "steak" seasoning(s) for flavors typical of a steak.
So, I like a dry rub of montreal blend, or like cracked pepper, sea salt, worchestershire, balsamic or lemon juice/zest, and finish with a rub of olive oil for browning/preventing sticking. Sometimes I like a liquid marinade in a premade blend like Peter Luger marinade or a soy vay brand of teriyaki with lots of garlic and toasted sesame oil in there, even a cuban mojo criollo sour orange.
I like OAK smoke the best with steak, some people go pecan. I feel like the other woods are better for pork.
Smoke only at the beginning is my rule. I will control what I put into my smoke box to do it upfront when it absorbs the best. These can cook a while, so oversmoking is a concern.

[Anonymous No.14693394]

Bought a bone-in ribeye on sale. Had some nice marbling for choice cut and was only $8.
>>14688836
>>14690579
>>14690596
>>14693336
Nice

[Anonymous No.14693401]

>>14693394
The seasonings are rubbing sage, cracked various pepper corn, course smoked salt, and minced garlic.

[Anonymous No.14693408]

>>14693401

[Anonymous No.14693413]

>>14693394
>>14693401
>>14693408
looks good, $6.99/lb is a good price for ribeye

[Anonymous No.14693438]

>>14693408
I add minced garlic last and spread it over the meat inside the bag. I then let it maranaid over night in the fridge.
>>14693413
Thanks. I haven't cooked steak in so long and figured I needed to after seeing them on sale.

[Anonymous No.14693714]

>>14688836
No good briskets here. So, I’m 4 hours in at 250-275 on a 7# pork shoulder. Has a while to go. Pic quality not so good because the sun is being an ass

[Anonymous No.14693721]

>>14693438
>Maranaid

[Anonymous No.14693733]

>>14688912
This is one of the reasons I don’t buy brisket often. So much poundage is fat/waste. Too expensive unless on sale. I remember when brisket was a cheap cut of meat.

[Anonymous No.14693739]

>>14690520
>Busch light
ILY

[Anonymous No.14693750]

3 hours in, pork butt looking pretty good. Going to be smoking it at 225 for as long as it takes. I usually go a bit hotter at 250-275 but I have no commitments tonight so I'm trying to go real slow and low.

[Anonymous No.14693782]

>>14688891
>”too big for my smoker”
you could fit 6 full sized briskets on the smoker in your picture, so wtf
are you about?

[i6feWsC2YhQ No.14693788]

>My wifes boyfriend is cooking for us. He told me i can watch as long as i dont touch anything. last time i did i ended up picking up one of those glowy white black and red things and got a booboo. My wife told him not to let me cook.

[Anonymous No.14693796]

>>14691044
“letting it come to room temperature” has been disproven time and time again; it’s makes almost zero difference in the time to cook; stop reading Good Housekeeping for your cooking “information”

[Anonymous No.14693805]

>>14693394
that looks like no ribeye I’ve ever seen; ass-end being sold as ribeye explains the 6.99/lb

[Anonymous No.14693811]

>>14693796
surely you dont just throw the meat on straight out of the fridge right? it's going to be way harder to get a nice sear on it like that

[Anonymous No.14693819]

what's everyone drinking while they smoke? i got a lot of whiskey, a couple of beers and some irish cream but haven't started yet

a beer might be a good start

[Anonymous No.14693837]

>>14693733
its you thats wasting the fat. you can re purpose all that fat into tallow.

[Anonymous No.14693842]

>>14688888
what a fucking waste of good digits. there is nothing wrong with fat you absolute brainlet.

[Anonymous No.14693847]

>>14693837
Well sure, it has other uses but My point was being charged for a 15 pound brisket when 1/3 of it is fat. Kinda a waste of money

[Anonymous No.14693902]

>>14693805
I mean it looks good. To me at least. I could be wrong though.

[Anonymous No.14693920]

>>14693819
Just some chap pitch pounder Busch Light, Sobieski vodka and lemonade, sweet tea

[Anonymous No.14693926]

>>14693920
Lol, I meant Cheap porch pounder Busch Light beer***

[Anonymous No.14693962]

>>14693721
RRRRREEEEEE

[Anonymous No.14694016]

>>14693847
Kinda agree, brisket is great but so much of it is fat that it's barely worth it

[Anonymous No.14694027]

>>14693847
well tallow costs at least $10 a pound so really not a waste of money at all

[Anonymous No.14694043]

>>14694027
the reason why tallow costs $10 is supply and demand you tard, it doesn't mean the huge layer of fat on the brisket is inherently worth money because tallow exists

[Anonymous No.14694071]

>>14694027
Well fine... you do you. It’s cool. I just don’t have any interest in spending half a day Rendering and clarifying brisket fat to save 10 dollars. I’ll give it to my dogs before I throw it away. But there is absolutely nothing wrong with trimming the fat cap on a brisket. Yes, leave some on there but trimming it beforehand to even out the brisket isnt that big a deal.

[Anonymous No.14694101]

>>14694071
I prefer trimming after it has been smoked personally

[Anonymous No.14694135]

>>14694101
I think that’s perfectly fine and it prob tastes delicious when you’re done. We all have our own way and own grills. That’s the awesome thing about BBQ. There really aren’t any rules.

[Anonymous No.14694159]

>>14689989
For beef, just salt and pepper. I'm a big fan of pecan wood but oak is probably more popular. Careful with those back ribs, they can dry out on you in a hurry.

[Anonymous No.14694170]

Ribs in the sous vide bath. See you on the smoker in 24 hours.

[Anonymous No.14694180]

>>14694043
but its saving money because like you said. $/lbs of tallow is more expensive than buying it raw and rendering it yourself

[Anonymous No.14694184]

>>14694135
hell yeah man thats freedom yerp

[Anonymous No.14694372]

>>14693714
7 plus hours in. Hit stall. Removed from grill, spritzed generously with ACV. Wrapped in foil. Back to grill. Bark good....crutch approx 2-3 hrs 250-275. Sun still asshole

[Anonymous No.14694413]

>>14694372
lookin good brother

[Anonymous No.14694748]

>>14693336
OP reporting in again, meat hit 167 and I just wrapped it up, it's been 5 and a half hours so we are right on schedule, should be done in another 5 hours or so.

[Anonymous No.14694779]

>>14694748
Why do you wrap it? Just to get through the stall? I always do mine naked the whole time and it works out fine.

[Anonymous No.14694787]

>>14694779
mostly to keep in moisture, but it's also supposed to help develop the bark.

[Anonymous No.14694805]

Lads I fell for the meme, are these crystals good to go for a steak or should I grind them a little?

[i4/Hn3iY0DU No.14694812]

>>14694805
>use semen instead and get a nice outer crust

[Anonymous No.14694843]

>>14694805
Grind it.

[Anonymous No.14694851]

>>14694843
Thank You brother.

[Anonymous No.14694853]

7 hours into the park. Doesn't feel close to being done, still pretty firm.

[Anonymous No.14694952]

>>14694372
It’s done. Loosely Re wrapping to let rest at least 1 hour minimum before shredding.

[Anonymous No.14694972]

>>14694853
It’s looking great

[Anonymous No.14694991]

>>14694952
Looks great, wish i could find bone-in pork butts easier.

[Anonymous No.14695068]

>>14694991
I got this one in April at the height of the rona when meat was scarce in my area for 79 cents pound. Was a little less than 7 bucks for this thing!!! Needed to use it up. Now I can’t find them anymore either. I use the bone to let me know when it’s done. Prefer bone in.

[Anonymous No.14695277]

>>14695068
I love the feeling of sliding the bone out of the butt. Double en tendre only slightly intended. In all seriousness nothing is a more satisfying feeling than sliding the bone out and it coming out clean. It's the best sign your meat is going to shred perfectly.

[Anonymous No.14695351]

>>14694853
At 200 it’s going to take a pretty good while. You may want to consider taking it up in temp a bit.
>>14688836
How’s the brisket OP

[Anonymous No.14695436]

I don't have a grill or smoker. What should I make for Labor Day?

[Anonymous No.14695443]

I have a drip pan underneath the pork shoulder I've had running in my kettle all day. Should I use those drippings in something after I pull the pork off?

[Anonymous No.14695514]

>>14695443
Roasted potatoes or some other roasted vegetable.

[Anonymous No.14695547]

>>14695351
>How’s the brisket OP
still cooking, got another couple of hours left, just checked and internal temps at 188, needs to hit 202 before I pull it.

[Anonymous No.14695573]

>>14694952
wow look at all that cancer

[Anonymous No.14695581]

>>14695573
But
>>14695436
is the only post in the thread with crabs in it.

[Anonymous No.14695590]

don't have a grill so oven made ribs and chicken wings bbq style. made my own sauce with shit int he fridge including
>Molasses
>AC vinegar
>ketchup
>red bean paste
>hosin
>soy sauce
>garlic
>salt
>honey
Ribs may look a bit scorched but that was just the broiler and I had some extra sauce to brush after this was taken

[Anonymous No.14695834]

>>14695590
Looking good

[Anonymous No.14696127]

>>14688836
OP here, just pulled the brisket and it is looking good! I know you are supposed to let it rest an hour but I couldn't resist cutting a few slices off to sample and they are perfectly cooked, melt in your mouth brisket! I made 12 pounds of this stuff so I am going to vacuum freeze half of it and spend the next week eating brisket sandwiches every day, good stuff!

[Anonymous No.14696762]

>>14688903
There is plenty of fat in a brisket, you trim the fat cap so you have more surface to form bark and get smoke penetration in the meat.

[Anonymous No.14696786]

>>14693782
OP is also doing two chickens and burnt ends, I think.

[Anonymous No.14696943]

>>14688836
smoking two racks of ribs and maybe some chicken wings. I'm also making smoked mac and cheese.

[Anonymous No.14696957]

fucking americans, as if they ever lifted so much as a finger for their bread.

[Anonymous No.14696965]

>>14696957
Shut it, Boris. Go back to sucking master's cock

[Anonymous No.14697005]

>>14695590
that sauce looks dank
>>14696127
god damn shes gorgeous well done

[Anonymous No.14697100]

I didn't take pictures of the process but I started this last night and pulled it around dinner time. Really happy with the smoke ring on it.

[Anonymous No.14697158]

>>14697100
beaut

[Anonymous No.14697583]

slow cooked pork for sammies. All day simmer in juices.

[Anonymous No.14697926]

>>14696786
I did the burnt ends and beer can chickens.
I'm not OP.
There's tasty looking stuff ITT

[Anonymous No.14697941]

>>14697926
Those are some big chickens

[Anonymous No.14698093]

>>14697941
Yeah, normally I go with the smaller banty sized fresh fryers, but someone else bought these behemoths. They didn't sit on the cans so well, but I powered through.

[Anonymous No.14698359]

Ok, lads, dumb question(s). I'll be getting a smoker soon and want to get into proper brisket cookin'. Any tips or tricks for someone who has never fucked around with a smoker before? General advice for cooking brisket? All of y'all's food is looking goddamn delicious, by the way.

[Anonymous No.14698788]

>>14698359
Look into ways of dealing with the stall on any thick hunk of meat like a brisket or pork shoulder and find your preference for dealing with the stall. Play around with kinds of wood chips, pellets, and blocks and once again find your flavor preference. Other than that keep the temperature constant and the smoke coming out the chimney and you'll be fine.

[Anonymous No.14699030]

>>14697583
If your into that life da thing I really recommend root beer. It gives the pork a fantastic flavor. Also if grilling, tossing in some sassafras wood, if your ever lucky enough to find it... not a lot, It compliments the pork so so so well.

[Anonymous No.14699034]

>>14699030
If you’re into that kinda thing**** damnit, sorry. I was talking about slow cook or crock pots. Ugh, whatever

[Anonymous No.14699322]

>>14699034
I know it's Labor Day but maybe try to sober up a little before posting.

[Anonymous No.14699331]

>>14693733
Bruh brisket is $2/lb Canadian, at least here. it's a cheap cut

[Anonymous No.14699453]

>>14699331
It’s not cheap in America at all anymore. It used to be though

[Anonymous No.14699575]

14 hours on the grill, and then 1 hour in the oven because I couldn't get the meat temp to stop falling in the grill for some reason, then a 2 hour rest in a cooler wrapped in towels rewarded me with this hunk of awesomely barked pork shoulder.

[Anonymous No.14699586]

>>14699575
As expected, the bone pulled clean out, then I shredded it with some forks. Some of the fat cap side took a bit of extra effort to tear apart, but I really like the texture that it took on.

[Anonymous No.14699604]

>>14699586
Got to make myself a pulled pork sandwich at like 3:30 in the morning after all was said and done. Tasted really good with just some store bought bbq sauce on it. I ended up making some coleslaw today after waking up from my brief rest to serve on later sandwiches.
I started with a 9.25 pound bone-in shoulder, and weighing it in the pan after all was said and done was just a bit over 4 pounds of pulled pork. I also saved the tray of drippings from the shoulder, but I don't know what I will do with that.

[Anonymous No.14699697]

>>14694170
Ribs have been in the sous vide bath for 24 hours at 152 F. Plated and drain is pic related.

[Anonymous No.14699698]

>>14699697
And into the smoker to develop a nice bark around the super tender meat.

[Anonymous No.14699700]

>>14690520
smoking chicken/turkey never works out for me. I stick to red meats for smoking.

[Anonymous No.14699710]

>>14699331
a 12lb brisket costed me like $90 in america

[Anonymous No.14699713]

>>14699710
What state are you in?

[Anonymous No.14699715]

>>14699713
MN

[Anonymous No.14699719]

>>14699715
That's weird. You most likely have a lot of locally sourced cattle in MN. It's not like you're in NYC.

[Anonymous No.14699741]

>>14694779
Wrapping briskets and pork shoulders makes them go through the stall faster. I usually wrap mine in pink butcher paper. It lets enough moisture out so you get a good bark but keeps enough in so that it cooks faster.

[Anonymous No.14699836]

>>14699575
Looks great!

[Anonymous No.14699868]

>>14699719
There’s a beef shortage due to Covid in certain states. The cheapest I saw them this week in Tx on sale was 2.99 for Non trimmed choice. So around 39-50 bucks on sale. Select is a totally different story. Outrageous right now

[Anonymous No.14699924]

>>14699868
Also, what do you guys do with your left over pulled pork? Freeze it or make it into other dishes? I usually just Geeze mine but looking for new ideas. I also just got stung by 2 hornets. Is it true meat tenderizer and baking soda paste will draw out the poison

[Anonymous No.14699934]

>>14699698
Little under an hour in the smoker. Here's how they look with a bit of bark on them. Time for the Sweet Baby Ray's.

[Anonymous No.14699941]

>>14699934
And back in the smoker.

[Anonymous No.14699949]

>>14699924
I gave my dad some of my leftover pulled pork when I made some last month and he added it to a cheesy rice cauliflower casserole. I was thinking of doing something similar with some of mine and adding it to some mac and cheese with some cut up roasted broccoli also added in. Otherwise, I am probably going to vacuum seal and then freeze a good chunk of the pork I made for later use, after I get tired of sandwiches.

[Anonymous No.14700063]

>>14699941
And the sauce is smoke infused and sticky so these ribs are read to eat. So that's my favorite way to make ribs. Now to dig in. Happy holiday everyone.

[Anonymous No.14700094]

>>14700063
Oh I almost forgot. Here's what she looks like on the inside.

[Anonymous No.14700106]

>>14697100
very nice

[Anonymous No.14700419]

>>14699453
>>14699710
Blame barbeque culture

[Anonymous No.14700451]

>>14699700
Those birds were not smoked, they were grilled indirect and covered constant at 350°F.
I personally don't like smoked poultry much over wings or quarters at the most.
At Thanksgiving I'll smoke a couple turkeys for friends, but my family eats it from the oven or deep fryer.

[Anonymous No.14700463]

>>14688903
>t. I never smoked a brisket in my life

[Anonymous No.14700483]

>>14700094
Pretty faint smoke ring, but I'm only familiar with standard 321. Would definitely try some, looks delicious anon.
>last batch of ribs and wings I did

[Anonymous No.14700575]

Three racks on the smoker with hickory and cherry, around 225.

[Anonymous No.14700579]

>>14700483
Looking pretty good yourself bud. Yeah the smoking isn't to cook the ribs at all. They come out of the sous vide bath perfectly cooked. Notice I only smoked them for about 50 minutes for a bark to form, then glazed. The smoke is just to add flavor to the meat and the sauce. If you want to just have tender ribs you would pat dry the ribs out of the sous vide, brush with sauce, and hit the sauce with a blow torch until it glazes and gets a little char. That however leaves the meat with a unusually soft texture that most people find off putting so I sous vide, then smoke to harden up a bark for a simulation of a natural cooking process while taking advantage of the sous vide soft texture on the inside of the bark. Because it's not cooked all the way through with smoke the nitrates don't penetrate as much so it's a lighter smoke ring. Best ribs I know how to cook.

[Anonymous No.14700595]

>>14700579
Interesting, thank you.

[Anonymous No.14700883]

>>14699934
>all that time put into these just to slather them in shit baby rays
Damn.

[Anonymous No.14701021]

>>14688836
here’s my slop o shit

[Anonymous No.14701311]

>>14688836
Fockin' sizzle!

[Anonymous No.14701393]

>>14700063
>ruining smoked ribs with store-bought sauce
>ruining smoked ribs with cheap store-bought sauce with shit ingredients
>>14700483
holy shit these look good
>>14700575
also looks great
>>14701021
looks decent. heavy on the sauce and that green salad is interesting. i hope those green beans aren't canned. potato salad could be more spiced. what did you use? I like a mayo potato salad and add celery salt, white pepper, white vinegar, salt

[Anonymous No.14701405]

>>14697941
uuuu

[Anonymous No.14701832]

I cooked all this shit

[Anonymous No.14701839]

>>14701832
St. Louis ribbs, dry rubber only

[Anonymous No.14701840]

>>14701832
Baby back ribbs, with dry rubb and BBQ sauce

[Anonymous No.14701848]

>>14701840
Ribbs

[Anonymous No.14702007]

>>14699719
you were ripped off, I live in MN and bought brisket this weekend for less than $3 a pound

[Anonymous No.14703215]

>>14701393
if you don’t like baby rays you’d hate what I put on mine it’s even worse, not sure what ever to do for barbecue sauce but we like it drowned

yeah fresh string beans but it was missing chickpeas, and the potato salad had salt/pepper/vinegar/oregano but could have used more, maybe a little mustard