FOOD Cooking/BBQ/ferment/grilling bullshit thread

[hurleywurley]

I wish I had the room for a gas grill along with the smoker in the backyard but I have to settle for a weber charcoal.

 

[TheRightToRemainSilent]

I wish I had the room for a gas grill along with the smoker in the backyard but I have to settle for a weber charcoal.

what do you have, a backyard for ants?

i have a tiny concrete patio in front of my apartment and still have room for a GMG smoker and a weber gas grill....among other random garbage

 

[TheRightToRemainSilent]

and here i thought everything was bigger in texas

 

[hurleywurley]

what do you have, a backyard for ants?

i have a tiny concrete patio in front of my apartment and still have room for a GMG smoker and a weber gas grill....among other random garbage

It is in fact a backyard for ants, piss poor patio space and probably half the "yard" will be taken up by gardening. Affordable neighborhood plots here are SMALL.

 

[hurleywurley]

and here i thought everything was bigger in texas

These days that mostly just applies to the size of our residents.

 

[aloe]

Had leftover brisket so made this little stir fry in 2 seconds

 

[hurleywurley]

fuck that looks good

 

[FreakinSyco]

Anyone mess around with BBQ competitions? Our city’s annual one is this weekend.

 

[rebs]

Brisket goes on about 9pm tonight. Set an alarm around 5 to see if she's ready to wrap

 

[pookrat]

Anyone mess around with BBQ competitions? Our city’s annual one is this weekend.

Done far too many. Fun at first then becomes a chore. Has been a few years since I competed.

 

[BStork]

Anyone mess around with BBQ competitions? Our city’s annual one is this weekend.

Those Hasty's tho

 

[FreakinSyco]

Those Hasty's tho

NE Oklahoma life. Hastys or nothing.

 

[TheRightToRemainSilent]

is that a new lime green tacoma?

tacomas a trucks for females and ants, but that color is amazing

 

[BStork]

NE Oklahoma life. Hastys or nothing.

This is the way.

 

[rebs]

Making that tallow

 

[FreakinSyco]

Rise and shine

 

[FreakinSyco]

Hopefully adding another today.

 

[rebs]

202 in the flat, 188 in point.

welp...

 

[Newt]

202 in the flat, 188 in point.

welp...

Rotate it my doo

 

[rebs]

Rotate it my doo

I have. Pulled at 203 point 208 flat. Probed tender. Gonna let it rest about 3 hours

 

[Figori]

I have. Pulled at 203 point 208 flat. Probed tender. Gonna let it rest about 3 hours

Gonna need pics, obv.

 

[Newt]

Ill probe

I have. Pulled at 203 point 208 flat. Probed tender. Gonna let it rest about 3 hours

Ill probe you tender nawsayin?

 

[Keysersozeh]

Would appreciate some advice.

Picked up a flat @ 7.5lbs.

I seasoned it around noon with Holy Cow and was going to let it take until tomorrow morning when I put it on. Probably around 6ish.

Should I re-season before I put it on or leave it as is?

My last couple of briskets have been good but a little dry. Here is usually how I do it:

• Pellet smoker set @250
• Spray with ACV every 30 min for the first 3 hours
• Fat side down (was going to try fat up tomorrow)
• Wrap around 170 (some are recommending wrapping at 150 - I usually see it climbing still around that temp)
• I usually pull around 190-195 since it's still going to carry for a couple of hours.
• Don't usually cut for about 2-3 hours.

Would appreciate any suggestions on the above. Thanks

 

[borazhasleftthebuilding]

Anyone mess around with BBQ competitions? Our city’s annual one is this weekend.

@herpes showed up

 

[herpes]

@herpes showed up

Lmao