Cooking/BBQ/ferment/grilling bullshit thread

[couchlock]

Rub
16 min high
Natural release
Coat both sides BBQ sauce
500 oven til desired finish or broil quickly, just trying to cook the sauce

That's fall off bone but not soft, longer for softer


They taste great, and no effort

natural release

 

[couchlock]

Rub
16 min high
Natural release
Coat both sides BBQ sauce
500 oven til desired finish or broil quickly, just trying to cook the sauce

That's fall off bone but not soft, longer for softer


They taste great, and no effort

u like to do beef or pork rib?

 

[borazhasleftthebuilding]

u like to do beef or pork rib?

That's pork rib

Beef short rib is good, different recipe, haven't made beef ribs in smoker or PC

 

[chrislehr]

I love fried chicken so much, but I hate cleaning grease splatter with a passion - so conflicting.

 

[Boing]

I love fried chicken so much, but I hate cleaning grease splatter with a passion - so conflicting.

buy a fryer

 

[Scoob_13]

I love fried chicken so much, but I hate cleaning grease splatter with a passion - so conflicting.

Give a kid fried chicken and you feed him for a day; teach a kid to clean up grease splatter and you all get to eat.

 

[TheRightToRemainSilent]

today is the first smoked cheese day of the cold weather season

got about 8 blocks going on now, probably 1/3 of what i'll do througout winter

 

[pookrat]

today is the first smoked cheese day of the cold weather season

got about 8 blocks going on now, probably 1/3 of what i'll do througout winter

Post pics when done.

 

[TheRightToRemainSilent]

Post pics when done.

just finished wrapping it in parchment paper

i'll vacuum seal it tomorrow around this time (24 hours later)

 

[TheRightToRemainSilent]

i just buy standard sized small blocks like this and cut into 4 pieces (serving size) and smoke them. then seal as individual small pieces.

lots of plastic waste, but when you open one to eat, it is only like 2 servings....so you don't have to figure out what to do with this massive hunk of cheese

 

[TheRightToRemainSilent]

@pookrat

Cheese 🧀

 

[RickylSmalls]

@pookrat

Cheese 🧀

View attachment 293217 View attachment 293218

I think this is what I'm doing next Christmas for people, if you can't appreciate good cheese fuck you

 

[TheRightToRemainSilent]

I think this is what I'm doing next Christmas for people, if you can't appreciate good cheese fuck you

just don't forget and try to do it last minute

if you live somewhere that is cold enough, you need to do it by the last week of november (or even earlier) so that it's ready to eat immediately at christmas time.

everything you see in my pics won't be opened for 4 weeks minimum and will stay good for well over a year sealed up.

 

[RickylSmalls]

just don't forget and try to do it last minute

if you live somewhere that is cold enough, you need to do it by the last week of november (or even earlier) so that it's ready to eat immediately at christmas time.

everything you see in my pics won't be opened for 4 weeks minimum and will stay good for well over a year sealed up.

Yea time is what's stopped me from doing it before, gonna get an alarm for like august

 

[Jesus]

Friends of ours surprised us last night with a late Christmas gift. Can't wait to try it out. Gonna make birria.



This thing is fuckin deluxe.

 

[TheRightToRemainSilent]

damn, that is fancy

 

[TheRightToRemainSilent]

damn facebook short vids making me throw stuff in the crockpot this morning

1.3 lbs of stew beef
a bunch of baby golden potatoes
1 can of beef broth
2 spoons of minced garlic
almost a whole stick of butter
rosemary/thyme/oregano
salt and pepper
i may have also hit it with that two step FIYA just because i can

going on high for 4 hours

 

[BStork]

@digital jello feel my bologna all over you.

 

[TheRightToRemainSilent]

no wrap st louis styles and a chub

THAT GIVES ME A CHUB!

 

[TheRightToRemainSilent]

redneck ribeye

 

[BStork]

 

[TheRightToRemainSilent]

smoked like 8 lbs of pepperjack cheese over the last 2 days

i guess once you have it figured out, then people want more of it. they paid for all the supplies and the cheese so i'm only out the small amount of pellets and my time.

 

[Newt]

smoked like 8 lbs of pepperjack cheese over the last 2 days

i guess once you have it figured out, then people want more of it. they paid for all the supplies and the cheese so i'm only out the small amount of pellets and my time.

How do you do it without it getting all melty?

 

[TheRightToRemainSilent]

How do you do it without it getting all melty?

it's cold outside

only heat being made could be from small amount of smoldering pellets and sun heating up the smoker.

basic blocks of cheese melts at 90 degrees and this never comes remotely close. that's why you cold smoke a shit ton of cheese in the winter and vacuum seal it and it lasts all year long....i've pretty much mastered this process and that's why i laugh at the 9 zillion "why did my cheese taste like a campfire" posts that i read every year

 

[Newt]

it's cold outside

only heat being made could be from small amount of smoldering pellets and sun heating up the smoker.

basic blocks of cheese melts at 90 degrees and this never comes remotely close. that's why you cold smoke a shit ton of cheese in the winter and vacuum seal it and it lasts all year long....i've pretty much mastered this process and that's why i laugh at the 9 zillion "why did my cheese taste like a campfire" posts that i read every year

Are you just using a pellet maze or whatever?

I want to try some cold smoking.