NSFW to avoid any hurt feelings.
This shit was dyn-o-mite.
I mean, you'd be somewhat right in high temp cooking but this is just what happens when you smoke meat at low temp.
Since I can't down vote you, I'll upvote you. But in my heart it's a down vote.
Yeah kinda looks like eating that would increase your bowel cancer risk by 50% or something.
I'm not saying they're perfect, but if you like bbq these should appear spot on.
But not everyone likes bbq.
No only the outside is like that, probably. It's a super thin layer because of the smoke.
I can relate to this strongly! The experience of hanging around a pit cooking all day with friends is :chefs-kiss:
I don't really have friends but I love when I can feed people. Also, the few folks I've fed with Q usually tell me it's the best bbq they've ever had.
Only downside: I can't eat bbq from anywhere out in town now.
It sucks. People at work will get half stiff over Place X in town. I'll go to Place X and instantly know every shortcut taken (usually the pit is gas is the first offense and it only gets worse from there).
this looks fucking great. tell me more: what temp, how long, what kinda bbq you got, did you throw a rub or anything on, anything special ya did
Prepare to not work very hard.
24 hour prior to cook: salt and pepper. That's it!
Pit temp: 225
Woods used: hickory, cherry, pecan
Method: smoked for 4 hours, then wrapped in aluminum foil and cooked for another 4 (oven or smoker - take your pick). Unwrap and continue cooking to reconstitute bark. Pull off when you're happy with bark.
Slice against the grain.
Fucking amazing.
we've lost the culture war if we've set ourselves against good things
Thanks for the NSFW! Btw, personally it's not really a feelings thing, I just think meat looks gross sometimes.
Keeping my word. I asked the community how they felt about posting bbq and I adjusted accordingly.
I might be a prick but I'm not a troll.
Oh yeah, I remember that thread. I think I was on my phone account. Just felt you deserved a pat on the back for being considerate.
When I first started smoking, I was so into pork I don't think I tried beef or chicken for 5 years. Fast forward to now - I wouldn't say I'm burned out on pork but I do stuff like this because it's a bit more challenging. I'm so confident in my pork bbq, I smoke pork shoulder overnight while I sleep because there's zero chance it will be less than anything but perfect even if there's a little flux in temp.
Mini-briskets is correct. Like I was telling my coworker, it's a brisket with 60% less work.
Genuine question. This shit looks burnt. Please explain, in great detail, why it actually isn't or something.
Follow-up question. Does it taste burnt?
God no - it's not burnt. It's like... a coating? I can't explain the taste because it's like explaining to a blind person color.
It's cooking to temperature versus cooking to doneness. You can Google that and get acquainted with the idea. It's just different from cooking a steak on a high temp grill.
I think that because of how slow the cooking process is, even though the exterior is solid black due to smoking, it's an incredibly thin layer of solid black. So it's something like a half millimeter as opposed to like an eighth inch of carbon you'd get from burning a steak.
You can kinda see it in this photo: https://www.alamy.com/bavarian-specialty-schwarzgeraeuchertes-smoked-pork-belly-sliced-hengersberg-bavaria-germany-europe-image280002380.html
Very pink all the way up to a razor thin layer of black.
I see a lot of grilling but not a lot of BBQ in this video. Still, I'm good with grilling too..
