/ck/ - Food & Cooking

The smoker was a little crowded at first but it turned out to not be an issue as the meat shrunk up a little as it cooked

mmmmm carolina style

About 2 hours in.

I should add that I was cooking for a large group of warehouse workers that have been busting their asses in the Texas summer heat. Wanted to show my gratitude

About 6 hours in

whats up with this rub?

I only use actual lump charcoal because I'm not a ladyboy

About 9 hours in, wrapped them for the last 3 hours. 225 degrees the whole way, spritzed occasionally with apple juice

The finished slop. Made 32 monster pulled pork sandwiches with plenty left over

>>14624637
D-did you really use monster energy in your sauce?

>>14624623
Just a store bought rub. It's made by a local restaurant but it's a pretty basic all purpose rub

>>14624627
That's fine. Do you have anything to actually contribute?

>>14624643
No dummy. But I think you already knew that

>9 hours
Yikes, it can get oversmoked past the first 2 hours.

>>14624637
Too bad you overshredded it to death.

>>14624637
Looks fucking tasty, anon. How did the subs turn out?

>>14624657
Get a load of this guy not burning hot enough and smoking with white smoke.
>>14624653
Yeah I 'smoked' ribs in my dads nanny smoker on Saturday and they had almost no ring on them. Sure you burn your eyes with smoke more and have to baby a real smoker but the results are much better. Interesting that you crutched roasts like that but makes sense with them being bone in. I like to do a sweet and spicy rub with extra aromatics and a lot of fennel so the sweetness has a flavor instead of just being sugary. Nutmeg, clove, mace, fennel, cinnamon on top of chili flakes and cayenne with a base of paprika, jew salt, ground mustard seeds, ground celery seed, pepper, and brown sugar.

What wood did you use or did you use those particle board pellets?

I smoked a slab of bacon the other day. It was pretty awesome. Most of it got chunked up and put in the freezer. I'm going to make another one next week. Pork belly is about 1/4 the cost of bacon right now.

>>14624696
Do you need to brine bacon in saltwater then smoke it to really cure it?

>>14624657
>overshredded it to death
Did I? I just went at it with two forks. Didn't really consider it but I guess it would effect the texture. Seemed fine to me but I don't do pulled pork very often and certainly don't try to achieve competition level quality. I'll remember this for next time though. Thank you

>>14624681
I used particle board pellets. Couldn't even tell you what wood they're made out of. I'm just an amateur backyard smoker cooking for a group of blue collar laborers in this cas, so I wasn't going to bother making my own rub or put a ton of effort into this. But I've screenshotted you rub recipe because it sounds very nice

>>14624659
They got a thumbs up from the crew and one even asked if I would smoke a pork butt for him if he paid me, so I think they were a hit

>>14624700
It depends on the outcome you want. If you want true bacony bacon, then you need to use curing salt. This time I went with regular salt, sugar, and black pepper.

>>14624764
Well it's a lot more convenient that way. I always made a day of it and just drank beer and watched Top Gear and babied my smoker before I got rid of it because I had to move a couple months ago. :'( Honestly anything more than ribs or chicken or a small roast was a pain in the ass because it took more than 5 or 6 hours.

If you have kids or something else to do it's not worth it because roasts like yours or turkeys at thanksgiving will eat your entire day up with maintaining fuel and temperature and making sure it burns hot enough so that your smoke is wispy blue and not cloudy white each time you add fuel. Plus worrying about the sweat plateau at 4 hours with roasts like that is worrying if you are on a time crunch. One awesome tip for when you smoke your turkey for thanksgiving or christmas is keep a double pan under it with water so the top one doesn't burn up and then make a roux from your dripping grease and a gravy from that and you can add bbq smokey flavor to some mashed potatoes. (I like plain buttered mashed garnet yams for this)

>>14624696
I smoked these pork belly nuggs recently (I refused to call them "burnt ends"). A little over the top in sweetness and fat content but a nice novelty to try out if you are entertaining

>>14624914
I'd eat that.

>Cooking for warehouse workers

Comfy anon. I used to work in a warehouse and we'd grill/make food in the summer too, in the winter as well if we were stubborn. It's a shame warehouse work is so soul crushing, lots of good folks in those warehouses.

>>14624594
>>14624603
>>14624614
>>14624618
>>14624629
>>14624637
absolutely based. looks incredible... bet it tastes the same.

>>14624594
>Smithfield
Enjoy your nigger piss

>>14624610
That some SC shit. Don't lump NC in with that. NC is vinegar based, not mustard.

>>14624594
I grilled about 5lb of chicken thighs for tacos on Saturday. Did a marinade with ancho, pasilla, and chipotle, garlic, S+P, oregano and cumin. turned out pretty tasty

>>14625233
I know they won't ever be recognized for the behind the scenes work they do so I try to make sure they know they're appreciated. I was in their shoes not so long ago

>>14625302
Thank you. It's really good but I'm in a pulled pork coma now!

>>14624594
Smoked wings. Very tasty and I love the crispy wing tips

Looks good op

brisket friday-saturday

>>14625423
oh, i won't make the same mistaken again, then
north carolina is clearly fucking worse

>>14627837
Good. Even in NC there are 2 primary styles. I'm personally a fan of the 'Lexington' style myself since it's what I grew up with. I prefer mustard rubs on beef, though.

All the time brother

>>14626362
Thanks

>>14626365
Looks pretty good, nice bark

>>14629038
I'd like to spend some alone time with that slab, if you know what I mean

Here's a brisket I smoked a little while back. Looks like a meteor that fell to earth

>>14629071
>>14629038
Yeah spent some time alone with

Here's a pork butt I did, my first one ever.

>>14624603
How do you like the pit boss and what model is that?

>>14629080
Looking good

>>14629085
I love the pitboss and I have the 700FB. It was $300 on sale a couple years ago

>>14629122
I'm thinking of picking on up. Wallyworld has them for about $300 right now. Also, this a rabbit I smoked and it came out amazing. Anyone else tried that?

>>14629122
Damn, I'd love one of those with some fresh corn on the cob and warm potato salad. Did you use a rub? What sauce?

>>14629131
I've definitely never had smoked rabbit but would definitely like to try it. I would encourage you to get the pit boss. I think they offer a money back guarantee if you don't like it

>>14629142
I believe I used a store bought rub called Chupacabra and BBQ sauce from HEB grocery store of their own brand. "Memphis Style" BBQ sauce, whatever that means

>>14629172
I think ill pull the trigger on one very soon. As for the rabbit, I just rubbed it with salt, pepper, garlic and butter. Wrapped it with cling wrap and let sit over night. Smoked at 250* for 1.5hrs, wrapped it in butchers paper then smoked for another hour.

>>14629131
I live in Arizona and fucking missed all the rabbits I took shots at in Tonto national. Kansas rabbits were way more stupid and slow. These things were around a bush before you could even get a swing on their direction. I think you're better off .22 hunting rabbit in AZ and waiting on a hill in the morning for them than walking thr field. They're too on edge with all the owls and coyotes.

>>14629131
Seems like it would be too lean for smoking. Did you inject any lard into it or anything?

>>14629432
I just use my dog, he was a stray for the first year of his life so he's good at catching small game.
>>14629443
Nope no injecting. Though when I wrap it half way through they smoke, I add a good amount of that squeezable butter crap.

Rib tips and neckbones

>>14629443
it probably turned out a bit tough like smoked chicken. it doesn't look that great. I'd have brined it at the very least

>>14629975
I brine chicken overnight if I'm smoking it.

>>14629975
Thats my rabbit, surprisingly not tough at all, maybe in the spots where the meat is very thin. Ive tried brining and it and to me, wasn't worth the extra steps.

>>14624637
slop is the best i love the feeling when the meat is mush

Did some wings on Sunday. Only on the grill for about an hour or so, using a chunk of cherry wood for the flavor.

>>14624594

Made some god-tier pork butt this weekend.

>>14624637
Where you from, boy? Looks like South Carolina.

>>14630046
wtf extra steps are there to brining something? you just fill a bucket or bowl with water and pour salt in. it doesn't even matter if you properly dissolve all of it because it's still better than nothing

>>14629943
I love country-ass waste cuts like this. V comfy.

>>14624594
>10$
fuck you :(

>>14630090
Like I said, I've never seen a difference when it comes to rabbits. Chicken on the other hand, I brine before smoking. But I've smoked around 150 rabbits over the last 8 years and I've only brined once and didnt see a difference. An extra step is an extra step weather it takes 5 min or 5 hours, its still an extra step that I didn't find necessary with rabbits.

>>14630188
you probably fucked it up

>>14630193
Stay mad soy boy

>>14629943
How did they not dry out in the time it took to make them tender? I've only crockpot them.

>>14630083
hhhhhnnnnnng

>>14630090
If you put the salt/sugar in the pot before adding the water, just by pouring the water in it's already halfway dissolved

>>14624657
You literally have no idea what you're talking about holy shit shut the fuck up nigger

>>14630089
Texas

>>14630231
>>14629943
I wrap (or crutch) them in heavy duty foil for the last hour. Essentially steams them in their own juices and makes the meat tender as hell

>>14624594
what do you guys think about pulled chicken? any of you tried before?

>>14626325
frustrates me that such delicious looking wings rest atop a fucking paper plate. seriously?

>>14630547
Nice. So maybe brine them, find a good rub or sauce, then cook them like ribs where they pull back a bit then crutch? What temps/times we talking? Also where do you get the bottom cuts, like that dude posted the rib steak the other day, Mexibro markets? I don't ever see interesting cuts where I live.

>>14630602
Usually a let down

>>14630621
lol imagine getting hung up on the plating of your BBQ, let alone someone else's

>>14630621
Who the fuck are you, some kinda "foodie"? Go back to making yelp reviews bitch boi

>>14630623
>>14629943
I did not bring but I'm sure wouldn't hurt. Yes, essentially they cook like ribs. 3-2-1 method works just fine. I cook them at 250 the whole way. I know some of you will talk shit, but I buy my rib tips and neckbones at walmart

>>14630858
*did not brine

>>14630188
Are you the idiot who was unable to describe snow?

>>14630826
>>14630848
>defends laziness of cleaning your plate
oh let me guess. mommy did it for you but ever since you moved out, it's just you, and you're too lazy and inept. i see. it's all clear now.

>>14630936
Lol get over yourself pal

>>14630083
Look at all the fat
Inedible

>>14630934
No, this is my first time on /ck/ actually. >>14630936
No I just couldn't give a fuck about plating. Im a fucking man.

>>14631128
>>14631337
>ooh im a big strong man. me only eat on paper plate. me masculine
pathetic. no one thinks you look "manly" drinking out of a red solo cup

>>14631352
You'll never change anybody's mind about paper plates here now please stop sitting up a good thread

>>14631352
You'll never change anybody's mind about paper plates here now please stop shitting up a good thread

>>14631352
Obviously if I'm at a nice restaurant and order an expensive steak, it should be properly plated. But eating chicken wings at home on a Friday night, who gives a shit? Go back to your sub reddit with all your foodie friends.

>>14629975
>>14629995
>>14630046
I've smoked shit loads of chicken with out ever doing a brine. Just a matter of keeping some moisture in your cooker. Doesn't matter with fatty cuts, but it helps with bird and other lean meats.

Butts are fun for smoking, though. They are hard to fuck up. Do up 4-5 cases a couple times a year and turn a tidy profit while having a blast and getting drunk out of my mind.