/ck/ - Food & Cooking

[Anonymous No.16487541]

Alright, let's try this super-easy ribs/pork shoulder/prime rib/ literally anything recipe. It’s super easy?
>two different kinds of dry rub
>apple juice and butter injection
>apple juice and vinegar spritz while on the grill
>"touch up" with another half a can of dry rub
>wrap with butter and glaze it with BBQ sauce,
>ANOTHER layer of rub after unwrapping because "muh bark"
>even though you had to get that "bark" again, now you're glazing with MORE SAUCE

Are grillfags just mentally ill? Is this some expression of OCD or simply sugar addiction? If you jump through so many hoops to alter the taste of the meat to have an exceedingly sweet profile, just fucking drink BBQ sauce straight out of a bottle all day.

[Anonymous No.16487558]

>>16487541
Yea that shit’s insane, for me it’s just salt and pepper with maybe garlic powder and some brown sugar. I’d still try it, who knows it might be delicious, judging by Malcolm’s size.

[Anonymous No.16487567]

Why would I listen to a podcast by two morbidly obese people?
If I ate like them I would also die a dog's death like them.

[Anonymous No.16487576]

>>16487558
Everything will be "delicious" if you unironically go through two cans of seasoning/rub in a cook like Malcolm does.

[Anonymous No.16487599]

https://youtu.be/zUfTLhsgjvE

[Anonymous No.16487612]

>>16487599
>prepackaged apple-flavoring rub
o fuck you fatty, I want to make my own rub.

[Anonymous No.16487624]

>>16487541
Slow suicide.

[Anonymous No.16487648]

>>16487612
just make sure you're using enough of it to make whatever you grill taste like vaguely meat-flavored candy, otherwise it ain't grillin' yeeehaw

[Anonymous No.16487667]

>>16487599
All he makes is candied meat.

[Anonymous No.16487672]

>>16487541
>>16487599
This is the kind of guy who spergs about sugar being bad for you and how they don't eat any desserts. Think Jack Scalfani. They do that and then make meat candy all the time.

[Anonymous No.16487675]

>>16487648
Is it also weird to open the lid up every ten minutes when smoking?
I refuse to check for the first three hours after I put shit in the smoker, I know it's still meat and it's still cooking, it's not like hobos snuck around my back, ate my raw turkey/brisket and took a shit on the grill.

[Anonymous No.16487683]

>>16487675
>Is it also weird to open the lid up every ten minutes when smoking?
How you're going to add a dozen of additional coatings of rub and BBQ sauce glaze, though?

[Anonymous No.16488073]

>>16487672