BBQ/smoking today. Was up at 0400 to get the fire going, have an 8.5lb brisket, 4.5lb loin of pork and lots of pork ribs. There will be other things done on the grill later
>>220434308 lb brisket? Is it from a dog or something?
Photo above seems to have reoriented itself, I don’t live on the side of a cliff. Brisket has had salt and pepper on since about 2000 yesterday, little bit of garlic and onion powder and smoked paprika but tiny amounts. It will get three hours in the smoke then wrapped in paper and back in and the ribs will go in at that point.
>>22043434It’s what I could get at Costco, bigger and I’d have to order a couple of weeks in advance
>>22043438You will never get decent meat from Costco but what should I expect from a guy using a piss poor excuse for a grill and cheap powdered bullshit
>>22043437>smoked paprikaLiterally a meme and worthless for grilling, You are removing flavor.
>>22043430Sounds like a lot of meat, are you having a get together or just making stuff all at once?
>>22043451Costco meat in the UK is not bad. The steaks are not great but the joints of beef I have always found to be pretty good. You will also not get pieces of meat of anywhere near the size anywhere else unless you order weeks in advance.Sorry we don’t have grills the size of submarines here. >>22043452You cannot “remove” flavour by adding something. Post your own stuff and I’ll be the critic there.
>>22043459Having people around anon. 12-16 depending on who turns up.
>>22043438Maybe I am just too TEXAN. I feel like the average at costco here is ≈ 15lb.
>>22043451LMAOA truly retarded take. Costco has consistently the highest quality meats available to retail.
Brisket ready for wrapping
Ribs on. Salt, pepper, brown sugar, smoked paprika, garlic powder, onion powder, dried chipotle chilli flakes on overnight.
Pork loin on. Rub put on last night - brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, mustard powder, ground fennel.
>>22043430I smoke halfway and into the oven via hot box. MAYBE 20% of a cook gets smoke into the meat, the rest dogpiles on the outside. Looks nice, fuck the haters.Remember LOW AND SLOW is the retard version of THIS IS THE WAY. If someone repeats it, hit them so the stroke clears the brain stem.Everything is math. There is a correct time, temperature and humidity. Medium rare is always perfect. Making things "go longer" and over-smoking is retardation.
>>22043786Thanks anon, good advice. Ox heart marinating in red wine vinegar, chilli, garlic, oregano, salt, pepper.
Sausages going on
>>22043461Faggot
>>22043848You wish I’d come and fuck you
All went great everyone loved the brisket, everyone who tried the ox heart loved that too.
>>22044134this looks good.
>>22044138Turned out very nice, I’m squeamish about organs but I’d try that heart
