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How do those ribs taste with all the rub on them? Never seen that before. Does the rub make it grainy chewying?
Official BBQ thread
- Thread in 'General' Thread starter Started by verbal kint,
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damn that dry rub
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Some of the best I've ever had. Amazing. Not grainy. Pure sex.
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damn that dry rub
You ain't kidding. That looks awesome.
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dude is funny as hell, my favorite on their. pretty sure he's just there for the lols too I don't think he ever won anything on the showMichael Character fitting name
elpablo21
Supporter
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Michael Character fitting name
dude is funny as hell, my favorite on their. pretty sure he's just there for the lols too I don't think he ever won anything on the show
I dont think I ever seen him win either
He does get props for tenderness and flavor, he's just sloppy af on his presentations
kdawg
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I've been wanting a charcoal basket for a while - but had trouble getting one around here. Mentioned it to a client who is a blacksmith and he said he'd knock me one up. Just dropped it off and he got a bit carried away - it's heavier gauge expanded mesh than I would have chosen. Really solid but I'm worried it will get choked up.
I'll give it a try and see - might have to make some holes in the bottom.
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I'll give it a try and see - might have to make some holes in the bottom.
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It's mesh. That should breathe fine I would think.
Where do you live at that you couldn't find one at a specialty store or via online? Lol
Baby Newport
formerly freddie gordy
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Looks like it will work, whats the dims on it?
kdawg
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I'm in the UK - the postage is killer on something like that as it's so heavy and I haven't found anywhere locally that would supply it - I was about to just start going to workshops until I met this guy. I guess there's not the same BBQ culture and finding stuff like this is expensive - probably because it's all imported.
What's dims?
What's dims?
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should be fine with airflow issues, as it looks to be mesh. my only concern would be ash and little chunks of charcoal jamming the smaller holes in the smash and potentially stifling airflow. looks good though, those baskets are clutch, I use the kick ash basket - makes life so much easier.
kdawg
Staff member
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Yeah, the airflow will be fine - I'm just worried the bottom will get clogged up with ash. I can always expand some of the holes or cut off the bottom and just get a grill for it.
Baby Newport
formerly freddie gordy
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Dims- dimensions.
If you use lump charcoal you should be finw since it doesnt produce hardly any ash. Briquettes like kingsford is what will have that tray full of ash.
If you use lump charcoal you should be finw since it doesnt produce hardly any ash. Briquettes like kingsford is what will have that tray full of ash.
kdawg
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It's 10x12 and 6" high. Seems to be the standard size for my smoker.
Baby Newport
formerly freddie gordy
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Heres pics from my last brisket i smoked the other day. My dumbass cut it wrong tho
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That cut lol
No worries tho, I'd tap that
No worries tho, I'd tap that
elpablo21
Supporter
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Thats one helluva smoke ring doe
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still looks good though... haha you live and learn
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Why didn't you stop after the first 2 cuts?
Baby Newport
formerly freddie gordy
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I was on one thats why
I just ended up choppin those wrong cut peices up put them in a pan and poured the juice over it from the wrap and threw it back on for an hour along with the burnt ends. No tug [emoji]128526[/emoji]
I just ended up choppin those wrong cut peices up put them in a pan and poured the juice over it from the wrap and threw it back on for an hour along with the burnt ends. No tug [emoji]128526[/emoji]
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Whats everyome doing for the superbowl? I think i may just keep it simple and do a few racks of ribs and some wings.
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My intent was to just fry some wings at home and maybe do a pork roast, but may go beef and aim at barbacoa tacos
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Good ****. Barbacoa tacos are always delicious. How do u fry your wings? In a skillet or fryer? I have one of those little fryers but i can only do like 6 or 7 wings at a time, so its a real pain in the *** to fry reasonable amounts. I was thinking of using a turkey fryer to fry big batches outside, or juat using like a castiron pan/dutch oven.
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It'll be my first time doing barbacoa and one of the very few times I've tried the long grill game. I remember the first time I tried to cook beef cheek and I didn't ruin it but it was ruined lol edible but not nearly what it should have been
I just have an old pot like grandmothers have lol that I've pretty much committed to just frying in.
I just have an old pot like grandmothers have lol that I've pretty much committed to just frying in.
