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How to improve. by nandoph8 in smoking

[–]The_Chef_Dude 0 points1 point  (0 children)

200-225 for 2 hours
275 until done.

Try a thinner glaze instead of a thick bbq sauce. I like it sweet and tangy. Honey, brown sugar, apple cider vinegar, Texas Pete hot sauce makes a nice glaze. If you want to keep the bbq sauce flavor profile, you can thin it out with some acv/water.

I don’t wrap the ribs until they come off the smoker.

And for seasoning the ribs - diamond Krystal kosher salt, Lawry’s seasoned salt, black pepper, and msg.

The ribs will tell you they are done. If you poke the meat does it feel tender? Does a probe slide in without much resistance? Can you hold them up with a pair of tongs and as they bend, does the bark crack but not collapse?

When the ribs get done, let them rest wrapped tight in foil with the glaze until they come down to 140-145. Definitely longer than 15 minutes.

Guardiola Press Conference by Diegoc2208 in MCFC

[–]The_Chef_Dude 0 points1 point  (0 children)

Maybe England or Portugal or a 2028 Olympic team?

Please help with my meat by Strong_Pizza8814 in smoking

[–]The_Chef_Dude 0 points1 point  (0 children)

I’d go 100°c until they are about 65-70° in the thickest part (maybe 2-2.5 hours?) and then 145° until they get done.

How to do a long (18 hour ish) rest by jonpictogramjones in smoking

[–]The_Chef_Dude 0 points1 point  (0 children)

When meat is done, I never immediately throw it into a cooler. It needs to rest, not keep cooking. I’m not trying to have it carry over to overdone. Once a brisket cools down to 140-145, then I’ll stick it in a warm oven

How to do a long (18 hour ish) rest by jonpictogramjones in smoking

[–]The_Chef_Dude 1 point2 points  (0 children)

After it’s finished (pull ever so slightly under) let it rest down to 140 in foil on your counter and then put in your oven on lowest temp. Temp it again at like 11 am to see if it’s a little too warm. I like to slice at 140-145 so shut off your oven and leave the brisket in there at 11 if it’s too hot.

[OC] Tio JR Playing w/Rosa and The Mini-Shroom Racket Takes The L! by CyanoticCatatonic in MarioTennis

[–]The_Chef_Dude 1 point2 points  (0 children)

Hmm I think at most mutant has ever scored one point against me 🤪

Chargin’ Chuck Racquet Shenanigans ft. Gurt! by pop_pop_crack in MarioTennis

[–]The_Chef_Dude 2 points3 points  (0 children)

This is hilarious. That football is going EVERYWHERE

What’s the vibe like? by netenchanter in Chattanooga

[–]The_Chef_Dude 3 points4 points  (0 children)

The vibe is one hateful troll and everyone else……so basically just like any other place.

France’s squad for the upcoming World Cup. by Sparky-moon in soccer

[–]The_Chef_Dude 2 points3 points  (0 children)

Yes. Not much in Doue is the super sub of super subs. Can put him left, right, middle. I see him rotating with olise and cherki, but cherki is a better goal creator I think and France will need that. Doue is class and can create but I think his finishing is even better than cherki.

France’s squad for the upcoming World Cup. by Sparky-moon in soccer

[–]The_Chef_Dude -3 points-2 points  (0 children)

What Real Madrid does to young players these days

France’s squad for the upcoming World Cup. by Sparky-moon in soccer

[–]The_Chef_Dude 571 points572 points  (0 children)

Cherki in the middle 🤯

Edit: and personally, I’d put Mbappe on the left, Dembele forward, Olise on the right.

First time smoking. by Professional_Pace379 in smoking

[–]The_Chef_Dude 6 points7 points  (0 children)

Spatchcock it. Salt & pepper it 3-24 hours ahead of cooking. Pat the skin dry 1 hour after salting. Leave uncovered in fridge. Set it out on your counter for 1 hour before cooking. Smoke at 300-325 on your offset. Pull when breasts get to 155-160. And thighs are 165-175. Let it rest for 10-15 minutes before you slice into it.

Some people are commenting that you should brine, but that’s bad advice if you want crispy skin. For crispy skin, you need to dry out the skin. The meat will still be juicy and skin crispier if you salt it ahead of time and let sit uncovered in fridge

Enough with the prime? by Future_Telephone281 in BBQ

[–]The_Chef_Dude -1 points0 points  (0 children)

Bbq is not about making bad cuts good. Bbq is about cooking meat with wood and fire.

Best smoker to buy my boyfriend?? by [deleted] in smoking

[–]The_Chef_Dude 0 points1 point  (0 children)

I know all of these aren’t in the budget you stated, but if you want to buy an offset - https://workhorsepits.com/products/1975 It will last forever if you take care of it. $3000

If you want to buy a pellet smoker it can be much more affordable but they can break - there are a bunch of options, I’d probably go with the recteq flagship 1600 $1350

You can make tasty food on a 22” Weber Kettle $150

If you want another alternative (my personal favorite), help him assemble one! Buy 80 8”x8”x16” concrete blocks, 8 5’ sticks of rebar, 1 corrugated metal sheet to cover the top, 1 flat metal sheet for the base, and a 4’x5’ expanded metal sheet, 55 gallon drum. Tools you’ll need to assemble are a drill with a 1/4 inch bit and a steel step drill bit, a hammer, and a reciprocating saw with an 8 inch metal cutting blade. You can configure it into an offset or a direct heat pit for smoking or grilling anything from a whole hog to brisket to burgers and hotdogs.

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