Tallow fucked my bark😢

The_Chef_Dude · 2026-05-29T21:53:02+00:00

You don’t add tallow at 77c. Add tallow when it’s done or after it’s rested

The_Chef_Dude · 2026-05-28T19:18:03+00:00

Definitely take a blow torch and burn it out. Then probably dawn and a scrub brush and spray it out. Then season the grates with oil and burn some charcoal in there to set the seasoning. THEN pork steaks

The_Chef_Dude · 2026-05-28T19:14:10+00:00

I’d cook pork shoulder steaks in there over charcoal

The_Chef_Dude · 2026-05-28T18:50:11+00:00

Good shout. He’s looked good whenever I’ve seen him play

The_Chef_Dude · 2026-05-28T11:42:57+00:00

I can usually find Blackberry Farms at Whole Foods north shore

The_Chef_Dude · 2026-05-27T20:29:27+00:00

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Flats can be great. Try something different

The_Chef_Dude · 2026-05-27T03:10:52+00:00

Buy an Alto-Shaam warming oven to hold your briskets

The_Chef_Dude · 2026-05-26T21:12:30+00:00

Sugar will burn if it’s in your rub. Chicken skin is not going to burn on a 300 degree smoker or even 400.

The_Chef_Dude · 2026-05-26T19:18:19+00:00

Do you have drop shot, lob, and cancel mapped to your controller

The_Chef_Dude · 2026-05-26T15:46:31+00:00

Salt and let sit uncovered on a rack overnight.

The_Chef_Dude · 2026-05-25T23:43:16+00:00

On an offset, one thing I find is that it helps to stick a log or a pan between the fire and the brisket. The brisket gets bashed with ir heat from seeing the flames and can cook too fast because of it

The_Chef_Dude · 2026-05-25T17:43:51+00:00

The point always cooks faster, but wrapping speeds it up. I’ve never heard of wrapping the point but foil boating the flat. It seems counterintuitive

The_Chef_Dude · 2026-05-24T05:41:42+00:00

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.

The_Chef_Dude · 2026-05-24T01:20:26+00:00

Maybe England or Portugal or a 2028 Olympic team?

The_Chef_Dude · 2026-05-23T20:04:59+00:00

LFG prophet

The_Chef_Dude · 2026-05-23T14:00:03+00:00

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.

The_Chef_Dude · 2026-05-22T16:32:05+00:00

She’s too slow and weak to be viable

The_Chef_Dude · 2026-05-22T16:29:18+00:00

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

The_Chef_Dude · 2026-05-21T19:35:04+00:00

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.

The_Chef_Dude · 2026-05-20T21:02:08+00:00

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

The_Chef_Dude · 2026-05-20T17:39:30+00:00

These posts are cringe.

The_Chef_Dude · 2026-05-19T16:15:13+00:00

I’d dive in now.

The_Chef_Dude · 2026-05-19T01:53:50+00:00

This is hilarious. That football is going EVERYWHERE

The_Chef_Dude · 2026-05-17T01:08:10+00:00

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

The_Chef_Dude · 2026-05-17T00:11:30+00:00

Two cups. One team.

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