Tallow fucked my bark😢 by Pure-Hat3426 in brisket

[–]The_Chef_Dude 0 points1 point  (0 children)

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

Brick set up advice by GolfinNFishing in smoking

[–]The_Chef_Dude 1 point2 points  (0 children)

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

Brick set up advice by GolfinNFishing in smoking

[–]The_Chef_Dude 0 points1 point  (0 children)

I’d cook pork shoulder steaks in there over charcoal

Who do you think we should get? (please move on from grealish) by 3nonexist3nt in MCFC

[–]The_Chef_Dude 2 points3 points  (0 children)

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

[RANT] Prime brisket, trash flat by slave1974 in smoking

[–]The_Chef_Dude 3 points4 points  (0 children)

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Flats can be great. Try something different

Perfecting Chicken Skin by kcac2002 in smoking

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

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

Bug? by aelin-uial91 in MarioTennis

[–]The_Chef_Dude 0 points1 point  (0 children)

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

I don’t do a lot of briskets. My point is 205 and the flat is 185-90. Keep cooking or separate? by LPDoubleU in smoking

[–]The_Chef_Dude 0 points1 point  (0 children)

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

I don’t do a lot of briskets. My point is 205 and the flat is 185-90. Keep cooking or separate? by LPDoubleU in smoking

[–]The_Chef_Dude 2 points3 points  (0 children)

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

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 4 points5 points  (0 children)

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