BBQ Thread:

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Did beef ribs the other day. Too bad it's impossible to get ribs with any meat on them in Australia.

al denté

wa la

Find a better butcher then, what city are you in?

Brisbane. We don't have any butchers here just Coles and Woolies

Oi, fuck off cunt

Do americans really put cheese on their charcoal?

Lel, who's the real one, in any case though go to a market or an independent butcher, should be pretty easy to find and if they don't have it ask nicely they might do a special order

those coals arent even hot... wtf

They were perfect as usual

what? i get good quality beef ribs at super butcher eagle farm. pork ribs are kind of difficult, pretty much just the costco in north lakes.

jack.webm

Literally...

biggun.com.au

Nonsense mate, there's a great butcher at Toowong just around the corner from Coles. Sometimes they even get things like whole rabbits. Super Butcher is good. Also, if you like exotic stuff, there's a halal butcher in the Valley who do things like goat and camel. You just have to look around a bit.

what are you doing OP

buying this tonight.

I now have holy trinity

>gas
>pellet
>charcoal/wood

Grilled a shit load of meat last weekend

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terrible coal placement. if you pile the coals to one side you can get much higher heat which results in a much better sear.

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Nah. I've been doing this a long time and have found that higher heat than what I achieve with this coal placement isn't ideal. The steaks end up scorched and burnt. I'm happy with the sear I get

yea i didnt see the second pic until after i post it, pretty good sear. how was the doneness?

Ribs are the chicken wings of mammal meat.

tl;dr. sloppy nigger food for slobs.

This was mine, the steak on the right. I like it rare to medium rare

What is the best bbq sauce m8s?

Smoker? Grill? Oven? How long? Tell me more user, they look delicious.

99% of the time ribs are shit

the 1% of the time they are good they are made by me with extreme autism on a pellet smoker with a fruit glaze that turns the entire outside of the ribs into candy

this makes me upset

BASED ON THE TEXTURE I BET THIS LITTLE SLUT USED FOIL

fuck this board and its low participation in good threads

2 hours togo

>BBQ thread
>OP shows grilling

This.

>ITT: pic related

Guess you pieces of garbage got bored with mass spamming black on white porn across the boards I take it?

Americans just watch way too much Food Network and get this idea in their head that BBQ means you need some giant contraption to slowly smoke meat all day.
The rest of the world still considers an outdoor grill as a BBQ.

cooking on a grill is not BBQ

BBQ was literally defined as long cooks over wood coals

"low and slow" as people say

They had these "briskets" at my supermarket the other day. I've never done them before, so I though I'd practice on these cheap ones. I think j over did them, so they were a little dry.

This image just makes me feel sad. What a waste.

Here's the final product. I wrapped them in baking paper and rested them in the esky for about an hour. I should have pulled them off the BBQ about an hour earlier though.

Make it yourself and flavor it with bourbon.

Made some with molasses, brown sugar, tomato paste, chilies, mustard seed

Good stuff. Try it by adding bourbon or a stout to the mix. Gives it a great taste. At least, that's what I usually do.

Sub out half the sugar for reduced coke/ Dr. Pepper/ Cheerwine for optimal diabetes.

Ill give it a shot. I like that sweet/spicy taste but the closes bbq town to me is Memphis.

Rauchbier works well too.

Never tried Rauchbier, guess I'll have to give it a go.

Brisket is a weird meat in that dry meat maybe a sign of undercooking. Brisket should be cooked in a temperature range between 190-210F. Its better to go by feel. It should probe like poking room temperature butter

Smoked indirect low and slow on a weber kettle. Spiced with sea salt, white and black pepper, garlic powder, onion powder, paprika, and rosemary; used Sriracha as a binder. Smoked for six hours at 235 using pecan wood, then wrapped them in foil and put them in the oven at 265 for an hour. After unwrapping them, coated them with a spicy bbq sauce and used the broiler to caramelize them.

Good eye, I always use the Texas crutch. Gives them a tenderness I don't know how to get elsewise.

Biggest key for newbies is not to go overboard with spices, and especially smoke.

yeah love mine just takes up so much charcoal on every cook.

I hate people who can't form a normal burger.

This. Bbq is cooking outdoors end of story. No one in the UK has ever used thw term grill. And we have been cooking shit outdoors forever

This, a bonnet is a virtuous head covering for god fearing protestant woman of faith, no one in the US has ever referenced it as the front of an automobile and Henry Ford created such inventions.

>Henry Ford invented the automobile
Retard.

Still look pretty good! Nice bark

bump