BBQ Carnivore - Thread

[Mr Beast]

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Hahah I literally just saw this meme. I’m gonna guess you’re in the same fb group.

 

[Gene Krupa]

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Wings on the go

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Beef jerky
Nothing better than home made jerky

FFS: Not only can you cook, you make a pattern. lol

 

[Hacky McAxe]

I saw this comment coming

As long as you don't see @BEAST MODE coming.

 

[MattyB]

I forgot about the ribs that I did a few weeks back.

 

[MattyB]

I wanna do the pork char sui
Please give me the run down.
What cut of pork
What recipes
What method
I'm really keen to give it a go.
Yours looks mouth watering.

Let me find the recipe mate, ill post it

 

[MattyB]

Let me find the recipe mate, ill post it

@Fear.The.Roo This is it!
Char Siu Pork Tenderloin Recipe - Barbecuebible.com

It's from a book called Project Smoke by Steve Raichlen, most of what i make comes from his book, including the Bacon.

This is the book:
Project Smoke (stevenraichlen.com)

The Recipe calls for Tender loin but i used pork neck

 

[Hacky McAxe]

@Fear.The.Roo This is it!
Char Siu Pork Tenderloin Recipe - Barbecuebible.com

It's from a book called Project Smoke by Steve Raichlen, most of what i make comes from his book, including the Bacon.

This is the book:
Project Smoke (stevenraichlen.com)

The Recipe calls for Tender loin but i used pork neck

That's interesting. I would have thought that tenderloin or neck would be too low on fat. Generally dries out too fast. But if it's not overly trimmed then I guess it would be fine.

Generally with Char Siu I use shoulder or butt, but I usually braise it.

 

[south of heaven]

That's interesting. I would have thought that tenderloin or neck would be too low on fat. Generally dries out too fast. But if it's not overly trimmed then I guess it would be fine.

Generally with Char Siu I use shoulder or butt, but I usually braise it.

You love the butt

 

[Hacky McAxe]

You love the butt

Pork butt, chicken breasts, I'm not fussed.

 

[south of heaven]

Pork butt, chicken breasts, I'm not fussed.

Smoked cock ?

 

[Hacky McAxe]

Smoked cock ?

I'm not adverse to a spotted dick for dessert.

 

[MattyB]

That's interesting. I would have thought that tenderloin or neck would be too low on fat. Generally dries out too fast. But if it's not overly trimmed then I guess it would be fine.

Generally with Char Siu I use shoulder or butt, but I usually braise it.

that's why i used a piece from the neck, plus the place i go to to get meat the neck was super cheap too haha

 

[Roll the Bones]

Has anyone got an outdoor kitchen? Any tips / lessons learned? We're renovating our back-deck and I successfully negotiated with wifey to let me do the outdoor kitchen thing at one end end. It will likely be a 4-burner bbq, side-burner, bar-fridge, sink. And built-in cupboards, nice benchtop etc.

 

[ThePedigree]

Beef ribs. Pizza. Smoked Bacon. Brisket. Pork ribs.

Don’t get me started. [emoji1786]

All done on my Kamado Joe Classic 2.

 

[ThePedigree]

I forgot about the ribs that I did a few weeks back.

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Epic. I’ve always done my ribs with Memphis Meatheads rub. But the mrs loves her sauce and glaze so last few times I’ve done a creaming soda glaze to get that red kick. Nice

 

[EXPLORER]

Has anyone got an outdoor kitchen? Any tips / lessons learned? We're renovating our back-deck and I successfully negotiated with wifey to let me do the outdoor kitchen thing at one end end. It will likely be a 4-burner bbq, side-burner, bar-fridge, sink. And built-in cupboards, nice benchtop etc.

I work in the joinery industry and do custom BBQ joinery all the time.
My advice.
Keep it as simple as possible

 

[Roll the Bones]

Andrew Voss' disrespect of El Masri as a goal kicker was annoying during the commentary

I work in the joinery industry and do custom BBQ joinery all the time.
My advice.
Keep it as simple as possible

My contractor/friend dude will knock it out of the park. We'll give him the basic concept and he'll do the rest. I just want my deck and smoker back.

 

[MattyB]

Beef ribs. Pizza. Smoked Bacon. Brisket. Pork ribs.

Don’t get me started. [emoji1786]

All done on my Kamado Joe Classic 2.

Brisket and the Shorties look epic, i still haven't done a brisket as yet, im too scared to mess it up

 

[south of heaven]

Beef ribs. Pizza. Smoked Bacon. Brisket. Pork ribs.

Don’t get me started. [emoji1786]

All done on my Kamado Joe Classic 2.

I think I just came in my pants

 

[Roll the Bones]

Something a bit different. My attempt at ‘Chicken Dijon’ by the Wood Fired Oven Chef. (I’m a big fan of his.) Link below. I don’t have a wood fired oven, I did this in the Weber kettle, about 230 deg. I added some chorizo, because why not? Was fantastic.