Grilling / Smoking / BBQ
/grilling73
Grab a cold one, fire up the grill, and shoot the breeze with other Farcasters
Grilling??????
I need to get back into grilling. Overdid it earlier in the year and burned myself out.
What’s your favorite meat?
I am grilling 🍗🌽and drilling 🗑️🏀 and shilling 🎨
Links are all over my feed if you’re into that.
Links are all over my feed if you’re into that.
I don't eat a lot of meat, but meeting old friends again was a blast!
Corn in husk on grill.
Comes out perfectly steamed and mostly no char and a few people like char so kept a few on longer.
Comes out perfectly steamed and mostly no char and a few people like char so kept a few on longer.
My new favorite bbq sauce
We do a little birthday grilling…. 🍔
I’m in my grilling era
I’m new to grilling but loving it 👨🏻
I’m doing some birthday party grilling for girl child’s party this weekend.
How about you??
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
How about you??
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Oh yeah. Good stuff.
Getting set up to make more Wagyu smash burgers. Family hit.
Wagyu beef smash burgers for Memorial Day yesterday. They were top notch. Need to work on my smash technique but the flavor was unreal.
So happy it’s grilling season 🤩🤤
Sausage extravaganza!!
We got jalapeño pork, garlic & provolone, hickory smoked alligator, duck & bacon, pheasant bratwurst, and maple blueberry breakfast sausages.
I was going to grill them but now I think I should just ingect them directly into my bloodstream 🤷♂️
We got jalapeño pork, garlic & provolone, hickory smoked alligator, duck & bacon, pheasant bratwurst, and maple blueberry breakfast sausages.
I was going to grill them but now I think I should just ingect them directly into my bloodstream 🤷♂️
A little overdone, falls apart in the bottom half when you cut it — but the flavor is phenomenal.
Doing a brisket this weekend. Current head-plan is to start it Friday night and let it go overnight and into Saturday. Hopefully done Saturday afternoon for an early dinner in nice weather.
Any tips for a first-time brisket smoker? Will be on a pellet smoker and monitored with 2x meat probes for temp monitoring.
Any tips for a first-time brisket smoker? Will be on a pellet smoker and monitored with 2x meat probes for temp monitoring.
Distinguished Professor of Meat Science at Texas A&M University, Dr. Jeff Savell, lecturing on proper brisket carving.
Camp Brisket, Jan 2024
Camp Brisket, Jan 2024
My favorite cut of pork is the cheek. Often confused with the jowl (which is used to make guanciale), this muscle sits below the eye.
The connective tissue melts away when it’s ready, leaving a heavenly little cloud of pork about half the size of a tangerine.
It’s cheap in the US if you can get it.
🔥🔥🔥
The connective tissue melts away when it’s ready, leaving a heavenly little cloud of pork about half the size of a tangerine.
It’s cheap in the US if you can get it.
🔥🔥🔥
Innovated by the fine folks at Leroy & Lewis of Austin TX, this is the Bacon Rib.
This incredibly decadent specialty cut is a belly-on pork spare rib - the back bacon remains attached to the rib.
It’s salt brined and smoked twice over 8-9 days and finished with maple syrup.
Smokey sweet salty fatty MWAH 🤌🔥
This incredibly decadent specialty cut is a belly-on pork spare rib - the back bacon remains attached to the rib.
It’s salt brined and smoked twice over 8-9 days and finished with maple syrup.
Smokey sweet salty fatty MWAH 🤌🔥
Aaaaaaand of course it all evaporated before I could get a picture 🤦♂️
It happens 🤷♂️
It happens 🤷♂️