My short ribs were supposed to go on by 8am. I dilly dallied and didn't get them on until noon. I just hit 187.
My short ribs were supposed to go on by 8am. I dilly dallied and didn't get them on until noon. I just hit 187.
For this one I used hickory. I usually like oak for beef, but I ran out. And it's frustratingly hard to find bbq ready post oak in Chicago for some reason.
I grilled some chicken shish kabobs for a late lunch because I knew I messed up. Good luck with the chicken!
Oh man, please make a post about your method. That sounds awesome. I'll do some spatchcock chickens on the kettle, but that's still hot & fast.
It’s the easiest thing in the world. Put a chicken in the crockpot and turn it on. I add salt and some herbs, but it’s not necessary. The chicken is done at 5-6 hours but better at 10-26 hours, and while it creates broth, it may dry up so it’s good to add water after about 12 hours.
Anyway once the meat is done I remove most of it, add water and make broth… then is the most difficult part where one has to either remove or strain out the bones from your amazing soup stock.
Giving me flashbacks to my 30th birthday
Man was I disorganized
@midwest.social
a place to discuss meat smoking and roast the occasional lost teenager who posts a question about cigarettes.
go to feed...
@midwest.social
a place to discuss meat smoking and roast the occasional lost teenager who posts a question about cigarettes.
go to feed...
Grab a beer and settle in, folks.
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