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Doctor Stop wrote:Yep, but the high levels of cesium-137 in the wagyu makes up for it.
Mmm, mmm!
Doctor Stop wrote:Yep, but the high levels of cesium-137 in the wagyu makes up for it.
Mmm, mmm!
Tsuru wrote:Really?
Samurai_Jerk wrote:This summer I've been to a lot more BBQs than usual and it's reminded me how shitty the locals are at it. Little scraps of overcooked meat, wienies and yaki soba do not a BBQ make. Hell, I wouldn't even barely call that a cook out.
FG Lurker wrote:Just drink lots and enjoy the lack of open container laws!
Mock Cockpit wrote:Completely agree SJ, incinerating huge cuts of meat is far superior to incinerating yaki niku sized bits.
Mock Cockpit wrote:Completely agree SJ, incinerating huge cuts of meat is far superior to incinerating yaki niku sized bits.
Samurai_Jerk wrote:I guess you don't know how to BBQ either.
Mock Cockpit wrote:I bet you've got an apron that says "kiss the cook" as well as a tong holster.
nikoneko wrote:What do you smoke? I've got a smoker too, usually do brisket or pulled pork. Wish brisket was easier to find.
Samurai_Jerk wrote:By the way, for those of you who are into real BBQ, this place in Tokyo is solid: http://hatosbar.com/
The ribs are good but the pulled pork sandwiches are excellent. The sauce on the pulled pork is Carolina style (i.e vinegar based).
Samurai_Jerk wrote:I just bought it this summer so I've only done ribs so far. I definitely want to make pulled pork sometime soon though.
nikoneko wrote:Pulled pork should be easier than ribs, and the meat is a lot easier to find that's for sure. Did you just do spare ribs or were actually able to find other kinds of ribs. I never have.
Tried a bunch of different sauce recipes btw and this one is the best imo for pork: http://amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html
Literally had a dream about that sauce once it's so good.
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