Starting a BBQ business is EASY! Right? Just ask @dampfgoodbbq #bbq #craftbbq #texasbbq #shorts

Você já ouviu falar em bark?? Aquela crosta escura, crocante e cheia de sabor que se forma na superfície da carne defumada. Mas atenção: bark não é carne queimada! É o resultado da reação entre os temperos do rub, o calor da lenha e o tempo de cocção. O sal penetra na carne, os outros…

We got this lovely pork shoulder from Farmfetch and smoked it overnight on the KamadoJoe. If you’ve ever wanted to learn how we do our pulled pork that we serve on the festival circuit – this vid is for you. Got something you want me to try? Tell me below. source

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鰤を生ハム風というか鮭とば風に仕上げました。 source

Please LIKE and SUBSCRIBE Patreon.com/ChudsBBQ ChudsBBQ.com Insta: @chudsbbq ►Full list of things I use and recommend: _________________________________________ Pots & Pans _________________________________________ ►Made In Stainless Clad Set ►Made In Carbon Steel Set ►Made In Wok Knives _________________________________________ ►8″ Chef’s Knife ►6″ Nakiri ►Boning Knife ►Bone Saw Meat Processing _________________________________________ ►Meat Grinder ►Sausage Stuffer ►Meat Mixer ►Meat…

In this video I show you how to make an incredibly juicy smoked brisket. I also show you how to smoke beef tallow which is a total brisket game changer. More Mad Scientist BBQ: Instagram: Twitter: Facebook: WISIO: Get my personalized advice Check out my Wisio page: Use the code BBQ10 for 10% off (code…