A simple & delicious recipe for smoked pork belly on an offset smoker using post oak wood! Please LIKE and SUBSCRIBE Patreon.com/chudsbbq Insta: ChudsBBQ ►Full list of things I use and recommend: _________________________________________ ►Thermometer ►Black Pepper ►Cimeter Knife ►Scale ►Sausage Stuffer ►Hog Casings ►Pink Salt ►Meat Grinder ►Food Processor ►Sodium Citrate ►Rub Tub ►Burger Press…
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Is there a place for A.I. in outdoor cooking? We test the full capabilities of the Brisk It Origin 940 to find out if A.I. has any idea how … source
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The real definition of an underrated youtube channel. Calming voice and good food. Deserves more attention.
Real pit masters do dry rub
Generally, if you do a dry rub, you glaze them. I'm not sure glazing something you've already cooked in a sauce the entire time makes sense. Also, no sugar on the dry rub, AND no glaze? Of course you like the other one.
Why choose set me up with both!!!!
BOTH BABY
Marinated.
I prefer sauced all the way!
Now listen, what it we put on a dry rub and then a sauce 🤯
I prefer both. Gotta cook it with all the seasonings first then let it baste in a sauce and some butter.
I prefer a nice glaze as well. Usually just give a light coat about 10-15 minutes before I pull them.