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#crazycanuckbbq β€” Public Fediverse posts

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  1. CW: Cooked Pork Shoulder on BBQ

    I love getting results like this while I πŸ›ŒπŸ’€.

    Pork Shoulder smoked overnight with Black Cherry at 210Β°F until 195Β° internal. A few spritzes of cider vinegar/water during the first couple of hours of smoking. Rubbed with Memphis Reaper Dust before smoking.

    Now wrapped in butcher paper then towels and put inside faux-Cambro to cool before pulling.

    Now that's some nice looking bark! πŸ‘€πŸ€€

    πŸ”₯πŸ”₯πŸ”₯

  2. Thread #1!

    I like spicy foods and two of my favourite flavours are Korean and Jerk BBQ. So here we go...

    Gochujang meets Jerk

    I have these and a spatchcocked chicken and I'm not afraid to use them! Will be making up a (hopefully edible) glaze/sauce on the way.

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