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dream_weasel@sh.itjust.works to FoodPorn@lemmy.worldEnglish · 28 days ago

Riiiiiiiiibs!

sh.itjust.works

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Riiiiiiiiibs!

sh.itjust.works

dream_weasel@sh.itjust.works to FoodPorn@lemmy.worldEnglish · 28 days ago
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  • Asafum@lemmy.world
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    28 days ago

  • mastertigurius@lemmy.world
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    28 days ago

    Dude, nsfw tag

  • renrenPDX@lemmy.dbzer0.com
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    28 days ago

    AHEM I see you didn’t bring enough to share with the class.

    • mastertigurius@lemmy.world
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      27 days ago

      This is my boss’ standard comment when he sees my lunch.

  • njm1314@lemmy.world
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    28 days ago

    You ever look at a picture and just lose your ability to think or speak for a minute?

  • lemmylump@lemmy.world
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    28 days ago

    How much for just one?

    I sure is hungry.

  • ryannathans@aussie.zone
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    28 days ago

    What internal temp do you target?

    • dream_weasel@sh.itjust.worksOP
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      27 days ago

      Usually 205. These were running way late so they came off around 196 so they had quite a bite to them.

      • ryannathans@aussie.zone
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        27 days ago

        Haha I thought that might have been the case eyeballing them, looks great though

        Mine stall so hard due to evaporation when I uncover them, it adds so many hours to the cook. Not really sure what to do about it

        • dream_weasel@sh.itjust.worksOP
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          27 days ago

          Foil boat and jack the temp a little. I do mine at 300 for 2h, then foil boat them and 325 for last hour. After that they come out of the foil and get sauce on top, 15 mins back in the grill, flip and sauce the other side, then 15 more minutes.

          It usually works pretty well in that time table, though this time I had to foil wrap instead of boat so we lost a little on bark.

          • ryannathans@aussie.zone
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            27 days ago

            Ahh I’m starting wrapped/foiled. That’ll make the difference. I’ll try that cheers

  • LemmyFeed@lemmy.dbzer0.com
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    27 days ago

    Put it inside me.

  • MinnesotaGoddam@lemmy.world
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    27 days ago

    those are some real pretty SLCs. how’s the bark? what wood did you use?

    • dream_weasel@sh.itjust.worksOP
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      27 days ago

      Bark was not as good as I usually like but I did them on B&B XL champion blend and some cherry wood.

      We had company come at like 9a so I started a dry brine with Texas style dry rub (SPG), knowing they take 3.5h to cook. Then I got into projects and at 425 looked at the clock and realized grill wasn’t even started… So they got a little extra hot and fast and foil boat SUPER early, but I got a decent smoke ring and they were a hit nonetheless.

      I cooked some chicken breast tenderloins over those in the last hour to feed the kids and it all worked out.

  • mbp@slrpnk.net
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    27 days ago

    Dayummm

  • YurkshireLad@lemmy.ca
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    27 days ago

    Yes pleeeeease!

  • Send Pics of Sandwiches@sh.itjust.works
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    27 days ago

    Gah damn

  • lookingforanALFpolycule@lemmy.worldBanned from community
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    28 days ago

    Ah yes, a corpse, how appetizing

    • mastertigurius@lemmy.world
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      28 days ago

      Easiest way to spot a vegan is when they constantly tell every single person around them in the loudest, most obnoxious way possible. A ridiculous ideology.

      • lookingforanALFpolycule@lemmy.worldBanned from community
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        27 days ago

        My guy, the rules of this site are bent backwards to allow you to post animal corpses and you’re still typing entire essays about how my one comment about it made you feel like you’re the one who’s being oppressed.

    • dream_weasel@sh.itjust.worksOP
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      27 days ago

      They WERE pretty excellent.

    • Shindo66@lemmy.world
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      28 days ago

      When youre a vegetarian meat just smells like a rotting corpse

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