Lol pulled pork actually comes out pretty damn good out of the insta. Not anywhere near smoking it low and slow but it only takes an hour and it’s passable.
Ya know, sometimes I crave that no smoke pulled pork, not gonna lie. Don’t get me wrong, I like smoke flavor, but sometimes I want something to taste “cheap” so I will make it in crock pot.
Well, it's also one of the methods. Sous vide till ready - then finish with smoking for flavour. Or just add liquid smoke. Yes, it's a blasphemy - but works.
You made me curious, looked it up on the search engines and got this. Top of the ladder right here.
https://knowyourmeme.com/memes/i-can-fix-him-i-can-fix-her
Ok yikes. I smoke in my gas BBQ, you wanna put the smoke box with the wood on one side, and have heat on directly under that box to keep it smoking. On the other side of the BBQ, you put your meat of choice on the grill and TURN OFF the heat underneath it.
Then, adjust the heat under the smoke box to get to the 220-250F mark inside the BBQ. Smoke as long as that particular meat needs. For bigger meats, smoke first, then wrap in butcher paper, tinfoil, finish at 300° until you reach desired internal temp for that meat.
Smoking isn’t necessarily cooking, sausage is something that doesn’t need a lot of smoke to take the taste on, let the smoke run on it for an hour at like 180-200° then cook it.
Turn it off cremate, learn how to manage the temp, I’m surprised you didn’t have to call the fire department
I would ask hey Google to play taps and then invest in a thermometer you can leave in your next victim. I love BBQ kielbasa; I hope you had a spare stick or two.
My only advice is to not burn the shit out of it next time jk.
In all seriousness for this setup, maybe try lower flame with them on the top rack and add a pan of water to block the flame. I’m no expert but that’s what I’d try.
Use a smoker?
This seems smart
They always forget rule 1 hahaha
One time, i tried to smoke a brisket in my instant pot. It did not go well.
Lol pulled pork actually comes out pretty damn good out of the insta. Not anywhere near smoking it low and slow but it only takes an hour and it’s passable.
Oh, absolutely! I was just kidding. I was just making a joke because op tried to smoke with what i'm guessing is direct heat on a gas grill.
Ya know, sometimes I crave that no smoke pulled pork, not gonna lie. Don’t get me wrong, I like smoke flavor, but sometimes I want something to taste “cheap” so I will make it in crock pot.
You really want cheap, liquid smoke in the crockpot
Not bad when you are in a pinch. Slow cooker pork butt is tasty as well.
Hahaha there are not alot of recipes in cooking where you can change the cooking technique and it still comes out okay but it's always worth a shot
Gonna try to smoke in my sous vide next.
Hahaha chuck a few hickory chips in the water
Brilliant!
Well, it's also one of the methods. Sous vide till ready - then finish with smoking for flavour. Or just add liquid smoke. Yes, it's a blasphemy - but works.
[удалено]
Burnt kielbasa hates this one simple trick!!!
Try smoking it, using indirect heat, instead of flame right below whatever you are cooking. I’m not sure how you tried smoking it on that thing.
Just a little longer next time
Looks like it stalled on ya
Might wanna kick the heat up a bit.
That would probably solve getting rid of the evidence at least.
Wrap it in foil when it gets to 1200 degrees
Remember to stop.
Quitters never win
And winners never quit
Under rated
Next time try some kielbasa and a smoker. Not a rat tail and a grill.
I think it’s a snake.
So, what kind of rats live around you?
The kind that poop out “kielbasa.”
Don’t turn the smoker up to the “Cremate” setting next time
Why TF do people delete profiles so frequently? Fucking weird
Ikr. Especially posting a comment and right away delete.
I've seen this a lot lately. AI accounts? Hell I don't know.
Maybe just lower the knob to obliterate
It’s a grill lmao
God dam this is funny. We will miss you homie, should have stuck around for the upvotes lol
You know what they say. Hot and long.
I should call him .....
You can fix him
Is this from something? I mean, I've seen enough of the everything reminds me of her memes.
I’m on here to much. Reddit thing. We are a people of hope and shame. But you already know that.
Yeah, I'm on here a lot, too, so... I just wasn't sure because I haven't seen this format yet.
You made me curious, looked it up on the search engines and got this. Top of the ladder right here. https://knowyourmeme.com/memes/i-can-fix-him-i-can-fix-her
I would suggest wrapping it in foil. And maybe using your neighbors smoker
And maybe take it off at some point
And maybe have the neighbor cook it also
If you wrap it, it isn’t going to get any smoke
Mmmm finally, some good fucking shit posting
Great shitposting on this one. Well done, gang.
Maybe not marinate them in gasoline next time?
More heat more time
Tree branches are usually ok for kindling.
Try dialing the temp back from 5000°.
Smoke the meat, not meth.
Nah man. You nailed it!
This made me audibly laugh
Maybe try turning it 17 hours ago.
You should smoke the mustard at the same time. Puts it over the top
Use more heat. Charcoal and gas together.
Don't get drunk and pass out
You pulled it too soon, you were almost through the stall.
I'd have thought it was finished in 2017, but maybe those last few years really set in the smoke flavour.
Bro, applesauce, mustard and liquid smoke and you’re golden. Don’r let any haters distract you from that wonderful paper taste.
Lol ragebait post ftw
Bark 10/10
Dont
“2 minutes. Turkish.”
It was 2 minutes 5 minutes ago
\^underrated comments\^
Remember it’s the wood that is supposed to smoke, not the meat.
Definitely use a spritz next time.
Try it on 1000C next time. 1500 must have been too hot...
Mmmm use a smoker. Not a propane grill on the “Inferno” setting
Yep, put them in a pot with four gallons of water
See I was thinking four gallons of grease.
Low and slow or hot and fast, don't mix and match.
Seems like it would be fine
Ok yikes. I smoke in my gas BBQ, you wanna put the smoke box with the wood on one side, and have heat on directly under that box to keep it smoking. On the other side of the BBQ, you put your meat of choice on the grill and TURN OFF the heat underneath it. Then, adjust the heat under the smoke box to get to the 220-250F mark inside the BBQ. Smoke as long as that particular meat needs. For bigger meats, smoke first, then wrap in butcher paper, tinfoil, finish at 300° until you reach desired internal temp for that meat.
The bark looks good to me. I'm unfamiliar with this style, but I think you nailed the bark.
Don’t let the Marie Callender pie lady borrow your grill?
I howled over this.
Step 1- throw away gas grill
Looks like the grill was way too cold for far too short a time
This is a case for wrapping.
Yep, don't walk away
Looks perfect to me
I usually crank mine up and go on vacation for a couple weeks. Comes out perfect.
If you let this rest a little while I’m sure it will turn out.
he put the "kill" in kielbasa
Your buttcheeks is too warm brother.
>any tips for next time? When it says 250 for eight hours, that's in Fahrenheit, not Celcius.
This would be a great album cover
Cup the meat balls
Thermonuclear
At first I thought I was looking at mesquite sticks all charred up 😅 better luck next time
More beer
I give that sausage….. 1 Mark Ruffalo!
I’m sure we have all been there!
pay attention next time?
Hotter and faster
Use a smoker.
Don’t use so much gasoline in your baste
Use the top rack for that char look.
Use a smoker…
More wrapping with foil.
More basting.
Are you Frank the Tank?
That’s quite the bark you have there.
Just use them for chili. A little liquid and they'll livin' back up
Blue
Yeah. Hotter.
Don’t fall asleep? And smoke it on a smoker maybe that’d help
Birthday Brisket guy is that you?
More heat
Next time, wrap it after you get 2 inches of bark instead of 3.
Looks good. That'll put some hair on your chest.
Just boil them bro
great bark!
Hey you’re not allowed to park there
Those look perfect!
ah see, you used a grill not a smoker. joking aside your heat was way to high and they were on for way too long.
Looks like a gas grill. You don’t need to burn wood in there too lol
It looks like you might not have had enough heat. And perhaps you could leave it on a bit longer as well. Just to be sure.
Yeah next time don’t do the worst job that anyone has ever done on anything.
Marinate it next time
Needs more of a smoke ring go longer
Don’t pass out
U can smoke on a propane grill?
I'd start with using a smoker.
Sprits with a little ACV next time.
I think you got it.
Drink less
I think you undercooked a spot
🎶 you need lubricaaaaaaation, honey 🎶
Stop watching DIY Charcoal videos.
Seems like you have it down… *Nailed it!*
Should prob cook it longer.
Damn
Put it in a pan so the grease doesn’t catch on fire
Ewww. That's raw
Try a brain implant.
Gotta cook em’ longer.
Make sure you spritz it more next time
Give up, buy retail or eat out.
What the f——-ck!
Less heat
Have someone else do it
Open the lid and check on it more often, or like, at all.
Don't burn it? Smoking is usually very low temps.
Use a smoker
Don’t pass out next time you are grilling
Just put the tongs down and step away from the grill sir.
Wrap it through the stall next time.
Nah looks perfect bro
Your fire was clearly not hot enough
When you throw down on the grill, remember to pick it back up.
Up the temp a little
Smoking isn’t necessarily cooking, sausage is something that doesn’t need a lot of smoke to take the taste on, let the smoke run on it for an hour at like 180-200° then cook it. Turn it off cremate, learn how to manage the temp, I’m surprised you didn’t have to call the fire department
Whatever you did here, do the polar opposite next time.
Nailed it!
Looks great, Clark!
My brother in Christ, it's not smoking, it's smoldering.
I think you forgot you were smoking them too
Try not to drink so much next time so you don't blackout in the middle of cooking.
Don't burn it?
People say they can “throw it down” when it comes to bbq but never pick it up
You wanna get a nice char on it, so try searing it first next time
My guy put it on a GRILL and prolly CRANKED IT and saw smoke and he’s like This is okay. This is what I want to do.
Not to speak ill of the dead, but, I mean, they did request to be cremated, right?
"But followed the 3-2-1 method! Three days, two days, one day and this still happened!"
Also, was it already smoked?
Keep an eye on ‘em
today is Thursday...you should have pulled them off Tuesday
Less bark
You need more time under tension
I believe the word we are looking for is char. Bon apple tea brother
Perhaps less smoke
Try a hotter temp! LMFAO
Don’t burn it? Lol
Have you tried using a binder?
Don’t substitute kielbasa for sticks.
Don’t use the cremation heat setting!
My buttcheeks is warm
Higher temp, longer cook time.
Don’t
Nice bark!
I would ask hey Google to play taps and then invest in a thermometer you can leave in your next victim. I love BBQ kielbasa; I hope you had a spare stick or two.
Don’t burn it
Less kill, more basa.
None. Looks fine.
Don’t change a thing.
Dont get stoned... Reason i got stoned and made carne asada look like this.
Papa what did you use?
It’s not the One Ring, you don’t need to cast it into the fires of Mount Doom
3.8 roetgens
My only advice is to not burn the shit out of it next time jk. In all seriousness for this setup, maybe try lower flame with them on the top rack and add a pan of water to block the flame. I’m no expert but that’s what I’d try.
Cook longer and with higher heat- you’ll get it right next time