Media - barbecue - Page 1 | virtualwolf.org

A selfie of me, a white man with a short red beard and short brown hair, and my friend, a darker-skinned man with short hair wearing a collared shirt. I'm holding my bass guitar (though you can't see much of it beyond the neck strap), and my friend is holding a black electric guitar. We're both smiling at the camera.

A photo of a big white dish with smoked pulled pork in it that's been all pulled apart. There's an absolutely magnificent-looking pink smoke ring in the pieces of meat.

Awww yeah, had a friend over for music and pulled pork today! Haven't lost the knack, the pork was in for a bit under seven hours and came out gooooooood. I also didn't realise that it'd been an entire year since I'd last used the smoker, oops. Related, I am EXTREMELY full right now.

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Posted on 13 January 2024, 21:27

A photo of a pork collar butt that's been smoked, it's blackened and looks amazing.

The same pork collar butt that's been pulled apart, you can clearly see the pink smoke ring in it.

A serving of the pork collar butt on a dinner plate along with some green beans and two corn muffins.

A bowl with vanilla ice cream in it that's barely visible under a whole lot of sliced-up strawberries, Ice Magic (chocolate topping that goes hard when it gets cold), and crushed peanuts.

EPIC DINNER SUCCESS. Followed up by ice cream with strawberries that needed to be eaten because they're VERY ripe.

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Posted on 1 January 2023, 20:31

A photo of a raw 3kg pork collar butt wrapped in netting and covered in coarse pepper and salt, sitting on the grille of a smoker. There's two temperature probes going into the meat and a third measuring the ambient temperature of the smoker itself, all three of which are going into a little box with an LCD (a Thermoworks "Signals") that shows the temperature of each probe. The wood has started smoking already and there's lots of it coming up from underneath the grille.

Starting off 2023 right: doing a pulled pork. Related: every part of me smells like wood smoke right now.

our house darkroom food barbecue

Posted on 1 January 2023, 12:22

A photo of a hunk of cooked pork covered in pepper and looking delicious.

A photo of the pork all shredded up, showing excellent pink smoke ring.

Aw yeah, another extremely successful pulled pork. 👌🏻3kg pork collar butt from Costco, bang-on six hours at 135°C.

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Posted on 30 October 2021, 19:55

A photo of a cooked beef brisket sitting on a cutting board, with two slices have been done and a fantastic smoke ring visible.

BOOOOM! It could have been a bit more tender and a bit more moist, but goddamn, it was bloody delicious and for a first effort, I'm stoked.

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Posted on 28 August 2021, 20:30

A photo of a beef brisket point sitting on a smoker with two temperature sensors sticking into it.

Doing my first brisket today! I'm setting my expectations appropriately low because it's apparently one of the tricker ones to get right. We got a small 2kg one to start with because I don't want to fuck it up and have wasted like a hundred dollars worth of meat.

our house darkroom food barbecue

Posted on 28 August 2021, 11:22

A photo of a pork collar butt sitting on a Weber Smokey Mountain smoker with smoke coming up from underneath. It has a temperature probe in it, and another to measure the ambient temperature inside the smoker.

It's that time again! I definitely want to try brisket next time, but I was talking to the friend of mine who introduced us to smoking meats in the first place and given it takes like 12 hours, I think I'll be smoking it with the expectation that we won't be having it for dinner that night. No way in hell am I getting up at like 6am to get it started. :P

our house darkroom food barbecue

Posted on 5 April 2021, 12:05

A photo of a fully cooked pork shoulder sitting in a big white dish. It's dark and has a nice crust on the outside.

A photo of the fully-pulled pulled pork, all mixed up.

Great success! The reduction in salt didn't make much of a difference at all to the flavour, I think the only difference was the bark (the outer really blackened bit) not being as thick.

our house darkroom food barbecue

Posted on 20 February 2021, 19:36

A photo of a big pork shoulder sitting on a Weber Smokey Mountain smoker, with a ThermoWorks temperature sensor on the table next to it and probes going into the meat and sitting alongside it to measure the ambient temperature in the smoker.

Fuck yeah, it's meat smokin' time again! My parents are coming over for dinner and mum can't have much salt, so instead of a quarter cup of 50:50 salt:pepper, I did two teaspoons of salt and the rest pepper. Curious to see how it comes out.

our house darkroom food barbecue

Posted on 20 February 2021, 11:03

A photo of a fully-cooked and smoked pork collar butt sitting in a white ceramic dish. It's got a fantastic dark colour to the outside.

A photo of the now-pulled pork in the ceramic dish. It looks (and was) DELICIOUS.

Another meat smoking success! This one was possibly even better than the first because I was more careful about the placement of the wood chunks. It's also a FUCK of a lot of food, we're getting six dinners for the two us out of this (that is, twelve individual servings). It was 2.9kg but didn't have a fat cap that we wouldn't eat adding to the weight.

our house darkroom food barbecue

Posted on 7 January 2021, 19:28