u/Juunlar
▲ 1.2k r/SouthJersey
Do NOT go to the Ben Franklin Bridge celebration.
It is *packed*. As in, unable to walk forward kind of packed. The food is trite, over priced garbage. (Think: $15 tater tots, $20 smash burgers with an ai art sign, $10 for a cup of spiced strawberries)
It took us about 25 minutes to walk about .2 miles. It's hot, humid, and people are just being gross. Smoking, coughing, etc.
There is nothing of value here.
Avoid. It's a complete waste of time.
u/Juunlar — 1 month ago
▲ 95 r/smoking
Double rubbed pulled pork
The secret to an unstoppable bark is the double rub.
First a 1:1:1 SPG. After, apply an even coat of your favorite spices and flavors. This was paprika, chili powder, and cumin 4:1:1
By allowing the coarser ingredients the ability to apply first, and *then* applying the finer, you get a far more even coating and much less falls off.
Obviously score through the fat cap. Fat size up, always. While the idea that it will baste the meat is effectively nonsense, what it does to is keep the top and sides moist, which allows the smoke flavor to continue to build.
Cooked at 250. No wrap, as i had the time. Though I did pump it to 300 for the last 45 minutes.
Front shoulder was pulled at 198, back at 196. Immediately wrapped in butchers paper and set into a cooler to rest for about 90 minutes.
Pictures are the first break, 6 hours, and 10 hours in. I forgot the meteorite Pic :(
u/Juunlar — 2 months ago
▲ 10 r/smoking
Double rubbed and the glazed. This is right before putting them under the broker to tack up the homemade BBQ sauce
To start, score the membrane. I actually prefer this to removal, as the membrane crisps up so nicely!
Next full coverage of SPG, 1-1-1.
After, another full coverage of paprika, a bit of chili powder, a pinch of MSG, a bit of cumin.
On the grill at 250 for 6 hours, no wrap. I spritzed today at 3 hours and 5. Normally I don't, but it was 110 in the sun today, and everything needed more water.
Once they were done, slather with bbq sauce, and under the broiler for 5 minutes
Sauce recipe:
A small onion diced and fried in 2 tablespoons of butter. After about 5 minutes of browning, stir in 3 minced garlic cloves. Cook for another minute.
Then add:
* 2 cups ketchup
* one third cups of apple cider vinegar, brown sugar, and molasses
* add in some chili powder and black pepper to taste.
If you want, you can blend to fully incorporate the onions and garlic, but i personally love the pop of flavor when you get a whole piece.
u/Juunlar — 3 months ago
▲ 6 r/Protein
With the price of Fairlife protein kite being over double of their cost 8 years ago, I'm in search of a new product. What do you think is the best tasting protein powder?
Taste is absolutely king. I don't care about anything else. Sugars, fat content, etc. Don't care. As long as it has protein and is palatable, I'm in.
Bonus points if you're a serious foodie haha.
u/Juunlar — 3 months ago
▲ 456 r/PhiladelphiaEats
Pandafest, Shuckfest, Inquirer Food Fest, Street Food Fest, etc.
We have 10,000 amazing places to eat in Philly. These fests are just reasons to charge more money for food made in shitty stalls. They're all worse versions of the Reading Terminal Market which is open every bloody day.
Stop falling for this. Every time some schmuck buys a ticket to these things, you're increasing food costs across the city. You're telling businesses "Yes, I am willing to pay double for the same exact food."
Stop it.
u/Juunlar — 4 months ago