Dark Lord (2018)

Nah. But i know someone who was porked in the butt by a dark lord.

 

I’ve had Bombers many times and like their St Louis ribs. Their chili is also amazing! I need to compare it to Doc’s. I’ve also been recommended Q bbq in Schererville.

 

I have not attempted that. I'm not huge on liquid brining. Nothing against it, I just don't do it often.
#DryRub #RollSmoke #AnyoneElseHereSmoke

 

95 pages, we’re only like 6/7 of the way from 666 pages!

 

I'm trying here...

Let's get some other DL recipe's going.

 

Yellow mustard, dry rub, and wrap in cling wrap overnight before smoking.

 

DL poop shaped pudding

DL poop colored bread

DL poop another word and I'll poop your head off

DL poop me once, poop on you. Poop me twice...can't get pooped again!

 

I apologize in advance for posting potentially useful information.

The bag arrived. For anyone interested in this type of bag, I'd say it's a little on the big side, compared to some of those coleman/igloo models, but seems very well built and has solid padding on back/straps.

And for reference, here's how it looks with 5 bombers and 2 750's. Plenty of room for ice/frozen water bottles.

 

You can go to jail for that.

 

Well it’s settled. It’s coming with me then.

 

appears tp exceed the 210.46 ounce limit

 

i thought TB was decent but i'm also on lots of drugs so there's that.

 

I like turtles

 

You.... you barbecue turtles...?

Dude. Man. This is... this is wrong.

 

No, but I have made short rib and brisket chili with it.

It’s pretty fucking great.

 

I soak my wood chips in DL overnight and then smoke ribs! no brining, Memphis dust rub! then use the soaking DL liquid instead of water to the water tray. Amazing!

 

I feel like the brine is the most effective way to flavor the entire muscle since the salt has ample opportunity to bring the rest of the flavors into the meat. There's some science there (I think), but I'm no scientist (I know).

Either way, I like to rinse and dry brined meat before introducing them to heat. Which means you can throw on a (non-salted) dry-rub to get that nice bark while still having the entire pork butt seasoned & salted. Best of both worlds.

A two-day dry rub will work similarly, but I think a brine expedites the process (surface area or something). Either way, a Dark Lord brine would be real tasty as long as your careful with the additional sugar.

Instead of a pork butt, I'd prefer to do short rib, beef cheeks, or even brisket. Dark-lord brined, smoked, Korean-inspired, beef tacos? I'm all over that.

 

I do that with my ribz.

Interesting. I may have to try this.

Double brining is in my future.

 

IP sales tomorrow 9 am (central) for those interested.

 

200 Group A tickets available.