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tweety fish @sifu.tweety.fish · 5 days
Come on brisket you can do it
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Sean Carroll @seanmcarroll.bsky.social · 5 days
Phase transitions are everywhere.
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tweety fish @sifu.tweety.fish · 5 days
The article on amazingribs where they go into detail on how they figured out it is evaporative cooling is my favorite science article on a meat website
What Causes The BBQ Stall: It's Not What You Thinkamazingribs.com Large hunks of barbecued meat have this nasty habit of rising to 150°F inside and then stopping there. But what causes the stall? It's likely not what you think!
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@notgeorgecarlin.bsky.social · 5 days
Thank you, I rarely see anything on non-bbq sites from the great Meathead Goldwyn. He is the man, the Serious Eats of BBQ. #BBQ
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oom_rl @outofmemory.bsky.social · 5 days
Not unrelated: bsky.app/profile/outo...
Avatar oom_rl @outofmemory.bsky.social · 5 days
My standby for barbecue recipes is Amazing Ribs. Their “Memphis dust” rib rub is “make it yourself “ but better than any commercial rub I’ve found. amazingribs.com/best-barbecu...
A BBQ Ribs Recipe That Puts The 3-2-1 Method To Shameamazingribs.com Mastering smoked ribs -- whether they are St. Louis style ribs, spare ribs, or baby back ribs -- with our comprehensive tutorial and recipe will make you a backyard all star.
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@notgeorgecarlin.bsky.social · 5 days
Meathead is the man, he and the Serious Eats guys are my go-to's for most things. You may know of BBQBretheren. It's old school, just like an old message board but all kinds of bbq topics there.