Ep 332: OVERRATED, UNDERRATED OR PROPERLY RATED? BBQ EDITION!
カートのアイテムが多すぎます
カートに追加できませんでした。
ウィッシュリストに追加できませんでした。
ほしい物リストの削除に失敗しました。
ポッドキャストのフォローに失敗しました
ポッドキャストのフォロー解除に失敗しました
Ep 332: OVERRATED, UNDERRATED OR PROPERLY RATED? BBQ EDITION!
-
ナレーター：
-
著者：
Send us Fan Mail
Tonight on Grab’em in the Brisket, we’re putting some of BBQ’s biggest foods, techniques, trends, and traditions on the hot seat!
Pellet grills. Wagyu brisket. Competition BBQ. Beef tallow. Black gloves. $30-a-pound brisket. Long brisket rests. BBQ influencers. Expensive smokers. The smoke ring…and plenty more.
The rules are simple: OVERRATED, UNDERRATED, or PROPERLY RATED.
No “it depends.” No sitting on the fence. You have to pick one and defend it!
Of course, we want to hear from YOU too. Jump into the live chat, make your picks, and tell us when we’re completely wrong.
🔥 Some BBQ opinions are about to get exposed.
Grab’em in the Brisket the BBQ podcast where the meat is smoked and the opinions are well done.
This is an all-purpose spicy seasoning and is excellent on beef, pork, chicken, beans and vegetables. It's even great for potato salad and coleslaw with a spicy kick of flavor. The heat level is medium-hot. Apply a thick layer of rub on before cooking or sprinkle on as a spicy finishing salt. For competition brisket, apply a thick layer of rub first, then add your favorite beef rub on top. Made by the Original Smoking Chick, Deni Lathrop from Houston TX.