Is my cooking really as bad as the r/bbq people say?
Is my cooking really as bad as the r/bbq people say?
by SingleMomOf5ive
29 Comments
SousVideAndSmoke
That looks really unappetizing.
saryiahan
Yes
kastdotcom
That looks severely overcooked. Do you have a meat thermometer?
seasonofdasicc
Please get help
Pupper2954
looks bland, season with paprika and cayenne pepper instead of just salt and pepper, garlic and onion powder too
Tasty-Judgment-1538
What really matters is whether you and your family enjoyed it. If you feel you need to improve you can ask for tips or recipes and r/bbq and r/smoking are great resources.
gderti
Lower your cooking temp and reduce the amount of oil… Get a thermometer… Turn once one side releases don’t fight to pull it off the pan let it sit until it releases… Cook a breast to 155-160 degrees max… Them let it rest for a couple of minutes… Preseason with salt pepper… Good luck…
Substantial-Lie-780
Looks a little dry.
Diligent_Department2
Is that a pork loin? If ok I’m gonan dm you a few good tips and recipe for it. I think it was done to high and fast and is a bit dry
Derpitoe
Yes.
stacchiato
Chalk loin
MysteryMeat603
Not if you enjoy it. Looks overcooked to my taste but sometimes photos don’t capture it well.
CallMeMoth
Looks dry. Not much outer color. She ain’t pretty but if you’re enjoying it that’s all that matters. If you’re trying to improve, you’re on the right path.
Is that supposed to be bbq? No smoke ring, no color. Ew.
SoupOrSandwich
Not bad per se, but room for improvement.
Season your chicken for 24 hours. Spice rubs, wet marinades, butter and fresh herbs… Grill/broil it hot at the start or end of the cook for browning. Take temperature and remove chicken before it over cooks. Taking white to ~180F like here is too far and unessecary to get past salmonella risk (165F). Dark meat should go a little farther (180F). Yes, this makes whole birds more complicated (split white and dark meat sections and pull white early) Let it rest for 10-20 minutes after removing from heat to retain more moisture.
Who gives a fuck about redditors opinions, but for yourself and whoever you cook for: it will look better, and taste better.
Nik_Rossi718
Smokey paprika on the loin
yazzooClay
look gross af ngl
fingerblastders
How does someone make something look wet and dry all at the same time?
wtfbenlol
You have to understand the high level of elitism is most cooking subs. They all think if themselves as award winning pit masters or Michelin star chefs
BreakfastFluid9419
Outside of the black stuff looks fine to me
StatusDrive1036
I mean…… it doesn’t look good
dsnuts101
It’s edible, and that’s what matters. However if you’re looking for BBQ-ish results, it’s far from it and we can definitely help you improve. Let’s start with the questions and tweak your methods to help improve the end result.
What was your cooking method, like are you smoking it, grilling it, baking in the oven, etc?
How long and at what temp did you cook it?
Did you cook for a specific amount of time, or did you go for an internal temp?
Did you brine it at all, and what kind of spices/rubs are you using?
burtvader
Depends, if that’s beef fillet, then yes.
DemanoRock
If it tastes good then it is good. Generally smoking a breast will be dry. Recommend if you want to do chicken try the thigh. They tend to have more fat. As others have said, use temp prob.
JohnnySalamiBoy420
Can’t tell if it’s beef, chicken, or pork
Splitadin
I’m assuming it’s chicken 🤷♂️
Zodep
Keep at it man. Maybe watch some videos and look for any tips you may be missing. Wish I had some more help!
29 Comments
That looks really unappetizing.
Yes
That looks severely overcooked. Do you have a meat thermometer?
Please get help
looks bland, season with paprika and cayenne pepper instead of just salt and pepper, garlic and onion powder too
What really matters is whether you and your family enjoyed it.
If you feel you need to improve you can ask for tips or recipes and r/bbq and r/smoking are great resources.
Lower your cooking temp and reduce the amount of oil… Get a thermometer… Turn once one side releases don’t fight to pull it off the pan let it sit until it releases… Cook a breast to 155-160 degrees max… Them let it rest for a couple of minutes…
Preseason with salt pepper…
Good luck…
Looks a little dry.
Is that a pork loin? If ok I’m gonan dm you a few good tips and recipe for it. I think it was done to high and fast and is a bit dry
Yes.
Chalk loin
Not if you enjoy it. Looks overcooked to my taste but sometimes photos don’t capture it well.
Looks dry. Not much outer color. She ain’t pretty but if you’re enjoying it that’s all that matters. If you’re trying to improve, you’re on the right path.
Depends. Is that pork, chicken, or steak?
[how’s it taste?](https://media1.tenor.com/m/wKZEyrHZGfYAAAAd/how-it-taste-motherfucker-samuel-l-jackson.gif)
Is that supposed to be bbq? No smoke ring, no color. Ew.
Not bad per se, but room for improvement.
Season your chicken for 24 hours. Spice rubs, wet marinades, butter and fresh herbs…
Grill/broil it hot at the start or end of the cook for browning.
Take temperature and remove chicken before it over cooks. Taking white to ~180F like here is too far and unessecary to get past salmonella risk (165F). Dark meat should go a little farther (180F). Yes, this makes whole birds more complicated (split white and dark meat sections and pull white early)
Let it rest for 10-20 minutes after removing from heat to retain more moisture.
Who gives a fuck about redditors opinions, but for yourself and whoever you cook for: it will look better, and taste better.
Smokey paprika on the loin
look gross af ngl
How does someone make something look wet and dry all at the same time?
You have to understand the high level of elitism is most cooking subs. They all think if themselves as award winning pit masters or Michelin star chefs
Outside of the black stuff looks fine to me
I mean…… it doesn’t look good
It’s edible, and that’s what matters. However if you’re looking for BBQ-ish results, it’s far from it and we can definitely help you improve. Let’s start with the questions and tweak your methods to help improve the end result.
What was your cooking method, like are you smoking it, grilling it, baking in the oven, etc?
How long and at what temp did you cook it?
Did you cook for a specific amount of time, or did you go for an internal temp?
Did you brine it at all, and what kind of spices/rubs are you using?
Depends, if that’s beef fillet, then yes.
If it tastes good then it is good. Generally smoking a breast will be dry. Recommend if you want to do chicken try the thigh. They tend to have more fat.
As others have said, use temp prob.
Can’t tell if it’s beef, chicken, or pork
I’m assuming it’s chicken 🤷♂️
Keep at it man. Maybe watch some videos and look for any tips you may be missing. Wish I had some more help!