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Chris Goddard ha publicado una actualización
hace al año (editado)
Desafío BBQ
Culos de cerdo a fuego lento. Untadas con mostaza amarilla y frotadas con los ingredientes secos de mi salsa BBQ original. Cocinado bajo y lento a 225 ° F durante 6 horas con intervalos de vinagre de sidra de manzana spritz. Envuelto a las 6 horas y luego terminó a 350 ° F durante 4 horas. Luego se saca para sándwiches de pulled pork.
Babay Back Ribs cocinadas a fuego indirecto y luego terminadas en la parrilla a fuego alto. Glaseadas con mi última salsa BBQ, Smoked Hatch Chili BBQ.
#BBQChallenge
#barbecuechallenge
Low and slow Pork butts. Yellow mustard slather and rubbed with my dry ingredients from my original BBQ sauce. Cooked low and slow at 225° F for 6 hours with intervals of apple cider vinegar spritz. Wrapped at 6 hours and then finished at 350° F for 4 hours. Then pulled for pulled pork sandwiches.
Baby Back Ribs cooked over indirect heat and then finished on the grill over high heat. Glazed with my latest BBQ sauce, Smoked Hatch Chili BBQ.
Traducido del inglés
Daniela Duran, Ezra Origuella y5 más8 Comentarios-
Chris, esta es una clase magistral en la precisión de la barbacoa. Esa paleta de cerdo a fuego lento suena como si hubiera pasado por una sinfonía de humo, ácido y calor, terminando en la perfección del cerdo desmenuzado. ¿Y esas costillitas? ¿Acabadas a fuego alto con su glaseado BBQ de chile Hatch ahumado? Eso no es sólo cocinar, es una coreografía del sabor. Has convertido la técnica en tentación, y prácticamente puedo oír el crujido de esa corteza.
Chris, this is a masterclass in barbecue precision. That low-and-slow pork butt sounds like it went through a symphony of smoke, acid, and heat—ending in pulled pork perfection. And those baby back ribs? Finished over high heat with your Smoked Hatch Chili BBQ glaze? That’s not just cooking, that’s flavor choreography. You’ve turned technique into temptation, and I can practically hear the crunch of that bark.
1hace al añoTraducido del inglés
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@judyrusselllive-com-au ¡Gracias! Tengo la esperanza de “retirarme” pronto para que pueda iniciar un remolque de comida especializada en carne de cerdo, costillas y pescado y patatas fritas, junto con una empresa de catering completo.
@judyrusselllive-com-au Thank you! I am hoping to “retire” soon so I can start a food trailer specializing in pulled pork, baby back ribs and fish & chips, along with a full catering company.
hace al añoTraducido del inglés
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Level:
Executive Chef
No puedo dejar de mirar la tercera foto ..! Acabo de terminar de comer en casa y ya tengo hambre solo de ver esta maravilla. Has hecho un trabajo extraordinario 👏👏👏
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Level:
Scoolinary Team
🔥 Hi Chef Chris! Thanks for joining our #BarbecueChallenge — what a bold and delicious entry!
Your brisket bark looks stunning, and that glossy glaze on the ribs are pure temptation. We loved the deep caramelization and how you handled the textures, especially in the pulled pork — it’s clear you’ve got control over low and slow. The photography captures the process well too, especially the smokehouse shots, which tell the full story of your technique.
What’s your #1 lesson when it comes to balancing sweetness and heat in your BBQ sauce? How you approached flavor layering in this cook!
Tag us on IG @Scoolinary_en and @bryanfurmanbbq — we’d love to share your fire! 🔥👏And congratulations to that dream of having your own foodtruck! Our team has that top of mind: we’re working on creating a course specifically focused on food truck businesses.
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@soldamiani As to balancing the heat, I have two sauce bases that I created years ago.
The mild is for Brown Sugar Bourbon BBQ, Honey BBQ and my (38 year old recipe) Original BBQ.
I have a hotter base that uses the same ingredients, just in different ratios. I use this base for my Hot & Smokey with Chipotle peppers, Smoked Habanero, 7 which is 7 different chilis, Smoked Hatch Chili and Reaper, which is made with smoked Carolina Reaper chilis.
My wife and I taste test each batch to see if I need to add more or less of my chilis. That is the only adjustment I will make.-
Level:
Scoolinary Team
@chris-goddard Wow Chris, a 38-year-old original recipe?! That’s culinary heritage right there 👏 I love how you balance family tradition with bold chili experiments. 🍖 Thanks for sharing!
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Definitely looking forward to a class on food trucks! Thank you!
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Level:
Sous Chef
Now that’s BBQ dedication! 🔥 I’d volunteer as taste tester, purely for scientific purposes 😅
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