Beef clod — the original king of low & slow BBQ 👑🔥 Don’t be intimidated by the marathon cook. Keep it stupidly simple: Salt. Pepper. Smoke. Run it at 225–250°F until it’s probe-tender, then rest it proper. Slice it or pull it, load the plate… eat and smile. That’s real barbecue. No gimmicks. Just patience and smoke. 😏🥩 @IDevour.com #beef #texasbbq #barbeque #unreal #checkthisout
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TikTokyellowbellybbq
Beef clod — the original king of low & slow BBQ 👑🔥 Don’t be intimidated by the marathon cook. Keep it stupidly simple: Salt. Pepper. Smoke. Run it at 225–250°F until it’s probe
YellowBelly BBQ(@yellowbellybbq). son original - The King of funk. Beef clod — the original king of low & slow BBQ 👑🔥 Don’t be intimidated by the marathon cook. Keep it stupidly simple: Salt. Pepper. Smoke. Run it at 225–250°F until it’s probe-tender, then rest it proper. Slice it or pull it, load the plate… eat and smile. That ...
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@thefeedfeed on Instagram: "(ad) This Prime Strip Roast is a slow-roasted, herb-crusted centerpiece with a caramelized sear, ultra-tender interior, and a rich, silky pan sauce made from the roasted drippings. 🥩 Comment ‘RECIPE’ to have the details sent to your DMs. ROAST: 1 strip loin roast (7–8 lbs), tied Kosher salt (for dry brine) 1 1⁄2 tbsp coarse black pepper 1 1⁄4 tsp garlic powder 1 1⁄4 tsp onion powder HERB BUTTER CRUST: 6 tbsp softened butter 2 tbsp olive oil 8 cloves garlic, grated 1
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Qifrey's Grassland Beef Stew 🍲 from Witch Hat Atelier 🧙‍♂️ ​Recipe: ​-800g beef chuck, cubed -2 tbsp oil -salt and black pepper -paprika and garlic powder -2 tbsp flour -3 yellow potatoes, cubed -2 red carrots, sliced -150g chestnuts, cooked -200g red kidney beans -2 red onions, wedged -3 garlic cloves, crushed -2 tbsp tomato paste -400ml red wine -600ml beef broth -2 tbsp balsamic vinegar -2 tbsp worcestershire sauce -1 tbsp honey -fresh thyme and 1 bay leaf -20g cold butter Instructions: Add
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