155
Apologies for the slightly blurry photo
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 11 Oct 2023
155 points (95.9% liked)
FoodPorn
15900 readers
181 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
Do you have a recipe?
Sure. The rub was an 8-3-1-1 rub (8 parts brown sugar, 3 parts chili powder, 1 and 1 spice) with Sichuan peppercorn, Sichuan chilis, and a bit of cumin for the spice portion. I cooked them on my Big Green Egg with hickory at around 250F for 2 hours, wrapped in foil for 2 hours, then unwrapped and brushed with sauce and cooked til the rack bent easily and it felt done. Sauce was brown sugar, ketchup, worcestershire, vinegar, onion, and some of the rub. So Sichuan inspired/fusion.