It’s Barked Meat (Not Burned)
Ruben Santana is the owner and pitmaster of Bark Barbecue, a Texas-style Barbeque with a Dominican twist. As a Queens local of Dominican descent, Ruben smokes brisket, ribs, and other meats in the timeless Texas design, while including his own Dominican flair to the spice rubs and sides, which include arroz con gris, maduros, and more. And keep in mind, it's not burnt or charred, it's bark. #food #nyc #foodporn #bbq Sign up for MUNCHIES here: Follow…
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Smoked Easter Brisket
– Smoked Vacation Brisket Dish for Easter Supper served with a Beefy Onion Gravy . #brisket #easterbrisket #howtobbqright. WHAT MALCOM USED IN THIS RECIPE:. – Brisket Slicer 12" Red Handle Knife. – Killer Hogs AP Spices. – Black Nitrile Gloves. – Glove Liners. – Royal Oak Tumbleweeds. – Thermoworks DOT. – Thermoworks Thermapen . Easter Brisket Recipe with Beefy Onion Gravy. – 1 whole brisket (13-15lbs). – 2 Tablespoons Killer Hogs AP Spices. – 1 packet Lipton…
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