Tundras live: Dad jokes not allowed and IPA drinkers shunned and hair metal kicks ass

Exactly

 

Best phone I have had yet. I am on the 7pro and will upgrade to what ever pixel is relevant when this one craps out. I have done the phone thing over and over. Left apple and have never looked back. Pixel and moto are the only Androids that run without bloatware.

Well damn... I am paying for Paramount right now and I think I pay more than this... so thank you, I will look in to this tomorrow and see if I can save some coin! Maybe one day, drop Amazon too. Probably not since I live in the country and it beats driving an hour in to town.

 

This short vid will depress, but hopefully motivate some also. It mostly just depressed me though.

https://x.com/i/status/1871854648828596635

 

I'll have to watch tomorrow. I'm going to bed and don't want a downer influencing my sleep.

 

I was just reading up on this. WTF?

https://www.yahoo.com/news/amazon-s...tjc0xUQUWwcEKvMEknMDn2TELM7x07ylwRTQQoh5wMEzm

 

I was more meaning the dogshit they pulled on Tolkien's work and the nonsense they're trying to push into 40K.

I've never seen "it's a wonderful life" so idk anything about it.

 

That looks perfect to me...


I know most want it a little less done, but I'm not a fan of dripping meat... So, to me that's spot on!!!!


Let me pick your brain on this a bit, as we are looking to do something similar on NYE for the first time this year


So, what was the duration of the cold smoke and what temp did you run during the cold smoke?? (we'd be doin' ours on a BGE)


Cold smokes don't usually result in any 'crust', so was that a result of time in the oven??


What temp were you in the oven at??


What temp did you bring the meat up to prior to pulling it out and allowing it to rest??

 

I know you didn’t ask me……
We smoke at 250, until about 117 MAYBE 120, and then reverse sear on a smoking hot grill. This wasn’t from Christmas, just a random Tuesday…..

 

Any input is appreciated...


The temp you ran to is about where my wife would prefer it, but that's just a little too under for me


On your plate it looks better except that light purple part


that's why I'm wondering where his #s came in at. We watched a Meat Church video, and they did a heavy smoke up to 121, pulled it, and after allowing it to rest, it came out more done (and dry) looking than Leo's... IMO it was too done!!

 

And thinking about it your probably right, we do a lot of Tri tips the same way, they come out rare but not that bloody; because they continue to cook a bit more during the reverse sear. So I probably could go further in temp next time.

also water baths are key for moisture and it helps convection for more steady temps, but I’m sure your egg convects like a champ out of the box

 

We've used water baths and ACV to assist w/moisture as well...

 

I used to spritz….. now I don’t really bother. I only open to door to check water level. I will throw a splash of the kids juice on the ribs when I wrap them……

 

That was just from quick Googling as I don't follow any of that stuff.

I take it you don't like The Rings of Power?

 

That's more like it!

 

because the "free" comes with terms that require you to stay with them for the next three years. Sure, there's "no contract" for your phone line, but your "free" phone is done through monthly "bill credits" that cease if you terminate your phone plan before you have paid off the phone.

So they are still making enough money off of you over the next three years to recover that $1000 and still make money.

 

Yeah, sometimes I get ahead of myself. Didn't mean to come off disrespectful.

 

I pretty much do a lot of similar stuff. Never tried the oj splash in the warp even though my brother has been telling me to do that for years now.

 

Your bro knows….. but I usually do apple juice……. Butter……… brown sugar(dark or light) and some honey, 2 hour braise and let rest….

 

I imagine the acid from oj or apple juice helps balance it. But like @Tripleconpanna said I often times use acv in my bath so I'm afraid of overdoing it with the vinegar/acid input.

 

That’s why I don’t really use it anymore, one less variable.
Some people love the 3-2-1 for ribs…….
I do 4-2- eat! I don’t do sauces…… the meat should speak for itself.

 

Yes...

 

Reminds me of 6th grade economics. There is no free lunch.

 

Totally agree on this one. I only use sauce for a pork butt. But not with the bark.

 

Hey @LarryDangerfield

iirc, it was you who mentioned an ez on/off connector for the M18 air inflator as a must have add-on.... I'm assuming it's something to allow quick connect/disconnect in lieu of the screw on connector. Do you still have the link to that item???

 

I’d like to give kudos to whomever designed garbage disposals.

I changed one out in 7 minutes

 

Thank you...

 

I think you mean 'whoever'...