https://vm.tiktok.com/ZMRffD2qk/

11 minutes ago, BigEFly said:

My smoker is an antique at this point.  Close to 40 year old Mr. Meat vertical smoker. Just big enough for a rack of ribs, two if I halve the second one or a brisket.  I love the drawer to feed charcoal and wood and keep the water pan full.  The water pan doesn’t steam the meat but keeps just a little moisture in the smoker.  When I do jerky, I start it in the afternoon and feed it around midnight and wake up to delicious jerky. I tend to use flank steak and cut it thick for jerky.  Giant had boneless  pork ribs on sale last week, so I bought some and rubbed them yesterday and let them sit for 24 hours. Slow smoked with hickory today and finished them with a brown sugar base BBQ sauce.  Leftovers will be used as a McRib style sandwich. 

i have a Weber four burner. I like it. Easy to clean.  Seems pretty rust resistant. I bought a griddle that had a drain hole that puts the grease right in the grease pan. With a mix of apple and hickory chips, I may never cook bacon inside again. 

I would share a picture of my St. Louis ribs, but I forgot to take a picture of them before I cut them up.   I am always amazed at how 'simple' it is to do it well.   It really comes down to getting the right temp, and just not getting impatient.   The time and the temp with the right cut of meat really is the secret.  The rubs, the sauces, all that is just window dressing.  They can't save a poorly done piece of meat, and mediocre rubs and sauces can't really destroy a properly smoked piece of meat.

13 minutes ago, Iggles_Phan said:

I think that Ben Simmons would likely finish in the bottom half of a 'Knock Out' tournament with 9 randomly selected bloggers.  

The way Howie has been doing it recently, I think it very much might be.

Howie has been bad lately, but that doesn’t make what E45 said true. Banner says it often on Twitter. The players who sign early end up leaving a lot of money on the table. 

18 minutes ago, Iggles_Phan said:

I would share a picture of my St. Louis ribs, but I forgot to take a picture of them before I cut them up.   I am always amazed at how 'simple' it is to do it well.   It really comes down to getting the right temp, and just not getting impatient.   The time and the temp with the right cut of meat really is the secret.  The rubs, the sauces, all that is just window dressing.  They can't save a poorly done piece of meat, and mediocre rubs and sauces can't really destroy a properly smoked piece of meat.

I have a ThermoWorks Smoke thermometer. Has a grill attachment probe that measures the smoker heat. I don’t tend to use the meat thermometer at first, about where I expect a plateau it goes in. Speaking of plateau, anyone have a recommendation on where I can purchase a reasonable amount of butcher paper?

35 minutes ago, Iggles_Phan said:

I think that Ben Simmons would likely finish in the bottom half of a 'Knock Out' tournament with 9 randomly selected bloggers. 

I would school that chump.  I have no fear to keep shooting.

10 minutes ago, downundermike said:

I would school that chump.  I have no fear to keep shooting.

It would be funny to watch him pass the ball to the guy behind him. 

1 hour ago, Iggles_Phan said:

I would share a picture of my St. Louis ribs, but I forgot to take a picture of them before I cut them up.   I am always amazed at how 'simple' it is to do it well.   It really comes down to getting the right temp, and just not getting impatient.   The time and the temp with the right cut of meat really is the secret.  The rubs, the sauces, all that is just window dressing.  They can't save a poorly done piece of meat, and mediocre rubs and sauces can't really destroy a properly smoked piece of meat.

Salt and pepper is all you need in reality 

28 minutes ago, 4for4EaglesNest said:

You rang?  

Your degree is from the University of Phoenix, though.

Goedert is worse than Andrews, so this should make compensation benchmarking easier.

I wonder if any relatives of Hurts has looked at the emb

This isn’t good

https://www.espn.com/college-football/story/_/id/32160799/georgia-football-coach-kirby-smart-says-90-vaccination-bulldogs-experiencing-highest-spike-covid-19

 

Looking forward to watching Corral and Ealy play . Broeker  on the OL … It sucks  Kiffin won’t be on the sidelines 

5 minutes ago, dawkdaballhawk said:

This isn’t good

https://www.espn.com/college-football/story/_/id/32160799/georgia-football-coach-kirby-smart-says-90-vaccination-bulldogs-experiencing-highest-spike-covid-19

 

Cowboys are having their spike with 100% of the staff vaccinated and 93% of the roster fully vaccinated as of a couple weeks ago. Percentages probably even higher now.  

Corral feeling it early 

There is a lot to unpack in this tweet. 

34 minutes ago, RLC said:

Goedert is worse than Andrews, so this should make compensation benchmarking easier.

I agree Andrews is the better tight end as of now.  I think DG is going to want more.  If the Eagles pay him that they are stupid.  

1 hour ago, LeanMeanGM said:

Salt and pepper is all you need in reality 

For a ribs rub, I go with SPOG + CR

(Salt, pepper, onion, garlic + cayenne, rosemary)

For a brisket rub, just SPOG

For steaks, just salt and pepper only. Maybe topped with some butter for filets that aren't well marbled.

His ark game was brutal , a cpl fumbles too , and 2 pick six , awful game , they weren’t even tipped balls , they just laid everyone back and took advantage of his poor decisions 

2 hours ago, BigEFly said:

I have a ThermoWorks Smoke thermometer. Has a grill attachment probe that measures the smoker heat. I don’t tend to use the meat thermometer at first, about where I expect a plateau it goes in. Speaking of plateau, anyone have a recommendation on where I can purchase a reasonable amount of butcher paper?

If you're using it for low-temp smoking, parchment paper works well. Otherwise, I'm sure your butcher can hook you up if you ask nicely.

32 minutes ago, Mike030270 said:

I wonder if any relatives of Hurts has looked at the emb

Maybe he'll also have an uncle that posts borderline racist stuff in cvon.

50 minutes ago, RLC said:

Goedert is worse than Andrews, so this should make compensation benchmarking easier.

A better player at the same position drafted later in the same draft as one of the best picks Howie ever made…a nice reminder of the incompetence running our drafts.

I don’t eat meat , so I don’t have these dilemmas 

Some good thumps in this game 

Targeting has become a joke 

3 minutes ago, Original Sin said:

Targeting has become a joke 

They should give a warning the first time.  If the same player lowers his helmet a 2nd time then he gets ejected.