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Maggie’s What's Your View II
- Thread starter 1J04
- Start date
Had to shorten the base for the teak top. Book ends. Before rose bud and after. Seal with clear satin.
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Been a rough year for a lot of us here, having lost our best friends and partners in crime. While this guy isn't a replacement, he sure makes the fam all feel a lot better.
Now if he'd only stop chewing on everything.
Now if he'd only stop chewing on everything.
Local grocery store advertising California fruit.
There is a good farm here on the mountain. Ten minutes from me. Peaches and nectarines are better than the store. Apples too.
Things need to change.
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There is a good farm here on the mountain. Ten minutes from me. Peaches and nectarines are better than the store. Apples too.
Things need to change.
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Spent the last couple of weeks after work building fence to keep the neighbor's skinny cows out. Had to work on in the evening since temps were in the upper 90s to 100 with indexes 110-115. Finally finished.
I hate these international maxx13 engines.
Alway blow exhaust manifold gaskets on cylinders 5 and 6. The mechanic before also screwed up on the egr cross over tube gaskets and left one bolt loose.
Alway blow exhaust manifold gaskets on cylinders 5 and 6. The mechanic before also screwed up on the egr cross over tube gaskets and left one bolt loose.
That’s is trueWell.........Keeps you in a job, right ?
Your Sig says NC.....
That's Dungeness crab. Indigenous to the NW. Where you at ?
It should read SC...not NC. Those were Dungeness and they were damn fine eating.
Hillbilly. Blue Ridge Mountains. We get lucky from time to time.
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Barneybdb, So sorry to hear that she has passed.
- Nov 3, 2010
- 9,402
- 19,486
we started late in the season, but the youngest might get some watermelons yet
Depending on ZONE, you have plenty of time. Even where I'm at. Keep the twoleggedfieldrats out.
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- Nov 3, 2010
- 9,402
- 19,486
Eastern North Cackalacki so we should have plenty of time honestly
- Nov 3, 2010
- 9,402
- 19,486
- Nov 3, 2010
- 9,402
- 19,486
Headed out on vacation on Saturday.
Daddy and daughter road trip up through NE, SD, and WY on the way home.
Was gonna do this last weekend, but my brother needed my help. Good news it was only 94F in the sun on the driveway...
Keeps the clothing bags, some gear, and stuff separated from coolers, food box, and kitchen box underneath.
Doubles as a sleeping platform in a pinch or when travelling to save camp set up and tear down. Had to make it tall enough to fit the 65q cooler under.... Good thing I am short and still move around better than the old fart that I am.
Daddy and daughter road trip up through NE, SD, and WY on the way home.
Was gonna do this last weekend, but my brother needed my help. Good news it was only 94F in the sun on the driveway...
Keeps the clothing bags, some gear, and stuff separated from coolers, food box, and kitchen box underneath.
Doubles as a sleeping platform in a pinch or when travelling to save camp set up and tear down. Had to make it tall enough to fit the 65q cooler under.... Good thing I am short and still move around better than the old fart that I am.
My 8 year old said the same thing. Except that we would die of fart poisoning! 
Book ends ...not done. On left is done. Right needs work. Rose bud, wire brush, 80 grit, 0000 steel wool.
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This seems to be a really nice piece of prime brisket! Over all the years I’ve done them, for some reason, this is the first one I’ve had from this side of the cow
Im going to jerk my chicken today.....
Guessing I'll do it like the pulled pork, smoke it for an hour or two, wrap it in foil, let them rest in a cooler, shred.
Guessing I'll do it like the pulled pork, smoke it for an hour or two, wrap it in foil, let them rest in a cooler, shred.
- Nov 3, 2010
- 9,402
- 19,486
What jerk season is that? Let me find the link to the stuff I use. It’s awesome!!
My fams won't cotton to anything too spicy.
I found this in the spice cabinet and rolled with it.....
When I wrap in foil I will add some BBQ sauce to create BBQ steam.
It will be more like sweet BBQ chicken than a Cubano chicken.
Yes, yes you do.
I've been using a standard Weber kettle grill with the smoking baskets and it's been a good introduction to the art for me at a reasonable expense.
Interior is getting so coated with smoke tar though I'm not sure if smokers are intended to be disposable.
Most guys use lotion to jerk their chicken.
Spicy granules sound kinda harsh.
Spicy granules sound kinda harsh.
For all the good success I've made smoking so far, for some reason I'm inconsistent (read borderline terrible) at chicken. As far as this cook goes, would you mind breaking this down to temps and times? I'd like to try this one. The last 2 times I've tried breast filets and wings they go from dry as a bone to rubbery. Cant seem to get it right. Even the dog looks at me with disgust when I try to give it to him and I'm pretty sure he'd eat gravel if I hand fed it to him.
Truthfully Ive not done much chicken.
I intended to put these on the smoker for up to two hours but your warning post has me thinking an hour max.
Ill than pull them off and wrap them tightly in tin foil with my chosen BBQ sauce to let them slow simmer in their juices.
Top temp will be 250 and the heat is in two baskets on the bottom sides of the grill. The chicken at no time will get direct heat.
Once wrapped in foil and steaming in their juice I dont see how they can go dry.
After a few hours of steaming away in foil Ill pull them off and put them in a cooler to let them cook some more using their own heat as the source.
Pulling them out of the coolers they should shred like a pork shoulder.
Ideally Id use a temp probe and ensure I get them up to a temp safe to kill any bacteria. will be buying a probe next time Im by the BBQ place.
In the interim Im going by feel.
do you have a meat probe? its all about the internal temps. pull white meat off the grill at 155 internal, dark around 170.
i usually cook chicken indirect around 300, haven't found any difference in doing it in the 225-250 range, just takes longer.
youtube is a great resource for bbq/smoking. howtobbqright (malcom reed) has just about everything you'd want.
This seems to be a really nice piece of prime brisket! Over all the years I’ve done them, for some reason, this is the first one I’ve had from this side of the cow
Mr. Genoc,
What is your seasoning on brisket? You may have stated this, but I like to check things three or four times.
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2-1-1-1-2-1/2 and sometimes a big of cayanne pepper
Today's cooking hat courtesy of @j-huskey..........
Needs a baptism in salt water and an EGA, working on it.
My meat has been smoking for 40 minutes at 250 or so.
I'll go to foil wrap in 20 minutes than let it just steam on the grill.
Needs a baptism in salt water and an EGA, working on it.
My meat has been smoking for 40 minutes at 250 or so.
I'll go to foil wrap in 20 minutes than let it just steam on the grill.
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