Not to step on DennyO’s toes.
You can adjust salt and sugar as you like but you should be more precise with the cure. weigh the water and the belly and multiply by .oo25 for the correct amount of cure. (its easiest to use grams). Too much or too little can make you sick.
Lots of suspect recipes on the web. search “Playing with smoke and fire” for more details
I thought they were the Minnesota wild, not the twin cities wild.
FYI, Some phones shut off in the cold.
My apple does.
Too bad ticket prices were so high (if you could buy one).
375 or 425 face value.
most people had to pay 1400 and up on the secondary market!
Look up the ballistics of how rapidly high velocity shot slows down after it leaves the muzzle and you wont be as concerned about velocity, (I had a friend who said his handloads were so fast he could shoot behind the bird and still hit it!) also you can go too large on shot size. remember larger shot means less pellets to fill out your pattern. larger shot can actually result in more wounded/lost birds. If you are shooting lead or bismuth you don’t really need extremely large shot size for adequate penetration on Pheasant size game, In my opinion its more important to have a dense enough pattern to hit the vitals (head/spine/heart /lungs) for quick kills. steel shot is a completely different animal far less dense and less penetration, I hate the stuff past 30 to 35 yds.
I didn’t say anything about using your hands .
I don’t think you remove your pizza with them.
I’m familiar with Neapolitan pizza.
not trying to change the system you like, Just offering an idea to Dewman and those having trouble getting the crust off the peel.
Pizza looks good by the way.
Take a look at the Hunsacker drum. I built a knockoff of his with homemade parts, you can also buy the smoker or any/all the parts from him. I really like the bottom vent because the wind doesn’t effect the draft/temp as much as the side vents. whichever you build, put on wheels like a hand truck.
Try making the crust on a piece of parchment paper, just cut it with a scissors so I doesn’t hang over your stone. after the pie has cooked for a couple of minutes, remove it and let the pie sit directly on the stone. this works great at 475 degrees I haven’t tried it hotter but if it doesn’t overhang it should be fine. I hate the mess cornmeal makes.
I have a pellet grill(oven), and a UDS that I made. I like them both, but they are different tools for different jobs. Its fun to cook/smoke on something you made yourself. The drum smoker is much less “hands on” than a stick burner(I have one of them also) but more than a pellet grill. MY neighbor has a pit barrel cooker and likes it. He recently bought a small pellet grill and I notice him using that much more.
You probably need all three.
Couple Bergers loaded up with 53.5 grains of H4831sc…..
That’s a pretty fancy loading bench.
I did the same thing this weekend (spare ribs), on my drum smoker.
Looks like the prices are coming down at Sams. loin backs were under $3 a pound.
I tried something new with my rib tips after trimming them St. Louis style.
after smoking, put them in a foil pan with honey, brown sugar, orange juice, and bbq. sause, mixed up, covered with foil and let it go for an hour or so, (just like burnt ends). I never liked picking around all the cartilage but they were very tender so it wasn’t a big deal.
cool smoker!
If you put a good digital thermometer, in almost any pellet grill, (or your indoor oven for that matter), you will see temp swings. the displays are not an accurate indicator of the actual temp at the cooking grates, The controllers use a algorithm to display a number close to the set temp not the actual temp. I own an older Green Mountain. Don’t sweat it, your food doesn’t care. just cook until its done, ether by internal temp or by probing for tender depending on what your cooking. buying a good dual probe digital thermometer was the single best thing I have done to improve the consistency of my cooking in all my different cookers.
Is it a charger or a maintainer?
As Mark said most maintainers wont charge a depleted battery.
Do you mean lake quarter pounder?
I guess we’ll have to wait and see
WOW.
The password is 8efe28aeba5bfd44.
Care to fill in those of us who don’t want to subscribe ?
BBQ Brethren.com
You’ll be entertained/educated for weeks.
can you show me the relays you plan on using ?
Here’s a good one
B5210A38-D4C2-4EC1-BC94-1CF259D4F653.png
On a permanent magnet brushed motor, all you need to do to reverse the motor is to reverse the polarity (+ -) to the motor.
I’m still trying to figure out how sandals are cool, but crocks are uncool.
Oh yeah, that’s right I don’t care.
I own both but the crocks get by far the most use.
If we are going to worry about what others are wearing, can we discus men wearing visors….
Socks only for warmth in the winter. And the 4 wheel drive strap is to be used only for athletics or serious off roading.
We always called the strap engaged, “ADVENTURE MODE”
I’ve had a previous back surgery (microdicsectomy? sp), when it flared up again in a different spot, I figured I was in for another surgery. Doc did an MRI, and then told me do do the sit-ups. fingers crossed….
Try doing 25 sit-ups a day. knees flat on the ground, don’t hook your feet under anything, all the way up and all the way down. If you cant do 25 to start us a pillow under the small of your back. just went through this till I saw a DR (Physiologist?). Asked him about the inversion tables. He didn’t recommend them because of the danger of a venous stroke. I work with 2 guys who love theirs.
The sit-ups took care of my pain in a couple of weeks, just need to keep doing them,
While it may not seem fair to penalize teams for the Covid thing it’s less fair to make more teams wait to play their games. What would happen if a semi final goes 5 over times. Are you going to wait 3-4 days for a team to get over Covid so they can play? How would that be fair to the other team?
This way might suck but at least it sucks the same for all the teams.
How does it suck the same?
As far as I know Hermantown didn’t have a single positive case.
Supposedly 2 positives on the team they played a week earlier.
Not sure the “correct way” to handle this, but I sure feel bad for the way it ended for all these teams after all the work they put in. I don’t think most people who played sports years ago don’t realize the commitment it takes to play at a top level now. Its not just a hobby they do for a few months out of the year. Almost all teams lose the last game of the season (or their last game ever), but to not get to play in it is a tough life lesson.
Start the smaller one in the Webber, get some color on it then move to the oven to finish. Put the larger one in the Webber. When the smaller on is probe tender, pull wrap in foil and a couple of towels and put in a cooler. It will keep warm for an amazing length of time.
Good thing you got a picture for the “KIDS”.
We usually have Chinese food on Thursdays.
One week mine said “you will soon witness a miracle”.
The next week “please disregard previous cookie”.
chicken skin will be pretty rubbery at 225.
you can always crisp it up on high direct heat at the end.
Something is have never ran into. Curing agent penetrates meat (not ground) at about 1/4” per 24 hours. Many st of my jerky is 1/4 to 3/8” and I’ve had its sit 30-36 hours before going in the smoker.
What is too long? Is there a point that it can impact taste or no big deal? I’m facing 72-80 hours before I can smoke it. Refrigerator or re-freeze?
You are safe as long as you used the correct amount of cure in the first place.
The only danger is it can get “mushy” from the salt working on the proteins in the meat. I wouldn’t worry about it for the time line your talking about, you’ll be fine.
