Skinsfan1311

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About Skinsfan1311

  • Rank
    The Gadget Play
  • Birthday 03/14/1964

Contact Methods

  • Website URL
    http://

Profile Information

  • Birthdate
    1964
  • Interests
    Football, Golf, Hunting, Snowboarding
  • Redskins Fan Since
    35yrs
  • Favorite Redskin
    Darrel Green
  • Location
    Section 237 Row 7
  • Zip Code
    21060
  • Interests
    Golfing, Hunting
  • Occupation
    Materials Specalist

Recent Profile Visitors

3,149 profile views
  1. The Grilling and Cooking Thread

    What Bob said...Pork butt or ribs...
  2. Season Ticket Renewals

    Damn Rob! Those are great seats! Well done!
  3. Season Ticket Renewals

    There are some great seats left. I'm not a big fan of the visitors side lowers, it always seems crowded, however, there are two pairs of aisle seats available in section 214. On the Skins side, there are two pairs of seats, in section 238 rows 4 & 5. They might be under cover. There's a single seat, in section 142. The views don't get much better than that, unless you can score 242, but that'll never happen. There are ****-loads of seats available in all of the lower end-zone sections.
  4. Season Ticket Renewals

    We've decided not to upgrade. Our seats are perfect for us. 200's, under cover, Skins side, against the wall, on the aisle that dead-ends against a wall, next to a ledge, that's large enough to set our stuff on and,(when the play on the field warrants), big enough to pace back and forth. Between that, great seatmates, and friends of ours who sit in front of us, there's no that we're moving. That being said, when my window opens up, I'll take a look and try to let folks know what's available
  5. Season Ticket Renewals

    ****! I didn't win! Err.....ummm...congratulations!
  6. The Grilling and Cooking Thread

    It is 100% accurate. Most of my cooks go longer. It uses the "Minion Method". (Google it) In a nutshell, you light 14 briquettes, in the Slow n Sear. After they've ashed over, you dump in a chimney starter of unlit briquettes, a few chunks of your favorite smoking wood on top, fill the reservoir with hot water, and adjust the vents, (each kettle is different, use the guidelines that come with the SnS) My lower vent is open about 1/4 and the top just a crack, the restricted airflow causes the unlit briquettes to slowly light,(think of a very, very slowly lit fuse), over the course of hours. Temps hold, rock-solid. I easily get 8+ hrs out of mine. I've only added charcoal, in those rare occasions when a cook exceeds 9 hours. Trust me, aside from the hinged grate, this is the single greatest accessory ever made for a Weber kettle. Read above..
  7. The Grilling and Cooking Thread

    Agreed. If they're that big, I cut 'em in half before pounding them out. They're also great because they cook so fast. When I do chicken, at the ES tailgates, I bring 20 lbs of them. Pound 'em flat the day before, dump 'em in storage bags with a Pinoy-style marinade, (usually Mama Sita's & Banana ketchup), and toss 'em on the grill. Cut 'em in chunks, and serve with a Thai peanut Sriracha dipping sauce. When I'm feeling lazy, I marinate in Italian dressing, and serve with BBQ sauce. Easy Cheesy....tongs in one hand, beer in the other. Even at tailgates, I cook to temp. I have an inexpensive, high-quality insta-read digital thermometer, just for that purpose.
  8. The Grilling and Cooking Thread

    Blasphemy!!! On the assumption that you already have a kick-ass insta-read digital thermometer, if you have a Weber kettle, you must have one of these. https://abcbarbecue.com/product-category/slow-n-sear/ , and one of these https://www.thermoworks.com/Smoke That's all you need to cook low and slow, all day. No need to buy a smoker.
  9. The Grilling and Cooking Thread

    Thighs are my favorite, but the wife will not eat them, or drum-sticks. Cooking moist boneless breasts is easy. Dry-brine with a little kosher salt the night before, and cook to 160 degrees, (measured with an accurate digital insta-read thermometer) and they'll turn out moist every time. FDA recommends 165, but that's BS. If you pull them at 165, the carryover will take them up to 170 and it will be dry. Regardless of type, (bone-in, boneless), they must be pulled when temp hits 160 in the thickest part of the meat, and they'll turn out great. The challenge to boneless breasts, is that they can get away from you quickly, because they cook so fast, and unevenly. If you take the temp to 160 in the thickest part of the breast, the narrow ends dry out. I flatten them by sticking them in a storage bag and pounding them out with a cast-iron skillet. This allows them to cook uniformly.
  10. The Smoking Room (cigar smoker's thread)

    Esteban Carreras... Mmmm..
  11. Season Ticket Renewals

    Weird. Mine is 10 am on Thursday, and I've had 'em for 16 years.
  12. The Grilling and Cooking Thread

    Boiled some crawfish Saturday.
  13. RIP to a lifelong Redskins fan

    Sorry for your loss. RIP Jack...
  14. Huly is one cool dude......and so is his husband....not that there's anything wrong with that!!
  15. Link for directions and parking are in the first post. You can't miss it, look for the yellow jeep with Extremeskins and Fan Captain flags.