bcl05

Just now, ExoDus84 said:

damn is chicago entertaining trade offers?

They are contractually obligated to take a bunch of time for TV money 

What a game!

CJ is going to be a big star for a long time.  I’d offer him a big extension yesterday.

with Gore looking great and Woods on the way, the Soto trade is looking pretty fantastic , as painful as it was at the time.

The internet is awesome.  Sitting in a hospital in Vietnam (working, not a patient), and watching the Nats.  Abrams is awesome.  Feel a bit bad for Parker, debuting against that lineup, but getting first run has to help…

Caitlin Clark is one of the most entertaining athletes I've ever seen.  

Man... Josiah seems like a great dude and I sure hope I'm wrong, but his stuff seems so marginal right now.  Hard to see how he gets beyond a back-of-the-rotation guy.

Great win today!   Been watching while doing my taxes.  Real nice to have something good happen...

Real nice games for CJ and Keibert today.  And Lipscomb had some great plays and a solid hit.  

And just came back to tie it in the top of the 9th!

You can take it up to pullable temps if you like, but in my experience it'll be awfully dry and stringy.  Still perfectly tasty, but need a lot of sauce to make up for the dryness, and not nearly as good as shoulder.  I'm sure there's a way to do it better than mine, but among the ham's I've made I've preferred sliced to pulled.  

40 minutes ago, Spaceman Spiff said:

@Skinsfan1311 (or anyone else)

 

I've got a big ass ham to smoke for Easter.  It's 17 pounds, bone in.  

 

I've had a lot of success smoking various meats, a lot of pork shoulders but also some turkeys and ribs.  Haven't smoked a ham before, I'm assuming you'd smoke it just like you would a pork shoulder, but I have seen a bunch of conflicting information on YouTube and when people are smoking hams they're usually smoking spiral sliced.  This cut ain't that.

 

So any insight would be appreciated. 

Raw or already smoked/cooked ham?  I've done a ton of smoking, can reliably nail shoulder/brisket/etc, and lots of good whole hogs.  For some reason, hams are tricky.  If it is already smoked, you really just want to rewarm it.  Very light smoke, add a nice homemade glaze, not much time needed.  Cooking from raw, I'd do a dry brine/cure overnight and then gently smoke up to 150-160.  Will be slice-able and tender/juicy, not pullable.   Not enough intramuscular fat/collagen to take up to typical pork shoulder temps.  

Don't make me pick between Stras/Max/Zimm.  I'll love them all forever.  2019 was pure magic.

I've been to about 50 countries, and my favorite breakfast is in Vietnam.  Also, full Irish > full English.  And the blood pudding is delicious.  

This has been wild.  Really shows how the new regime viewed our roster (accurately) as a giant talent vacuum.  

Wagner as personal coach/mentor to Jamin might be the best way to get him to reach his potential.  I can see Wagner transitioning into a coaching role after he's done.  Would love to see him working under DQ to get the most out of our LBs.  

Every single legislative action by republicans (at any level) has the goal and end result of making rich people richer, poor people poorer, and to increase the suffering of anyone who is already suffering.  It is a morally bankrupt party.  

Wood looks amazing.   Yeah yeah small sample size blah blah but holy cow is he fun  to watch.  It will be real interesting to see where he ends up at the end of spring training.  

Rutledge is throwing BP now.  

Who struggles with tearing toilet paper.  I've heard that argument before, and it has never made sense.

He was hilarious in Arrested Development.  Great in a ton of things.  

Better to find out BJ is a tool before you hire him than after.  

I've done a lot of briskets, and find that I prefer fast methods for prime grade and above and low-and-slow for lower grades.  Always buy prime (or better) if you can, but a choice brisket done low-and-slow is still great.   

Draft day next year is going to be FUN

Eovaldi is getting SQUEEZED.  He's had a bunch of pitches in the zone called balls.  I think they move so much the ump has a hard time seeing.  I don't envy these umps - bring on the bots!

10 min later- he loads the bases with no outs, then K's Diaz and Altuve and gets Bregman on a ground out.  Very impressive.

I don't love any of the teams that are left, but as long as Houston doesn't win (preferably gets humiliated), I'll be happy.

I always thought Fedde was so close to figuring it out and becoming a reliable #2/3 starter.  Glad to see he's having success over there...

I made these ribs yesterday:  https://pitbarrelcooker.com/blogs/food/jamaican-jerk-spareribs

I've made this recipe dozens of times, and wouldn't change a thing.  Maybe my favorite pork recipe of all.  I really prefer the jerk seasoning over the traditional southern-style BBQ on ribs (not that "regular" BBQ is bad, just these are so amazing).  Give it a try, especially if you like a bit of spice.

We had scotch bonnets yesterday, but have substituted habaneros when I couldn't find the SBs and it's just as good.