Skinsfan1311

34 us 31 them

Walden is a ****ty course. It was nice, 15-20 years ago. If they recommended it, then you need better friends.

**** yeah!!! I love his attitude!

Glad to help!

For chicken quarters? Are you using a Slow n Sear? Weber charcoal baskets? Or...piling up charcoal on one side? With the SnS, filled with 3/4 of a chimney starter full of coals, Ileave the bottom vents open, and the top vents about 1/2 way. With the charcoal baskets, I fill each one with 26 briquettes, and leave both vents wide open. If you're just piling them up on one side, I suggest starting with bottom vent wide open, and top 1/2 way. Whatever it takes to keep the temps between 325° and 375° works. Regardless of the method, take them to an internal

"Skins" fan. That will change, after we get a new name.

I see what you did there

I got the email today and opted for the refund. Mrs. Skinsfan is so disgusted with the whole name change thing, (and the NFL in general) that she will never attend, or watch, another NFL game again. I'll have to find someone to split my tickets with. If that doesn't pan out, I'll give them up and hit the aftermarket for games. Here's the gist of the email. I chose the credit.

Thanks! I think that we're going to defer.

Whoa! I didn't even think of this! Please post their response. I'll contact my rep too.

Dinner! Beef ribs & cornbread. I usually don't wrap, or braise them, but, after 3 hours of smoke, I finished them in a pan with butter, red wine, Worcestershire, beef broth & a little rub. They're really tender.

Nope. I've heard the same thing, and may try it one day, but I'm not going to go out of my way to buy it. Brisket is the only thing that I would use it for, and I don't cook briskets very often. By the time I wrap, it's gotten all the smoke it needs. I learned the hard way, that too much smoke can make food bitter, though briskets are pretty forgiving in that regard.

Looks good! Might I suggest dry brining, and a salt free rub? Google "Meatheads Big Bad Beef Rub" for the recipe. Skip the mop, foil* at 170°, and check for tenderness at @195°, (you can poke a probe, right through the foil). If it's not tender, take it up to 203° No matter what, it needs to rest, at minimum, one , preferably two. It will stay piping hot, if you double wrap it in foil, and stick it in a cooler,(Google "faux cambro" for more detail. I'm sure that you'll like it. *wrap it tightly in the foil, so the beautiful bark isn't ruined.

Porterhouse steaks were on sale at Harris Teeter. Couldn't pass 'em up!

The course in Myrtle is much nicer. They did a much nicer job ofreplicating famous golf holes, than Renditions did. In all fairness, I haven't played Renditions in over 8 years, so it may be a lot better now that stuff has grown in.