HOF44

Anybody watching the Exorcist?? First episode was ok, second one, damn!

The first episode of Designated Survivor was pretty damn good. Check it out.  

Watched the first episode of Atlanta. I thought it was boring.  

 

The Griffin Paradox is when playing the 2012 style offense he can be effective.  The contradiction being he can't survive a season physically running that offense.  He will play ok until he gets hurt.  If he tries to run a professional go through your progressions style offense forget it, he will,have no success.  

Tshile, could you have some fun with this toolkit?? https://www.washingtonpost.com/world/national-security/powerful-nsa-hacking-tools-have-been-revealed-online/2016/08/16/bce4f974-63c7-11e6-96c0-37533479f3f5_story.html?hpid=hp_rhp-top-table-main_nsa-0755pm%3Ahomepage%2Fstory

 

I've always said this is what I see almost every time Robert goes down. 

[video]

[/

On 8/4/2015 at 5:18 PM, mcsluggo said:

2 unrelated questions:

 

1)   what "matters" in an external drive?   is there something to look for other than just number of terabytes?

MTTF, Mean Time to Failure.  Most if any won't list this though so I go with the longest warrantied drives.  I usually get 5 year drives.  

Delicious and potent without being dangerous.

Dangerous ?? What's this dangerous you speak of???

If you want to try something try injection. I have not done it, but you see it in a lot of competition cooks. Pez also does it with his Mojo sauce when he cooks a whole pig. I might try it one day just to see what I think.

That, in a nutshell, is the problem I'm having. Lots of ways to do it and because this is my first time I have no idea which way to try.

I suppose I'll just have to experiment

Simple is I've found to be the best. Don't mop you have to open the grill to much. Some people like to foil with a little juice after the smoking phase. Makes things go a little faster but can make the bark or finish a little soggy. Temp control and removal at right temp are the most important things.

Picked up my grill today. 250lbs is heavier than I thought.

3 guys at true value wouldn't help me pick it up. They insisted on a fork lift. Pussies.

I had to take it apart in the bed of the truck to move it in as many pieces as possible. The main part was still heavy though. Can't put it together and use it until after this weekend

That's the main reason I have stayed away from the ceramic smokers.

Im looking at getting a kamado now. This one

http://www.visiongrills.com/kamado-grill-models/professional-c-series/

Any concerns I should know about?

Other than weighing like 250 pounds it's great, but that's true of all the ceramic style ones. I went back and forth on getting one of these and ended up getting a Weber kettle with a slow and sear. Very happy with it, but this looks pretty nice too and will use less charcoal.

Hahaha that sounds awful

Though I am curious let us know

Could be! Just wonder if anyone had ever tried it.

Anybody ever smoke burgers?  Thinking about mixing a little good balsamic into the burger and making patties. Then smoke at 225-250 until it gets near temp, then sear over high heat to finish. 

Having a few friends over for July 4. Not sure what to make yet....

 

Thinking about these burgers:

 

 

I know I'm probably in the minority, but I try to find the best quality meat possible do very little to it, some s&p then cook well.  All this stuff on meat just does not work for me unless I'm trying to hide some nasty meat. 

I made two whole chickens on my Weber yesterday. Got to try out my new ThermoPro TP08. Brined the chickens overnight and seasoned with Adobo under the skin before grilling. The meat was delicious. I must've done something wrong though because the skin ended up rubbery.

If you cook chicken low and slow it will always have rubbery skin.  I use my slow and sear but light about 3/4 a chimney of charcoal and put it in all lit once.  Then I cook the chicken indirect until it gets close to temp then I move it over the coals to finish. 

Pork Belly?

How do you prep and grill/smoke it?

Haven't done it but my approach would be a slow cook to render some fat and take on some smoke then finish at high temp to sear and get the outside crisped up.

I put together my Weber Performer Premium today. Weber forgot to include the charcoal grate. WTF?

Well that sucks. Very unweberlike.

Popped into Costco this morning they have pellet smokers

I might do something stupid tomorrow

Make sure you know their history. Heard Treager has shifted production to China and have had feed issues with the pellets. Whichever you might get look online for feeder problems.

I do them in evoo, garlic, lime juice, cilantro and green thai curry paste.  Pat dry, cook until they're nice and crusty on the outside and serve with peanut sauce - satay without the sticks.

Skinsfan1311 makes a killer peanut sauce. You guys should compare notes!

Anyone have any experience with an M1 grill?  Looks great - a combination of direct heat with height adjustable charcoal tray as well as a firebox for indrect smoking.

 

https://mgrills.com/products/m1

 

Got great reviews on amazingribs.com but for that much $$, need some more info...

 

I've been considering a hastybake grill for a while.  This looks a bit better, but tough call...

Looks nice, but unless I just constantly needed more space, in the charcoal/wood style I would always pick a Weber Kettle with a Slow and Sear. The biggest things in smoking are temp control and length of burn. That combo nails those.

Can't beat a Weber kettle.

True.

That's part of the appeal. BBQ is relaxing. While the food is smoking, read a book, drink a beer, smoke a cigar, whatever.

You left out have a bourbon!!

I'm going for a brisket tomorrow. Ribs went better than expected so we're shooting higher.

I've been reading through amazingribs.com and the Weber board. Bought a dual probe and am setting up shop tomorrow, hope it goes as well as the ribs.

I've yet to do a brisket, but my plan is to put it on late the night before. I've heard they take the longest to cook of about anything. Post some pics and let us know how it goes!!!

Trying my Weber Kettle with the slow and sear for the first time tonight. Cooking a simple dinner. BAked Potatoes, Steak, and some bone in chicken breasts. Have the wireless thermometer with the a meat probe and grate probe and so far it's going great. Just put the chicken on.

Started with a chimney of charcoal, about 45 minutes into the potatoes added some more charcoal. Indirect is rockin these chicken breasts.

Turned out great. Nice crispy chicken skin, not burnt. Steaks were spot on. One Med two Med well. Loving the slow and sear! Next up a slow cook!