Spaceman Spiff

Rooting for USC.  Perfect season > Caitlin Clark.  

Bliiiiiiiiinded by the light! Wrapped up like a douche another roller in the night…bliiiiinded by the light…

Told TTB I bought a Miata yesterday, he got all excited.

Come in here to see more blasphemy from @Califan007 The Constipated about Roadhouse.

Finished the new version.  Came around to enjoy it a little bit.

Wells is alright.  As a #3, he's pretty good.

Didn't get to watch the game yesterday, but I kinda had a feeling what would happen against Detmers.  IIRC he schooled ua last year...soft tossing lefty always gives us fits.

Got a lot of NC State family, happy to see this run. 

3 minutes ago, Forehead said:

George Mason did it better.

But this is always the correct answer.  Took out UNC, Michigan State and UConn.  IIRC, those were three teams in the previous seasons Final Four. 

That looks like a hopeless bag of **** 

1 hour ago, China said:

Looks like NC State finally ran out of steam.

What

Angry Kim Mulkey?

Wemby with a 40-20. 

1 hour ago, Renegade7 said:

 

Not saying id want that either.

 

But you prefer this instead?

 

 

 

Eh. It’s not Steph’s fault he’s the dude on that team. It’s not his fault they didn’t ****can Draymond and find someone else who isn’t the headache he is to take his place. Draymond should have been traded as soon as he decked Jordan Poole. While that’s not exactly selling high, you can’t have that around. 
 

I get what you’re saying but at the same time Steph shouldn’t have to suffer for mistakes he didn’t make. 

42 minutes ago, The Evil Genius said:

 

Basically Dan Snyder but refusing to spend any money on players. 

True. 

What’s happened to the A’s is terrible. 

Here's hoping that it won't be a woefully underpowered piece of **** like the original.

Anyway, the new Beyonce album is pretty good.

9 minutes ago, TradeTheBeal! said:

Are ovens not manly enough anymore?  Does everything have to be smoked/grilled these days?

The Jewish half of me likes to stay away from ovens, but you do you TTB.

To answer your question, no, ovens are fine for baking...IMO.  I have a buddy who swears he makes the best pulled pork in an oven and...well, it's just not that good.  I mean, it's okay but there's not a lot of flavor, there's no bark, it's just...there.  

And really, what would you rather do?  House chores and stuff all day with your food in the oven or be outside on the patio with a couple beers and a cigar waiting tending to the meat?

2 hours ago, bcl05 said:

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.  

Got it. So around 150 internal temperature then?

wouldnt want to make it pullable if it turns out dry. 

That’s not gonna work 

13 minutes ago, bcl05 said:

 

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.  

It's raw.  And yeah, I've surmised as much to do a brine/cure that I'll start sometime Saturday.

You're saying 150-160 internal temperature is when it's done?  I've got a Weber Kettle that I smoke on, there's no temperature gauge so it's kind of hard to pin down the cooking temperature, I mainly rely on the look/feel and taking some internal temperatures along the way.

If that's the case, I'm planning on setting up a charcoal snake and doing it that way.  Good to know that it won't be pullable.

@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. 

I don’t wanna see Steph Johnny Unitasing his way out of the league in some uniform that doesn’t make sense like the Rockets or the Pelicans or some ****. 

Is that Ernie from Seasame Street's arm next to your food?  What the **** @ixcuincle?  

I like my water like Kyrie likes his planet Earth. 

The Pdiddy stuff is wild. 

A whole season of Corbin Burnes is going to be fun.