dem beats

I foil the ribs because I get a little vinegar action on them with some sugar and basically candy the ribs. I make them with an Asian flair and people FREAK over how they turn out. I think they get too sloppy, but most people love how they "fall off the bone". It keeps a lot of pork and smoke, but adds an amazing sweet sticky element. I find it a bit too sweet to eat a lot of, but people feak so I cook it. I make my own all the time for just me. Heck I grew up making fantastic ribs by starting with a boil, and then grilling.

I need to get a picture account somewhere. The open wound on my psoriasis from when I fell is in the shape of a bunny. Better than I could draw one. It's a fucking Easter omen. Unbelievable. I may just set up a picture account to post it.

Sounds like yours is WAY off.I gauged it with boiling water and down and it was accurate according to my digital one. 50 above that it gets sketchy.

LoL Fair question. Yes using ta plate setter.

Instinct almost always beats a recipe..... oh well. It was yummy. Thickened up the mop sauce and soaked it. Probably simmer all the carbony "burnt ends" and maybe add it to bag of chilly beans I habe hangin around.

Both Chevy and Ford power plants are nuts. The diesels of today are just crushers. I'm interested to see if the durability will be there like the older less tuned up engines or if they will tear themselves apart like some of the over tuned gasser engines.

My guess is it just has subtle heat flares that don't show up on the dome thermometer but are absorbed by the flat brisket. This attempt was the most "controlled". My gut said to take off earlier, but only 6.5 hours for an 8 pounder seemed insane. The wet mop amd fat side down with worked well. It was just ready a bunch of hours early. I should have foiled it and put it in a towel and let it sit right then.

I can create so much smoke its lethal to thd human face for about an hour. Longer if I soak chips and use those too. Then there is so little smoke coming out you wouldn't believe it. The egg requires so little air there is no visible smoke from a distance. Open it up and in seconds it will plume up.

I do foil my sweet ribs though.

That is my only guess. Like I am getting bursts of hot VOC or something and it's burning the brisket. I need to just pony up for a controller. My pork butts and ribs are spot on. I can make the ribs sweet and succulent, or a savoury/salty rub.

I wouldn't touch it for that price. Probably wouldn't for half either..

WTF? No.Down here Menards is running a 11 percent mail in rebate special this week, fill out the small postcard form, include original receipt and away you go.......yeah, I pick mine up in store. It's a big deal when doing projects saved the FIL a few hundred on his bathroom remodel.

I need a new thermometer, for sure.

Big green egg. Dome thermometer. It is not accurate abve 250, but I had it at 200-225 the whole time. Constant pouring of smoke for an hour or so. If I soak chips I can stretch it further but I habe started using hardwood logs/chunks not chips. Hickory or mesquit. I will use a lot of apple or cherry chips if doing pork and I want more sweetness and depth. I don't use any water on the place setter. I have never flipped before. Today I did. Fat side down for most of the time, then up for an hour and a half before the foil.

Why is it your nemesis.I am a fat up no foil kind of guy...but I do not buy them trimmed, nor do I guess at when they are done. The meat side always gets such a hard bark on it. Even at 200 the collagen is not melted but the meat is overcooked and dry. Or the fat and collagen is not melted at all and the meat is not done enough. And sometimes the bark still sucks and is pure carbon.I have only had one brisket with a full fat cap. That on ended up on the black outside and raw middle. How long? Mine usually take 18-24hours.......today it was 10 for an 8.5 pounder. Fat cap was thin though. I wrapped it in foil at about 8 hours.

Brisket was fucking dry through half of it again. I foiled it to late. Fucker.

Cooking the flat and point as separate roasts practically eliminates dryness. Tried that before. I am starting to rely on foil a lot. Food is good. I just wish I didn't have to. I really need to get a controler and make sure I am not getting hot flashes.

I need to test drive with you some day. I always have issues when testing the bimmers. Fucking settings. Sales guys have always been worse than my uninformed ass. I came so fucking close to the last M3 I drove. Dbag guy couldn't get the M setting right. Almost every time I test them have been a BAD experience.

Why is it your nemesis.I am a fat up no foil kind of guy...but I do not buy them trimmed, nor do I guess at when they are done. The meat side always gets such a hard bark on it. Even at 200 the collagen is not melted but the meat is overcooked and dry. Or the fat and collagen is not melted at all and the meat is not done enough. And sometimes the bark still sucks and is pure carbon. I have only had one brisket with a full fat cap. That on ended up on the black outside and raw middle.

I need to measure my ass. It has a lot of flow and mass.

Battling my BBQ nemesis. The brisket. I'm going to try a foil wrap at the stall. I always get the meat too done. Also trying fat down and an oil the rub with a mop for the first part. Any other tips?

Yeah. Missing a big moment is brutal. Last time the portrait dude was such a fuckstick. He did get all the bride shots with big lights and super rigs. But he missed every important family moment. And he had an assistant and 4 cameras. He was in a nice suit and I was fucked drenched in sweat, but I worked and got shots he didn't with 1/10 the equipment and all on AF.. for the most part.

You'd want the second camera to be the same as the first.Huh? Why?When a camera unexpectedly breaks, and you only have seconds before you miss an important shot, you don't want to be fucking around with different controls on the other camera.Oooh. I getcha. They are close enough for weddings. Most of the wedding guys carry one portrait and one other lens anyway. Harder to change a lens than a function. And what's more all those pro photographers think they are hot shit with their manual focus skills. At this point unless you need extreme precision and perfect poster size shots, AF in most cameras for most medium action shots is better than a human can do. I got talked down to by some fucker once. Yet he took 500 more shots and still had more completely out of focus. I had 50 shots of the kiss to pick the best one. He had 30-40 because. My new lens is a focus by wire system. It isn't as fast manually, but I can set it to AF, then micro adjust on the fly. Really cool hybrid system. It answers 99.9999% of shooting needs. Only things this system won't do is the ultra portrait or landscape that full frame and lens rigs will do, or the speed that the 70D has. Super cool set up.

Same lens'. So that would be ok.

I would rather have the speed of the 70D and the video skillz of the t4i.