dem beats

mmMMmm a little peper and lemon juice with butter and creme drizzled over panko and some parmesan on top of the scalops. AHM NOM NOM NOM NOM

EGG TOP

Budget? I really don't want that to be a limiting factor. If I really had to come down to it? I doubt I would invest more than 300-400 for a pair for everything. That puts it in the realm of cost of the NHT classic 3's that I really liked(though extremely harsh IMO) and under some of the b & w's.

Big Green Egg? What size Nest? I forget what I paid for my large but for some reason 700 sticks out in my mind.

I could blow glass in it. I regularly find medium size hunks of glass in the ash when I let the old coal burn off. I'm pretty sure it can get into the 900's at the grate if not much more. I should also mention that it burned off the felt gasket they have on there in less than 5 seconds once after opening while insanely hot.

true ryan2! I'm all about that big nasty 6.2 from ford.

weird why they just wouldn't throw in a loosely souped up eco boost and call it a done. It would have more power they the FI of the turbo. then they would have no need for the V8 can't be a mustang without a V8 new 6.2 would give it a spankin. Would also have the headroom to slap on a screw on top of that 6.2 also. I would rather turbo it, but muscle car guys like screw chargers it seams for the most part.

looks amazing and simple, would it need anything to cut out the lower HZ or just let the receiver do that work?

weird why they just wouldn't throw in a loosely souped up eco boost and call it a done. It would have more power they the FI of the turbo.

Happy Wife Happy Life TOP

that name is too awesome when combined with the cities name. I don't know if I mentioned it but the lawyer that I'm working against in my mothers case is Hitler. You don't happen to be jewish do you? No but I am Polish. Catholic side however.

Okay gents. I need a bookshelf DIY recomendation. I don't think the wife will let me put in towers in the living room unless they are spectacular to look at and have a small and not too tall foot print. I have the 18" Q for low end anyway. She will use it to pound out music when she's in the mood so basically a strong mid bass for rock music. Probably used 95% of the time for TV/movie watching, but the reason for the upgrade is she wants to have better sounding louder music, and she hates watching action movies with the TV's crap speakers. It will be backed up RIGHT against the wall, perhaps touching it. So forward vented or sealed? Any sugestions?

"Honest officer, I was just trying to get this goat to jump over the fence"

that name is too awesome when combined with the cities name. I don't know if I mentioned it but the lawyer that I'm working against in my mothers case is Hitler.

How have you already had them? I am a sucker for pan searing and making some sort of sauce, so I don't step out of that a whole lot but there are a ton of ways to sauce them. I may stop and pick up some Bacon. I love pan seared too. I was thinking something with a rich buttery sauce, all this pork talk though is making me think bacon wrapped and on a hot grill!

hopefully with a rambo style bandana.

Phone speed TOP

Not sure, I didn't have internet this weekend as the inlaws farm isn't exactly in urban America. Hell at home we got fiber optic lines to every house in town. It was an rural development grant to give people actual internet rather than 33.6k dial up NICE! 33.6 makes me want to cry. I remember back in my 14.4 days....

I almost always make a rach for just myself too Sean. Last time I did my baby backs they were so tender and the glaze I made so good it literally almost candied the meat. It was near caramelized honey and meat flavor the whole way through. AMAZING! I like a bit more meat on the bone so I usually get the spare ribs and cut them up st luis style. You mentioned you have gotten them with where the spare and baby back are not seperated. Where do you find that? I would love to try it and feel like fred flintstone.

now I want to smoke a couple butts for samiches all week, and then have a rack of ribs tonight. I'll live though. I have a large pile of tastey scallops sittign at home ready for me to get them tastey tonight. Any good recipies to try Sean?

Oak gives off much more smokey flavor and seams to punch into the meat better. Apple smokes great but it seams to last a shorter time and have less intense flavor. I end up using almost 2 to 1 in volume of chips. Maybe I'll have better luck with lump/chunks or logs. I also soak my oak chips in whiskey/burbon and usually hard cider.

I hope that apple wood was put to good use somewhere and not just tossed.

you just gave me an idea! I think I might have a hook up on literall tons of apple wood. I usually use oak but what evs. dang it. he already got rid of the wood. A coworkers relative purchased/built on an apple orchard. I guess they aready cleared out all the wood.

you just gave me an idea! I think I might have a hook up on literall tons of apple wood. I usually use oak but what evs.

I was going to ask you and Sean. Last time I did pulled pork I put in 2 7 pounders in and had an amazing bark and it was hot all the way through. It was nice and low for ~ 26 hours, but to me, it didn't pull apart as well as I wanted/expected. Any sugestions? 26 hours sounds too long for a butt, what temp did you do it at and what temp did you get it to? Even for 14 pounds of butt total? I used the asumption about 1.8 hours per pound at ~200. I kept it right around 200. I need to recalibrate my temp gauge I'm sure, but it read just above 200 and I would say it was a bit cooler. I didn't test the internal meat temp but it was not able to be hand shredded after resting 15 min out of the smoker under foil while trying to shred it. I have never used an internal temp before. I know I should. I've been too lazy to do it though. That's a lot of butt, and 200 isn't hot, so it could be just not enough time although I am having a hard time with that. My guess is one or the other. Knowing the temp of the meat really helps. We went through 3 racks of ribs spare ribs both of the butts and a brisket in pretty much 2 days. I gave away one rack of ribs though, so it's a bit skewed for actual amount of meat used. I always do 2 7-10 pound butts when I do them. It makes it much more worth it. It tasted fan tastic, but I just wanted a deeped smoke flavor, and a bit more tender.