Welcome to the IHoP

[lee 2]

NOW

[lee 2]

[lee 2]

What's the point in waiting?

[lee 2]

[Acidburn 10]

Shoulda known that was coming...

Now I have to get off my arse and build a amp rack for the amps, and cut a hole in the rear deck...

[Aaron Clinton 2,372]

blue ribbon

pabst ^

[topgun 262]

What's the point in waiting?

Need to wait for the power supply unit for a DCX2496 so I can run active processing on everything.

[topgun 262]

Shoulda known that was coming...

Now I have to get off my arse and build a amp rack for the amps, and cut a hole in the rear deck...

Saw that over on ca.com the other day and laughed.

[JimJ 11]

It'll probably be a couple weeks till its installed.

I might stick it in my basement for a little bit to see what I think of it... Hell it may even living down there and buying another for the car.

It loves sealed enclosures, put about 500W on it and smile

I liked that sub a lot.

[topgun 262]

It'll get a 1 cube sealed.

[Aaron Clinton 2,372]

Man, everyday, there are more and more reasons why so many other sites are total failures and I just want SSA to over take.

[lee 2]

I have Newcastle & Fat tire in the fridge right now. What will it be? Newcastle tastes better, but Fat tire gets the job done sooner. Tough decisions.

[lee 2]

Also have some crown on top, but it's too early for that

[Aaron Clinton 2,372]

Also have some crown on top, but it's too early for that

Would love a crown and diet right now.

[lee 2]

I've also decided on chicken & stovetop tonight. I'll go with those ribs tomarrow

[lee 2]

Also have some crown on top, but it's too early for that

Would love a crown and diet right now.

I like it strait. on the rocks though

[lee 2]

I went ahead and grabbed a Newcastle.

[topgun 262]

I've got some landshark, Guinness stout, 8-ball stout, and a wild goose something in the fridge, not drinking currently though, drank to much last night.

[KU40 173]

Change of HOP subject. When cooking a brisket do you guys trim any of the fat off of the meat? Do you tin foil wrap the meat.

I am happy with my ribs so far, but my brosket always has a rather large fatty portion. Pisses me off. If I cook to the level of rending every last drop of it, I end up with too much bitter smoke on the outside. I have been thinking about either cooking for a million hours and tin foiling, should help keep in a LOT of moisture too, or just trimming some fat from the get go.

What are the HOPs thoughts?

I trim off a lot of the fat. I basically just leave the little pieces that my knife can't cut or my fingers can't grab onto. When you smoke it, don't use tin foil. But if you put it into the oven, cover the baking pan with tinfoil and do not open it until it's done.

[KU40 173]

It'll probably be a couple weeks till its installed.

I might stick it in my basement for a little bit to see what I think of it... Hell it may even living down there and buying another for the car.

Mine should be here tomorrow as well, and it's not going to get installed until Thanksgiving. I hope they don't just leave it at my door because it's supposed to rain all day tomorrow.

[KU40 173]

I've also decided on chicken & stovetop tonight. I'll go with those ribs tomarrow

I fricking love stuffing.

[KU40 173]

It loves sealed enclosures, put about 500W on it and smile

I liked that sub a lot.

I have 1000. oops. I'm sure I'll test its limits.

[KU40 173]

Worked out in the field getting ground water samples for 8 hours today, so glad it didn't start raining until we were packing up to leave . lucky day.

[lee 2]

My dad used to be a super intendant for a water agency

[lee 2]

It doesn't rain much in these parts I miss the rain