Welcome to the IHoP v.2

[nem 2,019]

 

Sugar is down to 219!

Do some pushups or something! Shitballs that's crazy high.

 

 

I can't even imagine that Ryan. Are you blacking out?

 

Last I was check mine was 89.

[nem 2,019]

Keep the egg locked down tight for low cooks, I keep my top wheel damn near closed and it works well.  

R2 know how to work his Egg.

 

Going to a local cooking contest today and see what is on sale. Where I buy all my Egg needs.

 

http://www.pennwoodhomeandhearth.com/

[nem 2,019]

Well it seemed I had a moment of weakness last night. The wife and I don't eat fast food often, but I got one of those KFC buckets and ate 10 chicken strips. Not sure what they put in that shit, maybe crack.

[Tirefryr 1,742]

Sugar is down to 219!

Do some pushups or something! Shitballs that's crazy high.

I can't even imagine that Ryan. Are you blacking out?

Last I was check mine was 89.

Keep in mind I've been hovering around 400 for a week. 219 is great in comparison.

[nem 2,019]

Crazy

[MKader17 332]

Keep the egg locked down tight for low cooks, I keep my top wheel damn near closed and it works well.

Speaking of that, I'm going to have to re do the gasket soon. Not long after I said that I hadn't had a problem I did a steak cook and then noticed smoke coming out on the next cook.

[///M5 2,833]

I know someone with some gasket material

[///M5 2,833]

That being said, I would do one major modification if you find a rub that has salt in it. Leave the salt out. Salt the meat first. Let it get happy THEN rub.

[///M5 2,833]

Any recipe or spice mix that has the salt in it already is wrong.

[///M5 2,833]

Of course, easy to fix. Just remove and add first.

[dem beats 1,223]

That being said, I would do one major modification if you find a rub that has salt in it. Leave the salt out. Salt the meat first. Let it get happy THEN rub.

I have always salted(or salt and pepper) first.

Didn't know why. Sean do you wait for the salt to pull water out and dissolve? I had that happen with a fillet once. It was still good, but weird without the crispy salt.

[dem beats 1,223]

Any recipe or spice mix that has the salt in it already is wrong.

Truth. I still buy some pre salted things... But it's rare. We have almost 0 premiced spices that I use.

Wife has a few Italian or herbs de province that she likes.

I do have some base curries that I fine tune.

[MKader17 332]

That being said, I would do one major modification if you find a rub that has salt in it. Leave the salt out. Salt the meat first. Let it get happy THEN rub.

I have always salted(or salt and pepper) first.

Didn't know why. Sean do you wait for the salt to pull water out and dissolve? I had that happen with a fillet once. It was still good, but weird without the crispy salt.

X2 how long does the salt need to rest and is letting the rub sit over night helpful for taste? (its helpful to not do 5am prep work).

[dem beats 1,223]

My pain Rx is done.

Sweet merciful wife is gonna get them. Early meeting this morning was tough. Normally I don't let my peers see me hurt, but I didn't try to tough this morning.

I hope that the pain meds help with everything until I can get on my new mtg and a half priced super drugs.

[dem beats 1,223]

Tramadol and Cyclobenaprine baby. No high pain relief(I hope) and muscle replacer to help my tendons heal from all the over compensation and poor ergonomics.

Would have loved the hydrocodone the doc offered, but they don't help much with pain unless I take enough to be high as a kite.

[///M5 2,833]

That being said, I would do one major modification if you find a rub that has salt in it. Leave the salt out. Salt the meat first. Let it get happy THEN rub.

I have always salted(or salt and pepper) first.

Didn't know why. Sean do you wait for the salt to pull water out and dissolve? I had that happen with a fillet once. It was still good, but weird without the crispy salt.

just waitboong enough tobwhere it'll. Stay put when you rub

[///M5 2,833]

Any recipe or spice mix that has the salt in it already is wrong.

Truth. I still buy some pre salted things... But it's rare. We have almost 0 premiced spices that I use.

Wife has a few Italian or herbs de province that she likes.

I do have some base curries that I fine tune.

no salt in herbs

[Tirefryr 1,742]

Down to 175 and been eating all day.  Oddly enough, I feel like I have low sugar.  WTF?!

[dem beats 1,223]

Down to 175 and been eating all day. Oddly enough, I feel like I have low sugar. WTF?!

Common with diabetics. They will run really really high and then have low blood sugar symptoms when they get to a healthy range.

[Tirefryr 1,742]

I just went to the local appliance store to pick up some washer parts.  A good friend of the family works there and he told me they have Kamado grills now.  Kingdome.  Anyways, he told me they bought a Primo, BGE, and compared them to the Kingdome and they all preferred the Kingdome.  They are having a cook off with all of them on Friday and it's open to all customers, so I am going to do some research on them and stop by Friday and see how it does.  I do NOT like the gasket they use though.  It seems like nothing more than a cheap felt strip and the temp gauge only goes up to 700?! 

[Tirefryr 1,742]

Correction . . . . .

 

 

 Grill Dome.

[///M5 2,833]

Gasket material sucks on all of them.

[MKader17 332]

Bge gauge only does 700

[Godsmack 361]

Then here I am with my propane Weber.

J

[Penguin4x4 1,761]