Canes
Registered User
HF26 is truly the wild west. The last of its kind. Enjoy the adventure, and don't die of dysentery.
GDT: Free agency part III-toed sloth slow
- Thread starter Nikishin Go Boom
- Start date
SvechneJerk
Christ is King
You forgot the food references.
Derailed75
Registered User
Speaking of food, tonight's dinner.
Grilled chicken breast with cherry wood smoke glazed with a Tiger sauce pineapple juice mix over yellow rice with grilled pineapples
Canes
Registered User
As long as they aren't going on pizzas, the pineapples look yummy
Derailed75
Registered User
Also the rice has diced sweet peepers in it. Yellow, orange and red
HisIceness
This is Hurricanes Hockey
Someone mentioned something about Virginia being the threshold for cold and tolerance for it and such.
Grandma and grandpa used to do tours to the White House every December. I joined them one year when I was about 9. I remember leaving Raleigh at about 7am or whatever it was and it was, muggy to say the least, like t-shirt and shorts weather. Well when we got to about Richmond, the snow started falling. It wasn't blizzard conditions but it was a good snowfall all the way to DC. Back in North Carolina, the weather was so unstable that tornadoes formed. Nothing serious but the system produced heavy rainstorms at the same time was dumping snow in VA. Funny thing maybe a week later snow came to Raleigh.
Edit: well maybe North of Virginia as @Boom Boom Apathy put it, but close enough I suppose.
Grandma and grandpa used to do tours to the White House every December. I joined them one year when I was about 9. I remember leaving Raleigh at about 7am or whatever it was and it was, muggy to say the least, like t-shirt and shorts weather. Well when we got to about Richmond, the snow started falling. It wasn't blizzard conditions but it was a good snowfall all the way to DC. Back in North Carolina, the weather was so unstable that tornadoes formed. Nothing serious but the system produced heavy rainstorms at the same time was dumping snow in VA. Funny thing maybe a week later snow came to Raleigh.
Edit: well maybe North of Virginia as @Boom Boom Apathy put it, but close enough I suppose.
Canes
Registered User
Weather tolerance goes both ways: born and raised in VA, then lived in Raleigh for 5 yrs before moving to Maine. Been here 16 years now and the cold isn't bad except when those Canadian fronts come in with zero humidity and hearty winds. When you step outside and the inside of your nose freezes, that's cold.
But coming back to visit the folks in VA this year was a hard slap in the face for me--in May. It was upper 80s and humid and it felt like I was in hell. We're talking about maybe retiring back to VA one day but if that happens I may not be able to go outside until October.
But coming back to visit the folks in VA this year was a hard slap in the face for me--in May. It was upper 80s and humid and it felt like I was in hell. We're talking about maybe retiring back to VA one day but if that happens I may not be able to go outside until October.
I took chocolate chips from the jar I make pancakes with … and ate them for dinner. Who wins ?
Derailed75
Registered User
You are giving me way too much credit. I just like food and cooking
You.
Not really im not a huge sweets or chocolate kinda guy.
Canes
Registered User
I just like peppers. And am only so-so at grilling. My wife has given me shit too many times for over and under cooking food on the grill my head spins. I grill just like I did in college so I guess it's understandable.
Cardiac Jerks
Asinine & immoral
VibesAlive
Coastal Jerk
Nikishin Go Boom
Russian Bulldozer Consultent
- Jul 31, 2017
- 23,708
- 55,334
i did my first really long smoke this weekend. Put my brisket at 1am and took it off at 430pm. I have an offset oklahoma joe's smoker. This was my first time getting a real good bark. The difference was hours 11-14.
Also had ribs on for 10 hours. Those barked up good although I'll probably stick with 6-7 hours that I usually do.
Also had ribs on for 10 hours. Those barked up good although I'll probably stick with 6-7 hours that I usually do.
VibesAlive
Coastal Jerk
Edit: I also use an offset smoker I had custom made in Texas. I burn oak mostly.
Brisket isn't for those with little patience. Yeah, 1 and a quarter hour per pound, so I try to stay with 9-10 pounders. Plus, they ain't cheap. Your looking at $100 minimum for a prime cut.
I normally plan on 6 hours for ribs. I like St. Louis cut, baby backs dry out too easy and there aint no fat for flavor. I don't wrap, ruins the bark.
HisIceness
This is Hurricanes Hockey
Porvari
Rekisteröitynyt käyttäjä
- Feb 19, 2010
- 1,035
- 4,232
Thanks to the Gulf Stream, Finnish winters are probably pretty balmy when compared to North America. What hits you much harder is the lack of light.
Sigurd
Slavin, our Lord and Saver (AKA Extra Goalie)
Derailed75
Registered User
It ain't me. I'm good and all but I cook for my taste buds and don't get a damn whether or not someone else likes it.
Also if I told you guys how I smoke stuff. The traditional guys would all turn their noses up at it.
Ok so here goes. Smoking wood is costly and honestly your not getting more than a quarter inch of a smoke ring on any meat. You get that after about 4 or 5 hours of smoke. I pull that shit off at 5 hours wrap it in foil and finish it in the oven. Lol.
Watch the hate flow!
Also I'm originally from Ohio and make a mustard sauce for my BBQ!
raynman
Registered User
- Jan 20, 2013
- 5,058
- 11,173
@Gocanes0506 and @VibesAlive you motivated me to take a 5 lb flat out of my freezer for Saturday.
Nikishin Go Boom
Russian Bulldozer Consultent
- Jul 31, 2017
- 23,708
- 55,334
This was the most disturbing thing in your post
Derailed75
Registered User
But I make it its home made and really good. Maybe I can get down to a game this year early enough for the tailgate and bring some.
It will change your mind
HisIceness
This is Hurricanes Hockey
Need @gordonramsey to judge.
Edit: huh, I could have sworn someone here had that user name
VibesAlive
Coastal Jerk
VibesAlive
Coastal Jerk
Actually, I do feel obligated to respond to part of this, mostly to make the point that "traditional guys" really like to get back to what bbq really is and where it came from. Smoking unwanted or preconceived useless cuts of meat nobody else wanted and making them taste good. That's bbq.
With that said, go for the oven if that's your thing, I would never criticize, but something about tending a wood fire for 12-18 hours is an art form, and I really like it.
