The Isolated Blurt Thread XXXVII: You're Welcome, Fuckers

[TwinkleStars]

Still hazy, hot and humid. It has been a decent Summer thus far

I know I shouldn't be but I am glad of my AC in my apartment. Whew!

 

[thør]

Might be an evening to enjoy a glass of Cointreau on the patio while the pork butt inches its way towards 200° F.

Slicing that butt? I usually let 'er go to 205°F for pulling.

 

[TwinkleStars]

Why the fuck would you steal a cement mixer??? Are you that desperate to concrete your front porch?

 

[HarryHill]

Why the fuck would you steal a cement mixer??? Are you that desperate to concrete your front porch?

Damn, if I knew you had a cement mixer we would have hooked up a long time ago.

 

[HarryHill]

Rosie finally came home after she was missing for 3 days.

 

[butters]

it's a mystery, alright.
she enjoyed her welcome home frankfurters

 

[TwinkleStars]

Damn, if I knew you had a cement mixer we would have hooked up a long time ago.

No, it was a video on youtube of 2 jerks stealing a cement mixer. I was wondering how desperate would anyone ever be to mix cement??

 

[thør]

Why the fuck would you steal a cement mixer???

To sell it for 2¢ on the dollar so you can score your next drug induced high.

 

[Plasmaball]

Why the fuck would you steal a cement mixer??? Are you that desperate to concrete your front porch?

There is almost nothing more satisfying than having a freshly poured and hardened slab to put things on.

The adult me totally gets it

 

[butters]

it's been a year for things breaking

the water pipe, the chest freezer, and now the fridge/freezer in the kitchen.
all antique stuff, compared to the life-span of products today.

i admit i was convinced our dog must be dead and was so relieved to see her back outside by the front porch this morning.

 

[phantom4533]

Slicing that butt? I usually let 'er go to 205°F for pulling.

It stalled at around 185°. I wrapped it in a towel and put it in a cooler overnight. When I unwrapped it the meat just fell off the bone. I don’t have a true smoker so I just use indirect heat. I’ll put wood chips in a pan over the burner that’s in use and let that add some smoke. I don’t get any the bark that I might get from a smoker but it’s pretty damned tasty.

 

[thør]

It stalled at around 185°. I wrapped it in a towel and put it in a cooler overnight. When I unwrapped it the meat just fell off the bone. I don’t have a true smoker so I just use indirect heat. I’ll put wood chips in a pan over the burner that’s in use and let that add some smoke. I don’t get any the bark that I might get from a smoker but it’s pretty damned tasty.

A towel and a cooler are smoked meat's best friends.

 

[butters]

maybe absence really does make the heart grow fonder...

the stray ginger boy cat we took in a year and a half ago is generally wary of our guardian dog, Rosie... she mostly ignores him but will chase after him on the odd occasion.

while she was gone, he decided her space on the porch officially became his, and he took full advantage of ownership.

now she's back and i just saw them both laying there, chilling, about a mere 5' apart.

 

[butters]

this tattoo artist is so good... at first sight, he's like the Banksy of the tattoo world!

https://www.msn.com/en-us/news/tech...&cvid=1b7b28f4127a4951f834e6ef9192d905&ei=167

 

[butters]

i think i just heard my old roman catholic nun headmistress spin in her grave:

https://www.christianbook.com/bible-match-it-link/pd/539389?en=bing-pla&event=SHOP&kw=games-0-20|539389&p=1179517&dv=c&snav=BGMERCH&cb_src=bing&cb_typ=shopping&cb_cmp=590197333&cb_adg=1235852103727034&cb_kyw=default&msclkid=41f994bdec5916bfdb95f2306b76884d&utm_source=bing&utm_medium=cpc&utm_campaign=Shopping Children - Top Products&utm_term=4580840335419181&utm_content=s-all children

 

[Plasmaball]

I don't feel like getting caught out in the rain so I'm thinking Thursday for a bike ride. Take my kid with me and torture him. I dunno.

 

[spacekowboy]

Since smoked meats were on the menu earlier, might I offer my recommendation for the Camp Chef Woodwind Pro. I know, I know .. pellet grill. But with the addition of the smoke chamber where you burn wood chunks it gives you as close to an offset smoke as you can get without babysitting a fire for 12-15 hours. I've made some killer pulled pork on it and beef ribs. The two pork ribs cooks I've done on it didn't turn out as well as I would have liked but that was operator error on my part more than the grill. I have yet to try a brisket on it but it's on the agenda eventually.

 

[thør]

The easy bake oven gets a bad rap among "purists", but all I care about is taste. My cheap-ass AKORN kamado turns out awesome food, brisket included. It's due for replacement soon because it's rusting out. I haven't decided on a replacement.

 

[dolf]

I got married again. This time with guests. High on a Spanish mountain. Lots of people cried. There was cake.

 

[thør]

I got married again. This time with guests. High on a Spanish mountain. Lots of people cried. There was cake.

I saw a photo.......

Congratulations.

 

[Noor]

I got married again. This time with guests. High on a Spanish mountain. Lots of people cried. There was cake.

Congratulations again! Same guy?

 

[spacekowboy]

The easy bake oven gets a bad rap among "purists", but all I care about is taste. My cheap-ass AKORN kamado turns out awesome food, brisket included. It's due for replacement soon because it's rusting out. I haven't decided on a replacement.

As far as purists go, I still use the Webber kettle about once a week so they can pound sand. When it comes to a long coock id rather not babysit a fire when it's 105° outside or when the wind is whipping around my backyard in the evenings. I've got better things to do with my time. I can still get a quality cook and I don't have to make it intentionally harder on myself than it need be. On top of that, the Camp Chef is reasonably priced up against its competition so all in all I'm pretty happy with it.
I am interested in getting a kamado down the line though. My issue with them is capacity. I tend to do big cooks when I fire up a smoker.

 

[thør]

I tend to do big cooks when I fire up a smoker.

A guy can't have too many boats, skis, or BBQ devices. I'm thinking about the Weber to replace the AKORN and it has more capacity. I have the AKORN jr at the cabin and it works fine for a few people, but is too small for a group.

 

[pink]

As far as purists go, I still use the Webber kettle about once a week so they can pound sand. When it comes to a long coock id rather not babysit a fire when it's 105° outside or when the wind is whipping around my backyard in the evenings. I've got better things to do with my time. I can still get a quality cook and I don't have to make it intentionally harder on myself than it need be. On top of that, the Camp Chef is reasonably priced up against its competition so all in all I'm pretty happy with it.
I am interested in getting a kamado down the line though. My issue with them is capacity. I tend to do big cooks when I fire up a smoker.

Long Coock???

 

[Plasmaball]

I got married again. This time with guests. High on a Spanish mountain. Lots of people cried. There was cake.

What number is this?