The post whore thread.

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Originally Posted by wyome

Just me and the wife for sb nite...kept it simple, smoked bacon & cheese jalapenos and brats....Attachment 63956

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Us too.

Had a late breakfast, just a little bacon, cheese eggs, and diced taters.

Wife had to run out for something last minute this morning and KS had precooked wings on blowout sale. We had a couple different kinds for the game. Ate them around 5PM. Their spicy wings were the best. Not a huge fan of buffalo sauced wings, but they were OK with some ranch. The plain needed help of course, some sweet baby rays. Mmmm.

Might snack a little more in a few minutes. Nothing heavy out for dinner tonight.

Drank the last of a giant Gentleman Jack's bottle I got for Christmas.

I'm late,I'm late. For a very important date.

If the pwt removed all the gibberish, focusing on the real issues. Like reloading, would it be 1844 pages?

Let's get down to serious business.

Irv. Where's your AAR on the . Super bowl Smoker Cook Off? Since the mods disabled the taste o vision feature. We're going to rely on your unbiased opinion. Who did the better pork roast?

Points already favor your spouse on pre cook seasoning, and after cooking looks.

All suggested meat temps should be thrown out the window for smoking. Pork and beef is best at 203 degrees. No exceptions. They don't even hit their stall until 160 or 165.

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Originally Posted by hghclsswhitetrsh

All suggested meat temps should be thrown out the window for smoking. Pork and beef is best at 203 degrees. No exceptions. They don't even hit their stall until 160 or 165.

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Here lies the problem with me and beef. It's a crime to cook beef past extra warm. The other item to remember is Stall time frame, here's some of the many links.

http://amazingribs.com/tips_and_tech...the_stall.html

http://www.smokingmeatforums.com/t/1...-stall-plateau

Brisket at 203 degrees is far superior that medium or medium well.

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Originally Posted by hghclsswhitetrsh

Brisket at 203 degrees is far superior that medium or medium well.

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Right, you're talking brisket. I'm saying in general, cooking any red meat past rare, is like shoe leather.
Until i can wrap my head around brisket cooked to the low 200's. It's a back burner cut for me.
I should just say fuket and see what happens.

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Originally Posted by Great-Kazoo

Right, you're talking brisket. I'm saying in general, cooking any red meat past rare, is like shoe leather.
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Well grandpa, if you would get some dental implants and toss out those dentures, you could chew something tougher than oatmeal....... [Tooth]

Anything that still bleeds when you cut a piece off is a bit under done for me.

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Originally Posted by SideShow Bob

Well grandpa, if you would get some dental implants and toss out those dentures, you could chew something tougher than oatmeal....... [Tooth]

Anything that still bleeds when you cut a piece off is a bit under done for me.

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I like my steaks cool to the touch, hoofs & horns & hair removed.