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  1. Member Resources

    1. The Welcome Shop (Please read first)

      New Carver Heads and audio enthusiasts please introduce yourself here.

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      Everything about the members. See the Member Map here and other discussions related to the site's users.

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  2. The Audio Chain

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      Everything to do with delivering information to sources - including digital streaming, videos, and even games.

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  • Just Posted

    • Rage Against The Machine    Sleep Now In The Fire     
    • Whoa. Thats just masterful. Nice presentation. I know what im motivated to do this weekend.  Thank you!!!!!!!!!
    • Very cool.  Thank you!!! Who is it?
    • One of the things I really wanted the Traeger for was ribs.  I absolutely love fall-off-the -bone pork back ribs.  So the second thing I cooked on my new pellet grill was ribs. I talked to a buddy that recommended the “3-2-1 method” (I won’t go into the details, as they are readily available on line. Much to my surprise, the ribs turned out mediocre at best:-(  I tried another method, with similar results.    Then last week, I came across another method, and damn if they weren’t the best ribs I’ve ever had.  Seriously. I did them again tonight, and figured I’d give a play by play for any interested...   Start with as many racks as you want - I did 3 because we like leftovers. Peel the membrane off the bone side, and season to taste. I use Slap Ya Mama Cajun seasoning (I was introduced to this in Oklahoma City, on fried alligator!)      Then it’s on the pre-heated grill (Apple wood pellets) meat side up, at 275 degrees. I also put a water pan in the grill for added moisture. Leave untouched for an hour.     as an interesting side note, if using a traeger in cold temps (high of 35 here today), it helps to insulate your pellet grill, otherwise you’ll really burn through the pellets. Traeger sells an insulated blanket for $120, OR (another tip I got from a buddy) you can go to Harbor Freight and buy a welding blanket for $25 and fold it and drape over the grill!     After 1 hour, spray the ribs with a 50/50 mix of apple cider vinegar and water, and let cook for another 45 minutes. Then sauce the meat side, and cook for another 15-20 minutes.     After the 20 minute cook after saucing, pull off an sauce both meat side (again) then flip over and sauce the bone side, and wrap in two layers of aluminum foil. Place MEAT SIDE DOWN on the grill for another 2 hours.      After 2 hours, pull off and let rest for 15-20 minutes, then unwrap and enjoy fall-off-the -bone ribs!!    
    • Had a little time to play with the open baffle setup. Cherry 180's running the open baffles. 625x2 running the Bozak 12" subs 78hz down low. Having fun. Lightstar preamp do'in work and sounding supreme!
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