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Showing content with the highest reputation on 04/29/2020 in all areas

  1. 6 points
    I’ve attended and watched A LOT of speeches over the years, but this guy gives one of, if not the very best I have ever heard. A little long at 45 minutes, but I promise you it’s worth you time. Very enlightening on the future of China and the USA, and the future of green energy.
  2. 3 points
    It is that time again. The last fundraiser we ran was January 2018. We still have a few bucks in the pot but not enough to cover upcoming expenses. I know it is not the best time to ask for help. This is not an urgent need. Just planning for the upcoming expenses. Great if you can help now. If not then we understand. Donations are not required or expected. Donations can be made anytime. Please make donations to our PayPal account: thecarversite@gmail.com (please add in the PayPal comments "Site Donation") If you want to make a donation by some other means please contact me by PM. This thread is locked to comments.
  3. 3 points
    A comet only just discovered in December of last year has already met its demise. It didn't reach perihelion, or its closest approach to the Sun. It didn't even pass inside Earth orbit. Yet Comet C/2019 Y4 (ATLAS) has now absolutely shattered... https://www.sciencealert.com/hubble-photographed-a-comet-torn-apart-by-the-sun
  4. 3 points
    A stall is a phenomenon that occurs when, after a primal cut has been put on to roasting on a barbecue or smoker, the temperature of the meat suddenly stops rising. This stall in temperature can last for four or more hours, sometimes even dropping a few degrees in temperature instead. The stall usually happens at around 150°F, There are many theories about why this happens, you’re likely to get a different explanation from different pit masters. Popular belief is that a stall is caused by a phase change of collagen to gelatin in the meat. The collagen protein combines with moisture and converts into gelatin at about 160°F, which is just about the same temperature that the stall begins. It has also been speculated that fat rendering (the process of lipids becoming liquid) is the cause of the stall, while others consider the cause to be protein denaturing (the breaking down of long chain molecules). The underlying science behind all these theories is that the process in question uses heat energy to occur, which can lower the overall temperature of the primal. The amount of heat required for any of these processes, however, is not enough to halt the temperature increase for four or more hours. Science behind the stall With experiments conducted by several scientists, chefs, pitmasters and barbeque enthusiasts, the definitive cause of the stall is evaporative cooling. Evaporative cooling is just a fancy term for the effect of sweat. The same way your sweat cools your forehead down on a hot day, so the moisture in the primal evaporates and cools the barbeque down. How evaporative cooling causes the stall The stall is a naturally occurring phenomenon during cooking with lower temperatures. The fuel in your cooker burns and produces energy in the form of heat. The heat is distributed throughout the cooker, some of it being absorbed by the meat while some escapes through the sides and vents of the cooker. The heat energy that warms the meat also melts the fat and evaporates the moisture in the meat. The evaporating moisture cools the surface of the meat even as the cooker heats it. After a few hours of this, with the temperature continually rising and increasing the rate of moisture evaporation, eventually the cooling effect of the evaporation matches the heating effect of the cooker. The cooling counteracts the heat and the temperature stops rising, at about 150°F. During the stall, the balance of heat and cold continues while all the moisture slowly evaporates away. After some time, there is no more moisture left in the meat and the temperature again begins to rise, signaling the end of the stall. Beat the stall with the Texas Crutch There are several ways you can beat the stall. Simply leaving it for hours on end will eventually solve it, if you can stand the wait! The most recommended technique is the Texas Crutch – basically wrapping your meat in foil right as you hit the temperature plateau. I don't like the Texas Crutch if it can be avoided as I feel it dilutes the "smoke" flavor you have worked so hard for a you will find a lot of the flavor liquids are sweated out of the cut, but if necessary it's the only way unless you have an extra 4 hours or so for the cook.
  5. 2 points
  6. 2 points
    If your going to wrap I would wait till after 3 hours as that is the period when the meat will take the smoke flavor the most. Yes you can. Many do that to bring the outer bark back.
  7. 2 points
    I see Terri Nunn of the synth-pop group Berlin
  8. 2 points
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  10. 2 points
    Gregory Alan Isakov Nice alternative/folk mix - well recorded and immensely listenable.
  11. 2 points
    Frazey Ford Purple and Brown
  12. 2 points
    Grand Funk Railroad I'm Your Captain
  13. 2 points
    Great topic. I built one out of a bread proofer, I installed a wood biscuit feeder, ( you can do a variety of woods, apple, cherry, mesquite, etc). I installed two dryer heating coils, one is 1500 Watts the other 2000 Watts. both are controlled by separate temperature control units and can set for temp control and set for duration with ability to change automatically up to 6 times depending on how you set it up. You can do box temperature control and meat thermometer control. Installed adjustable vent in top and has air vents at the bottom. I like it a lot, your not stuck to it for 6 or 8 hours or more monitoring temps. Proofer looks like this
  14. 1 point
    I got into a hobby, if you want to call it that, about a couple years ago. I went and purchased a smoker and decided to give it a try. Not a pellet or disc but a real log fire smoker. I don't know what they put in those discs to hold the wood together so no, real wood. Cut seasoned cherry, maple, hickory, and oak. Now its kind of like buying your own 1/2 of beef from your local farmer and having a great tasting steak then going to Outback or Texas Roadhouse. They just don't taste the same. Not one bit. Well that's what smoking our own meats with real wood and seasoning the meat the way we want it, did to us. No restaurant can compare to what comes out of that smoker. Fall of the bone, juicy, excellent taste, and whatever else you can think of to describe what happens when you bite into your own smoked meat. Anyone else out here smoke their own meats? Let's see some pics and hear some stories or experiences. My outside kitchen.
  15. 1 point
    As promised when I won the C1 faceplate from @Will Meyer , I am offering up a karma for the Eric Clapton/B.B. King, Ridin’ With the King DVD Audio. Somewhere along the way, I ended up with two of these, so it’s time to offer one up to the karma gods. I am not normally a blues fan, but this disc is incredible. It has dynamics on Heart Beats Like A Hammer that are downright scary, and Marry You has some incredible imaging and panning. The 96/24 2ch mix is where it’s at, but the 5.1 mix is interesting, in a novelty kind of way. Open to all members that have been here since yesterday, and have the ability to play DVD-A (you will need a player that specifically plays DVD Audio)- pick a number between 1-100, closest without going over wins! Drawing sometime this weekend.
  16. 1 point
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  18. 1 point
    I thought the exact same thing - he basically said we are due for another 9/11 level event. He sure predicted that one, even if he didn't actually try to predict this crap we have today. I've often thought we should pull our people home, build out our infrastructure and let the rest of the world manage their own issues independent of us. It would be eye opening to see how things unfold. I don't think it would be as drastic as he portrays but I do believe there would be a lot of impact. Then we could get blamed for doing that too !!! Thanks for sharing - it is definitely thought provoking.
  19. 1 point
    Ain't that the truth. This is a FedEx shipment to me. It reads backwards to me, with the latest scan at top. That said, it took 4 days and 3 hops to move about 170 miles from the start point. Monday , 4/27/202011:02 am MONTICELLO, IL In transit 3:57 am CHAMPAIGN, IL In transit Saturday , 4/25/20207:41 pm CHAMPAIGN, IL In transit 12:54 am FEDEX SMARTPOST NEW BERLIN, WI Departed FedEx location Friday , 4/24/20205:16 am FEDEX SMARTPOST NEW BERLIN, WI Arrived at FedEx location Thursday , 4/23/202010:12 pm NILES, IL Left FedEx origin facility 8:17 pm NILES, IL Arrived at FedEx location 4:02 pm
  20. 1 point
    I did a little research after I watched it. The parts that really hit me we’re about Germany and their return to coal, and China’s debt curve - both are credible claims. It’s kind of creepy when he speaks of us being due for another “crisis” 3 months ago... thanks for giving it a watch!
  21. 1 point
  22. 1 point
    Terri Nunn (Berlin) - The Metro
  23. 1 point
  24. 1 point
    I have no idea who it is. I didn't change it. @Nahash5150? Google search confirmed Terri Nunn Give the man a cookie!
  25. 1 point
    Fascinating presentation. Unfortunately the amount of world history / political knowledge / economic knowledge required to agree with or refute what he is saying is beyond my capacity. Pretty good sense of humor too.
  26. 1 point
    Thanks! Amazing. Hubble has been an outstanding success, lasted way beyond projections and opened a new window on the cosmos. It proves that if we are willing to invest we can remain the world leader in science and technology, but I'm very afraid we may lose that leadership. I'm not trying to get political - that's a very long-term trend IMO. For example, we should have had a super-collider WAY bigger than CERN in Texas years ago if congress hadn't killed it in the 90's. We can afford it - and there's a difference between making an investment and flushing money down the toilet on stupid stuff. (OK maybe I'm getting slightly political). 😉
  27. 1 point
    I guess I never paid enough attention to realize this was happening. I cooked my first brisket, thought I timed it poorly and ate dinner at 9:30 PM instead of the planned 6:00 PM because of it. Now when I cook one I make sure it is on the already warmed up smoker by 6:00 AM for a 6:00 PM dinner time. Thanks for sharing the info James !!
  28. 1 point
    Spybot Search & Destroy is a free internet security program that specializes in the removal of malware, spyware, and adware... https://www.majorgeeks.com/files/details/spybot_search_destroy_2_12_final.html
  29. 1 point
    R H C P Under The Bridge
  30. 1 point
    George Thorogood Bad To The Bone
  31. 1 point
    I finally received my final tax info and decided to send my taxes across town to my accountant. I have a supply of USPS Priority Mail envelopes and figured I would avoid a trip to FedEx. Mind you - my accountant is 10 miles from my house. Here is the tracking:
  32. 1 point
    Marilyn Manson Sweet Dreams
  33. 1 point
    Live Lightning Crashes
  34. 1 point
    Atlanta Rhythm Section?
  35. 1 point
    Here is mine. I made it 25 years ago from international gas transmission line pipe. Mounted it on separate platform with a center peg so that I can swing it around 360*. Once it heats up it can do a slow smoke for 72 hours at 145* or whatever temp I need. I have a removable plate(on the ground) to go between the firebox and chamber. Also set it up to take an electric rotisserie. Cast iron grates so I can build a Hot fire in the main barrel and cook steaks. I need to re-dress the cooking platform and shorten the legs as I used to have it in the yard. It is a major BT to move!!
  36. 1 point
    This is the web pic of my rig:
  37. 1 point
    Here's a turkey from my smoker - a Pit Barrel Cooker. Made in the USA by veterans. Best $300 I've ever spent. https://pitbarrelcooker.com/
  38. 1 point
    A lot of great information and pics going on in this topic. I like the home made one by @danowood. Thats a pretty cool set up you came up with. And Bman, that is a really nice smoker you have there. Very similar to mine except for the pellets and electricity. Good recipes, ideas, and beers. I haven't seen some of those brands of beer. We have a farm market very near to the house that has an awesome selection of beer from all over the world. I will be going there to see if I can find the beers in the photo's. One thing I would like to add to the topic and that is preparing the meat. I found a jerky cure kit like 20 years ago that I like to use. It is the Hi mountain brand and there are a lot of flavors to choose from. My wife and I like spicy ribs and when I say spicy I mean really frickin hot. So Hi mountain has one that is just that. Inferno blend. If you like hot you gotta try this. I only use the seasoning part of course. I put the dry spicy rub on 24 hours before smoking and put it in the fridge to absorb some flavor. I go out and get the fire started and get the temp holding steady at 240 then throw them on. After an hour and a half I pull the ribs off and wrap them in foil then put them back in for 5 more hours. Great point Bman brought up, gotta let the meat rest after taking it out of the smoker. Since mine is already in foil I just stack the meat on top of each other in a large bowl and put it in the oven. When its time to unwrap the meat I do it in that bowl to catch any juice that comes out of the wrapped meat. I use the juice for dipping the meat in while eating and also to make gravy for some other meal. So much flavor in that juice. Another thing I discovered was, about a month or so back I smoked 2 chickens and put one in the freezer not knowing what the texture or taste would be like. It was a total experiment. Last week I thawed out that chicken and I was amazed at how good it tasted and also how juicy it was. So freezing doesn't hurt the smoked meat at all.
  39. 1 point
    If I had all the money I've spent on "disposable" grills over the years, I could buy 1/5 of DavidH's system. 🙂 You guys know - all of the gas grills that are great the day you first use it and then steadily deteriorate until you toss them out. Charcoal grills - rusting out on the bottom, racks falling apart, etc. Enter the Traeger - a very high quality pellet grill. I am not a great cook. I do love tasty food and I enjoy sharing with family and friends. My brother-in-law had been raving about his pellet grill for some time and I decided to do some research on the grills and wood pellets in particular. I learned two important items - wood pellets for cooking are VASTLY DIFFERENT than wood pellets for heating and bigger is better when it comes to grills. Wood pellets for heating are made with all types of woods, bound with many different substances that are not appropriate for food preparation. Wood pellets for cooking are 100% hardwood. No binders or fillers - just hardwood. They are compressed with extreme pressure and that helps them deliver both heat and intense smoke flavor when burned. The better brands are 100% the type of wood advertised (alder, maple, hickory, mesquite, apple, pecan, cherry, oak, etc.) and you can definitely smell and taste a difference in the different wood varieties. Reading hundreds of reviews on various pellet grills, I discovered a common theme - outside of tailgating or camping, almost everyone who purchased a smaller version of the pellet grill of their choice remarked how they wished they had bought the larger sized one instead. My brother-in-law said the same thing to me. Armed with said information I started researching pellet grills in earnest. Fast forward a few weeks and I am in Costco. There is a guy there with a whole Traeger grill setup. He had a small tail-gater grill, two mid-size units and the largest home unit available. I had decided that Traeger was on the short list of grills in my research so I went over to check them out. For those who don't know how they work, here's a picture description: Here's a cutaway view of a small Traeger: Here's mine: Looking at the Traeger, the sales guy approached. I asked for the basic info he felt was important. Smart guy - he realized the "food is so good on a XXX grill" sales pitch wasn't going to fly with me. He immediately jumped into the pertinent stuff: 1. The entire grill, minus the legs, is powder coated steel. The steel is heavy gauge - the grill weighs about 130 lbs. 2. The firebox, heat baffle and grease drain pan are all made of heavy gauge stainless steel. No rusting away, no damage from thermal cycling. 3. The grill grates are porcelain - no rusting away. 4. The temperature controller has two optional temp probes - perfect for monitoring both racks of ribs. You don't have to use them to grill however. 5. You can buy replacement parts right from their web site. They use the same motors, fans, controllers across many models for simplicity and to ensure availability. 6. There are quite a few accessories available for the grills too. Three I thought were must haves are a thermal blanket for winter grilling, a top rack and a front shelf. The thermal blanket really helps with maintaining temps in the winter and it lowers pellet consumption. The front shelf folds so the cover will still fit. The top rack is 1/3rd the depth of the main rack - perfect for parking veggies, breads, etc. out of the way but still in the heat and smoke. This is the newer version of my grill with the blanket - the legs are angled, making it a bit sturdier. The sales guy then told me that most customers who bought the smaller grill (usually to save $$) ended up wishing they had bought the larger one. I already knew this from my brother-in-law and the reviews I had read so I was pleased that he was honest about his customers. I bought the Texas Elite 34, the largest they made at the time. The Costco promotion included a cover, the top rack, three bottles of Traeger Chicken Rub, three bottles of Traeger Beef Rub, two 20 lb. bags of pellets (one hickory, one mesquite) and a recipe book. I added the blanket and front shelf later. All told it was $800 or so. I see now they have the same grill, with the top rack, cover, pellets, etc. for $699 on their web site. That is a good deal, IMHO. The new ones even offer wi-fi connectivity so you can adjust it remotely. One downfall of this grill / smoker - it is 120VAC powered. If the power goes off and comes back on it will not re-start itself. If you intend to do an all-day, unattended smoke session I recommend you plug it into a decent sized UPS. I did not intend to make this a Traeger sales pitch but I did want to share that this is a very well-built grill that should provide a lifetime of cooking if you give it basic care. I have had mine for four years now and it has ZERO rust or corrosion. Anyway, this is how I cook a brisket. I start by getting a 10 - 12 lb brisket - from Costco usually. I try to find one that is mostly flat and has an even pad of fat across it. I pull it out of the refrigerator at midnight the night before I intend to cook it. Letting it warm up a bit before cooking keeps the the cook time to 12 hours or so. The first one I cooked took 15 hours because I pulled it from the refrigerator and went straight to the grill with it. Lesson learned. Anyway... I make a "mopping sauce" with the following ingredients and put it in a spray bottle. 1 tbs Worcestershire sauce 1/2 tbs chile powder 1/2 tsp garlic salt 1/4 cup apple cider vinegar 1/2 cup beef broth 1/2 cup cold brewed coffee I heat the Worcestershire sauce, apple cider vinegar, beef broth and coffee together and then stir in the rest of the ingredients. Heating the liquids really helps with dissolving the solids, making spraying easier. My rub is simple - I use a 1/4 cup of John Henry's Texas Brisket Rub mixed with 1 tbs of ground coffee. Coat the meat side of the brisket with the rub, let it set for a few minutes to stick to the meat and then place it on the grill, fat side up. Set the controller for "Smoke" and smoke for four hours. Once the smoking session is complete, adjust the temperature to 225 F. Spray the entire fat side of the brisket once an hour with the mopping sauce, making sure to shake the sauce before spraying it. Cook the brisket until the meat probe shows 190 F in the thickest part of the meat. This will take 6 - 8 hours for a 12lb. brisket. I usually start my grilling at 6:00 AM and serve the brisket around 6:00 PM, depending upon the temperature of the meat. If you like a lot of smoke flavor I have found mesquite seems to be smokier than the other woods. So far I prefer hickory and / or oak for brisket. The good news is it's easy to try different flavors so have at it. Last but not least - one of the secrets of great grilled meats is allowing them to "rest" before you serve them. I pull the brisket off at 190 F and put it on the serving platter (be sure the platter has a lip all around as the meat will be juicy). I wrap the platter and meat in a layer of foil and then I set the platter on a thick beach towel. I then cover the entire platter in another thick beach towel, insulating it while it rests for 30 minutes or so. Slice it across the grain and serve. If you like barbecue sauce with your brisket but like a little sweet and kick together, this is a simple mix I make for myself. I put Sweet Baby Ray's BBQ sauce in a small cup and add Texas Pete Hot Sauce. Adjust the hot sauce until you get the right combo for you. Easy, cheap and really adds a bit to the brisket. This is the last brisket I made, back in early March. You can see what I mean by the juice coming from the meat. It is very juicy and tender because it was cooked on low temp for 12 hours or so. I was pretty happy with the smoke ring and everyone said I made the best brisket they've ever had. 🙂
  40. 1 point
    I'm ready for code enforcement. Can't be too careful.
  41. 1 point
    Hey Tim, give country style ribs a try. I've cooked many of them in a smoker similar to the one you're using. They're not really ribs. They're a back cut. I found them much easier to nail than slabs or baby backs. Another trick is to put a bit orange juice in the water pan. Fresh squeezed, unsweetened is best, because all that cooked sugar in the pan is quite challenging to remove.
  42. 1 point
    Jennie Lena, Analog Girl In a Digital World was released on April 10, 2020. The first track is a cover of Aretha Franklin's Respect Yourself, and in my opinion, no one should ever cover Aretha's work. All will pale in comparison. That said, the rest of the album is entertaining. Jennie has a soulful voice, and her energy reminds me of Janis Joplin. Overall, this is a good album, and it gets a 7.5 on Sk1Bum's 10 point scale.
  43. 1 point
    A few of us post to What's cookin occasionally. Some pics there of some of our efforts. Don't read that thread on an empty stomach. I have a smoker similar to yours, and my favorite woods to use are mulberry with pork and northern red oak with beef. I've tried many others, but those are the absolute tops for me.
  44. 1 point
    For my first Fathers' Day my wife bought me a Weber Smokey Mountain water smoker. It uses charcoal for fuel and water for a heatsink. My favorite thing to smoke is brisket. I still haven't had much success with ribs, but I keep trying. Recently, I bought a set of thermometers from Thermoworks - one for grill temp and one for internal temp. The base station will even transmit the info to a receiver, so I can check temps without having to go outside. I try and keep my grill temp around 225. I've always wanted to try smoking with wood, but it does seem much more challenging than charcoal with smokewood chunks mixed in.
  45. 1 point
    I just use Kosher salt and ground black pepper corn with hickory logs. I also try and keep the temp around 240. Chicken and ribs I smoke for 6 hours. Brisket about 11 hours. Briskets are definitely an all day deal.
  46. 1 point
    Nice smoker! I have 2 Masterbuilt propane smokers I bought at Lowes. One for the house and one for the hunting camp. I set the temp at 240 degrees which seems like the best temp for outstanding results. I mix apple, cherry and hickory chips together for a unique taste. I fill the reservoir with apple cider vinegar. 3.5 - 4 hrs is the average for babyback ribs. Next is trying out a brisket to see if it turns out good. Which rub do you use for brisket?
  47. 1 point
  48. 1 point
    Mindi Abair & The Boneshakers Featuring Joe Bonamassa 'Pretty Good For A Girl'
  49. 1 point
    Bach: French Suite No. 5 in G Major, BWV 816 - Gigue Two renditions (best appreciated on your system as opposed to smartphone or tablet): 1. Gigue @ the bass pedals, a dance! The voices enter in descending order (Soprano-Alto-Bass), while in the second half of the piece the voices enter in opposite order. 2. Virgil Fox primes the audience : the first two voices will make you tap your toes, when the bass pedals enter you will want to kick-up your heels!
  50. 1 point
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