60+ year old thread.

Well, I'm still waiting for the rain...
I should be a weatherman.

 

Aren't they all unemployed on the islands?

 

Time to wrap the experiment a little bit ago. Trying to make the poor mans mini-brisket = chuck roast. Got a chunk on sale, so I said, that's what I'm gonna do!



Todays wrap up putz was using up more things lying around. I did have to buy the LED bulbs for $4. Tells me if cooling fan, or red for heater are running with the door closed (since I won't be able to see in.....)




(I got my $5 worth out of the sunshade. It'll come off if cold really comes. I have a 10 mil clear for it!)

Made my Professional trip down to NB for hearing aid repair, and was promptly taken care of. And when you can go to for 2 things, find a third, and spend $10.28 - that's a good thing!

 

Evening all:
Just read an article where Ford in conjunction with Purdue University has invented and applied for a patent on a charging cable for EV's that can fully charge them in about 5 minutes, slowly but surely they are removing the negatives of owning an EV!

 

bit by bit, or maybe byte by byte.... it's getting there! Exciting stuff.

So, the experiment?
I left my probes in and plugged into the smoker, and let it get down to 145* per the recipe.
This was a tasty (nothing but salt/pepper/garlic rub) and more tender than it looked failure. It will make good sammiches in the blender. It stalled too long before the wrap (165*), and I had to raise the temp. It stalled when double wrapped (210*), and I had to raise the temp. There simply was not enough marble in the meat to survive that. There was a lot of juice in the wrap, so what was there was there....




I'll do it again sometime - with a more fatty cut, and enough time I don't have to heat through a stall.

 

Do you have a link to the article? I like to read.

Looks good. Bet it tasted delicious. If you do a chuck roast again try injecting it with beef broth before applying the rub.

Our church used to participate in a county program to house the homeless for a week in the winter. I would always do chuck roasts on a rotisserie, always a big hit with our guests. I figured they get a lot of pasta and pizza everywhere they go.

Today is lunch with my cousin's husband. It has been almost 2 months, with my vacation and sickness. The x-rays cam back and my lungs have cleared up so I am good to go. Went and had a pneumonia vaccine shot yesterday. Going in for a shingles shot in 2 weeks.

 

Thanks Tom, I'll remember that. Tasted great, and more tender than it looked, but....a learning experience for sure.

 

Good Morning Porchites! A day between appointments, and the wife is taking a friend to the hospital in Austin, so it's me and the dog trying to stay out of trouble.

 

I’m

That cartoon makes me laugh because this is gonna be the first year in 54 years thst I’ve ever done a Turkey myself as family has always done it snd everyone else has always brought some sides but this year the wife & I are doing it solo to cut down on all the family disagreements & fights so even if I burn the shit out of it than it’ll be better than previous years snd there’s always Chinese delivery right!? LMAO.

 

Hell yea on the family crap. Between now and Jan 2 is the worse time of year for me..
Our plans changed twice when we found out stuff is not going to be open like usual.
Nothing is open.. Not even Chinese..
So now a 21 pound Turkey sits in wait in the aux freezer..

 

They will make it a neg as they go along.

 

SMOKE 'EM! Simple, even on a regular Weber! Takes 4 to 6 beers, I mean hours. Made fire indirect on two sides , grease pan in the middle. Refill charcoal and wet wood chips once an hour. You'll have your own little George Hamilton, and the kitchen stays free the whole time.

 

It don’t work that way around this place unfortunately.

 

Afternoon all:

 

Here’s one more 60+. Love my Tacoma! It’s like Lincoln Logs for adults. Just keep building it the way you want it.

Edit: Until you run out of money or the wife runs out of patience !

 

Purchasing a Choice Grade chuck roast does help some with the higher fat content. Cook it low and slow like a brisket and it should come out tender. That being said I always have a hard time cooking a brisket. The biggest problem for me is the size of the meat. I have started cooking only 1/2 the brisket after I trim down the fat.

What happens in the garage stays in the garage.

 

Thanks Tom. Yeah, I tried all the normal tricks. Was a choice cut, I just got it on sale because of pack date. It was only 2.75 lb, And the trip to 165* was supposed take 3 1/2 hours, and the finish was another 2. So, I started in the morning, and still had to hurry it if we wanted to eat that day! So, it got low and slow as long as I could......I made back up sausage! Still tasted good.

Good Morning Porch Pals & Gals (who we haven't heard from lately)! Off to the big city today, I will take the armored truck. Georgetown, Bee Caves, and Westlake - so all around Austin. Fireplace insert search and Doctor. Might as well do them all if I'm going in!

 

Never can have enough trikes!

Comfort Ride (yellow - full suspension)
Go Fast (foreground, leaned way back, rigid frame)

In between those two is my latest addition, upon the work stand. Still, a go-fast machine, but indirect steering (helps isolate my hands from road vibration) and the 4130 steel tubing soak up some road vibration without a full suspension weight penalty.

New Roof installed. My wife is hanging in there (daughter on speed dial when I go out riding)—keeping busy.

Bonus - Dog Tax included (photo of two of my pups)

 

You need to join me for a boxing class this afternoon!

Very least if you own a pair of "mountain bike" shoes join me for a ride. SPD cleat slips on my pedals (with a recumbent, if a foot slips it strikes the ground, way too easy for it to get sucked under resulting in a broken leg! I'll do a "parking lot test drive" with tennis shoes, but starting downhill and foot slip at 20 mph is bad news!