Norcal Spotted and BS Thread

You're the man!

 

I don't have an address, didn't think I'd be here this long to set up a PO box. Thanks man for the offer! I'm filing my transfer paperwork this week to try and get into that unit out of Ft. Lewis that will let me get treatment at home (Travis AFB) Hoping they can get the transfer done in the next couple weeks.

 

Well as soon as you get an address let me know. I live like 10 mins from the brewery and they've got stainless steel growlers now. I can order a few and ship 'em.

 

Will do, hoping I can trade an address for being home and getting the real deal at the brewery!

 

Tri tip santa maria

@tacomgee

 

The pre marinated ones? Never tried them

 

Thanks for coming!

 

Bomb. Super easy when camping

 

Dude, I think you can use that as a pickup up line.

 

No shit! I've actually steered clear of them just because the flavor didn't sound good. Guess I'm picking up a few of those to test out! Good call guys

 

Figured I'd link this since Ms. Underwood has been posted so much lately...http://thechive.com/2016/10/18/sara...to-nature-with-very-little-clothes-16-photos/

 

yes, please tell me more about this investment.

https://www.instagram.com/p/9SR75iMrR9/

https://www.instagram.com/p/ttAUKtxfK5/

 

You overcooked it plain and simple.

Roasts like this are meant to be cooked low and slow, if your oven can go low enough, you'd do 3-4 hours at 150-175 internal temp. Get yourself a meat thermometer to be sure:

Ivation Long Range Wireless Thermometer - Dual Probe - Remote BBQ, Smoker, Grill, Oven, Meat Thermometer - Monitors Food From Up To 300 Feet Away(Black)

https://www.amazon.com/dp/B01AGNOUBU/

to make sure the giant +/- 50f temp swings don't overcook your meat.

If you have a masterbilt electric smoker, they usually go lower in temp:

Masterbuilt MB20071117 30" Black Electric Digital Smoker, Top Controller

https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

If you choose the sous vide route, if the meat is already sealed, dump it in water, connect via wifi, throw it in a cooler w/ ice water, and have the timer set to turn on 4 hours before you get home and cook at 150F:

https://store.anovaculinary.com/products/anova-precision-cooker-wifi

At the end of the cooking cycle for the sous vide route, you'll still need to fire it to get the outside crispy.

A Searzall can help:

$75 Booker & Dax Torch Attachment, Pro Grade, Chef Certified, Handheld Broiler, Perfect for Sous Vide Searing & Melting, for Use in Restaurants, BBQs, Home Kitchen & Camping

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO


#protip

to reuse that meat into something useful, make a beef stew out of it, since that's all it's good for now.

 

Searzall is awesome!!!!

 

I still prefer a salamander.

https://www.amazon.com/Wolf-C36IRB-Infrared-Salamander-Broiler/dp/B01ASBVYU0

 

Awesome thanks. And it went to the dog after the first sammie turned out junk

 

I ate the stuff that was edible. I dunno, usually those roasts aren't that bad. I might have got a bad one.

Also, it wasn't overcooked. If anything it was undercooked. Pan seared first, threw it in the oven for about an hour I think at 300-350 IIRC off the top of my head, pulled it out, cut it open to about 1/2" of brown meat, slowly turning pink to a good red center, just how I like it. I think the cut of meat was just shite.

 

I detect a hint of sarcasm...

 

I love the sally at work!!!