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  Topic Review (Newest First)
Today 06:54 PM
Austin
Quote:
Originally Posted by BWAL View Post
my mom gave me 2 leftover hobos that i'm excited to eat tonight

are hobos a real thing or a my mom thing
how can hobos be real if our eyes arent real

---------- Post added at 03:54 PM ---------- Previous post was at 03:50 PM ----------

Also, I've never heard of that before lol
Today 06:36 PM
BWAL my mom gave me 2 leftover hobos that i'm excited to eat tonight

are hobos a real thing or a my mom thing
Today 06:32 PM
Austin I'm gonna smoke my meat in a water bath like gosh intended
Today 06:31 PM
BWAL i've never smoked anything but i've always wanted to and i feel like there's a lot of good information here that is going over my head that i'll appreciate in the future, so i'm going to bookmark this thread and forget about it until i'm sitting at home sick with raw pork food poisoning 8 years from now and come across it on an HDD backup and wonder why the fuck i bookmarked a 1,032 page thread
Today 06:13 PM
dr.gonzo! I don't have a sous deal. I prefer a real wood smoker but all I have is electric smoker.

Briskets I only smoke the full packers brisket which is the point with the fat cap in tact along with the flat. I don't trim much fat off. If the fat is over Ĺ in thick I will trim it down to that.

Smoke temp 220, ele probe in the middle and it beeps when it hits about 195 degrees internal.

I don't Foil until I pull it out at 195 degrees, foil, wrap in a blanket or towel and throw in a cooler{no ice) for a couple hours to rest.

If you only cook flats you probably have to marinade or foil early since fat helps out tremendously with the moisture. If you're on a real wood smoker, don't choke the chimney and avoid thick white smoke. You want a thin blue smoke-free with plenty of air flow. I leave the chimney wide open and control the temp with the lower damper/door.

Pork butt is very much the same. I'll probably add a sweeter rub with a pork but brisket I like salt/paprika/pepper base with maybe garlic powder or cayenne pepper if I got a case of the fuckarounds

Today 02:40 PM
Big_Jim tuesday.
Today 01:43 PM
Austin The family wants steak and shrimp for thanksgiving. So I'm gonna try doing a very light smoke/reverse sear on some steaks tonight in my smoker to see how it does to free up oven space.
Today 12:59 PM
WickedSnake00
Quote:
Originally Posted by BWAL View Post
we don't have very many asians around here so they staff the japanese restaurants with mexicans thinking we can't tell the difference. but a few of us can
"How many times do we have to tell you this? We're phillipino, you asshole."

-Those guys at the Japanese restaurant, probably.


There's one Mexican place around here that's staffed by a handful of very young, very surly Indians. The last time I felt that hated by customer service was at a government building.


Quote:
Originally Posted by dr.gonzo! View Post
Good smoked brisket goes up to 195 degrees internal temp to get tender. Can the sous vide go to 220 degrees? Or i guess 195 since it would never get passed that temp, just take way longer. Full brisket, point or flat?
Now I'm intrigued by your technique. I was less than enthused at my last attempt; but I don't know if it was bad, or if I just had the bar set too high/compared it to how well the smoked pork turned out.
Today 12:35 PM
Austin
Quote:
Originally Posted by dr.gonzo! View Post
Good smoked brisket goes up to 195 degrees internal temp to get tender.
You don't need to crank up the temp with sous vide, if you add more time it works that way too. It never overcooks and you don't run the risk of losing additional moisture. Although, I would say you get a beefier flavor with more traditional methods.

At 155 the fat renders and at 165 the collagen breaks down, just needs time.
Today 12:31 PM
dr.gonzo! Good smoked brisket goes up to 195 degrees internal temp to get tender. Can the sous vide go to 220 degrees? Or i guess 195 since it would never get passed that temp, just take way longer. Full brisket, point or flat?
Today 12:26 PM
Austin I think I said it already but I got a free smoker from one of my sisters friends, I think I'm going to try to smoke a chuck roast or brisket for a few hours then pop it in the sous vide for 18 hours after that at 165.

I think that would be good.
Today 12:08 PM
BWAL we don't have very many asians around here so they staff the japanese restaurants with mexicans thinking we can't tell the difference. but a few of us can
Today 11:50 AM
dr.gonzo!
Yesterday 10:29 PM
BWAL well in that case you can fuck right back off
Yesterday 10:28 PM
sikedsyko
Quote:
Originally Posted by BWAL View Post
off topic, but you have a really fucking cool car dude
Shit man. Its been 4 years now since I've had that FiST. It flooded back in 2015 and I bought a 335i. I got bored with that and sold it 6 months later.

Now I have a Focus SE and a BMW Z4.
Yesterday 10:24 PM
WickedSnake00
Quote:
Originally Posted by socialist View Post
Tech Section:

"Does anyone know what dealership to get the least expensive USB drive to upgrade to 700 horsepower?"

"@ElectroBWAL's Build Thread [fifteen pages of Matlab code]"

"HOW TO: Change your fake exhaust interior noise from V8 to V12"
That's so outdated. If current Instagram trends are any indication-

How to upgrade interior LEDs to mood lighting

Just installed new billet battery covers

Check out my touchscreen wallpaper changed to big anime tiddies


Maximum_Motor_Output_kW == 500
Traction_Control_Enable = 0
Max_Accel_Management_Rate = 1024

Quote:
Originally Posted by sikedsyko View Post
An infusion of EV Crossover drivers is just what this forum needs to breathe new life into it. When are we adding the Crossover tech forum?
It will be in the next Autoguide update

BROUGHT TO YOU BY DYSON VACUUMS

Quote:
Originally Posted by Austin View Post
I want my electric mustang ford edge to sound like a wet taco fart in a paper bag
I want mine to sound like a crazy frog ringtone from 1998.

Quote:
Originally Posted by socialist View Post
That's right muthafuckas I'm comin' for yo 'stanggzzzz
That would require you to buy one and not perpetually trade in Toyotas.

Quote:
Everyone loves capitalism until the marketing department and MBAs start walking into the room.
Let's just lock a team of engineers in a room with a mountain of cocaine instead. We'll either get another Saleen S7 or the Edsel 2.0
Yesterday 07:35 PM
socialist
Quote:
Originally Posted by BWAL View Post
that's the trombonest looking trumpet i've ever seen
youtubers are super geniuses
Yesterday 06:34 PM
BWAL
Quote:
Originally Posted by socialist View Post
I would just have these guys record audio for me to use

Man with trumpet on motor bike - YouTube
that's the trombonest looking trumpet i've ever seen
Yesterday 06:32 PM
socialist lol these pussies

https://www.mustang6g.com/forums/thr...tition.131674/

Apparently they need to go see Ford vs Ferrari. Show them that Ford Corporate don't give a fuck about enthusiasts when them dolla dolla bills is on the line.

Quote:
liberal hippies going to kill the true Mustang
That's right muthafuckas I'm comin' for yo 'stanggzzzz

Same guy lmao:

Quote:
It sounds Asian and was designed by Asian.. this thing is not a mustang.. Ford can suck my naturally aspirated" D"
Did Ford already produce the "Probe" before calling it a "Probe" due to the enthusiast outrage in the 90s? Or was it still a concept idea?

Everyone loves capitalism until the marketing department and MBAs start walking into the room.
Yesterday 06:31 PM
dr.gonzo! My mind is in a prison of bone flesh meat urine shit. Where is the bathroom?
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