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  Topic Review (Newest First)
Today 01:33 AM
dr.gonzo! Was curious and looking at studying on networking certs again and hoe lee shit stuff has changed. They pretty much removed network admins and combined with developers. The devices configure themselves aside from a little customization and can self rectify issues. So of instead of checking the commands on a switch or a router, you just fix the API that it gets the info from.
If I'm reading into it correctly.

So now on top of all the network shit ya gotta learn python and its sub gits. That shit scares me though. Someone gets into your API, changes the routes to point to a nefarious API and can capture everything. All your routers/switches are belong to us. Or am I just like you know and stuff?
Yesterday 11:16 PM
WickedSnake00
Quote:
Originally Posted by dr.gonzo! View Post
Stupid hitchhikers and their sexy thumbs.
Guess I forgot to put the foglights in

Yesterday 10:31 PM
dr.gonzo! Stupid hitchhikers and their sexy thumbs.
Yesterday 09:39 PM
WickedSnake00 After seeing Post Malone was drunk at a Hooters at 8AM, I think I finally have a role model.


Quote:
Originally Posted by BWAL View Post
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
You mean you'll go to click on this shit five years from now but the link is broken because Autoguide fucked it up on the Googleweb (TM).

Then you'll just give up and have smoked pork drone delivered to your mouth in your self driving Mach E after paying for it with Bezosbux.

THE FUTURE.

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
Oh we're not talking about killing drifters? This next song is about the time I killed a drifter just to get an erection...

Yesterday 08:25 PM
dr.gonzo! Gotta carry it to the fire like this or it's not authentic.



Shit off a moving train for bonus points.
Yesterday 07:59 PM
BWAL idk i just made it up

---------- Post added at 06:47 PM ---------- Previous post was at 06:46 PM ----------

lol it's a beef patty plus whole baby carrots plus sliced potatoes plus onions cut in circles. you put it all in a foil packet and bake it. fucking delicious and filling

---------- Post added at 06:59 PM ---------- Previous post was at 06:47 PM ----------

but beware becuz u r what u eat
Yesterday 07:27 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

---------- Post added at 04:27 PM ---------- Previous post was at 03:54 PM ----------

What is it
Yesterday 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
Yesterday 06:32 PM
Austin I'm gonna smoke my meat in a water bath like gosh intended
Yesterday 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
Yesterday 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

Yesterday 02:40 PM
Big_Jim tuesday.
Yesterday 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.
Yesterday 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.
Yesterday 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.
Yesterday 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?
Yesterday 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.
Yesterday 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
Yesterday 11:50 AM
dr.gonzo!
November 18th, 2019 10:29 PM
BWAL well in that case you can fuck right back off
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